tag:blogger.com,1999:blog-59024233749653888342024-02-28T02:25:55.863-08:00 Cook`n 'CackleMy Adventures in the Kitchen...Leppihttp://www.blogger.com/profile/15410253021269153479noreply@blogger.comBlogger58125tag:blogger.com,1999:blog-5902423374965388834.post-62358453933328380372023-07-09T10:56:00.000-07:002023-07-09T10:56:14.310-07:00 Chocolate Brownies<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "georgia" , serif; font-size: 10pt; line-height: 15.6pt;">I love brownies.
They are just out of d world? Don’t u think so…especially when you scoop it out
with vanilla ice-cream….oh…its heaven</span><br />
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<span style="font-family: "georgia" , serif; font-size: 10pt;">I just
love the rich chocolaty taste of the brownies I made today….every bite rich
with taste chocolate and the occasional
crunch of walnuts…perfect tea time snack .....with a cup of strong coffee for
you …or a tall glass of milk for kiddos….<o:p></o:p></span><br />
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<span style="font-family: "georgia" , serif; font-size: 10pt;">Being brownie
crazy well I was excited while I made them and now very happy with the results…..This
is recipe for keeps….<o:p></o:p></span></div>
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<span style="font-family: "georgia" , serif; font-size: 10pt;">From Joy of baking</span></div>
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<span style="font-family: "georgia" , serif; font-size: 10pt;">Ingredients<o:p></o:p></span></div>
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<span style="font-family: "georgia" , serif; font-size: 10pt; line-height: 15.6pt;">Cooking
chocholate-150 gm(I used milk compound semisweet chocholate-Morde)</span></div>
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<span style="font-family: "georgia" , serif; font-size: 10pt;">Butter-113
gms/1/2 cup(room temperature)<o:p></o:p></span></div>
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<span style="font-family: "georgia" , serif; font-size: 10pt;">Cocoa
powder-15 gms/2 tbsp<o:p></o:p></span></div>
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<span style="font-family: "georgia" , serif; font-size: 10pt;">Granulated
sugar-1 cup /200 gms<o:p></o:p></span></div>
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<span style="font-family: "georgia" , serif; font-size: 10pt;">Vanilla essence-1
tsp<o:p></o:p></span></div>
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<span style="font-family: "georgia" , serif; font-size: 10pt;">Eggs-3(room
temperature)<o:p></o:p></span></div>
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<span style="font-family: "georgia" , serif; font-size: 10pt;">Salt-1/4
tsp<o:p></o:p></span></div>
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<span style="font-family: "georgia" , serif; font-size: 10pt;">All
purpose flour-3/4 cup(95 gms)<o:p></o:p></span></div>
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<span style="font-family: "georgia" , serif; font-size: 10pt;">Walnuts/
choco chips-a handful of both<o:p></o:p></span></div>
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<span style="font-family: "georgia" , serif; font-size: 10pt;">Method</span></div>
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<span style="font-family: "georgia" , serif; font-size: 10pt;">Double
boil butter (at room temperature) and chopped cooking chocolate (semi sweet)
till both melt together and mix well.<o:p></o:p></span></div>
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<span style="font-family: "georgia" , serif; font-size: 10pt;">Add sugar,
cocoa powder and vanilla essence and use whisk to mix well<o:p></o:p></span></div>
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<span style="font-family: "georgia" , serif; font-size: 10pt;">Whisk in
eggs one at a time and mix well each time.<o:p></o:p></span></div>
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<span style="font-family: "georgia" , serif; font-size: 10pt;">Add salt
and flour and fold well<o:p></o:p></span></div>
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<span style="font-family: "georgia" , serif; font-size: 10pt;">Add
chopped walnuts and or Choco chips and
mix well<o:p></o:p></span></div>
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<span style="font-family: "georgia" , serif; font-size: 10pt;">Take a
greased 8 inch 2o cent metre baking pan. <o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 10pt;">Pour into
the prepared pan Preheat oven to 180c.Bake for about<span class="cooktime">25-30
minutes<span title="PT0H30M"></span></span>, or until a toothpick inserted in the
centre comes out with a few moist clumps clinging to it.<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 10pt;">Note<o:p></o:p></span></div>
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<span style="font-family: "arial" , sans-serif; font-size: 10pt;">Refrain
from using electric mixer as you don’t have to aerate the mixture here.</span><span style="font-size: 13.5pt;"><br style="mso-special-character: line-break;" />
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Leppihttp://www.blogger.com/profile/15410253021269153479noreply@blogger.com0tag:blogger.com,1999:blog-5902423374965388834.post-44195769826792339592023-05-23T09:38:00.001-07:002023-05-23T09:38:52.753-07:00Dulce De Leche Verrine<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #003d71;"><span style="font-family: "georgia" , "times new roman" , serif;">Anything made with Dulce De Leche is out of the world....I would call it caramelized condensed milk </span></span><span style="color: #003d71; font-family: "georgia" , "times new roman" , serif; line-height: 17.25pt; text-indent: -18pt;">and it makes some wonderful desserts like the one below-.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #003d71; line-height: 17.25pt; text-indent: -18pt;"> This dessert is a heavy one....a real heavy one on your tummy....I had one glass and skipped my dinner instead.....I have used sponge cake as the 1st</span><span style="color: #003d71; line-height: 17.25pt; text-indent: -18pt;"> layer.....I had homemade sponge cake sitting in my pantry so I used up the spongecake instead of buying it from outside......</span></span></div>
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<span style="color: #003d71; line-height: 17.25pt; text-indent: -18pt;"><span style="font-family: "georgia" , "times new roman" , serif;">So that's another dessert rich and creamy and easy to make.....hope you enjoy savouring it............</span></span></div>
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<span style="color: #003d71;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span></div>
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<span style="color: #003d71;"><span style="font-family: "georgia" , "times new roman" , serif;">Ingredients</span></span></div>
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<span style="color: #003d71; font-family: "georgia" , "times new roman" , serif;">Layer 1</span></div>
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<span style="color: #003d71; font-family: "georgia" , "times new roman" , serif;">Sponge Cake-1 small.</span></div>
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<span style="color: #003d71; font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<span style="color: #003d71; font-family: "georgia" , "times new roman" , serif;">Layer 2</span></div>
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<span style="color: #003d71; font-family: "georgia" , "times new roman" , serif;">Condensed Milk-1tin</span></div>
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<span style="color: #003d71; font-family: "georgia" , "times new roman" , serif;">Milk-3-4 cups</span></div>
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<span style="color: #003d71; font-family: "georgia" , "times new roman" , serif;">Sugar-1/4 cup</span></div>
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<span style="color: #003d71; font-family: "georgia" , "times new roman" , serif;">Fresh cream-1 small pack(Amul Cream)250 ml</span></div>
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<span style="color: #003d71; font-family: "georgia" , "times new roman" , serif;">Vanilla Essence- a few drops</span></div>
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<span style="color: #003d71; font-family: "georgia" , "times new roman" , serif;">Gelatin-1/4 cup or more</span></div>
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<span style="color: #003d71; font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<span style="color: #003d71; font-family: "georgia" , "times new roman" , serif;">Layer 3</span></div>
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<span style="color: #003d71; font-family: "georgia" , "times new roman" , serif;">Whip cream powder-1cup</span></div>
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<span style="color: #003d71; font-family: "georgia" , "times new roman" , serif;">Cold water/Milk- As needed</span></div>
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<span style="color: #003d71; font-family: "georgia" , "times new roman" , serif;">Vanilla essence-a few drops</span></div>
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<span style="color: #003d71; font-family: "georgia" , "times new roman" , serif;">Colour- a few drops</span></div>
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<span style="color: #003d71; font-family: "georgia" , "times new roman" , serif;">Method</span></div>
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<span style="color: #003d71; font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<span style="color: #003d71; font-family: "georgia" , "times new roman" , serif;">Layer1</span></div>
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<span style="color: #003d71; font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<span style="color: #003d71; font-family: "georgia" , "times new roman" , serif;">You can see the recipe for Layer 1-Sponge cake here.</span></div>
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<span style="color: #003d71; font-family: "georgia" , "times new roman" , serif;">Layer 2</span></div>
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<span style="color: #003d71; font-family: "georgia" , "times new roman" , serif;">Dulce De Leche</span></div>
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<span style="color: #003d71; font-family: "georgia" , "times new roman" , serif;">In a pressure cooker place condensed milk tin and fill water till the can is fully immersed.</span></div>
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<span style="color: #003d71; font-family: "georgia" , "times new roman" , serif;">Close pressure cooker and cook on medium flame with weight on.After 1</span></div>
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<span style="color: #003366; font-family: "georgia" , "times new roman" , serif; line-height: 17.25pt; text-indent: -18pt;">st whistle reduce flame to low and cook for 45 minutes.</span></div>
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Allow cooker to cool and take out the can.Allow the can to cool and open it.Toffee like semi solid is </div>
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Dulce de leche.</div>
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Take a thick bottomed pan and mix milk,dulce de leche,essence,cream and sugar.Bring to boil.</div>
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Bloom gelatin and add slowly to the mixture.Mix and cook well till slightly thick.</div>
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Allow to cool.Pour over 1<span style="line-height: 17.25pt; text-indent: -18pt;">st layer and refrigerate.</span></div>
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<span style="line-height: 17.25pt; text-indent: -18pt;">Layer 3</span><br />
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<span style="line-height: 17.25pt; text-indent: -18pt;">Mix whip powder with milk/ water as required.Add vanilla essence also.In case you are using whip</span></div>
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<span style="line-height: 17.25pt; text-indent: -18pt;">cream whip with little sugar to soft peaks.</span></div>
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<span style="text-indent: -18pt;">Serve dessert by layering whip cream over top of second layer .You can add praline also while serving.</span></div>
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Leppihttp://www.blogger.com/profile/15410253021269153479noreply@blogger.com0tag:blogger.com,1999:blog-5902423374965388834.post-62987647055004203772019-01-14T08:47:00.000-08:002019-01-14T08:47:02.957-08:00Tomato soup<div dir="ltr" style="text-align: left;" trbidi="on">
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How about some hot hot soup? tomato soup?A nice warm starter to the main course isnt it? Well I love tomato soup...<br />
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Soups are something we make often here especially for my son .... Lil Aniket.....Not that he adores it....or has more than a few spoonfuls....like how we say ''some thing is always better than nothing....''so i religiously make it often at home for him.....<br />
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<span id="goog_1024714263"></span><br />
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Well the tomato soup recipes I viewed on the net were all different from each other....I have included the variations in the notes below.....I added some capsicum to my Tomato soup....And it really tasted goood....Well it tasted goood without the capsicums too...............<br />
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Ingredients<br />
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Tomato-2-3 medium sized(I used 2)<o:p></o:p></div>
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Beetroot-1/2 of small sized<o:p></o:p></div>
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Potato-1 small<o:p></o:p></div>
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Onion-1/2 of one medium sized</div>
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Garlic-2 cloves</div>
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<o:p></o:p></div>
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Cloves-2(grambu)<o:p></o:p></div>
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Cinnamon -1 inch peice<o:p></o:p></div>
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Butter-2 tbsp<o:p></o:p></div>
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Water</div>
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Capsicum-1/4 chpped</div>
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Pepper to taste<br />
Salt<br />
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Method</div>
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Take some butter and fry onions,whole garlic cloves, cloves and cinnamon.</div>
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Saute capsicum in little butter seperately till soft and keep aside</div>
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Add onions,cloves and cinnamon to tomatoes, betroot and potato and pressure cook.(3 whistles)</div>
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Grind the mixture after adding capsicum</div>
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Strain the mixture and boil the strained tomato soup adding a little butter</div>
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Sprinkle pepper and salt and serve hot.</div>
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Notes</div>
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You can add the sauted capsicum to the vegetables and pressure cook it with the other vegetables instead of adding it while grinding.</div>
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You can use just a piece of carrot instead of betroot used.</div>
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<o:p></o:p></div>
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Some add 2 tbsp of
split yellow gram dal(split
yellow moong dal )<o:p></o:p></div>
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Add 1 tsp corn flour mixed with water to thicken soup<o:p></o:p></div>
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Some add 1/2 inch ginger chopped while cooking vegetables<o:p></o:p></div>
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Sprinkling dried basil leaves adds to the taste.<o:p></o:p></div>
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Celery -2 inch stock can be added while frying vegetables<o:p></o:p></div>
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Some add ½ of 1 red capsicum roasted with vegetables.<o:p></o:p></div>
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Leppihttp://www.blogger.com/profile/15410253021269153479noreply@blogger.com0tag:blogger.com,1999:blog-5902423374965388834.post-29954966755888509312017-07-13T11:14:00.001-07:002017-07-13T11:14:32.767-07:00Sabudana Vada / Sago Vada<div dir="ltr" style="text-align: left;" trbidi="on">
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My mother loves sabudana in any form - whether its kichidi
or whether its vada(dumplings) or
kheer….she loves it…..especially
sabudana kichidi made by her
elder sister P. .....So she was elated when I decided I was to make sabudana vada today.<o:p></o:p></div>
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The sago vadas came out golden brown and crisp…The recipe I
used mentioned using lime juice which I omitted .Well the vada tasted equally
good without the lemon juice too….Aniket got up from his sleep rubbing his
eyes….he sniffed…something wonderful was cooking in the kitchen? He peeped in
……he asked me to lift him up so that he could see what’s cooking….I fed him a
little piece of the vada….yes he loved the vadas too….<o:p></o:p></div>
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So that was our tea time snack today….yummy sabudana vadas…want to eat some?<o:p></o:p></div>
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Ingredients</div>
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Sago-1 cup<o:p></o:p></div>
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Potatoes-1/2 cup mashed<o:p></o:p></div>
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Roasted peanuts-1 cup(without skin)<o:p></o:p></div>
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Green chilli paste-1 tsp<o:p></o:p></div>
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Salt to taste.<o:p></o:p></div>
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Cumin seeds-1 tsp<o:p></o:p></div>
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Coriander leaves-2 tbsp<o:p></o:p></div>
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Method<br />
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Soak sabudana in enough water for 6 hours.<o:p></o:p></div>
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After 6 hrs drain of excess water .Boil potatoes and mash
it.Add little salt to it<o:p></o:p></div>
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Dry roast peanuts and grind coarsely.<o:p></o:p></div>
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Mix soaked sago,potatoes,peanuts,green chilli paste, salt,
cumin seeds, coriander leaves well and make into balls. Press the balls between
your palms to forman oval shape.<o:p></o:p></div>
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Fry in oil till golden brown.<o:p></o:p></div>
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Serve hot with chutney of your choice.<o:p></o:p></div>
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Notes</div>
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You can add either of the following-:<o:p></o:p></div>
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Red chilli powder 1 tsp instead of green chilli paste<o:p></o:p></div>
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Chaat masala-1 tsp<o:p></o:p></div>
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Ginger chopped-1 tsp<o:p></o:p></div>
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Leppihttp://www.blogger.com/profile/15410253021269153479noreply@blogger.com1tag:blogger.com,1999:blog-5902423374965388834.post-6195324669593817132017-01-15T00:49:00.000-08:002017-01-15T00:51:35.135-08:00Chilli Bread (With lots of cheese)<div dir="ltr" style="text-align: left;" trbidi="on">
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Loved this
recipe….something different from the usual bread sandwich or bread upma
we are used to….Slightly spicy and very very cheesy….</div>
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<o:p></o:p></div>
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Well adding cheese is my addition to the recipe and it did
enhance the taste…you can add lots of cheese …..the cheesier the better…Actually
the recipe tastes good even without the cheese….and is healthier too…<o:p></o:p></div>
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This recipe is an easy stir fry ….an easy to make break fast or a crunchy tea
snack….crunchy bread tossed in the sauces and oozing with cheese….I ‘m lovin
It…<o:p></o:p></div>
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Ingredients<o:p></o:p></div>
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Bread-4 slices<o:p></o:p></div>
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Big onion-1long cut<o:p></o:p></div>
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Tomato-1 long cut<o:p></o:p></div>
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Capsicum- ½ of a medium sized long cut<o:p></o:p></div>
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Green chilli-2 chopped<o:p></o:p></div>
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Ginger-3/4 tsp chopped<o:p></o:p></div>
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Garlic-1 clove chopped<o:p></o:p></div>
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Ginger garlic paste-1 tsp or less<o:p></o:p></div>
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Red chilli powder-1/2 tsp<o:p></o:p></div>
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Red chilli sauce-1 tsp<o:p></o:p></div>
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Tomato sauce/ ketchup-2 tsp or enough to coat the bread
slices<o:p></o:p></div>
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Cheese-3 cubes(I used Amul cubes)<o:p></o:p></div>
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Salt<o:p></o:p></div>
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Oil<o:p></o:p></div>
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Method<o:p></o:p></div>
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Toast the bread slices at a low flame till crisp and brown. Chop
them into squares using scissors.<o:p></o:p></div>
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Cut capsicum , onion and tomatoes into thin slices and grate
cheese. Keep aside.<o:p></o:p></div>
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Take oil in a thick bottomed vessel and add garlic, ginger
and green chilli. Saute for 1 minute in low flame.<o:p></o:p></div>
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Add onions and saute till translucent. Add ginger garlic
paste and saute till raw smell leaves.<o:p></o:p></div>
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Add tomatoes and stir.Add capsicum also.Add red chilli
powder and salt.Stir and mix well.<o:p></o:p></div>
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Add in the sliced bread squares.<o:p></o:p></div>
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Add tomato ketchup and red chilli sauce and stir gently so
that it coats the bread slices well.Be careful as the bread slices should not
crumble apart.<o:p></o:p></div>
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Add grated cheese and give a good stir.<o:p></o:p></div>
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Serve hot.<o:p></o:p></div>
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Note:<o:p></o:p></div>
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You can sprinkle some pepper powder while adding salt.<o:p></o:p></div>
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Leppihttp://www.blogger.com/profile/15410253021269153479noreply@blogger.com2tag:blogger.com,1999:blog-5902423374965388834.post-16722498868768186722016-07-03T09:10:00.001-07:002016-07-03T09:10:38.970-07:00Shaan -E - Paneer ,Paneer in Tomato and Onion Gravy<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="line-height: 115%;">I christened this Paneer dish Shaan -E- Paneer. Well I cannot say its my own
invention because it is a nice mix of many recipes I collected. But this Paneer
recipe has been tested again and again and has become a personal hit too.</span></span></div>
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<span style="line-height: 115%;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: "georgia" , "times new roman" , serif;">Well
so another paneer recipe on its way…The
best part about this recipe is that it is cooked with fresh whole
masalas and in the rich taste of
butter.The red chillies moreover impart its red colour to THE Shaan E Paneer.Not
a health freak’s diet menu I agree but
can be an occasional pardonable
exception once in a while….for me atleast….<o:p></o:p></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: "georgia" , "times new roman" , serif;">I'm
looking forward to dinner tonight ….some phulkas dipped into the rich finger licking Shan –E -Paneer.....Ummmm….The
thought itself is so tasty!<o:p></o:p></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: "georgia" , "times new roman" , serif;">Here
is the recipe….<o:p></o:p></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: "georgia" , "times new roman" , serif;">Ingredients</span></span></div>
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<span style="line-height: 115%;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: "georgia" , "times new roman" , serif;">Paneer
cubes-1/2 cup<o:p></o:p></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: "georgia" , "times new roman" , serif;">Tomatoes-1
cup or 3 small sized<o:p></o:p></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: "georgia" , "times new roman" , serif;">Onion-1/2
cup<o:p></o:p></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: "georgia" , "times new roman" , serif;">Cashew
nuts-1/4 cup<o:p></o:p></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: "georgia" , "times new roman" , serif;">Green
chilli-2<o:p></o:p></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: "georgia" , "times new roman" , serif;">Cloves-4
<o:p></o:p></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: "georgia" , "times new roman" , serif;">Cardamom-3<o:p></o:p></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: "georgia" , "times new roman" , serif;">Cinnamon
sticks-11/2 inch<o:p></o:p></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: "georgia" , "times new roman" , serif;">Ginger
garlic paste-1 tsp<o:p></o:p></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: "georgia" , "times new roman" , serif;">Butter-2
tbsp+3 tbsp<o:p></o:p></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: "georgia" , "times new roman" , serif;">Cream-1/4
cup<o:p></o:p></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: "georgia" , "times new roman" , serif;">Red
chilli-10<o:p></o:p></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: "georgia" , "times new roman" , serif;">Coriander
powder -1/2 tbsp<o:p></o:p></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: "georgia" , "times new roman" , serif;">Cumin
seeds-1 tsp<o:p></o:p></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: "georgia" , "times new roman" , serif;">Method</span></span></div>
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<span style="line-height: 115%;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: "georgia" , "times new roman" , serif;">In
a Pressure cooker add 2 tbsp and sauté cinnamon,cloves and cardamom,then onions
till brown. Add ginger garlic paste and sauté.<o:p></o:p></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: "georgia" , "times new roman" , serif;">Add
redchilli and sauté. Add tomatoes chopped
big and green chilli. Sprinkle salt and mix.<o:p></o:p></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: "georgia" , "times new roman" , serif;">Pressure
cook above for 5 whistles.Keep aside to cool<o:p></o:p></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: "georgia" , "times new roman" , serif;">Meanwhile
soak cashewnuts and grind to fine paste<o:p></o:p></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: "georgia" , "times new roman" , serif;">Drain
the cooked mixture into a pan through a
sieve. Then empty the mixture in the sieve into a mixer and grind. Drain the
mixture in the mixer again with the help of a sieve.<o:p></o:p></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: "georgia" , "times new roman" , serif;">Add
the drained pulpy,clear mixture to a non
stick pan with 3 tbsp butter and cook till it thickens.Add cashenut paste also.
Pls note the thicker the tastier(you can
thicken it upto a stage till oil seperates )<o:p></o:p></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: "georgia" , "times new roman" , serif;">Take
little butter and add cream and combine to the above.<o:p></o:p></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: "georgia" , "times new roman" , serif;">Take
some oil and add cumin seeds .Reduce flame and add coriander powder. Add thickened paste to this and mix.<o:p></o:p></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: "georgia" , "times new roman" , serif;">Add
paneer cubes and stir well. You may add water as required.<o:p></o:p></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: "georgia" , "times new roman" , serif;">Cook
the mixture for 2-3 minutes. <o:p></o:p></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: "georgia" , "times new roman" , serif;">Serve
with hot chapathis.</span><span style="color: #003399; font-size: 14pt;"><o:p></o:p></span></span></div>
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Leppihttp://www.blogger.com/profile/15410253021269153479noreply@blogger.com2tag:blogger.com,1999:blog-5902423374965388834.post-9226907427298254292016-02-16T06:35:00.002-08:002016-02-16T06:40:28.664-08:00Stuffed Challah Bread<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">I tried making some stuffed bread ....A long awaited recipe to be made on my to do list... I followed recipe for making Challah Bread..Hey but I did not do the braids as for the usual Challah Bread..... I put the stuffing inside instead and made equal inclined cuts on either sides making long strips on either side .I then later pulled each of the two strips on either side over the filling as seen below.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"> When I tried making it the first time it became a grand success .But I had too many errands to do and couldn't take the snaps......</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">...the second time the power went off at the wrong time....just when the bread was ready to go into the oven.So I waited and waited..the power dint come on the same day.....there were major power issues in town due to the heavy rains...So my dough went into the refrigerator and I invariably made my bread the next day....and the bread dint fluff up like first time....</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"> This recipe is a perfect Challah bread recipe.........its a recipe for keeps.... makes soft warm and fluffy Challah bread....want to try it out?</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">From Ria's collections and Smitten kitchen...</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
<span style="font-family: "georgia" , "times new roman" , serif;">Ingredients</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">Active dry yeast/Instant yeast-11/2 tbsp</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">Sugar-1/2 cup plus 1 tbsp</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">Olive oil /Vegetable oil-1/2 cup plus more for greasing the bowl</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">Eggs-5</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">Salt- 1 tbsp</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">All purpose flour-8-81/2 cups</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">Cheese</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">Method</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">In a large bowl dissolve yeast and 1 tbsp sugar in 1-3/4 cups lukewarm water</span><br />
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<span style="background-color: white; color: #604080; line-height: 14.44444465637207px;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="background-color: white; color: #604080; line-height: 14.44444465637207px;">Whisk oil into yeast, then beat in 4 eggs, one at a time, with remaining sugar and salt. </span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="background-color: white; color: #604080; line-height: 14.44444465637207px;"><br /></span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="background-color: white; color: #604080; line-height: 14.44444465637207px;">Gradually add flour. When dough holds together, it is ready for kneading. (You can also use a </span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="background-color: white; color: #604080; line-height: 14.44444465637207px;"><br /></span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="background-color: white; color: #604080; line-height: 14.44444465637207px;">mixer with a dough hook for both mixing and kneading, but be careful if using a standard size</span></span></div>
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<span style="background-color: white; color: #604080; font-family: "georgia" , "times new roman" , serif; line-height: 14.44444465637207px;"> KitchenAid–it’s a bit much for it, though it can be done.)</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #604080; line-height: 14.44444465637207px;"><br /></span><span style="line-height: 17.77777862548828px;"><o:p></o:p></span></span></div>
<div style="background-color: white; line-height: 15.6pt;">
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #604080;"> Turn dough onto a floured surface and knead until smooth. Clean out bowl and grease it, then return dough to bowl. Cover with plastic wrap, and let rise in a warm place for 1 hour, until almost doubled in size. Dough may also rise in an oven that has been warmed to 150 degrees then turned off. Punch down dough, cover and let rise again in a warm place for another half-hour.</span><span style="color: #604080; line-height: 14.44444465637207px;">. At this point, you can knead the raisins into the challah, if you’re using them, before forming the loaves.</span></span></div>
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<span style="color: #604080; line-height: 14.44444465637207px;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span></div>
<div style="background-color: white; line-height: 15.6pt;">
<span style="color: #604080; line-height: 14.44444465637207px;"><span style="font-family: "georgia" , "times new roman" , serif;">Divide the dough into two(.I halved the recipe so i did not halve the dough)Make an oval shape out of the dough</span></span></div>
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<span style="color: #604080; line-height: 14.44444465637207px;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span></div>
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<span style="color: #604080; font-family: "georgia" , "times new roman" , serif;"><span style="line-height: 14.42849063873291px;">Put the stuffing in the middle.Make sure you leave a lot of space around the stuffing to form the braids as shown below.</span></span></div>
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<span style="color: #604080; font-family: "georgia" , "times new roman" , serif;"><span style="line-height: 14.42849063873291px;"><br /></span></span></div>
<div style="background-color: white;">
<span style="color: #604080; font-family: "georgia" , "times new roman" , serif;"><span style="line-height: 14.42849063873291px;">Make equal number of equal sized inclined cuts on either side using a sharp knife.s.Once the cuts are done pull each of the strips on either sides over the filling(refer the picture below)</span></span><br />
<span style="color: #604080; font-family: "georgia" , "times new roman" , serif;"><span style="line-height: 14.42849063873291px;"><br /></span></span>
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<span style="color: #604080; font-family: "georgia" , "times new roman" , serif;"><span style="line-height: 14.42849063873291px;"><br /></span></span></div>
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<span style="color: #604080; line-height: 14.44444465637207px;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="background-color: white; color: #604080; line-height: 15.0150146484375px;">Place braided loaves on a greased cookie sheet with at least 2 inches in between.</span><span style="color: #604080; line-height: 15.0150146484375px;"><br /></span><span style="line-height: 18.01801872253418px;"><o:p></o:p></span></span></div>
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<span style="color: #604080;"><span style="font-family: "georgia" , "times new roman" , serif;"> Beat remaining egg and brush it on loaves. Either freeze breads or let rise another hour.<br /><br /> If baking immediately, preheat oven to 375 degrees and brush loaves again. Sprinkle bread with seeds, if using. If freezing, remove from freezer 5 hours before baking.<o:p></o:p></span></span></div>
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<span style="color: #604080;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span></div>
<div class="MsoNormal">
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="background-color: white; color: #604080; line-height: 15.0150146484375px;"> Bake in middle of oven for 30 to 40 minutes, or until golden. (If you have an instant read thermometer, you can take it out when it hits an internal temperature of 190 degrees.) Cool loaves on a rack.</span><span style="color: #604080; line-height: 15.0150146484375px;"><br /></span><span style="line-height: 18.01801872253418px;"><o:p></o:p></span></span></div>
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<div style="background-color: white; line-height: 15.6pt;">
<span style="color: #604080;"><span style="font-family: "georgia" , "times new roman" , serif;">Sprinkle cheese as required and place in grill mode for 1-2 minute or till cheese melts before serving.</span></span></div>
<div style="background-color: white; line-height: 15.6pt;">
<span style="color: #604080;"><span style="font-family: "georgia" , "times new roman" , serif;"><br />Note</span></span></div>
<div style="background-color: white; line-height: 15.6pt;">
<span style="color: #604080;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span></div>
<div style="background-color: white; line-height: 15.6pt;">
<span style="color: #604080;"><span style="font-family: "georgia" , "times new roman" , serif;"> Any of the three risings can be done in the fridge for a few hours, for more deeply-developed flavor. When you’re ready to work with it again, bring it back to room temperature before moving onto the next step.</span></span></div>
<div style="background-color: white; line-height: 15.6pt;">
<span style="color: #604080;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span></div>
<div style="background-color: white; line-height: 15.6pt;">
<span style="color: #604080; line-height: 115%;"><span style="font-family: "georgia" , "times new roman" , serif;">Use two coats of egg wash to get that laquer-like crust and don’t
overbake it. Joan Nathan, who this recipe is adapted from, adds that three
risings always makes for the tastiest loaves, even better if one of them is
slowed down in the fridge.</span></span><br />
<span style="color: #604080; line-height: 115%;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span>
<span style="color: #604080; line-height: 115%;"><span style="font-family: "georgia" , "times new roman" , serif;">For stuffing</span></span><br />
<span style="color: #604080; line-height: 115%;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span>
<span style="color: #604080; line-height: 115%;"><span style="font-family: "georgia" , "times new roman" , serif;">Onion-1 medium</span></span><br />
<span style="color: #604080; line-height: 115%;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span>
<span style="color: #604080; line-height: 115%;"><span style="font-family: "georgia" , "times new roman" , serif;">Garlic cloves-3-4</span></span><br />
<span style="color: #604080; line-height: 115%;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span>
<span style="color: #604080; line-height: 115%;"><span style="font-family: "georgia" , "times new roman" , serif;">Green chilli-1(I omitted)</span></span><br />
<span style="color: #604080; line-height: 115%;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span>
<span style="color: #604080; line-height: 115%;"><span style="font-family: "georgia" , "times new roman" , serif;">Tomato-1 medium</span></span><br />
<span style="color: #604080; line-height: 115%;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span>
<span style="color: #604080; line-height: 115%;"><span style="font-family: "georgia" , "times new roman" , serif;">Capsicum-1 medium</span></span><br />
<span style="color: #604080; line-height: 115%;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span>
<span style="color: #604080; line-height: 115%;"><span style="font-family: "georgia" , "times new roman" , serif;">Chilli powder-3/4 tsp</span></span><br />
<span style="color: #604080; line-height: 115%;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span>
<span style="color: #604080; line-height: 115%;"><span style="font-family: "georgia" , "times new roman" , serif;">Garam masala-1 tsp-1/2 tsp</span></span><br />
<span style="color: #604080; line-height: 115%;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span>
<span style="color: #604080; line-height: 115%;"><span style="font-family: "georgia" , "times new roman" , serif;">Paneer-250 gms chopped into tiny cubes</span></span><br />
<span style="color: #604080; line-height: 115%;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span>
<span style="color: #604080; line-height: 115%;"><span style="font-family: "georgia" , "times new roman" , serif;">Sweet Corn Kernels-1/2 cup ,boiled</span></span><br />
<span style="color: #604080; line-height: 115%;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span>
<span style="color: #604080; line-height: 115%;"><span style="font-family: "georgia" , "times new roman" , serif;">Tomato ketchup-2 tbsp</span></span><br />
<span style="color: #604080; line-height: 115%;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span>
<span style="color: #604080; line-height: 115%;"><span style="font-family: "georgia" , "times new roman" , serif;">coriander leaves- few sprigs</span></span><br />
<span style="color: #604080; line-height: 115%;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span>
<span style="color: #604080; line-height: 115%;"><span style="font-family: "georgia" , "times new roman" , serif;">Salt</span></span><br />
<span style="color: #604080; line-height: 115%;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span>
<span style="color: #604080; line-height: 115%;"><span style="font-family: "georgia" , "times new roman" , serif;">oil/butter</span></span><br />
<span style="color: #604080; line-height: 115%;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span>
<span style="color: #604080; line-height: 115%;"><span style="font-family: "georgia" , "times new roman" , serif;">Method</span></span><br />
<span style="color: #604080; line-height: 115%;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span>
<span style="color: #604080; line-height: 115%;"><span style="font-family: "georgia" , "times new roman" , serif;">Take oil / butter in a pan.add onions and garlic. Saute till translucent and brown. Add chopped green chilli,garam masala powder,turmeric powder and red chilli powder.</span></span><br />
<span style="color: #604080; line-height: 115%;"><span style="font-family: "georgia" , "times new roman" , serif;">Add tomatoes and cook.Add capsicum and cook till soft.Add corn ,paneer and and ketchup cook for some time.Garnish with coriander leaves.(I omitted that)</span></span><br />
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Leppihttp://www.blogger.com/profile/15410253021269153479noreply@blogger.com1tag:blogger.com,1999:blog-5902423374965388834.post-15540995617342406782015-12-21T08:18:00.001-08:002015-12-21T08:18:11.846-08:00Aloo paranthas-Stuffed Indian Flat Bread<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Aloo
paranthas ....served with a block of butter and a tall glass of thick lassi is
everybody’s breakfast dream…isn’t it? Especially if it is in the authentic
dhabha style…</span></span></div>
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<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">I
have always wanted to recreate the taste of aloo paratha’s I once had from
Uncle Dev’s in Pune. My cousin Priya had taken me there and we feasted on some
amazing paranthas, paneer and lassi ……<o:p></o:p></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">I
was determined that I would make a post on parantha’s only if I would have the
dhabha style recipe….if not The Dhabha style recipe somewhere close to it.<o:p></o:p></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">My
travel through the net finally landed me with a wonderful recipe I have
detailed below…..have a look…and recreate the flavours in your home kitchen<o:p></o:p></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Well
paranthas are usually stuffed with potatoes and is a favourite breakfast option
especially in northern India….to be specific Punjab….<o:p></o:p></span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><strong><span style="border: 1pt none windowtext; padding: 0cm;">Ingredients</span></strong><o:p></o:p></span></div>
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<span style="border: 1pt none windowtext; padding: 0cm;"><span style="font-family: Georgia, Times New Roman, serif;">For the dough<o:p></o:p></span></span></div>
<div style="line-height: 15.75pt; margin-bottom: .0001pt; margin: 0cm; text-align: justify; vertical-align: baseline;">
<span style="border: 1pt none windowtext; padding: 0cm;"><span style="font-family: Georgia, Times New Roman, serif;">Wheat flour-400 gms<o:p></o:p></span></span></div>
<div style="line-height: 15.75pt; margin-bottom: .0001pt; margin: 0cm; text-align: justify; vertical-align: baseline;">
<span style="border: 1pt none windowtext; padding: 0cm;"><span style="font-family: Georgia, Times New Roman, serif;">Water-225-250 ml<o:p></o:p></span></span></div>
<div style="line-height: 15.75pt; margin-bottom: .0001pt; margin: 0cm; text-align: justify; vertical-align: baseline;">
<span style="border: 1pt none windowtext; padding: 0cm;"><span style="font-family: Georgia, Times New Roman, serif;">Salt-1 tsp<o:p></o:p></span></span></div>
<div style="line-height: 15.75pt; margin-bottom: .0001pt; margin: 0cm; text-align: justify; vertical-align: baseline;">
<span style="font-family: Georgia, Times New Roman, serif;"><span style="border: 1pt none windowtext; padding: 0cm;">Cumin seeds-1 tbsp</span><u><span style="border: 1pt none windowtext; padding: 0cm;"><o:p></o:p></span></u></span></div>
<div style="line-height: 15.75pt; margin-bottom: .0001pt; margin: 0cm; text-align: justify; vertical-align: baseline;">
<span style="border: 1pt none windowtext; padding: 0cm;"><span style="font-family: Georgia, Times New Roman, serif;">Red chilli powder-A pinch
(optional)<o:p></o:p></span></span></div>
<div style="line-height: 15.75pt; margin-bottom: .0001pt; margin: 0cm; text-align: justify; vertical-align: baseline;">
<span style="border: 1pt none windowtext; padding: 0cm;"><span style="font-family: Georgia, Times New Roman, serif;">Oil-1 tbsp or more<o:p></o:p></span></span></div>
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<div style="line-height: 15.75pt; margin-bottom: .0001pt; margin: 0cm; text-align: justify; vertical-align: baseline;">
<b><span style="border: 1pt none windowtext; padding: 0cm;"><span style="font-family: Georgia, Times New Roman, serif;">For the Filling<o:p></o:p></span></span></b></div>
<div style="line-height: 15.75pt; margin-bottom: .0001pt; margin: 0cm; text-align: justify; vertical-align: baseline;">
<span style="border: 1pt none windowtext; padding: 0cm;"><span style="font-family: Georgia, Times New Roman, serif;">Potatoes-6(I took 3 small)<o:p></o:p></span></span></div>
<div style="line-height: 15.75pt; margin-bottom: .0001pt; margin: 0cm; text-align: justify; vertical-align: baseline;">
<span style="border: 1pt none windowtext; padding: 0cm;"><span style="font-family: Georgia, Times New Roman, serif;">Onion-1 medium sized (I took 4
scallions instead)<o:p></o:p></span></span></div>
<div style="line-height: 15.75pt; margin-bottom: .0001pt; margin: 0cm; text-align: justify; vertical-align: baseline;">
<span style="border: 1pt none windowtext; padding: 0cm;"><span style="font-family: Georgia, Times New Roman, serif;">Green chilli-6(I took 4)<o:p></o:p></span></span></div>
<div style="line-height: 15.75pt; margin-bottom: .0001pt; margin: 0cm; text-align: justify; vertical-align: baseline;">
<span style="border: 1pt none windowtext; padding: 0cm;"><span style="font-family: Georgia, Times New Roman, serif;">Ginger garlic paste-2 tbsp(I
took1/2 tsp)<o:p></o:p></span></span></div>
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<span style="border: 1pt none windowtext; padding: 0cm;"><span style="font-family: Georgia, Times New Roman, serif;">Stuffed parantha masala (given
below)<o:p></o:p></span></span></div>
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<span style="border: 1pt none windowtext; padding: 0cm;"><span style="font-family: Georgia, Times New Roman, serif;">Coriander leaves-3 tbsp (I dint
use)<o:p></o:p></span></span></div>
<div style="line-height: 15.75pt; margin-bottom: .0001pt; margin: 0cm; text-align: justify; vertical-align: baseline;">
<span style="border: 1pt none windowtext; padding: 0cm;"><span style="font-family: Georgia, Times New Roman, serif;">Mint leaves-1 tbsp (optional) (I
dint use)<o:p></o:p></span></span></div>
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<b><span style="border: 1pt none windowtext; padding: 0cm;"><span style="font-family: Georgia, Times New Roman, serif;">Stuffed parantha masala<o:p></o:p></span></span></b></div>
<div style="line-height: 15.75pt; margin-bottom: .0001pt; margin: 0cm; text-align: justify; vertical-align: baseline;">
<span style="border: 1pt none windowtext; padding: 0cm;"><span style="font-family: Georgia, Times New Roman, serif;">White pepper-8-10(I used ½ tsp
pepper powder)<o:p></o:p></span></span></div>
<div style="line-height: 15.75pt; margin-bottom: .0001pt; margin: 0cm; text-align: justify; vertical-align: baseline;">
<span style="border: 1pt none windowtext; padding: 0cm;"><span style="font-family: Georgia, Times New Roman, serif;">Ajjwain-1/2 tsp<o:p></o:p></span></span></div>
<div style="line-height: 15.75pt; margin-bottom: .0001pt; margin: 0cm; text-align: justify; vertical-align: baseline;">
<span style="border: 1pt none windowtext; padding: 0cm;"><span style="font-family: Georgia, Times New Roman, serif;">Cumin seeds-1 tsp<o:p></o:p></span></span></div>
<div style="line-height: 15.75pt; margin-bottom: .0001pt; margin: 0cm; text-align: justify; vertical-align: baseline;">
<span style="border: 1pt none windowtext; padding: 0cm;"><span style="font-family: Georgia, Times New Roman, serif;">Fennel seeds-1 tsp<o:p></o:p></span></span></div>
<div style="line-height: 15.75pt; margin-bottom: .0001pt; margin: 0cm; text-align: justify; vertical-align: baseline;">
<span style="border: 1pt none windowtext; padding: 0cm;"><span style="font-family: Georgia, Times New Roman, serif;">Coriander seeds-1 tsp<o:p></o:p></span></span></div>
<div style="line-height: 15.75pt; margin-bottom: .0001pt; margin: 0cm; text-align: justify; vertical-align: baseline;">
<span style="border: 1pt none windowtext; padding: 0cm;"><span style="font-family: Georgia, Times New Roman, serif;">Black salt-1/2 tsp<o:p></o:p></span></span></div>
<div style="line-height: 15.75pt; margin-bottom: .0001pt; margin: 0cm; text-align: justify; vertical-align: baseline;">
<span style="border: 1pt none windowtext; padding: 0cm;"><span style="font-family: Georgia, Times New Roman, serif;">Cumin powder-1/2 tsp<o:p></o:p></span></span></div>
<div style="line-height: 15.75pt; margin-bottom: .0001pt; margin: 0cm; text-align: justify; vertical-align: baseline;">
<span style="border: 1pt none windowtext; padding: 0cm;"><span style="font-family: Georgia, Times New Roman, serif;">Chaat masala-1 tsp<o:p></o:p></span></span></div>
<div style="line-height: 15.75pt; margin-bottom: .0001pt; margin: 0cm; text-align: justify; vertical-align: baseline;">
<span style="border: 1pt none windowtext; padding: 0cm;"><span style="font-family: Georgia, Times New Roman, serif;">Red chilli powder-1/2 tsp<o:p></o:p></span></span></div>
<div style="line-height: 15.75pt; margin-bottom: .0001pt; margin: 0cm; text-align: justify; vertical-align: baseline;">
<span style="border: 1pt none windowtext; padding: 0cm;"><span style="font-family: Georgia, Times New Roman, serif;">Garam masala-1 tsp<o:p></o:p></span></span></div>
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<br /></div>
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<b><span style="border: 1pt none windowtext; padding: 0cm;"><span style="font-family: Georgia, Times New Roman, serif;">Ingredients<o:p></o:p></span></span></b></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Put the potatoes in a pressure cooker and cook till 6 whistles. The
potatoes should be soft enough to grate but not too soft that they easily mash.<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">While the potatoes are cooking, work on the dough. In a bowl, mix
together the flour, salt, cumin seeds, oil and red chilli powder (in case using
it). Make a well and add the water, and gradually knead in the flour into the
water. Knead till you get a soft and elastic dough, but should not be sticky.
Let rest for 15- 20 minutes, covered with a wet cloth.<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Dry roast all the whole spices- white pepper, carom, coriander, fennel
& cumin seeds on a skillet. Once roasted and you get a nice aroma, take them
off the fire and grind them to a fine powder. Add the cumin powder, red chilli
powder, chaat masala, garam masala and black salt and mix with the rest of the
dry spice.<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Finely mince the onion and green chillies.<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Once the pressure drops, cool and peel the potatoes. Mash potatoes.<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">In a pan, heat 1 tbsp oil. Add the minced onions. Cook till translucent
(and the onions should have left all their water). Add the green chillies and
ginger-garlic paste. Add the spices and coriander-mint leaves. Add the grated
potatoes and mix all together. Remove from fire.<o:p></o:p></span></div>
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<strong><span style="border: 1pt none windowtext; padding: 0cm;"><span style="font-family: Georgia, Times New Roman, serif;">For
Assembling:<o:p></o:p></span></span></strong></div>
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<br /></div>
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<em><span style="border: 1pt none windowtext; font-style: normal; padding: 0cm;"><span style="font-family: Georgia, Times New Roman, serif;"> Flour work surface and rolling
pin. <o:p></o:p></span></span></em></div>
<div style="line-height: 15.75pt; margin-bottom: .0001pt; margin: 0cm; vertical-align: baseline;">
<em><span style="border: 1pt none windowtext; font-style: normal; padding: 0cm;"><span style="font-family: Georgia, Times New Roman, serif;">Divide the stuffing and dough(golf sized) into 10 equal balls<o:p></o:p></span></span></em></div>
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<em><span style="border: 1pt none windowtext; font-style: normal; padding: 0cm;"><span style="font-family: Georgia, Times New Roman, serif;">Roll dough into 5 inch square. Oil the top.<o:p></o:p></span></span></em></div>
<div style="line-height: 15.75pt; margin-bottom: .0001pt; margin: 0cm; vertical-align: baseline;">
<em><span style="border: 1pt none windowtext; font-style: normal; padding: 0cm;"><span style="font-family: Georgia, Times New Roman, serif;">Add stuffing, wrap the dough around it and roll without cracks<o:p></o:p></span></span></em></div>
<div style="line-height: 15.75pt; margin-bottom: .0001pt; margin: 0cm; vertical-align: baseline;">
<em><span style="border: 1pt none windowtext; font-style: normal; padding: 0cm;"><span style="font-family: Georgia, Times New Roman, serif;">Cook one side for 1-2 minutes and flip<o:p></o:p></span></span></em></div>
<div style="line-height: 15.75pt; margin-bottom: .0001pt; margin: 0cm; vertical-align: baseline;">
<span style="font-family: Georgia, Times New Roman, serif;"><em><span style="border: 1pt none windowtext; font-style: normal; padding: 0cm;">Add butter on the top side and cook. Flip</span></em><span style="border: 1pt none windowtext; padding: 0cm;"><o:p></o:p></span></span></div>
<div style="line-height: 15.75pt; margin-bottom: .0001pt; margin: 0cm; text-align: justify; vertical-align: baseline;">
<span style="border: 1pt none windowtext; padding: 0cm;"><span style="font-family: Georgia, Times New Roman, serif;">Cook the other side with butter
and flip<o:p></o:p></span></span></div>
<div style="line-height: 15.75pt; margin-bottom: .0001pt; margin: 0cm; text-align: justify; vertical-align: baseline;">
<span style="border: 1pt none windowtext; padding: 0cm;"><span style="font-family: Georgia, Times New Roman, serif;">Cook till golden brown.<o:p></o:p></span></span></div>
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<br /></div>
<div style="line-height: 15.75pt; margin-bottom: .0001pt; margin: 0cm; text-align: justify; vertical-align: baseline;">
<b><span style="border: 1pt none windowtext; padding: 0cm;"><span style="font-family: Georgia, Times New Roman, serif;">Notes<o:p></o:p></span></span></b></div>
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<br /></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><em><span style="border: 1pt none windowtext; font-style: normal; padding: 0cm;">The leftover dough can be refrigerated for 2-3 days.</span></em><span style="border: 1pt none windowtext; padding: 0cm;"><o:p></o:p></span></span></div>
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<br /></div>
<div style="line-height: 15.75pt; margin-bottom: .0001pt; margin: 0cm; text-align: justify; vertical-align: baseline;">
<span style="font-family: Georgia, Times New Roman, serif;"><em><span style="border: 1pt none windowtext; font-style: normal; padding: 0cm;">Use more stuffing and less flour while rolling them</span></em><u><span style="border: 1pt none windowtext; padding: 0cm;"><o:p></o:p></span></u></span></div>
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<br /></div>
<div style="line-height: 15.75pt; margin-bottom: .0001pt; margin: 0cm; text-align: justify; vertical-align: baseline;">
<em><span style="border: 1pt none windowtext; font-style: normal; padding: 0cm;"><span style="font-family: Georgia, Times New Roman, serif;">Try using a day old potatoes, by doing this, the potatoes have hardened
after cooking, and they are not so fluffy when they are freshly cooked. <o:p></o:p></span></span></em></div>
<div style="line-height: 15.75pt; margin-bottom: .0001pt; margin: 0cm; text-align: justify; vertical-align: baseline;">
<br /></div>
<div style="line-height: 15.75pt; margin-bottom: .0001pt; margin: 0cm; text-align: justify; vertical-align: baseline;">
<span style="font-family: Georgia, Times New Roman, serif;"><em><span style="border: 1pt none windowtext; font-style: normal; padding: 0cm;">Another tip to roll the dough and avoid the filling from coming out is
to keep the dough in the fridge for about an hour. </span></em><o:p></o:p></span></div>
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<br /></div>
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<span style="border: 1pt none windowtext; padding: 0cm;"><span style="font-family: Georgia, Times New Roman, serif;">Grate potatoes then boil and mash
them to avoid lumps.<o:p></o:p></span></span></div>
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<span style="border: 1pt none windowtext; padding: 0cm;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></span></div>
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<div style="line-height: 15.75pt; margin-bottom: .0001pt; margin: 0cm; text-align: justify; vertical-align: baseline;">
From:<a href="http://www.novicehousewife.com/" style="font-family: Georgia, 'Times New Roman', serif;" target="_blank">The Novice Housewife</a></div>
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Leppihttp://www.blogger.com/profile/15410253021269153479noreply@blogger.com21tag:blogger.com,1999:blog-5902423374965388834.post-60257629056547393202015-11-19T17:40:00.000-08:002015-11-19T17:40:24.244-08:00Sweet Corn Veg Soup<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "georgia" , "times new roman" , serif;">I always wanted to make Sweet Corn Veg soup at home.....I had this wonderful recipe in my bookmarked recipes for long....but the making part was always pending....</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">So today finally I geared up and got ready to make the soup.....and it tasted restaurant style and perfect....So another soup recipe for you then</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">The Sweet corn veg soup is really rich as it contains a lot of assorted vegetables like carrot and cabbage and corn too....now that adds one more soup to my list of wonderful soups to start with.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
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<span style="color: #222222;"><span style="font-family: "georgia" , "times new roman" , serif;">Ingredients</span></span></div>
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<span style="color: #222222;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span></div>
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<span style="color: #222222;"><span style="font-family: "georgia" , "times new roman" , serif;">Vegetable stock-4cups<o:p></o:p></span></span></div>
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<span style="color: #222222;"><span style="font-family: "georgia" , "times new roman" , serif;">Carrots chopped-2
tbsp(small cubes)<o:p></o:p></span></span></div>
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<span style="color: #222222;"><span style="font-family: "georgia" , "times new roman" , serif;">Cabbage- 2 tbsp<o:p></o:p></span></span></div>
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<span style="color: #222222;"><span style="font-family: "georgia" , "times new roman" , serif;">Sweet corn kernels-2
tbsp<o:p></o:p></span></span></div>
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<span style="color: #222222;"><span style="font-family: "georgia" , "times new roman" , serif;">Cream style sweet
corn-3 tbsp<o:p></o:p></span></span></div>
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<span style="color: #222222;"><span style="font-family: "georgia" , "times new roman" , serif;">Sugar-1/4-1/2 tsp<o:p></o:p></span></span></div>
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<span style="color: #222222;"><span style="font-family: "georgia" , "times new roman" , serif;">Beans-2 finely chopped(i dint use)<o:p></o:p></span></span></div>
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<span style="color: #222222;"><span style="font-family: "georgia" , "times new roman" , serif;">Cornflour-11/2 tbsp<o:p></o:p></span></span></div>
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<span style="color: #222222;"><span style="font-family: "georgia" , "times new roman" , serif;">Spring onion greens-1
stalk chopped<o:p></o:p></span></span></div>
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<span style="color: #222222;"><span style="font-family: "georgia" , "times new roman" , serif;">Pepper to taste(white
pepper is used.I used black pepper)</span></span></div>
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<span style="color: #222222;"><span style="font-family: "georgia" , "times new roman" , serif;">Salt<o:p></o:p></span></span></div>
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<span style="color: #222222;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span></div>
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<span style="color: #222222;"><span style="font-family: "georgia" , "times new roman" , serif;">Method</span></span></div>
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<span style="color: #222222;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span></div>
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<span style="color: #222222;"><span style="font-family: "georgia" , "times new roman" , serif;">Bring to boil vegetable
stock.Reduce flame.. Add carrots, cabbage, beans, corn kernels, cream style
corn and allow to cook well.<o:p></o:p></span></span></div>
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<span style="color: #222222;"><span style="font-family: "georgia" , "times new roman" , serif;">Add salt<o:p></o:p></span></span></div>
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<span style="color: #222222;"><span style="font-family: "georgia" , "times new roman" , serif;">Add pepper to a ladle
of soup and mix well ,then pour it over the rest of the soup and mix well.<o:p></o:p></span></span></div>
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<span style="color: #222222;"><span style="font-family: "georgia" , "times new roman" , serif;">Mix cornflour in little
water and pour.Stir well and cook.<o:p></o:p></span></span></div>
<br />
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<span style="color: #222222;"><span style="font-family: "georgia" , "times new roman" , serif;">Chop spring onion
greens and add .give a good stir.Switch off flame.Serve hot<o:p></o:p></span></span></div>
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<span style="color: #222222;"><span style="font-family: "georgia" , "times new roman" , serif;">Notes</span></span></div>
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<span style="color: #222222;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span></div>
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<span style="color: #222222;"><span style="font-family: "georgia" , "times new roman" , serif;">You can also parboil cabbage,carrots and beans and add instead of adding directly to vegetable stock.</span></span></div>
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Leppihttp://www.blogger.com/profile/15410253021269153479noreply@blogger.com0tag:blogger.com,1999:blog-5902423374965388834.post-81752391217615265802015-06-07T08:06:00.001-07:002015-06-07T08:06:25.137-07:00Apple Crumble !!!<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="MsoNormal" style="background: white; line-height: 15.75pt; margin-bottom: 1.2pt; mso-margin-top-alt: auto;">
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about crumbles and cobblers reading through the net and watching youtube and I
certainly wanted to give it a try….<o:p></o:p></span></div>
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<span style="color: #252525; font-family: Georgia, Times New Roman, serif; font-size: 10.5pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><br /></span>
<span style="color: #252525; font-family: Georgia, Times New Roman, serif; font-size: 10.5pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">I decided to go
with the easier version called crumble. I had apples sitting around and decided
to make an Apple crumble…..So I browsed the net and landed on a cool
recipe-Gordon Ramsay’s Apple crumble…..hmmmmm<o:p></o:p></span><br />
<span style="color: #252525; font-family: Georgia, Times New Roman, serif; font-size: 10.5pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><br /></span>
<span style="color: #252525; font-family: Georgia, Times New Roman, serif; font-size: 10.5pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">What is a crumble?</span><br />
<span style="color: #252525; font-family: Georgia, Times New Roman, serif; font-size: 10.5pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><span style="color: #252525; font-family: "Georgia","serif"; font-size: 10.5pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">The wikipedia says -</span><span style="background-color: white; color: #252525; font-size: 14px; line-height: 22.3999996185303px;">A</span><span style="background-color: white; color: #252525; font-size: 14px; line-height: 22.3999996185303px;"> </span><b style="color: #252525; font-size: 14px; line-height: 22.3999996185303px;">crumble</b><span style="background-color: white; color: #252525; font-size: 14px; line-height: 22.3999996185303px;">, also known as a</span><span style="background-color: white; color: #252525; font-size: 14px; line-height: 22.3999996185303px;"> </span><b style="color: #252525; font-size: 14px; line-height: 22.3999996185303px;"><a href="http://en.wikipedia.org/wiki/Brown_Betty_(dessert)" style="background-attachment: initial; background-clip: initial; background-image: none; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; color: #0b0080; text-decoration: none;" title="Brown Betty (dessert)">brown betty</a></b><span style="background-color: white; color: #252525; font-size: 14px; line-height: 22.3999996185303px;">, is a dish of British origin that can be made in a sweet or savoury version, depending on ingredients used, although the sweet version is much more common. A sweet variety usually contains stewed </span><a href="http://en.wikipedia.org/wiki/Fruit" style="background-attachment: initial; background-clip: initial; background-image: none; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; color: #0b0080; font-size: 14px; line-height: 22.3999996185303px; text-decoration: none;" title="Fruit">fruit</a><span style="background-color: white; color: #252525; font-size: 14px; line-height: 22.3999996185303px;"> </span><span style="background-color: white; color: #252525; font-size: 14px; line-height: 22.3999996185303px;">topped with a crumbly mixture of</span><span style="background-color: white; color: #252525; font-size: 14px; line-height: 22.3999996185303px;"> </span><a href="http://en.wikipedia.org/wiki/Fat" style="background-attachment: initial; background-clip: initial; background-image: none; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; color: #0b0080; font-size: 14px; line-height: 22.3999996185303px; text-decoration: none;" title="Fat">fat</a><span style="background-color: white; color: #252525; font-size: 14px; line-height: 22.3999996185303px;"> </span><span style="background-color: white; color: #252525; font-size: 14px; line-height: 22.3999996185303px;">(usually</span><span style="background-color: white; color: #252525; font-size: 14px; line-height: 22.3999996185303px;"> </span><a href="http://en.wikipedia.org/wiki/Butter" style="background-attachment: initial; background-clip: initial; background-image: none; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; color: #0b0080; font-size: 14px; line-height: 22.3999996185303px; text-decoration: none;" title="Butter">butter</a><span style="background-color: white; color: #252525; font-size: 14px; line-height: 22.3999996185303px;">),</span><span style="background-color: white; color: #252525; font-size: 14px; line-height: 22.3999996185303px;"> </span><a href="http://en.wikipedia.org/wiki/Flour" style="background-attachment: initial; background-clip: initial; background-image: none; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; color: #0b0080; font-size: 14px; line-height: 22.3999996185303px; text-decoration: none;" title="Flour">flour</a><span style="background-color: white; color: #252525; font-size: 14px; line-height: 22.3999996185303px;">, and</span><span style="background-color: white; color: #252525; font-size: 14px; line-height: 22.3999996185303px;"> </span><a href="http://en.wikipedia.org/wiki/Sugar" style="background-attachment: initial; background-clip: initial; background-image: none; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; color: #0b0080; font-size: 14px; line-height: 22.3999996185303px; text-decoration: none;" title="Sugar">sugar</a><span style="background-color: white; color: #252525; font-size: 14px; line-height: 22.3999996185303px;">. A savoury version uses meat, vegetables and a sauce for the filling, with</span><span style="background-color: white; color: #252525; font-size: 14px; line-height: 22.3999996185303px;"> </span><a href="http://en.wikipedia.org/wiki/Cheese" style="background-attachment: initial; background-clip: initial; background-image: none; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; color: #0b0080; font-size: 14px; line-height: 22.3999996185303px; text-decoration: none;" title="Cheese">cheese</a><span style="background-color: white; color: #252525; font-size: 14px; line-height: 22.3999996185303px;"> </span><span style="background-color: white; color: #252525; font-size: 14px; line-height: 22.3999996185303px;">replacing sugar in the crumble mix. The crumble is baked in an oven until the topping is crisp. The dessert variety is often served with</span><span style="background-color: white; color: #252525; font-size: 14px; line-height: 22.3999996185303px;"> </span><a href="http://en.wikipedia.org/wiki/Custard" style="background-attachment: initial; background-clip: initial; background-image: none; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; color: #0b0080; font-size: 14px; line-height: 22.3999996185303px; text-decoration: none;" title="Custard">custard</a><span style="background-color: white; color: #252525; font-size: 14px; line-height: 22.3999996185303px;">,</span><span style="background-color: white; color: #252525; font-size: 14px; line-height: 22.3999996185303px;"> </span><a href="http://en.wikipedia.org/wiki/Cream" style="background-attachment: initial; background-clip: initial; background-image: none; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; color: #0b0080; font-size: 14px; line-height: 22.3999996185303px; text-decoration: none;" title="Cream">cream</a><span style="background-color: white; color: #252525; font-size: 14px; line-height: 22.3999996185303px;"> </span><span style="background-color: white; color: #252525; font-size: 14px; line-height: 22.3999996185303px;">or</span><span style="background-color: white; color: #252525; font-size: 14px; line-height: 22.3999996185303px;"> </span><a href="http://en.wikipedia.org/wiki/Ice_cream" style="background-attachment: initial; background-clip: initial; background-image: none; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; color: #0b0080; font-size: 14px; line-height: 22.3999996185303px; text-decoration: none;" title="Ice cream">ice cream</a><span style="background-color: white; color: #252525; font-size: 14px; line-height: 22.3999996185303px;"> </span><span style="background-color: white; color: #252525; font-size: 14px; line-height: 22.3999996185303px;">as a hearty, warm dessert after a meal. The savoury variety can be served with accompanying vegetables.</span></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Cobbler,crumble,crisp or Brown Betty take any name ...have similar recipes....crumble being my choice....I decided to go ahead.....</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">So I chopped the apples stewed them and made a thick base....I did not want them too sweet so added less of sugar....Finally I topped my stewed fruits with the flour and a handful of oats and put the little crumble bowls to bake....</span><br />
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<span style="color: #252525; font-family: Georgia, Times New Roman, serif; font-size: 10.5pt; line-height: 15.75pt;">I was terribly
excited though…..a new dish and a perfect recipe….Well...the end result was equally
good and I added a new dessert to my list of loved desserts-</span><br />
<span style="color: #252525; font-family: Georgia, Times New Roman, serif; font-size: 10.5pt; line-height: 15.75pt;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Whats more soothing than a spoonful of crispy cracky crumble with a large dollop of icecream...even sweetened fresh cream....Loved it!</span></div>
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<div class="h-4" style="background: white; line-height: 19.5pt;">
<span style="font-family: Georgia, Times New Roman, serif;">Ingredients<o:p></o:p></span></div>
<div class="h-4" style="background: white; line-height: 19.5pt;">
<span style="font-family: Georgia, Times New Roman, serif;">Caster sugar-6 tbsp<o:p></o:p></span></div>
<div class="h-4" style="background: white; line-height: 19.5pt;">
<span style="font-family: Georgia, Times New Roman, serif;">Cinnamon powder-a pinch<o:p></o:p></span></div>
<div class="h-4" style="background: white; line-height: 19.5pt;">
<span style="font-family: Georgia, Times New Roman, serif;">Vanilla essence-1tsp<o:p></o:p></span></div>
<div class="h-4" style="background: white; line-height: 19.5pt;">
<span style="font-family: Georgia, Times New Roman, serif;">Apples-6(3scraped,3 cut into chunks)<o:p></o:p></span></div>
<div class="h-4" style="background: white; line-height: 19.5pt;">
<span style="font-family: Georgia, Times New Roman, serif;">Cranberries-3 tbsp,dried<o:p></o:p></span></div>
<div class="h-4" style="background: white; line-height: 19.5pt;">
<span style="font-family: Georgia, Times New Roman, serif;">Lemon zest- of 1 lemon<o:p></o:p></span></div>
<div class="h-4" style="background: white; line-height: 19.5pt;">
<span style="font-family: Georgia, Times New Roman, serif;">Lemon juice-of 1/2 lemon<o:p></o:p></span></div>
<div class="h-4" style="background: white; line-height: 19.5pt;">
<span style="font-family: Georgia, Times New Roman, serif;">Crumble topping<o:p></o:p></span></div>
<div class="h-4" style="background: white; line-height: 19.5pt;">
<span style="font-family: Georgia, Times New Roman, serif;">Plain flour-100gm<o:p></o:p></span></div>
<div class="h-4" style="background: white; line-height: 19.5pt;">
<span style="font-family: Georgia, Times New Roman, serif;">Damera sugar/brown sugar-2 tbsp<o:p></o:p></span></div>
<div class="h-4" style="background: white; line-height: 19.5pt;">
<span style="font-family: Georgia, Times New Roman, serif;">Chilled butter- 50 gm<o:p></o:p></span></div>
<div class="h-4" style="background: white; line-height: 19.5pt;">
<span style="font-family: Georgia, Times New Roman, serif;">Cinnamon powder-1 pinch<o:p></o:p></span></div>
<div class="h-4" style="background: white; line-height: 19.5pt;">
<span style="font-family: Georgia, Times New Roman, serif;">Oats-4 tbsp<o:p></o:p></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="h-4" style="background: white; line-height: 19.5pt;">
<span style="font-family: Georgia, Times New Roman, serif;">Method<o:p></o:p></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="MsoNormal" style="background: white; line-height: 19.5pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: Georgia, Times New Roman, serif;">Preheat the oven to 200°C/Gas 6.<o:p></o:p></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Heat a small hob-proof baking dish, add the
caster sugar and heat for about 5 minutes until it caramelises. Add the
cinnamon, vanilla seeds and grated apples and cook for 1–2 minutes. Stir in
the apple chunks, then mix in the cranberries, lemon zest and juice. Remove
from the heat and set aside.Swirl the dish not stir.You need not peel the skin
of the apples as it adds flavour to the dish.<o:p></o:p></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div class="MsoNormal" style="background: white; line-height: 19.5pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: Georgia, Times New Roman, serif;">To make the topping, place the flour, sugar,
butter and cinnamon in a bowl and rub together with your fingertips until the
mixture resembles breadcrumbs. Add the granola and mix until fully
incorporated.</span><span style="background-color: white; font-family: Georgia, 'Times New Roman', serif; line-height: 19.5pt;">Scatter the crumble topping over the fruit
and heat the dish again on the hob. Once the apple mixture is bubbling,
transfer to the preheated oven and bake for 12–14 minutes until the topping is
a deep golden colour. Remove and serve warm.</span></div>
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Leppihttp://www.blogger.com/profile/15410253021269153479noreply@blogger.com1tag:blogger.com,1999:blog-5902423374965388834.post-61124366960489516312015-04-09T13:55:00.000-07:002015-04-09T13:55:58.057-07:00Nutella Whitechocolate Mascarpone Cheesecake<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Making
a cheesecake and eating it was always on my to do list. Today I ticked against the word cheesecake in my ``To Do'' cooking list and wrote ‘’Done’’ against it.Finally.<o:p></o:p></span></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; line-height: 115%; text-align: left;">I
had made Paneer Butter Masala and there was a big packet of Amul cream left
.The shop I visited did not have the usual small packet so I had to settle with
the big one.So I explored my options on how to put the cream to good use.That’s
when the idea of making Mascarpone cheese hit me.</span></div>
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<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">But
what would I do with the Mascarpone cheese? I had already made Tiramisu two times
earlier and I was in no mood to make it again….How about a cheesecake?<o:p></o:p></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">I
could easily substitute Mascarpone for the cream cheese…..I had a big jar of
nutella sitting in my pantry ….So I happily picked it up and made a Nutella Cheesecake…..of course topped with
creamy White chocolate Mascarpone Mousse….<o:p></o:p></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Here
goes the recipe-:<o:p></o:p></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;"><b>Ingredients<o:p></o:p></b></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;"><b><br /></b></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;"><b>For
base<o:p></o:p></b></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></span></div>
<div class="MsoNormal">
<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Glucose/marie
biscuits-200 gms<o:p></o:p></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Melted
butter-100 gms<o:p></o:p></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Sugar-2
tbsp<o:p></o:p></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;"><b>For
Mascarpone cheese<o:p></o:p></b></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;"><b><br /></b></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Fresh
cream-500m l(Amul)<o:p></o:p></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Lime
juice-Of 2 small lemons<o:p></o:p></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;"><b>For
White chocholate and Nutella layers<o:p></o:p></b></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;"><b><br /></b></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Whip
cream-2 cups or more<o:p></o:p></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">White
chocolate-1 cup<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Nutella-1
cup<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Mascarpone
cheese-2 cups<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Gelatin-11/2
tbsp each for Nutella and White chocolate layers<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Sugar-7
tsp<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></span></div>
<div class="MsoNormal">
<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;"><b>Method<o:p></o:p></b></span></span></div>
<div class="MsoNormal">
<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;"><b><br /></b></span></span></div>
<div class="MsoNormal">
<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;"><b>For Mascarpone Cheese</b></span></span></div>
<div class="MsoNormal">
<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Bring
to boil 1 inch of water in a wide bottomed pan.Reduce flame to medium till
water is barely simmering.Take a non
stick/heat resistant vessel with fresh cream and place inside the wide bottomed
pan.<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Heat
cream for 15 minutes at 190F stirring often.<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Add
lime juice and stir continuously till cream curdles ie: the cream thickens like
a well done cream anglaise and coats the back of your wooden spoon thickly.You
will also see a few clear whey streaks when you stir.<o:p></o:p></span></span></div>
<div class="MsoNormal">
</div>
<div class="MsoNormal">
<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Allow
the mixture to cool for 20 minutes. Transfer onto a dampened cheesecloth placed over a vessel.You can use rubberbands
to hold the cheesecloth around the top of the vessel. Once completely cooled
cover with cling film and refrigerate overnight or for 24 hrs.<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;"><b><br /></b></span></span></div>
<div class="MsoNormal">
<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;"><b><br /></b></span></span></div>
<div class="MsoNormal">
<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;"><b><br /></b></span></span></div>
<div class="MsoNormal">
<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;"><b>For the Cheesecake</b></span></span></div>
<div class="MsoNormal">
<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Crush
the biscuits.Melt butter.Add biscuits .Stir till biscuit gets slightly crunchy.<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Add
sugar and mix.<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Spread into a spring form tin and press with a spoon to set.<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Refrigerate
for 30 minutes.<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></span></div>
<div class="MsoNormal">
<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Whip
cream and sugar to stiff peaks<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Fold
in the mascarpone cheese.<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Divide batter into two<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></span></div>
<div class="MsoNormal">
<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Take
first portion and stir in nutella. Fold well.<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Bloom
gelatin and double boil it to melt the gelatin.<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Add
into the nutella mixed portion<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Spread
over biscuit crust.Refrigerate till set(for 3-4 hrs)<o:p></o:p></span></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Melt
white chocholate using double boiling method.<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Mix
to second half portion of mascarpone cream mix set aside.<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Bloom
gelatin and melt using double boiling method.<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Add
gelatin and fold into the white chocolate cream mixture.<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal">
<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Spread
over set nutella layer.Refrigerate till set(overnight)</span><span style="color: #003399; font-size: medium;"><o:p></o:p></span></span><br />
<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Garnish with almond praline.|Serve cold.</span></span></div>
</div>
Leppihttp://www.blogger.com/profile/15410253021269153479noreply@blogger.com0tag:blogger.com,1999:blog-5902423374965388834.post-62144306612139265132015-01-23T08:02:00.001-08:002015-01-23T08:02:04.853-08:00Mozzarella Sticks<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Georgia, 'Times New Roman', serif; line-height: 115%;">I
had some amazing mozzarella sticks from</span><span style="font-family: Georgia, 'Times New Roman', serif; line-height: 115%;">
</span><span style="font-family: Georgia, 'Times New Roman', serif; line-height: 115%;">Mac Donald’s once, long back….Now I guess they have discontinued
it…..slump….but my craving to eat them…what do I do about that?very simple
solution,learn to make it.</span></div>
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<span style="line-height: 115%;">When
I made mozzarella sticks at home the first time it was an absolute fiasco…the
cheese melted and burned and I cried puddles….I stashed away the recipe and
decided not to look at it again.Then the craving to eat them returned and I
decided to give them a second chance…..and guess what it worked this time….this
time I froze the mozerella sticks overnight before frying them….that tip
worked….u can see the result and the recipe below..</span><br />
<br />
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<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></span>
<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Crispy and cheezzy melt in the mouth mozarella sticks.....here for you....</span></span><br />
<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;"><b><br /></b></span></span>
<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;"><b>Ingredients</b></span></span></div>
<div class="MsoNormal">
<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></span></div>
<div class="MsoNormal">
<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Mozerella
cheese-cut into strips(long cut)<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">All
purpose flour-1/2 cup<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Corn
flour-1/8 cup (I used 1/4 cup )<o:p></o:p></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Bread
crumbs- 1 cup<o:p></o:p></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Egg
-1<o:p></o:p></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Milk/water-1
tbsp<o:p></o:p></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Garlic
salt/salt-1/2 tsp<o:p></o:p></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Italion
seasoning-as per your choice<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></span></div>
<div class="MsoNormal">
<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;"><b>Method</b></span></span></div>
<div class="MsoNormal">
<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></span></div>
<div class="MsoNormal">
<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Mix
the all purpose flour and cornflour<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Mix bread crumbs,garlic salt and seasoning<o:p></o:p></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Add
milk/water to eggs and mix well.<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Take
the mozzarella strips(at room temperature) and coat it well with all purpose
flour cornflour mix.<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Dip
into egg milk mix. Then coat with bread crumbs<o:p></o:p></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Freeze
overnight(I did for 2 days).<o:p></o:p></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Next
day take oil in a non stick pan and fry the mozzarella sticks till golden brown
at medium flame.<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal">
<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Serve
hot with a sauce of your choice.</span><span style="color: #003399; font-size: 14pt;"><o:p></o:p></span></span></div>
</div>
Leppihttp://www.blogger.com/profile/15410253021269153479noreply@blogger.com2tag:blogger.com,1999:blog-5902423374965388834.post-30061824955526238982014-11-05T09:22:00.000-08:002014-11-05T09:22:50.886-08:00Paneer Payasam / Paneer Kheer<div dir="ltr" style="text-align: left;" trbidi="on">
Hey I love this payasam.....You know I am a Paneer fan...I love to eat paneer in any form....And when it is a payasam ...who is going to complain?its sheer plain ecstasy...<br />
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<br />
So that's a sweet paneer dish for you....I served it to my aunt who dropped in and she loved loved it.....she told me she is going to make it soooon....<br />
<br />
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<br />
This is a lovely dessert.....especially when served cold.....paneer crumbled in creamy cardamom flavored milk......ready to eat some?<br />
<br />
Ingredients<br />
<br />
Paneer-1/2 cup(crumbled)<br />
<br />
Milk- 500 ml<br />
<br />
Cornflour-2-3 tsp<br />
<br />
Condensed milk-1/2 cup<br />
<br />
Cardamom pods-3-4<br />
<br />
Cashewnuts- a handful<br />
<br />
Sugar-1/4 cup or more<br />
<br />
Saffron-7-8 strands<br />
<br />
Ghee-1 tbsp<br />
<br />
Method<br />
<br />
Powder sugar and cardamom pods.<br />
<br />
Boil milk.Take 2 tbsp milk and mix cornflour , make sure there are no lumps.Soak saffron in 1 tbsp milk for some time.<br />
<br />
Grind paneer in mixer till crumbly.<br />
<br />
Continue to heat milk . Add cornflour. Stir well continously. Make sure it does not get burned at bottom.<br />
<br />
Add condensed milk and sugar.Mix well.<br />
<br />
Add paneer and heat for 2-3 minutes.<br />
<br />
Fry cashewnuts in 1 tbsp ghee and add to above.Add in the saffronoaked in milk.<br />
<br />
Cool for 4-5 hours<br />
<br />
Serve cold.</div>
Leppihttp://www.blogger.com/profile/15410253021269153479noreply@blogger.com2tag:blogger.com,1999:blog-5902423374965388834.post-87980549311550924872014-09-21T07:50:00.000-07:002014-09-21T07:50:20.855-07:00Corn and Olive Pizza (from the scratch)<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">My son
Aniket goes head over heels over a pizza…he is totally fida(love struck) with
the various varities that are available…..What to say even I am a partner in
the crime…no not crime….…partner in pizza mania would be apt.I am always
ready to give in to his temptations when it come to a pizza….<o:p></o:p></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">I would
occassionaly take home delivery from Dominos or drop in at pizza hut….My hunt
through the net landed me in innumerable recipes and options to make THE PIZZA
from the base…So when I got my microwave I was determined to make it.<o:p></o:p></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">The results
were extremely satisfying….i could almost….very well recreate the pizza I got
from outside….Well I was elated that the net was overflowing with different
recipes for the base or the topping….there were so many different kids of bases you could recreate in your own home…so many different recipes for
toppings….You could even beat A Pizza HUT<o:p></o:p></span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Aniket loved
my pizza….and I am determined to explore different pizza toppings in my coming
posts…this time it is the corn and olive with cheese topping inspired by
gourmet pizza from Dominos…<o:p></o:p></span><br />
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<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Ingredients<o:p></o:p></span></span></div>
<div class="MsoNormal">
<br /></div>
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<span style="line-height: 115%;"><b><span style="font-family: Georgia, Times New Roman, serif;">Pizza Base<o:p></o:p></span></b></span></div>
<div class="MsoNormal">
<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></span></div>
<div class="MsoNormal">
<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;"> All purpose flour-2 cups<o:p></o:p></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Bread flour-
1 cup(or substitute with all purpose flour)<o:p></o:p></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Rapid active
dry yeast/instant yeast-1 envelope or21/4tsp<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Warm
water/milk(110F)-1 cup(or half cup water and milk each)<o:p></o:p></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Baking
powder-1tsp<o:p></o:p></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Olive
oil-1/4 cup<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Sugar-11/2
tsp<o:p></o:p></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Salt-1 tsp<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></span></div>
<div class="MsoNormal">
<b><span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Tomato sauce (for 1 pizza)<o:p></o:p></span></span></b></div>
<div class="MsoNormal">
<b><span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></span></b></div>
<div class="MsoNormal">
<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Crushed
tomato puree- of 1 tomato<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Butter-1-1/2 tbsp(optional)<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Italian
seasoning-1/2 tsp or Oregano-1/4 tsp , Basil-1/8 tsp ,Thyme-1/8 tsp<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Crushed
pepper-1/8 tsp<o:p></o:p></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Garlic
powder/garlic pods-1/8 tsp or 1 pod<o:p></o:p></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Red chilli
powder-1/2 tsp<o:p></o:p></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Olive oil-1
tbsp<o:p></o:p></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Salt to
taste<o:p></o:p></span></span></div>
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<br /></div>
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<span style="line-height: 115%;"><b><span style="font-family: Georgia, Times New Roman, serif;">Topping
for(1 pizza)<o:p></o:p></span></b></span></div>
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<span style="line-height: 115%;"><b><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></b></span></div>
<div class="MsoNormal">
<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Onion-1/2
big onion cut into rings<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Tomato-1
medium tomatocut into rings<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Fresh corn
kernels-1/2 cup<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Green
capsicum thinly sliced-1/2 medium sliced into long strips or short strips<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Black
olives-1/2 cup<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Mozzarella
cheese-1/2 cup<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="background-color: white; background-position: initial initial; background-repeat: initial initial; line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Salt to taste<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="background-color: white; background-position: initial initial; background-repeat: initial initial; line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></span></div>
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<span style="background-color: white; background-position: initial initial; background-repeat: initial initial; line-height: 115%;"><b><span style="font-family: Georgia, Times New Roman, serif;">Method</span></b></span></div>
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<br /></div>
<div class="MsoNormal">
<span style="line-height: 115%;"><b><span style="font-family: Georgia, Times New Roman, serif;">Pizza Base<o:p></o:p></span></b></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Take water
(1/2 cup) and milk (1/2 cup) and mix. Warm the mixture in a microwave<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Add instant
yeast,sugar and salt and mix.Keep aside
for 10 minutes.<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Take flour
and add baking powder,olive oil.<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Mix well and
add yeast mixture little by little and knead well.You may sprinkle little water
if you may require so.<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Transfer to
well oiled bowl, cover with a lid and set aside for 2 hrs.</span></span></div>
<div class="MsoNormal">
<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">After 2 hours take out the doubled dough in and knead it. Flour your working surface and transfer
the dough onto the surface. Flatten it into a round with a rolling pin into a
thin round or thick round depending on the type of crust you want.<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="background-color: white; background-position: initial initial; background-repeat: initial initial; line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Poke a few holes into
the dough using fork to prevent the dough from rising from the centre.<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;"><span style="background-color: white; background-position: initial initial; background-repeat: initial initial; line-height: 115%;">Transfer to greased
tray.</span><span style="line-height: 115%;"><o:p></o:p></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Preheat
(toast option) oven to 210 C (I preheated the oven to 200 C) for 10 min and
bake for12-15 minutes till base is golden brown.<o:p></o:p></span></span></div>
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<br /></div>
<div class="MsoNormal">
<span style="line-height: 115%;"><b><span style="font-family: Georgia, Times New Roman, serif;">Pizza sauce<o:p></o:p></span></b></span></div>
<div class="MsoNormal">
<span style="line-height: 115%;"><b><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></b></span></div>
<div class="MsoNormal">
<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Grind tomato.<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Take crushed
tomato in a thick bottomed non-stick pan.<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Add olive
oil,garlic pod crushed,red chilli
powder,butter and salt.Heat till butter melts..<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Add pepper
and seasoning.<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></span></div>
<div class="MsoNormal">
<span style="line-height: 115%;"><b><span style="font-family: Georgia, Times New Roman, serif;">Assembling <o:p></o:p></span></b></span></div>
<div class="MsoNormal">
<span style="line-height: 115%;"><b><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></b></span>
<span style="line-height: 115%;"><span style="font-family: Georgia, 'Times New Roman', serif;">Grate mozzarella cheese.</span></span></div>
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<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Lay the
topping after spreading sauce. First tomatoes,onions,corn,capsicum and then
olives. Sprinkle cheese.Bake at 180 C for 5 min<o:p></o:p></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Bake till
cheese melts or turns golden brown. You can turn on grill option if you like
your topping grilled.<o:p></o:p></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></span></div>
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<span style="line-height: 115%;"><b><span style="font-family: Georgia, Times New Roman, serif;">Notes<o:p></o:p></span></b></span></div>
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<span style="line-height: 115%;"><b><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></b></span></div>
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<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Some recipes
add 1 pod garlic crushed instead of garlic powder.<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="background-color: white; background-position: initial initial; background-repeat: initial initial; line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">For a thin crust
pizza, roll out the pizza dough as thin as possible, about ¼ - ½ inch thick. <o:p></o:p></span></span></div>
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<span class="apple-converted-space"><span style="background-color: white; background-position: initial initial; background-repeat: initial initial; line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">You can add olive oil to toppings and keep aside for 1/2 hour before use.<o:p></o:p></span></span></span></div>
<span style="font-family: Georgia, 'Times New Roman', serif;">You can use around sharp edged steel plate to give shape to
pizza.</span><br />
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Leppihttp://www.blogger.com/profile/15410253021269153479noreply@blogger.com1tag:blogger.com,1999:blog-5902423374965388834.post-63862949549091198962014-07-25T10:23:00.000-07:002014-07-25T10:23:30.400-07:00Rasmalai –A long post with lots of photos<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">I
am a big big fan of this’’ Out of the world sweet’’….I just lov it….need a
clue? Its from The State of Bengal in India...yes you guessed it
right….Rasmalai….this soft spongy yellow coloured sweet soaked in thickened milk is one of my
favourite desserts….in fact I can have it any time….at night one or morning
four ….<o:p></o:p></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Well
I thought making the Rasmalai was a tough tough job…. Especially, at home.<o:p></o:p></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">But
blogging introduced me to homemade
rasmalai……and my joy knew no bounds….Now I
will be making them at home…..???<o:p></o:p></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Well
I’ve soaked this post with lots of photos….I know….and the recipe is slightly
long….but easy…..well I wanted to include all that I know and read about….<o:p></o:p></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">To
mention about my notion of rasmalai making being a tough job…It was a plesant
surprise to me that I was wrong…It a damn easy recipe….Wanna try?</span></span></div>
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<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">From: <a href="http://www.ecurry.com/blog/desserts-sweets/roshogollarasgulla/" target="_blank">ECurry.com</a></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;"><b>For
the Malai balls <o:p></o:p></b></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;"><b><br /></b></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;"><b>Ingredients</b><o:p></o:p></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;"><b><br /></b></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Milk-1
ltr<o:p></o:p></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Lime
juice/ vinegar-11/2-2 tsp(diluted with water)<o:p></o:p></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Sugar-1
cup or more<o:p></o:p></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Water-2-21/2
cups or more<o:p></o:p></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">All
porpose flour to sprinkle(optional)<o:p></o:p></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Cardamom
powder-1/4 tsp <o:p></o:p></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;"><b>Notes<o:p></o:p></b></span></span><br />
<span style="line-height: 115%;"><span style="background-color: #f4f4f4; font-family: Georgia, 'Times New Roman', serif; line-height: 22.399999618530273px;">Dust the work surface with some all purpose flour to make kneading and rolling easier on you.</span></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; line-height: 16.8pt;">When milk curdles and whey seperates add ice cubes and switch off flame
to get soft paneer</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">If the rasgullas/rasmalai gets stiff and not
spongy or puffy.. it may be due to the fact that while the whey separated milk
solids harden due to too much acid (vinegar/lime juice) or the split milk
solids and whey stayed together for too long after they were split or they were
cooked for too long <o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">The syrup should be thin and light. As soon
as you see the sugar has dissolved and water has come to a roaring boil, add
your first set of the Rasgullas to cook. When the first set is done and you see
that the syrup has thickened or reduced in volume, add more water and a little
bit of sugar and allow it to come to a roaring boil again before you add
another batch of the Rasgullas.<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">If you are using a pressure cooker only one
whistle is required to cook the ras gullas<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">If using a pot with the lid it will take
12-16 minutes without opening the lid and releasing the steam once during the
process.<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Remove a batch of rasgullas after they are
cooked with some syrup enough to immerse them fully and let them soak
.Alternatively some people add it to a bowl of warm water.<o:p></o:p></span></div>
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<span style="background-color: #f4f4f4; font-family: Georgia, 'Times New Roman', serif; line-height: 16.8pt;">You can add a pinch of baking powder to the
chenna while kneading.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Best curdling agent is fermented whey.<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Rasgullas should not be let to change from
white colour to creamy white while cooking for too long.It should change colour
while soaking in syrup<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Use palm to knead.<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Cook in batches as they are soft during initial
minutes of cooking. If crowded they will collide and break away<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">If you leave chenna in open air it will crust
and harden and when cooked pevent sugar syrup from going in<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Roll 1<sup>st</sup> set of balls.While they
are cooking roll the next set of balls<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Some put sugar balls into each chenna ball at
the centre and roll it into balls<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Some add yellow colour to chenna while
kneading.<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Method <o:p></o:p></b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Pour milk into a heavy bottomed vessel.<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">When it comes to roaring boil, add lime juice/vinegar little at a time
and lower heat.Stir the milk while adding lemon juice/vinegar<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">When the milk curdles and whey separates stop stirring and switch off
the gas.<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Remove the pot from the stove and allow the curdled milk to sit for
about 8-12 minutes. Do not stir<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Place a cheesecloth /cotton cloth on strainer and strain the curdled
mixture<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Put it under cold running water and give a quick wash.<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Wrap and tie the cheese cloth and hang
it up to let it drain for-15-30 minutes(I used my paneer only in the
evening when I made it in the morning so I wrapped it in a wet cloth and
covered it in a vessel with a lid till I
used it.)<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Wring out any extra moisture and let it stay hung again for 2 hrs .It should
not have any more whey dripping out but should be soft and moist after 2 hrs.<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Remove the chenna and knead with the heal of the palm for 15 minutes or more
(I did for 10 minutes) till fat comes out of the chenna and it is not
sticky.Knead parts of it away from you towards the outer edge of the board you
are using and bringing it back to you and repeating the back and forth motion<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Roll it until it has a really smooth surface with no cracks. They should
be smooth without holes or lines going across them.<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Add sugar to water and let it dissolve completely When it comes to roaring boil add chenna balls.The level of
the liquid should be just high enough that the balls completely submerge.<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Cover and cook. The balls will puff up in about 10 –
15 minutes. You may uncover and release the steam only once during the
cooking process. Do not move around the balls as they are cooking.(mine got
done in 5 minutes in high).Some people cook in high some in medium or initially
5 minutes high then medium when cooking with lid closed.<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">An easy test to see if they are done is to remove one and drop it
in a cup of cold water. If it floats, it needs to be further cooked. When
they are done the texture should be spongy and should bounce back when held
down with the back of a spoon or a finger.<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">After a couple of sets, the sugar
syrup will thicken; add some hot water and some sugar to replenish
and bring it back to the original consistency.<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>For Rasgullas<o:p></o:p></b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">After all batches are done .Simmer the sugar
water mixture .After it thickens little switch off. Pour cold water. Add
flavouring-cardamom powder/essence. Add the rasgullas back in. Refrigerate and
serve cold.Garnish with nuts while serving.<o:p></o:p></span></div>
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<br /></div>
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<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;"><b>For
the ‘’Ras’’ in Rasmalai <o:p></o:p></b></span></span><b style="font-family: Georgia, 'Times New Roman', serif; line-height: 18.399999618530273px;">(for 8 nos)</b></div>
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<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;"><b><br /></b></span></span></div>
<div class="MsoNormal">
<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;"><b>Ingredients<o:p></o:p></b></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;"><b><br /></b></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Milk-500
ml<o:p></o:p></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Sugar-1/8
cup<o:p></o:p></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Condensed
milk-3 tbsp<o:p></o:p></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Cardamom
powder-1/4 tsp<o:p></o:p></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Nuts(pista,badam)<o:p></o:p></span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: 115%;">Saffron-3-4
strands</span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: 18px;"><br /></span>
<span style="line-height: 115%;"><b>Method<o:p></o:p></b></span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: 115%;"><b><br /></b></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Take
a heavy bottomed vessel and grease with ghee.Add milk and condensed milk.Bring
to boil.Then reduce to medium flame.<o:p></o:p></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Mix
saffron in 2 tbsp milk and add.Also add sugar.<o:p></o:p></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Keep
stirring till milk is thick and reduced to half.<o:p></o:p></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Add
cardamom powder and nuts.Add Rasgullas and cook for 5 minutes in medium and
take off flame<o:p></o:p></span></span></div>
<br />
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<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Refrigerate for
future or serve warm.</span><span style="color: #003399; font-size: 14pt;"><o:p></o:p></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></span></div>
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Leppihttp://www.blogger.com/profile/15410253021269153479noreply@blogger.com2tag:blogger.com,1999:blog-5902423374965388834.post-30799904581809190222014-06-04T10:54:00.001-07:002014-06-04T10:54:07.663-07:00Dum Vegetable Biriyani<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">My search for the perfect ultimate vegetable biriyani recipe will never
end….But today I pounced on a good good recipe….the moment I saw it I was
elated….Being a pure vegetarian my search for a biriyani was totally restricted
to a purely vegetarian recipes. I was on the top of the world that I finally
found out a near to perfect recipe for a chicken biriyani-a dum version that I
could easily convert to an authentic Only Veg version.<o:p></o:p></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">But I was under doubt if
the recipe for non-veg would work for veg also…But I decided to substitute and
go ahead…<o:p></o:p></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></span></div>
<div style="background-color: white; background-position: initial initial; background-repeat: initial initial; line-height: 14.4pt; margin: 4.8pt 0cm 6pt; text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif;">Biriyani is said to have been invented in the
kitchen of Mughal emperors and means` `fried ‘’or ``roasted’’ in Persian. The spices and<span class="apple-converted-space"> condiments</span><span class="apple-converted-space"> </span>used in biryani may include, but are not
limited to,<span class="apple-converted-space"> ghee</span>,<span class="apple-converted-space"> nutmeg</span>,<span class="apple-converted-space"> mace</span>,<span class="apple-converted-space"> pepper</span>,<span class="apple-converted-space"> cloves</span>,<span class="apple-converted-space"> cardamom</span>,<span class="apple-converted-space"> cinnamon</span>,<span class="apple-converted-space"> bayleaves</span>,<span class="apple-converted-space"> coriander</span>,<span class="apple-converted-space"> mint</span><span class="apple-converted-space"> </span>leaves,<span class="apple-converted-space"> ginger</span>, onions,
and garlic. The premium varieties include<span class="apple-converted-space"> saffron</span>.For a non-vegetarian biryani, the main
ingredient that accompanies the spices is the meat—beef, chicken,<span class="apple-converted-space"> goat</span>,<span class="apple-converted-space"> lamb</span>,<span class="apple-converted-space"> fish</span><span class="apple-converted-space"> </span>or<span class="apple-converted-space"> shrimp</span>. The
dish may be served with<span class="apple-converted-space"> dahi chutney</span><span class="apple-converted-space"> </span>or<span class="apple-converted-space"> raita</span>,<span class="apple-converted-space"> korma</span>, a sour
dish of<span class="apple-converted-space"> eggplant</span><span class="apple-converted-space"> </span>(brinjal),<span class="apple-converted-space"> boiled egg </span>and<span class="apple-converted-space"> salad.</span><o:p></o:p></span></div>
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<div style="background-color: white; background-position: initial initial; background-repeat: initial initial; line-height: 14.4pt; margin: 4.8pt 0cm 6pt; text-align: left;">
</div>
<div class="MsoNormal" style="text-align: left;">
<br /></div>
<div style="background-color: white; background-position: initial initial; background-repeat: initial initial; line-height: 14.4pt; margin: 4.8pt 0cm 6pt; text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif;">The difference between biryani and<span class="apple-converted-space"> pul</span>ao<span class="apple-converted-space"> </span>is that while pulao may be made by cooking
the items together, biryani denotes a dish where the rice (plain or fried) is
cooked separately from the thick sauce (a greatly reduced curry of meat or
vegetables). The curry and the rice are then brought together and layered,
resulting in a dish of the contrasting flavours of flavoured rice (which is
cooked separate with spices) and intensely flavoured sauce and meat or
vegetables. This separation is partly of necessity: the proportion of
meat/vegetables to the rice is high enough to make biryani a one-dish meal, and
the cooking time of each of the main ingredients is significantly different
from each other. In a properly made biryani, the final dish is dry or minimally
moist, with the individual rice grains separate, as opposed to a<span class="apple-converted-space"> </span><a href="http://en.wikipedia.org/wiki/Risotto" title="Risotto">risotto</a>, where
the rice is of a creamy consistency. However, many biryani recipes call for the
rice to be cooked for three-quarters of the usual time, followed by layering
with the meat/vegetable base, and then a final slow-steaming until fully done:
this approach allows the flavours to blend somewhat.<span style="background-position: initial initial; background-repeat: initial initial;"> (Source Wikipedia)</span><o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="text-align: left;">
<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Well my fears were totally
baseless because the recipe turned out fine…when I opened the dum seal of the
vessel I cooked biriyani in I was envigoured by the intense aroma of the wonder
full spices that went into the biriyani. It tasted just as fine. Here‘s the
recipe for u-:<o:p></o:p></span></span></div>
<div class="MsoNormal" style="text-align: left;">
<br /></div>
<div class="MsoNormal" style="text-align: left;">
<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Ingredients<o:p></o:p></span></span></div>
<div class="MsoNormal" style="text-align: left;">
<b><span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Vegetables (1/2 kg) which includes<o:p></o:p></span></span></b></div>
<div class="MsoNormal" style="text-align: left;">
<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Carrot-3 medium sized
chopped<o:p></o:p></span></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Potatoes-2 medium sized
chopped<o:p></o:p></span></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">French beans-4<o:p></o:p></span></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Cauliflower florets-1 cup<o:p></o:p></span></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Tomato-1 medium sized to
grind<o:p></o:p></span></span></div>
<div class="MsoNormal" style="text-align: left;">
<b><span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Other Ingredients<o:p></o:p></span></span></b></div>
<div class="MsoNormal" style="text-align: left;">
<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Tomato-I medium to grind<o:p></o:p></span></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Green chilli-4-6(I used4)<o:p></o:p></span></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Onion-3 or2 big <o:p></o:p></span></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Ginger garlic paste-3/4 tsp<o:p></o:p></span></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Scallions-4to5(I used4)<o:p></o:p></span></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Coriander leaves-a handful<o:p></o:p></span></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Mint leaves-a handful<o:p></o:p></span></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Lemon juice-of 1/2 lemon (optional)<o:p></o:p></span></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Curd-1/4 cup<o:p></o:p></span></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Garam masala-1/2 tbsp<o:p></o:p></span></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Dalda-1/2 cup<o:p></o:p></span></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Ghee /clarified butter-2 tbsp
(first) +3tbsp (second time)<o:p></o:p></span></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Rice-350 gm<o:p></o:p></span></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif;">Turmeric powder-1/8
tsp<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Saffron- few strands<o:p></o:p></span></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Kewra essence-2
tsp(optional)<o:p></o:p></span></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif;">Cashewnuts -6<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif;">Almond-4<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif;">Milk/coconut
milk-1/4 cup or more<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="text-align: left;">
<b><span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Spices (a handful) include-:<o:p></o:p></span></span></b></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif;">Karupatta-11/2
-2<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif;">Grambu-3-5<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif;">Elakka-3or4<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif;">Thakollam-1or 2<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Fennel seeds-1/2 tbsp(some
use cumin or caraway instead)<o:p></o:p></span></span></div>
<div class="MsoNormal" style="text-align: left;">
<b><span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">For Garnish<o:p></o:p></span></span></b></div>
<div class="MsoNormal" style="text-align: left;">
<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Cashew-handful<o:p></o:p></span></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Kismis-handful<o:p></o:p></span></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Coriander leaves-little<o:p></o:p></span></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Mint leaves-little<o:p></o:p></span></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Pineapple chopped-1 /2 cup<o:p></o:p></span></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Fried onion- handful<o:p></o:p></span></span></div>
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<br /></div>
<div class="MsoNormal" style="text-align: left;">
<b><span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Method<o:p></o:p></span></span></b></div>
<div class="MsoNormal" style="text-align: left;">
<b><span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">For Masala layer-:<o:p></o:p></span></span></b></div>
<div class="MsoNormal" style="text-align: left;">
<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Pressure
cook the vegetables other than tomato (1 or 2 whistles)<o:p></o:p></span></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Make separate pastes of following-:<o:p></o:p></span></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Tomato<o:p></o:p></span></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Onion<o:p></o:p></span></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Scallion<o:p></o:p></span></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Green chilli<o:p></o:p></span></span></div>
<div class="MsoNormal" style="text-align: left;">
<br /></div>
<div class="MsoNormal" style="text-align: left;">
<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Take Dalda /
vanspathi. and melt in a thick bottomed vessel<o:p></o:p></span></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Add garlic
and ginger paste or chopped, green chilli paste, scallions paste, tomato paste,
curd, onion paste, turmeric powder and salt to taste. Also add coriander leaves
and mint leaves. Stir for 20-30 minutes till colour changes and oil separates<o:p></o:p></span></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Add boiled
vegetables<o:p></o:p></span></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Add tomato
cut into pieces, coriander and mint leaves<o:p></o:p></span></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Add lime juice
(if using) and mix<o:p></o:p></span></span></div>
<div class="MsoNormal" style="text-align: left;">
<b><span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">For Rice layer<o:p></o:p></span></span></b></div>
<div class="MsoNormal" style="text-align: left;">
<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Take 6 cups
of water.<o:p></o:p></span></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Add spices
and salt and let water bubble <o:p></o:p></span></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Then add
rice and cook till 75percent cooked. Drain water.<o:p></o:p></span></span></div>
<div class="MsoNormal" style="text-align: left;">
<b><span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Layering<o:p></o:p></span></span></b></div>
<div class="MsoNormal" style="text-align: left;">
<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Layer the
masala at the bottom of the vessel and the rice on the top.<o:p></o:p></span></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Sprinkle kwela
essence<o:p></o:p></span></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Soak saffron
in little milk.Grind badam (4) and cashew nuts(6). Mix it to milk/coconut milk
and pour over layered rice<o:p></o:p></span></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Pour¼ cup of
melted vanaspathi and ghee mix over the layered rice.<o:p></o:p></span></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Sprinkle
kismis,cashewnuts,fried onion,pineapples chopped,coriander and mint leaves<o:p></o:p></span></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Dum cook
with maida seal for 20-30 minutes till maida seal hardens<o:p></o:p></span></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Remove seal and
use a fork to mix the layers so that the masala coats the rice<o:p></o:p></span></span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Serve hot
with a raita and korma.<o:p></o:p></span></span></div>
<div class="MsoNormal" style="text-align: left;">
<b><span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Notes<o:p></o:p></span></span></b></div>
<div style="text-align: left;">
<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Changes made from the actual recipe-Actual
recipe- Garlic-3, ginger-5, coriander-1 sprig, pudina-2 sprig</span></span></div>
<div style="text-align: left;">
<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></span></div>
<div style="text-align: left;">
<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></span></div>
<div style="text-align: left;">
<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></span></div>
<div style="text-align: left;">
<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Actual recipe with Mutton</span></span></div>
<div style="text-align: left;">
<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></span></div>
<div style="text-align: left;">
<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Mutton -1 kg</span></span></div>
<div style="text-align: left;">
<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></span></div>
<div style="text-align: left;">
<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Green chilli-12</span></span></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: 18.399999618530273px;">Ginger-10</span></span></div>
<div style="text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: 18.399999618530273px;"><br /></span></span></div>
<div style="text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: 18.399999618530273px;">shallots-10</span></span></div>
<div style="text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: 18.399999618530273px;"><br /></span></span></div>
<div style="text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: 18.399999618530273px;">Onion-6</span></span></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: 18.399999618530273px;">Tomato-1</span></span></div>
<div style="text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: 18.399999618530273px;"><br /></span></span></div>
<div style="text-align: left;">
<span style="font-family: Georgia, 'Times New Roman', serif; line-height: 18.399999618530273px;">Curd-1/2 cup</span></div>
<div style="text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: 18.399999618530273px;"><br /></span></span></div>
<div style="text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: 18.399999618530273px;">Lemon-1</span></span></div>
<div style="text-align: left;">
<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></span>
</div>
<div style="text-align: left;">
<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Garam Masala-1 tbsp</span></span></div>
<div style="text-align: left;">
<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Coriander Leaves-4 sprigs</span></span></div>
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<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Mint leaves-4 sprigs</span></span></div>
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<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Dalda-1 cup</span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: 18.399999618530273px;">Ghee-4 tbsp</span></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; line-height: 18.399999618530273px;">Turmeric powder-1/4 tsp</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: 18.399999618530273px;"><br /></span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: 18.399999618530273px;">Jeera-1 tbsp</span></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; line-height: 18.399999618530273px;">Cashew-100 gms</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: 18.399999618530273px;">Kismis-50 gms</span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: 18.399999618530273px;"><br /></span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: 18.399999618530273px;">Garlic-6</span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: 18.399999618530273px;"><br /></span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: 18.399999618530273px;">Pineapple-150 gm</span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: 18.399999618530273px;"><br /></span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: 18.399999618530273px;"><br /></span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: 18.399999618530273px;">Cinnamon-3</span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: 18.399999618530273px;"><br /></span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: 18.399999618530273px;">Cloves-6</span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: 18.399999618530273px;"><br /></span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: 18.399999618530273px;">Cardamom-6</span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: 18.399999618530273px;"><br /></span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: 18.399999618530273px;">Star anise-3</span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: 18.399999618530273px;">Method</span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: 18.399999618530273px;"><br /></span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: 18.399999618530273px;">Chop onion,ginger,garlic,shallots,coriander leaves,mint leaves,tomatoes. Take ghee and dalda</span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: 18.399999618530273px;"> in a frying pan.Add chopped vegetables. Saute well.Add garam masala,turmeric powder.Add mutton and curd.Mix well</span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: 18.399999618530273px;"><br /></span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: 18.399999618530273px;">Cook rice with jeera and spices till half done.Spread on top of sauted vegetables and mutton.</span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: 18.399999618530273px;"><br /></span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: 18.399999618530273px;">Fry cashewnuts and kismis in ghee and fry some onions till golden brown.Spread on top of rice with mint leaves,coriander leaves and pineapple slices</span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: 18.399999618530273px;"><br /></span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: 18.399999618530273px;">Cook rice and masala mix in dum using aluminium foil or maida dough</span></span></div>
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Leppihttp://www.blogger.com/profile/15410253021269153479noreply@blogger.com0tag:blogger.com,1999:blog-5902423374965388834.post-38945581966416124472014-01-16T10:33:00.000-08:002014-01-16T10:33:55.101-08:00Butter Naan<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="line-height: 18pt; text-align: left;"><span style="font-family: Georgia, Times New Roman, serif;"> Made Naans at home today…they came
out well. Soft, warm and homemade. By the way it’s a really easy recipe….And
you don’t need a tandoor …. you can make it on your stove top…..</span></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"> </span><span style="font-family: Georgia, 'Times New Roman', serif; line-height: 18pt;">Aniket(my sonny) would’ nt even let me take
proper snaps as he wanted to eat more…He pointed to the Naans sitting on the
table and made a sorry face…So I first made sure his lil tummy was filled with
this dinner delight. Aniket , loved it. So did Appu his friend…..Both the kiddos
chomped away the naans without the usual storytelling and coaxing, usually a prerequisite to even eat a
morsel….These days kids are choosy about what they like and what they don’t…unlike
our times…..they want change and mothers like me have to constantly strive to
live up to their expetations…</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; line-height: 18pt; text-align: left;">Naan is basically made with yeast
leavened dough cooked in a tandoor served hot brushed with butter….Naan is a
word that originated from Iran where it is used as an everyday name</span><span style="font-family: Georgia, 'Times New Roman', serif; line-height: 18pt; text-align: left;"> </span><span style="font-family: Georgia, 'Times New Roman', serif; line-height: 18pt; text-align: left;">for bread.I have used both wheat flour and all purpose flour in the recipe….</span></div>
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<span style="line-height: 18pt; text-align: left;"><span style="font-family: Georgia, Times New Roman, serif;">I garnished My naans with sesame seeds and fresh chopped coriander leaves. You can use onion </span></span><span style="font-family: Georgia, 'Times New Roman', serif; line-height: 18pt; text-align: left;">seeds/kalonji seeds/Nigella seeds .This may be added while kneading the dough or at the end while garnishing the Naans…..</span><span style="font-family: Georgia, 'Times New Roman', serif; line-height: 18pt; text-align: left;"> </span></div>
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<span style="line-height: 18pt;"><span style="font-family: Georgia, Times New Roman, serif;">Ingredients</span></span><br />
<span style="line-height: 18pt;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></span>
<span style="line-height: 18pt;"><span style="font-family: Georgia, Times New Roman, serif;">All purpose flour-2 cups</span></span></div>
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<span class="MsoHyperlink"><span style="font-family: Georgia, Times New Roman, serif;">Wheat flour-2 cups<o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: 18.0pt; margin-bottom: 12.0pt; margin-left: 18.0pt; margin-right: 0cm; margin-top: 0cm; vertical-align: baseline;">
<span class="MsoHyperlink"><span style="font-family: Georgia, Times New Roman, serif;">Warm milk-1 cup or more<o:p></o:p></span></span></div>
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<span class="MsoHyperlink"><span style="font-family: Georgia, Times New Roman, serif;">Sugar-2 tsp<o:p></o:p></span></span></div>
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<span class="MsoHyperlink"><span style="font-family: Georgia, Times New Roman, serif;">Instant yeast/Active dry yeast-2tsp<o:p></o:p></span></span></div>
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<span class="MsoHyperlink"><span style="font-family: Georgia, Times New Roman, serif;">Salt-2 tsp<o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: 18.0pt; margin-bottom: 12.0pt; margin-left: 18.0pt; margin-right: 0cm; margin-top: 0cm; vertical-align: baseline;">
<span class="MsoHyperlink"><span style="font-family: Georgia, Times New Roman, serif;">Oil-2tbsp<o:p></o:p></span></span></div>
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<span class="MsoHyperlink"><span style="font-family: Georgia, Times New Roman, serif;">Yogurt-3 tbsp<o:p></o:p></span></span></div>
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<span class="MsoHyperlink"><span style="font-family: Georgia, Times New Roman, serif;">Baking soda-3/4 tsp<o:p></o:p></span></span></div>
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<span class="MsoHyperlink"><span style="font-family: Georgia, Times New Roman, serif;">Garnish<o:p></o:p></span></span></div>
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<span class="MsoHyperlink"><span style="font-family: Georgia, Times New Roman, serif;">Butter for brushing<o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: 18.0pt; margin-bottom: 12.0pt; margin-left: 18.0pt; margin-right: 0cm; margin-top: 0cm; vertical-align: baseline;">
<span class="MsoHyperlink"><span style="font-family: Georgia, Times New Roman, serif;">Nigella seeds/Sesame seeds<o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: 18.0pt; margin-bottom: 12.0pt; margin-left: 18.0pt; margin-right: 0cm; margin-top: 0cm; vertical-align: baseline;">
<span class="MsoHyperlink"><span style="font-family: Georgia, Times New Roman, serif;">Coriander leaves<o:p></o:p></span></span></div>
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<span class="MsoHyperlink"><span style="font-family: Georgia, Times New Roman, serif;">Method </span></span></div>
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<span class="MsoHyperlink"><span style="font-family: Georgia, Times New Roman, serif;">Mix sugar ,milk,yeast.Stir and keep
aside to rise. Cover the vessel with a lid.<o:p></o:p></span></span></div>
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<span class="MsoHyperlink"><span style="font-family: Georgia, Times New Roman, serif;">In a bowl take wheat flour, all-purpose
flour, baking soda and salt.Seive and mix.<o:p></o:p></span></span></div>
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<span class="MsoHyperlink"><span style="font-family: Georgia, Times New Roman, serif;">Add yeast mixture , oil and yogurt to
dough. Knead with hand or a food processor till dough is smooth, pliable and
elastic. You may use more milk if required.<o:p></o:p></span></span></div>
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<span class="MsoHyperlink"><span style="font-family: Georgia, Times New Roman, serif;">Place dough in a lightly oiled bowl
.Cover with a lid. Allow to rise to double in size for about 1 hour.<o:p></o:p></span></span></div>
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<span class="MsoHyperlink"><span style="font-family: Georgia, Times New Roman, serif;">When dough doubles after 1 hour punch
it back and knead for 2-3 minutes<o:p></o:p></span></span></div>
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<span class="MsoHyperlink"><span style="font-family: Georgia, Times New Roman, serif;">Allow to rise again to double in size
in a covered vessel.<o:p></o:p></span></span></div>
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<span class="MsoHyperlink"><span style="font-family: Georgia, Times New Roman, serif;">Divide into balls and roll out balls into oval or tear shape which is not too thin.<o:p></o:p></span></span></div>
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<span class="MsoHyperlink"><span style="font-family: Georgia, Times New Roman, serif;">Sprinkle nigella seeds, sesame seeds
and chopped coriander. Use rolling pin to press them onto the dough<o:p></o:p></span></span></div>
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<span class="MsoHyperlink"><span style="font-family: Georgia, Times New Roman, serif;">Take a non-stick pan and heat it till
hot.It is important that the pan is really hot otherwise the naan will stick to
the pan.<o:p></o:p></span></span></div>
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<span class="MsoHyperlink"><span style="font-family: Georgia, Times New Roman, serif;">Lift the naan and apply water with
your palm on the side that is not garnished with seeds and coriander leaves .<o:p></o:p></span></span></div>
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<span class="MsoHyperlink"><span style="font-family: Georgia, Times New Roman, serif;">Place the wet side down on pan. Allow Naan to puff up in places .Now use kitchen tongs to place
the garnished side directly over the flame and allow it to be cooked uniformly
all over.. Allow it to puff up. Make sure they donot get burnt or charred by
using the tongs to move it over the flame rather than holding it to cook a particular
area for a long time.<o:p></o:p></span></span></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<br />
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<span class="MsoHyperlink" style="font-family: Georgia, Times New Roman, serif;">Butter the naans and serve hot with
any curry of your choice.<o:p></o:p></span></div>
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Leppihttp://www.blogger.com/profile/15410253021269153479noreply@blogger.com7tag:blogger.com,1999:blog-5902423374965388834.post-44863950548735978332013-11-21T05:36:00.000-08:002013-11-21T05:36:52.074-08:00Khaliat Nahal (Honeycomb buns/ Beehive Buns)<div dir="ltr" style="text-align: left;" trbidi="on">
I loved these beehive like looking buns....Well I loved the taste tooo....I even went ahead and used the savoury version without filling for a grand Pav Bhaji breakfast this morning....<br />
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I was happy my buns came out fine....Since my oven is a small one I had only a small honey comb shaped Khalait Nahal .....Well like how Aparna's blog says Khaliat Nahal means bee hive in arabic as suggested by its appearance.They are baked close to each other in a round pan where they form a honeycomb like pattern.They are usually made sweet with slightly sweetened dough filled with cream cheese.After they are baked they are covered with sugar syrup/ glaze which is typical of many Middle eastern confectionery.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw6fkXsVS0l_iA9ETDaHQ6LQsbEGYj1auW_2JI33g_l_fzUbQ6lMVGS431Lv9dLwajVQjxfuivg0lijld79C5mA8qLv1PCrMKdPl9cV8POywjVOtlMMnRuhEhxPw3R4ARTNhdgNXfpIbLc/s1600/P1100059-1.jpg" imageanchor="1" style="background-color: white; font-family: Georgia, serif; font-size: 14.44444465637207px; line-height: 15.555556297302246px; margin-left: 1em; margin-right: 1em; text-align: center;"><span style="color: black;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw6fkXsVS0l_iA9ETDaHQ6LQsbEGYj1auW_2JI33g_l_fzUbQ6lMVGS431Lv9dLwajVQjxfuivg0lijld79C5mA8qLv1PCrMKdPl9cV8POywjVOtlMMnRuhEhxPw3R4ARTNhdgNXfpIbLc/s640/P1100059-1.jpg" width="480" /></span></a><br />
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This bread is served for Iftar and its shape lends itself to be torn apart easily to serve oneself.Though they are made sweet usually they can also be made with savoury fillings without glaze....<br />
This recipe makes 18 small buns or you can halve the recipe and make 9-10 buns in a6''or7'' round pan.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn9GMquFrewIxuKU7cei2bEJCz3BPZOQBvi7w-8d89at4SPq4q2ZGUJZ0zWXJPaDJiBfPc3p1MNHPJdgokfZuMaV8aecCAERmdOh8JH3bGSuFU90vAlbr5tvf1mvZVJUkrnOk8hiClYa0I/s1600/P1100062-1.jpg" imageanchor="1" style="background-color: white; font-family: Georgia, serif; font-size: 14.44444465637207px; line-height: 15.555556297302246px; margin-left: 1em; margin-right: 1em; text-align: center;"><span style="color: black;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn9GMquFrewIxuKU7cei2bEJCz3BPZOQBvi7w-8d89at4SPq4q2ZGUJZ0zWXJPaDJiBfPc3p1MNHPJdgokfZuMaV8aecCAERmdOh8JH3bGSuFU90vAlbr5tvf1mvZVJUkrnOk8hiClYa0I/s640/P1100062-1.jpg" width="480" /></span></a><br />
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<a href="http://www.mydiversekitchen.com/2013/09/we-knead-to-bake-9-khaliat-nahal_24.html" target="_blank">Source:My diverse kitchen</a><br />
<br />
<b>Ingredients</b><br />
<br />
Milk-1 cup lukewarm<br />
<br />
Instant yeast-11/2 tsp<br />
<br />
Sugar-1 tsp<br />
<br />
All purpose flour-2 1/2 cups<br />
<br />
Sugar-3 tbsp(for sweet bread)<br />
<br />
Salt-3/4-1 tsp (for savoury bread)1/4 tsp(sweet bread)<br />
<br />
Butter-40 gms<br />
<br />
Milk-2 tbsp<br />
<br />
White sesame seeds-2 tbsp<br />
<br />
For filling<br />
<br />
<span style="font-family: Georgia, serif; font-size: 14px; text-align: center;">1 cup of filling (approximately) of your choice, either sweet or savoury</span><br />
<span style="font-family: Georgia, serif; font-size: 14px; text-align: center;"><br /></span>
<strong><span style="font-family: "Georgia","serif"; font-size: 10.5pt; line-height: 115%; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">Savoury</span></strong><span class="apple-converted-space"><span style="font-family: "Georgia","serif"; font-size: 10.5pt; line-height: 115%; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;"> </span></span><span style="font-family: "Georgia","serif"; font-size: 10.5pt; line-height: 115%; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">- cream cheese OR
crumbled feta cheese OR crumbled paneer/ cottage cheese</span><br />
<span style="font-family: "Georgia","serif"; font-size: 10.5pt; line-height: 115%; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;"><br /></span>
<strong style="text-align: center;"><span style="font-family: "Georgia","serif"; font-size: 10.5pt; line-height: 115%; mso-bidi-font-family: "Times New Roman"; mso-bidi-theme-font: minor-bidi;">Sweet</span></strong><span class="apple-converted-space" style="text-align: center;"><b><span style="font-family: "Georgia","serif"; font-size: 10.5pt; line-height: 115%;"> </span></b></span><span style="font-family: Georgia, serif; font-size: 10.5pt; line-height: 115%; text-align: center;">- cream cheese
(traditional filling), or any other filing of your choice like
chocolate, <span class="apple-converted-space"> </span>dried
fruit like dates, apricots or raisins, chopped nuts, chopped fruit , sweetened
coconut filling, etc.<u1:p> </u1:p></span><span style="font-family: "Georgia","serif"; font-size: 10.5pt; line-height: 115%; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;"> </span><br />
<span style="font-family: "Georgia","serif"; font-size: 10.5pt; line-height: 115%; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;"><br /></span>
<span style="font-family: "Georgia","serif"; font-size: 10.5pt; line-height: 115%; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">Sugar syrup/glaze</span><br />
<span style="font-family: "Georgia","serif"; font-size: 10.5pt; line-height: 115%; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;"><br /></span>
<span style="font-family: "Georgia","serif"; font-size: 10.5pt; line-height: 115%; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">Sugar-3/4 cup</span><br />
<span style="font-family: "Georgia","serif"; font-size: 10.5pt; line-height: 115%; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;"><br /></span>
<span style="font-family: "Georgia","serif"; font-size: 10.5pt; line-height: 115%; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">Water-1 cup</span><br />
<span style="font-family: "Georgia","serif"; font-size: 10.5pt; line-height: 115%; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;"><br /></span>
<span style="font-family: "Georgia","serif"; font-size: 10.5pt; line-height: 115%; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">Saffron-one pinch</span><br />
<span style="font-family: "Georgia","serif"; font-size: 10.5pt; line-height: 115%; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;"><br /></span>
<span style="font-family: "Georgia","serif"; font-size: 10.5pt; line-height: 115%; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">Honey-1 tbsp</span><br />
<span style="font-family: "Georgia","serif"; font-size: 10.5pt; line-height: 115%; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;"><br /></span>
<span style="font-family: "Georgia","serif"; font-size: 10.5pt; line-height: 115%; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">Lemon-1 tsp</span><br />
<span style="font-family: "Georgia","serif"; font-size: 10.5pt; line-height: 115%; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;"><br /></span>
<span style="font-family: "Georgia","serif"; font-size: 10.5pt; line-height: 115%; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;"><b>Method</b></span><br />
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<span style="font-family: "Georgia","serif"; font-size: 10.5pt; line-height: 115%; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;"><br /></span>
<span style="background-color: white; font-family: Georgia, serif; font-size: 14.44444465637207px; line-height: 15.555556297302246px; text-align: center;">Make sure your melted butter has cooled down a bit before using it. Put 2 cups of the flour, salt,sugar (if making the sweet bread only) and melted butter in the bowl of your processor. </span><span style="background-color: white; font-family: Georgia, serif; font-size: 10.5pt; line-height: 15.555556297302246px; text-align: center;">Run a couple of times to mix well.</span><br />
<span style="background-color: white; font-family: Georgia, serif; font-size: 10.5pt; line-height: 15.555556297302246px; text-align: center;"><br /></span>
<span style="background-color: white; font-family: Georgia, serif; font-size: 14.44444465637207px; line-height: 15.555556297302246px; text-align: center;">Combine the milk, sugar and yeast in a small bowl and keep for 5 minutes. Add this to the </span><span style="background-color: white; font-family: Georgia, serif; font-size: 14.44444465637207px; line-height: 15.555556297302246px; text-align: center;">processor bowl and knead until you have a smooth and elastic dough which is not sticky. Add</span><span style="background-color: white; font-family: Georgia, serif; font-size: 14.44444465637207px; line-height: 15.555556297302246px; text-align: center;"> </span><span style="background-color: white; font-family: Georgia, serif; font-size: 10.5pt; line-height: 15.555556297302246px; text-align: center;">as much of the remaining 1/2 cup of flour as you /need to get this consistency of bread dough. </span><br />
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<span style="background-color: white; font-family: Georgia, serif; font-size: 14.44444465637207px; line-height: 15.555556297302246px; text-align: center;">Shape the dough into a ball and place it in a well-oiled bowl, turning it to coat completely </span><span style="background-color: white; font-family: Georgia, serif; font-size: 10.5pt; line-height: 15.555556297302246px; text-align: center;">with the oil. Cover and let it rise till double in volume, for about an hour.</span><br />
<span style="background-color: white; font-family: Georgia, serif; font-size: 10.5pt; line-height: 15.555556297302246px; text-align: center;"><br /></span>
<span style="background-color: white; font-family: Georgia, serif; font-size: 14.44444465637207px; line-height: 15.555556297302246px; text-align: center;">Turn the dough out onto your work surface. You won’t really need to flour it as the dough is </span><span style="background-color: white; font-family: Georgia, serif; font-size: 14.44444465637207px; line-height: 15.555556297302246px; text-align: center;">quite manageable as it is. Cut it into 2 halves. With your palms, roll out each half a “rope”</span><span style="background-color: white; font-family: Georgia, serif; font-size: 10.5pt; line-height: 15.555556297302246px; text-align: center;"> about 9” long. Cut each rope into 1” pieces so you have a total of 18 pieces.</span><br />
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<span style="font-family: Georgia, serif; font-size: 10.5pt; line-height: 15.555556297302246px;"><o:p></o:p></span></div>
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<span style="background-color: white; font-family: Georgia, serif; font-size: 14.44444465637207px; line-height: 15.555556297302246px; text-align: center;">Take each piece and flatten it out a little and place half a teaspoon of filling in the centre. Pull up the sides and wrap the dough around the filling, pinching it closed at the top. Smoothen it into </span><span style="background-color: white; font-family: Georgia, serif; font-size: 14.44444465637207px; line-height: 15.555556297302246px; text-align: center;">around ball. Place this in a well-greased round 9” cake tin. Repeat with the remaining 17 pieces and the filling. Arrange the filled balls of dough in concentric circles, filling the base of the cake tin.</span><br />
<span style="background-color: white; font-family: Georgia, serif; font-size: 14.44444465637207px; line-height: 15.555556297302246px; text-align: center;"><br /></span>
<span style="background-color: white; font-family: Georgia, serif; font-size: 14.44444465637207px; line-height: 15.555556297302246px; text-align: center;">Cover with a kitchen towel and let it rise for about 30 to 40 minutes. Brush the tops with milk and sprinkle the sesame seeds over this. Don’t use the sesame seeds for sweet bread, only for the savoury one. Bake the buns at 180C (350F) for about 25 minutes, until they’re done and a </span><span style="background-color: white; font-family: Georgia, serif; font-size: 14.44444465637207px; line-height: 15.555556297302246px; text-align: center;">nice golden brown on top.</span><br />
<span style="background-color: white; font-family: Georgia, serif; font-size: 10.5pt; line-height: 115%; text-align: center;">Let them cool in the tin for about 5 minutes and then on a wire
rack.</span><br />
<span style="background-color: white; font-family: Georgia, serif; font-size: 10.5pt; line-height: 115%; text-align: center;"><br /></span>
<span style="font-family: "Georgia","serif"; font-size: 10.5pt; line-height: 115%; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">If you’re making the
sweet version, make the sugar syrup/ glaze during the first rise of the dough.
For this put the sugar, water and saffron in a small pan and bring to a boil.
Turn down the heat and let it simmer for a few minutes until it starts thickening
a bit. Take it off the heat and add the honey and the lime/ lemon juice. Mix
well and let it cool. Keep aside till needed</span><br />
<span style="font-family: "Georgia","serif"; font-size: 10.5pt; line-height: 115%; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;"><br /></span>
<span style="background-color: white; font-family: Georgia, serif; font-size: 14.44444465637207px; line-height: 15.555556297302246px; text-align: center;">When the sweet buns come out of the oven, pour the syrup all over the top of the </span><span style="background-color: white; font-family: Georgia, serif; font-size: 14.44444465637207px; line-height: 15.555556297302246px; text-align: center;">“</span><span style="background-color: white; font-family: Georgia, serif; font-size: 10.5pt; line-height: 15.555556297302246px; text-align: center;">Honeycomb”. </span><span class="apple-converted-space" style="background-color: white; font-family: Georgia, serif; font-size: 10.5pt; line-height: 15.555556297302246px; text-align: center;"> </span><span style="background-color: white; font-family: Georgia, serif; font-size: 10.5pt; line-height: 15.555556297302246px; text-align: center;">The bread should be hot and the syrup/ glaze should be cool. If you want your </span><span style="background-color: white; font-family: Georgia, serif; font-size: 10.5pt; line-height: 15.555556297302246px; text-align: center;">Honeycomb Buns to be less sweet, just brush the syrup/ glaze over the top.</span><span style="background-color: white; font-family: Georgia, serif; font-size: 10.5pt; line-height: 15.555556297302246px; text-align: center;">Let it sit for a while for the syrup/ glaze to set a bit. Serve them warm with tea/ coffee.</span><br />
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Leppihttp://www.blogger.com/profile/15410253021269153479noreply@blogger.com3tag:blogger.com,1999:blog-5902423374965388834.post-58439141339163592832013-10-24T12:01:00.001-07:002013-10-24T12:27:35.160-07:00Pots De Creme<div dir="ltr" style="text-align: left;" trbidi="on">
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<span class="apple-converted-space"><span style="background-color: white; background-position: initial initial; background-repeat: initial initial; line-height: 115%;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"> I saw a flurry of posts for Pots de crème this
summer….I loved the creamy creamy look these little pots of joy carried…So I
made a mental note that I will be making them..<o:p></o:p></span></span></span><br />
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<span class="apple-converted-space"><span style="background-color: white; background-position: initial initial; background-repeat: initial initial; line-height: 115%;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">My sonny Aniket now goes to play school .So I get enough time
to explore my cooking fantasies ….One such afternoon I made pots de crème . They came out really well...When
he came back from school I promptly gave him some….he had his bowlful...full....scraped clean..<o:p></o:p></span></span></span></div>
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<span class="apple-converted-space"><span style="background-color: white; background-position: initial initial; background-repeat: initial initial; line-height: 115%;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></span></span></div>
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<span class="apple-converted-space"><span style="background-color: white; background-position: initial initial; background-repeat: initial initial; line-height: 115%;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">But more than him my mom
loved her bowl of Pots de crème…..my mother is very frank when it comes
to my cooking which is why I always ask her for her unbiased opinion….and this
time I loved to hear it from her…..she commented ‘’C<o:p></o:p></span></span></span><span style="background-color: white; color: #444444; font-family: Georgia, 'Times New Roman', serif; line-height: 115%;">ould u make me more?''</span></div>
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<a href="http://www.joyofbaking.com/puddings/ChocolatePotsdeCreme.html" style="background-color: white; font-family: Georgia, 'Times New Roman', serif; line-height: 18px;" target="_blank">From: Joy of Baking</a><br />
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<span class="apple-converted-space"><span style="background-color: white; background-position: initial initial; background-repeat: initial initial; line-height: 115%;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">I</span></span></span><span style="background-color: white; color: #444444; font-family: Georgia, 'Times New Roman', serif; line-height: 115%;">ngredients</span></div>
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<span class="MsoHyperlink"><span style="line-height: 115%;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Egg-1(50
gms)<o:p></o:p></span></span></span></div>
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<span class="MsoHyperlink"><span style="line-height: 115%;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Egg
yolk-2(35 gms each) room temperature<o:p></o:p></span></span></span></div>
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<span class="MsoHyperlink"><span style="line-height: 115%;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Granulated
sugar-50 gms/1/4 cup<o:p></o:p></span></span></span></div>
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<span class="MsoHyperlink"><span style="line-height: 115%;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Vanilla
extract-½ tsp<o:p></o:p></span></span></span></div>
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<span class="MsoHyperlink"><span style="line-height: 115%;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Salt a
pinch <o:p></o:p></span></span></span></div>
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<span class="MsoHyperlink"><span style="line-height: 115%;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Heavy
cream /heavy whipping cream (30-40 butter fat content)- 120 ml/1/2 cup<o:p></o:p></span></span></span></div>
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<span class="MsoHyperlink"><span style="line-height: 115%;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Milk-1/2
cup<o:p></o:p></span></span></span></div>
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<span class="MsoHyperlink"><span style="line-height: 115%;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Cooking
chocholate-60 gms<o:p></o:p></span></span></span></div>
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<span class="MsoHyperlink"><span style="line-height: 115%;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Instant
coffee/expresso powder-1/2 tsp(optional)<o:p></o:p></span></span></span></div>
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<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><span style="line-height: 18px;">Method</span></span></div>
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<span class="MsoHyperlink"><span style="line-height: 115%;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Beat
eggs,yolks,sugar,vanilla extract,salt till light and fluffy for 1-2 minutes.<o:p></o:p></span></span></span></div>
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<span class="MsoHyperlink"><span style="line-height: 115%;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">In a
saucepan add cream,milk,chocholate,coffee powder .Heat and stir with a spatula
.Let it simmer till it bubbles around edges ,at medium heat.<o:p></o:p></span></span></span></div>
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<span class="MsoHyperlink"><span style="line-height: 115%;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Gradually
add the hot cream milk mix to egg mix while whisking it constantly so that eggs
do not curdle.<o:p></o:p></span></span></span></div>
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<span class="MsoHyperlink"><span style="line-height: 115%;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Pour
the mix into a saucepan again and heat it till in low heat stirring constant
(less than a minute- so that mix bakes
faster).<o:p></o:p></span></span></span></div>
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<span class="MsoHyperlink"><span style="line-height: 115%;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Drain
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them into a tray and pour boiling water
in the tray halfway up sides of tray.(water bath).<o:p></o:p></span></span></span></div>
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<span class="MsoHyperlink"><span style="line-height: 115%;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Cover
with aluminium foil with holes.<o:p></o:p></span></span></span></div>
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<span class="MsoHyperlink"><span style="line-height: 115%;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Put in
the oven 30-40 min at 150 C till set but
they are wobbly.<o:p></o:p></span></span></span></div>
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<span class="MsoHyperlink"><span style="line-height: 115%;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Take
them out of water bath and cover them with plastic wrap after they cool for 1
hr.</span></span></span><span style="color: #444444; font-family: Georgia, 'Times New Roman', serif; line-height: 115%;">Chill
overnight or for minimum 6hrs.(You can chill it for 5 days maximum) .</span></div>
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<span class="MsoHyperlink"><span style="line-height: 115%;"><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Serve cold. </span></span></span></div>
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Leppihttp://www.blogger.com/profile/15410253021269153479noreply@blogger.com3tag:blogger.com,1999:blog-5902423374965388834.post-54038871918402107822013-09-22T18:50:00.003-07:002013-09-22T18:50:55.504-07:00Peas and Carrot Rice<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="background-color: white; background-position: initial initial; background-repeat: initial initial;"><span style="font-family: Georgia, Times New Roman, serif;">This is an easy PEASy recipe .A tasty quick fix .Something
you could make when you don’t want to go through the long process of
making a biriyani but u still w ant to be enamoured by the delight of flavoured rice .Just boil the peas
and chop the carrots add the garam masala and spices and there you are ready
with some flavoured colourful good looking rice.<o:p></o:p></span></span></div>
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<span style="background-color: white; font-family: Georgia, 'Times New Roman', serif;">Well I had frozen peas in my
freezer and I wanted to make something with it. So I decided to welcome Aniket
with the carrot peas rice when he came back from playschool. Aniket loves
carrots so he would eat the carrots first when I fed him his afternoon meal .Then he meticulously picked out the peas and ate it,last came the rice.....</span><br />
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<span style="background-color: white; background-position: initial initial; background-repeat: initial initial;"><span style="font-family: Georgia, Times New Roman, serif;">As for me what more do I want…..flavoured rice with a favourite salad….yummy lunch isn’t
it? I loved it…..<o:p></o:p></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfzlei7J-hGeeJctcliXLG00yAEcZ0qrudQAiB7aydRdfqWQQiysVOelkiHhDanV_8UKtDPe5Q3IVVtR82NtTgopAeMIDnKDZ2PNgwO2f80DoiRcRP8tuRq-FvrJm1RdlVd8txdQCJkoal/s1600/P1080676-11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfzlei7J-hGeeJctcliXLG00yAEcZ0qrudQAiB7aydRdfqWQQiysVOelkiHhDanV_8UKtDPe5Q3IVVtR82NtTgopAeMIDnKDZ2PNgwO2f80DoiRcRP8tuRq-FvrJm1RdlVd8txdQCJkoal/s640/P1080676-11.jpg" width="480" /></a><br />
From:<a href="http://www.youtoocancook.net/2012/09/peas-carrot-pulao.html" target="_blank">You Too can Cook</a></div>
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<span style="background-color: white; background-position: initial initial; background-repeat: initial initial;"><span style="font-family: Georgia, Times New Roman, serif;">Ingredients</span></span></div>
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<span style="background-color: white; background-position: initial initial; background-repeat: initial initial;"><span style="font-family: Georgia, Times New Roman, serif;">Basmathi-1 ½ cups<o:p></o:p></span></span></div>
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<span style="background-color: white; background-position: initial initial; background-repeat: initial initial;"><span style="font-family: Georgia, Times New Roman, serif;">Water-21/2 cups<o:p></o:p></span></span></div>
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<span style="background-color: white; background-position: initial initial; background-repeat: initial initial;"><span style="font-family: Georgia, Times New Roman, serif;">Onions-1 sliced long<o:p></o:p></span></span></div>
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<span style="background-color: white; background-position: initial initial; background-repeat: initial initial;"><span style="font-family: Georgia, Times New Roman, serif;">Carrots-2 chopped into cubes<o:p></o:p></span></span></div>
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<span style="background-color: white; background-position: initial initial; background-repeat: initial initial;"><span style="font-family: Georgia, Times New Roman, serif;">Peas-1/2 cup<o:p></o:p></span></span></div>
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<span style="background-color: white; background-position: initial initial; background-repeat: initial initial;"><span style="font-family: Georgia, Times New Roman, serif;">Green chilli-1<o:p></o:p></span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Star anise<span class="apple-converted-space"> </span>- 1 <o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="outline: 0px;">Cinnamon stick - 1 inch long stick </span><o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="outline: 0px;">Bay leaf - 1 </span><o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="outline: 0px;">Peppercorns - 1/4 spoon (Optional) </span><o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="outline: 0px;">Cumin seeds - 1/4 spoon </span><o:p></o:p></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Fennel seeds</span><span class="apple-converted-space" style="font-family: Georgia, 'Times New Roman', serif;"> </span><span style="font-family: Georgia, 'Times New Roman', serif;">-
1/4 spoon </span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Georgia, Times New Roman, serif;"><span style="outline: 0px;">Salt - As per taste </span><o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="outline: 0px;">Ghee /Dalda- 4 to 5 spoons </span><o:p></o:p></span></div>
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<br /></div>
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<br /></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b><span style="background-color: white; background-position: initial initial; background-repeat: initial initial;">Method<br />
<!--[if !supportLineBreakNewLine]--><br />
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<br /></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Par boil the
chopped carrots.<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Boil water and
add frozen peas .Cook till peas is soft.<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Soak rice for
15 minutes and wash well(3 times)<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Take
dalda or ghee/clarified butter and sauté fennel seeds, cumin seeds ,peppercorns,
bay leaf, star anise, cinnamon sticks.<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Add onions
sliced. Saute till translucent.<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Add
greenchilli, peas and carrot chopped.<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Add rice
and fry.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Georgia, Times New Roman, serif;">Add water
and close lid of pressure cooker without weight.<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Cook in
high flame till steam comes<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Georgia, Times New Roman, serif;">Lower
flame and cook for a minute or two <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Georgia, Times New Roman, serif;">Switch off
gas,put on weight and allow to cool for
10 minutes<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Georgia, Times New Roman, serif;">Use a fork
to mix the rice after opening the pressure cooker.<o:p></o:p></span></div>
<span style="outline: 0px;"><span style="font-family: Georgia, Times New Roman, serif;">
</span></span><br />
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0cm;">
<span style="font-family: Georgia, Times New Roman, serif;">Serve
hot.</span><span style="color: black; font-family: Georgia Serif, serif;"><o:p></o:p></span></div>
</div>
Leppihttp://www.blogger.com/profile/15410253021269153479noreply@blogger.com3tag:blogger.com,1999:blog-5902423374965388834.post-25067430660398945902013-08-13T10:42:00.000-07:002013-08-13T10:54:42.965-07:00Malai Kulfi......<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: 115%; text-align: left;"> </span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDgj2wBosVZ8ZMc_5syntpFLO8wEwUxTHa7MhA9evqM8dvaAAVm9D0DTpfmtXu_FtWa93459HTaz5AaDr9Q2Qjbxg6mOSnP0x13NMqFA7AKTI7fp5kdJ9wFZ0OolNT6uVThRUraQfUf1Q9/s1600/P1080714-11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDgj2wBosVZ8ZMc_5syntpFLO8wEwUxTHa7MhA9evqM8dvaAAVm9D0DTpfmtXu_FtWa93459HTaz5AaDr9Q2Qjbxg6mOSnP0x13NMqFA7AKTI7fp5kdJ9wFZ0OolNT6uVThRUraQfUf1Q9/s640/P1080714-11.jpg" width="464" /></a></div>
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<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">The
best Kulfi I ever tasted was from the little Kulfi shop outside my college. One Kulfi or may be two to beat the heat did wonders….As soon as we would get out
of the college we would walk up to the already overcrowded shop for The Kulfi of the day. When we would be waiting for our bus we would still be gulping
down the kulfis.<o:p></o:p></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilfTremog_587lJBgXqp1fb_Iw6MRR8AW8kAQtVjMBwFXAbvbsuppZPSUYQ2BjNXHs8kD1ZtwD62zPMR7pga-iHTxac9GKDsHPNAgm-8iVQNBCO-0gmaFGJCYROsx0KomiGPy9cIzbJWVC/s1600/P1080717-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><span style="color: black; font-family: Georgia, Times New Roman, serif;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilfTremog_587lJBgXqp1fb_Iw6MRR8AW8kAQtVjMBwFXAbvbsuppZPSUYQ2BjNXHs8kD1ZtwD62zPMR7pga-iHTxac9GKDsHPNAgm-8iVQNBCO-0gmaFGJCYROsx0KomiGPy9cIzbJWVC/s640/P1080717-1.jpg" width="480" /></span></a></div>
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<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></span></div>
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<span style="line-height: 18px;"><span style="font-family: Georgia, Times New Roman, serif;">One day we bunked a boring lecture for a surprise kulfi party…..a feast of 2 or 3 kulfis per person….ummm sweet memories…..Sometimes we would sit in college garden chit chatting…our mouths constantly chattering only taking a break to bite the melting kulfi in our hands….. Whatever the occasion whether it my friend topping the class, or a birthday or the college day we would certainly treat ourselves with a Kulfi……<o:p></o:p></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWQGlI06sRpajuyladuE43ouPjvf6Mogw-8DYbA1IYFunAsuzUnxSbN-MZ77kkq-X2y4drmEiUZ-SPkUO93GOYGZ_ROqadQoDT2WkrzPvoONnk-FHldI-QjS6emAlwil1QR3sII2mTVc2Z/s1600/P1080716-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><span style="color: black; font-family: Georgia, Times New Roman, serif;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWQGlI06sRpajuyladuE43ouPjvf6Mogw-8DYbA1IYFunAsuzUnxSbN-MZ77kkq-X2y4drmEiUZ-SPkUO93GOYGZ_ROqadQoDT2WkrzPvoONnk-FHldI-QjS6emAlwil1QR3sII2mTVc2Z/s640/P1080716-1.jpg" width="480" /></span></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: 18px;"><br /></span></span></div>
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<span style="line-height: 18px;"><span style="font-family: Georgia, Times New Roman, serif;">When I first made kulfi at home it was a big mess….the kulfi dint hold its shape and watered down soon…So I used some cornflour the next time they were made and my kulfis came out just fine…..<o:p></o:p></span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: 18px;">Ingredients</span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: 18px;"><br /></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Boiled
milk-11/2 cups<o:p></o:p></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Milk
powder-1 cup<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Saffron-few
strands<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Cornflour-11/2
tbsp<o:p></o:p></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Sugar-4
tbsp or more<o:p></o:p></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Cardamom-a
pinch<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Amul
cream-11/2 cup<o:p></o:p></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Almonds-1
cup<o:p></o:p></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></span></div>
<div class="MsoNormal">
<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Method</span></span></div>
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<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></span></div>
<div class="MsoNormal">
<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Take
cornflour and dilute it with water (3 tbsp or more)and keep aside.<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Heat milk. When bubbles come in the sides add milk
powder, saffron strands, sugar cardamom. Mix.<o:p></o:p></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Add
corn flour and boil milk mixture.<o:p></o:p></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Once
milk boils and bubbles up switch off gas and whisk. While mixture is still hot add cream and
stir . Add badam also and stir.<o:p></o:p></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Cool
to room temperature and pour in moulds. Refrigerate for 7-8 hours or overnight.</span></span></div>
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<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Insert
ice-cream sticks or toothpicks and gently tap the kulfi moulds on a plate, after 5 minutes of
taking the moulds out of the refrigerator. You can also use a knife to detach
the kulfi from its mould.<o:p></o:p></span></span></div>
<span style="font-family: Georgia, 'Times New Roman', serif; line-height: 115%;">Serve
cold.</span></div>
Leppihttp://www.blogger.com/profile/15410253021269153479noreply@blogger.com0tag:blogger.com,1999:blog-5902423374965388834.post-87723809763596268682013-07-25T09:17:00.000-07:002013-07-25T09:22:06.632-07:00Clafoutis<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">I got some plums from the
fruit shop just like that. Actually I thought Aniket my son would love them.
But they turned out to be slightly sour, maybe not ripe as yet. He actually
loved the big juicy plums we used to get him when we visited London last year. So
I waited with patience …till they ripened. When they finally did my son Aniket
dint like them all that much. I would carefully remove the seed and give him a
plateful of plums…..he would eat one
then squish the rest of them into a pulpy mass of fruit sauce…..A two
year old toddlers easy messy tip to make plum sauce ?Hump….I would go
crazy….not to mention about the cleaning up……<o:p></o:p></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg87KV59uuz_ABnHbX1lp8RN39_8smh4zBOWKM4uu40ZZFjpriQDYCuklwJRFPYKrKHKL2g6vLwumNI8h0l85veAhoFmA8i0ix0w5qK23FE3L9XKhOFWyeP3QfpJFK5qw7gzJLIzj05HLh/s1600/P1070195-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg87KV59uuz_ABnHbX1lp8RN39_8smh4zBOWKM4uu40ZZFjpriQDYCuklwJRFPYKrKHKL2g6vLwumNI8h0l85veAhoFmA8i0ix0w5qK23FE3L9XKhOFWyeP3QfpJFK5qw7gzJLIzj05HLh/s640/P1070195-1.jpg" width="426" /></span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihXJY1LQqnPLO4AlegKTcERun3lfCupMwPByduvLXFjMakDVLiiKAxmW_tsKCeFTVjmbboa7tWUlpX-A3kX95Hi80vZBX0QurJewYXWvlE0JszwkXUGACk30jKsu0OxDal_7R8XIL9oZDR/s1600/P1070211-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihXJY1LQqnPLO4AlegKTcERun3lfCupMwPByduvLXFjMakDVLiiKAxmW_tsKCeFTVjmbboa7tWUlpX-A3kX95Hi80vZBX0QurJewYXWvlE0JszwkXUGACk30jKsu0OxDal_7R8XIL9oZDR/s640/P1070211-1.jpg" width="425" /></span></a></div>
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<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></span></div>
<div class="MsoNormal">
<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">So I decided to put my
plums to good use….I had seen the recipe for Gary Rhodes Cherry Clafoutis…<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></span></div>
<div class="MsoNormal">
<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></span></div>
<div class="MsoNormal">
<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Why not substitute the
cherry for plums? A few minutes on the net revealed there were innumerable
recipes for plum clafoutis too….So my plums went into the baking dish and the
batter was ready in minutes .I then spread the batter over my sugar coated
plums and send them to bake in my oven and soon I was ready with a batch of
warm plum scented clafoutis…<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">This time Aniket changed
his stance. I had put him to sleep just before I started making the clafoutis
and he got up just in time to see The bowl of yummy dessert I had baked for him
in such a short time….I topped up the bowl with a generous scoop of vanilla
whipped cream…. he was quite pleased with the dessert….he asked for more…. I
took a large spoonful of the lovely dessert loaded with the sweetness of plums and the richness of cream for him once again… this
time un accompanied by his usual squish squash session.<o:p></o:p></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB1tYqjZbMLxSEyzT97KD-btMCUwQ8hZ9T2bnRjkEXdWMA3JroVSUiEzkzxpasppnPaoXCN0q_0Fd0qCe1SEU2oBaVPS2jsiO8zboKsU4-nPckY42gEbg601xFKEK5jGfleCESeKyF75ED/s1600/P1070196-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB1tYqjZbMLxSEyzT97KD-btMCUwQ8hZ9T2bnRjkEXdWMA3JroVSUiEzkzxpasppnPaoXCN0q_0Fd0qCe1SEU2oBaVPS2jsiO8zboKsU4-nPckY42gEbg601xFKEK5jGfleCESeKyF75ED/s640/P1070196-2.jpg" width="425" /></span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw6Xc7WWaGz9seG7XR4K8vjsjblon_uuQosi3PDODfO6OqtoT10gXG4CLkHl5-WHcg2fRLwbXLbLQXjvSzLuA6NLHnzIC0T4kK_hKcdYTXdOcIPp1Dgp1ZmlIPrSUtVI8oZB60lOIOu-JU/s1600/P1070204-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw6Xc7WWaGz9seG7XR4K8vjsjblon_uuQosi3PDODfO6OqtoT10gXG4CLkHl5-WHcg2fRLwbXLbLQXjvSzLuA6NLHnzIC0T4kK_hKcdYTXdOcIPp1Dgp1ZmlIPrSUtVI8oZB60lOIOu-JU/s640/P1070204-1.jpg" width="425" /></span></a></div>
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<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></span></div>
<div style="background: white; line-height: 14.4pt; margin-bottom: 6.0pt; margin-left: 0cm; margin-right: 0cm; margin-top: 4.8pt;">
<span style="font-family: Georgia, Times New Roman, serif;">So what is a clafouti?<span class="apple-converted-space">
It </span>is a baked<span class="apple-converted-space"> </span><a href="http://en.wikipedia.org/wiki/French_cuisine" title="French cuisine"><span style="color: black; text-decoration: none;">French</span></a><span class="apple-converted-space"> </span><a href="http://en.wikipedia.org/wiki/Dessert" title="Dessert"><span style="color: black; text-decoration: none;">dessert</span></a><span class="apple-converted-space"> </span>of<span class="apple-converted-space"> </span><a href="http://en.wikipedia.org/wiki/Black_cherry" title="Black cherry"><span style="color: black; text-decoration: none;">black
cherries</span></a><span class="MsoHyperlink"> </span>arranged in a buttered dish and covered
with a thick<span class="apple-converted-space"> </span><a href="http://en.wikipedia.org/wiki/Flan" title="Flan"><span style="color: black; text-decoration: none;">flan</span></a>-like batter… quotes the Wikipedia …Well
something in between a cake and custard as I would put it. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"> <span style="line-height: 14.4pt;">When other kinds of fruit are used
instead of cherries, the dish is properly called a<span class="apple-converted-space"> </span></span><a href="http://en.wikipedia.org/wiki/Flaugnarde" style="line-height: 14.4pt;" title="Flaugnarde"><span style="color: black; text-decoration: none;">flaugnarde</span></a><span style="line-height: 14.4pt;">. </span></span><span style="font-family: Georgia, 'Times New Roman', serif; line-height: 14.4pt;"> Variations are red<span class="apple-converted-space"> </span></span><a href="http://en.wikipedia.org/wiki/Cherries" style="font-family: Georgia, 'Times New Roman', serif; line-height: 14.4pt;" title="Cherries"><span style="color: black; text-decoration: none;">cherries</span></a><span style="font-family: Georgia, 'Times New Roman', serif; line-height: 14.4pt;">,<span class="apple-converted-space"> </span></span><a href="http://en.wikipedia.org/wiki/Plum" style="font-family: Georgia, 'Times New Roman', serif; line-height: 14.4pt;" title="Plum"><span style="color: black; text-decoration: none;">plums</span></a><span style="font-family: Georgia, 'Times New Roman', serif; line-height: 14.4pt;">,</span><a href="http://en.wikipedia.org/wiki/Prune" style="font-family: Georgia, 'Times New Roman', serif; line-height: 14.4pt;" title="Prune"><span style="color: black; text-decoration: none;">prunes</span></a><span style="font-family: Georgia, 'Times New Roman', serif; line-height: 14.4pt;">,<span class="apple-converted-space"> </span></span><a href="http://en.wikipedia.org/wiki/Apple" style="font-family: Georgia, 'Times New Roman', serif; line-height: 14.4pt;" title="Apple"><span style="color: black; text-decoration: none;">apples</span></a><span style="font-family: Georgia, 'Times New Roman', serif; line-height: 14.4pt;">,<span class="apple-converted-space"> </span></span><a href="http://en.wikipedia.org/wiki/Cranberry" style="font-family: Georgia, 'Times New Roman', serif; line-height: 14.4pt;" title="Cranberry"><span style="color: black; text-decoration: none;">cranberries</span></a><span class="apple-converted-space" style="font-family: Georgia, 'Times New Roman', serif; line-height: 14.4pt;"> </span><span style="font-family: Georgia, 'Times New Roman', serif; line-height: 14.4pt;">or<span class="apple-converted-space"> </span></span><a href="http://en.wikipedia.org/wiki/Blackberry" style="font-family: Georgia, 'Times New Roman', serif; line-height: 14.4pt;" title="Blackberry"><span style="color: black; text-decoration: none;">blackberries</span></a><span style="font-family: Georgia, 'Times New Roman', serif; line-height: 14.4pt;">.</span><span class="apple-converted-space" style="font-family: Georgia, 'Times New Roman', serif; line-height: 14.4pt;"> </span><span class="apple-converted-space" style="font-family: Georgia, 'Times New Roman', serif; line-height: 14.4pt;"> </span><span style="font-family: Georgia, 'Times New Roman', serif; line-height: 14.4pt;">The clafoutis is dusted with<span class="apple-converted-space"> </span></span><a href="http://en.wikipedia.org/wiki/Powdered_sugar" style="font-family: Georgia, 'Times New Roman', serif; line-height: 14.4pt;" title="Powdered sugar"><span style="color: black;">powdered sugar</span></a><span class="apple-converted-space" style="font-family: Georgia, 'Times New Roman', serif; line-height: 14.4pt;"> </span><span style="font-family: Georgia, 'Times New Roman', serif; line-height: 14.4pt;">and served lukewarm …………You can serve it with crème
fraiche or even vanilla ice-cream. I served my clafouti with a big dollop of
vanilla whipped cream… and I must say it was bowl full of absolute delight.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><o:p> </o:p><b style="line-height: 14.4pt;">Ingredients</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"> <b style="line-height: 14.4pt;">For the Clafoutis</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Eggs- 2<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Caster sugar-75 gms plus extra for dusting and coating plums<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Double cream or
crème fraiche-100 ml<o:p></o:p></span></div>
<div style="background: white; line-height: 14.4pt; margin-bottom: 6.0pt; margin-left: 0cm; margin-right: 0cm; margin-top: 4.8pt;">
<span style="font-family: Georgia, Times New Roman, serif;">Milk-100 ml<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Butter -1 tbsp
plus extra for greasing<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Granulated sugar-1
tbsp<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Plums deseeded-15
nos<o:p></o:p></span></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">For Vanilla whipped cream<o:p></o:p></span></b></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Double cream-150
ml<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Castor sugar-25 gm<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Vanilla essence- A
little<o:p></o:p></span></div>
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<b style="background-color: transparent; line-height: 14.4pt;"><span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Method</span></span></b></div>
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<b><span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></span></b></div>
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<b><span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">For Clafoutis<o:p></o:p></span></span></b></div>
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<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Deseed the plums.In a non-stick
pan take 1 tbsp of butter and let it melt.<o:p></o:p></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">When the butter bubbles add
the plums and cook until the plums are softened and coated with butter for
about 2 minutes.<o:p></o:p></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Spread one tablespoon of
granulated sugar (or more) over the plums and cook until sugar turns into a
syrup and coats the plums.<o:p></o:p></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Whisk the eggs and sugar.
Sift in the flour and whisk well.<o:p></o:p></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Stir in the milk and cream
and leave to rest for 10 minutes<o:p></o:p></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Butter a baking dish and
sprinkle with sugar to coat. Scatter the cherries in the dish and pour the
batter over it.<o:p></o:p></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Preheat oven to 180C/350
F/Gas 4.Bake for 20-25 minutes till batter is firm to touch and knife inserted
in the centre comes out clean. If the centre is soft bake for 5 minutes more<o:p></o:p></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Remove from oven and allow
to cool.<o:p></o:p></span></span></div>
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<b><span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">For Vanilla whipped cream<o:p></o:p></span></span></b></div>
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<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Whisk together the cream,
sugar and vanilla essence to soft peaks for the vanilla whipped cream <o:p></o:p></span></span></div>
<br />
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<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Serve the clafoutis warm
with a large dollop of vanilla whipped cream.<o:p></o:p></span></span></div>
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Leppihttp://www.blogger.com/profile/15410253021269153479noreply@blogger.com0tag:blogger.com,1999:blog-5902423374965388834.post-23616700994789226672013-07-17T12:44:00.000-07:002013-07-19T03:52:34.988-07:00Corn and Capsicum Kebabs<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">I love
anything fried…I indulge myself in tikkis and kebabs and eat 3-4 in one
go….recklessly…<o:p></o:p></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">I am always
in search of new recipes for kebabs/tikkis and make sure I make them if I find
one….The corn and capsicum tikkis was one experiment among many……<o:p></o:p></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">So one more
starter to the list…..well a nice one too….capsicum and corn go well together
by colour and by taste…the sweetness of corn kernels supplemented by spice of
green chillies make the dish a good appetizer.<o:p></o:p></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Well I shallow fried the kebabs but you can fry them too….which can be kind of risky as the
kebabs may break away while frying….here is the recipe for those lovely looking
kebabs…<o:p></o:p></span></span><br />
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<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Ingredients</span></span></div>
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<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Corn
kernels-2 cups<o:p></o:p></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Salt to
taste(2 tsp)<o:p></o:p></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Capsicum-4 tbsp
chopped into small pieces<o:p></o:p></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Green
chilli-3 chopped<o:p></o:p></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Rice flour/corn
flour-2 tbsp. or more<o:p></o:p></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Method</span></span></div>
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<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Coarsely
grind corn kernels<o:p></o:p></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Add salt,
capsicum, green chilli, flour and mix.<o:p></o:p></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">Make into
balls and fry or shallow fry.<o:p></o:p></span></span></div>
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<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif;">You may add
red chilli powder and coriander leaves to above</span><span style="font-size: medium;"><o:p></o:p></span></span></div>
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Leppihttp://www.blogger.com/profile/15410253021269153479noreply@blogger.com2tag:blogger.com,1999:blog-5902423374965388834.post-8513915085601952062013-07-06T11:45:00.001-07:002013-07-17T00:28:20.215-07:00Lemon and Honey Cauliflower<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="line-height: 115%;">I liked the
taste of honey chilli cauliflower I ate last time. We had visited a neabry mall
and bought some takeaway dinner which consisted of crunchy ,sweet and slightly spicy honey chilli cauliflower fritters….and of course...my
usual paneer butter masala with chapathis.<o:p></o:p></span></div>
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<span style="line-height: 115%;"> I had about half of a big cauliflower I had bought
when I made biriyani the other day. I was eager to recreate the taste of the
honey chilli Gobi fritters I had bought.<o:p></o:p></span></div>
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<span style="line-height: 115%;">My travel through
the net landed me in a recipe that seemed to be somewhere close to the fritters
I mentioned above. Something called lemony, chilli, honey cauliflower. A pretty
long name….Well what turned out of the recipe dint taste like the cauliflower I
bought from outside but it produced a totally different type of cauliflower dish.
And I loved that too.<o:p></o:p></span></div>
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<span style="line-height: 115%;">Sprinkled with
sesame seeds and both spicy and sweet at the same time this cauliflower preparation
goes well with chapathis,noodles or fried rice…..want to try it out?<o:p></o:p></span></div>
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<span style="line-height: 115%;"><b>Ingredients</b></span></div>
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<b><span style="line-height: 115%;">For the batter<o:p></o:p></span></b></div>
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<span style="line-height: 115%;">Cauliflower-1
small cut into florets<o:p></o:p></span></div>
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<span style="line-height: 115%;">All purpose
flour-3 tbsp<o:p></o:p></span></div>
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<span style="line-height: 115%;">Cornflour-1
tbsp<o:p></o:p></span></div>
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<span style="line-height: 115%;">Salt to
taste<o:p></o:p></span></div>
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<span style="line-height: 115%;"><b>For the
sauce</b><o:p></o:p></span></div>
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<span style="line-height: 115%;">Garlic-1
tbsp<o:p></o:p></span></div>
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<span style="line-height: 115%;">Red chilli
sauce/red chilli paste-1 tbsp<o:p></o:p></span></div>
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<span style="line-height: 115%;">Green chilli
sauce-1 tbsp<o:p></o:p></span></div>
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<span style="line-height: 115%;">Oil-2 tbsp<o:p></o:p></span></div>
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<span style="line-height: 115%;">Soya sauce-1
tbsp<o:p></o:p></span></div>
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<span style="line-height: 115%;">Honey-3 tbsp<o:p></o:p></span></div>
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<span style="line-height: 115%;">Lemon juice-2
tbsp<o:p></o:p></span></div>
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<span style="line-height: 115%;">Vinegar-1/4
tsp<o:p></o:p></span></div>
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<span style="line-height: 115%;">Roasted sesame
seeds-1 tbsp<o:p></o:p></span></div>
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<span style="line-height: 115%;">Spring onion
greens-2 tbsp<o:p></o:p></span></div>
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<span style="line-height: 115%;">Salt to
taste<o:p></o:p></span></div>
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<span style="line-height: 115%;"><b>Method</b><o:p></o:p></span><br />
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<span style="line-height: 115%;"><b>For the fritters</b></span></div>
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<span style="line-height: 115%;">Mix the
ingredients all- purpose flour, cornflour, salt. Add water and mix. Marinate
the cauliflower after par boiling it.<o:p></o:p></span></div>
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<span style="line-height: 115%;">Take oil in
a thick bottomed pan and fry the cauliflower at medium flame .<o:p></o:p></span><br />
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<span style="line-height: 115%;"><b>For the
sauce<o:p></o:p></b></span><br />
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<span style="line-height: 115%;">Take oil and
fry the garlic .<o:p></o:p></span></div>
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<span style="line-height: 115%;">Add red
chilli sauce, green chilli sauce<o:p></o:p></span></div>
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<span style="line-height: 115%;">Reduce flame
add lime juice, salt, soy sauce, vinegar and honey<o:p></o:p></span></div>
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<span style="line-height: 115%;">Mix in the
cauliflower fritters and stir fry.<o:p></o:p></span></div>
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<span style="line-height: 115%;">Garnish with
roasted sesame and spring onion greens and serve hot.<o:p></o:p></span></div>
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Leppihttp://www.blogger.com/profile/15410253021269153479noreply@blogger.com2tag:blogger.com,1999:blog-5902423374965388834.post-53792206655917232652013-06-29T23:46:00.003-07:002013-07-17T07:19:14.419-07:00Baked Yeasted Doughnuts/Donuts<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #262626; font-family: "Georgia","serif"; mso-style-textfill-fill-alpha: 100.0%; mso-style-textfill-fill-color: #262626; mso-style-textfill-fill-colortransforms: "lumm=85000 lumo=15000"; mso-style-textfill-fill-themecolor: text1; mso-themecolor: text1; mso-themetint: 217;">Yes there is
something about doughnuts or as they call it Donuts…..soft spongy melt in the
mouth amazing donuts…topped with chocolate or sprinkled with fine sugar ,baked
or fried…..there is something about all of em<o:p></o:p></span></div>
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<span style="text-align: left;"><span style="font-family: Georgia, Times New Roman, serif;">My husband
will vouch for that…..for somebody who is not a food freak, rather for somebody
who generally hates eating….he makes an exception with donuts. ok lets put it
like that-he is also a doughnut lover.</span></span></div>
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<span style="color: #262626; font-family: Georgia, Times New Roman, serif;"> I got a chance to bake my donuts this time…thanks to<a href="http://www.mydiversekitchen.com/2013/06/we-knead-to-bake-6-theres-something.html" target="_blank"> Aparna’s We knead to bake-6</a>.The donuts turned out well …..maybe not as soft as fried donuts….but good enough. But like most people I lov the fried doughnuts I made earlier, better.<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5j765cHikBu_rcFfbUNme7raDyG87BvejkUOaJtjfCg9Q_FOfLXwc8cZ0PbKmZ8C_ItZuz2WerBuNQLlCAbxJRGM0xFGQPsdIwKZYyBJTEcedzR-mtZcl5bcDDJw-d_FYUJZLTrM7Tnk1/s1600/P1070537-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5j765cHikBu_rcFfbUNme7raDyG87BvejkUOaJtjfCg9Q_FOfLXwc8cZ0PbKmZ8C_ItZuz2WerBuNQLlCAbxJRGM0xFGQPsdIwKZYyBJTEcedzR-mtZcl5bcDDJw-d_FYUJZLTrM7Tnk1/s640/P1070537-1.jpg" width="426" /></span></a></div>
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<span style="color: #262626; font-family: Georgia, Times New Roman, serif; mso-style-textfill-fill-alpha: 100.0%; mso-style-textfill-fill-color: #262626; mso-style-textfill-fill-colortransforms: "lumm=85000 lumo=15000"; mso-style-textfill-fill-themecolor: text1; mso-themecolor: text1; mso-themetint: 217;"><br /></span></div>
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<span style="color: #262626; font-family: Georgia, Times New Roman, serif; mso-style-textfill-fill-alpha: 100.0%; mso-style-textfill-fill-color: #262626; mso-style-textfill-fill-colortransforms: "lumm=85000 lumo=15000"; mso-style-textfill-fill-themecolor: text1; mso-themecolor: text1; mso-themetint: 217;">Well donuts
can be served as a tea time snack, for a bday party ,when friends meet or for a
family get together…may be for no reason at all….just to munch a way…a perfect
muncher’s delight.<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5BPRitEcL1DqBcKC-9l_opGo-eu3cL0SjVoufGpKjJhZNV-G2_90SQzun4vhj5SNN8AnSZeodGm6X5DzreC6T_Cb46cWdhoI09U-hlMWiZ2FfiSCYoEP1GBd1Tp_6_hS7sMl4KP8oDRZB/s1600/P1070485-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="294" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5BPRitEcL1DqBcKC-9l_opGo-eu3cL0SjVoufGpKjJhZNV-G2_90SQzun4vhj5SNN8AnSZeodGm6X5DzreC6T_Cb46cWdhoI09U-hlMWiZ2FfiSCYoEP1GBd1Tp_6_hS7sMl4KP8oDRZB/s640/P1070485-1.jpg" width="640" /></span></a></div>
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<span style="color: #262626; font-family: Georgia, Times New Roman, serif; mso-style-textfill-fill-alpha: 100.0%; mso-style-textfill-fill-color: #262626; mso-style-textfill-fill-colortransforms: "lumm=85000 lumo=15000"; mso-style-textfill-fill-themecolor: text1; mso-themecolor: text1; mso-themetint: 217;"><br /></span></div>
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<span style="color: #262626; font-family: Georgia, Times New Roman, serif; mso-style-textfill-fill-alpha: 100.0%; mso-style-textfill-fill-color: #262626; mso-style-textfill-fill-colortransforms: "lumm=85000 lumo=15000"; mso-style-textfill-fill-themecolor: text1; mso-themecolor: text1; mso-themetint: 217;">Kids love
them…. My son Aniket loved them too…well and that’s going to an excuse to bake
some doughnuts again and again .Ready for the recipe…here goes-<o:p></o:p></span></div>
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<span style="color: #262626; font-family: Georgia, Times New Roman, serif; mso-style-textfill-fill-alpha: 100.0%; mso-style-textfill-fill-color: #262626; mso-style-textfill-fill-colortransforms: "lumm=85000 lumo=15000"; mso-style-textfill-fill-themecolor: text1; mso-themecolor: text1; mso-themetint: 217;"><br /></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="color: #262626; font-family: "Georgia","serif"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB; mso-style-textfill-fill-alpha: 100.0%; mso-style-textfill-fill-color: #262626; mso-style-textfill-fill-colortransforms: "lumm=85000 lumo=15000"; mso-style-textfill-fill-themecolor: text1; mso-themecolor: text1; mso-themetint: 217;">Adapted from </span><span style="color: #262626; font-family: "Georgia","serif"; mso-style-textfill-fill-alpha: 100.0%; mso-style-textfill-fill-color: #262626; mso-style-textfill-fill-colortransforms: "lumm=85000 lumo=15000"; mso-style-textfill-fill-themecolor: text1; mso-themecolor: text1; mso-themetint: 217;"><span style="color: #262626; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB; mso-style-textfill-fill-alpha: 100.0%; mso-style-textfill-fill-color: #262626; mso-style-textfill-fill-colortransforms: "lumm=85000 lumo=15000"; mso-style-textfill-fill-themecolor: text1; mso-themecolor: text1; mso-themetint: 217; text-decoration: none; text-underline: none;"><a href="http://www.amazon.com/Doughnuts-Simple-Delicious-Recipes-Make/dp/1570616418">Lara
Ferroni ’s Doughnuts</a></span></span><span style="color: #262626; font-family: "Georgia","serif"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB; mso-style-textfill-fill-alpha: 100.0%; mso-style-textfill-fill-color: #262626; mso-style-textfill-fill-colortransforms: "lumm=85000 lumo=15000"; mso-style-textfill-fill-themecolor: text1; mso-themecolor: text1; mso-themetint: 217;"><o:p></o:p></span></span></div>
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<span style="color: #262626; font-family: Georgia, Times New Roman, serif; mso-style-textfill-fill-alpha: 100.0%; mso-style-textfill-fill-color: #262626; mso-style-textfill-fill-colortransforms: "lumm=85000 lumo=15000"; mso-style-textfill-fill-themecolor: text1; mso-themecolor: text1; mso-themetint: 217;"><br /></span></div>
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<span style="color: #262626; font-family: Georgia, Times New Roman, serif; mso-style-textfill-fill-alpha: 100.0%; mso-style-textfill-fill-color: #262626; mso-style-textfill-fill-colortransforms: "lumm=85000 lumo=15000"; mso-style-textfill-fill-themecolor: text1; mso-themecolor: text1; mso-themetint: 217;">Ingredients</span></div>
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<span style="color: #262626; font-family: Georgia, Times New Roman, serif; mso-style-textfill-fill-alpha: 100.0%; mso-style-textfill-fill-color: #262626; mso-style-textfill-fill-colortransforms: "lumm=85000 lumo=15000"; mso-style-textfill-fill-themecolor: text1; mso-themecolor: text1; mso-themetint: 217;"><br /></span></div>
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<span style="color: #262626; font-family: Georgia, Times New Roman, serif; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB; mso-style-textfill-fill-alpha: 100.0%; mso-style-textfill-fill-color: #262626; mso-style-textfill-fill-colortransforms: "lumm=85000 lumo=15000"; mso-style-textfill-fill-themecolor: text1; mso-themecolor: text1; mso-themetint: 217;">Superfine sugar-1/4 cup<o:p></o:p></span></div>
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<span style="color: #262626; font-family: Georgia, Times New Roman, serif; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB; mso-style-textfill-fill-alpha: 100.0%; mso-style-textfill-fill-color: #262626; mso-style-textfill-fill-colortransforms: "lumm=85000 lumo=15000"; mso-style-textfill-fill-themecolor: text1; mso-themecolor: text1; mso-themetint: 217;">Warm Milk-1 cup(45c/115F)<o:p></o:p></span></div>
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<span style="color: #262626; font-family: Georgia, Times New Roman, serif; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB; mso-style-textfill-fill-alpha: 100.0%; mso-style-textfill-fill-color: #262626; mso-style-textfill-fill-colortransforms: "lumm=85000 lumo=15000"; mso-style-textfill-fill-themecolor: text1; mso-themecolor: text1; mso-themetint: 217;">Instant yeast-3/4 tbsp(1 tbsp
active dry yeast)<o:p></o:p></span></div>
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<span style="color: #262626; font-family: Georgia, Times New Roman, serif; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB; mso-style-textfill-fill-alpha: 100.0%; mso-style-textfill-fill-color: #262626; mso-style-textfill-fill-colortransforms: "lumm=85000 lumo=15000"; mso-style-textfill-fill-themecolor: text1; mso-themecolor: text1; mso-themetint: 217;">Salt-1/2 tsp<o:p></o:p></span></div>
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<span style="color: #262626; font-family: Georgia, Times New Roman, serif; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB; mso-style-textfill-fill-alpha: 100.0%; mso-style-textfill-fill-color: #262626; mso-style-textfill-fill-colortransforms: "lumm=85000 lumo=15000"; mso-style-textfill-fill-themecolor: text1; mso-themecolor: text1; mso-themetint: 217;">Vanilla essence-2 tspcut into 1 inch cubes.<o:p></o:p></span></div>
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<span style="color: #262626; font-family: Georgia, Times New Roman, serif; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB; mso-style-textfill-fill-alpha: 100.0%; mso-style-textfill-fill-color: #262626; mso-style-textfill-fill-colortransforms: "lumm=85000 lumo=15000"; mso-style-textfill-fill-themecolor: text1; mso-themecolor: text1; mso-themetint: 217;">Cake flour- 1 cup (or 1tbsp cornstarch + enough
all-purpose flour to make up to 1 cup)<o:p></o:p></span></div>
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<span style="color: #262626; font-family: Georgia, Times New Roman, serif; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB; mso-style-textfill-fill-alpha: 100.0%; mso-style-textfill-fill-color: #262626; mso-style-textfill-fill-colortransforms: "lumm=85000 lumo=15000"; mso-style-textfill-fill-themecolor: text1; mso-themecolor: text1; mso-themetint: 217;">All-purpose flour-1 1/2 to 2 1/2 cups(1 cup initially
and between 1 -11/2cup later to be used only as required)<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="color: #262626;">Butter-100gm </span><span style="color: #262626;"> </span><span style="color: #262626;">cut into 1 inch
cubes</span></span></div>
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<span style="color: #262626; font-family: Georgia, Times New Roman, serif; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB; mso-style-textfill-fill-alpha: 100.0%; mso-style-textfill-fill-color: #262626; mso-style-textfill-fill-colortransforms: "lumm=85000 lumo=15000"; mso-style-textfill-fill-themecolor: text1; mso-themecolor: text1; mso-themetint: 217;"><br /></span></div>
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<span style="color: #262626; font-family: Georgia, Times New Roman, serif; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB; mso-style-textfill-fill-alpha: 100.0%; mso-style-textfill-fill-color: #262626; mso-style-textfill-fill-colortransforms: "lumm=85000 lumo=15000"; mso-style-textfill-fill-themecolor: text1; mso-themecolor: text1; mso-themetint: 217;">Method</span></div>
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<span style="color: #262626; font-family: Georgia, Times New Roman, serif; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB; mso-style-textfill-fill-alpha: 100.0%; mso-style-textfill-fill-color: #262626; mso-style-textfill-fill-colortransforms: "lumm=85000 lumo=15000"; mso-style-textfill-fill-themecolor: text1; mso-themecolor: text1; mso-themetint: 217;"><br /></span></div>
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<span style="color: #262626; font-family: Georgia, Times New Roman, serif; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB; mso-style-textfill-fill-alpha: 100.0%; mso-style-textfill-fill-color: #262626; mso-style-textfill-fill-colortransforms: "lumm=85000 lumo=15000"; mso-style-textfill-fill-themecolor: text1; mso-themecolor: text1; mso-themetint: 217;"><br /></span></div>
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<span style="color: #262626; font-family: Georgia, Times New Roman, serif; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB; mso-style-textfill-fill-alpha: 100.0%; mso-style-textfill-fill-color: #262626; mso-style-textfill-fill-colortransforms: "lumm=85000 lumo=15000"; mso-style-textfill-fill-themecolor: text1; mso-themecolor: text1; mso-themetint: 217;">Using a processor to knead helps but you can do this by hand.Put the
sugar, milk, yeast, salt and vanilla in the processor bowl and pulse to mix
well. Add the cake flour and 1 cup of all-purpose flour and process, adding a
little more of the flour as necessary till the dough is thick and pulls away from
the sides of the bowl.<o:p></o:p></span></div>
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<span style="color: #262626; font-family: Georgia, Times New Roman, serif; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB; mso-style-textfill-fill-alpha: 100.0%; mso-style-textfill-fill-color: #262626; mso-style-textfill-fill-colortransforms: "lumm=85000 lumo=15000"; mso-style-textfill-fill-themecolor: text1; mso-themecolor: text1; mso-themetint: 217;"><br /></span></div>
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<span style="color: #262626; font-family: Georgia, Times New Roman, serif; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB; mso-style-textfill-fill-alpha: 100.0%; mso-style-textfill-fill-color: #262626; mso-style-textfill-fill-colortransforms: "lumm=85000 lumo=15000"; mso-style-textfill-fill-themecolor: text1; mso-themecolor: text1; mso-themetint: 217;">Now add the butter pieces one at a time and process till there no large
chunks of butter are left in the bottom of the bowl. Now add a little more
flour until you have a soft, pliable and elastic dough that is most but not
overly sticky.<o:p></o:p></span></div>
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<span style="color: #262626; font-family: Georgia, Times New Roman, serif; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB; mso-style-textfill-fill-alpha: 100.0%; mso-style-textfill-fill-color: #262626; mso-style-textfill-fill-colortransforms: "lumm=85000 lumo=15000"; mso-style-textfill-fill-themecolor: text1; mso-themecolor: text1; mso-themetint: 217;"><br /></span></div>
<div class="MsoNormal">
<span style="color: #262626; font-family: Georgia, Times New Roman, serif; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB; mso-style-textfill-fill-alpha: 100.0%; mso-style-textfill-fill-color: #262626; mso-style-textfill-fill-colortransforms: "lumm=85000 lumo=15000"; mso-style-textfill-fill-themecolor: text1; mso-themecolor: text1; mso-themetint: 217;">Turn the dough out onto a floured surface and knead gently until the
dough no longer sticks to your hands. Shape the dough into a ball and place in
a lightly greased large mixing bowl., turning it to coat well. Cover with a
damp towel and let it rise till double in volume. This should take about an
hour.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: #262626; font-family: Georgia, Times New Roman, serif; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB; mso-style-textfill-fill-alpha: 100.0%; mso-style-textfill-fill-color: #262626; mso-style-textfill-fill-colortransforms: "lumm=85000 lumo=15000"; mso-style-textfill-fill-themecolor: text1; mso-themecolor: text1; mso-themetint: 217;"><br /></span></div>
<div class="MsoNormal">
<span style="color: #262626; font-family: Georgia, Times New Roman, serif; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB; mso-style-textfill-fill-alpha: 100.0%; mso-style-textfill-fill-color: #262626; mso-style-textfill-fill-colortransforms: "lumm=85000 lumo=15000"; mso-style-textfill-fill-themecolor: text1; mso-themecolor: text1; mso-themetint: 217;">Punch down the dough and roll out to a thickness of 1/2" thickness.
Cut out doughnuts using a doughnut cutter or whatever you have on hand to cut
out 3” diameter with 1” diameter holes. If you’re making doughnuts to fill with
jam, then do not cut out the holes. Place the doughnuts and the holes on
parchment lined or lightly greased baking sheets, leaving at least 1” space
between them.<o:p></o:p></span></div>
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<span style="color: #262626; font-family: Georgia, Times New Roman, serif; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB; mso-style-textfill-fill-alpha: 100.0%; mso-style-textfill-fill-color: #262626; mso-style-textfill-fill-colortransforms: "lumm=85000 lumo=15000"; mso-style-textfill-fill-themecolor: text1; mso-themecolor: text1; mso-themetint: 217;"><br /></span></div>
<div class="MsoNormal" style="background-color: white; background-position: initial initial; background-repeat: initial initial;">
<span style="color: #262626; font-family: Georgia, Times New Roman, serif; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB; mso-style-textfill-fill-alpha: 100.0%; mso-style-textfill-fill-color: #262626; mso-style-textfill-fill-colortransforms: "lumm=85000 lumo=15000"; mso-style-textfill-fill-themecolor: text1; mso-themecolor: text1; mso-themetint: 217;">Re-roll the scraps and cut
out more doughnuts. I used the last left over scraps of dough by pinching of
bits, rolling them into balls and baking them too. </span></div>
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<span style="color: #262626; font-family: Georgia, Times New Roman, serif; text-align: center;"><br /></span></div>
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<span style="color: #262626; font-family: Georgia, Times New Roman, serif; text-align: center;">Let them rise for about 20
minutes or till almost double in size and then bake them at 200C (400F) for
about 5 to 10 minutes till they’re done and golden brown. Do not over bake
them.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
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<span style="color: #262626; font-family: Georgia, Times New Roman, serif; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB; mso-style-textfill-fill-alpha: 100.0%; mso-style-textfill-fill-color: #262626; mso-style-textfill-fill-colortransforms: "lumm=85000 lumo=15000"; mso-style-textfill-fill-themecolor: text1; mso-themecolor: text1; mso-themetint: 217;">This recipe makes about 12
to 14 doughnuts and holes.<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
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<span style="color: #262626; font-family: Georgia, Times New Roman, serif; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB; mso-style-textfill-fill-alpha: 100.0%; mso-style-textfill-fill-color: #262626; mso-style-textfill-fill-colortransforms: "lumm=85000 lumo=15000"; mso-style-textfill-fill-themecolor: text1; mso-themecolor: text1; mso-themetint: 217;">Take them out of the oven
and immediately brush them with the melted butter and then dip them into the cinnamon sugar mixture. If
filling the doughnuts with jam, let them cool.<o:p></o:p></span></div>
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<span style="color: #262626; font-family: Georgia, Times New Roman, serif; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB; mso-style-textfill-fill-alpha: 100.0%; mso-style-textfill-fill-color: #262626; mso-style-textfill-fill-colortransforms: "lumm=85000 lumo=15000"; mso-style-textfill-fill-themecolor: text1; mso-themecolor: text1; mso-themetint: 217;">Put the jam into a piping
bag with a writing nozzle/ tip and press into the doughnut from the side and
gently press out the jam into the doughnut till it starts oozing out. Jam
doughnuts do not need too much jam to
fill them.<o:p></o:p></span></div>
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<span style="color: #262626; font-family: Georgia, Times New Roman, serif; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB; mso-style-textfill-fill-alpha: 100.0%; mso-style-textfill-fill-color: #262626; mso-style-textfill-fill-colortransforms: "lumm=85000 lumo=15000"; mso-style-textfill-fill-themecolor: text1; mso-themecolor: text1; mso-themetint: 217;"><br /></span></div>
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<span style="color: #262626; font-family: Georgia, Times New Roman, serif; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB; mso-style-textfill-fill-alpha: 100.0%; mso-style-textfill-fill-color: #262626; mso-style-textfill-fill-colortransforms: "lumm=85000 lumo=15000"; mso-style-textfill-fill-themecolor: text1; mso-themecolor: text1; mso-themetint: 217;">If glazing your doughnuts,
let them cool completely and then dip one side of the doughnut in the glaze of
your choice and let it set.<o:p></o:p></span></div>
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<span style="color: #262626; font-family: Georgia, Times New Roman, serif; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB; mso-style-textfill-fill-alpha: 100.0%; mso-style-textfill-fill-color: #262626; mso-style-textfill-fill-colortransforms: "lumm=85000 lumo=15000"; mso-style-textfill-fill-themecolor: text1; mso-themecolor: text1; mso-themetint: 217;"><br /></span></div>
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Leppihttp://www.blogger.com/profile/15410253021269153479noreply@blogger.com1