tag:blogger.com,1999:blog-18043570495619422402024-02-02T08:41:50.015+05:30Cuisine delights Anonymoushttp://www.blogger.com/profile/01568153797213077762noreply@blogger.comBlogger461125tag:blogger.com,1999:blog-1804357049561942240.post-21416970950812686962015-01-15T18:04:00.000+05:302015-01-15T18:04:41.664+05:30Rosbora ~ Makar Sankranti Special<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="color: purple; font-family: Verdana, sans-serif;"><b><span style="background-color: white; line-height: 18.2000007629395px;">Poush sankranti or </span><span style="background-color: white; line-height: 18.2000007629395px;">Poush parbon</span></b><span style="background-color: white; line-height: 18.2000007629395px;"> is observed on the auspicious day of Makara sankranti or the last day of Bengali month Poush. </span><span style="background-color: white; line-height: 20.7999992370605px; text-align: justify;">Not only in Bengal but in all over India this day is regarded as a very special day and various traditions are followed, like in south India they celebrate Pongal, in Punjab it is celebrated as Lohri, in Bengal people gather at the holy place of Gangasagar where the river Ganges meets the Bay of Bengal to take dip in the morning.</span></span><br />
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<span style="color: purple; font-family: Verdana, sans-serif;"><span style="background-color: white; line-height: 20.7999992370605px; text-align: justify;"> </span><span style="background-color: white; line-height: 23.6800003051758px;">In almost every Bengali kitchen will be full with aroma of Date Palm Jaggery Or "Nolen Gur". This festival is known as "Poush Sankranti" in West Bengal. Varieties of sweets are made with Ground rice, date palm jaggery , milk and many other ingredients. 'Rosbora' is one of the special sweet made during Poush Parbon. </span><span style="background-color: white; line-height: 20.7199993133545px;">This sweet is very easy to make and tasty too. Perfect Rosbora will be very soft, melts in your mouth.</span><span style="background-color: white; font-size: 13.63636302948px; line-height: 20.7199993133545px;"> </span><span style="background-color: white; line-height: 24.6400012969971px; text-align: justify;">The name tells it,</span><i style="background-color: white; line-height: 24.6400012969971px; text-align: justify;"><b> 'Ros'</b></i><span style="background-color: white; line-height: 24.6400012969971px; text-align: justify;"> means syrup and</span><b style="background-color: white; line-height: 24.6400012969971px; text-align: justify;"> <i>'Bora'</i></b><span style="background-color: white; line-height: 24.6400012969971px; text-align: justify;"> means dumplings. </span><span style="background-color: white; line-height: 24.6400012969971px; text-align: justify;">These are urad dal dumplings soaked in sugar or date palm jaggery syrup.</span></span><br />
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<span style="color: #b45f06; font-family: Georgia, Times New Roman, serif;">
Ingredients ~ </span></h1>
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<span itemprop="ingredients" style="margin: 0px; padding: 0px;"><span style="font-size: 14px; line-height: 20.7px; margin: 0px; padding: 0px;"><span style="color: #990000; font-family: Verdana, sans-serif; font-weight: 700; margin: 0px; padding: 0px;">For the Bora :</span></span></span></div>
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<span itemprop="ingredients" style="color: #990000; font-family: Verdana, sans-serif; margin: 0px; padding: 0px;"><span style="font-size: 13.63636302948px; line-height: 20.7000007629395px;"><b><br /></b></span><span style="color: #414141; font-family: HelveticaNeue-Light, 'Helvetica Neue Light', 'Helvetica Neue', Helvetica, Arial, Sanchez, serif; font-size: 14px; line-height: 22px;">Urad Dal - 1 cup</span><br /><span style="color: #414141; font-family: HelveticaNeue-Light, 'Helvetica Neue Light', 'Helvetica Neue', Helvetica, Arial, Sanchez, serif; font-size: 14px; line-height: 22px;">Pinch of salt </span></span></div>
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<span itemprop="ingredients" style="color: #990000; font-family: Verdana, sans-serif; margin: 0px; padding: 0px;"><span style="color: #414141; font-family: HelveticaNeue-Light, 'Helvetica Neue Light', 'Helvetica Neue', Helvetica, Arial, Sanchez, serif; font-size: 14px; line-height: 22px;">Fennel Or Mouri - 1 tablespoon</span><br /><span style="color: #414141; font-family: HelveticaNeue-Light, 'Helvetica Neue Light', 'Helvetica Neue', Helvetica, Arial, Sanchez, serif; font-size: 14px; line-height: 22px;">Soda-bi-carb - 1 pinch</span><br /><span style="color: #414141; font-family: HelveticaNeue-Light, 'Helvetica Neue Light', 'Helvetica Neue', Helvetica, Arial, Sanchez, serif; font-size: 14px; line-height: 22px;">Vegetable oil - for deep frying</span></span><br />
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<span itemprop="ingredients" style="margin: 0px; padding: 0px;"><span style="font-weight: 700; margin: 0px; padding: 0px;"><span style="color: #990000; font-family: Verdana, sans-serif; font-size: 12pt; margin: 0px; padding: 0px;">For Sugar Syrup :</span></span></span></div>
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<span style="color: #414141; font-family: HelveticaNeue-Light, 'Helvetica Neue Light', 'Helvetica Neue', Helvetica, Arial, Sanchez, serif; font-size: 14px; line-height: 22px;">Sugar - 1 cup</span><br /><span style="color: #414141; font-family: HelveticaNeue-Light, 'Helvetica Neue Light', 'Helvetica Neue', Helvetica, Arial, Sanchez, serif; font-size: 14px; line-height: 22px;">Water - 2 1/2 cups</span><br /><span style="color: #414141; font-family: HelveticaNeue-Light, 'Helvetica Neue Light', 'Helvetica Neue', Helvetica, Arial, Sanchez, serif; font-size: 14px; line-height: 22px;">Green Cardamom pods - 3/4</span><br /><span style="color: #414141; font-family: HelveticaNeue-Light, 'Helvetica Neue Light', 'Helvetica Neue', Helvetica, Arial, Sanchez, serif; font-size: 14px; line-height: 22px;">Saffron - 1 pinch</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXPsfGDQxOtWRXvknw9y68d6KDFWktqfVFRFGez_lmrqbiUcUgB8p9qz9rhWA4UU4SBLFI2gtKyaikGUUMMQkXUWZKOyiAUS1NCZQaJNmT1afxvvAELewgYCn4fSjBcKAkk3lj3K9lCV4/s1600/Rosbora+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXPsfGDQxOtWRXvknw9y68d6KDFWktqfVFRFGez_lmrqbiUcUgB8p9qz9rhWA4UU4SBLFI2gtKyaikGUUMMQkXUWZKOyiAUS1NCZQaJNmT1afxvvAELewgYCn4fSjBcKAkk3lj3K9lCV4/s1600/Rosbora+3.jpg" height="460" width="640" /></a></div>
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<span style="color: #990000; font-family: Georgia, 'Times New Roman', serif; font-size: large; line-height: 22px;">Method ~</span></div>
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<span style="color: #990000; font-family: Verdana, sans-serif; line-height: 24.6400012969971px; text-align: justify;">Soak urad dal for 8 hrs or overnight. Wash well, till water runs clear. Make a paste of the urad dal. While making the paste, use water as little as possible.</span><br />
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<span style="color: #990000; font-family: Verdana, sans-serif;"><span style="line-height: 24.6400012969971px; text-align: justify;"><span style="line-height: 24.6400012969971px;">Take the paste in a bowl, add a pinch of salt and fennel seeds. Now beat the dal very well. If you do not beat it well the dumplings will be hard from inside and the Rosbora will not soak syrup and will not taste good.</span><span style="line-height: 24.6400012969971px;"> </span></span><span style="line-height: 22px;">After beaten the dal paste, take a bowl of cold water and drop a very small amount of the beaten paste into the water. If the drop of the paste will floats immediately on the water surface, then your dal paste is ready to fry.</span><span style="line-height: 22px;"> </span><span style="line-height: 22px;">If the drop sinks into the water, then you have to beat again your Dal paste.</span></span><br />
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<span style="color: #990000;"><span style="font-family: Verdana, sans-serif; line-height: 24.6400012969971px; text-align: justify;"><span style="line-height: 24.6400012969971px;">Take a deep pan or kadai, heat enough oil to deep fry. When the oil is hot reduce the heat to low. Add a spoonful of dal paste and add to the oil. Fry 5-6 dumplings at a time, depending on the size of the pan or kadai. Fry over a low-medium flame for 4-5 min. You do not need to fry it till light brown like pakoras. </span></span><span style="font-family: Verdana, sans-serif;"><span style="line-height: 22px;">Strain them and place onto paper towel.</span><span style="line-height: 22px;"> </span></span></span><br />
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<span style="color: #990000; font-family: Verdana, sans-serif;"><span style="line-height: 24.6400012969971px; text-align: justify;"><span style="line-height: 22px; text-align: start;">Now take 1 cup of sugar and 2 1/2 cups of water in a pan, mix them together till the sugar dissolves and place the pan on high heat to make syrup. When the syrup starts boiling, turn off the heat and add the fried Bora into syrup (</span></span><span style="line-height: 24.6400012969971px;">increase the amount of sugar, as per your taste).</span></span><br />
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<span style="color: #990000; font-family: Verdana, sans-serif;"><span style="line-height: 24.6400012969971px;">Serve them warm.</span></span><br />
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Anonymoushttp://www.blogger.com/profile/01568153797213077762noreply@blogger.comtag:blogger.com,1999:blog-1804357049561942240.post-47709681030809724312014-10-23T16:15:00.000+05:302014-10-23T16:15:42.971+05:30Cabbage Poori For Diwali<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="color: purple;"><i><strong style="background-color: white; font-family: Verdana, sans-serif; line-height: 22.75px;"><span style="font-size: large;">D</span>iwali</strong><span style="background-color: white; font-family: Verdana, sans-serif; line-height: 22.75px;"> or </span><strong style="background-color: white; font-family: Verdana, sans-serif; line-height: 22.75px;">deepavali</strong><span style="background-color: white; font-family: Verdana, sans-serif; line-height: 22.75px;"> is one of the most significant festival of india. D</span><span style="background-color: white; font-family: Verdana, sans-serif; line-height: 22.75px;">iwali signifies the triumph of good over evil, light over darkness and truth over falsities</span><span style="background-color: white; font-family: Verdana, sans-serif; line-height: 22.75px;">. I hope this festival of lights brings wisdom, truth, prosperity and peace in your life.</span></i></span><br />
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<span style="background-color: white; font-family: Verdana, sans-serif;"><span style="font-size: 14px; line-height: 22.75px;"><span style="color: purple;">I made </span><b><span style="color: #990000;">Cabbage Poori</span></b><span style="color: purple;"> for Diwali and with this I want to wish to all my readers, friends a very </span></span><b><span style="font-size: large;"><span style="color: purple;"><span style="line-height: 22.75px;">Happy & Prosperous Diwali!!!!</span></span></span></b></span><br />
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<span style="background-color: white; line-height: 22.75px;"><span style="color: #b45f06; font-family: Georgia, Times New Roman, serif; font-size: large;"><b>Ingredients : </b></span></span><br />
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<span style="background-color: white; font-family: Verdana, sans-serif; line-height: 22.75px;"><b><span style="color: #45818e;">For the dough ~</span></b></span><br />
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<span style="background-color: white; line-height: 22.75px;"><span style="color: #cc0000; font-family: Verdana, sans-serif;"><b>Maida - 2 cups</b></span></span><br />
<span style="background-color: white; line-height: 22.75px;"><span style="color: #cc0000; font-family: Verdana, sans-serif;"><b>Ghee - 2 tsp</b></span></span><br />
<span style="background-color: white; line-height: 22.75px;"><span style="color: #cc0000; font-family: Verdana, sans-serif;"><b>Sugar - a pinch</b></span></span><br />
<span style="background-color: white; line-height: 22.75px;"><span style="color: #cc0000; font-family: Verdana, sans-serif;"><b>Salt to taste</b></span></span><br />
<span style="background-color: white; color: #333333; line-height: 22.75px;"><span style="font-family: Verdana, sans-serif;"><b><br /></b></span></span>
<span style="background-color: white; line-height: 22.75px;"><span style="color: #45818e; font-family: Verdana, sans-serif;"><b>For the stuffing~ </b></span></span><br />
<span style="background-color: white; color: #333333; line-height: 22.75px;"><span style="font-family: Verdana, sans-serif;"><b><br /></b></span></span>
<span style="background-color: white; line-height: 22.75px;"><span style="color: #cc0000; font-family: Verdana, sans-serif;"><b>Cabbage - 2 cups (boiled & mashed)</b></span></span><br />
<span style="background-color: white; line-height: 22.75px;"><span style="color: #cc0000; font-family: Verdana, sans-serif;"><b>Cumin seeds - 1/4 tsp</b></span></span><br />
<span style="background-color: white; line-height: 22.75px;"><span style="color: #cc0000; font-family: Verdana, sans-serif;"><b>Turmeric powder - 1 tsp</b></span></span><br />
<span style="background-color: white; line-height: 22.75px;"><span style="color: #cc0000; font-family: Verdana, sans-serif;"><b>Red chilli powder - 1/2 tsp</b></span></span><br />
<span style="background-color: white; line-height: 22.75px;"><span style="color: #cc0000; font-family: Verdana, sans-serif;"><b>Cumin powder - 1 tsp</b></span></span><br />
<span style="background-color: white; line-height: 22.75px;"><span style="color: #cc0000; font-family: Verdana, sans-serif;"><b>Garam masala powder - 1 tsp</b></span></span><br />
<span style="background-color: white; line-height: 22.75px;"><span style="color: #cc0000; font-family: Verdana, sans-serif;"><b>Ginger paste - 1/2 tsp</b></span></span><br />
<span style="background-color: white; line-height: 22.75px;"><span style="color: #cc0000; font-family: Verdana, sans-serif;"><b>Sugar - 1/2 tsp</b></span></span><br />
<span style="background-color: white; line-height: 22.75px;"><span style="color: #cc0000; font-family: Verdana, sans-serif;"><b>Salt to taste</b></span></span><br />
<b style="background-color: white; font-family: Verdana, sans-serif; line-height: 22.75px;"><span style="color: #cc0000;">Refine Oil for frying</span></b><br />
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<span style="background-color: white; line-height: 22.75px;"><span style="color: #b45f06; font-family: Georgia, Times New Roman, serif; font-size: large;"><b>Method :</b></span></span><br />
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<span class="recipe_subheader" style="background-color: white; font-family: Verdana; line-height: 19.2000007629395px; padding-top: 5px;"><span style="color: #3d85c6;"><b>For the dough ~</b></span></span><span class="recipe_subheader" style="background-color: white; color: #1679b3; font-family: Verdana; line-height: 19.2000007629395px; padding-top: 5px;"> </span><span style="background-color: white; font-family: Verdana; line-height: 19.2000007629395px;"><span style="color: #cc0000;"><b>Combine all the ingredients in a deep bowl and knead into a soft dough using enough warm water. Cover and keep aside for 10 to 15 minutes.</b></span></span><br />
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<span style="background-color: white; font-family: Verdana; line-height: 19.2000007629395px;"><span style="color: #3d85c6;"><b>For the Stuffing ~</b></span></span><span style="background-color: white; color: #222222; font-family: Verdana; line-height: 19.2000007629395px;"> </span><span style="color: #cc0000;"><b><span style="background-color: white; font-family: Verdana; line-height: 19.2000007629395px;">Heat oil in a pan, add cumin seeds, when the seeds are </span><span style="background-color: white; font-family: Verdana; line-height: 19.2000007629395px;">crackle</span><span style="background-color: white; font-family: Verdana; line-height: 19.2000007629395px;"> the add boiled and mashed cabbage, cook for few seconds. Then add all the ingredients except garam masala powder, mix well. Cook the medium flame for 5 minutes, </span><span style="background-color: white; font-family: Verdana; line-height: 19.2000007629395px;">while stirring continuously. Switch off the flame then add garam masala powder and mix well. Cool down.</span></b></span><br />
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<span style="color: #cc0000;"><b><span style="background-color: white; font-family: Verdana; line-height: 19.2000007629395px;"><br /></span></b></span><span style="background-color: white; font-family: Verdana; line-height: 19.2000007629395px;"><span style="color: #3d85c6;"><b>How to proceed ~</b></span></span><span style="color: #cc0000;"><b><span style="background-color: white; font-family: Verdana; line-height: 19.2000007629395px;"> </span><span style="background-color: white; font-family: Verdana; line-height: 19.2000007629395px;">Divide the dough into 12 equal portions and roll it in small circle using a little flour or refine oil. </span><span style="background-color: white; font-family: Verdana; line-height: 19.2000007629395px;">Place 1 tbsp of stuffing in the centre of each circle and b</span><span style="background-color: white; font-family: Verdana; line-height: 19.2000007629395px;">ring together all the sides and seal tightly. </span><span style="background-color: white; font-family: Verdana; line-height: 19.2000007629395px;">Roll out again circle using a little flour or oil for rolling. H</span><span style="background-color: white; font-family: Verdana; line-height: 19.2000007629395px;">eat the oil in a kadai and deep-fry the pooris, a few at a time, till they turn golden brown in colour from all the sides. </span></b></span><br />
<span style="background-color: white; font-family: Verdana; line-height: 19.2000007629395px;"><span style="color: #cc0000;"><b>Serve hot with Paneer Chana Dal.</b></span></span><br />
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Anonymoushttp://www.blogger.com/profile/01568153797213077762noreply@blogger.comtag:blogger.com,1999:blog-1804357049561942240.post-70060920861584633062014-10-14T18:06:00.001+05:302014-10-14T18:06:31.532+05:30Chana Bhapa (Spicy Steamed Crumble Paneer)<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b><i> Chana bhapa or bhapa crumble paneer is a very delicious and flavorful full of protein dish. Very easy and simple to make, need only necessary ingredients to make this mouthwatering dish. You can have it with rotis or paratha. </i></b></span><br />
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<b style="font-family: arial, verdana, helvetica, tahoma, sans-serif; font-size: 16px;">Ingredients : </b><br style="font-family: arial, verdana, helvetica, tahoma, sans-serif; font-size: 16px;" /></div>
<ul style="font-family: arial, verdana, helvetica, tahoma, sans-serif; font-size: 16px;">
<li>Milk(Full Cream) - 1 litre</li>
<li>Lemon juice/Vinegar - 2 tsp</li>
<li>Muslin cloth - 1</li>
<li>Chopped onion - 4 tbsp</li>
<li>Chopped green chilli - 1 tbsp</li>
<li>Mustard-poppy seeds - 2 tbsp</li>
<li>Sugar - 1 tsp</li>
<li>Turmeric powder - 1 tsp</li>
<li>Salt to taste</li>
<li>Mustard oil - 1 tbsp</li>
</ul>
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<span style="font-family: arial, verdana, helvetica, tahoma, sans-serif; font-size: 16px;"><br /></span><b style="font-family: arial, verdana, helvetica, tahoma, sans-serif; font-size: 16px;">Method : </b></div>
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<b><br style="font-family: arial, verdana, helvetica, tahoma, sans-serif; font-size: 16px;" /></b><span style="font-family: arial, verdana, helvetica, tahoma, sans-serif; font-size: 16px;">Bring milk to boil, a</span><span style="font-family: arial, verdana, helvetica, tahoma, sans-serif; font-size: 16px;">dd the lemon juice, and stir slowly.</span><span style="font-family: arial, verdana, helvetica, tahoma, sans-serif; font-size: 16px;">The milk gets curdling, s</span><span style="font-family: arial, verdana, helvetica, tahoma, sans-serif; font-size: 16px;">witch off the stove. </span><span style="font-family: arial, verdana, helvetica, tahoma, sans-serif; font-size: 16px;">In a strainer, cover with muslin cloth and pour the curdled milk. </span><span style="font-family: arial, verdana, helvetica, tahoma, sans-serif; font-size: 16px;">Immediately pour water and wash the curdled milk. This is to remove the sourness of the lemon juice, j</span><span style="font-family: arial, verdana, helvetica, tahoma, sans-serif; font-size: 16px;">ust pour the water for 3 to 4 min and wash nicely. </span><span style="font-family: arial, verdana, helvetica, tahoma, sans-serif; font-size: 16px;">Now drain the water by squeezing the cloth and then place any heavy weight (I used big pressure cooker filled with water) on the cloth and keep it for 30 to 45 mins, or still the water drains off completely. </span><span style="font-family: arial, verdana, helvetica, tahoma, sans-serif; font-size: 16px;">Remove the weight and cloth and the paneer is ready. </span><span style="background-color: white; font-family: arial, verdana, helvetica, tahoma, sans-serif; font-size: 16px;">For crumbled paneer, just keep the weight for 30 min and remove and then start crumbling it with fork or spoon or even with hand.</span></div>
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<span style="font-family: arial, verdana, helvetica, tahoma, sans-serif; font-size: 16px;"><br />Now in a mixing bowl, mix paneer together with the mustard-poppy seeds paste, chopped onion, chopped green chilli. Add turmeric powder, salt, sugar and generous amount of mustard oil, mix well. </span><span style="font-family: arial, verdana, helvetica, tahoma, sans-serif; font-size: 16px;">Put the paneer mixture in a tiffin box with the lid in place tightly.</span></div>
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<span style="font-family: arial, verdana, helvetica, tahoma, sans-serif; font-size: 16px;">Put the tiffin box inside a pressure cooker and add 1 glass of water. The water around the tiffin box would help build steam. Close the pressure cooker tightly with the lid and cook until 1 whistle on medium heat.</span></div>
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<span style="font-family: arial, verdana, helvetica, tahoma, sans-serif; font-size: 16px;">Serve hot with Rotis or paratha.</span></div>
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Anonymoushttp://www.blogger.com/profile/01568153797213077762noreply@blogger.comtag:blogger.com,1999:blog-1804357049561942240.post-82692797462634198152014-10-05T19:32:00.002+05:302014-10-11T18:38:24.864+05:30Rose Sandesh for Bijoya Dashami<div dir="ltr" style="text-align: left;" trbidi="on">
<b><span style="font-family: Verdana, sans-serif;"><span style="color: #990000;">Durga Puja is over now and we have to wait for another year for this glorious year. </span><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; color: #990000;">On
this day, Mother starts her journey back to her Husband's place from her
mother's place</span><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; color: #990000;">.</span><span style="border: 1pt none windowtext; color: #990000; padding: 0in;"> Everybody bid Farewell to Mother with tearful
eyes and heavy heart</span><span class="apple-converted-space" style="color: #990000;"><span style="background: white;"> </span></span><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; color: #990000;">and
eagerly wait for her to come again next year. In a grand procession with lots
of dhaks, drums and trumpets, the idols of Durga and her children are brought
to a riverside to immerse it in the water. This immersion ceremony is known as
Visanjan.</span><span style="color: #990000;"> Before Ma leaves, every married woman of all age group
go to nearby pandal and apply sindoor to the goddess and each other. This
ritual is known as</span><span class="apple-converted-space" style="color: #990000;"> "</span><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 1pt none windowtext; padding: 0in;"><span style="color: red;">Sindoor Khela</span><span style="color: #990000;">"</span></span><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; color: #990000;">.<span class="apple-converted-space"> </span></span><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; color: #990000;">Men
follow the customary '</span><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 1pt none windowtext; color: red; padding: 0in;">Kolakuli</span><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 1pt none windowtext; color: #990000; padding: 0in;">'</span></span><span class="apple-converted-space" style="color: #990000;"><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;"><span style="font-family: Verdana, sans-serif;"> </span></span><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;"><span style="font-family: Verdana, sans-serif;">(embrace
each other). The younger members do pranam (touching the feet) to the elders.</span><span class="apple-converted-space" style="font-family: 'Cherry Cream Soda';"> </span></span></span><span style="font-family: Verdana, sans-serif;"><span style="background-color: white; color: #990000; line-height: 18.4799995422363px;"> Bijoya is not restricted to one day alone. You get time till Kali Puja to wish your fellow bongs "</span><span style="background-color: white; color: red; font-style: italic; line-height: 18.4799995422363px;">Shubho Bijoya</span><span style="background-color: white; color: #990000; line-height: 18.4799995422363px;">". B</span></span><span style="background-color: white; color: #990000; text-align: justify;"><span style="font-family: Verdana, sans-serif;">ijaya dashami is incomplete without mentioning the delicacies like various sweets and crispy treats.</span></span></b><br />
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<h3 class="post-title entry-title" itemprop="name" style="background-color: white; color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 22px; font-weight: normal; margin: 0.75em 0px 0px; position: relative;">
Shubho Bijoya'r Priti o Shubhechcha to all my readers</h3>
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<span style="background-color: white; color: #990000; line-height: 20.7999992370605px;"> Thought to make some bengali sweet at home. </span><span style="background-color: white; border: 0px; line-height: 20.7999992370605px; margin: 0px; padding: 0px;">So, I made Rose Sandesh<span style="border: 0px; color: red; margin: 0px; padding: 0px;"> </span>for Bijoya Dashami for my family and friends and</span><span style="background-color: white; color: #990000; line-height: 20.7999992370605px;"> </span><b style="background-color: white; border: 0px; color: #990000; line-height: 20.7999992370605px; margin: 0px; padding: 0px;"><span style="border: 0px; color: red; margin: 0px; padding: 0px;">with this I want to wish everyone a Very Happy Bijaya Dashami..</span></b></span><br />
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<span style="font-family: Verdana, sans-serif;">Ingredients :</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Chhana - 500gms</span><br />
<span style="font-family: Verdana, sans-serif;">Sugar - 250 gms</span><br />
<span style="font-family: Verdana, sans-serif;">Cashew powder - 2 tbsp</span><br />
<span style="font-family: Verdana, sans-serif;">Ghee - 2 tbsp (for fry)</span><br />
<span style="font-family: Verdana, sans-serif;">Elaichi powder - 2 tbsp</span><br />
<span style="font-family: Verdana, sans-serif;">Rose water - 5 tbsp </span><br />
<span style="font-family: Verdana, sans-serif;">Raisin & Rose petal for garnishing</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw3tCjwLjt56F7eVq1flKBsGEvGDB8bDZ4iwstw5iYJ2Giy9Bg31sQVdpMRFago_vvdgMwBG4QLwT2KdjRd_dqFQMxJNaAZy88wV0e1DZxzfylXKVhbH1LxCkj4K22a7iJZGYYBZCYNp4/s1600/Rose+Sandesh+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw3tCjwLjt56F7eVq1flKBsGEvGDB8bDZ4iwstw5iYJ2Giy9Bg31sQVdpMRFago_vvdgMwBG4QLwT2KdjRd_dqFQMxJNaAZy88wV0e1DZxzfylXKVhbH1LxCkj4K22a7iJZGYYBZCYNp4/s1600/Rose+Sandesh+2.jpg" height="444" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Method : </span><br />
<span style="background-color: white; color: #222222; font-family: Verdana; font-size: 12px; line-height: 19.2000007629395px;"><br /></span>
<span style="color: #660000; font-family: Verdana, sans-serif;"><span style="background-color: white; line-height: 19.2000007629395px;">Heat the milk in a vessel. When it starts boiling add citric acid. Stir continuously using a wooden spoon till it curdles completely. Remove from flame. </span><span style="background-color: white; line-height: 19.2000007629395px;">Drain the curdled milk through a fine muslin cloth and wring it to squeeze out excess water from the resultant paneer. </span><span style="background-color: white; line-height: 19.2000007629395px;">Open the cloth and mash the paneer with your palm on the cloth itself. If the paneer is hot use the edge of the cloth to rub it.</span></span><br />
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<span style="font-family: Verdana, sans-serif;">Knead or grind the chhana or paneer into a fine paste. Heat ghee in a pan, fry together </span><span style="font-family: Verdana, sans-serif;">the chhana, sugar, cashew powder and elaichi powder, stirring all the time.</span><span style="font-family: Verdana, sans-serif;"> Remove from the heat and add rose water and mix well. Grease a plate with ghee and pour the cooked paneer mixture on the plate and spread evenly. Decorate with raisins and rose
petals. </span></span><br />
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Anonymoushttp://www.blogger.com/profile/01568153797213077762noreply@blogger.comtag:blogger.com,1999:blog-1804357049561942240.post-34853129076229828472014-09-23T20:02:00.002+05:302016-03-31T19:18:51.443+05:30Potoler Dorma / Dolma (Prawn Stuffed Pointed Gourd Curry)<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="color: #990000; font-family: "verdana" , sans-serif;"><b>The biggest and longest festival of hindus are around the corner. While rest of the India is fevering for Navaratri, the city of Bengalis are fevering with Durga Puja<span style="background-color: white; line-height: 22.3999996185303px;">. </span><span style="background-color: white; border: 0px; line-height: 22.3999996185303px; margin: 0px; padding: 0px;"><span style="border: 0px; margin: 0px; padding: 0px;"><span style="border: 0px; margin: 0px; padding: 0px;">B</span></span></span><span style="background-color: white; line-height: 22.3999996185303px;">eing a Bengali, I am also suffering from the above fever I mentioned and totally excited for upcoming festive days. Delicious delicacies are always the part of this festive occasion.</span></b></span><br />
<span style="color: #990000; font-family: "verdana" , sans-serif;"><b><span style="background-color: white; line-height: 22.3999996185303px;"><br /></span></b></span>
<span style="color: #990000;"><span style="font-family: "verdana" , sans-serif;"><b> Today I am going to share a best vegetable preparation with a non-veg twist which is considered as one of the most conventional and humble Bengali delicacies, Potoler Dolma / Dorma. There are two variation of this dish. One is the complete vegeterian version where fried pointed gourds are stuffed with smashed potato or paneer and the other variety fried pointed gourds are stuffed with any fish or even chicken. The procedure of this recipe is little time taking. Perfectly goes well with rice or pulao</b></span></span><br />
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<b style="background-color: white; color: #660000; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: large; line-height: 25.2000007629395px;">Ingredients :</b></div>
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<b style="background-color: white; color: #660000; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: large; line-height: 25.2000007629395px;">Pointed Gourd - 10</b></div>
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<b style="background-color: white; color: #660000; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: large; line-height: 25.2000007629395px;">Prawn (small sized) - 200 gms</b></div>
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<b style="background-color: white; color: #660000; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: large; line-height: 25.2000007629395px;">Onion - 4 (make a paste)</b></div>
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<b style="background-color: white; color: #660000; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: large; line-height: 25.2000007629395px;">Ginger - 2 tbsp</b></div>
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<b style="background-color: white; color: #660000; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: large; line-height: 25.2000007629395px;">Garlic - 2 tbsp</b></div>
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<b style="background-color: white; color: #660000; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: large; line-height: 25.2000007629395px;">Tomato paste - 1 tbsp</b></div>
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<b style="background-color: white; color: #660000; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: large; line-height: 25.2000007629395px;">Turmeric powder - 1 tsp</b></div>
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<span style="color: #660000; font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif; font-size: medium;"><span style="background-color: white; line-height: 25.2000007629395px;"><b>Kashmiri red chilli powder - 1 tsp</b></span></span></div>
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<span style="color: #660000; font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif; font-size: medium;"><span style="background-color: white; line-height: 25.2000007629395px;"><b>Roasted cumin powder - 1 tsp</b></span></span></div>
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<span style="color: #660000; font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif; font-size: medium;"><span style="background-color: white; line-height: 25.2000007629395px;"><b>Mustard oil - 2 tbsp for cooking</b></span></span></div>
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<span style="color: #660000; font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif; font-size: medium;"><span style="background-color: white; line-height: 25.2000007629395px;"><b>Sugar - 1/2 tsp</b></span></span></div>
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<span style="color: #660000; font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif; font-size: medium;"><span style="background-color: white; line-height: 25.2000007629395px;"><b>Salt to taste</b></span></span></div>
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<span style="color: #660000; font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif; font-size: medium;"><span style="background-color: white; line-height: 25.2000007629395px;"><b>Chopped coriander leaves with garnishing </b></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6rDRPOn7ZG0Ll5OkizRIQBeeeylp9NLaCRD3ygUbb18tOL_bWlsky-RnwMPpZQjtArYYlg2JlxEzDRv3SF3DUWTuXYjMJBnUmXLmGqGp1ysmVlsMyXbSlkLHOPRUbs5jAGHf7N8d1fwc/s1600/2.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="550" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6rDRPOn7ZG0Ll5OkizRIQBeeeylp9NLaCRD3ygUbb18tOL_bWlsky-RnwMPpZQjtArYYlg2JlxEzDRv3SF3DUWTuXYjMJBnUmXLmGqGp1ysmVlsMyXbSlkLHOPRUbs5jAGHf7N8d1fwc/s1600/2.png" width="640" /></a></div>
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<span style="color: #660000; font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif; font-size: medium;"><span style="background-color: white; line-height: 25.2000007629395px;"><b>Method :</b></span></span></div>
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<span style="color: #660000; font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif; font-size: medium;"><span style="background-color: white; line-height: 25.2000007629395px;"><b><br /></b></span></span></div>
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<span style="color: #660000; font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif; font-size: medium;"><span style="background-color: white; line-height: 25.2000007629395px;"><b>For the filling ~ Wash and pat dry the prawn, make a paste. Make a paste of pointed gourd seeds. Now fry them with little salt and turmeric powder. Let it cool for sometime.</b></span></span></div>
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<span style="color: #660000; font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif; font-size: medium;"><span style="background-color: white; line-height: 25.2000007629395px;"><b><br /></b></span></span></div>
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<span style="color: #660000; font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif; font-size: medium;"><span style="background-color: white; line-height: 25.2000007629395px;"><b>Heat 1 tsp oil in a pan, add 2tsp onion paste until pinkish in color. Then add half of ginger and garlic paste, turmeric, red chilli, roasted cumin powder, saute till the raw smell goes off. Now add fried prawn and pointed gourd seeds paste, stir well and cook until oil starts releasing from sides of the pan. Sprinkle a very little water at this time and give a nice stir. Prawn stuffing is ready now. Take them out of the pan and keep separately until it becomes cool. </b></span></span></div>
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<b style="color: #660000; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: large; line-height: 25.2000007629395px;">Wash and clean the pointed gourds at first. Then scrape the whole skin of each of them with a knife. then cut one end little, near the edge and the other end little big. the big cut helps to enter a spoon inside to scope out the seeds.</b></div>
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<b style="color: #660000; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: large; line-height: 25.2000007629395px;"><br /></b></div>
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<span style="color: #660000; font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif; font-size: medium;"><span style="background-color: white; line-height: 25.2000007629395px;"><b> Now stuff the fish filling in the pointed gourd. Make a thick batter of besan or maida and water. Use this batter to seal the end of the pointed gourds.</b></span></span></div>
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<span style="color: #660000; font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif; font-size: medium;"><span style="background-color: white; line-height: 25.2000007629395px;"><b>Heat white oil in a pan, add stuffed pointed gourds at a time two or three, fry in lower flame with lid. Stirring it vigorously fry them very carefully.</b></span></span></div>
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<span style="color: #660000; font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif; font-size: medium;"><span style="background-color: white; line-height: 25.2000007629395px;"><b><br /></b></span></span></div>
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<span style="color: #660000; font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif; font-size: medium;"><span style="background-color: white; line-height: 25.2000007629395px;"><b>Take a separate pan, heat the mustard oil add rest of onion paste and sugar, saute until brown. Now add rest of ginger-garlic paste, tomato puree, turmeric powder, kashmiri red chilli powder, roasted cumin powder and salt, mix thoroughly. Cook on medium flame till the oil starts to release from the sides and add pour the water and cover. Let it boil for sometime.</b></span></span></div>
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<span style="color: #660000; font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif; font-size: medium;"><span style="background-color: white; line-height: 25.2000007629395px;"><b><br /></b></span></span></div>
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<span style="color: #660000; font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif; font-size: medium;"><span style="background-color: white; line-height: 25.2000007629395px;"><b>Now uncovered and add the garam masala powder and cover again for a while so that the aroma of it could be absorbed the curry. Then add the stuffed pointed gourd, cook on low flame. Once one side the pointed gourds is covered by the gravy turn them and cook the another side for few more times. Turn off the flame and add chopped coriander leaves. </b></span></span><b style="color: #660000; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: large; line-height: 25.2000007629395px;">Potoler dorma / dolma is ready to serve. </b></div>
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Anonymoushttp://www.blogger.com/profile/01568153797213077762noreply@blogger.comtag:blogger.com,1999:blog-1804357049561942240.post-91521838754488618372014-04-15T12:49:00.000+05:302014-04-15T12:49:37.116+05:30Chana'r Payesh (Bengali Style Paneer Kheer)<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="background-color: white; font-family: 'Trebuchet MS'; font-size: 16px; line-height: 24px; text-align: justify;">Poila Boishakh is also known as Noboborsho, or Bengali New Year, as it is the first day of the first month of Boishakh in the Bengali calendar. </span><span style="background-color: white; font-family: 'Trebuchet MS'; font-size: 16px; line-height: 24px; text-align: justify;">Poila Boishakh is a national holiday and in West Bengal it is a public holiday.</span><span style="background-color: white; font-family: 'Trebuchet MS'; font-size: 16px; line-height: 24px; text-align: justify;"> This day is a very festive time for Bengalis. This day being auspicious, new businesses and new ventures are started. The Mahurat is performed, marking the beginning of new ventures. Poila Baishakh bears immense significance in the life of all Bengalis. It marks as a new beginning, a new hope, a year full of joy, well-being and prosperity. Bengali's special occasion is always incomplete without sweet preparation. I decided to make 'Chanar Payesh' for this special occasion.</span><br />
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<span style="background-color: white; font-family: 'Trebuchet MS'; font-size: 16px; line-height: 24px; text-align: justify;">Chanar Payesh is also known as 'Chanar Cake' is not very common in Bengali mistir dokan or sweet shop. Chanar payesh is enjoyed chilled with some chopped nuts. This cardamom and rose flavoured thick creamy dessert is delight to eat. </span><br />
<span style="background-color: white; font-family: 'Trebuchet MS'; font-size: 16px; line-height: 24px; text-align: justify;"><br /></span>
<span style="background-color: white; font-family: 'Trebuchet MS'; font-size: 16px; line-height: 24px; text-align: justify;">Try it out N enjoy with family n friends...</span><br />
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<span style="background-color: white; font-family: 'Trebuchet MS'; font-size: 16px; line-height: 24px; text-align: justify;">Ingredients : </span><br />
<span style="background-color: white; font-family: 'Trebuchet MS'; font-size: 16px; line-height: 24px; text-align: justify;"><br /></span>
<span style="background-color: white; font-family: 'Trebuchet MS'; font-size: 16px; line-height: 24px; text-align: justify;">For making Channa ~</span><br />
<span style="background-color: white; font-family: 'Trebuchet MS'; font-size: 16px; line-height: 24px; text-align: justify;"><br /></span>
<span style="background-color: white; font-family: 'Trebuchet MS'; font-size: 16px; line-height: 24px; text-align: justify;">Milk - 4 cups</span><br />
<span style="background-color: white; font-family: 'Trebuchet MS'; font-size: 16px; line-height: 24px; text-align: justify;">Lemon juice - 2 tsp</span><br />
<span style="background-color: white; font-family: 'Trebuchet MS'; font-size: 16px; line-height: 24px; text-align: justify;">Water - 2 tsp</span><br />
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<span style="background-color: white; font-family: 'Trebuchet MS'; font-size: 16px; line-height: 24px; text-align: justify;">For payesh/ kheer ~</span><br />
<span style="background-color: white; font-family: 'Trebuchet MS'; font-size: 16px; line-height: 24px; text-align: justify;"><br /></span>
<span style="background-color: white; font-family: 'Trebuchet MS'; font-size: 16px; line-height: 24px; text-align: justify;">Milk - 5 cups</span><br />
<span style="background-color: white; font-family: 'Trebuchet MS'; font-size: 16px; line-height: 24px; text-align: justify;">Sugar - 1/2 cup</span><br />
<span style="background-color: white; font-family: 'Trebuchet MS'; font-size: 16px; line-height: 24px; text-align: justify;">Cardamon powder - 1/2 tsp</span><br />
<span style="background-color: white; font-family: 'Trebuchet MS'; font-size: 16px; line-height: 24px; text-align: justify;">Rose water - few drops</span><br />
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<span style="background-color: white; font-family: 'Trebuchet MS'; font-size: 16px; line-height: 24px; text-align: justify;">Chopped Almond for garnishing</span><br />
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<span style="background-color: white; font-family: 'Trebuchet MS'; font-size: 16px; line-height: 24px; text-align: justify;">Method :</span><br />
<span style="background-color: white; font-family: 'Trebuchet MS'; font-size: 16px; line-height: 24px; text-align: justify;"><br /></span>
<span style="background-color: white; font-family: Trebuchet MS; line-height: 24px; text-align: justify;">Pour 4 cups of milk in heavy bottom pan, bring to boil.Mix water and lemon juice together.When it's starts boiling add lemon juice little by little to curdle the milk. </span><span style="font-family: 'Trebuchet MS'; line-height: 24px; text-align: justify;">Switch off the flame, pour the liquid in to the strainer covered with muslin cloth. </span><br />
<span style="font-family: 'Trebuchet MS'; line-height: 24px; text-align: justify;"><br /></span>
<span style="font-family: 'Trebuchet MS'; line-height: 24px; text-align: justify;">Pour cold water and rinse thoroughly. Now slowly take the muslin cloth in hands, squeeze and drain all water completely. Set aside for 15 mins.</span><br />
<span style="background-color: white; font-family: 'Trebuchet MS'; font-size: 16px; line-height: 24px; text-align: justify;"><br /></span>
<span style="background-color: white; font-family: Trebuchet MS; line-height: 24px; text-align: justify;">Take 5 cups of milk in a heavy bottom pan, add sugar .Keep this in medium heat, boil it. Cook till milk reduced to half of the quantity.</span><br />
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<span style="font-family: 'Trebuchet MS'; line-height: 24px;">Take the paneer in a wider plate, rub it well with your palms for 5-8 mins to get smooth texture.</span></div>
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<span style="font-family: Trebuchet MS;"><span style="line-height: 24px;">Now add the chana little by little and gently stir to mix it to the milk. Once all the chana is added let it simmer on low heat for 3-4 minutes.</span></span><br />
<span style="font-family: Trebuchet MS;"><span style="line-height: 24px;"><br /></span></span>
<span style="font-family: Trebuchet MS;"><span style="line-height: 24px;">The consistency of the dish should be thick and creamy texture. Then turn off the stove, and sprinkle cardamom powder. Allow to cool completely and refrigerate it.</span></span><br />
<span style="font-family: Trebuchet MS;"><span style="line-height: 24px;"><br /></span></span>
<span style="font-family: Trebuchet MS;"><span style="line-height: 24px;">Garnish some chopped nuts and serve it Chilled....!! Enjoy....</span></span></div>
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Anonymoushttp://www.blogger.com/profile/01568153797213077762noreply@blogger.comtag:blogger.com,1999:blog-1804357049561942240.post-46638629438400284422014-03-17T09:50:00.001+05:302014-03-17T09:50:37.459+05:30Chatpata Aloo chaat<div dir="ltr" style="text-align: left;" trbidi="on">
<i><b><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Aloo chaat is a famous roadside chatpata chaat. Street foods are always tempting everyone's taste buds and makes you drool when you view it at roadside chaat stall. Bengali chaats which is easily available on roadside chaat stall served specially in a dry leaf bowl. It is very wonderful choice for hot days as well as it has no oil and very light.</span></b></i><br />
<i><b><span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span></b></i>
<i><b><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Aloo chaat is an amazing hot and tangy combination made of potato, chana, matar with the aroma of spicy masala mixed with tarmarind juice and crunchy sev/ bhujia.</span></b></i><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Ingredients :</span><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Potato - 1, large</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Tomato - 1, large, chopped</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Onion - 1, chopped</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Green chilli - 1-2 (chopped)</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Chana (Black chickpeas) - 1/2 cup</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Matar (Yellow peas) - 1/4 cup</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Roasted cumin-red chilli powder - 1 tsp</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Tarmarind juice / Lemon juice - 1-2 tbsp</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Black salt to taste</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Garnish with sev / bhujia</span><br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBxJBwTADSqg4h4DHz4U5bBpg3F2B4LwrRTlBqqNy9vLXmGGsdDSknWy8kuX9wuUJ6JYwV69pYDZvOrIneccOeWW2Zx6I4Lfs-FztzF72NBDelNJC9ZWHjnmiVm_zAUcp11ZzS9qHAqoM/s1600/Aloo+chaat1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBxJBwTADSqg4h4DHz4U5bBpg3F2B4LwrRTlBqqNy9vLXmGGsdDSknWy8kuX9wuUJ6JYwV69pYDZvOrIneccOeWW2Zx6I4Lfs-FztzF72NBDelNJC9ZWHjnmiVm_zAUcp11ZzS9qHAqoM/s1600/Aloo+chaat1.jpg" height="512" width="640" /></a></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Method :</span><br />
<br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Soak the chana, matar overnight. Boil it adding a teaspoon of salt, drain off water and keep aside.</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Boil the potatoes without taking out its peel. Now peel it out and cut into small cubed. (Potato should not be over boiled)</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">In mixing bowl, add chopped potato, onion, tomato, green chilli, black chana, matar, roasted red and cumin chilli powder, turmarind juice and black salt, toss ii well. Take care so that potato pieces remain intact.</span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Serve in a bowl and garnish with sev / bhujia.</span><br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCEulLe9DbFJ3q5_ImZIK27yn3_pj5dWnkpn60kOzz7y4jI080pFrnp2YomUpTK3wen-vYBvr-MZ4HK4lJNeBYkfD26vlhejJxkz8aWhXRF1xhFMRmkjdcvac8S5KcTXPdtT4kWFax9Y8/s1600/Aloo+chaat2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCEulLe9DbFJ3q5_ImZIK27yn3_pj5dWnkpn60kOzz7y4jI080pFrnp2YomUpTK3wen-vYBvr-MZ4HK4lJNeBYkfD26vlhejJxkz8aWhXRF1xhFMRmkjdcvac8S5KcTXPdtT4kWFax9Y8/s1600/Aloo+chaat2.jpg" height="456" width="640" /></a></div>
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Anonymoushttp://www.blogger.com/profile/01568153797213077762noreply@blogger.comtag:blogger.com,1999:blog-1804357049561942240.post-8868979755326734582014-02-18T10:53:00.000+05:302014-02-18T11:05:16.238+05:30Round-up of Holiday Recipes and the winner of giveaway<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Verdana, sans-serif;"><b><span style="color: #990000;">Here I am with the round up of "Holiday Recipes". I would like to thank </span><span style="color: #990000;">everyone who encouraged, supported and participated in my Holiday Recipes event and Cookbook Giveaway. I am really very sorry taking</span><span style="color: #990000;"> so much time to post the roundup. </span></b></span><br />
<span style="color: #990000; font-family: Verdana, sans-serif;"><b><br /></b></span>
<span style="background-color: white; color: #990000; font-family: Verdana, sans-serif; font-size: 16px; font-weight: bold; line-height: 25.600000381469727px;">A big bunch of thanks to all my fellow bloggers who actively took part in the event. </span><span style="background-color: white; border: 0px; color: #990000; font-family: Verdana, sans-serif; font-size: 16px; font-weight: bold; line-height: 25px; margin: 0px; padding: 0px;">Thank you all for making this event successful. I received 154 entries and each one was unique. Here we go for the virtual treats.</span><br />
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<span style="font-size: small;"><span style="color: #990000;"><b>Click the below link to view the round-up </b></span></span><br />
<a href="http://new.inlinkz.com//luwpview.php?id=354078" title="click to view in an external page.">An InLinkz Link-up</a></div>
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<span style="background-color: white; border: 0px; color: #990000; font-family: Verdana, sans-serif; font-size: 16px; font-weight: bold; line-height: 25px; margin: 0px; padding: 0px;"></span><br />
<span style="background-color: white; border: 0px; color: #990000; font-family: Verdana, sans-serif; font-size: 16px; font-weight: bold; line-height: 25px; margin: 0px; padding: 0px;"><br /></span>
<span style="background-color: white; border: 0px; color: #990000; font-family: Verdana, sans-serif; font-size: 16px; font-weight: bold; line-height: 25px; margin: 0px; padding: 0px;">Now is the time to announce</span><span style="background-color: white; border: 0px; font-family: Verdana, sans-serif; font-size: 16px; font-weight: bold; line-height: 25px; margin: 0px; padding: 0px;"><span style="color: #990000;"> the name of the winner who </span><span style="color: #990000;">has</span><span style="color: #bf9000;"> </span><span style="color: #990000;">contributed to the maximum entries</span><span style="color: #0c343d;">, </span><span style="color: #990000;">Sanoli from </span><a href="http://sanolisrecipies.blogspot.in/" style="color: #990000;" target="_blank">Sanoli Recipes</a><span style="color: #990000;"> total 40 entries.</span></span><br />
<span style="background-color: white; color: #990000; font-family: Verdana, sans-serif; font-size: 16px; font-weight: bold; line-height: 25px;">My Kitchen Odyssey sent 25 recipes</span><br />
<span style="background-color: white; border: 0px; color: #990000; font-family: Verdana, sans-serif; font-size: 16px; font-weight: bold; line-height: 25px; margin: 0px; padding: 0px;">Home Cook Food sent 18 recipes</span><br />
<span style="background-color: white; border: 0px; color: #990000; font-family: Verdana, sans-serif; font-size: 16px; font-weight: bold; line-height: 25px; margin: 0px; padding: 0px;"><br /></span>
<span style="background-color: yellow; border: 0px; color: #990000; font-family: Verdana, sans-serif; font-size: 16px; font-weight: bold; line-height: 25px; margin: 0px; padding: 0px;">Congratulation Sanoli, you win the giveaway cookbook "Sanjeev Kapoor's Party Cooking". Please confirm to me via email within 48hrs and also your address with pin code, your cell/mobile number to </span><span style="background-color: yellow; border: 0px; color: #990000; font-family: Verdana, sans-serif; font-size: 16px; font-weight: bold; line-height: 25px; margin: 0px; padding: 0px;">chandranibanerjee10@gmail.com .</span><span style="background-color: white; border: 0px; color: #990000; font-family: Verdana, sans-serif; font-size: 16px; font-weight: bold; line-height: 25px; margin: 0px; padding: 0px;"> </span><span style="background-color: yellow; border: 0px; color: #990000; font-family: Verdana, sans-serif; font-size: 16px; font-weight: bold; line-height: 25px; margin: 0px; padding: 0px;">In case Sanoli does not claim her win within 48hrs then I will pick another winner.</span><br />
<span style="background-color: white; border: 0px; color: #990000; font-family: Verdana, sans-serif; font-size: 16px; font-weight: bold; line-height: 25px; margin: 0px; padding: 0px;"><br /></span>
<span style="background-color: white; border: 0px; color: #990000; font-family: Verdana, sans-serif; font-size: 16px; font-weight: bold; line-height: 25px; margin: 0px; padding: 0px;">Thanks you dearies for your enthusiastic participation and my sincere thanks to all bloggers for your creative ideas. </span></div>
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Anonymoushttp://www.blogger.com/profile/01568153797213077762noreply@blogger.comtag:blogger.com,1999:blog-1804357049561942240.post-17768968441153464612014-02-13T20:10:00.000+05:302014-02-13T20:10:08.037+05:30Heart Shaped Gulab Jamun ~ Valentine Treat<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="color: red; font-family: Trebuchet MS, sans-serif; font-size: large;"><b><i>Gulab jamun is one of the most simplest and authentic Indian dessert recipe. Gulab jamun- the name itself tempts us very much right? This delicious dessert consists of milk powder/ mava and maida is formed to a dough and deep fried in ghee/ oil. These fried balls are soaked in a sugar syrup infused with cardamom. When the fried balls soak up all that sugar syrup and become soft and spongy which just melt in your mouth.</i></b></span><br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAt8TweDhs6rjXzA4wdGuU37B7WUL9JpEGVAfCaRd7tdHkUGkWQv0T44SQOeV3pkaaD7BtXrRsvFVpYFuch9SvYPERGRy5-gsYhVKOl9u3mAGHiuXXmY4jlvCfJPhmSTgpHalBVmDxYXQ/s1600/100_4650.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAt8TweDhs6rjXzA4wdGuU37B7WUL9JpEGVAfCaRd7tdHkUGkWQv0T44SQOeV3pkaaD7BtXrRsvFVpYFuch9SvYPERGRy5-gsYhVKOl9u3mAGHiuXXmY4jlvCfJPhmSTgpHalBVmDxYXQ/s1600/100_4650.jpg" height="492" width="640" /></a></div>
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<strong style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 18.479999542236328px;"><span style="color: orange; font-size: large;">Ingredients:</span></strong><br />
<br style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 18.479999542236328px;" />
<span style="color: purple;"><strong style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 18.479999542236328px;">To make the dough:</strong></span><br />
<ol style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 18.479999542236328px;">
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="color: purple;"><b>Milk powder- 3/4 th cup</b></span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="color: purple;"><b>All purpose flour/Maida -2 tbsps</b></span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="color: purple;"><b>Baking soda- 1/4th tsp</b></span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="color: purple;"><b>Milk- 2 tbsps</b></span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="color: purple;"><b>Ghee/ Clarified butter-1 tbsp</b></span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="color: purple;"><b>Oil for deep frying the jamun's</b></span></li>
</ol>
<span style="color: purple;"><b><span style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 18.479999542236328px;"> OR</span><br style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 18.479999542236328px;" /><br style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 18.479999542236328px;" /><span style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 18.479999542236328px;">Store bought instant gulab jamun mix 100 gms pk- 1</span></b></span><br />
<h3 style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; margin: 0px; position: relative;">
<span style="color: purple;">For the sugar syrup:</span></h3>
<ol style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 18.479999542236328px;">
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="color: purple;"><b>Sugar- 2 cups</b></span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="color: purple;"><b>Water- 2 1/4th cup</b></span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="color: purple;"><b>Few <span class="yshortcuts" id="lw_1360710343_1">cardamom pods</span></b></span></li>
</ol>
<div>
<span style="color: purple; font-family: Georgia, Utopia, Palatino Linotype, Palatino, serif; font-size: x-small;"><span style="line-height: 18.479999542236328px;"><b>And few rose petals for garnishing</b></span></span></div>
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<span style="color: purple; font-family: Georgia, Utopia, Palatino Linotype, Palatino, serif; font-size: x-small;"><span style="line-height: 18.479999542236328px;"><b><br /></b></span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga-iFXbq7aSYsRvVBoxPQYXk1P-nKZc6mvvWFWBa5rOo_RJ5cUfadDbbA3zcORSLflf4l2fKwgnqnl8Aannt3iJ447uv5KSKDv1LQ4Q6O6NPJNLBeLkjfKVvhyphenhyphenBZ3q1xKqs7mn9IEVmL0/s1600/100_4653.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga-iFXbq7aSYsRvVBoxPQYXk1P-nKZc6mvvWFWBa5rOo_RJ5cUfadDbbA3zcORSLflf4l2fKwgnqnl8Aannt3iJ447uv5KSKDv1LQ4Q6O6NPJNLBeLkjfKVvhyphenhyphenBZ3q1xKqs7mn9IEVmL0/s1600/100_4653.jpg" height="460" width="640" /></a></div>
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<span style="font-family: Georgia, Utopia, Palatino Linotype, Palatino, serif; font-size: x-small;"><span style="line-height: 18.479999542236328px;"><br /></span></span></div>
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<span style="color: orange; font-family: Georgia, Times New Roman, serif; font-size: large;"><span style="line-height: 18.479999542236328px;"><b>Method :</b></span></span></div>
<div>
<span style="font-family: Georgia, Utopia, Palatino Linotype, Palatino, serif; font-size: x-small;"><span style="line-height: 18.479999542236328px;"><br /></span></span></div>
<div>
<span style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 18.479999542236328px; text-align: justify;"><b><span style="color: #f1c232;">For making Sugar Syrup -</span><span style="color: purple;"> Make a simple syrup by adding the water and sugar. Let the sugar melt completely. Now add the cardamom and saffron (optional) and simmer for five more minutes. Turn off the heat. </span></b></span></div>
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<span style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 18.479999542236328px; text-align: justify;"><b><span style="color: purple;"><br /></span></b></span></div>
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<b><span style="color: #f1c232;"><span style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 18.479999542236328px; text-align: justify;">For making Gulab jamun</span><span style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 18.479999542236328px; text-align: justify;">- </span></span><span style="background-color: white; color: purple; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 18.479999542236328px; text-align: justify;">Mix all the dry ingredients and slowly incorporate the milk little at a time to make a dough. Make sure there are no lumps in the dough. Divide the dough to 15 equal parts. Apply some ghee to your palms and make 15 round ball.</span></b></div>
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<strong style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 18.479999542236328px; text-align: justify;"><span style="color: purple;"><br /></span></strong></div>
<div>
<b><span style="color: #f1c232;"><span style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 18.479999542236328px; text-align: justify;">For the heart shaped Gulab jamun</span><span style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 18.479999542236328px; text-align: justify;">-</span></span><span style="background-color: white; color: purple; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 18.479999542236328px; text-align: justify;"> take some dough flatten it with your palms. To get he heart haped you can either use a cookie cutter or a butter knife. I just used the butter knife to make the heart shapes.</span></b></div>
<div>
<span style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 18.479999542236328px; text-align: justify;"><b><span style="color: purple;"><br /></span></b></span></div>
<div>
<span style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 18.479999542236328px; text-align: justify;"><b><span style="color: purple;">Now take oil for deep frying. Keep it on low- medium heat and drop the balls about four at a time. Slowly fry them, by moving them around so they are cooked evenly on all sides. It's very important to keep the temperature to low and cook them slowly. If not the the jamun's will brown on the outside and still uncooked inside.</span></b></span></div>
<div style="text-align: left;">
<b><span style="color: purple;"><span style="font-family: Georgia, Utopia, Palatino Linotype, Palatino, serif; font-size: x-small;"><span style="line-height: 18.479999542236328px;"><br /></span></span><span style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 18.479999542236328px; text-align: justify;">Remove the fried balls in a paper towel and continuing frying the rest.</span></span></b></div>
<div style="text-align: left;">
<div style="text-align: justify;">
<span style="color: purple; font-family: Georgia, Utopia, Palatino Linotype, Palatino, serif; font-size: x-small;"><span style="line-height: 18.479999542236328px;"><b><br /></b></span></span></div>
<span style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 18.479999542236328px;"><b><span style="color: purple;">Add the fried balls to the sugar syrup. make sure they are completely immersed in the syrup. Let sit for at least an hour before serving.</span></b></span></div>
<div style="text-align: left;">
<b><span style="color: purple;"><span style="font-family: Georgia, Utopia, Palatino Linotype, Palatino, serif; font-size: x-small;"><span style="line-height: 18.479999542236328px;"><br /></span></span><span style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 18.479999542236328px;">Before serving, you can add some rose petals for garnishing.</span></span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirUZhHKtkxqwZPD6tXlCXMeA9kr_C6R9iKxMPaVdaT74G8O-Y6YRvlaRN67iyNP8OJmdSFrfj7MsdhYSFdtm-Z8_CrCAM1kqaLsBoZpgp9qj4R0PBSBSBzq9ApxQwtSXzzEjPub1c61yk/s1600/100_4643.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirUZhHKtkxqwZPD6tXlCXMeA9kr_C6R9iKxMPaVdaT74G8O-Y6YRvlaRN67iyNP8OJmdSFrfj7MsdhYSFdtm-Z8_CrCAM1kqaLsBoZpgp9qj4R0PBSBSBzq9ApxQwtSXzzEjPub1c61yk/s1600/100_4643.jpg" height="456" width="640" /></a></div>
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Anonymoushttp://www.blogger.com/profile/01568153797213077762noreply@blogger.comtag:blogger.com,1999:blog-1804357049561942240.post-73716575684347119532014-01-13T13:32:00.002+05:302014-01-13T13:33:06.934+05:30Nalen Gurer Sabudana Payesh for Poush Sankranti Special (Tapioca Pudding With Date Palm Jaggery)<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><span style="background-color: white; color: red; line-height: 16px;"><b>Makara Sankranti</b></span><span style="background-color: white; color: #990000; font-weight: bold; line-height: 16px;"> is one of the most auspicious occasions for the Hindus. T</span><span style="background-color: white; color: #990000; font-weight: bold; line-height: 22px;">his is known as Makar Sankranti or Poush Sankranti in West Bengal, as it is celebrated in the last day of Bengali month of Poush. It is called by different names in all over India – Magh Bihu, Makar Shankranti, Pongal, Uttarayan etc. are just a few to mention. </span></span><b style="color: #990000; font-family: Georgia, 'Times New Roman', serif;"><span style="font-size: large;"><span style="background-color: white; border: 0px; margin: 0px; padding: 0px;">T</span><span style="background-color: white; line-height: 22px;">o celebrate this harvest festival, in all bengali homes, mothers and grandmothers get busy making a special kind of sweet named </span><span style="background-color: white; border: 0px; line-height: 22px; margin: 0px; padding: 0px;">'Pithe'</span><span style="background-color: white; line-height: 22px;">, which is made with rice flour. Another special thing is needed is Palm Jaggery (khejurer Gur), which is only available in winter season. Once you taste this, you will never forget the taste of this special sweet. There are many kinds of Pithe, namely Puli Pithe, Gokul Pithe, Dudh Puli, Patishapta and many more.</span></span></b><br />
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<span style="line-height: 23.515625px;"><span style="color: purple; font-family: Georgia, Times New Roman, serif; font-size: large;"><b>Sabudana kheer is a traditional Indian pudding which prepared with sago pearl, milk and palm jaggery and garnish with nuts. I love its creamy and chewing taste. </b></span></span></div>
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<span style="color: orange; font-family: Trebuchet MS, sans-serif; font-size: large;"><b>Ingredients :</b></span></div>
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<b><span style="color: purple; font-family: Georgia, Times New Roman, serif; font-size: large;">Sabudana (sago pearl) - 1 cup</span></b></div>
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<b><span style="color: purple; font-family: Georgia, Times New Roman, serif; font-size: large;">Milk - 1 ltr</span></b></div>
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<b><span style="color: purple; font-family: Georgia, Times New Roman, serif; font-size: large;">Palm jaggery as per taste</span></b></div>
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<b><span style="color: purple; font-family: Georgia, Times New Roman, serif; font-size: large;">Cardamom powder - 1/2 tsp</span></b></div>
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<b><span style="color: purple; font-family: Georgia, Times New Roman, serif; font-size: large;">Ghee - 1 tbsp</span></b></div>
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<b><span style="color: purple; font-family: Georgia, Times New Roman, serif; font-size: large;">A handful cashew nuts and raisin</span></b></div>
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<span style="color: purple; font-family: Georgia, Times New Roman, serif; font-size: large;"><b>Wash and soak the sabudana in enough water for 30 minutes in a thick bottom pan. </b></span></div>
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<span style="color: purple; font-family: Georgia, Times New Roman, serif; font-size: large;"><b>In a pan, add ghee when hot, add cashew nuts to it. When it almost roasted then add raisin, remove them both and set aside.</b></span></div>
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<span style="color: purple; font-family: Georgia, Times New Roman, serif; font-size: large;"><b>In a heavy bottom pan boil milk. When the milk is boiling then add sabudana and cook in low flame till the sago is cooked and turns soft. </b></span></div>
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<span style="color: purple; font-family: Georgia, Times New Roman, serif; font-size: large;"><b>Now add palm jaggery and make sure all the solid chunks get dissolves. </b></span></div>
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<span style="color: purple; font-family: Georgia, Times New Roman, serif; font-size: large;"><b>Now payesh is ready to serve. Eat it hot or cold, get the taste and smell of gur. </b></span></div>
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Anonymoushttp://www.blogger.com/profile/01568153797213077762noreply@blogger.comtag:blogger.com,1999:blog-1804357049561942240.post-39544311448818698542014-01-09T12:30:00.001+05:302014-01-09T12:30:29.831+05:30Bitter Brinjal Stir fry<div dir="ltr" style="text-align: left;" trbidi="on">
<b><span style="color: #741b47; font-family: Georgia, Times New Roman, serif; font-size: large;">Brinjal also known as aubergine or eggplant. I got these brinjal from local farmer market. The local peaple called it "Tit Begun" mean bitter brinjal. Brinjal is a very tricky vegetable where in it can be tasted best when done perfect stir fry. This is can served as a side dish for plain rice.</span></b><br />
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<span style="color: orange; font-family: Trebuchet MS, sans-serif; font-size: large;"><b>Ingredients :</b></span><br />
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<span style="color: #134f5c; font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;"><b>Bitter brinjal - 100 gms</b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFFZadeOUPZS_BnZP-GatGYZMrhbWdqBQNSRNnH9aUvdwW4rtaADFVuYLovZ8yZlEKKhgc7SvLBoc4uSe9MYhDhH_ZqLAGOeJHhO1w1kCnc4BmN2DozoO1Y7GnyGT3Up4ENmphkOjFOoA/s1600/DSC09248.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFFZadeOUPZS_BnZP-GatGYZMrhbWdqBQNSRNnH9aUvdwW4rtaADFVuYLovZ8yZlEKKhgc7SvLBoc4uSe9MYhDhH_ZqLAGOeJHhO1w1kCnc4BmN2DozoO1Y7GnyGT3Up4ENmphkOjFOoA/s1600/DSC09248.JPG" height="240" width="320" /></a></div>
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<span style="color: #134f5c; font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;"><b>Onion - 1, big</b></span><br />
<span style="color: #134f5c; font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;"><b>Green chilli - 1-2, slited</b></span><br />
<span style="color: #134f5c; font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;"><b>Panch phoron - 1 tsp</b></span><br />
<span style="color: #134f5c; font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;"><b>Turmeric powder - 1/2 tsp</b></span><br />
<span style="color: #134f5c; font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;"><b>Salt to taste</b></span><br />
<span style="color: #134f5c; font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;"><b>Refine oil - 2 tbsp</b></span><br />
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<span style="color: orange; font-family: Trebuchet MS, sans-serif; font-size: large;"><b>Method :</b></span><br />
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<span style="color: #134f5c; font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;"><b>Wash and chop the brinjal and sliced the onions.</b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3agfWvUsvZz4H2trfrp47Gk59ShKGIpujaMtT_Tr6DGzoyODTDcwih5k-7QXhcOdbUzDh2CscaSb6I2iZm9s42c5BEodv6AumY9orOvWJ9B7izIKTBPfoyIg1hGyCNkSjudbUmzGNvIs/s1600/DSC09270.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3agfWvUsvZz4H2trfrp47Gk59ShKGIpujaMtT_Tr6DGzoyODTDcwih5k-7QXhcOdbUzDh2CscaSb6I2iZm9s42c5BEodv6AumY9orOvWJ9B7izIKTBPfoyIg1hGyCNkSjudbUmzGNvIs/s1600/DSC09270.JPG" height="233" width="320" /></a></div>
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<span style="color: #134f5c; font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;"><b>Heat oil in a kadai, add panch phoron and let them pop up then add green chilli and onion slices and fry till they become transparent.</b></span><br />
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<span style="color: #134f5c; font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;"><b>Now add chopped brinjal pieces, turmeric powder and salt, cook them on medium low heat till done. Mix everything and cooked till brinjal tender well.</b></span><br />
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<span style="color: #134f5c; font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;"><b>Quick and tasty stir fry is ready to serve.</b></span><br />
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Anonymoushttp://www.blogger.com/profile/01568153797213077762noreply@blogger.comtag:blogger.com,1999:blog-1804357049561942240.post-21318514502979709412013-12-29T12:00:00.000+05:302013-12-29T12:00:45.702+05:30Luchi ar Aloo Sabzi (Fried Indian Flat Bread & Potato Curry)<div dir="ltr" style="text-align: left;" trbidi="on">
Luchi is deep fried flat bread which is a very famous as a Bengali breakfast. However, it is the same recipe which is known as 'Puri' across India. Luchi mainly made with maida i.e. all purpose flour. Aloo curry made with minimum ingredients with it. This potato curry is one of the easy and flavorful recipe. I saw this in a Bengali paper. This is a perfect Bengali breakfast combo by adding some Bengali sweet.<br />
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<span style="color: orange; font-family: Trebuchet MS, sans-serif; font-size: large;"><b><i>Ingredients :</i></b></span><br />
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<b><span style="color: #e06666; font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;"><i>For Luchi / Puri ~</i></span></b><br />
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All purpose flour/ Maida - 2 up<br />
Ghee - 2 tbsp (for moyan)<br />
Sugar - 1/2 tsp<br />
Salt - 1 tsp<br />
Warm water to make the dough<br />
Refine oil for deep frying<br />
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<span style="color: orange; font-family: Trebuchet MS, sans-serif; font-size: large;"><b><i>Method ~</i></b></span><br />
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Take a large bowl, add maida, ghee, sugar, salt, mix well. The mixture should be crumbly. Now add warm water to the mixture but not too much water at a time. Now gradually add water and knead them with hand very well to make a smooth and soft dough.<br />
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Divide the dough into small equal balls. Using rolling pin make small circle, to avoid sticking use little oil while rolling them.<br />
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Meanwhile add refine oil in a kadai and heat it very well. Once oil is heated properly then add luhi one by one and press them little with spetula.<br />
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When one side of the luchi turns golden brown then turn it and fry other side well. Repeat this process with the rest of the balls.<br />
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<span style="color: #e06666; font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;"><b><i>For Aloo Sabzi (Potato Curry)</i></b></span><br />
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Potato - 2 medium<br />
Green chilli - 1<br />
Panch phoron - 1 tsp<br />
Turmeric powder - 1/2 tsp<br />
Green peas - a handful<br />
Bhaja Masala - 1 tsp (Dry roast 1/2 tsp panh phoron and dry red chilli and make a powder)<br />
Salt and sugar as per taste<br />
Oil (White/Mustard) - 2 tbsp<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsLcaR1bekSxnxpNwZTW3dmeAORpUNwvByKSaheF6VEkQxY_-VUqEmXlpzrnQH9JxvDdQNYDxBjc7ZiuZmk_OuQsNqC89RKB_fqoWu-zVPgucouDoV-VrkM-zBB0JkD_LfdWibmKnzLSI/s1600/3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsLcaR1bekSxnxpNwZTW3dmeAORpUNwvByKSaheF6VEkQxY_-VUqEmXlpzrnQH9JxvDdQNYDxBjc7ZiuZmk_OuQsNqC89RKB_fqoWu-zVPgucouDoV-VrkM-zBB0JkD_LfdWibmKnzLSI/s640/3.jpg" width="576" /></a></div>
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<b><span style="color: orange; font-family: Trebuchet MS, sans-serif; font-size: large;">Method :</span></b><br />
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Wash, peel and cut the potato in small cubes.<br />
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Heat oil in a kadai, add green chilli and panch phoron for tempering. When it starts to splutters then add potato, green peas, salt and turmeric powder, mix well on medium heat saute few minutes.<br />
<br />
Add water, salt and sugar, cover and cook until the potato becomes soft. Adjust the gravy and turn off the flame. Sprinkle bhaja masala over the potato curry.<br />
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Serve hot with Fulko Luchi / Puri.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBaFTXcopq8vJRg_NRZhQ1PrrkPGbtHC7D7AQ6BNG75duwFC3BiKiluug7-oaRdE_mJ5oVcw0X7XKC4dagqmb55aj6MqFsTMTlEEm5bkXNB1dtFpTYQ8-gHX-1nXJzKfhIyXdk36sJHs4/s1600/4.jpg" imageanchor="1"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBaFTXcopq8vJRg_NRZhQ1PrrkPGbtHC7D7AQ6BNG75duwFC3BiKiluug7-oaRdE_mJ5oVcw0X7XKC4dagqmb55aj6MqFsTMTlEEm5bkXNB1dtFpTYQ8-gHX-1nXJzKfhIyXdk36sJHs4/s1600/4.jpg" width="640" /></a></div>
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<span style="color: magenta; font-family: Verdana, sans-serif;"><b>Sending this to Srivalli's "<a href="http://cooking4allseasons.blogspot.in/2013/09/announcing-cooking-from-cookbook.html" target="_blank">Cooking From Cookbook Challenge</a>"</b></span><br />
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Anonymoushttp://www.blogger.com/profile/01568153797213077762noreply@blogger.comtag:blogger.com,1999:blog-1804357049561942240.post-40512082429349441742013-12-26T13:09:00.000+05:302013-12-26T13:09:00.115+05:30Holiday Recipes ~ 3rd Blog Anniversary Event With Cookbook Giveaway<div dir="ltr" style="text-align: left;" trbidi="on">
<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="color: purple; font-family: Georgia, Times New Roman, serif; font-size: large;"><b><i>New year is around the corner. The holiday are a time for gathering with family and friends to enjoy their company. I really love this time of year. The weather gets cooler and it's time to really enjoy great food with family. I love hosting family get together and parties during this time. This year I need to come up with creative and festive menu ideas for the parties. Calling all the bloggers, home chef and homemaker and passionate cook to come and submit your "Holiday Recipes".</i></b></span><br />
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<b><span style="color: #e06666; font-family: Trebuchet MS, sans-serif; font-size: large;">Rules for the event :-</span></b><br />
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<span style="color: purple; font-family: Georgia, Times New Roman, serif; font-size: large;"><b>1. Prepare anything during holiday from any course, starter, main course, dessert, snacks etc. Veg and Non-veg both are allowed.</b></span><br />
<span style="color: purple; font-family: Georgia, Times New Roman, serif; font-size: large;"><b><br /></b></span>
<span style="color: purple; font-family: Georgia, Times New Roman, serif; font-size: large;"><b>2. <span style="background-color: white; line-height: 22px;">Post it in your blog between 24th Dec., '13 to 31st January, 2014. Archived posts are allowed but re-post newly with this announcement link. </span></b></span><br />
<span style="color: purple; font-family: Georgia, Times New Roman, serif; font-size: large;"><b><br /></b></span>
<span style="color: purple; font-family: Georgia, Times New Roman, serif; font-size: large;"><b>3.<span style="background-color: white; line-height: 22px;"> All posts should include this announcement link and the logo. The use of use is mandatory as it helps to spread the word. </span></b></span><span style="background-color: white;"><b><span style="color: purple; font-family: Georgia, Times New Roman, serif; font-size: large;"><span style="line-height: 20px;">Add a link on your side bar (right or left) about this giveaway with the picture.</span><span style="line-height: 20px;"> </span></span></b></span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b><span style="background-color: white; color: #274e13; line-height: 22px;"><br /></span>
<span style="background-color: white; color: #274e13; line-height: 22px;">4. </span><span style="background-color: white; color: purple; line-height: 13.5pt;">You have to like<a href="https://www.facebook.com/pages/Cuisinedelights/100725023337622" target="_blank"> </a></span><a href="https://www.facebook.com/pages/Cuisinedelights/100725023337622" target="_blank"><span style="color: orange;">Cuisine Delight</span></a><span style="color: purple;">'s Facebook Page</span><span style="background-color: white; color: purple; line-height: 13.5pt;">. </span><span style="background-color: white; color: purple; line-height: 13.5pt;"> </span><span style="background-color: white; color: purple; line-height: 18px;">Only after your first entry, share the event details at facebook page and tag 5 friends including me @ Chandrani Banerjee . (</span><span style="background-color: white; color: purple; line-height: 18px;">Compulsory</span><span style="background-color: white; color: purple; line-height: 18px;">)</span></b></span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b><span style="background-color: white; color: #333333; line-height: 18px;"><br /></span>
<span style="background-color: white; color: #333333; line-height: 18px;">7. </span><span style="background-color: white; line-height: 18px;"><span style="color: purple;">Follow </span><a href="https://plus.google.com/u/0/114180823340564463314/posts" target="_blank"><span style="color: orange;">Chandrani Banerjee</span></a><span style="color: purple;"> via Google Friend Connect (Compulsary)</span></span></b></span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b><span style="background-color: white; color: #333333; line-height: 18px;"><br /></span>
<span style="color: purple;"><span style="background-color: white; line-height: 18px;">8. </span><span style="background-color: white; line-height: 22px;">Non-bloggers can also send their recipes. Send your recipes to below mentioned email address cuisinedelightsevent(at)gmail(dot)com with a picture.</span></span></b></span><br />
<span style="color: purple; font-family: Georgia, Times New Roman, serif; font-size: large;"><b><span style="background-color: white; line-height: 22px;"><br /></span>
<span style="background-color: white; line-height: 22px;">9. </span><span style="background-color: white; line-height: 20px;">Use the linky tools below to link your entries...if you are having any problem linking your entries, send them to my email address with the subject line as "Holiday Recipes" and with following details:</span></b></span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b><span style="background-color: white; color: #274e13; line-height: 20px;"><br /></span>
<span style="background-color: white; color: purple; line-height: 20px;">Your Name </span></b></span><br />
<span style="background-color: white; color: purple; font-family: Georgia, 'Times New Roman', serif; font-size: large; line-height: 20px;"><b>Recipe Name</b></span><br />
<span style="background-color: white; color: purple; font-family: Georgia, 'Times New Roman', serif; font-size: large; line-height: 20px;"><b>Blog Name</b></span><br />
<span style="background-color: white; color: purple; font-family: Georgia, 'Times New Roman', serif; font-size: large; line-height: 20px;"><b>Recipe Url </b></span><br />
<span style="background-color: white; color: purple; font-family: Georgia, 'Times New Roman', serif; font-size: large; line-height: 20px;"><b>Picture of the recipe (if it is not on the blog)</b></span><br />
<span style="background-color: white; color: #274e13; font-family: Georgia, 'Times New Roman', serif; font-size: x-small; line-height: 20px;"><br /></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;"><span style="line-height: 20px;"><b><i><span style="color: red;">In celebration of the blog anniversary, Cuisine Delights is giving away Sanjeev Kapoor's "</span><span style="color: #990000;">Party Cooking</span><span style="color: red;">" cookbook to one Lucky winner. I will choose one lucky person with maximum number of recipes. The giveaway is open for all who can give their Indian mailing address.</span></i></b></span></span><br />
<span style="color: #274e13; font-family: Georgia, Times New Roman, serif; font-size: x-small;"><span style="line-height: 20px;"><br /></span></span>
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<span style="background-color: white; font-family: Times, 'Times New Roman', serif; font-size: 22px; line-height: 24px;"><br /></span>
<span style="background-color: white; font-size: 22px; line-height: 24px;"><b><span style="color: #0b5394; font-family: Trebuchet MS, sans-serif;"><i>So what are you waiting for, wear your apron and start cooking with Holiday Recipes for your family and share your recipe with us & win wonderful cookbook.</i></span></b></span><br />
<span style="background-color: white; font-size: 22px; line-height: 24px;"><b><span style="color: #0b5394; font-family: Trebuchet MS, sans-serif;"><i><br /></i></span></b></span></div>
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Anonymoushttp://www.blogger.com/profile/01568153797213077762noreply@blogger.comtag:blogger.com,1999:blog-1804357049561942240.post-69628526226121273332013-12-23T20:31:00.000+05:302013-12-23T20:31:07.090+05:30Celebrating 3rd Blog Anniversary With Rasgulla <div dir="ltr" style="text-align: left;" trbidi="on">
<b><i><span style="font-family: Georgia, Times New Roman, serif;"><span style="color: red; font-size: x-large;">I</span><span style="color: #990000; font-size: large;">t's time to celebrate, Yes!!!! My blog has been successfully completed 3 years since I started the blog. Blogging has become an important of my life. Planing, cooking, clicking, writing and then posting each activity excites me and gives me full satisfaction when I post a recipe. I have learnt so many things after I started the blog. Blogging has become our way of life and I enjoy every bit of it, learning new technique, new cuisine and new joy. I want to thank to all my readers, blogger friends for the tremendous support and love. All of you who have tried my recipes and love it. </span></span></i></b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjsPWmYW5sxX6__w0YQVTqPhKUAUS9gnyXeoI8wocCnPDn-mBtE5kO2RfzOxjgsBLwJoCBNeWHQFxi4AoR-cZTNNd8QBWFsSwbv9L_ZwSRijueKHtH7_nK4eG5uMH56FFROpg06t8n7pk/s1600/DSC09365.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="634" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjsPWmYW5sxX6__w0YQVTqPhKUAUS9gnyXeoI8wocCnPDn-mBtE5kO2RfzOxjgsBLwJoCBNeWHQFxi4AoR-cZTNNd8QBWFsSwbv9L_ZwSRijueKHtH7_nK4eG5uMH56FFROpg06t8n7pk/s640/DSC09365.jpg" width="640" /></a></div>
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<span style="color: #990000; font-family: Georgia, Times New Roman, serif; font-size: large;"><b>I thought of making something special to celebrate this occasion and make Bengali famous dessert Rasgulla. It is regarded as the 'King of all Indian Sweets' which is soft, juicy and spongy made from paneer using milk and the most popular sweet in Calcutta as well as rest of India and the World. Here we go with the recipe..</b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgstWZrXpwSDznL6SFSv2omuBhkOeaiP9NhSz7ywA2-s9aDTFJpskms6hwHd11HAui9WnYjRBxD9wYaYQH0uGLgdHFLBkOMSGIDhkuMVNsubQYjuu-61G8F6Uuygs85ceQO0_bImX1oW-c/s1600/Fotor1223122014.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgstWZrXpwSDznL6SFSv2omuBhkOeaiP9NhSz7ywA2-s9aDTFJpskms6hwHd11HAui9WnYjRBxD9wYaYQH0uGLgdHFLBkOMSGIDhkuMVNsubQYjuu-61G8F6Uuygs85ceQO0_bImX1oW-c/s640/Fotor1223122014.jpg" width="444" /></a></div>
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<b><span style="color: orange; font-family: Trebuchet MS, sans-serif; font-size: large;">Ingredients :</span></b><br />
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<span style="color: #990000; font-family: Georgia, Times New Roman, serif; font-size: large;"><b>Milk - 1/2 ltr</b></span><br />
<b style="font-family: Georgia, "Times New Roman", serif; font-size: x-large;"><span style="color: #990000;">Lemon juice/ <span style="line-height: 16px;">vinegar - 1/4 cup</span></span></b><br />
<span style="color: #990000; font-family: Georgia, Times New Roman, serif; font-size: large;"><span style="line-height: 16px;"><b>Ice cubes - 4-5</b></span></span><br />
<span style="color: #990000; font-family: Georgia, Times New Roman, serif; font-size: large;"><span style="line-height: 16px;"><b>Sugar - 2 cup</b></span></span><br />
<span style="color: #990000; font-family: Georgia, Times New Roman, serif; font-size: large;"><span style="line-height: 16px;"><b>Water - 3 and 1/2 cup</b></span></span><br />
<span style="color: #990000; font-family: Georgia, Times New Roman, serif; font-size: large;"><span style="line-height: 16px;"><b>Cardamom powder - a pinch</b></span></span><br />
<span style="color: #990000; font-family: Georgia, Times New Roman, serif; font-size: large;"><span style="line-height: 16px;"><b>Saffron - a pinch (optinal)</b></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiTbp2ZngL9kEFX0rlGlWLefmOhODM8aoTgoRpgM-gzvO_3hhilbBPjioz0B_1DyHrzgcnrEGMDBZ_DiwHFEQ4fUh3F02IeapI-sDm28MX8NYgaYnKWK0SxcRGb4qgSvz8vCkip3YQR9Y/s1600/dsc09371.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="610" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiTbp2ZngL9kEFX0rlGlWLefmOhODM8aoTgoRpgM-gzvO_3hhilbBPjioz0B_1DyHrzgcnrEGMDBZ_DiwHFEQ4fUh3F02IeapI-sDm28MX8NYgaYnKWK0SxcRGb4qgSvz8vCkip3YQR9Y/s640/dsc09371.jpg" width="640" /></a></div>
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<span style="color: orange; font-family: Trebuchet MS, sans-serif; font-size: large;"><span style="line-height: 16px;"><b><br /></b></span></span>
<span style="color: orange; font-family: Trebuchet MS, sans-serif; font-size: large;"><span style="line-height: 16px;"><b>Method :</b></span></span><br />
<span style="color: #444444; font-family: arial, sans-serif; font-size: x-small;"><span style="line-height: 16px;"><br /></span></span>
<span style="color: #990000; font-family: Georgia, Times New Roman, serif; font-size: large;"><span style="line-height: 16px;"><b>In a heavy bottom pan, put milk and bring to boil. When it starts boiling add lemon juice and stir continuously until water clears and the milk curdles completely. Add ice cubes, switch off the flames and allow it to melt completely.</b></span></span><br />
<span style="color: #990000; font-family: Georgia, Times New Roman, serif; font-size: large;"><span style="line-height: 16px;"><b><br /></b></span></span>
<span style="color: #990000; font-family: Georgia, Times New Roman, serif; font-size: large;"><span style="line-height: 16px;"><b>Take a muslin cloth and pour the curdle milk and hang it under the sink. When water filter completely and wash it well in running cold water to remove the lemon smell. Squeeze the excess water and hang it aside for 30 mins without disturbing it.</b></span></span><br />
<span style="color: #990000; font-family: Georgia, Times New Roman, serif; font-size: large;"><span style="line-height: 16px;"><b><br /></b></span></span>
<span style="color: #990000; font-family: Georgia, Times New Roman, serif; font-size: large;"><span style="line-height: 16px;"><b>When the water is completely drained, remove the paneer from the cloth and take it in a bowl. Now rub it well using well your hands to form a smooth mixture. If the paneer is too dry then add few drops water. you have to rub it long time to make really smooth. Make form them into smooth lemon size ball and keep aside.</b></span></span><br />
<span style="color: #990000; font-family: Georgia, Times New Roman, serif; font-size: large;"><span style="line-height: 16px;"><b><br /></b></span></span>
<span style="color: #990000; font-family: Georgia, Times New Roman, serif; font-size: large;"><span style="line-height: 16px;"><b>Heat water in a wide bottomed vessel, then add sugar, cardamom powder and saffron and keep stirring till sugar dissolves completely. When the sugar syrup boils and start boiling then add the balls slowly one by one and simmer it in 5 mins. They will expand to about double their size while cooking in the syrup. Close the heat and wait for few minutes before you open the lid. The rasgullas should be little spongy. </b></span></span><br />
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<span style="color: #444444; font-family: arial, sans-serif; font-size: x-small;"><span style="line-height: 16px;"><br /></span></span>
<span style="line-height: 16px;"><br /><span style="color: #351c75; font-family: Verdana, sans-serif;"><strong>Tomorrow announce 3rd blog anniversary event & giveaway.....................</strong></span></span>
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Anonymoushttp://www.blogger.com/profile/01568153797213077762noreply@blogger.comtag:blogger.com,1999:blog-1804357049561942240.post-42258737378358303762013-12-21T20:43:00.000+05:302013-12-23T11:22:47.331+05:30Palang Shaak Borir Ghonto / Spinach & Lentil Dumpling Medley<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="color: purple; font-family: Georgia, Times New Roman, serif; font-size: large;"><b><i>Ghonto usually means a mix of some things cook together. Palang shaaker ghonto, Muri ghonto, Mochar ghonto, Mulor ghonto and so on cooked by my mother. This palang shaak borir ghonto is one of such preparation my mother cooked in winter. I saw this recipe in bengali magazine. I want to share this simple and easy Bengali traditional shaak recipe.</i></b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEB3qlGozXDlDidAkIrHc-L9xOD72ph1hnihw1rJe1euKosliTY-RMx825LsS4px4OjY0e_t1YF78TO-bVE3N1VJiirKBNGm7fjpR0QLs6HuN7JqvpcbHNVjNUEVvPQpWWj6S5pLV9IzE/s1600/Fotor1221203133.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="564" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEB3qlGozXDlDidAkIrHc-L9xOD72ph1hnihw1rJe1euKosliTY-RMx825LsS4px4OjY0e_t1YF78TO-bVE3N1VJiirKBNGm7fjpR0QLs6HuN7JqvpcbHNVjNUEVvPQpWWj6S5pLV9IzE/s640/Fotor1221203133.jpg" width="640" /></a></div>
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<span style="color: cyan; font-family: Trebuchet MS, sans-serif; font-size: large;"><b><i>Ingredients :</i></b></span><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>Palang shaak - 1 bunch</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>Bori (Lentils dumpling) - a handful</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>Green peas - a handful</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>Turmeric powder - a pinch</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>Panch phoron - 1 tsp</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>Salt and sugar to taste</b></span><br />
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<span style="color: cyan; font-family: Trebuchet MS, sans-serif; font-size: large;"><b><i>Method :</i></b></span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b><br /></b></span>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>Clean and wash the leaved in running water for about 2-3 minutes. Finely chopped and keep aside.</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b><br /></b></span>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>Heat mustard oil in kadai, add bori, fry then till golden brown. Keep aside.</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b><br /></b></span>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>In the same oil add panch phoron, when seeds splutter then add palang shaak, peas, salt and turmeric powder, cover and cook till the saag is cooked properly. Remove the lid add sugar and mix well.</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b><br /></b></span>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>Garnish with fried bori and serve hot with hot steamed rice.</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b><br /></b></span>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b><br /></b></span>
<span style="color: magenta; font-family: Verdana, sans-serif;"><b>Sending this to Srivalli's "<a href="http://cooking4allseasons.blogspot.com/2013/09/announcing-cooking-from-cookbook.html" target="_blank">Cooking from Cookbook Challenge</a>"</b></span><br />
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Anonymoushttp://www.blogger.com/profile/01568153797213077762noreply@blogger.comtag:blogger.com,1999:blog-1804357049561942240.post-89144960599553018452013-12-15T22:52:00.001+05:302013-12-16T10:51:43.785+05:30Soya Keema Matar ~ for CCChallenge<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>This was something I have to wanted to make for a long time. I bookmarked this recipe from paper clipping. A great recipe if you are a vegetarian or are having vegetarian friends lover. Keema is traditionally made of minced mutton or chicken and a very popular mughlai dish. This is a veg version of it without compromising a bit of taste, texture and flavors. So here's a simple Indian style curry of Soya keema matar.</b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2pJ9w87bBgoZ66oZzPmFFOfoHoIZRoMs4kYJtZPW1ACDyMN2nPcS1GzcHGiYHJ92FAY_Aa6b_4GGo-EUiiTmYZP2QC1ZRjnxNJKX0BXOrXl89RQchRX8z4DuhtkM8gkQ6-diFhkt4hVQ/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="570" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2pJ9w87bBgoZ66oZzPmFFOfoHoIZRoMs4kYJtZPW1ACDyMN2nPcS1GzcHGiYHJ92FAY_Aa6b_4GGo-EUiiTmYZP2QC1ZRjnxNJKX0BXOrXl89RQchRX8z4DuhtkM8gkQ6-diFhkt4hVQ/s640/1.jpg" width="640" /></a></div>
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<span style="color: orange; font-family: Trebuchet MS, sans-serif; font-size: large;"><b><i>Ingredients :</i></b></span><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>Soya granules - 1 cup</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>Matar - 1/2 (Frozen/fresh)</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>Onion - 1, mediun, finely chopped</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>Tomato - 1, medium, chopped</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>Ginger-garlic paste - 1 tbsp</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>Roasted cumin-coriander powder - 1 tbsp</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>Turmeric powder - 1 tsp</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>Chilli powder - 1 tsp</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>Garam masala powder - 1 tsp</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>Sugar - 1/2 tsp</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>Bay leave - 1</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>Cumin seeds</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>Oil - 1 tbsp</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>Salt to taste</b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnA9OPk4InCPP9VM2cSR7tu8io_PiTRI6LUHGVDoqs4gvhbIjG5XJvkV897N___ZadBHvK1M4wo6v2ki8Ow5h2nv71BNCMnM6bVhQN3Tzw1w2hB8NA5hmJtOi3A-lxZkOxkIEsVbhfIi4/s1600/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="494" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnA9OPk4InCPP9VM2cSR7tu8io_PiTRI6LUHGVDoqs4gvhbIjG5XJvkV897N___ZadBHvK1M4wo6v2ki8Ow5h2nv71BNCMnM6bVhQN3Tzw1w2hB8NA5hmJtOi3A-lxZkOxkIEsVbhfIi4/s640/2.jpg" width="640" /></a></div>
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<span style="color: orange; font-family: Trebuchet MS, sans-serif; font-size: large;"><i><b>Method :</b></i></span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b><br /></b></span>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>Soak the soya chunk in hot water for 15 minutes. Drain the water and lightly squeeze and mined the chunk into chopper. Set aside.</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b><br /></b></span>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>Heat oil in a pan add bay leaves and cumin seeds, when seeds are splutter then add finely chopped onion, saute till it turns to pink. Add ginger-garlic paste, cook for another few minutes.</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b><br /></b></span>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>Now add chopped tomato, a pinh of salt and all spices except garam masala powder and cook till the tomato turn soft. Add few drop of water if the mixture dried up.</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b><br /></b></span>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>Now add soya keema and green peas, mix with masala. Cover and cook till the peas are soft well. Add garam masala powder, mix well to ombine and turn off the heat.</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b><br /></b></span>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>Garnish with coriander leaves. Serve hot with chapathi.</b></span><br />
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<span style="color: magenta; font-family: Verdana, sans-serif;"><b>Sending this to Srivalli's "<a href="http://cooking4allseasons.blogspot.in/p/ccchallenge.html" target="_blank">Cooking with Cookbook Challenge</a>"</b></span><br />
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Anonymoushttp://www.blogger.com/profile/01568153797213077762noreply@blogger.comtag:blogger.com,1999:blog-1804357049561942240.post-77943464688578157802013-12-12T13:14:00.003+05:302013-12-12T15:00:49.971+05:30Tomato Pulao<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b><i><span style="color: #741b47;">Tomato pulao is an extremely tangy flavorful South Indian rice preparation. It is an easy to make and perfect one pot meal for lunch box. I made </span><a href="http://cuisinedelights.blogspot.in/2013/12/macha-machhi-tarkari-rohu-fish-curry.html" target="_blank"><span style="color: red;">Rohu Fish curry in Orissa Style</span></a><span style="color: #741b47;"> along with Tamato pulao which made for a delectable combination. </span></i></b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN_7XWlnpKRrdFIkqAePb-2ds5XN0RXmujqjnRjXFdyOIuEFMfGGMSsgM_Sds0s-ucg4MCjFHL6HH886LA1CL9qWDBH1Hn_pUXuawYlIi467y7X0EVjRu4JvEDM9r-aJ0T9AQvnwRHD04/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="490" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN_7XWlnpKRrdFIkqAePb-2ds5XN0RXmujqjnRjXFdyOIuEFMfGGMSsgM_Sds0s-ucg4MCjFHL6HH886LA1CL9qWDBH1Hn_pUXuawYlIi467y7X0EVjRu4JvEDM9r-aJ0T9AQvnwRHD04/s640/1.jpg" width="640" /></a></div>
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<span style="color: orange; font-family: Trebuchet MS, sans-serif; font-size: large;"><b><i>Ingredients :</i></b></span><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>Gobindobhog (Bengal's aromatic rice) - 2 cup, cooked rice</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>Tomato - 2 large, chopped</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>Onion - 2, finely sliced</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>Ginger-garlic paste - 2 tbsp</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>Green chilli - 2, finely chopped</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>Red chilli powder - 1/2 tsp</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>Turmeric powder - 1/4 tsp</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>Garam masala powder - 1/2 tsp</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>Coriander leaves - 2 tbsp, finely chopped</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>Salt to taste</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b><br /></b></span>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>For the tempering ~</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b><br /></b></span>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>Oil - 2 tbsp</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>Bay leave - 1</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>Cloves - 2</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>Cardamom - 2</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>Cinnamon - 1 inch piece</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>Curry leaves - 1 spring</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>Mustard seeds - 1/2 tsp</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b><br /></b></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpMCQYf2rWe8ykmeXsO3K15FM0RxEH592RxPNYcCNf4Qrr_OjdApKdAiPFzT2h4I7ZYGNfxVIAPc344d161C1wJiqd_H3Rtt3aDJD7rIM_1JL_WIRz_Bkk1N_nrpFLHjL9_Knd5mIUSFc/s1600/dsc09155.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="608" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpMCQYf2rWe8ykmeXsO3K15FM0RxEH592RxPNYcCNf4Qrr_OjdApKdAiPFzT2h4I7ZYGNfxVIAPc344d161C1wJiqd_H3Rtt3aDJD7rIM_1JL_WIRz_Bkk1N_nrpFLHjL9_Knd5mIUSFc/s640/dsc09155.png" width="640" /></a></div>
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<span style="color: orange; font-family: Trebuchet MS, sans-serif; font-size: large;"><b><i>Method :</i></b></span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b><br /></b></span>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>Heat oil in a heavy bottom pan, add all tempering ingredients. When the seeds are splutter then add sliced onion, fry till slightly golden brown, add ginger-garlic paste and saute for few minutes.</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b><br /></b></span>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>Now add chopped tomato, chilli powder, turmeric powder, garam masala powder, green chilli, salt, cook till tomato become mushy.</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b><br /></b></span>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>Finally add the cooked rice and mix gently till well incorporate.</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b><br /></b></span>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>Garnish with coriander leaves and tomato pieces. Serve hot Rohu fish Curry & Enjoy.......</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b><br /></b></span>
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<span style="color: magenta; font-family: Verdana, sans-serif;"><b>Sending this to Merry Tummy's "</b></span><span style="background-color: white; color: #333333;"><a href="http://merrytummy.blogspot.in/2013/11/cook-with-red-event-and-giveaways.html" target="_blank"><span style="font-family: Verdana, sans-serif;"><b>Cook With Red Event</b></span></a></span><b style="color: magenta; font-family: Verdana, sans-serif;">", Swathi's "<a href="http://zestysouthindiankitchen.com/2013/12/favorite-recipes-christmas-recipes-2013.html" target="_blank">Favorite Recipes</a>", Nupur's "<a href="http://www.ukrasoi.com/2013/12/christmas-and-new-year-giveaway.html" target="_blank">Christmas and New Year Recipes</a>"</b><br />
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Anonymoushttp://www.blogger.com/profile/01568153797213077762noreply@blogger.comtag:blogger.com,1999:blog-1804357049561942240.post-51344268884110621142013-12-10T15:12:00.000+05:302013-12-10T15:17:24.723+05:30Bengali's Alur Chop / Potato Fritters Kolkata Style<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="color: #351c75; font-family: Georgia, Times New Roman, serif; font-size: large;"><b><i>Alur chop is a very popular street evening snacks in Kolkata. There are many in Kolkata whose evening not completed without lip smacking snacks like 'alur chop', 'Beguni', 'fuluri' 'egg devil' and pakoras of different varieties of 'Tele bhaja' or deep fried snacks. Tele bhaja or Alur chop is very important part of "Bengalis adda". There are so many small shops in roadside in Kolkata. It's a winter evening here and thought to make some 'alur chop' at home on the memory of those happy days at kolkata. The beautiful smell of the freshly fried chops and give the final touch to add sprinkling of rock salt was truly divine.</i></b></span><br />
<span style="color: #351c75; font-family: Georgia, Times New Roman, serif; font-size: large;"><b><i><br /></i></b></span>
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<span style="color: #351c75; font-family: Georgia, Times New Roman, serif; font-size: large;"><b><i><br /></i></b></span>
<span style="color: orange; font-family: Trebuchet MS, sans-serif; font-size: large;"><i>Ingredients :</i></span><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>Potato - 2, large (boiled and mashed)</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>Onion - 1, medium</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>Green chilli - 2</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>Ginger-garlic paste - 1 tbsp</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>Tumeric powder - 1 tsp</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>Roasted cumin-coriander powder - 1 tbsp</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>Coriander leaves - 2 tbsp, finely chopped</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>Vegetable oil for deep frying</b></span><br />
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<span style="color: #e69138; font-family: Trebuchet MS, sans-serif;">For batter :</span><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>Besan / Gram flour - 1 cup</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>Rice flour - 2 tbsp</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>Red chilli powder - 1/4 tsp</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>Baking soda - a pinch</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>Salt to taste</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>Water for mixing</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b><br /></b></span>
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<span style="color: orange; font-family: Trebuchet MS, sans-serif; font-size: large;"><i><b>Method :</b></i></span><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b><i>Making the potato stuffing ~ Heat 1 tbsp oil in a pan and fry chopped onion until it becomes pinkish then add ginger-garlic paste to it, fry until row smell goes off.</i></b></span><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b><i>Now add mashed potato, turmeric powder, roasted cumin-coriander powder, green chilli, salt and stir continuously until mix properly. Finally add chopped coriander leaves and mix well. Remove from the heat and let the mixture cool.</i></b></span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b><i><br /></i></b></span>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b><i><br /></i></b></span>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b><i>Make a batter ~ In the mean time make a smooth batter with batter ingredients. </i></b></span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b><i><br /></i></b></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilD26BHWe5vFSUoPyKedMIR5jfdxaPwxjhNGJ41Orgo5gL5BfQbc6RkU105seOfUhUH0pWah5Fbup06dCphGw8kgkAYMHg3DX-Hgj5-j7BjQtWxy2MRZW40wmxaSliVkWNsJD9-_cmTvc/s1600/DSC08994.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilD26BHWe5vFSUoPyKedMIR5jfdxaPwxjhNGJ41Orgo5gL5BfQbc6RkU105seOfUhUH0pWah5Fbup06dCphGw8kgkAYMHg3DX-Hgj5-j7BjQtWxy2MRZW40wmxaSliVkWNsJD9-_cmTvc/s320/DSC08994.JPG" width="320" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b><i><br /></i></b></span>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b><i>When potato mixture comes down to room temperature, using your hands make small balls out of it and flatten the balls pressing by palm.</i></b></span><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b><i><br /></i></b></span>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b><i>Take each flatten potato balls dip in batter and deep fry both sides till golden brown.</i></b></span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b><i><br /></i></b></span>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b><i>Serve hot along with puffed rice or muri and a cup of tea.</i></b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDYaOgn8YRkSfgOmuth8dc3GRFxTGELlJZWYSLwB2E1J7ZKDHeFnQlZavkexe6eUfZGQtWo1Z2Tr7lWu-h2WyxZf9f4CIJdZqtUFrukE_lhzQ4x4pgSgv02osRCIOS6gGYrCAcptyyz-M/s1600/dsc09007.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="460" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDYaOgn8YRkSfgOmuth8dc3GRFxTGELlJZWYSLwB2E1J7ZKDHeFnQlZavkexe6eUfZGQtWo1Z2Tr7lWu-h2WyxZf9f4CIJdZqtUFrukE_lhzQ4x4pgSgv02osRCIOS6gGYrCAcptyyz-M/s640/dsc09007.jpg" width="640" /></a></div>
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Anonymoushttp://www.blogger.com/profile/01568153797213077762noreply@blogger.comtag:blogger.com,1999:blog-1804357049561942240.post-52393680907007298032013-12-08T21:14:00.000+05:302013-12-08T21:14:47.825+05:30Macha / Machhi Tarkari (Rohu Fish Curry) Orissa Style<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><i><b>Rohu fish is the common fish for Bengali's. Rohu fish has its unique taste and a best way to make it. For this week I decided to cook from Bengali famous magazine. Machhi tarkari is a very popular in Orissa. Orissa cuisine is very similar to Bengali cuisine. The flavor of Oriya food is milder. This delicacy is simple preparation in which the fish is cooked with some indian spices and flavored masala paste.</b></i></span><br />
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<b><span style="color: orange; font-family: Trebuchet MS, sans-serif; font-size: large;"><i><br /></i></span></b>
<b><span style="color: orange; font-family: Trebuchet MS, sans-serif; font-size: large;"><i>Ingredients :</i></span></b><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>Rohu fish - 500 gms</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>Onion - 2 (One is chopped and another is sliced)</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>Garlic - 4 cloves</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>Tomato - 1, chopped</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>Poppy seeds - 1 tbsp</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>Coriander seeds - 1 tsp</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>Cumin seeds - 1 tsp</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>Turmeric powder - 1 tsp</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>Green chilli - 1, slit</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>Salt to taste</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>Coriander leaves - 1 tbsp</b></span><br />
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<b><i><span style="color: orange; font-family: Trebuchet MS, sans-serif; font-size: large;">Method :</span></i></b><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b><i>Wash fish properly and drain all the water. Marinate fish with 1 tsp turmeric and salt for 10-15 minutes.</i></b></span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b><i><br /></i></b></span>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b><i>Take a grinder, add onion, garlic cloves, Coriander seeds, cumin seeds, poppy seeds and 1/2 cup water and grind it.</i></b></span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b><i><br /></i></b></span>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b><i>Take a pan, add 2 tbsp mustard oil, when oil is enough hot then add marinated fish pieces till golden brown. Keep aside.</i></b></span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b><i><br /></i></b></span>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b><i>In the same oil add sliced onion, saute for few minutes. Then add grind paste, turmeric powder and salt and saute in low flame, stir till masala leaves oil. Now Add 1 cup water into it. When masala half cooked then add chopped tomato, green chilli and fried fish, cover and cook for few minutes.</i></b></span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b><i><br /></i></b></span>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b><i>When the gravy is thick then add chopped tomato and remove from the heat.</i></b></span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b><i><br /></i></b></span>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b><i>Serve hot with Tomato rice.</i></b></span><br />
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<span style="color: magenta; font-family: Verdana, sans-serif;"><b>Sending this to Srivalli's "<a href="http://cooking4allseasons.blogspot.in/p/ccchallenge.html" target="_blank">Cooking from Cookbook challenge</a>", Merry Tummy's "<a href="http://merrytummy.blogspot.co.uk/2013/11/cook-with-red-event-and-giveaways.html" target="_blank">Cook With Red</a>"</b></span><br />
<span style="color: magenta; font-family: Verdana, sans-serif;"><b><br /></b></span>
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Anonymoushttp://www.blogger.com/profile/01568153797213077762noreply@blogger.comtag:blogger.com,1999:blog-1804357049561942240.post-32500446285435233472013-12-05T13:55:00.002+05:302013-12-05T15:33:37.484+05:30Crispy Noodles Pakora<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="color: #990000; font-family: Georgia, Times New Roman, serif; font-size: large;"><i><b>Pakoras are an all time favorite snack in India and perfect for a rainy day or winter day or cocktail party. Pakoras are basically noodles which are dipped in a spicy gram flour batter and deep fried. I had some leftover vegetable hakka noodles and I want to make something different from this. I saw this recipe to my dear blogger friend Deepasri's blog. Noodles pakora served as a snack or whenever you have guests arriving at your home.</b></i></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGXxvCa5uVGUbbh49H2rOs-qI6dYEz1H56jpW2S0qP4AMY3E99LamT6tl7i7ezG5hz9xCmV8cJwQ-AyZ0JZ8EYMDZZFZjVpv6IAl8HkvQTSDIXjBFv-9q0FWm2g8Oyf-r9rG6LweQC1fY/s1600/3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGXxvCa5uVGUbbh49H2rOs-qI6dYEz1H56jpW2S0qP4AMY3E99LamT6tl7i7ezG5hz9xCmV8cJwQ-AyZ0JZ8EYMDZZFZjVpv6IAl8HkvQTSDIXjBFv-9q0FWm2g8Oyf-r9rG6LweQC1fY/s640/3.jpg" width="452" /></a></div>
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<span style="color: #38761d; font-family: Georgia, Times New Roman, serif;"><b>Recipe Source : <a href="http://www.hamareerasoi.com/2013/09/how-to-make-noodles-pakora.html" target="_blank">Hamaree Rasoi</a></b></span><br />
<span style="color: #38761d; font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="color: orange; font-family: Trebuchet MS, sans-serif; font-size: large;"><b><i>Ingredients :</i></b></span><br />
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<span style="color: #990000; font-family: Georgia, Times New Roman, serif; font-size: large;"><b>Leftover <a href="http://cuisinedelights.blogspot.in/2012/12/vegetable-hakka-noodles.html" target="_blank">Vegetable hakka noodles</a> - 1 cup</b></span><br />
<span style="color: #990000; font-family: Georgia, Times New Roman, serif; font-size: large;"><b>Besan flour - 1/2 cup</b></span><br />
<span style="color: #990000; font-family: Georgia, Times New Roman, serif; font-size: large;"><b>Rice flour - 2-3 tbsp</b></span><br />
<span style="color: #990000; font-family: Georgia, Times New Roman, serif; font-size: large;"><b>Onion - 1, slice</b></span><br />
<span style="color: #990000; font-family: Georgia, Times New Roman, serif; font-size: large;"><b>Green chilli - 2, chopped</b></span><br />
<span style="color: #990000; font-family: Georgia, Times New Roman, serif; font-size: large;"><b>Baking powder - 1/4 tsp</b></span><br />
<span style="color: #990000; font-family: Georgia, Times New Roman, serif; font-size: large;"><b>Pepper powder - 1/4 tsp</b></span><br />
<span style="color: #990000; font-family: Georgia, Times New Roman, serif; font-size: large;"><b>Red chilli powder - 1/4 tsp</b></span><br />
<span style="color: #990000; font-family: Georgia, Times New Roman, serif; font-size: large;"><b>Salt to taste</b></span><br />
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<span style="color: orange; font-family: Trebuchet MS, sans-serif; font-size: large;"><b><i>Method :</i></b></span><br />
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<span style="color: #990000; font-family: Georgia, Times New Roman, serif; font-size: large;"><b>In a bowl, mix the flours, sliced onion, chopped green chillies , red chilli powder, pepper powder, baking powder, salt and water to form a smooth thick batter. </b></span><br />
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<span style="color: #990000; font-family: Georgia, Times New Roman, serif; font-size: large;"><b>Add noodles into the batter.</b></span><br />
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<span style="color: #990000; font-family: Georgia, Times New Roman, serif; font-size: large;"><b><br /></b></span>
<span style="color: #990000; font-family: Georgia, Times New Roman, serif; font-size: large;"><b>Heat oil in a deep frying pan, when oil hot enough then add small quantity of noodles, deep fry till golden brown. Remove pakora in a tissue paper. Noodles pakora is ready.</b></span><br />
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<span style="color: #990000; font-family: Georgia, Times New Roman, serif; font-size: large;"><b>Serve hot noodles pakora with a cup of tea and tomato sauce or mustard sauce.</b></span><br />
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<b><span style="color: blue; font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Tips :-</span></b><b><span style="color: blue; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"> </span></b><br />
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<ul style="text-align: left;">
<li><b><span style="color: blue; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">You can use maida and corn flour instead of Gram/Rice flour.</span></b></li>
<li><b><span style="color: blue; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">If you are using instant noodles then first boil the noodles as per pack instruction and let it cool. toss with some vegetables, tomato sauce, soya sauce and season with salt and pepper powder. Let it cool.</span></b></li>
</ul>
<span style="color: magenta; font-family: Verdana, sans-serif;"><b>Sending this to "<a href="http://justnotthecakes.blogspot.in/2013/11/event-announcement-lets-cook-for.html" target="_blank">Let cook for Christmas</a>", Nayana's "</b></span><span style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><b><a href="http://www.simplysensationalfood.com/2013/12/announcing-event-lets-cook-christmas.html" target="_blank">Lets cook Christmas Party Food</a></b></span><b style="color: magenta; font-family: Verdana, sans-serif;">"</b><br />
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Anonymoushttp://www.blogger.com/profile/01568153797213077762noreply@blogger.comtag:blogger.com,1999:blog-1804357049561942240.post-57640658279916158812013-12-03T11:06:00.002+05:302013-12-03T11:06:41.851+05:30Round-up of Spotlight : Festive Treat 2<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="color: #990000;"><i><span style="font-size: x-large;">H</span></i></span><span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>ere goes the round-up of Spotlight : Festive Treat 2, Thanks a lot to everyone participated so enthusiastically in these last two series. Totally enjoyed making the round-up of so many Indian delicacies in one page. Wishing to get all your support in future Spotlight events.</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>Again here is for you, <a href="http://cuisinedelights.blogspot.in/2013/11/round-up-of-spotlight-festive-treat.html" target="_blank"><span style="color: magenta;"> Spotlight : Festive Treat 1</span></a></b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><b><a href="http://riappyayan.blogspot.in/2013/11/announcement-of-spotlight-continental.html" target="_blank"><span style="color: #073763;"><span style="font-size: large;">Spotlight : Continental </span></span></a><span style="font-size: large;">is going on at <span style="color: magenta;">RECIPE JUNCTION</span> from 17th Nov. till 15th Jan.,'14</span></b></span><br />
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<i><span style="color: #990000;"><span style="font-size: x-large;">Sweets :</span></span></i><br />
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<b><span style="color: lime;"><span style="font-size: large;">Collage 1</span></span></b></div>
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<span style="font-size: large;"><span style="color: #660000;">Left Column(top to bottom)</span></span></div>
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<span style="color: #4c1130;"><a href="http://indianveggiesbhojan.blogspot.in/2013/10/carrot-kheer.html#.UpZNhycUZCN" target="_blank"><b>Carrot Kheer</b></a> by Subha's Veg Recipes </span></div>
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<span style="color: #4c1130;"><a href="http://www.simplytadka.com/2013/11/beetroot-laddoo.html" target="_blank"><b>Beetroot Laddoo</b></a> by Simply TADKA</span></div>
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<span style="color: #660000;"><span style="font-size: large;">Middle Column(top to bottom) </span></span></div>
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<span style="color: #4c1130;"><a href="http://cuisinedelights.blogspot.in/2013/11/diwali-treats-bengali-famous-sweets.html" target="_blank"><b>Kala Jamun </b></a>by Cuisine Delights<span style="color: lime;">(Host's entry)</span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="color: #4c1130;"><a href="http://www.simplytadka.com/2013/11/aloo-ka-halwa-potato-pudding.html" target="_blank"><b>Aloo ka Halwa/Potato Pudding</b></a> by Simply TADKA</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="color: #4c1130;"><a href="http://hariniscorner.blogspot.in/2013/10/asoka-halwa-ashoka-halwa-tanjore-halwa.html" target="_blank"><b>Ashoka Halwa</b></a> by Sugar 'n' Spice </span></div>
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<span style="color: #660000;"><span style="font-size: large;">Right Column(top to bottom)</span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<b><a href="http://cuisinedelights.blogspot.in/2013/10/rabri-popular-indian-sweets.html" target="_blank"><span style="color: #4c1130;">Rabri</span></a></b> <span style="color: #4c1130;">by</span> <span style="color: #4c1130;">Cuisine Delights<span style="color: lime;">(Host's entry)</span></span> </div>
<div class="separator" style="clear: both; text-align: left;">
<span style="color: #4c1130;"><a href="http://mykitchenodyssey.blogspot.in/2013/10/maavu-urundai-split-green-gram-ladoo.html" target="_blank"><b>Moong Dal Laddoo</b></a> by </span><span style="color: #4c1130;">My Kitchen Odessey </span></div>
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<span style="color: #4c1130;"><a href="http://nivedhanams.blogspot.in/2013/10/rajbhog-festival-sweets.html" target="_blank"><b>Rajbhog</b></a> by Nivedhanam </span></div>
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<span style="color: #4c1130;"><a href="http://nandooskitchen.blogspot.in/2013/10/besan-ladoo.html" target="_blank"><b>Besan Laddoo</b></a> by Nandoo's Kitchen</span></div>
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<div class="separator" style="clear: both; text-align: center;">
<b><span style="color: lime;"><span style="font-size: large;">Collage 2</span></span></b></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPFUrQSXjxq_WFHWLz4TE_MKqPn5QUlAp_rXacUU5-IM-WHMDH6V3hkmQiYo7I9lJIb_iueFw0HtR5CPD9ETg5DtPl0cCY3vN9aLJhqPuH2_0ClH3PTQTICO88wEYMWEJuXvv6WPxq2-Q/s1600/Fotor11280389.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPFUrQSXjxq_WFHWLz4TE_MKqPn5QUlAp_rXacUU5-IM-WHMDH6V3hkmQiYo7I9lJIb_iueFw0HtR5CPD9ETg5DtPl0cCY3vN9aLJhqPuH2_0ClH3PTQTICO88wEYMWEJuXvv6WPxq2-Q/s1600/Fotor11280389.jpg" /></a></div>
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<span style="font-size: large;"><span style="color: #660000;">Left Column(top to bottom)</span></span><br />
<span style="font-size: small;"><span style="color: #4c1130;"><a href="http://purelypedestrian.blogspot.in/2013/10/chirote-khaja-layered-sweet-delight.html" target="_blank"><b>Chirote/Khaja</b></a> by Purely Pedestrian</span></span><br />
<span style="font-size: small;"><span style="color: #4c1130;"><a href="http://amusrecipes.blogspot.in/2013/11/gulab-balushahi.html#.UpZQ3icUZCM" target="_blank"><b>Gulab Balushahi</b></a> by Amu's Recipes</span></span><br />
<span style="font-size: small;"><span style="color: #4c1130;"><a href="http://mylifeandspice.blogspot.in/2013/10/gulgule-childhood-favorite.html" target="_blank">Gulgule </a>by My life and Spice</span></span><br />
<span style="color: #660000;"><span style="font-size: large;">Middle Column(top to bottom) </span></span><br />
<span style="color: #4c1130;"><a href="http://triedandtestedhere.blogspot.sg/2013/11/coconut-raisin-laddoo.html" target="_blank"><b>Coconut Raisin Laddoo </b></a>by My experiments with Food</span><br />
<span style="color: #4c1130;"><a href="http://purelypedestrian.blogspot.in/2013/11/rosy-cashew-chirote.html" target="_blank"><b>Rosy Cashew Chirote</b></a> by </span><span style="color: #4c1130;">Purely Pedestrian</span><br />
<span style="color: #4c1130;"><a href="http://mykitchenodyssey.blogspot.in/2013/10/kaju-katlicashew-burfi.html" target="_blank"><b>Kaju Katli/Cashew Burfi</b></a> by My Kitchen Odessey </span><br />
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<span style="color: #660000;"><span style="font-size: large;">Right Column(top to bottom)</span></span></div>
<span style="color: #4c1130;"><a href="http://amusrecipes.blogspot.in/2013/10/naralachi-vadi-coconut-burfi.html#.UpZTLycUZCM" target="_blank"><b>Coconut Burfi</b></a> by Amu's Recipes</span><br />
<span style="color: #4c1130;"></span><span style="color: #4c1130;"><a href="http://mykitchenodyssey.blogspot.in/2013/10/kaju-katlicashew-burfi.html" target="_blank"><b>Kaju Katli/Cashew Burfi</b></a> by My Kitchen Odessey </span><br />
<span style="color: #4c1130;"><a href="http://sanolisrecipies.blogspot.in/2013/10/gulab-jamun-sn-challenge.html" target="_blank"><b>Gulab Jamun </b></a>by Sanoli's Kitchen </span><br />
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<span style="color: lime;"><b><span style="font-size: large;">Collage 3</span></b></span></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge9Y3sSdxkJGswucdRRMv7z7_3hL3wHr2oe4i2YMpqVrHzmRkWwelGyTtExRRQD706jZY_y2juTQedbVYygz2fYoLBzGwqANRG10Y-x2EJ_nv6Zd9GRCB8MWA2TH3wkq1H_JOqtIrT5ZY/s1600/collage3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge9Y3sSdxkJGswucdRRMv7z7_3hL3wHr2oe4i2YMpqVrHzmRkWwelGyTtExRRQD706jZY_y2juTQedbVYygz2fYoLBzGwqANRG10Y-x2EJ_nv6Zd9GRCB8MWA2TH3wkq1H_JOqtIrT5ZY/s1600/collage3.jpg" /></a></div>
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<span style="font-size: large;"><span style="color: #660000;">Left Column(top to bottom)</span></span><br />
<span style="color: #4c1130;"><a href="http://sweets-n-spices.blogspot.in/2013/11/low-fats-gajjar-ka-halwa.html" target="_blank"><b>Low Fat Gajar ka Halwa</b></a> by Sweets & Spices</span><br />
<span style="color: #4c1130;"><a href="http://abowlofcurry.blogspot.in/2013/11/pazham-nirachathu-stuffed-plantains.html" target="_blank"><b>Stuffed Plaintain </b></a>by A Bowl of Curry</span><br />
<span style="color: #4c1130;"><span style="color: #660000;"><span style="font-size: large;">Middle Column(top to bottom)</span></span><b><span style="color: #660000;"><span style="font-size: large;"> </span></span></b></span><br />
<span style="color: #4c1130;"><a href="http://flavorsandcolorsbyaparna.blogspot.in/2013/11/pista-katli-pista-fudge.html" target="_blank"><b>Pista Katli </b></a>by Flavors and Colors</span><br />
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<span style="color: #4c1130;"><a href="http://www.simplytadka.com/2013/11/parwal-ki-mithai.html" target="_blank"><b>Parwal ki Mithai </b></a>by Simply TADKA</span><br />
<span style="color: #4c1130;"><a href="http://cuisinedelights.blogspot.in/2013/10/saffron-rice-pudding-kesar-rice-kheer.html" target="_blank"><b>Saffron Rice Pudding</b></a> by </span><span style="color: #4c1130;">Cuisine Delights<span style="color: lime;">(Host's entry)</span></span><br />
<span style="color: #4c1130;"><span style="color: lime;"><span style="color: #660000;"><span style="font-size: large;">Right Column(top to bottom)</span></span> </span></span><br />
<span style="color: #4c1130;"><a href="http://realhomecookedfood.blogspot.in/2013/11/microwave-mysore-pak.html" target="_blank"><b>Microwave Mysore Pak</b></a> by Home Cook Food</span><br />
<span style="color: #4c1130;"><a href="http://krithiskitchen.blogspot.in/2013/11/pasiparuppu-urundai-moong-dhal-ladoo.html" target="_blank"><b>Moong Dhal Laddoo</b></a> by Krithi's Kitchen</span><br />
<span style="color: #4c1130;"><a href="http://nandooskitchen.blogspot.in/2013/11/sathumavu-halwa.html" target="_blank"><b>Nutrient Powder Halwa</b></a> by Nandoo's Kitchen </span><br />
<span style="color: #4c1130;"><a href="http://purelypedestrian.blogspot.in/2013/10/shankarpalli-shakkarpare.html" target="_blank"><b>Shakkarpare</b></a> by Purely Pedestrian</span><br />
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<span style="font-size: x-large;"><span style="color: #990000;"><i>Snacks :</i></span></span><br />
<div style="text-align: center;">
<span style="color: lime;"><span style="font-size: large;"><b>Collage 1</b></span></span></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW3NTSMuJQZatJf40dOJUqLa6TnxgdqdK6Okvr1CMEELhfmIXMN_o2t8H7-tcDsKrb0Kk4E1wqtP0_HssgD_19PaxRGtw1j0e8Eo2D2wtmDcHAIvyaZbAnLB62_wKBfAZjpV3qWLlmseI/s1600/collage+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW3NTSMuJQZatJf40dOJUqLa6TnxgdqdK6Okvr1CMEELhfmIXMN_o2t8H7-tcDsKrb0Kk4E1wqtP0_HssgD_19PaxRGtw1j0e8Eo2D2wtmDcHAIvyaZbAnLB62_wKBfAZjpV3qWLlmseI/s1600/collage+1.jpg" /></a></div>
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<span style="color: #4c1130;"><span style="font-size: large;"><span style="color: #660000;"><br /></span></span></span>
<span style="color: #4c1130;"><span style="font-size: large;"><span style="color: #660000;">Left Column(top to bottom)</span></span><b> </b></span><br />
<span style="color: #4c1130;"><a href="http://mykitchenodyssey.blogspot.in/2013/10/thenkuzhal-murukku-chettinad-style.html" target="_blank"><b>Rice and Urad dal Chakli </b></a>by My Kitchen Odessey <b><br /></b></span><br />
<span style="color: #4c1130;"><a href="http://purelypedestrian.blogspot.in/2013/10/maida-chakli.html" target="_blank"><b>Maida Chakli </b></a>by Purely Pedestrian</span><br />
<span style="color: #4c1130;"><a href="http://buddinghomemaker.blogspot.in/2013/10/kachari-crispy-rice-snack.html" target="_blank"><b>Kachari-Crispy Rice Snack</b></a> by Budding Homemaker</span><br />
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<span style="color: #4c1130;"><span style="color: #660000;"><span style="font-size: large;">Middle Column(top to bottom)</span></span><b><span style="color: #660000;"><span style="font-size: large;"> </span></span></b></span><br />
<span style="color: #4c1130;"><a href="http://mykitchenodyssey.blogspot.in/2013/11/ribbon-pakoda-ola-pakoda.html" target="_blank"><b>Ribbon Pakora</b></a> by My Kitchen Odessey </span><br />
<span style="color: #4c1130;"><a href="http://buddinghomemaker.blogspot.in/2013/10/chilly-rings.html" target="_blank"><b>Chilly Rings </b></a>by Budding Homemaker</span><br />
<span style="color: #4c1130;"></span><span style="color: #4c1130;"><span style="color: lime;"><span style="color: #660000;"><span style="font-size: large;">Right Column(top to bottom)</span></span></span></span><br />
<span style="color: #4c1130;"><a href="http://flavorsandcolorsbyaparna.blogspot.in/2013/11/benne-chakkuli-butter-murukku.html" target="_blank"><b>Butter Murukku</b></a> by Flavors and Colors</span><br />
<span style="color: #4c1130;"><a href="http://mylifeandspice.blogspot.in/2013/11/a-blast-from-past-kalmi-vada.html" target="_blank"><b>Kalmi Vada</b></a> by My Life and Spice</span><br />
<span style="color: #4c1130;"><a href="http://nandooskitchen.blogspot.in/2013/10/butter-murukku.html" target="_blank"><b>Chakli/Butter Murukku </b></a>by Nandoo's Kitchen </span><br />
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<div style="text-align: center;">
<span style="color: lime;"><span style="font-size: large;"><b>Collage 2</b></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM_63eyOznT9ixVBBxpy_yib7mhwMqtFYFN07Z4rI7kh2x3iHpWFYRHd1D0R48GWAm8sJzet81tj4NCbSuW4FHSpuafWunbKhrXPJkLJcFCxonil31zN0kIhVumAuTUMFvjVOCEbARZUA/s1600/collage+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM_63eyOznT9ixVBBxpy_yib7mhwMqtFYFN07Z4rI7kh2x3iHpWFYRHd1D0R48GWAm8sJzet81tj4NCbSuW4FHSpuafWunbKhrXPJkLJcFCxonil31zN0kIhVumAuTUMFvjVOCEbARZUA/s1600/collage+2.jpg" /></a></div>
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<span style="color: #660000;"><span style="font-size: large;">From Top Left (clockwise)</span></span><br />
<span style="color: #4c1130;"><a href="http://krithiskitchen.blogspot.in/2013/11/ribbon-murukku-ottu-pakoda-indian.html" target="_blank"><b>Ribbon Murukku</b></a> by Krithi's Kitchen</span><br />
<span style="color: #4c1130;"><a href="http://mykitchenodyssey.blogspot.in/2013/11/chettinad-vellai-paniyaram-rice-fritte.html" target="_blank"><b>Rice Fritters</b></a> by My </span><span style="color: #4c1130;"><span style="color: #4c1130;">Kitchen Odessey</span></span><br />
<span style="color: #4c1130;"><span style="color: #4c1130;"><a href="http://purelypedestrian.blogspot.in/2013/11/salty-twisties-namak-para.html" target="_blank"><b>Namakpara</b></a> by </span></span><span style="color: #4c1130;">Purely Pedestrian</span><br />
<span style="color: #4c1130;"><a href="http://amusrecipes.blogspot.in/2013/10/sev.html#.UpeVLCcUZCM" target="_blank"><b>Sev </b></a>By Amu's Recipes </span><br />
<span style="color: #4c1130;"><a href="http://www.malas-kitchen.com/2013/11/south-indian-mixture.html" target="_blank"><b>South Indian Mixture </b></a>by Malas-Kitchen</span><br />
<span style="color: #4c1130;"><a href="http://nandooskitchen.blogspot.in/2013/10/omapodi.html" target="_blank"><b>Omapodi</b></a> by Nandoo's Kitchen</span><br />
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<span style="color: #4c1130;"><span style="color: #990000;"><i><span style="font-size: x-large;">Baked Goodies :</span></i></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-Lxs4e0xbdjT94AYdTLCMGJsaDXc8nY_dQW50xcoXJDJffOlWG-xTJuIqZb85fq86TfLRRY6UWQ4ouVU2CC6pyLS7nhES6a_AzXrog4pnXVC1SwwsERGeoPh6Pw0vezK4VwFgbPSbfT8/s1600/Fotor112810443.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-Lxs4e0xbdjT94AYdTLCMGJsaDXc8nY_dQW50xcoXJDJffOlWG-xTJuIqZb85fq86TfLRRY6UWQ4ouVU2CC6pyLS7nhES6a_AzXrog4pnXVC1SwwsERGeoPh6Pw0vezK4VwFgbPSbfT8/s1600/Fotor112810443.jpg" /></a></div>
<span style="color: #660000;"><span style="font-size: large;"><br /></span></span>
<span style="color: #660000;"><span style="font-size: large;">Top Row </span></span><br />
<span style="color: #4c1130;"><b><a href="http://riappyayan.blogspot.in/2013/10/baked-apple-cottage-cheese-pie-not-so.html" target="_blank">Baked Apple & Cottage Cheese Pie</a> </b>by Recipe Junction(co-host's entry)</span><br />
<span style="color: #4c1130;"><b><a href="http://hariniscorner.blogspot.in/2013/11/basbousa.html" target="_blank">Basbousa</a></b> by Sugar 'n' Spice</span><br />
<span style="color: #4c1130;"><a href="http://purelypedestrian.blogspot.in/2013/11/basbousa-or-goan-baath-cake-semolina.html" target="_blank"><b>Basbousa </b></a>by Purely Pedestrian </span><br />
<span style="color: #660000;"><span style="font-size: large;">Bottom Row</span></span><br />
<span style="color: #4c1130;"><a href="http://riappyayan.blogspot.in/2013/10/know-your-food-blogger-archita-and-her.html" target="_blank"><b>Savoury Cheese Muffin</b></a> by Recipe</span> <span style="color: #4c1130;">Junction(co-host's entry)</span><br />
<span style="color: #4c1130;"><a href="http://malaysiandelicacies.blogspot.in/2013/10/diwali-cookies.html" target="_blank"><b>Diwali Cookies</b></a> by Malaysian Delicacies</span><br />
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<span style="color: #990000;"><i><span style="font-size: x-large;">Curries/Side dishes : </span></i></span><br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimH6PkwvF3WwmwQRxPBoFTZsvlMp5bvE7x0wjceWISLtR1EdYWiMR46KCSwNt6cigOhVT8zVza9FtuSM9JMx7DI5GgSCxWBNO61eHR0_-xmD6440qEr1EOTmX6Rb1wY4najvqYAMKa96U/s1600/Fotor112810142.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimH6PkwvF3WwmwQRxPBoFTZsvlMp5bvE7x0wjceWISLtR1EdYWiMR46KCSwNt6cigOhVT8zVza9FtuSM9JMx7DI5GgSCxWBNO61eHR0_-xmD6440qEr1EOTmX6Rb1wY4najvqYAMKa96U/s400/Fotor112810142.jpg" width="400" /></a></div>
<span style="color: #660000;"><span style="font-size: large;"><br /></span></span>
<span style="color: #660000;"><span style="font-size: large;">Top Row :</span></span><br />
<span style="color: #4c1130;"><a href="http://riappyayan.blogspot.in/2013/10/bengals-favorite-chicken-rezala-on-eve.html" target="_blank"><b>Chicken Rezala</b></a> by Recipe Junction<span style="color: lime;">(Co-host's Entry)</span></span><br />
<span style="color: #4c1130;"><a href="http://realhomecookedfood.blogspot.in/2013/11/red-curry-noodles-soup.html" target="_blank"><b>Red Curry Noodle Soup </b></a>by Home Cook Food </span><br />
<span style="color: #4c1130;"><span style="color: #660000;"><span style="font-size: large;">Middle Row </span></span></span><br />
<span style="color: #4c1130;"><a href="http://cuisinedelights.blogspot.in/2013/10/gobi-masala-without-onion-and-garlic.html" target="_blank"><b>Gobi Masala without Onion and garlic</b></a> by Cuisine Delights<span style="color: lime;">(Host's Entry)</span></span><br />
<span style="color: #4c1130;"><a href="http://riappyayan.blogspot.in/2013/10/punjabi-cholechana-masala-punjabi.html" target="_blank"><b>Punjabi Chole</b></a> by </span><span style="color: #4c1130;">Recipe Junction<span style="color: lime;">(Co-host's Entry)</span></span><br />
<span style="color: #4c1130;"><span style="color: lime;"><span style="color: #4c1130;"><a href="http://cuisinedelights.blogspot.in/2013/11/chilli-chicken-sausage.html" target="_blank"><b>Chilli Chicken Sausage </b></a>by </span></span></span><span style="color: #4c1130;"><span style="color: lime;"><span style="color: #4c1130;"><span style="color: #4c1130;">Cuisine Delights<span style="color: lime;">(Host's Entry)</span></span></span></span></span><br />
<span style="color: #4c1130;"><span style="color: lime;"><span style="color: #4c1130;"><span style="color: #4c1130;"><span style="color: lime;"></span></span></span></span></span><span style="color: #660000;"><span style="font-size: large;">Bottom Row</span></span><br />
<span style="color: #4c1130;"><span style="color: lime;"><span style="color: #4c1130;"><span style="color: #4c1130;"><span style="color: lime;"><span style="color: #4c1130;"><a href="http://cuisinedelights.blogspot.in/2013/10/chicken-bharta.html" target="_blank"><b>Chicken Bharta </b></a>by </span></span></span></span></span></span><span style="color: #4c1130;"><span style="color: lime;"><span style="color: #4c1130;"><span style="color: #4c1130;"><span style="color: lime;"><span style="color: #4c1130;"><span style="color: #4c1130;"><span style="color: lime;"><span style="color: #4c1130;"><span style="color: #4c1130;">Cuisine Delights<span style="color: lime;">(Host's Entry)</span></span></span></span></span></span></span></span></span></span></span><br />
<span style="color: #4c1130;"><a href="http://realhomecookedfood.blogspot.in/2013/11/kathiyawadi-style-adad-ni-dal-split.html" target="_blank"><b>Split white gram lentil</b></a> by Home Cook Food </span><br />
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<span style="color: #660000;"><span style="font-size: large;">Left :</span></span> <span style="color: #4c1130;"><a href="http://realhomecookedfood.blogspot.in/2013/11/home-made-red-enchiladas-sauce-with.html" target="_blank"><b>Home Made Red Enchiladas Sauce with Roasted Tomatoes</b></a> by Home Cook Food</span><br />
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Anonymoushttp://www.blogger.com/profile/01568153797213077762noreply@blogger.comtag:blogger.com,1999:blog-1804357049561942240.post-47870554357476610432013-12-02T11:28:00.000+05:302013-12-02T16:09:17.908+05:30Bhut Jolokia Murg / Chicken with Assamese Chilli for CCC<div dir="ltr" style="text-align: left;" trbidi="on">
<i><b><span style="color: #990000; font-family: Georgia, Times New Roman, serif; font-size: large;"><a href="http://cooking4allseasons.blogspot.in/" target="_blank">Srivalli</a> has started challenging event. The theme is <a href="http://cooking4allseasons.blogspot.in/2013/09/announcing-cooking-from-cookbook.html" target="_blank">Cooking from a Cookbook Challenge</a> or simply - CCC. The idea is to cook from the cookbook, papper cliping or written records or cookery shows. This challenge is very interesting for me. Thanks to Srivalli for adding me here. The first post of this challenge is Bhut Jolokia Murg from Chef Vikash Khanna's "My Great India Cookbook". </span></b></i><br />
<i><b><span style="color: #990000; font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span></b></i>
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<i style="color: #990000;"><b><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Have you heard of bhut jolokia? Lots of people call it the Naga Pepper and some call it the Ghost Pepper. No matter what you call to name it, it's Too HOT!!!!!! It grows in the Indian states of Assam, Nagaland and Manipur. These small, wrinkled and harmless looking red chillies are very very hot. Bhut jolokia is used as a food and a spice as well as an unexpected remedy to summer heat. It is used in both fresh and dried forms, to not only heat up curries, pickles and chutneys also, but also to impart to distinct flavors. Only one bhut (bhoot) jolokia to enough to add a delighfully intense burn to a curry recipe that feeds 10-15 people.</span></b></i><span style="color: #990000;"> </span><br />
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<span style="color: red; font-family: Georgia, Times New Roman, serif; font-size: large;"><b><i>Bhut Jolokia chicken curry made with simple Indian spices and district flavorful bhut jolokia sauce.</i></b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2MWJDeDWKwcMKYvTY_Ii2ZhaItWmXmZLehiDcgFJw8d4iXwSB6GvO45oCVUuDfOI8PGEAfmJ4Z0FDIY1YiY5tKPNhC0pjtrTFy6tYpPNc83A4UINKibkQYzDWlrNlaT34Bm4yrnhjMyc/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="584" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2MWJDeDWKwcMKYvTY_Ii2ZhaItWmXmZLehiDcgFJw8d4iXwSB6GvO45oCVUuDfOI8PGEAfmJ4Z0FDIY1YiY5tKPNhC0pjtrTFy6tYpPNc83A4UINKibkQYzDWlrNlaT34Bm4yrnhjMyc/s640/1.jpg" width="640" /></a></div>
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<span style="color: orange; font-family: Trebuchet MS, sans-serif; font-size: large;"><i>Ingredients :</i></span><br />
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<span style="color: purple; font-family: Verdana, sans-serif; font-size: large;"><b>Chicken - 500 gms</b></span><br />
<span style="color: purple; font-family: Verdana, sans-serif; font-size: large;"><b><br /></b></span>
<span style="color: #a64d79; font-family: Verdana, sans-serif; font-size: large;"><b>Bhoot Jolokia Puree ~</b></span><br />
<span style="color: purple; font-family: Verdana, sans-serif; font-size: large;"><b><br /></b></span>
<span style="color: purple; font-family: Verdana, sans-serif; font-size: large;"><b>Bhoot jolokia chilli - 1, dried</b></span><br />
<span style="color: purple; font-family: Verdana, sans-serif; font-size: large;"><b>Onion - 2, finely chopped</b></span><br />
<span style="color: purple; font-family: Verdana, sans-serif; font-size: large;"><b>Ginger - 1" piee, finely chopped</b></span><br />
<span style="color: purple; font-family: Verdana, sans-serif; font-size: large;"><b>Garlic - 4 cloves, finely chopped</b></span><br />
<span style="color: purple; font-family: Verdana, sans-serif; font-size: large;"><b>Ghee - 2 tbsp</b></span><br />
<span style="color: purple; font-family: Verdana, sans-serif; font-size: large;"><b><br /></b></span>
<span style="color: #a64d79; font-family: Verdana, sans-serif; font-size: large;"><b>For Gravy ~</b></span><br />
<span style="color: purple; font-family: Verdana, sans-serif; font-size: large;"><b><br /></b></span>
<span style="color: purple; font-family: Verdana, sans-serif; font-size: large;"><b>Ghee - 1 tbsp</b></span><br />
<span style="color: purple; font-family: Verdana, sans-serif; font-size: large;"><b>Turmeric powder - 1 tsp</b></span><br />
<span style="color: purple; font-family: Verdana, sans-serif; font-size: large;"><b>Cumin powder - 2 tsp</b></span><br />
<span style="color: purple; font-family: Verdana, sans-serif; font-size: large;"><b>Coriander powder - 1 tsp</b></span><br />
<span style="color: purple; font-family: Verdana, sans-serif; font-size: large;"><b>Garam masala powder - 2 tsp</b></span><br />
<span style="color: purple; font-family: Verdana, sans-serif; font-size: large;"><b>Kashmiri red chilli powder - 1/2 tsp</b></span><br />
<span style="color: purple; font-family: Verdana, sans-serif; font-size: large;"><b>Tomato paste - 1 tbsp</b></span><br />
<span style="color: purple; font-family: Verdana, sans-serif; font-size: large;"><b>Salt to taste</b></span><br />
<span style="color: purple; font-family: Verdana, sans-serif; font-size: large;"><b><br /></b></span>
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<span style="color: orange; font-family: Trebuchet MS, sans-serif; font-size: large;"><b><i>Method :</i></b></span><br />
<span style="color: purple; font-family: Verdana, sans-serif; font-size: large;"><b><br /></b></span>
<span style="color: purple; font-family: Verdana, sans-serif; font-size: large;"><b>Wash chicken and cut into large pieces. Set aside.</b></span><br />
<span style="color: purple; font-family: Verdana, sans-serif; font-size: large;"><b><br /></b></span>
<span style="font-family: Verdana, sans-serif; font-size: large;"><b><span style="color: #a64d79;">For Bhoot jolokia puree ~</span><span style="color: purple;"> Melt clarified butter in a pan over medium heat. Add onion, ginger and garlic, saute for a few second. Add the soaked chilli with the water and cook till onions and ginger soften. Remove from the heat, cool and blend to make a smooth puree.</span></b></span><br />
<span style="color: purple; font-family: Verdana, sans-serif; font-size: large;"><b><br /></b></span>
<span style="font-family: Verdana, sans-serif; font-size: large;"><b><span style="color: #a64d79;">For Gravy ~</span><span style="color: purple;"> Melt clarified butter in a pan over low heat. Remove pan from heat and add all the gravy ingredients, except salt, saute for 4-5 seconds on medium heat. Now add chicken pieces, mix in the chilli puree and mix well with masala. Pour 1 cup of water, cover and cook till chicken is tender and gravy is thick.</span></b></span><br />
<span style="color: purple; font-family: Verdana, sans-serif; font-size: large;"><b><br /></b></span>
<span style="color: purple; font-family: Verdana, sans-serif; font-size: large;"><b>Serve hot with plain rice and salad...</b></span><br />
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<span style="color: magenta; font-family: Verdana, sans-serif;"><b>Sending this to Valli's <a href="http://cooking4allseasons.blogspot.in/p/ccchallenge.html" target="_blank">Cookbook Challenge </a> and Chef Mireile's "</b></span><span style="background-color: white; color: #333333; font-family: Verdana, sans-serif;"><b><a href="http://gourmetglobal.blogspot.in/2013/11/taste-of-tropicschiles.html" target="_blank">Taste of the Tropics...CHILES!</a></b></span><b style="color: magenta; font-family: Verdana, sans-serif;">" event</b><br />
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Anonymoushttp://www.blogger.com/profile/01568153797213077762noreply@blogger.comtag:blogger.com,1999:blog-1804357049561942240.post-83930284853812505292013-11-30T19:33:00.002+05:302013-11-30T22:41:39.084+05:30Spicy Puffed Rice (Spicy Murmura)<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="color: #660000; font-family: Georgia, Times New Roman, serif; font-size: large;"><b><i>Spicy puffed rice a quick snack that is very commonly prepared in many houses and one of my favourite snacks. I always love spicy, crispy snacks in winter.It is a most tastiest and nutritious snack food and quick to fix and bursting with flavors spicy and crunchy . Spicy murmura is to a South Indian, Jhal muri is to a Bengali, Bhelpuri is a Mumbaiker ; only that the seasoning differs. Spicy puffed rice is prepared by seasoning with curry leaves, chana dal, mustard seeds and some spices, peanuts and green chillies. This is a snack that can be prepared in a jiffy and perfect for an evening snacks with a cup of tea.</i></b></span><br />
<span style="color: #660000; font-family: Georgia, Times New Roman, serif; font-size: large;"><b><i><br /></i></b></span>
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<span style="color: orange; font-family: Trebuchet MS, sans-serif; font-size: large;"><b><i>Ingredients :</i></b></span><br />
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<span style="color: #134f5c; font-family: Verdana, sans-serif;"><b>Puffed rice - 2 cups</b></span><br />
<span style="color: #134f5c; font-family: Verdana, sans-serif;"><b>Peanuts - 4 tbsp</b></span><br />
<span style="color: #134f5c; font-family: Verdana, sans-serif;"><b>Onion - 1, big. chopped</b></span><br />
<span style="color: #134f5c; font-family: Verdana, sans-serif;"><b>Green chilli - 2, chopped</b></span><br />
<span style="color: #134f5c; font-family: Verdana, sans-serif;"><b>Turmeric powder - 1/4 tsp</b></span><br />
<span style="color: #134f5c; font-family: Verdana, sans-serif;"><b>Red chilli powder - 1/4 tsp</b></span><br />
<span style="color: #134f5c; font-family: Verdana, sans-serif;"><b>Chaat masala - 1/2 tsp</b></span><br />
<span style="color: #134f5c; font-family: Verdana, sans-serif;"><b>Mustard oil - 2 tbsp</b></span><br />
<span style="color: #134f5c; font-family: Verdana, sans-serif;"><b>Black salt to taste</b></span><br />
<span style="color: #134f5c; font-family: Verdana, sans-serif; font-size: large;"><b><br /></b></span>
<span style="color: #b45f06; font-family: Verdana, sans-serif;"><b>For Seasoning ~</b></span><br />
<span style="color: #134f5c; font-family: Verdana, sans-serif; font-size: large;"><b><br /></b></span>
<span style="color: #134f5c; font-family: Verdana, sans-serif;"><b>Curry leaves - a handful</b></span><br />
<span style="color: #134f5c; font-family: Verdana, sans-serif;"><b>Mustard seeds - 1/2 tsp</b></span><br />
<span style="color: #134f5c; font-family: Verdana, sans-serif;"><b>Chana dal - 2 tbsp</b></span><br />
<span style="color: #134f5c; font-family: Verdana, sans-serif;"><b><br /></b></span>
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<span style="color: orange; font-family: Trebuchet MS, sans-serif; font-size: large;"><b><i>Method :</i></b></span><br />
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<span style="color: #134f5c; font-family: Verdana, sans-serif;"><b>Heat oil in a medium wok on medium heat. Just as the oil begins to smoke then add the mustard seedsand curry leaves when it popped then add chopped green chillies and peanuts, stir continuously in low flame till golden brown.</b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp4ZZHCNHT9x_8zt8_xhPVpuH3EbA04nQIVAYzsc_ofCxNFbD541bpC8ktPGUAnRCrLecriuuVtcSmKtdHjlC7RvIsJ3R-QaVmmFgaL5KXMh6vMCyBCG7qeaK5bw5IIKy6gNck01Uo8Ek/s1600/DSC09080.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp4ZZHCNHT9x_8zt8_xhPVpuH3EbA04nQIVAYzsc_ofCxNFbD541bpC8ktPGUAnRCrLecriuuVtcSmKtdHjlC7RvIsJ3R-QaVmmFgaL5KXMh6vMCyBCG7qeaK5bw5IIKy6gNck01Uo8Ek/s320/DSC09080.JPG" width="320" /></a></div>
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<b><span style="color: #134f5c; font-family: Verdana, sans-serif;">Now add chopped onion, turmeric powder, red chilli powder, chaat masala powder and black salt. </span></b><br />
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<span style="color: #134f5c; font-family: Verdana, sans-serif;"><b>Finally add puffed rice and stir well until all the puffed rice turns yellow in colour.</b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV3iIr2xdica4Hxl8pPPIfptaLvN6x0823W9g7yzIt0l6pdFeqt-PPYl00y0Y_IDfAiFP_3L2XBnY1MQDj7ivf6-QDSRlj1xeVw5E6-ch8dzM2rpDnO-bWxfQhhc77Yaz7ALGF56er3C8/s1600/DSC09081.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV3iIr2xdica4Hxl8pPPIfptaLvN6x0823W9g7yzIt0l6pdFeqt-PPYl00y0Y_IDfAiFP_3L2XBnY1MQDj7ivf6-QDSRlj1xeVw5E6-ch8dzM2rpDnO-bWxfQhhc77Yaz7ALGF56er3C8/s320/DSC09081.JPG" width="320" /></a></div>
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<span style="color: #134f5c; font-family: Verdana, sans-serif;"><b>Remove the heat. After ir comes down to the room temperature, store it in an air tight container.</b></span><br />
<span style="color: #134f5c; font-family: Verdana, sans-serif;"><b><br /></b></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOZf2LDnMNFAoQmapvq1IwGiHpwMGWjYfuiqKnISmxmOWZo7RV4OY3AWxHRi9jlZ-XyX79o_9RcMEWGo_2aC-y2abzLjxU5pR715uf1jUFAeG-huQDfD2eQIAE5Kk-7hrlSs7iIXsm5QU/s1600/Fotor1130192238.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="590" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOZf2LDnMNFAoQmapvq1IwGiHpwMGWjYfuiqKnISmxmOWZo7RV4OY3AWxHRi9jlZ-XyX79o_9RcMEWGo_2aC-y2abzLjxU5pR715uf1jUFAeG-huQDfD2eQIAE5Kk-7hrlSs7iIXsm5QU/s640/Fotor1130192238.png" width="640" /></a></div>
<span style="color: #134f5c; font-family: Verdana, sans-serif;"><b><br /></b></span>
<span style="color: #134f5c; font-family: Verdana, sans-serif;"><b><br /></b></span>
<span style="color: #134f5c; font-family: Verdana, sans-serif;"><b>Enjoy this low fat crunchy-munchy snacks with a cup of tea.</b></span><br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtsgMZGmLENnEWB9xOXgJqrHbxffgkqMG2j2KXtCDzMrC0HhMjxo7Y4ovEWMS4rO4pDTGDIINE7jUGmDzb76TtERUNSNsge2y6v4qnybbavQN5f5_s8nwkZoeyzeuaEAY1J6UNy5fXD3I/s1600/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtsgMZGmLENnEWB9xOXgJqrHbxffgkqMG2j2KXtCDzMrC0HhMjxo7Y4ovEWMS4rO4pDTGDIINE7jUGmDzb76TtERUNSNsge2y6v4qnybbavQN5f5_s8nwkZoeyzeuaEAY1J6UNy5fXD3I/s640/2.jpg" width="640" /></a></div>
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<span style="color: magenta; font-family: Verdana, sans-serif;"><b>Sending this to Arthy's "<a href="http://cookwitharthyshama.blogspot.in/2013/10/anniversery-healthy-snacking-event.html" target="_blank">Healthy Snacking</a>" event</b></span><br />
<span style="color: magenta; font-family: Verdana, sans-serif;"><b><br /></b></span>
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<span style="color: magenta; font-family: Verdana, sans-serif;"><b><br /></b></span></div>
Anonymoushttp://www.blogger.com/profile/01568153797213077762noreply@blogger.comtag:blogger.com,1999:blog-1804357049561942240.post-17631121117425510302013-11-29T11:00:00.001+05:302013-11-29T13:28:57.721+05:30Crunchy Roasted Chickpeas<div dir="ltr" style="text-align: left;" trbidi="on">
<b><span style="color: #741b47; font-family: Georgia, Times New Roman, serif; font-size: large;"><i>A delicious, high fiber, oven roasted crispy, crunchy snacks. Just toss them with little oil, honey and some spices then roast in the oven until crunchy. They'll stay crispy for a few days stored in a air-tight container in room temperature. </i></span></b><br />
<b><span style="color: #741b47; font-family: Georgia, Times New Roman, serif; font-size: large;"><i><br /></i></span></b>
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<b><span style="color: #741b47; font-family: Georgia, Times New Roman, serif; font-size: large;"><i><br /></i></span></b><span style="color: #0b5394; font-family: Trebuchet MS, sans-serif; font-size: large;"><b><i>
Ingredients :</i></b></span><br />
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<span style="color: #a64d79; font-family: Verdana, sans-serif; font-size: large;"><b>Chickpeas - 2 cup</b></span><br />
<span style="color: #a64d79; font-family: Verdana, sans-serif; font-size: large;"><b>Roasted cumin-coriander powder - 1 tsp</b></span><br />
<span style="color: #a64d79; font-family: Verdana, sans-serif; font-size: large;"><b>Red chilli powder - 1 tsp</b></span><br />
<span style="color: #a64d79; font-family: Verdana, sans-serif; font-size: large;"><b>Ginger powder - 1 tsp</b></span><br />
<span style="color: #a64d79; font-family: Verdana, sans-serif; font-size: large;"><b>Garam masala powder - 1 tsp</b></span><br />
<span style="color: #a64d79; font-family: Verdana, sans-serif; font-size: large;"><b>Canola oil - 1 tbsp</b></span><br />
<span style="color: #a64d79; font-family: Verdana, sans-serif; font-size: large;"><b>Salt and pepper to taste</b></span><br />
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<span style="color: #0b5394; font-family: Trebuchet MS, sans-serif; font-size: large;"><b><i>Method :</i></b></span><br />
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<span style="color: #a64d79; font-family: Verdana, sans-serif; font-size: large;"><b>Wash and soak the chickpeas overnight or 7-8 hours. Pressure cook for 3 whistles. Drain the chickpeas well and make sure the chickpeas is dry on paper towel.</b></span><br />
<span style="color: #a64d79; font-family: Verdana, sans-serif; font-size: large;"><b><br /></b></span>
<span style="color: #a64d79; font-family: Verdana, sans-serif; font-size: large;"><b>Preheat the oven to 200 degree C.</b></span><br />
<span style="color: #a64d79; font-family: Verdana, sans-serif; font-size: large;"><b><br /></b></span>
<span style="color: #a64d79; font-family: Verdana, sans-serif; font-size: large;"><b>In a bowl, toss chickpeas with oil, all spice powder, pepper powder and season to taste with salt.</b></span><br />
<span style="color: #a64d79; font-family: Verdana, sans-serif; font-size: large;"><b><br /></b></span>
<span style="color: #a64d79; font-family: Verdana, sans-serif; font-size: large;"><b>Spread on a baking sheet and bake 30-40 minutes until brown and crunchy. Watch carefully the last few minutes to avoid burning. Let them cool then store in air-tight container.</b></span><br />
<span style="color: #a64d79; font-family: Verdana, sans-serif; font-size: large;"><b><br /></b></span>
<span style="color: #a64d79; font-family: Verdana, sans-serif; font-size: large;"><b>Serve Crunchy roasted Chickpeas with a cup of tea.</b></span><br />
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<br />
<span style="color: magenta; font-family: Verdana, sans-serif;"><b>Sending this to Arthy's "<a href="http://cookwitharthyshama.blogspot.in/2013/10/anniversery-healthy-snacking-event.html" target="_blank">Healthy Snacking</a>" event</b></span><br />
<span style="color: magenta; font-family: Verdana, sans-serif;"><b><br /></b></span>
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<span style="color: magenta; font-family: Verdana, sans-serif;"><b><br /></b></span></div>
Anonymoushttp://www.blogger.com/profile/01568153797213077762noreply@blogger.comtag:blogger.com,1999:blog-1804357049561942240.post-16889895088326008822013-11-28T11:14:00.001+05:302013-11-28T12:01:33.474+05:30Crunch 'n' Munch Poha / Chirva Mixture <div dir="ltr" style="text-align: left;" trbidi="on">
<b><span style="color: #134f5c; font-family: Georgia, Times New Roman, serif; font-size: large;"><i>Chirva mixture is a delicious low fat snacks. It is a traditional Maharastrian dish which is easy-to-make at home with less oil. This chirva mixture is nicely roasted and combined with peanuts, green chilli, cashew nuts, raisin and tempered with curry leaves, chillies and chana dal which make our evening time fantastic and also for me to munch along with my tea.</i></span></b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSgcAQjKO4z_x88cTdE4j-phyPK81UwMof7ZDEJkbF89kJSEZEtVopmyjwdxrdz_xsAOn2w1zN_cGFeP-7ryvH2zbE09Sabak3B4GEzlgK8BtnnrJJUcIOODSp7HWGt5TzVvXyHlbXLcE/s1600/1.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="524" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSgcAQjKO4z_x88cTdE4j-phyPK81UwMof7ZDEJkbF89kJSEZEtVopmyjwdxrdz_xsAOn2w1zN_cGFeP-7ryvH2zbE09Sabak3B4GEzlgK8BtnnrJJUcIOODSp7HWGt5TzVvXyHlbXLcE/s640/1.png" width="640" /></a></div>
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<span style="color: orange; font-family: Trebuchet MS, sans-serif; font-size: large;"><i><b>Ingredients :</b></i></span><br />
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<span style="color: #990000; font-family: Verdana, sans-serif; font-size: large;"><b>Poha - 250 gms</b></span><br />
<span style="color: #990000; font-family: Verdana, sans-serif; font-size: large;"><b>Peanuts - 50 gms</b></span><br />
<span style="color: #990000; font-family: Verdana, sans-serif; font-size: large;"><b>Cashew nuts - 50 gms</b></span><br />
<span style="color: #990000; font-family: Verdana, sans-serif; font-size: large;"><b>Raisin - a handful</b></span><br />
<span style="color: #990000; font-family: Verdana, sans-serif; font-size: large;"><b>Dried red chilles - 2</b></span><br />
<span style="color: #990000; font-family: Verdana, sans-serif; font-size: large;"><b>Whole red lentil - 1/2 cup</b></span><br />
<span style="color: #990000; font-family: Verdana, sans-serif; font-size: large;"><b>Turmeric powder - 1 tsp</b></span><br />
<span style="color: #990000; font-family: Verdana, sans-serif; font-size: large;"><b>Red chilli powder - 1 tsp</b></span><br />
<span style="color: #990000; font-family: Verdana, sans-serif; font-size: large;"><b>Cornflakes - a handful</b></span><br />
<span style="color: #990000; font-family: Verdana, sans-serif; font-size: large;"><b>Sev - 2-3 tbsp</b></span><br />
<span style="color: #990000; font-family: Verdana, sans-serif; font-size: large;"><b>Oil - 2 tbsp</b></span><br />
<span style="color: #990000; font-family: Verdana, sans-serif; font-size: large;"><b><br /></b></span>
<span style="color: #a64d79; font-family: Verdana, sans-serif;"><b>For Tempering ~</b></span><br />
<span style="color: #990000; font-family: Verdana, sans-serif; font-size: large;"><b>Curry leaves - a handful</b></span><br />
<span style="color: #990000; font-family: Verdana, sans-serif; font-size: large;"><b>Chana dal - 1/3 cup</b></span><br />
<span style="color: #990000; font-family: Verdana, sans-serif; font-size: large;"><b>Mustard seeds - 1 tsp</b></span><br />
<span style="color: #990000; font-family: Verdana, sans-serif; font-size: large;"><b><br /></b></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL4nJzTP_sRV0dZfP5_cJBfYMFxg53UPwssOznJ6jVBu1oC_cmwId67FHITBcyn-0xm9JhftlVgdtNjpC57_gAxTpzwsZV2MJ9P50t8dQYU1SpqsM9OnrNfNtTF2Vw1V40VihMur3UcT8/s1600/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="548" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL4nJzTP_sRV0dZfP5_cJBfYMFxg53UPwssOznJ6jVBu1oC_cmwId67FHITBcyn-0xm9JhftlVgdtNjpC57_gAxTpzwsZV2MJ9P50t8dQYU1SpqsM9OnrNfNtTF2Vw1V40VihMur3UcT8/s640/2.jpg" width="640" /></a></div>
<span style="color: orange; font-family: Trebuchet MS, sans-serif; font-size: large;"><b><i><br /></i></b></span>
<span style="color: orange; font-family: Trebuchet MS, sans-serif; font-size: large;"><b><i>Method :</i></b></span><br />
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<span style="color: #990000; font-family: Verdana, sans-serif; font-size: large;"><b>Heat oil in a pan, fry cashew nuts and peanuts when nuts are almost done then add raisin, stir fry for 2-3 minutes and keep aside.</b></span><br />
<span style="color: #990000; font-family: Verdana, sans-serif; font-size: large;"><b><br /></b></span>
<span style="color: #990000; font-family: Verdana, sans-serif; font-size: large;"><b>In the same oil add channa dal. fry few seconds then add curry leaves, let them pop.</b></span><br />
<span style="color: #990000; font-family: Verdana, sans-serif; font-size: large;"><b><br /></b></span>
<span style="color: #990000; font-family: Verdana, sans-serif; font-size: large;"><b>Then add peanuts, whole red lentil, roast then with stirring continuously till it light golden brown and crispy.</b></span><br />
<span style="color: #990000; font-family: Verdana, sans-serif; font-size: large;"><b><br /></b></span>
<span style="font-family: Verdana, sans-serif; font-size: large;"><span style="color: #990000;"><b>Now add all spice powder, poha and cornflakes, stir in continuously on medium flame otherwise rice flakes can burn. Finally add fried peanuts, cashew nuts and raisin, mix well. Stir in for at least 7-8 minutes or until chirva feel crispy. </b></span><b style="color: #990000;">Remove from the heat.</b></span><br />
<b style="color: #990000;"><span style="font-family: Verdana, sans-serif; font-size: large;"><br /></span></b>
<span style="font-family: Verdana, sans-serif; font-size: large;"><b style="color: #990000;">Let it come to room temperature, add sev in it and then store it in air tight </b><b style="color: #990000;">container.</b></span><br />
<b style="color: #990000;"><span style="font-family: Verdana, sans-serif; font-size: large;"><br /></span></b>
<b style="color: #990000;"><span style="font-family: Verdana, sans-serif; font-size: large;">Serve chirva with sprinkle little black salt and as a snack with a cup of tea/coffee.</span></b><br />
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<span style="color: magenta; font-family: Verdana, sans-serif;"><b>Sending this to Arthy's "<a href="http://cookwitharthyshama.blogspot.in/2013/10/anniversery-healthy-snacking-event.html" target="_blank">Healthy Snacking</a>" and Chef Mireille's Global Creation's "<a href="http://gourmetglobal.blogspot.in/2013/11/taste-of-tropicschiles.html" target="_blank">Taste of the Topics-Chilies</a>" event</b></span><br />
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