tag:blogger.com,1999:blog-26625923227320937672024-03-14T12:55:24.350+05:30Harnoor's KitchenSharing my love for food...Anonymoushttp://www.blogger.com/profile/01128323532433166953noreply@blogger.comBlogger49125tag:blogger.com,1999:blog-2662592322732093767.post-74262118533788941942013-09-19T15:59:00.003+05:302013-09-19T15:59:35.344+05:30Jumbo Choco-Chip Cookies<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="MsoNormal">
Yum yum is all I can say. Who doesn’t like choco-chip
cookies. These taste awesome and super easy to make. Do try them.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Ingredients:<o:p></o:p></b></div>
<ul style="margin-top: 0cm;" type="disc">
<li class="MsoNormal">2 ¼
cup all-purpose flour(maida)<b><o:p></o:p></b></li>
<li class="MsoNormal">1
tsp baking soda<b><o:p></o:p></b></li>
<li class="MsoNormal">½
tsp salt<b><o:p></o:p></b></li>
<li class="MsoNormal">1
cup butter softened<b><o:p></o:p></b></li>
<li class="MsoNormal">¾
cup granulated sugar<b><o:p></o:p></b></li>
<li class="MsoNormal">¾
cup packed brown sugar<b><o:p></o:p></b></li>
<li class="MsoNormal">1
tsp vanilla extract<b><o:p></o:p></b></li>
<li class="MsoNormal">2
eggs<b><o:p></o:p></b></li>
<li class="MsoNormal">2
cup choco chips<b><o:p></o:p></b></li>
<li class="MsoNormal">1
cup nuts of your choice chopped(almonds, cashews, pistachios, etc)<b><o:p></o:p></b></li>
</ul>
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<br /></div>
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<br />
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<br /></div>
<div class="MsoNormal">
Preheat the oven at 350 degree F. Stir together flour,
baking soda and salt. Keep aside. Beat butter, sugars and vanilla together in a
large bowl until creamy. Add eggs one by one beating well.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Next gradually add flour mix beating well. Stir in chips and
nuts with a spoon. The mixture will become quite hard to stir by now so it is gonna take some effort to stir it. Drop by rounded tsp onto ungreased cookie sheet or greased
oven tray. The cookies are going to spread while baking so keep distance
between individual cookies.</div>
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<br /></div>
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<o:p><br /></o:p></div>
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Bake for 10-15 minutes or until edges start turning brown.
Cool slightly. Remove on a wire rack and cool completely. Store in a dry and
airtight container in a cool place.</div>
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<br /></div>
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Enjoy with cold milk.</div>
</div>
Anonymoushttp://www.blogger.com/profile/01128323532433166953noreply@blogger.com2tag:blogger.com,1999:blog-2662592322732093767.post-88742808264688266892013-09-01T11:23:00.000+05:302013-09-01T11:23:49.097+05:30Spicy Egg Fried Rice<div dir="ltr" style="text-align: left;" trbidi="on">
This dish is so easy and is a meal in itself. Try it on a lazy afternoon.<br />
<br />
<span style="color: red;">Preparation time: 15 mins</span><br />
<span style="color: red;">Cooking time: 20 mins</span><br />
<span style="color: red;">Serves 3 to 4</span><br />
<span style="color: red;"><br /></span>
<b>Ingredients:</b><br />
<b><br /></b>
<br />
<ul style="margin-top: 0cm;" type="disc">
<li class="MsoNormal">2
cups basmati rice</li>
<li class="MsoNormal">2
red chillies(deseeded) finely chopped</li>
<li class="MsoNormal">½
bulb garlic peeled and crushed</li>
<li class="MsoNormal">2
carrots peeled and diced</li>
<li class="MsoNormal">1
small Chinese cabbage(or normal cabbage) finely chopped</li>
<li class="MsoNormal">2
green bell peppers diced</li>
<li class="MsoNormal">2
egg whites lightly beaten</li>
<li class="MsoNormal">2
spring onions sliced</li>
<li class="MsoNormal">½
cup peas cooked</li>
<li class="MsoNormal">1
tbsp soy sauce</li>
<li class="MsoNormal">Salt
as per taste</li>
<li class="MsoNormal">2
tbsp olive oil</li>
</ul>
<div>
<div class="MsoNormal">
Cook the rice in 4 cups of water. You can even use leftover
steamed rice. Grind the chilies and garlic into a paste along with a pinch of
salt in a mortar and pestle. Keep aside.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Heat the oil in a wok on a high heat and stir fry the
carrots for 3-4 minutes. Add the bell peppers and stir fry for another 2
minutes. Add the cabbage and chili-garlic paste and cook for 3-4 minutes. Keep
stirring so that veggies don’t burn. Add the cooked rice, simmer and give it a
mix and let it cook for 2 minutes.</div>
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<br /></div>
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Now push the rice to one end of the wok, add the eggs in the
cleared space and scramble until set. Mix them with the rice. Add onions and
peas mix well. Add the soy sauce and salt. Mix and cook for another 3 to 4
minutes on high heat.</div>
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<a href="http://4.bp.blogspot.com/-BCng2BmAyqQ/UiLV2SuQ43I/AAAAAAAAAhQ/2r0KcTPvWT0/s1600/IMG_20130801_160716.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-BCng2BmAyqQ/UiLV2SuQ43I/AAAAAAAAAhQ/2r0KcTPvWT0/s320/IMG_20130801_160716.jpg" width="320" /></a></div>
<br /></div>
<div class="MsoNormal">
Serve hot either alone or with raita or gravy of your choice.
Enjoy!!!</div>
</div>
</div>
Anonymoushttp://www.blogger.com/profile/01128323532433166953noreply@blogger.com7tag:blogger.com,1999:blog-2662592322732093767.post-27275079043969816312013-08-12T16:23:00.000+05:302013-08-17T16:06:50.251+05:30Raan - e - Murg<div dir="ltr" style="text-align: left;" trbidi="on">
I got this recipe from my mom's recipe book. Its a dry chicken dish without gravy and tastes awesome.<br />
<br />
<span style="color: red;">Preparation time: 15 minutes</span><br />
<span style="color: red;">Marination time: 30 minutes at least</span><br />
<span style="color: red;">Cooking time: 40 minutes</span><br />
<span style="color: red;"><br /></span>
<b>Ingredients:</b><br />
<br />
<b><i>For marination</i></b><br />
<br />
<ul style="text-align: left;">
<li>1 tsp salt</li>
<li>1/2 tsp red chili powder</li>
<li>1/2 tsp coriander powder</li>
<li>1/2 tsp garlic minced</li>
</ul>
<div>
<b><i>For the dish</i></b></div>
<ul style="text-align: left;">
<li>7-8 chicken drumsticks</li>
<li>1 tsp garlic minced</li>
<li>1 cup onion paste</li>
<li>1 cup tomato puree</li>
<li>1 tsp coriander powder</li>
<li>salt to taste</li>
<li>red chili powder as per taste</li>
<li>1 chopped green chili</li>
<li>2 tbsps chopped coriander leaves</li>
<li>pinch of saffron</li>
<li>1 tbsp warm milk</li>
<li>1 tsp almonds(skin peeled and slivered)</li>
<li>3 tbsp oil</li>
<li>cream to garnish</li>
</ul>
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<div>
<br /></div>
<div>
Mix all the ingredients for the marinate. Make small incisions(to let the marinate seep into the chicken) on the drumsticks and properly rub the marinate all over the drumsticks. Let them marinate for 30 minutes or more.</div>
<div>
<br /></div>
<div>
Heat 2 tbsp of oil and stir fry the chicken for 3-4 minutes. Now cover and simmer till done stirring occasionally. Remove the chicken and add rest of the oil to the same wok and brown the garlic mince. Add the onion paste. Cook till brown and add coriander powder, salt and chili powder. Add a tbsp of water to prevent the masala from getting burnt.</div>
<div>
<br /></div>
<div>
Add the tomato puree. Mix well and add green chili. Cook till oil separates and tomato is done. Now add the chicken. Mix well and add chopped coriander. Mix well and add the pinch of saffron dissolved in milk. Add the almonds. Give it a nice stir.</div>
<div>
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<br />
<br /></div>
<div>
Garnish with coriander and cream. Serve hot. Enjoy!!!</div>
</div>
Anonymoushttp://www.blogger.com/profile/01128323532433166953noreply@blogger.com4tag:blogger.com,1999:blog-2662592322732093767.post-81335009155583630782013-08-04T22:48:00.000+05:302013-08-04T22:48:34.105+05:30Carrot Rice<div dir="ltr" style="text-align: left;" trbidi="on">
Carrot Rice is a south Indian recipe ideal with sambhar or dahi raita. It is on the spicier side due to the usage of dry red chilies. You can use Kashmiri red chilies for a milder version.<br />
<br />
<span style="color: red;">Preparation time:15 minutes</span><br />
<span style="color: red;">Cooking time: 25 minutes</span><br />
<span style="color: red;">Serves 3 to 4</span><br />
<span style="color: red;"><br /></span>
<b>Ingredients:</b><br />
<br />
<ul style="text-align: left;">
<li>1/2 cup coriander seeds</li>
<li>1/2 cup bengal gram dal</li>
<li>10-12 whole dry red chilies</li>
<li>2 cups rice</li>
<li>4 cups water</li>
<li>1/2 tsp mustard seeds</li>
<li>3/4 tsp urad dal</li>
<li>1 cup chopped onions(3 onions)</li>
<li>1 cup grated carrots(3-4 carrots)</li>
<li>5-6 curry leaves</li>
<li>1/2 tsp turmeric powder</li>
<li>salt to taste</li>
<li>2 tbsp coriander leaves chopped</li>
<li>3 tbsp oil</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
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<div>
<br /></div>
<div>
Cook the rice with water, salt and a tsp of oil. Powder coriander seeds, gram dal and chilies together in a grinder. Set aside. This powder will be more than you need so keep the rest in an airtight container for future use.</div>
<div>
<br /></div>
<div>
In a wok, heat rest of the oil, splutter mustard seeds and urad dal. Saute onions till they start turning brown and add the carrots and the curry leaves. Let it cook for 4-5 minutes and add 7-8 tsps of previously prepared powder, along with turmeric powder.</div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
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<div>
<br /></div>
<div>
<br /></div>
<div>
Cook for another 3-4 minutes or till the raw smell of the powder disappears. Now lower the flame and mix in the cooked rice.</div>
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<div>
<br /></div>
<div>
Garnish with coriander leaves and serve hot with raita or sambhar. Enjoy!!!</div>
<div>
<br /></div>
<div>
<br /></div>
</div>
Anonymoushttp://www.blogger.com/profile/01128323532433166953noreply@blogger.com2tag:blogger.com,1999:blog-2662592322732093767.post-31019873575858641042013-07-24T12:50:00.000+05:302013-07-24T12:50:22.958+05:30Hummus<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="color: red;">Preparation time: 10 minutes</span><br />
<span style="color: red;">Cooking time: 2 minutes</span><br />
<span style="color: red;">Makes 1.5 cups</span><br />
<span style="color: red;"><br /></span>
<b>Ingredients:</b><br />
<br />
<ul style="margin-top: 0cm;" type="disc">
<li class="MsoNormal">2
tbsp sesame seeds</li>
<li class="MsoNormal">1
cup white chickpeas(kabuli channe) soaked overnight and pressure cooked</li>
<li class="MsoNormal">1
tsp garlic mince</li>
<li class="MsoNormal">1
tbsp extra virgin olive oil</li>
<li class="MsoNormal">2
tbsp lime juice</li>
<li class="MsoNormal">Salt
as per taste</li>
<li class="MsoNormal">Red
chilli powder as per taste</li>
<li class="MsoNormal">½
tsp black pepper powder</li>
<li class="MsoNormal">½
tsp cumin powder</li>
<li class="MsoNormal">1
tbsp parsley or coriander leaves</li>
</ul>
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<div>
<br /></div>
<div>
<br /></div>
<div>
<div class="MsoNormal">
Dry roast the sesame seeds in a pan until the color changes
to light brown. Blend all the ingredients together in a blender to form a
smooth paste. Check for seasoning and your hummus is ready.</div>
<div class="MsoNormal">
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<br />
<br /></div>
<div class="MsoNormal">
It can stored in an air tight jar in refrigerator for a
week. Serve as a dip or use as a spread. Enjoy!!!</div>
</div>
</div>
Anonymoushttp://www.blogger.com/profile/01128323532433166953noreply@blogger.com2tag:blogger.com,1999:blog-2662592322732093767.post-17922988511699418872013-06-15T21:50:00.000+05:302013-06-15T21:50:30.978+05:30Sweet Tomato Chutney<div dir="ltr" style="text-align: left;" trbidi="on">
We had bumper crop of tomatoes in our kitchen garden this year. It was raining tomatoes, so i decided to search for a chutney recipe on the Internet and stumbled upon this awesome recipe. Believe me, this chutney it scrumptious. You can have it with anything, be it toast, parantha, chapatis, etc. It is sweet, tangy and savory. It is a little lengthy process but the result is worth it plus it is really easy.<br />
<br />
<span style="color: red;">Preparation time: 10 minutes</span><br />
<span style="color: red;">Cooking time: 1.5 - 2 hours</span><br />
<span style="color: red;">Makes 3-4 cups of chutney</span><br />
<span style="color: red;"><br /></span>
<b>Ingredients:</b><br />
<ul style="margin-top: 0cm;" type="disc">
<li class="MsoNormal">1
garlic bulb(peeled and roughly chopped)</li>
<li class="MsoNormal">1
inch ginger(roughly chopped)</li>
<li class="MsoNormal">1 ½
cup vinegar</li>
<li class="MsoNormal">1 kg
fresh tomatoes chopped</li>
<li class="MsoNormal">1
cup brown sugar</li>
<li class="MsoNormal">½
cup granulated sugar</li>
<li class="MsoNormal">2
tsp salt</li>
<li class="MsoNormal">1
tsp kashmiri red chilli powder</li>
<li class="MsoNormal">1
tsp roasted cumin powder</li>
<li class="MsoNormal">2
tbsp golden raisins</li>
<li class="MsoNormal">2
tbsp almonds</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
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<div>
<br /></div>
<div>
<div class="MsoNormal">
Put garlic, ginger and ½ cup vinegar into a blender and
blend until smooth. Keep aside.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Soak raisins and almonds in hot water for 15 minutes. Peel
and chop the almonds. Keep aside.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
In a heavy bottom, without a metallic finish pan(the vinegar
erodes the metallic finish) combine the tomatoes, rest of the vinegar, salt,
sugars and chilli powder. Bring to a boil, add the garlic-ginger puree and
lower the heat.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Let the mix simmer gently uncovered for around 2 hours,
until the chutney is thick and coats a spoon dipped. Stir occasionally to
prevent it from sticking to bottom of the pan. You will have to lower the flame
more when chutney starts thickening.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Check for seasoning, I personally added more salt and chilli
than the recipe asked for. You should always taste the food while cooking. Add the raisins and almonds and cumin. Simmer
for another 5 minutes.</div>
<div class="MsoNormal">
<br /></div>
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<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Remove it for heat and let it cool. You should end up with
chutney as thick as honey. Store it in refrigerator in a dry, air tight glass
bottle.</div>
<div class="MsoNormal">
<br /></div>
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<a href="http://1.bp.blogspot.com/-JLZD26KINsY/UbyT8mfV22I/AAAAAAAAAfc/RAc5b5wwQxk/s1600/IMG_20130517_184109.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-JLZD26KINsY/UbyT8mfV22I/AAAAAAAAAfc/RAc5b5wwQxk/s320/IMG_20130517_184109.jpg" width="320" /></a></div>
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<o:p><br /></o:p></div>
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<o:p><br /></o:p></div>
<div class="MsoNormal">
Either serve with rotis, paranthas or use as a spread or
dip. Enjoy!!!</div>
</div>
</div>
Anonymoushttp://www.blogger.com/profile/01128323532433166953noreply@blogger.com6tag:blogger.com,1999:blog-2662592322732093767.post-44686935611961860082013-05-16T21:30:00.000+05:302013-05-16T21:30:58.672+05:30Moist Orange Cake<div dir="ltr" style="text-align: left;" trbidi="on">
I must admit I am a lousy blogger, I have a huge back load of recipes to be uploaded. I tried this cake in Feb, when oranges were available in abundance and I am blogging it now. This orange cake turned out to be delicious. It can be eaten with or without the sauce mentioned in this recipe, it is yum either way.<br />
<br />
<span style="color: red;">Preparation time: 20 minutes</span><br />
<span style="color: red;">Baking time: 45-50 minutes at 180 degree C</span><br />
<span style="color: red;">Serves 6 to 7</span><br />
<span style="color: red;"><br /></span>
<b>Ingredients:</b><br />
<br />
<ul style="margin-top: 0cm;" type="disc">
<li class="MsoNormal">1 ¾
cup all purpose flour or maida</li>
<li class="MsoNormal">2
tsp baking powder</li>
<li class="MsoNormal">a
pinch of salt</li>
<li class="MsoNormal">1
cup castor sugar</li>
<li class="MsoNormal">1
cup butter softened</li>
<li class="MsoNormal">3
eggs separated</li>
<li class="MsoNormal">1
cup hung curd</li>
<li class="MsoNormal">1
orange’s zest</li>
</ul>
<div class="MsoNormal">
<b><i>For the tangy sauce</i></b></div>
<div class="MsoNormal">
<b><i><br /></i></b></div>
<ul style="margin-top: 0cm;" type="disc">
<li class="MsoNormal">1 ½
cup castor sugar</li>
<li class="MsoNormal">¾
cup fresh orange juice</li>
<li class="MsoNormal">¼
cup lime juice</li>
<li class="MsoNormal">1
tbsp butter</li>
<li class="MsoNormal">¼
tsp vanilla extract</li>
</ul>
<div>
<div class="MsoNormal">
Grease and dust an 8 inch baking tin and set aside. Preheat
the oven at 180 degree C.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Sift together flour(maida), baking powder and salt and set
aside. In a bowl beat the egg whites until peaks are formed. In another bowl
beat butter and sugar together until fluffy. Add the egg yolks and curd. Beat
and add the zest. Keep beating till it is light and fluffy. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Now stir in the flour mix. Once flour mix is completely
incorporated, gently fold in the egg whites.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Pour the cake mix into the greased and dusted tin. Bake at
180 degree C for 45-50 minutes or until a tooth pick inserted comes out clean.</div>
<div class="MsoNormal">
<br /></div>
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<br />
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
To make the sauce put all the ingredients together in a
sauce pan and bring to a gentle boil over medium heat and let it cook for 3-4
minutes. Let it cool.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
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<br />
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<br /></div>
<div class="MsoNormal">
To serve, drizzle the sauce over the cake. Garnish with any
fruit of your choice. Serve warm and enjoy.</div>
</div>
</div>
Anonymoushttp://www.blogger.com/profile/01128323532433166953noreply@blogger.com0tag:blogger.com,1999:blog-2662592322732093767.post-5816395358816616312013-05-12T21:47:00.004+05:302013-05-12T21:47:54.643+05:30Molten Choco - Lava Cake<div dir="ltr" style="text-align: left;" trbidi="on">
If there is one dessert that I cannot resist, its hot choco-lava cake with a scoop of ice cream. It can lift my mood any time. I have been making choco lava cake for more than 2 years now, infact before getting married it was the only dessert i used to ever make. I have 3 versions of its recipes with little changes here and there with me but i like this one the best. You can combine it with fruits like strawberries too if u dont wanna use ice cream.<br />
<br />
<span style="color: red;">Preparation time: 20 mins + another 20 to chill in refrigerator</span><br />
<span style="color: red;">Baking time: 12 mins</span><br />
<span style="color: red;">Makes 8 medium sized cakes</span><br />
<span style="color: red;"><br /></span>
<b>Ingredients:</b><br />
<b><br /></b>
<br />
<ul style="margin-top: 0cm;" type="disc">
<li class="MsoNormal">200
g dark semisweet chocolate</li>
<li class="MsoNormal">200
g butter plue little extra for greasing the moulds</li>
<li class="MsoNormal">200
g golden castor sugar or brown castor sugar</li>
<li class="MsoNormal">4
eggs</li>
<li class="MsoNormal">4
egg yolks</li>
<li class="MsoNormal">200
g maida or all purpose flour</li>
<li class="MsoNormal">50 g
cocoa powder for dusting moulds</li>
<li class="MsoNormal">Chocolate
or caramel sauce for garnishing</li>
</ul>
<div>
<div class="MsoNormal">
Grease 9 muffin moulds or ramekins with butter and dust with
cocoa powder. I use food grade silicon moulds for this purpose as it is so easy
to remove the cake from them. Set aside. Melt butter and chocolate together in
a double boiler and stir until smooth. Leave it to cool for 10 minutes.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
In a separate bowl, whisk eggs and yolks together with sugar
until pale and thick. Sift flour into the eggs and beat together. Pour the
chocolate mix into the cake mix in thirds, beating well between each addition.<br />
<br />
<br /></div>
<div class="MsoNormal">
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<br /></div>
<div class="MsoNormal">
Equally divide the batter into the prepared moulds. Chill
them for atleast 20 minutes. You can even freeze the moulds for later use.<br />
<br /></div>
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<br />
<br /></div>
<div class="MsoNormal">
Preheat the oven to 200 degree C. Place the moulds in a baking tray and bake for 10 – 12
minutes or just till the top seems little firm but centre is still a little
wobbly. Always bake an extra mould than required to check the doneness. The
centre has to be a gooey liquid.</div>
<div class="MsoNormal">
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<br />
<br /></div>
<div class="MsoNormal">
Remove from the oven and let it sit for a minute before
removing the cake from the mould. Serve with sauce and ice cream of your
choice. Enjoy!!!</div>
<div class="MsoNormal">
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</div>
</div>
Anonymoushttp://www.blogger.com/profile/01128323532433166953noreply@blogger.com0tag:blogger.com,1999:blog-2662592322732093767.post-88284985567518280682013-04-02T21:37:00.000+05:302013-04-02T21:37:02.848+05:30Hara Bhara Kabab<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="color: red;">Preparation time: 30 minutes</span><br />
<span style="color: red;">Cooking time: 20 minutes</span><br />
<span style="color: red;">Serves 4 to 5</span><br />
<span style="color: red;"><br /></span>
<b>Ingredients:</b><br />
<br />
<ul style="text-align: left;">
<li>1 bunch spinach (palak) leaves</li>
<li>2 large potatoes boiled and mashed</li>
<li>1 cup peas boiled</li>
<li>1/2 tsp finely chopped green chilies</li>
<li>1 tsp garlic mince</li>
<li>1 tsp ginger mince</li>
<li>2 tsp chaat masala</li>
<li>1 tsp dried mango powder(amchur)</li>
<li>salt as per taste</li>
<li>2 to 3 tbsp gram flour(besan)</li>
<li>2 tbsp oil for pan grilling</li>
</ul>
<div>
Put the spinach leaves in boiling water and let it boi for around 5 minutes. Drain and put the leaves in cold water to help them retain color. Chop them up.</div>
<div>
<br /></div>
<div>
Dry roast besan in a pan stirring continuously so that it doesn't burn and till it gives out fragrance and starts changing color. Mix everything except oil and add roasted besan as required to bind the mixture.</div>
<div>
<br /></div>
<div>
Divide the mixture into around 10 to 12 balls and shape them into discs. </div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
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<div>
<br /></div>
<div>
<br /></div>
<div>
Heat the oil in a grill pan and grill the discs on both sides to a golden brown color.</div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-Bgms9OOhMOE/UVsBNcHkH5I/AAAAAAAAAdo/CRBCkRYiCHA/s1600/IMG-20130203-WA0022.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-Bgms9OOhMOE/UVsBNcHkH5I/AAAAAAAAAdo/CRBCkRYiCHA/s320/IMG-20130203-WA0022.jpg" width="320" /></a></div>
<div>
<br /></div>
<div>
<br /></div>
<div>
Serve hot with tomato ketchup and mint chutney. </div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
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<a href="http://2.bp.blogspot.com/-TCBm_OXPd9U/UVsBNoqnPwI/AAAAAAAAAdg/P-X3ituUlpw/s1600/IMG-20130203-WA0023.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-TCBm_OXPd9U/UVsBNoqnPwI/AAAAAAAAAdg/P-X3ituUlpw/s320/IMG-20130203-WA0023.jpg" width="320" /></a></div>
<div>
<br /></div>
<div>
<br /></div>
<div>
Enjoy!!!</div>
</div>
Anonymoushttp://www.blogger.com/profile/01128323532433166953noreply@blogger.com0tag:blogger.com,1999:blog-2662592322732093767.post-23225988206943621342013-04-02T21:11:00.000+05:302013-04-02T21:11:11.946+05:30Baked Soy Sauce Chicken<div dir="ltr" style="text-align: left;" trbidi="on">
This recipe is pretty healthy as it is totally oil free and chicken fat is totally trimmed. It makes an easy, hassle free dinner.<br />
<span style="color: red;"><br /></span>
<span style="color: red;">Preparation time: 20 minutes</span><br />
<span style="color: red;">Marinate time: atleast 4 hours</span><br />
<span style="color: red;">Baking time: 50 minutes</span><br />
<br />
<b>Ingredients:</b><br />
<br />
<ul style="text-align: left;">
<li>700-800 gms chicken sliced and cleaned and trimmed of fat</li>
<li>2 spring onions finely chopped along with leeks</li>
<li>1.5 tsp garlic mince</li>
<li>1.5 tsp ginger mince</li>
<li>2 tbsp brown sugar</li>
<li>2 tbsp honey</li>
<li>0.5 cup dark soy sauce</li>
<li>0.5 cup water</li>
<li>2 tbsp vinegar</li>
<li>sat and crushed black peppercorns as per taste</li>
<li>red chili flakes as per taste</li>
<li>2 tbsp coriander leaves chopped</li>
</ul>
<div>
Poke the chicken pieces with a fork and make small cuts on the skin with a knife. This is done so that the marinate penetrates deep into the chicken pieces. Mix rest of the ingredients in a glass bowl and coat the chicken pieces properly with the marinate. Let it rest in the refrigerator for at least 4 hours. You can even marinate over night.</div>
<div>
<br /></div>
<div>
Preheat the oven to 200 degree Celsius. Line an aluminium foil in a oven tin and place the chicken along with the marinate in the tin.</div>
<div>
<br />
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<br />
<br /></div>
<div>
Bake it for 40 to 50 minutes at 200 degree Celcius. Spoon the marinate over the pieces after 10 minutes. When top side is glazed and done, turn the pieces. This may take 20 to 25 minutes.</div>
<div>
<br />
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<br />
<br /></div>
<div>
Serve with rice and raita. Enjoy!!!</div>
</div>
Anonymoushttp://www.blogger.com/profile/01128323532433166953noreply@blogger.com1tag:blogger.com,1999:blog-2662592322732093767.post-21466997066730690892013-02-28T16:31:00.002+05:302013-02-28T16:36:51.451+05:30Samosa with Chhole<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="color: red;">Preparation time: 1 hour</span><br />
<span style="color: red;">Soaking time: over night</span><br />
<span style="color: red;">Cooking time: 30 minutes</span><br />
<span style="color: red;">Makes 12 to 14 samosas</span><br />
<span style="color: red;"><br /></span>
<b>Ingredients:</b><br />
<b><br /></b>
<i><b>For the samosa filling</b></i><br />
<br />
<ul style="text-align: left;">
<li>5 potatoes boiled and peeled</li>
<li>1 cup peas boiled</li>
<li>2 onions finely chopped</li>
<li>3 green chilies finely chopped</li>
<li>salt and red chili powder as per taste</li>
<li>1/2 tsp black pepper powder</li>
<li>1 tsp cumin powder</li>
<li>1 tsp coriander roughly pounded</li>
<li>1 tsp dried mango powder(amchur)</li>
<li>2 tbsp coriander leaves chopped</li>
</ul>
<div>
<b><i>For samosa dough</i></b></div>
<ul style="text-align: left;">
<li>2 cups all-purpose flour(maida)</li>
<li>1/2 tsp ajwain</li>
<li>1/2 tsp salt</li>
<li>1 tbsp oil</li>
<li>warm water to make the dough</li>
</ul>
<div>
<b><i>For the chhole</i></b></div>
<ul style="text-align: left;">
<li>1 cup white chick peas soaked over night</li>
<li>4 cups of water to soak and boil the chickpeas</li>
<li>1 tsp ginger mince</li>
<li>1.5 tsp garlic mince</li>
<li>1 teabag</li>
<li>2 black cardamom</li>
<li>1 inch cinnamon stick</li>
<li>1 bay leaf</li>
<li>salt and red chili powder as per taste</li>
<li>3 green chilies slit</li>
<li>1 onion finely chopped</li>
<li>1 tsp cumin powder</li>
<li>1 tsp coriander powder</li>
<li>1/2 tsp garam masala powder</li>
<li>2 tbsp olive oil</li>
<li>2 tbsp coriander leaves chopped</li>
</ul>
<div>
<b><i>To serve with</i></b></div>
<ul style="text-align: left;">
<li>2 onions finely chopped</li>
<li>1 cup imli chutney or mint chutney or ketchup</li>
</ul>
<div>
<b><i>To fry the samosas</i></b></div>
<ul style="text-align: left;">
<li>Oil for frying</li>
</ul>
<div>
<br /></div>
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<div>
<br /></div>
<div>
<br /></div>
<div>
First of all mix all the ingredients for the dough to make a smooth and non-sticky dough. Kneed it properly and use extra flour if required. Cover it with a wet cloth and let it rest for half an hour. Meanwhile, pressure cook chickpeas along with ginger mince, teabag, cardamoms, bay leaf and 1 tsp salt till done. It will take around 15 minutes.</div>
<div>
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<br /></div>
<div>
Mash the potatoes and mix all the ingredients for the filling. Set aside. Divide the dough into 6 to 7 equal balls. Roll them into discs of 1 mm thickness with the help of some oil.<br />
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<br />
Cut the discs into 2 equal halves.<br />
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<br />
Join the edge of the half disc to form a cone.<br />
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<br />
Fill in a tbsp of the filling and seal the opening. Make rest of the samosas in the similar manner and keep aside.<br />
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<br />
To make the chhole, heat a saucepan and add the oil. Next add the cinnamon and saute to about 30 seconds. Next add the garlic mince and saute for another 30 seconds. Add the onions and fry till they become translucent. Add the chilies, salt and red chili powder. Saute for another minute and add the chickpeas without the water. Reserve the water. Cook for a minute and add the coriander powder. Now cook the chickpeas for 2-3 minutes. Now add the reserved water and bring the chhole to a boil and reduce the flame. Add the garam masala and the cumin powder. Let the chhole simmer on heat till they are reduced to the desired consistency. Garnish with coriander leaves.<br />
<br />
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<br />
Now heat the oil for frying the samosas and fry the samosas golden brown. Serve hot with chhole and chutney or ketchup of your choice. Enjoy your evening!!!</div>
</div>
Anonymoushttp://www.blogger.com/profile/01128323532433166953noreply@blogger.com0tag:blogger.com,1999:blog-2662592322732093767.post-89537689638694720672013-02-15T15:40:00.004+05:302013-02-15T15:42:51.451+05:30Bean Salad<div dir="ltr" style="text-align: left;" trbidi="on">
This salad has its inspiration from the three bean salad. But I have added more ingredients to it to make it more interesting and nutritious. The dressing cannot do without a little sweetness, so don't skip it.<br />
<span style="color: red;"><br /></span>
<span style="color: red;">Preparation time: 30 minutes</span><br />
<span style="color: red;">Cooking time: 20 minutes</span><br />
<span style="color: red;">Serves 5 to 6</span><br />
<span style="color: red;"><br /></span>
<b>Ingredients:</b><br />
<br />
<ul style="text-align: left;">
<li>2 tbsp red kidney beans(rajmah) soaked over night</li>
<li>2 tbsp white chickpeas(kabuli channe) soaked overnight</li>
<li>2 tbsp black grams(kale channe) soaked over night</li>
<li>100 gms tofu diced(use cottage cheese if tofu not available)</li>
<li>1 bell pepper chopped finely</li>
<li>handful french beans chopped</li>
<li>1 onion chopped</li>
<li>1 spring onion chopped</li>
<li>2 tbsp chives(greens of spring onion) chopped</li>
<li>1 tomato chopped</li>
<li>1 cucumber chopped</li>
<li>3 tbsp lettuce chopped</li>
<li>3 tbsp coriander chopped</li>
</ul>
<div>
<b><i>For the dressing</i></b></div>
<ul style="text-align: left;">
<li>2 tbsp lemon juice</li>
<li>2 tbsp olive oil</li>
<li>1 tsp crushed garlic</li>
<li>1 tbsp white vinegar</li>
<li>1/2 tsp english musturd</li>
<li>1 tbsp castor sugar</li>
<li>1 tbsp maple syrup(optional)</li>
<li>salt and black pepper as per taste</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
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<div>
<br /></div>
<div>
<br /></div>
<div>
Pressure cook the beans, chickpeas and grams for 15 minutes or til done. Drain them and keep aside. Blanch the french beans(put them in boiling water for 4 to 5 minutes and then immediately put them in cold water. This retains their color).</div>
<div>
<br /></div>
<div>
Toss all the ingredients for salad in a large bowl on chill in the refrigerator. Mix all the ingredients for the dressing together and keep aside.</div>
<div>
<br /></div>
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<div>
<br /></div>
<div>
<br /></div>
<div>
Pour the dressing over the salad, toss, and serve. Enjoy!!!</div>
</div>
Anonymoushttp://www.blogger.com/profile/01128323532433166953noreply@blogger.com0tag:blogger.com,1999:blog-2662592322732093767.post-28743754364152598392013-02-03T22:42:00.002+05:302013-05-12T17:03:02.344+05:30Lemon Chicken<div dir="ltr" style="text-align: left;" trbidi="on">
Preparation time: 10 minutes<br />
Marinate time: 2 hours<br />
Cooking time: 25 minutes<br />
Serves 2 to 3<br />
<br />
<b>Ingredients:</b><br />
<br />
<ul style="text-align: left;">
<li>600 g chicken sliced</li>
<li>3 limes' juice</li>
<li>1 lime rind grated</li>
<li>salt as per taste</li>
<li>1 tsp crushed black pepper</li>
<li>1 tbsp crushed garlic</li>
<li>1 tbsp thyme (dried)</li>
<li>1 tbsp olive oil</li>
<li>2 tbsp butter</li>
</ul>
<div>
Mix lime juice, rind, salt, pepper, garlic, thyme and keep aside. Clean the chicken, make slits to let the marinate seep the chicken. Add the chicken to the mix. Coat the chicken with the marinate properly, cover it and let it marinate for 2 hours.</div>
<div>
<br /></div>
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<div>
<br /></div>
<div>
Heat the butter and oil in a wok. Add only the chicken pieces not the excess marinate. Keep the excess marinate, don't throw it away. Saute the chicken on medium to high flame, continuously stirring till it starts turning golden.</div>
<div>
<br /></div>
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<div>
<br /></div>
<div>
Now add the excess marinate and cook till the chicken is done and glazed. There should be no liquid left.</div>
<div>
<br /></div>
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<div>
<br /></div>
<div>
Enjoy!!!</div>
</div>
Anonymoushttp://www.blogger.com/profile/01128323532433166953noreply@blogger.com0tag:blogger.com,1999:blog-2662592322732093767.post-2777906158348311202013-02-03T22:10:00.001+05:302013-02-03T22:13:32.474+05:30Mix Raita<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="color: red;">Preparation time: 15 minutes</span><br />
<span style="color: red;">Serves 4 to 5</span><br />
<br />
<b>Ingredients:</b><br />
<br />
<ul style="text-align: left;">
<li>4 cups yogurt beaten lightly</li>
<li>salt as per taste</li>
<li>1/2 tsp crushed black pepper</li>
<li>1/2 tsp roasted cumin powder</li>
<li>1 tomato chopped finely</li>
<li>1 tbsp each green, red and yellow bell pepper chopped finely</li>
<li>half cucumber chopped finely</li>
<li>1 carrot chopped finely</li>
<li>1 onion finely chopped</li>
<li>2 tbsp coriander chopped</li>
</ul>
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<div>
<br /></div>
<div>
<br /></div>
<div>
Mix all the ingredients well. </div>
<div>
<br /></div>
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<a href="http://3.bp.blogspot.com/--Dh00agiw7w/UQ6R2dMCVvI/AAAAAAAAAY0/YOrrbxYAjss/s1600/IMG_20130203_211632.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/--Dh00agiw7w/UQ6R2dMCVvI/AAAAAAAAAY0/YOrrbxYAjss/s320/IMG_20130203_211632.jpg" width="320" /></a></div>
<div>
<br /></div>
<div>
<br /></div>
<div>
Team with stuffed parantha or any veggies. Enjoy!!!</div>
</div>
Anonymoushttp://www.blogger.com/profile/01128323532433166953noreply@blogger.com2tag:blogger.com,1999:blog-2662592322732093767.post-84807788270799300882013-01-29T23:26:00.000+05:302013-01-29T23:26:26.526+05:30Chocolate - Strawberry Cake<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
<div class="MsoNormal">
<span style="color: red;">Preparation time: 1 hour</span></div>
<div class="MsoNormal">
<span style="color: red;">Baking time: 45 minutes</span></div>
<div class="MsoNormal">
<span style="color: red;">Serves 7 to 8</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Ingredients:</b></div>
<ul style="margin-top: 0cm;" type="disc">
<li class="MsoNormal">3
large eggs</li>
<li class="MsoNormal">1
cup <sub>+ 1 tbsp </sub>all purpose flour or maida</li>
<li class="MsoNormal">½
cup castor sugar</li>
<li class="MsoNormal">½
cup Demerara sugar(brown)</li>
<li class="MsoNormal">½
cup softened unsalted butter</li>
<li class="MsoNormal">½
cup dark unsweetened chocolate broken into pieces</li>
<li class="MsoNormal">2
tbsp brewed coffee </li>
<li class="MsoNormal">2
tsp baking powder</li>
<li class="MsoNormal">1
pinch salt</li>
<li class="MsoNormal">1
tsp vanilla essence</li>
<li class="MsoNormal">½
cup chopped walnuts</li>
<li class="MsoNormal">2
tbsp tutty-fruity</li>
</ul>
<div class="MsoNormal">
<i><b>For icing the cake</b></i></div>
<ul style="margin-top: 0cm;" type="disc">
<li class="MsoNormal">1
cup ready-made vanilla icing</li>
<li class="MsoNormal">1
packet fresh strawberries</li>
<li class="MsoNormal">3
tbsp dark chocolate flakes or grated</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-TyjmULP1NqI/UQgKHV_xbOI/AAAAAAAAAXo/LLOyQcdNIjc/s1600/IMG_20130113_154928.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-TyjmULP1NqI/UQgKHV_xbOI/AAAAAAAAAXo/LLOyQcdNIjc/s320/IMG_20130113_154928.jpg" width="320" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<o:p><br /></o:p></div>
<div class="MsoNormal">
Grease and flour a round 8” baking tin. Preheat the oven a
180 degree Celsius.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Melt chocolate along with coffee over double boiler (Boil
water in a wide pan, place chocolate and coffee in a smaller vessel and keep it
in the boiling water, stirring, till chocolate melts). Let it cool to room
temperature.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Beat butter to a smooth paste in a mixing bowl. Beat both
the sugars into the butter in 3-4 portions till sugar is incorporated well.
Sift the flour, salt and baking powder together.</div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
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<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-KfN-K0BCV1Y/UQgJ0UhVC9I/AAAAAAAAAW4/mBSsPj5uFYs/s1600/IMG_20130107_114659.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-KfN-K0BCV1Y/UQgJ0UhVC9I/AAAAAAAAAW4/mBSsPj5uFYs/s320/IMG_20130107_114659.jpg" width="320" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Fold the chocolate into butter-sugar mixture. Now beat 1/4<sup>th</sup>
of the sifted flour into the mixture. Beat for 2-3 minutes. Now add one egg and
beat again for 2 minutes. Repeat this process starting and ending with flour
until all eggs and flour are incorporated into the mixture.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Now beat in the vanilla essence. Fold in the walnuts and
tutty-fruity, leaving a few to sprinkle on top.</div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-RCNEiHDc9Vs/UQgK57riv3I/AAAAAAAAAX4/e6xuPvZaShc/s1600/IMG_20130107_114737.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-RCNEiHDc9Vs/UQgK57riv3I/AAAAAAAAAX4/e6xuPvZaShc/s320/IMG_20130107_114737.jpg" width="320" /></a></div>
<div class="MsoNormal">
<o:p><br /></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Pour the mixture into the baking tin and sprinkle the rest
of the nuts on the top. Bake at 180 degree Celsius for 40 to 45 minutes or
until a toothpick inserted comes out clean.</div>
<div class="MsoNormal">
<br /></div>
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<a href="http://2.bp.blogspot.com/-BNt3j_8iNSI/UQgJ8PUdzMI/AAAAAAAAAXA/Bqk_MG-gR9g/s1600/IMG_20130107_114928.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-BNt3j_8iNSI/UQgJ8PUdzMI/AAAAAAAAAXA/Bqk_MG-gR9g/s320/IMG_20130107_114928.jpg" width="320" /></a></div>
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Remove the cake from the mould and let it cool down.
Meanwhile, chop 4-5 strawberries finely and rest into slices. Also prepare the
icing as per instructions. Mine just needed to be whipped with little milk to
make it easy to spread. You can also prepare icing at home with heavy cream, castor sugar and vanilla essence. The trick is to stop beating at the right point, right before it curdles.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Now carefully slice the cake into two layers. If the cake
will be warm it will fall apart so let it cool down. Mix the chopped
strawberries into 3 tbsp of icing and spread it on the lower layer. You can
even sprinkle 2-3 tbsps of orange juice on the lower layer to make it more
moist. Place the top layer carefully on top. Now spread rest of the icing on
top and sides. No part of the cake should be visible. Take help of a spread
knife for this purpose.</div>
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<a href="http://3.bp.blogspot.com/-l6IyfAmj78k/UQgKEVcT7uI/AAAAAAAAAXY/tZXRfc_lRxg/s1600/IMG_20130107_115059.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-l6IyfAmj78k/UQgKEVcT7uI/AAAAAAAAAXY/tZXRfc_lRxg/s320/IMG_20130107_115059.jpg" width="320" /></a></div>
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Now cover the top with grated chocolate. </div>
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Garnish the top
with sliced strawberries in any manner.</div>
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<br /></div>
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<a href="http://1.bp.blogspot.com/-7Hghxn5mw1M/UQgKGNBtl0I/AAAAAAAAAXg/x6U5ebechd8/s1600/IMG_20130113_154647.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-7Hghxn5mw1M/UQgKGNBtl0I/AAAAAAAAAXg/x6U5ebechd8/s320/IMG_20130113_154647.jpg" width="320" /></a></div>
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Enjoy!!!</div>
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Anonymoushttp://www.blogger.com/profile/01128323532433166953noreply@blogger.com1tag:blogger.com,1999:blog-2662592322732093767.post-56367893897869202402013-01-18T22:09:00.001+05:302013-01-18T22:12:16.115+05:30Kadai Paneer<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="color: red;">Preparation Time: 15 minutes</span><br />
<span style="color: red;">Cooking Time: 30 minutes</span><br />
<span style="color: red;">Serves 4 to 5</span><br />
<span style="color: red;"><br /></span>
<b>Ingredients:</b><br />
<br />
<ul style="text-align: left;">
<li>Cottage cheese made from 1 litre milk approx. 200 gms diced</li>
<li>2 large green bell peppers chopped into 1 inch slices</li>
<li>4 ripe tomatoes chopped finely</li>
<li>1 tsp ginger minced</li>
<li>1 tsp garlic minced</li>
<li>3 dried red chilies</li>
<li>1 tbsp coriander seeds</li>
<li>salt as per taste</li>
<li>2-3 green chilies chopped finely</li>
<li>1/2 tsp garam masala powder</li>
<li>1 tsp kasuri methi powder</li>
<li>2 tbsp chopped coriander leaves </li>
<li>Onion rings from 1 onion</li>
<li>1 tbsp olive oil</li>
<li>1 tbsp butter</li>
</ul>
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<br /></div>
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<a href="http://3.bp.blogspot.com/-pDtMy3QwMjs/UPl6HG5bBYI/AAAAAAAAAWU/ai62KBV7E4M/s1600/IMG_20121228_160058.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-pDtMy3QwMjs/UPl6HG5bBYI/AAAAAAAAAWU/ai62KBV7E4M/s320/IMG_20121228_160058.jpg" width="320" /></a></div>
<div>
<br /></div>
<div>
<br /></div>
<div>
Heat the oil and butter in a wok and add the ginger-garlic mince. Fry it for like half a minute and add the tomatoes. Meanwhile pound the coriander seeds and the red chilies together to make a coarse powder. You can even use a grinder for this purpose. To make the pounding easier you can dry roast the seeds and chilies first.</div>
<div>
<br /></div>
<div>
Cook the tomatoes for 2-3 minutes and add the pounded powder. Mix well, add the green chilies and cook till the mixture comes together and oil separates. Now add the bell peppers. Let them cook for another 10 minutes. Add the salt and garam masala. Cook for another minute and add the cheese.</div>
<div>
<br /></div>
<div>
Mix well and cook it for another 4-5 minutes. Lastly sprinkle the kasuri methi and stir.</div>
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<a href="http://4.bp.blogspot.com/-CEPS4wpsz9Q/UPl6AinQxZI/AAAAAAAAAWA/xqbDJzLu7lk/s1600/IMG_20121228_155933.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-CEPS4wpsz9Q/UPl6AinQxZI/AAAAAAAAAWA/xqbDJzLu7lk/s320/IMG_20121228_155933.jpg" width="320" /></a></div>
<div>
<br /></div>
<div>
Garnish with coriander leaves and onion rings. Serve hot with rotis or paranthas. Enjoy!!!</div>
</div>
Anonymoushttp://www.blogger.com/profile/01128323532433166953noreply@blogger.com0tag:blogger.com,1999:blog-2662592322732093767.post-38406093886226934182012-12-26T20:49:00.001+05:302012-12-26T20:49:12.657+05:30Navrattan Korma<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="color: red;">Preparation time: 30 minutes</span><br />
<span style="color: red;">Cooking time: 30 minutes</span><br />
<span style="color: red;">Serves 6 to 8</span><br />
<span style="color: red;"><br /></span>
<b>Ingredients:</b><br />
<br />
<ul style="text-align: left;">
<li>1 cauliflower chopped into small florets</li>
<li>2 medium sized potatoes diced into small cubes</li>
<li>1 cup peas cooked</li>
<li>1 carrot chopped into small pieces</li>
<li>1 large bell pepper chopped into small pieces</li>
<li>1 packet button mushroom chopped</li>
<li>1/2 cottage cheese(paneer) grated</li>
<li>1/2 cup french beans chopped </li>
<li>1/2 cup cabbage chopped</li>
<li>2 onions chopped finely</li>
<li>2 tomatoes chopped finely</li>
<li>8 cashews</li>
<li>1 tbsp melon seeds</li>
<li>8 raisins soaked in half cup water</li>
<li>1 tsp garlic mince</li>
<li>1 tsp ginger mince</li>
<li>1/2 tsp turmeric powder</li>
<li>1/2 tsp coriander powder</li>
<li>1 cup milk</li>
<li>3 green chillies chopped finely</li>
<li>salt as per taste</li>
<li>red chili powder as per taste</li>
<li>1 tsp garam masala powder</li>
<li>1 tsp cumin powder</li>
<li>1 tbsp olive oil</li>
<li>2 tbsp butter</li>
<li>1 tsp kasuri methi powder</li>
<li>1 tbsp heavy cream(optional)</li>
<li>2 tbsp coriander leaves chopped</li>
<li>4 cups water</li>
</ul>
<div>
Bring water to a boil, add beans then cauliflower, cabbage, potatoes and mushrooms. Cook for 5 to 8 minutes and drain water. Meanwhile, heat the oil and butter in a wok and fry the cashews and raisins for 2 minutes. Take them out and grind them along with melon seeds with the help of a little milk to make a smooth paste</div>
<div>
<br /></div>
<div>
In the same oil add the ginger garlic paste. Saute for a minute and add the onions. Cook them till they are pale. Add the coriander powder and the turmeric powder. Cook for another minute and add the tomatoes. Add the chilies, red chili powder and salt. Cook till the tomatoes are done, the oil separates and the mixture comes together. Add the cashew-raisin paste. Keep stirring, do not let the mix get burnt. Cook for 2 minutes and add the paneer. Mix well and add the milk. Bring the korma to a boil and add all the veggies.</div>
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<div>
<br /></div>
<div>
Simmer, cover and cook for about 10 minutes. Add water in between if korma is too thick. Check if the veggies are done & add the garam masala and cumin powder. Cook for another minute.</div>
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<a href="http://3.bp.blogspot.com/-vETa_7B0bPs/UNsU9Uyg3HI/AAAAAAAAAVQ/3D7-JOMz4qE/s1600/IMG_20121209_192634.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-vETa_7B0bPs/UNsU9Uyg3HI/AAAAAAAAAVQ/3D7-JOMz4qE/s320/IMG_20121209_192634.jpg" width="320" /></a></div>
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<a href="http://2.bp.blogspot.com/-Lw8UlbfgkHc/UNsVF1HyHkI/AAAAAAAAAVY/oIujnz8aSNQ/s1600/IMG_20121209_192716.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-Lw8UlbfgkHc/UNsVF1HyHkI/AAAAAAAAAVY/oIujnz8aSNQ/s320/IMG_20121209_192716.jpg" width="320" /></a></div>
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<a href="http://2.bp.blogspot.com/-89Kf6IODhLo/UNsVK45fKxI/AAAAAAAAAVg/HRyCZg7pQ2Y/s1600/IMG_20121209_192810.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-89Kf6IODhLo/UNsVK45fKxI/AAAAAAAAAVg/HRyCZg7pQ2Y/s320/IMG_20121209_192810.jpg" width="320" /></a></div>
<div>
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<div>
Garnish with kasuri methi, heavy cream and coriander leaves. Enjoy with rotis or paranthas.</div>
</div>
Anonymoushttp://www.blogger.com/profile/01128323532433166953noreply@blogger.com0tag:blogger.com,1999:blog-2662592322732093767.post-62552092247200959942012-12-16T20:09:00.003+05:302012-12-16T20:12:13.327+05:30Masala Mushroom<div dir="ltr" style="text-align: left;" trbidi="on">
I was so bored of cooking and eating mushroom matar as it is the only indian mushroom subzi, apart from mixed veg. made at home, so i decided to try something new with mushrooms. This is the first dish that i came up with. I have done little tweaking to the original mushroom masala. After this dish I am gonna go for more mushroom experiments as this one turned out to be a success.<br />
<br />
<span style="color: red;">Preparation time: 20 minutes</span><br />
<span style="color: red;">Cooking time: 30 minutes</span><br />
<span style="color: red;">Serves 5 to 6</span><br />
<span style="color: red;"><br /></span>
<b>Ingredients:</b><br />
<br />
<ul style="text-align: left;">
<li>1 packet button mushrooms</li>
<li>1 large bell pepper chopped into strips</li>
<li>3 onions finely chopped</li>
<li>3 tomatoes finely chopped</li>
<li>4 green chilies slit into long strips</li>
<li>1 tsp garlic mince</li>
<li>1 tsp ginger mince</li>
<li>1 inch cinnamon stick</li>
<li>3 cardamoms</li>
<li>3 cloves</li>
<li>1 tsp coriander powder</li>
<li>1 tsp turmeric powder</li>
<li>salt as per taste</li>
<li>red chili powder as per taste</li>
<li>1 tsp garam masala powder</li>
<li>1/2 tsp roasted cumin powder</li>
<li>1 tbsp butter</li>
<li>1 tbsp olive oil</li>
<li>1 tsp kasuri methi powder</li>
<li>2 tbsp coriander leaves chopped</li>
</ul>
<div>
Wash the mushrooms, dry and, chop them. Heat the oil and butter in a wok and add the cinnamon, cardamoms and cloves for a minute. Add the ginger-garlic paste and fry for another minute. Next add the onions and saute them till they turn pale. Add the turmeric powder and the coriander powder. Cook til the onions turn brown and then add the tomatoes. Cook them for 2-3 minutes and add the green chilies, red chili powder and salt. Cook till the tomatoes are done and the oil separates from the tadka.</div>
<div>
<br /></div>
<div>
Meanwhile,heat 3 cups of water and dip mushrooms in it 2 minutes. Drain and keep aside. Add bell peppers to the tadka. Lower the flame, cover, and let them cook for 4 to 5 minutes. Now add the mushrooms. They are going to sweat, so increase the heat to prevent the dish from turning mushy.</div>
<div>
<br /></div>
<div>
Saute it for 3 to 4 minutes and add garam masala powder and cumin powder. To add more flavor you can roast and ground fresh garam masala from peppercorns, cloves, cardamoms and cinnamon. Cook for another 2-3 minutes and sprinkle kasuri methi.<br />
<br /></div>
<div>
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<a href="http://3.bp.blogspot.com/-xK5VoGZ2oJc/UM3c9PnOgmI/AAAAAAAAAUk/lCVrPsAB5E4/s1600/IMG_20121206_215856.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-xK5VoGZ2oJc/UM3c9PnOgmI/AAAAAAAAAUk/lCVrPsAB5E4/s320/IMG_20121206_215856.jpg" width="320" /></a></div>
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<div>
Garnish with coriander leaves and butter. Enjoy with parantha or rotis.</div>
</div>
Anonymoushttp://www.blogger.com/profile/01128323532433166953noreply@blogger.com0tag:blogger.com,1999:blog-2662592322732093767.post-69087435672274807762012-12-15T21:15:00.000+05:302012-12-16T20:13:23.671+05:30Aloo Methi Wale<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
<div class="MsoNormal">
<span style="color: red;">Preparation time: 1 hour</span></div>
<div class="MsoNormal">
<span style="color: red;">Cooking time: 30 minutes</span></div>
<div class="MsoNormal">
<span style="color: red;">Serves 5 to 6</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Ingredients:</b></div>
<ul style="margin-top: 0cm;" type="disc">
<li class="MsoNormal">1
bunch fresh methi or fenugreek leaves</li>
<li class="MsoNormal">3
medium sized potatoes peeled and diced</li>
<li class="MsoNormal">Handful
palak(spinach) leaves chopped</li>
<li class="MsoNormal">½
tsp methi(fenugreek) seeds</li>
<li class="MsoNormal">½
tsp cumin seeds</li>
<li class="MsoNormal">1
inch cinnamon stick</li>
<li class="MsoNormal">1
tsp garlic mince</li>
<li class="MsoNormal">1
tsp ginger mince</li>
<li class="MsoNormal">½
tsp coriander powder</li>
<li class="MsoNormal">½
tsp turmeric powder</li>
<li class="MsoNormal">1
pinch asafoetida(hing) powder</li>
<li class="MsoNormal">red
chilli powder as per taste</li>
<li class="MsoNormal">4
green chillies slit into long strips</li>
<li class="MsoNormal">Salt
as per taste</li>
<li class="MsoNormal">½
tsp garam masala powder</li>
<li class="MsoNormal">1
tsp cumin powder</li>
<li class="MsoNormal">1
tsp kasuri methi powder</li>
<li class="MsoNormal">2
tbsp butter</li>
<li class="MsoNormal">1
tbsp coriander leaves chopped</li>
<li class="MsoNormal">1
tsp olive oil</li>
</ul>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Wash the methi leaves properly, dry and chop roughly. Heat
the oil and half the butter in a wok; add methi seeds, cumin seeds and
cinnamon. Let them fry for few seconds and add the ginger-garlic paste. Fry it
for about 30 seconds and add the potatoes. Saute them on high flame for about 5
minutes while stirring them every now and then to prevent them from getting
burnt. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Add the turmeric, coriander powder and red chilli. Add the methi leaves
and spinach. Lower the flame a bit. Methi leaves will leave water. Add the
hing, green chillies and salt. Cover the wok and let it cook for another 6 to 7
minutes stirring occasionally. Add the garam masala and cumin powder. </div>
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<div class="MsoNormal">
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<div class="MsoNormal">
Check if
the potatoes and methi is cooked. Ther should be no water, it needs to dry. If
done, add rest of the butter. Mix well sprinkle the kasuri methi on top. </div>
<div class="MsoNormal">
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Garnish with coriander leaves. Serve hot with roti or parantha. Enjoy!!!</div>
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Anonymoushttp://www.blogger.com/profile/01128323532433166953noreply@blogger.com0tag:blogger.com,1999:blog-2662592322732093767.post-68424362524680856612012-12-02T15:45:00.001+05:302012-12-15T21:17:05.323+05:30Kesar Kheer<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="color: red;">Preparation time: 30 minutes</span><br />
<span style="color: red;">Cooking time: 30 minutes</span><br />
<span style="color: red;">Serves 5 to 7</span><br />
<span style="color: red;"><br /></span>
<b>Ingredients:</b><br />
<ul style="text-align: left;">
<li>1 cup rice</li>
<li>3 cup water</li>
<li>3.5 cup milk</li>
<li>200 gms condensed milk</li>
<li>1 tsp green cardamom(elachi) powder</li>
<li>10 almonds blanched and skin removed</li>
<li>10 pistachios</li>
<li>10 cashews</li>
<li>10 raisins</li>
<li>1 pinch saffron(kesar)</li>
</ul>
<div>
Wash the rice properly to remove starch and soak it in the water for half an hour. Also soak to raisins in some water for 10-15 minutes and then drain the water. Drain the water and place the rice in a wok. Place it on a stove top and add milk to it. Keep the flame high and let the milk come to a boil, stirring every now and then. </div>
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Meanwhile, chop the nuts(almonds, cashews and pistachios) roughly. Once the milk comes to a boil, lower the heat and cook the rice-milk mix, stirring frequently to prevent milk from burning. The mixture will start reducing. Keep cooking till the rice gets cooked and the mixture has reduced to your desired consistency. This may take up to 20 minutes. </div>
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Now add the condensed milk and mix well. Add the elachi powder and almost all of the nuts, keeping few for garnishing. Add 2 tbsps of hot milk to the saffron and mix well. Add the saffron mix to the kheer. Mix well, cook for another 2 minutes and remove from heat. You can either serve it hot but to serve it cold, cool down the kheer quickly by placing the wok in cold water.</div>
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Garnish with the remaining nuts and few strands of saffron. Enjoy!!!</div>
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Anonymoushttp://www.blogger.com/profile/01128323532433166953noreply@blogger.com1tag:blogger.com,1999:blog-2662592322732093767.post-48637160465657769332012-11-25T15:32:00.002+05:302012-12-16T20:14:16.412+05:30Malai Methi Matar<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="color: red;">Preparation time: 1 hour</span><br />
<span style="color: red;">Cooking time: 30 minutes</span><br />
<span style="color: red;">Serves 6 to 7</span><br />
<span style="color: red;"><br /></span>
<b>Ingredients:</b><br />
<b><br /></b>
<b><i>For paste</i></b><br />
<br />
<ul style="text-align: left;">
<li>10 almonds</li>
<li>2 tbsp melon seeds</li>
<li>4 to 5 garlic cloves</li>
<li>3 green chilies</li>
<li>1 inch cinnamon stick</li>
<li>2 green cardamoms</li>
<li>5 cloves</li>
<li>1 inch ginger</li>
<li>1 1/2 tbsp cumin(zeera)</li>
<li>3 tbsp khoya(mawa) optional</li>
<li>1 onion roughly chopped</li>
<li>1 1/2 tbsp poppy(khus-khus) seeds</li>
</ul>
<div>
<b>For gravy</b></div>
<ul style="text-align: left;">
<li>1 tbsp olive oil</li>
<li>1 tbsp butter</li>
<li>1 bunch(around 300 gms) methi(fenugreek) leaves</li>
<li>1 cup peas(boiled)</li>
<li>1 medium sized potato(boiled and diced)</li>
<li>a pinch asafoetida(hing)</li>
<li>75 ml heavy cream</li>
<li>30 ml milk</li>
<li>1 tbsp sugar</li>
<li>1 tbsp cumin powder</li>
<li>1 tbsp fennel(saunf) powder</li>
<li>1 tbsp chat masala</li>
<li>salt as per taste</li>
<li>1 tsp kasuri methi powder</li>
<li>2 tbsp coriander leaves chopped</li>
</ul>
<div>
Wash the methi leaves with water properly, dry and chop them. Prepare the paste with the paste ingredients and little amount of milk.</div>
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Heat the butter and oil in a wok and add the cumin and hing. When it begins to crackle and the paste. Saute it for 2-3 minutes. Then simmer and cook till the paste gives out aroma and the oil separates. This may take around 10 minutes. This may tend to stick to the bottom of the wok so keep stirring and don't let it burn. You may require to add some water while cooking. </div>
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Now add the methi leaves. Mix, cover with lid and cook for another 10 minutes on low flame. Keep stirring every now and then.</div>
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Add milk, potatoes and peas. Simmer for 5 to 6 minutes. Add cumin powder, fennel powder, sugar and salt. Mix well. Beat the cream and add to the wok.</div>
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Garnish with kasuri methi and coriander leaves. Serve hot with roti or parantha or rice. Enjoy!!!</div>
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Anonymoushttp://www.blogger.com/profile/01128323532433166953noreply@blogger.com3tag:blogger.com,1999:blog-2662592322732093767.post-35410302010203906242012-11-21T14:56:00.002+05:302012-12-16T20:14:52.375+05:30Dal Makhani<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="color: red;">Preparation time: 15 minutes</span><br />
<span style="color: red;">Cooking time: 25 minutes</span><br />
<span style="color: red;">Serves 7 to 8</span><br />
<span style="color: red;"><br /></span>
<b>Ingredients:</b><br />
<br />
<ul style="text-align: left;">
<li>1 cup black(mah) dal</li>
<li>2 tbsp kidney beans</li>
<li>4 cups water</li>
<li>1 black cardamom</li>
<li>1/2 tsp ginger mince</li>
<li>2 sticks cinnamon</li>
<li>3 green cardamoms</li>
<li>3 cloves</li>
<li>1 tsp cumin</li>
<li>2 onions finely chopped</li>
<li>1 tomato finely chopped</li>
<li>1 tsp garlic mince</li>
<li>1 tsp ginger mince</li>
<li>1 tsp green chilies finely chopped</li>
<li>1 tsp turmeric powder</li>
<li>1 tsp coriander powder</li>
<li>salt as per taste</li>
<li>red chili powder as per taste</li>
<li>1 tsp garam masala powder</li>
<li>1/2 tsp cumin powder</li>
<li>1 tbsp ketchup(optional)</li>
<li>1/2 cup yogurt</li>
<li>1/2 cup heavy cream</li>
<li>2 tbsp butter</li>
<li>2 tbsp coriander leaves chopped</li>
</ul>
<div>
Soak the dal along with the kidney beans in water overnight. Pressure cook them along with 1/2 tsp of ginger mince, 1/2 tsp of salt and, black cardamom for 15 minutes. </div>
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Meanwhile, heat the butter in a wok, add the cumin, green cardamoms, cloves and cinnamon. Fry them for half a minute and add the ginger- garlic paste. Fry for another minute and add the onions. Cook till the onions turn pale and add the turmeric and coriander powder. Cook for another 2-3 minutes and add the tomato. Cook for a minute and add the green chilies, salt and red chili powder. Cook till the tomatoes are done and oil separates from the tadka. Add a little water if necessary.</div>
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Beat the curd and cream smooth and add to the dal. Cook it on slow heat and mash the dal a little bit. Add the tadka to the dal. Add the ketchup. Bring it to a boil and cook for another 2 minutes.</div>
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Garnish with butter and coriander leaves. Enjoy!!!</div>
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Anonymoushttp://www.blogger.com/profile/01128323532433166953noreply@blogger.com2tag:blogger.com,1999:blog-2662592322732093767.post-42678957586060481202012-11-18T15:37:00.002+05:302012-12-02T16:07:23.551+05:30Poha<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="color: red;">Preparation time: 15 minutes</span><br />
<span style="color: red;">Cooking time: 15 minutes</span><br />
<span style="color: red;">Serves 3 to 4</span><br />
<span style="color: red;"><br /></span>
<b>Ingredients:</b><br />
<br />
<ul style="text-align: left;">
<li>2 cups poha</li>
<li>2 onions finely chopped</li>
<li>1 potato boiled and diced</li>
<li>1 capsicum finely chopped</li>
<li>1 carrot finely chopped</li>
<li>2 tbsp peas boiled</li>
<li>salt as per taste</li>
<li>red chili powder as per taste</li>
<li>1 tsp rai(mustard seeds)</li>
<li>1 tsp zeera(cumin)</li>
<li>1 tsp garlic mince</li>
<li>1 tsp green chilies finely chopped</li>
<li>1 tsp turmeric powder</li>
<li>1 tsp garam masala powder</li>
<li>1/2 tsp sugar</li>
<li>juice of a lime</li>
<li>2 tbsp roasted peanuts(unsalted)</li>
<li>2 tbsp coriander chopped</li>
<li>2 tbsp olive oil</li>
</ul>
<div>
Wash the poha in a colander properly, drain excess water and keep aside. Heat the oil in a wok. Add cumin and rai seeds. Let them crackle and add the onions. Cook for a minute and add the garlic mince. When the onions turn translucent add the turmeric powder. Mix well and cook for another minute. Add the green chilies, salt and, red chili powder. Stir well and add the carrots. Cook for 3-4 minutes and add the capsicum. Stir well and cook for another 3 to 4 minutes on low heat. When the veggies are done add the potatoes and the peas. Add sugar and the poha. Mix well and cook for 2 minutes. Add the peanuts and the lime juice. Mix well, Cook for another 2-3 minutes.</div>
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Garnish with coriander leaves. Serve with ketchup. Enjoy!!! </div>
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Anonymoushttp://www.blogger.com/profile/01128323532433166953noreply@blogger.com0tag:blogger.com,1999:blog-2662592322732093767.post-78605006500958583372012-11-16T19:33:00.000+05:302012-12-02T16:15:51.689+05:30Aloo Chaat Salad<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="color: red;">Preparation time: 30 minutes</span><br />
<span style="color: red;">Serves 7 to 8</span><br />
<span style="color: red;"><br /></span>
<b>Ingredients:</b><br />
<b><br /></b>
<b><i>For the salad</i></b><br />
<br />
<ul style="text-align: left;">
<li>1 cup white chickpeas boiled or pressure cooked(water drained)</li>
<li>2 medium sized potatoes boiled and diced</li>
<li>2 onions chopped</li>
<li>1 bell pepper chopped</li>
<li>1 tomato chopped</li>
<li>1 cucumber cubed</li>
<li>1/2 cup pomegranate seeds</li>
<li>100gm cottage cheese cut in small cubes</li>
<li>2tbsp roasted unsalted peanuts</li>
<li>1tbsp mint leaves torn</li>
<li>2tbsp coriander chopped</li>
</ul>
<div>
<b><i>For the dressing</i></b></div>
<ul style="text-align: left;">
<li>2tbsp tamarind chutney</li>
<li>1tbsp lime juice</li>
<li>1tsp chat masala</li>
<li>salt as per taste</li>
<li>1/2tsp red chili powder</li>
<li>1/2tsp amchur(dried mango powder)</li>
<li>1/2tsp castor sugar</li>
<li>1/2tsp green chilies finely chopped</li>
</ul>
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Mix all the ingredients for the dressing in a bowl. Whisk and store in the refrigerator. Mix all the salad ingredients in a large bowl. Pour the dressing on the salad and toss it properly. Always pour the dressing right before serving the salad, this prevents it from getting soggy.<br />
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Enjoy!!!</div>
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Anonymoushttp://www.blogger.com/profile/01128323532433166953noreply@blogger.com0tag:blogger.com,1999:blog-2662592322732093767.post-52687453789180411082012-11-01T17:12:00.001+05:302012-12-02T16:19:16.206+05:30Tawa Rice in a jiffy<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="color: red;">Preparation Time: 10 minutes</span><br />
<span style="color: red;">Cooking Time: 15 minutes</span><br />
<span style="color: red;">Serves 3 to 4</span><br />
<span style="color: red;"><br /></span>
<b>Ingredients:</b><br />
<br />
<ul style="text-align: left;">
<li>3 cups cooked rice</li>
<li>2 onions finely chopped</li>
<li>2 tomatoes finely chopped</li>
<li>2 green chilies finely chopped</li>
<li>1tsp ginger-garlic mince</li>
<li>1tsp cumin</li>
<li>1tsp turmeric powder</li>
<li>salt as per taste</li>
<li>red chili powder as per taste</li>
<li>4tsp pav bhaji masala</li>
<li>2tbsp coriander leaves chopped</li>
<li>2tbsp olive oil</li>
</ul>
<div>
Heat the oil in the wok. Add the cumin seeds. Cook for 30 seconds and add the onions. When the onions turn translucent, add the ginger-garlic paste. Cook for another minute and add the turmeric powder. Cook for another two minutes and add the tomatoes. Stir well and add the green chilies. Cook for a minutes and season with salt and red chili powder. Cook till tomatoes are done and then add the rice. Stir well and add the pav bhaji masala. Mix and cook on low heat for another 2-3 minutes.<br />
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Garnish with coriander leaves and serve hot with raita curd. Enjoy!!!</div>
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Anonymoushttp://www.blogger.com/profile/01128323532433166953noreply@blogger.com0