tag:blogger.com,1999:blog-318215412024-03-08T03:51:21.354-05:00A Cook @ HeartExploring the vast and varied cuisine of India and beyond.
This blog is my playground with sugar, spice and everything nice.
Happy surfing!Manasihttp://www.blogger.com/profile/07219295365602655534noreply@blogger.comBlogger345125tag:blogger.com,1999:blog-31821541.post-52632269650479426122023-11-10T13:19:00.000-05:002023-11-10T13:19:25.064-05:00India Visit<p> <span color="var(--primary-text)" style="font-family: inherit; font-size: 0.9375rem; white-space-collapse: preserve;">Going back to India this summer was a tumultuous ride, much like the one you'd experience when riding the autorickshaw. First there is the thrill of riding in the auto. Then there's the discomfort of the hard, narrow seat. Then there's the hot wind that circulates. </span></p><p><span style="font-family: inherit; font-size: 0.9375rem; white-space-collapse: preserve;">You don't quite know what to make of it, on the one hand, you appreciate it, because of how hot it was, standing on the side of the road, flagging scores of auto drivers, who treat you like you're </span><span style="font-family: inherit; font-size: 0.9375rem; white-space-collapse: preserve;"><a style="color: #385898; cursor: pointer; font-family: inherit;" tabindex="-1"></a></span><span style="font-family: inherit; font-size: 0.9375rem; white-space-collapse: preserve;">transparent, until the one, who agrees to the fare, albeit reluctantly. He was hoping that the customer would be the one going long distance, and all I was to go was a couple of miles. </span></p><p><span style="font-family: inherit; font-size: 0.9375rem; white-space-collapse: preserve;">On the other hand, you are constantly reminded of how it feels when you open a hot oven, cranked to 500 deg.F with a cast iron pizza stone sitting in it and how squeamish you feel with sweat trickling down the small of your back and making you writhe, but that is uncomfortable too. </span></p><p><span style="font-family: inherit; font-size: 0.9375rem; white-space-collapse: preserve;">In a mere 10-12 minutes, after a minor signal violation, which you encouraged, you reach the destination. Hand over the money, not caring if you've given a little over the meter, only because you want to enter the cool shadowy interior of the building, which is just a few degrees cooler than outside. </span></p><p><span style="font-family: inherit; font-size: 0.9375rem; white-space-collapse: preserve;">In all these adventures, you also encourage your teenager to 'adapt'. Which basically means, "look kiddo, I want to go home, even if it means sharing a ride. That means, if there are 2 passengers in the auto, I still want to get in, be the third passenger. And because you are the skinny person in this equation, you ride shotgun." </span></p><p><span style="font-family: inherit; font-size: 0.9375rem; white-space-collapse: preserve;">The child braved it and happily. He willingly squeezed himself in beside the auto driver and rode all the way home. We bounced in our seats like potatoes when the auto went over some major potholes or even skirted over the minor ones. I groaned and cursed. The child merely said, "why can't they fix the roads?" That is one question every Mumbaikar has asked over and over and for decades. I'll let my teen know when there is an answer. </span></p><p><span style="font-family: inherit; font-size: 0.9375rem; white-space-collapse: preserve;">Just like the answer I seek for his, "why do they honk incessantly?" </span><span style="font-family: inherit; font-size: 0.9375rem; white-space-collapse: preserve;"><i>This</i>, I felt was rich, coming from the child, who at signals, encourages me to honk (in the USA) at the car in front, if the driver isn't alert, "honk! honk India style Mom" are his exact words. This time he was exposed to a wide range of honking, which coupled with jetlag in the first few days, left him bewildered. It left me cranky to the point where I severely admonished a driver for honking. His expression, now that I think of it, was priceless. No one, and I mean no one says anything about honking. Everyone just, honks. and loudly. And to have someone chastise you for doing what comes naturally, is perplexing. </span></p><p><span style="font-family: inherit; font-size: 0.9375rem; white-space-collapse: preserve;">I have woken up at 3:00 am, roused out of deep sleep to the musical toot of a truck. </span><span style="font-family: inherit; font-size: 0.9375rem; white-space-collapse: preserve;">One even had the infamous <i>Nagin</i> dance tune (to those unaware of the Nagin dance tune, Bollywood has this fixation with snakes. There are movies where the venomous snakes magically transform into humans who sing, dance and writhe sensuously to music. The picture below is not my own, it is a random Google search). And while it was fine in a movie, to be reminded of it in the small hours of the night is rather unpleasant. </span></p><p><span style="font-family: inherit; font-size: 0.9375rem; white-space-collapse: preserve;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgprLWXyD-JyNI6PDzo8RK_b6JTbrdEKjkWvOt5jcNsJzoBBCrmcS8YQWczTeUbYIJqLHFRZbyqdQW9LgFs2dRn0Cn1OxcJayEd4AN0Z6wXfsBGrmSbLl24SkO7wCEO3e_2CJEYrN0lTZrq2uRUfGjoQ5pi3JdWfopSwrOEDoNgcettyQ8gRZ3q" style="margin-left: auto; margin-right: auto;"><img alt="" data-original-height="200" data-original-width="251" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEgprLWXyD-JyNI6PDzo8RK_b6JTbrdEKjkWvOt5jcNsJzoBBCrmcS8YQWczTeUbYIJqLHFRZbyqdQW9LgFs2dRn0Cn1OxcJayEd4AN0Z6wXfsBGrmSbLl24SkO7wCEO3e_2CJEYrN0lTZrq2uRUfGjoQ5pi3JdWfopSwrOEDoNgcettyQ8gRZ3q" width="301" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Sridevi in Nagina Pic Courtesy: Google search</td></tr></tbody></table><br /><br /></span></p><p><span style="font-family: inherit; font-size: 0.9375rem; white-space-collapse: preserve;">With all these (many undocumented) ups and downs, the <b>best</b> part was getting to spend time with my father. It hurt, a lot, that my mother wasn't at the door to welcome me with a happy smile and a warm welcoming hug. But I have my Father, I am grateful. </span></p><p><span style="font-family: inherit; font-size: 0.9375rem; white-space-collapse: preserve;">I'd brave <i>anything</i> to be able to spend time with him, even the really unpleasant flight with the unpleasant food. But! that (mis) adventure deserves a post of its own. </span></p>Manasihttp://www.blogger.com/profile/07219295365602655534noreply@blogger.com0tag:blogger.com,1999:blog-31821541.post-72144981911607561692023-10-27T07:50:00.003-04:002023-10-27T07:50:57.182-04:00This void is unfathomable.<p style="text-align: justify;"> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieBIAZZPiSFvlHULaAdAbjaUm6MsoVeyAU4zlHRJTDGvF7fBtrD-3JN3Q-KfntlMiYDAon0IAH7A_3k0YfPR_zWy2HbdAsS9sbFCew2G4WZsbuE-t59Mf0Q3X67uXp_9vRuPdqNytdI-1qGggcOWLBncv4RHPKLdK2oWwQnUQMZ30W7JbG4Vrj/s640/Aai.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="640" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieBIAZZPiSFvlHULaAdAbjaUm6MsoVeyAU4zlHRJTDGvF7fBtrD-3JN3Q-KfntlMiYDAon0IAH7A_3k0YfPR_zWy2HbdAsS9sbFCew2G4WZsbuE-t59Mf0Q3X67uXp_9vRuPdqNytdI-1qGggcOWLBncv4RHPKLdK2oWwQnUQMZ30W7JbG4Vrj/w400-h400/Aai.jpg" width="400" /></a></div><br /><p></p><p style="text-align: justify;">A year ago, today (Oct. 2022) I planned a small 2 week vacation. I had plans to go home, to meet my parents. I was beyond excited. I was leaving on the last day of Diwali, but that was ok, I get to celebrate Diwali twice, I told myself and my parents. </p><p style="text-align: justify;">As I got in my cab to go to the airport, just for that fraction of a second, I had this queer feeling. Just like a strange fear. I ignored it, nerves, I told myself, almost like I was trying to convince myself. </p><p style="text-align: justify;">Now when I look at things in my mind, I see it all so clearly. I was waiting to catch my next flight, when a lady went to the restroom and did not return for a long time. Her husband panicked and since we spoke the same language, I tried to help and went looking for the lady. </p><p style="text-align: justify;">Eventually, they were reunited and I made a call home <span style="font-family: inherit; font-size: 0.9375rem; white-space-collapse: preserve;"> to let my mother know that I was about to board my Mumbai flight. My mother did not answer and </span><span style="font-size: 15px; white-space-collapse: preserve;">that was strange. I tried over and over until finally my call was answered. But it was a strange voice, not mom. The lady said my mom had fallen and was unconscious and they were taking her to the hospital. My heart was in my throat and my breathing was difficult. </span></p><p style="text-align: justify;"><span style="font-size: 15px; white-space-collapse: preserve;">I reached home to a sea of worried faces. I ran in, dumped my bags and hugged my father, who looked so forlorn and careworn. Nobody said anything...</span></p><p style="text-align: justify;"><span style="font-size: 15px; white-space-collapse: preserve;">All I remember was assuring my father that I will take care of everything and then being whisked to the hospital, my backpack still on my back. On the way I was told she had suffered a brain aneurysm. I went blank. </span></p><p style="text-align: justify;"> In the hospital, my mother was in the ICU. I felt my heart shatter. I didn't know if this was real. Am I in some peculiar dream during my layover? </p><p style="text-align: justify;">When she regained consciousness, my mother was so happy to see me, a little confused, but so happy! I couldn't get enough of her voice and her hugs, despite all those tubes sticking in her. </p><p style="text-align: justify;">I prayed like I have never prayed before.</p><p style="text-align: justify;">This was the toughest time of my life and I've braved many a storm. </p><p style="text-align: justify;">During the time my mother was hospitalized, my father too, under the stress, had to be hospitalized twice and in a different hospital. I juggled my days and nights between two hospitals, dread tearing my very soul apart, every moment of the day. </p><p style="text-align: justify;">After nearly a month and a half in the hospital, my mother was discharged. Thin as a rail and weak, but still smiling and braving everything. We moved her to a palliative care facility, given how severe her illness was. My father wanted to be with her, so he moved in with her. Everyday, she did a little better. Then one day, she sat up, pulled out the RT (feeding tube in her nose). I was aghast but thrilled. I don't know, but it felt like she was so much better! </p><p style="text-align: justify;"><span style="font-family: inherit; font-size: 0.9375rem; white-space-collapse: preserve;">Everyday I applauded her strength and strong will power to overcome every obstacle thrown her way. </span></p><p style="text-align: justify;"><span style="font-family: inherit; font-size: 0.9375rem; white-space-collapse: preserve;">She emerged victorious.</span></p><p style="text-align: justify;"><span style="font-family: inherit; font-size: 0.9375rem; white-space-collapse: preserve;">Every. Single. Time...</span></p><p style="text-align: justify;"><span style="font-family: inherit; font-size: 0.9375rem; white-space-collapse: preserve;">It </span><span style="font-family: inherit; font-size: 0.9375rem; white-space-collapse: preserve;"><a style="color: #385898; cursor: pointer; font-family: inherit;" tabindex="-1"></a></span><span style="font-family: inherit; font-size: 0.9375rem; white-space-collapse: preserve;">lulled me into thinking my Mother was invincible. Convinced me, nothing could harm her, nothing that she couldn’t fight and win. </span></p><p style="text-align: justify;"><span style="font-family: inherit; font-size: 0.9375rem; white-space-collapse: preserve;">She did fight. She fought off a brain aneurysm, a stroke and a cardiac event one after the other and made a fantastic comeback. The Drs. looked at her with open mouthed admiration. </span></p><p style="text-align: justify;"><span style="font-family: inherit; font-size: 0.9375rem; white-space-collapse: preserve;">She started her recover so well. </span><span style="font-family: inherit; text-align: left;">On the fourth of January, she took her first independent steps! We all danced around her, </span><span style="font-family: inherit; font-size: 0.9375rem; text-align: left; white-space-collapse: preserve;"> celebrating her recovery</span><span style="font-family: inherit; font-size: 0.9375rem; white-space-collapse: preserve;">, which, given all that she had gone through, was nothing short of awe inspiring and amazing! We applauded her and celebrated her. Her beautiful smile and new found confidence shown in her eyes. </span></p><p style="text-align: justify;"><span style="font-family: inherit; font-size: 0.9375rem; white-space-collapse: preserve;">And then, on Thursday (Jan.5th.) morning, it all went wrong. HE had some other plan. One that deprived my father, my brother and I of the one person we loved more than HIM. </span></p><p style="text-align: justify;"><span style="font-family: inherit; font-size: 0.9375rem; white-space-collapse: preserve;">On Thursday morning, she had a stroke leading to a brain aneurysm. The damage this time was way more extensive than the first time and there was no hope. We had to let her go. </span></p><p style="text-align: justify;"><span style="font-family: inherit; font-size: 0.9375rem; white-space-collapse: preserve;">She went peacefully. Loved, cherished and respected by all. </span></p><p style="text-align: justify;"><span style="font-family: inherit; font-size: 0.9375rem; white-space-collapse: preserve;">Her heart was full of our love. Knowing she had repaid all her debts and more on earth. </span></p><p style="text-align: justify;"><span style="font-family: inherit; font-size: 0.9375rem; white-space-collapse: preserve;">She gave all, expected nothing. She raised us well. Made us capable. Gave us unlimited love.</span></p><p style="text-align: justify;"><span style="font-family: inherit; font-size: 0.9375rem; white-space-collapse: preserve;">But she never taught us how we could do without her. </span></p><p style="text-align: justify;"><span style="font-family: inherit; font-size: 0.9375rem; white-space-collapse: preserve;">This void is unfathomable.</span></p><div style="font-family: inherit;"><div class="x1n2onr6" id=":r6dh:" style="font-family: inherit; position: relative;"><div class="x1n2onr6" style="font-family: inherit; position: relative;"><div class="xua58t2 xzg4506 x1ey2m1c xds687c x47corl x10l6tqk x17qophe x13vifvy" style="border-bottom: 1px solid var(--media-inner-border); border-top: 1px solid var(--media-inner-border); font-family: inherit; inset: 0px; pointer-events: none; position: absolute; text-align: justify;"></div><div class="x1o1ewxj x3x9cwd x1e5q0jg x13rtm0m x1ey2m1c xds687c xg01cxk x47corl x10l6tqk x17qophe x13vifvy x1ebt8du x19991ni x1dhq9h" data-visualcompletion="ignore" style="border-radius: inherit; font-family: inherit; inset: 0px; opacity: 0; pointer-events: none; position: absolute; text-align: justify; transition-duration: var(--fds-duration-extra-extra-short-out); transition-property: opacity; transition-timing-function: var(--fds-animation-fade-out);"></div></div><div class="x6ikm8r x10wlt62" style="font-family: inherit; overflow: hidden;"></div></div></div><div style="font-family: inherit;"><div class="x168nmei x13lgxp2 x30kzoy x9jhf4c x6ikm8r x10wlt62" data-visualcompletion="ignore-dynamic" style="border-radius: 0px 0px 8px 8px; font-family: inherit; overflow: hidden;"><div style="font-family: inherit;"><div style="font-family: inherit;"><div style="font-family: inherit;"><div class="x1n2onr6" style="font-family: inherit; position: relative;"><div class="x6s0dn4 xi81zsa x78zum5 x6prxxf x13a6bvl xvq8zen xdj266r xktsk01 xat24cr x1d52u69 x889kno x4uap5 x1a8lsjc xkhd6sd xdppsyt" style="align-items: center; border-bottom: 1px solid var(--divider); color: var(--secondary-text); display: flex; font-family: inherit; font-size: 0.9375rem; justify-content: flex-end; line-height: 1.3333; margin: 0px 16px; padding: 10px 0px;"><div class="x6s0dn4 x78zum5 x1iyjqo2 x6ikm8r x10wlt62" style="align-items: center; background-color: white; color: #65676b; display: flex; flex-grow: 1; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; overflow: hidden;"><div style="font-family: inherit;"><span class="x4k7w5x x1h91t0o x1h9r5lt x1jfb8zj xv2umb2 x1beo9mf xaigb6o x12ejxvf x3igimt xarpa2k xedcshv x1lytzrv x1t2pt76 x7ja8zs x1qrby5j" style="align-items: inherit; align-self: inherit; display: inherit; flex-direction: inherit; flex: inherit; font-family: inherit; height: inherit; max-height: inherit; max-width: inherit; min-height: inherit; min-width: inherit; place-content: inherit; width: inherit;"><div class="x1i10hfl xjbqb8w x6umtig x1b1mbwd xaqea5y xav7gou x9f619 x1ypdohk xe8uvvx xdj266r x11i5rnm xat24cr x1mh8g0r xexx8yu x4uap5 x18d9i69 xkhd6sd x16tdsg8 x1hl2dhg xggy1nq x1o1ewxj x3x9cwd x1e5q0jg x13rtm0m x1n2onr6 x87ps6o x1lku1pv x1a2a7pz x1heor9g xnl1qt8 x6ikm8r x10wlt62 x1vjfegm x1lliihq" role="button" style="-webkit-tap-highlight-color: transparent; background-color: transparent; border-color: initial; border-radius: inherit; border-style: initial; border-width: 0px; box-sizing: border-box; color: inherit; cursor: pointer; font-family: inherit; list-style: none; margin: 0px; max-height: 1.3333em; outline: none; overflow: hidden; padding: 0px; position: relative; text-align: inherit; touch-action: manipulation; user-select: none; z-index: 1;" tabindex="0"><div class="x9f619 x1ja2u2z xzpqnlu x1hyvwdk xjm9jq1 x6ikm8r x10wlt62 x10l6tqk x1i1rx1s" style="box-sizing: border-box; clip-path: inset(50%); clip: rect(0px, 0px, 0px, 0px); font-family: inherit; height: 1px; overflow: hidden; position: absolute; text-align: justify; width: 1px; z-index: 0;">All react</div></div></span></div></div><div class="x9f619 x1n2onr6 x1ja2u2z x78zum5 x2lah0s x1qughib x1qjc9v5 xozqiw3 x1q0g3np xykv574 xbmpl8g x4cne27 xifccgj" style="align-items: stretch; background-color: white; box-sizing: border-box; color: #65676b; display: flex; flex-flow: row; flex-shrink: 0; font-family: "Segoe UI Historic", "Segoe UI", Helvetica, Arial, sans-serif; justify-content: space-between; margin: -6px; position: relative; z-index: 0;"></div></div></div></div></div></div></div></div>Manasihttp://www.blogger.com/profile/07219295365602655534noreply@blogger.com4tag:blogger.com,1999:blog-31821541.post-22503774407756412172021-06-28T11:40:00.003-04:002021-06-28T11:40:57.642-04:00Tokri (Basket/ Katori) Chaat : Indian Street Food <p><span style="font-family: georgia;"> </span><span style="font-family: georgia; text-align: justify;">Summer vacation is finally here and I'm back, after a very long break. The last year and a half has been crazy! </span></p><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: georgia;">From the isolation, the crazy, desperate search for disinfectants, the pick-up grocery, the zoom calls where we would pull on a formal shirt over PJ's and hastily brush hair or just keep the camera off, the vaccination and the side-effects of it to finally venturing out without masks. </span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: georgia;"><br /></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: georgia;">The hardest part was and still is the travel ban. Those of us, away from our homeland have been anxious of our family member back home. Old parents, now without the comforts of their maids / cook coming and helping or the unavailability of Doctors (who refuse to make house calls now, even for geriatric patients). </span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: georgia;">I cannot wait for the time when it is safe to travel, oh! I know people are traveling even now, but those on a visa have to reconsider their options, or the bigger fear is, what if you take home the virus! </span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: georgia;">Here's hoping and praying that there is a respite soon and I get to see my parents.</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: georgia;"><br /></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: georgia;">After a year of almost not entertaining, I finally could hold back no longer. So during Sankranti (that is when I made these and the post has been languishing in the drafts for so long) , I invited my friends over for haldi-kumkum. I was very excited and made plans, all of which included planning a menu. </span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: georgia;">The choice was clear, chaat. My friends and I are chaat fanatics, like most of you. This seemed to be the best opportunity to make and stuff ourselves with all the yumminess (it's a word). </span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: georgia;">Lets talk about the amazing Tokri chaat baskets I made. </span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: georgia;">These bowl shaped edible baskets can be stuffed with boiled cubed potato, sprouted and steamed whole moong beans, boiled garbanzo beans and spiced up to make a lip smacking snack. </span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: georgia;"><br /></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: georgia;">These tokris (baskets) can be made in advance. They keep well in an airtight container for up to a week, not that they will last that long once you start eating! </span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: georgia;">*This needs a little pre-planning and preparation. It cannot be done in one day. </span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: georgia;">Here is what needs to be done :</span></div><div class="separator" style="clear: both; text-align: justify;"><ul><li><span style="font-family: georgia;">Make the edible bowls</span></li><li><div class="separator" style="clear: both;"><span style="font-family: georgia;">Reconstitute the beans (I use mung bean sprouts and garbanzo beans) by soaking them in water</span></div></li><li><div class="separator" style="clear: both;"><span style="font-family: georgia;">Sprouting the mung / moong beans </span></div></li><li><div class="separator" style="clear: both;"><span style="font-family: georgia;">Cooking the beans, separately</span></div></li><li><div class="separator" style="clear: both;"><span style="font-family: georgia;">Make chutneys (Cilantro- mint aka the green spicy chutney and Date- tamarind chutney aka the sweet chutney)</span></div></li><li><div class="separator" style="clear: both;"><span style="font-family: georgia;">Buy or make plain yogurt </span></div></li></ul></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: georgia;">I looked up several recipes and they all look the same, so I used one that I liked best. Just search on YouTube for 'katori chaat' and you will get may options.</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: georgia;"><br /></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: georgia;">Here is my adaptation.</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: georgia;"><br /></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: georgia;"><b>To make the tokri bowl</b>, start with making the dough.</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: georgia;"><br /></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: georgia;">Mix together 1<span style="font-size: x-small;"> 1/2</span> cups of All Purpose Flour / Maida and 1/2 cup of fine Sooji / Rava.</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: georgia;"><br /></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: georgia;">To this add 2 hefty pinches of Ajwain/ Carom seed and 1/2 tsp Salt.</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: georgia;"><br /></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: georgia;">Drizzle in 4 Tbsp Oil. </span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: georgia;"><br /></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: georgia;">Now mix this so the oil is incorporated in the flour and it looks sandy. Grab a fistful and press it firmly in your palm, if the flour holds shape when clumped up, it's perfect. </span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: georgia;"><br /></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: georgia;">Now slowly add water to make a semi soft dough.</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: georgia;"><br /></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: georgia;">Now cover and set the dough aside for 15-30 mins. </span><span style="font-family: georgia;">This helps the sooji absorb the water. </span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: georgia;"><br /></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: georgia;">In a wok, pour oil ( sufficient to cover the dough bowls) and heat it over medium heat.</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: georgia;">Now, knead the dough a little, so it becomes smooth. Pinch off small lime sized balls. Roll it into a circular shape, taco sized. Prick the dough all over with a fork. This will prevent the 'bowl' from ballooning up.</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: georgia;"><br /></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: georgia;">Pick a katori (I used a <b>stainless steel water <a href="https://www.amazon.com/EVERMARKET-Stainless-Shatterproof-Drinking-Glasses/dp/B07MQBKVK4/ref=sr_1_4?dchild=1&keywords=steel+water+glass&qid=1624758144&sr=8-4" target="_blank">tumbler</a></b><a href="https://www.amazon.com/EVERMARKET-Stainless-Shatterproof-Drinking-Glasses/dp/B07MQBKVK4/ref=sr_1_4?dchild=1&keywords=steel+water+glass&qid=1624758144&sr=8-4" target="_blank"> </a>/cup) and lightly grease it. Next, place your rolled dough on it and press on the sides to form the bowl shape. Like in the picture below. </span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: georgia;"><i>The tumbler is a safe choice. It is easier to place in the hot oil and also to hold in place with tongs as you splash oil on the dough and get it to separate from the steel. </i></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: georgia;"><br /></span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLWAK5SO7sRH1IWIxLEW3IxVg0bdvHW1DH3L-HG-SxCNPU5yEdoZUIHAlxob0oqwN0bRq4KGPfDUNjuZQV4Es-EJKhLNXYApSLpNpjrPmuO9a071se1xiyp14yLwhA96acl3-r/s2048/AKTU4726.PNG" style="margin-left: auto; margin-right: auto; text-align: center;"><img alt="Edible tokri chaat" border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLWAK5SO7sRH1IWIxLEW3IxVg0bdvHW1DH3L-HG-SxCNPU5yEdoZUIHAlxob0oqwN0bRq4KGPfDUNjuZQV4Es-EJKhLNXYApSLpNpjrPmuO9a071se1xiyp14yLwhA96acl3-r/w480-h640/AKTU4726.PNG" title="Katori chaat" width="480" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"></td></tr></tbody></table><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: georgia;"> </span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: georgia;"><br /></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: georgia;">Depending on the size of your wok, gently place the cups in the hot oil. As the dough gets deep fried, it loosens and with a small nudge, comes off the steel tumbler. Splash some hot oil into the bowl so that it cooks on all sides. Do not rush this. as the dough cooks in the hot oil, it will naturally separate, but sometimes a little prying is needed. Use the back end of a spoon or spatula to do this and be very careful. </span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: georgia;">Using tongs, lift the katori/ tumbler and pull it out and place on a tissue to cool off (I used a small salad plate lined with tissue to place my hot tumblers). </span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: georgia;"><br /></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: georgia;"><br /></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: georgia;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2Tb3UfkpoFuO-djGLDSNoKz6C6D1g9i9q6NGYlgGVCTCfGf4uM_WmF6nMYqcyTTIfKNVMb9h9yL3SXaoSxlE8Is4qS_Q0rs4vP5PSy0_vVpwV7GXdcFpR7Acp3TCH43kFpyG_/s2048/ETVG3453.PNG" style="margin-left: 1em; margin-right: 1em;"><img alt="Tokri chaat, Basket chaat" border="0" data-original-height="2048" data-original-width="1727" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2Tb3UfkpoFuO-djGLDSNoKz6C6D1g9i9q6NGYlgGVCTCfGf4uM_WmF6nMYqcyTTIfKNVMb9h9yL3SXaoSxlE8Is4qS_Q0rs4vP5PSy0_vVpwV7GXdcFpR7Acp3TCH43kFpyG_/w540-h640/ETVG3453.PNG" title="Katori chaat" width="540" /></a><br /></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: georgia;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia;"> </span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dyh5gHCc-OWTSOriPjeqaqVVuQ0VnJNjsBmAMtl0wEEtg75dC8cATfOPF_pg1tnLbmEQwisIXRXMdo' class='b-hbp-video b-uploaded' frameborder='0'></iframe></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><div style="text-align: justify;"><span style="font-family: georgia;">The bowls should be a light golden brown. This will make them flaky and crisp. </span></div><div style="text-align: justify;"><span style="font-family: georgia;">I also flipped the bowls in oil and let them fry upside down. </span></div><div style="text-align: justify;"><span style="font-family: georgia;">Drain the oil and place on a tray lined with tissue paper. </span></div><div style="text-align: justify;"><span style="font-family: georgia;">I used six tumblers, two at a time. This allowed the hot tumblers to cool off between rounds of frying. </span></div><div style="text-align: justify;"><span style="font-family: georgia;"><br /></span></div><div style="text-align: justify;"><span style="font-family: georgia;">At this point, you can cool them and store them to use over the next few days.</span></div><div style="text-align: justify;"><span style="font-family: georgia;"><br /></span></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ5hHUDBkKxVenjUBm5d8wtwqOyUmcDrUiIUn4_F4pm71Li446WdEgh5Nx6cXZru3tgVVVaodT7E5Tf_v00TBx1jUmYieK7pRu2C3AeuCWNS3wiPq0tVXkKmtoGsleioP5aPpL/s2048/WMRR6345.PNG" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia;"><img alt="Tokri, basket chaat" border="0" data-original-height="2048" data-original-width="1662" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ5hHUDBkKxVenjUBm5d8wtwqOyUmcDrUiIUn4_F4pm71Li446WdEgh5Nx6cXZru3tgVVVaodT7E5Tf_v00TBx1jUmYieK7pRu2C3AeuCWNS3wiPq0tVXkKmtoGsleioP5aPpL/w520-h640/WMRR6345.PNG" title="Katori chaat" width="520" /></span></a></div><div style="text-align: justify;"><span style="font-family: georgia;"><br /></span></div><div style="text-align: justify;"><span style="font-family: georgia;"><br /></span></div><b><span style="font-family: georgia;">To make Tokri Chaat, do the prep work.</span></b></div><div style="text-align: justify;"><div><span style="font-family: georgia;"><br /></span></div><div><span style="font-family: georgia;">You can buy a can of Garbanzo beans to skip one step.</span></div><div><span style="font-family: georgia;"><br /></span></div><div><span style="font-family: georgia;">If you plan to use dry beans, then follow the steps below. </span></div><div><span style="font-family: georgia;"><br /></span></div></div><div style="text-align: justify;"><span style="font-family: georgia;">If you plan on using mung /moong bean sprouts and garbanzo beans, begin by soaking them overnight or at least 8 hours. </span></div><div><span style="font-family: georgia;"><br /></span></div><div style="text-align: justify;"><span style="font-family: georgia;">The next day, drain the soaking water and rinse the beans.</span></div><div style="text-align: justify;"><span style="font-family: georgia;">I used my Electric Pressure Cooker (like the Instant Pot) to cook the<b> garbanzo beans</b>.</span></div><div style="text-align: justify;"><span style="font-family: georgia;">* Add water to the steel inner pot, place your insert on the trivet. </span></div><div style="text-align: justify;"><span style="font-family: georgia;">Put the Garbanzo beans in a cooker insert, use anything that is like the stackable inserts, add water to the beans - the water level must be just a little above the beans- some salt and I simply cook them on the 'Beans' mode. Natural pressure release. Cool and store in the fridge till it's time to use them. </span></div><div style="text-align: justify;"><span style="font-family: georgia;"><br /></span></div><div style="text-align: justify;"><span style="font-family: georgia;">The<b> mung / moong beans </b>need to be sprouted. This is a longer process. Drain the water that the beans were soaked in. Rinse the beans once. Now, take a clean (lint free) towel or cheesecloth and place the beans in it. Make a bundle of it by pulling up the sides and loosely tie it. Cover and place this bundle in a warm place to sprout. You can also use the Yogurt mode in your Instant Pot. This may take between 8-12 hours.</span></div><div style="text-align: justify;"><span style="font-family: georgia;"><br /></span></div><div style="text-align: justify;"><span style="font-family: georgia;">To cook the mung sprouts, rinse the sprouts. Place them in a steel insert. Sprinkle some salt.</span></div><div style="text-align: justify;"><span style="font-family: georgia;">I used my regular pressure cooker for this, pour water in the base of the cooker. Place a trivet. Place the insert with the sprouts in it. Close the cooker and on high heat (on a scale of 1-10, turn the knob at 8) cook for one whistle. Switch off the heat and let the pressure subside naturally. </span></div><div style="text-align: justify;"><span style="font-family: georgia;"> </span></div><div style="text-align: justify;"><span style="font-family: georgia;"> To cook in the IP, use PIP method and cook on Manual / pressure cook mode for 1 minute. NPR.</span></div><div style="text-align: justify;"><span style="font-family: georgia;"><br /></span></div><div style="text-align: justify;"><span style="font-family: georgia;">To cook on the stove top, place the bean sprouts in a deep saucepan. Add sufficient water so that all the beans are submerged and sprinkle in some salt. On high heat, let the water come to a boil. Cook until the beans are tender but not mushy. I rarely cook them on stove top, so I cannot give you an exact time, but these cook relatively faster than any other beans. Just ensure that they are cooked and retain their shape. They should not be mushy. </span></div><div style="text-align: justify;"><span style="font-family: georgia;"><br /></span></div><div style="text-align: justify;"><span style="font-family: georgia;">Boil potatoes. I boiled 2 large russet potatoes for 6 people. </span></div><div style="text-align: justify;"><span style="font-family: georgia;">Boil, peel and cube the potatoes and set aside. Just before serving, you can spice up these potatoes by adding a dash of chaat masala, a couple of pinches of white and black salt each and mixing well to coat the cubed potato.</span></div><div style="text-align: justify;"><span style="font-family: georgia;"><br /></span></div><div style="text-align: justify;"><b><span style="font-family: georgia;">To serve: </span></b></div><div style="text-align: justify;"><span style="font-family: georgia;">I set up an assembly line. Just start at the edible bowls and follow the steps given below.</span></div><div style="text-align: justify;"><ol><li><span style="font-family: georgia;">Katori / edible bowls</span></li><li><span style="font-family: georgia;">Boiled and cubed potatoes </span></li><li><span style="font-family: georgia;">Steamed moong / mung sprouts</span></li><li><span style="font-family: georgia;">Garbanzo beans</span></li><li><span style="font-family: georgia;">Finely chopped onion</span></li><li><span style="font-family: georgia;">Green chutney (recipe below)</span></li><li><span style="font-family: georgia;">Sweet date and tamarind chutney (recipe below)</span></li><li><span style="font-family: georgia;">Yogurt ( beat yogurt until smooth and add salt and a hefty pinch of sugar and mix well)</span></li><li><span style="font-family: georgia;">Thin Sev noodles</span></li><li><span style="font-family: georgia;">Finley chopped cilantro to garnish</span></li><li><span style="font-family: georgia;">Chaat masala , Salt and paprika in small bowls for anyone who needs an extra dash of spice</span></li></ol></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN7AI1QdIQ7kajwntu8TTGeYrfqJA-veYj7BrTSAC6E8LE2yJxPi1BxMp1iouOQrvGXTaXsF9pJ2lfrTP2VP3Z0Mw5tH4BUQhh7bYOlFEMnwCopS5mclwGxTOHlUXjFytVqXVD/s2048/collage.PNG" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia;"><img alt="Katori chaat, basket chaat" border="0" data-original-height="2048" data-original-width="2048" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN7AI1QdIQ7kajwntu8TTGeYrfqJA-veYj7BrTSAC6E8LE2yJxPi1BxMp1iouOQrvGXTaXsF9pJ2lfrTP2VP3Z0Mw5tH4BUQhh7bYOlFEMnwCopS5mclwGxTOHlUXjFytVqXVD/w640-h640/collage.PNG" title="tokri chaat" width="640" /></span></a></div></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: georgia;"><br /></span></div><span style="font-family: georgia;"><br /></span></div><span style="font-family: georgia;">You (and your guests) can simply go down the assembly line and and make their own Katori chaat or arrange it on your table and make these for them. </span><div><span style="font-family: georgia;"><br /></span><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><img alt="chaat party" border="0" data-original-height="1440" data-original-width="1440" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqIrbnMG-PUH2WokSEV-CBcasNfWGEfDtj5SmZLzrXeYfPNLAqg30ly7Fn9VXejo9ScMWQCF1Mq1viSQZo0jxVJR5Sr_ftwtMxHKF8Mgd7GIFIinx14ZNsD6pIYc1F8b8M8lS3/w640-h640/CAYV1181.JPG" style="margin-left: auto; margin-right: auto;" title="katori, tokri chaat" width="640" /></td></tr><tr><td class="tr-caption" style="text-align: center;">The chaat party had Tokri chaat, Pani-Puri, Mini Mutter Kachori and Chai</td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqIrbnMG-PUH2WokSEV-CBcasNfWGEfDtj5SmZLzrXeYfPNLAqg30ly7Fn9VXejo9ScMWQCF1Mq1viSQZo0jxVJR5Sr_ftwtMxHKF8Mgd7GIFIinx14ZNsD6pIYc1F8b8M8lS3/s1440/CAYV1181.JPG" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia;"></span></a></div><span style="font-family: georgia;"><br /></span><div><span style="font-family: georgia;"><br /></span><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: georgia;">Either way, you and your guests are sure to love them! </span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><img border="0" data-original-height="2048" data-original-width="1686" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuzL6jIFrefkT5dLpUDlJln4OhpkkvMsriV_OUlDKqFRia7G9m-cZiZ1AfwfohF05MYg1RnvTxLJS7cxMAIaQq6z4ci-8Z89MlEh2XP5LIoi7lVsd7wmilIuopCPxRT1Jtc_r3/w526-h640/DEYP0946.PNG" style="margin-left: auto; margin-right: auto;" width="526" /></td></tr><tr><td class="tr-caption" style="text-align: center;"></td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuzL6jIFrefkT5dLpUDlJln4OhpkkvMsriV_OUlDKqFRia7G9m-cZiZ1AfwfohF05MYg1RnvTxLJS7cxMAIaQq6z4ci-8Z89MlEh2XP5LIoi7lVsd7wmilIuopCPxRT1Jtc_r3/s2048/DEYP0946.PNG" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia;"></span></a></div><div><span style="font-family: georgia;"><br /></span></div><b><span style="font-family: georgia;">Green Cilantro and Mint chutney</span></b><p></p></div></div><div><span style="font-family: georgia;">1 bunch Fresh Cilantro ( I use tender stems as well)</span></div><div><span style="font-family: georgia;">1 bunch Mint ( use only leaves)</span></div><div><span style="font-family: georgia;">2-3 Green Chilies (adjust the number to as mild or hot as you want)</span></div><div><span style="font-family: georgia;">1 inch piece of Ginger</span></div><div><span style="font-family: georgia;">2 Pinches Cumin seeds</span></div><div><span style="font-family: georgia;">1 pinch Asafetida / Hing</span></div><div><span style="font-family: georgia;">Salt to taste</span></div><div><span style="font-family: georgia;">1 Lime</span></div><div><span style="font-family: georgia;"><br /></span></div><div><span style="font-family: georgia;">Wash the cilantro and mint. My preference is 1 bunch of cilantro and half bunch mint. I am not too fond of a strong minty flavor. </span></div><div><span style="font-family: georgia;">Wash and peel the ginger and slice or just roughly chop it. Wash the green chilies and chop into 2-3 pieces each.</span></div><div><span style="font-family: georgia;">Place all the ingredients (<b>except</b> the lime) in the blender jar add 2-3tbsp water initially and blend to a smooth paste. Use extra water, one table spoon at a time as needed to make the chutney. You do not want a runny chutney. </span></div><div><span style="font-family: georgia;">Transfer to a lidded container, squeeze lime juice and mix it in the chutney. Store in the fridge. </span></div><div><span style="font-family: georgia;">*You can also use an ice-cube to grind the chutney instead of adding water.</span></div><div><span style="font-family: georgia;"><br /></span></div><div><b><span style="font-family: georgia;">Date-Tamarind Chutney</span></b></div><div><span style="font-family: georgia;"><br /></span></div><div><span style="font-family: georgia;">I usually eyeball the ingredients and make this. </span></div><div><span style="font-family: georgia;">In a saucepan, add 2 Tsp Tamarind concentrate, 6-7 pitted Dates and a cup of water.</span></div><div><span style="font-family: georgia;">Bring this to a boil and add jaggery, I estimate and add about 3-4 times the quantity of the tamarind. </span></div><div><span style="font-family: georgia;">Add 1/2 scant tsp of Kashmiri Red chilies powder or crushed red pepper flakes, 1/4 tsp of Ginger powder and Jeera powder EACH. </span></div><div><span style="font-family: georgia;">Add Salt to taste and 1/2 tsp of Black Salt. </span></div><div><span style="font-family: georgia;">Turn off the heat as soon as the jaggery melts. taste and adjust flavors. the chutney should be sweet and sour. The sour must not be pronounced. It leans more towards the sweet side. </span></div><div><span style="font-family: georgia;">Use an immersion blender to make a smooth chutney or let it cool and then blend to a smooth consistency. </span></div><div><span style="font-family: georgia;">*You can also use tamarind and soak it in warm water for about 15 mins and then extract the pulp (discard the solids) and use it in place of the concentrate. Use a lime sized ball. </span></div><div><span style="font-family: georgia;"><br /></span></div><div><span style="font-family: georgia;">It never fails, but if you are a newbie, here is a link that has a detailed recipe.</span></div><div><span style="font-family: georgia;"><a href="https://youtu.be/48orNgd1_tM" target="_blank">Imli Khajur chutney</a><br /></span></div><div><br /></div><div><span style="font-family: georgia;"><b>NOTES</b>: </span></div><div><ul style="text-align: left;"><li><span style="font-family: georgia;">Make the edible bowls in advance.</span></li><li><span style="font-family: georgia;">Do not use large tumblers/ katori. A big edible bowl makes it difficult to eat and is very filling too. </span></li><li><span style="font-family: georgia;">You can use a <a href="https://www.amazon.com/Finaldealz-STAINLESS-KATORI-KITCHENWARE-DESSERT/dp/B07S91D2FJ" target="_blank">katori</a>, but be careful when frying. The separating the dough and the steel bowl part can be tricky.</span></li><li><span style="font-family: georgia;">You can make this with just one filling or all. If sprouting moong beans is not possible or you do not have time or beans, just use garbanzo beans.</span></li><li><span style="font-family: georgia;">Use canned garbanzo beans to cut one step out of the process.</span></li><li><span style="font-family: georgia;">The date and tamarind chutney can be stored in the fridge for a long time, a month at least. You can also buy this chutney in any Indian store.</span></li><li><span style="font-family: georgia;">Thin Sev, the crispy noodle topping is easily available in any Indian store.</span></li></ul></div><div><span style="font-family: georgia;"><br /></span></div><div><span style="font-family: georgia;">Here's hoping everyone has a safe and wonderful summer! </span></div>Manasihttp://www.blogger.com/profile/07219295365602655534noreply@blogger.com0tag:blogger.com,1999:blog-31821541.post-71147401309728436802020-10-21T02:34:00.001-04:002020-10-21T02:34:58.205-04:00Gobhi Musallam <p style="text-align: justify;"></p><div class="separator" style="clear: both; text-align: justify;">We had our school Fall Break last week. A week full of lazy mornings, where Sonny boy and I lolled on the bed, talking of anything we felt like or just pushing one another and laughing out loud till the need for a cup of tea got strong in me. We watched the Harry Potter movies, he wanted to do a comparison between the books he has read and the visual. The books won, obviously. I am binge watching 'Downton Abbey' and loving it. The hubby has no interest in it and the child too young (though he did stay for a bit and commented, "I don't understand this much, but I like the actors, they're really good". I agree. I love British drama and the actors, they are so polished and dignified. </div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: justify;">I also made all the food my son loves, he likes paneer (every child does) and he specifies, 'orange paneer' so I made <a href="https://acookatheart.blogspot.com/2017/05/kofta-curry-ip-recipe-bottle-gourd.html">this curry base</a> and added paneer cubes to half the portion. A friend gave me an enormous zucchini from her garden and I made koftas and used the same gravy base. </div><div class="separator" style="clear: both; text-align: justify;">The <a href="https://acookatheart.blogspot.com/2020/10/restaurant-style-daal-makhni-instant.html">daal makhani</a> is a super hit and it's on my 'demand list' for this week. </div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: justify;">We had plans to go glamping (glamorous camping, for those who are wondering what this word is), but we decided to cancel that, given the crazy surge in COVID numbers. It was a bitter disappointment for me, I was SO looking forward to it. Maybe we will re-schedule it sometime next year... I certainly hope so, if the pandemic scare does not loom over our head like a dark cloud.</div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: justify;">Sometimes I wonder, is that all we are going to talk about these days? </div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: justify;">I long for those days when I would casually invite a friend over to lunch (when I was not working) and we would spend the afternoon chatting and catching up until it was time for school pick up. Or the days when my group of friends and I would plan a pot-luck and we would discuss what to bring. </div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: justify;">Last week, I made this beautiful 'Gobhi Musallam' and oh how we all loved it! I hunted around for a recipe I liked and saw a few videos on you tube ranging from a variety of spices to a few that used different sauces (chutney first and tomato-onion sauce after) which I decided to leave for another time, finally arrived at something that was borrowed from <a href="https://www.veganricha.com/gobi-musallam-whole-roasted-cauliflower/">here </a> (but my recipe is not vegan) and there making it a mish mash, but very delicious. </div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: justify;">I wondered if I could use my Electric Pressure Cooker (like the Instant Pot) to partially cook the cauliflower. I was a bit skeptical and so did not risk it, I did not want to end up with a soggy and mushy cauliflower head, but I cannot help wondering if keeping the cauliflower on a stand / trivet - no water added - except to the bottom of the inner pot- and pressure cooking it for just 1 or 2 minutes might not do the trick (for the step where we boil the cauliflower in water till it is nearly half cooked). If you know the trick for that, please do share it with me. </div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: justify;">It made me long for a dinner party where I could place a platter on the table and my guests and I would carve out wedges and enjoy it. </div><div class="separator" style="clear: both; text-align: justify;">An entire head of cauliflower is partially cooked and then smothered in a fragrant sauce, which is then baked. Once it is pulled out of the oven, some more sauce (reserved, before baking) is poured on top and garnished with finely chopped cilantro. The effect is very dramatic and visually, very appealing. If the recipe looks daunting, don't let it stop you. It isn't difficult at all and I guarantee, that you will like it. The cauliflower holds it's shape and the silky sauce that envelopes it is mouthwatering. </div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5xcI8T8Da4R29qsoKqKQ9eG3bvu9a9HtISM1H0KQFK8_E13sOj9WNcMYNrhvCpO6cUVYrwdB_6pS8MwyvcR8Ipmi51erWhcRBQsjTnuAyfGFuWiV9mU8qDWVQkGYVqIjqO5D6/s2048/ERIU2876%255B1%255D.PNG" style="margin-left: 1em; margin-right: 1em;"><img alt="Gobi Musallam" border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5xcI8T8Da4R29qsoKqKQ9eG3bvu9a9HtISM1H0KQFK8_E13sOj9WNcMYNrhvCpO6cUVYrwdB_6pS8MwyvcR8Ipmi51erWhcRBQsjTnuAyfGFuWiV9mU8qDWVQkGYVqIjqO5D6/w480-h640/ERIU2876%255B1%255D.PNG" title="Gobhi Mussallam" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div>1 medium Cauliflower head ( remove all the leaves and carefully trim the stalk, you should not cut the florets)<p></p><p style="text-align: justify;">1 Onion (I used a yellow onion- these are fairly large in size) chopped </p><p style="text-align: justify;">3 Tomatoes ( I grated these)</p><p style="text-align: justify;">10-12 Cashews, soaked in warm water</p><p style="text-align: justify;">5-6 cloves of garlic (the ones I have are thick and fat, so I used 6, if you have the slim ones, use 10-12)</p><p style="text-align: justify;">1 inch piece ginger ( I eyeball this, so a little more is ok)</p><p style="text-align: justify;">3 fresh green chilies (reduce the amount if you cannot tolerate heat) </p><p style="text-align: justify;">Salt to taste</p><p style="text-align: justify;">1 scant tsp sugar</p><p style="text-align: justify;">1 tbsp Kasuri Methi ( dried Fenugreek Leaves)</p><p style="text-align: justify;">6 oz (I used a regular <i>katori</i>) Heavy cream </p><p style="text-align: justify;">4 Tbs Oil</p><p style="text-align: justify;">2 Tbs Butter</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">DRY SPICES</p><p style="text-align: justify;">1 heaped tsp. Coriander powder/ Dhaniya powder</p><p style="text-align: justify;">1 tsp Cumin powder /Jeera Powder</p><p style="text-align: justify;">1 tsp Turmeric powder (divided) /Haldi</p><p style="text-align: justify;">1 tsp Kashmiri Red chilies powder /Lal Mirch powder</p><p style="text-align: justify;">1 tsp Garam Masala powder</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">WHOLE SPICES</p><p style="text-align: justify;">1 inch stick Cinnamon (Dalchini)</p><p style="text-align: justify;">1 Bay leaf (Tejpatta)</p><p style="text-align: justify;">3 Cloves (Lavang)</p><p style="text-align: justify;">1 Black Cardamom (Badi elaichi)</p><p style="text-align: justify;"><br /></p><p style="text-align: justify;">OTHER EQUIPMENT:</p><p style="text-align: justify;">Oven proof pan</p><p style="text-align: justify;">METHOD :</p><p style="text-align: justify;">Wash and trim the cauliflower head, keeping it intact. Cut around the thick stem and carefully remove as much of it as you can, without letting the florets separate.</p><p style="text-align: justify;">Grate the tomatoes. You can puree them if you wish.</p><p style="text-align: justify;">Slice or chop the onion.</p><p style="text-align: justify;"></p>Add ginger- garlic and green chilies to the blender jar and make a paste. <p></p><p style="text-align: justify;">In a deep saucepan, which can easily hold the entire cauliflower, add plenty of water, 1 tsp salt and 1/2 tsp turmeric powder and bring it to a boil. When the water is about to boil, carefully place the cauliflower in it. If the cauliflower isn't submerged completely, turn it upside down after 2 mins. Cook for 4 minutes. The cauliflower must be 40-50% cooked- no more.</p><p style="text-align: justify;">Once done, remove from the water and set aside, I placed it on a tall trivet with a plate underneath. </p><p style="text-align: justify;">In a wok, add oil and as it is heating up, add the butter, once the butter melts, add the whole spices.</p><p style="text-align: justify;">Be careful, the clove can splutter in the oil. Once fragrant, add the onions. </p><p style="text-align: justify;">When the onions are cooked soft and browning, add the ginger-garlic-green chilies paste.</p><p style="text-align: justify;">Sauté till the raw smell goes. Add the tomato puree, salt and cook till oil starts separating and pools on the outside. Add the dry spices and sauté well till the spices are cooked and the oil has separated. Add kasuri methi and set aside to cool.</p><p style="text-align: justify;">At this stage pre-heat the oven to 400F.</p><p style="text-align: justify;">Once cooled add to the blender jar along with the soaked cashews, heavy cream and blend to a smooth puree. Do not add water, we do <b>not </b>want a runny paste. If the purée looks very thick, add 1/8-1/4 cup water and swish it around and get all the puree stuck to the jar, out. </p><p style="text-align: justify;"> Now comes the final part. Spray oil and coat the oven proof pan, place the cauliflower in it. Now pour the sauce over it. Reserve some on the side (I saved 1 cup) and pour the remaining over the cauliflower and let it cover the entire head and drizzle down in to the baking tray.</p><p style="text-align: justify;">Place the tray in the pre-heated oven and bake for 40 minutes. Oven temperatures may differ so keep an eye on the cauliflower after 30 mins. A knife inserted in it must pierce quickly and smoothly. </p><p style="text-align: justify;">While the cauliflower bakes, in a small wok, heat 2 tsp oil, add 1/2 tsp Kashmiri red chilies powder and working quickly add the 1 cup gravy sauce and mix and cook for a few mins. Set aside. </p><p style="text-align: justify;">Once the cauliflower is cooked, carefully remove it from the oven and set aside. In a serving plate, ladle some gravy and *<b>very</b>* carefully, using two spatulas lift and place the entire cauliflower on the serving plate. Ladle the remaining gravy on top and garnish with chopped cilantro.</p><p style="text-align: justify;">Carve wedges of the cauliflower and serve with buttery naan. </p><p style="text-align: justify;">** Suggestion: serve with sliced onion and pickle as accompaniments. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9u6tgePybnJf1WhrXTux11u5m5ZCQkgFhwzuGJKhmMNm3uJae2q29GVsTwYZrX4JtU6ZptAGBBMaBJEWrDtVQ7EtHGA07cMHIbdbBBpp4EzckLcB18W0JKLmUm5QoMK3srk2s/s2048/WVQY9370%255B1%255D.PNG" style="margin-left: 1em; margin-right: 1em;"><img alt="Cauliflower, Gobi, Gobhi" border="0" data-original-height="2048" data-original-width="1708" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9u6tgePybnJf1WhrXTux11u5m5ZCQkgFhwzuGJKhmMNm3uJae2q29GVsTwYZrX4JtU6ZptAGBBMaBJEWrDtVQ7EtHGA07cMHIbdbBBpp4EzckLcB18W0JKLmUm5QoMK3srk2s/w534-h640/WVQY9370%255B1%255D.PNG" title="Moghlai, Muglai, North Indian" width="534" /></a></div><p style="text-align: justify;">This entrée can make a fantastic center piece on your Thanksgiving table or for other occasions when you have guests. They will be impressed with the presentation and wowed by the taste. </p><p style="text-align: justify;">Try it and let me know in a comment how you liked it.</p>Manasihttp://www.blogger.com/profile/07219295365602655534noreply@blogger.com2tag:blogger.com,1999:blog-31821541.post-67210180797831135982020-10-06T01:14:00.000-04:002020-10-06T01:14:02.828-04:00Restaurant style Daal Makhni (Instant Pot Method) <p style="text-align: justify;"><span style="font-family: georgia;">It's October, we are almost 7 months from the time the world shut down, almost. Slowly the scare of covid is lessening. I don't know if it is a good thing. I still see the numbers going up and yet people seem to care less. </span></p><p style="text-align: justify;"><span style="font-family: georgia;">That said, I do go into grocery stores and get what I want when the order isn't large enough for a curb side pick up and take care that I maintain a *very* safe distance from people. Specially those who pretend to wear a mask where their nose is not covered, the mask hangs down to under their chins. </span><span style="font-family: georgia;">That's not the point folks! That's like when you see those aggravating men wearing jeans that are sitting near their knees leaving their underwear exposed, waddling uncomfortably, under the delusion they look cool. </span><span style="font-family: georgia;">You want to poke them, sharpish, in the spine with a strong walking stick and whack their bottom and ask them to pull up their pants, even a toddler knows better. Ditto for the masks.</span></p><p style="text-align: justify;"><span style="font-family: georgia;">We still stick to our choice of being online where school is concerned. People have scoffed at this choice, but my logic is clear, in 30 years from now, no one will ask my son his scores in grade seven. It is more important for me to keep him safe, that is my priority. Our school opened and shut down in the first 2 weeks with a wave of positive cases (15+). A chill seeped into my heart, friends and coworkers were suffering, there was nothing I could do. I could have been in their position and exposed my family to covid too.</span></p><p style="text-align: justify;"><span style="font-family: georgia;">When will we be able to step out without fear, feel normal, go to a restaurant occasionally...? I see people thronging outside restaurants, no masks and any thoughts I had about eating out vanish. I'm ok. I prefer cooking at home, even if the boys miss going to a restaurant, specially when they feel like eating chicken </span><span style="font-family: georgia;">(only because I haven't the guts to handle any kind of meat)</span><span style="font-family: georgia;"> and I cannot make any. They did get take out, it was unavoidable, the craving was too strong. They were happy while I had silent fits. I watched them anxiously over the next 2 weeks. All was well. Phew! </span></p><p style="text-align: justify;"><span style="font-family: georgia;">Being vegetarian, my cravings are simpler and easy to satisfy at home. </span></p><p style="text-align: justify;"><span style="font-family: georgia;">Every few years I review <a href="http://acookatheart.blogspot.com/2010/10/neetus-daal.html">old recipes</a> and see if I can tweak anything and make some changes. </span></p><p style="text-align: justify;"><span style="font-family: georgia;">Today I decided to revisit my old Daal Makhni recipe. I saw a video of Chef Ranveer Brar making Daal Makhni. I like his recipes and how he explains everything, but this recipe had way too much butter for me to want to make it. I just could not... (but I did try another RB recipe with great success! coming up next).</span></p><p style="text-align: justify;"><span style="font-family: georgia;">Then I watched <a href="https://youtu.be/IrbbkVIPv2s">this video</a> and the the ingredients were similar and I immediately wanted to try it. But in my Electric Pressure Cooker, similar to the Instant Pot.</span></p><p style="text-align: justify;"><span style="font-family: georgia;">The end result was a deliciously creamy Daal Makhni ( without the cream as I did not have any and I did not want to step out to buy just the one item), the Daal would taste better with it, no doubt, but the very fact that we overate was proof that I have a winner on my hands! </span></p><p></p><div style="text-align: justify;"><span style="font-family: georgia;"> </span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgybkskKWNWlcRUEj93KjcnKfnjsgectq1Le6IdS5iLrm3_UtjTP0m2P-59-Yh_MrBTt-UswMfbITupC8aX2877TVwT-sFEYbS0-GlF9ZroRP0sWf7gB0mMcaa4U8LbhZ4BXTGs/w480-h640/XSCO4141%255B1%255D.PNG" style="margin-left: auto; margin-right: auto;" width="480" /></td></tr><tr><td class="tr-caption" style="text-align: center;">Whole Black Urad and Rajma<br /></td></tr></tbody></table><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: georgia; margin-left: 1em; margin-right: 1em;"> </span></div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: georgia;"><div style="font-family: "Times New Roman";"><span style="font-family: georgia;">Recipe adapted from : <a href="https://youtu.be/IrbbkVIPv2s">BharatzKitchen</a></span></div><div style="font-family: "Times New Roman";"><span style="font-family: georgia;"><br /></span></div><div style="font-family: "Times New Roman";"><span style="font-family: georgia;"> </span><span style="font-family: georgia;">1 cup Whole Black Urad daal</span></div><p style="font-family: "Times New Roman";"><span style="font-family: georgia;">1/4 cup Rajma/ Kidney beans</span></p><p style="font-family: "Times New Roman";"><span style="font-family: georgia;">3 medium Tomatoes</span></p><p style="font-family: "Times New Roman";"><span style="font-family: georgia;">1 medium Onion</span></p><p style="font-family: "Times New Roman";"><span style="font-family: georgia;">4-5 fat Garlic cloves</span></p><p style="font-family: "Times New Roman";"><span style="font-family: georgia;">1 inch Ginger</span></p><p style="font-family: "Times New Roman";"><span style="font-family: georgia;">2 Fresh Green Chilies</span></p><p style="font-family: "Times New Roman";"><span style="font-family: georgia;">1/2 tsp Turmeric powder</span></p><p style="font-family: "Times New Roman";"><span style="font-family: georgia;">1tsp Kashmiri Red chilies powder</span></p><p style="font-family: "Times New Roman";"><span style="font-family: georgia;">2-3 Tbsp Oil</span></p><p style="font-family: "Times New Roman";"><span style="font-family: georgia;">3-4 Cloves /Lavang</span></p><p style="font-family: "Times New Roman";"><span style="font-family: georgia;">1 inch piece Cinnamon /Dalchini </span></p><p style="font-family: "Times New Roman";"><span style="font-family: georgia;">1 Bay leaf/ Tejpatta</span></p><p style="font-family: "Times New Roman";"><span style="font-family: georgia;">1 Black Cardamom /Badi Elaichi</span></p><p style="font-family: "Times New Roman";"><span style="font-family: georgia;">2 tsp Coriander powder / Dhaniya powder</span></p><p style="font-family: "Times New Roman";"><span style="font-family: georgia;">1 tsp Amchur powder</span></p><p style="font-family: "Times New Roman";"><span style="font-family: georgia;">1/2 tsp Ginger powder</span></p><p style="font-family: "Times New Roman";"><span style="font-family: georgia;">1/2 tsp Garam Masala</span></p><p style="font-family: "Times New Roman";"><span style="font-family: georgia;">1 Tbsp KasuriMethi</span></p><p style="font-family: "Times New Roman";"><span style="font-family: georgia;">4 Tbsp Butter</span></p><p style="font-family: "Times New Roman";"><span style="font-family: georgia;">Salt to Taste</span></p><p style="font-family: "Times New Roman";"><span style="font-family: georgia;">Cream </span></p><div><br /></div></span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><img alt="Daal Makhani, North Indian Dal" border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilQcyK9j56uQDjY-dzW9iziSTCji2tFI5Zj9tLkURrgbzE5K-ECXqQxQE4c7FfVuOGe3uaHnRPYMOy3q7UFi8b238sF6IaxvHFBiYx7usDOkq8V1GUS6Iyar8q_H-4U9-z3at2/w640-h480/XKTE6682%255B1%255D.PNG" style="margin-left: auto; margin-right: auto;" title="Dal Makhni , Punjabi Dal, Protein dal" width="640" /></td></tr><tr><td class="tr-caption" style="text-align: center;">Serve with that 'little extra' butter cube on top, you won't regret it! <br /><br /></td></tr></tbody></table><div class="separator" style="clear: both; text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilQcyK9j56uQDjY-dzW9iziSTCji2tFI5Zj9tLkURrgbzE5K-ECXqQxQE4c7FfVuOGe3uaHnRPYMOy3q7UFi8b238sF6IaxvHFBiYx7usDOkq8V1GUS6Iyar8q_H-4U9-z3at2/s2048/XKTE6682%255B1%255D.PNG" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia;"></span></a></div><div style="text-align: justify;"><span style="font-family: georgia;"><p style="font-family: "Times New Roman";"><span style="font-family: georgia;">Wash and soak the beans in plenty of water for at least 8 hours or over night. Discard the soaking water and rinse the beans, scrubbing them a little. You will notice that the water becomes black, this is what you want. Discard the water, Repeat again , once. </span></p><p style="font-family: "Times New Roman";"><span style="font-family: georgia;">Set the beans aside and start prepping for the next step.</span></p><p style="font-family: "Times New Roman";"><span style="font-family: georgia;">Finely chop the onion. </span></p><p style="font-family: "Times New Roman";"><span style="font-family: georgia;">In the blender jar add the garlic, ginger, green chilies and roughly chopped tomatoes. Blend to a smooth puree and set aside. Add 1/4 cup water to the blender jar and swill around and get all the puree out. Add this water to the tomato puree.</span></p><p style="font-family: "Times New Roman";"><span style="font-family: georgia;">In a small bowl, mix the dry spices (coriander powder, amchur powder, dry ginger powder- also called saunth/sounth and garam masala) </span></p><p style="font-family: "Times New Roman";"><span style="font-family: georgia;">Start the Instant Pot / Electric Pressure cooker on Sear/ Sauté mode. Add oil. once the oil is hot, add the whole spices (cinnamon, cloves, black cardamom and bay leaf). Once the spices are aromatic, add the finely chopped onion. Sauté till the onion is cooked. Add the tomato-ginger-garlic-chilies puree. stir and cook. Add salt to taste mix and let the tomatoes cook till oil seeps at the corners. Add the turmeric and Kashmiri red chilies powder and mix.</span></p><p style="font-family: "Times New Roman";"><span style="font-family: georgia;">Add the dry spices, mix well. </span></p><p style="font-family: "Times New Roman";"><span style="font-family: georgia;">Add the beans and stir to coat the beans in the tomato mixture. Add water (I did not measure, added enough to cover the beans and a little over the top). Add crushed Kasuri Methi.</span></p><p style="font-family: "Times New Roman";"><span style="font-family: georgia;">Cancel the sauté mode, put the lid on the IP/ EPC and whistle on seal.</span></p><p style="font-family: "Times New Roman";"><span style="font-family: georgia;">Cook on <b>Manual </b>mode for 30 minutes, Natural Pressure Release. </span></p><p style="font-family: "Times New Roman";"><span style="font-family: georgia;">Once the pin drops and the IP /EPC can be opened, add butter cubes and stir. </span></p><p style="font-family: "Times New Roman";"><span style="font-family: georgia;">Add cream and stir it in. </span></p><p style="font-family: "Times New Roman";"><span style="font-family: georgia;">Serve with buttery naan or Cumin Rice. </span></p></span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><img alt="Daal Makhani" border="0" data-original-height="1814" data-original-width="2048" height="565" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd5jIbOhxkxB84UuwP5P3h4LVuomYT-xeixn-kQvzLVYlrpDWjy6oOwznAmMt7Vj1zU256R665VKGAubmpm2Rx6xYAatu4IwRBPulerNT6lDA-HEIiImSzrDBmufkg3c7MWkrq/w640-h565/WVWY5292%255B1%255D.PNG" style="margin-left: auto; margin-right: auto;" title="Dal Makhni" width="640" /></td></tr><tr><td class="tr-caption" style="text-align: center;">Serve with mildly spiced Cumin Rice or Buttery Naan, this daal is a winner.</td></tr></tbody></table><div class="separator" style="clear: both; text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd5jIbOhxkxB84UuwP5P3h4LVuomYT-xeixn-kQvzLVYlrpDWjy6oOwznAmMt7Vj1zU256R665VKGAubmpm2Rx6xYAatu4IwRBPulerNT6lDA-HEIiImSzrDBmufkg3c7MWkrq/s2048/WVWY5292%255B1%255D.PNG" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: georgia;"></span></a></div><div style="text-align: justify;"><span style="font-family: georgia;"><br /></span></div><div class="separator" style="clear: both; text-align: justify;">NOTES: </div><div class="separator" style="clear: both; text-align: justify;"><ul><li>Adding Butter will make this daal taste better, if you are not calorie conscious, go for it! </li><li>The daal re-heats beautifully. </li><li>Serve with Fragrant Basmati rice (plain or cumin scented). </li><li>If you like your daal hot, add a spicy blend of red chilies powder and a fresh green chili. </li><li>You can add water and adjust the consistency, I kept it chunky and thick because it was easy to scoop with a naan. </li></ul></div>Manasihttp://www.blogger.com/profile/07219295365602655534noreply@blogger.com0tag:blogger.com,1999:blog-31821541.post-24342673190413765892020-07-02T01:08:00.000-04:002020-07-02T01:08:51.185-04:00Pumpkin Roghan Josh<span><a name='more'></a></span><span><!--more--></span>We are almost 100+ days in to being confined indoors. COVID-19 is still creating havoc around the world.<div>A few years ago, we were considering the possibility of having to return to India, because of VISA constraints. At that point, we did look into homeschooling options for our son, to complete the academic year. </div><div>Luckily, we did not have to. </div><div>But, fast forward to today, though it isn't strictly a homeschooling scenario, I am glad we did not consider this as an option. While it suits many families, I do not think we can be among those. My son and I miss school, the noise, the fun. As an only child, my son often feels lonely. He is also at an age where we as parents are not the best of company, he needs kids his age. </div><div>As we hear the buzz around about schools opening up, come Fall, we don't know what our plan will be. Do we want him to go back to a crowded classroom and bustling hallways? Will masks and gloves be enough? I mean these are kids we are talking about. </div><div><br /></div><div>We still do curb side pick up for our groceries. We do venture into stores , but rarely. It's just stressful. People everywhere, no gloves, no masks, small children running around, unchecked. </div><div>Coming home to wash, clean, dry and store the produce. Phew! I just want all this to end. Like most of you, I want life to go back to being normal. This new normal, isn't normal. </div><div><br /></div><div>But in all this, I am grateful to have a job that allows me to work from home (technically, it is summer vacation, schools are closed and so I have a vacation too.) and so does M. I'm grateful that our family and friends are safe. I'm thankful for all the front line workers are doing to keep us safe. I only hope that those who protest against wearing masks realize that it is necessary, to keep everyone safe. Let us all do our bit. </div><div><br /></div><div> Trying out new recipes is the only nice thing about being confined indoors. That and catching up on reading. I poked among my cookbook collection and found <a href="https://www.bookganga.com/eBooks/Books/Details/4737998995098041126">this treasure</a>. With so many recipes being online and at the touch of a screen, books seem to be neglected, but every once in a while, I love to pick up a book and flip through the pages and read the recipes in an unhurried way. It is relaxing and the recipes are great ( of course! that is why the book was published and is famous). </div><div><br /></div><div>While the authentic Roghan Josh is a Kashmiri meat based (typically lamb or mutton based) curry in an aromatic gravy , my version is a vegetarian one. </div><div>The recipe is simple and tasty. </div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUlr4Ir6TkL1AmAC3a4k63pog8h8bVpsuTryaL2W9aVbek5hfIQwp0qZj6Bufiv3gleXkiHTSuLFHo1DGYDuDWme463Zqhwb6jaTFQNfBXYVkVz9Lq1VackJLNf5cuZcCjmGKA/" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3573" data-original-width="2680" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUlr4Ir6TkL1AmAC3a4k63pog8h8bVpsuTryaL2W9aVbek5hfIQwp0qZj6Bufiv3gleXkiHTSuLFHo1DGYDuDWme463Zqhwb6jaTFQNfBXYVkVz9Lq1VackJLNf5cuZcCjmGKA/w480-h640/HIYQ3577.PNG" width="480" /></a></div><div><br /></div><i>Adapted from the cookbook : Annapurna by Mangala Barve. </i></div><div>To make Pumpkin Roghanjosh (you can use Butternut squash too), you need:</div><div><br /></div><div>1 lb. Pumpkin/ butternut squash. </div><div>1/2 cup Plain yogurt (beat it till smooth and set aside)</div><div>1 tsp Fennel seeds powder</div><div>1/2 tsp. Dry Ginger powder </div><div>1/4 tsp Nutmeg powder</div><div>1/2 tsp Garam Masala</div><div>2 blades Mace</div><div>5-7 Kashmiri dry red chillies</div><div>1 inch Fresh Ginger</div><div>2 Tbsp Ghee</div><div>Oil to deep fry </div><div>Salt to taste</div><div><br /></div><div>Peel the pumpkin, remove the ends and the seeds and chop into cubes. Prick the cubes all over using a fork and deep fry the cubes. drain on tissues and set aside. </div><div>To the blender jar, add the de-stemmed and deseeded red chillies and grind to a paste using up to 1/4 cup water. Grate the fresh ginger. </div><div><br /></div><div>Heat a kadhai or a deep saucepan, and add ghee. As the ghee melts and heats up, add the fresh ginger and saute. Add the fennel seed powder, the dry ginger powder and stir fry briefly. Keep te heat at medium or low- medium, do not burn the spices. Now add the beaten yogurt and the red chillies paste and salt to taste. Saute for a minute,stirring so that the yogurt does not curdle or stick to the base of the pan. </div><div>Add a quarter cup of water, mix. Add the fried pumpkin pieces and mix gently. Simmer the curry for 5 mins. Add the Garam masala, mace blades , nutmeg powder. Boil the curry for 1 minute, switch off the heat, Garnish with chopped cilantro and serve with roti or poori. </div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU8o2OC3nDLzwd7SDpwh3esmZeagKnLrJbQ4LqHzyQQump-JCK9uZ565t-adHuF37xL3G4iPaC9NII4LAa660h9x-N3ZYaKRS3ZiQdHKkpSAlucCtrcAhyAcSfiaxv2PMSyZMW/" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU8o2OC3nDLzwd7SDpwh3esmZeagKnLrJbQ4LqHzyQQump-JCK9uZ565t-adHuF37xL3G4iPaC9NII4LAa660h9x-N3ZYaKRS3ZiQdHKkpSAlucCtrcAhyAcSfiaxv2PMSyZMW/w480-h640/ENUA2549.PNG" width="480" /></a></div></div>Manasihttp://www.blogger.com/profile/07219295365602655534noreply@blogger.com0tag:blogger.com,1999:blog-31821541.post-74757094412565431362020-04-05T20:49:00.000-04:002020-04-05T20:49:01.715-04:00Instant gratification with a No- Yeast Pizza and a 3-2-1 Mug cake <div dir="ltr" style="text-align: left;" trbidi="on">
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And so I find myself at the computer, for the first time this year, opening blogger and posting on this much loved, but very neglected space. </div>
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I started a new job last year and things got hectic. I applied and got a job as an Sp.Ed. paraprofessional in my son's school. While I have enjoyed training in India, this was an entirely new ball game. </div>
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I've enjoyed every minute of my time teaching and working hand in hand with my colleagues and learnt SO much, much more than the subjects I taught! </div>
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I also learned that I can wake up early, cook, pack 3 lunchboxes, get ready and out of the door to reach school in time, come back home, change and freshen up and head straight to the kitchen and get started on dinner and wind up for the night after looking up and prepping for the next day's lessons.</div>
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In short, I am doing what my mother did for us when I was a school going child, though she was not a teacher, but the routine was similar. </div>
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Then, 3 weeks ago, things changed. We all saw the change coming. It was just a matter of when, not if. School announced dismissal on Friday the 13th., I know! how ominous is that?!</div>
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I handed out books frantically, got kids to the carpool curb and bundled them in their cars with a hasty, "stay safe now" warning. `</div>
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I made one last grocery run, picked up what I could find, not that there was much to get. The stores were all out of TP or cleaners, out of beans and so many other things. People had gone into a buying frenzy.</div>
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Living in an apartment means one cannot stock up on a lot of things, and so, I find myself stepping out once in 2 weeks for what is absolutely necessary and always available for my neighbors who are seniors , if they need anything. I am not hoarding.</div>
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I am thankful that I get to work from home and stay safe. I have friends who have to report to work because they are pharmacists or nurses and I cannot help but feel anxious. </div>
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I never thought I'd see mankind on it's knees because of an enemy they cannot even see. </div>
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Being confined as we are, we try to make the best of it. The day passes in home school. Our school has been amazing on this front. on the 18th. of March, the homeroom teachers had their google classrooms set up and running. Students were logging in and completing their assignments, just like they would in school. If it weren't for all the teacher videos to watch and homework to complete, I cannot imagine how utterly boring it would've been. After all, there's only so much TV one can watch or coloring to do... </div>
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Being at home also means meals to plan, yes plan- something new for me, based on the ingredients at hand and rationing them properly. </div>
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It also means I need to keep it interesting, the same old does not cut it anymore. </div>
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So I attempted 2 new , well, not exactly new, recipes.</div>
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The first was a No-yeast Pizza. This was a new for me, no yeast. </div>
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Lately, I have stopped eating pizza outside, I prefer making it at home, with the cheese I buy (that contains vegetarian friendly rennet). </div>
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And so, <a href="https://www.allrecipes.com/recipe/244638/no-yeast-pizza-crust/" target="_blank">this</a> recipe had an instant appeal. I did not have to wait for the dough to rise. It was an almost instant recipe. You see the appeal? It can come in handy and also helpful for people who do not have yeast at home or are not into baking or are simply intimidated by baking. But at this time, when going out is an issue ( lock down in case of India and stay at home, in our case), this recipe is very handy. I love the fact that it comes together so easily and is easy to make. I'm definitely keeping this and making it often, even on busy weeknights ( when the world goes back to normal).</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5X_-TQZZI9kOQS3JmlKecM1MjRdwLZxV6zq5k1qR1M1tT0J0pWOtWzGi0-O5VSHt6gE1TshAeb8XIUc6lzR_4in5nPxnPAIReAWxwR8wIBMBVM6qMaP8qR8p2BZGM2S4L9POD/s1600/savingPNG.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5X_-TQZZI9kOQS3JmlKecM1MjRdwLZxV6zq5k1qR1M1tT0J0pWOtWzGi0-O5VSHt6gE1TshAeb8XIUc6lzR_4in5nPxnPAIReAWxwR8wIBMBVM6qMaP8qR8p2BZGM2S4L9POD/s640/savingPNG.JPG" width="480" /></a></div>
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I doubled the recipe and that gave us 3, thin- crust 9 inch pizzas</div>
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I used </div>
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<b>2 <span style="font-size: x-small;">2/3 </span>Cups All purpose Flour</b> to which I added <b>2 tsp Baking powder</b> and <b>1 tsp salt. </b></div>
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To the dry ingredients, I added <b>3 glugs of Olive oil</b> and about <b>1 cup milk</b> ( I use whole milk only) and <b>kneaded </b>the dough in my stand mixer till it was nice and smooth. If kneading by hand, knead for 10mins.</div>
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Cover and keep aside for 15-20 mins.</div>
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While the dough rests, crank up the oven (the original recipe calls for 400F, I cranked mine up all the way) . I used my cast iron pizza pan and so preheated it for a long time.</div>
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Get the toppings ready. </div>
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When ready to make pizza, make balls of the dough, I made 3, you can make 2 or 4. Your choice. </div>
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Roll out the dough ball to a thin, even flat bread. Prick all over with a fork.</div>
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I pre-baked the base for few minutes and then did the final assembly. There was a slight oversight on my part and the base pre-baked a little more than it should have. Look at the pic below, not what you want.</div>
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<span style="text-align: justify;"><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQfCSkPYbOohA5WyZrHVPlv29dmeiO7OmVgJu9bvLPuq-HHXXnPtPbc9ZJ0dK8Dcuz2DeOTUILKvuzEzdJnz0XDkei9O8ljJgY7HPlL_DS-a1cQiWDIXNIt1PaceXATgv3SX_8/s1600/BFTK5693%255B1%255D.PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1590" data-original-width="1600" height="395" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQfCSkPYbOohA5WyZrHVPlv29dmeiO7OmVgJu9bvLPuq-HHXXnPtPbc9ZJ0dK8Dcuz2DeOTUILKvuzEzdJnz0XDkei9O8ljJgY7HPlL_DS-a1cQiWDIXNIt1PaceXATgv3SX_8/s400/BFTK5693%255B1%255D.PNG" width="400" /></a></div>
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<span style="text-align: justify;"> </span><span style="text-align: justify;">It is totally fine, absolutely edible, if that's on your mind. but what you want is a light color on the base. Check the picture below. The top is barely done, but is dry and has a light color. So you want to pre-bake it just for a couple of minutes.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc5QxFqUXdWLiytiMNDNXk9EixLv6VTcLHsqBmuCtZxh_mlH7g7_T-w_myuI4bZXSsH4DFrIsThJHx7NkmF-_bI6osE9c5Pt-gOuAAOODQ0cEhw0rXS0nuQ6i2rV0SsA_bumeM/s1600/savingPNG.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc5QxFqUXdWLiytiMNDNXk9EixLv6VTcLHsqBmuCtZxh_mlH7g7_T-w_myuI4bZXSsH4DFrIsThJHx7NkmF-_bI6osE9c5Pt-gOuAAOODQ0cEhw0rXS0nuQ6i2rV0SsA_bumeM/s1600/savingPNG.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc5QxFqUXdWLiytiMNDNXk9EixLv6VTcLHsqBmuCtZxh_mlH7g7_T-w_myuI4bZXSsH4DFrIsThJHx7NkmF-_bI6osE9c5Pt-gOuAAOODQ0cEhw0rXS0nuQ6i2rV0SsA_bumeM/s1600/savingPNG.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc5QxFqUXdWLiytiMNDNXk9EixLv6VTcLHsqBmuCtZxh_mlH7g7_T-w_myuI4bZXSsH4DFrIsThJHx7NkmF-_bI6osE9c5Pt-gOuAAOODQ0cEhw0rXS0nuQ6i2rV0SsA_bumeM/s400/savingPNG.JPG" width="300" /></a></div>
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Once the base is pre-baked ( and I don't think this is necessary, but I prefer doing this so there isn't a soggy, doughy bite ), add sauce on top with your favorite toppings,I used onion and colored bell peppers and some jalapeno as that was what I had on hand. Add cheese and bake till the cheese is all melted on top and the base has started browning. It took me barely 5 minutes on my cast iron pan. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia5wU6kSycsuRqWpO0eUvgFdO_qStya9VH43t9hFXPtjAMxyNNBhgX65oxVhnkKa1COblq_3qd3vUWlZ772mhXfD9PCel7SgblBnYeZ_kPedLCKG1ggpg_2pZkN7hrv5-yFf2i/s1600/savingPNG.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia5wU6kSycsuRqWpO0eUvgFdO_qStya9VH43t9hFXPtjAMxyNNBhgX65oxVhnkKa1COblq_3qd3vUWlZ772mhXfD9PCel7SgblBnYeZ_kPedLCKG1ggpg_2pZkN7hrv5-yFf2i/s640/savingPNG.JPG" width="480" /></a></div>
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Our meal ended with a quick dessert. </div>
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Sometimes you have these crazy cravings for something sweet (in my case all the time, but we ill let that pass) and want something instant. </div>
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Mug cakes are an amazing way to eat a small portion and quickly! </div>
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But if you want this to be hassle free too, I have just the thing for you! </div>
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See, I love mug cakes for the portion and ease of making, but it still involves pulling out flour, sugar, baking powder/ soda, oil, essence, water or milk... see where I'm going with this?</div>
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I found this on a Facebook group among some comments and stored up the idea. </div>
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The last time I went to the store, a week ago, I picked up </div>
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1 box mix Angel food cake</div>
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1 Box mix of any other cake you like or have at home.</div>
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Open and mix the contents of both the boxes together and store in any container.</div>
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When you want to make the mug cake, lightly spry or grease the mug.</div>
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Add <b>3 Tbsp </b>of the<b> cake mix</b></div>
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Add <b>2 tbsp Milk</b></div>
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Mix well </div>
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<b>Microwave for 1 minute</b></div>
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3-2-1! Done! </div>
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Let the cake cool down slightly and enjoy.</div>
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My son likes inverting it onto a plate and eating it. He ate the first one plain.</div>
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The second one he smeared Nutella on top and declared it was just what was needed. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4_2Y6flM48D1y7GLqXgo9KqftFoM1y4mMeafuE899zVjmas7rTqQv4Gi22hTjNyZyxY2igHgSRfXPkNjlTyIAPTrCHfi0kvdKsSE_J2ogIBtH3qPN2FQQLhzPebre3-P2Zovh/s1600/savingPNG.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1432" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4_2Y6flM48D1y7GLqXgo9KqftFoM1y4mMeafuE899zVjmas7rTqQv4Gi22hTjNyZyxY2igHgSRfXPkNjlTyIAPTrCHfi0kvdKsSE_J2ogIBtH3qPN2FQQLhzPebre3-P2Zovh/s640/savingPNG.JPG" width="572" /></a></div>
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That's it folks! Stay safe, Stay indoors, Save lives! One day we will look back on this and say, we survived this.<br />
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Manasihttp://www.blogger.com/profile/07219295365602655534noreply@blogger.com1tag:blogger.com,1999:blog-31821541.post-64386802584464649102019-09-25T00:19:00.000-04:002019-09-25T00:19:00.053-04:00Cantaloupe Jelly<div dir="ltr" style="text-align: left;" trbidi="on">
Sometimes I wonder when and how this idea took root in our culture...<br />
Whenever any of our friends or neighbors shared any food with us, my mother would always send me back with their container and she would always send something in it. It was never returned empty. It could be anything small, like fruit, or, chocolates or cookies or even something special she had made. If there wasn't anything special she would add sugar to the container and ask me to return it.<br />
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As a child I would also eagerly wait for our containers to be returned. It was fun for me to open and see what was in it. This also gave us some exposure to different sub- cultures and their cooking style and cuisine. This was the time when we did not have computers and internet. Why, we didn’t have a color TV, back then! Without knowing what, we tasted so many different things ( as a child, the name wasn’t as important, just how it looked and tasted).<br />
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Even today, I always make sure I never return a container empty, as do most of my friends.<br />
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Coming back to this blogpost...<br />
This draft has been languishing, unpublished for a while now, making me feel guilty of neglecting this space that I love so much!<br />
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So, here's how I made this jelly a few months ago. All, as a result of a sweet smelling but, a totally tasteless cantaloupe.<br />
As I was wandering down the fruit aisle in the store, I had this urge to buy a cantaloupe. I like this melon, but the boys don't, so it isn't often that I buy it. But that particular day, I wanted to.So I carefully chose the melon I wanted. It was nice and round with 'webbing' and it had the yellow patch on one side, it also gave a tiny bit when pressed- indicating it was ripe. In short, it was everything a nice, sweet cantaloupe ought to be.<br />
Imagine the disappointment when I cut it, that it was tasteless. Well, it had the tiniest hint of sweetness, but so insignificant that, though fragrant, I could not eat any.<br />
The only alternatives in front of me were consume, in another form or trash.<br />
As always, food wastage is a big no-no, unless it is rancid or very stale..<br />
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I poked around a bit and and mishmashed a few recipes to suit my taste.<br />
I decided to use my Electric Pressure Cooker (which has the same functions as the IP) and used the Slow Cook function. That way, I could set it and go out.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfiH_LzMQv25PPni1gH773E0sVUhAsl2YIhPgp0CC6SaZMeu6GI01okEE5fygl_mIdVJNcBMvuAWSyR6ZnB2tc8kVu_vSgil6RH3TnXYDZnq5C234SCpHyLE-VMJV8A-LqC6iZ/s1600/savingPNG.PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfiH_LzMQv25PPni1gH773E0sVUhAsl2YIhPgp0CC6SaZMeu6GI01okEE5fygl_mIdVJNcBMvuAWSyR6ZnB2tc8kVu_vSgil6RH3TnXYDZnq5C234SCpHyLE-VMJV8A-LqC6iZ/s640/savingPNG.PNG" width="480" /></a></div>
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3 cups Cantaloupe pieces<br />
1 1/2 cup sugar<br />
Juice of 1/2 Lemon<br />
1/2 tsp Salt<br />
1-2 tbsp Vanilla Essence ( I eyeballed this as I had little left in my bottle)<br />
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Add all the listed ingredients to the steel inner pot of the IP and mix well.<br />
Start and set the IP on slow cook mode for 3 hours.<br />
Close the lid and set to seal.<br />
Open lid and stir a couple of times.<br />
At about 2:30 hours, use an immersion blender blend the contents, be careful not to splash yourself,<br />
After the timer beeped, I hit the Cancel button and then set the IP on Manual for about 10 mins. This helped the jelly thicken up.<br />
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Cool and store in a clean sterilized jar.<br />
<b>I've read that melon jellies should not be canned for risk of botulism. </b><br />
<b>They also need to be consumed quickly. This jelly freezes well.</b><br />
I needn't have worried. The jelly was very tasty and we loved it over buttered toast. I gave one bottle to my friend and her little daughter loved it too (and that, is how this post was approved!).<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMXCAzFEyaLLh5M_-kkxSJnRrpLMRhbA3nLGqStg2_oamE_JXEP0WcB-MwygWsg32-_9agWXM-0eqRHuG-InWKpSnYaGvvnB2-B7pWbGAYzycPU3w5hKkJAu3DgTg_1PkyqsIa/s1600/savingPNG+%25281%2529.PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMXCAzFEyaLLh5M_-kkxSJnRrpLMRhbA3nLGqStg2_oamE_JXEP0WcB-MwygWsg32-_9agWXM-0eqRHuG-InWKpSnYaGvvnB2-B7pWbGAYzycPU3w5hKkJAu3DgTg_1PkyqsIa/s640/savingPNG+%25281%2529.PNG" width="480" /></a></div>
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NOTES:<br />
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Since I had a small quantity of fruit, I did not buy or use pectin, instead I relied on the natural pectin in the fruit.<br />
This isn't a 'firm' jelly.<br />
The sweetness level is mild (compared to store brought jams and jellies) which suited us perfectly.<br />
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Manasihttp://www.blogger.com/profile/07219295365602655534noreply@blogger.com0tag:blogger.com,1999:blog-31821541.post-65551342023848602442019-06-20T01:19:00.000-04:002019-06-20T01:19:21.847-04:00French bread dough- 2 ways<div dir="ltr" style="text-align: left;" trbidi="on">
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Wait a minute! It's mid-June... My last post was so long ago. I have neglected this space. I cook a lot, take random pictures on my iPhone and then forget all about it. Well not exactly, I do post on my <a href="https://www.facebook.com/ACookAtHeart/?ref=bookmarks" target="_blank">Facebook Page</a>. But that's as far as it went over the past few months. </div>
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This year brought us some nice surprises. </div>
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The best highlight was the Utah State Taekwondo Championship. </div>
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Like every year, S was participating. But this year, he wasn't keen on it (he was willing enough when I enrolled him for the tournament). Nevertheless, he trained hard for it in the 2 weeks time that we had. This time, he was competing as a Black Belt, the stakes were high and he was super intimidated. He kept making small errors, ones that would cost him precious points. He would groan and get frustrated. And just 2 weeks before the tournament, he had a birthday invitation from his friend and that tilted the scales! He cried and sulked and was also willing to not go to the tournament for the party. </div>
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It was traumatic for us, the parents! But we managed to convince him, we told him, as soon as the tournament was over, we <b>zoom </b>him to the party and M, a very careful driver, promised him to drive fast (this from a person who always drives 5/ 10 below the posted speed limit is saying a lot). Now all we needed was luck to favor us and that we wouldn't have to wait for a long time. At such events, there are delays and the categories are set and the athletes just have to wait their turn. Patience is key. We've been to tournaments where S would do one event in the morning and had to wait for 4+ hours for the next event call. </div>
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But as luck would have it, S's events (Poomsae and Board breaking) were announced early! That gave him hope (and we heaved a huge sigh of relief).</div>
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Well, if ever hard work and tears have paid off, it was on that day! <b>S won Gold in both the events!</b> </div>
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He was thrilled! So were we. For 2 years now, the gold medals had evaded him, but this year, he did it! I am just so proud of my baby! </div>
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And yes, we made it in time for the party! </div>
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The day was tiring for all of us and the exhaustion of the training and the driving like crazy to reach the event, the win and then zooming to drop him off at the party, whiling away time till we picked up S again was just too much and all I wanted was to sleep. Laundry and other things can wait, but not hunger. But I wasn't in any mood to make anything, much. And I was craving pizza, but not store brought. I wanted the brand of cheese I wanted, so it made sense to make it at home. </div>
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But I did not want to make the dough. </div>
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See where I'm going with all these random, chaotic thoughts?</div>
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I just decided to buy the dough and accordingly popped in the store. The lady at the counter however told me that they did not have pizza dough and then convinced me that most people took home French bread dough and used that. I was convinced (I still did not want to make the dough from scratch and so I was willing to risk anything now). So, armed with the dough 'baguette' I came home and decided to try this.</div>
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To begin, do the prep. </div>
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Chop the veggies you want.</div>
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Pull out the pizza sauce.</div>
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Grate the cheese (if you have a block)</div>
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Then, pre-heat the oven at the highest setting.</div>
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While the oven is heating, take a piece of the dough. The size depends on how well you can roll the dough. You can go from personal pan to X-large. </div>
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Make a ball of the dough.</div>
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Dust the (clean) counter top with cornmeal and place the dough ball in it.</div>
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I used my rolling pin to roll out the dough. </div>
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Prick the dough with a fork.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF6kC6OMxC2JeN9918FXg1hCHmoEd2ndw9k42rdelUx-IVu8XjM7IDwifp5WN6YaCZVoy_Q6VMZLiGCNfMYhoUgrMi29tv8LmRYsQEggnQbYKsszMNEXVcrcVvGs87upEj7RA5/s1600/TERB8363.PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1495" data-original-width="1600" height="592" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF6kC6OMxC2JeN9918FXg1hCHmoEd2ndw9k42rdelUx-IVu8XjM7IDwifp5WN6YaCZVoy_Q6VMZLiGCNfMYhoUgrMi29tv8LmRYsQEggnQbYKsszMNEXVcrcVvGs87upEj7RA5/s640/TERB8363.PNG" width="640" /></a></div>
Apply sauce on the rolled pizza dough and add grated cheese and toppings of your choice.<br />
Carefully transfer the pizza in to the oven and bake.<br />
Depending on your oven, it should take between 8-12 mins for the pizza to bake. So keep an eye out.<br />
Once the base looks nice and brown and the cheese has melted, pull it out.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoStViZEZn_jt_bMwdT0MrdyLIREwYz9YBBIdst7T0gxWjMvGchRMJ5YYe6bFHtohr4uYwZcwZO6Jsqe4NqNvnWLTECKqiQ0pDuXsLaRQ8owtumx30vPOeKJa8w6IKNAa8j9Jo/s1600/QVQP2023.PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1583" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoStViZEZn_jt_bMwdT0MrdyLIREwYz9YBBIdst7T0gxWjMvGchRMJ5YYe6bFHtohr4uYwZcwZO6Jsqe4NqNvnWLTECKqiQ0pDuXsLaRQ8owtumx30vPOeKJa8w6IKNAa8j9Jo/s640/QVQP2023.PNG" width="627" /></a></div>
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Slice it and eat it! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIwVGfHdQPJmQRP1bCpFy7Np4EohPMlxtAZwFoYa1Kki54R6tr7FOPGOGVTm0PdpGog2zRufyVc7nJ3U4Bt7FeOR_2aOErs4k2QqDsaeGQlz-sFzCe0fXUIhZRBJT1ETqVnsnV/s1600/SFSP3829.PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIwVGfHdQPJmQRP1bCpFy7Np4EohPMlxtAZwFoYa1Kki54R6tr7FOPGOGVTm0PdpGog2zRufyVc7nJ3U4Bt7FeOR_2aOErs4k2QqDsaeGQlz-sFzCe0fXUIhZRBJT1ETqVnsnV/s640/SFSP3829.PNG" width="480" /></a></div>
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The French Bread dough did not disappoint. The base was excellent and we enjoyed our meal.</div>
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I kept the unused dough in the fridge, unsure what to use it for, I mean, we did not want pizza again, it was not enough to make a loaf. Anyway, I'll see what to do... attitude helps in such cases.</div>
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A good nights sleep gives good ideas. </div>
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The next day I made some <a href="http://acookatheart.blogspot.com/2017/05/kofta-curry-ip-recipe-bottle-gourd.html" target="_blank">kofta curry</a> and decided to make naan from the left over dough in the fridge.</div>
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Once the dough was at room temperature, make even sized balls of the dough.</div>
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This depends on how much dough you have left over and how comfortable you are rolling it into the typical teardrop or round shape.</div>
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Before you begin to roll the naan, heat a tava on medium-high flame. Do NOT use non-stick tava or pan. I used my <a href="https://www.amazon.in/Futura-Anodised-Concave-Griddle-10-Inch/dp/B003SLDNGG/ref=sr_1_1?keywords=anodized+tava&qid=1560921823&s=gateway&sr=8-1" target="_blank">anodized </a>tava similar to this, cast iron is also good. </div>
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Set a small cup of water on the side.</div>
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Get ready to roll the naan.</div>
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Dredge the dough ball in some flour and using a rolling pin, slowly roll out the dough applying gentle pressure, evenly.</div>
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Once the desired shape is achieved ( don't roll the dough very thin), Apply water to one side of the dough and then pick it up and place it on the hot tava, water side down.</div>
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This will help the naan to stick to the tava.</div>
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After about a minute, the underside should be done. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ9XGbf3fk-l-7M4mcTUkhe5kbsMJf90QHaoKt4wHaRg8Uz0tVrYmBTy9NF-zfgWGK3Hv_om2pcNiBXqX4up0YyumIsJFwcTB85vZflg-kRLgiEPGu-eKRUEA85ozDFvIwC3Gs/s1600/DSOV6559%255B1%255D.PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1370" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ9XGbf3fk-l-7M4mcTUkhe5kbsMJf90QHaoKt4wHaRg8Uz0tVrYmBTy9NF-zfgWGK3Hv_om2pcNiBXqX4up0YyumIsJFwcTB85vZflg-kRLgiEPGu-eKRUEA85ozDFvIwC3Gs/s640/DSOV6559%255B1%255D.PNG" width="547" /></a><br />
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At this point, increase the heat and pick up the tava (the naan still sticking to it) and flip it, hold the uncooked side a little away from the heat. The heat should cook the second side and make it puff up in spots, just like a tandoor cooked naan. Move the tava in a circular motion as needed to ensure that the entire surface gets cooked. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikl_m-n6dQd8TT5TTGUtGlu-jnOsx4SB8TQqhBOOloHLj3UkjAoyRkSXwkEhMfzD7srz1eiYllnVplFiKOugk4ItFds3qYxic_oQtzIBS_f8MMZBn8ovQgwcbmzL5TZxkmxO0F/s1600/ROCGE5605%255B1%255D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikl_m-n6dQd8TT5TTGUtGlu-jnOsx4SB8TQqhBOOloHLj3UkjAoyRkSXwkEhMfzD7srz1eiYllnVplFiKOugk4ItFds3qYxic_oQtzIBS_f8MMZBn8ovQgwcbmzL5TZxkmxO0F/s640/ROCGE5605%255B1%255D.JPG" width="480" /></a></div>
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With a spatula, take the naan off the tava and apply butter/ ghee generously on the top. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcFeMjDO7kry03ju1cHu-r_rcPVHSePPOMzmBUgm78xXdA0ygktFPOEdfIoPap1yWApmyfr_8C2ZMFqt3yo9cCA80wUm205ygIwtXUmuieVLz9dBcZYFn5bgfR5D4MutQ5wx5N/s1600/XPBV5121.PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcFeMjDO7kry03ju1cHu-r_rcPVHSePPOMzmBUgm78xXdA0ygktFPOEdfIoPap1yWApmyfr_8C2ZMFqt3yo9cCA80wUm205ygIwtXUmuieVLz9dBcZYFn5bgfR5D4MutQ5wx5N/s640/XPBV5121.PNG" width="480" /></a><br />
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If you like, you can add sesame seeds/ cilantro to the naan. Just sprinkle the seeds / chopped cilantro on the rolling surface and then roll the naan. When you place the naan on the hot tava, the seeded/ cilantro side will be face up.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMn5J7CDHd1ekXuMTSiHZXVY-Of5xDg0qtyjLgZwB9CAudkjEy1PS1ZWPBoVZtwG-WZrGgnJOYnxP5b8xnIYHynoaspt9eyfyxaVzdW8dlagBswkO3yko1WSjnOLQeArZNyfI1/s1600/NKGA2584%255B1%255D.PNG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1068" data-original-width="1600" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMn5J7CDHd1ekXuMTSiHZXVY-Of5xDg0qtyjLgZwB9CAudkjEy1PS1ZWPBoVZtwG-WZrGgnJOYnxP5b8xnIYHynoaspt9eyfyxaVzdW8dlagBswkO3yko1WSjnOLQeArZNyfI1/s640/NKGA2584%255B1%255D.PNG" width="640" /></a></div>
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To be on the safe side, keep a 'fulka grill' (pictured below) ready as well. </div>
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Sometimes the naan will not stick well to the hot tava and will come off, when you see it isn't going to stay glued, place the uncooked side down on the grill and let it brown. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuelMCf7hgxJrvm8gXrRX3iwyGUGwc-vbrvy7vAeVE2bH84TiitiE9kcI_1eSJA-ct3bwVv8N98WZ5nu7Ysrl-_vVaAxAz8cx3dhviB2QvP3uvQFpvH0RatFUGpKNHDAIjRsLx/s1600/KKZM9875%255B1%255D.PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1382" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuelMCf7hgxJrvm8gXrRX3iwyGUGwc-vbrvy7vAeVE2bH84TiitiE9kcI_1eSJA-ct3bwVv8N98WZ5nu7Ysrl-_vVaAxAz8cx3dhviB2QvP3uvQFpvH0RatFUGpKNHDAIjRsLx/s320/KKZM9875%255B1%255D.PNG" width="272" /></a></div>
Once done, apply butter.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisNpFrdTary_pWwJD277WH1vhIrItIfQMmTTuC0rm5QJHFGvgdJ4roF5axGGj6gs-zBRM0e4obnXlw9vdddAL9grXxPy6YNlGxBmrnTzv4josQh1LrOUF40dP6l8CqQNoQ6XTB/s1600/IBNK8968%255B1%255D.PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1068" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisNpFrdTary_pWwJD277WH1vhIrItIfQMmTTuC0rm5QJHFGvgdJ4roF5axGGj6gs-zBRM0e4obnXlw9vdddAL9grXxPy6YNlGxBmrnTzv4josQh1LrOUF40dP6l8CqQNoQ6XTB/s640/IBNK8968%255B1%255D.PNG" width="425" /></a></div>
Serve warm with a vegetable entree of your choice.<br />
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That's it from my side. I hope this time I won't slack off. I have enough drafts to work on!<br />
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Here's wishing you all a wonderful summer ! </div>
Manasihttp://www.blogger.com/profile/07219295365602655534noreply@blogger.com1tag:blogger.com,1999:blog-31821541.post-66937547282144980572018-12-24T13:05:00.000-05:002018-12-25T01:26:12.209-05:00A test of strength and endurance and the Quickest Tomato Soup (inspired by OPOS ) for comfort. <div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkwfXBB-It8VC-ARA08mAPS0BV0FI4qZqdPHK-2fkk8IdMENpAmliHKK6AzjoJ3GssJ8FVrRzNZ81RbVNJmKY5UA0zKN6iPuI2SfaAR2o67Je5SXQcO32LLZWlWl_eP2Xb67Wu/s1600/DWJK5761%255B1%255D.PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkwfXBB-It8VC-ARA08mAPS0BV0FI4qZqdPHK-2fkk8IdMENpAmliHKK6AzjoJ3GssJ8FVrRzNZ81RbVNJmKY5UA0zKN6iPuI2SfaAR2o67Je5SXQcO32LLZWlWl_eP2Xb67Wu/s640/DWJK5761%255B1%255D.PNG" width="480" /></a></div>
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October 2017 was an important month, for us. My son earned his Recommended Black Belt in his Tae Kwon Do training. </div>
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We were that one, very crucial year away from the coveted First Dan Black Belt. We were given a folder with the curriculum and what was required to test. </div>
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It was a lot, I thought. How will my <i>baby </i>do all that? I watched him during his classes. I saw him do well in his forms and weapons classes. I saw him falter and get nervous during his sparring lessons.</div>
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As the weeks went by, his skills got better and I sighed with relief. But, we went to India for the summer and while that was a fantastic trip, it robbed us of 2 months of lessons, It was a lot to cover up. How was my 10 year old going to do this? That was the mom in me. Over protective and anxious. </div>
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As the time for the test came closer, he trained harder than ever. </div>
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And finally, it was time. </div>
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The testing was a 2 day affair. Day 1 where his physical strength and endurance were tested. </div>
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As I sat chewing my nails and worrying, he kept doing all that was demanded. He panted and held his sides after every test, his face and hair slick with sweat. Some of the other aspirants lay down with the exertion, only to stand up in a minute for the next test. Every muscle in his body was sore and screaming for rest. 3 hours and 1 water break later, we trudged home, exhausted.</div>
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At the end of the day, we were happy, exhausted and above all, in need of comforting food. Since we had gone over the estimated time, All I could do was whip up this amazingly quick Tomato Soup and grill some cheese sandwiches on the side. I OPOSed the soup (recipe below) and it was ready before my sandwiches! </div>
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To continue... Day 2 was an all day test, which ideally would've begun with a 5k run, but weather did not permit it, so that was postponed. The written test, poomsae, weapons, sparring, self-defense and board breaking were the order of the day. </div>
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As a parent, no matter of how much you support your child and push him / her to excel, when you see your child getting kicked and punched in sparring or surrounded by 4 other black belts who kick, punch, pull, push, pile on to him and he defends himself, you want to just get on the mat and wallop the daylights out of them and save your baby! It was the hardest 30 minutes of my life. I wanted to jump in that fray and save my baby, in hind sight, I do realize that any of those black belts would have kicked my a$$. These kids are strong. </div>
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I remember when S was practicing for a tournament (his kicks for the board breaking event) and I held a target for him to kick. He almost broke my wrist with the first kick! I love my boy, I love how well he can kick, but I refuse, point blank, to hold anything he wants to kick. I refuse to be reduced to a mewling adult writhing on the ground in agony. </div>
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It's been 3 weeks since the test and we finally have the results. </div>
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Li'll S has earned his First Dan Black Belt! </div>
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I am SO very proud of him! </div>
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To come back to the recipe... </div>
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As always, I must first add, if you are interested in learning about this <b>O</b>ne <b>P</b>ot <b>O</b>ne <b>S</b>hot method by Chef Rama Krishnan ,<i> begin at the very beginning. </i></div>
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Do <a href="https://youtu.be/u28jz8UfLpQ" target="_blank">this</a> ( follow the link to learn all about how to standardize your pressure cooker)</div>
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Follow the lessons one by one and then, once confident, try other recipes. </div>
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This is the <b>quickest </b>soup you will ever make from scratch. </div>
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You need :</div>
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<i>2 Ltr. Pressure Cooker ( make sure that you have standardized it)</i></div>
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<i>5 Tbsp Water</i></div>
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<i>1 small onion chopped</i></div>
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<i>3-4 Tsp Butter</i></div>
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<i>1 clove of Garlic</i></div>
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<i>4-5 Roma Tomatoes ( about 250 gms.)</i></div>
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Slice the tops off the tomatoes and de-seed.</div>
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Chop the onion. </div>
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Peel the clove of garlic. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD9-Xmpgjvz_iP04GfE0Gz2FwV3YpCzrfBJUZxivwRHWhyphenhyphenX9ME03h2T8xAKQJ_VAy9fHS5Q_Z1v5sDEMnXBWOeFKcyPxv5dCEvppHEpu3_0MNniHNiiSpIvydKlwH8S_3emhcF/s1600/JYBS3088%255B1%255D.PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1199" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD9-Xmpgjvz_iP04GfE0Gz2FwV3YpCzrfBJUZxivwRHWhyphenhyphenX9ME03h2T8xAKQJ_VAy9fHS5Q_Z1v5sDEMnXBWOeFKcyPxv5dCEvppHEpu3_0MNniHNiiSpIvydKlwH8S_3emhcF/s640/JYBS3088%255B1%255D.PNG" width="478" /></a></div>
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In the Pressure cooker, Layer as follows:</div>
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Add the water at the base.</div>
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Top with Butter</div>
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Add the Garlic clove</div>
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Add the onions </div>
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Layer tomatoes on top.</div>
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I had these tiny tomatoes, so I just lobbed them in.</div>
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Seal the pressure cooker with the weight / whistle and cook on high for 5 minutes. </div>
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Switch off the heat and release pressure, carefully. Use a spatula to lift the weight slightly to let the steam escape.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUWz_E5-ufr2_mVT7kouWMLRfqh7k1XuKtgb81J3Y5TrGldwOJ0T03GDIGb8qK4lPIyLs5dy5msld6Wx0I43aNtrOxOliwUMpM8SYuZbt7U8JLiXJvzq3l9mD9zn-6ZdMpJP4e/s1600/CFOB4331%255B1%255D.PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1395" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUWz_E5-ufr2_mVT7kouWMLRfqh7k1XuKtgb81J3Y5TrGldwOJ0T03GDIGb8qK4lPIyLs5dy5msld6Wx0I43aNtrOxOliwUMpM8SYuZbt7U8JLiXJvzq3l9mD9zn-6ZdMpJP4e/s640/CFOB4331%255B1%255D.PNG" width="558" /></a></div>
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At this stage, if you want, carefully lift and discard the tomato skin ( I always do).</div>
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Add salt and pepper powder to taste. Add a spoonful of sugar to balance the flavors. I did not add as the little orange tomatoes were sweet and they balanced it out.</div>
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Blend the tomatoes. I used my immersion blender. </div>
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Add water/ stock if needed to dilute the soup to suit how thick you want it. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibKOCGl6oo62niud3M4s4LoWwO37e1YkfbWVmAIZfuqzf6YdAa_cl1IRsJjLAfUPsVw-gJrrX5ynaISywGLzkW1lLzvBtkrkQsKJtoCpRzI59kB7hw2UOVOYQlOvD5LNLm7mR0/s1600/RHCT0624%255B1%255D.PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1386" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibKOCGl6oo62niud3M4s4LoWwO37e1YkfbWVmAIZfuqzf6YdAa_cl1IRsJjLAfUPsVw-gJrrX5ynaISywGLzkW1lLzvBtkrkQsKJtoCpRzI59kB7hw2UOVOYQlOvD5LNLm7mR0/s640/RHCT0624%255B1%255D.PNG" width="553" /></a></div>
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There you have it! All done. </div>
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Add croutons, a splash of cream if desired. </div>
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Serve hot. </div>
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Check out the other OPOSed recipes <a href="https://acookatheart.blogspot.com/search?q=opos" target="_blank">here</a>.</div>
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Wish all those celebrating, a VERY HAPPY AND MERRY CHRISTMAS! </div>
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HAPPY NEW YEAR WISHES, IN ADVANCE! </div>
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Manasihttp://www.blogger.com/profile/07219295365602655534noreply@blogger.com0tag:blogger.com,1999:blog-31821541.post-21592896582701370072018-12-05T15:54:00.001-05:002018-12-05T15:54:58.538-05:00Beans Kootu (a South Indian stew made with french beans)<div dir="ltr" style="text-align: left;" trbidi="on">
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My father had a very good friend, Oak Kaka. My dad and he would address each other as 'Maharaj'. He was a very jovial person and had the merriest, twinkly grey eyes. He liked cricket as much as my father does and would often join my father to watch a match.<br />
I absolutely dislike cricket. Never understood the charm of grown up men chasing an itty-bitty ball like madmen.<br />
But the men-folk loved it.<br />
What I liked was, the colorful language that flowed freely. Oak kaka was outspoken in his criticism of any foul by any Indian cricket team member. His voice carried in to the other rooms and I picked up the new vocabulary, eagerly, like any kid!<br />
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When the riots erupted in Mumbai in the '80's, we all heard horror stories where people were stopped in the middle of the street and asked what religion they belonged to. What would you reply when you are faced with some fanatic, holding a weapon in your face? If you said one religion and he was the other, he'd slice you up, without a moments thought!<br />
Oak kaka was stopped on a street when he was hurrying home, to safety. I only heard bits and pieces, but the gist was, he was yanked out of his cab, a sword was held to his chest and he was asked what religion he followed. Nothing but sheer presence of mind saved him, that day. He stammered out, "Parsi" and was let go. I thought that was brilliant! <br />
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Oak kaka like french beans, They were his favorite veggie. He called it '<i>furshi</i>'.<br />
When I made this kootu (koot), I thought of him and felt that he would have enjoyed it as much as the simple <a href="https://acookatheart.blogspot.com/2011/11/farasbichi-bhaji-french-beans-stir-fry.html" target="_blank">stir-fry</a><br />
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A couple of months ago, I made a new acquaintance. R, had moved in to our apartment community in the summer and we met through common friends, when out for a morning walk. </div>
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That's one of the things I enjoy on my walks, the crisp cool breeze, the absolutely beautiful mountains on all sides, the clouds hanging low and chatting with friends as we walk.<br />
One day, R called some of us to her home for a small religious function and served us lunch. She made this kootu, which was delicious. I had to get the recipe.<br />
The following week, R showed me how to.</div>
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Since then, this is one of our favorite ways of eating french beans. Ladled over piping hot, white rice, it is absolutely lip-smackingly delicious.</div>
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You need:<br />
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<i>2 cups Beans, chopped</i><br />
<i>1 Tomato, chopped</i><br />
<i>1 cup, Toor and Moong Daal, cooked together and mashed</i><br />
<i>A key lime sized ball of tamarind soaked in 1/4 cup warm water and extract the pulp (discard the solids)</i><br />
<i>1tbsp Sambar Powder</i><br />
<i>1 Tbsp Cilantro, chopped ( tender stems ok)</i><br />
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<b>To grind :</b><br />
<i>1 tbsp Chana daal</i><br />
<i>1.5 tbsp Coriander seeds</i><br />
<i>1-3 Dry red chillies ( adjust to suit your tolerance for heat)</i><br />
<i>1 tbsp Coconut ( fresh, grated) (you can add more, but I don't like it too 'coconutty')</i><br />
<i>Salt to taste</i><br />
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<b>To Temper</b><br />
<i>2 tsp Oil</i><br />
<i>1 tsp Mustard seeds</i><br />
<i>Pinch Asafetida</i><br />
<i>Curry leaves</i><br />
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Wash the toor and moong daal in 3-4 changes of water and pressure cook the daals (add twice the amount of water )till soft and mushy.<br />
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Wash, de-vein the beans and chop.<br />
Chop the tomato in cubes<br />
In a small pressure cooker, add 2-3 tbsp water at the bottom and then add the beans and tomato.<br />
Pressure cook on high for 2 whistles. Immediately release the pressure.<br />
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Till the time the beans cook, start the next prep.<br />
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Make the spice paste. In a pan, heat just a couple of drops of oil. Add the chana daal, the coriander seeds and the dry red chilies. Toast till the daal turns light golden , the coriander seeds are aromatic and the chilies turn bright red.<br />
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Cool and then grind with the fresh shredded coconut adding a little water to get a smooth paste.<br />
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In a deep sauce pan, heat oil for the tempering, Add the chana daal, mustard seeds.<br />
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Heat 1 tbsp oil. Add mustard seed, chana daal and curry leaves. Once the mustard seeds pop, the daal bronws (not too dark, please!), add the cooked beans and tomato.</div>
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Add Tamarind water and let it come to a boil.</div>
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As it comes to a boil, add the sambar podi and mix well to ensure there are no lumps.</div>
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<span style="text-align: left;">Add the cooked and mashed daal. and mix well.</span><span style="text-align: left;"> </span></div>
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Now add it the masala paste (the one that has coconut in it) and cilantro.<br />
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One rolling boil and its ready to serve.</div>
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This kootu tastes best with plain white rice. A bit of pickle and papad only make it taste better ( and you over eat!, but in a good way).<br />
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Manasihttp://www.blogger.com/profile/07219295365602655534noreply@blogger.com0tag:blogger.com,1999:blog-31821541.post-47468764011127570442018-09-21T15:34:00.001-04:002019-05-29T22:33:06.395-04:00 The story of a dog named Quilla and a recipe for Bottled Tadka, inspired by OPOS Style.<div dir="ltr" style="text-align: left;" trbidi="on">
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For as long as I can remember, I've wanted a dog. </div>
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I would, in my childhood, come home with random puppies I'd adopted from the street. Every time I did this, my mother would shut the door in my face. I was never allowed to step in. </div>
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My heart would break, every single time. </div>
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To make up for that, I befriended every dog in the colony I lived in. But it was never the same. I needed a dog of my own. </div>
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My son is also very fond of dogs, just like I am. He <strike>wants</strike> needs a dog, but M, is against the idea. </div>
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My heart just shattered into a million fragments, I had wild hopes that my dream would come true after my marriage... my son is sad too. </div>
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To compensate, we go to the Humane society and walk dogs. </div>
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It isn't the same. </div>
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So, in September, for the Labor Day, I planned a small getaway. We went to Kanab. My plan was to visit the <a href="https://bestfriends.org/" target="_blank">Best Friends Animal Sanctuary</a> I've been planning this vacation since last winter.</div>
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We set up our volunteering session (it's a 3 hour shift) and in return, we could take a dog with us, to our hotel room, for a sleepover! It was the closest thing to owning a dog, just for one night. </div>
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We did a tour of the sanctuary and then volunteered. The afternoon was very hot and so dog walking was out of question, we did the cleaning up part and then helped with doggie dinner time.</div>
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If you want any details, leave a comment or email me and I will share all I know.</div>
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For now, I will let the pictures do the talking</div>
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It starts here, the Sanctuary is located in Kanab, with a stunning backdrop of Angel Canyon. It's a sprawling facility which accommodates dogs, cats, horses, pigs, birds. You need your car to go from one point to another.</div>
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<tr><td class="tr-caption" style="text-align: center;">It all starts here.</td></tr>
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We wanted to work and volunteer with dogs and were assigned to Fairways. Volunteer duties vary, in the mornings it involves feeding and walking the dogs. We were there in the afternoon, so our duties involved cleaning, filling the pails with fresh cool drinking water and then feeding.<br />
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<tr><td class="tr-caption" style="text-align: center;">My boys on cleaning duty. If you must know, I was on poop cleaning duty :) poop- diaper... once a mom, always a mom! </td></tr>
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I was looking forward to our doggie sleepover more than anything! At last, all our jobs were done and we got to meet 'our' dog, Quilla. She is a Pit bull Terrier mix.<br />
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M, who is usually *very*.... very wary of dogs also warmed up to her. She is the sweetest thing. All she wanted was cuddles and to be loved and we made sure she got plenty of those.<br />
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<tr><td class="tr-caption" style="text-align: center;">Our reward for volunteering</td></tr>
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It was so much fun, taking her on walks, well, she took us for walks, I must admit. The best part was how happy, S was around her and talking to her. He'd go, "no, Quilla, nooo. Follow me, come on ! come with me.... " specially when he saw others watching and smiling. Because she was just too strong for him, I held on to her leash, Li'll S just walked by her, chest puffed out because <b>he had a dog. </b><br />
<span style="font-size: xx-small;">I strutted a bit too (~ blush~). I couldn't help it.I was just so happy! </span><br />
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<tr><td class="tr-caption" style="text-align: center;">Giving me company</td></tr>
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She is such a quiet dog, we did not hear a peep out of her all evening. And so intelligent! She sensed that M was a bit nervous... so she would go up to him, crawling on her tummy and look up at him, her tail wagging and eyes silently demanding love. She got what she wanted, every single time.<br />
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<tr><td class="tr-caption" style="text-align: center;">Quilla</td></tr>
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Where Li'll S and I were concerned, she didn't need to ask! We were more than ready to hug her and pet her! We needed it more than she did, I guess.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOBxOTN5oc2LaJn7u5BHv5lSF8v5Wdd1T8SYgexMTpiSclW3QAlaBUrdC_jxFVNF7oCYu5kZwIDiQ6jgnTgaHnBnN91IlhSriIqY3IctyHLqTDArrOaJ4IoP7ibtMh6Wco1_uW/s1600/DSC_0445.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1192" data-original-width="1600" height="476" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOBxOTN5oc2LaJn7u5BHv5lSF8v5Wdd1T8SYgexMTpiSclW3QAlaBUrdC_jxFVNF7oCYu5kZwIDiQ6jgnTgaHnBnN91IlhSriIqY3IctyHLqTDArrOaJ4IoP7ibtMh6Wco1_uW/s640/DSC_0445.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">It's ALWAYS hug time! </td></tr>
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This was the best part of our holiday. The next day we went to Bryce Canyon National Park, it was beautiful. We also had fun in the snow fall at Bryce Point. All in all a very happy holiday.</div>
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As always on a road trip, I prefer to carry my Electric Pressure Cooker / Instant Pot with me. We eat out during the day, but for dinner, after a long day of hiking or walking and climbing, we love home made food. Simple and uncomplicated, comfort food. </div>
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For my family, this translates to making Khichadi (rice + moong daal+ tadka / tempering) and pickles. Yogurt, if available.</div>
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I usually make <a href="https://acookatheart.blogspot.com/2013/08/glamping-and-some-picnic-y-food.html" target="_blank">khichadi packets</a>, add water and salt to taste and cook. But this time, I did not plan well, so washing and drying the rice and lentils in time was difficult. The risk of carrying damp rice and lentils is, they become sticky and moldy. Its goes in the trash bin, To avoid that, I carried rice and lentils separately and decided to wash and cook as needed. and I made Bottled Tadka. </div>
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Now, if you are wondering, if she is carrying an IP, whats the issue? Make a tadka in the inner pot, right? Wrong! The thing is, I did not want to carry all the ingredients for the tadka : oil in a small bottle and ziplocs with spices. I made my life easy with this hack! </div>
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For those of you who haven't heard of OPOS (One Shot One Pot) technique, it is exactly as the name suggests, one pot cooking, in one shot developed by Chef Rama Krishna. </div>
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The idea is to layer food in a sequence and cook it on high heat, in a 2 liter pressure cooker. Because food is cooked on high heat, it's pressure baking. The convenience is the best part.. well, that and the fact that the foods retain a vibrant color and taste great too! </div>
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*If you are interested in learning this technique, there are simple rules to follow ( this only ensures your success). The first thing to do is, <a href="https://www.youtube.com/watch?v=u28jz8UfLpQ" target="_blank">standardize </a>your 2 liter cooker. Watch the entire video and follow the timing, Once this is done, go on to other recipes. </div>
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To make Bottled Tadka, this is the basic and simple version. You can make variations to it. I make this version as I find it useful for almost all dishes I opos.</div>
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In your 2 liter pressure cooker ( wiped clean of any moisture), add 1 Cup of Oil. I used Canola.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTIfKWt9bRfR_5d89h5Zbs0N7MaumrMO8qaqVpUcJcDlDT9sZrwS4If11-3BAN7YKddVg0tDA2roASRTehIIQWE23fiLffBWtlgSlK4hpvupTDD_KUhc75aLxD_MOaACEKf-fh/s1600/RSAS3221.PNG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="#Bottletadkaopos" border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTIfKWt9bRfR_5d89h5Zbs0N7MaumrMO8qaqVpUcJcDlDT9sZrwS4If11-3BAN7YKddVg0tDA2roASRTehIIQWE23fiLffBWtlgSlK4hpvupTDD_KUhc75aLxD_MOaACEKf-fh/s640/RSAS3221.PNG" title="OOPOS, OPOS bottled tadka" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">One Cup oil</td></tr>
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To this, add 1/4 cup Mustard seeds / Rai/ Sarson/ Mohori</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3aT0Hdyaq22Kj5LRtNXLZx0fO2lb7lWruPjnaFV78y2j6SIHvACByESik2x5IBz22Spvqiq5eoJ6aqVSMD_W4VougTk7r6jKcnNZcvZyTv-l_m7v860ypuMAUBqV0dd1Cxrsv/s1600/AMQB9599.PNG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3aT0Hdyaq22Kj5LRtNXLZx0fO2lb7lWruPjnaFV78y2j6SIHvACByESik2x5IBz22Spvqiq5eoJ6aqVSMD_W4VougTk7r6jKcnNZcvZyTv-l_m7v860ypuMAUBqV0dd1Cxrsv/s640/AMQB9599.PNG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">1/4 cup Mustard seed</td></tr>
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Add halved red chilies. I added about 15-18.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtEz00OIcgTQZyx6wwijyT7uHc5Abn8snGcolKjG06gQJBh9035rFxSlSgdK56sPw-rmMnQY3YYazderSF7ub1FE2XUf2lHc9577xRDjdrJmenrvYQiznJnLVP-vOUNX-nCdoJ/s1600/FFVE5304.PNG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtEz00OIcgTQZyx6wwijyT7uHc5Abn8snGcolKjG06gQJBh9035rFxSlSgdK56sPw-rmMnQY3YYazderSF7ub1FE2XUf2lHc9577xRDjdrJmenrvYQiznJnLVP-vOUNX-nCdoJ/s640/FFVE5304.PNG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Halved red chilies</td></tr>
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Add some curry leaves. I had dried curry leaves my aunt gave me. If you are using fresh curry leaves, wash and pat the leaves dry and then add them.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBx33wJG1HtcLiews-S9i6LG7QMen9GvEPk0RQoNa4vpctlCeE817DDpkkkdn8fk4Gaaf-JItCM178TkVcxw8EtRaW1yozrCXA76GXRJU1lMNXWQkaGy7BFgXC4Soi203F_1VJ/s1600/BGJB9887.PNG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBx33wJG1HtcLiews-S9i6LG7QMen9GvEPk0RQoNa4vpctlCeE817DDpkkkdn8fk4Gaaf-JItCM178TkVcxw8EtRaW1yozrCXA76GXRJU1lMNXWQkaGy7BFgXC4Soi203F_1VJ/s640/BGJB9887.PNG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Add curry leaves</td></tr>
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If you have asafetida in the 'stone' form, add it now. If you use powdered asafetida, like I do, do <b>not</b> add it. just wait.</div>
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Now close the lid and start the stove on High Heat. This is the time you need to be a bit alert. Start a stopwatch on your cell ( it gets easy after a few tries, but initially, the stop watch helps). You need to keep listening to the mustard seeds popping sound. </div>
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In my case, the popping started at about 2 minutes and 25 seconds. </div>
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As soon as the popping slows down, whip the cooker off the heat ( in my case, since I have coils, they stay hot for a long time and hence I just whip the cooker off the heat and set it aside on a cool coil) and let the pressure settle normally. I had the cooker off the coil by 3 minutes,</div>
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The pressure will settle quickly. Open the cooker lid, the oil is still very hot. Add asafetida and stir it in. Done! </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRqVT6mHED_6XS6G62dvcwdKbqUp-M7_WgOeMpwHnHMmy9GU9HLWEj3Lunflk1Y_z8VqUkOa_l0-qq4e2loWf2pO3fHZ6U8pq30a3nodjMjJpMDJNJoCg1mCW9nk3dTXU3gvjO/s1600/BEKS6217.PNG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1182" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRqVT6mHED_6XS6G62dvcwdKbqUp-M7_WgOeMpwHnHMmy9GU9HLWEj3Lunflk1Y_z8VqUkOa_l0-qq4e2loWf2pO3fHZ6U8pq30a3nodjMjJpMDJNJoCg1mCW9nk3dTXU3gvjO/s640/BEKS6217.PNG" width="472" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Add asafetida to the hot oil</td></tr>
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Let the tadka cool. Transfer it to a clear glass bottle and once it is room temperature, it is ready to be refrigerated and used as required.<br />
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You can make variation to the tadka as per your requirement. If you need a tadka with lentils in it, like Urad and Channa Daal, to make it a South Indian tadka, add the daals after the mustard seeds.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBUXywyoxcxw0LlOD0_J8_mq1ynOrJ6Nc70VcheKFF8RzFwvWBt46DJ1xMYcGDclHTxbyVfe_f3hnUFU86kbkdusgKNPd-SH85HfWXWN7Wx_9CyPyOkgaJMqLhGdMr_JZzp1n9/s1600/XVQV3389.PNG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBUXywyoxcxw0LlOD0_J8_mq1ynOrJ6Nc70VcheKFF8RzFwvWBt46DJ1xMYcGDclHTxbyVfe_f3hnUFU86kbkdusgKNPd-SH85HfWXWN7Wx_9CyPyOkgaJMqLhGdMr_JZzp1n9/s640/XVQV3389.PNG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ready to be bottled</td></tr>
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This will stay fresh for a long time in the fridge. Maybe a month. But I use it every day, and for daals / amti/ sambar/ rasam so I have never really checked how long it stays fresh. </div>
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The thing is, when I was in India for 2 months over summer, I made a big batch of this for M and he barely used a quarter of it. I used the rest after coming back home and it was still good! </div>
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<tr><td style="text-align: center;"><div style="text-align: justify;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMFXUIyh9dqQ9_UtWTMqPThWbUEd2V6Op2Edw5Yj_4j365K74FxNixp1TAAH080tkZC-1nfUpDLDwffn-rQrgHgbqPc4QrhVPs5RFwe7drnVX_zEG0-rT7z0yaaLXmfY3HEtyJ/s1600/CSYU0215.PNG" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img alt="#oposBottledTadka" border="0" data-original-height="1500" data-original-width="1126" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMFXUIyh9dqQ9_UtWTMqPThWbUEd2V6Op2Edw5Yj_4j365K74FxNixp1TAAH080tkZC-1nfUpDLDwffn-rQrgHgbqPc4QrhVPs5RFwe7drnVX_zEG0-rT7z0yaaLXmfY3HEtyJ/s640/CSYU0215.PNG" title="Bottled Tadka, OPOS" width="480" /></a></div>
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<tr><td class="tr-caption" style="text-align: center;">Bottled and ready</td></tr>
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The above mentioned quantity made one bottle full, in my case, I used a Priya Pickle bottle I had. I got this bottle full and a couple of tablespoons over that. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoI2NCjBS0WH7VekJFWgcy2tDFF4CHPZ4kJU60aLU2MQjNc5yfgsBIp5J0MSioECJWxNBGCnoDLB4bdzAbbPjId0tXNRrJHUjHuCafFTGHfilCLTeD9s2tX3xuKSvzPjEdeti9/s1600/UIMQ6661.PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="OPOS, Bottled Tadka, OPOS bottle tadka" border="0" data-original-height="1500" data-original-width="1069" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoI2NCjBS0WH7VekJFWgcy2tDFF4CHPZ4kJU60aLU2MQjNc5yfgsBIp5J0MSioECJWxNBGCnoDLB4bdzAbbPjId0tXNRrJHUjHuCafFTGHfilCLTeD9s2tX3xuKSvzPjEdeti9/s640/UIMQ6661.PNG" title="OPOS" width="456" /></a></div>
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This tadka can be used to temper not just daals, but simple vegetable stir-fry ( french beans, potato masal for poori or dosa, ivy gourd) and can also be added when making khichadi (like I did on this road trip) or to dahi-butti (yougrt rice). All you need is a bit of pickle! mm-mm-mmm! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_2QMEMBE4wE-bTsARwnxyE46E_Y7xt3LOs76vyfTT4UVbKPlS1e7A72e3rbspjHBnGJgM50fdDyAEABN7Kg__Aae6nJ5JiXxbyA36GsyJQHzjCVO0CXnRcri_ynmJDFBSOPBl/s1600/WGBT2364.PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1093" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_2QMEMBE4wE-bTsARwnxyE46E_Y7xt3LOs76vyfTT4UVbKPlS1e7A72e3rbspjHBnGJgM50fdDyAEABN7Kg__Aae6nJ5JiXxbyA36GsyJQHzjCVO0CXnRcri_ynmJDFBSOPBl/s640/WGBT2364.PNG" width="436" /></a></div>
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That's it from me today. Hope you all have a fantastic weekend, doing just what you please! </div>
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Manasihttp://www.blogger.com/profile/07219295365602655534noreply@blogger.com8tag:blogger.com,1999:blog-31821541.post-31951992590887002342018-09-05T21:40:00.001-04:002018-09-05T21:40:36.672-04:00Kawan Samosa. Baked, Not Fried.<div dir="ltr" style="text-align: left;" trbidi="on">
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Every now and then, I have this intense samosa craving and it just won't go away! </div>
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I think the Indian grocery store in my neighborhood has samosas on weekends, but I rarely go there on weekends, the store is small and overcrowded. It just isn't worth the trouble. </div>
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That still doesn't solve my problem. I'm still without samosas. </div>
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The craving still won't go away. </div>
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The joy of munching on a samosa is unlike any other. </div>
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It reminds me of movie halls and interval times when I would rush to the concession stand to buy greasy, absolutely lip smacking, piping hot samosas.</div>
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I don't feel like buying a pack of frozen samosas, they take up too much space in the freezer. </div>
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So how do I get my samosa fix? I guess I must make them myself. But, (here I go again), the deep frying? I don't want to do that because samosas need to be fried at low temps and for a long time to get the outer cover that, flaky texture. </div>
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So then, I saw this brilliant hack on a Facebook forum. They used Plain Kawan Parathas to make the cover and baked them. Brilliant or what!?</div>
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So of course, I buy a packet of Kawan Parathas and prepare to feast on samosas.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUlRR0zSXCo_Tq2aP3n35N2kT2BR3-URwaqukOCzYnhLpt_WZ413YBkUPO_SFvcqOfhtQbayF65SQF7ge16ZjZocF-bgHMTBY4sk2HcAHB55nTqY8V_oVx24rXvGrNiBYiMf4d/s1600/DROW0007.PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUlRR0zSXCo_Tq2aP3n35N2kT2BR3-URwaqukOCzYnhLpt_WZ413YBkUPO_SFvcqOfhtQbayF65SQF7ge16ZjZocF-bgHMTBY4sk2HcAHB55nTqY8V_oVx24rXvGrNiBYiMf4d/s640/DROW0007.PNG" width="480" /></a></div>
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For the filling, I use <a href="https://acookatheart.blogspot.com/2015/07/semi-homemade-samosas.html" target="_blank">this </a>recipe. It is simple and tasty. </div>
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We now come to the most important part, making the samosa.</div>
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**Please note, I am making no claims that this is a healthier version or any such nonsense. This is a calorie rich recipe. If you are on a diet, this isn't for you. </div>
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If you are still reading this, i must urge you to head tot he nearest Indian grocery store and buy a packet of Kawan Plain Paratha or if you have them in your freezer, pull them out and set them on the counter to thaw while you read this.</div>
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<br /> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIbMkrqLRZLQYbo3mSSaqNjZPemwMHCh3MCrBnEzZoCrpmWHlGG10Qb_DyE3ZSVvGcICc_0YiS0zVrGDivwfDXwNNO19kbPbEno86y31-TUlUn6DgZv96TEW3IcobCXZMjxreO/s1600/HZVR2282.PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIbMkrqLRZLQYbo3mSSaqNjZPemwMHCh3MCrBnEzZoCrpmWHlGG10Qb_DyE3ZSVvGcICc_0YiS0zVrGDivwfDXwNNO19kbPbEno86y31-TUlUn6DgZv96TEW3IcobCXZMjxreO/s640/HZVR2282.PNG" width="480" /></a></div>
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Preheat the oven to 350F</div>
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Prep the tray you want to use. I used my old tray and lined it with parchment paper. </div>
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The thawed parathas can be very sticky, so be careful as you work. </div>
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I used the parathas when they were just the tiniest bit hard ( the heat from your hand as you fold them will make them soft).</div>
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Place a paratha (with the plastic backing) on a smooth surface ( counter top / rolling board) . </div>
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using a pizza cutter or a knife ( your choice. I found the pizza wheel easy to use) </div>
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You will get two semi circles. </div>
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Follow the pictures to make a 'cone' </div>
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Fold the straight edges towards the middle of the round part. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj443oID2EBbf1Ci0NwQw-aZHPLeD6Bt4qtCb80ZKHFpMBoKVPXUcbSIIEzirPfwZLYDvGfGlXAej97h6KEapZ9uJsqg0gI2WyWuaoECNgEC-YCosPlB2QVoOE1wbsqhaJkKKLI/s1600/GLIE4082.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj443oID2EBbf1Ci0NwQw-aZHPLeD6Bt4qtCb80ZKHFpMBoKVPXUcbSIIEzirPfwZLYDvGfGlXAej97h6KEapZ9uJsqg0gI2WyWuaoECNgEC-YCosPlB2QVoOE1wbsqhaJkKKLI/s640/GLIE4082.JPG" width="640" /></a></div>
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Press the ends to seal ( leaving the broad part open). Scoop the stuffing into the cone.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8jJvUvSU8skPQmYrpBNrYGvrYVS03I1TDymxoBKrs3vZbGSbrKpbKXONXhptiG7CfUK01BIZjITfYOC1MEboQFlEaBYtz-hYpYxqbCCwIFUYJtjJ23xg38oYq1kTV2hLqqYNA/s1600/RHKL4305.PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1233" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8jJvUvSU8skPQmYrpBNrYGvrYVS03I1TDymxoBKrs3vZbGSbrKpbKXONXhptiG7CfUK01BIZjITfYOC1MEboQFlEaBYtz-hYpYxqbCCwIFUYJtjJ23xg38oYq1kTV2hLqqYNA/s640/RHKL4305.PNG" width="492" /></a></div>
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Now seal the samosa by bringing the sides together and form a triangle.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY6QCGKJSoOwcb2yPyR2OvI9bbcK2lYp3dVBMjp3wrqVj0qSpSOOiSlSk255jI0RYD59BdRi83p6DuxcqAkEAffPj37wft8pqfOneOUAipyBkokKgo_sF7rypsiPjIRI2U803I/s1600/VVBB3408.PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1408" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY6QCGKJSoOwcb2yPyR2OvI9bbcK2lYp3dVBMjp3wrqVj0qSpSOOiSlSk255jI0RYD59BdRi83p6DuxcqAkEAffPj37wft8pqfOneOUAipyBkokKgo_sF7rypsiPjIRI2U803I/s640/VVBB3408.PNG" width="562" /></a></div>
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Similarly, make all the samosas and place them on the baking tray. </div>
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Bake for about 15 mins till the samosas are golden brown. Oven temperatures vary and so, keep an eye on the tray at the 15th. minute. If the color isn't perfect, bake for another 2-3 minutes, </div>
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Remove from the oven and place on a cooling rack for a couple of minutes ( the stuffing will be VERY hot ) or serve immediately with chutneys of your choice or ketchup.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM8WQeEnlzrvEUCtdOC17SuihURluP4DP6pFuMTxVNAUq6aA-_YkH7TjaMNr2IpAL7U23-WPsivN2MYbFEKSDEXpJK1YOBn-OA76VXMIi_xNu81C2JXSkMsx8S5T9nktSLiiur/s1600/XRCN4861.PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1447" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM8WQeEnlzrvEUCtdOC17SuihURluP4DP6pFuMTxVNAUq6aA-_YkH7TjaMNr2IpAL7U23-WPsivN2MYbFEKSDEXpJK1YOBn-OA76VXMIi_xNu81C2JXSkMsx8S5T9nktSLiiur/s640/XRCN4861.PNG" width="578" /></a></div>
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<b>Notes</b>:<br />
- These samosas are best served hot<br />
- You need not make a cone and stuff the potato mixture in it. It can get fiddly. Just fold the semi-circle into a triangle and seal the edges. </div>
Manasihttp://www.blogger.com/profile/07219295365602655534noreply@blogger.com2tag:blogger.com,1999:blog-31821541.post-80690681823844384482018-06-26T07:09:00.000-04:002019-10-05T14:46:27.678-04:00OPOS Pineapple Sheera / Kesari<div dir="ltr" style="text-align: left;" trbidi="on">
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The best tasting sheera is, when it is made for a puja. But it was always one made with bananas. I always thought there was one way of making sheera, that was either plain or as a variation (and strictly on puja )with bananas. The thought that any other fruit can be used was alien. </div>
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Imagine my surprise and delight when I tried a spoonful of Pineapple sheera! It was a flavor bomb and I was left craving more.</div>
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When M came to see me ( the arranged marriage scenario) we served him Pineapple Sheera, to date I wonder if that clinched the deal.</div>
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Here I have made this sheera /kesari using OPOS (One Pot One Shot) method, developed by Chef Rama Krishna, which cut down on time and extra steps. </div>
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OPOS method uses layering method and cooking on high heat for a short time. This ensures that food is cooked properly, retains nutrients and also color (for vegetables like ivy gourd, spinach beans).</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzqoto7TdxtXDXZTuMRva4pU10sqqTm8vK7Za4-ZOfpgWImIcAp7ufdX_nTUWS4zYapVbh_TICOjHEp9t_qL1UTvhL7KPJjVbEY0FxRGijquL5BHtFA09k23B9VIuMbzq_lHvo/s1600/FJPS3142.PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1504" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzqoto7TdxtXDXZTuMRva4pU10sqqTm8vK7Za4-ZOfpgWImIcAp7ufdX_nTUWS4zYapVbh_TICOjHEp9t_qL1UTvhL7KPJjVbEY0FxRGijquL5BHtFA09k23B9VIuMbzq_lHvo/s640/FJPS3142.PNG" width="600" /></a></div>
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Here is my recipe, inspired by OPOS technique.</div>
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<i>1/2 cup, Double roasted Rava*</i></div>
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<i>3/4 Cup Sugar (1 cup, if you like it sweet)</i></div>
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<i>1 cup Pineapple chunks</i></div>
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<i>3 Tbsp Ghee </i></div>
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<i>2-3 Cloves</i></div>
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<i>a few Raisins (optional)</i></div>
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<i>Saffron strands (optional) </i></div>
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<i>1/8 tsp Pineapple Essence</i></div>
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<i>2-3 drops Yellow food color (optional)</i></div>
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<i>Pinch salt</i></div>
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<i>2 Cardamom pods, powdered</i></div>
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<i>1 cup Water</i></div>
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* If you are in India, you can easily get double roasted rava in any grocery store. If you cannot get your hands on any, roast rava over medium flame, cool and roast it again. This can be stored and used as needed.<br />
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To start off, (since I do not get double roasted rava), heat 1 tsp ghee and add cloves to it, once the ghee is perfumed, add the rava and roast it till it is aromatic and a few shades dark.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxGPoG5rskHgzPOKr89RyRC0AUxcTMeiS5sMvkZUI4tIpD9UqxPEnKvOE1BgbRzqfowskY-j0vL1eemJJjjvGU6gKul_BEshVhajAWDUqo18h-iU2d5aPwBl8N7iy85kiKoHKz/s1600/PGJG0927.PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxGPoG5rskHgzPOKr89RyRC0AUxcTMeiS5sMvkZUI4tIpD9UqxPEnKvOE1BgbRzqfowskY-j0vL1eemJJjjvGU6gKul_BEshVhajAWDUqo18h-iU2d5aPwBl8N7iy85kiKoHKz/s640/PGJG0927.PNG" width="480" /></a></div>
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<span style="text-align: left;">In a 2L pressure cooker, add 1 cup water, sugar, pineapple chunks, ghee, cardamom powder, saffron (if using)</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIXP7MCtCPcOGadn5NLjxh2ULWzAbd3-RE0h3Qwwb-epUxdZ1hSKri1yPiYgIQRPK9KUmiK_OeKZgRRlycnzBK-kH9p7yrjoLcS4BR6pu4HkxMmmbBtlL86SFYs5tEN1sxgF-A/s1600/NZFL0995.PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIXP7MCtCPcOGadn5NLjxh2ULWzAbd3-RE0h3Qwwb-epUxdZ1hSKri1yPiYgIQRPK9KUmiK_OeKZgRRlycnzBK-kH9p7yrjoLcS4BR6pu4HkxMmmbBtlL86SFYs5tEN1sxgF-A/s640/NZFL0995.PNG" width="480" /></a></div>
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Cook on high heat for <b>1 </b>whistle (ensure that the heat does not come up the sides of the cooker it covers the bottom/ base only). Switch off the heat and in a couple of minutes, manually release the pressure. Be VERY careful, do not apply force. Use a spatula or tongs to lift up the whistle and let the steam escape. </div>
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Open the pressure cooker and slowly add the roasted rava, stirring continuously to avoid lumps. </div>
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Seal the cooker and let the mixture cook in the retained heat. Do not switch on the stove. </div>
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Wait for 10 mins. to let the rava cook and absorb all the liquid.<br />
Open and stir gently to ensure it is all mixed well.<br />
Serve warm.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG1uwjHU0ftJd707xeL7wF61PUJLRgcc0PKu0ocCK0OdtE1FigBh24GqupXX4xmhAoZdzst2MTGI4L3WD6aUj9czxQvdLydyAZx0QTSYqE5OotGI60-NBlXTvdfnzT0pDsTv-p/s1600/RPAX4557.PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG1uwjHU0ftJd707xeL7wF61PUJLRgcc0PKu0ocCK0OdtE1FigBh24GqupXX4xmhAoZdzst2MTGI4L3WD6aUj9czxQvdLydyAZx0QTSYqE5OotGI60-NBlXTvdfnzT0pDsTv-p/s640/RPAX4557.PNG" width="480" /></a></div>
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Notes:<br />
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-You can use Bananas instead of Pineapple (or fruit of your choice, ex banana, mango)<br />
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-Cloves pair well with pineapple sheera, if using another fruit, avoid these, cardamom should do the job.<br />
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- As always, make sure you standardize your equipment, if you haven't, <a href="https://youtu.be/5oGCV4xBh3c" target="_blank">here's </a>how.<br />
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Manasihttp://www.blogger.com/profile/07219295365602655534noreply@blogger.com4tag:blogger.com,1999:blog-31821541.post-53404957695019379552018-05-09T20:14:00.000-04:002018-05-09T20:14:06.443-04:00Doodhatla Pithla<div dir="ltr" style="text-align: left;" trbidi="on">
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Every Marathi household has a copy of this, either borrowed from mom or one that was gifted to a new bride. </div>
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I'm talking about Kamala bai Ogale's famous cookbook, '<a href="https://www.goodreads.com/book/show/26879800-ruchira-bhag-1" target="_blank">Ruchira</a>'. </div>
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This is one of the oldest cookbooks and is still very popular. The recipes (in book 1) concentrate on Marathi cuisine and include a range of simple, day to day recipes and some complex ones as well.</div>
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The book gained popularity because of the dependable recipes but in my opinion, also because, it used simple measurement tools, the 'vaati' (katori / steel bowl) and 'chamcha' (steel spoon used in every kitchen). This made it easy for the Indian home maker and cook, who largely depended on eyeballing everything when cooking. </div>
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My Mother has an old copy of Ruchira, I never really looked at it, it was just... there. It was because I did not have enough time on my hands to cook (because of work pressure) or just because it was in Marathi, which I was not too comfortable reading. </div>
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But I love reading it now and cooking from the book. </div>
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I grew up up in a Marathi- Kannada home, my Mom mostly made Maharashtrian food and it wasn't until I started blogging that I realized how vast the range of recipes was. </div>
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There are so many variations to everyday recipes and just when you think you know a bit more, you realize, ah! no! that was just the tip of the iceberg. </div>
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Take for example, the humble 'pithla'.</div>
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This <span style="font-family: Times, Times New Roman, serif;"><span style="background-color: white;">ubiquitous 'curry', is something most people won't bother talking about. It's one of those, 'taken for granted' recipes. When there is a shortage of time or ingredients, this is the go-to recipe. </span></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><span style="background-color: white;">It requires few ingredients, the base is 'besan' (chickpea flour) add to boiling (tempered) water. </span></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><span style="background-color: white;">There are variations, like using garlic or even a <a href="https://acookatheart.blogspot.com/2009/07/kulith-pithla.html" target="_blank">different base</a> (I've used kulith - horsegram flour).</span></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><span style="background-color: white;">But what I never imagined was using milk, instead of water.</span></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><span style="background-color: white;"><br /></span></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><span style="background-color: white;">So when I was leafing through the recipes in Ruchira, I spied, 'Dudhatla pithla' I was intrigued. </span></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><span style="background-color: white;">I would never have imagined using milk in a recipe that wasn't sweet. You learn something new, everyday! </span></span></div>
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<span style="background-color: white; font-family: Times, "Times New Roman", serif;"> </span><span style="background-color: white; font-family: Times, "Times New Roman", serif;"> </span></div>
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This recipe comes together in a jiffy and is very mild and makes a nice change, once in a while. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4F5n9BkOPiqd-qxyEMQ_j07c0FXYS_KKEdtQSbgs6DeWjATWpZPAo6d_JqwM-QNHbjsvWMVU1FxEM_Ms7xb2MJWkf_RVsIThyphenhyphenSD9QOvF2Q0WscbfgoKVcWsj3K9hBlcs-q2uW/s1600/doodhpithla1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Marathi Pithla, Milk pithla, dudh pithla" border="0" data-original-height="1440" data-original-width="1080" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4F5n9BkOPiqd-qxyEMQ_j07c0FXYS_KKEdtQSbgs6DeWjATWpZPAo6d_JqwM-QNHbjsvWMVU1FxEM_Ms7xb2MJWkf_RVsIThyphenhyphenSD9QOvF2Q0WscbfgoKVcWsj3K9hBlcs-q2uW/s640/doodhpithla1.jpg" title="Pithla, Marathi food, Doodh pithla" width="480" /></a></div>
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This recipe is very forgiving, just be careful as it is milk based and follow the steps as mentioned to ensure that the milk does not curdle. </div>
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I halved the proportion, that was more than enough for the 3 of us. </div>
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I used </div>
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2 Cups of Milk</div>
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1/4 cup Besan</div>
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1 Green chili, chopped </div>
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1/2 tsp Cumin seeds, powdered</div>
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Salt to taste</div>
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Chopped Cilantro to garnish</div>
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Fresh coconut to garnish ( I did not use )</div>
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2 Tbs Oil</div>
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1tsp Mustard seeds</div>
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Hefty pinch, Asafetida</div>
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1/4tsp Turmeric powder</div>
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Curry leaves.</div>
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Dissolve the besan in 1/4 cup milk and make a smooth paste. Set aside.</div>
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Heat a deep sauce pot or a kadhai. Add the oil and one the oil is hot (not smoking),add the mustard seeds.</div>
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As the mustard seeds pops, lower the heat and add the asafetida, turmeric, curry leaves and the chopped green chili. Add the cumin powder and stir to mix. </div>
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Now add the milk (1 <span style="font-size: x-small;">1/2</span> cup) and stir to combine. Let the milk come to a boil, add the besan (mixed in milk) and stir to mix it in well.</div>
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Once the besan is cooked ( the consistency changes, it becomes tick and has a slight shine) add the salt.</div>
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Let it cook for a couple of minutes.</div>
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Garnish with coconut and cilantro before serving.</div>
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Serve ladled over plain, steaming hot rice with some pickles and papad for a comforting meal.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifEdaBfkwRCnnyAfo6dDFieFajLwIbP7mchc2yaVY307K9AtfFgI99sUha9-mLJMlWReIi7lAow-TVvi0Js01GBzWgb8oZhjJuD2sOy0xyJ_eKNhDagh-Y2x0K6h65bV4Skf-q/s1600/doodhpithla2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1422" data-original-width="1080" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifEdaBfkwRCnnyAfo6dDFieFajLwIbP7mchc2yaVY307K9AtfFgI99sUha9-mLJMlWReIi7lAow-TVvi0Js01GBzWgb8oZhjJuD2sOy0xyJ_eKNhDagh-Y2x0K6h65bV4Skf-q/s640/doodhpithla2.jpg" width="486" /></a></div>
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Notes:</div>
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-This is a mild Pithla, add another green chili if you want to amp up the heat. But this proportion is kid approved. </div>
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- Be careful with the heat, keeping the flame on high or induction on high, will result in milk burning and smelling awful. Keep the heat at medium and stir frequently. </div>
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Manasihttp://www.blogger.com/profile/07219295365602655534noreply@blogger.com2tag:blogger.com,1999:blog-31821541.post-89173730577153836012018-04-13T14:45:00.003-04:002018-04-13T15:06:33.527-04:00East meets West. Gulab Jamun Cheesecake bites<div dir="ltr" style="text-align: left;" trbidi="on">
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A family get together at my Ajji's (Grandmother) home was always the happiest of times. We all sat together talking, laughing, with the 'kid gang' doing idiotic stuff and hooting with hysterical laughter at ourselves. </div>
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There was music, my Mama (maternal uncle) had a vast collection of cassettes and we would listen to tape after tape of Lata, Rafi, Kishor Kumar or perhaps Manna Dey. </div>
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Ajji made lots of food to feed her hungry family and dessert, favored by the 'bachhe mandali' (kids) was gulab jamun (except during Ganpati festival, then it was ALWAYS puran poli and modak).</div>
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We, cousins, would peep into the big pot full of plump gulab jamuns and mentally pick out the biggest and the best looking. So when it was actually time to eat dessert, we would point to the ones we wanted. Our parents would rebuke us saying they all are the same, but Ajji never said a word, she would patiently pick out the ones we pointed to and serve us. It was her love that made them the best gulan jamuns in the universe. </div>
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We would sit on the floor, cross legged and out 'vati' (steel bowl) in front of us and Mama would dim the lights, and then he would play songs. We knew many of these songs and we would sing along and enjoy our dessert. </div>
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Satisfied, we would then curl up in our respective mom's laps and listen to the melodies in the background as they gently lulled us to sleep. </div>
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As time passed, we all went our separate ways, job, marriage, moving to a new city or country, but with those precious, precious memories warming our hearts when we missed one another and most importantly, missed Ajji. </div>
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I sat at the dining table, holding a tin of Haldiram's Gulab Jamun a guest had brought, thinking of all those days, missing home and family.</div>
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That wouldn't do, at all! Shaking off the nostalgia, I packed the tin in the pantry and went about doing what needed to be done. </div>
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But when I picked up <a href="https://www.amazon.com/Best-Sweets-Treats-Two-Foolproof/dp/1682680347" target="_blank">this</a> book from the library, I could not resist trying out the cheesecake. </div>
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I love, love, love cheesecake. </div>
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The first time I made this recipe, it turned out delicious, but I had to make some adjustments. The recipe was for 6 cheesecakes ( small ). I needed to adjust the quantity a bit as well as the baking time </div>
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to get it right. </div>
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I topped my first batch with Strawberry preserves and fresh strawberry. </div>
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My son was thrilled and loved this mini cheesecake. As against the regular Graham crackers, I used some lemon cookies I had at home for the crust. The light burst of lemon and the strawberries worked well. </div>
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It certainly was very tasty, but a tad over baked, in my opinion. The top sunk in the middle too.</div>
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We didn't care about the sunken top, we loved every single bite. </div>
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Mini bites disappear fast. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRJXH1oxc-2SnPRsrmHKhl3HBMA_vW0PaJeUveBuYjW3LnCQoTDrNo7xsum4TYlQquLjMrPRCjJzONYZIq5iSVxbA8UBCqvRV4CDkKrJ1RVlem8252uQgQHcCvc7yJ2h_Nh6g0/s1600/IMG_1566.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRJXH1oxc-2SnPRsrmHKhl3HBMA_vW0PaJeUveBuYjW3LnCQoTDrNo7xsum4TYlQquLjMrPRCjJzONYZIq5iSVxbA8UBCqvRV4CDkKrJ1RVlem8252uQgQHcCvc7yJ2h_Nh6g0/s640/IMG_1566.JPG" width="480" /></a></div>
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I made a second batch, this time I made small changes. With the previous batch, I followed the exact measurements and that yielded 11 mini cheesecake bites. If I had made them smaller, I could have made 12, but that would have been a bit <i>too</i> mini, for my liking. So with the second batch I adjusted the baking time and the quantity (added 2 tbsp cream cheese).</div>
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It worked out well, the cheesecake bites were perfect and 12 in number. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYOC0MLxZN58xmJPvcmB6kt_CTav_ClbSz0OX3p9kikofYwktOhFwYsFwZK39cx2M2CLeFG6T8ZDKM3HYPwL48v1bPG7Nh3lLsrBj8NeDyGKQeAXI9WPYYhtp84_16t7pydYcA/s1600/IMG_1564+%25281%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYOC0MLxZN58xmJPvcmB6kt_CTav_ClbSz0OX3p9kikofYwktOhFwYsFwZK39cx2M2CLeFG6T8ZDKM3HYPwL48v1bPG7Nh3lLsrBj8NeDyGKQeAXI9WPYYhtp84_16t7pydYcA/s640/IMG_1564+%25281%2529.JPG" width="480" /></a></div>
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Batch 2 had some Nutella swirled into each bite.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7aptDgklxfoIgURNE4mg-O5US6KObL3ehnnfithyphenhyphenwrJQtotcrhZ3tD4NWNUw2_OqNQWCNaLUW4boWIqGVcDpWgnbW0qR-1o4uLWpr8o-bEUksPh6SoIlYJaBHiIQ3GpkOxBlO/s1600/IMG_1565.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7aptDgklxfoIgURNE4mg-O5US6KObL3ehnnfithyphenhyphenwrJQtotcrhZ3tD4NWNUw2_OqNQWCNaLUW4boWIqGVcDpWgnbW0qR-1o4uLWpr8o-bEUksPh6SoIlYJaBHiIQ3GpkOxBlO/s640/IMG_1565.JPG" width="480" /></a></div>
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The last batch I made were a fusion batch, East meets West.</div>
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I pulled out the tin sitting in the pantry. This, would make great dessert.</div>
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Here's how:</div>
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<i>1 <span style="font-size: x-small;">1/2</span> cup Marie Biscuits (available in all Indian stores), crushed</i></div>
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<i>2 Tbsp Unsalted butter, melted</i></div>
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<i>1/3 cup Granulated sugar ( I took off some from this as the gulab jamun is also rather sweet, but this is optional)</i></div>
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<i>One 8 oz. </i><i>packet</i><i> + 2 tbsp Cream Cheese , softened (room temp)</i></div>
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<i>1 large Egg</i></div>
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<i>2-3 cardamom pods (remove the seeds and powder them)</i></div>
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<i>6 Gulab Jamun pieces, halved ( do not use any syrup) I used ready made, if you have home made, those, IMHO are EVEN better! </i></div>
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Do the prep:</div>
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Make sure the ingredients ( cream cheese, egg, gulab jamun are at room temp. Melt the butter and let it come to room temp) are ready and set in place.</div>
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Preheat the oven to 350 F </div>
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Make sure the small inner disc of the cheesecake pan is in place and ready.</div>
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Pick out the gulab jamun and let them sit on a plate, I kept mine in a colander to let the excess syrup out. Halve them. Set aside.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSGHFdahyphenhyphenU5YWmExamFb4QS5fqP6akHBVz17PLaWlwBu3dJDJuX0NgcS6EPm-Vw6LM2tAkiavFh4HCKQl_j2uBc7idhKiFYoHBvG5VrvYKAsJLIWChxsbW5F8RmYD6r4NW3IOJ/s1600/image1.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1377" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSGHFdahyphenhyphenU5YWmExamFb4QS5fqP6akHBVz17PLaWlwBu3dJDJuX0NgcS6EPm-Vw6LM2tAkiavFh4HCKQl_j2uBc7idhKiFYoHBvG5VrvYKAsJLIWChxsbW5F8RmYD6r4NW3IOJ/s640/image1.jpeg" width="550" /></a></div>
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Crush the cookies, I used my chopper to crush the cookies and then I added the melted butter to the chopper and pulsed it to make the base. If you do not have a chopper or a food processor, just add the cookies to a ziploc bag and use a rolling pin to crush and make a powder. Remove from the bag and add the melted butter to make the base.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7BXLCqD0UYoO4ckARxrd5Ho_LbHUtn8SkWRJQ_TZsbs8Egs4SiffXQM5xxwI_HxGBUNp7Advi4SgWS_86Wnf7C8p4dvgBAWmtN0BSoEsn1bUpJqPjGborwSGBAt2aXOok2wmi/s1600/IMG_1381.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7BXLCqD0UYoO4ckARxrd5Ho_LbHUtn8SkWRJQ_TZsbs8Egs4SiffXQM5xxwI_HxGBUNp7Advi4SgWS_86Wnf7C8p4dvgBAWmtN0BSoEsn1bUpJqPjGborwSGBAt2aXOok2wmi/s640/IMG_1381.JPG" width="480" /></a></div>
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Portion the mix into the cheese cake pan and press down well to create a smooth base. Set aside.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxEu6jN4LqoIQ3IV5xWEWJOgkc713DXDc8RiD0Xjf7e51_Rl4Cp_q22i13ac1K8PlWMsrC8wbd3oM57-SnXSSQSHDb2z37panQ9oIGRYOzwh9H4Q_muUChWuPytH8uDzv_fYKp/s1600/IMG_1382.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1253" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxEu6jN4LqoIQ3IV5xWEWJOgkc713DXDc8RiD0Xjf7e51_Rl4Cp_q22i13ac1K8PlWMsrC8wbd3oM57-SnXSSQSHDb2z37panQ9oIGRYOzwh9H4Q_muUChWuPytH8uDzv_fYKp/s640/IMG_1382.JPG" width="500" /></a></div>
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In a deep saucepan, add the soft cream cheese, and using a hand / immersion blender with the wire whisk attachment, whip the cream cheese till it is lump free, smooth and fluffy. </div>
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You can also use the stand mixer bowl, but since the quantity is so little, it won't work as well. You can also use a manual whisk.</div>
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Add the cardamom powder and the egg and beat until just combined.</div>
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Spoon a little of this batter into the prepared cheesecake pan, over the cookie base. Place one halved piece of gulab jamun in the center and then pour the cheesecake batter over the jamun. Ensure that just 2/3 of the 'cake well' is filled.</div>
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Repeat for the remaining pieces. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCbD6yZAEJ1NJep2DYdmMm8ZBndfNpl1eHtXr1vc15lApIaZjCk-G0LBpaaboqX9Jc9qpolrDGPUJHnEaLdCsiif7MWhxKU_nIUwnjkUnhO08L-iuzjgNNyOaj35mI-RWhVdlQ/s1600/IMG_1383.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCbD6yZAEJ1NJep2DYdmMm8ZBndfNpl1eHtXr1vc15lApIaZjCk-G0LBpaaboqX9Jc9qpolrDGPUJHnEaLdCsiif7MWhxKU_nIUwnjkUnhO08L-iuzjgNNyOaj35mI-RWhVdlQ/s640/IMG_1383.JPG" width="480" /></a></div>
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Bake in the oven (middle rack) of the oven for 8 mins. ( this is what worked for me. As oven temperatures vary, keep an eye, you might need an additional minute or so)</div>
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Pull out the pan and set it to cool. The cheesecake tops will have the slightest jiggle/ look sort of uncooked in the middle, at this stage. That is perfect.</div>
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Let the cheesecake bites cool in the pan for a bit. Then carefully remove ( push the removable plate at the bottom to pop the bites up) the cheesecake and place them on a rack to cool completely.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBMSBC8PiGc7lfGbO6R3AblaATDG4mP7pNF-R5WJJzZAxkF2bORkv3iL-GUHcsIcW0Z1hdV8Ub_evwZ7pqJavHZk-Qb5g-EBhSA_qC_SLiIgZ3OQroiwkmL6LwZb39rP0Fi4S1/s1600/IMG_1385.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBMSBC8PiGc7lfGbO6R3AblaATDG4mP7pNF-R5WJJzZAxkF2bORkv3iL-GUHcsIcW0Z1hdV8Ub_evwZ7pqJavHZk-Qb5g-EBhSA_qC_SLiIgZ3OQroiwkmL6LwZb39rP0Fi4S1/s640/IMG_1385.JPG" width="480" /></a></div>
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Cool them in the fridge to set completely. </div>
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Serve once they are chilled and set.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV714nPTb8H5Q2nW7__iU_f-KEj6bqM1QcyBtchyzg193KkSx4wbzGY5g7-sbDXvwXE3wGHJzfmzgiCB-nsGjXBYUQ66Sr-OCpHboWUkcz1RVfyl-OE5BZLK63LHohn8CTl7pr/s1600/IMG_1386.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1461" data-original-width="1600" height="584" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV714nPTb8H5Q2nW7__iU_f-KEj6bqM1QcyBtchyzg193KkSx4wbzGY5g7-sbDXvwXE3wGHJzfmzgiCB-nsGjXBYUQ66Sr-OCpHboWUkcz1RVfyl-OE5BZLK63LHohn8CTl7pr/s640/IMG_1386.JPG" width="640" /></a></div>
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<b>Notes</b>:<br />
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- In all the 3 batches, I used different base cookies. Lemon cookies (for the cheese cake with strawberry topping), Graham Crackers ( for Original Cheesecake) and Marie biscuits (for the fusion Gulab Jamun cheese cake). All 3 worked well.<br />
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-The top will sink a little, don't worry about it.<br />
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-Unlike the traditional cheesecake, we do not use a water bath.<br />
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-As per the original recipe, this makes 6 mini cheese cakes<br />
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- This is a make ahead dessert.<br />
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Manasihttp://www.blogger.com/profile/07219295365602655534noreply@blogger.com0tag:blogger.com,1999:blog-31821541.post-85277437121514299392018-04-11T00:51:00.000-04:002018-12-25T01:32:45.477-05:00Ghadichi Poli and Methi Zunka, OPOS (One Pot One Shot) style.<div dir="ltr" style="text-align: left;" trbidi="on">
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Every Marathi household, it seems is obsessed with 'ghadichi poli'.</div>
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My mother always made 'ghadichi poli', until one day she came home, full of enthusiasm. Her Gujarati friend ( could be a friend from the office canteen or the train or, bus stop, I have no recollection, she has friends everywhere) 'taught' her the art of making <a href="https://acookatheart.blogspot.com/2013/06/polya-ki-chapatya-i-prefer-fulkas.html" target="_blank">fulka</a>. After that we had fulkas for a long time.</div>
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But, she went back to making what she grew up eating, you guessed it, 'ghadichi poli'.</div>
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My grandmother also, always made the same.</div>
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I never paid any attention.</div>
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Life went on..</div>
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Then one day, I was at a friends place, she was going to get married and we had gone shopping. We returned home and after a bit of rest, she went int o the kitchen and started cooking for her father and brothers. V, deftly rolled out a circle of dough, spread a thin layer of oil and folded it into a semi circle and then into a triangle.</div>
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This she dredged into flour and proceeded to roll the triangle into a perfect circle.</div>
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I was *very* impressed!</div>
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I was at the amoeba stage of rolling out flatbread.</div>
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Years later, after I was married and living in California, I was a part of a small group of ladies who met in the park and organized potlucks and festive get together.</div>
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So we had this orkut (anyone remember that now?) message circulating listing what each one of us would bring to the potluck.</div>
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When I did the final list and sent it to all concerned, pat came a reply..</div>
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Pallavi, <i>me Ghadicha polya anat ahe. Tu faqta poli lihilays majha nava pudhe, mhanun mhatla tula sangava. (Pallavi, </i>I am making tri-fold type chapati (poli), you have mentioned only chapati, so I thought I'd better let you know)</div>
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To this day, I have <b>no idea </b>what difference it made, but I never asked or argued.</div>
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But I still find it funny. Maybe it is a big deal.</div>
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To come back to this post and to introduce to you ( if you aren't familiar with it already) the OPOS system. This One Pot One Shot method is currently revolutionizing cooking.</div>
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I found a video on youtube and just clicked on it to view what it could be and found this extremely convenient method of cooking.</div>
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I am attaching links below so you all can also benefit from it.</div>
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I have tried a few recipes and have had success with all of them. Now that I am confident, I feel it is time to share it. Tried and tested and all that.</div>
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OPOS uses a regular pressure cooker, a 2 liter one to quickly cook food, while preserving nutrients and skipping the long step by step process. This technique is clearly and lucidly explained by Chef Rama Krishnan in the videos. </div>
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The first thing is to standardize the equipment (a simple process) and then get cooking. click here to follow the steps to test and standardize your cooker. <a href="https://youtu.be/5oGCV4xBh3c" target="_blank">LESSON 1 </a></div>
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The gist of OPOS style of cooking is, layer food in a certain manner and cook it on high heat, thus yielding in completely cooked, tasty food in minutes!</div>
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The other recipe I tried and was happy with is <b>Attalysis </b>(autolysis, is the correct term)<b>. </b>This is an easy method of 'kneading' whole wheat flour into a soft dough for making flatbread.</div>
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The idea is to add water to flour ( follow the <a href="https://youtu.be/ppObIbz8mJI" target="_blank">video </a>to understand how) and let it absorb, undisturbed.</div>
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The flour absorbs the water and makes kneading almost effortless! The resulting dough is also very soft and also stores well in the fridge for 3 days ( that's the most I've stored it).</div>
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So how is this better or different from using the traditional method of dough making or even using the food processor or the heavy duty stand mixer?</div>
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Very different!</div>
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When using the traditional method, we add water slowly to the flour and knead the dough to the consistency we require ( roti / poori). Most women eyeball the quantity of water and go by the 'feel'.</div>
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Similarly, <strike>we</strike>, I also add water to the flour when kneading using my stand mixer. And I admit, sometimes the dough is softer than I'd like.</div>
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And with the stand mixer, I knead more dough, because of the bowl capacity. Too little flour and you cannot mix it...</div>
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But this problem is eliminated when using 'attalysis'. plus, the biggest advantage, for me, is the almost no kneading. With my tendinitis and wrist pain, it is rather difficult for me to knead dough without feeling very uncomfortable. On days when I require a small amount of dough and don't want to use the stand mixer, this is the best and the easiest method.</div>
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To make 'ghadichi poli' :</div>
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Knead the dough using Attalysis method inspired by OPOS. Method developed by Chef Rama Krishnan.</div>
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The proportion that worked for me is:</div>
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2 <span style="font-size: x-small;">1/4 </span>Cups of whole wheat flour</div>
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1/2 tsp Salt</div>
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1 cup water</div>
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Mix the flour and salt.</div>
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Add the dry ingredients t the water and using a fork or a spoon, mix the water and dough to a shaggy mix. Don't over mix or knead. Just mix it and cover and let it rest for 30 mins.</div>
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After 30 mins., lightly oil you hand and knead the dough. You will notice that the water has been completely absorbed and the shaggy dough is very easy to handle and comes together in a very short time to form a soft dough.</div>
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At this stage ( ready ball of dough) I cover and keep aside for 10 mins.</div>
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If you need the dough for later, just place it in an airtight container and place it in the fridge till you need it.</div>
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If you are ready to make roti /poli, set your tava on the gas and let it heat up. Now, take a small portion of the dough ( lemon sized). Roll it between the palms of your hand and make the ball smooth,</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi75kNoYWR8vpbWLsy9SuMKkT5FibAhGlmzULLJDVLtJ-GWl628Y98PsQssrVX_VZyd_7NEchrEKEtnpVeLyJ9iqoMv7XXiokjckSbHwjufTuqlMZLNLBwjY6zBNYFQliN5Okqb/s1600/IMG_1213.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="OPOS , one pot one shot" border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi75kNoYWR8vpbWLsy9SuMKkT5FibAhGlmzULLJDVLtJ-GWl628Y98PsQssrVX_VZyd_7NEchrEKEtnpVeLyJ9iqoMv7XXiokjckSbHwjufTuqlMZLNLBwjY6zBNYFQliN5Okqb/s640/IMG_1213.JPG" title="#OPOS , attalysis" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Roti Dough made using Attalysis</td></tr>
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Dredge it in dry wheat flour and roll it applying even pressure. Roll it to approximately a poori size.<br />
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Using a pastry brush or a spoon, drizzle a bit of oil on the rolled disc and spread it around.<br />
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Fold it over and smear a bit of oil on the upper side.</div>
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Now, fold it in to a triangle, like so..<br />
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Dredge the triangle into some dry flour and start rolling. Apply even pressure and roll out the triangle into a round shape. And if it stays a triangle (or decides to form a shape unknown), never mind, it will still taste good. Just roll it evenly. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs1h8KgCLydpmICJmnkLoJ8BnaaaG43hTLmXWOOZt2YAKWMaW6dvZqiRl5DQUMvvcOs7oL38rSCGTk8ykfJLdnKdT1xqC-lh1OgGWQwdnD8WuJ2sgx95-ed1D6NOf9utxy4A1v/s1600/IMG_1218.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1347" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs1h8KgCLydpmICJmnkLoJ8BnaaaG43hTLmXWOOZt2YAKWMaW6dvZqiRl5DQUMvvcOs7oL38rSCGTk8ykfJLdnKdT1xqC-lh1OgGWQwdnD8WuJ2sgx95-ed1D6NOf9utxy4A1v/s640/IMG_1218.JPG" width="538" /></a></div>
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Once you have a thin flat bread, carefully lift the disc and place it on the hot tava. Be careful.</div>
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Keep the heat at medium-high and let the flat bread cook. You will notice that it puffs up beautifully! It will also cook well and have brown spots.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiilIQxifQEDcKMyvSEN3gk_IDGcyRJv1hTW6aASBqZreilx2ZSj02M0EqMojRvZmrE-IGNxwi2GH5lzNxsJr0NvXmSDGCVSkOZ8h6xVLkmZk7W6c3px2bd9YB7a22bcFhT4CRK/s1600/IMG_1220.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1308" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiilIQxifQEDcKMyvSEN3gk_IDGcyRJv1hTW6aASBqZreilx2ZSj02M0EqMojRvZmrE-IGNxwi2GH5lzNxsJr0NvXmSDGCVSkOZ8h6xVLkmZk7W6c3px2bd9YB7a22bcFhT4CRK/s640/IMG_1220.JPG" width="522" /></a></div>
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Flip it and cook it on the second side as well. If you feel that the first side is completely cooked, do not flip again. IF any portion needs a bit of browning, flip it once more and let it cook for a few seconds and then take it off the heat.</div>
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Apply ghee and serve or place in the container ( policha dabba) for later. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrZ8nUZk-6Zfv0APtRjsvPTUSywKsdJg0xR33ghSqziblalfD7XAsK5a1_ltkcdK3AIxMMJelOyiPwtd4WnZj4-_rQFRgnXRKOIeVg07naZK2uDm3krMceFWIR2IKgLfxCM3cR/s1600/IMG_1222.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1023" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrZ8nUZk-6Zfv0APtRjsvPTUSywKsdJg0xR33ghSqziblalfD7XAsK5a1_ltkcdK3AIxMMJelOyiPwtd4WnZj4-_rQFRgnXRKOIeVg07naZK2uDm3krMceFWIR2IKgLfxCM3cR/s640/IMG_1222.JPG" width="408" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ghee is a Must!</td></tr>
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Ready to serve and enjoy! </div>
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NOTES:</div>
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-This method of making roti keeps the roti softer for a longer period of time</div>
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- The technique of folding and rolling out creates thin layers in the bread. </div>
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I served the flatbread with Methi Zunka. A staple in most Marathi homes, this humble Zunka is very versatile and can be made with very few ingredients. It is 'everyday fare' for a farmer toiling in the fields and now, many fancy restaurants are serving it up, garnished and glamouring (you know what I mean) it up! </div>
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I often make this as a 'subji' to go with my flatbread. </div>
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This time I tried OPOSing it and boy! I was pleasantly surprised!</div>
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The <a href="https://youtu.be/k0WxA6_5pK4" target="_blank">OPOS Zunka</a> is simple and time saving.</div>
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I made some small changes. </div>
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I used </div>
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<b>1 cup Besan</b> (chickpea flour) to which I added a bunch of spices, <b>1/2 tsp EACH</b> of roasted Cumin and Coriander powder,<b> 1/2 heaped tsp</b> of Garam Masala, Salt and some sugar, <b>1/2 tsp</b> of Turmeric, <b>1/2 tsp</b> of Red chili powder </div>
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Chop 1 medium onion and divide it. </div>
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To this dry mix I added half the finely chopped Onion and one bunch Methi (fenugreek) leaves and mixed it to form a dry mix, Do not add any water, the salt in the dry mix will make the onions and methi release moisture and make the mix slightly damp. </div>
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To the 2 L pressure cooker, add 3 Tbsp water. </div>
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Add 3-4 Tbsp oil ( I know this sounds a lot, but this is what worked for me. If you are not happy about using all that oil, cut it to 2 tbsp, as the chef recommends.)</div>
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Add the remaining onions. This is the buffer layer.</div>
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Now add the besan mixture. Do not pack it in, just layer it lightly on top of the onions. If you press it down, that will cause burning. You don't want that. </div>
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Cook this over high heat for 1 whistle only. This should happen around the 3 min 30 seconds mark.</div>
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Switch off the heat and release pressure manually. </div>
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Stir the ingredients.</div>
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Transfer to a serving bowl and garnish with chopped cilantro ( this is optional). </div>
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Serve with Bhakri or Poli.</div>
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*watch the video linked above to also see how <b>not</b> to make this zunka in a cooker. </div>
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- If you use 2 tbsp oil, there will be some charring at the bottom.</div>
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Since I doubled the oil proportion there was absolutely no charring and the zunka was moist and well cooked. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwQopTy9FgWa5tsL3FjbfvzlU87-LQPbbhm-Sbf9kREFBiklBtEiMyb-A8eErrvfNYzarWUkYu2edZRe53q9cESptJgvaC4rGrrIznuAKe-ALgZKEhg8GSdWR_DmPKzvkMeLhd/s1600/IMG_1526.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="#OPOS" border="0" data-original-height="1600" data-original-width="1600" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwQopTy9FgWa5tsL3FjbfvzlU87-LQPbbhm-Sbf9kREFBiklBtEiMyb-A8eErrvfNYzarWUkYu2edZRe53q9cESptJgvaC4rGrrIznuAKe-ALgZKEhg8GSdWR_DmPKzvkMeLhd/s640/IMG_1526.JPG" title="OPOS , Methi zunka, OPOS zunka" width="640" /></a></div>
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NOTES:<br />
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- Please go through the lessons on OPOS method of cooking.<br />
- Use the equipment as suggested.<br />
- Keep track of the changes you make with notes, if you want to modify or understand how and where things changed if the recipe did not turn out the way you wanted,<br />
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Manasihttp://www.blogger.com/profile/07219295365602655534noreply@blogger.com0tag:blogger.com,1999:blog-31821541.post-41942324307067455942018-03-20T11:34:00.000-04:002018-03-20T11:34:51.089-04:00Simple bare necessities. Bittergourd (Karela) stir fry.<div dir="ltr" style="text-align: left;" trbidi="on">
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You either love it or loathe it. Most people agree that the bitter gourd has properties to lower your blood sugar levels among other benefits. </div>
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The trouble is eating this *extremely* bitter vegetable. </div>
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My association with the bitter gourd, karela, is not a happy one at all. Traditionally, a stir fry is served as a part of the '<i>shraddha</i>' (a death anniversary ritual) lunch. It was one occasion where I could not turn up my nose at the food served (solemn occasion, my grandfather's <i>shraddha</i>) and eating it was nothing short of a punishment. I remember hissing in my mom's ear, "<i>Aai, karla nako ga,</i> please! Nahi tar agdi thoda vadh, like one sliver". I've even gulped it down with water and almost choked and shuddered at the bitter after taste. </div>
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That does not mean it isn't made on other days. But my mom never got or made this. We refused to even try it.</div>
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The first person, in my little circle, who loved the dreaded karla / karela was my Mami (aunt). But I never tasted any. The first time I tried and tasted (and liked) was <a href="https://acookatheart.blogspot.com/2008/05/stuffing-away-old-phobias-bitter.html" target="_blank">this recipe</a>. But over time, I pushed it away and forgot all about it. </div>
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If you, like me, have started liking (or even trying) this vegetable late in life, chances are, you will eat it once, forget it for a few <strike>days months </strike> years and go back to it, slowly. </div>
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But now, I pick up the gourds without a second thought. </div>
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This recipe is one I picked up from a friend. Its a very, very simple one.</div>
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There are no spices, no sugar. Just the basic, turmeric and red chilies powder (optional) and salt. And yet, it is tasty. </div>
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If you pick the gourds carefully, they may not be 'that' bitter. I read in a Marathi cook book, the pale green bitter gourds are generally better and I prefer smaller sized gourds. </div>
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I also did not salt and set aside the chopped bitter gourd ( this takes away some of the bitterness by drawing it out). Nothing needed. </div>
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Begin by washing and patting the gourds dry. I used 3 gourds (the size of an IPhone 6).</div>
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Slice them in to thin rounds.</div>
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Slice a small red onion, lengthwise. </div>
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Heat 2 Tbsp oil in a kadhai / wok/ cast iron griddle.</div>
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Add the karela /bitter gourd rounds. </div>
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I keep the heat at #7</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrSdW7bE45xR390vaoPfFyHwfE4pJQOk52A-uIT-b2em9tBJq2ygucHFQd3DnmpY67AGDvmo_bsiSFJHNqMi1Xp3RFrr32aAfwBt_JDoxNYvF8LQaa6kv3Kd0Qqh3lF-1wWtus/s1600/IMG_1112.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Bitter gourd stir fry" border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrSdW7bE45xR390vaoPfFyHwfE4pJQOk52A-uIT-b2em9tBJq2ygucHFQd3DnmpY67AGDvmo_bsiSFJHNqMi1Xp3RFrr32aAfwBt_JDoxNYvF8LQaa6kv3Kd0Qqh3lF-1wWtus/s640/IMG_1112.JPG" title="Karela, Karla" width="480" /></a></div>
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Sprinkle a hefty pinch of salt and keep turning the karela, so both sides brown and cook evenly.</div>
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Add the onions and salt. Stir and cook well.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir9Vr-lvayJUlYN6K8r5-FF6e7KKb5B2S8tL22jtNyvmkkyhCdo3F-l-R9441V2arXvOrzihg5jXs58K0UhExdtpQbkA5umvPNuyceHTSEwzjecUwmijRSWJueK0ytfhJivImx/s1600/IMG_1113.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="quick karela stir fry" border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir9Vr-lvayJUlYN6K8r5-FF6e7KKb5B2S8tL22jtNyvmkkyhCdo3F-l-R9441V2arXvOrzihg5jXs58K0UhExdtpQbkA5umvPNuyceHTSEwzjecUwmijRSWJueK0ytfhJivImx/s640/IMG_1113.JPG" title="simple stir fry, karela" width="480" /></a></div>
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After about 7-10 mins add 1/2 tsp Turmeric and 1/2 tsp red chilies powder (if you want).</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6_7i4sZ2T2Hq75ZVCjjqV4pp8q0jRre5sBY0BDEEuFLlpBk2kjUWuJsRrlMB45aO6H2suMkvWoNcKcTeSWCR0w44U91jwzccKUnbkwfPkDhQijaeDjCiZw3EuttvgJ_F7ez1V/s1600/IMG_1114.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6_7i4sZ2T2Hq75ZVCjjqV4pp8q0jRre5sBY0BDEEuFLlpBk2kjUWuJsRrlMB45aO6H2suMkvWoNcKcTeSWCR0w44U91jwzccKUnbkwfPkDhQijaeDjCiZw3EuttvgJ_F7ez1V/s640/IMG_1114.JPG" width="480" /></a></div>
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Lower the heat and let it cook, helps crisp the edges of the karela and makes it tasty! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGM2A6p_ppzjNvrT2iachKiUWzyo_N61OkqbfcNZxVBdkTjPqfqcUUorVUvDoxP6_T4pjKcv-jqwBnJcwqgaj2QZr-OsPTGHuIz3JmLIGs-e0rVhroVEBvUIPfCZ2jnJ2Q0DP7/s1600/IMG_1115.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Karela subji" border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGM2A6p_ppzjNvrT2iachKiUWzyo_N61OkqbfcNZxVBdkTjPqfqcUUorVUvDoxP6_T4pjKcv-jqwBnJcwqgaj2QZr-OsPTGHuIz3JmLIGs-e0rVhroVEBvUIPfCZ2jnJ2Q0DP7/s640/IMG_1115.JPG" title="Bitter gourd, bitter gaurd, karela, " width="480" /></a></div>
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Serve with a Ghadichi Poli (coming up soon).<br />
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Have a great week ahead, folks! </div>
Manasihttp://www.blogger.com/profile/07219295365602655534noreply@blogger.com0tag:blogger.com,1999:blog-31821541.post-38590910580883604932018-02-18T18:23:00.000-05:002018-02-18T18:23:02.377-05:00Staff Appreciation Week and Indian food (Vegetable Pulao and Aloo Mutter) <div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: large;">I </span>was one <span style="font-size: x-small;">tiny </span>drop in an ocean of a school. There were classes up to grade 10, 10 divisions and about 75 kids in a single class. </div>
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If that wasn't enough, we had English medium, Marathi and Gujarati medium of instruction too.</div>
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So, you see what I mean by the tiny drop?</div>
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The teachers were strict. I don't remember them smiling and being cheerful and so supportive at all. Now, when I think back, it must have been a stressful job for them. So many kids, so many challenges... Teens in a co-ed. Yes, it was chaos. </div>
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And then, when my son went to school, everything was just SO different. Teachers were sunny and cheerful, kind to children and encouraging. Everything was 'awesome', 'fantastic' and any task done was <i>always </i>a 'good job'. Students never got a rap over the knuckles, were never asked to stand outside the classroom-facing the wall.</div>
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I used to think teaching was an easy job, but now I know, there are challenges, takes a lot of patience to deal with different personalities all day. </div>
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Likewise, the school administrative staff, they are also cooperative and cheerful. </div>
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As a gesture of appreciation, our school had the annual Staff Appreciation Week.</div>
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The work for this began early in January. A small committee discussed themes and ideas.I was lucky to be a small part of this make plans.</div>
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During the week, the plan was to treat the teachers and admin staff (a total of 70) to breakfast and lunch. Each day would also end with the staff getting a high-five, not the hands, this high five was a memento of the day, a small way of saying thank you.</div>
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A theme was set for everyday of the week. </div>
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Mid-week was to be the big luncheon and 'Around the World' theme was decided, with breakfast being Indian themed. </div>
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Another mom and I were in charge and it was fun deciding on a menu. I chatted with <a href="http://onehotstove.blogspot.com/" target="_blank">Nupur</a> and <a href="http://www.sacramentospice.com/" target="_blank">Shankari </a>and a Face book group and had tons of ideas. The thing was, getting volunteers for making those ideas a reality. </div>
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So we settled on something very do-able.</div>
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The breakfast was to be omelet (Indian style) and Idli- chutney (The idli-chutney (sauces) were loved by all). </div>
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Lunch, as it was a big affair and 'Around the World', we had a lot of variety (Indian, American, Mexican, German).</div>
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The Indian table was loaded with 30 servings each of Pulav, Aloo mutter , Chana Masala, Naan, Butter chicken, Chicken Biryani, carrot salad. The dessert table had varieties like gulab jamun, kaju katli, pedha, kesari.</div>
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We got wonderful reviews and no leftovers! </div>
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I took Aloo Mutter and a simple Veg Pulao.</div>
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For the Aloo mutter I used <a href="https://youtu.be/AuBzQN1a1Ww" target="_blank">this </a>recipe. I just scaled down the heat, a lot. </div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhluufH6Dp4cqxbQcDCYOdFclzid0P_w3WDFkZrPfj7d-n0BkZQPcwsOEOjyiQ4C-qHRlAdOjCCjm6w5ZH6zKDqDj0-8hXzhgrKruF8INU36O64vdWYKVIfTKwaTd22Qf3GnnJk/s1600/aloomutter.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Peas, potatoes in an onion tomato gravy" border="0" data-original-height="1440" data-original-width="1080" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhluufH6Dp4cqxbQcDCYOdFclzid0P_w3WDFkZrPfj7d-n0BkZQPcwsOEOjyiQ4C-qHRlAdOjCCjm6w5ZH6zKDqDj0-8hXzhgrKruF8INU36O64vdWYKVIfTKwaTd22Qf3GnnJk/s640/aloomutter.jpg" title="aloo mutter, peas and potatoes in a gravy" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Peas and Potatoes in an onion tomato gravy. Aloo Mutter</td></tr>
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The pulao recipe is one I make quite often. This recipe is #kidapproved<br />
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Here is a scaled down version.<br />
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Prep:<br />
Chop 1 small Onion, lengthwise.<br />
Measure out 1 cup of Peas and Carrots ( I used frozen)<br />
You also need:<br />
1 bay leaf<br />
2-3 Green Cardamom<br />
2-3 cloves<br />
1 x 1 inch piece of Cinnamon<br />
1 tsp Jeera/ Cumin seed<br />
1 tsp each - Ginger and garlic paste<br />
2 Tbsp Oil + 2 Tbsp Ghee<br />
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Wash 1 cup White Basmati Rice in several changes of water, drain and set aside.<br />
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<b>If using Instant Pot or other Electric Pressure Cooker:</b><br />
Start the IP / EPC on Saute mode. Add Oil and then Ghee ( this ensures that the ghee does not burn).<br />
Add the cumin seed, bay leaf. As the Cumin sizzles, add the other spices (cardamom, cloves, cinnamon stick) and let them sizzle. Once they smell aromatic, add the onion and saute till it's soft and browning at the edges.<br />
Add the ginger and garlic. Saute till the raw smell disappears.<br />
Add the rice and mix gently, ensuring that the spiced oil coats the rice well.<br />
Add the peas and carrots and salt to taste.<br />
Add water (1 1/2 or 1 3/4 cup to get separate grained pulao).<br />
Hit the 'cancel' button and seal the IP / EPC. Select 'Manual' mode and 6 minutes.<br />
Once the timer beeps, let it go on warm mode for 5 mins (this is optional, but I've always done this) and the do QPR (Quick Pressure Release) carefully.<br />
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Empty the pulao to a plate /tray to cool down.This ensures that each grain of rice is separate.<br />
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If using the stove top method:<br />
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Use a deep and strong bottomed pot.<br />
Add Oil and then Ghee ( this ensures that the ghee does not burn).<br />
Add the cumin seed, bay-leaf. As the Cumin sizzles, add the other spices (cardamom, cloves, cinnamon stick)and let them sizzle. Once they smell aromatic, add the onion and saute till it's soft and browning at the edges.<br />
Add the ginger and garlic. Saute till the raw smell disappears.<br />
Add the rice and mix gently, ensuring that the spiced oil coats the rice well.<br />
Add the peas and carrots and salt to taste.<br />
Add water (1 <span style="font-size: x-small;">1/2 </span>or 1 <span style="font-size: x-small;">3/4 </span>cup to get separate grained pulao).<br />
Once the water comes to a boil, reduce the heat to low, cover the pot and let it cook till the water is absorbed and the rice is fluffy and the grains are separate.<br />
Serve with a vegetable curry, raita, pickle. papad or enjoy it as is.<br />
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*NOTES: I've often substituted fried onions (store brought) instead of regular onions when in a hurry and that tastes very good too.Just eye ball it to about 1/4 cup or a bit more. Add it on with the vegetables. Please adjust the amount of salt, <i>reduce </i>the quantity as the fried onions have salt in them.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJrCOm8YdCyabXohnjcMoY20KtVNoAC36Ud8wKI-ajbQs2GK6bjdZLVndDkVV73qrpWd9efehI5JNNrCODTuzwW7M_w3BpCD0mZU4hZhL6zc5pW5-DAzJUPDY_VaXChdTSJD6J/s1600/pulao.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Rice Pulao with simple spices and vegetables" border="0" data-original-height="1440" data-original-width="1080" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJrCOm8YdCyabXohnjcMoY20KtVNoAC36Ud8wKI-ajbQs2GK6bjdZLVndDkVV73qrpWd9efehI5JNNrCODTuzwW7M_w3BpCD0mZU4hZhL6zc5pW5-DAzJUPDY_VaXChdTSJD6J/s640/pulao.jpg" title="Peas and carrots pilaf" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Vegetable Pulao</td></tr>
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I have often come across questions like, 'doesn't Indian food require a lot of special spices and ingredients?', or, ' all those spices, I'm not sure I want to buy them and then end up not using them', or, 'what if I buy those big packs of spices and never know what to do with them, I'm not used to cooking Indian food, you know.'</div>
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I get it. For someone who might be trying Indian food for the first time, or is not comfortable buying all those ingredients and blends, only to waste them, it is a big deterrent.</div>
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I've so often wished for smaller ( read, single portion) packs of spices where I waste neither money nor the spices. so, for the High-Five of the day, which was to be a small memento, I thought of making a small packet with a recipe card and adding spices to it (pre-measured).</div>
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The challenge was to come up with a simple / non-fussy recipe. One that had few ingredients and simple to follow instructions. </div>
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I narrowed my choice to finding a recipe from Raghavan Iyer's <a href="https://www.goodreads.com/book/show/2575111-660-curries?ac=1&from_search=true" target="_blank">660 Curries</a>. After shortlisting 2 recipes, I also messaged him and sought his opinion. and then went with his recommendation (Pyaaz Murghi). The result was, we had typed out the recipe cards and the only spices needed were Turmeric and Garam Masala. These were added to small Ziploc bags and labeled.</div>
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I am not very good at wrapping up things and making them look pretty, but I hope they don't mind. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH4Cy3l5ViKCsjlpy8PxKLLdSwMIQUw8XKmo7fjo5Kab_u293_7-_K_Zzz-iuTsxwwvLhEL6hNxFDOL_R5vtxyaORdRP7Dv9WLf__UESSlTKtPJDALxZzqRYxb5lihkymRA_RG/s1600/hi5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1517" data-original-width="1080" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH4Cy3l5ViKCsjlpy8PxKLLdSwMIQUw8XKmo7fjo5Kab_u293_7-_K_Zzz-iuTsxwwvLhEL6hNxFDOL_R5vtxyaORdRP7Dv9WLf__UESSlTKtPJDALxZzqRYxb5lihkymRA_RG/s640/hi5.jpg" width="452" /></a></div>
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We also had a Photo Booth set up. One mom made the booth with PVC pipes and hung white shower curtains. Another mom sent filmy posters and some oxidized jewelry and I took along some dupattas and some imitation jewelry I had. The teachers and staff who came up to the booth had fun trying on the trinkets and bindis, an embroidered jacket, my friend Prachi loaned me and bangles and posing for us! </div>
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This was for all the entire staff.</div>
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But I also wanted to do something for my son's class teacher. So I asked the 'Room Mom' if she knew anyone who did gluten free baking (our teacher has allergies). I have never baked anything Gluten Free and did not want to experiment this time. Luckily one mom stepped up and said she'd bake a cake and I would decorate it. I went with my <a href="https://acookatheart.blogspot.com/search?q=buttercream" target="_blank">buttercream</a> recipe for the floral decorations. I hope Mrs. T liked the cake.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNLaMWeSFDReH0whta39mwnBYX1h0afwUfZGrvmBnOZ2oYGTIL9Mq0brbdztf_nFRI7lrXNZmkwJ6Hrv4XiJlrGJpA9u40hLcSM6MuH9QVlTrfy76UXvF2RxAZgWSgPDOUe_sf/s1600/sawcake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Buttercream floral cake" border="0" data-original-height="1440" data-original-width="1080" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNLaMWeSFDReH0whta39mwnBYX1h0afwUfZGrvmBnOZ2oYGTIL9Mq0brbdztf_nFRI7lrXNZmkwJ6Hrv4XiJlrGJpA9u40hLcSM6MuH9QVlTrfy76UXvF2RxAZgWSgPDOUe_sf/s640/sawcake.jpg" title="American butter cream icing" width="480" /></a></div>
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It was a hectic week and I thoroughly enjoyed it!<br />
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But now, I want to take it easy and make simple food, you know, the <i>amti-bhaat, poli- bhaji </i> meals. Which reminds me of the simple recipes I am planning to share with y'all. Coming up soon on AC@H.<br />
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Enjoy the long weekend and mid-winter break! </div>
Manasihttp://www.blogger.com/profile/07219295365602655534noreply@blogger.com6tag:blogger.com,1999:blog-31821541.post-45582852908814698992018-02-09T00:11:00.000-05:002018-02-09T00:11:05.484-05:00Desserts for two. Cinnamon Streusel Cake<div dir="ltr" style="text-align: left;" trbidi="on">
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There are days when I pick up my son from school, hand him a lunch box with hot food and a spoon and ask him to eat up as I drive him directly to the library and then to tutoring.</div>
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On those days, he sits in the library and will finish his work and I stroll through the book aisles and pick a book here, a comic there or a magazine to flip through.</div>
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He works, I read.</div>
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Occasionally, he pays more attention to what I have, than to his work. I would too, I mean, c'mon, is math as interesting as a book which has tempting pictures of delicious desserts?</div>
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That's what I found on one of my 'walks'. A book that was just what I needed, <a href="https://www.amazon.com/Best-Sweets-Treats-Two-Foolproof-ebook/dp/B01N0FGP9M" target="_blank">Best sweets and treats for two</a>. </div>
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In February 2017, I went along with Nupur on the <a href="https://acookatheart.blogspot.com/2017/03/vegetable-and-corn-chowder-ip-electric_5.html" target="_blank">sugar free</a> month, it's almost a year now and I am glad I broke that bad habit of gorging on something sweet. I can now say no and not regret it one bit!</div>
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But sometimes, it feels nice to have a little something to nibble on. And who can say no to cake? But, making a <a href="https://acookatheart.blogspot.com/2011/03/simple-vanilla-cake-using-oil.html" target="_blank">usual </a>portion is a lot and nobody wants to eat it after a day. This book solves my problem. This recipe serves 3, when the adults are careful of portion control ;)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0cuE8oJ2QXlry_-23_OpQwdtBA3YVguMj_Lu6vrt1aPFZsyoxd8U8ps4qpyj91cXlKK6CZ1oKuAXRGTZdDFO94jYHqWkYMM6cfdHwjR7RFICEmra8bkwS0-sB3sY2Vu5np1Y7/s1600/IMG_0924+%25281%2529.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: justify;"><img alt="small treat, cake, tea time " border="0" data-original-height="1600" data-original-width="1484" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0cuE8oJ2QXlry_-23_OpQwdtBA3YVguMj_Lu6vrt1aPFZsyoxd8U8ps4qpyj91cXlKK6CZ1oKuAXRGTZdDFO94jYHqWkYMM6cfdHwjR7RFICEmra8bkwS0-sB3sY2Vu5np1Y7/s640/IMG_0924+%25281%2529.JPG" title="cinnamon streusel cake, tea time cake" width="592" /></a><br />
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This recipe makes 2 mini loaves. What makes it a breeze is, this recipe uses a store brought mix, its semi-home made. While I like to measure out the ingredients and bake from scratch, this short cut is rather convenient.</div>
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You need :</div>
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1 <span style="font-size: x-small;">1/2 </span>cups Store brought Yellow cake mix</div>
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1 large egg + 1 egg yolk</div>
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1/2 cup Water</div>
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3 Tbsp Butter (unsalted), melted</div>
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1/2 cup dark brown sugar ( i used light brown, it was what I had)</div>
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1/2 cup All purpose flour</div>
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1/2 tsp Cinnamon </div>
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3 tbsp Butter, chilled and diced</div>
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1 Cup powdered sugar</div>
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2-3 tbsp Milk</div>
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Pre-heat the oven to 350F</div>
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Grease the mini loaves</div>
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In a mixing bowl of the stand mixer (fitted with the paddle attachment), combine the cake mix, egg and egg yolk, water and melted butter and mix until well combined ( about 2 mins)</div>
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Make the streusel: in a bowl, combine the flour, cinnamon, brown sugar. Using a fork or your hands rub the butter into the flour and sugar till pea size crumbles form</div>
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Pour the cake batter in the greased pans, pour half way only. Now sprinkle the streusel mix over the batter. Pour remaining cake batter. Top it off with the remaining streusel mixture.</div>
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Bake in the oven for about 20-25 mins ( until the toothpick comes out clean)</div>
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Remove from pan ( after about 10 mins) and set it on the rack to cool completely.</div>
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The book does not state the use of the last two ingredients, the powdered sugar and the milk. I'm guessing that is for the glaze. </div>
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I did not make the glaze. The cake is perfectly sweet and does not need anything more. </div>
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If you, however, like sweet, add the milk in the powdered sugar and mix to form a thick glaze and drizzle it over the cooled cakes.</div>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2nakt12aaP8wHxAQhAlkEB8CLRGIKM9Xllu4Ayx1zUHUbcw6L4lO5Qd1Mw69sUpsHU4hfj3DcIHaPEBvNsHOfZx3eELDLjx3HY3XCykru-gwjs5vTTi8Xra51bM_Z5hKhCgki/s1600/cake+2.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2nakt12aaP8wHxAQhAlkEB8CLRGIKM9Xllu4Ayx1zUHUbcw6L4lO5Qd1Mw69sUpsHU4hfj3DcIHaPEBvNsHOfZx3eELDLjx3HY3XCykru-gwjs5vTTi8Xra51bM_Z5hKhCgki/s320/cake+2.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Last slice, hastily clicked before a hungry 9 year old grabbed it and gobbled it up! </td></tr>
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Since this recipe worked well, my son has bookmarked several recipes he liked in the book and has urged me not to waste any time, but try and make them all. I am tempted! And with small portions, it really works well for us. </div>
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So stay tuned for some more sweet treats. </div>
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That's it from me! See you soon (hopefully) with new recipes and updates. </div>
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Manasihttp://www.blogger.com/profile/07219295365602655534noreply@blogger.com4tag:blogger.com,1999:blog-31821541.post-37512033806003994762018-01-23T12:43:00.001-05:002018-01-23T12:43:42.017-05:00Millet Idli<div dir="ltr" style="text-align: left;" trbidi="on">
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My mother made idlis using idli rava at home. Weekends mostly. I remember waking up to the smell of sambar and the aroma was motivation enough to scramble out of bed, rush through everything to arrive at the table, hungry as a hunter. </div>
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We used to love them! I still do. In fact, these were the only ones I used to make until I got my <a href="https://acookatheart.blogspot.com/2016/09/the-softest-idlis-ever.html" target="_blank">wet grinder</a>. And then the game changed. The previously loved idli rava idlis became a thing of the past. They are great, but there is something so perfect about the idli rice, idlis. They are heavenly! And so, I kept churning out soft pillowy idlis, week after week and enjoying every single morsel.</div>
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Every couple of weeks I make idli batter. I look forward to making soft melt-in-the-mouth Idlis. The process is simple, though time consuming. Its a great option for a quick meal or to pack in the lunch box ( for the husband, who can heat them in his office). </div>
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The highlight of our summer (2017) was my parents visiting us. They came in time for my son's birthday and stayed for mine. Oh what a wonderful time it was! Their love and good food was the best part of last year. I cooked a lot, clicked pictures on my phone and well, they're still there. I guess I'll work on the posts this year. LOL! </div>
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During this time, I tried a variation on the regular idlis and they did not disappoint.</div>
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Instead of rice, I used millet. Hulled millet is available packaged in most grocery stores and in the bulk bin section as well.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIcqjHfSbTBwBkSYLtTI0caDU1YpDz4dC0yDaYrQWe-jIGKaIx4mUrpFNqw5y_JKZAkoJcQxxKt78vFg_VxmnVT-AW6-WNNnXJORnsEj4PWEJiEZ2Y2WccdMucxjgVwjUZv8Va/s1600/millet.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="500" data-original-width="500" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIcqjHfSbTBwBkSYLtTI0caDU1YpDz4dC0yDaYrQWe-jIGKaIx4mUrpFNqw5y_JKZAkoJcQxxKt78vFg_VxmnVT-AW6-WNNnXJORnsEj4PWEJiEZ2Y2WccdMucxjgVwjUZv8Va/s320/millet.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pic courtesy : Google search</td></tr>
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1 cup Gota Urad Daal </div>
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3 cups <a href="https://www.thekitchn.com/good-grains-what-is-millet-67713" target="_blank">Millet </a></div>
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1 tsp Fenugreek seeds</div>
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Wash the Urad daal in several changes of water (scrub lightly with your fingers. The water will turn very cloudy. Drain it, add fresh water, repeat till the water runs clear). Soak the urad daal in plenty of water. Add the fenugreek seeds.</div>
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Wash the millet and soak it in a separate container in plenty of water.</div>
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Soak the daal and millet overnight.</div>
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Before grinding, discard the soaking water. I also give both ingredients a quick rinse under running water.</div>
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Begin with grinding the urad daal. </div>
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If using a wet grinder or a blender, add the urad daal and start grinding. Gradually add little water. Do not add too much. You don't want a runny daal paste. That will ruin the idlis. </div>
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Grind till the urad daal turns a pale color and looks 'fluffy'.</div>
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Remove to a container.</div>
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Grind the millet now. Take care not to add too much water. This will take a bit longer to grind. Be patient. </div>
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Once the millet turns to a smooth paste, add it to the ground urad daal. Mix well.</div>
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<i>The batter should have a dropping consistency. Too runny- the idli will be flat and gummy, too thick (where you need to give the ladle a shake to make the batter fall into the mold) will make rock like idlis, better used as hockey pucks.</i></div>
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There are two options now: </div>
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<li> stick the pot in a warmish oven and let the batter ferment (between 10-12 hours )</li>
<li>Pour the batter in the inner steel pot of your Electric Pressure cooker / Instant Pot and set it to 'yogurt' mode for 8 hours on seal mode. </li>
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Once the batter is fermented, make idlis as usual.<br />
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If you are making idlis for the first time: </div>
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Add some salt to the fermented batter and fold it in gently. </div>
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Before making idlis, add water to the idli cooker and set it on the stove. </div>
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Once the water is bubbling, grease the idli molds with either oil / oil spray or ghee.</div>
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Ladle idli batter into the molds ( do not overfill) and place the stand in the steaming water. Close the lid and steam the idlis on high ( on a dial from 0-10, keep the heat at 8-8.5). Continue cooking for 15-18 mins ( when you open the lid- carefullllly- the idli tops must be plump and not sticky.</div>
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Switch off the heat and using a thick kitchen towel or baking mitten, remove the idli stand and set it aside for a couple mins. </div>
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Carefully unmold the idlis, these should slip out easily, if not use a spoon or a butter knife to loosen the sides and transfer to a container.</div>
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Serve idlis with <a href="https://acookatheart.blogspot.com/2010/01/spicy-dosa-easy-chutney-and-memories-of.html" target="_blank">chutney </a>or <a href="https://acookatheart.blogspot.com/2011/02/kairi-raw-mango-and-jaggery-chutney.html" target="_blank">sambar </a>or both. </div>
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I made this <a href="http://onehotstove.blogspot.com/2017/07/zucchini-chutney-for-idlis.html" target="_blank">zuchhini chutney</a> for my family and they enjoyed the combination very much. I unfortunately couldn't eat it as it has peanuts.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_b11iAtZh7faOIHDyjrdnQOJAYfGDBdDGgkQpzYrcbopmW6X3uEBYNnazBGM-pCypFCb54MgEIf-AZ6uvLJIUQ4qJbO0YTysdvoYFNKcpXaOpIcIl9ikiIwqb0KenLw4EbTQU/s1600/IMG_0808+%25281%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Learn to make idlis without the rice. Use Millet to make delightful idlis for a perfect breakfast." border="0" data-original-height="1600" data-original-width="1525" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_b11iAtZh7faOIHDyjrdnQOJAYfGDBdDGgkQpzYrcbopmW6X3uEBYNnazBGM-pCypFCb54MgEIf-AZ6uvLJIUQ4qJbO0YTysdvoYFNKcpXaOpIcIl9ikiIwqb0KenLw4EbTQU/s640/IMG_0808+%25281%2529.JPG" title="Idlis made using Millet " width="608" /></a></div>
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Notes:</div>
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These idlis are very tasty. But do not compare them to the <a href="https://acookatheart.blogspot.com/2016/09/the-softest-idlis-ever.html" target="_blank">regular rice idlis</a>,</div>
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The batter can be used to make dosa as well.</div>
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These are a very good alternative to rice idlis, specially for people who avoid rice in their diet.</div>
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These idlis can be steamed in the Instant Pot as well, but I am not very comfortable doing that. I just haven't learned how, strange as this sounds. If you have, please share the method with me.</div>
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Manasihttp://www.blogger.com/profile/07219295365602655534noreply@blogger.com1tag:blogger.com,1999:blog-31821541.post-59254477448266379432018-01-10T11:48:00.000-05:002018-01-10T11:48:10.608-05:00Almond Meal Sabudana Khichadi in the Instant Pot<div dir="ltr" style="text-align: left;" trbidi="on">
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Wishing you all a (belated) Happy new year! I've been away so long, it felt almost odd to break the silent streak. This much loved space was neglected because a few months ago, the laptop I was using broke. Really. I mean the screen cracked. It was usable, but it was just too much of a bother, to connect the laptop to the TV, use the tv screen .. argh! I just let it be.</div>
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These days, almost everyone is crazy about the Instant Pot ( Electric Pressure Cooker) and those who have one will sing it's praises. To the extent that people who haven't purchased the IP/ EPC scramble when they spot a deal.</div>
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And why not? </div>
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The IP /EPC is very useful and versatile. </div>
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It's a pressure cooker on steroids!</div>
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And so, I prefer to use my EPC over the manual pressure cooker. I rely on it quite a lot.</div>
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I can program it and walk away, knowing everything will be done perfectly. </div>
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The husband need not count the whistles and switch off the stove ( not that he remembers, in any case. Just a couple of weeks ago, I had to use my old manual pressure cooker as I had the IP fermenting idli batter for me, and despite warning him, the cooker whistled away, the water evaporated, the daal inside was burnt to a charcoal black and the smell! oh dear god! ... and all through this, he sat, on the sofa, fiddling with his phone, unaware. I shudder to think what would have happened if I hadn't come home in time).</div>
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It just does SO much! </div>
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Today, I made Sabudana Khichadi in it. I was talking to my mother and did not feel like slaving over the stove, with one hand stirring and the other clutching the cell phone to my ear. </div>
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I also substituted almond meal for peanut powder. It isn't the same but makes a really good substitute.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOZP4xZ8m2FNEnU2sKev_34WQtipmBYa89QH1ltD0K2DJ-tC9IIMEOkLx2Cyu2Qb6g6h90UUsq8t-uUTtjlOmd8QjQnzfKlERz3h-erQ9xt7qHDtGttfKspnu1ou99CXVgdnx9/s1600/IMG_0872.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="click to learn how to make sabudana khichadi in an electric pressure cooker or instant pot, IP" border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOZP4xZ8m2FNEnU2sKev_34WQtipmBYa89QH1ltD0K2DJ-tC9IIMEOkLx2Cyu2Qb6g6h90UUsq8t-uUTtjlOmd8QjQnzfKlERz3h-erQ9xt7qHDtGttfKspnu1ou99CXVgdnx9/s640/IMG_0872.JPG" title="Sabudana khichadi in Instant Pot" width="480" /></a></div>
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Here is a link to my regular <a href="https://acookatheart.blogspot.com/2007/06/sabudana-khichadi.html" target="_blank">stove top sabudana khichadi</a> with tips and tricks. Over the years, I've had many people tell me that they love khichadi, but are terrified at making it, it always turns out sticky and gluey and ends up in the trash. Do try my tips and trick for every- pearl- separate khichadi,</div>
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Here is my Electric Pressure Cooker / Instant Pot (EPC/ IP) version.<br />
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<b>Prep </b>:<br />
I usually eyeball the quantity. But I'll try to be a bit accurate here.<br />
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Rinse <b>2 cups Sabudana pearls</b> under running water. Soak the pearls in water that comes 'just' above the sabudana level. The tops of the sabudana should skim the water.<br />
I usually soak them overnight. This gives me perfectly soaked pearls.<br />
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When ready to make khichadi, <b>grind together 2-3 fresh green chilies and 1 heaped teaspoon of Jeera / cumin seeds with a hefty pinch of salt. </b><br />
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Use about <b>3/4 cup of almond meal</b> ( I buy this from the store). Mix the almond meal with the sabudana, add some salt to taste and 1 -2 teaspoons of Sugar. Mix it all well.<br />
*Tip: The almond meal quantity can be increased. This will ensure that the sabudana does not become gluey. Look at the sabudana once you add and the almond meal, the pearls should be coated with a thin layer of the powder.<br />
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Now, Start your EPC/ IP on Sear / Saute mode.<br />
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Add 1 tbsp Oil and top with 2 Tbsp Ghee ( don't skimp, another reason why it turns a gluey mess, too little ghee. And oh! don't skimp the ghee, I add oil first as I find that the oil acts as a layer between the hot pot base and ghee and keeps it from burning.)<br />
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As the ghee melts into the oil, add the green chilies and cumin.<br />
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Once it sizzles, add the sabudana mixture and mix it all well.<br />
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I had a boiled potato on hand, so I just cubed it and tossed it in the mixture. Sprinkle just 1-2 tbsp of water on top and mix.<br />
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If you are planning to add raw potato, peel, quarter and make thin triangular slices and add them in after the green chilies. Place any lid that fits over the EPC/ IP top and let them soften and cook. Then add the sabudana.<br />
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Cancel the Sear / Saute mode and place the IP lid on. Sealing mode.<br />
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Press 'Manual' mode and put it on 1 minute timer.<br />
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Once the timer beeps, signalling the end of cooking, release the pressure manually (QPR), VERY CAREFULLY, by turning the 'whistle' knob to 'vent' position.<br />
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Once the pin drops and all the pressure subsides, open carefully. With a spatula, gently mix the khichadi together and taste. Add salt / sugar if needed.<br />
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Squeeze the juice of half a lime, mix and plate.<br />
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Garnish with finely chopped cilantro and fresh shredded coconut (optional)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga6qqdVTSXj2fV55_PRz4tKKnFTOufX4nMihcGGhc7WoknYq52TVpac0es0VjLLgVbBC5wC3Af-uQI-cIik962z0FyCeTIJq4LXyjVkh7niRxw-WY8F_tg-g6oo0-6slG8WGfl/s1600/IMG_0874+%25281%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="see how to make sabudana khichadi in your IP" border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga6qqdVTSXj2fV55_PRz4tKKnFTOufX4nMihcGGhc7WoknYq52TVpac0es0VjLLgVbBC5wC3Af-uQI-cIik962z0FyCeTIJq4LXyjVkh7niRxw-WY8F_tg-g6oo0-6slG8WGfl/s640/IMG_0874+%25281%2529.JPG" title="Instant Pot version sabudana khichadi" width="480" /></a></div>
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Notes: </div>
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Ideally, a stove top sabudana khichadi isn't covered when cooking. Neither do we sprinkle water. IF using the old method, skip this.</div>
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I always add sugar, I love the spicy and slightly sweet taste.</div>
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If you do not want to use fresh shredded coconut as a garnish, you can add some dry shredded coconut into the hot khichadi once its done and mix it in. </div>
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My cousin sister uses red chilies powder instead of fresh green chilies (they give her a horrid tummy ache), so if you do not want to use fresh chilies, add a scant tsp of Kashmiri red chilies powder or a blend of Kashmiri and a hotter powder ( adjust to suit your spice tolerance). This will change the appearance totally, the khichadi will look an angry red! But my cousin tells me, it tastes good too,</div>
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You can safely consume this during fasting /vrat/ upvaas. </div>
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Leftover khichadi reheats well in the microwave, sprinkle some water and heat through for a minute at least.</div>
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Manasihttp://www.blogger.com/profile/07219295365602655534noreply@blogger.com0tag:blogger.com,1999:blog-31821541.post-80759046613067427622017-09-14T00:53:00.001-04:002017-09-14T00:53:38.603-04:00Pullikachal (Tamarind Sauce for Rice) Instant Pot / Electric Pressure Cooker recipe<div dir="ltr" style="text-align: left;" trbidi="on">
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Many years ago, a cousin told me about MTR <a href="https://images-na.ssl-images-amazon.com/images/I/91hX6zK28dL._SY450_.jpg" target="_blank">Puliogare powder</a> and raved about it. We got a packet and used it and liked it. It was a novelty for us, the tangy taste was unlike any we had tasted before.</div>
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The powder was also very convenient to have on hand. </div>
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I used to work in shifts, I would come home at all odd hours and sometimes, starving. When the work load was heavy, we would miss meals to cover up the workload. </div>
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On those days I would come home, in the middle of the night, hungry and dead tired. My parents would be fast asleep and I did not want to wake them, I would quietly go to the kitchen and make myself some Puliogare rice with the left over rice my Mother would keep for me. </div>
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After marriage, M introduced me to a particular brand (I forgot the name) that came in a bottle in the paste form, which was better then MTR and we would enjoy mixing it with plain rice.</div>
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When we moved to the USA, we switched back to MTR. We tried other brands (paste) but did not like any.</div>
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I searched for a recipe on other blogs.</div>
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I found and tried some recipes but nothing clicked. The process was also tedious. </div>
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I dropped the idea for a while and went back to store brought mix.</div>
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And then, I saw a recipe which made the whole process simple, made using the Electric Pressure Cooker / Instant Pot.</div>
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This solved my problem of baby sitting the whole thing. </div>
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I used the timings as specified by a FB user Lavanya but modified the spice proportions to my taste.</div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJL7S43l8xaoAFvkjTgVPgNdFyQJJgxmWhHqGLn3hMkkdErDcbeVqG6J1hzC2DHxPylbLzsqMv7yIC1bZHtVDDVbcYFVV8iNz-EiEjdB8ThPGOgqrVhrKbLBT2yIwbC9x2AI3h/s1600/pullikachalSpices.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJL7S43l8xaoAFvkjTgVPgNdFyQJJgxmWhHqGLn3hMkkdErDcbeVqG6J1hzC2DHxPylbLzsqMv7yIC1bZHtVDDVbcYFVV8iNz-EiEjdB8ThPGOgqrVhrKbLBT2yIwbC9x2AI3h/s640/pullikachalSpices.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Spices to be powdered and added to the pulp</td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJL7S43l8xaoAFvkjTgVPgNdFyQJJgxmWhHqGLn3hMkkdErDcbeVqG6J1hzC2DHxPylbLzsqMv7yIC1bZHtVDDVbcYFVV8iNz-EiEjdB8ThPGOgqrVhrKbLBT2yIwbC9x2AI3h/s1600/pullikachalSpices.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: justify;"><br /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJL7S43l8xaoAFvkjTgVPgNdFyQJJgxmWhHqGLn3hMkkdErDcbeVqG6J1hzC2DHxPylbLzsqMv7yIC1bZHtVDDVbcYFVV8iNz-EiEjdB8ThPGOgqrVhrKbLBT2yIwbC9x2AI3h/s1600/pullikachalSpices.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: justify;"><br /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJL7S43l8xaoAFvkjTgVPgNdFyQJJgxmWhHqGLn3hMkkdErDcbeVqG6J1hzC2DHxPylbLzsqMv7yIC1bZHtVDDVbcYFVV8iNz-EiEjdB8ThPGOgqrVhrKbLBT2yIwbC9x2AI3h/s1600/pullikachalSpices.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a></div>
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To make the spice powder you need:</div>
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<i>1/4 cup Coriander Seeds </i></div>
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<i>1/4 cup Chana Daal</i></div>
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<i>1 tsp. Fenugreek seeds</i></div>
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<i> 1/4 cup Sesame seeds</i></div>
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<i> 8-10 Dry Red chilies ( I used Byadgi variety)</i></div>
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<i> Few curry leaves ( I used about 2- 3 sprigs)</i></div>
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Dry roast each item separately until the dals are golden brown and the chilies and curry leaves are dry and crisp.</div>
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This can be done in the EPC/ IP as well on saute mode. But I used my stove top for this.</div>
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Cool completely and grind to a fine powder. I used my coffee mill for this.</div>
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<b>To make the Pullikachal / Puliogare paste you need:</b></div>
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<i>One small packet of Tamarind (easily available in any Indian store)</i></div>
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<i>Gingelly (sesame) Oil</i></div>
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<i>1 tbs Mustard Seeds</i></div>
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<i>3-4 Dry Red Chilies ( I used Byadgi)</i></div>
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<i>Few curry leaves</i></div>
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<i>1 tbsp chana Daal</i></div>
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<i>1 tbsp Urad daal</i></div>
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<i>1 tsp Turmeric powder</i></div>
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<i>1/4 cup Peanuts</i></div>
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<i>1/4 cup Cashew nuts (optional, but I like them)</i></div>
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<i>Salt to taste</i></div>
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<i>1 tsp Asafetida powder</i></div>
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<i>2 tsp Jaggery crumbled ( this is my choice, the original recipe does not call for it)</i></div>
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Soak the tamarind in warm water and squeeze out the pulp. Discard the solids.</div>
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Start the EPC/ IP on Sear / saute Mode. </div>
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Add Gingelly oil, generously. I added as much as needed to make a thin layer covering the entire surface of the cooker inner pot.</div>
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Once the oil heats up add the urad daal and chana daal and mustard seeds . </div>
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As they pop add the daals turn golden brown, add the (raw) peanuts and saute till golden. If you use roasted peanuts add cashew pieces along with the peanuts. Add the curry leaves, red chilies. Saute till the oil has coated all the spices.</div>
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Add the tamarind pulp and mix everything well.</div>
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Cancel the Sear Mode at this point.</div>
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Switch to Slow Cook mode and set it for 3 hours. Close the lid and leave the 'whistle' on Vent mode.</div>
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Forget about it for 1 hour and 45 mins. </div>
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After that time, open the lid and you will see the liquid has reduced by half or more. </div>
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Now add in the turmeric powder, salt and the ground spice powder. Mix well to incorporate the spice powder very well with the tamarind. If you opt to add jaggery, add it now. </div>
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Close the lid again and let it slow cook for the remaining time on the timer.</div>
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At the end of the cooking time the oil will separate from the mixture. </div>
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Puliogare /Pullikachal is ready.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihuHrKxQ9kxdz7yCGldwBswXLcaNZb6-uyJaU9-1_PbZlyTWXFOKmHmgis58xwUiuSEzR8gmgxnizz5kpsueJAARiLnZYsEK1vtFGI2HksLKKiQidURu69v9KqpaXFCaEaiy1k/s1600/IMG_6925.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihuHrKxQ9kxdz7yCGldwBswXLcaNZb6-uyJaU9-1_PbZlyTWXFOKmHmgis58xwUiuSEzR8gmgxnizz5kpsueJAARiLnZYsEK1vtFGI2HksLKKiQidURu69v9KqpaXFCaEaiy1k/s640/IMG_6925.JPG" width="530" /></a></div>
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To make Tamarind Rice:</div>
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Add a dollop of the Puliogare / Pulikachal paste to cooked and cooled rice. This depends on your taste buds, adjust the spoonful to how strong you want to make it.</div>
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Mix it well and serve. </div>
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As simple as that!</div>
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This is a life saver on Monday mornings, I can tell you.</div>
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<b>Notes</b>:</div>
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<ul>
<li>Do not skimp the oil</li>
<li>Use Gingelly / sesame oil, it imparts a special flavor</li>
<li>Store the Pulikachal paste in a dry airtight container</li>
<li>Use a dry spoon every time you make Tamarind rice</li>
<li>The addition of jaggery is my choice, just to balance out the extreme tartness.</li>
<li>Unconventional as it is, I had also added 2 tbsp. Sambar Podi to this mix, when I made a fresh batch.</li>
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Manasihttp://www.blogger.com/profile/07219295365602655534noreply@blogger.com2tag:blogger.com,1999:blog-31821541.post-36687584545095510332017-05-10T11:31:00.000-04:002017-05-10T11:34:17.074-04:00Kofta Curry (IP recipe) Bottle Gourd & Zuchhini dumplings in a rich and aromatic Gravy.<div dir="ltr" style="text-align: left;" trbidi="on">
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How do you all plan a menu for guests? Do you make multiple dishes? Like 2 gravy based vegetables, 2 dry, roti and puri, pulav and dessert to follow.</div>
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Or, do you plan a simple and manageable menu?</div>
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I am the latter type. I plan a manageable list of things I can cook without getting frazzled. IMHO, I also like to keep it simple because too many items on the menu may mean that the guest may not be able to do justice to it all or not sample something at all. </div>
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It all ends up in too many leftovers which, honestly, no one likes to eat again. </div>
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There was also another discussion, on a FB Food group, where a member asked how we plan a menu. By cuisine, she meant.</div>
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When I thought about it, I found myself thinking, if I have guests from the North of India, or East or even from Maharashtra, I go ahead and plan a South Indian menu. </div>
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And a North Indian menu is of course welcomed by almost everyone.</div>
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Do you step out of your comfort zone and try something new? </div>
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Contrary to what I have been taught, namely, 'when you have guests, make what you are confident about, this is not time to experiment', I go right ahead and try something new. </div>
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How do you plan a menu for your guests? Please share your tips and tricks, I'd love to hear from you.</div>
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A few weeks ago, we invited M's friend and his family for dinner. I made this kofta curry and our guests loved it. </div>
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The best part is, it was an easy curry to make! These days I find myself reaching out for my #EPC (Electric Pressure Cooker) all the time. To those of you who use either #InstantPot or a similar EPC will know exactly what I mean. I start my day with setting up my <a href="http://acookatheart.blogspot.com/2016/12/tea-and-travel-pains.html" target="_blank">Tea</a>, before I drop off S to school and come home to a perfectly brewed cuppa.</div>
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Or , set the EPC to cook a batch of <a href="http://acookatheart.blogspot.com/2017/04/fuss-free-pav-bhaji-in-electric.html" target="_blank">Pav Bhaji</a> as I drop him off to Taekwondo and pick up something from the grocery store that I forgot over the weekend.</div>
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Let us however get back to this kofta curry. </div>
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<b>To make the Koftas:</b></div>
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I used <a href="http://acookatheart.blogspot.com/2010/09/dudhi-kofta-curry.html" target="_blank">this recipe</a> from an old post.</div>
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The variation was that I added <b>1 zucchini</b> to the bottle gourd and used my appe pan / abelskiver pan to sallow fry them instead of deep frying.</div>
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<i>Important</i>: * Grate the zucchini and bottle gourd, sprinkle a little salt and let it sit for 15 mins or so. The salt will draw out the excess water from the vegetables. Squeeze it all out and then use the grated vegetables.</div>
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Failure to do this will only make the fritter kofta batter runny and will not taste good. </div>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghQvgD8wdc2hDtLyXrObJW1FIEKTgrQxdMdRREH82g5hSnfmi6qB6o8LsNIiDBcUPv3rYI3NhscIRnIo0dzrccTBAqzEWMeQvXJMzRMT7nnzAQZ5N8P9XA5_a1aHKix5QuDTIG/s1600/IMG_7030+%25281%2529.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghQvgD8wdc2hDtLyXrObJW1FIEKTgrQxdMdRREH82g5hSnfmi6qB6o8LsNIiDBcUPv3rYI3NhscIRnIo0dzrccTBAqzEWMeQvXJMzRMT7nnzAQZ5N8P9XA5_a1aHKix5QuDTIG/s320/IMG_7030+%25281%2529.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Shredded Bottle Gourd (Lauki/ Dudhi) and Zuchhini</td></tr>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrHmIkapIZecKk14FMf9f2hs4HNQbNBgQoTHTXyDuS0I514vGY4OriIHXmD6gDhhH-PoUiMvK9FTceT3XJFyUasHLhZWh1wMIhyr3-RPV5HE25eFIUWTQLwZHj8c1-XwGXSqWj/s1600/laukikofta.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrHmIkapIZecKk14FMf9f2hs4HNQbNBgQoTHTXyDuS0I514vGY4OriIHXmD6gDhhH-PoUiMvK9FTceT3XJFyUasHLhZWh1wMIhyr3-RPV5HE25eFIUWTQLwZHj8c1-XwGXSqWj/s640/laukikofta.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Using the Appe Pan / Abelskiver Pan to make the koftas</td></tr>
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These koftas freeze very well.</div>
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I found this gravy recipe <a href="http://thegirlthatmadeitall.com/recipe/paneer-butter-masala-instant-pot/" target="_blank">here</a>. I modified it slightly to suit my requirement and also based on what I had in my pantry.</div>
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Here is how I made the gravy:</div>
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<i>6-7 Tomatoes, chopped</i></div>
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<i>1 large Onion ( I used Red Onion), Chopped </i></div>
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<i>8 <b>fat </b>cloves of Garlic ( if you have smaller cloves, use about 12), peeled</i></div>
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<i>1 inch Ginger, peeled and sliced</i></div>
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<i>1 stick Butter</i></div>
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<i>Fistful Cashew nuts</i></div>
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<i>2 Tbsp. <b>Kashmiri </b>Red chilies powder </i></div>
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<i><span style="font-size: x-small;">Alternatively, add 1 Tbsp Kashmiri red chilies powder and 1 tsp Regular (hot) chilies powder for a spicier gravy</span></i></div>
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<i>1 scant tsp Turmeric powder</i></div>
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<i>1 heaped Tbsp Sugar ( I used granulated white sugar) </i></div>
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<i>2 Tbsp Kasuri Methi ( dry Fenugreek leaves)</i></div>
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<i>Salt to taste</i></div>
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<i>1/2 cup Water</i></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhmOt7Pjb3o0lr9W-28NFkv_q8bFUoLSD6qQ1VxjL_17IltjEs756fTzcG9SzXRtdwwA8rVdYXMWd1sH1l8VS3HGrKZRLSwtm6dvifoRfOhaW4-lY1EupvNQPMlSKf9kwwuKo-/s1600/spice_pouchCollage.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhmOt7Pjb3o0lr9W-28NFkv_q8bFUoLSD6qQ1VxjL_17IltjEs756fTzcG9SzXRtdwwA8rVdYXMWd1sH1l8VS3HGrKZRLSwtm6dvifoRfOhaW4-lY1EupvNQPMlSKf9kwwuKo-/s640/spice_pouchCollage.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Spice Pouch</td></tr>
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<b>Spice Pouch:</b></div>
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<i>1 x 1 inch Cinnamon stick</i></div>
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<i>1 tsp Cardamom (green)</i></div>
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<i>1 number, Black Cardamom (Badi Elaichi)</i></div>
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<i>1 tsp Cloves / Laung / Lavang</i></div>
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<i>1 Star Anise</i></div>
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To Begin:</div>
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Prepare the <b>spice pouch</b>. I used the pouch shown in the picture, it is the 'water filter' pouch one easily gets in India. Alternatively, use cheesecloth (cut it into a square, layer 2-4 square pieces on top of one another) place the spices on the cheesecloth and pull the sides closed and secure with a piece of string. The spices should not spill out. Set aside.</div>
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To the inner steel pot of your Electric Pressure Cooker / Instant Pot add</div>
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The peeled and chopped onion, just big pieces.</div>
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Chop the tomato (quarters). Pitch them in.</div>
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Add all the ingredients listed under the gravy list ( from tomato to Water)</div>
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Add the spice pouch</div>
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Close the cooker and seal the lid ('whistle' set to Sealing mode)</div>
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Use the '<b>Manual</b>' mode and set it for 15 minutes.</div>
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Let the cycle complete and the pressure release naturally (<b>NPR</b>)</div>
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Open the lid, carefully remove the 'spice pouch'</div>
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Using an *immersion blender, blend the gravy till smooth</div>
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Add the kotas to the gravy</div>
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Switch to the <b>Sear </b>/ Saute mode and let the gravy come to a gentle boil and the koftas absorb the gravy.</div>
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*If you do not have an immersion blender, let the gravy cool and then blend it in the regular blender till smooth. Transfer the blended gravy to the steel inner pot, you can later add the koftas to it and heat the gravy to let the koftas absorb all the flavor on the 'Sear' / 'Saute' Mode</div>
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Garnish with chopped cilantro and a swirl of cream if you wish to. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2Ap1eQJwKBOy67jQqFS3FhtmYAsx4TeJfpV4lSWCtt8CgSC7QKahhlUWckeKpSc0dZSpfzSntI3q4_uLc9sIEnxcA7ltmTx7KvVve6zIdzwYAPn27t6mYT8Q1u7ieb7fCf_OT/s1600/IMG_7043+%25281%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2Ap1eQJwKBOy67jQqFS3FhtmYAsx4TeJfpV4lSWCtt8CgSC7QKahhlUWckeKpSc0dZSpfzSntI3q4_uLc9sIEnxcA7ltmTx7KvVve6zIdzwYAPn27t6mYT8Q1u7ieb7fCf_OT/s640/IMG_7043+%25281%2529.JPG" width="566" /></a></div>
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NOTES:</div>
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<div style="text-align: justify;">
- Instead of koftas, add cubed Paneer to the gravy ( Paneer Butter Masala)</div>
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- The original recipe calls for Honey, I used sugar instead and used just 1 tbsp. If you like sweetness to the gravy, use more. </div>
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- The original recipe calls for milk to be added to the gravy with the other ingredients, I did not. The cashews did a great job of adding richness to the gravy and I was very happy with just that.</div>
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- Use Kashmiri red chilies powder for a deeper red colored gravy. I had the spicy variety on hand and so had to use half the quantity.<br />
- The gravy freezes well, as do the koftas. Just make sure that they are frozen separately. Thaw the gravy and koftas in the fridge overnight and then heat them (medium-high heat) together. </div>
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Manasihttp://www.blogger.com/profile/07219295365602655534noreply@blogger.com2tag:blogger.com,1999:blog-31821541.post-7531213060801176602017-04-25T12:59:00.000-04:002017-04-25T12:59:43.970-04:00Black Bean Burger<div dir="ltr" style="text-align: left;" trbidi="on">
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It was my birthday and I had also secured my admission in B School or was it my first job? I don't remember... </div>
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It was something to celebrate about. My mother was with me and we went to MacDonalds, in Bandra, they had just opened that branch. Mumbai had been introduced to this chain very recently and it was very crowded, but we wanted to taste the 'famous burger'.</div>
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For the first time that I tasted the Veggie burger, I liked it. It was different. Different from the 'masala' cutlets that were used in local fast food joints. </div>
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To my mind, however, a burger patty was made up of potato and some veggies. It was only later, that I was introduced to variations.</div>
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Pinterest is a great resource for recipes. I was interested in a recipe which was my kind of vegetarian, which meant <i><b>without</b> egg. </i></div>
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I found <a href="http://www.bakeyourday.net/spicy-black-bean-burgers/" target="_blank">this </a>recipe and modified it to suit our taste.This made 6 patties.</div>
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To make the patties:</div>
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<i>1 cup Black beans soaked in plenty of water (left overnight). </i></div>
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<i>Cook the black beans. I used my <b>Electric Pressure Cooker</b> (beans setting)</i></div>
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<i>Drain the liquid after the beans are cooked and mash the beans using a fork or potato masher. </i></div>
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<i>Black Beans mashed</i></div>
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<i>1 Boiled Potato, mashed </i></div>
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<i>approx. 3/4 cup Corn (I used frozen)</i></div>
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<i>2 slices of bread crumbled, alternatively, soak the bread in water and squeeze the liquid out and use</i></div>
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<i>1/2 Onion, finely chopped</i></div>
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<i>4 fat cloves of Garlic</i></div>
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<i>3-4 squirts of Tomato Ketchup ( I eyeballed this)</i></div>
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<i>3-4 tbsp Soy Sauce ( I eyeballed this)</i></div>
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<i>4 Tbsp Sriracha Sauce ( Reduce it if you cannot tolerate the heat)</i></div>
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<i>Salt to taste (be careful, the ketchup and sauces contain salt, taste and add)</i></div>
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<i>2 heaped tsp. Roasted Cumin seed powder</i></div>
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<i>A small fistful Cilantro with tender stalks, finely chopped</i></div>
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<i>1/2 tsp Black Pepper powder</i></div>
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<i>1/2 tsp. Cayenne powder</i></div>
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<i>Oil</i></div>
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<i>Onion slices</i></div>
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<i>Tomato slices</i></div>
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<i>Lettuce leaves (I skipped these)</i></div>
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<i>Cheese Slices</i></div>
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<i>Sauce of your choice for the buns ( I used 1000 Island, other choices are: Ranch, Mayo,Sriracha, any sauce of your preference)</i></div>
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<i>Burger buns</i></div>
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Heat a small fry pan and add 2 T oil. Once the oil is hot, add the chopped Onions and saute till they turn brown at the edges. Add the chopped garlic and cook till, both the onion and garlic are well cooked. Cool.</div>
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Thaw the Corn. I used the microwave.</div>
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In a mixing bowl, add the mashed beans, the onion and garlic, mashed potato, corn and all the spices and condiments. Add the bread crumbs and mix the whole thing well. Taste and check the flavors.</div>
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Adjust if needed.</div>
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At this point, I placed the mixture in the fridge.</div>
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While the mixture cools, slice the onion and tomato into rings. </div>
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To make the burgers, heat a griddle. place a patty on the griddle and drizzle some oil around the sides and cook on both sides till golden brown.</div>
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Butter the burger buns on the inner side and toast till golden brown (on one side only).</div>
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To assemble and serve, smear the sauce of your choice on the bottom bun. Place the patty on the bun, top with a cheese slice, onion rings, tomato slices, lettuce leaves and place the bun on top.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCX_bS5KrhR1_Uv2odn28HOFOt3Fhz_ynxGbgNo2IWvLlfbrJBp8JvfsUpMdnWdX7FMwC9P2IUaQmsd61rn8XmX01o8Gez44anweivwJ0IaCY_Dpx_SdPpVb_69HAPbU70mAwC/s1600/BlackBeanBurger.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCX_bS5KrhR1_Uv2odn28HOFOt3Fhz_ynxGbgNo2IWvLlfbrJBp8JvfsUpMdnWdX7FMwC9P2IUaQmsd61rn8XmX01o8Gez44anweivwJ0IaCY_Dpx_SdPpVb_69HAPbU70mAwC/s640/BlackBeanBurger.jpg" width="640" /></a></div>
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Notes:<br />
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Adjust the spices to your taste in the burger mix. I like mine well seasoned ( a tad spicy, in fact) and make sure I can taste the patty through the bread, cheese, tomato etc.<br />
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These Patties freeze well.<br />
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Manasihttp://www.blogger.com/profile/07219295365602655534noreply@blogger.com2