tag:blogger.com,1999:blog-290116442024-03-17T23:02:23.222-04:00AhaarFood for pleasure and sustenanceMandirahttp://www.blogger.com/profile/00626963378027285069noreply@blogger.comBlogger511125tag:blogger.com,1999:blog-29011644.post-25085295241218538052020-08-05T14:59:00.004-04:002020-08-05T14:59:49.665-04:00Making homemade roasted garlic and almond pesto
<div class="separator" style="text-align: center;"><a data-flickr-embed="true" href="https://www.flickr.com/photos/ahaar/50193124617/in/dateposted-public/" style="margin-left: 1em; margin-right: 1em;" title="Almond, roasted garlic pesto"><img alt="Almond, roasted garlic pesto" height="640" src="https://live.staticflickr.com/65535/50193124617_55325f2f14_z.jpg" width="480" /></a></div><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
<div dir="auto"><br /></div><div dir="auto"><span style="color: red;"><b>Feels </b></span>like I have been gone forever. It has been a year. And so much has happened in this year that I was away. We moved to a new place and then this pandemic hit, which has turned everyone's lives upside down. Slowly trying to come back to blogging as we settle into our new place in Charlottesville, Virginia. <br /></div><div dir="auto"><br /></div><div dir="auto">I was glad to have our vegetable patch up and running in the last month and has been prompting me to post some recipes. <br /></div><div dir="auto"><br /></div>
<div style="text-align: center;"><a data-flickr-embed="true" href="https://www.flickr.com/photos/ahaar/50192867161/in/dateposted-public/" title="Almond, roasted garlic pesto"><img alt="Almond, roasted garlic pesto" height="400" src="https://live.staticflickr.com/65535/50192867161_fca6a1826a.jpg" width="250" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script></div>
<div dir="auto"><br /></div><div dir="auto">Our herbs are growing like crazy and in this short time we've had a bumper produce of basil. And I knew that it had to used soon. The last time I made pesto, the kids didn't like the raw garlic taste, so this time I decided to give it a twist and roast the garlic before making the pesto. Roasting
it gives a mild smoky flavor which we loved. <br /></div><div dir="auto"><br /></div><span><a name='more'></a></span><div dir="auto"><br /></div><div dir="auto"> Here is the recipe for homemade almond basil pesto.</div><div dir="auto"><span style="color: #38761d;"><br /></span></div><div dir="auto" style="text-align: center;"><span style="color: #38761d;">
<a data-flickr-embed="true" href="https://www.flickr.com/photos/ahaar/50192313983/in/dateposted-public/" title="Almond, roasted garlic pesto"><img alt="Almond, roasted garlic pesto" height="500" src="https://live.staticflickr.com/65535/50192313983_d4e13650e7.jpg" width="375" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><b><br /></b></span></div><div dir="auto"><span style="color: #38761d;"><b><br /></b></span></div><div dir="auto"><span style="color: #38761d;"><b>Ingredients :</b><br /></span></div><div dir="auto"><br /><span style="color: #38761d;"></span></div><div dir="auto">3 cups tightly packed basil leaves</div><div dir="auto">1/2 cup almonds</div><div dir="auto">3-4 cloves of garlic roasted</div><div dir="auto">1/2 cup grated parmesan</div><div dir="auto">Salt to taste</div><div dir="auto">Fresh black pepper</div><div dir="auto">Olive oil</div><div dir="auto"><br /></div><div dir="auto"><span style="color: #38761d;"><b>Method :</b></span></div><div dir="auto">Wash and clean the basil leaves and then add it in the mixer with all the other ingredients except the cheese.</div><div dir="auto">Pour the olive oil in while the mixer is running slowly to combine it to a paste.</div><div dir="auto">Add the cheese and run the mixer again briefly to combine everything.</div><div dir="auto"><br /></div><div dir="auto">Keep it in an airtight container and try to finish it in a couple of weeks. <br /></div><div dir="auto"><br /></div><div dir="auto" style="text-align: center;">.<a data-flickr-embed="true" href="https://www.flickr.com/photos/ahaar/50193124587/in/dateposted-public/" title="Almond, roasted garlic pesto"><img alt="Almond, roasted garlic pesto" height="500" src="https://live.staticflickr.com/65535/50193124587_d52b7c8318.jpg" width="392" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script> <br /></div><div dir="auto"><br /></div><div dir="auto">Enjoy. It makes a great side, and I also add it in different things to lift up the taste and also goes well with spaghetti.</div>Mandirahttp://www.blogger.com/profile/00626963378027285069noreply@blogger.com12tag:blogger.com,1999:blog-29011644.post-14787692974005932892019-06-23T16:16:00.002-04:002019-06-23T17:58:39.844-04:00Celebrate with an ice-cream cake <div dir="ltr" style="text-align: left;" trbidi="on">
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/ahaar/48114699663/in/dateposted-public/" style="margin-left: 1em; margin-right: 1em;" title="Ice-cream cake"><img alt="Ice-cream cake" height="640" src="https://live.staticflickr.com/65535/48114699663_d8c7718358_z.jpg" width="520" /></a></div>
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<span style="color: red;"><b>The</b></span> longer you stay away, the harder it is to come back. That has been the case for me with blogging. Once it became infrequent, the time used for blogging was filled up with other kid activities and as a consequence, it became harder to find time for blogging.<br />
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Visiting my blog last week, I came across nice messages left by readers about recipes they had tried. It inspired me. And when a friend wants a recipe, you know that you have to write it down. So here I am writing the recipe for an ice-cream cake I recently tried for a little girl's piano recital.<br />
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There are 4 main layers when it comes to a ice-cream cake.<br />
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1. The base layer - it can be a cookie layer or a ice-cream layer<br />
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2. The ice-cream layers - you can choose your favorite flavors, colors, this is really fun. Have at least two, but you can make it as high as you want. <br />
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3. The crunchy layer - this is the secret no-one will tell you about. Between two ice-cream layers, it's important to have a crunchy layer. It can be cookies like oreo, graham cracker or even nuts.<br />
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4. The topping layer- This has whipped cream and any kind of topping you want - cherries, sprinkles or anything else.<br />
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Another tip before we begin... make sure all the layers are made in the same cake tin. It will get the cake ready easier. <br />
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<b><span style="color: #38761d;">Ingredients and Method:</span></b><br />
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<b>1. Base Layer: </b>There are many cake recipes on my blog, so I am just going to link to a few here.<br />
<br />
1. Confetti cake: http://ahaar.blogspot.com/2018/11/confetti-cake.html<br />
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2. Cardamom and almond cake: http://ahaar.blogspot.com/2013/09/cardamom-and-almond-flour-cake.html<br />
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3. Orange and Lemon cake: http://ahaar.blogspot.com/2014/02/orange-and-lemon-birthday-cake-for-4th.html<br />
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<b>2. Ice-cream layers: </b>This is the hard part, choosing the flavors of ice-cream for the cake. For mine, I went with the classic - a layer of vanilla and and a layer of chocolate ice-cream.<br />
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Since I don't have a ice-cream maker, I decided to make the vanilla ice-cream using the freeze and stir method and bought the chocolate ice-cream. Make the ice-cream layers at least overnight so it freezes well. <br />
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<u><b>Making ice-cream with freeze and stir</b></u><br />
<div class="wprm-recipe-ingredient-group">
<ul class="wprm-recipe-ingredients ingredient">
<li class="wprm-recipe-ingredient">
<span class="wprm-recipe-ingredient-amount">1 1/4</span>
<span class="wprm-recipe-ingredient-unit">cups</span> <span class="wprm-recipe-ingredient-name">cold whole milk</span>
</li>
<li class="wprm-recipe-ingredient">
2 cups cold heavy cream</li>
<li class="wprm-recipe-ingredient">
<span class="wprm-recipe-ingredient-amount">3/4</span>
<span class="wprm-recipe-ingredient-unit">cup</span>
<span class="wprm-recipe-ingredient-name">granulated sugar</span>
</li>
<li class="wprm-recipe-ingredient">1 tbspoon vanilla extract<span class="wprm-recipe-ingredient-amount"> </span></li>
<li class="wprm-recipe-ingredient"><span class="wprm-recipe-ingredient-amount">pinch of</span> <span class="wprm-recipe-ingredient-name">salt </span></li>
</ul>
</div>
<div class="wprm-recipe-ingredient-group">
<ul style="text-align: left;">
</ul>
<span class="wprm-recipe-ingredient-name">Take a stainless steel baking dish and put it in the freezer for at least 30 minutes before you have to use it. Mix all the ingredients in a blender and put it in the cold dish and freeze it for an hour. Then, take it out, mix it and put it back in the freezer.</span><br />
<ul style="text-align: left;">
</ul>
</div>
<div class="wprm-recipe-ingredient-group">
<span class="wprm-recipe-ingredient-name">Then take it out again for repeat a couple more times. This reduces the ice formation in the ice-cream. </span><br />
</div>
<div class="wprm-recipe-ingredient-group">
</div>
<div class="wprm-recipe-ingredient-group">
<span class="wprm-recipe-ingredient-name">Once the ice-cream is done, take the same cake pan in which you make the cake and put a layer of cling wrap leaving edges out. Then add ice-cream on top of that, smooth with a spatula and freeze overnight.</span><br />
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<div class="wprm-recipe-ingredient-group">
</div>
<div class="wprm-recipe-ingredient-group">
<span class="wprm-recipe-ingredient-name">Do the same with any other ice-cream layer. For the chocolate layer, I semi-melted the ice-cream, put it on top of cling wrap in a cake pan, smoothed it and froze over night.</span><br />
</div>
<div class="wprm-recipe-ingredient-group">
</div>
<div class="wprm-recipe-ingredient-group" style="text-align: left;">
<span class="wprm-recipe-ingredient-name">Tip: putting a cling wrap under the ice-cream helps take it out without breaking it. </span><br />
</div>
<div class="wprm-recipe-ingredient-group" style="text-align: left;">
</div>
<div class="wprm-recipe-ingredient-group" style="text-align: left;">
<span class="wprm-recipe-ingredient-name"><b>3. Crunchy layer:</b> For the crunchy layer, I used graham crackers. Break them coarsely and keep it. Use right before you are ready to take it.</span><br />
</div>
<div class="wprm-recipe-ingredient-group" style="text-align: left;">
</div>
<div class="wprm-recipe-ingredient-group" style="text-align: left;">
<span class="wprm-recipe-ingredient-name"><b>4. The top layer:</b> For the top layer, I used whipped cream and sprinkles. Your can also use jellies, fresh fruits and nuts.</span></div>
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</div>
<div class="wprm-recipe-ingredient-group" style="text-align: left;">
<b><span class="wprm-recipe-ingredient-name">Making whipped cream</span><span class="wprm-recipe-ingredient-name"> </span></b></div>
<div class="wprm-recipe-ingredient-group" style="text-align: left;">
<ul style="text-align: left;">
<li><span class="wprm-recipe-ingredient-name">1 pack of heavy cream</span><span class="wprm-recipe-ingredient-name"> </span></li>
<li><span class="wprm-recipe-ingredient-name">1 tspoon vanilla extract</span></li>
<li><span class="wprm-recipe-ingredient-name">1/2 cup powdered sugar</span></li>
</ul>
</div>
<div class="wprm-recipe-ingredient-group" style="text-align: left;">
<span class="wprm-recipe-ingredient-name"> Mix all the ingredients till soft peaks form. </span><br />
</div>
<div class="wprm-recipe-ingredient-group" style="text-align: left;">
</div>
<div class="wprm-recipe-ingredient-group" style="text-align: left;">
<b><span style="color: #38761d;"><span class="wprm-recipe-ingredient-name">Assembly:</span></span></b></div>
<div class="wprm-recipe-ingredient-group" style="text-align: left;">
</div>
<div class="wprm-recipe-ingredient-group" style="text-align: left;">
<div class="separator" style="clear: both; text-align: center;">
<a data-flickr-embed="true" href="https://www.flickr.com/photos/ahaar/48114699738/in/dateposted-public/" style="margin-left: 1em; margin-right: 1em;" title="Ice-cream cake"><img alt="Ice-cream cake" height="451" src="https://live.staticflickr.com/65535/48114699738_a645c677c1_z.jpg" width="640" /></a></div>
<script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
<span class="wprm-recipe-ingredient-name">When you are ready to assemble, put the cake, 1st layer of ice-cream, crunchy layer, second layer of ice-cream and then cover it whipped cream.</span><br />
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<div class="wprm-recipe-ingredient-group" style="text-align: left;">
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<div class="wprm-recipe-ingredient-group" style="text-align: left;">
<span class="wprm-recipe-ingredient-name">Keep it frozen till about 20 minutes before you have to serve. If it is really humid and hot, 10 minutes should do it.</span><br />
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<div class="wprm-recipe-ingredient-group" style="text-align: left;">
<span class="wprm-recipe-ingredient-name">Enjoy! </span><br />
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<ul class="wprm-recipe-ingredients ingredient">
</ul>
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Mandirahttp://www.blogger.com/profile/00626963378027285069noreply@blogger.com6tag:blogger.com,1999:blog-29011644.post-14795496964532039322019-03-18T11:36:00.000-04:002019-03-18T11:36:42.306-04:00Homemade waffles and pancakes<div dir="ltr" style="text-align: left;" trbidi="on">
<a data-flickr-embed="true" href="https://www.flickr.com/photos/ahaar/40447190073/in/dateposted-public/" title="Homemade waffle pancake mix"><img alt="Homemade waffle pancake mix" height="640" src="https://farm8.staticflickr.com/7822/40447190073_7e4757a9fc_z.jpg" width="493" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
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<span style="color: red;"><b>Every</b></span> weekend morning, the kids choose between pancakes and waffles for breakfast. I have always relied on store bought mix, assuming that making it from scratch must be so difficult.<br />
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But, tired of reading the long list of ingredients in the mix box, I finally caved in last year, deciding to give making the batter at home a try.<br />
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To my surprise, not only is it easy, there are few ingredients involved. It takes about the same time as store bought mix and I now know everything that goes in the mix.<br />
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The kids also like to pitch in and help me make it in the morning.<br />
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I have been using this recipe for a year now and sharing it with you.<br />
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<span style="color: #38761d;"><b>Ingredients:</b></span><br />
<div dir="auto">
<span style="font-size: x-small;">(makes about 5-7 small to medium)</span><br />
2 cups flour (i usually use a mix of all purpose and whatever is at hand - oats, whole wheat etc)</div>
<div dir="auto">
2 1/2 tspoon baking powder</div>
<div dir="auto">
1 tspoon sugar</div>
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Pinch of salt</div>
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1 egg</div>
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1 tspoon vanilla essence</div>
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1 1/2 cup milk</div>
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</div>
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<div class="separator" style="clear: both; text-align: center;">
<a data-flickr-embed="true" href="https://www.flickr.com/photos/ahaar/33536958418/in/dateposted-public/" style="margin-left: 1em; margin-right: 1em;" title="Homemade waffle pancake mix"><img alt="Homemade waffle pancake mix" height="400" src="https://farm8.staticflickr.com/7833/33536958418_8e0772db59_z.jpg" width="348" /></a></div>
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<span style="color: #38761d;"><b>Method:</b></span></div>
<div dir="auto">
<br />
Sieve all the dry ingredients together. </div>
<div dir="auto">
<br />
Make a well in the center of the dry ingredients and add the egg, and milk. Mix till it all
comes together as a batter - not super runny. </div>
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</div>
<div dir="auto">
Let it rest for 15 minutes and it is ready. </div>
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</div>
<div dir="auto">
If I am making pancakes, I add some chocolate chips at this point. </div>
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</div>
<div dir="auto">
For Waffles, heat the waffle iron, pour a ladle on each side and follow instructions of your iron.</div>
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</div>
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For Pancakes, pour a ladle of batter on a heated pan. Spray some oil, and turn after a minute or so till they are golden brown. </div>
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Serve with fruits and syrup. Enjoy. </div>
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Mandirahttp://www.blogger.com/profile/00626963378027285069noreply@blogger.com3tag:blogger.com,1999:blog-29011644.post-91786275760139964242019-01-15T19:00:00.000-05:002019-01-15T19:00:01.946-05:00Almond brittle or badam chikki<div dir="ltr" style="text-align: left;" trbidi="on">
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/ahaar/45840047025/in/dateposted-public/" style="margin-left: 1em; margin-right: 1em;" title="Almond brittle"><img alt="Almond brittle" height="529" src="https://farm5.staticflickr.com/4854/45840047025_0f3df264a3_z.jpg" width="640" /></a></div>
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<span style="color: red;"><b>I </b></span>was in India last year for makar sankranti after many years. It was wonderful to see all the variety of chikki, gajak, pithe, payesh that were so easily available. I even brought back some with me.<br />
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This year as sankranti rolled around, I made some almond brittle or badam chikki.<br />
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The Great British baking show has turned them into little critics. They are walking around pouting things like "is it crunchy enough?" "is the bread hollow sounding?," and all the things they have seen on the screen.<br />
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Surely enough, as soon as I told them I made some almond brittle, they asked, how is your caramel. The first thing they did, was to see if it was crunchy enough. It was, so I was saved.<br />
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Here is how to do it:<br />
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<b><span style="color: #38761d;">Ingredients:</span></b><br />
<br />
1 cup almonds<br />
<br />
2 cups white sugar<br />
<br />
1/4 cup water<br />
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<div class="separator" style="clear: both; text-align: center;">
<a data-flickr-embed="true" href="https://www.flickr.com/photos/ahaar/46030309564/in/dateposted-public/" style="margin-left: 1em; margin-right: 1em;" title="Almond brittle"><img alt="Almond brittle" height="640" src="https://farm5.staticflickr.com/4852/46030309564_d61e1a8431_z.jpg" width="480" /></a></div>
<script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
<span style="color: #38761d;"><b> </b></span><br />
<span style="color: #38761d;"><b>Method:</b></span><br />
<br />
Blanch the almonds and chop them into little pieces. Heat the oven to 400 deg and toast them for 5 minutes.<br />
<br />
Let it cool. In the meantime, take a thick bottomed pan and pour in the sugar. Then add in the water and turn the heat to medium high. The sugar will melt and start bubbling. It is a 10-15 minute process so keep an eye on the syrup. Once it starts to thicken, turn the heat to high and watch the color to change.<br />
<br />
As soon the color turns golden or light brown, take it off the heat and pour it over the almonds on the tray.<br />
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Let it cool. Cut it in small pieces and enjoy. </div>
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Mandirahttp://www.blogger.com/profile/00626963378027285069noreply@blogger.com3tag:blogger.com,1999:blog-29011644.post-61957721767732538392019-01-03T18:30:00.000-05:002019-01-03T18:30:03.513-05:00Boiled eggs in instant pot<div dir="ltr" style="text-align: left;" trbidi="on">
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/ahaar/31648900277/in/dateposted-public/" style="margin-left: 1em; margin-right: 1em;" title="Instant pot boiled-eggs"><img alt="Instant pot boiled-eggs" height="800" src="https://farm5.staticflickr.com/4888/31648900277_0550c11e30_c.jpg" width="587" /></a></div>
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<span style="color: red;"><b>Happy new year everyone. </b><span style="color: #444444;">Hope your new year has started well. Are you working on any new resolutions in 2019? </span></span><br />
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<span style="color: red;"><span style="color: #444444;">I do intend to set some goals, write some intentions for the coming year, but not setting any resolutions. I feel some of the best things happened when I was no thinking about them, they were not on my list. So this year, I am opening myself to possibilities with some goals. </span></span><br />
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<span style="color: red;"><span style="color: #444444;">Let's see how it goes. </span><b><br /></b></span><br />
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Coming back to this recipe, I didn't think of it as a recipe. But in the last week, I feel we have give this recipe to atleast 3-4 friends so writing it down to share with more friends.<br />
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We got the instant pot about a year and a half ago. When we got it, Aswin immediately started using it and I ignored it for a while, a little intimidated.<br />
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Slowly, I started warming up to it, even joined a couple of recipe groups and tried different recipes, getting comfortable with it.<br />
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Over the course of last year I have made chicken chili, <a href="https://ahaar.blogspot.com/2017/06/instapot-palak-or-saag-paneer.html">palak paneer</a>, rice, sambar, chole, hummus, and egg curry. This winter I am using it for yogurt as well.<br />
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But what I love the most are the boiled eggs made in the instant pot. Over the last year, Aswin has perfected his method - 5 minutes for boiled eggs, 8 minutes for hard boiled recipe.<br />
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Here is how he does it:<br />
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<b><span style="color: #38761d;">Ingredients:</span></b><br />
<br />
6 boiled eggs<br />
1 cup water<br />
1 bowl iced water<br />
<br />
<span style="color: #38761d;"><b>Method:</b></span><br />
Put the water and then the eggs on a tray in the instant pot.<br />
<br />
Set the instant pot on manual setting for 5 minutes. Then let it sit in the instant pot for another 5 minutes before the release. Open the instant pot.<br />
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Then take the tray with the eggs out and drop them in the bowl of iced water. Let it sit for a minute and then peel the eggs.<br />
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<div class="separator" style="clear: both; text-align: center;">
<a data-flickr-embed="true" href="https://www.flickr.com/photos/ahaar/45236587081/in/dateposted-public/" style="margin-left: 1em; margin-right: 1em;" title="Deviled eggs desi style"><img alt="Deviled eggs desi style" height="640" src="https://farm2.staticflickr.com/1921/45236587081_3e7433b723_z.jpg" width="480" /></a></div>
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<br />
They are ready to eat. We made some desi-style deviled eggs with this batch.</div>
</div>
Mandirahttp://www.blogger.com/profile/00626963378027285069noreply@blogger.com0tag:blogger.com,1999:blog-29011644.post-1119070199672953772018-12-25T21:45:00.000-05:002018-12-25T21:57:24.945-05:00Millionaire's shortbread for cookie exchange<div dir="ltr" style="text-align: left;" trbidi="on">
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/ahaar/46463727801/in/dateposted-public/" style="margin-left: 1em; margin-right: 1em;" title="Millionaire's shortbread"><img alt="Millionaire's shortbread" height="640" src="https://farm8.staticflickr.com/7805/46463727801_c01331ae29_z.jpg" width="536" /></a></div>
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<span style="color: red;"><b>Merry Christmas</b></span> everyone. I hope everyone is enjoying their break.<br />
<br />
We had a cookie exchange in our neighborhood earlier this month and this year, I decided to make something different.<br />
<br />
You see, the favorite show for us to watch together now a days is the Great British Bake Off. Lil A and Tiny M are into it too and together we found ourselves cheering for Nadiya Hussain from episode one. Paul Hollywood and Mary Berry are rubbing off on them and they are becoming quite the judges when it comes to baked goodies.<br />
<br />
In fact, when I take them grocery shopping now, they stop in the bread aisle checking breads with sentences like "yes, this sounds hollow", "what temperature was this cooked at," etc.<br />
<br />
So we had to make something special and something British for the cookie exchange. We settled on millionaire's shortbread.<br />
<br />
It was also my first time making caramel and I learned that light brown sugar make the caramel light, better to stick with the dark brown sugar.<br />
<br />
I followed the recipe from <a href="https://www.americastestkitchen.com/recipes/9253-millionaires-shortbread">America's Test Kitchen</a>, modifying it a bit to my needs. It came out quite well.<br />
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<a name='more'></a><br /><br />
<span style="color: #38761d;"><b>Ingredients:</b></span><br />
<b>For shortbread:</b><br />
2 1/2 cups all purpose flour<br />
1/2 cup granulated sugar<br />
1/2 tspoon salt<br />
16 tbspoons or 2 sticks on melted and cooled unsalted butter<br />
<br />
<b>For caramel:</b><br />
1 can sweteened condensed milk<br />
1 cup brown sugar. I used light brown, but a dark brown sugar will give a better color<br />
1/2 cup corn syrup<br />
1 stick unsalted butter<br />
1/4 tspoon salt<br />
1/4 cup heavy cream (the original recipe calls for 1/2 cup, but I decided to reduce it and it worked for me)<br />
<br />
<b>For chocolate:</b><br />
6 oz of bittersweet chocolate<br />
3 tbspoon of whole milk or whipping cream<br />
<br />
<span style="color: #38761d;"><b>Method:</b></span><br />
Take a pan and line it with a aluminum foil going across making a X, so it is easy to take it out when all the layers are built together.<br />
<br />
<b>For Shortbread:</b><br />
Sift all the dry ingredients together and then pour the melted butter in the flour mix and use a spatula to mix it in slowly.<br />
<br />
It will come together like a thick dough. Spread it in the pan and press it lightly with your hands. Then take a fork and make some holes across the dough to help it cook evenly.<br />
<br />
Cook it for about 20-25 minutes till it is cooked and light brown. When it comes out of the oven, press it down lightly one more time so it doesn't crumble everywhere.<br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/ahaar/45740347144/in/dateposted-public/" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;" title="Millionaire's shortbread"><img alt="Millionaire's shortbread" height="400" src="https://farm8.staticflickr.com/7864/45740347144_c0e7a40593_z.jpg" width="321" /></a><b>For caramel:</b><br />
Mix all the ingredients in a thick bottomed pan and cook on low-medium heat for about 18-20 minutes till it becomes a thick bubbling mixture. The temperature should be between 230-240 degF.<br />
<br />
Pour the caramel over the shortbread and let it cool and set completely. It takes 2-3 hours. <br />
<br />
<script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
<b>For chocolate:</b><br />
The original recipe calls for microwaving the chocolate, but I melted it using the double boiler method.<br />
<br />
Heat a pan of water and once it is simmering, put the chocolate and the whipping cream in a bowl. Put the bowl over the simmering water and stir till the chocolate melts completely.<br />
<br />
Pour the chocolate over the caramel and cover the entire layer with a nice thing layer.<br />
<br />
Put it in the fridge to cool and set the chocolate. It is ready to cut and serve. I put some red and white icing on top to make it a little festive. Enjoy. <br />
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/ahaar/31523814787/in/dateposted-public/" style="margin-left: 1em; margin-right: 1em;" title="Millionaire's shortbread"><img alt="Millionaire's shortbread" height="555" src="https://farm5.staticflickr.com/4822/31523814787_cf8efae890_z.jpg" width="640" /></a></div>
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Mandirahttp://www.blogger.com/profile/00626963378027285069noreply@blogger.com2tag:blogger.com,1999:blog-29011644.post-239034866677750332018-11-13T22:33:00.002-05:002018-12-25T21:57:46.496-05:00Chocolate almond barfi<div dir="ltr" style="text-align: left;" trbidi="on">
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/ahaar/30931078437/in/dateposted-public/" style="margin-left: 1em; margin-right: 1em;" title="Chocolate almond barfi"><img alt="Chocolate almond barfi" height="465" src="https://farm5.staticflickr.com/4885/30931078437_d78076104a_z.jpg" width="640" /></a></div>
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<span style="color: red;"><b>Happy Diwali</b></span> everyone. I hope you all had a wonderful celebrations with your friends and family. It was wonderful to get friends and family spend some time together.<br />
<br />
This Diwali, I decided to make this dessert on an impulse - Chocolate almond barfi or fudge. The texture was indeed fudge-like, not the kora pak we Bengalis like to call it. Chewy with the almond and chocolate, it was quite delicious.<br />
<br />
I even added in some white chocolate chips on top to entice the little ones, but they stayed away. The adults, on the other hand, all enjoyed the barfi.<br />
<br />
Festivals have a way of bringing up all the food memories of sharing food during festivals, people who made it special, and of eating and cooking. I was on my way back from work and I heard a cookbook author on NPR echo those same thoughts.<br />
<br />
And Fall is full of these festivals and celebrations. Birthdays, Diwali, soon Thanksgiving and Christmas. How do you like to celebrate these special moments?<br />
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<a name='more'></a><br /><br />
<span style="color: #38761d;"><b>Ingredients:</b></span><br />
(makes about 12-15 squares)<br />
1 1/2 cup almond flour<br />
1/2 cup besan or chickpea flour<br />
2 tbspoon cocoa powder<br />
2/3 cup milk<br />
2/3 cup ghee<br />
1 1/2 cup sugar<br />
<br />
<span style="color: #38761d;"><b>Method:</b></span><br />
Take some ghee and coat a plate you would be using later. Set it aside.<br />
<br />
Then, take a tbspoon of ghee and heat it on a thick bottomed pan. Roast the chickpea flour till the raw smell disappears. Set it aside.<br />
<br />
Add the sugar in the pan along with the milk. Once the sugar dissolves, add in the ghee. Then slowly, a few tbspoons at a time, add in the almond flour, chickpea flour, cocoa powder. Make sure to mix it well together so there are no lumps.<br />
<br />
Keep stirring the mix for about 10-15 minutes on medium low heat till it leaves the sides.<br />
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/ahaar/45870172371/in/dateposted-public/" style="margin-left: 1em; margin-right: 1em;" title="Chocolate almond barfi"><img alt="Chocolate almond barfi" height="640" src="https://farm2.staticflickr.com/1918/45870172371_4686deb7dc_z.jpg" width="529" /></a></div>
<br />
Transfer it on a plate and let it cool. Add in some almond flakes or chocolate chips on top. Cut and make squares and serve. </div>
</div>
Mandirahttp://www.blogger.com/profile/00626963378027285069noreply@blogger.com6tag:blogger.com,1999:blog-29011644.post-76038757543605762302018-11-04T22:11:00.000-05:002018-12-25T21:58:17.819-05:00Confetti cake<div dir="ltr" style="text-align: left;" trbidi="on">
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/ahaar/43907557050/in/dateposted-public/" style="margin-left: 1em; margin-right: 1em;" title="Funfetti or confetti cake"><img alt="Funfetti or confetti cake" height="640" src="https://farm5.staticflickr.com/4865/43907557050_6b8ef5acf4_z.jpg" width="535" /></a></div>
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<span style="color: red;"><b>Just </b></span>as we wind up Halloween, I stay up trying to make a cake for Tiny M who is coming up on 6 years. Not a little guy anymore! <br />
<br />
His request for this year were confetti cake and Pokemon cookies. So when they went to bed, I browsed through recipes and zeroed in on <a href="https://smittenkitchen.com/2017/07/confetti-party-cake/">Smitten Kitchen's</a> recipe. I wanted to make a two-layer cake, so I doubled up her recipe except egg whites partly because I had only 3 eggs at home and it was too late to get more. I also had vanilla bean paste at hand and used it. The only thing I did not double was the sprinkle measurement, but it was close.<br />
<br />
Let me tell you, her idea of using cornstarch in this cake is genius! I haven't used cornstarch in cakes before and wasn't so sure, but I went with the directions. It made the cake soft and the white cake also pops the colors of the sprinkles.<br />
<br />
I used whipped cream instead of the butter cream for some lightness and a little sprinkles to round it off.<br />
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<a name='more'></a><br /><br />
<b><span style="color: #38761d;">Ingredients: </span></b><br />
<span style="font-size: x-small;">(recipe from Smitten Kitchen)</span><br />
2 cups all-purpose flour <br />
1 cup or 2 sticks butter<br />
1 and 1/3 cup white sugar<br />
1/2 tspoon salt<br />
3 large egg whites<br />
1 cup buttermilk (I just made it from yogurt)<br />
2 tspoon baking powder<br />
4 tbspoon cornstarch<br />
1/2 tspoon vanilla bean paste or 2 tspoon vanilla essence <br />
<br />
<b>Frosting</b><br />
2 cups heavy whipping cream<br />
1/2 cup sugar<br />
1/4 tspoon vanilla bean paste<br />
<br />
<b><span style="color: #38761d;">Method:</span></b><br />
Heat the oven to 350degF and butter and flour your cake pans. Set them aside.<br />
<br />
Now mix the sugar and butter for 3-4 minutes till it mixes well. Add the egg whites one at a time till the mixture looks fluffy.<br />
<br />
Then add in the vanilla paste and the buttermilk and I couldn't say it better than what Deb says in her blog - it starts to look like curdled milk or fresh paneer. Don't be alarmed. It's okay.<br />
<br />
Add in the cornstarch and baking powder and mix it well together. Then add in the flour till it all mixes well.<br />
<br />
Now add in the sprinkles and fold it in with a spatula, but be careful. The color from the sprinkles will start to run, so avoid too much mixing.<br />
<br />
Separate it in two pans and bake. Mine took 24 minutes so anywhere between 20-25 minutes till the toothpick comes out clean.<br />
<br />
Let the cake cool. Make the whipped cream right before it's ready to be served.<br />
<br />
For the whipped cream, mix heavy whipping cream with sugar and vanilla and mix till the soft peaks form.<br />
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/ahaar/45000215134/in/dateposted-public/" style="margin-left: 1em; margin-right: 1em;" title="Funfetti or confetti cake"><img alt="Funfetti or confetti cake" height="522" src="https://farm5.staticflickr.com/4813/45000215134_c9a5c048cb_z.jpg" width="640" /></a></div>
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Now spread some whipped cream evenly between the two layers and all around the cake.<br />
<br />
Use some sprinkles for decorations and serve.<br />
<br /></div>
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Mandirahttp://www.blogger.com/profile/00626963378027285069noreply@blogger.com3tag:blogger.com,1999:blog-29011644.post-73169782006341900262018-10-19T17:00:00.000-04:002018-10-24T12:51:32.775-04:00Malai chamcham, the long way by accident<div dir="ltr" style="text-align: left;" trbidi="on">
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/ahaar/31556455148/in/dateposted-public/" style="margin-left: 1em; margin-right: 1em;" title="Malai chamcham"><img alt="Malai chamcham" height="493" src="https://farm2.staticflickr.com/1954/31556455148_d062132417_z.jpg" width="640" /></a></div>
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<span style="color: red;"><b>Shubho bijoya everyone. </b></span>Here the temperatures dropped right before the pujo, so it has been a lot colder this year.<br />
<br />
But that doesn't dampen the festival spirits, right? Even though the work week is busy and regular stuff and pujo is over the weekend, it's fun to make something special during the week. <br />
<br />
Growing up, Durga pujo was more about meeting friends, fun, and eating out more than the religion part, and I am hoping that kids get some of those moments too. Even if it means carrying the Pokemon tins, chess boards and coordinating with friends.<br />
<br />
It turned out to be fun, they sat around and played chess and games while we caught up on our end.<br />
<br />
During the week, I made malai chamcham. I didn't intend to make it the long way, but it turned out to be so. I forgot to follow the advice I give out here and put sugar in the heavy cream in the beginning. So I started over again for malai, this time with whole milk. The result of it all - delicious malai chamchams, that reminded us of sweet goodness during the busy work week.<br />
<br />
Here is how I made it:<br />
<br />
<br />
<a name='more'></a><br /><br />
<span style="color: #38761d;"><b>Ingredients:</b></span><br />
(makes about 8-10 medium chamchams)<br />
<b>For chamchams:</b><br />
1/2 gallon whole milk<br />
juice of 1 lemon<br />
1 cups sugar<br />
3 cups water<br />
3-4 cardamoms<br />
dash of rose syrup<br />
<br />
<b>For malai:</b><br />
2 cups whole milk<br />
pinch of saffron strands soaks in milk<br />
1/4 cup sugar<br />
<br />
<span style="color: #38761d;"><b>Method:</b></span><br />
<b>Making chana/paneer:</b><br />
Bring the milk to a boil. When you start to see the bubbles and it comes to a boil, add the lemon juice till all the
milk curdles. Wash it under water, tie it in a cheese cloth and let the
extra whey drip.<br />
<br />
<b>Making chamchams:</b><br />
I prefer to do it with plain chana, without the semolina or maida/all-purpose flour. Get ready for some hand
exercise. Start kneading the chana/paneer with your hands till it becomes soft
with a dough texture.<br />
<br />
Then take a little in your palm and roll it with both hands in a circle, then elongate it to make a cylinder shape.<br />
<br />
Keep them on a plate as they are done. <br />
<br />
Boil the sugar with the water and cardamom in a pressure cooker till it disappears and thickens, about 6-8 minutes. <br />
<br />
Once the syrups is ready, add the chamchams in the pressure cooker
gently, taking care that it doesn't disintegrate. Now steam the rasgulla
balls in the sugar syrup on medium heat for two whistles. Take it off the heat and let it cool.<br />
<br />
<b>Making malai:</b><br />
Take the milk and boil it over low medium heat over 30-45 minutes till it thickens. This is the long way, the easier one would be to take some condensed milk, or heavy cream and thicken that. It will be much faster.<br />
<br />
Once the consistency is thick, add in the saffron and the sugar and cook for another 5-10 minutes till they mix well.<br />
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/ahaar/44516930255/in/dateposted-public/" style="margin-left: 1em; margin-right: 1em;" title="Malai chamcham"><img alt="Malai chamcham" height="640" src="https://farm2.staticflickr.com/1928/44516930255_8feaa424ae_z.jpg" width="480" /></a></div>
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Serve the malai over the chamchams. Enjoy! </div>
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Mandirahttp://www.blogger.com/profile/00626963378027285069noreply@blogger.com2tag:blogger.com,1999:blog-29011644.post-90061125500004943232018-09-25T22:26:00.002-04:002018-10-24T12:51:42.997-04:00Squash bounty<div dir="ltr" style="text-align: left;" trbidi="on">
<a data-flickr-embed="true" href="https://www.flickr.com/photos/ahaar/44007134335/in/dateposted-public/" title="Summer squash with paprika"><img alt="Summer squash with paprika" height="480" src="https://farm2.staticflickr.com/1977/44007134335_16aa2133de_z.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
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<span style="color: red;"><b>It's</b></span> that time in the farmer's market when every vendor is eager to get rid of their zucchinis and summer squashes.<br />
<br />
They are plentiful, there are everywhere and they are cheap. And pretty much every time I go, I pick up some. You can get a nice long one for a dollar or a mix for a couple of bucks.<br />
<br />
I planted a few zucchini plants this summer, but I didn't get any zucchinis. I got a lot of flowers, but no zucchinis, but with farmer market I have nothing to worry about.<br />
<br />
This is the new favorite - zucchins and squashes strifried with some curry leaves and paprika. It turned out really good, and we munched on some as an appetizer while we waited for the rice and dal to be done.<br />
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<a name='more'></a><br /><br />
<span style="color: #38761d;"><b>Ingredients:</b></span><br />
(serves 3-4)<br />
2 medium zucchinis<br />
1 medium summer squash<br />
8-12 curry leaves<br />
1 red chili<br />
1/2 tspoon paprika powder<br />
1/2 tspoon cumin seed powder<br />
1/4 tspoon turmeric powder<br />
2-3 tbspoon oil<br />
salt to taste<br />
<br />
<span style="color: #38761d;"><b>Method:</b></span><br />
Wash and cut the zucchini in equal sized round pieces.<br />
<br />
In a shallow pan, heat the oil. Then add in the turmeric powder, the red chili and the curry leaves.<br />
<br />
Add int he zucchini and summer squash pieces till they are coated in the turmeric.<br />
<br />
Stir-fry them for 2-3 minutes. Then add int he paprika, cumin seed powder and salt.<br />
<br />
Cover the pan with a cover and let it cook for 5 minutes on low-medium heat. I didn't add any water, the zucchini and the summer squash will let you water that will help them cook.<br />
<br />
Take the lid off, mix it all together and check if they are done. If not, cover and cook for another 2-3 minutes.<br />
<br />
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/ahaar/29983199487/in/dateposted-public/" style="margin-left: 1em; margin-right: 1em;" title="Summer squash with paprika"><img alt="Summer squash with paprika" height="480" src="https://farm2.staticflickr.com/1960/29983199487_e1aa235074_z.jpg" width="640" /></a></div>
<br />
Serve hot with some dal, and rice. It even makes nice appetizer. Enjoy.</div>
</div>
Mandirahttp://www.blogger.com/profile/00626963378027285069noreply@blogger.com1tag:blogger.com,1999:blog-29011644.post-39204318728648452542018-09-18T20:00:00.000-04:002018-10-24T12:51:53.720-04:00Lemon rice or lime rice? It's still delicious<div dir="ltr" style="text-align: left;" trbidi="on">
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/ahaar/43857904455/in/dateposted-public/" style="margin-left: 1em; margin-right: 1em;" title="Lemon rice"><img alt="Lemon rice" height="640" src="https://farm2.staticflickr.com/1875/43857904455_8ae73e1393_z.jpg" width="480" /></a></div>
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<span style="color: red;"><b>I</b></span> am finding it's hard to come back to regular blogging after taking a break. The time is taken up by other things - taking kids to their appointments, work, laundry, you name it.<br />
<br />
But that doesn't mean that I am not cooking, or am not as excited when I try a new recipe. Slowly, but surely I am making my way back here.<br />
<br />
For Ganesh chaturthi this year, we had some friends over to make for modaks and idlis. There was lemon rice, coconut rice, sambar, bhaji, chutney, fried stuffed anaheim peppers and vermicelli payasam to go with it.<br />
<br />
My MIL makes the best lemon rice. She makes it whenever she is visiting and this time I made it using her recipe. I didn't have lemons so I substituted lime. It turned out great.<br />
<br />
It is a staple around festivals so I am noting it here. I haven't added any nuts, but some peanuts or cashews also taste great in it.<br />
<br />
<a name='more'></a><br /><br />
<span style="color: #38761d;"><b>Ingredients:</b></span><br />
2 cups rice<br />
Juice from 21/2 lemons/limes<br />
<br />
<b>For tempering:</b><br />
1/2 tspoon turmeric powder <br />
1 tspoon mustard seeds<br />
1/4 tspoon asafoetida (hing)<br />
1 red chilli<br />
1 green chilli<br />
1 tbspoon chana dal<br />
1 tbspoon urad dal<br />
handful of curry leaves<br />
salt to taste<br />
2 tbspoon oil <br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/ahaar/44717936392/in/dateposted-public/" title="Lemon rice"><img alt="Lemon rice" height="640" src="https://farm2.staticflickr.com/1870/44717936392_66a414f6a5_z.jpg" width="604" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
<span style="color: #38761d;"><b> </b></span><br />
<span style="color: #38761d;"><b>Method:</b></span><br />
Cook rice till it is just done. I just cook it on stovetop and check till it is done. Drain and spread the on a plate or tray to dry and cool.<br />
<br />
In a separate bowl, mix the lemon juice with some salt and 1/4 tspoon of turmeric powder. Then slowly add it to the rice and mix it.<br />
<br />
Then heat the oil in a wok or karai. The wok helps mix the rice with the rest of the ingredients. Once the oil it hot, add in the asafoetida, then the mustard seeds. When they start popping, add the chana and urad dal.<br />
<br />
Then add the red and green chilis, the rest of the turmeric powder, salt and last the curry leaves.<br />
<br />
Now time to add in the rice slowly, a little at a time and mixing it with the rest of the ingredients.<br />
<br />
Once it's all mixed in take it off the heat.<br />
<br />
<div style="text-align: center;">
<a data-flickr-embed="true" href="https://www.flickr.com/photos/ahaar/44717936802/in/dateposted-public/" title="Lemon rice"><img alt="Lemon rice" height="468" src="https://farm2.staticflickr.com/1892/44717936802_7a716b1f06_z.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
It's ready to serve. </div>
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Mandirahttp://www.blogger.com/profile/00626963378027285069noreply@blogger.com1tag:blogger.com,1999:blog-29011644.post-62072006799631637342018-07-20T18:00:00.000-04:002018-10-24T12:52:01.821-04:00Cucumber, herbs and onion salad for summer<div dir="ltr" style="text-align: left;" trbidi="on">
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/ahaar/28602788707/in/dateposted-public/" style="margin-left: 1em; margin-right: 1em;" title="Cucumber, herb and onion salad"><img alt="Cucumber, herb and onion salad" height="800" src="https://farm2.staticflickr.com/1805/28602788707_4358978ecc_c.jpg" width="600" /></a></div>
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<span style="color: red;"><b>If</b></span> you follow my Instagram, you know that I just harvested a couple of cucumbers from the garden. I planted cucumbers for the first time last year and liked getting cucumbers for a quick salad from the garden when they were ready.<br />
<br />
This year, the cucumber plants have sort of taken over the garden. There are two pepper plants growing next to them, but are now completely hidden by these massive cucumber plants.<br />
<br />
I am wondering if I should move the pepper plants. Do you think it will survive the move?<br />
<br />
I took both the cucumbers and used it for dinner last night. I cut some cucumber for the kids and for us, I made a quick cucumber salad. For this sudden inspiration, I just used what was available at home, and like most of the recipes here can be customized to your ingredients and taste.<br />
<br />
I used basil and parsley - herbs growing in the front porch. But cilantro and mint would taste good too. I used aged cheddar cheese but feta would also be a good option. The onions give a kick so I would recommend it.<br />
<br />
Add a slice of crusty bread and it can make a good lunch option too.<br />
<br />
<a name='more'></a><br /><br />
Here is how I did it.<br />
<br />
<span style="color: #38761d;"><b>Ingredients:</b></span><br />
<span style="font-size: x-small;">(serves 2)</span><br />
<br />
1 1/2 medium cucumbers<br />
handful of basil - chopped<br />
handful of parsley - chopped<br />
1/4 cup chopped cheddar cheese<br />
1/4 onion - thin slices and separated<br />
<br />
<b>For dressing</b><br />
1/2 tspoon toasted sesame oil<br />
1 1/2 tspon lemon juice<br />
salt to taste<br />
some fresh ground black pepper<br />
<br />
<span style="color: #38761d;"><b>Method:</b></span><br />
Peel and cut the cucumbers to cubes. Add in the herbs, onions and cheese.<br />
Whisk the dressing in a separate bowl and pour it over the salad.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a data-flickr-embed="true" href="https://www.flickr.com/photos/ahaar/29618475408/in/dateposted-public/" style="margin-left: 1em; margin-right: 1em;" title="Cucumber, herb and onion salad"><img alt="Cucumber, herb and onion salad" height="640" src="https://farm2.staticflickr.com/1829/29618475408_3d20cb15d0_z.jpg" width="533" /></a></div>
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<div style="text-align: center;">
Mix and serve.</div>
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Mandirahttp://www.blogger.com/profile/00626963378027285069noreply@blogger.com0tag:blogger.com,1999:blog-29011644.post-41347028566913485792018-07-16T20:00:00.000-04:002018-10-24T12:52:11.387-04:00Vietnamese summer rolls<div dir="ltr" style="text-align: left;" trbidi="on">
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/ahaar/28565158947/in/dateposted-public/" style="margin-left: 1em; margin-right: 1em;" title="Vietnamese summer rolls"><img alt="Vietnamese summer rolls" height="800" src="https://farm2.staticflickr.com/1824/28565158947_20ae88a778_c.jpg" width="618" /></a></div>
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<span style="color: red;"><b>It's</b></span> been a while since Nicole and I did a cooking play date. We were finally able to find a time to cook together and we decided on making some Korean bibin bap.<br />
<br />
It turned out great, except, we forgot to take pictures. We were so busy talking and having fun that it totally slipped our minds to take pictures. I promise to come back with the recipe and step by step picture.<br />
<br />
But I do have some summer rolls to share with you. This is what you need to survive the hot summer -- with some crunch, fresh herbs and a tangy dip.<br />
<br />
Your need a rice paper, some fresh vegetables, maybe some protein and some fresh herbs. The rolling is the key and once you do a couple the rest will get easy. The only trick is to do it quick, before the paper gets too sticky.<br />
<br />
<a name='more'></a><br /><br />
Here is how we did it.<br />
<br />
<span style="color: #38761d;"><b>Ingredients:</b></span><br />
<span style="font-size: x-small;">(serves 4)</span><br />
<br />
6-8, 9" round rice papers<br />
1 cucumber peeled and cut in long strips<br />
1 pepper cut in thin, long strips<br />
small bunch of lettuce leaves - separated<br />
fresh basil leaves<br />
<br />
<b>For dipping sauce</b><br />
1/2 lemon juice<br />
dash of sesame oil<br />
2 1/2 tbspoon soy sauce<br />
1/4 tspoon sugar<br />
some sesame seeds<br />
<br />
<b><span style="color: #38761d;">Method:</span></b><br />
<div class="separator" style="clear: both; text-align: center;">
<a data-flickr-embed="true" href="https://www.flickr.com/photos/ahaar/28565158317/in/dateposted-public/" style="margin-left: 1em; margin-right: 1em;" title="Vietnamese summer rolls"><img alt="Vietnamese summer rolls" height="375" src="https://farm2.staticflickr.com/1827/28565158317_2f93b388e0.jpg" width="500" /></a></div>
<br />
<br />
Get all the ingredients for summer rolls chopped and ready. I kept it simple, but you could add some fish (shrimps are popular), or chicken or even tofu and make it a meal.<br />
<br />
Mix the pepper and cucumber with some lemon juice, salt, sugar and pepper. Set it aside for 10 minutes.<br />
<br />
Once you are ready to make the rolls, get a couple of pepper and a couple of cucumber sticks and put them inside a lettuce leaves. This way you won't be putting it all separately.<br />
<br />
Now the rice paper has to be soaked in water to get the summer rolls ready. Some recipes I saw called for luke warm water. I just used room temperature and it worked nicely.<br />
<br />
Once you are ready to assemble, take a big bowl of water and soak the rice paper in it for about 30 seconds.<br />
<br />
Take the rice paper out and lay it on a board. Put 3-4 basil leaves in the middle of the paper. Then add the lettuce packet on top. and roll the paper from both sides to make a roll. Then cut in through the middle. Assemble them till they are all ready.<br />
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/ahaar/29580978908/in/dateposted-public/" style="margin-left: 1em; margin-right: 1em;" title="Vietnamese summer rolls"><img alt="Vietnamese summer rolls" height="640" src="https://farm2.staticflickr.com/1801/29580978908_c145718d67_z.jpg" width="480" /></a></div>
To serve, cut the rolls in diagonal to serve. Mix all the ingredients of the dipping sauce it's ready to serve.<br />
<br />
<br /></div>
</div>
Mandirahttp://www.blogger.com/profile/00626963378027285069noreply@blogger.com0tag:blogger.com,1999:blog-29011644.post-27306600389550504872018-05-26T17:28:00.000-04:002018-10-24T12:52:23.814-04:00Lime and sour cream bundt cake<div dir="ltr" style="text-align: left;" trbidi="on">
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/ahaar/41469437435/in/dateposted-public/" style="margin-left: 1em; margin-right: 1em;" title="Lime and sour cream cake"><img alt="Lime and sour cream cake" height="514" src="https://farm1.staticflickr.com/885/41469437435_0247ec7e7e_z.jpg" width="640" /></a></div>
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<span style="color: red;"><b>I</b></span> stumbled upon this recipe while making a cake for a colleague's baby shower. I had a whole bunch of limes and while I came across lemon and sour
cream cake recipes, I didn't find any for lime. But one can hardly go
wrong, right?<br />
<br />
So I substituted and made some small changes and the lime and sour cream recipe is ready. If you are entertaining or going for a get together on memorial day, this is a great and easy cake for the occasion.<br />
<br />
The tartness of the lime glaze on top really adds freshness to the cake. <br />
<br />
<a name='more'></a><br /><br />
<span style="color: #38761d;"><b>Ingredients:</b></span><br />
21/2 cups all purpose flour<br />
1 1/2 tspoon baking powder<br />
1/2 tspoon baking soda<br />
1/4 tspoon salt<br />
1 3/4 cups sugar<br />
3/4 cup oil<br />
1 cup sour cream<br />
3 large eggs<br />
1 1/2 tspoon lime zest<br />
2 tbspoon lime juice<br />
1 tspoon vanilla extract <br />
<br />
<b>For glazing:</b><br />
2 tbspoon lime juice<br />
1 1/4 cup powdered sugar<br />
1 tbspoon water<br />
<br />
<span style="color: #38761d;"><b>Method:</b></span><br />
Preheat the oven to 350 degF. Butter and flour the bundt pan and set it aside.<br />
<br />
I like to strain my dry ingredients together. It takes out any lumps etc. Strain flour, baking powder, baking soda and salt together. Keep it aside.<br />
<br />
Beat oil and sugar together for a couple of minutes. Then add in the sour cream and zest and mix till the mixture is smooth.<br />
<br />
Add in the eggs, one at a time and mix until combined. Then add in the lime juice and vanilla extract.<br />
<br />
Next, it time to mix the flour. Add in the flour in three batches, mixing it in low speed until everything is combined and smooth.<br />
<br />
Add the batter into the bundt pan and bake for 55-60 minutes till the toothpick comes out clean.<br />
<br />
Cool the cake before glazing.<br />
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/ahaar/41469431405/in/dateposted-public/" style="margin-left: 1em; margin-right: 1em;" title="Lime and sour cream cake"><img alt="Lime and sour cream cake" height="640" src="https://farm2.staticflickr.com/1732/41469431405_ba80e4950d_z.jpg" width="519" /></a></div>
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<br />
Combine the lime juice, powdered sugar and water together to make a glaze. Pour it over the cake and let it dry. </div>
</div>
Mandirahttp://www.blogger.com/profile/00626963378027285069noreply@blogger.com3tag:blogger.com,1999:blog-29011644.post-34258251575142433382018-05-16T20:00:00.000-04:002018-10-24T12:52:34.310-04:00Enchorer Kalia<div dir="ltr" style="text-align: left;" trbidi="on">
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/ahaar/40348903590/in/dateposted-public/" style="margin-left: 1em; margin-right: 1em;" title="Enchorer Kalia"><img alt="Enchorer Kalia" height="640" src="https://farm1.staticflickr.com/943/40348903590_3b152dfc1c_z.jpg" width="480" /></a></div>
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<span style="font-size: small;"><span style="color: red;"><b>Summers </b></span>in India meant mangoes and jackfruits. Growing up, we would visit my thankuma's bari (paternal grandmom) every summer and it was a feast of the summer fruits - jamrul, aam, kathal to name a few. </span><br />
<br />
<span style="font-size: small;">There are mango trees in the yard and a huge jackfruit tree in the front which would be laden with giant jack fruits. We would eat aam (mangoes) and kathal or enchor as it is called in bengali almost with every meal. </span><br />
<br />
<span style="font-size: small;">The ripe jackfruit has a sweet smell and is eaten as a fruit. The unripe one (enchor) is sticky and is generally cooked as a vegetable. </span><br />
<br />
<span style="font-size: small;">It has been a while since I had some. So when I found some frozen one in the Indian store, I picked it up. I cooked it very much like a fish or a chicken kalia with onions and ginger garlic. I didn't add any potatoes or shrimp although both of them are popular choices and go very well with enchor or jackfruit. </span><br />
<br />
<a name='more'></a><br /><br />
<span style="font-size: small;">Here is how I cooked it:</span><br />
<br />
<span style="color: #38761d;"><b><span style="font-size: small;">Ingredients:</span></b></span><br />
<span style="font-size: small;">1 pack frozen jackfruit</span><br />
<span style="font-size: small;">1 medium onion - chopped thinly</span><br />
<span style="font-size: small;">2- garlic cloves - grated</span><br />
<span style="font-size: small;">1" ginger - grated</span><br />
<span style="font-size: small;">1 big tomato - grated</span><br />
<span style="font-size: small;">2-3 bay leaves</span><br />
<span style="font-size: small;">2-3 cardamoms</span><br />
<span style="font-size: small;">1 stick of cinnamon</span><br />
<span style="font-size: small;">2 cloves</span><br />
<span style="font-size: small;">1 tbspoon yogurt</span><br />
<span style="font-size: small;">1 tspoon cumin powder</span><br />
<span style="font-size: small;">1 tspoon coriander powder</span><br />
<span style="font-size: small;">1/2 tspoon chilli powder </span><br />
<span style="font-size: small;">1/2 tspoon turmeric powder </span><br />
<span style="font-size: small;">1/2 tspoon garam masala powder</span><br />
<span style="font-size: small;">1/2 tspoon cumin seeds </span><br />
<span style="font-size: small;">1 tspoon raisins</span><br />
<br />
<span style="font-size: small;">1 tspoon ghee</span><br />
<span style="font-size: small;">2 tbspoon oil</span><br />
<span style="font-size: small;">salt to taste</span><br />
<br />
<span style="color: #38761d;"><b><span style="font-size: small;">Method:</span></b></span><br />
<span style="font-size: small;">Thaw the jackfruits and toss them in salt, 1/2 of turmeric powder and 1/2 of the red chill powder and set them aside. </span><br />
<br />
<span style="font-size: small;">Heat half of the oil in a thick bottomed pan and lightly fry the jackfruit pieces.</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a data-flickr-embed="true" href="https://www.flickr.com/photos/ahaar/42109348192/in/dateposted-public/" style="margin-left: 1em; margin-right: 1em;" title="Enchorer Kalia"><img alt="Enchorer Kalia" height="500" src="https://farm1.staticflickr.com/831/42109348192_8d98393179.jpg" width="398" /></a></div>
<div style="text-align: center;">
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<span style="font-size: small;">Heat the rest of the oil and temper it with bay leaves, cumin seeds and the whole cardamoms, cinnamon and cloves.</span></div>
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a data-flickr-embed="true" href="https://www.flickr.com/photos/ahaar/27284567337/in/dateposted-public/" style="margin-left: 1em; margin-right: 1em;" title="Enchorer Kalia"><img alt="Enchorer Kalia" height="500" src="https://farm1.staticflickr.com/963/27284567337_c38b8d15f3.jpg" width="376" /></a></div>
<span style="font-size: small;"><br /></span>
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<span style="font-size: small;">Then add the grated garlic and onions and saute for 5-6 minutes. </span><br />
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<span style="font-size: small;"><br /></span>
<span style="font-size: small;">Add</span><span style="font-size: small;"> the grated tomato, ginger and the rest of the masala. Saute for another couple of minutes till is all come together nicely. </span><br />
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/ahaar/41254954985/in/dateposted-public/" style="margin-left: 1em; margin-right: 1em;" title="Enchorer Kalia"><img alt="Enchorer Kalia" height="500" src="https://farm1.staticflickr.com/981/41254954985_bd8619b8aa.jpg" width="438" /></a></div>
<span style="font-size: small;"><br /></span>
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<span style="font-size: small;">Add in the enchor pieces, raisins and the yogurt along with a cup and a half of water and let it cook for 8-10 minutes on medium low flame and close lid till the curry starts to thicken and the jack fruit is cooked. </span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a data-flickr-embed="true" href="https://www.flickr.com/photos/ahaar/40348901600/in/dateposted-public/" style="margin-left: 1em; margin-right: 1em;" title="Enchorer Kalia"><img alt="Enchorer Kalia" height="500" src="https://farm1.staticflickr.com/908/40348901600_e2da7d673d.jpg" width="441" /></a></div>
<span style="font-size: small;"><br /></span>
<script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
<span style="font-size: small;">Add in the garam masala powder and the ghee and take it off the heat. </span><br />
<br />
<span style="font-size: small;">Let it sit for a few minutes. Serve hot with rice. </span><br />
<span style="font-size: small;"><br /></span>
<span style="font-size: small;"> </span></div>
</div>
Mandirahttp://www.blogger.com/profile/00626963378027285069noreply@blogger.com0tag:blogger.com,1999:blog-29011644.post-88982079851911770882018-04-18T22:26:00.001-04:002018-10-24T12:52:42.042-04:00Bok choy chicken stir fry<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: red;"><b>Flu </b></span>visited our home this year! After reading all the news reports on how bad the outcomes for flu cases were I was super nervous when Tiny M tested positive for flu.<br />
<br />
I armed myself with a big pot of chicken noodle soup, kichudi and saar bhath along with fever medicine, and nebulizer. After a week of tension and high fever, thankfully we are all on the other side and bouncing back.<br />
<br />
The taste buds are craving some spices now, so I made this quick stir-fry with the chicken leftover from the chicken noodle soup. The cooked chicken reduced the cooking time.<br />
<br />
The bok choy and the chilli-garlic sambal paste picked up from Asian store and came in handy for the stir fry. I really liked the combination, so the next day I added some red peppers and celery and made another batch. That tasted even better.<br />
<br />
I recently saw another chicken recipe that I am craving to make now - miso chicken. Has anybody tried it? <br />
<br />
It's quick to make and is a great side dish with either rice or chapati.<br />
<br />
<a name='more'></a><br /><br />
<span style="color: #38761d;"><b>Ingredients:</b></span><br />
1 lbs of cooked chicken<br />
4-6 bunches of bok choy, cleaned and cut<br />
1 small onion - cut thinly<br />
3-4 cloves of garlic - chopped thinly <br />
1/2 tspoon - chilli garlic paste<br />
1 tbspoon soy sauce<br />
1/2 tspoon rice wine vinegar<br />
1/4 tspoon honey or brown sugar <br />
fresh ground black pepper<br />
salt to taste<br />
1 1/2 tbspoon oil<br />
<br />
<span style="color: #38761d;"><b>Method:</b></span><br />
Heat the oil in a thick pan and add the garlic and saute for 1 minute. Next add the onions and saute for another 4-5 minutes.<br />
<br />
Then add the chicken, the chilli garlic sambal paste, soy sauce and rice wine vinegar.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
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Close lid and cook for a couple of minutes.<br />
<br />
Add the bokchoy, salt, pepper and honey and cook on medium heat for another 6-7 minutes, checking if the bok choy is done or cooking for another 2-3 minutes. Add a few tablespoons of water if needed.<br />
<br />
Serve warm. I sprinkled some chopped cilantro, but you could serve without it.<br />
<br /></div>
</div>
Mandirahttp://www.blogger.com/profile/00626963378027285069noreply@blogger.com0tag:blogger.com,1999:blog-29011644.post-41283188681034768752018-03-23T18:37:00.000-04:002018-10-24T12:52:55.414-04:00Butternut squash chicken <div dir="ltr" style="text-align: left;" trbidi="on">
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/ahaar/40266009354/in/dateposted-public/" style="margin-left: 1em; margin-right: 1em;" title="Pumpkin chicken"><img alt="Pumpkin chicken" height="427" src="https://farm1.staticflickr.com/808/40266009354_69ecfaa858_z.jpg" width="640" /></a></div>
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<span style="color: red;"><b>This </b></span>recipe comes from the depth of winter, on a Friday. It was too cold and snowy outside, and I was getting ready to make dinner.<br />
<br />
Chicken curry was on the menu and what is a chicken curry that does not have some chunky potatoes that soaks up the flavor, right? As I went to the pantry I realized there were no potatoes. No Potatoes! I searched the fridge to see if I had half-potato lurking in the back. No luck.<br />
<br />
Then I saw the half butternut squash hanging out in the fridge and I wondered if the squash could be added. It was too cold, too late to go out. <br />
<br />
So I decided to substitute potatoes with squash and chicken curry with the butternut squash. Guess what? Everyone loved it. The sweetish notes of the squash with the garam masala and chicken were natural partners. In, fact we liked it so much that I have made chicken curry with potatoes and squash many times since that snowy evening.<br />
<br />
<a name='more'></a><br /><br />
<span style="color: #38761d;"><b>Ingredients:</b></span><br />
8-9 pieces of chicken<br />
1/2 butternut squash (acorn squash and pumpkin would also work)- chopped<br />
11/2 tspoon garlic-ginger paste<br />
1 medium onion - chopped<br />
1 medium tomato - chopped<br />
1 cinnamon stick<br />
3-4 cardamom<br />
2-3 cloves<br />
2 bay leaves<br />
1/2 tspoon cumin seeds <br />
1/2 tspoon red chilli powder <br />
1 tbspoon yogurt<br />
3/4 tspoon cumin powder<br />
3/4 tspoon turmeric powder<br />
2 tbspoon oil<br />
salt to taste<br />
handful of cilantro to garnish <br />
<br />
<span style="color: #38761d;"><b>Method:</b></span><br />
<span style="font-size: x-small;">(serves 4-5)</span><br />
<br />
Marinate the chicken with 1 tspoon garlic-ginger paste, 1/2 tspoon turmeric powder, salt and red chilli powder.<br />
<br />
Heat oil and temper it with cumin seeds and bay leaves. Then add the cinnamon, cardamon and cloves and and let it sizzle. Then add the ginger-garlic paste and saute for 1-2 minutes.<br />
<br />
Add the onions and saute for 5-6 minutes. Once they start turning brown, add in the tomatoes, rest of the turmeric powder and cumin powder.<br />
<br />
Saute and let it cook on closed lid for 4-5 minutes on medium heat. Then add the marinated chicken and cook for another 5-8 minutes. Then add the butternut squash pieces, 2 cups of water and let it cook closed lid for about 20 minutes on medium heat till the chicken and butternut squash is tender.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a data-flickr-embed="true" href="https://www.flickr.com/photos/ahaar/40266006084/in/dateposted-public/" style="margin-left: 1em; margin-right: 1em;" title="pumpkin-chicken1"><img alt="pumpkin-chicken1" height="427" src="https://farm1.staticflickr.com/820/40266006084_3fd1131302_z.jpg" width="640" /></a></div>
<br />
<br />
Add in the ghee and cilantro and keep it covered.<br />
<br />
Serve hot with hot chapati or rice. Enjoy.<br />
<br />
<br />
<br /></div>
</div>
Mandirahttp://www.blogger.com/profile/00626963378027285069noreply@blogger.com2tag:blogger.com,1999:blog-29011644.post-49014414677975573462018-03-04T17:43:00.001-05:002018-10-24T12:53:05.415-04:00Alu pyazkoli diye tilapia macher jhol (tilapia curry with potatoes and spring onions)<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a data-flickr-embed="true" href="https://www.flickr.com/photos/ahaar/25750943877/in/dateposted-public/" style="margin-left: 1em; margin-right: 1em;" title="Tilapia curry with green onions and potato"><img alt="Tilapia curry with green onions and potato" height="640" src="https://farm5.staticflickr.com/4713/25750943877_70535479cb_z.jpg" width="518" /></a></div>
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<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="color: red;"><b>There</b></span> is something about the sunlight that tells me that spring is near even though we had a snow storm yesterday. And when Aswin got some spring onions this week, I knew some macher jhol or fish curry has to be made.<br />
<br />
I usually have to defrost the fish and I get lazy which means fish curries have not been a frequent occurrence in this new year, but this time I did it right away.<br />
<br />
In a few hours, the fish was being sauteed, and the fish curry was bubbling away. My father makes delicious patla macher jhol (a light soupy curry), and I took inspiration from that to make this tilapia jhol with lomba patla aalu (long, thin potato strips).<br />
<br />
I added some panko to the tilapia right before frying which added an extra crunchiness to the fish. So if you see any spring onions in the store, pick up a bunch and make this. The tilapia can easily be substituted with cod or white fish.<br />
<br />
<a name='more'></a><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a data-flickr-embed="true" href="https://www.flickr.com/photos/ahaar/40579470042/in/dateposted-public/" style="margin-left: 1em; margin-right: 1em;" title="Tilapia fish curry with spring onions and potaotes"><img alt="Tilapia fish curry with spring onions and potaotes" height="400" src="https://farm5.staticflickr.com/4650/40579470042_cc07aebb75_z.jpg" width="389" /></a></div>
<br />
<span style="color: #38761d;"><b>Ingredients:</b></span><br />
(makes for 4-6)<br />
7-8 tilapia pieces<br />
a bunch of spring green onions - coarsely chopped<br />
1 big potato sliced long thin slices<br />
1 tspoon ginger - grated<br />
2 big tomatoes - grated or pureed<br />
1 tspoon turmeric powder<br />
1/2 tspoon cumin seed powder<br />
1/4 tspoon red chilli powder<br />
bunch of chopped cilantro <br />
1 1/2 tbspoon panko<br />
1 1/4 cup water<br />
salt to taste<br />
4-6 tbspoon oil<br />
<br />
<b>for tempering: </b><br />
2 pinches of hing/asafoetida<br />
1/2 tspoon kalo jeera/kalonji seeds<br />
1 green chilli chilli- slit<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a data-flickr-embed="true" href="https://www.flickr.com/photos/ahaar/26749944588/in/dateposted-public/" style="margin-left: 1em; margin-right: 1em;" title="Tilapia fish curry with spring onions and potaotes"><img alt="Tilapia fish curry with spring onions and potaotes" height="640" src="https://farm5.staticflickr.com/4675/26749944588_59a0d85e94_z.jpg" width="480" /></a></div>
<span style="color: #38761d;"><b>Method:</b></span><br />
Coat the tilapia pieces with salt, turmeric powder and panko. Heat oil (save 3 tbspoon) in a pan and saute the fish about 5 minutes on each side and take it out on a paper towel.<br />
<br />
Do the same for potato slices. Mix turmeric and salt to the pieces and heat about 2 tbspoon oil and saute the potatoes about 3 minutes on each side. Drain them on a paper towel.<br />
<br />
In a saucepan, heat the rest of the oil and temper it with hing, kalo jeera and green chilli. Then add the grated ginger and the tomatoes. Let it cook for a couple of minutes on closed lid. Then add the red chilli powder, cumin seed powder, turmeric salt and let it cook for another minute.<br />
<br />
Then add in the potatoes, spring onions about 1 1/4 cup of water and cook for a couple of minutes. Add in the fish pieces and cook for another couple of minutes and take it off the heat.<br />
<br />
Sprinkle some chopped cilantro and serve with warm rice.<br />
<br /></div>
</div>
Mandirahttp://www.blogger.com/profile/00626963378027285069noreply@blogger.com1tag:blogger.com,1999:blog-29011644.post-9157858973246531742018-01-05T18:30:00.000-05:002018-01-05T18:31:01.806-05:00Starting the year right - pasta, garbanzo beans salad<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a data-flickr-embed="true" href="https://www.flickr.com/photos/ahaar/39519982911/in/dateposted-public/" style="margin-left: 1em; margin-right: 1em;" title="Pasta, garbanzo beans salad"><img alt="Pasta, garbanzo beans salad" height="501" src="https://farm5.staticflickr.com/4689/39519982911_b658c2e05c_z.jpg" width="640" /></a></div>
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<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="color: red;"><b>The </b></span>end of the year went by quickly, the fall was busy with some travel.<br />
<br />
I was in Boston in October and right across from the hotel was Eatly. So before I had to leave, I did a quick tour of the store and picked up different kinds of pasta.<br />
<br />
I used one of them to make a pasta salad in the new year. It says on the packet that it is a Sardinian pasta . The shape and size was perfect for the salad, the kids called it a worm pasta and Aswin called it larvae pasta.<br />
<br />
Despite the name challenge, we all enjoyed it. Aswin and I ate the pasta salad which is really easy to put together. The kids ate a deconstructed version of the same salad - veggies, garbanzo beans and pasta separate.<br />
<br />
How about you? Hope your <b><span style="color: red;">New Year</span></b> is starting on a good note.<br />
<br />
<span style="color: #38761d;"><b>Ingredients:</b></span><br />
1 cup small pasta - boiled<br />
1 cup boiled garbanzo salad<br />
1/2 cup chopped cucumber<br />
1/2 cup chopped avocado<br />
1/4 cup chopped red pepper<br />
1/4 cup chopped carrots<br />
<br />
<b>For the dressing:</b><br />
<br />
bunch or cilantro and parsley - chopped<br />
1/4 tspoon smoked paprika powder<br />
1/4 tspoon roasted cumin seed powder<br />
1/4 tspoon fresh ground black pepper powder <br />
1 tbspoon lime/lemon juice<br />
1 tbspoon oliveoil<br />
salt to taste<br />
<br />
<span style="color: #38761d;"><b>Method:</b></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a data-flickr-embed="true" href="https://www.flickr.com/photos/ahaar/39519982541/in/dateposted-public/" style="margin-left: 1em; margin-right: 1em;" title="Pasta, garbanzo beans salad"><img alt="Pasta, garbanzo beans salad" height="480" src="https://farm5.staticflickr.com/4647/39519982541_225a4ab6db_z.jpg" width="640" /></a></div>
<script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
The ingredients list may sound long, but it really depends on what you have at home. You can always substitute one vegetable or ingredient for another.<br />
<br />
I made it as a warm salad (especially with the cold weather) by freshly boiling the pasta and garbanzo beans and mixing the vegetable in the still warm mix.<br />
<br />
I like to add the mix all the dressing ingredients separately, but you can also add them directly in the salad mix.<br />
<br />
Mix it serve immediately.Enjoy!</div>
</div>
Mandirahttp://www.blogger.com/profile/00626963378027285069noreply@blogger.com2tag:blogger.com,1999:blog-29011644.post-16219590820652675162017-12-13T18:30:00.000-05:002017-12-13T18:30:47.454-05:00Mirchi bhajji or stuffed banana peppers<div dir="ltr" style="text-align: left;" trbidi="on">
<a data-flickr-embed="true" href="https://www.flickr.com/photos/ahaar/36831206225/in/dateposted-public/" title="Mirchi bhajji (spicy pepper fritters)"><img alt="Mirchi bhajji (spicy pepper fritters)" height="640" src="https://farm5.staticflickr.com/4331/36831206225_0be1bbbd68_z.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
<br />
<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
It is snowing hard, a snowstorm warning is in effect and by the time it is done, there will be more than 9 inches on the ground.<br />
<br />
On days like this, my mind wanders to the summer, to the garden, to the fresh vegetables in the farmers market. It helps, you know. :-)<br />
<br />
For the last couple of years I have been growing banana peppers in the garden. It was by accident really. I had picked up a bunch of pepper plants and these were part of them.<br />
<br />
Once they started growing bigger, I was excited. The potential of mirchi bhajji was on the horizon. But I had to be patient, to let them grow. And soon, it was ready, I had a few fresh, plump banana peppers ready for mirchi bhajji.<br />
<br />
When I was in Jaipur, my mama would bring piping hot mirchi bhajjis and we would eat it hot making the shh sound when one eats something spicy and hot.<br />
<br />
These banana peppers are not super spicy, but don't underestimate them. They pack a punch in these bhajjis.<br />
<br />
I made a potato stuffing, but I can imagine several different kinds of fillings. I would love to hear how you make or like your mirchi bhajjis or vadas.<br />
<br />
Here is how I did it.<br />
<br />
<b><span style="color: #38761d;">Ingredients:</span></b><br />
6 banana peppers<br />
1 cup chickpea flour<br />
About 1/2 cup water<br />
salt to taste<br />
pinch of red chilli powder<br />
1 cup oil for frying<br />
<br />
<b>For the filling</b><br />
2 small potatoes - boiled<br />
1/2 tspoon chopped ginger<br />
handful of chopped cilantro<br />
pinch of turmeric powder<br />
1/4 tspoon red chilli powder<br />
1/4 tspoon chaat maala powder<br />
salt to taste<br />
<br />
<b><span style="color: #38761d;">Method:</span></b><br />
The first step is to clean the peppers.<br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/ahaar/36831199865/in/dateposted-public/" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;" title="Mirchi bhajji (spicy pepper fritters)"><img alt="Mirchi bhajji (spicy pepper fritters)" height="240" src="https://farm5.staticflickr.com/4429/36831199865_8950521fff_z.jpg" width="320" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>Slit them in the middle and then take out the veins and the seeds. If you want more heat, save some of the seeds to add to the potatoes.<br />
<br />
<br />
Take the boiled potatoes and mash them with your hands. Add in the spices and mix it together.<br />
<br />
<br />
Now take each pepper and stuff it with the potato mix. Run a hand over the peppers to take any extra away once the peppers are filled.<br />
<br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/ahaar/36660642962/in/dateposted-public/" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;" title="Mirchi bhajji (spicy pepper fritters)"><img alt="Mirchi bhajji (spicy pepper fritters)" height="240" src="https://farm5.staticflickr.com/4429/36660642962_4f3488ff4e_z.jpg" width="320" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
Make the chickpea flour batter. Add the spices to chickpea flour and then add in water, little bit at a time till you get a thick pancake batter consistency.<br />
<br />
<br />
Heat oil in a wok, while the oil heats up, dip the peppers in the chickpea flour batter.<br />
<br />
<br />
Once the oil is hot, fry the battered mirchis 3-4 minutes on each side till they turn deep golden.<br />
<br />
<br />
<br />
Take them out and serve hot with chutney.<br />
<br /></div>
</div>
Mandirahttp://www.blogger.com/profile/00626963378027285069noreply@blogger.com2tag:blogger.com,1999:blog-29011644.post-13817966937659707862017-10-19T19:30:00.000-04:002017-10-19T21:29:22.082-04:007 cup, actually 6 cup barfi this Diwali<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a data-flickr-embed="true" href="https://www.flickr.com/photos/ahaar/23950158208/in/dateposted-public/" style="margin-left: 1em; margin-right: 1em;" title="7er 6cup barfi"><img alt="7er 6cup barfi" height="559" src="https://farm5.staticflickr.com/4471/23950158208_44d1fe9a4c_z.jpg" width="640" /></a></div>
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<div dir="ltr" style="text-align: left;" trbidi="on">
<div style="text-align: center;">
<span style="color: red;"><b>Happy Diwali everyone. Lots of sweets, fun and joy on this festival of lights. </b></span></div>
<br />
I missed the boat when 7 cup barfi was all the rage. My introduction came this summer when a cousin brought some and it was so good! I immediately made a mental note to try it this year. And what perfect time to try it than Diwali, right?<br />
<br />
The process is straightforward and after all the stirring it was rewarding to put this in your mouth even when it is not cooled all the way.<br />
<br />
I made a few rounds mostly to tweak the sugar amount and to try taking coconut out with other ingredients. I ended up with almond meal and about 2 cups and 2 tbspoon of sugar.<br />
<br />
I would have taken sugar out more but was not sure of if the barfi would set.<br />
<br />
<span style="color: #38761d;"><b>Ingredients:</b></span><br />
<span style="font-size: x-small;">(makes about 10-12medium sized barfis)</span><br />
<br />
1 cup besan/chickpea flour<br />
1 cup ghee<br />
1 cup milk<br />
3/4 cup almond meal/ ground almonds<br />
1/4 cup fresh shredded coconut<br />
2 cup 2 tbspoon sugar<br />
<br />
<span style="color: #38761d;"><b>Method:</b></span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a data-flickr-embed="true" href="https://www.flickr.com/photos/ahaar/37750098126/in/dateposted-public/" style="margin-left: 1em; margin-right: 1em;" title="7 cup barfi for Diwali"><img alt="7 cup barfi for Diwali" height="500" src="https://farm5.staticflickr.com/4514/37750098126_32bbeef4ce.jpg" width="500" /></a></div>
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Sieve the besan and make sure it is smooth.Take some ghee and coat a plate you would be using later. Set it aside.<br />
<br />
Take 2-3 tspoon of ghee and roast the chickpea flour till the raw smell disappears.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a data-flickr-embed="true" href="https://www.flickr.com/photos/ahaar/37798478671/in/dateposted-public/" style="margin-left: 1em; margin-right: 1em;" title="7 cup barfi for Diwali"><img alt="7 cup barfi for Diwali" height="375" src="https://farm5.staticflickr.com/4468/37798478671_da895af415.jpg" width="500" /></a></div>
<script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script> Take a thick bottomed pan and add the milk and sugar. Mix till it starts bubbling over. Then add the ghee, and start adding in the besan/checkpea flour, almond meal and the coconut slowly few tbspoons at a time.<br />
<br />
It will be quite watery. Don't worry it will start to thicken soon.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a data-flickr-embed="true" href="https://www.flickr.com/photos/ahaar/37798478551/in/dateposted-public/" style="margin-left: 1em; margin-right: 1em;" title="7 cup barfi for Diwali"><img alt="7 cup barfi for Diwali" height="363" src="https://farm5.staticflickr.com/4481/37798478551_42f5de7844.jpg" width="500" /></a></div>
<script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
Keep stirring as soon as it started to thicken. Make sure there are no lumps or sticking at the bottom.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a data-flickr-embed="true" href="https://www.flickr.com/photos/ahaar/37798478431/in/dateposted-public/" style="margin-left: 1em; margin-right: 1em;" title="7 cup barfi for Diwali"><img alt="7 cup barfi for Diwali" height="500" src="https://farm5.staticflickr.com/4485/37798478431_888e230541.jpg" width="375" /></a></div>
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Once it starts leaving the sides and comes together, take it off the heat and out it on the ghee-coated plate. Use a spatula to flatten the mixture and then let it cool. Cut it in squares or diamond shape and it's ready.<br />
<br />
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<div class="separator" style="clear: both; text-align: center;">
<a data-flickr-embed="true" href="https://www.flickr.com/photos/ahaar/37798478781/in/dateposted-public/" style="margin-left: 1em; margin-right: 1em;" title="7 cup barfi for Diwali"><img alt="7 cup barfi for Diwali" height="477" src="https://farm5.staticflickr.com/4476/37798478781_388646db28_z.jpg" width="640" /></a></div>
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Enjoy</div>
</div>
</div>
Mandirahttp://www.blogger.com/profile/00626963378027285069noreply@blogger.com2tag:blogger.com,1999:blog-29011644.post-7054172657104050062017-10-02T20:00:00.000-04:002017-10-02T20:00:17.800-04:00Shubho Bijoya with rajbhog<div dir="ltr" style="text-align: left;" trbidi="on">
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/ahaar/37423813092/in/dateposted-public/" style="margin-left: 1em; margin-right: 1em;" title="Bengali sweet Rajbhog"><img alt="Bengali sweet Rajbhog" height="427" src="https://farm5.staticflickr.com/4497/37423813092_62f94af6ec_z.jpg" width="640" /></a></div>
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<div dir="ltr" style="text-align: left;" trbidi="on">
I haven't been in India for durga pujo for many years now, but pujo still revolves around food, friends adda and happiness no matter where. <span style="color: red;"><b>Shubho Bijoya and Happy Dushera</b></span>. I hope you had a wonderful festive season too. <br />
<br />
I try to make something special during this season and this year decided to tackle rajbhog or as my kids call it - giant rasgulla.<br />
<br />
There were many recipes I saw that involved adding food color, filling the rajbhog with mawa, or dry fruits. Instead I have tried to keep the recipe simple mostly for kids and for me. <br />
<br />
I tried it a few times with a few variations before posting.<br />
<br />
Here is my cheat sheet.<br />
<br />
I make homemade chana/paneer.<br />
<br />
Don't let the chana/paneer sit out for two long. Mix it while it still has some moisture.<br />
<br />
Mix some saffron and sugar in the chana/paneer.<br />
<br />
Make sure the sugar syrup is bubbling nicely when the chana/paneer balls are in.<br />
<br />
<span style="color: #38761d;"><b>Ingredients:</b></span><br />
(makes 10-12)<br />
1/2 gallon whole milk<br />
juice of 1 lemon <br />
1 tspoon suji<br />
1 tspoon flour<br />
1 tspoon sugar<br />
few strands of saffron<br />
<br />
For syrup<br />
21/2 cups of water + 1 cup of warm water<br />
1 cup sugar<br />
few strands of saffron<br />
4-5 cardamom<br />
1 tspoon rose water (optional)<br />
<br />
<span style="color: #38761d;"><b>Method:</b></span><br />
Heat the milk in a deep bottomed pan till it boils over then add in the juice of the lemon. Keep it on heat till milk separates.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a data-flickr-embed="true" href="https://www.flickr.com/photos/ahaar/37407421766/in/dateposted-public/" style="margin-left: 1em; margin-right: 1em;" title="Bengali sweet Rajbhog"><img alt="Bengali sweet Rajbhog" height="500" src="https://farm5.staticflickr.com/4451/37407421766_a382b986dc.jpg" width="443" /></a></div>
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Wash the chana well to get any excess smell out and strain it in a cheesecloth and hang it for 1-2 hours to drain excess water.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a data-flickr-embed="true" href="https://www.flickr.com/photos/ahaar/36745402954/in/dateposted-public/" style="margin-left: 1em; margin-right: 1em;" title="Bengali sweet Rajbhog"><img alt="Bengali sweet Rajbhog" height="500" src="https://farm5.staticflickr.com/4454/36745402954_5605d9ac56.jpg" width="375" /></a></div>
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Then take the chana/paneer and mix in the saffrons, semolina/suji, flour and sugar and mix it well for a good 5-7 minutes, till it all come together smoothly.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a data-flickr-embed="true" href="https://www.flickr.com/photos/ahaar/36784870283/in/dateposted-public/" style="margin-left: 1em; margin-right: 1em;" title="Bengali sweet Rajbhog"><img alt="Bengali sweet Rajbhog" height="375" src="https://farm5.staticflickr.com/4469/36784870283_1ab462ebfc.jpg" width="500" /></a></div>
<script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
Divide the mix into equal 10-12 parts. Then take each part, mix it in your hand and make a smooth ball. Repeat for each part. Know that the rajbhog will double in size during boiling. <br />
<br />
<b>Making sugar syrup:</b><br />
Take a deep thich bottomed pan and add 1 cup sugar in 2 1/2 cups water. Once the sugar dissolves add in the saffron, cardamom, and the rose water. Let is boil for about 5-6 minutes till it is not so watery. <br />
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Add in the chana/paneer balls in the boiling sugar syrup and close the lid. Let it boil for 15-20 minutes. In the middle, you will have to add the extra 1 cup warm water, because the syrup should not get thick. It's consistency is important.<br />
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Keep the lid closed otherwise.<br />
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Let it cool preferably overnight before serving. <br />
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Mandirahttp://www.blogger.com/profile/00626963378027285069noreply@blogger.com0tag:blogger.com,1999:blog-29011644.post-80465294424315654662017-09-22T22:48:00.000-04:002017-09-25T11:40:53.684-04:00Lamb kofta (meatball) Pulao<div dir="ltr" style="text-align: left;" trbidi="on">
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Another school year has started and this year brings a big change for us. Tiny M has started in a Young Five program this year and goes to the same school as his older brother Lil A. So far he is transitioning into his new school well. He likes his classroom and that he gets to do music, gym and especially library.<br />
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I just want to take a minute to slow down and remember this because before I know he will be finishing his elementary school.<br />
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Coming back to the recipe, I have something special to celebrate the pujo season. <br />
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I have made this lamb kofta pulao a few times now experimenting with some spices, herbs and fried onions. Now I stick to cooking the rice and the meatballs separately and combining them towards the end.<br />
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If you are entertaining this pujo season, it is a special dish. It does involve a few steps especially if you are making the meatballs but totally worth the effort.<br />
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<span style="color: #38761d;"><b>Ingredients:</b></span><br />
(serves 2-3)<br />
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<b>For meatballs/koftas:</b><br />
1 lb minced lamb (it can easily be substituted for chicken)<br />
1 tbspoon ginger garlic paste<br />
1 tspoon chopped mint<br />
1 tspoon chopped cilantro<br />
1/2 onion chopped thinly<br />
2 green chillies - chopped thinly<br />
1/2 tspoon fresh ground pepper<br />
salt to taste<br />
1 egg - beaten<br />
2 tbspoon rice flour<br />
2-3 tbspoon oil <br />
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<b>For Caramelized Onions</b><br />
2 onions - sliced thinly<br />
1 tbspoon ghee<br />
1 tbspoon oil <br />
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<b>For Pulao </b><br />
21/2 cups rice<br />
1 tspoon cumin seeds <br />
3-4 green cardamoms<br />
1 black cardamom<br />
1 stick cinnamon<br />
2-3 cloves <br />
1/2 tspoon ginger garlic paste<br />
1/2 of the caramelized onions <br />
1 tbspoon chopped mint<br />
1/4 tspoon saffron soaked in 2 tbspoon milk<br />
2/3 cup peas<br />
pinch of turmeric<br />
salt to taste<br />
1/2 tspoon red chilli powder<br />
5 cups water<br />
1 tbspoon ghee<br />
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<span style="color: #38761d;"><b> </b></span><br />
<span style="color: #38761d;"><b>Method:</b></span><br />
<b>For Koftas:</b><br />
Mix all the ingredients together including the egg and the flour together and make small balls and lay them out on a plate.<br />
Heat oil in a skillet and cook the meatballs in batches 6-7 minutes on each side till they brown nicely.<br />
Take them off the heat and set them aside.<br />
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<b>Caramelizing the onions:</b><br />
In the same skillet melt the ghee and the oil and then brown the onions on low medium heat for about 6-7 minutes.<br />
Take them out and then divide it in two batches.<br />
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<b>Making the pulao</b><br />
Heat the ghee and temper it with cardamom, cinnamom and cloves. Then add the ginger garlic paste, 1/2 of the mint and saute for a minute. Then add the peas (I used frozen), turmeric and 1/2 of the caramelized onions.<br />
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Then add in the rice and mix it nicely. Add in the chilli powder, salt and the saffron and mix it together.<br />
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Add in the water and cook it covered on medium heat. About 10-12 minutes in, add in the koftas without disturbing them on a layer and cook another 8-10 minutes till the water disappears.<br />
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Now lightly fluff the rice without disturbing the koftas too much. Add in the rest of the caramelized onions, mint or cilantro and serve. <br />
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Mandirahttp://www.blogger.com/profile/00626963378027285069noreply@blogger.com0tag:blogger.com,1999:blog-29011644.post-38018169865922377742017-09-09T22:26:00.003-04:002017-09-25T11:41:13.961-04:00Eggs Kejriwal on a Sunday morning<div dir="ltr" style="text-align: left;" trbidi="on">
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We heard about Eggs Kejriwal first when <a href="https://cooking.nytimes.com/recipes/1018717-eggs-kejriwal?mcubz=0">Tejal Rao's piece </a>appeared in The New York Times and have been meaning to make it since then. But it came to fruition just a couple of weeks ago when the summer vacation was coming to a close and we needed just something special for that send off.<br />
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Yes, even though it's called Kejriwal it has nothing to do with Arvind Kejriwal, rather it originated in Mumbai five decades ago. Rao's fascinating history of toast, egg and cheese is <a href="https://www.nytimes.com/2017/04/06/magazine/egg-cheese-and-toast-mumbai-style.html?_r=0">here.</a><br />
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We followed most of the recipe through, but there is tons of variations that can be done and we have done a couple and have several more in mind. Instead of mustard, we have tried it with harissa, or another turkish pasta Aswin brought home recently, and have dressed it up with Zatar (which has become routine) and each time it tastes delicious.<br />
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It makes a perfect brunch center piece because it cooks quickly. Once the guests arrive, just grill the cheese in the oven and top it with the eggs and serve.<br />
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Here is the recipe from The New York Times with some adaptions.<br />
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<b><span style="color: #38761d;">Ingredients:</span></b><br />
(serves 2-3)<br />
2-3 slices of bread (we just used regular bread but a thick slice will work out nicely)<br />
11/2 tspoon butter (1/2 tspoon for each slice)<br />
1 1/2 spoon mustard (1/2 tspoon for each slice)<br />
2 tbspoon minced onion<br />
1 tbspoon minced cilantro<br />
2 green chillies sliced (can be increased or changed based on heat preferences)<br />
2-3 eggs<br />
2 tbspoon grated cheddar cheese<br />
salt and pepper to taste<br />
1/2 spoon zatar.<br />
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<b><span style="color: #38761d;">Method:</span></b><br />
Mix the onion, cilantro and the minced chilies in a bowl.<br />
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Butter the toast and fry it in a pan lightly. Then add the mustard on one side and put it on a try, mustard side up. This is where we have also added something different too I earlier mentioned - the turkish paste, the harissa sauce.<br />
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Now switch the oven to broil and put the onion-cilantro mix generously on top of the mustard. Then add the cheese and slide the slices in the oven. Keep an eye as the cheese melts quickly.<br />
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Now, in the same pan where the bread was fried, add some oil and fry eggs, one for each slice. We kept the yolk melty and it was made it easier to scoop up a little bit everything together in one bite.<br />
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Once the bread it out, slide the egg on top of the slice and garnish with a pinch of zatar.<br />
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Serve warm. </div>
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Mandirahttp://www.blogger.com/profile/00626963378027285069noreply@blogger.com3tag:blogger.com,1999:blog-29011644.post-46677967038630657012017-08-15T20:30:00.000-04:002017-09-25T11:41:39.084-04:00Tanjore marathi recipe - Vangi dahi bharit<div dir="ltr" style="text-align: left;" trbidi="on">
We wait all year here for summer. We get through probably the toughest month of February in the hope of June and July. Sure the spring is a lot of work - cleaning, getting the vegetable patch ready, planting the seedlings, pruning.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRezVaVHID7vJDLDkXsN4jOKQxXnAZtQPMXtZJVC8yvdXKt8YxVlFSJa70srTGx0qlHU6jyFzu5sEPB0GB81WYsa0Ic-RSEtGqOx1U3BgNI5af89PuqZ5MTRZ7vKufIXvs0xMp/s1600/IMG_1231.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="1280" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRezVaVHID7vJDLDkXsN4jOKQxXnAZtQPMXtZJVC8yvdXKt8YxVlFSJa70srTGx0qlHU6jyFzu5sEPB0GB81WYsa0Ic-RSEtGqOx1U3BgNI5af89PuqZ5MTRZ7vKufIXvs0xMp/s200/IMG_1231.JPG" width="200" /></a>But come summer the school is off, no lunch menus to be planned, movie night can be any day ;-), vegetable patch gives a small supply of tomatoes, cucumbers, okra, chillies, peppers, farmers market is is full swing. <br />
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These two cucumbers were hiding under the plant for almost a week before I spotted it. How is your summer going?<br />
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This summer Lil A is riding his bike without training wheels, Tiny M is learning how to read. There are spell books and star wars from the library.<br />
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But before I get too far, let me tell you about the recipe. I have another special Tanjore marathi recipe - Vangi dahi bharit.<br />
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My MIL was visiting a few weeks ago and when she comes I am always waiting to learn a new Tanjore marathi recipe. She suggested Vangi dahi Bharit. It is a version of bharta but instead of tomato, the recipe uses yogurt.<br />
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When Aswin's cousin and her mom were visiting, they mentioned that the recipe can be made either with yogurt and sometimes the yogurt is substituted for tamarind juice.<br />
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Similarly, the eggplant can be replaced with other vegetables which are sautéed then then added to the yogurt with a tempering. This version is quite simple, but you can add ginger, onions, or even a hint of coconut to the bharit.<br />
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It goes as a great side for many things. We served it with a simple dal and pulao.<br />
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<b><span style="color: #38761d;">Ingredients:</span></b><br />
(serves 4-6)<br />
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Two eggplants<br />
1 cup yogurt (the thicker the better, we used greek yogurt)<br />
1/4 cup cilantro - chopped<br />
handful curry leaves - chopped<br />
salt to taste<br />
Oil to coat eggplants for roasting<br />
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<b>For tempering</b><br />
1 1/2 tbspoon oil<br />
2 pinches of asafetida<br />
1/2 tspoon mustard seeds<br />
1/4 tspoon urad dal<br />
2 green chillies (can be substituted with red chillies)<br />
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<b><span style="color: #38761d;">Method:</span></b><br />
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Make incisions in the eggplants and coat the eggplant with oil. Roast the eggplants till it is soft and mushy. Then peel the skin and mash it up.<br />
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Add the cilantro, curry leaves and salt. You can store this for a few days and add yogurt right before you are ready to eat.<br />
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Add the yogurt to the eggplant and adjust salt as necessary.<br />
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Then temper the oil with all the ingredients and add it to the bharit. Mix it well and the bharit is ready to be served.<br />
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Mandirahttp://www.blogger.com/profile/00626963378027285069noreply@blogger.com1