tag:blogger.com,1999:blog-37150371438972073862024-02-19T07:05:06.219-08:00Kitchen-Basics....simplified cooking in the kitchen for beginners and learnersPari Vasishthttp://www.blogger.com/profile/17837268225676652881noreply@blogger.comBlogger14125tag:blogger.com,1999:blog-3715037143897207386.post-70799278248792988462012-04-17T02:50:00.000-07:002012-04-17T03:03:03.540-07:00Daal Palak ..Dry Version<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi76HyGOLJlRyHlcHXlZ6dXaor5FiikUqDvFNHQ9-AsMvGrd9H_d870T3GoT2bsLGdAqeyHhQE4F2G8Gl-3ML_zJpym0CazXTrMkaOgitip-bBli8G-53tZ7RBQvD4S6G0hxVdP1EJy_Ch4/s1600-h/DSC_1555-001%25255B5%25255D.jpg"><img alt="DSC_1555-001" border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFidLDcsRZHqs9Ml3VAIQrJ-2gA7vza8WC9CrkXtlJY8CHk1YhZprFSPk2mEk-6uAR2yjVFEWc3LRHQojYg_jm_r1xXXhn_IoXsZ_mn_JQ4m0EagpdDGtjqE8TJEHR6BKXe8ghlHBaVqJK/?imgmax=800" style="background-image: none; border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="DSC_1555-001" width="640" /></a><br />
Hi all!<br />
<div align="justify">
I’m here with yet another healthy version of daal/curry. I’m using both names, daal and curry as it is made using lentils and greens. The version that I have made is a dry one but the same after adding more water can be made as a daal too and can be had with rice. The dry version tastes best with bread, paav, phulka or can be used as a filling to make sandwich too. </div>
<div align="justify">
It is very tasty as has no extravagantly used spices. It has natural flavours of the spinach, lentils and the other added veggies. The version I’ve made has more of a Noth Indian touch but the same curry can be given a South Indian touch by adding Curry leaves and Asafoetida (heeng) during tempering.</div>
<a name='more'></a><strong><span style="color: red; font-family: 'Bradley Hand ITC'; font-size: large;">Daal Palak-</span></strong><br />
Serves-3<br />
Preparation Time:30mins<br />
Cooking Time:15mins<br />
<strong><span style="background-color: yellow;">Ingredients</span></strong><br />
6oz Pigeon Peas/ Tuvar Daal<br />
2big handfuls Spinach (finely chopped)<br />
1big onion (finely chopped)<br />
1large tomato (finely chopped)<br />
1 piece ginger <br />
2cloves garlic<br />
3-4tsp refined oil<br />
1tsp mustard seeds<br />
a large pinch of kasuri methi<br />
<strong>Spices</strong><br />
1-1/2tsp coriander powder<br />
1tsp cumin powder<br />
1-1/2tsp red chili powder<br />
1/2tsp +1/4tsp turmeric powder<br />
1/2tsp Amchoor (dry Mango) powder<br />
<strong><span style="color: red;"><br /></span></strong><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHh4fLVsP1yT1aN1p3az_q6_xnd8_ClhydQ5-6jyL_8H59lHxwxCgVMSt6tcahwVbO-J5A5HQmV_AUWdAbkXND2m202wbA9Wgqukgv4KHeOV0FLnyB3z_wdomPXIclyvd5r3AL9iWhxg1x/s1600/DSC_1549-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHh4fLVsP1yT1aN1p3az_q6_xnd8_ClhydQ5-6jyL_8H59lHxwxCgVMSt6tcahwVbO-J5A5HQmV_AUWdAbkXND2m202wbA9Wgqukgv4KHeOV0FLnyB3z_wdomPXIclyvd5r3AL9iWhxg1x/s640/DSC_1549-001.JPG" width="640" /></a></div>
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<strong><span style="color: red;">Method</span></strong><br />
Wash the lentils and soak it in water for half an hour.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPEvtC4BMKdPJwo9w1GE0kI0_mpNvuSRpfRX1lipzh6h5DlnuE8Xs04BMUOOx65_uWAPUoaHOOfKIXGY026n4DING3OOFrxjAaQClU7M07ipozOGPf7B9sVxyoN4cwPBzw_ylzaDgIeYMZ/s1600-h/P1070630%25255B3%25255D.jpg"><img alt="P1070630" border="0" height="184" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6Awsdg02n3QBRR8QuejPuywVhJCXJsXGlWUnyr55Aq4XfJ_HQi32IqxQrE8zeJkvx-LC7LraetjJoRS2zLSwqOIoFAd9Qkt14WshHLNYCsyN_VflLKJuhXzCU6Lg8xN_CUaqTGhdzEDNs/?imgmax=800" style="background-image: none; border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="P1070630" width="244" /></a><br />
Add a drop of oil and 1/4tsp turmeric pwd. Cook it in pressure cook till the grains are cooked but not mushy.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxX9JyqlvHKyYkX3SKRpO8kbLw_90kQnZxSO7BJVNDW3cVgKTjXWDeJqNcJf0DF6nkYp_Iu-nl-xFP7UJGA4du4IukZJmruvEOD34y8BYp08G9egmRbpC8va9olUivn4bgDZ38xg9sxbGP/s1600-h/P1070638%25255B3%25255D.jpg"><img alt="P1070638" border="0" height="184" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsHOQ7YeNcMmEYbB0UJ6oSdIWWDkv0n7d6D9R38fjXqxvVT-xKqonOGp_hr1bTMqH5lN6WXgfXHRJnbdGvnZS9x2Vto2SXIGg1CZ3kUuQiMC05v2dVDJIZrzBd_SIpi7g7ew9YxswcC5-H/?imgmax=800" style="background-image: none; border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="P1070638" width="244" /></a><br />
Heat oil and add mustard. <br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaJs7sfJWEBuvvYuaqnYE9VoT56DAKl-_wSp6y8qj9nygCALOfrkn30LrEzPYBr4N9BmN5I1BndzLSCTkoXomzMGaIB5Bc6uCYVuBlfjTBQD_Go4AGH2QF6wX3cLdXL_gHHDJZxcahlJoG/s1600-h/P1070640%25255B3%25255D.jpg"><img alt="P1070640" border="0" height="184" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj64w4z4Rtrm_XiNBx7NCmXsf2hT85u0EdSgP4rvFUU8fKqUBqk1AESWB-pqjHYIwERkGpXctchPMzs3IcYSA4Se-Phbx8T9NvRieys8llPI6WYPuwBRnj3q3lDsPiA8470W-5TJ5r5gtU-/?imgmax=800" style="background-image: none; border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: inline; margin: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="P1070640" width="244" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWnmZ9a3H6TMl2ud-Z605EegSVCvi89GxbsYCL27DAHC5QKWICZLn689PDPGxhXWoblHyabH35T_35o0zUfd58BmgTsV7mPj2OEh9H-dvVDRdEDXQKvNwwtwfzQkv77-beVWI8iTQVNWxc/s1600-h/P1070642%25255B3%25255D.jpg"><img alt="P1070642" border="0" height="184" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFEjDbCJWm_IdCBAoTgM8O8qkGgI3IZ4KTj228t5XaLtLmSBeazRsRwm2JvlCBmjM7r-HZnGffDDOUHRAN6z8XwMFfFzAH9ASrWY6Q9i4sdcn9oCcamvOeo4UFO27yK27ZzMHe4ex2hjbK/?imgmax=800" style="background-image: none; border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="P1070642" width="244" /></a><br />
Once the mustard splutters, add crushed ginger and garlic . Fry them till the aroma is produced and it turns golden in color.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkjb6GCSVE4U9Un3uS24dc_e-xPqSOnHky85qcvO7AT_UMX6432JoM-EDNRHar0V_Jfd3QwhOy3qFvgJXnQwLs6gfDcgcm2NMpMZTuF58Nd8d0BUWUF_Mysj9Eb58NQuzwjtFBnHJJQ8a0/s1600-h/P1070643%25255B3%25255D.jpg"><img alt="P1070643" border="0" height="184" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitfsOuneQdnrp6qoe-WNmJd5P8sbYDQRIUv7R4uuDg-2ZTD29uOOYyUamJwLwv2JsFLXhhBor6orPaz82DBlmMBttNwsudjzH8HC27b4c3l4L9Bf56dRXg4QeTmO0SgCABRjZmBQPvE6li/?imgmax=800" style="background-image: none; border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="P1070643" width="244" /></a><br />
Add the chopped onions and sauté.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS-yJd7SiX22VEocwXLgJ5LjXLvXcdqTe24cWvsL7EIZOmnIUe6APgbVFo2Z7hx2rXydY5od2pu45sW5AtehjboVUi1LzRRLknWPyn4HZfj2WYsU8r_nLk0xLQy80BISJXZhCqmQymW0Ih/s1600-h/P1070644%25255B3%25255D.jpg"><img alt="P1070644" border="0" height="184" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAN1QtKdW676W0UPKQNcwdOpVG7Sc6d8VKP-oV7H9wAyNQjDBpkIECRt4QWN8pa9duge8JVVA8qvcmClnMs0fUBjplB_Rh11otDlwBHgS2kaIK4shc0UmHHoa3F3RiS0V1bCxukNECecUS/?imgmax=800" style="background-image: none; border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="P1070644" width="244" /></a><br />
Tip in the tomatoes sauté. Add salt and the spices. Cook till the tomatoes are mushy. Add the kasuri methi.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9B5Q5htsy-HrE1DJqtNsonZYcrMhfKxlGvzqMvvprn0NpafDhNDlGQxpdcONWmFbvmpj8LGlUt6I9RunUJFV5CFTt08wwhbDOgDVCOSPgH0VWGX9LXQhe501c-ar3L6nh9Tj3tomfzyZ2/s1600-h/P1070645%25255B3%25255D.jpg"><img alt="P1070645" border="0" height="184" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikPOH-S2pmBqNOXIbSvkcUqWHxiEgaJ6fZOi4ntT_k7sp_PxiP262ekOC8S5qnuS9KBZmuBcz3uv5Q9FR2cZlNDDHy43UCxpNcHSFknENMAUDyQtq0D_5jluhmHSiKfu3gBZszWqSaJuhJ/?imgmax=800" style="background-image: none; border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="P1070645" width="244" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK9GNuAcyGw3HJGvnPIPsh4HLgCMJsjy6vgdsVCozAWD3C137VlcA5PN4YSwx6YBlnkWxBJf0rBb4aBe0fLKSn-RlB0pSvJ3VEmrrBYT4LDE2ihrVlIWwEfMoHtisyUjzLdcDpzj6qoZN2/s1600-h/P1070646%25255B3%25255D.jpg"><img alt="P1070646" border="0" height="184" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPsBwswPU1ydSbOzO_LM2MicRzVRW4Uq88bUoh_MS4KRe_KaZVWGk6pNa-ImiZH_LI3tmYHsCTKrUbZblkM64gQjK8-_oqxzL1NBJhVfX1-aosKq71RbFQi3x_X_OTp_7TuHKbLpuYrXfp/?imgmax=800" style="background-image: none; border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="P1070646" width="244" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu0MKqfPgUzHVil1l_BEOTh5BW5JqlKPWBVpFLoqSfMHSS1x-oBVIyxdCRpdTYlMUSJ0sCI5EkgKj4x9sh2kRr_mucjC69xWje1-u5xrD-8cVHQVpOuMDXmPYNprqZVcDKF8T67mXZ5JMV/s1600-h/P1070647%25255B3%25255D.jpg"><img alt="P1070647" border="0" height="184" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAFXEsBcxQSOO-jvXQMbkt3TsgXEMgcjqa2x4oxeq0czN433J4nqOlJZ6c6l2O38JKjsBlOJQbCBrzEXYDdS9iQXUZhiujYdeySVCyIRXjpBUc4QmDhSkxceZb1O35VTzyzLvc9ds9AbEi/?imgmax=800" style="background-image: none; border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="P1070647" width="244" /></a><br />
Remove the excess water from the cooked lentils and add it to the onion-tomato mix.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0one4QH_xG9Nv6yOva8KQFTIXtC72GBiIiATYk3eCLJtwbaYClwloIU8AlN89acKmhQiUlXTZHY4rdHJON7GsoonE4mXJ69Y7CmwxzWwK450birBa8hP6-HfBgUWUNXFiqx2yubF6yd_I/s1600-h/P1070648%25255B3%25255D.jpg"><img alt="P1070648" border="0" height="184" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOFXOkY-8fwjSxNsMsZRdd8ATy0gvUg1pTAwIPUvi98QsdDat4iIN4Zu1ya9fMkF9iG4T9fDhWuC7XyLfTZH8C-5e6DZIG7B_vZEpVgH_VnIjzRIpBdaJZxC7tbNsK6dUQ9FCWZs91gBNr/?imgmax=800" style="background-image: none; border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="P1070648" width="244" /></a><br />
Also add the spinach. Mix properly and cook till done. Do not cover the pan at any point of time and cook on high flame.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs6A55y-hL0zNz0gCYcCXYdY9gjU6n60N1GX1Ay5ZA7B6zPhcejZJW_TXVjMMnIrMkY4owrd6Z8v5vJ5rj_A795KeOsQIMeDHIj60OM8Vtn2snSQo76F3JlgUP_rRMXhSn1vRIQNuLot0T/s1600-h/P1070649%25255B3%25255D.jpg"><img alt="P1070649" border="0" height="184" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQVRMvHXgtKHqvK75H0Rg8wOXNBXHpfIgA535PlexC2wBgU6KLVwQDZLCsk9IudOLrslfIVIaU9p6gO5F0E9UjImgRG3_Z6ulAzcGPvWyUf6PCqHJ4mq3TF3fRoEVp9ZjqtVHSSFSRVdlr/?imgmax=800" style="background-image: none; border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: inline; margin: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="P1070649" width="244" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2Ym7rbEOdU1bu6zGKL8S3A48fPoZabeKSvqIEjqBgSLbfL2G0gFqmO7XCeTFjJ2ooau_iLw8-WLfml43Za0IKnNzgsqTkYLWK_lYu2tNR7IgJnoaz2R59u66XZTSZ70iBtgAnPZvSb4F8/s1600-h/P1070650%25255B3%25255D.jpg"><img alt="P1070650" border="0" height="184" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBTx_yZ-jv6FedvYi668osZgNmU8IB4NihkRN_wJHroX1WbZsVAz8PURShXXL4_3ZeMwDhCoQoQUV8YHekJMQpOq9ESrktgwP8v63dnuC_95GeFd3Y9qZtTUEP4AhiBWeMopO3hXjcGfiy/?imgmax=800" style="background-image: none; border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: inline; margin: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="P1070650" width="244" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6MjEH2k6wVUZ0hQY86NnK84FRWPii-T6ciCyFQ_YLDoEhRL_jx8zK-isIxTOnihs5e8itHp8zxtnYM0PdQYXClHLOf6VMMuJcS0PBV9wc5bj5YFjyIkaAOa84vyaWkt2doN5_Q984qlqg/s1600-h/P1070651%25255B3%25255D.jpg"><img alt="P1070651" border="0" height="184" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4luY_QlbRvrYzINLtxRuzGJe1txuJcKu0KCWS9hu-ga3exjXIxmk8nmmqpSo1Lxk_kJ6wuRqeBYBUw-wV8wILIhi1LO4hfQ8gITjDyokviU4FDOUWG_gND4gvogQ1c699XR1MFLgr0o4X/?imgmax=800" style="background-image: none; border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: inline; margin: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="P1070651" width="244" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghs4qhslrJXCvB8KV4qhpLTjO8BFKdEa2-1DSC6tWNYFPSgh2nobdd8d5tjeUogLt6LehbBXuELTjW0DDzx7JATCRFnz8hqp26tAhtEARhjJ0jauPXfdvKLGQ2KX_uP9YoQ9MVL2AyGFdr/s1600-h/P1070652%25255B3%25255D.jpg"><img alt="P1070652" border="0" height="184" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX1xTdnT2qVt-U39f-kXtQWGuAur6dtLzEEtUN99DwJO2cJq4nUwoCQX-JGYdTMWjm6UL41VnRn3WX12xsyzFsp7RXutekEh5x3Hv0E3bCmzwTsWxTjt3OIYuq8skTMvjnHF4DFE9qNL-b/?imgmax=800" style="background-image: none; border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="P1070652" width="244" /></a><br />
Serve hot with pav.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhRTdLWw7_CuXazGaVMfQV9oih4vQSVaeBnSufHKVrmODXTRb2Tn5NTBmgw9etGwNBcGPATTRr3iuvehR13u_eWjrfzA6ZhQ0FBkwpGqGmvZAO2AQtFTuOntgnc_acUQuDDghyphenhypheneQwL_Pyu/s1600-h/DSC_1550-001%25255B3%25255D.jpg"><img alt="DSC_1550-001" border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6PCcvoYEB0mzVb3m7FijLdMnKmiKYTsy4GImahViNq6ULZhcszvMhFUjtLVgfvyKWJHAk3lZkG4n5s2wiHn60LBqPaJnLfKp-vHft3zaUICdxZQ2UyEoTYGnL7UDGleQD14eR3Tt3gDu-/?imgmax=800" style="background-image: none; border-bottom-color: initial; border-bottom-style: initial; border-bottom-width: 0px; border-left-color: initial; border-left-style: initial; border-left-width: 0px; border-right-color: initial; border-right-style: initial; border-right-width: 0px; border-top-color: initial; border-top-style: initial; border-top-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="DSC_1550-001" width="640" /></a></div>Pari Vasishthttp://www.blogger.com/profile/17837268225676652881noreply@blogger.com3tag:blogger.com,1999:blog-3715037143897207386.post-72188816723403064152012-04-02T15:30:00.000-07:002012-04-02T03:02:51.427-07:00Garlic Oil..Home Made<div dir="ltr" style="text-align: left;" trbidi="on">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVIoxQaDYZnFHI7xJAPNLyLPBD1MgVa5xdVILkTZG_d6VNQhJM4UfbQQDRCR3wLh4TTJMNtBk_0zowxK7ID6QpBmzbqrmN1kpFjxe9aq2suDdKnRh6vhOxZcvhfDf5TjV1yLvIqZsgQIG7/s1600-h/DSC_1477-001.jpg"><img alt="DSC_1477-001" border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPq_ezdMfUr3-b70ipsKE5nBpU1jyJQgjV8QkQUzmibBOfvX86fOjRmAyODcnKdq5XpVdx7ooNsCBjG1leVBnhMCPS-yyPJ8sNO8uII-tJBvyjduqSzq1zVPLivv5q-150jEvLf2iKQIQt/?imgmax=800" style="background-image: none; border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="DSC_1477-001" width="725" /></a><br />
Hi!<br />
<div align="justify">
My family loves Garlic Bread. Whenever we visit a Pizzeria or an Italian restaurant, the first order has to be garlic bread. The garlic bread available in restaurants makes use of butter, which makes the calorie count go high. So to make the garlic bread healthier and still tasty I make this garlic oil at home. using this the garlic bread can be made in a jiffy and what’s better is that it’s low in calories too.</div>
<div align="justify">
This garlic oil can be used in making other salad dressings too and is quite multi purpose. It stays well for a month provided it doesn’t get over before that. It’s a no effort garlic oil which comes out very handy in cooking and at quite a low cost as compared to the garlic oil available in market.</div>
<strong><span style="background-color: yellow;">Ingredients</span></strong><br />
7-8 thick cloves of garlic<br />
1/2cup EVOO<br />
<strong><span style="background-color: yellow;">Method</span></strong><br />
Crush the garlic in a clean pestle and mortar.<br />
Push the garlic into a bottle and pour the oil too. Close and shake lightly.<br />
Leave it over night and the garlic oil is ready to use the next day. The flavour gets better as the garlic gets completely absorbed in the oil in the days to come .<br />
Store in air tight bottle/ jar only.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHLp1cBWjVi-0KLaAeHzjDEa1TRlj-mGCEM74TODjYoppie26mKr9qP91BniTosfqUhX0VhzoIH6chBqIxCYNyUo_facuM2YBcnkmBJmMH2Hceib0ZxhazGEQZAB7_rYVOFamlJsMrne37/s1600-h/DSC_1473-001%25255B1%25255D.jpg"><img alt="DSC_1473-001" border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw3LbzBcGgeYR-JaH0TiWS2n_yfamaUHILj38qhTL48EBlTchtakxLjam_tF2wsiYhcxCHQfkqYl0Lh9AHbljX01modMqT5kKb7wOc0_bsBipI2P4JSTgkewcl7dP-ZIxWz1g_iT1tn-vv/?imgmax=800" style="background-image: none; border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="DSC_1473-001" width="725" /></a></div>Pari Vasishthttp://www.blogger.com/profile/17837268225676652881noreply@blogger.com2tag:blogger.com,1999:blog-3715037143897207386.post-71222795406764963582012-04-02T03:56:00.000-07:002012-04-02T03:56:57.776-07:00Pesto..With Basil<div dir="ltr" style="text-align: left;" trbidi="on">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgokb3yyMQgk9CoKqIOSGInXAsEbnus25IjB1fNBuT7Qww8wNKIoU2YiiR7bkUdV3nGpFHSUCk9Uxo2znuWiZnacoyxjpnk2kIftmkt7AdECYP0z8IpyMMuVJswaVreUjqadWoYGZKCYVh6/s1600-h/DSC_1432-001%25255B1%25255D.jpg"><img alt="DSC_1432-001" border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiham80LQukT1ASH5vnhw9RslOy10x_Fcr31rNwXJtZ-oiZDLvlAAUpdOs41fAnw7PQhVNh_watGk5kVzk_wJyNE85dNJVyHjzHoNvLGZfXtusdrgtUELR7gSstvArah1EeI9TMh8rQCsHu/?imgmax=800" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="DSC_1432-001" width="725" /></a><br />
Hi!<br />
Come summer and your body starts asking for cooling and freshness producing food products. For me one such ingredient is the Basil, I’m in love with this herb and I use it profoundly in my cooking.<br />
Topping the list is the Pesto, which is nothing but a quick chutney using the basil leaves. It is a good digestive and the freshness it produces on your palate is amazing. It makes you feel fresh and cool in this heat. I highly recommend this to be kept ready for use in the kitchen as it’s a versatile ingredient.<br />
The pesto can be made in a jiffy if you have the pine-nuts ready for use after peeling, else one could use walnuts too. I use pine-nuts as they are very good for eyesight.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCviSuCnroopV8-0h1sr7F-o17qy74iboapSA3hYCux9DFALMXhBMinw3gEVir1FU0PNvdaehhWW5FI2VuSUXs5h-tEZ7SSX-JPtqJehlMLJ3u9rTtKgfd07y9bY9IKf_pPqHlk03sIQHt/s1600-h/DSC_1442-001.jpg"><img alt="DSC_1442-001" border="0" height="368" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmHBdxb8xEBArdKFxGIqH2bj3_aHemcZ6MLIFl8aytqs62AjHX9gjWcHSG3kKTqdhTWBVeQRlAr4Z55R_pi8pO49vQ05vHyOgLIXbhKWYd25u0dxuCkRzYyWrj95Ch8PnFv95UQpR0Td41/?imgmax=800" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="DSC_1442-001" width="554" /></a><br />
<strong><span style="background-color: yellow;">Ingredients</span></strong> <br />
Makes-almost 3/4 cup<br />
2 cups basil leaves. loosely packed<br />
4-5 garlic cloves<br />
1/4 cup/ 50gms pine nuts<br />
2tbsp EVOO<br />
salt to taste<br />
<strong><span style="background-color: yellow;">Method</span></strong><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBKPy0NRd09glj083FpMKExIFNX3tmWrIPoN6-1wV0GXmXpp9E2CVfXSdC69QwdXa9O0gPr2NXW1Im-8-36CFP8l4GddN6KNgyE26W5EoaaM5IAlMdrQda6CPoiTtE2bks4UVwfWdgNs-q/s1600-h/Food%2525204-003.jpg"><img alt="Food 4-003" border="0" height="654" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdFB_KpUtD9v6ajS0tNqHNVdwaF819gsij7ihaOI5Btl9h2iAxKkSLGwqWf_57hqYKZJNWCnaks2-liYbo9oqYMtyOOw7CEAixGLrjOFC3i5tBe95dKaYYE0wvv6VNu2KgFQWo26P0RSkz/?imgmax=800" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="Food 4-003" width="654" /></a><br />
Grind the Pine nuts and garlic together.<br />
Mix the Basil, salt and EVOO. Grind. If required add more EVOO.<br />
Remove in an airtight container. If you want to store it for a few days, spread a layer of EVOO on top.<br />
<strong>Variation</strong> :-<br />
To make a <strong>Classic Italian Pesto</strong>, in the above mentioned ingredients add 1/4cup Parmesan cheese and reduce the salt. Grind together.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb19y28wlLkJalRKW9H0GrGYYJKIZ6wG2xohEC8PEFCOI0Pcy7XK_ZuFK1TGRVFchgebPHzjiOaSjtNv2pvWy98N5RNtiLVcguXtwpS0smmeQ1GHq2DlVHvoXYBEvmwvxe9cvskCV5KANY/s1600-h/DSC_1446-001.jpg"><img alt="s" border="0" height="456" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGpCjmxm80Zv6j147AK2yhBKg0XKmNCK5J-_htK-d2xBTPdKoJQEv4-w3A14577kWVNTTLaySJjmKZYlwLF65hyjov-qhWAaKUaTCDidjb_Vd4pO5ss3W5zHEXqLWmJ7jZHJRIB81VgXQZ/?imgmax=800" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="s" width="725" /></a><br />
Tip- The Pesto should always be covered with oil as it oxidises quickly fading the natural green colour, which has happened with mine, while clicking pics.<br />
You can try this<br />
<a href="http://cooking-goodfood.blogspot.in/2011/02/bi-coloured-italian-sandwich.html" target="_blank">Bi Coloured Italian Sandwich</a></div>Pari Vasishthttp://www.blogger.com/profile/17837268225676652881noreply@blogger.com0tag:blogger.com,1999:blog-3715037143897207386.post-37950094752137895682012-03-29T05:20:00.001-07:002012-03-29T05:20:39.459-07:00Chapati..Indian Bread From South India<p> </p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg7LiE9Kfvzod8haqWpAJCFvCunjmVElGKcDWus1qEAUweMRNBpKDFcWEehdmzR7YNlFWTBNn455MvLMExQUcf9zkCMSIM14DZy_5HWktHlDoDkmzofF6SYj-HWFo8QqG4v6Y16PaaYU4l/s1600-h/DSC_1409%25255B4%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="DSC_1409" border="0" alt="DSC_1409" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLp1i0jDdaAhvfxk6oZbh1HcY6xtuZYn-qZStxlOUuhwrzW7Zja7KkXSMgbG16QZiFgMxJtULzNk2pbdTHoGPxgZ-YdW4duiXHuyPXsFEHYdpTJZDr-08wKI_gJ-b7FqmxAD8jfX9vuDeR/?imgmax=800" width="479" height="319"></a></p> <p>Hi!</p> <p align="justify">I’m posting here after a long time. Today I’m posting a simple and yet a little tricky Indian Bread made in South India called Chapati or Chapathi. It resembles the Paratha but is still quite different.</p> <p align="justify">This bread makes use of the excess oil smeared inside and spreads easily and hence is very soft internally. It is rolled out much thinner than the Paratha and uses very little flour while rolling.</p> <p>It can be served with any curry but it compliments best with the Jhunka.</p> <p><strong><font color="#ff0000">Chapati</font></strong></p> <p>Serves:3</p> <p>Preparation Time:5mins</p> <p>Resting Time:15mins</p> <p>Cooking Time:20-25mins</p> <p>Makes:8-10</p> <p><strong><font style="background-color: #ffff00">Ingredients</font></strong></p> <p>2cups Whole Wheat Flour for dough</p> <p>1/2cup wheat flour for rolling</p> <p>1/4tsp salt</p> <p>water for kneading dough</p> <p>veg oil </p> <p><strong><font style="background-color: #ffff00">Method</font></strong></p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSNgpgH7zNl4Pbg9mnKIQNDr47XT_v_09FN6xvWWPY6VCMhq60OQjiuTqAVQprd9YBlCrvoqtFAyuNwW9cSOPIjjBX52xpSFTm1v3K7yLG2cZddlecZPEoXGEJpPCIGwRybCKeqI3osg9u/s1600-h/Food%2525204-002%25255B4%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="Food 4-002" border="0" alt="Food 4-002" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdR_2qI5zMtP9Lz4nVLNTCnhg7TXBadsq3nc41_CdLFSd9QrXQ0jIkd_r4rip5RlIcTESelW4-o9Ig-cenENFN3iePil47YWtvKyWBVnfQaaZbq_FHq1nBoEUoGpqESIFe9fcnwQ3Ga2pV/?imgmax=800" width="479" height="479"></a></p> <p>Knead a soft dough using wheat flour, salt and water. Apply oil and rest covered for 15mins.</p> <p>Divide the dough into 8-10 pieces. Make balls and flatten. Keep covered.</p> <p>Roll each ball to a 3inch circle using wheat flour and apply 1/2-3/4tsp oil and fold to a ‘D’ shape. </p> <p>Apply oil to the ‘D’ again and fold again to get a triangle shape.</p> <p>Apply wheat flour lightly and roll to a 3mm triangular Chapati.</p> <p>Heat the griddle cook the Chapati lightly on either side and then roast on each side again using 1/2tsp oil.</p> <p>I prefer the Chapati soft so I do not over roast, for crispy Chapati cook on low flame on either side.</p> <p>Serve hot with curry or Jhunka.</p> <p> </p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRPHb2lgBKhLg6QPgk63vj0UvVzQ1jCHGQvESKKI6scO1vFe6rDJCw-nMyEFgK46jlo4t1rHZabKueyNJr81PJ3HUkw5t6bacx8wbiAFA6Ej-ojmfxcDE5FRlPLZV8wv_TIU4nt9eUROQu/s1600-h/DSC_1415%25255B4%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="DSC_1415" border="0" alt="DSC_1415" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2nay01QYWsmw-gyNnEEM1Df7CHJxafJCO7pkkKpWsc6mlmMOD0hk8F46ICS2BOO7Hkf4QIREVCyIhTvE2by76DjejcqAUTNRma7yVCfu9J-dYZLmnO4J1puV6maU190IM8Ev8rsTrhp-J/?imgmax=800" width="479" height="721"></a></p><div class="wlWriterHeaderFooter" style="margin:0px; padding:0px 0px 0px 0px;"><br /><br /><script type="text/javascript"> </script> <script type="text/javascript" src="http://tweetmeme.com/i/scripts/button.js"></script></div> Pari Vasishthttp://www.blogger.com/profile/17837268225676652881noreply@blogger.com1tag:blogger.com,1999:blog-3715037143897207386.post-84196740116146159562011-11-22T01:22:00.001-08:002011-11-22T01:28:09.389-08:00How To Make Restaurant Style Makhani Gravy For Curries<p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRS5xB4ZYoMQgqC8r8PUqK4OvILlcQvOt__ha87ZbJ10dRiCfiZtHRSQ032K0-EoApHBMLv80X-_3bNOby-kNzTKO5FMoarznx_YZAiU8qAyKWlfXjIVnrbfJiTLGzK6DZqjBItXXgtOUG/s1600-h/DSC_0631%25255B4%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="DSC_0631" border="0" alt="DSC_0631" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPM8yoixqQwDhvybwk0yDCM5jmJhzdBDUmKLGgXdIS_VFrQ5AgETYWuyQTIPPuEe2ML4SA9ILkvl8huOkutcPhvW7-oKgDF3o202ceZn_nkvFb5A9zDDjE-Tj3t-fGuNwjJABmhWzDGTjT/?imgmax=800" width="479" height="721"></a></p> <p align="justify">Makhani sauce, as the name suggests is a sauce made in makkhan (butter). It is a delicately flavoured sauce which has a taste of tomatoes, aromatic spices, butter and cream. </p> <p align="justify">It’s a rich gravy, loaded with calories but extremely flavourful and very popular. One can find it dominating the menu cards of any Indian Restaurant serving North Indian Food. As a child it was my favourite and now it is my kid’s. I make both the low and high calorie version of it but here I’m sharing the high calorie version. If you want to try a low calorie version, check <a href="http://cooking-goodfood.blogspot.com/2010/06/mixed-veggies-in-very-low-calorie.html" target="_blank">here</a>. </p> <p align="justify">This sauce is popularly used to make paneer (paneer makhani), dal (dal makhani), vegetables (veg makhani). One can check out my innovation with this sauce here.</p> <a name='more'></a> <p align="justify"></p> <p align="justify"><strong><font style="background-color: #ffc000">Ingredients For Sauce ( serves 2-3)</font></strong></p> <p align="justify">2tomatoes</p> <p align="justify">1onion</p> <p align="justify">1green chilli</p> <p align="justify">7-8 cashew nuts</p> <p align="justify">a small piece stone flower</p> <p align="justify">2 bay leaves</p> <p align="justify">2 cloves</p> <p align="justify">2 green cardamom</p> <p align="justify">1 black cardamom</p> <p align="justify">a small piece of mace (javitri)</p> <p align="justify">1tbsp butter</p> <p align="justify">1tbsp oil</p> <p align="justify">a pinch of sugar</p> <p align="justify">1/4 cup fresh cream</p> <p align="justify">a pinch of roasted kasoori methi (powdered)</p> <p align="justify"><strong><font style="background-color: #ffc000">Method</font></strong></p> <p align="justify">Soak the cashew nuts in warm water for half an hour and grind to make a smooth paste.</p> <p align="justify"><img src="http://i951.photobucket.com/albums/ad351/prchitale/P1060922-1.jpg" width="475" height="243"></p> <p>Boil onion, tomatoes and green chilli together. Cool and grind to a smooth paste.</p> <p><img src="http://i951.photobucket.com/albums/ad351/prchitale/P1060928-1.jpg" width="475" height="243"></p> <p><img src="http://i951.photobucket.com/albums/ad351/prchitale/P1060928-2.jpg" width="475" height="475"></p> <p align="justify">Mix butter and oil together in a pan and heat them. Add all the whole spices and sauté on low flame. This allows the spices to release their oils in the oil. </p> <p align="justify">Add the cooked onion-tomato-chilli paste. </p> <p align="justify">Sauté till oil separates. </p> <p align="justify">Add the coriander, red chilli, turmeric powders and mix.</p> <p align="justify">Add the cashew nut paste, mix and cook.</p> <p align="justify">Pass the cooked gravy through a mesh to remove the whole spices and to get a smooth textured gravy.</p> <p align="justify">Add half cup water to the gravy and bring it to a boil.</p> <p align="justify">Switch off flame and mix the cream (leave half a spoon for garnishing).</p> <p align="justify">The makhani gravy is ready. Sprinkle the kasoori methi and use.</p> <p align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiteLEN7OYTkJ8QmCn1tCmJBBivqGtFo4lqHUAF2v8a7R6qYiYYeFEJu1YDHxrPNLQa6k9eB12EegS5GN0K2rfZhKQwbNI_q4SQnW7bmkjs_j9SoipF0C-NB0Gg2wknWwb1dO9eQ4-e40Cl/s1600-h/DSC_0629-1%25255B3%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="DSC_0629-1" border="0" alt="DSC_0629-1" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhALpAomvRIUTvthZ15sMkVPDJmqlgTF5C5h2Kp3j1w5S-jMh2t6pQZFJfyq29X3DuMh2kO1nKTDhWcQUtFD4gsun7Is4rPM6IR0D4NJ6XgXXEuc5cs5MGJUbLroVLGc1WhikSXgBzXXyjr/?imgmax=800" width="479" height="319"></a></p> Pari Vasishthttp://www.blogger.com/profile/17837268225676652881noreply@blogger.com9tag:blogger.com,1999:blog-3715037143897207386.post-51012531769357782182011-11-03T03:30:00.000-07:002011-11-03T03:32:50.736-07:00Jeerige Kattu ( Traditional Karnataka Style Jeera Daal)<p> </p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKn9Fpcd_x3xLyWdsqbnvIv3b3Y-hagT8BG0s6Iw8MBMtQPON29IOmWl5jVQAvJY9Um4Z3tqhyuXZarwwWMXaDfbbEqR3bd9XvmobK6pTjRiXHE88chBhwVRbGApd4V9PiCf4YzpvERnJA/s1600-h/DSC_0534%25255B7%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="DSC_0534" border="0" alt="DSC_0534" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR-gyZgQtNNYq0VzZDWDZnI0Nh6Q6PUTuIv8zzoZWlUbv-Gq5i6G-Jdq0ZajvnZZlV2YwkI3amyWro_UO8CB9KguqlY0sJrKpCpnFePCKm-pL9eg2t0Ho7RXVlY6o0JM58fpWsBr1KJmqZ/?imgmax=800" width="475" height="315"></a></p> <p>Hi!</p> <p align="justify">Today I’m posting a traditional kannadiga preparation which is very popular at my place. It is an excellent accompaniment with spicy curries and is S’s and my elder son’s favourite. Recently when my elder son was visiting us I made this several times for him.</p> <p align="justify">It’s an easy lentil preparation has a strong aroma and flavour of Jeerige (cumin seeds/ Jeera). The word kattu in kannada means daal from which all the excess water has been removed. Ideally it should be a thick lentil preparation but my family likes it made a little thin.I made it with Alasande Palya and Huruduperi which is again a family favourite and for which I will post the recipes soon.</p> <p align="justify"><strong><font style="background-color: #a5b592">Ingredients</font></strong></p> <p align="justify">2 katori cooked tuvar daal</p> <p align="justify">1/2-3/4tsp turmeric</p> <p align="justify">2tsp cumin seeds</p> <p align="justify">3-4 green chillies finely chopped</p> <p align="justify">1tsp ginger chopped</p> <p align="justify">1tbsp coriander leaves chopped</p> <p align="justify">1tsp cumin pwd</p> <p align="justify">salt to taste</p> <p align="justify">oil for cooking</p> <p align="justify"><font style="background-color: #a5b592"><strong>Method</strong></font></p> <p align="justify">Cook tuvar daal in a pressure cooker with a pinch of turmeric and a drop of oil. Both turmeric an.d oil help cook daal faster.</p> <p align="justify">Let the pressure drop, remove the daal and mash it.</p> <p align="justify">Heat about 2tbsp oil in a pan and once it is hot, lower the flame and add cumin seeds. This prevents the cumin from burning and turning black in colour.</p> <p align="justify">Once the cumin has spluttered add chopped green chillies, chopped ginger, coriander and saute for a few seconds.</p> <p align="justify">Now add the cumin pwd, cooked daal and mix properly. Season the daal with salt and add about 1-1/2cups water.</p> <p align="justify">Bring the lentil/daal to a boil and simmer.</p> <p align="justify">Let it boil for 7-8mins. </p> <p align="justify">Serve hot garnished with ginger juliennes.</p> <p align="justify">I personally love this daal with a dash of lime.</p> <p align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig_rTzFaAAX-n2upw5NNQEMAaPeiAj2lSAl-FrLdVJd6Bj3G6j5kuwVo6d8p1mnySeR7xLSPGGEKFhqo7nLQBJMqVG94UwUzJVklhXImJ_bCSAhJnGiXK_erdXSLqx1cieqGFX1IxCvZ14/s1600-h/DSC_0546%25255B4%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="DSC_0546" border="0" alt="DSC_0546" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTYX4alwjpS5Z_B-OBq-A8zh3Z2Vrux9meeSmwNlkJSfrsJm0Ufm7Hcwm5VPbqaRwfE389aGjbC1J3Hh5AjByBWqgWYUnV10jT72vDqnj8cTljhvKcLFPNxe5eO0NKReauDDJ4-fPAaqeI/?imgmax=800" width="479" height="319"></a></p> Pari Vasishthttp://www.blogger.com/profile/17837268225676652881noreply@blogger.com4tag:blogger.com,1999:blog-3715037143897207386.post-79323415711293034712011-07-14T02:47:00.001-07:002011-07-14T02:47:05.955-07:00Indian Round Gourd applied with garlic and coconut …Lasoon Khobra Lavoon Dhenashi<p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9WL9aeuX8wMJgoAY6f4ZizPFJBuxHD8w-cTiVWMS7_dUboZKJjOFgBd2IIJe6ad4ccEUU0FC7e6hXfwuSGqPNFMzYd6I5MHbaSf3eoghs3znPS-_WaqOdThyphenhyphenlNkCkzjjqopG4FiHNRCIQ/s1600-h/DSC_0431%25255B7%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="DSC_0431" border="0" alt="DSC_0431" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_pMxTlPIrMBPLb0jecm6e3k4NrhjQBW6nieKLWWZmJMtp1SfeIqNk7dTF-WYugTU6RWgXXqdQfgZaLGVwbf5MopREXjVrNFMgkmfrwv5lvtlkSBEtk4ehps0pu2_By_8kPEdrVEYSIFli/?imgmax=800" width="575" height="381"></a></p> <p>Hi friends!</p> <p align="justify">Summer season offers a variety of gourds which are excellent source of water and minerals. Though many gourds are available, not many people like them as they can be quite bland and hence avoid eating them. At the same time, it’s always challenging to cook everyday meal as the food has to be tasty, healthy and not repetitive. I took a big challenge by using gourd and tried to make it tasty too.</p> <p align="justify">The gourd I used is called <a href="http://en.wikipedia.org/wiki/Tinda" target="_blank">Indian round gourd</a> commonly called Tinda in Hindi and Dhenashi in Marathi. I used a standard Maharashtrian style of applying a mix of fresh coconut and garlic to the veggie and to my surprise the gourd turned out delicious. My fussy eater ate it eagerly and demanded more. What more can a Mom ask for!!!??</p> <p align="justify"><font style="background-color: #ffff00">Ingredients</font></p> <p align="justify">Oil for cooking</p> <p align="justify">about 3cups Indian round gourd chopped</p> <p align="justify">3-4 green chillies roughly chopped</p> <p align="justify">about 1/2 cup fresh coconut</p> <p align="justify">3 garlic pods</p> <p align="justify">1/2tsp Marathi goda masala</p> <p align="justify">1/4tsp turmeric</p> <p align="justify">1/2tsp red chilli pwd</p> <p align="justify">1-2tsp coriander pwd</p> <p align="justify">salt to taste</p> <p align="justify">1/2tsp mustard seeds</p> <p align="justify">a pinch of good quality asafoetida</p> <p align="justify"><font style="background-color: #ffff00">Method</font></p> <p>Grind coconut and garlic to make a paste.</p> <p>Heat oil and add mustard seeds followed by green chillies, asafoetida and turmeric. Do not let it burn and add the chopped vegetable, salt to taste and mix. </p> <p>Cook covered, when half done add the coriander, chilli powders.</p> <p>Now add the coconut- garlic paste and goda masala. Cook for another minute or two.</p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvaAdKYyjevw8dMet2E5_4pfm67Q8_wN6e-XCvjv_IAUsE2NsAN2V5jlpX8Bw_lHSgIME9Fy2whmEhQuBT2pVR19ZXWggYehtWtmr66zkH5pA_I7Slnjr6iUl3LN0SKpWkCF_pcNjjqu2q/s1600-h/FOOD%2525203%25255B6%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="FOOD 3" border="0" alt="FOOD 3" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9e-Sh_E8yfWmVvPCac9LmQJziGlR9iC4dodqqgz7Xmpnj1YjdeLnG9UGx0Nx3ZlIf6AXvpIP_162aAbhULWBODhe_X1U1UV0rkBDBWkLlpF6kFHEDwfb7DMY5gpCXkpjJS0eYMRUnxIuc/?imgmax=800" width="575" height="575"></a></p> <p>Serve hot with chapati.</p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvcmWxXcl2utf6yY88OUTcoFMEBVpx0rOAeMMHpoct5QLcZttWntt2ROjzoJY0fpOnjVf7JAnvdaDM0roidL-wE-i-D1TLWa5wNQ0Qnn5IWvO-M7Rvsa28Xi76K6AqArfkvo3TsFoHkWaq/s1600-h/DSC_0433%25255B6%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="DSC_0433" border="0" alt="DSC_0433" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4mK7L9Z0NUIVPbZRI8JiUb9ftHXOb5VO4XX3noYh-L7xTz6eWTOjAxMbw7Bg8beAszjwNYpHVMzyi6DCHx6UE9OUBeBpouPGG8Nzl-XmqT4fj4-Jw8NiG_U93hcmSK4nwZIaLcyhKqj7o/?imgmax=800" width="575" height="381"></a></p><div class="wlWriterHeaderFooter" style="margin:0px; padding:0px 0px 0px 0px;"><br /><br /><script type="text/javascript"> </script> <script type="text/javascript" src="http://tweetmeme.com/i/scripts/button.js"></script></div> Pari Vasishthttp://www.blogger.com/profile/17837268225676652881noreply@blogger.com3tag:blogger.com,1999:blog-3715037143897207386.post-70471776177379850342011-05-26T03:19:00.001-07:002011-05-28T05:34:34.175-07:00Gobhi Keema..Minced Spicy Cauliflower<p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP5-1wVEi2rGJxm0VBVSSKbTIer57h4ewhqKOaZQ6UU99_WGpjLFD8p5iQqopFvlniWjuyoVDAVptBeqZLXIErIMVwTVSGyNx7gaYkIQ3SNww7nYpBe1OtYuWCa06DCn1jHF3ICROB6StC/s1600-h/P1060356.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="P1060356" border="0" alt="P1060356" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt0rW_BjcltUgReAcXRd5NeUgbsUJpeSDwLFHRhGzSBtdnYP_O7lR7ih12faQaJMdIo6a3TrmxI4sojCxPxPIPNMakNu9dYsEuUKMNmMlhR47cCyZE6n51QqTTJcPUwLTrWhDgEXHYF6aq/?imgmax=800" width="575" height="350"></a></p> <p>Hi!</p> <p>It’s been really long that I posted here, so here I’m with an interesting and tasty post today which is just apt for people who would like to enjoy the non-veg specialities the veggie way. This is a fuss free curry which I personally feel tastes best with <a href="http://cooking-goodfood.blogspot.com/2010/06/bread-rolls-with-instant-potato-flakes.html" target="_blank">paav</a> or even <a href="http://cooking-goodfood.blogspot.com/2009/07/paneer-kaju-pasanda-garlic-naan.html" target="_blank">naan</a>.</p> <a name='more'></a> <p><font style="background-color: #dfce04">I<strong>ngredients</strong></font></p> <p>3 cups minced Cauliflower</p> <p>2 onions finely chopped</p> <p>2tbsp ginger-garlic paste</p> <p>5tbsp tomato puree</p> <p>2tsp red chilli pwd</p> <p>1/4tsp turmeric pwd</p> <p>salt to taste</p> <p>2tbsp coriander pwd</p> <p>2-3 kitchen king masala</p> <p>a pinch of garam masala</p> <p>a cup of milk</p> <p>1/2 cup chopped coriander</p> <p>a mix of clarified butter and oil for cooking</p> <p><font style="background-color: #dfce04">whole spices-</font></p> <p>2-3 bay leaves</p> <p>1 small piece cinnamon</p> <p>1 black cardamom</p> <p><strong><font style="background-color: #dfce04">Method</font></strong></p> <p>Heat the oil-ghee combination and add the whole spices and sauté.</p> <p>Add the g-g paste and sauté followed by chopped onions, cook till light brown in colour.</p> <p>Mix the tomato puree, salt to taste, red chilli, turmeric and coriander powders and cook till oil separates. Add the kitchen king and garam masala.</p> <p>Add the cauliflower and mix thoroughly.</p> <p>Pour the milk and mix again, cover and cook till done.</p> <p>Mix the coriander and serve hot.The coriander adds an amazing flavour to the curry, so do not miss on that.</p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5QhCHPJ7madDClhmj35vvhYbiEW5aMaQDGupdJ95h2kjZZwd6OVAeom9WfMWAZSMcJvyH-2BX88gpEo_7cnOpmKtt6oCai_NAA3mLJO9-yYZk5fjZvtHstbDt2a86pzFultchRSLwKmvB/s1600-h/FOOD2-10.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" title="FOOD2-10" border="0" alt="FOOD2-10" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVfBYBJRq5W0Ysau0AnV9jnqkEyDa9J9kc0oRhT0x9QSorvtmjv4FgL6FmDI6LrXdaGZQkjARyzlyqN37LAt5XCLRIo9BNONMmJ_ejtaZ_vkb7s2qkaP9jzXS4R6xrtJavFXpGyR81Ngn7/?imgmax=800" width="575" height="575"></a></p> <p> </p> <p>I used the keema to make stuffed buns. It can also be used to make sandwich which can make a very filling and healthy breakfast.</p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggLcJQ14me1jlD1BUiPdAccHptECQnWi-4zFsWrS4kvDxjHvv8vT1AVIxLArDvOp6g6WkA81DaMdmP94OAD2rm1QaQouT03NgHHrauA7MayZKmxFW7FOzQPSBRSpU2Y0Rjk-YYnLOgPShn/s1600-h/P1060360.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="P1060360" border="0" alt="P1060360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcLlTYyDShyphenhyphenCro1IW5-c_9gONG_AUiPOSFtqtSO7BYNqiiOB7x9mHf-coxQp_8DB401uNmrGQn6r5uzgNigKZFb11Rp2qMxTqtYq6A4h2Rjv6N8BnBb8nbD9OUKO-cIRJy7kb-e7q5ysPB/?imgmax=800" width="579" height="395"></a></p><div class="wlWriterHeaderFooter" style="margin:0px; padding:0px 0px 0px 0px;"><br /><br /><script type="text/javascript"> </script> <script type="text/javascript" src="http://tweetmeme.com/i/scripts/button.js"></script></div> Pari Vasishthttp://www.blogger.com/profile/17837268225676652881noreply@blogger.com6tag:blogger.com,1999:blog-3715037143897207386.post-42964948221242852682011-01-19T03:06:00.001-08:002011-01-20T19:25:21.065-08:00Quick Microwave Cheese Sauce<p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaSXVyJlQH3mqrW685nU_rhPJxQKR_nwGq-ETGiM8HaaHeTNYSwIg9_zrVVaDDIew8rxE5WMNKMYWv45VjEB4t_SuM75-NzQ4spcMY-0UDLMHB1-9aUpCQz5c-DEJUjhUW49NPDQWLIjYR/s1600-h/P1050561.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" title="P1050561" border="0" alt="P1050561" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXQch10rfioq_qFEHtWDjc9EGYCnQ-nGlV35Ihhbpg6fmi25r3dPI526WadUfZXHNhPi9MaOI5R45HVqHPmKsjC5A_Ek9Pb6NmUvMxtdUmhRzbBszuePrfa0e8s3M2wCwk0CrhxixtTqQ3/?imgmax=800" width="550" height="449"></a></p> <p>This is an extremely simple sauce which can be made in a matter of few minutes in the microwave. It can be a perfect dip or a sauce for starters and chips.</p> <p><strong><font color="#ff0000">Ingredients</font></strong></p> <p>1/2 cup +3 tbsp milk</p> <p>75gms grated processed cheese</p> <p>1-1/2 tsp cornstarch</p> <p>1/2 tsp freshly crushed pepper</p> <p>a large pinch garlic powder</p> <p>salt to taste</p> <p><strong><font color="#ff0000">Method</font></strong></p> <p align="justify">In a microwave safe bowl mix all ingredients except the three tbsp of milk.</p> <p align="justify"></p> <a name='more'></a> <p align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSh1-mBnhUO6JvsHQwGcfiZE2m8icWMhUHDRPLQY-sBHjFRm_1naVOjgvuMmIE-VYf7gV5G_x-XNETI_cFLyfYZpVjtJQum9pRqgVODLTzQHUYaxOLfB8aoSeYkbCf1dhyphenhyphenq8cBJ1Sf4Dou/s1600-h/P1050547%5B6%5D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" title="P1050547" border="0" alt="P1050547" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivcX4u707L0Ye9KFsC7SwDqKg9TDs9AYkt3HT-fbt6dW1dxNeQABMvvujuxVf93Ki0x0N975vHU5OnBIhID785gjiUWlPTmnn-hNFcIZdTygT_r1xLUdh-Z28hRctGYnuzZmx620Kc2UTl/?imgmax=800" width="300" height="225"></a></p> <p align="justify">Cook on 100% microwave for a minute. Remove and mix again. Cook again on 100% microwave for another minute. By this time the sauce will thicken. Remove and cool.</p> <p align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigUl_naETi0M2vbSJbWyTfevITk4ccXm6twqV1uTKCcDq2A0bAomqpg6GKHumO3ZYD-qvXVcTIdFX4ZDr7YqZnpYeXJvDGRCUuejn-ItRviTTL_wC2Cc-XRNZXCpNBN_j-QdXttXIxx1Xr/s1600-h/P1050548%5B6%5D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" title="P1050548" border="0" alt="P1050548" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw5kV94_dstsN6ml_lfYyb9Ka6Hi1KHqJ3L-7Ne3pf3oYzWniw7j4NCIAhYMj7f3sJ3ESWpYWgYsRotGQCyZIT_zoeqwTWSIv3Sm7hTtYcDaUClKE4SkEJW6G3ydf3Wlb9ZQ-uH2xjgDPB/?imgmax=800" width="300" height="225"></a></p> <p align="justify">If you feel that the sauce is very thick add a tbsp of milk at a time, gradually and mix to get the right consistency.</p> <p align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtCMx3g9tsesYdKGYg2-F-CCNUNt5GTMk7XqAcCKrjUEZwLxmpeZxiL2a6JrHE7YFeX7AR68NdH7EaUpb6qWCzzm76r6s3AtQhyphenhyphenW8oWaLswFq1cQwD10PdnzTtNZmTvclSySQ5Qinvkjzw/s1600-h/P1050564%5B6%5D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="P1050564" border="0" alt="P1050564" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkcjVg3zv3yQ5EPzrpiRprCyrxvFAZlG8ReYvn3ogblIHKTTYqglRNFzgPMEh51zGYv8HGsi2jCtItb6-dJAHxG72IDV2NoqJpDzyHScsmAXcK7vIGxiPdvldRSMy9D7m8ewz6K4Vz1g50/?imgmax=800" width="550" height="412"></a></p><div class="wlWriterHeaderFooter" style="margin:0px; padding:0px 0px 0px 0px;"><br /><br /><script type="text/javascript"> </script> <script type="text/javascript" src="http://tweetmeme.com/i/scripts/button.js"></script></div> Pari Vasishthttp://www.blogger.com/profile/17837268225676652881noreply@blogger.com7tag:blogger.com,1999:blog-3715037143897207386.post-1926683437896268162010-12-08T05:26:00.001-08:002010-12-08T05:26:26.653-08:00HOW TO WORK WITH YEAST IN WINTER<p>Hi!</p> <p align="justify">First of my apologies for not updating this blog for quite sometime. Today I am posting something very crucial for all the people who love working with yeast. </p> <p align="justify">Yeast can be fun to work with in summer but it became a challenge for me. With the temperature dropping the yeast started taking a long time to rise and that’s when I started asking my friends what methods did they use during winter. </p> <p align="justify">I got to know many options which even I was using but did not help me to my satisfaction, like keep the dough near the gas stove, preheating the oven etc. I then wrote to <a href="http://foodforahungrysoul.blogspot.com/" target="_blank">Katy of Food For Hungry Soul</a> stating my agony with yeast and she was kind enough to write back to me in great detail. Thanks so much Katy,I am copying the mail here for every one to read.</p> <p align="justify">“The first thing is to turn the pilot light on in your oven, and set a steaming hot bowl of water in the bottom of your oven. Put your covered bowl of dough on a rack over the bowl of water and close the oven door. Enough warmth should be generated between the bowl of water (which may have to be changed a couple of times during rising time to keep it hot) to raise your dough.The dough may be a little moist on the bottom from using this method, but if it's the first rising, it should be okay as you can add more flour when you form it for the second rising. <p align="justify">The second method is to ever so gently warm your oven on the lowest possible heat setting and then immediately turn the oven off. Put your covered dough into the oven and close the door. This method can be a little tricky if you have let your oven heat too long, but generally works well if you are attentive. <p align="justify">The last method I use is a variation of the first method, especially for the second rise. I set my prepared pan of bread dough over (but not in) a bowl of hot water on my stove top (or on my kitchen table in the direct sunlight), cover it so that the covering does not touch the dough (you may have to make a tent somehow. I tend to use tall drinking glasses and a clean white dish towel). If your pan of prepared dough is too small to sit atop the pan of water, set a cooling rack over the pan of hot water and then your pan of prepared dough.” <p align="justify">I liked Katy’s idea of using warm water bath but since it required replacing the water again and again as it would cool down fast in winter and I am not a very patient person, so my hunt for my kind of method was still on.</p> <p align="justify">A few days back I sat down to read the manual of my microwave oven. Now, I do have a good microwave oven which not only has convection but also has steaming, grilling and broiling facility too. While reading the manual I realized that the oven can be set in temperature range for a time period of your choice. I thought this should solve my problem and for trial I set my oven in a temperature range of 40C-50 C for half an hour and checked it’s temperature using a thermometer after half an hour, was extremely happy to see that it worked. </p> <p align="justify">So today, I made sweet chelsea buns and after kneading the dough I kept it to rise in the oven which was set in the temperature range 40-50C for an hour and I got a raised dough in 35mins. This method is very safe and convenient as there is no chance that the oven will get overheated at the same time it does not need one to be constantly vigilant. Once you have kept the dough to rise and set the timer, one is free to complete other chores. It is a great method for people like me who do not have loads of patience.</p> <p align="justify">I hope all the yeast lovers would find this method easy to try. At the same time if you have any further suggestions, please leave me a note in the comment box. Will surely update this post with more methods that I get to know.</p> Pari Vasishthttp://www.blogger.com/profile/17837268225676652881noreply@blogger.com5tag:blogger.com,1999:blog-3715037143897207386.post-42096860236547603572010-08-24T06:13:00.000-07:002010-08-24T22:34:20.374-07:00Basic Eggless Sponge Cake<p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGBUd8xJqD0tuYz5A32s4szSX4_6pWFXCR5BFX1vplkGrWbzs81XzbEI5_XwBduaq-nd53xPhYf__iN5tiD0Q_tevucwx93vTluF4a9mFO31INYJrTOR_Jk4tuE8c54vEi4zk2XmYSUgge/s1600-h/P10309383.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="P1030938" border="0" alt="P1030938" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxk1JvxwwGR0z4fZNOgc4fFnLjIkrTOjSsSJDqvW_X5jUlaTZh-_ZF8YKf10YwOhqS-02dtYWJPK_Fmvu44ZiaOAYnqzo1KJuxkF-2gJFjZSqRp9QlYRBPBfHCmNhESk_cNWJk00i4-yWR/?imgmax=800" width="450" height="338"></a> </p> <p>Hi!</p> <p align="justify">Today I am sharing yet another basic recipe but this time of a cake. Sponge cake is used in making many desserts and thus has it’s own importance. Since I was planning to make an eggless dessert ( trifle) so made an eggless sponge cake using condensed milk. </p> <p align="justify">As the name suggests the sponge cake is very spongy, when you press the crust it springs back. It’s spongy texture is utilized in making gateaus, pastries where the cake soaks the fruit juices and makes the dessert extremely soft to eat. The sponge texture is achieved by making the batter properly aerated which is achieved by beating but at the same time over beating can also spoil the cake. </p> <p align="justify">My cake did not become very spongy as I faced three power breaks while baking. As you know baking needs a continuous supply of energy else the end result gets affected. Nevertheless, I still baked the cake and got a decent sponge.</p> <p align="justify"><strong><font color="#ff0000">Ingredients</font></strong></p> <p align="justify">60 gms white butter</p> <p align="justify">1-1/2 cups/125 gms APF</p> <p align="justify">2 tbsp sugar</p> <p align="justify">1/2 can condensed milk</p> <p align="justify">3/4 tsp level soda bicarb</p> <p align="justify">3/4 tsp baking pwd</p> <p align="justify">100 ml soda water</p> <p align="justify">1 tsp vanilla essence</p> <p align="justify"><strong><font color="#ff0000">Method</font></strong></p> <p align="justify">Sift the APF, soda bicarb and baking powder together.</p> <p align="justify"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="P1030924" border="0" alt="P1030924" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQgoT02LnFkHxaJl2T3uFd-3-Au8Nyp_2YqWP0x5z24SFE9hIMD1LE17EWmoFYuKO8f1sI3M9WdFbi0C3JWTJal9CqD_TMjiHHlcsAPz2dPUYXUHRrTz9DY_xwxRzos2l4_JM4RfwFE_UX/?imgmax=800" width="400" height="300"></p> <p align="justify">Cream the butter and sugar.</p> <p align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMJ_yP-WdOSQINJAEr_rPV8knVcplBBpcJvjctmY369Ls0XOWWUhA8nqAOb2TA_i_3O4k47LW3QXFV4hZuIUrPre10j8R0qnVmgjrFVv4dAe7d-fYH-zArbuaoHJRNOlI0saj10P1EOieq/s1600-h/P10309212.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="P1030921" border="0" alt="P1030921" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOFtMzyc5l4FRJzaJ1aEM-LDsUgPNlmnQv3zQhF3UruXIJbJnHFj6-sJe380YbEl50l1KVnJnsFzLWsPQBbLbg1UzvstffbxMoJQGLhl-MtbKvcn_scc5qUCjFs9XJ41Gelx3RFCVutSt3/?imgmax=800" width="400" height="300"></a> </p> <p align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGlGzg_L_GSlBdbSXXTeGjr2MMyaZzzfLHxHDLisKQH5naAuKP2PPkkSLUzx8uN9spowO4UUrgq7IQeiNAD3A4IRaqHZZ83M2sNqmBbkkTMkv-9el16OznbMajSuaEumYyJrDLn0b4XTcY/s1600-h/P10309222.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="P1030922" border="0" alt="P1030922" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3-2HuKOYzrqZFimKijoFadN7BEWDwUKIBJoDknvw8BJ4xsX6VFcV5huGMhlSppHLNENCn8T078x4ixzjacIdKnQ-pbWwT8RlDt_kDNmjLQPwvfUDCEytt1xH_7J4TgKoJ4uP8o1VUmQ4U/?imgmax=800" width="400" height="300"></a> </p> <p align="justify">Add the condensed milk and beat again.</p> <p align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9Jivk2RssWykgvdDKwR0QhoN4ErlG5LuEkohKBwcMB27X26K-sTvz6HvqnXtygqgeWRACcEDC5WoolpXXcvTGPjdmninu9vugzyLk_ilnijkUmORbHHwaQx0UYIcHprOa0EFmsAZYaF5J/s1600-h/P10309232.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="P1030923" border="0" alt="P1030923" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibpvyNpa0MXeIbrwAacJ2RamT0Vh_HT9ZP9PVTrnE980Z4tg9DaIUv76eXChTqFr0YEUIt2Ve_F5KU_dMYyqqrR-TBmLfPfDE9DYnz6D6munXg2Y7JWExFc0WMORo3d3g6TeDOmFK59Dta/?imgmax=800" width="400" height="300"></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXfqOadO9BXheIFwDhofEgzBcgzStim4ZVdv-l9eankwQeS3KdNT_6sbAUn-9HzlP2tkY9BsbW_O-e-aA6B3MEv-68MdIoIUvusmOAYHw5IGEHlvYKoxLevSKhmJuw510zGARsdQvtJi_4/s1600-h/P10309252.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="P1030925" border="0" alt="P1030925" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0SoWDXG0lxLt8dT0DS-7c6X74K0v2zoWHcmm6QiBo8uFN2u28Q7Pv1qEbt7YPfLSwrXPG6JMlvYREjRH-iTKuo9kja853I9veM0X6fMyGpNJ5jhOes6M-EXhkWmuGrLya-mtlPTxTnuCo/?imgmax=800" width="400" height="300"></a> </p> <p align="justify">Add the vanilla essence and mix.</p> <p align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi54Vs87g0aIp4rqo5tX7wUvBxv1fHOk5k4yqjMj7WlxNmByoHz1JK5FTNpFP3B55yL9zAf5CFMXcXUzboisf8wOKiQEHc9ng1DjrmlcofevOTGUpJOTiSSCjmjFBOzhOHVTARKejbnOHjP/s1600-h/P10309262.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="P1030926" border="0" alt="P1030926" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMD6wGXCh05qJhTsbNRr3-FfL_7USi8BnezL6Hnn5s6Bvyc-KWtLsfcCQbAoLM4DsZPyXYqO4iqexYfivNGbl46yOQbb2PTDX2MmMrfoO7gVw821ledV5JZv0Fgze3tGLWiGtb6A8R4iHh/?imgmax=800" width="400" height="300"></a></p> <p align="justify">Also add the soda water and beat.</p> <p align="justify"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimf3LkGrY9tbisDVlCL6wlSWxQDHySnxxTNPQFYhcgsxLpkIfyPK9Q3ipubmFBCzO6jI86NhvkSUFPNU31cjftmB2SZoABeBYx5XXDjMk1aSKiejUq7FZW971T2yElOHjJ_RReVwJ4yUxH/s1600-h/P10309272.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="P1030927" border="0" alt="P1030927" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd50pMd7i87aRHcRIjz9wk9ixo5mN3Tp0McD4t-HBxF2NGvQIYoFB1S_VSVGkF2HUnudFvtQyj5q-9UG1HgxdWShQWwrQ2ZzWhW6vK05smluEabECuo-_XREpd6izHCiWv0DEGBEiQTtNN/?imgmax=800" width="400" height="300"></a></p> <p align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJL-uCfwhwdflzedP7nn7V9Q44gq5APs76px0C6Ha9ceHa3JrQaRZ-JIcYE-mTPzFFDHuPjxkD5QV7-Ef9hEcjweH2pTx6WERm5dH2aytotSj8uE0p7WhGp0HbNAfNRSOBob5MKsJmqO-G/s1600-h/P10309282.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="P1030928" border="0" alt="P1030928" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGC9SDx5oDLWHSO8EBS5cNZ-S6tWY3GnAccoYZLF4JJf8PTEASRgvZtnayeNXVs7lyjHeL3o4dkorg3mQyY7QgKJq61Mmq7ZxWaUifDTfpgl0azJYr343a4auFpYX6cKEy3Y9UVjBJuXgl/?imgmax=800" width="400" height="300"></a> </p> <p align="justify">Add the APF mix gradually and beat till all the flour gets completely incorporated.</p> <p align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGv3yo-INvFdgLkekjB6V4Bot-tfI-cWmTQifAo-4HieZgCA0UbVf_ot6xswBxvh25TGEpXmGOv00sSyJbjzWfbO5ub35R8QMj4JPUaZeeK716mwB5twaxx_k4iMoMGdVQVnx7W2q6AOxO/s1600-h/P10309292.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="P1030929" border="0" alt="P1030929" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitfxNxCfVMlIhNEx0_7fejAUlTIgvJxRpV-zVVuEkwQ9SjTX6J_MybmzxH2mg1yL_u-Wbd14MkqDAuDntJGMyNNJUZyjkkvK0JCwUZ_qbNHXe_FSEu2_alSAqLOnMaC5Jn939MiUxXyD6b/?imgmax=800" width="400" height="300"></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYhPqb1AdkPCU8Cfp-k8BjiUnPD8HZqi7IwTbFHvK1umK7GN4Q54uvKei73idGUREqmqb3b-LWhsQzSFc0lejsFp8iknVPbQ-m7TmO0l63b2F1L_L6CrME_H7gMFOo7lHl4HT4d5dkhC7E/s1600-h/P10309302.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="P1030930" border="0" alt="P1030930" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiLgbHKlz0W1jDTZ3TdboFl7kj4kYLv-mVaNuu5Ub2pno4dI2nz5caM-WemvCscKV7uBBvn-_0F7IiIjS-mXtX8nshFpOyRFSmrsvAYlQ9UG8oozdhnPRQFsywWIYtXwzERwgh90R-Ccx1/?imgmax=800" width="400" height="300"></a> </p> <p></p> <p></p> <p></p> <p></p> <p></p> <p></p> <p></p> <p></p> <p></p> <p></p> <p>Grease a 7” dish and pour the cake batter in it gently, precaution should be taken for minimum handling of the batter so that the air trapped in the batter does not escape.</p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqmdl_-hRdusC_fMMGPTGXu-GCE7zG0CdTkweckkAEEQeS8tzM73nsIAyvU139OjwOYPfco6NJ30fGveJMLgOmi9xoeves62YZ9FQ2TeIYwoGUDfuXvqLOSzYNxARNt0KwRjYVhywE8Fra/s1600-h/P10309332.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="P1030933" border="0" alt="P1030933" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXcc7eDyir4ppAGG9nIl8u2PFDtVAL49SjPFTDVc9p2EfLCJhnNNoPe6glUxEGBUwyX4vfifFzI_33askhBA5_MWKEGc80LFdVozdjyvUNeWRmycUR_4sZbaYJ00RukzrqSxtCfT08xEnS/?imgmax=800" width="400" height="300"></a> </p> <p>. Bake for 35-40 mins or till the toothpick comes out clear in a preheated oven at 150C.</p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWFNpuPPwKXleC5zbL8sgajXEqUB4roqw2VFpFkQizFJefEkHZuy1O-_OVOIYL25PRqoyHnZouDvKZEKETjgFEFpVaTTn9s-wJobyz_oCfaglDtzBpx0fg_byOedOVrNDONgiB77YorVvO/s1600-h/P10309362.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="P1030936" border="0" alt="P1030936" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoDz8pWzEeV7MXgOWAeSD0d6MMXqhSAD6CztCfEWVlRPszTbhB0VGXkIhkXhvWXm7O7D9WMguc0Rzm1grZGjxOdwF4K9WCBVEU2_7hByg3f848I7iajWGO6So-C1DT4NjkONNROxddI3_F/?imgmax=800" width="400" height="300"></a></p> <p> I utilized this sponge cake in making coffee trifle.</p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM8RJ-e86801iuwWO6FK7mxjDZt31Rlzk2C_qZm1q2ix_o0XSRzq3ijSgV5pL2S0XqyKEteOOixsZsqyQ_v9nc3ZpmJuXE4u7p9XKlSNrcZJRB9mkbFqTo44_2wwMQIHyacKeBtUZ6UYkb/s1600-h/P10309732.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="P1030973" border="0" alt="P1030973" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjDrt4sNqU0xT9ocrZH9rqey-ZLJ784fro4Cqyer02y5kfCTH5PcB0E1PbVvZ5vVp9cClLLTKCcYERgkpbTZJDyYK0qvbNQToVNsI8GYQT-C50GHoGRfM7jTRcAyNdm77hFrqO3CFSNWs-/?imgmax=800" width="400" height="300"></a></p> <p>Sending the sponge cake to my event ‘<a href="http://cooking-goodfood.blogspot.com/2010/07/teddie-pasta-and-veggies-in-tomatoey.html">Only’- Kids delight</a>.</p> <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBIZkqQWMsDxG1OTuX4rRsfnfocqpa7utz-DzywFzb9YyCP6tcWp3Djg6BAV36UKG426QTpbjWek10CKOR8trprSoxyuiMiTg2tt9588zoz3BtZwvF9mettPYMimP1jOAHR9XP17WH9-Ij/s1600-h/only%20kids%20delight%5B2%5D.png"><img style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="only kids delight" border="0" alt="only kids delight" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitCF_xjWlEO7xUCWnEFtiYzR7aGKcBnOCpQKOZ4wJkVx6njVpuWhXb2jZ2O0jORdqLHLvIAR4llXk7mAVd3oaaUuf8HS_3AA0Yi-FRh-wwo5k2JSX-Z9UsEg3UU70QPCe_6qB5zzbS9kpu/?imgmax=800" width="256" height="241"></a></p> Pari Vasishthttp://www.blogger.com/profile/17837268225676652881noreply@blogger.com7tag:blogger.com,1999:blog-3715037143897207386.post-54821508600025223972010-06-30T04:15:00.000-07:002010-06-30T04:18:10.142-07:00How To Make Frozen Peas At Home<p>Hi Friends. </p> <p align="justify">Today I share another important technique used in the kitchen for storage, that's freezing. In this fast moving , hasty world we tend to use many frozen products as they come out handy. Freezing helps us store seasonal vegetables for a longer time and one of the most commonly used frozen vegetable is Peas. The peas made in this way can be stored in the freezer for an year. My mom used to make frozen peas and now I follow the same trend and make them in winter when one gets peas at a cheaper rate (helps me save a few hundreds in the year).</p> <p align="justify">The procedure is very simple..</p> <p align="justify"><strong><font color="#800000">Ingredients </font></strong></p> <p align="justify">Peas shelled </p> <p align="justify">water for cooking </p> <p align="justify">a large pan</p> <p align="justify">Thick towel</p> <p align="justify">zip lock bags</p> <p align="justify">slotted ladle</p> <p align="justify"><strong><font color="#800000">Method</font></strong></p> <p align="justify">Take a pan and take enough water in that. Once the water starts boiling add the shelled peas (do this in batches, I made about 8kgs).</p> <p align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqC9GbPXEtTQ9jav4RI16Uoa4HMvS_jSVAHsmOEc7tik0GkiwB1YIe-ekRmnDyp0Z1RxtJm2AOcrc3ps_PfCChk8sFjrzGuASux27QsoU-C_qzBp1xGiqNstw9WRSph3l_gQAtoU8Uboaz/?imgmax=800"><img style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="P1020231" border="0" alt="P1020231" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUMiJGnVQ6lE-CpSWK7gqPp0ECjjhlYZxtax6j792uY5Um10ee4ZOwpl2KUkq5GW1WYSz3Ysio4AVkIie4qR2n2bjZM6x4d-iL5dy_iyJaIRZapnlXY1-RoMi3eWN1HtxPcfUyGmeDPkPC/?imgmax=800" width="412" height="312"></a> </p> <p align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6g6ONxPnhJTv-6KwUH38VLFmeytnE3Qgx21_2i1JTEvEJwAkipOgkvfnXLURaCauCI-m5euLaUlLIHjDOGUSZVW4UAKAPB5nkeO8vQsKovRzujLU9bCgxSkh5DbimeZUpIKmeC3gUwIb7/s1600-h/P102023215.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="P1020232" border="0" alt="P1020232" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUJkAzTNK9NrQQ7x2tsv2YcYoZj0w50W-L4s-U9phFeHD5e0nCPp4G6KVlB6BHQ9E-kFQlP-7V2WfOG_7B3CRCZFuLsBtbYenkxp168WYRNemtmvzRwihlkXvJmXsxhgiqgP_TakSU9_0G/?imgmax=800" width="400" height="303"></a> </p> <p align="justify">Once the peas are blanched you will see them moving to the top surface and floating there, remove them. </p> <p align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEtfWhlD-t5CczjNOIgLtaQ-5DSATBymNn_o-hnwkS2ogyB9RvpWGxCo6KKqN-M0Z9-TT382UQVlRXMGbM10EzTA_xA2OrlBtuMMwqeMDBdBybmR0aQEq7tZX4EXHDUzTpuH2xqZBgkO4z/s1600-h/P102023311.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="P1020233" border="0" alt="P1020233" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo10utH_MuC7x-QsuENdQRSMfqk0Yvfk3Wcc98h9RE8zMZbsSkaD0YL1vlARnxdMpQ6sR00trs6fIyivblndm7tInbO-c_HAa9MqwOvr7VqzpH5WgT07WFOWhaOAVse-mHIx1TrPuSqPBA/?imgmax=800" width="400" height="302"></a> </p> <p align="justify">Once the entire batch is done, spread it on a thick clean towel and allow them to cool.</p> <p align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggKmKHwimD6A3xZvHs1786ZmseAq9_AdQg47nj6d_NR0bOMMdE2A2kwXEffVT8vThFI9s8Y9p_ZDgULCYLxSKVxKDjZQzNzd-B1HSz6l6gZOcGjekcyoBQ4eQvJh61cyun97Q75jyx14lo/s1600-h/P10202348.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="P1020234" border="0" alt="P1020234" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwi7LkXuwmbpRcK5tzbkogCzdklL-q_rEwIleLvJrVI7qHbcB4cCohNBZdFtpif3NH65SUz41s5l5YhKHM_UomtJXHMEJH_rbYQVQSSyv6ljXnuNlxqrerlBWPDEzQ6TlGmTMTLTCLrM1X/?imgmax=800" width="400" height="300"></a> </p> <p align="justify">Once cooled, fill them in washed and dried zip lock bags and place them in the freezer.</p> <p align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaaAg4dNlpHd5AhWK4l_gNg8kAZUWzslhAi-SdRjCuX5fSMJ_nwphcidKrQybh9wN8tNd5gvZCnriynAVb9P16gGQLZHd4RliAfUUP0YRjZ-9uKRBlN1AA2LOFjZgsUjO5NF72GEPokPYH/s1600-h/P102023512.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="P1020235" border="0" alt="P1020235" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrwilyfWyhyphenhyphencVQ3mpAiBxNUyN3YvbwKeOX4dIfUiqwV-bep40jR1C7GBJ8sft-PcSZS2YQ5m9iu4C8j5GBGNnnWd_T44NO2N6RdOdY8Ifwonmd5dIVwMfu5q2UcL3iqh5s3MjBvonLegrp/?imgmax=800" width="400" height="300"></a></p> <p>Once frozen they can be thawed and used.</p> <p>Sending this to Jaya’s <a href="http://jayawagle.blogspot.com/2010/06/back-to-basics.html" target="_blank">Back to Basics Event</a>.</p> Pari Vasishthttp://www.blogger.com/profile/17837268225676652881noreply@blogger.com12tag:blogger.com,1999:blog-3715037143897207386.post-38415469380254750032010-05-13T06:54:00.000-07:002010-05-13T07:28:30.624-07:00Masala Potato Upma<div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBWIrhqqPo1J6bS5GOw5xORxlhTKp0vWRDlR-uNUiCsgTnpmaUCP22YG9dEnBGQ87W4CYaJv3Jq0jCMkKAG7yazMQoJVs1NHUTwo1skVHX2NH80HnvERwJwMyGPZxYKIZBIudaHKwHWRi9/s1600/P1020700.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBWIrhqqPo1J6bS5GOw5xORxlhTKp0vWRDlR-uNUiCsgTnpmaUCP22YG9dEnBGQ87W4CYaJv3Jq0jCMkKAG7yazMQoJVs1NHUTwo1skVHX2NH80HnvERwJwMyGPZxYKIZBIudaHKwHWRi9/s400/P1020700.JPG" width="400" wt="true" /></a> </div><div style="text-align: justify;">This is a traditional Upma from Karnataka that is made on festive occasions or in weddings. It is quite quick to make if you have the <a href="http://cooking-goodfood.blogspot.com/2009/11/methi-bhaath-karnataka-style.html"><strong>Palya Podi</strong></a> in hand. At my place I have my three podis in stock all the time <a href="http://cooking-goodfood.blogspot.com/2009/12/avarekalu-saaru-another-recipe-with.html"><strong>Saaru/ Rasam podi</strong></a>, Palya and <strong><a href="http://cooking-goodfood.blogspot.com/2010/04/revisiting-bissi-bele-bhaath-and.html">Sambhar podi</a></strong>.</div><div style="text-align: justify;">Morning when I asked S what he would like to have for breakfast he demanded this Upma. He is very fond of this as it's quite flavorful and spicy. It tastes best with ghee on top and curds to go with it. A perfect wholesome breakfast.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><strong><span style="color: red;">Ingredients</span></strong></div><div style="text-align: justify;"><strong><span style="color: red;">(serves 2)</span></strong></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">2 medium potatoes cut into small cubes</div><div style="text-align: justify;">about 3/4 cup semolina</div><div style="text-align: justify;">1 tbsp of urad-chana dal mix</div><div style="text-align: justify;">1 sprig of curry leaves</div><div style="text-align: justify;">3 tbsp <strong><a href="http://cooking-goodfood.blogspot.com/2009/11/methi-bhaath-karnataka-style.html">Palya podi</a></strong></div><div style="text-align: justify;">3 tbsp oil </div><div style="text-align: justify;">1/2 tsp mustard seeds</div><div style="text-align: justify;">cup and a half of boiled water</div><div style="text-align: justify;">salt to taste</div><div style="text-align: justify;">chopped cilantro</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><strong><span style="color: red;">Method</span></strong></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Heat oil and the mustard. Add the dal mix. Once it turns golden in colour add the curry leaves. Put the chopped potatoes, salt to taste and the palya podi. Mix thoroughly.</div><div style="text-align: justify;">Tip in the semolina and saute it with the entire mix thoroughly Keep the flame on low(to avoid splattering) and add the boiled water gradually and keep mixing simultaneously. Stop adding water the minute you see that the semolina has absorbed the water and doubled in volume. </div><div style="text-align: justify;">Cover and steam cook for 5 minutes.</div><div style="text-align: justify;">Sprinkle some chopped coriander and add a dash of ghee and serve it along with some curds. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><strong><span style="color: red;">Tip</span></strong></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">While making Upma one must ensure that a right quantity of oil is being used else the Upma turns dry and hurts the throat while eating. If you feel that the Upma looks dry on completion, put a tablespoon of ghee and mix.</div>Pari Vasishthttp://www.blogger.com/profile/17837268225676652881noreply@blogger.com5tag:blogger.com,1999:blog-3715037143897207386.post-21305567367460776462010-04-28T19:42:00.000-07:002010-06-30T03:59:31.517-07:00Bottle gourd in yogurt gravy.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuzi0BXEozx0vM9uDG8Hp1eekAitssFb06AYAisg_yBLrQlGKfNqlsNh2WxdaD-UrdGN0oXhLg4ziJTGof1AbsjLWrbQSnMmzfEqGgKjKrBIpk-_VTWZ2yei7m4QAm9w42Io3Etx2pZibf/s1600/P1020523.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" nt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuzi0BXEozx0vM9uDG8Hp1eekAitssFb06AYAisg_yBLrQlGKfNqlsNh2WxdaD-UrdGN0oXhLg4ziJTGof1AbsjLWrbQSnMmzfEqGgKjKrBIpk-_VTWZ2yei7m4QAm9w42Io3Etx2pZibf/s400/P1020523.JPG" width="400" /></a></div><br />
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<div style="text-align: justify;">Hello every one!</div><div style="text-align: justify;">Welcome to my new blog Kitchen Basics.</div><div style="text-align: justify;">My friends might wonder why another food blog. Well this blog is for all the beginners who have not ventured into the kitchen yet. I will be posting simple recipes which are helpful in every day cooking as well as recipes which are very basic. These are the recipes for which the trained cooks might say why does this recipe needs to be posted, it's way too simple. I am writing these post for my kids, who when they grow up and start cooking, whenever they want to refer, can just peep in this blog, read and cook.</div><div style="text-align: justify;">Bottle gourd as we all know is a very nutritious, extremely rich in minerals and vitamins. Because of it's bland taste it is disliked by many. It is an extremely good vegetable to eat when it comes to summer as it's easy to digest. Every time I cook bottle gourd I want it to taste appetising and folks not to complaint for that. I have posted various versions of cooking bottle gourd in my other blog Foodelicious a few of which are</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><a href="http://cooking-goodfood.blogspot.com/2009/10/creamy-bottlegourd-curry-and-my-goodie.html">Creamy Bottle Gourd Curry </a></div><div style="text-align: justify;"><a href="http://cooking-goodfood.blogspot.com/2009/09/bottle-gourd-and-cottage-cheese-curry.html">Bottle Gourd and Cottage Cheese Curry</a></div><div style="text-align: justify;"><a href="http://cooking-goodfood.blogspot.com/2009/08/steamed-b-kofta-in-onion-tomato-gravy.htmlhttp://cooking-goodfood.blogspot.com/2009/08/steamed-b-kofta-in-onion-tomato-gravy.html">Steamed B&B Kofta in Onion-Tomato Gravy</a></div><div style="text-align: justify;"><a href="http://cooking-goodfood.blogspot.com/2009/08/crispy-bottle-gourd-peel-chutney-awards.html">Crispy Bottle Gourd Peel Chutney</a></div><div style="text-align: justify;"><a href="http://cooking-goodfood.blogspot.com/2009/07/bottle-gourd-in-milk-coconut-gravy.html">Bottle Gourd In Milk& Coconut Gravy</a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">This particular version is a blend of Kadhi and Curry. It has the tanginess of Kadhi and is spicy as a Curry goes perfect with rice as well as phulka. Light to eat and quick to digest.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><strong><span style="color: red;">Ingredients</span></strong></div><div style="text-align: justify;">1 medium Bottle Gourd Peeled, seeded and chopped</div><div style="text-align: justify;"><strong><span style="color: lime;">To be mixed together</span></strong></div><div style="text-align: justify;">1/2 cup of sour curds</div><div style="text-align: justify;">1 tbsp besan </div><div style="text-align: justify;">1 tsp red chili pwd</div><div style="text-align: justify;">2 tsp coriander pwd</div><div style="text-align: justify;">2 tsp kitchen king masala</div><div style="text-align: justify;">1 tsp jeera pwd</div><div style="text-align: justify;">salt to taste</div><div style="text-align: justify;">1 tsp amchoor pwd</div><div style="text-align: justify;">oil to cook and mustard seeds for baghar</div><div style="text-align: justify;">a pinch of asafetida</div><div style="text-align: justify;"><strong><span style="color: red;">Method</span></strong></div><div style="text-align: justify;">Mix all ingredients under 'to be mixed' to a smooth paste. Add a cup of water and further dilute it.</div><div style="text-align: justify;">Heat oil and add mustard seeds, followed by asafetida and bottle gourd. Mix thoroughly and cook it covered for a few minutes.</div><div style="text-align: justify;">Add in the diluted paste and give a stir. Cook it covered again till it's done. Garnish with fresh cilantro and serve.</div><div style="text-align: justify;"><br />
</div>Pari Vasishthttp://www.blogger.com/profile/17837268225676652881noreply@blogger.com26