tag:blogger.com,1999:blog-304452362024-03-07T15:17:07.229-06:00My experiments with foodJayashreehttp://www.blogger.com/profile/16728565295970195658noreply@blogger.comBlogger445125tag:blogger.com,1999:blog-30445236.post-29255615495579232142018-03-21T23:17:00.001-05:002018-03-21T23:17:25.582-05:00Pulikachal - an instant spiced tamarind mix to make Puliyodharai/Tamarind rice in a jiffy<div dir="ltr" style="text-align: left;" trbidi="on">
Most South Indians that travel are familiar with this staple that is usually made in large quantities at home before the travel date. When I was a child, the smell of pulikachal being made signified that the summer vacations were about to start. We would board the train, with a small koodai(basket) which held our dinner. Tamarind rice and curd rice, both wrapped in banana leaves from our backyard and then wrapped in a layer of newspaper and tied up with vazha naru( twine from the banana plant) would be placed in the koodai along with a bottle of water. The train had to move barely a few inches before we would start feeling hungry and start opening our packets of food. The smell of rice wrapped in heated banana leaves is truly something that you have to have experienced to understand. Mere words are not enough to describe how incredibly satisfying it is.<br />
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Pulikachal, the key ingredient in making puliyodharai/tamarind rice is sold as puliyodharai/puliyogare/tamarind rice mix in stores, but if you have a little bit of time, then it is easy to make at home.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1VVNJWkVem56pHaIb9iFEKefE1qy2aXVp5BEkaiVJ1NYFl-sMPxi0dfMRpbWZKucr4ysOt1iOuKOKPg_76M53D70_L0cAHqO3iz-BkEJTy6SXDnpLKSRTkTdzyO79fCpmqnCnCA/s1600/Pulikachal.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="959" data-original-width="1600" height="382" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1VVNJWkVem56pHaIb9iFEKefE1qy2aXVp5BEkaiVJ1NYFl-sMPxi0dfMRpbWZKucr4ysOt1iOuKOKPg_76M53D70_L0cAHqO3iz-BkEJTy6SXDnpLKSRTkTdzyO79fCpmqnCnCA/s640/Pulikachal.jpg" width="640" /></a></div>
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<b><u><i>What you need:</i></u></b><br />
Tamarind - 1 lemon sized ball soaked in 2 cups of hot water<br />
Turmeric powder - 1/4 tsp<br />
Salt - to taste<br />
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<b>For the spice powder:</b><br />
Urad dal - 3 tsp<br />
Red chilli - 7 or 8 (adjust based on your spice tolerance and the spiciness of the chillies used)<br />
Coriander seeds - 3 tsp<br />
Sesame seeds - 2 tsp<br />
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<b>For tempering:</b><br />
Sesame oil - 1/4 cup<br />
Urad dal - 1/2 tsp<br />
Chana dal - 1/2 tsp<br />
Mustard seeds - 1/2 tsp<br />
Red chilli - 2, broken<br />
Curry leaves - a sprig<br />
Peanuts - 1/4 cup<br />
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Extract thick juice from the soaked tamarind and keep aside.<br />
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In a heavy bottomed pan, dry saute the urad dal, coriander seeds and red chilli until the dal turns reddish brown. Add sesame seeds and toast quickly till it starts to pop. Cool, powder and keep aside.<br />
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In the same pan, heat oil and add all the tempering ingredients except peanuts. When the mustard seeds pop and the dals turn reddish, add the peanuts and toast for a minute. Add tamarind extract, turmeric powder and salt. Let this boil over a medium flame until it starts to thicken and oil starts separating out from the sides. Switch off heat and add the spice powder. Mix well.<br />
Once it cools completely, store in an air tight container. This can be stored at room temperature for a week and in the refrigerator for up to two months.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkO9hyphenhyphennbV-LpkLWiuhGI4tKuTJhHxR-_Zg4WKaIlBmiUpI5bZkcpMzwT9YMxQ6v6vKOSfQGzjAsg6mlcEfi3XBGbYYNqG_DSeI2506rLbPWsrTFH4VHLDzc7pHMPM2mukuSA_yPw/s1600/Puliyodharai.jpg" imageanchor="1" style="-webkit-text-stroke-width: 0px; background-color: transparent; clear: left; color: #0066cc; float: left; font-family: Times New Roman; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin-bottom: 1em; margin-right: 1em; orphans: 2; text-align: center; text-decoration: underline; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><br /></a>To make puliyodharai, add required quantity of pulikachal to cooked, cooled rice and mix well.Adding a spoon or two of sesame oil while mixing it with rice adds to the taste. I also feel that the rice absorbs the flavor of the mix better if it is allowed to sit for at least a few hours after mixing.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkO9hyphenhyphennbV-LpkLWiuhGI4tKuTJhHxR-_Zg4WKaIlBmiUpI5bZkcpMzwT9YMxQ6v6vKOSfQGzjAsg6mlcEfi3XBGbYYNqG_DSeI2506rLbPWsrTFH4VHLDzc7pHMPM2mukuSA_yPw/s1600/Puliyodharai.jpg" imageanchor="1" style="-webkit-text-stroke-width: 0px; background-color: transparent; clear: right; color: #0066cc; float: right; font-family: Times New Roman; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin-bottom: 1em; margin-left: 1em; orphans: 2; text-align: center; text-decoration: underline; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkO9hyphenhyphennbV-LpkLWiuhGI4tKuTJhHxR-_Zg4WKaIlBmiUpI5bZkcpMzwT9YMxQ6v6vKOSfQGzjAsg6mlcEfi3XBGbYYNqG_DSeI2506rLbPWsrTFH4VHLDzc7pHMPM2mukuSA_yPw/s1600/Puliyodharai.jpg" imageanchor="1" style="-webkit-text-stroke-width: 0px; background-color: transparent; clear: none; color: #0066cc; float: none; font-family: Times New Roman; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin-bottom: 0px; margin-left: 16px; margin-right: 16px; orphans: 2; text-align: center; text-decoration: underline; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><img border="0" data-original-height="1018" data-original-width="1600" height="253" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkO9hyphenhyphennbV-LpkLWiuhGI4tKuTJhHxR-_Zg4WKaIlBmiUpI5bZkcpMzwT9YMxQ6v6vKOSfQGzjAsg6mlcEfi3XBGbYYNqG_DSeI2506rLbPWsrTFH4VHLDzc7pHMPM2mukuSA_yPw/s400/Puliyodharai.jpg" style="cursor: move;" width="400" /></a><br />
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This is my entry to Blogging Marathon under the theme Kids' delight - Travel food.<br />
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<div style="-webkit-text-stroke-width: 0px; background-color: transparent; color: #222222; direction: ltr; font-family: "arial",sans-serif; font-size: 13.2px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; orphans: 2; padding-bottom: 0px; position: static; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
<span style="-webkit-text-stroke-width: 0px; background-color: transparent; color: black; display: inline; float: none; font-family: "times new roman"; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">Check out the </span><a href="http://www.spicingyourlife.in/blogging-marathon" style="-webkit-text-stroke-width: 0px; background-color: transparent; color: #b01d05; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;" target="_blank">Blogging Marathon page for the other Blogging Marathoners doing this BM#86</a><span style="-webkit-text-stroke-width: 0px; background-color: transparent; color: black; display: inline; float: none; font-family: "times new roman"; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">.</span></div>
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</span><br style="-webkit-text-stroke-width: 0px; background-color: transparent; color: #222222; font-family: Arial,Tahoma,Helvetica,FreeSans,sans-serif; font-size: 13.2px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;" /><span style="-webkit-text-stroke-width: 0px; background-color: transparent; color: #222222; display: inline !important; float: none; font-family: Arial,Tahoma,Helvetica,FreeSans,sans-serif; font-size: 13.2px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
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This also goes<span style="background-color: transparent; color: #222222; direction: ltr; display: inline; float: none; font-family: "arial",sans-serif; font-size: 12.8px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"> to <span style="-webkit-text-stroke-width: 0px; background-color: transparent; color: #222222; display: inline; float: none; font-family: Arial,Tahoma,Helvetica,FreeSans,sans-serif; font-size: 13.2px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"> </span><a href="http://www.spicingyourlife.in/2010/01/announcing-kids-delight-wholesome.html" style="-webkit-text-stroke-width: 0px; background-color: transparent; color: #2288bb; font-family: Arial,Tahoma,Helvetica,FreeSans,sans-serif; font-size: 13.2px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;" target="_blank">Srivalli's Kids' Delight</a><span style="-webkit-text-stroke-width: 0px; background-color: transparent; color: #222222; display: inline; float: none; font-family: Arial,Tahoma,Helvetica,FreeSans,sans-serif; font-size: 13.2px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"> event guest hosted this month, by me, </span><a href="http://luvgoodfood.blogspot.com/2018/03/kids-delight-announcement-travel-food.html" style="-webkit-text-stroke-width: 0px; background-color: transparent; color: #33aaff; font-family: Arial,Tahoma,Helvetica,FreeSans,sans-serif; font-size: 13.2px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: underline; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;" target="_blank">on the theme Travel Food</a>.</span></div>
<b></b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkO9hyphenhyphennbV-LpkLWiuhGI4tKuTJhHxR-_Zg4WKaIlBmiUpI5bZkcpMzwT9YMxQ6v6vKOSfQGzjAsg6mlcEfi3XBGbYYNqG_DSeI2506rLbPWsrTFH4VHLDzc7pHMPM2mukuSA_yPw/s1600/Puliyodharai.jpg" imageanchor="1" style="-webkit-text-stroke-width: 0px; background-color: transparent; clear: right; color: #0066cc; float: right; font-family: Times New Roman; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin-bottom: 1em; margin-left: 1em; orphans: 2; text-align: center; text-decoration: underline; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"></a><b></b><i></i><u></u><sub></sub><sup></sup><strike></strike><br />
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Jayashreehttp://www.blogger.com/profile/16728565295970195658noreply@blogger.com14tag:blogger.com,1999:blog-30445236.post-52456385488550736312018-03-19T23:40:00.002-05:002018-03-19T23:40:20.218-05:00Rava upma ready mix - Make your own ready-to-cook instant mix at home<div dir="ltr" style="text-align: left;" trbidi="on">
Sometimes, when we take extended vacations, I make and carry some simple ready-to-make mixes using which I can quickly make a nourishing meal that satisfies the tummy and takes care of the craving for home cooked meals. Even though we like to eat out and try local foods at all the places we visit, over an extended period of time, eating three meals a day at restaurants takes a toll on the stomach and the wallet. MTR style ready-mixes like these are good to have on hand at such times. I came up with this recipe by looking at the ingredients on the Rava upma mix pack sold by MTR and other similar brands in Indian grocery stores. I then decided to make these at home adding ingredients that my family likes minus the preservatives and additives.<br />
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<b><i><u>What you need:</u></i></b><br />
Rava/Semolina/Sooji - 1 cup<br />
Oil - 1/8 cup<br />
Urad dal - 1/2 tsp<br />
Chana dal - 1/2 tsp<br />
Mustard seeds - 1/2 tsp<br />
Curry leaves - 7 or 8<br />
Green chilli - 2, chopped fine<br />
Salt<br />
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In a large pan, heat the oil over a low flame. Add chana dal, urad dal, curry leaves and chopped chillies. Fry these over low to medium heat until the dals turn reddish brown and the curry leaves and chillies turn brown. Only when the curry leaves and chillies turn brown on all sides does it mean that they have lost all moisture and can be stored for a long time. Add mustard seeds and let them pop. Now add the rava. Stir well and roast over low flame until the rava starts to turns reddish brown. Stir in salt. Switch off heat and let the mix cool. When it is completely cool, transfer to an air tight container. This can be stored at room temperature for a week and in the refrigerator for over a month.<br />
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<b>Optional additions:</b><br />
You can add chopped onion too to the mix. If you choose to, then this should be added while the chillies are being sautéed and you should saute the onions over a low flame until they are brownish black and all traces of moisture is gone from the onions.<br />
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To make upma, you should cook 1 part of the upma mix in 2.5 parts of water. I usually carry a small rice cooker and make upma in it.<br />
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This is my entry to Blogging Marathon under the theme Kids' delight - Travel food.<br />
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<div style="-webkit-text-stroke-width: 0px; background-color: transparent; color: #222222; direction: ltr; font-family: "arial",sans-serif; font-size: 13.2px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; orphans: 2; padding-bottom: 0px; position: static; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
<span style="-webkit-text-stroke-width: 0px; background-color: transparent; color: black; display: inline; float: none; font-family: "times new roman"; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">Check out the </span><a href="http://www.spicingyourlife.in/blogging-marathon" style="-webkit-text-stroke-width: 0px; background-color: transparent; color: #b01d05; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;" target="_blank">Blogging Marathon page for the other Blogging Marathoners doing this BM#86</a><span style="-webkit-text-stroke-width: 0px; background-color: transparent; color: black; display: inline; float: none; font-family: "times new roman"; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">.</span><b></b><u></u><sub></sub><sup></sup><strike></strike><i></i></div>
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</span><b style="-webkit-text-stroke-width: 0px; background-color: transparent; color: #222222; font-family: Arial,Tahoma,Helvetica,FreeSans,sans-serif; font-size: 13.2px; font-style: normal; font-variant: normal; font-weight: 700; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"></b><br style="-webkit-text-stroke-width: 0px; background-color: transparent; color: #222222; font-family: Arial,Tahoma,Helvetica,FreeSans,sans-serif; font-size: 13.2px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;" /><span style="-webkit-text-stroke-width: 0px; background-color: transparent; color: #222222; display: inline !important; float: none; font-family: Arial,Tahoma,Helvetica,FreeSans,sans-serif; font-size: 13.2px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
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This also goes<span style="background-color: transparent; color: #222222; direction: ltr; display: inline; float: none; font-family: "arial",sans-serif; font-size: 12.8px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"> to <span style="-webkit-text-stroke-width: 0px; background-color: transparent; color: #222222; display: inline; float: none; font-family: Arial,Tahoma,Helvetica,FreeSans,sans-serif; font-size: 13.2px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"> </span><a href="http://www.spicingyourlife.in/2010/01/announcing-kids-delight-wholesome.html" style="-webkit-text-stroke-width: 0px; background-color: transparent; color: #2288bb; font-family: Arial,Tahoma,Helvetica,FreeSans,sans-serif; font-size: 13.2px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;" target="_blank">Srivalli's Kids' Delight</a><span style="-webkit-text-stroke-width: 0px; background-color: transparent; color: #222222; display: inline; float: none; font-family: Arial,Tahoma,Helvetica,FreeSans,sans-serif; font-size: 13.2px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"> event guest hosted this month, by me, </span><a href="http://luvgoodfood.blogspot.com/2018/03/kids-delight-announcement-travel-food.html" style="-webkit-text-stroke-width: 0px; background-color: transparent; color: #33aaff; font-family: Arial,Tahoma,Helvetica,FreeSans,sans-serif; font-size: 13.2px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: underline; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;" target="_blank">on the theme Travel Food</a>.</span></div>
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Jayashreehttp://www.blogger.com/profile/16728565295970195658noreply@blogger.com13tag:blogger.com,1999:blog-30445236.post-63388811882378663212018-03-18T22:34:00.000-05:002018-03-18T22:40:22.605-05:00Air fryer Masala peanuts<div dir="ltr" style="text-align: left;" trbidi="on">
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Hunger and distance from home are directly proportional, in my opinion. The moment you step out of home, you tend to feel hungry and that feeling intensifies with the distance that you travel away from home. When there are kids in the picture, then hunger tends to be of specific kinds - like hunger for potato chips, thirst for soda/juice and so on. </div>
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Whenever we travel, I try to pack some home made snacks that we can munch on whenever we feel like it. One of the recent snacks that I tried making in a relatively oil free and healthy manner is this masala peanut which was well received by the kid and the rest of the family.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI-F_CfGlXzA8hlQv0mfmRUiXEd1jE7-UfwLZSBlmNJLmxyvfHyLdAOQRdvmSGgqaL1PvY9o-c85G0wnh-qtJE6LsbqSsLkJm3-D9flzc9ICLibabq0hds5H-n0znDRBJsHDMqcw/s1600/Masala+peanut.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1083" data-original-width="1600" height="432" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI-F_CfGlXzA8hlQv0mfmRUiXEd1jE7-UfwLZSBlmNJLmxyvfHyLdAOQRdvmSGgqaL1PvY9o-c85G0wnh-qtJE6LsbqSsLkJm3-D9flzc9ICLibabq0hds5H-n0znDRBJsHDMqcw/s640/Masala+peanut.jpg" width="640" /></a></div>
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<b><i><u>What you need:</u></i></b></div>
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Shelled Peanuts - 1 cup</div>
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Chick pea flour/besan/gram flour - 1 tbsp.</div>
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Rice flour - 2 tsp</div>
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Red chilli powder - 1/2 tsp</div>
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Salt - to taste</div>
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Oil - 1 tsp</div>
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Water</div>
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In a bowl, mix the flours, chilli powder and salt. Add water, a little at a time, to make a thick paste. Add the oil to this and mix well. Add in the peanuts and mix well, making sure that the peanuts are coated well with the masala mixture.</div>
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Preheat air fryer to 350 degrees farenheit. </div>
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Arrange the peanuts in a single layer, separating them out as much as possible in the fryer basket. Air fry for 4 minutes. Stir the peanuts and heat for a further two minutes. </div>
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Remove and let cool. The peanuts will become more crisp as they cool.</div>
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Once completely cooled, store in an air tight container. These will stay good for 3-4 days at room temperature.</div>
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This is my entry to Blogging Marathon under the theme Kids' delight - Travel food.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnY7hTPnYXMPZem7XabVTq3LvLC2lvBUz6La7NeK1pZLjAqxR0SJbn4W6nMptL0YHc9Er8FfiBOUAvDPE_ODjPkjQPUMAFX_W5r097K4HSZ1PCH_48pksWy2svtjx0I_xCk_45TQ/s1600/BMLogo.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="933" data-original-width="663" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnY7hTPnYXMPZem7XabVTq3LvLC2lvBUz6La7NeK1pZLjAqxR0SJbn4W6nMptL0YHc9Er8FfiBOUAvDPE_ODjPkjQPUMAFX_W5r097K4HSZ1PCH_48pksWy2svtjx0I_xCk_45TQ/s200/BMLogo.png" width="141" /></a></div>
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<div style="background-color: transparent; color: #222222; direction: ltr; font-family: "arial",sans-serif; font-variant: normal; letter-spacing: normal; margin: 0px; padding-bottom: 0px; position: static; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
<span style="-webkit-text-stroke-width: 0px; background-color: transparent; color: black; display: inline !important; float: none; font-family: "times new roman"; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">Check out the </span><a href="http://www.spicingyourlife.in/blogging-marathon" style="-webkit-text-stroke-width: 0px; background-color: transparent; color: #b01d05; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;" target="_blank">Blogging Marathon page for the other Blogging Marathoners doing this BM#86</a><span style="-webkit-text-stroke-width: 0px; background-color: transparent; color: black; display: inline !important; float: none; font-family: "times new roman"; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">.</span><b></b><u></u><sub></sub><sup></sup><strike></strike><i></i></div>
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This also goes<span style="background-color: transparent; color: #222222; direction: ltr; display: inline; float: none; font-family: "arial" , sans-serif; font-size: 12.8px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"> to <span style="-webkit-text-stroke-width: 0px; background-color: transparent; color: #222222; display: inline !important; float: none; font-family: Arial,Tahoma,Helvetica,FreeSans,sans-serif; font-size: 13.2px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"> </span><a href="http://www.spicingyourlife.in/2010/01/announcing-kids-delight-wholesome.html" style="-webkit-text-stroke-width: 0px; background-color: transparent; color: #2288bb; font-family: Arial,Tahoma,Helvetica,FreeSans,sans-serif; font-size: 13.2px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;" target="_blank">Srivalli's Kids' Delight</a><span style="-webkit-text-stroke-width: 0px; background-color: transparent; color: #222222; display: inline !important; float: none; font-family: Arial,Tahoma,Helvetica,FreeSans,sans-serif; font-size: 13.2px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"> event guest hosted this month, by me, </span><a href="http://luvgoodfood.blogspot.com/2018/03/kids-delight-announcement-travel-food.html" style="-webkit-text-stroke-width: 0px; background-color: transparent; color: #33aaff; font-family: Arial,Tahoma,Helvetica,FreeSans,sans-serif; font-size: 13.2px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: underline; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;" target="_blank">on the theme Travel Food</a>.</span></div>
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Jayashreehttp://www.blogger.com/profile/16728565295970195658noreply@blogger.com12tag:blogger.com,1999:blog-30445236.post-34928404877186448932018-03-15T22:42:00.000-05:002018-03-16T08:45:24.470-05:00Kids' Delight Announcement - Travel food<div dir="ltr" style="text-align: left;" trbidi="on">
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If your family travels, whether on long vacations or short road trips, chances are, you have spent some time thinking of the food that you will eat while traveling. If your kids are anything like mine, you will not be surprised to hear them say "I am hungry" just as often as "Are we there yet?". Preparation is key to keep hunger at bay.</div>
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That brings us to this month's Kids' Delight theme - Travel Food. Any dish that you have tried and tested and has the seal of approval from your kids, which fits into the category of travel food can be sent in as an entry. It could be a quick snack, a complete meal, a home made ready-to-cook mix that you carry with you when you travel - basically, anything that will take the stress off planning meals and lets you enjoy your trip. It is totally optional, but would be great if you could share some food related travel tips and even some food related memories from your travels.<br />
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There are a few simple ground rules to follow when you send in your entries:</div>
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<li>First off, feel free to send in as many entries as you want to.</li>
<li><span style="background-color: transparent; color: black; display: inline; float: none; font-family: "times new roman"; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">Any entries posted from today through April 15th can be sent in.</span></li>
<li>The entries must be new posts - not from your archives.</li>
<li>Since my blog showcases vegetarian food, I would appreciate it if you could send in entries that fit in to the vegetarian theme. However, eggs are OK.</li>
<li>In your post, please make sure that you add the line(with link backs) "This is my entry to <a href="http://www.spicingyourlife.in/2010/01/announcing-kids-delight-wholesome.html" target="_blank">Srivalli's Kids' Delight</a> event guest hosted by <a href="http://luvgoodfood.blogspot.com/2018/03/kids-delight-announcement-travel-food.html" target="_blank">Jayashree on the theme Travel Food</a>". It is mandatory to link to both Srivalli's original announcement and this announcement of mine.</li>
<li>Please mail your entries with the subject line "Entry for Kids delight - Travel food" and a photo to luvgoodfood@gmail.com.</li>
<li>I would greatly appreciate it if you could add this logo to your post as well</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC8lqKcqD2pJo5_Gl4fns0GadeW5ziYXOXIJK_m-U76y2ByNJ_Nx1CSZlMNY0pki4PclXA_i7EQqS9m64S8oHvKHMqek9bO_8cnprUNDSw5yRjvZwthWMxBvL8oy83e26eLw2j3Q/s1600/Kids_Delight.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="204" data-original-width="250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC8lqKcqD2pJo5_Gl4fns0GadeW5ziYXOXIJK_m-U76y2ByNJ_Nx1CSZlMNY0pki4PclXA_i7EQqS9m64S8oHvKHMqek9bO_8cnprUNDSw5yRjvZwthWMxBvL8oy83e26eLw2j3Q/s1600/Kids_Delight.jpg" /></a></div>
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Jayashreehttp://www.blogger.com/profile/16728565295970195658noreply@blogger.com0tag:blogger.com,1999:blog-30445236.post-23235101692043151992018-03-07T23:31:00.000-06:002018-03-07T23:31:19.546-06:0027 Breakfast ideas to help you start your day on the right note<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="background-color: transparent; color: black; display: inline; float: none; font-family: "times new roman"; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">Everyone must have heard at least once that they should not skip breakfast. </span>A good breakfast - one that is a balanced mix of proteins, carbs and essential vitamins and minerals fills you up with energy and helps you get ready to face the day. If you often find yourself making the same dishes for breakfast and wanting to break out of your routine, I have just the thing for you. In February, some of my fellow bloggers & I participated in the Blogging Marathon and posted breakfast dishes from different places. This is a round-up of all those breakfast dishes in one place. We have an amazing array of not just one or two, but 27 breakfast dishes from around the globe.<br />
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Priya, a versatile blogger who doesn't shy away from experimenting with different cuisines, brings us <a href="http://priyaeasyntastyrecipes.blogspot.fr/2018/02/mekitsamekitsibulgarian-fried-dough.html" target="_blank">Mekitsa</a>, a fried dough from Bulgaria, <a href="http://priyaeasyntastyrecipes.blogspot.fr/2018/02/brioche-bunshomemade-brioche-rolls.html" target="_blank">Brioche buns</a> and <a href="http://priyaeasyntastyrecipes.blogspot.fr/2018/02/english-muffinshomemade-english-muffins.html" target="_blank">homemade English muffins</a>. Whether you make these ahead for breakfast or decide to try these out for a lazy weekend brunch, these are sure to delight.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD9daanhEax5YoTuqcgMSQy_R7D_6TTTqaY3p8aF4_LLsoS-38a_jkAHLTcidi0QODKmL0iiQP9idsFP5oDcCQUUKHj5fRkNe7kYvFXixnIyOXuIOt-vV4KTSNjpwGEkgm1qHlHA/s1600/Mekitsa-Briochebuns-Englishmuffins.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD9daanhEax5YoTuqcgMSQy_R7D_6TTTqaY3p8aF4_LLsoS-38a_jkAHLTcidi0QODKmL0iiQP9idsFP5oDcCQUUKHj5fRkNe7kYvFXixnIyOXuIOt-vV4KTSNjpwGEkgm1qHlHA/s640/Mekitsa-Briochebuns-Englishmuffins.jpg" width="640" /></a></div>
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Sandhya's Cooking journey showcases <a href="http://mycookingjourney.com/rava-kichadi-semolina-kichadi" target="_blank">Rava kichd</a>i, <a href="http://mycookingjourney.com/sabudana-kichadi-jevvarisi-upma" target="_blank">Sabudana kichdi</a> and <a href="http://mycookingjourney.com/neer-dosa-neer-dosai-vegan-gluten-free-rice-crepes" target="_blank">Neer dosa</a> - a lacey, soft crepe. Try these out to wow your family and friends.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5BS1RB413nA8vkZw74SFGn7uWjobNC9E4KmG7vK88s0Ca4ahjpvT867bk7CaQ6OBQn_TfQV2NSmTDph50dZE5cKPcyB-9bMoIuih9JP6bP2wCYP1mA9LG-2hRMcrrvfpWbYTvXA/s1600/Rava+kichadi-Neer+dosa-Sabudana+kichdi.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5BS1RB413nA8vkZw74SFGn7uWjobNC9E4KmG7vK88s0Ca4ahjpvT867bk7CaQ6OBQn_TfQV2NSmTDph50dZE5cKPcyB-9bMoIuih9JP6bP2wCYP1mA9LG-2hRMcrrvfpWbYTvXA/s1600/Rava+kichadi-Neer+dosa-Sabudana+kichdi.jpg" imageanchor="1" style="-webkit-text-stroke-width: 0px; background-color: transparent; color: #0066cc; font-family: Times New Roman; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin-left: 16px; margin-right: 16px; orphans: 2; text-align: center; text-decoration: underline; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5BS1RB413nA8vkZw74SFGn7uWjobNC9E4KmG7vK88s0Ca4ahjpvT867bk7CaQ6OBQn_TfQV2NSmTDph50dZE5cKPcyB-9bMoIuih9JP6bP2wCYP1mA9LG-2hRMcrrvfpWbYTvXA/s640/Rava+kichadi-Neer+dosa-Sabudana+kichdi.jpg" width="640" /></a><br />
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Whether you are fasting or feasting, Bhawna has you covered. She brings us <a href="https://code2cook.com/sabudana-vada-recipe/" target="_blank">Sabudana vada</a>, <a href="https://code2cook.com/soft-spongy-instant-besan-dhokla-recipe/" target="_blank">Instant dhokla</a> and <a href="https://code2cook.com/gobhi-paratha-recipe/" target="_blank">Gobi parathas</a>.<br />
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Sushma's posts are a perfect amalgamation of North and South Indian breakfast foods. <a href="https://sushmapinjala.blogspot.com/2018/02/khara-bhath-karnataka-special.html" target="_blank">Khara bhath</a> and <a href="https://sushmapinjala.blogspot.com/2018/02/pesarattu-upma-andhra-special.html" target="_blank">pesarattu</a> from the South vie with <a href="https://sushmapinjala.blogspot.com/2018/02/mooli-paratha-radish-paratha-punjab.html" target="_blank">Mooli parathas</a> from the North for your attention.</div>
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The diversity of Indian food is perfectly showcased by Srivalli, whose brain child the Blogging Marathon is. <a href="http://www.spicingyourlife.in/2018/02/amritsari-aloo-paratha.html" target="_blank">Aloo parathas</a> from Amritsar, <a href="http://www.spicingyourlife.in/2018/02/rajasthani-mirchi-vada-pav.html" target="_blank">Mirchi vada pav</a> from Rajasthan and <a href="http://www.spicingyourlife.in/2018/02/lauki-nu-muthia.html" target="_blank">Lauki-nu-muthia </a>from Gujarat offer a power packed and tasty way to start your day.</div>
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Jayanthi brings in some steamed goodies. Her <a href="http://sizzlingveggies.com/challenges/blogging-marathon/idiyappam/" target="_blank">idiyappam</a>, <a href="http://sizzlingveggies.com/challenges/blogging-marathon/upma-kozhukattai/" target="_blank">upma kozhakattai</a> and <a href="http://sizzlingveggies.com/challenges/blogging-marathon/kancheepuram-idlis/" target="_blank">Kanchipuram idli</a> are a healthy and tasty way to begin the day.</div>
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Sandhya showcases some quick breakfast dishes in the form of no-ferment dosas and upma. Check out her <a href="https://www.sandhiyascookbook.com/2018/02/neer-dosa-rice-dosa-recipe-breakfast.html" target="_blank">neer dosa</a>, <a href="https://www.sandhiyascookbook.com/2018/02/rava-upma-semolina-upma-breakfast-recipe.html" target="_blank">rava upma</a> and <a href="https://www.sandhiyascookbook.com/2018/02/instant-ragi-dosa-ragi-dosai-breakfast.html" target="_blank">ragi dosa</a>.</div>
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If you are looking for something that combines nutrition and taste, look no further than PJ's <a href="http://seduceyourtastebuds.com/2018/02/aval-upma-recipe.html" target="_blank">aval upma</a>, <a href="http://seduceyourtastebuds.com/2018/02/oats-dhokla-recipe.html" target="_blank">oats dhokla</a> and <a href="http://seduceyourtastebuds.com/2018/02/banarasi-matar-poha-chura-matar-recipe.html" target="_blank">matar poha chura</a>.<br />
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My contributions to the breakfast theme are <a href="http://luvgoodfood.blogspot.com/2018/02/rava-rotti-traditional-karnataka-dish.html" target="_blank">Rava rotti</a>, <a href="http://luvgoodfood.blogspot.com/2018/02/bedmi-poori-delight-from-holy-city-of.html" target="_blank">Bedmi poori</a> and <a href="http://luvgoodfood.blogspot.com/2018/02/raswala-aloo-curry-juicy-potato-curry.html" target="_blank">Raswala aloo</a> which are great not only as breakfast dishes, but also make for a hearty weekend brunch.</div>
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Jayashreehttp://www.blogger.com/profile/16728565295970195658noreply@blogger.com4tag:blogger.com,1999:blog-30445236.post-20852984751883462272018-02-25T21:45:00.000-06:002018-02-25T21:45:00.571-06:00Raswala aloo curry (Juicy potato curry) <div dir="ltr" style="text-align: left;" trbidi="on">
The <a href="http://luvgoodfood.blogspot.com/2018/02/bedmi-poori-delight-from-holy-city-of.html" target="_blank">bedmi puri</a> that I posted about yesterday is usually served with a potato curry. Sans onions and garlic, this curry predominantly has a tanginess from tomatoes and a mild spiciness from the spices used. Paired with spicy <a href="http://luvgoodfood.blogspot.com/2018/02/bedmi-poori-delight-from-holy-city-of.html" target="_blank">bedmi puris</a>, this makes for a filling breakfast or brunch.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih_gRiREsfjOzgJZN1AT_Xo6eYJs-0PIyiQeAqRu_6pLb6CjlearQg_yhVEheV-NKuQLb0tWL2GCZdMp2ES88O6llU8rjrfct4hr5ib_49YKPkD5jHaB3EJZdoaX_h3ExX5Wf8Pw/s1600/20180122_204751.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1483" data-original-width="1600" height="592" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih_gRiREsfjOzgJZN1AT_Xo6eYJs-0PIyiQeAqRu_6pLb6CjlearQg_yhVEheV-NKuQLb0tWL2GCZdMp2ES88O6llU8rjrfct4hr5ib_49YKPkD5jHaB3EJZdoaX_h3ExX5Wf8Pw/s640/20180122_204751.jpg" width="640" /></a></div>
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<b><i><u>What you need:</u></i></b><br />
Potato - 2 medium sized (cooked, peeled and diced)<br />
Tomato - 3 large (pureed along with a 1 inch piece of ginger)<br />
Oil - 1 tbsp.<br />
Cumin seeds - 1/2 tsp<br />
Turmeric powder - 1/4 tsp<br />
Red chilli powder - 1/2 tsp<br />
Cumin powder - 1/2 tsp<br />
Coriander powder - 1/2 tsp<br />
Garam masala - 1/2 tsp<br />
Salt<br />
Coriander - to garnish<br />
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Heat oil in a kadai/wok. Add cumin seeds. Reduce the flame and add in the turmeric, red chilli, cumin and coriander powders. Saute for a few seconds until fragrant, taking care not to let the spice mix burn. Add in the tomato puree and let it boil until most of the moisture evaporates. Add the diced potatoes, garam masala, salt and 1 cup of water. Let it come to a boil. Switch off and garnish with coriander.<br />
Serve hot with <a href="http://luvgoodfood.blogspot.com/2018/02/bedmi-poori-delight-from-holy-city-of.html" target="_blank">bedmi puri</a>.<br />
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<span style="-webkit-text-stroke-width: 0px; background-color: transparent; color: #222222; display: inline; float: none; font-family: Arial,Tahoma,Helvetica,FreeSans,sans-serif; font-size: 13.2px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">This is my entry to Week 4 of Blogging marathon #85 under the theme breakfast dishes from different places.</span><br style="-webkit-text-stroke-width: 0px; background-color: transparent; color: #222222; font-family: Arial,Tahoma,Helvetica,FreeSans,sans-serif; font-size: 13.2px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;" /><span style="-webkit-text-stroke-width: 0px; background-color: transparent; color: #222222; display: inline !important; float: none; font-family: Arial,Tahoma,Helvetica,FreeSans,sans-serif; font-size: 13.2px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"></span><br />
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<span style="font-size: x-small;"><span style="-webkit-text-stroke-width: 0px; background-color: transparent; color: #333333; display: inline; float: none; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">Check out the </span><a href="http://www.spicingyourlife.in/blogging-marathon" rel="noopener" style="-webkit-text-stroke-width: 0px; background-attachment: scroll; background-clip: border-box; background-color: transparent; background-image: none; background-origin: padding-box; background-position-x: 0%; background-position-y: 0%; background-repeat: repeat; background-size: auto; border-bottom-color: rgb(17, 17, 17); border-bottom-style: solid; border-bottom-width: 2px; box-sizing: border-box; color: #161616; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; outline-color: invert; outline-style: none; outline-width: 0px; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; transition-delay: 0s, 0s, 0s; transition-duration: 0.18s, 0.18s, 0.18s; transition-property: color, background-color, border-color; transition-timing-function: cubic-bezier(0.25, 0.1, 0.25, 1), cubic-bezier(0.25, 0.1, 0.25, 1), cubic-bezier(0.25, 0.1, 0.25, 1); white-space: normal; word-spacing: 0px;" target="_blank">Blogging Marathon page for the other Blogging Marathoners doing this BM</a></span></div>
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Jayashreehttp://www.blogger.com/profile/16728565295970195658noreply@blogger.com15tag:blogger.com,1999:blog-30445236.post-48975213915002483612018-02-25T00:00:00.000-06:002018-02-25T00:00:28.596-06:00Bedmi poori - A delight from the holy city of Varanasi<div dir="ltr" style="text-align: left;" trbidi="on">
Varanasi or Kashi, as it is known in South India, is famous for being one of the holiest cities known to Indians. People often spend their last days in this city in the belief that breathing their last there will give them moksham (liberation from the cycle of life and death).<br />
The food of the city is just as good as something that you would expect from "the" holy city. However, it is not as well known outside, as the food of Mumbai or Delhi. Bedmi pooris are usually associated with Agra and New Delhi. However, this is a popular breakfast dish in Varanasi as well. Coarsely ground urad dal with spices is mixed with wheat flour and then deep fried to make these delicious spicy puris. It is usually served with potato curry to make a complete meal.<br />
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<b><i><u>What you need:</u></i></b><br />
<b><i><u><br /></u></i></b>
Urad dal - 1/2 cup<br />
Green chilli - 2<br />
Ginger - small 1 inch piece<br />
Coriander powder - 1 tsp<br />
Red chilli powder - 1/4 tsp<br />
Garam masala - 1 tsp<br />
Cumin powder - 1/2 tsp<br />
Wheat flour - 1 cup<br />
Sooji/rava/semolina - 3 tbsp.<br />
Salt<br />
Oil - for deep frying + 1 tbsp.<br />
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Wash urad dal well and soak in cold water for 1 hour. Drain and grind along with green chilli and ginger to a coarse paste. Add coriander powder, red chilli powder, cumin powder and garam masala to this along with a little salt. Mix in wheat flour and rava and more salt if needed. Add water, a little at a time and knead to a stiff dough. Knead in 1 tbsp. of oil, cover and keep aside for an hour.<br />
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<b><i>To make puris:</i></b><br />
Pinch out small lemon sized balls of the dough. Roll each dough ball into a 4-5 inch circle.<br />
Deep fry in hot oil, cooking until both sides puff up and are slightly reddish brown.<br />
Serve hot with aloo curry.<br />
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<span style="-webkit-text-stroke-width: 0px; background-color: transparent; color: #222222; display: inline !important; float: none; font-family: Arial,Tahoma,Helvetica,FreeSans,sans-serif; font-size: 13.2px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">This is my entry to Week 4 of Blogging marathon #85 under the theme breakfast dishes from different places.</span><br style="-webkit-text-stroke-width: 0px; background-color: transparent; color: #222222; font-family: Arial,Tahoma,Helvetica,FreeSans,sans-serif; font-size: 13.2px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;" /><span style="-webkit-text-stroke-width: 0px; background-color: transparent; color: #222222; display: inline !important; float: none; font-family: Arial,Tahoma,Helvetica,FreeSans,sans-serif; font-size: 13.2px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
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Jayashreehttp://www.blogger.com/profile/16728565295970195658noreply@blogger.com15tag:blogger.com,1999:blog-30445236.post-33069905062430421112018-02-24T12:21:00.001-06:002018-02-24T12:21:21.548-06:00Rava Rotti - a traditional Karnataka dish<div dir="ltr" style="text-align: left;" trbidi="on">
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Breakfast, on most weekdays for me, is something quick and easy. I do try and make it as nutritious and protein packed as I can so that we have a healthy start to the day. It is on weekends that I am really able to try out elaborate dishes that sometimes also double up as brunch. This rava rotti, though not an elaborate recipe by itself, does require some time, mostly because the dough needs to rest for a while. Packed with vegetables, this is quite a filling meal by itself, or paired with any simple chutney. I had it for the first time at a friend's house and it is there that I learned that this is a traditional dish from Karnataka.<br />
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<b><i><u>W</u><u>hat you need:</u></i></b><br />
Rava/Sooji/semolina - 2 cups</div>
<div>
Carrot - 1, grated</div>
<div>
Cucumber - 1, skinned and grated</div>
<div>
Spinach - 1/4 cup, chopped fine</div>
<div>
Onion - 1/4 cup, chopped fine</div>
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Green chilli - 3, minced</div>
<div>
Coriander and curry leaves - a little, chopped fine</div>
<div>
Oil - 1 tbsp</div>
<div>
Water </div>
<div>
Salt</div>
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<br /></div>
<div>
Take the all the vegetables in a large bowl. Mix in the rava and salt. Add water, a little at a time and knead into a loose dough. Mix in 1 tbsp. of oil. Cover and leave aside for at least an hour, but if possible, for 3-4 hours. If the dough is not loose after the resting period, add some more water and knead again.</div>
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Take a banana leaf or any oiled surface to which the dough will not stick. Pinch out a large golf ball sized piece of dough. Place this on the oiled surface and pat into as large a circle as you can without tearing it. Turn this over onto a hot tawa. After a few seconds, peel off the banana leaf. Since I do not have access to fresh banana leaves, I used a special type of paper called holige paper, which is non-stick in nature and can be turned on to a hot surface without burning. Spoon some oil over the rotti and on the sides. Flip over and cook the other side as well. The rotti is done when the color changes from white to a creamish yellow shade and both sides have brown spots.<br />
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This is best eaten hot. It can be eaten as is or with peanut or coconut chutney or pickle.</div>
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<b><i>Note:</i></b></div>
<ul style="text-align: left;">
<li>The addition of cucumber makes the rotti soft. If you do not add it, the rotti will turn brittle.</li>
<li>It is important to rest the dough for at least an hour. The longer you let it rest, the softer your rottis will be.</li>
<li>Any other greens of your choice can be added.</li>
</ul>
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This is my entry to Week 4 of Blogging marathon #85 under the theme breakfast dishes from different places.<br />
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<br /></div>
<div>
<span style="-webkit-text-stroke-width: 0px; background-color: transparent; color: #333333; display: inline; float: none; font-family: "trebuchet ms"; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">Check out the </span><a href="http://www.spicingyourlife.in/blogging-marathon" rel="noopener" style="-webkit-text-stroke-width: 0px; background-attachment: scroll; background-clip: border-box; background-color: transparent; background-image: none; background-origin: padding-box; background-position-x: 0%; background-position-y: 0%; background-repeat: repeat; background-size: auto; border-bottom-color: rgb(17, 17, 17); border-bottom-style: solid; border-bottom-width: 2px; box-sizing: border-box; color: #161616; font-family: "Trebuchet MS"; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; outline-color: invert; outline-style: none; outline-width: 0px; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; transition-delay: 0s, 0s, 0s; transition-duration: 0.18s, 0.18s, 0.18s; transition-property: color, background-color, border-color; transition-timing-function: cubic-bezier(0.25, 0.1, 0.25, 1), cubic-bezier(0.25, 0.1, 0.25, 1), cubic-bezier(0.25, 0.1, 0.25, 1); white-space: normal; word-spacing: 0px;" target="_blank">Blogging Marathon page for the other Blogging Marathoners doing this BM</a><b style="-webkit-text-stroke-width: 0px; background-color: transparent; color: #222222; font-family: Arial,Tahoma,Helvetica,FreeSans,sans-serif; font-size: 13.2px; font-style: normal; font-variant: normal; font-weight: 700; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"></b><b></b><i></i><u></u><sub></sub><sup></sup><strike></strike></div>
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Jayashreehttp://www.blogger.com/profile/16728565295970195658noreply@blogger.com15tag:blogger.com,1999:blog-30445236.post-30481683476017739672018-02-05T10:27:00.000-06:002018-02-05T10:27:35.789-06:00Muringakkai puli kuzhambu (Drumsticks cooked in a tangy tamarind base)<div dir="ltr" style="text-align: left;" trbidi="on">
This is another simple, every day meal that we love. Most South Indians tend to love the tanginess that tamarind lends to any dish. I am no exception. Drumsticks grow in abundance in my parents' home. When I lived there, I couldn't care less for this vegetable. Now that I have access only to frozen drumsticks, and on rare occasions, fresh ones which don't match up to the robust flavor of home-grown Indian drumsticks. I miss those little things that I took for granted. This kuzhambu makes use of frozen drumsticks and frozen pearl onions which I buy as a matter of convenience, not non-availability of fresh ones. It is similar to vathal kuzhambu. The main difference between the two is that this one uses fresh vegetables whereas vathal kuzhambu makes use of sun dried vegetables and berries.<br />
Do check out my earlier posts on <a href="http://luvgoodfood.blogspot.com/2008/09/vathal-koottankozhambu.html" target="_blank">vathal kuzhambu</a> and the making of sundried <a href="http://luvgoodfood.blogspot.com/2008/09/summer-goodies-4-chundakka-vathal.html" target="_blank">sundakka vathal</a>.<br />
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<b><i><u>What you need:</u></i></b><br />
Tamarind - Lemon sized ball soaked in enough hot water to yield two cups of extract<br />
Oil (preferably sesame) - 2 tbsp.<br />
Mustard seeds - 1/2 tsp<br />
Urad dal - 1/2 tsp<br />
Chana dal - 1/2 tsp<br />
Methi seeds - 1/4 tsp<br />
Curry leaves - a few<br />
Pearl onions - 8-10<br />
Drumsticks - 8-10 pieces if using frozen (2, chopped if using fresh)<br />
Turmeric powder - 1/2 tsp<br />
Sambar powder - 2 tsp<br />
Asafoetida - a generous sprinkling<br />
Salt<br />
<br />
Heat oil in a kadai. Add the dals. When they start to redden, add mustard seeds, methi seeds and curry leaves. When the mustard pops, add pearl onions and saute till pink. Add tamarind extract, drumstick pieces, asafoetida, turmeric, salt and sambar powder. Stir well and let it come to a boil. Boil on low flame for a few minutes to allow the gravy to thicken. If you feel that it is too watery, it can be thickened by adding rice paste which is made by adding one teaspoon of rice flour to water to make a thick paste. This rice paste can be stirred into the kuzhambu, with constant stirring.<br />
Serve the kuzhambu hot with rice and a dollop of ghee or sesame oil.<br />
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Jayashreehttp://www.blogger.com/profile/16728565295970195658noreply@blogger.com11tag:blogger.com,1999:blog-30445236.post-44212129354015838712018-02-03T23:20:00.000-06:002018-02-05T10:29:04.548-06:00Schezwan Vegetable fried rice<div dir="ltr" style="text-align: left;" trbidi="on">
If you've been reading my blog for a while, then you know that I love recipes that are quick and easy to make. This Schezwan fried rice ticks both boxes. In addition, it is also colorful and loaded with vegetables. The one thing that does take time is making the Schezwan sauce. If you don't want to do that, you can use any brand of store bought Schezwan sauce. I have used homemade sauce, which I usually make in large quantities whenever I have the time, and store in the refrigerator. The sauce recipe will be shared in a different post.<br />
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<b><i><u>What you need:</u></i></b><b><i><u></u></i></b><br />
Rice - 1 cup, cooked and completely cooled<br />
Oil - 2 tbsp.<br />
Ginger - 1 inch piece, julienned<br />
Garlic - 4 cloves, minced<br />
Onion - 1 small, chopped into thin, long pieces<br />
Celery - 1 stalk, chopped fine<br />
Vegetables - 3/4 cup (I used a combination of cabbage, carrot, beans and peas)<br />
Soy sauce - 1 tbsp.<br />
Schezwan sauce - 1 tbsp, heaped (Don't be tempted to use more, as the sauce is quite spicy)<br />
Salt - to taste<br />
Spring onion greens - to garnish<br />
In a large pan or wok, heat oil. Add ginger and garlic. Saute for a few seconds. Add onion and continue to saute. Stir in celery, followed by the vegetables. Saute on high heat for a few minutes. Add soy sauce and schezwan sauce and mix well. Add in the cooked, cooled rice and salt to taste and stir to ensure that the sauce and vegetables mix well with the rice. Garnish with chopped spring onion greens.<br />
This can be served as is or with any Indo-Chinese curry of your choice.<br />
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<span style="background-color: transparent; color: #333333; display: inline; float: none; font-family: "trebuchet ms"; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">Check out the </span><a href="http://www.spicingyourlife.in/blogging-marathon" rel="noopener" style="-webkit-text-stroke-width: 0px; background-attachment: scroll; background-clip: border-box; background-color: transparent; background-image: none; background-origin: padding-box; background-position-x: 0%; background-position-y: 0%; background-repeat: repeat; background-size: auto; border-bottom-color: rgb(17, 17, 17); border-bottom-style: solid; border-bottom-width: 2px; box-sizing: border-box; color: #161616; font-family: "Trebuchet MS"; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; outline-color: invert; outline-style: none; outline-width: 0px; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; transition-delay: 0s, 0s, 0s; transition-duration: 0.18s, 0.18s, 0.18s; transition-property: color, background-color, border-color; transition-timing-function: cubic-bezier(0.25, 0.1, 0.25, 1), cubic-bezier(0.25, 0.1, 0.25, 1), cubic-bezier(0.25, 0.1, 0.25, 1); white-space: normal; word-spacing: 0px;" target="_blank">Blogging Marathon page for the other Blogging Marathoners doing this BM</a><b></b><i></i><u></u><sub></sub><sup></sup><strike></strike></div>
Jayashreehttp://www.blogger.com/profile/16728565295970195658noreply@blogger.com10tag:blogger.com,1999:blog-30445236.post-38495353843864084062018-02-02T22:55:00.000-06:002018-02-12T15:55:34.170-06:00Pulingari - a tangy tamarind based gravy<div dir="ltr" style="text-align: left;" trbidi="on">
When I chose the theme Gravies/Rice main course for the February blogging marathon, the first few dishes that I thought of are restaurant favorites - rich gravies and exotic rice dishes. However, what I often make and what we truly enjoy is our simple, every day home cooking. This pulingari is an authentic Kerala Iyer recipe. <span style="background-color: transparent; color: black; display: inline; float: none; font-family: "times new roman"; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">Like all recipes from my home state of Kerala, this one too makes abundant use of fresh coconut which is ground along with some roast spices and added to vegetables cooked in tamarind.</span>It is light and easy on the stomach, with no added lentils, and with an appealing tanginess that is balanced by the coconut masala paste. Pulingari literally mean a curry made of tamarind. This is eaten with rice and a side of vegetables and papadam.<br />
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<b><i>What you need:</i></b><br />
Vegetables - 1/2 cup, diced (The commonly used vegetables for pulingari are pumpkin, ash gourd, brinjal, carrots, and colocasia. These vegetables can be used in combination or separately)<br />
Tamarind - a lemon sized ball soaked in 2 cups of hot water<br />
Turmeric powder - 1/2 tsp<br />
Salt<br />
Grated coconut - 1/2 cup<br />
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<b><i>To roast:</i></b><br />
Oil - 1 tsp<br />
Red chilli - 3<br />
Curry leaves - a sprig<br />
Methi seeds - 1/4 tsp<br />
Raw rice - 1/2 tsp<br />
Asafoetida - a small piece (If you use powdered asafetida, add it after the flame is turned off)<br />
<br />
Heat oil in a pan. Add red chillies, curry leaves, asafoetida and raw rice. Roast over a low flame. Add methi seeds and roast for just a few seconds, taking care to see that the seeds do not burn, as this will make the curry bitter. Once cool, grind this with the grated coconut, adding a little water to make a smooth paste. Set aside.<br />
<br />
In the same pan, take the vegetables. Add tamarind extract, turmeric powder and salt. Boil partly covered until the vegetables are three-fourths cooked. Add the ground paste and let it boil again until the vegetables are well cooked. The curry should be of a pourable consistency. So if you feel it is too thick, add some more water and if you feel it is too thin, let it boil till the desired consistency is reached.<br />
In a separate pan, heat a teaspoon of oil (preferably coconut oil). Add 1/2 tsp each of mustard seeds and urad dal. When the seeds pop, pour this over the pulingari. Top with a sprig of fresh curry leaves.<br />
Serve hot with rice and a dollop of ghee.<br />
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Jayashreehttp://www.blogger.com/profile/16728565295970195658noreply@blogger.com12tag:blogger.com,1999:blog-30445236.post-20337549447607402242018-01-20T22:06:00.000-06:002018-01-20T22:06:41.754-06:00Candied orange peels<div dir="ltr" style="text-align: left;" trbidi="on">
One of the things that I am consciously trying to do these days is reduce the amount of waste that is produced by my household. Though I still have a long way to go to be zero waste, I am on the path towards this goal. To this end, I now take my own cloth shopping bags to the stores, use reusable storage bags to store fresh produce and am trying my best to avoid single use plastics. Most vegetable peels are turned into stock and I make my own household cleaner with citrus peels. This time, though, I tried something different with orange peels. I made candied orange peels. This is quite an easy recipe, though it requires a little bit of time. The candied peels add great flavor to simple bakes like breads and cakes.<br />
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To make candied orange peels, you will need:<br />
Peels from 3 oranges (washed and sliced into thin, long strips)<br />
Water - 1/2 cup<br />
Sugar - 1/2 cup<br />
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Boil 7-8 cups of water in a large saucepan. When it starts to boil, add the orange peels and let it boil uncovered, for 5 minutes. Drain and repeat the process again. This is done to remove the bitterness of the peels. If the peels are very bitter, you can boil and drain the water thrice. The orange peels that I used this time were not very bitter and it was enough to boil them twice.<br />
Heat half a cup of water in a pan. Add sugar to it. Once the sugar dissolves, add the orange peels and let them cook on low heat for 20-25 minutes. Remove the peels onto a cooling rack and leave them to dry overnight. If there is any sugar syrup left, you can use it in smoothies or juices. Store the peels in an airtight container.<br />
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</span><span style="-webkit-text-stroke-width: 0px; background-color: transparent; color: #222222; display: inline; float: none; font-family: "arial","tahoma","helvetica","freesans",sans-serif; font-size: 13.2px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">Do</span><span style="-webkit-text-stroke-width: 0px; background-color: transparent; color: #333333; display: inline; float: none; font-family: "lato",sans-serif; font-size: 14px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"> check out what my </span><a href="http://www.spicingyourlife.in/blogging-marathon" rel="noopener noreferrer" style="-webkit-text-stroke-width: 0px; background-attachment: scroll; background-clip: border-box; background-color: transparent; background-image: none; background-origin: padding-box; background-position-x: 0%; background-position-y: 0%; background-repeat: repeat; background-size: auto; border-bottom-color: rgb(165, 122, 107); border-bottom-style: none; border-bottom-width: 0px; border-image-outset: 0; border-image-repeat: stretch; border-image-slice: 100%; border-image-source: none; border-image-width: 1; border-left-color: rgb(165, 122, 107); border-left-style: none; border-left-width: 0px; border-right-color: rgb(165, 122, 107); border-right-style: none; border-right-width: 0px; border-top-color: rgb(165, 122, 107); border-top-style: none; border-top-width: 0px; box-sizing: border-box; color: #a57a6b; cursor: pointer; font-family: "Lato",sans-serif; font-size: 14px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; orphans: 2; outline-color: invert; outline-style: none; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; vertical-align: baseline; white-space: normal; word-spacing: 0px;" target="_blank">fellow marathoners</a><span style="-webkit-text-stroke-width: 0px; background-color: transparent; color: #333333; display: inline; float: none; font-family: "lato",sans-serif; font-size: 14px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"> have cooked today for </span><a href="http://www.spicingyourlife.in/2017/12/blogging-marathon-84-3-day-marathon-for-4-weeks.html" rel="noopener noreferrer" style="-webkit-text-stroke-width: 0px; background-attachment: scroll; background-clip: border-box; background-color: transparent; background-image: none; background-origin: padding-box; background-position-x: 0%; background-position-y: 0%; background-repeat: repeat; background-size: auto; border-bottom-color: rgb(165, 122, 107); border-bottom-style: none; border-bottom-width: 0px; border-image-outset: 0; border-image-repeat: stretch; border-image-slice: 100%; border-image-source: none; border-image-width: 1; border-left-color: rgb(165, 122, 107); border-left-style: none; border-left-width: 0px; border-right-color: rgb(165, 122, 107); border-right-style: none; border-right-width: 0px; border-top-color: rgb(165, 122, 107); border-top-style: none; border-top-width: 0px; box-sizing: border-box; color: #a57a6b; cursor: pointer; font-family: "Lato",sans-serif; font-size: 14px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; orphans: 2; outline-color: invert; outline-style: none; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; vertical-align: baseline; white-space: normal; word-spacing: 0px;" target="_blank">BM# 84</a><span style="-webkit-text-stroke-width: 0px; background-color: transparent; color: #333333; display: inline; float: none; font-family: "lato",sans-serif; font-size: 14px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">.</span><b></b><i></i><u></u><sub></sub><sup></sup><strike></strike></div>
Jayashreehttp://www.blogger.com/profile/16728565295970195658noreply@blogger.com9tag:blogger.com,1999:blog-30445236.post-18798710233337015632018-01-19T09:48:00.003-06:002018-01-19T09:48:51.058-06:00Foxtail millet (thinai) kozhukattai<div dir="ltr" style="text-align: left;" trbidi="on">
I've been experimenting with millets in my kitchen and am trying my hand at substituting millets for rice in most of my everyday recipes. One such recipe where foxtail millet worked out really well as a substitute is this kozhukattai. Foxtail millet, known as thinai in Tamil and thina in Malayalam is a widely used variety of millet in South India. In this dish, the millet is coarsely ground along with some spices and then cooked, shaped into balls and steamed. This makes for a hearty and nutritious tiffin.<br />
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<b><i><u>What you need:</u></i></b><br />
Foxtail millet - 1 cup<br />
Tuar dal - 1 tsp, heaped<br />
Black pepper corn - 1/2 tsp<br />
Cumin seeds - 1/2 tsp<br />
Oil - 3 tsp<br />
Mustard seeds - 1/2 tsp<br />
Urad dal - 1/2 tsp<br />
Chana dal - 1/2 tsp<br />
Curry leaves - a sprig<br />
Red chilli - 2, broken into pieces<br />
Grated coconut - 1/3 cup<br />
Asafoetida - a few generous pinches<br />
Water - 2 - 2.5 cups (Start with two cups and if you feel the mixture is too dry, add up to another half cup)<br />
Salt - to taste<br />
<br />
In a blender, coarsely grind the millet, dal, pepper and cumin.<br />
In a large kadai, heat oil. Addd mustard seeds, urad and chana dal, curry leaves and red chilli. When the seeds pop, add asafoetida and coconut. Saute for a minute or two and then add water and salt. When the water starts to boil, add the ground millets, a little at a time, stirring to make sure that no lumps are formed. Stir and cook until all the moisture is absorbed. Let this mixture cool.<br />
Once it is cool enough to touch, pinch out small lemon sized portions and shape into balls. Place this on a greased idli plate or steamer plate and steam for 8-10 minutes.<br />
Serve hot with coconut chutney or any other chutney of your choice.<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPhu6fPO_7o3Gqy4A1VkfAqBtmQPJKivJzaLUZzY40Dc3i-9gcLsoyTltqDpyUertrJ3SKFY9yfoIBzdCEP-A7b1T_TTCPlxiCUfY0XNZ3t5A_NpPNHotzSF8fM6pYTUkUAlt_sQ/s1600/BMLogo.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="933" data-original-width="663" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPhu6fPO_7o3Gqy4A1VkfAqBtmQPJKivJzaLUZzY40Dc3i-9gcLsoyTltqDpyUertrJ3SKFY9yfoIBzdCEP-A7b1T_TTCPlxiCUfY0XNZ3t5A_NpPNHotzSF8fM6pYTUkUAlt_sQ/s200/BMLogo.png" width="141" /></a></div>
<span style="-webkit-text-stroke-width: 0px; background-color: transparent; color: #222222; display: inline; float: none; font-family: "arial","tahoma","helvetica","freesans",sans-serif; font-size: 13.2px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">Do</span><span style="-webkit-text-stroke-width: 0px; background-color: transparent; color: #333333; display: inline; float: none; font-family: "lato",sans-serif; font-size: 14px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"> check out what my </span><a href="http://www.spicingyourlife.in/blogging-marathon" rel="noopener noreferrer" style="-webkit-text-stroke-width: 0px; background-attachment: scroll; background-clip: border-box; background-color: transparent; background-image: none; background-origin: padding-box; background-position-x: 0%; background-position-y: 0%; background-repeat: repeat; background-size: auto; border-bottom-color: rgb(165, 122, 107); border-bottom-style: none; border-bottom-width: 0px; border-image-outset: 0; border-image-repeat: stretch; border-image-slice: 100%; border-image-source: none; border-image-width: 1; border-left-color: rgb(165, 122, 107); border-left-style: none; border-left-width: 0px; border-right-color: rgb(165, 122, 107); border-right-style: none; border-right-width: 0px; border-top-color: rgb(165, 122, 107); border-top-style: none; border-top-width: 0px; box-sizing: border-box; color: #a57a6b; cursor: pointer; font-family: "Lato",sans-serif; font-size: 14px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; orphans: 2; outline-color: invert; outline-style: none; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; vertical-align: baseline; white-space: normal; word-spacing: 0px;" target="_blank">fellow marathoners</a><span style="-webkit-text-stroke-width: 0px; background-color: transparent; color: #333333; display: inline; float: none; font-family: "lato",sans-serif; font-size: 14px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"> have cooked today for </span><a href="http://www.spicingyourlife.in/2017/12/blogging-marathon-84-3-day-marathon-for-4-weeks.html" rel="noopener noreferrer" style="-webkit-text-stroke-width: 0px; background-attachment: scroll; background-clip: border-box; background-color: transparent; background-image: none; background-origin: padding-box; background-position-x: 0%; background-position-y: 0%; background-repeat: repeat; background-size: auto; border-bottom-color: rgb(165, 122, 107); border-bottom-style: none; border-bottom-width: 0px; border-image-outset: 0; border-image-repeat: stretch; border-image-slice: 100%; border-image-source: none; border-image-width: 1; border-left-color: rgb(165, 122, 107); border-left-style: none; border-left-width: 0px; border-right-color: rgb(165, 122, 107); border-right-style: none; border-right-width: 0px; border-top-color: rgb(165, 122, 107); border-top-style: none; border-top-width: 0px; box-sizing: border-box; color: #a57a6b; cursor: pointer; font-family: "Lato",sans-serif; font-size: 14px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; orphans: 2; outline-color: invert; outline-style: none; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; vertical-align: baseline; white-space: normal; word-spacing: 0px;" target="_blank">BM# 84</a><span style="-webkit-text-stroke-width: 0px; background-color: transparent; color: #333333; display: inline; float: none; font-family: "lato",sans-serif; font-size: 14px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">.</span><b></b><i></i><u></u><sub></sub><sup></sup><strike></strike></div>
Jayashreehttp://www.blogger.com/profile/16728565295970195658noreply@blogger.com12tag:blogger.com,1999:blog-30445236.post-649209638156328772018-01-18T22:03:00.001-06:002018-01-18T22:05:46.472-06:00Ragi idli <div dir="ltr" style="text-align: left;" trbidi="on">
When it comes to new year resolutions, I have finally realized that it is better I do not make any. Until a few years back, the first of January would see me ready to go to the gym or do yoga or some such thing. This enthusiasm would last, at best for about a week to ten days, after which it would fizzle out gradually. This year, I have no resolutions as such, but I do hope to include more millets, whole grains and natural foods in our diet. Blog wise too, I hope to do certain things, which you will read about in the course of the next three days when I will doing the Blogging Marathon under the theme New Year Challenge.<br />
Ragi or finger millet is one of the millet varieties that I am most familiar with, given that it is the first solid food that I introduced my child to. Rich in nutrients, this millet is consumed in various forms - as a drink (ragi kanji/ragi malt), flatbread (ragi roti), dosa and idli. The recipe that I will be sharing today is an easy one for ragi idli.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHFwFKuHjVYP6AADoHhgN908KRVMNlWAvJrFKbtUaEgh3yg7gTJRIRXpnSC_AyeVNuza2aoooIvgoWBQ6KH9AcLXpF_Od7bpcU4jMX9TioZzr9PsivnYeyeXRtTOkYDSukCfDD9Q/s1600/ragi+idli.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1355" data-original-width="1600" height="338" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHFwFKuHjVYP6AADoHhgN908KRVMNlWAvJrFKbtUaEgh3yg7gTJRIRXpnSC_AyeVNuza2aoooIvgoWBQ6KH9AcLXpF_Od7bpcU4jMX9TioZzr9PsivnYeyeXRtTOkYDSukCfDD9Q/s400/ragi+idli.jpg" width="400" /></a></div>
<br />
<b><i><u>What you need:</u></i></b><br />
Urad dal - 1 cup<br />
Methi seeds - 1 tsp<br />
Idli rice - 3 cups<br />
Ragi flour - 1 cup<br />
Salt - to taste<br />
<br />
Wash well and soak the rice and dal separately in plenty of water. Soak the methi seeds along with the dal. In a grinder, first grind the urad dal, adding water, a little at a time, until the dal turns light and fluffy(approximately 25-30 minutes). Add the rice to it and grind again until the grains are well ground and the batter is smooth. Add water, as necessary, to give the batter a thick, pourable consistency. Add salt and ragi flour. Grind for a few minutes so that everything gets mixed together well.<br />
Pour into a large bowl, making sure that there is plenty of place for the batter to ferment and rise in the bowl. Cover and leave in a warm place to ferment overnight.<br />
<br />
<b><i>To make idlis:</i></b><br />
Grease idli plates. Heat water in the idli steamer. Pour the batter into the idli plates and steam for 8-10 minutes. Let cool for a minute or two and then remove the idlis from the idli plate.<br />
Serve hot with chutney and sambar.<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwu5X8XTAundEdnNP8ru8lJEoTcnsj2OtRyQX6B9vfWYYIud0eo01DfE-iasdhKsMaLKKty3l_aVWAKSLCqt8fjLbYnvW8y3FHkA2vBUBvUDxLC4lkcSITKLOe4vBLF-FziC1Fkg/s1600/BMLogo.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="933" data-original-width="663" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwu5X8XTAundEdnNP8ru8lJEoTcnsj2OtRyQX6B9vfWYYIud0eo01DfE-iasdhKsMaLKKty3l_aVWAKSLCqt8fjLbYnvW8y3FHkA2vBUBvUDxLC4lkcSITKLOe4vBLF-FziC1Fkg/s200/BMLogo.png" width="141" /></a></div>
<span style="background-color: transparent; color: #222222; display: inline; float: none; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 13.2px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">Do</span><span style="background-color: transparent; color: #333333; display: inline; float: none; font-family: "lato" , sans-serif; font-size: 14px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"> check out what my </span><a href="http://www.spicingyourlife.in/blogging-marathon" rel="noopener noreferrer" style="-webkit-text-stroke-width: 0px; background-attachment: scroll; background-clip: border-box; background-color: transparent; background-image: none; background-origin: padding-box; background-position-x: 0%; background-position-y: 0%; background-repeat: repeat; background-size: auto; border-bottom-color: rgb(165, 122, 107); border-bottom-style: none; border-bottom-width: 0px; border-image-outset: 0; border-image-repeat: stretch; border-image-slice: 100%; border-image-source: none; border-image-width: 1; border-left-color: rgb(165, 122, 107); border-left-style: none; border-left-width: 0px; border-right-color: rgb(165, 122, 107); border-right-style: none; border-right-width: 0px; border-top-color: rgb(165, 122, 107); border-top-style: none; border-top-width: 0px; box-sizing: border-box; color: #a57a6b; cursor: pointer; font-family: "Lato",sans-serif; font-size: 14px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; orphans: 2; outline-color: invert; outline-style: none; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; vertical-align: baseline; white-space: normal; word-spacing: 0px;" target="_blank">fellow marathoners</a><span style="background-color: transparent; color: #333333; display: inline; float: none; font-family: "lato" , sans-serif; font-size: 14px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"> have cooked today for </span><a href="http://www.spicingyourlife.in/2017/12/blogging-marathon-84-3-day-marathon-for-4-weeks.html" rel="noopener noreferrer" style="-webkit-text-stroke-width: 0px; background-attachment: scroll; background-clip: border-box; background-color: transparent; background-image: none; background-origin: padding-box; background-position-x: 0%; background-position-y: 0%; background-repeat: repeat; background-size: auto; border-bottom-color: rgb(165, 122, 107); border-bottom-style: none; border-bottom-width: 0px; border-image-outset: 0; border-image-repeat: stretch; border-image-slice: 100%; border-image-source: none; border-image-width: 1; border-left-color: rgb(165, 122, 107); border-left-style: none; border-left-width: 0px; border-right-color: rgb(165, 122, 107); border-right-style: none; border-right-width: 0px; border-top-color: rgb(165, 122, 107); border-top-style: none; border-top-width: 0px; box-sizing: border-box; color: #a57a6b; cursor: pointer; font-family: "Lato",sans-serif; font-size: 14px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; orphans: 2; outline-color: invert; outline-style: none; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; vertical-align: baseline; white-space: normal; word-spacing: 0px;" target="_blank">BM# 84</a><span style="background-color: transparent; color: #333333; display: inline; float: none; font-family: "lato" , sans-serif; font-size: 14px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">.</span><b></b><i></i><u></u><sub></sub><sup></sup><strike></strike></div>
Jayashreehttp://www.blogger.com/profile/16728565295970195658noreply@blogger.com13tag:blogger.com,1999:blog-30445236.post-21854292094835596962018-01-12T15:49:00.001-06:002018-01-12T15:49:07.434-06:00Love letter - my favorite hostel snack<div dir="ltr" style="text-align: left;" trbidi="on">
Like all hostels, the one I lived in when I went to college was not known for the food it served. In fact, there were some dishes that were downright unpalatable. However, given the fact that we were young and almost always ready to eat, we polished off pretty much everything that was served in the mess hall, no matter how it tasted. One of the things that I really looked forward to is a snack that the chechis in the mess made in the evening. Popularly known as "love letter", possibly due to the fact that it has something sweet rolled into it, I am not sure if this dish has a different name.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT2bAinfJuRbALqn7F6uhHss_tiJQWYjSvgDXMY_YiZMVERSX8yTebB4IRwuQF8f2B1uI0iX6m4MOvKat5BwVXLps9KPxt5gNB1HP3ABwk6Xk2WXHH2AAHWAuXNNPuCDViIhnGZw/s1600/20180112_151634.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="633" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT2bAinfJuRbALqn7F6uhHss_tiJQWYjSvgDXMY_YiZMVERSX8yTebB4IRwuQF8f2B1uI0iX6m4MOvKat5BwVXLps9KPxt5gNB1HP3ABwk6Xk2WXHH2AAHWAuXNNPuCDViIhnGZw/s640/20180112_151634.jpg" width="252" /></a></div>
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<b><u><i>What you need:</i></u></b><br />
All purpose flour - 1 cup<br />
Water<br />
Salt - a pinch<br />
Mix the ingredients to a smooth batter of pourable consistency.<br />
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<b><u><i>For the filling:</i></u></b><br />
Grated fresh coconut - 1/4 cup<br />
Sugar - 2 tbsp<br />
Cardamom powder - a pinch<br />
Mix the ingredients together in a small bowl.<br />
<br />
<b><u><i>To make:</i></u></b><br />
Heat a dosa tawa. Pour a ladleful of the batter and spread it into a circle. When you see bubbles beginning to appear, flip over and cook until there are brown spots on both sides. Place some filling inside and roll tightly.<br />
Serve hot.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge7ZDvoYHQCIbqk8lrUJQ2ryOqGS8BO-N7tc2XmW_FfCwt6ecrfOENQoYpE8A9FGzA5xFci2UEiyBpc6xgMylC4KnoTaFD-l8zdSwTlrpBhbFZX1-Xzn4hmp7d9AC0xQHz48E_fw/s1600/BMLogo.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="933" data-original-width="663" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge7ZDvoYHQCIbqk8lrUJQ2ryOqGS8BO-N7tc2XmW_FfCwt6ecrfOENQoYpE8A9FGzA5xFci2UEiyBpc6xgMylC4KnoTaFD-l8zdSwTlrpBhbFZX1-Xzn4hmp7d9AC0xQHz48E_fw/s200/BMLogo.png" width="141" /></a></div>
<span style="background-color: transparent; color: #222222; display: inline; float: none; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif; font-size: 13.2px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">Do</span><span style="background-color: transparent; color: #333333; display: inline; float: none; font-family: "lato" , sans-serif; font-size: 14px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"> check out what my </span><a href="http://www.spicingyourlife.in/blogging-marathon" rel="noopener noreferrer" style="-webkit-text-stroke-width: 0px; background-attachment: scroll; background-clip: border-box; background-color: transparent; background-image: none; background-origin: padding-box; background-position-x: 0%; background-position-y: 0%; background-repeat: repeat; background-size: auto; border-bottom-color: rgb(165, 122, 107); border-bottom-style: none; border-bottom-width: 0px; border-image-outset: 0; border-image-repeat: stretch; border-image-slice: 100%; border-image-source: none; border-image-width: 1; border-left-color: rgb(165, 122, 107); border-left-style: none; border-left-width: 0px; border-right-color: rgb(165, 122, 107); border-right-style: none; border-right-width: 0px; border-top-color: rgb(165, 122, 107); border-top-style: none; border-top-width: 0px; box-sizing: border-box; color: #a57a6b; cursor: pointer; font-family: "Lato",sans-serif; font-size: 14px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; orphans: 2; outline-color: invert; outline-style: none; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; vertical-align: baseline; white-space: normal; word-spacing: 0px;" target="_blank">fellow marathoners</a><span style="background-color: transparent; color: #333333; display: inline; float: none; font-family: "lato" , sans-serif; font-size: 14px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"> have cooked today for </span><a href="http://www.spicingyourlife.in/2017/12/blogging-marathon-84-3-day-marathon-for-4-weeks.html" rel="noopener noreferrer" style="-webkit-text-stroke-width: 0px; background-attachment: scroll; background-clip: border-box; background-color: transparent; background-image: none; background-origin: padding-box; background-position-x: 0%; background-position-y: 0%; background-repeat: repeat; background-size: auto; border-bottom-color: rgb(165, 122, 107); border-bottom-style: none; border-bottom-width: 0px; border-image-outset: 0; border-image-repeat: stretch; border-image-slice: 100%; border-image-source: none; border-image-width: 1; border-left-color: rgb(165, 122, 107); border-left-style: none; border-left-width: 0px; border-right-color: rgb(165, 122, 107); border-right-style: none; border-right-width: 0px; border-top-color: rgb(165, 122, 107); border-top-style: none; border-top-width: 0px; box-sizing: border-box; color: #a57a6b; cursor: pointer; font-family: "Lato",sans-serif; font-size: 14px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; orphans: 2; outline-color: invert; outline-style: none; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; vertical-align: baseline; white-space: normal; word-spacing: 0px;" target="_blank">BM# 84</a><span style="background-color: transparent; color: #333333; display: inline; float: none; font-family: "lato" , sans-serif; font-size: 14px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">.</span><br />
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Jayashreehttp://www.blogger.com/profile/16728565295970195658noreply@blogger.com7tag:blogger.com,1999:blog-30445236.post-45826474230557494452018-01-11T19:38:00.002-06:002018-01-11T19:38:32.132-06:00Ellu poli - Sesame flat bread<div dir="ltr" style="text-align: left;" trbidi="on">
A very happy new year to all my readers. I am starting this year with a sweet flatbread, as part of the Blogging Marathon. We usually make poli (sweet flatbread) with chana dal filling or coconut filling during festivals. I was planning to make one of those today, but a conversation about sesame laddus that I had with a friend prompted me to try my hand at a new filling. I find that the jaggery that I buy in the Indian stores here is quite hard and not very easy to grate or powder. So I've used brown sugar instead of jaggery, which is what I had originally intended to use. By the way, <span style="-webkit-text-stroke-width: 0px; background-color: transparent; color: black; display: inline !important; float: none; font-family: Times New Roman; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">I'd be grateful if anyone could share tips on how to grate or powder hard jaggery.</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW60vlwTQ2q9wo7p3eCYVB0ZxTJnPPlRM4v2AQgDwEWkmua8nbCk6BS8WjmBgmcfdlGSNfi1lxukw7-O_I3ZA85QrcDZjLTqizvIJ9eFs18zifGBlWZj04rL-EQ3g4raGtgXlZ-g/s1600/poli-1.jpg" imageanchor="1" style="-webkit-text-stroke-width: 0px; background-color: transparent; clear: left; color: #0066cc; float: left; font-family: Times New Roman; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin-bottom: 1em; margin-right: 1em; orphans: 2; text-align: center; text-decoration: underline; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><br /></a><b><i><u><br /></u></i></b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW60vlwTQ2q9wo7p3eCYVB0ZxTJnPPlRM4v2AQgDwEWkmua8nbCk6BS8WjmBgmcfdlGSNfi1lxukw7-O_I3ZA85QrcDZjLTqizvIJ9eFs18zifGBlWZj04rL-EQ3g4raGtgXlZ-g/s1600/poli-1.jpg" imageanchor="1" style="-webkit-text-stroke-width: 0px; background-color: transparent; color: #0066cc; font-family: Times New Roman; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin-left: 1em; margin-right: 1em; orphans: 2; text-align: center; text-decoration: underline; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW60vlwTQ2q9wo7p3eCYVB0ZxTJnPPlRM4v2AQgDwEWkmua8nbCk6BS8WjmBgmcfdlGSNfi1lxukw7-O_I3ZA85QrcDZjLTqizvIJ9eFs18zifGBlWZj04rL-EQ3g4raGtgXlZ-g/s1600/poli-1.jpg" imageanchor="1" style="-webkit-text-stroke-width: 0px; background-color: transparent; color: #0066cc; font-family: Times New Roman; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin-left: 1em; margin-right: 1em; orphans: 2; text-align: center; text-decoration: underline; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><img border="0" data-original-height="1447" data-original-width="1600" height="361" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW60vlwTQ2q9wo7p3eCYVB0ZxTJnPPlRM4v2AQgDwEWkmua8nbCk6BS8WjmBgmcfdlGSNfi1lxukw7-O_I3ZA85QrcDZjLTqizvIJ9eFs18zifGBlWZj04rL-EQ3g4raGtgXlZ-g/s400/poli-1.jpg" width="400" /></a></div>
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<b><i><u>What you need:</u></i></b><br />
For the outer covering:<br />
Whole wheat flour - 1 cup<br />
Salt - a pinch<br />
Oil - 3 tsp. + 1 tbsp.<br />
Water<br />
<br />
Take whole wheat flour in a large mixing bowl. Add salt and 3 tsp of oil. Mix well with the tips of your fingers. Add water, a little at a time and knead into a soft, loose dough. Add the remaining tbsp. of oil and coat the dough well with it. Cover and set aside for at least an hour.<br />
<br />
<b><u><i>For the stuffing:</i></u></b><br />
Sesame seeds - 1/2 cup (I used black)<br />
Sweetened coconut flakes - 1/4 cup (optional)<br />
Brown sugar - 2 tbsp. (adjust according to taste. Increase the quantity if you are not using sweetened coconut flakes)<br />
Cardamom - 1 pod<br />
<br />
Dry roast the sesame seeds over a low flame until a nice, nutty aroma comes out. Take care not to burn the seeds. Once cool, grind it in a mixie along with the cardamom pod to a powder. Add in the coconut flakes and brown sugar and grind everything to a smooth powder.<br />
<br />
<b><i><u>To make polis:</u></i></b><br />
Pinch out a lemon sized ball of dough. Oil a ziploc bag and with your hands, pat the dough into a thick circle. Place a spoonful of the filling inside and close the edges to form a ball. Pat again with oiled hands into a circle, pressing with the tips of your fingers to make the circle bigger.<br />
Heat a tawa. Fry the poli, adding ghee on both sides and flipping over until brown spots appear on both sides.<br />
Serve with ghee on top.<br />
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Do<span style="-webkit-text-stroke-width: 0px; background-color: transparent; color: #333333; display: inline !important; float: none; font-family: "Lato",sans-serif; font-size: 14px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"> check out what my </span><a href="http://www.spicingyourlife.in/blogging-marathon" rel="noopener noreferrer" style="-webkit-text-stroke-width: 0px; background-attachment: scroll; background-clip: border-box; background-color: transparent; background-image: none; background-origin: padding-box; background-position-x: 0%; background-position-y: 0%; background-repeat: repeat; background-size: auto; border-bottom-color: rgb(165, 122, 107); border-bottom-style: none; border-bottom-width: 0px; border-image-outset: 0; border-image-repeat: stretch; border-image-slice: 100%; border-image-source: none; border-image-width: 1; border-left-color: rgb(165, 122, 107); border-left-style: none; border-left-width: 0px; border-right-color: rgb(165, 122, 107); border-right-style: none; border-right-width: 0px; border-top-color: rgb(165, 122, 107); border-top-style: none; border-top-width: 0px; box-sizing: border-box; color: #a57a6b; cursor: pointer; font-family: "Lato",sans-serif; font-size: 14px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; orphans: 2; outline-color: invert; outline-style: none; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; vertical-align: baseline; white-space: normal; word-spacing: 0px;" target="_blank">fellow marathoners</a><span style="-webkit-text-stroke-width: 0px; background-color: transparent; color: #333333; display: inline !important; float: none; font-family: "Lato",sans-serif; font-size: 14px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"> have cooked today for </span><a href="http://www.spicingyourlife.in/2017/12/blogging-marathon-84-3-day-marathon-for-4-weeks.html" rel="noopener noreferrer" style="-webkit-text-stroke-width: 0px; background-attachment: scroll; background-clip: border-box; background-color: transparent; background-image: none; background-origin: padding-box; background-position-x: 0%; background-position-y: 0%; background-repeat: repeat; background-size: auto; border-bottom-color: rgb(165, 122, 107); border-bottom-style: none; border-bottom-width: 0px; border-image-outset: 0; border-image-repeat: stretch; border-image-slice: 100%; border-image-source: none; border-image-width: 1; border-left-color: rgb(165, 122, 107); border-left-style: none; border-left-width: 0px; border-right-color: rgb(165, 122, 107); border-right-style: none; border-right-width: 0px; border-top-color: rgb(165, 122, 107); border-top-style: none; border-top-width: 0px; box-sizing: border-box; color: #a57a6b; cursor: pointer; font-family: "Lato",sans-serif; font-size: 14px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; orphans: 2; outline-color: invert; outline-style: none; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; vertical-align: baseline; white-space: normal; word-spacing: 0px;" target="_blank">BM# 84</a><span style="-webkit-text-stroke-width: 0px; background-color: transparent; color: #333333; display: inline !important; float: none; font-family: "Lato",sans-serif; font-size: 14px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">.</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwBs5QUtHOS79uRqKavnzTaIxmxKrwIw8BQIokhyTbdPYsBVSRs92qroLDyiz1psI5ez-FHJZ0D1nHYa01VGSGuL1k8DQrmR2P92M_2UNYnSX_cOaMVVh55Q__48I9kQyME2Q3Fg/s1600/BMLogo.png" imageanchor="1" style="-webkit-text-stroke-width: 0px; background-color: transparent; clear: left; color: #0066cc; float: left; font-family: Times New Roman; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; margin-bottom: 16px; margin-right: 16px; orphans: 2; text-align: center; text-decoration: underline; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><img border="0" data-original-height="933" data-original-width="663" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwBs5QUtHOS79uRqKavnzTaIxmxKrwIw8BQIokhyTbdPYsBVSRs92qroLDyiz1psI5ez-FHJZ0D1nHYa01VGSGuL1k8DQrmR2P92M_2UNYnSX_cOaMVVh55Q__48I9kQyME2Q3Fg/s200/BMLogo.png" width="141" /></a><br />
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Jayashreehttp://www.blogger.com/profile/16728565295970195658noreply@blogger.com9tag:blogger.com,1999:blog-30445236.post-58458698718462319452017-12-20T18:55:00.000-06:002017-12-20T18:55:26.821-06:00Poha cutlet - an air fryer recipe<div dir="ltr" style="text-align: left;" trbidi="on">
The air fryer, as I mentioned in one of my previous posts, is the latest addition to my kitchen. Ever since we bought it, we've been trying out various dishes in it. In most cases, we've been able to replicate the taste of the non-air fryer version of the dish and are overall, quite satisfied with the purchase. These cutlets are something that I've never tried before buying the air fryer and so, I do not have anything to compare it with. However, the air fryer version turned out nicely browned and crisp and tasted really good. It is kid approved as well and quite a few were polished off by the kid, despite the fact that she doesn't usually like poha.<br />
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<b><u><i>What you need:</i></u></b><br />
Rice flakes/poha/aval - 1 cup<br />
Gram flour/Besan - 1/3 cup<br />
Green chilli - 2, minced<br />
Ginger - a small piece, julienned<br />
Red chilli powder - 1/2 tsp<br />
Garam masala - 1/2 tsp<br />
Curd - as required<br />
Salt<br />
Coriander - 1 tbsp, chopped fine<br />
Groundnuts - 1/4 cup, coarsely ground<br />
<br />
Take the rice flakes in a fine mesh colander and run cold water over it. Leave this aside to drain. I used thin poha, which only needed to be washed. If you use thick poha you may need to soak it for a few minutes and then drain it.<br />
In a pan, dry roast the gram flour over a low flame until it turns aromatic. <br />
Mix all the ingredients together in a large mixing bowl. Add curd, a teaspoon at a time and mix, until you have a stiff dough. Make small balls out of this dough and flatten them using your hands to shape. I used a round cookie cutter to get even cutlets.<br />
Preheat air fryer to 350 degrees Fahrenheit for 5 minutes. Brush some oil over the cutlets and place them in a single layer in the air fryer. Fry for five minutes, then turn them over, brush some more oil and fry for another five minutes. Remove from the air fryer when they are brown and crisp. Timing may vary depending on your appliance. Do keep watch afterthe eight minute mark.<br />
Serve hot with ketchup or chutney.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPRKUKeDeR9Ka7E0G7F_8BYyI92CeYTe2Gqe7vIduYUAzPkCAaP6MAVkK8dqCurMtjkD39ip0t3_pcKVLIm1FRARgmRnzNP0E65iX09wFcqPD9ggVwk5gZcFuJeFy7nAjHOTbNzQ/s1600/BMLogo.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="933" data-original-width="663" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPRKUKeDeR9Ka7E0G7F_8BYyI92CeYTe2Gqe7vIduYUAzPkCAaP6MAVkK8dqCurMtjkD39ip0t3_pcKVLIm1FRARgmRnzNP0E65iX09wFcqPD9ggVwk5gZcFuJeFy7nAjHOTbNzQ/s200/BMLogo.png" width="141" /></a><i>Check out the </i><a href="http://www.spicingyourlife.in/blogging-marathon" rel="noopener" target="_blank"><i><span style="color: #2288bb;">Blogging Marathon page for the other Blogging Marathoners doing this BM</span></i></a><br /><i>This also goes to Valli's</i><a href="http://spicingyourlife.blogspot.in/2010/01/announcing-kids-delight-wholesome.html"><i><span style="color: #2288bb;"> Kid’s Delight event</span></i></a><i>, guest hosted by </i><a href="http://seduceyourtastebuds.com/2017/12/quick-innovative-kids-breakfast-event-announcement.html"><i><span style="color: #2288bb;">PJ</span></i></a><i> themed on Quick / Innovative Breakfast</i><br /><br /> </div>
Jayashreehttp://www.blogger.com/profile/16728565295970195658noreply@blogger.com9tag:blogger.com,1999:blog-30445236.post-47272187473301532502017-12-19T16:31:00.000-06:002017-12-20T18:57:31.468-06:00Vegetable semiya upma<div dir="ltr" style="text-align: left;" trbidi="on">
As a child, upma was one of the dishes that I hated the most. It is only when I started cooking that I realized that the reason upma makes an appearance at most breakfast tables is that it is one of the easiest things to cook. Chances of messing it up are minimal, though not completely impossible. Adding a bunch of colorful vegetables makes it look appealing, in addition to making it a healthy way to start your day.<br />
The problem with vermicelli upma is that as it cools, it tends to clump together, making it unappealing. To make it appealing to kids and adults alike, what I do is cook it in lots of boiling water, drain it and then run some cold water over it to stop it from cooking further and to make sure that the strands of vermicelli stay separate without clumping together.<br />
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<b><u><i>What you need:</i></u></b><br />
Vermicelli - 1 cup<br />
Onion - 1 small, chopped fine<br />
Green chilli - 2, minced<br />
Ginger - a small piece, julienned<br />
Curry leaves - a few<br />
Oil - 1 tsp<br />
Mustard seeds - 1/2 tsp<br />
Urad dal - 1/2 tsp<br />
Mixed vegetables, chopped very fine - 1/2 cup (I used capsicum, green beans, frozen peas, frozen corn and carrots. You can add or subtract to this list, as per your taste)<br />
Salt - to taste<br />
<br />
Heat 5 cups of water in a large saucepan. Add the vermicelli to it and bring to a boil. Boil for a few minutes until the vermicelli is cooked. Drain on to a colander and run cold water over the vermicelli. Drain out all excess water completely. Set aside.<br />
Heat a spoon of oil in a pan. Add mustard seeds and urad. When the seeds pop, add chopped chillies, ginger and curry leaves. Saute for a few seconds and then add chopped onions and saute till translucent. Lower the flame, add in the remaining vegetables, just enough salt for the vegetables and cover and cook for a few minutes. The vegetables should still retain their crunch. Add in the cooked vermicelli, some more salt for the vermicelli and mix well. Garnish with chopped spring onion greens or chopped coriander.<br />
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<span style="font-size: x-small;"><i>Check out the </i></span><a href="http://www.spicingyourlife.in/blogging-marathon" rel="noopener" target="_blank"><span style="font-size: xx-small;"><i><span style="color: #2288bb; font-size: x-small;">Blogging Marathon page for the other Blogging Marathoners doing this BM</span></i></span></a><br />
<span style="font-size: x-small;"><i>This also goes to Valli's</i></span><a href="http://spicingyourlife.blogspot.in/2010/01/announcing-kids-delight-wholesome.html"><span style="font-size: xx-small;"><i><span style="color: #2288bb; font-size: x-small;"> Kid’s Delight event</span></i></span></a><span style="font-size: x-small;"><i>, guest hosted by </i></span><a href="http://seduceyourtastebuds.com/2017/12/quick-innovative-kids-breakfast-event-announcement.html"><span style="font-size: xx-small;"><i><span style="color: #2288bb; font-size: x-small;">PJ</span></i></span></a><span style="font-size: x-small;"><i> themed on Quick / Innovative Breakfast</i></span><br />
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Jayashreehttp://www.blogger.com/profile/16728565295970195658noreply@blogger.com10tag:blogger.com,1999:blog-30445236.post-29066824737343923812017-12-18T20:15:00.000-06:002017-12-20T18:58:10.384-06:00Whipped cream cheese spread<div dir="ltr" style="text-align: left;" trbidi="on">
I usually do some prep work over the weekend to make life on weekdays easier. One of the things I make is this whipped cream cheese spread. Served with toasted bagels, this makes for a quick and tasty breakfast.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbQ-FX5pAUdTvO9CVC9MdFGnJniz3xiWO11l9529CaZbZpi22K2aDFV8gBPQQt4PYZHjfUFdNKjRhOajdcxLNtl_i-uQhcD7TlH4MW2EyroJBejvR0lYTT6AznbTKuNJ7DoXZ9-Q/s1600/20171218_085037.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1037" data-original-width="1600" height="412" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbQ-FX5pAUdTvO9CVC9MdFGnJniz3xiWO11l9529CaZbZpi22K2aDFV8gBPQQt4PYZHjfUFdNKjRhOajdcxLNtl_i-uQhcD7TlH4MW2EyroJBejvR0lYTT6AznbTKuNJ7DoXZ9-Q/s640/20171218_085037.jpg" width="640" /></a></div>
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The ingredients I use vary from time to time, based on what vegetables I have on hand. The veggies that I use most commonly are onions, spring onions (the white and green parts can be used), bell peppers of different colors, and carrots. <br />
The recipe, if you can call it that, is pretty simple. Take whipped cream cheese in a small mixing bowl. Add in the vegetables of your choice. Chop the vegetables as finely as you can to make it easy to spread. Add a dash of salt and freshly ground black pepper. Mix well. This stays good in the refrigerator for up to two days. It goes really well with bagels and can also be used as a sandwich spread.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinBYO1GS3aXwegXb-LC4K0bgmlHPrFmNiPC3mIDMkm_0kft7HscyuCnj9cESRTvK8uhcWMb0_jPmhJ485WUZSdM1JE7GyWveHjVlE0roWNXi3F0ExP_3Xl4cErjREfsK0yIav69w/s1600/BMLogo.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="933" data-original-width="663" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinBYO1GS3aXwegXb-LC4K0bgmlHPrFmNiPC3mIDMkm_0kft7HscyuCnj9cESRTvK8uhcWMb0_jPmhJ485WUZSdM1JE7GyWveHjVlE0roWNXi3F0ExP_3Xl4cErjREfsK0yIav69w/s200/BMLogo.png" width="141" /></a></div>
<span style="font-size: x-small;"><i>Check out the </i></span><a href="http://www.spicingyourlife.in/blogging-marathon" rel="noopener" target="_blank"><span style="font-size: x-small;"><i>Blogging Marathon page for the other Blogging Marathoners doing this BM</i></span></a><br />
<span style="font-size: x-small;"><i>This also goes to This is for Valli's</i></span><a href="http://spicingyourlife.blogspot.in/2010/01/announcing-kids-delight-wholesome.html"><span style="font-size: x-small;"><i> Kid’s Delight event</i></span></a><span style="font-size: x-small;"><i>, guest hosted by </i></span><a href="http://seduceyourtastebuds.com/2017/12/quick-innovative-kids-breakfast-event-announcement.html"><span style="font-size: x-small;"><i>PJ</i></span></a><span style="font-size: x-small;"><i> themed on Quick / Innovative Breakfast</i></span><b></b><u></u><sub></sub><sup></sup><strike></strike></div>
Jayashreehttp://www.blogger.com/profile/16728565295970195658noreply@blogger.com9tag:blogger.com,1999:blog-30445236.post-65985515530970919332017-12-06T18:38:00.000-06:002017-12-06T18:38:54.130-06:00Gobi (Cauliflower) 65<div dir="ltr" style="text-align: left;" trbidi="on">
Gobi (Cauliflower) 65 is a popular street food in South India. I've read various interesting stories on the reason for the addition of the number 65 to the dish, but am not sure if any of them is true. Most street vendors add red food color to achieve the bright red color that the dish is associated with and serve it hot in paper plates or newspaper squares. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_U35e3eq597gz74jrDhyDAyVog2j-W3EdeJf1y0WlS30O82OS5alJvp7fClPkLwOESAAPGB541yIkCHPfw9St9xG6O5yf2i-oNuxCOuDlZ_WNLLMmEKDM3Cv2vHKdZEZdVFfHJQ/s1600/gobi2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1122" data-original-width="1600" height="448" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_U35e3eq597gz74jrDhyDAyVog2j-W3EdeJf1y0WlS30O82OS5alJvp7fClPkLwOESAAPGB541yIkCHPfw9St9xG6O5yf2i-oNuxCOuDlZ_WNLLMmEKDM3Cv2vHKdZEZdVFfHJQ/s640/gobi2.jpg" width="640" /></a><br />
<b><u><i><br /></i></u></b>
<b><u><i>What you need:</i></u></b><br />
Cauliflower - 1 small , separated into medium sized florets<br />
Oil - for deep frying<br />
<br />
<b><i>For the batter:</i></b><br />
Corn flour - 1/2 cup<br />
All purpose flour - 1/3 cup<br />
Rice flour - 1/3 cup<br />
Ginger garlic paste - 1 tsp<br />
Tandoori masala - 1 tsp<br />
Kashmiri chilli powder - 1 tsp<br />
Coriander<br />
Curry leaves<br />
Salt<br />
Water<br />
<br />
<b><i>For tempering:</i></b><br />
Oil - 1 tbsp<br />
Green chillies - 2 or 3, slit lengthwise into two<br />
Curry leaves - a handful<br />
<br />
Take the cauliflower in a large pan. Pour boiling water over it. Add a pinch of turmeric powder and a pinch of salt, cover and let it stand for 5 minutes. Drain off all the water and keep aside.<br />
<br />
Mix all the ingredients for the batter into a smooth, slightly thick batter. Add in the cauliflower florets and mix well to coat all the florets with the batter evenly.<br />
<br />
Heat oil for deep frying in a pan. Add the florets, a few at a time and fry until reddish brown. Remove on to a kitchen towel. When all the florets have been fried, fry them again in hot oil in batches, to give them an additional crispiness. Set aside.<br />
<br />
Heat the oil for tempering. Add slit green chillies and curry leaves to it and saute over a low flame until the chillies just start to brown. Add in the fried cauliflower and mix well.<br />
Serve with ketchup or a little bit of chaat masala sprinkled on top.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPZ7b23Vp6u5BYVBWXpusFh0Y2Nk1d_LB5cuJPkHM7P8umPTwGSBsQ48FuGmAaNaNlxw8HRLMTTwA9a_25fgg1Eg0DUev-ZWue8yxzt8kXP68FSmNcJibS6ub93sRDUT672xFgRQ/s1600/gobi1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1294" data-original-width="1600" height="322" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPZ7b23Vp6u5BYVBWXpusFh0Y2Nk1d_LB5cuJPkHM7P8umPTwGSBsQ48FuGmAaNaNlxw8HRLMTTwA9a_25fgg1Eg0DUev-ZWue8yxzt8kXP68FSmNcJibS6ub93sRDUT672xFgRQ/s400/gobi1.jpg" width="400" /></a></div>
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<br /></div>
Jayashreehttp://www.blogger.com/profile/16728565295970195658noreply@blogger.com6tag:blogger.com,1999:blog-30445236.post-7276753299070719622017-12-05T23:07:00.000-06:002017-12-05T23:07:46.375-06:00Air fryer aloo tikki and aloo tikki chaat<div dir="ltr" style="text-align: left;" trbidi="on">
The newest toy in my kitchen is an air fryer. I dithered over the purchase for a long time, and finally, last month, decided that I should it buy one. The husband and I have been experimenting with various dishes that we would normally use a lot of oil for, and so far, all the experiments have been successful. Today's aloo tikki is made with minimal oil in the air fryer and it turned out nice and crisp on the outside and soft on the inside - just the way a good tikki should be.<br />
Once the tikkis are made, they are topped with green chutney, spiced curd, sweet tamarind chutney, chopped onions and sev. This makes for a great starter or snack.<br />
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<b><u><i>What you need:</i></u></b><br />
<b><i><u><br /></u></i></b>
<b><i>For the tikki:</i></b><br />
Potato - 4, boiled, peeled and mashed well<br />
Turmeric powder - 1/2 tsp<br />
Red chilli powder - 12/ tsp<br />
Amchur powder - 1/2 tsp<br />
Chaat masala - 1/2 tsp<br />
Garam masala - 1 tsp<br />
Salt - to taste<br />
Corn flour - 1.5 tbsp.<br />
<br />
Mix all the ingredients to a smooth dough. Oil your hands well and roll out small golf ball sized pieces of dough and flatten them into tikkis. Brush some oil on both sides of each tikki.<br />
Preheat air fryer to 350 degrees Fahrenheit for 5 minutes.<br />
Place the tikkis in a single layer in the air fryer basket. Cook at 360 degrees for 12 minutes (6 minutes on each side). <br />
If you do not have an air fryer, you can shallow fry the tikkis in a pan, adding about a teaspoon of oil around the tikkis and cooking them until they are well browned on both sides.<br />
<br />
<b><i>For the green chutney:</i></b><br />
Cilantro - a small bunch<br />
Green chilli - 2<br />
Juice of half a lemon<br />
Salt<br />
<i>Grind all the ingredients to a smooth paste along with a quarter cup of water.</i><br />
<br />
<b><i>For the spiced curd mixture:</i></b><br />
Yogurt/curd - 1/2 cup<br />
Sugar - 1/4 tsp<br />
Salt<br />
Cumin powder - 1/2 tsp<br />
<i>Whisk all the ingredients together till smooth.</i><br />
<br />
<b><i>To assemble:</i></b><br />
Place two tikkis on a plate. Top with generous helpings of curd, green chutney, tamarind chutney, finely chopped onion and sev.<br />
Serve immediately.<br />
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Jayashreehttp://www.blogger.com/profile/16728565295970195658noreply@blogger.com8tag:blogger.com,1999:blog-30445236.post-28639741699026644532017-12-04T15:47:00.001-06:002017-12-04T15:47:16.518-06:00Kanda Poha - a traditional Maharashtrian breakfast dish<div dir="ltr" style="text-align: left;" trbidi="on">
One of the things I miss the most from my days of living in Mumbai is the street food. From vada paos to pani puris to idlis and dosas, everything was available on the streets and I used to absolutely love it. I was a frequent traveler on the infamous 'Mumbai local' while I lived there. The morning scene outside my destination station was always the same. A few local women with large steel dabbas would set up shop outside the station. Hot idlis with chutney and sambar, vada pao and kanda poha would be ladled out of these steel dabbas into paper plates. The taste of the poha that they used to serve is something that still lingers on in my mind. Though I make poha often, I feel that the one sold on the streets was so much better.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzgi7aS0VvHwS-VStWVrkGzFT0Wxyv2tPJMqaG48X-6XL8XXeGa9XjU-2TUhN0lk4dyWzN6S7VQmqK3vqKm47MX4JpcV7XwvLN7QAMy3p7_PSGl-nYhoPc854O0uUgpOlH20DKXA/s1600/poha.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1300" data-original-width="1600" height="516" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzgi7aS0VvHwS-VStWVrkGzFT0Wxyv2tPJMqaG48X-6XL8XXeGa9XjU-2TUhN0lk4dyWzN6S7VQmqK3vqKm47MX4JpcV7XwvLN7QAMy3p7_PSGl-nYhoPc854O0uUgpOlH20DKXA/s640/poha.jpg" width="640" /></a></div>
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<b><i><u>What you need:</u></i></b><br />
Poha/aval/rice flakes - 1 cup, heaped<br />
Oil - 1 tbsp.<br />
Mustard seeds - 1/2 tsp<br />
Urad dal - 1/2 tsp<br />
Onion - 1 medium, chopped fine<br />
Green chilli - 2, minced<br />
Garlic - 2 cloves, chopped (optional)<br />
Ginger - a small piece, julienned<br />
Peanuts - a handful<br />
Turmeric powder - 1/2 tsp<br />
Juice of half a lemon<br />
Coriander - finely chopped, for garnishing<br />
Sugar - a little (optional)<br />
Sev - a handful (optional)<br />
<br />
Take the poha in a colander. Run cold water over it and wash it well. Let the water drain out completely. Wash and drain again. Let it stand for five minutes.<br />
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In a pan, heat some oil. Add the mustard seeds and urad dal. When the mustard seeds pop, add green chilli, ginger and garlic. Fry well. Mix in and roast the peanuts. Add onions and saute over a low flame until translucent. Add turmeric powder and the drained poha along with salt. Mix well. Stir in the lemon juice. Sprinkle some sugar(less than 1/4 teaspoon) over this if you would like. I feel that the sugar really adds to the taste of the final dish and that is how it is served in Maharashtra. Garnish with chopped coriander and a handful of sev.<br />
Enjoy with a hot cup of coffee or tea.<br />
<i><br /></i>
<i>Check out the </i><a href="http://www.spicingyourlife.in/blogging-marathon" rel="noopener" target="_blank"><i>Blogging Marathon page for the other Blogging Marathoners doing this BM</i></a><b></b><u></u><sub></sub><sup></sup><strike></strike></div>
Jayashreehttp://www.blogger.com/profile/16728565295970195658noreply@blogger.com9tag:blogger.com,1999:blog-30445236.post-85011313743403487532017-11-27T23:45:00.002-06:002017-11-27T23:45:58.030-06:00Pizza sauce<div dir="ltr" style="text-align: left;" trbidi="on">
A good pizza sauce is a vital ingredient for any good pizza. A robust sauce, few toppings and lots and lots of cheese is the way pizza has been popularized throughout the US. I usually like my pizzas with a good helping of pizza sauce and lots of vegetables, but tend to go easy on the cheese. Here is how I make my pizza sauce.<br />
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<b><u><i>What you need:</i></u></b><br />
Garlic - 3 cloves, minced<br />
Oil - 2 tbsp.<br />
Tomato - 5 or 6 large, juicy ones, chopped<br />
Basil - a handful, chopped (I used fresh basil. It can be substituted with dried basil)<br />
Italian seasoning - a few generous sprinkles<br />
Sugar - 1/2 tsp<br />
Salt - to taste<br />
Red chilli flakes - to taste<br />
<br />
Heat oil. Saute garlic in it. Then add in the rest of the ingredients. Mix well and cook covered over a low flame until the tomatoes are well cooked and mushy and the sauce reaches the desired thickness. You can choose to blend the sauce if you like it smooth. I like mine chunky and have left it as it is. <br />
Once completely cooled, this can be refrigerated and will stay good for up to a week.<br />
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Jayashreehttp://www.blogger.com/profile/16728565295970195658noreply@blogger.com13tag:blogger.com,1999:blog-30445236.post-14855263011178250042017-11-27T23:13:00.000-06:002017-11-27T23:13:25.962-06:00Multigrain waffles<div dir="ltr" style="text-align: left;" trbidi="on">
Waffles are my daughter's favorite weekend breakfast. She loves it topped with fresh fruit, whipped cream and honey or maple syrup. As for me, though I like waffles, I cannot imagine starting my day with something sweet. So, though it might sound sacrilegious to most people, I usually top my waffles up with something spicy. In the pic, I've spread some karuveppilai thokku (Curry leaves pickle) on my waffle.<br />
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<b><u><i><br /></i></u></b>
<b><u><i>What you need:</i></u></b><br />
1 cup multigrain pancake/waffle flour (I used Trader Joe's Organic Waffle mix)<br />
3/4 cup cold milk<br />
2 tbsp. oil<br />
<br />
Mix the ingredients to a smooth batter. Brush some oil on your waffle iron. Heat it and pour enough of the batter to cover the lower surface of the waffle iron. Close and cook. Wait for a few minutes before opening to check if the waffles are done. <br />
Serve with toppings of your choice.<br />
<br />
<i>This post is the second in a series of posts on Food from the USA for the Blogging Marathon. Check out the </i><a href="http://spicingyourlife.blogspot.com/p/blogging-marathon.html" style="color: #009cff !important;"><i>Blogging Marathon page for the other Blogging Marathoners doing BM#</i></a><i>82</i><br />
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Jayashreehttp://www.blogger.com/profile/16728565295970195658noreply@blogger.com11tag:blogger.com,1999:blog-30445236.post-6298611705314197052017-11-27T17:52:00.000-06:002017-11-27T17:52:14.024-06:00Eggless donuts<div dir="ltr" style="text-align: left;" trbidi="on">
There was a time when a cup of coffee and a jam filled donut from a popular Donut chain here would make my day. The love for donuts continues into the present day. However, the chain store I like does not have a presence in the city I live in. I decided to try my hand at making these at home and found, to my surprise, that these are not at all difficult to make. A little kneading and deep frying later, you will be able to produce these perfect donuts which are bound to make people think that you spent hours slaving over a hot stove. <br />
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<b><u><i>What you need:</i></u></b><br />
Oil - for deep frying<br />
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<b><i>For the donuts:</i></b><br />
All purpose flour - 1 cup<br />
Baking powder - 1/4 tsp<br />
Butter (melted) - 2 tbsp.<br />
Sugar - 3 tbsp.<br />
Salt - a pinch<br />
Vanilla essence - 1/2 tsp<br />
Instant yeast - 1 tsp<br />
Warm Milk - 1/4 cup<br />
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<b><i>For the chocolate glaze:</i></b><br />
Chocolate chips - 1/4 cup<br />
Butter - 1 tbsp.<br />
Heavy cream - 1/3 cup<br />
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Mix all the ingredients for the donuts into a smooth, pliable dough and let it rest in a warm place until doubled. Once doubled, punch it down and divide into three equal balls. Roll each out into a thick circle and cut into circles using a donut cutter. If you do not have a donut cutter, you can use a cookie cutter to cut out a large circle and then use a small bottle cap to cut out the center portion to make a donut hole. Keep the donuts under a moist towel to prevent them from drying out.<br />
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Heat oil in a large pan and deep fry the donuts over a medium flame until golden brown.<br />
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The donuts can be eaten with a plain sugar glaze or with a sprinkling of cinnamon sugar on top. You can also fill it with jam/jelly to make a jelly donut. I tried glazing the donuts with chocolate ganache. <br />
To make the ganache, boil the cream over a low flame. Pour the hot cream over the chocolate chips. Stir in butter and keep mixing until the chocolate melts and the mixture becomes smooth and shiny.<br />
Dip the donuts into this and set on a rack with a cookie sheet or large plate under it to catch any drips. You could also add some colorful sprinkles at this stage, while the ganache is still wet.<br />
These taste best fresh, but will stay good for a couple of days at room temperature.<br />
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<i>This post is the first in a series of posts on Food from the USA for the Blogging Marathon. Check out the </i><a href="http://spicingyourlife.blogspot.com/p/blogging-marathon.html" style="color: #009cff !important;"><i>Blogging Marathon page for the other Blogging Marathoners doing BM#</i></a><i>82</i><br />
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Jayashreehttp://www.blogger.com/profile/16728565295970195658noreply@blogger.com12