tag:blogger.com,1999:blog-88452826801736965712024-03-13T13:16:25.298-07:00food i makeNabiahttp://www.blogger.com/profile/11670526162412128374noreply@blogger.comBlogger157125tag:blogger.com,1999:blog-8845282680173696571.post-50408088760835067892014-03-17T19:27:00.000-07:002014-03-17T19:35:02.226-07:00Irish Beef Stew<div dir="ltr" style="text-align: left;" trbidi="on">
MmmMmmMMmm so satisfying :-)<br />
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<strong><span style="font-size: large;"></span></strong><br />
<em>(serves: 2)</em><br />
<em>(cook time: almost 2 hours)</em><br />
<strong><span style="font-size: large;">Ingredients</span></strong><br />
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Stew meat 1 1/2 lbs (I prefer chunks close to 2 1/2" by 1 1/2" - they will shrink while cooking)<br />
Yellow onion 1/4 cup (chopped fine)<br />
Celery 1/4 cup (chopped fine)<br />
Garlic 1/2 Tbs (minced fine)<br />
Green chillies 1 tsp (mined fine) *optional<br />
Fresh parsley leaves 3-4 Tbs (chopped)<br />
Flour 2 Tbs<br />
Red potatoes 2-3 medium sized cut into thirds<br />
Carrots cut into large chunks 1 1/4 cup<br />
Green beans 1 cup<br />
Tomato sauce 3 Tbs<br />
Dried thyme 1/2 tsp<br />
Dried dill weed 1/2 tsp<br />
Sweet paprika 1/2 tsp<br />
Bayleaf 1-2<br />
Whole cloves 3-4<br />
Fresh coarse pepper 1/4 tsp<br />
Beef stock 2 cups<br />
Guinness extra stout 1 cup *optional (replace with water or beef stock)<br />
Some olive oil<br />
Salt to taste<br />
<br />
<strong><span style="font-size: large;">Method</span></strong><br />
<ol style="text-align: left;">
<li>Heat up some oil in a large pot and brown the beef chunks on high heat on all sides. Remove the meat and keep aside. This is just for color and sealing in the juices don't worry about fully cooking the meat.</li>
<li>In the same pot start to brown the onions. You may need to add some extra oil. When the onions are transparent add celery, chillies, garlic and continue to cook for a few more minutes. Then add some flour and stir around for a minute or so. To avoid lumps flour to oil ratio should be equal.</li>
<li>Pour the liquids into the pot and use an immersion blender to mix in the onion mixture thoroughly. </li>
<li>In goes the tomato sauce, the herbs, pepper, bay leaf and cloves. Bring it to a boil. </li>
<li>Add the meat back into the pot, lower the heat and simmer covered for an hour.</li>
<li>I like to add the vegetables in intervals to ensure they retain their shape and don't become too mushy. After an hour of slow cooking add the potatoes and cook covered on low heat for 15 mins. Then add the carrots and continue to cook for another 15 minutes. Then finally add the green beans and simmer covered for another 10 minutes. </li>
<li>Remove bay leaf and cloves. Done. </li>
<li>Sprinkle some fresh parsley on top. Serve while hot.</li>
</ol>
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Nabiahttp://www.blogger.com/profile/11670526162412128374noreply@blogger.com8tag:blogger.com,1999:blog-8845282680173696571.post-66156085255709296942014-03-11T00:31:00.001-07:002014-03-11T00:41:18.657-07:00Chimarrão - Tea from Brazil<div dir="ltr" style="text-align: left;" trbidi="on">
Coolest tea I ever tasted :-)<br />
Made from dried yerba mate leaves... Yummy!<br />
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Hopefully soon I will upload a video on how to make it.<br />
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Nabiahttp://www.blogger.com/profile/11670526162412128374noreply@blogger.com1tag:blogger.com,1999:blog-8845282680173696571.post-51819514277863512014-03-07T17:19:00.001-08:002014-03-08T22:20:05.114-08:00An Indian Thaali From Karnataka <div dir="ltr" style="text-align: left;" trbidi="on">
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There is absolutely no way that I'll be able to remember or pronounce the names of the
stuff I made today :-) And I really really hope that I titled everything correctly! <br />
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<span style="font-size: small;">I wanted to make a special vegetarian meal for a few buddies. I decided that south Indian would be the best way to go.... south Karnataka to be exact. I normally love making<i> idlis, sambar</i> and<i> dosas </i>quite often. But today I was more adventurous!</span><br />
<br />
<span style="font-size: small;">My opinion is that most foods are prepared simple and tempered with spices
afterwards. I learned that rice is better. The preferred flavor is sour. <i>Sambar </i>can be eaten every single day! And most common spices are
mustard seeds, <i>Hing</i> powder, turmeric powder, <i>Byadagi</i> and <i>Guntur</i> chillies, <i>urad </i>and <i>channa dal</i>, tamarind, fresh coconut and curry leaves. What I ended up making for my friends is my interpretation of </span><span style="font-size: small;">food from that region. I had lots of help in learning the techniques from various brilliantly </span><span style="font-size: small;">written blogs</span><b><span style="font-size: small;">.</span></b><br />
<b><span style="font-size: small;"></span><br /></b>
<i>www.nisargakarnataka.com</i><br />
<i>www.kannadacuisine.com</i><br />
<i>www.sumscuisine.blogspot.com</i><br />
<i>www.chefandherkitchen.com </i><br />
Wikipedia and Google translate :-)<br />
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<span style="font-size: large;"><b>Note: </b></span>Serving suggestions are made on the fact that there are so many sides in this meal.<br />
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<span style="font-size: x-small;">First row (L to R):<b> </b><i>Massoppu, </i><i>Mavin Kai Gojju, </i><span class="st"><i>Hurlikayi Palya, </i></span><span class="st"><i>Banna Sautekayi Palya</i></span></span></div>
<div style="text-align: center;">
<span class="st" style="font-size: x-small;">Middle row (L to R)<i>: </i></span><span style="font-size: x-small;"><i>Hasi Menasinakai Bhajji</i><i>, Alugadde Bhajji, </i><i>Hesaru Bele Kosambari</i></span></div>
<div style="text-align: center;">
<span style="font-size: small;"><span style="font-size: x-small;">Last row (L to R):<i>Nellikayi Thokku, </i><i><span class="st"><i>Menthe Soppu Chatni</i>, </span> </i><span class="st"><i>Verkadalai Chatni, </i></span><span class="st"><i>Byadagi Chatni</i></span></span><i> </i></span></div>
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<span class="st" style="font-size: small;"><i> </i></span></div>
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<div style="text-align: center;">
<span style="font-size: x-small;">Top row (L to R): <i>Chaas </i>(plain, dill, pepper), <i>Dharwad Peda</i></span></div>
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<span style="font-size: x-small;">Middle row (L to R):<i> Puliyogare, Tovve </i>with<i> Ragi Mudde </i>on skewers and homemade butter<i> (Benne)</i></span></div>
<div style="text-align: center;">
<span style="font-size: x-small;">Last row (L to R): Steamed <i>basmati</i> rice, <i>Sambar</i><b> </b></span></div>
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<span style="font-size: x-large;"><b><u>Main Course</u></b></span><br />
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<b><span style="font-size: x-large;"><i>Puliyogare </i></span>(Tamarind flavored rice)</b><br />
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I love this! Basically <i>puliyogare </i>is made by combining already cooked rice with a tamarind based paste. The paste or a powdered form of it can be bought from a store. Using a mix is definitely easier but I like a challenge and made this from scratch about a week ago at my good friend Sharika's place :-) It was a LOT of paste... probably enough to
make rice for a dozen large hungry people. I froze the extra and used just a tiny amount for us today - An elf and a couple of hungry but smallish people.<br />
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<i><span style="font-size: small;">(makes 2 cups of past</span></i><span style="font-size: small;">e)</span><br />
<i><span style="font-size: small;">(cook time 30 mins) </span></i><span style="font-size: large;"><b> </b></span><br />
<span style="font-size: large;"><b>Ingredients</b></span><br />
<br />
<i>Urad dal </i>1/4 cup<i> </i><br />
<i>Channa dal </i>1/4 cup<br />
Sesame seeds 1/3 cup<br />
Fenugreek seeds 2 Tbs<br />
Cumin seeds 2 Tbs<br />
Mustard seeds 1 Tbs <br />
Coriander 1 Tbs<br />
Hing powder 1/2 tsp<br />
Whole peppercorns 1 Tbs <br />
Guntur chillies 10 or so<br />
<i>Jaggery</i> (liquified) About 2 Tbs<br />
Curry leaves a small handful <br />
Tamarind pulp 16 oz<br />
<span style="font-size: x-small;">(I like using a concentrate called
Nuac Me Chua by a company called Po Kwon. I think its from Thailand.
Locals... you can get it easily from <i>Mayuri</i>)</span><br />
<i>Ghee</i> 2-3 Tbs<br />
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<span style="font-size: large;"><b>Method</b></span><br />
<ol style="text-align: left;">
<li>The first step is to make the <i>Pulikachal. </i>This is the paste to which rice is mixed later and the finished dish is called <i>Puliyogare. </i>Ok<i>... </i>so to make the paste you will first need to roast the two <i>dals</i> in a frying pan on medium heat. Use a little bit of <i>ghee</i> for this.</li>
<li>Once the <i>dals</i> are slightly browned take out 1/3 of them and keep aside in a separate bowl.... we are gonna use these later. </li>
<li>Add the rest of the ingredients (minus the tamarind paste) into the frying pan and continue to toast the spices for another 5 minutes. You might need to add some more <i>ghee</i> at this point.</li>
<li>Allow this to cool down a bit and then grind it all up to make a semi coarse powder. Keep this aside for later use.</li>
<li>Remember the roasted <i>dals</i> that you saved earlier in step 2? Add those in a large sauce pan. Add tamarind pulp to this and boil gently for 15 mins on low heat. Stir every now and again to prevent burning.</li>
<li>After the tamarind has thickened a bit you can now add the powdered spices to it. Mix well and cook for another 10 minutes on low heat. Done! </li>
</ol>
<ol style="text-align: left;">
<li>Now in order to make <i>puliyogare </i>you will need to heat up some <i>ghee</i> in a large wok.</li>
<li>Add some curry leaves, dried chillies, raw peanuts and mustard seeds and let them cook for a minute. </li>
<li>At this point you can add some tamarind paste <i>(Pulikachal)</i> into the wok. Use the back of your spatula to help break it up a bit and then add cooked rice into it. Mix well. Cover and let it sit for about 20-30 minutes on low heat. This helps incorporate the flavors fully into the rice grains. You can also mix in some freshly grated coconut to this.</li>
</ol>
<span style="font-size: small;"><b>NOTE:</b></span> I prefer using rice from the fridge that has been cooked earlier and is cold. The grains stay intact when you mix the tamarind sauce into it. Freshly cooked rice is soft and breaks easily and thus creates a mashed up look.<br />
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<b><span style="font-size: x-large;"><i>Sambar</i> </span>(A mixed vegetable stew)</b><br />
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Hearty stuff... Love it :-)<br />
<i>Sambar</i> is eaten in all parts of India and is primarily made with various mixed vegetables cooked into a soupy stew with a special spice powder addded to it. It may or may not have lentils in it depending on the region or your mood. When I cook <i>sambar </i>I usually use a store bought spice mix. However today I made the spice powder me-self. Kinda proud of it :-)<br />
<br />
<span style="font-size: small;"><i>(makes about 6 Tbs)</i></span><br />
<span style="font-size: large;"><b>Ingredients</b></span> <b>(For the spice mix)</b><br />
<br />
<i>Urad dal</i> 2 Tbs<br />
<i>Channa dal</i> 2 Tbs<br />
Whole peppercorns 1/2 Tbs<br />
Corainder 2/3 Tbs<br />
Some <i>Bydagi</i> chillies 5-6 (this is what gives the spice mix a red color)<br />
A few <i>Guntur</i> chillies 2-3<br />
Fresh tamarind pulp about 1" diameter (when rolled up in a tightly in a ball)<br />
<i>Jaggery </i>1 Tbs<br />
Bay leaf 1 Large<br />
Curry leaves 3-4<br />
Some <i>ghee</i><br />
(The following 2 ingredients are optional and are not traditionally used. I added those to increase the sourness, add some sweetness and to create another dimension to the flavor)<br />
*Amchur pieces 3 (2"inch pieces)<br />
*Anardana 2 Tbs<br />
<br />
<span style="font-size: large;"><b>Method</b></span><br />
<ol style="text-align: left;">
<li>Roast all the ingredients on a frying pan with some <i>ghee</i>. Use low heat and stir occasionly to ensure even browning.</li>
<li>Let this cool down a bit.</li>
<li>Grind to make a coarse powder.</li>
</ol>
<b><span style="font-size: large;">Ingredients </span>(For the stew)</b><br />
<span style="font-size: small;"><i>(serves 4)</i></span><br />
<span style="font-size: small;"><i>(cook time 15 mins)</i></span><br />
<br />
Fresh okra 1/3 cup<br />
Tomato 1/3 cup<br />
Daikon radish 1/3 cup<br />
Eggplant 1/3 cup <br />
Onion 2 Tbs<br />
Spice mix to taste (I used 2 1/2Tbs) <br />
Salt <br />
<i>Ghee</i><br />
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<b><span style="font-size: large;">Method</span></b><br />
<ol style="text-align: left;">
<li>Heat up some <i>ghee</i> and start to soften the onions.</li>
<li>After about 3-5 minutes stir in the cut vegetables. You can cut them any way you like as long as they are about equal in size. </li>
<li>Add the reserved mango water (or just plain water) about 2 cups should be plenty.</li>
<li>Mix in the spice powder in amounts you like.</li>
<li>Season with salt.</li>
<li>Cover. Let this boil for 15-20 minutes. Done!</li>
</ol>
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<b><span style="font-size: large;"><i><span style="font-size: x-large;">Tovve</span> </i></span>(Lentil curry)</b><br />
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A very simple lentil curry. Normally you would add some tamarind to it but since I cooked it in the water saved from boiling raw mangoes I felt that there was no need for extra sourness. I used <i>masoor dal</i> (orange in color) and washed <i>moong dal</i> (yellow in color)<br />
<br />
<span style="font-size: small;"><i>(serves 4)</i></span><br />
<span style="font-size: small;"><i>(cook time 25 minutes)</i></span><br />
<span style="font-size: large;"><b>Ingredients</b></span><br />
<br />
<i>Masoor dal </i>3 Tbs<br />
Washed <i>moong dal</i> 3 Tbs<br />
Turmeric powder 1/2 tsp<br />
Salt<br />
<br />
<b>For Tempering:</b><br />
<i>Ghee</i> 2-3 Tbs<br />
<i>Hing</i> powder 1/4 tsp<br />
Mustard seeds 1/2 tsp<br />
Curry leaves 2-3 (broken)<br />
<br />
<span style="font-size: large;"><b>Method</b></span><br />
<ol style="text-align: left;">
<li>Boil the lentils in 2 cups of water (I used water reserved from boiling the raw mangoes)</li>
<li>Continue to boil until lentils are cooked - about 20 - 25 minutes.</li>
<li>Add turmeric and season with salt.</li>
<li>Temper with ingredients listed above. Done.</li>
</ol>
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<br />
<b><i><span style="font-size: large;"><span style="font-size: x-large;">Ragi Mudde</span> </span></i>(A dumpling made of finger millet flour)</b><br />
<br />
Frankly I didn't know how I would feel about this when I started making it. Turned out quite nice! I was pleasantly surprised. Very delish with the <i>Sambar</i> and <i>Tovve</i>! Great alternative for rice and flat breads.<br />
<br />
<span style="font-size: x-small;"><i>(makes 8 1 1/2" diameter balls)</i></span><br />
<span style="font-size: x-small;"><i>(cook time 10 minutes)</i></span><br />
<span style="font-size: large;"><b>Ingredients</b></span><br />
<br />
Salt <br />
Water 1 cup<br />
Finger millet flour 1/2 cup <span style="font-size: x-small;"> </span><br />
<span style="font-size: x-small;">(When I went to the store - <i>Mayuri </i>- to get this all I saw were large bags of the flour. I needed only a little bit, I wasn't even sure if I would like it! So I got something labeled Ragi Rava Dosa - it had some<i> channa dal</i> and mustard seeds in it and was in a small bag.)</span><br />
<span style="font-size: large;"><b>Method</b></span><br />
<ol style="text-align: left;">
<li>Boil the water in a sauce pan. </li>
<li>Add salt.</li>
<li>Add the flour.</li>
<li>Stir until the mixture becomes thick.</li>
<li>Continue stirring rigorously. The mixture will begin to turn into a soft dough.</li>
<li>Cover and steam for 5 minutes on low heat.</li>
<li>Once cooked take it out on a flat surface. Knead it a little bit. Rub some <i>ghee</i> on your hands and then form into round balls. Done! </li>
</ol>
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<br />
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<div>
<span style="font-size: 130%;"><b><span style="font-size: large;"><i><u><span style="font-size: x-large;">Side Dishes</span></u> </i></span></b></span><br />
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<span class="st"><span style="font-size: large;"><b><span style="font-size: x-large;"><i>Hurlikayi Palya</i></span> <span style="font-size: small;">(A dry curry made with green beans) </span></b></span></span><br />
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<span class="st">Hundreds of ways you can cook this up. I made this fairly simple with green beans, tomatoes and fresh lime juice.</span><br />
<br />
<span style="font-size: x-small;"><i><span class="st">(serves 4)</span></i></span><br />
<span class="st"><span style="font-size: x-small;"><i>(cook time 15 mins) </i></span></span><br />
<span style="font-size: large;"><b><span class="st">Ingredients</span></b></span><br />
<br />
<span class="st">Green beans 1 1/2 cup - Cut into 1 1/2" lengths</span><br />
<span class="st">Tomato 1 large - Cut into thick slices</span><br />
Fresh key lime juice 2-3 Tbs<br />
<span class="st">Salt </span><br />
<br />
<span class="st"><b>For tempering: </b></span><br />
<span class="st"><i>Ghee</i> 1 Tbs</span><br />
<span class="st">Mustard seeds 1/2 tsp</span><br />
<span class="st">Cumin 1/2 tsp</span><br />
<span class="st"><i>Hing</i> powder a pinch which is about 1/16th tsp </span><br />
<span class="st">Fenugreek seeds 1/4 tsp</span><br />
<span class="st">Curry leaves 1-2 broken into pieces</span><br />
<span class="st">Dried <i>Baydagi </i>chilli 1 broken into pieces</span><br />
<span class="st"><br /></span>
<span class="st"><span style="font-size: large;"><b>Method</b></span></span><br />
<ol style="text-align: left;">
<li><span class="st">Steam the green beans until they become tender.</span></li>
<li><span class="st">Grill the tomatoes slices in a non stick fry pan with a few drops of <i>ghee</i>. </span></li>
<li><span class="st">Then add the green beans into the same frying pan and stir fried gently for 2-3 minutes. </span></li>
<li><span class="st"><span class="st">Add the lime juice and mix well. </span>Season with salt and take out the cooked vegetables and set them aside in a serving bowl. Keep warm.</span></li>
<li><span class="st">When ready to serve heat up some more <i>ghee</i> in a small sauce pan and add the spices to it. Once the spices are sputtering and bouncing pour this mixture over the cooked vegetables. Done.</span></li>
</ol>
<span class="st"> <b><span style="font-size: large;"><i> </i></span></b></span><br />
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<span class="st"><b><span style="font-size: large;"><i><span style="font-size: x-large;">Banna Sautekayi Palya</span> </i></span>(Dry curry made with dosakai cucumber)</b></span><br />
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<span style="font-size: x-small;"><span style="font-size: small;"><span class="st">A very quick, easy and uncomplicated preparation.</span></span><i><span class="st"> </span></i></span><br />
<br />
<span style="font-size: x-small;"><i><span class="st">(serves 4) </span></i></span><br />
<span style="font-size: x-small;"><i><span class="st">(</span></i></span><span class="st"><span style="font-size: x-small;"><i>cook time 15 mins)</i></span></span><span style="font-size: large;"><b> </b></span><br />
<span style="font-size: large;"><b>Ingredients</b></span><br />
<br />
Dosakai cucumber 1 cup (I left the peel on. Remove seeds and chop into 1/2 chunks)<br />
Onion 1/2 cup (sliced thin)<br />
Garlic 1/2 tsp (minced)<br />
<i>Ghee</i> 1 Tbs<br />
Salt <br />
<br />
<span class="st"><b>For tempering: </b></span><br />
<span class="st"><i>Ghee</i> 1/2 Tbs</span><br />
<span class="st">Mustard seeds 1/2 tsp</span><br />
<span class="st">Fenugreek seeds 1/4 tsp</span><br />
<span class="st"><i>Urad dal</i> 1 tsp</span><br />
<span class="st"> </span><br />
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<span style="font-size: large;"><b><span class="st">Method</span></b></span><br />
<ol style="text-align: left;">
<li><span class="st">Heat up some <i>ghee</i> in a fry pan and start to cook the onions.</span></li>
<li><span class="st">When the onions are soft add the garlic and cut up cucumbers to the pan.</span></li>
<li><span class="st">Season with salt and add a splash of water to create steam.</span></li>
<li><span class="st">Turn the heat to medium and cook covered until the cucumbers become soft and the onions are browned. </span></li>
<li><span class="st">Temper with the spices listed above.</span></li>
</ol>
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<b><span style="font-size: large;"><span style="font-size: x-large;"><i>Massoppu</i></span> </span>(Sauteed leafy greens)</b><br />
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<div>
You can use lots of different types of greens for this. Following is how I made it.<br />
<span style="font-size: x-small;"><i><span class="st">(serves 4)</span></i></span><br />
<span class="st"><span style="font-size: x-small;"><i>(cook time 15 mins)</i></span></span><span style="font-size: large;"><b> </b></span> </div>
<div>
<span style="font-size: large;"><b>Ingredients</b></span> </div>
<div>
<br />
Cooked <i>toor dal</i> about 1/2 cup</div>
<div>
Spinach leaves 4 cups<br />
Mustard greens 2 cups<br />
Fenugreek leaves 1 cup<br />
Mint 1/4 cup<br />
Onion 2/3 cup (sliced thin)<br />
Garlic 1 Tbs (minced)<br />
Green chillies 1 Tbs (minced)<br />
<i>Ghee</i> 1-2 Tbs<br />
Salt<br />
<br />
<span class="st"><b>For tempering: </b></span><br />
<span class="st"><i>Ghee</i> 1/2 Tbs</span><br />
<span class="st">Sesame seeds 1/2 tsp</span><br />
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<span style="font-size: large;"><b><span class="st">Method</span></b></span><span class="st"> </span><br />
<ol style="text-align: left;">
<li><span class="st">Heat up the <i>ghee</i> in a wide frying pan and start to brown the onions.</span></li>
<li><span class="st">Once the onions are light brown add the cooked lentils, garlic and green chillies. Continue to cook over medium high heat for a minute or so.</span></li>
<li><span class="st">Add all the greens into the frying pan. This may seem like a lot but the leaves will begin to lose volume in under a minute.</span></li>
<li><span class="st">Transfer everything into a blender once all the leaves have welted down. Blend until a smooth paste is formed.</span></li>
<li><span class="st">Return this paste into the frying pan season with salt and continue to cook for another 5-6 minutes on medium high heat.</span></li>
<li><span class="st">Temper with sesame seeds towards the end. Done.</span></li>
</ol>
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<div id="stcpDiv" style="left: -1988px; position: absolute; top: -1999px;">
Mavin
kai<span style="font-size: x-small;"><i><span class="st">(serves 4)</span></i></span>(cook time 15 mins) </div>
<span class="st"><span style="font-size: x-small;"><i></i></span></span><br />
<span style="font-size: large;"><b><b><i><span style="font-size: large;"><span style="font-size: x-large;">Mavin Kai Gojju</span> </span></i>(Raw mango curry</b>) </b></span><br />
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<br />
<span style="font-size: x-small;"><i><span class="st">(serves 4)</span></i></span><br />
<span class="st"><span style="font-size: x-small;"><i>(cook time 15 mins)</i></span></span> </div>
<div>
<span style="font-size: large;"><b>Ingredients</b></span></div>
<div>
<span style="font-size: large;"><b> </b></span> </div>
<div>
Raw mango 1 Large (skin removed, chopped up into bite sized chunks)<span class="st"></span>Ginger 1/2 Tbs (minced)<br />
Garlic 1/2 Tbs (minced_<br />
Green chillies 1 Tbs (minced) <br />
Onion 1/3 cup (sliced thin)<br />
Yogurt 1/3 cup<br />
Turmeric powder 1/2 tsp <br />
<i>Ghee</i> 1-2 Tbs<br />
Salt<br />
<br />
<b>For tempering:</b><br />
<i>Ghee</i> 1-2 Tbs<br />
Mustard seeds 1/2 tsp<br />
Hing 1/4 tsp<br />
Curry leaves 2-3 (broken)<br />
Coconut flakes 1 tsp <br />
<br />
<span style="font-size: large;"><b>Method</b></span><br />
<ol style="text-align: left;">
<li>Boil the mangoes until they become soft. About 6-8 minutes (SAVE THE WATER - I used it to make <i>tovve</i>) </li>
<li>Take out the cooked mangoes and keep aside for later use.</li>
<li>Heat up some <i>ghee</i> in a frying pan.</li>
<li>Cook the onions until they become very dark brown.</li>
<li>Add the turmeric, ginger, garlic and green chillies cook for another 30 seconds or so.</li>
<li>Take out this mixture and blend with some yogurt.</li>
<li>Pour the yogurt mixture back into the frying pan... add the boiled mangoes to this.</li>
<li>Cook covered for 10 minutes on medium heat. Stir once or twice.</li>
<li>Temper with spices listed above. Done.</li>
</ol>
</div>
<div>
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<span style="font-size: 130%;"><b><span style="font-size: large;"><span style="font-size: x-large;"><i>Hasi Menasinakai Bhajji</i></span> <span style="font-size: small;">(Batter fried green chillies</span></span></b></span><span style="font-size: 130%;"><b><span style="font-size: large;"><span style="font-size: small;">)</span></span></b></span><br />
<span style="font-size: 130%;"><b><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: x-large;"><i>Alugadde Bhajji</i></span> (Batter fried potato slices) </span></span></b></span><br />
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<br />
<span style="font-size: x-small;"><span style="font-size: small;"><i>Bhajjis</i> are typically any type of vegetable dipped in batter and then deep fried. I chose to make stuffed chillies and plain potato <i>bhajjis </i>today. You can definitely make the chilli <i>bhajjis</i> plain too without the filling, just dip the peppers in batter and fry away. But I wanted this meal to be extra special and decided to make a semi-dry garlicky stuffing consisting primarily of dried nuts and fruits.</span></span><br />
<br />
<span style="font-size: x-small;"><i>(serves 4 people)</i></span><br />
<span style="font-size: x-small;"><i>(prep time 20 mins)</i></span><br />
<span style="font-size: 130%;"><span style="font-size: large;"><span style="font-size: x-small;"><i>(cook time 5-8 mins) </i></span></span></span><br />
<span style="font-size: 130%;"><b><span style="font-size: large;">Ingredients <span style="font-size: small;">(For the filling)</span> </span></b></span><br />
<br />
<span style="font-size: small;"><span style="font-size: small;">Serrano peppers 6-8 large (For mild <i>bajjis</i> use jalapenos or use banana peppers for even milder ones)</span> </span><br />
<span style="font-size: small;">Raw almonds 1 1/2 Tbs (</span><span style="font-size: small;">chopped very fine)</span><span style="font-size: small;"> </span><br />
<span style="font-size: small;">Raw cashews 1 1/2 Tbs (chopped very fine)</span><br />
<span style="font-size: small;">Toasted peanuts 1 1/2 Tbs (chopped very fine) - and by toasted I mean you start with raw peanuts and brown them in a frying pan with a drop or two of oil.</span><br />
<span style="font-size: small;">Dried </span><span style="font-size: small;">unsweetened coconut flakes 2-3 Tbs</span><br />
<span style="font-size: small;">Dried unsweetened prunes 1 Tbs (chopped very fine)</span><br />
<span style="font-size: 130%;"><span style="font-size: small;">(I used prunes because I prefer the slight sour taste it has, you can use raisins or dates or even some brown sugar instead) </span></span><br />
<span style="font-size: 130%;"><span style="font-size: small;">White onion about 1/4 cup (sliced thinly)</span></span><span style="font-size: 130%;"><span style="font-size: small;">Fresh garlic 2/3 Tbs (minced very fine) </span></span><br />
<span style="font-size: 130%;"><span style="font-size: small;"><i>Ghee</i> (clarified butter) 2 Tbs</span></span><br />
<span style="font-size: 130%;"><span style="font-size: small;">Sesame seeds 3/4 Tbs</span></span><br />
<span style="font-size: 130%;"><span style="font-size: small;">Black cumin seeds 1/3 Tbs</span></span><br />
<span style="font-size: 130%;"><span style="font-size: small;">Salt 1/2 tsp</span></span><br />
<br />
<span style="font-size: 130%;"></span><b><span style="font-size: large;">Batter</span></b><br />
<br />
<span style="font-size: 130%;"><span style="font-size: small;"><i>Besan</i> (chickpea flour) 1/2 cup</span></span><br />
<span style="font-size: 130%;"><span style="font-size: small;">Rice flour 2 rounded Tbs</span></span><br />
<span style="font-size: 130%;"><span style="font-size: small;">Freshly ground pepper 1/3 tsp</span></span><br />
<span style="font-size: 130%;"><span style="font-size: small;"><i>Hing</i> powder (</span></span><span style="font-size: 130%;"><span style="font-size: small;"><span class="st">asafoetida</span>) 1/3 tsp </span></span><br />
<span style="font-size: 130%;"><span style="font-size: small;">Salt 1/2 tsp </span></span><br />
<span style="font-size: 130%;"><span style="font-size: small;">Baking soda 1/3 tsp </span></span><br />
<span style="font-size: 130%;"><span style="font-size: small;">Fresh key lime juice 3 Tbs </span></span><br />
<span style="font-size: 130%;"><span style="font-size: small;">Soda water enough to make a smooth batter</span></span><br />
<span style="font-size: 130%;"><span style="font-size: small;">(I feel that using soda water - or beer - makes crispier crusts. You can of course use plain water here)</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpoaYzlM3IVAartK3vj1qaQqFpoBmmamKEkIPvu9p8z3Tkz4xiw7fR_NR9ffwrQBtlVg-TI5XDpn27yOk-_8N8U1BC88NBHw8n3qVNJ17lrFl-jls8YgG6zzZsP218q7BAS4VytJ9lo1RC/s1600/Karnataka+Thaali+(4).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpoaYzlM3IVAartK3vj1qaQqFpoBmmamKEkIPvu9p8z3Tkz4xiw7fR_NR9ffwrQBtlVg-TI5XDpn27yOk-_8N8U1BC88NBHw8n3qVNJ17lrFl-jls8YgG6zzZsP218q7BAS4VytJ9lo1RC/s1600/Karnataka+Thaali+(4).jpg" height="320" width="240" /></a></div>
<span style="font-size: large;"><b>Method</b></span><br />
<ol style="text-align: left;">
<li>Whisk together all the ingredients listed under batter in a large bowl and keep aside for later use.</li>
<li>Heat the fat in a large non stick pan. Start by frying the onions on medium high heat until they turn a light golden color and then throw in the minced garlic and continue to cook for another minute or so.</li>
<li>Turn off the heat and mix in all the other ingredients - the nuts, the coconut, the prunes and the spices everything - combine well and leave aside to cool down for easy handling later.</li>
<li>You start by making pockets in the pepper so that the stuffing can go in. Simply make a lengthwise slit on one side of the pepper. It should in the center and make sure that the top and bottom of the pepper remain intact.</li>
<li>Scrape out whatever seeds you easily can with the back of a spoon or use the point of your knife.</li>
<li>Place the stuffing in the pocket you just created.</li>
<li>Dip the stuffed chillies in the batter, shake off excess and then deep fry for 5-8 mins or until golden brown all over.<span style="font-size: x-small;"><span style="font-size: small;"> I prefer the crusts to be very thin and just barely there so I dip</span></span> lightly. Done.</li>
</ol>
<span style="font-size: large;"><b>Method for the potato <i>Bhajji </i></b></span><br />
<ol style="text-align: left;">
<li>Slice the potato into thin slices about 1/8" thick. I used red potatoes and left the skin on.</li>
<li>Wash the slices in cold water and pat dry.</li>
<li>Dip individual slices in the same batter. You don't have to but I thinned out the batter a little by adding a few tablespoons of water for this one because I wanted a thinner crust.</li>
<li>Shake off extra batter and deep fry on medium high heat until golden brown. Done.<b><span style="font-size: large;"><i> </i></span></b></li>
</ol>
<br />
<br />
<b><span style="font-size: large;"><i><span style="font-size: x-large;">Hesaru Bele Kosambari</span> </i><span style="font-size: small;">(Mung sprout salad)</span></span></b><br />
<b></b><br />
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A very common, no frills and easy to put together salad. The base is sprouted mung beans and freshly grated coconut. To this you can add chopped cucumbers, carrots, sweet corn, bell peppers, squash or any other veggie you have handy in whatever ratios you like. Once you have all the fresh ingredients in bowl you top it all off with spices, herbs and lentils heated up in oil - this is called tempering - the most common choices are <i>hing </i>powder, black mustard seeds, cumin, curry leaves, green chillies, <i>urad dal</i> and <i>channa dal</i>. I decided not to temper the salad simply because I wanted to have something fresh tasting and light on the platter.<br />
<br />
<span style="font-size: x-small;"><i>(serves 4 people)</i></span><br />
<span style="font-size: x-small;"><i>(prep time 15 mins - <a href="http://foodimake.blogspot.com/2013/03/raw-pear-and-bean-sprouts-salad.html">sprouting the beans will take maybe 2 days</a>)</i></span><br />
<b><span style="font-size: large;">Ingredients </span></b><br />
<br />
Sprouted mung beans 2/3 cup<br />
Carrots 1/3 cup (julienned )<br />
Daikon radish 1/3cup (julienned)<br />
Fresh grated coconut 1/2 cup <br />
Juice of 1 large fresh key lime<br />
<br />
<b>For tempering: (I chose not to temper the salad)</b><br />
<i>Ghee</i> 1 Tbs<br />
<i>Urad</i> <i>dal </i>1/2 Tbs<br />
Fresh curry leaves 1-2 (torn into halves)<br />
Mustard seeds 1/2 tsp<br />
<i>Hing</i> powder 1/4 tsp <br />
<br />
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<br />
<b><span style="font-size: large;">Method </span></b><br />
<ol style="text-align: left;">
<li>Mix all the chopped vegetables in a large bowl.</li>
<li>Heat up the <i>ghee</i> in a frying pan first add the urad dal stir and cook for a minute and then add everything else and cook on high heat for another minute or two.</li>
<li>Pour it over the salad. </li>
</ol>
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<b><u><span style="font-size: x-large;">Chutneys</span></u></b><span style="font-size: large;"><b><i> </i></b></span><br />
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<span style="font-size: large;"><b><span style="font-size: x-large;"><i>Nellikayi Thokku</i></span> <span style="font-size: small;">(Indian Gooseberry Chutney)</span></b></span><br />
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It's a fact - no Indian feast is complete without some sort of chutney on the menu. A friend of mine had recently introduced me to the Indian gooseberry (<i>Amla</i> in Hindi) and the many health benefits linked with the tiny green fruit :-)<b> </b>She would make it very simply by boiling them in water with some garlic slices, green chillies, salt and a little bit of <i>ghee</i>. I have made it her way several times but today something different and a tiny bit more elaborate.<br />
<br />
<span style="font-size: x-small;"><i>(makes close to 2/3 cup)</i></span><br />
<span style="font-size: x-small;"><i>(time 15 mins)</i></span><br />
<span style="font-size: large;"><b>Ingredients</b></span><br />
<br />
<a href="http://www.amazon.com/Amla-Indian-Gooseberry-Frozen-12oz/dp/B005H3Z8JI/ref=cm_cr_pr_product_top">Indian gooseberries</a> 12 oz - I got them from <a href="http://www.mayurigrocery.com/"><i>Mayuri</i></a>. The package contained 11 large to medium sized fruit. <br />
<i>Ghee</i> 2 Tbs<br />
<i>Urad dal</i> 1 tsp<br />
<i>Channa dal</i> 1 tsp<br />
Turmeric powder 1/2 tsp<br />
Chilli powder 1/2 tsp<br />
Mustard seeds 1/3 tsp<br />
Dried chillies 1-2 ( I used <i>Guntur</i> chillies) <br />
Salt to taste<br />
<br />
<span style="font-size: large;"><b>Method</b></span><br />
<ol style="text-align: left;">
<li>Boil the gooseberries in water until they become soft... about 10 mins or so. They will break up into wedges. At this point take out the stones and keep aside. (SAVE THE WATER - I used it to make <i>sambar</i>)</li>
<li>Heat some <i>ghee </i>in a small cooking pot.</li>
<li>Stir fry the lentils on medium heat until they become light brown. Add the dried chillies and the spices. Cook for another minute.</li>
<li>Now add the boiled gooseberries into the pot and stir. Done.</li>
</ol>
<br />
<br />
<b><span class="st"><span style="font-size: x-large;"><i>Verkadalai Chatni</i> </span>(</span>Peanut chutney)</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc5Z_i8ATjaUtIHntJ2ixhX0V5n-yFXZpoFSQch_gIGfQYtXhw9Db69L1Ot4j5Mdq4JP0kujHp9XrF1OoVtr5mEgdboXKLfrNRfIehwa3iPngkRqFHjjF4mDjg7xwnUFv4IS4Zi_Frs-4G/s1600/Karnataka+Thaali+(14).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc5Z_i8ATjaUtIHntJ2ixhX0V5n-yFXZpoFSQch_gIGfQYtXhw9Db69L1Ot4j5Mdq4JP0kujHp9XrF1OoVtr5mEgdboXKLfrNRfIehwa3iPngkRqFHjjF4mDjg7xwnUFv4IS4Zi_Frs-4G/s1600/Karnataka+Thaali+(14).jpg" height="480" width="640" /></a></div>
<br />
<span style="font-size: x-small;"><i>(makes 2/3 cup)</i></span><br />
<span style="font-size: x-small;"><i>(prep time 10 minutes)</i></span><br />
<b><span style="font-size: large;">Ingredients</span></b><br />
<br />
Raw peanuts 1/2 cup<br />
Fresh shredded coconut 1/4 cup<br />
Yogurt 1/4 cup<br />
Dried red chillies 1-2 medium sized<br />
Fresh tamarind pulp about 1/2" diameter (when rolled up in a tightly in a ball)<br />
<i>Hing</i> powder 1/3 tsp<br />
Water 1/3 cup<br />
Salt<br />
<br />
<b>For tempering:</b><br />
<i>Ghee</i> 1 Tbs<br />
Mustard seeds 1/2 tsp<br />
Curry leaves 2-3 (torn up)<br />
Dried red chillies 1 large (torn up)<br />
<br />
<b><span style="font-size: large;">Method</span></b><br />
<ol style="text-align: left;">
<li><span style="font-size: small;">Toast the peanuts in a frying pan. Use a few drops of <i>ghee</i>.</span></li>
<li><span style="font-size: small;"> Blend evrything together until a smooth paste is formed.</span></li>
<li><span style="font-size: small;">Temper with the ingredients listed towards the end. <span class="st">Done.</span></span></li>
</ol>
</div>
<div>
<br /></div>
<div>
<span style="font-size: small;"><span class="st"></span></span><span class="st"><b><span style="font-size: x-large;"><i> </i></span></b></span></div>
<div>
<span class="st"></span></div>
<div>
<span class="st"><b><span style="font-size: x-large;"><i>Menthe Soppu Chatni</i></span> (Mint chutney)</b></span><span style="font-size: x-small;"><span style="font-size: small;"> </span></span><br />
<span style="font-size: x-small;"><span style="font-size: small;">A very common condiment. This is how I normally make it. I wouldn't necessarily call it south Indian style. You can use just mint for this but I had some cilantro lying around so I combined the two. This freezes well. I usually place the extra in ice cube trays, cover with saran and freeze it for later use. You can also add this chutney to yogurt and make a quick <i>raita</i>.</span></span><br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2zfPRM9-NfJvwiFTeVOE2q-1UWR0ELEPSAgS-CbpEmH2bZaoerU7L25XSiOw6doQsoH_3OnwHANOmTNA-CGA-W4WRUVFlTHklFdOu1pygQflnvFrnrNw2yAqGBcETQlrqJsO3ObpB-5Zc/s1600/Karnataka+Thaali+(15).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2zfPRM9-NfJvwiFTeVOE2q-1UWR0ELEPSAgS-CbpEmH2bZaoerU7L25XSiOw6doQsoH_3OnwHANOmTNA-CGA-W4WRUVFlTHklFdOu1pygQflnvFrnrNw2yAqGBcETQlrqJsO3ObpB-5Zc/s1600/Karnataka+Thaali+(15).jpg" height="480" width="640" /></a><span style="font-size: x-small;"><i> </i></span><br />
<div>
<br />
<span style="font-size: x-small;"><i>(makes about 2/3 cup)</i></span><br />
<span style="font-size: x-small;"><i>(prep time 10 minutes)</i></span><br />
<span style="font-size: x-small;"><span style="font-size: large;"><b>Ingredients </b></span></span><br />
<br />
<span class="st">Mint leaves 1 1/2 cup</span><br />
<span class="st">Ciliantro 1 cup </span><br />
<span class="st">Green chillies 1-2 medium sized</span><br />
<span class="st">Garlic cloves 2-3 large sized</span><br />
<span class="st">Onion 2-3 Tbs (chopped) </span><br />
<span class="st">A good splash of apple cider vinegar<b><br /></b></span><br />
<span class="st">Macadamia oil 1 Tbs (or some other mild oil)</span><br />
<span class="st">Water 2-3 Tbs (depends how thick or thin you want this chutney to be)</span><br />
<span class="st">Salt</span><br />
<span class="st"><br /></span>
<span style="font-size: large;"><b><span class="st">Method</span></b></span><br />
<ol style="text-align: left;">
<li><span class="st">Put everything in a blender and blend away until smooth. You might need to stop and scrape of the sides every once in a while<b>. </b>Done.</span></li>
</ol>
</div>
<div>
<b><span class="st"><i><span style="font-size: x-large;">Byadagi Chatni</span> </i><span style="font-size: large;">(Byadagi chilli chutney) </span></span></b></div>
<div>
</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBilfwnkI6BCP_L_48T4nw1PqkCTCmOmsE0rj8Q4myPkQnhOJz0frpRgGyGBX4TeAyhyXxdu3EyhQ_OFqKfx4OazxgsOlZDK2W1OmBIiDJLBMMuDZ0f1WsneVz2ml_QIETbQnYenIxuvFR/s1600/Karnataka+Thaali+(13).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBilfwnkI6BCP_L_48T4nw1PqkCTCmOmsE0rj8Q4myPkQnhOJz0frpRgGyGBX4TeAyhyXxdu3EyhQ_OFqKfx4OazxgsOlZDK2W1OmBIiDJLBMMuDZ0f1WsneVz2ml_QIETbQnYenIxuvFR/s1600/Karnataka+Thaali+(13).jpg" height="480" width="640" /></a></div>
<div>
</div>
<div>
<br />
<span class="st" style="font-size: small;">I had the good fortune to sample something similar to this at someone's house. Fell in love at first bite! That particular chutney was made by someone's mom and brought from India. Those people were nice enough to give their <b>entire</b> stash to me (close to a cup and a half)... which I shamelessly took and then finished in less than two days :-)</span></div>
<div>
</div>
<div>
<span class="st" style="font-size: small;">I tried to replicate that here. I think mine came close but the one I had earlier was better.... maybe one of these days I'll ask for a recipe :-) </span><br />
<br />
<span style="font-size: x-small;"><i><span class="st">(makes 1/4 cup) </span></i></span><br />
<span class="st" style="font-size: small;"><span style="font-size: x-small;"><i>(prep time 10 mins + 2 hours soaking)</i></span></span></div>
<div>
</div>
<div>
<span class="st" style="font-size: small;"><span style="font-size: large;"><b>Ingredients</b></span></span><br />
<span class="st" style="font-size: small;"><span style="font-size: large;"><b> </b></span> </span></div>
<div>
</div>
<div>
<span class="st" style="font-size: small;">Dried <i>Byadagi </i>chillies 10-12 </span></div>
<div>
<span class="st" style="font-size: small;">Dried <i>Guntur</i> chillies 3-4 </span></div>
<div>
<span class="st" style="font-size: small;"><i>Jaggery</i> 1 1/2 Tbs </span></div>
<div>
<span class="st" style="font-size: small;">Garlic 1/2 Tbs (minced)</span></div>
<div>
<span class="st" style="font-size: small;"><i>Ghee</i> 1 1/2 Tbs</span></div>
<div>
</div>
<div>
<span style="font-size: large;"><b><span class="st">Method</span></b></span></div>
<div>
<ol style="text-align: left;">
<li><span class="st" style="font-size: small;"> Soak the dried chillies in 2 cups of water for a few hours. I soaked them for 2 1/2 hours.</span></li>
<li><span class="st" style="font-size: small;">Once the chillies become soft..... take them out of the water and gently squeeze out the extra liquid. Chop them up halves.</span></li>
<li><span class="st" style="font-size: small;">Now place them in a blender along with the <i>jaggery</i> and garlic.</span></li>
<li><span class="st" style="font-size: small;">Heat some <i>ghee</i> in frying pan and transfer the mixture from the blender into the pan.</span></li>
<li><span class="st" style="font-size: small;">Cook for 5-8 minutes. Done.</span></li>
</ol>
<ol style="text-align: left;">
</ol>
<i></i><br />
<span class="st"><i></i></span></div>
<div>
</div>
<div>
<span class="st"><i> </i></span><span style="font-size: x-large;"><u><b>Drinks</b></u></span><br />
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<i><span style="font-size: x-large;"><b>Chaas </b></span></i><span style="font-size: x-large;"><b><span style="font-size: large;">(Buttermilk <i>lassi</i>)</span></b></span><br />
<br />
I had a pint of heavy cream and I churned it to make butter. The liquid that is left behind it called buttermilk. I had 1/4 cup of fresh butter and 3/4 cup of buttermilk. To make the <i>lassi </i>I blended the buttermilk with a few tablespoons of full fat yogurt, diluted it with 1 1/2 cups of cold water and seasoned it with some salt. I like it salt without anything else in it. For the sake of variation here I flavored one with dill leaves and other with pepper and left the first one plain.<br />
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<b><u><span style="font-size: x-large;">Desserts</span></u></b><br />
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<b><span style="font-size: x-large;"><i>Dharwad Peda</i></span> (Dessert made from milk solids)</b><br />
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<span style="font-size: x-small;"><i>(time: over an hour)</i></span><br />
<span style="font-size: x-small;"><i>(makes: 6 1 1/2" pedas)</i></span><br />
Adapted from: <a href="http://tastetherecipes.blogspot.com/2010/10/dharwadi-pedhakandi-pedha.html">http://tastetherecipes.blogspot.com/2010/10/dharwadi-pedhakandi-pedha.html</a><br />
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I made a small variation to the recipe above. Instead of ricotta cheese I opted for frozen Nanak <i>khoya</i> which I got from an Indian grocery store here. I simply grated the <i>khoya</i> and started to brown it in a non stick pan.<br />
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The <i>khoya</i> goes in crumbly and then turns into lumps like scrambled eggs. I had to break the lumps down with a potato masher several times. Eventualy when it turned dark brown I added sugar and cardamom powder. Then I put the mixture into the blender and added 4 Tbs of heavy cream to get it into dough form.<br />
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After that I simply formed them into shape and rolled them in sugar. However easy the process is.... it took forever to get it to the right color and took constant stirring and smashing to avoid lumps and burns. See some picture that I have attached in different stages of browning.<br />
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I am not making this again...... unless I love you and you ask me very very very nicely :-)<br />
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I used 4-5 cardamom pods ground up to a powder<br />
3/4 cup of sugar<br />
1/4 cup of heavy cream <br />
And one 12 oz brick of the frozen <i>khoya.</i><br />
Some extra sugar to roll the finished product in.<i> </i><br />
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Nabiahttp://www.blogger.com/profile/11670526162412128374noreply@blogger.com1tag:blogger.com,1999:blog-8845282680173696571.post-12931276344300785262014-02-27T11:45:00.000-08:002014-02-27T11:46:09.286-08:00Lemon Pound Cake With Glaze<div dir="ltr" style="text-align: left;" trbidi="on">
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--recipe soon---</div>
Nabiahttp://www.blogger.com/profile/11670526162412128374noreply@blogger.com2tag:blogger.com,1999:blog-8845282680173696571.post-2638364414693962632014-02-11T11:22:00.002-08:002014-02-24T20:55:41.324-08:00Black Forest Roll<div dir="ltr" style="text-align: left;" trbidi="on">
Something I made recently. <br />
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I used a basic chocolate cake recipe. Some lightly sweetened stabilized whipped cream, maraschino cherries and chocolate shreds to cover the outside with.<br />
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Nabiahttp://www.blogger.com/profile/11670526162412128374noreply@blogger.com1tag:blogger.com,1999:blog-8845282680173696571.post-75271272922262243532013-12-16T11:49:00.000-08:002013-12-16T11:49:00.263-08:00Gur Wale Chawal - Rice Cooked in Brown Sugar<div dir="ltr" style="text-align: left;" trbidi="on">
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This post is seriously late!</div>
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The awesome picture you see below is what my dear sweet Mami made when I visited Lahore over a year ago. She is used to cooking for much larger crowds so it was very amusing to hear ingredients going into the pot by kilos :-)</div>
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I am sharing her recipe below... which I downsized to about a cup of rice.</div>
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It's really quite simple to put together.. the only set back is that I can't find good quality <em>Gur </em>(a type of brown sugar) anywhere here :-( </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRxkHTugpUX2HWbdbwCQOm_GvzRs_B6SU-nFR56V7HpEZpfsXSHVhxCyTyB-4Rw8jbZbSuAingQgx7gjM9f15AbF8_MG1XbQt9_DpqpHwJL9fyMMD-sGh-0bAr__NgkV0FvPZ3re_NpgPT/s1600/Gurh+Wale+Chawwal+(2).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRxkHTugpUX2HWbdbwCQOm_GvzRs_B6SU-nFR56V7HpEZpfsXSHVhxCyTyB-4Rw8jbZbSuAingQgx7gjM9f15AbF8_MG1XbQt9_DpqpHwJL9fyMMD-sGh-0bAr__NgkV0FvPZ3re_NpgPT/s400/Gurh+Wale+Chawwal+(2).jpg" width="400" /></a></div>
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Several months ago I made a batch.... quite honestly it lacked the wonderful gold color that you see in pictures and the rich flavor... primarily because I ended up using<em> </em><a href="http://www.amazon.com/Udupi-Jaggery-1lb/dp/B008UEHXL2"><em>Jaggery</em></a> that you can commonly find in Indian grocery stores here. </div>
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I am not entirely sure about this.... but I think that even though they all start as cane juice <em>Gur</em>, <em>Jaggery</em> and <em>Shakar</em> are three very different products. Try and find <em>Gur</em> from Pakistan - which usually looks like large lumps rather than cubes - when you make this. And then send some my way :-)</div>
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I loved watching this video that shows <a href="http://www.youtube.com/watch?v=4qMeJWKa5U4"><em>Gur</em> making</a> in Sargodha. Very relaxing music and the imagery makes me home sick! I am sometimes very ambitious when it comes to cooking stuff the authentic way..... maybe one of these days I'll get a few jugs of freshly squeezed cane juice from <a href="http://www.chaatnroll.com/">Chaat 'n Roll</a> and make some <em>Gur </em>at home :-)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieTxMoBB-uA1zsLFBg1BQhDbIUwwFfp-g7_nw4GTfEbvRbbV_fIBtVZx9NfxZkzu7OImaSanPfl-NexrPJzmdXhzzUAwhRKvWNGogTHe6f9crUe-oLAYMFHrsJ07FnrNZIhmu-FVDCD7Ee/s1600/Gurh+Wale+Chawwal+(1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieTxMoBB-uA1zsLFBg1BQhDbIUwwFfp-g7_nw4GTfEbvRbbV_fIBtVZx9NfxZkzu7OImaSanPfl-NexrPJzmdXhzzUAwhRKvWNGogTHe6f9crUe-oLAYMFHrsJ07FnrNZIhmu-FVDCD7Ee/s400/Gurh+Wale+Chawwal+(1).jpg" width="400" /></a></div>
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<strong><span style="font-size: x-large;">Ingredients</span></strong> <br />
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You can definitely add lots of dried fruit, nuts and coconut into this. I like it naked with a hint of cardamom.<br />
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1 cup Long grain basmati rice (no other rice will work)<br />
2 1/2 cups Water for boiling<br />
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3/4 cups Shredded <em>Gur</em> <br />
1/3 tsp Freshly ground cardamom<br />
1/3 cup <em>Ghee</em> (or melted butter)<br />
1/4 cup Persian green raisins (or dried Persian apricots) *optional<br />
1/4 cup Mixed nuts (like pine nuts, pistachios or almonds) *optional<br />
2-3 Tbs Dried unsweetened coconut slivers *optional<br />
1/2 cup Water<br />
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Start by boiling 2 1/2 cups of water in a large pot.<br />
Add 1 cup of rice to it and boil until the rice is cooked almost al dente. To check simply rub and smash an individual grain of rice between your thumb and forefinger. The outer surface of the rice should be soft and tender but the middle will feel like it has at least 2 hard dots.<br />
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While the rice is boiling... take a separate cooking pot and heat up 1/2 cup of water. Add shredded <em>Gur</em> into the pot.... cook on medium low heat and stir often to prevent burning. When all is melted and combined add cardamom powder and ghee to it. Have this syrup ready and warm.... you will add the drained rice immediately into this.<br />
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Drain the rice... shake off the extra water and then add it to the pot that contains the sugar butter syrup.<br />
Mix gently.. turn the heat on low. <br />
Cover the pot airtight with a lid that has been wrapped in a moist kitchen towel... no steam should escape.<br />
Steam for 15 minutes or until the rice is completely tender.<br />
Mix in the coconut, raisins and nuts.<br />
Done :-)<br />
Its best when eaten slightly warm with some un-sweetened un-whipped 40% fat heavy cream on top!<br />
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Nabiahttp://www.blogger.com/profile/11670526162412128374noreply@blogger.com4tag:blogger.com,1999:blog-8845282680173696571.post-61496288497143765222013-12-02T01:42:00.000-08:002013-12-02T01:42:00.478-08:00Rustic Strawberry Cake<div dir="ltr" style="text-align: left;" trbidi="on">
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A smallish strawberry cake I made cuz I was bored and had nothing to do :-)<br />
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<span style="font-size: x-large;"><strong>Ingredients</strong></span> <br />
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I pretty much followed <a href="http://lookimadethat.com/2011/09/26/strawberrycake/">this recipe</a> here and cut the amounts in half except for the vanilla bean and lemon zest. And for the frosting and filling I used stabilized whipped cream with 1/4 cup sugar macerated strawberries.<br />
This is not my recipe but I am posting the amounts I used for convenience... I highly recommend you visit the link above to read great stories and details.<br />
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1 cup All purpose flour<br />
1/2 tsp Kosher salt<br />
1/2 tsp Baking soda<br />
1/6 cup Buttermilk (I didn't have any so I used 2 Tbs of Greek yogurt diluted with water)<br />
1 Large egg (Room temperature)<br />
1/4 cup Oil (I used melted unsalted butter)<br />
1/4 tsp Almond extract (I skipped this)<br />
1/2 Vanilla bean (I used <a href="http://www.rodellekitchen.com/explore-baking-ingredients/vanilla-ingredients-gourmet-baking/madagascar-bourbon-vanilla-beans">Rodelle vanilla beans</a> and kept the original amount) <br />
1 tsp Lemon zest <br />
1/2 cup Fresh pureed strawberries <br />
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Pre-heat oven to 350F.<br />
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I used a 6" dia and 3" high <a href="http://www.wilton.com/store/site/product.cfm?id=310F1203-475A-BAC0-5563A91E48D9B48E&fid=310F1212-475A-BAC0-5057359BDCDBADA6"><span style="color: #5c93ac;">Wilton springform pan</span></a> to bake this. Prepare your pan by rubbing some oil or melted buter on the sides and then dust lightly with flour. Place a parchment cut to the size of your pan at the bottom.<br />
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Combine the dry ingredients (flour, baking soda, and salt) in a bowl. Split and scrape out the seeds from the vanilla bean. Rub the seeds into the sugar. <br />
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In a large bowl whisk together the melted butter and vanilla sugar for a few minutes. Add the egg and continue to whisk for another minute and then pour in the yogurt mixture.<br />
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Gently add the dry ingredients in 2 batches into the mixture and mix slowly. Fold in the pureed strawberries and zest.<br />
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Pour the batter into the baking pan and bake until done. Mine took close to 50 minutes to fully bake because the baking dish was quite deep. The baked cake had crispy sides and a dense texture as a result of longer baking. I have baked this cake before following the instructions exactly and in a larger pan.... that cake was moist and soft. I like both textures :-)<br />
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Cool on a wire rack. Use a knife to cut the cake in two. Use half the amount of the whipped strawberry cream as filling and the other half smeared on top.<br />
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<span style="font-size: x-large;"><strong>Whipped Strawberry Cream</strong></span><br />
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<strong>Macerated strawberries:</strong><br />
5-6 Medium sized strawberries diced into small pieces<br />
1 Tbs Sugar<br />
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<strong>Stabilized whipped cream:</strong><br />
1 cup Heavy cream<br />
2 Tbs sugar<br />
1/2 tsp Unflavored gelatin <br />
1 Tbs Warm water<br />
1 Tbs Room temperature heavy cream<br />
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In a small bowl combine the cut strawberries and a Tbs of sugar. Let this sit on the counter top for about 30-45 minutes until the mixture becomes watery. Remember to drain the water out before folding the macerated strawberries into the whipped cream.<br />
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Please read the info <a href="http://foodimake.blogspot.com/2013/11/carrot-cake.html">here</a> to make stabilized whipped cream... you'll have to scroll down a bit :-)<br />
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Nabiahttp://www.blogger.com/profile/11670526162412128374noreply@blogger.com0tag:blogger.com,1999:blog-8845282680173696571.post-81167188723805975822013-11-19T00:07:00.000-08:002013-11-19T00:11:50.249-08:00Malabar Paratha<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXWqQviyJGhc1rnzQK2kBkbdTRtVlkPFbf6_2yEUgarg_NLLUI-z70jYape3hMKxtAPd2gpB5-DTHtF-l8o9fjdRbkL5GZlvSN3wvC5w29VNeU1GNj56ea3pOeXOSrPK8LiJ_iQM8ncjhL/s1600/Malabar+Paratha.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXWqQviyJGhc1rnzQK2kBkbdTRtVlkPFbf6_2yEUgarg_NLLUI-z70jYape3hMKxtAPd2gpB5-DTHtF-l8o9fjdRbkL5GZlvSN3wvC5w29VNeU1GNj56ea3pOeXOSrPK8LiJ_iQM8ncjhL/s640/Malabar+Paratha.jpg" width="640" /></a></div>
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I was in Pakistan for <i>bari Eid</i> last year and was quite surprised to learn that Maha (my super awesome, super cute and super talented cousin) <b>solely</b> (seriously!) survives on a diet consisting of <i>chai</i>, <i>paratha</i> and sometimes<i> </i>shoestring french fries with a sprinkling of <i>chaat masala</i> along with that oh so good <a href="http://www.amazon.com/mitchells-Mitchells-chilli-garlic-sauce/dp/B007DKL5L8">chili garlic sauce</a>! <br />
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Not that there is any lack of healthier, tastier alternatives, oh no.... she chooses to do this out of free will :-)<br />
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So I showed her how to make the best <i>paratha</i> imaginable! <br />
......Drumroll......<br />
The <i>Malabar Paratha!</i><br />
<i></i><br />
A great job she did :-) It was flawless, perfect.... and it was her first time making it :-)<br />
Below is a picture of the one she made and then of her making it :-)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdtWBHSRVYOpn5fQGApR1_xNHssiI7iANwQpt-Oz81FFEDgZhaHmhTOIJumapyee0a-XS5xuREtYJp__RVc2Z3NCpTx4ESbgSgZsTB3V08l4_7zd8FqQSFkNNDOy5TD0_j4roNSAqZ-gbt/s1600/Malabari+Paratha+(1).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdtWBHSRVYOpn5fQGApR1_xNHssiI7iANwQpt-Oz81FFEDgZhaHmhTOIJumapyee0a-XS5xuREtYJp__RVc2Z3NCpTx4ESbgSgZsTB3V08l4_7zd8FqQSFkNNDOy5TD0_j4roNSAqZ-gbt/s400/Malabari+Paratha+(1).JPG" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnFsIjmiM3kcKVf5NJQwa_yyOAmllJhlAHuDWMEnyrjJ4MHRZUMSm0ehBGDtewF1O-nw2hdyt6ZnVFzKT8n1ANoDBwJhShwMZcwi5tIHACwZNW4uXUQFxnNEBwmrzgThoKj1ipoHx1L3tD/s1600/Malabari+Paratha+(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="356" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnFsIjmiM3kcKVf5NJQwa_yyOAmllJhlAHuDWMEnyrjJ4MHRZUMSm0ehBGDtewF1O-nw2hdyt6ZnVFzKT8n1ANoDBwJhShwMZcwi5tIHACwZNW4uXUQFxnNEBwmrzgThoKj1ipoHx1L3tD/s400/Malabari+Paratha+(2).JPG" width="640" /></a></div>
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<b><span style="font-size: x-large;">Ingredients</span></b><br />
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The amounts below will make two 5" <i>parathas</i>. This recipe can be easily be doubled or tripled... the ratio of flour and whole wheat I use is 3:1. You can change that ratio or use just whole wheat or just flour if you want.<br />
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Whole wheat 1/4 cup<br />
All purpose flour 3/4 cup<br />
Salt 3/4 tsp<br />
Sugar 3/4 tsp<br />
Room temperature water for kneading 1/2 cup plus 2 Tbs (amount could vary)<br />
Ghee 1/4 cup (you can also use melted butter or oil)<br />
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Combine the dry ingredients in a bowl... mix well... and then add half the amount of water.<br />
Begin kneading the dough and continue to add water as needed. After all the water has been added knead for about 4-5 minutes or until the dough is elastic and lump free. It should not be sticky.... add more flour if it is. Let this rest for about 30 minutes. Divide the dough in 2 parts and roll them in flour to make 2 balls.<br />
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Place a dough ball on a clean and lightly oiled surface. Flatten with your fingers or the back of your palm. Then use a rolling pin to roll it as thin as you possibly can in a rough shape. You can also grab the ends of the dough and stretch to make it even thinner. Paint the surface with some <i>ghee. </i>A lot of people do an accordion fold.... I think its quicker and results in more layers to roll up the flattened bread firmly like a jelly roll. Once its all rolled up and looks like a rope... make it even longer by pulling from the sides. Spread some more butter on it and coil it up, tuck the end in and make it into a ball again.<br />
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Once again on a floured surface flatten the ball and then roll out to about 5" diameter. Don't use too much pressure or you would lose the layers. Heat up a griddle.. drop about a teaspoon of ghee on it and cook the bread. It should take about 2 minutes on each side to cook fully on medium high. Add some more <em>ghee</em> when you flip sides.</div>
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While the cooked bread is still hot place it on a kitchen towel and crush the bread towards the center with your hands.. this will release the layers. Enjoy with your favorite curry!<br />
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Nabiahttp://www.blogger.com/profile/11670526162412128374noreply@blogger.com1tag:blogger.com,1999:blog-8845282680173696571.post-5460206223600189042013-11-05T23:55:00.000-08:002013-11-15T10:40:41.783-08:00Carrot Cake<div dir="ltr" style="text-align: left;" trbidi="on">
I had a wonderful time making a carrot cake (as requested) for <a href="http://foodimake.blogspot.com/2013/10/my-birthday-cake.html">Amrita</a> :-)<br />
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Mine, hers and her husband's birthdays are on consecutive days each a month apart and she being the head baker thought it would be a great tradition to bake each other cakes :-)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsuHl2eJ_wQC8D_5X4-4shE1-j5asDvhzbUjdFtUvmOtF1QQv9zs6CDopVWR-u8YODRvQdX6ItgCCeLI38taLF_Gboce1wiStNS9rCVIH_zwjWkqLnkHQKdK4fNHn74YQ-E2J0ywvrdVfI/s1600/Carrot+Cake+(2).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsuHl2eJ_wQC8D_5X4-4shE1-j5asDvhzbUjdFtUvmOtF1QQv9zs6CDopVWR-u8YODRvQdX6ItgCCeLI38taLF_Gboce1wiStNS9rCVIH_zwjWkqLnkHQKdK4fNHn74YQ-E2J0ywvrdVfI/s640/Carrot+Cake+(2).jpg" width="640" /></a></div>
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The six layers had a tangy lemon cream cheese frosting between them. The outside was covered in barely sweetened vanilla flavor whipped cream dots and decorated with dark chocolate curls on the top.</div>
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Took me a while.. but I think I did good :-)</div>
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<em>(serves: 10-12 ppl)</em><br />
<em>(assembly time: Took me several hours but I am a newbie)</em><br />
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<strong><span style="font-size: x-large;">Cake</span></strong><br />
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3 cups hand shredded carrots (you could use already shredded carrots from a grocery store.. I find those to be stiff and dry)<br />
2 1/2 cups All purpose flour<br />
2 cups Cane sugar<br />
2 tsp Baking powder<br />
2 tsp Baking soda<br />
3/4 Tbs Cinnamon powder (I used Saigon cinnamon from <a href="http://www.mccormick.com/Gourmet/Spices-and-Flavors/Spices/Cinnamon-Saigon">McCormick</a>)<br />
1/4 tsp Freshly grated nutmeg<br />
1/2 tsp Sea salt<br />
4 Large eggs (room temperature)<br />
1 1/4 cup Canola oil (vegetable oil would work as well)<br />
1 1/2 Tbs. Pure vanilla extract (I used vanilla extract from <a href="http://www.spiceislands.com/Spices_and_Herbs/vanilla_extract__pure">Spice Island</a>)<br />
1 cup Black California raisins *optional (Go for it... I just didn't have any)<br />
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Pre-heat oven to 350F.<br />
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Combine the dry ingredients (flour, baking soda, baking powder, salt, cinnamon, nutmeg) in a large bowl. Mix with a fork to make sure that all the ingredients are dispersed equally.<br />
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In a separate bowl whisk vanilla, oil and sugar for a few minutes and then start adding the eggs one at a time.<br />
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Now slowly add the dry ingredients into the wet mixture in 3 or 4 batches and mix together slowly until the batter is well incorporated. <br />
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Fold in the carrots and raisins.<br />
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I wanted to make a multi layer tall cake. You could divide the batter into several bake pans. I didn't have that many pans nor the patience to bake 6 layers separately. <br />
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What I had was a 17" x 11" <a href="http://www.amazon.com/gp/search/ref=sr_nr_seeall_1?rh=k%3Abaking+sheet%2Ci%3Agarden&keywords=baking+sheet&ie=UTF8&qid=1384506357">baking sheet</a> so I used that. I divided the batter into two equals parts by weight.... poured one part into a prepared (sides oiled and dusted with flour. Bottom of the sheet pan lined with parchment paper) baking sheet and put it in the oven for 30 mins. The other part of the batter sat happily in the fridge until it was it's turn to bake. I just stirred it before baking it in a similar manner as above.<br />
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I cut the thin baked cake into three equal rectangles each approximately 5.5" x 10". So after two baking sessions I had 6 layers of cake... which was good enough for me :-)<br />
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<strong><span style="font-size: x-large;">Cream Cheese Frosting</span></strong><br />
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16 oz Cream cheese at room temp (I used 2 8oz <a href="http://www.kraftrecipes.com/philadelphia/all-products.aspx">Philadelphia cream cheese</a> blocks)<br />
8 oz unsalted butter at room temp (I used <a href="http://www.lurpak.com/us/our-products/#lurpak-unsalted-butter-1">Lurpak</a> butter)<br />
2 cups Powdered sugar<br />
2 Tbs Fresh lemon juice<br />
2 Tbs Fresh lemon rind<br />
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Combined all the ingredients in a large bowl and mix using an electric whisk until the mixture looks well blended and creamy. This frosting is very soft at room temperature and therefore easier to use in between layers and to cover the cake. Placing it in the fridge hardens it significantly. <br />
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<strong><span style="font-size: x-large;">Stabilized Whipped Cream </span></strong><br />
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*Read last paragraph for vegetarians.<br />
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Stabilized whipped cream will hold its shape in desserts when piped on. This is excellent to use as a very light frosting on cakes.<br />
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1 cup heavy cream (I used cream from <a href="http://www.goldenglencreamery.com/">Golden Glen Creamery</a>)<br />
1 1/2 Tbs regular sugar<br />
1 Tbs Pure vanilla (I used vanilla extract from <a href="http://www.spiceislands.com/Spices_and_Herbs/vanilla_extract__pure">Spice Island</a>)<br />
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<strong>For stabilizing</strong><br />
1 rounded tsp <a href="http://www.amazon.com/s/ref=nb_sb_ss_i_1_5/192-4833788-7066823?url=search-alias%3Dgrocery&field-keywords=knox%20unflavored%20gelatin&sprefix=knox+%2Cgrocery%2C376">Knox unflavored gelatin</a><br />
2 Tbs warm water<br />
3 Tbs room temp heavy cream<br />
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Pour some warm water in a small cup or bowl and mix in one rounded tsp of gelatin. Then microwave it for 20 secs and allow to set in the fridge this could take up to 15 mins.<br />
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After the gelatin in the fridge is set you can begin to whip the heavy cream. In a much larger bowl whisk together heavy cream, sugar and vanilla until medium peaks are formed. <br />
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Now you can add the gelatin to stabilize the whipped cream. To do so you will first have to microwave the set gelatin for 5 seconds until it's melted again and add some room temp cream to it. Add immediately to the whipped cream before the gelatin sets again. Continue to whisk the heavy cream until stiff peaks are formed.<br />
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A fabulous YouTube <a href="http://www.youtube.com/watch?v=m5hZUm2g7vU">video</a> explains this process. I basically followed her method but made only a small batch of the gelatin. I haven't tried this but an alternative kosher would be to use <a href="http://www.wilton.com/store/site/product.cfm?sku=704-105">piping gel</a> as explained in this <a href="http://www.youtube.com/watch?v=174yacbDUZE">video</a>. An interesting read for vegetarians on <a href="http://www.barryfarm.com/nutri_info/thickeners/agar.htm">how to use agar agar</a> powder for this.<br />
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<strong><span style="font-size: x-large;">Assembly</span></strong><br />
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<strong>Prepare the cake</strong><br />
Save at least a cup of cream cheese frosting to go outside the cake. The rest will be used as filling.<br />
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Place the first layer of cake on top of a <a href="http://www.wilton.com/store/site/product.cfm?id=3E31A373-475A-BAC0-5894BDEBFE84A837&killnav=1">cake base</a>. I made mine by cutting out a 11" x 6" rectangle from <a href="http://www.amazon.com/s/ref=nb_sb_ss_i_1_5?url=search-alias%3Doffice-products&field-keywords=foam+core&sprefix=foam+%2Coffice-products%2C313">foam core</a> and covering it with aluminum foil. You can find foam core easily from a dollar store or an office supply or craft store. <br />
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Spread some cream cheese frosting on it and then place the next layer of cake on top of that. Kinda like making a multilayer sandwich. Repeat until your cake is built. The top most layer should be cake.<br />
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Now we need to do a crumb coat and try to make the edges straight with the frosting that you saved earlier. I used a butter knife to on the sides to fill in gaps and holes and then used a <a href="http://www.amazon.com/s/ref=nb_sb_ss_i_1_5?url=search-alias%3Doffice-products&field-keywords=foam+core&sprefix=foam+%2Coffice-products%2C313#/ref=nb_sb_ss_fb_0_10?url=search-alias%3Dgarden&field-keywords=pastry+scraper&sprefix=pastry+scr%2Coffice-products%2C299&rh=n%3A1055398%2Ck%3Apastry+scraper">pastry scrapper</a> to level the top, smooth out the edges and get somewhat sharp corners.<br />
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This doesn't have to perfect because it will get covered with whipped cream and chocolate curls. However if you are a perfectionist watch this <a href="http://www.youtube.com/watch?v=WH2sfcXT79A">demo</a>.<br />
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Place the cake in the fridge for 30 mins so that the cream cheese frosting will harden.<br />
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<strong>Chocolate curls</strong><br />
3oz or more of your favorite dark chocolate bar melted (I used a <a href="http://www.moonstruckchocolate.com/product/dark-chocolate-bar/chocolate-bars">Moonstruck </a>68% dark chocolate bar)<br />
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I spread a thin layer of melted chocolate on the back side of my baking sheet with a <a href="http://www.amazon.com/s/ref=nb_sb_noss_1?url=search-alias%3Dgarden&field-keywords=rubber+spatula&rh=n%3A1055398%2Ck%3Arubber+spatula">rubber spatula</a> an <a href="http://www.amazon.com/s/ref=nb_sb_ss_i_0_5?url=search-alias%3Dgarden&field-keywords=offset%20spatula&sprefix=offse%2Cgarden%2C254&rh=i%3Agarden%2Ck%3Aoffset%20spatula">offset spatula</a> would be a better choice. Then I placed the sheet in the fridge for about 5 mins and used a <a href="http://www.amazon.com/s/ref=nb_sb_noss_1?url=search-alias%3Dgarden&field-keywords=scapper&rh=n%3A1055398%2Ck%3Ascapper">pastry scrapper</a> to make curls.<br />
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Here is an awesome <a href="http://www.youtube.com/watch?v=0UA0opJ_coE">video</a> that demos the process. I love YouTube :-)<br />
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<strong>Whipped cream dots</strong><br />
I used a round <a href="http://www.wilton.com/store/site/product.cfm?sku=418-12">Wilton tip #12</a> to make simple little polka dots around the cake.<br />
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You will need the following equipment to use the tip.<br />
1- A coupler to hold the tip in place. Mine was from <a href="http://www.wilton.com/decorating/decorating-basics/using-couplers.cfm">Wilton</a> and the link explains how to use one.<br />
2- Pastry or decorating bags. I got the 12 pack from <a href="http://www.wilton.com/store/site/product.cfm?sku=pg_disposablebags">Wilton</a>.<br />
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Nabiahttp://www.blogger.com/profile/11670526162412128374noreply@blogger.com1tag:blogger.com,1999:blog-8845282680173696571.post-58395452328038068882013-10-04T23:45:00.000-07:002013-11-19T20:58:02.137-08:00My Birthday Cake<div dir="ltr" style="text-align: left;" trbidi="on">
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My super hero girl friend (on the left) made this awesome cake for my birthday!<br />
A delicate, light, moist, super duper delish strawberry short cake with macerated strawberries as filling and mascarpone cheese frosting!!!<br />
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It was just how I like it... perfect in every way! <br />
Thanks Amrita :-)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8DHsJPbDY346tjTgkYYv0_h944l5rTu4gml7bWQel1nCuKQMYCOAps8Y1mAlysxMl6gDonaJQ1puhf1eOimc_HAanG1Z2w3rxk3YfKzD4ACWoWw_lSs5DRRZT0zdCnOeRR8kz3sCtddh4/s1600/My+birthday+2013+(4-e).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="481" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8DHsJPbDY346tjTgkYYv0_h944l5rTu4gml7bWQel1nCuKQMYCOAps8Y1mAlysxMl6gDonaJQ1puhf1eOimc_HAanG1Z2w3rxk3YfKzD4ACWoWw_lSs5DRRZT0zdCnOeRR8kz3sCtddh4/s640/My+birthday+2013+(4-e).jpg" width="640" /></a></div>
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Nabiahttp://www.blogger.com/profile/11670526162412128374noreply@blogger.com1tag:blogger.com,1999:blog-8845282680173696571.post-4260495311831543022013-09-13T15:13:00.001-07:002013-09-14T01:17:06.853-07:00Ukadiche Modak<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3Jf70uE3LOrfdWSyDFT8umxRNMyM2rzt93MNI5tsrt_rklV8MHBcqhvQp4pk_SQvNDV6G2FP2Hx00OSL4FsgXoicxdQ0csBksw_m9Lg0aK6JQjt3C7N4WYgLVvj41Ko3_sKkXM5EZf6DV/s1600/Modak+(14).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3Jf70uE3LOrfdWSyDFT8umxRNMyM2rzt93MNI5tsrt_rklV8MHBcqhvQp4pk_SQvNDV6G2FP2Hx00OSL4FsgXoicxdQ0csBksw_m9Lg0aK6JQjt3C7N4WYgLVvj41Ko3_sKkXM5EZf6DV/s400/Modak+(14).jpg" height="480" width="640" /></a></div>
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Happy festivities everyone :-)</div>
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I found out about this particular dessert from a friend who is from Maharashtra.</div>
I have come to realize that <em><a href="http://en.wikipedia.org/wiki/Ganesh_Chaturthi">Ganesha Chaturthi</a></em> is quite dull without this delicacy..... and since I am crazy about all things dumplings..... and all things festivals.... I decided to roll up my sleeves and make a few!<br />
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I tried but can't pronounce the first part of the title :-)<br />
It means "steamed" in Marathi I think.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvD5coLEYIqbqXqzM7wAOhKZ4kNqyl2oA_Be0K0rXrleYCf0iUmhZDTxOqbWo77GD6eenIha78XXspScLpRqpioXMfNtxAwKe4u6qsIYbvLBQXB96_sgtyshIN7uj6kEvkge7-4R9-Z34w/s1600/Modak+Steamed+(3).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvD5coLEYIqbqXqzM7wAOhKZ4kNqyl2oA_Be0K0rXrleYCf0iUmhZDTxOqbWo77GD6eenIha78XXspScLpRqpioXMfNtxAwKe4u6qsIYbvLBQXB96_sgtyshIN7uj6kEvkge7-4R9-Z34w/s400/Modak+Steamed+(3).jpg" height="300" width="400" /></a></div>
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<span style="font-size: large;"><strong>When bad things happen to good<em> modaks</em>!</strong></span></div>
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Steamed a bunch of them last night.... and even though I made very sure that the steamer was extremely well greased..... the <em>modaks</em> got horribly stuck to the container and we were left with yummy but bottom-less <em>modaks. </em><br />
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I was able to avoid that in the second batch I made by lining the steamer with wax paper rubbed with butter. The <em>modaks</em> peeled off quite easily :-)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNkG_DYQxhL6x5eJ8u-Er1OgRisr7kXTd-snUPDcBrpEg84JN7ptm8xuWxNF_8IGDqWaav9QS8cg2KPdd8FARsb-uvmPnRD3Yv740psmtPHqEZXLoXEMDtz_u6RjS1FCGUJqEvAHWYMn8c/s1600/Modak+(20).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNkG_DYQxhL6x5eJ8u-Er1OgRisr7kXTd-snUPDcBrpEg84JN7ptm8xuWxNF_8IGDqWaav9QS8cg2KPdd8FARsb-uvmPnRD3Yv740psmtPHqEZXLoXEMDtz_u6RjS1FCGUJqEvAHWYMn8c/s400/Modak+(20).jpg" height="300" width="400" /></a></div>
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<em>(makes 6 jumbo modaks or 10 mini modaks)</em><br />
<em>(prep time is about 15 mins)</em><br />
<em>(pleating and wrapping depends on skill level, it took me over 30 mins.)</em><br />
<em>(cook time 15 mins)</em><br />
<span style="font-size: large;"><strong>Ingredients</strong></span><br />
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Since I had never made this or even knew about it... I started by watching a bunch of recipes on youtube for inspiration and learning. They were all pretty much similar. I liked <a href="http://www.youtube.com/watch?v=Og5sRXe59Kw">Nisha Madhulika's</a> version. I highly recommend watching her video for more info. <br />
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Credit for the following recipe goes to her :-)</div>
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<strong>Very Imp:</strong></div>
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<a href="http://www.amazon.com/b?ie=UTF8&node=15751151#/ref=nb_sb_noss/175-0948068-4024762?url=node%3D15751151&field-keywords=saran+wrap&rh=n%3A15751151%2Ck%3Asaran+wrap">Saran wrap</a> and <a href="http://www.amazon.com/b?ie=UTF8&node=15751151">vinyl gloves</a> will be your best friends!</div>
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And line the bottom of your steamer with some well greased <a href="http://www.amazon.com/s/ref=nb_sb_noss?url=search-alias%3Dgarden&field-keywords=wax%20paper">wax paper</a> otherwise the <em>modaks</em> might stick to the container.</div>
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<strong>Shell:</strong></div>
3/4 cup fine rice flour<br />
3/4 cup water<br />
A few drops of oil or melted butter<br />
A nice big pinch of salt<br />
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<strong>Filling:</strong><br />
<em>Gurh</em> or <em>Jaggery</em> (a type of brown sugar that can be easily found in Indian grocery stores)<br />
Dried shredded coconut - unsweetened<br />
Cardamom 3 pods<br />
A good pinch of fennel seeds<br />
Almonds<br />
Blue poppy seeds<br />
You will also need 1 Tbs of butter which you will add towards the end<br />
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I pretty much eye-balled the amounts.<br />
Here is a visual of how much I used for the filling.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdjQvIplBEwB6ptQVlvw5gzhG6ig4g4dd1EGCG1YVtxXE6X7WqILGlFbAItW68v5cAihMISIKOHmJL1JjS94fYucKxFzZPyFuQeVzhlolieQRThf_C1sHSwr-R3Ic209oXEYYOXo-zZVxG/s1600/Modak+%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdjQvIplBEwB6ptQVlvw5gzhG6ig4g4dd1EGCG1YVtxXE6X7WqILGlFbAItW68v5cAihMISIKOHmJL1JjS94fYucKxFzZPyFuQeVzhlolieQRThf_C1sHSwr-R3Ic209oXEYYOXo-zZVxG/s400/Modak+%25281%2529.jpg" height="300" width="400" /></a> </div>
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<span style="font-size: large;"><strong>Method</strong></span></div>
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<strong>Filling:</strong></div>
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The filling is basically dried nuts, spices, and coconut mixed in with melted sugar and some butter.</div>
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Fairly simple to do.</div>
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Add the lump sugar in a non-stick pot. I cut mine in quarters first, however this step is not necessary unless you have really old hardened up sugar.</div>
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Turn the heat up to medium low and slowly start to melt the sugar.</div>
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The almonds need to be in small pieces. I achieved this by placing the almonds in a Ziploc bag and gently smashed each kernel with a hammer. Then I used my knife to chop them further.</div>
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Grind the spices into a powder.</div>
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Once the sugar is soft and beginning to melt add coconut and poppy seed and mix well.</div>
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After a few more minutes combine almonds, spices, butter - mix well - and then turn off the heat.</div>
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Take this out in a bowl and keep aside for later use.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqG6EEWdxpOiXnvKFkS0LQxBJ0TXVCtilDnXAXOl1l3LVxrJWhA4BMjTNFyLEeOPByKC3OgsnGZVOhSDv2ukC7gp97Xwj73EPecM3CpwFLrYILynwZgZM0x2HwxbLsegtEhJq_iGxZizJu/s1600/Modak+(2).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqG6EEWdxpOiXnvKFkS0LQxBJ0TXVCtilDnXAXOl1l3LVxrJWhA4BMjTNFyLEeOPByKC3OgsnGZVOhSDv2ukC7gp97Xwj73EPecM3CpwFLrYILynwZgZM0x2HwxbLsegtEhJq_iGxZizJu/s400/Modak+(2).jpg" height="300" width="400" /></a></div>
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<strong>Shell:</strong></div>
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Use a non-stick pan.</div>
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Add salt, a few drops of oil to some water and bring to a boil.</div>
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Turn the heat off and add the rice flour to the hot water.</div>
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Mix well with a stiff spatula.</div>
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Cover and let this sit for 5 minutes.</div>
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Take the dough out on an oiled surface and knead while still hot with your hands or a flat spatula until dough is soft, smooth, shiny and very moldable.</div>
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The dough is very fun to work with as long as you are wearing gloves!</div>
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Beware... the scary, detestable yet strangely appealing.... carb monster... called "C"!!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtMPNG8xOgxtWpRp6o8S0ek39qGB3KogWFzb5aT-EBP684ObzklSgEy4nfbkSIeWRVJHD2xItqz9TDpCWBOB66_JSVtw9_bNDgzGeECh17y1K6_lWZYv7RNhXhO-rlc4zaMhfNu1VECqFK/s1600/Modak+(4).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtMPNG8xOgxtWpRp6o8S0ek39qGB3KogWFzb5aT-EBP684ObzklSgEy4nfbkSIeWRVJHD2xItqz9TDpCWBOB66_JSVtw9_bNDgzGeECh17y1K6_lWZYv7RNhXhO-rlc4zaMhfNu1VECqFK/s400/Modak+(4).jpg" height="400" width="300" /></a></div>
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<strong><span style="font-size: large;">Pleating</span></strong></div>
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I really thought I could <a href="http://www.youtube.com/watch?v=nwI8UyoZJGY">free hand</a> it.</div>
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I was humbled.</div>
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I figured two ways worked best for me.</div>
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First:</div>
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Take a small a amount of dough and roll it out between two sheets of saran or plastic wrap to desired thickness. Place some stuffing in the center and then gather the sides of the dough up to form the shape. The mini <em>modaks</em> in the picture above were made this way.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw2fHhEBnkPEiAuG3aJAygSWpf4Wak7p7_HAyvtmqOEkFNPnGeZGKkwIyTxSWwfHf8CkOM0d8yjvZUxIMF-uDVfXUMw4Wo0ElTJBNpFTCjdluomM6ebc-G7bnOsbYnxjl1JUdS2BRSLFdD/s1600/Modak+(5).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw2fHhEBnkPEiAuG3aJAygSWpf4Wak7p7_HAyvtmqOEkFNPnGeZGKkwIyTxSWwfHf8CkOM0d8yjvZUxIMF-uDVfXUMw4Wo0ElTJBNpFTCjdluomM6ebc-G7bnOsbYnxjl1JUdS2BRSLFdD/s400/Modak+(5).jpg" height="300" width="400" /></a></div>
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Second: </div>
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This I would say is my preferred method because it was easier for me to form the pleats on the sides.</div>
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I had some small dip bowls - a gift from an old friend.</div>
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I wrapped saran around it, then I placed a small piece of dough and molded it to the shape of the bowl and extended it beyond the rim... took it out in my hand.... filled it up... pinched the sides of the dough and closed it up. See pictures below.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj086FXogjcaJtPF2VcZwqP5DphR6DkWJCtwQHEse25QcxzYmKF7m8fSRxci-RkF2w1LTovUafZ7sxfhmh52STuctF_OuV2j6HXqNbf2-paw0QoTZvitCvz8KGH2jhOVgywc2n8lPcGjtsF/s1600/Modak+(7).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj086FXogjcaJtPF2VcZwqP5DphR6DkWJCtwQHEse25QcxzYmKF7m8fSRxci-RkF2w1LTovUafZ7sxfhmh52STuctF_OuV2j6HXqNbf2-paw0QoTZvitCvz8KGH2jhOVgywc2n8lPcGjtsF/s400/Modak+(7).jpg" height="300" width="400" /></a></div>
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<strong><span style="font-size: large;">Lets cook this</span></strong></div>
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Steam this covered for about 15 minutes.</div>
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Allow it to cool down to room temperature before eating.</div>
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<strong><span style="font-size: large;">Super psyched about the Pankaj Udhas </span></strong><a href="http://www.seattleindian.com/seattle/pankaj-udhas-live-in-concert-in-seattle-event-53863"><strong><span style="font-size: large;">concert</span></strong></a><strong><span style="font-size: large;"> tonight!!!</span></strong></div>
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Nabiahttp://www.blogger.com/profile/11670526162412128374noreply@blogger.com1tag:blogger.com,1999:blog-8845282680173696571.post-15962860062450281502013-08-30T13:10:00.004-07:002013-11-19T00:17:04.462-08:00Gobhi Gosht <div dir="ltr" style="text-align: left;" trbidi="on">
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I love cauliflower... I love it extra when cooked with goat meat.... and when you throw in a couple of <em><a href="http://foodimake.blogspot.com/2013/11/malabar-paratha.html">Malabari parathay</a></em> into the equation... its heavenly!<br />
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<span style="font-size: large;"><strong>Ingredients</strong></span><br />
<br />
Onions - I used a yellow onion (1 cup chopped)<br />
Roma tomato 1 large (A little less than 1/2 of a cup when cut up in eights)<br />
Thai chilies 4-5 medium sized (About 2 heaped Tbs. when minced - Use more or less if you want)<br />
Garlic 3 large cloves (1 heaped Tbs. minced)<br />
Ginger 1" chunk (3/4 Tbs. minced)<br />
Goat meat 1 1/2 lbs. (Cut up into stew size chunks with bones)<br />
Olive oil 3-4 Tbs.<br />
Cauliflower florets (Roughly 4 cups. This was 1/2 of a large cauliflower head)<br />
Some water for cooking<br />
Some cilantro to sprinkle on top. Roughly chopped about 2-3 Tbs. <br />
<br />
<span style="font-size: large;"><strong>Spices</strong></span><br />
<br />
Turmeric 3/4 tsp <br />
Black pepper 1/2 tsp <br />
Whole cloves 2 <br />
Cardamom 1 large pod<br />
Whole coriander 1 tsp <br />
Cumin seeds 3/4 tsp <br />
Cayenne pepper 1/2 tsp<br />
Salt<br />
<br />
I used a <a href="http://www.amazon.com/KRUPS-203-42-Electric-Grinder-Stainless/dp/B00004SPEU/ref=sr_1_1?ie=UTF8&qid=1377731948&sr=8-1&keywords=krups+coffee+grinder">coffee grinder</a> to grind all whole spices into a powder.<br />
You can use powdered spices or use a <a href="http://www.amazon.com/Stone-Granite-Mortar-Pestle-capacity/dp/B000163N6G/ref=sr_1_4?ie=UTF8&qid=1377732104&sr=8-4&keywords=mortar+and+pestle">mortal and pestle</a>.<br />
<br />
<span style="font-size: large;"><strong>Method</strong></span><br />
<br />
Rub the spices all over the meat and set aside while you are prepping everything else.<br />
Use a wide pan. <br />
Fry the onions in some oil. Medium low heat, cook until they are quite caramelized... we are looking for a very dark brown color.<br />
Add the minced ginger, garlic and chilies..... cook for another minute or 2 and then the tomatoes go in.<br />
Ten minutes later take everything out and blend into a smooth paste and keep aside.<br />
Pour some more oil in the same pan and crank up the heat. <br />
Sear the goat meat for about 1 minute on one side then flip and sear the other sider for another minute. <br />
Now you can return the onion and tomato paste you just made back into the pan. <br />
Add 3/4 cups of water. Bring it to a boil, then reduce heat, cover your pan and let this simmer for a good hour and a half or until the meat is fall off the bones tender. <br />
Using a pressure cooker will reduce this time significantly! I felt too lazy to pull mine out from the back of my cabinet. I just watched a bunch of <a href="http://en.wikipedia.org/wiki/DuckTales">Ducktales</a> while the meat was cooking<em> </em>:-D<br />
Anyway... after about 1 1/2 hour you will have an awesome goat curry which you can enjoy with <em>naan</em> or over rice. <br />
However since we are making <em>gobhi gosht</em>... now will be time to add the cut up florets into the pan. <br />
I like adding fairly large pieces of cauliflower since they break down quite a bit during cook time.<br />
We want the end result to be kind of a dry curry so if you have a lot of liquid left over in your pan then cook with the lid ajar otherwise cook covered.<br />
I prefer the cauliflower to be firm so I cooked it for 15 minutes..... if you like them to be very tender and continue to cook for an additional 10 minutes or so.<br />
And now you are done.<br />
Easy.<br />
:-)<br />
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Nabiahttp://www.blogger.com/profile/11670526162412128374noreply@blogger.com0tag:blogger.com,1999:blog-8845282680173696571.post-11216421310113351722013-08-07T18:42:00.000-07:002013-08-07T21:29:17.552-07:00Sheer Khorma<div dir="ltr" style="text-align: left;" trbidi="on">
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A traditional dessert made specially on Eid in Pakistan and India.<br />
Sort of like a pudding..... very easy to make and best if served cold.<br />
<br />
I prefer subtle flavors so I just used cardamom, almonds and dates.<br />
<br />
But if you feel adventurous go ahead and flavor the milk with a few strands of saffron instead of cardamom. You can also add different nuts and dried fruits like pistachios, almonds, raisins, sultanas, dates, dried apricots and dried coconut to name a few.<br />
<br />
Eid Mubarak to all :-)<br />
<br />
<em>(Total time 15 mins)</em><br />
<em>(Makes approx. 12 1/2 cup servings)</em><br />
<span style="font-size: large;"><strong>Ingredients</strong></span><br />
<br />
Whole milk 4 cups<br />
Medjool dates 4-5 large ones <br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihSv9fv0XWTsDZqvjQZbjOreSuoqwzwSmtTgr1VQlQf9D5VXiWp4y008hyZTRlKDdMgXh2LbNhD_PfzIRuM9D8psfzPZw3LVZaR6xEyeiws_wj8lEC-P_HfAzBjpyAKHDnORkVopIBYY6u/s1600/shan+vermicelli.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihSv9fv0XWTsDZqvjQZbjOreSuoqwzwSmtTgr1VQlQf9D5VXiWp4y008hyZTRlKDdMgXh2LbNhD_PfzIRuM9D8psfzPZw3LVZaR6xEyeiws_wj8lEC-P_HfAzBjpyAKHDnORkVopIBYY6u/s1600/shan+vermicelli.jpg" /></a>Sugar 1/4 cup + 2 Tbs (Total of 6 Tbs.)<br />
Cardamom 3-4 pods ground into a powder<br />
Coarse ground almonds 1/4 cup<br />
Roasted vermicelli (very thin strands) roughly 2.65 oz. or 75 grams.<br />
Basically I got Shan roasted vermicelli from an Indian grocery store and used half of the packet.<br />
<br />
<div style="text-align: left;">
There are several different types of vermicelli that you can find. Unfortunately Shan foods does not have the vermicelli listed on their website or maybe they do and I just couldn't find it so here is a picture of what I used. You can also use a similar product made by National Foods.</div>
<br />
<span style="font-size: large;"><strong>Method</strong></span><br />
<br />
First of all you will need to break the vermicelli into smaller strands... it's best to use your hands for this. Just grab the whole bunch from one end and twist your hand to break them. There will be flyaways and lots of them! But if you are careful and do this slowly you won't make a mess hopefully :-)<br />
<br />
Now take the stones out of the dates. <br />
I like to blend the dates into the milk.... I like the flavor and love the creamy color that it creates.<br />
But if you prefer you can just cut them up into quarters or eighths. Just remember that if you decide to use date chunks you may need to use more sugar.<br />
<br />
Place the broken vermicelli pieces into a large pot.<br />
Add milk blended with the dates (or date chunks), cardamom powder, sugar and bring this slowly to a gentle boil. <br />
Simmer for 5 mins and take it off the heat.<br />
Add the ground almonds and mix well.<br />
Allow to come to room temperature and then refrigerate for 4-6 hours at least to make sure its very cold.<br />
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Nabiahttp://www.blogger.com/profile/11670526162412128374noreply@blogger.com0tag:blogger.com,1999:blog-8845282680173696571.post-64194309008880746532013-08-07T17:58:00.000-07:002013-08-07T20:01:39.034-07:00Khushk Seviyan (Dry Vermicelli)<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9KDJsXwJKayybDSEoDBpX-u1IHzNt1tFsxakM3Gj3uiqwFk1FJ8LOMPlV3h2T3yBO1KeRqI6F2NTRqO_S22tWdqsMvVgmz96GF9veEC5vb6tpuXk3uOObvttUHI-keiiEAUTSvMyi9CrJ/s1600/Khushk+Seviyan+(28).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9KDJsXwJKayybDSEoDBpX-u1IHzNt1tFsxakM3Gj3uiqwFk1FJ8LOMPlV3h2T3yBO1KeRqI6F2NTRqO_S22tWdqsMvVgmz96GF9veEC5vb6tpuXk3uOObvttUHI-keiiEAUTSvMyi9CrJ/s640/Khushk+Seviyan+(28).jpg" height="480" width="640" /></a></div>
<br />
Here is another way to make vermicelli for Eid this year :-)<br />
I used to teach this in my class and all my students loved it!<br />
Good idea to eat this warm... it's sort of like a Halva with some crunchiness. <br />
I highly recommend to use your fingers for eating this instead of a plain 'ol spoon :-)<br />
<br />
<em>(prep time 15 mins)</em><br />
<em>(serves 6-8 ppl)</em><br />
<span style="font-size: large;"><strong>Ingredients</strong></span><br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihSv9fv0XWTsDZqvjQZbjOreSuoqwzwSmtTgr1VQlQf9D5VXiWp4y008hyZTRlKDdMgXh2LbNhD_PfzIRuM9D8psfzPZw3LVZaR6xEyeiws_wj8lEC-P_HfAzBjpyAKHDnORkVopIBYY6u/s1600/shan+vermicelli.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihSv9fv0XWTsDZqvjQZbjOreSuoqwzwSmtTgr1VQlQf9D5VXiWp4y008hyZTRlKDdMgXh2LbNhD_PfzIRuM9D8psfzPZw3LVZaR6xEyeiws_wj8lEC-P_HfAzBjpyAKHDnORkVopIBYY6u/s200/shan+vermicelli.jpg" height="200" width="111" /></a>Eggs 2 large<br />
Melted butter 1/2 cup<br />
Sugar 1/2 cup<br />
Cardamom 3-4 pods ground into a powder<br />
Coarse ground almonds 1/4 cup<br />
Desiccated dried coconut (unsweetened) 1/4 cup<br />
Roasted vermicelli (very thin strands) roughly 2.65 oz. or 75 grams.<br />
Basically I got Shan roasted vermicelli from an Indian grocery store and used half of the packet.<br />
<br />
<div style="text-align: left;">
There are several different types of vermicelli that you can find. Unfortunately Shan foods does not have the vermicelli listed on their website or maybe they do and I just couldn't find it so here is a picture of what I used. You can also use a similar product made by National Foods. </div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<strong><span style="font-size: large;">Method</span></strong></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
First of all you will need to break the vermicelli into smaller strands... it's best to use your hands for this. Just grab the whole bunch from one end and twist your hand to break them. There will be flyaways and lots of them! But if you are careful and do this slowly you won't make a mess hopefully :-)</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Combine melted butter, eggs, sugar and cardamom powder in a bowl and use a fork to mix well.</div>
<div style="text-align: left;">
Place the broken vermicelli inside a wide non stick pan.</div>
<div style="text-align: left;">
Turn the heat to medium low and pour the mixture into the pan.</div>
<div style="text-align: left;">
Make sure the temperature is not too high otherwise the eggs will scramble!</div>
<div style="text-align: left;">
You will need stir this often.</div>
<div style="text-align: left;">
The vermicelli will go through the following stages. The lighting is bad but I thought pictures might help.</div>
<div style="text-align: left;">
<ol style="text-align: left;">
<li>First very soggy</li>
<li>After 2-3 minutes a little less soggy, somewhat held together but super oily. At this point you can raise the temperature up to medium high and continue to stir often.</li>
<li>A couple of minutes later it will become kinda feathery.... you are almost there. </li>
<li>Finally after a few more minutes it should be very feathery, dry looking with some soft lumps. </li>
</ol>
</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeCjzcpRDW4UfYmzGcyJsKPi7CT1A1z2oOjSxAktuWVcPSGC338rw5FkgoqYy2kd_S0S8pvQKqf6JTSi2OXfIEzalPqir8WMLzK9fHmQylDowz2IEsh-0Y1D4jQ_8dxm5a9YI1Ojwm9x20/s1600/Khushk+Seviyan+(32).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeCjzcpRDW4UfYmzGcyJsKPi7CT1A1z2oOjSxAktuWVcPSGC338rw5FkgoqYy2kd_S0S8pvQKqf6JTSi2OXfIEzalPqir8WMLzK9fHmQylDowz2IEsh-0Y1D4jQ_8dxm5a9YI1Ojwm9x20/s640/Khushk+Seviyan+(32).jpg" height="536" width="640" /></a><br />
<br />
<br />
All done.<br />
Turn off the heat.<br />
Mix in the ground almonds and coconut.<br />
Serve warm with maybe a big dollop of un-sweetened whipped cream!!!<br />
:-)<br />
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Nabiahttp://www.blogger.com/profile/11670526162412128374noreply@blogger.com1tag:blogger.com,1999:blog-8845282680173696571.post-75612488874379563672013-06-09T07:33:00.000-07:002013-06-09T07:33:00.135-07:00Chocolate Chip and Coconut Cookies<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWDh771swAeHM62iiMTde2LzDCNQSbCDmYOCo0TZKAjvc0ZMMt8zje6cTAQrwFF-KHraZOV5-PNhuiKfFUjnkDW62wGLVbOHxbyx8j81EQd0zQO-2NxvNvFQYAcRxpji6cEdsPonb0nN51/s1600/Chocolate+chip+cookies+(8).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWDh771swAeHM62iiMTde2LzDCNQSbCDmYOCo0TZKAjvc0ZMMt8zje6cTAQrwFF-KHraZOV5-PNhuiKfFUjnkDW62wGLVbOHxbyx8j81EQd0zQO-2NxvNvFQYAcRxpji6cEdsPonb0nN51/s400/Chocolate+chip+cookies+(8).jpg" width="400" /></a></div>
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Last year I came up with a lighter version of the chocolate chip cookie :-)<br />
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I used half the amount of butter that would normally go into a cookie recipe. I also wanted to use less flour so I added some unsweetened shredded coconut. The flavor of the coconut was very subtle and went very well with the chocolate.<br />
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VERY pleased with how they came out. :-)<br />
I think it's the best cookie I have ever had :-)<br />
They look and taste amazing! They had a wonderful moist texture that stayed soft and fresh for a week in an air tight jar on my countertop. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmHftw7rU7SwYAVt-j2KpT07470EdIFfkvizlQ6O4Y_q_O2EM27Q-1x5C9dFR06qWhpXDAj-G3ZA0LqjxJEvy2CEebCMXy9nMIkmoZmZ3C2r_Do-WpGPxbvWyk3KkI3NzkRcjwyynje4Fl/s1600/Chocolate+chip+cookies+(7).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmHftw7rU7SwYAVt-j2KpT07470EdIFfkvizlQ6O4Y_q_O2EM27Q-1x5C9dFR06qWhpXDAj-G3ZA0LqjxJEvy2CEebCMXy9nMIkmoZmZ3C2r_Do-WpGPxbvWyk3KkI3NzkRcjwyynje4Fl/s400/Chocolate+chip+cookies+(7).jpg" width="400" /></a></div>
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<em>(makes 8 cookies)</em><br />
<em>(prep time 10 mins + 2 hours in the fridge)</em><br />
<em>(bake time 15 mins)</em><br />
<span style="font-size: large;"><strong>Ingredients</strong></span><br />
<br />
White sugar 1/8 cup<br />
Light brown sugar 1/8 cup<br />
Dark moscavado sugar 1/4 cup<br />
Vanilla 1 tsp<br />
Salt 1/4 tsp<br />
Butter 1/4 cup (melted and at room temp)<br />
Egg 1 large (cold from the fridge)<br />
Baking soda 1/4 tsp <br />
All purpose flour 1 cup<br />
Dessicated coconut 1/2 cup (unsweetened)<br />
Dark chocolate chips 1 cup (I perfer the hand cut look so I chopped up a bar of dark chocolate into roughly 1/4" squares)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgllm54mNvknz1XI-zoGgX-ExI8AU5zj0WzoKApcBsyBbW5S_sWjRsnihecg51A9EHgyLa6iyf0MWUdKcVm1OXXRHRZpQtPr3kyDw5EjcZEfgsozCeCwqfgBvbBShDlVtFiRwaWZ80adgAQ/s1600/Chocolate+chip+cookies+(1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgllm54mNvknz1XI-zoGgX-ExI8AU5zj0WzoKApcBsyBbW5S_sWjRsnihecg51A9EHgyLa6iyf0MWUdKcVm1OXXRHRZpQtPr3kyDw5EjcZEfgsozCeCwqfgBvbBShDlVtFiRwaWZ80adgAQ/s200/Chocolate+chip+cookies+(1).jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWrkBGipzOLBg8hUy7ymBldKYxq8A5EjiOMRseB_gEygDwgPXBzOoeJeMsOE6Xt9X7-WrYl1jfeQShTy_GfTM6ztFA5taL8Mhpsiw2KA30u7z4cTk4L2UxYoKBN2wXcogxOriEOr69uVRp/s1600/Chocolate+chip+cookies+(11).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWrkBGipzOLBg8hUy7ymBldKYxq8A5EjiOMRseB_gEygDwgPXBzOoeJeMsOE6Xt9X7-WrYl1jfeQShTy_GfTM6ztFA5taL8Mhpsiw2KA30u7z4cTk4L2UxYoKBN2wXcogxOriEOr69uVRp/s200/Chocolate+chip+cookies+(11).jpg" width="200" /></a></div>
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<strong><span style="font-size: large;">Method</span></strong></div>
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Combine all the sugars, baking soda, vanilla and salt in a large bowl.<br />
Pour in the melted butter and whisk together for a minute on high.<br />
Break in the egg.<br />
Use a mixer and whisk for 1-2 mins on medium high speed.<br />
Fold in the flour and the coconut flakes.<br />
Gently fold in the chocolate chips.<br />
Form a log about 8 inches long and wrap with some saran.<br />
Refrigerate for a few hours.<br />
Cut into 8 equal discs. <br />
Arrange them on a lightly greased sheet of wax paper atop a baking tray.<br />
Bake for 15-17 mins in a preheated 375 degrees oven.<br />
They should feel slightly soft in the center when you take them out.<br />
Peel them off the wax paper and allow to cool for 20-30 mins before digging in.<br />
:-)<br />
</div>
Nabiahttp://www.blogger.com/profile/11670526162412128374noreply@blogger.com0tag:blogger.com,1999:blog-8845282680173696571.post-16312580031626515862013-05-17T16:43:00.001-07:002013-05-17T16:54:45.178-07:00Ice-cream Cake<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9GmmtPpFgNdHIfjauzDoEKEI-9u9Hc21AX4CnwljvBk4xXLGstzxzclxA7oURY4cx_0iqBAdzW157CMAcoWW5i0yaiqMt6-eigakNZ9NSAtwHn5BsuQoHLnLOY1JuHNsBpqK7zDzPgS5-/s1600/Ice-cream+Cake+(8).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9GmmtPpFgNdHIfjauzDoEKEI-9u9Hc21AX4CnwljvBk4xXLGstzxzclxA7oURY4cx_0iqBAdzW157CMAcoWW5i0yaiqMt6-eigakNZ9NSAtwHn5BsuQoHLnLOY1JuHNsBpqK7zDzPgS5-/s640/Ice-cream+Cake+(8).jpg" width="640" /></a></div>
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Made this a few days back.</div>
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I think it's looks pretty, and tasted good too.</div>
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It's hard for an ice-cream cake to taste bad :-)</div>
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Makes one 3" high 6" diameter cake.</div>
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I'd say enough for 6-8 people.</div>
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<strong><span style="font-size: large;">Method</span></strong></div>
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Very easy to put together.</div>
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I baked half of a chocolate cake from a boxed mix. I wanted it to be flat and thin so I baked it in a <a href="http://www.amazon.com/s/ref=nb_sb_noss_1/185-9847001-2657964?url=search-alias%3Daps&field-keywords=baking+sheet">baking sheet</a>. </div>
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I used a 6" dia and 3" high <a href="http://www.wilton.com/store/site/product.cfm?id=310F1203-475A-BAC0-5563A91E48D9B48E&fid=310F1212-475A-BAC0-5057359BDCDBADA6">Wilton springform pan</a> to build the ice cream cake in. And once the chocolate cake was baked and cooled I used the pan like a cookie cutter and cut out 2 circular layers - one for the base and one for the lid (the rest of the cake was chopped up and used for another dessert but you can cut out more circular layers for a taller cake).</div>
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I had <a href="http://www.baskinrobbins.com/content/baskinrobbins/en.html">Baskin Robbins</a> make me a 6" waffle disc (65 cents only) - I wanted to use that a crunchy center. Sadly it didn't stay crunchy :-) In retrospect I think I should have dipped it in tempered chocolate and let it harden before using it sandwiched between ice-cream.</div>
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I used a quart of <a href="http://www.baskinrobbins.com/content/baskinrobbins/en/products/icecream/flavors.html">OREO Cookies 'n Cream ice cream from Baskin Robbins</a> (use what ever you love!)</div>
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I let it sit on the counter for a few minutes until it became soft.</div>
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Now lets build the cake!</div>
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Place the bottom layer of the chocolate cake in the pan.</div>
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Scoop out half the ice-cream and spread it over the cake.</div>
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Now place the waffle in position and spread the rest of the ice-cream over it.</div>
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Seal the deal with the chocolate cake disc.</div>
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Freeze for about 30 mins.</div>
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After 30 min I un-molded the cake and decorated it with some un-sweetened whipped cream on the sides. Then I poured come chocolate ganache on top and decorated it further with chocolate shards made from tempered chocolate.</div>
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<strong>Chocolate Ganache</strong></div>
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1/2 cup heavy cream</div>
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9 oz. of dark chocolate bits.</div>
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Gently warm up the heavy cream in a double boiler and add the chocolate bits into it. Stir until chocolate dissolves completely. Let this cool to room temp before pouring it on the cake. Freeze the cake for another 20 min at least or until ready to serve.</div>
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Tada! </div>
Some more pictures.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCfX_nJtTL27BSj4idV5pjqEew5Axd9_NDyEbSzUQDwk_ahYSl4a06L_pBeMM9JbumTABNyKFgZVjj-hSa3GSpfDI7_Ic4ttvsx0CfD29iDHW1HACOmA_1s8KcRRkdkaTDEX0sInZ6Wsie/s1600/Ice-cream+Cake+%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCfX_nJtTL27BSj4idV5pjqEew5Axd9_NDyEbSzUQDwk_ahYSl4a06L_pBeMM9JbumTABNyKFgZVjj-hSa3GSpfDI7_Ic4ttvsx0CfD29iDHW1HACOmA_1s8KcRRkdkaTDEX0sInZ6Wsie/s400/Ice-cream+Cake+%25281%2529.jpg" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9Gccs5P-2osfMFyJqL4HiXqdNhuNPD0PiANbUE_oM7z5i2ONgDcyB8TSyJT4wSbwwiMYnJ2fhRnzjmFpgQbgEs-hk53Kqeq0_VlPQg_sI_WYmuNgcvVTUV2yqcNPR414b5tHAMB0K8LnN/s1600/Ice-cream+Cake+(3).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9Gccs5P-2osfMFyJqL4HiXqdNhuNPD0PiANbUE_oM7z5i2ONgDcyB8TSyJT4wSbwwiMYnJ2fhRnzjmFpgQbgEs-hk53Kqeq0_VlPQg_sI_WYmuNgcvVTUV2yqcNPR414b5tHAMB0K8LnN/s400/Ice-cream+Cake+(3).jpg" width="400" /></a></div>
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Nabiahttp://www.blogger.com/profile/11670526162412128374noreply@blogger.com0tag:blogger.com,1999:blog-8845282680173696571.post-82620378422475937232013-04-18T10:52:00.000-07:002013-08-07T19:02:50.604-07:00No Butter Peanut Butter Cookie<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_hcdrTQjiJ2X_YxOp0wxeYlNF_ejiaf-BlvpYizQAFYjWmtUZNtYWim9jgufPxH4tEcb_YKhdGY59x0ylAm8HVaG-yVYt7ErdjFtvG-7snFFORBuuD-SrTebZ3aMCNUMfS1KRO82StnJH/s1600/No+Butter+Peanut+Butter+Cookie+-+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_hcdrTQjiJ2X_YxOp0wxeYlNF_ejiaf-BlvpYizQAFYjWmtUZNtYWim9jgufPxH4tEcb_YKhdGY59x0ylAm8HVaG-yVYt7ErdjFtvG-7snFFORBuuD-SrTebZ3aMCNUMfS1KRO82StnJH/s400/No+Butter+Peanut+Butter+Cookie+-+4.jpg" width="400" /></a></div>
<br />
Must try..... so wonderful and super easy to make!<br />
This is the same recipe as my <a href="http://foodimake.blogspot.com/2012/09/peanut-butter-and-chocolate-chip-cookies.html">Peanut Butter and Chocolate Chip Cookies</a> but without the butter and chocolate chips. You could add the chocolate chips to this if you wanted to.<br />
<em></em><br />
<em>(makes about 20 2"cookies)</em><br />
<em>(prep time 10 mins)</em><br />
<em>(bake time 15 mins)</em><br />
<strong><span style="font-size: large;">Ingredients</span></strong><br />
<br />
All purpose flour 1 1/2 cups<br />
Baking soda 3/4 tsp<br />
Salt 1/4 tsp<br />
Sugar 1/2 cup<br />
Brown sugar 1/4 cup<br />
Clover honey 1/4 cup<br />
Chunky peanut butter 1/2 cup + 1 Tbs (I used fresh ground peanut butter from <a href="http://www.wholefoodsmarket.com/">Whole Foods</a>)<br />
Large egg 1 (room temp)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB4kvP381XXYiZ5_LZezmq4F_cUyJcOkpjqTtILQfkFR80PFavQI9ojP9U5GC1BFtyUJ1ixP_d_biYVtHu9NhzkOLAflq_2bnION4YVy11krhkI9JcThS7_Z7LNrtl5W-9vc0w1ACYTR25/s1600/No+Butter+Peanut+Butter+Cookie+-+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB4kvP381XXYiZ5_LZezmq4F_cUyJcOkpjqTtILQfkFR80PFavQI9ojP9U5GC1BFtyUJ1ixP_d_biYVtHu9NhzkOLAflq_2bnION4YVy11krhkI9JcThS7_Z7LNrtl5W-9vc0w1ACYTR25/s400/No+Butter+Peanut+Butter+Cookie+-+2.jpg" width="400" /></a></div>
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<strong><span style="font-size: large;">Method</span></strong><br />
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Pre heat oven to 350 degrees.<br />
Whisk together the sugars, honey, peanut butter and egg in a large bowl.<br />
Add to this the dry ingredients and fold in.<br />
Scoop spoonfuls of the dough onto a baking sheet and bake for 13-15 mins or until light golden brown. They will feel soft when they come out the oven. Let them cool down completely and the centers will become nice and chewy.<br />
Enjoy<br />
:-)<br />
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Nabiahttp://www.blogger.com/profile/11670526162412128374noreply@blogger.com1tag:blogger.com,1999:blog-8845282680173696571.post-85482166735217699212013-04-01T18:23:00.000-07:002013-04-01T18:23:00.624-07:00Oven Roasted Chicken with Lemon<div dir="ltr" style="text-align: left;" trbidi="on">
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I roasted a chicken for dinner a while back. Was feeling creative and decided to stuff lemon slices beneath the skin for a great lemony flavor. </div>
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It turned out quite nice and very pretty. Below is another picture with the skin removed so you can see what it looked like. </div>
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Not in the photo but I had some cottage cheese on the side as well and also made a quick gravy from the juice left behind in the pan.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizevg-FsjO3JOGhwxdoA4983u2mv9LL651fFDcs-Foxuw-MZboHKV7uKeCbSe4I3kYRTApQ2fD1wLlxlo5SL5un_ResNBILHV7SXYB1ECgOOPnU8GgVCZrwd5FaTpbasE7-Lu-Ulb3PFEo/s1600/Oven+Roasted+Chicken+with+Lemon+%25283%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizevg-FsjO3JOGhwxdoA4983u2mv9LL651fFDcs-Foxuw-MZboHKV7uKeCbSe4I3kYRTApQ2fD1wLlxlo5SL5un_ResNBILHV7SXYB1ECgOOPnU8GgVCZrwd5FaTpbasE7-Lu-Ulb3PFEo/s400/Oven+Roasted+Chicken+with+Lemon+%25283%2529.jpg" width="400" /></a></div>
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Lets start with the easy things first.</div>
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<em><span style="font-size: x-small;">(cook time 1 1/2 hours)</span></em></div>
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<em><span style="font-size: x-small;">(serves 4-6)</span></em></div>
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<strong><span style="font-size: large;">Roasted Vegetables</span></strong></div>
<br />
Baby carrots 1/2 lbs. bag<br />
Celery 5-6 stalks<br />
Yellow onions 1 medium <br />
Fingerling potatoes 1/2 lbs.<br />
<br />
Cut the vegetables in similar size and length. <br />
Sprinkle some fresh ground pepper, dried parsley and dried thyme on top and toss them around in some olive oil, you will need very little maybe 1/2 Tbs.<br />
These will bake along side the chicken for an hour.<br />
Make sure to turn their sides half way through cooking time.<br />
Sprinkle some sea salt after they are fully cooked but still very hot.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxquAO_DFVuLpb9Q1u8ep40G6P-AwzMeaKQmiqbuT1X7t-l_SN7TiJ4gEYTGcNd67b-6KX9jh4598n9i3mHRgIb0zXRcLO-Oa_ukNwOtBtYd_dU2S8O1FJ_5KaLtMXzORrWNzPqaLI88oi/s1600/Veggies+Prep.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxquAO_DFVuLpb9Q1u8ep40G6P-AwzMeaKQmiqbuT1X7t-l_SN7TiJ4gEYTGcNd67b-6KX9jh4598n9i3mHRgIb0zXRcLO-Oa_ukNwOtBtYd_dU2S8O1FJ_5KaLtMXzORrWNzPqaLI88oi/s320/Veggies+Prep.jpg" width="320" /></a></div>
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<strong><span style="font-size: large;">How to prep the chicken</span></strong><br />
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<strong>Ingredients:</strong><br />
Whole chicken 1<br />
Fresh Lemon 1 large<br />
Fresh ground pepper 1/2 tsp.<br />
Red chili flakes 1/2tsp.<br />
Dried thyme 1 tsp.<br />
Dried parsley 1 tsp.<br />
Olive oil 1 Tbs.<br />
I used no salt<br />
<br />
I used a mandolin to get thin slices out of the lemon.<br />
Sprinkle the herbs and spices on the lemon slices.<br />
Below is a picture of what it will look like.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2nfQvaX3Zk4UPVbidPH-0FoAvi-rkzAXr0OshoD7xQ95Fc6FJbAQlxKr3J1vSf03ACZF8hUjHFEZ8SAiT2-Ty4qF9rRi5GUbpQ-jvRrjS0m-1A7_tt0xkf54O_g54IiADQ9Djpvkcy2HS/s1600/Lemon+Prep.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2nfQvaX3Zk4UPVbidPH-0FoAvi-rkzAXr0OshoD7xQ95Fc6FJbAQlxKr3J1vSf03ACZF8hUjHFEZ8SAiT2-Ty4qF9rRi5GUbpQ-jvRrjS0m-1A7_tt0xkf54O_g54IiADQ9Djpvkcy2HS/s400/Lemon+Prep.jpg" width="400" /></a></div>
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Warning: Consider using gloves because the next step is slightly gross :-)<br />
Hope the picture helps, it was a dark and rainy day here and therefore the dull picture.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTrYGZn6TijjDYc6sj6F0j8SZdlODhW56VAQNeCPxJFJEV9D_lsOv-igEpnHxfbMpNu5bQQTKr1a6ZXgJWaGIe9BcJQ45ne72_UfiQhMCTR6Rlhnd0A7bTLD3pid_fmBfs4wT4iQavYKJq/s1600/Chicken+Prep+1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTrYGZn6TijjDYc6sj6F0j8SZdlODhW56VAQNeCPxJFJEV9D_lsOv-igEpnHxfbMpNu5bQQTKr1a6ZXgJWaGIe9BcJQ45ne72_UfiQhMCTR6Rlhnd0A7bTLD3pid_fmBfs4wT4iQavYKJq/s400/Chicken+Prep+1.jpg" width="400" /></a>Lift up the skin near the breast and move your hand beneath the skin to loosen it... go all the way to the thighs and the bottom side of the chicken.<br />
<br />
Do the best you can, no need to be perfect just be careful to not tear the skin.<br />
<br />
When the skin is good and loose, slide the lemon slices underneath the skin. Make sure to cover the thighs as well.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1JHn33gPCOPeOOtW_5XvF7MhuEQdeXrIwArLSGegjN9iI3Gd-PYepHqO1i9043JIIRoBGoDkbftgTj0qgOMzxifOO1q8pMy9yBf36hFVL-xjIHnNj0CVebI1C-q-ry_Z4SkDPq1ymyclV/s1600/Chicken+Prep+2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1JHn33gPCOPeOOtW_5XvF7MhuEQdeXrIwArLSGegjN9iI3Gd-PYepHqO1i9043JIIRoBGoDkbftgTj0qgOMzxifOO1q8pMy9yBf36hFVL-xjIHnNj0CVebI1C-q-ry_Z4SkDPq1ymyclV/s400/Chicken+Prep+2.jpg" width="331" /></a>Rub some oil on the outside and sprinkle fresh ground coarse pepper and salt (I didn't use any) all over the chicken<br />
<br />
Now use a kitchen twine to <a href="https://www.youtube.com/watch?v=HpSPfuJQVOA">truss the chicken</a>. This means using a thick cotton thread to tie the chicken. I learnt how to do it from this <a href="https://www.youtube.com/watch?v=HpSPfuJQVOA">YouTube video</a>.<br />
<br />
Doing this holds the chicken together while roasting and makes it easier to turn.<br />
<br />
Another dark and gloomy picture on the left. <br />
<br />
<br />
<br />
Now lets bake this.<br />
Pre heat your oven to 400 F.<br />
<br />
Place the chicken breast side down on a <a href="http://www.amazon.com/s/ref=nb_sb_noss_1/176-1588275-8146926?url=search-alias%3Dgarden&field-keywords=baking+dish#/ref=nb_sb_ss_i_0_12?url=search-alias%3Dgarden&field-keywords=roasting+rack&sprefix=roasting+rac%2Cgarden%2C221&rh=n%3A1055398%2Ck%3Aroasting+rack">roasting rack</a> and inside a large <a href="http://www.amazon.com/s/ref=nb_sb_noss_1/176-1588275-8146926?url=search-alias%3Dgarden&field-keywords=baking+dish">baking dish</a>. Most of the lemon juice will drain out and you want to collect it to make a gravy later. Bake for 40 minutes. Turn the temperature down to 375 F turn the chicken breast side up and bake for 30 minutes. At this point you will place the vegetables in the oven as well. After 30 minutes turn the chicken one last time- breast side down again- and bake for another 30 minutes.<br />
<br />
<strong>Note:</strong><br />
Your bake time might be different so please use a thermometer to make sure the <a href="http://reluctantgourmet.com/cooking-techniques/more-specific-techniques/item/810-perfectly-cooked-chicken">internal temperature</a> is 165 F for white meat and about 180 F for dark meat.<br />
<br />
Done.<br />
Let the chicken rest for 20 minutes before cutting into it.<br />
You can use this time to make the gravy.<br />
<br />
<strong><span style="font-size: large;">Gravy</span></strong><br />
<br />
Collect the juice that's in the backing dish. Most of the lemon flavor will be in this.<br />
Skim the extra fat and place the juice in a saucepan.<br />
Turn the heat on medium high and let this simmer for 5-6 minutes to thicken the gravy.<br />
I decided not to but you can use <a href="http://www.ehow.com/how_13900_make-roux.html">roux</a> or corn flour to thicken it as well.<br />
Add some more fresh lemon juice to this. <br />
Season with salt and pepper and you are done.<br />
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Nabiahttp://www.blogger.com/profile/11670526162412128374noreply@blogger.com2tag:blogger.com,1999:blog-8845282680173696571.post-73030919138273759242013-03-08T16:54:00.000-08:002013-04-02T10:59:04.167-07:00Qeema Aur Shimla Mirch<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyUOA8MX4h33MenIDcGW_zgwc9PCkKOnMVnBtoO0zrmeS5AssvZ-SE5YA_FSKYVWMOwzY6OpEJKN0wGUZBMmXXSQKkUfh01Z3NME8jvJ8Yfx3VXS1sr4VNj7NylQ4dyAPKgEfb8vG-nwNe/s1600/Qeema+(1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyUOA8MX4h33MenIDcGW_zgwc9PCkKOnMVnBtoO0zrmeS5AssvZ-SE5YA_FSKYVWMOwzY6OpEJKN0wGUZBMmXXSQKkUfh01Z3NME8jvJ8Yfx3VXS1sr4VNj7NylQ4dyAPKgEfb8vG-nwNe/s400/Qeema+(1).jpg" width="400" /></a></div>
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There must be a thousand different ways to make this, every household does it differently.<br />
Hope you like my version.<br />
<em></em><br />
<em>(cook time 15 minutes)</em><br />
<em>(serves 3-4)</em><br />
<strong><span style="font-size: large;">Ingredients</span></strong><br />
<br />
White onion 1 small sized (about 1/2 cup chopped fine)<br />
Minced fresh garlic 1/2 Tbs. <br />
Thai chilies 3-4 medium sized sliced thinly (use less or more if you like)<br />
Red bell pepper 1/2 large (cut into chunks)<br />
Green bell pepper 1/2 large (color of pepper won't matter use whatever you like)<br />
Ground beef 1 Lbs. (you can use whatever meat you prefer)<br />
I used fatty ground beef (16% fat) and therefore needed no cooking oil. If you are planning to use leaner meats then you will need around 2 Tbs. of your preferred cooking oil.<br />
<br />
<strong>Spices:</strong><br />
<br />
Salt<br />
Coarse black pepper 1/2 tsp.<br />
<a href="http://en.wikipedia.org/wiki/Bunium_persicum">Black cumin</a> seeds 1/2 tsp. (You can buy this easily at an Indian grocery store)<br />
Turmeric 3/4 tsp.<br />
Red chili flakes 3/4 tsp. (make adjustments if you'd like)<br />
Fenugreek leaves 1 1/2 tsp.<br />
Coriander powder 1/2 tsp.<br />
Roasted cumin powder 3/4 tsp.<br />
This is made by dry roasting cumin seeds on a nonstick pan. They will turn dark brown to almost black. Let them cool down completely and then grind into a powder. Keep an eye on them while roasting they go pretty fast and they shouldn't smell burnt.<br />
<br />
<strong><span style="font-size: large;">Method</span></strong><br />
<br />
Since I had used fatty ground beef my method was simple.<br />
I combined all the ingredients and spices (except the peppers) together in a wide skillet and turned the heat on to medium high.<br />
It took me under 15 minutes to cook this, I had to use a spatula to break down any lumps that formed.<br />
I like the peppers to be not super tender and I added them in the last 4 minutes.<br />
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<strong>Method 2: (for leaner meats)</strong><br />
<br />
Heat cooking oil in a skillet to medium high.<br />
Cook onions for 4-5 minutes or until soft.<br />
Add garlic, chilies and spices... stir around for a minute.<br />
Now you will add the ground beef to the skillet.<br />
Use your spatula to make sure everything is well incorporated and break any lumps that might form.<br />
Add peppers towards the end.<br />
You are done.<br />
:-)<br />
<br />
This goes very well with most Indian breads like<em> naan</em>, <em>roti</em> or <em>paratha</em>.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH0hL0F-MSROYonpjcQcVy7XxSFF98tt35qJSaS4UIMiw3OhzDhPS_QNwVDstTvA5g3UNhbXF578HGL9q-OnGAjq9V-wf-uVdGKfU7nGE13GXjU_Cj7T746zzM28Slbk9PPE_fyR_FUcGp/s1600/Qeema+(3).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH0hL0F-MSROYonpjcQcVy7XxSFF98tt35qJSaS4UIMiw3OhzDhPS_QNwVDstTvA5g3UNhbXF578HGL9q-OnGAjq9V-wf-uVdGKfU7nGE13GXjU_Cj7T746zzM28Slbk9PPE_fyR_FUcGp/s400/Qeema+(3).jpg" width="400" /></a></div>
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Nabiahttp://www.blogger.com/profile/11670526162412128374noreply@blogger.com1tag:blogger.com,1999:blog-8845282680173696571.post-62712121094547518972013-03-01T14:11:00.000-08:002013-03-01T14:11:00.148-08:00Raw Pear and Bean Sprouts Salad<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_xlUiHox1d5N-SNwHtv4SuUGtOGTK2UMihQsfsUhi-RLbYZ1BRexu0mUn2dOQPgvwJUcvADYZLkbsgpGpIJBBSQdaivY8A0j-VlUV20TWLW0aJ9DWS4UL_DzCblJJRgPvrARhaI0UAQEe/s1600/Pear+And+Mung+Sprout+Salad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="310" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_xlUiHox1d5N-SNwHtv4SuUGtOGTK2UMihQsfsUhi-RLbYZ1BRexu0mUn2dOQPgvwJUcvADYZLkbsgpGpIJBBSQdaivY8A0j-VlUV20TWLW0aJ9DWS4UL_DzCblJJRgPvrARhaI0UAQEe/s400/Pear+And+Mung+Sprout+Salad.jpg" width="400" /></a></div>
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Wonderful lunch :-)<br />
This salad turned out quite nice... It was very easy to put together and had a re-freshing zesty flavor.<br />
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<strong><span style="font-size: large;">How to sprout beans</span></strong><br />
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<a href="http://www.sproutpeople.com/seed/mung.html">Sprout People</a> has some good info on sprouting.<br />
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It took me close to 4 days to sprout the mung beans. I prefer them when the tails are very small, if you want them to be longer it will take you more than 4 days - I don't know how many because I haven't really tried that :-)<br />
<br />
I had no special tools for sprouting I simply soaked them overnight in plenty of water and then drained them. I then spread the beans in a colander and put them in a warm place for 2 days. I chose my oven because its cold here, otherwise your counter-top would be fine. Twice or thrice a day I sprinkled them with water. And then after a couple of days they just sprouted :-) <br />
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They had no bad coloring, no funky smells or any kind of bitter flavor. <br />
They tasted wonderful. Light and crunchy!<br />
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It is quite a commitment to start prepping for lunch 4 days in advance :-) just skip them if you don't want to trouble yourself too much.<br />
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<em>(prep time 10 mins)</em><br />
<em>(serves 1)</em><br />
<strong><span style="font-size: large;">Ingredients</span></strong><br />
<br />
Bosc Pear 1 large (a little over 3/4 cup chopped)<br />
Mung sprouts 1/3 cup <br />
Red peppers 1/2 medium sized (1/2 cup chopped)<br />
Salad greens 2 cups <em><span style="font-size: x-small;">*I used<a href="http://www.iloveorganicgirl.com/og/products/greens/i_heart_baby_kale/"> Organic Girl's I heart baby Kale!</a></span></em><br />
(baby kale, tango, baby spinach, baby green chard, green romaine, baby green
oakleaf lettuce) <br />
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<strong><span style="font-size: large;">Vinaigrette</span></strong><br />
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Red onions 1/2 Tbs - minced very fine<br />
Garlic 1/4 Tbs - minced very fine<br />
Macadamia nut oil 1 Tbs<em><span style="font-size: x-small;"> *I used </span></em><a href="http://www.brookfarm.com.au/products/macadamia-oils/premium-grade-macadamia-oil/p/88"><em><span style="font-size: x-small;">Brookfarm Natural Macadamia Nut Oil</span></em></a><br />
(I tend to consider most <a href="http://vegetarian.about.com/od/rawfoodsrecipes/a/cold-pressed-oil.htm">cold press nut oils</a> as raw... I know some might not agree. So please don't use this if you have concerns)<br />
Fresh lime juice 1 Tbs<br />
Lime zest 1/4 tsp<br />
Pink Himalayan salt 1/3 tsp<br />
Fresh ground coarse pepper 1/8 tsp<br />
<br />
Whisk together all the ingredients in a large bowl and keep aside.<br />
You can use olive oil instead but macadamia oil was wonderful... very buttery and delicious. I highly recommend it.<br />
<br />
<strong><span style="font-size: large;">Method</span></strong><br />
<br />
Simply chop the pear and red pepper into chunky pieces.<br />
Toss these in the vinaigrette along with the mung sprouts and pour over the greens.<br />
Enjoy.<br />
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Nabiahttp://www.blogger.com/profile/11670526162412128374noreply@blogger.com0tag:blogger.com,1999:blog-8845282680173696571.post-69782769388618878712013-02-23T16:15:00.000-08:002013-02-23T18:01:45.400-08:00Raw Banana Ice Cream<div dir="ltr" style="text-align: left;" trbidi="on">
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I have been greatly enjoying learning different aspects about raw foods. This recipe may not be perfect for an ice cream connoisseur but I was happy with how it turned out and thought I should put it up and share my experience.<br />
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Healthy.<br />
Very simple and easy.<br />
No sweeteners no dairy no eggs.<br />
Surprisingly satisfying :-)<br />
I loved it.<br />
:-)<br />
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<div style="text-align: left;">
<strong>Inspired from various sources:</strong></div>
<div style="text-align: left;">
For raw ice cream click <a href="http://www.purplecarrotkc.com/2011/10/raw-banana-cashew-ice-cream.html">here</a>.</div>
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For fresh coconut milk click <a href="http://www.rawmazing.com/fresh-raw-coconut-milk/">here</a>. </div>
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I did not discard the water from the coconut and used it to make the milk. And I felt too lazy to peel off the dark outer side of the coconut so I left it on thinking that it might add a nice creamy color to the "milk".</div>
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Both these sites are very well written with absolutely beautiful pictures. </div>
<div style="text-align: left;">
Highly recommend you read the info there.</div>
<br />
<strong>Note:</strong><br />
You can make this without a fancy blender like a <a href="https://www.vitamix.com/">Vitamix</a> or an <a href="http://www.cuisinart.com/products/ice_cream.html">ice cream maker</a>. I own a <a href="http://www.braun.com/en_ap/household/food-preparation/hand-blenders.html">Braun</a> Multiquick 400W Immersion hand blender. Which is just AWESOME and I love it to death. I have had it for 8 years now and no complaints. Bought it from <a href="http://www.amazon.com/gp/product/B00007E9GU/ref=wms_ohs_product?ie=UTF8&psc=1">amazon</a> but sadly it is now unavailable..... anyway the point of this whole story is that any<strong> </strong>decent (300W and up) blender should work. The end product might not be super flawlessly smooth but it will be good enough. <br />
<br />
<strong>Note:</strong><br />
This will not freeze like regular ice cream. After an overnight in the freezer it will be too hard or crumbly to scoop out. You will need to rest it on the counter top for 7-10 minutes to soften a little before you can handle it.<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5AMkkIrZ_J3RgqUDmQIOTijdb9M0GvHOQUCbEOk-AqCrKPbfgATfaoa2-E_H-Xp5FHSX682UDAj_Wpom6prWqfuwtVUkB84hPEDJMmXrcft-lnY32ouw1UTcLzl9Z6v2HCbdI6SktuFy0/s1600/Raw+Banana+Icecream+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5AMkkIrZ_J3RgqUDmQIOTijdb9M0GvHOQUCbEOk-AqCrKPbfgATfaoa2-E_H-Xp5FHSX682UDAj_Wpom6prWqfuwtVUkB84hPEDJMmXrcft-lnY32ouw1UTcLzl9Z6v2HCbdI6SktuFy0/s400/Raw+Banana+Icecream+4.jpg" width="400" /></a></div>
<em>(serves 3-4)</em><br />
<strong><span style="font-size: large;">Ingredients</span></strong><br />
<br />
Raw cashews 3/4 cup (soaked in cold water for 2 hours)<br />
Raw <a href="http://www.rawmazing.com/fresh-raw-coconut-milk/">coconut milk</a> 1 cup<br />
Very very ripe bananas 4 large <br />
By very ripe I mean the peel should be 70% dark brown. After peeling cut into small pieces and freeze over night - you should have about 4 cups.<br />
<em><span style="font-size: x-small;"></span></em><br />
<strong><span style="font-size: large;">Toppings</span></strong> <em><span style="font-size: x-small;">*optional</span></em><br />
<br />
Raw <a href="http://www.amazon.com/Navitas-Naturals-Cacao-8-Ounce-Pouches/dp/B000OQ4A3S">cacao nibs</a> 1/4 cup <em><span style="font-size: x-small;">*I bought mine from </span></em><a href="http://www.marieandfreres.com/"><em><span style="font-size: x-small;">Marie & Frères</span></em></a><br />
Walnuts 1/2 cup (freshly shelled and chopped roughly) <br />
<br />
<strong><span style="font-size: large;">Coconut Milk</span></strong><br />
<br />
Making fresh coconut milk is easy once you have successfully cracked it open :-)<br />
First I poked 2 hole in the "eyes" of the coconut and collected the water - it was about half a cup. I used a clean screwdriver and hammer to accomplish this.<br />
Then I smacked the coconut very hard with a hammer several times and all over to crack it open. <br />
Once it was open I used the power of my bare hands to break it into large chunks.<br />
To take the hairy shell off I used a butter knife and stuck it between the shell and the flesh to loosen the flesh. This was easy... the flesh came out without much effort in large pieces.<br />
I washed and then chopped up the flesh into 1" chunks and threw everything in a blender. <br />
I added an extra 1/2 cup of regular plain water.<br />
And then I let the blender do it's thing for several minutes.<br />
I drained the pulp through several sheets of cheese cloth and collected the "milk" in a cup.<br />
I was also left with maybe 1/2 Tbs worth of coconut butter at the bottom of the blender and I added that to the milk. You can see bits of the fat floating in the liquid in the picture below.<br />
I have to say that the milk and the especially butter was so MmmmmMmm YUMEE! <br />
Very delicate coconut flavor and so fresh tasting..... way better than anything out of a can.<br />
Seriously I wanted to just drink it plain!<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCfbbGqnqoIZnEvJ6ZWtxtrZE2QuWCr6TUQyflfz-oGN5OxcIFzPuwPeD5AOft-3Q0h5F3Z3Dyy9A1GKmOAFNj9xUeAtf4mR3Vjm-s4OnrxD0eq8q3m2MUh6SLsF35PemjYfTfHlIYbyt8/s1600/Fresh+Coconut+Milk.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCfbbGqnqoIZnEvJ6ZWtxtrZE2QuWCr6TUQyflfz-oGN5OxcIFzPuwPeD5AOft-3Q0h5F3Z3Dyy9A1GKmOAFNj9xUeAtf4mR3Vjm-s4OnrxD0eq8q3m2MUh6SLsF35PemjYfTfHlIYbyt8/s400/Fresh+Coconut+Milk.jpg" width="400" /></a></div>
<br />
<strong><span style="font-size: large;">Method</span></strong><br />
<br />
Blend the frozen bananas, coconut milk and cashews (throw away the soaking liquid) in a blender until smooth. <br />
My blender took me 3-4 minutes, depending on what you use... yours might take less or more time.<br />
I also had to stop a couple times during blending and use a spatula to dislodge frozen bananas in the blender.<br />
It should look like soft serve with a slight texture after everything is blended well. <br />
At this point you can eat it plain or with some walnuts and cacao nibs sprinkled on top.<br />
If you want it to be more frozen or if you have left overs then pour out the slush in a large bowl.... freeze it for an hour and then blend it again. I used the stick attachment for this.<br />
Do that 2-3 times and you will have a nicer and smoother consistency.<br />
Mix in the walnuts and cacao nibs or just sprinkle on top.<br />
<br />
<strong>Note:</strong><br />
You can easily use an ice cream maker if you have one... just follow instructions on the manual. <br />
Typically that means freezing the bowl insert overnight and then churning the cooled ice cream custard - which in this case would be the blended slush - for about 30 mins..... hmm I am thinking maybe you don't need to use frozen bananas for the ice cream machine?<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpGI2MBtPrLP1VwSiBp-pe7PpyS9M59Cwz2EFP8oRwiJpbBeTQz4anGaJgJGlscoxbDfwOmei213vzyrwfCr6qQqhCghaf7ulnvQxe7hd8pyzvCJP5VOX4qC8Th8hB5IT_B2dLQv7801C1/s1600/Raw+Banana+Icecream+5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpGI2MBtPrLP1VwSiBp-pe7PpyS9M59Cwz2EFP8oRwiJpbBeTQz4anGaJgJGlscoxbDfwOmei213vzyrwfCr6qQqhCghaf7ulnvQxe7hd8pyzvCJP5VOX4qC8Th8hB5IT_B2dLQv7801C1/s400/Raw+Banana+Icecream+5.jpg" width="400" /></a></div>
<br />
I should also point out that I happen to love fruity or nutty ice-creams more than chocolate flavors. What makes it good for me is a natural flavor and a natural color.<br />
<br />
I really enjoyed some pretty awesome banana ice-cream last year in <a href="http://www.tripadvisor.com/Restaurant_Review-g295413-d1027650-Reviews-Hot_Spot-Lahore_Punjab_Province.html">Hotspot Lahore</a>. It had walnuts and bits of chocolate in it. In fact I made the above recipe thinking about the one from Hotspot.<br />
<br />
And while we are on the subject..... OMG <a href="http://threetwinsicecream.com/">3 Twins Ice Cream</a>! <br />
The scoop shop in SF had the best ever banana (not listed on their site) and strawberry ice-cream. Needless to say both flavors were incredibly tasty but what drew me to them was their perfect color!<br />
<br />
Really good blueberry ice cream from <a href="http://www.cascadianfarm.com/products/HomeFarm.aspx">Cascadian Farms.</a><br />
Yum.....<br />
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</div>
Nabiahttp://www.blogger.com/profile/11670526162412128374noreply@blogger.com0tag:blogger.com,1999:blog-8845282680173696571.post-87834592723488193622013-02-17T13:44:00.003-08:002013-02-18T21:12:29.174-08:00Buckwheat Pancakes<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioY3uCwbiiD7pSMbUbaUwxZc8M16lrBPrQmZsdsvKPpwdn3nJ0QSsJswIMCu5naQDbbWbEFpSf3cXpRC9dwdT0iHrYca4beS_MpC9TESR_P53lhm4vgymRVizlXVJWXSzq6eabOFOv_qW7/s1600/Buckwheat+Pancakes+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioY3uCwbiiD7pSMbUbaUwxZc8M16lrBPrQmZsdsvKPpwdn3nJ0QSsJswIMCu5naQDbbWbEFpSf3cXpRC9dwdT0iHrYca4beS_MpC9TESR_P53lhm4vgymRVizlXVJWXSzq6eabOFOv_qW7/s400/Buckwheat+Pancakes+1.jpg" width="400" /></a></div>
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Very very good!<br />
</div>
I first had them at <a href="http://www.yelp.com/biz/chaces-pancake-corral-bellevue">Chace's Pancake Corral</a> a few years ago and fell in love. This is my <strong>absolute favorite</strong> type of pancake ever! Since then I have tried them at various other breakfast places and found that many of them use a much higher ratio of plain flour in their mixture, which results in a lighter colored very meh kind of buckwheat pancake.<br />
<br />
This recipe uses very little flour and delivers a rich buckwheat flavor. I even dare to believe that this pancake is <strong>much</strong> better than <a href="http://www.yelp.com/biz/chaces-pancake-corral-bellevue">Chase's</a> :-) Give it try... you might agree with me.<br />
<em></em><br />
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<em></em><br />
<br />
<em>(serves 2 - makes six 4" pancakes)</em><br />
<em>(prep time 5 mins)</em><br />
<em>(cook for a few mins per pancake. Total cook time 15 mins)</em><br />
<strong><span style="font-size: large;">Ingredients</span></strong><br />
<br />
<a href="http://www.bobsredmill.com/organic-buckwheat-flour.html">Buckwheat flour</a> 1/2 cup<br />
All purpose flour 2 Tbs<br />
Melted butter 2 Tbs<br />
Large egg 1<br />
Lemon zest 1/3 Tbs <em><span style="font-size: x-small;">* adjustable - add more,less or none</span></em><br />
Fat free Greek yogurt 2 Tbs <em><span style="font-size: x-small;">*I love <a href="http://chobani.com/products/non-fat-plain/">Chobani</a></span></em><br />
<em>(Dilute this with enough water to make 1 cup liquid. Start by adding 1/4 cup of water to the yogurt. Mix well with a fork and then add the rest of the water... otherwise the mixture will be lumpy)</em><br />
Fat free milk 1/4 cup<br />
Pure cane sugar 1 Tbs<br />
Salt 1/4 tsp<br />
Baking powder 1/2 tsp<br />
I didn't have fresh blueberries otherwise I would have liked to toss a handful (1/2 cup) into the syrup and/or the batter.<br />
<br />
<strong><span style="font-size: large;">Blueberry Syrup</span></strong><br />
<br />
You can ofcourse use any brand of syrup or jam with these :-)<br />
But just to cut back on sugar and also to make it a syrupy consistency I added one part of water to two parts of <a href="http://www.bonnemaman.us/preserves-jellies/products/#Wild_Blueberry">Bonne Maman wild blueberry persevses</a> and warmed it up in a sauce pan. <br />
<br />
<strong><span style="font-size: large;">Method</span></strong><br />
<br />
Combine everything in a large bowl.<br />
Heat a non stick pan to medium high. <br />
Add a drop of butter before pouring about 1/4 cup worth of batter on to the pan.<br />
The batter will spread by itself to roughly a 4" diameter.<br />
Cook for a minute or until you see little bubbles forming on the surface on the pancake, this is a good indication that you are ready to flip the pancake and cook the other side... this side will take about 30-45 seconds to cook.<br />
Repeat until the batter runs out with a drop of butter before each pour.<br />
<br />
YUMEE! YUMEE! YUMEE!<br />
Awesome with butter and warm syrup. <br />
:-)<br />
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Nabiahttp://www.blogger.com/profile/11670526162412128374noreply@blogger.com0tag:blogger.com,1999:blog-8845282680173696571.post-64814239966053713772013-01-30T15:12:00.000-08:002013-02-18T22:19:47.371-08:00Chicken Karhai - Zar's Recipe<div dir="ltr" style="text-align: left;" trbidi="on">
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<br />
One of the things I love about my visits to Pakistan is all delish food I get to eat. I am very lucky to have come from a family of extremely talented cooks :-)<br />
<br />
The picture above is what Zar - my very pretty and very talkative bhabhi - cooked for us one day.<br />
It was quite possibly one of the best chicken karhais that I have ever had!<br />
No kidding... it was finger licking good :-) <br />
We sort of like <a href="http://foodimake.blogspot.com/2010/09/zars-chicken-shawerma.html">naming recipes after her</a> so lets call this one <em>Zar-hai</em> lol :-)<br />
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recipe soon</div>
Nabiahttp://www.blogger.com/profile/11670526162412128374noreply@blogger.com0tag:blogger.com,1999:blog-8845282680173696571.post-33886951216244409052012-12-26T20:23:00.000-08:002012-12-26T20:23:00.561-08:00Whole Wheat Snickerdoodle Cookies<div dir="ltr" style="text-align: left;" trbidi="on">
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<br />
I have made a few different types of cookies over the past few weeks and have discovered that cookies don't really need that much butter as I find on many popular food blogs on the the internet. My recipe uses half the amount therefore making them a little bit lite. Normally 1/2 a cup would go into a batch this size but I used 1/4 cup and the results were perfect. In my opinion 1/4 cup is the ideal amount, any additional butter would have made them very greasy. I also added some whole wheat to make them more healthier.<br />
<br />
<i>(Makes 9 2" cookies)</i><br />
<i>(Prep time 10 mins, rest time 20 mins, bake time 15 mins)</i><br />
<b><span style="font-size: large;">Ingredients</span></b><br />
<br />
Whole wheat 3/4 cup<br />
All purpose flour 1/2 cup<br />
Melted butter 4 Tbs<br />
Baking soda 1 tsp<br />
Brown sugar 1/4 cup<br />
White sugar 1/4 cup<br />
Vanilla 1 tsp<br />
Egg 1 large<br />
Salt 1/8 tsp<br />
<br />
<b>Coating:</b><br />
Cinnamon 1 Tsp<br />
Brown sugar 1/2 Tbs<br />
White sugar 1/2 Tbs<br />
<br />
<b><span style="font-size: large;">Method</span></b><br />
<br />
Combine butter, sugar, salt, egg, vanilla in a large bowl and mix all the ingredients together for about 2 mins. I just used a large fork to mix this all.<br />
Then fold in the flour, whole wheat and baking soda.<br />
Refrigerate this dough for about 20 mins so that it firms up a bit.<br />
Roll out about 2 Tbs worth of dough (I could make 9 balls) and toss them around in the cinnamon sugar mixture. Make sure they are very liberally coated on all sides.<br />
Place on a a lined cookie sheet and bake for about 15 min in a preheated 400 degree over.<br />
When they are done take them off the cookies sheet and allow them to cool down a bit before eating.<br />
Enjoy.<br />
<br />
Inspiration:<br />
<a href="http://allrecipes.com/recipe/mrs-siggs-snickerdoodles/">http://allrecipes.com/recipe/mrs-siggs-snickerdoodles/</a><br />
<br /></div>
Nabiahttp://www.blogger.com/profile/11670526162412128374noreply@blogger.com0tag:blogger.com,1999:blog-8845282680173696571.post-33713111296400023902012-12-25T18:53:00.000-08:002013-02-18T20:43:32.846-08:00Idli - Sambhar - Chutney<div dir="ltr" style="text-align: left;" trbidi="on">
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<br />
This humble meal is what we recently had on Christmas Eve.<br />
A small gathering of close friends and good food is always a good idea :-)<br />
<br />
Following were the deciding factors behind our selection:<br />
We wanted to spend very little time in the kitchen.<br />
Wanted something spicy.<br />
Something soupy and soul warming.<br />
Vegetarian.<br />
Very little cleanup.<br />
And something you could eat tons of without feeling full or too guilty :-)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRKLBZTl-UX_h2fe-mGADwjQHrOlx-DyNmfzzJyAoRkKVLJCi_zSb7OkBWs0SIBKCf7AKvdBP-iavdi8Iy6E8Jo92LxgootD1BPK6nRKcQvvhNvvrCDF2dMKhYKsscjVv1b02Jdtub-F5B/s1600/Christmas+12-25-2012.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRKLBZTl-UX_h2fe-mGADwjQHrOlx-DyNmfzzJyAoRkKVLJCi_zSb7OkBWs0SIBKCf7AKvdBP-iavdi8Iy6E8Jo92LxgootD1BPK6nRKcQvvhNvvrCDF2dMKhYKsscjVv1b02Jdtub-F5B/s320/Christmas+12-25-2012.jpg" width="240" /></a></div>
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<strong><span style="font-size: large;">The idlis were made using store bought batter.</span></strong><br />
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We used "<a href="http://www.shasthafoods.com/index.php">Shastha idli batter</a>" purchased from <a href="http://www.yelp.com/biz/mayuri-indian-grocery-redmond">Mayuri</a>. <br />
You can get this easily from any Indian grocery store.<br />
We steamed the batter in <a href="https://www.google.com/search?hl=en&qscrl=1&rlz=1T4GGNI_enUS479US479&q=idli+molds&ion=1&bav=on.2,or.r_gc.r_pw.r_qf.&bvm=bv.42661473,d.cGE&biw=1366&bih=628&wrapid=tlif136124326128310&um=1&ie=UTF-8&tbm=isch&source=og&sa=N&tab=wi&ei=f-wiUcLqFeXDigLQvYF4">idli molds</a> for about 15 mins on the stove top. We sprayed a little oil on the molds before filling it up with batter.<br />
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<strong><span style="font-size: large;">The sambhar was semi home made.</span></strong><br />
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Tomatoes 1/2 cup chopped<br />
Daikon radish 1 1/2 cups chopped<br />
Okra 1 cups chopped<br />
Eggplant 1 cup chopped<br />
Green peas 1/2 cup<br />
Carrots 1/2 cup chopped<br />
Garlic 1/2 Tbs copped<br />
Thai chilies 1 Tbs chopped (about 5-6 medium sized chilies) <em><span style="font-size: x-small;">*adjust according to your tastebuds</span></em><br />
Water 5-6 cups<br />
Sambhar mix 5-6 heaping Tbs (we used<a href="http://www.amazon.com/MTR-Sambar-Mix-200gms/dp/B002TJE8A8"> MTR Sambar Mix</a> available from any Indian store)<br />
Butter 3-4 Tbs <em><span style="font-size: x-small;">*optional - we went for it :-)</span></em><br />
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All the vegetables need to be cut small and they need to be the same size.. about 1/2".<br />
Add the vegetables in a big pot filled with water, add the spice mix and turn on the heat.<br />
Once the water has begun to boil, lower the heat and cook slightly covered for 30 mins.<br />
Add butter at very the end after turning off the heat.<br />
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<strong><span style="font-size: large;">And the chutney was home made.</span></strong><br />
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Fresh cilantro 1 bunch (stems and all - washed ofcourse)<br />
Vinegar 1/2 cup (we used apple cider)<br />
Dried red chilies 2-3 medium sized <em><span style="font-size: x-small;">*adjust according to your tastebuds</span></em><br />
Dried un-sweetened coconut flakes 1/2 cup <em><span style="font-size: x-small;">*you can also use frozen or fresh grated coconut</span></em><br />
Tomato 1 medium sized<br />
Garlic 1 large clove<br />
Red onion 1/3 of a small onion (roughly 1.5" thick slice)<br />
Thai chilies 3-4 medium sized chilies <em><span style="font-size: x-small;">*adjust according to your tastebuds</span></em><br />
Salt 1/2 tsp<br />
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All of the above ingredients blended well in a blender.<br />
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Tada!<br />
:-)<br />
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Nabiahttp://www.blogger.com/profile/11670526162412128374noreply@blogger.com0