tag:blogger.com,1999:blog-22332269978496888852024-03-17T20:03:59.520-07:00AMU'S RECIPESThe cookbook of my favourite recipesAmarendrahttp://www.blogger.com/profile/10048740815818877537noreply@blogger.comBlogger268125tag:blogger.com,1999:blog-2233226997849688885.post-71623124216438234362021-08-14T10:50:00.001-07:002021-08-14T10:50:25.745-07:00Fire Panipuri<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: "Zurich BT", sans-serif; font-size: 12pt;">You must have heard and
even tried fire shots or fire pan where the pan topping is lighted. On similar
lines, there are few vendors who serve fire panipuri shots which provide a
unique experience. Not many may know
that there is something known as edible camphor or Bhimseni Camphor which is
used to enhance the taste and flavour of various sweets and desserts,
especially in South India. It is also used in flavoring pickles in Karnataka,
in curd based dishes in Gujarat and also in Paan.<span style="color: red;"> </span>It is not only used for flavouring a
dish, but also known for its medicinal properties.</span></p><p>
</p><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: "Zurich BT", sans-serif; font-size: 12pt;">I am sure you will love
this innovative and contemporary dish of Fire Panipuri. <o:p></o:p></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-tQLnuViEwzo/YRf2WLO74pI/AAAAAAAAiDk/WkKmMvsMfbQP9CVxFVvNYTVPoEvguJ55gCLcBGAsYHQ/s1024/Fire%2BPanipuri.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="768" data-original-width="1024" height="480" src="https://1.bp.blogspot.com/-tQLnuViEwzo/YRf2WLO74pI/AAAAAAAAiDk/WkKmMvsMfbQP9CVxFVvNYTVPoEvguJ55gCLcBGAsYHQ/w640-h480/Fire%2BPanipuri.png" width="640" /></a></div><br /><span style="background-color: white; font-size: 12pt; text-align: justify;"><br /></span><p></p><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0.0001pt;"></p><div class="separator" style="clear: both; text-align: center;"><br /></div><p></p><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: "Zurich Blk BT", sans-serif; font-size: 12pt;">Servings: </span><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: "Zurich BT", sans-serif; font-size: 12pt;">For
2 people</span><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: "Zurich Blk BT", sans-serif; font-size: 12pt;"><o:p></o:p></span></p><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: "Zurich Blk BT", sans-serif; font-size: 12pt;">Approx. Time: </span><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: "Zurich BT", sans-serif; font-size: 12pt;">30 minutes</span></p><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span style="font-family: "Zurich Blk BT", sans-serif; font-size: 12pt;">Ingredients:</span></p><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><u><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: "Zurich BT", sans-serif; font-size: 12pt;">For Stuffing:</span></u><br /><span style="font-family: "Zurich BT", sans-serif; font-size: 12pt;">2 tbspns Oil</span><br /><span style="font-family: "Zurich BT", sans-serif; font-size: 12pt;">1 tspn Cumin seeds</span><br /><span style="font-family: "Zurich BT", sans-serif; font-size: 12pt;">1 cup chopped Onion</span><br /><span style="font-family: "Zurich BT", sans-serif; font-size: 12pt;">½ cup sprouted Moong
beans (Green gram)</span><br /><span style="font-family: "Zurich BT", sans-serif; font-size: 12pt;">½ cup boiled black Chickpeas
(with salt)</span><br /><span style="font-family: "Zurich BT", sans-serif; font-size: 12pt;">1 cup boiled Potato</span><br /><span style="font-family: "Zurich BT", sans-serif; font-size: 12pt;">½ tspn red Chilli powder</span><br /><span style="font-family: "Zurich BT", sans-serif; font-size: 12pt;">Salt to taste</span><br /><span style="font-family: "Zurich BT", sans-serif; font-size: 12pt;">½ cup chopped Coriander leaves</span><br /><span style="font-family: "Zurich BT", sans-serif; font-size: 12pt;">½ Lemon juice</span><br /><span style="font-family: "Zurich BT", sans-serif; font-size: 12pt;"> </span><br /><u><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: "Zurich BT", sans-serif; font-size: 12pt;">For Fire Panipuri</span></u><br /><span style="font-family: "Zurich BT", sans-serif; font-size: 12pt;">Panipuri Puris</span><br /><span style="font-family: "Zurich BT", sans-serif; font-size: 12pt;">Stuffing (As given
above)</span><br /><span style="font-family: "Zurich BT", sans-serif; font-size: 12pt;">Green Chutney</span><br /><span style="font-family: "Zurich BT", sans-serif; font-size: 12pt;">Dates – Tamarind –
Jaggery Chutney (Sweet Chutney)</span><br /><span style="font-family: "Zurich BT", sans-serif; font-size: 12pt;">Nylon Sev</span><br /><span style="font-family: "Zurich BT", sans-serif; font-size: 12pt;">Curd</span><br /><span style="font-family: "Zurich BT", sans-serif; font-size: 12pt;">Pomegranate</span><br /><span style="font-family: "Zurich BT", sans-serif; font-size: 12pt;"> </span><br /><u><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: "Zurich BT", sans-serif; font-size: 12pt;">Special Ingredient:</span></u><br /><span style="font-family: "Zurich BT", sans-serif; font-size: 12pt;">Bhimseni Camphor (Edible
Camphor)</span><br /><span style="font-family: "Zurich BT", sans-serif; font-size: 12pt;"> </span></p><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: "Zurich Blk BT", sans-serif; font-size: 12pt;">Pre-preparation:<o:p></o:p></span></p><p class="MsoListParagraph" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .25in; margin-right: 0in; margin-top: 0in; mso-add-space: auto; mso-list: l1 level1 lfo1; text-align: justify; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: Symbol; font-size: 12.0pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"> </span></span><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: "Zurich BT", sans-serif; font-size: 12pt;">Wash
and soak black chickpeas in water overnight.
Discard the water and rinse the soaked chickpeas in fresh clean
water. Pressure cook it with fresh 1.5
cups of water & salt in a pressure cooker for 2 whistles on high flame for
30 mins on low flame. Let the pressure release naturally. Drain the water and
use the black chickpeas in this recipe.<o:p></o:p></span></p><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: "Zurich BT", sans-serif; font-size: 12pt;"> </span></p><p class="MsoListParagraphCxSpFirst" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .25in; margin-right: 0in; margin-top: 0in; mso-add-space: auto; mso-list: l1 level1 lfo1; text-align: justify; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: Symbol; font-size: 12.0pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"> </span></span><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: "Zurich BT", sans-serif; font-size: 12pt;">For sprouting of lentils, rinse and soak moong beans in water
overnight (for 8-12 hours). Moong beans absorb water and become almost double
in size. Drain the water using a strainer. Transfer the soaked moong beans in a
clean & damp cotton cloth. Wrap it in the cloth and store it covered in a
cool and dry place, away from sunlight.
After about 24 hours, the moong beans sprout. Please ensure that the cloth
is moist throughout the soaking time by sprinkling water at regular intervals. <o:p></o:p></span></p><p class="MsoListParagraphCxSpMiddle"><span style="background: white; font-family: "Zurich BT","sans-serif"; font-size: 12.0pt; line-height: 115%;"><o:p> </o:p></span><span style="font-family: Symbol; font-size: 12pt; text-align: justify; text-indent: -0.25in;">·<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"> </span></span><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: "Zurich BT", sans-serif; font-size: 12pt; text-align: justify; text-indent: -0.25in;">Make coarse powder of edible camphor</span></p><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span style="font-family: "Zurich Blk BT", sans-serif; font-size: 12pt;">Method:</span></p><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; tab-stops: 314.75pt; text-align: justify;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: "Zurich BT", sans-serif; font-size: 12pt;">In
a pan, heat the oil and add cumin seeds. Once the cumin seeds start sparkling,
add chopped onion, boiled black gram, sprouted moong beans and sauté it
for three to four minutes. Do not
overcook it. Add chopped boiled potato cubes and mix it. Add red chilly powder, salt and chopped
coriander leaves and mix it well. Turn off the flame. Finish it with lemon
juice. Set it aside and let it cool.</span></p><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; tab-stops: 314.75pt; text-align: justify;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: "Zurich BT", sans-serif; font-size: 12pt;">Crack
the puris in centre (just like a regular Pani Puri) and stuff it with a
tablespoon of stuffing. Follow this with
green chutney, sweet chutney, sev, curd and pomegranate pearls. Arrange it in serving dish. Sprinkle a pinch
of edible camphor powder over the stuffed puri. Just before serving, light the
camphor with the help of lighter. Put a
whole Fire Panipuri in mouth to feel the burst of flavours.</span></p><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: "Zurich Blk BT", sans-serif; font-size: 12pt;">Notes:<o:p></o:p></span></p><p class="MsoListParagraphCxSpFirst" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .25in; margin-right: 0in; margin-top: 0in; mso-add-space: auto; mso-list: l0 level1 lfo2; tab-stops: 314.75pt; text-align: justify; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: "Zurich BT","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: "Zurich BT"; mso-fareast-font-family: "Zurich BT";">1.<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"> </span></span><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: "Zurich BT", sans-serif; font-size: 12pt;">Just
before making Panipuri, heat the puris in microwave for around 10 seconds on
high temperature. The puris will be more crispy. <o:p></o:p></span></p><p class="MsoListParagraphCxSpLast" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .25in; margin-right: 0in; margin-top: 0in; mso-add-space: auto; mso-list: l0 level1 lfo2; tab-stops: 314.75pt; text-align: justify; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: "Zurich BT","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: "Zurich BT"; mso-fareast-font-family: "Zurich BT";">2.<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"> </span></span><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: "Zurich BT", sans-serif; font-size: 12pt;">A
caution that only edible Bhimseni Camphor should be used and not any other
synthetic camphor.</span></p><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0in; text-align: justify;">
</p><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: "Zurich Blk BT", sans-serif; font-size: 12pt;">Stepwise Pictures:<o:p></o:p></span></p><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0in; text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-SZEqjYrBaJQ/YRf2ia-g2II/AAAAAAAAiDs/I5kweozcSSAROUeD9sl7cqBAkHv43bv-gCLcBGAsYHQ/s1024/WhatsApp%2BImage%2B2021-08-14%2Bat%2B7.05.00%2BPM%2B%25280%2529.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="768" data-original-width="1024" height="240" src="https://1.bp.blogspot.com/-SZEqjYrBaJQ/YRf2ia-g2II/AAAAAAAAiDs/I5kweozcSSAROUeD9sl7cqBAkHv43bv-gCLcBGAsYHQ/s320/WhatsApp%2BImage%2B2021-08-14%2Bat%2B7.05.00%2BPM%2B%25280%2529.jpeg" width="320" /></a></div><br /><div class="separator" style="clear: both; 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background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-size: 12pt;"><br /></span><p></p><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0in; text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><span face=""Zurich Blk BT", sans-serif" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-size: 12pt;"><br /></span><p></p><div style="text-indent: -24px;">S</div><div style="text-indent: -24px;">St</div><div class="separator" style="clear: both; text-align: center;"><br /></div>Amarendrahttp://www.blogger.com/profile/10048740815818877537noreply@blogger.com0tag:blogger.com,1999:blog-2233226997849688885.post-17600741090129510112021-07-21T04:49:00.005-07:002021-07-21T04:49:46.451-07:00Tomato Fritters (टोमॅटोची भजी)<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: "Zurich BT", sans-serif; font-size: 12pt;">As soon as Monsoons
arrive, we start craving for some spicy and crunchy food items to munch on and
Fritters also known as Bhaji, Bhajiya, Pakora, etc is the most preferred snack.
Different regions from India have unique types of fritters. Tomato Fritters is a
popular street food snack from Surat region of Gujarat. These bhajiyas are easy
to prepare and incredibly delicious. A juicy red tomato paired with fresh
coriander & Mint chutney with a golden brown outer coating is something that
no one can ever resist.<o:p></o:p></span></p><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0.0001pt; text-align: left;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-lXTNaTLQLAA/YPgI4xEPSiI/AAAAAAAAhPs/OPc5AZVrxcENqMRRAmNGCAdA5WDFPyx7QCLcBGAsYHQ/s1024/Tomato%2BFritters%2BAmus%2BRecipes.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="768" data-original-width="1024" height="480" src="https://1.bp.blogspot.com/-lXTNaTLQLAA/YPgI4xEPSiI/AAAAAAAAhPs/OPc5AZVrxcENqMRRAmNGCAdA5WDFPyx7QCLcBGAsYHQ/w640-h480/Tomato%2BFritters%2BAmus%2BRecipes.png" width="640" /></a></div><p></p><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: "Zurich Blk BT", sans-serif; font-size: 12pt;">Servings: </span><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: "Zurich BT", sans-serif; font-size: 12pt;">Approx.15
pieces</span></p><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: "Zurich Blk BT", sans-serif; font-size: 12pt;">Approx. Time: </span><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: "Zurich BT", sans-serif; font-size: 12pt;">30 minutes</span></p><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: "Zurich Blk BT", sans-serif; font-size: 12pt;">Ingredients:<o:p></o:p></span></p><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><u><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: "Zurich BT", sans-serif; font-size: 12pt;">Basic Ingredients:<o:p></o:p></span></u></p><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span style="font-family: "Zurich BT", sans-serif; font-size: 12pt;">3 to 4 medium sized Tomatoes</span></p><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><u><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: "Zurich BT", sans-serif; font-size: 12pt;">For Chutney<o:p></o:p></span></u></p><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span style="font-family: "Zurich BT", sans-serif; font-size: 12pt;">2 cups chopped fresh
Coriander leaves</span><br /><span style="font-family: "Zurich BT", sans-serif; font-size: 12pt;">½ cup fresh Mint leaves</span><br /><span style="font-family: "Zurich BT", sans-serif; font-size: 12pt;">3 tbspns roasted Peanuts
(without skin)</span><br /><span style="font-family: "Zurich BT", sans-serif; font-size: 12pt;">5-6 Green Chillies</span><br /><span style="font-family: "Zurich BT", sans-serif; font-size: 12pt;">1 inch Ginger piece</span><br /><span style="font-family: "Zurich BT", sans-serif; font-size: 12pt;">8-10 Garlic cloves
(optional)</span><br /><span style="font-family: "Zurich BT", sans-serif; font-size: 12pt;">1 tbspn Lemon juice</span><br /><span style="font-family: "Zurich BT", sans-serif; font-size: 12pt;">½ tspn Black Salt</span><br /><span style="font-family: "Zurich BT", sans-serif; font-size: 12pt;">Salt to taste</span></p><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><u><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: "Zurich BT", sans-serif; font-size: 12pt;">Ingredients for Batter<o:p></o:p></span></u></p><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span style="font-family: "Zurich BT", sans-serif; font-size: 12pt;">2 cups Gram flour
(Besan)</span><br /><span style="font-family: "Zurich BT", sans-serif; font-size: 12pt;">3 tbspns Rice flour</span><br /><span style="font-family: "Zurich BT", sans-serif; font-size: 12pt;">½ tspn Asafetida (Hing)</span><br /><span style="font-family: "Zurich BT", sans-serif; font-size: 12pt;">½ tspn Turmeric Powder
(Haldi)</span><br /><span style="font-family: "Zurich BT", sans-serif; font-size: 12pt;">1 tspn Carom Seeds
(Ajwain / Owa)</span><br /><span style="font-family: "Zurich BT", sans-serif; font-size: 12pt;">2 tspn Salt</span><br /><span style="font-family: "Zurich BT", sans-serif; font-size: 12pt;">1 tspn red Chilli flakes</span><br /><span style="font-family: "Zurich BT", sans-serif; font-size: 12pt;">½ cup fresh Coriander
leaves</span><br /><span style="font-family: "Zurich BT", sans-serif; font-size: 12pt;">¼ tspn Baking Soda</span><br /><span style="font-family: "Zurich BT", sans-serif; font-size: 12pt;">½ tspn Lemon juice</span><br /><span style="font-family: "Zurich BT", sans-serif; font-size: 12pt;">1-2 tbspn hot Oil</span><br /><span style="font-family: "Zurich BT", sans-serif; font-size: 12pt;">Water</span><br /><span style="font-family: "Zurich BT", sans-serif; font-size: 12pt;"> </span><br /><span style="font-family: "Zurich BT", sans-serif; font-size: 12pt;">Vegetable Oil for frying</span><br /><br /><u><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: "Zurich BT", sans-serif; font-size: 12pt;">To serve with</span></u><br /><span style="font-family: "Zurich BT", sans-serif; font-size: 12pt;">Chickpea Chutney (Besan
Chutney)</span><br /></p><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: "Zurich Blk BT", sans-serif; font-size: 12pt;">Method:<o:p></o:p></span></p><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; tab-stops: 314.75pt; text-align: justify;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: "Zurich BT", sans-serif; font-size: 12pt;">Combine
all the Green Chutney ingredients i.e. fresh coriander leaves, mint leaves,
roasted peanuts, green chillies, ginger, garlic cloves, lemon juice, black salt
and regular salt in a mixer jar and grind it into a coarse chutney. Avoid
adding water while grinding as the chutney needs to be dry and thick.</span></p><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; tab-stops: 314.75pt; text-align: justify;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: "Zurich BT", sans-serif; font-size: 12pt;">Slice
the Tomatoes into medium roundels of approx. one centimeter each. Pat the
slices dry with paper towels. Take a teaspoon of green chutney and apply it
evenly over the tomato slice. Repeat the process for all slices and keep it
aside.</span></p><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; tab-stops: 314.75pt; text-align: justify;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: "Zurich BT", sans-serif; font-size: 12pt;">To
make batter, combine all the batter ingredients i.e. Chickpea flour, rice
flour, Asafetida, turmeric powder, carom seeds, salt, red chilli flakes,
coriander leaves in a deep mixing bowl. Gradually start adding water to the
mixture and whisk it nicely. Prepare a batter of smooth consistency. Just
before frying, add eating Soda (or fruit salt) and lemon juice to the mixture
and whisk. Adding lemon juice does not make fritters oily.</span></p><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: "Zurich BT", sans-serif; font-size: 12pt;">Heat the Oil in a deep wok
or frying pan. Drop a small portion of the batter to check if the oil is hot.
If the oil is hot enough, the dough rises after few seconds. Now add one to two
tablespoons of hot oil to the Besan batter. Dip each piece of chutney coated
tomato in the batter and gently place it in hot oil. The chutney side should be
on the top. Deep fry the fritters on a medium flame till it gets a golden brown
colour on both the sides. Once done, drain it on a kitchen paper towel to
absorb the excess oil. Repeat the process and fry all the fritters. Serve hot with Besan Chutney.</span></p><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: "Zurich Blk BT", sans-serif; font-size: 12pt;">Notes:<o:p></o:p></span></p><p class="MsoListParagraphCxSpFirst" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .25in; margin-right: 0in; margin-top: 0in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-align: justify; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: Symbol; font-size: 12.0pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"> </span></span><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: "Zurich BT", sans-serif; font-size: 12pt;">In the green Chutney, you may replace roasted peanuts with
fried Besan Sev or Bhujia <o:p></o:p></span></p><p class="MsoListParagraphCxSpMiddle" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .25in; margin-right: 0in; margin-top: 0in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-align: justify; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: Symbol; font-size: 12.0pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"> </span></span><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: "Zurich BT", sans-serif; font-size: 12pt;">For making the batter, you can also mix small quantity of
rice flour and/or semolina and/or Corn flour with the gram flour. But fritters
taste great when only Gram flour is used.<o:p></o:p></span></p><p class="MsoListParagraphCxSpMiddle" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .25in; margin-right: 0in; margin-top: 0in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-align: justify; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: Symbol; font-size: 12.0pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"> </span></span><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: "Zurich BT", sans-serif; font-size: 12pt;">Jain version can be made by substituting Ginger & Garlic
with Asafoetida powder (Hing)</span></p><p class="MsoListParagraphCxSpMiddle" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .25in; margin-right: 0in; margin-top: 0in; mso-add-space: auto; mso-list: l0 level1 lfo1; text-align: justify; text-indent: -.25in;"><span style="font-family: Symbol; font-size: 12pt; text-indent: -0.25in;">·<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"> </span></span><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: "Zurich BT", sans-serif; font-size: 12pt; text-indent: -0.25in;">You may also add chopped Curry leaves or mint leaves or
Kasuri Methi (Dry methi) to change the flavor.</span></p><div style="text-indent: -24px;"><br /></div><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: "Zurich Blk BT", sans-serif; font-size: 12pt;">Stepwise Pictures:<o:p></o:p></span></p><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-mSK0sDD1I4w/YPgJFtWXFuI/AAAAAAAAhP0/HoVnjRQJMyUxrmVrrMgQX-pPLDAXlVl7wCLcBGAsYHQ/s1024/01.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="768" data-original-width="1024" src="https://1.bp.blogspot.com/-mSK0sDD1I4w/YPgJFtWXFuI/AAAAAAAAhP0/HoVnjRQJMyUxrmVrrMgQX-pPLDAXlVl7wCLcBGAsYHQ/s320/01.jpeg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-CYU9OaZpkXA/YPgJF71A8GI/AAAAAAAAhP4/HV9m2inkQaogGZvTljN_SxmdPxAO32IBACLcBGAsYHQ/s1024/02.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="768" data-original-width="1024" src="https://1.bp.blogspot.com/-CYU9OaZpkXA/YPgJF71A8GI/AAAAAAAAhP4/HV9m2inkQaogGZvTljN_SxmdPxAO32IBACLcBGAsYHQ/s320/02.jpeg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-w4QDp7KwExo/YPgJF3_TW5I/AAAAAAAAhP8/sKcw0QDjiYk4e_BSPuVokykLER0Oop3xwCLcBGAsYHQ/s1024/03.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="768" data-original-width="1024" src="https://1.bp.blogspot.com/-w4QDp7KwExo/YPgJF3_TW5I/AAAAAAAAhP8/sKcw0QDjiYk4e_BSPuVokykLER0Oop3xwCLcBGAsYHQ/s320/03.jpeg" width="320" /></a></div><br /><div class="separator" style="clear: both; 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text-align: center;"><a href="https://1.bp.blogspot.com/-SVWjEN30mp4/YPgJI8LD7mI/AAAAAAAAhQs/TyrJq5Gc304ibHYqt33JcI83ifGb2fjYQCLcBGAsYHQ/s1024/13.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="768" data-original-width="1024" src="https://1.bp.blogspot.com/-SVWjEN30mp4/YPgJI8LD7mI/AAAAAAAAhQs/TyrJq5Gc304ibHYqt33JcI83ifGb2fjYQCLcBGAsYHQ/s320/13.jpeg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-Eyr62nsKBHw/YPgJI_GuJyI/AAAAAAAAhQw/7HfyEFDB1WUbGoZc6wsSf5o1o6ZPiLCdwCLcBGAsYHQ/s1024/14.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="768" data-original-width="1024" src="https://1.bp.blogspot.com/-Eyr62nsKBHw/YPgJI_GuJyI/AAAAAAAAhQw/7HfyEFDB1WUbGoZc6wsSf5o1o6ZPiLCdwCLcBGAsYHQ/s320/14.jpeg" width="320" /></a></div><br /><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: "Zurich Blk BT", sans-serif; font-size: 12pt;"><br /></span><p></p><div style="text-indent: -24px;">S</div><div style="text-indent: -24px;">St</div><div class="separator" style="clear: both; text-align: center;"><br /></div><br />Amarendrahttp://www.blogger.com/profile/10048740815818877537noreply@blogger.com0tag:blogger.com,1999:blog-2233226997849688885.post-31889893769403625162021-07-10T09:06:00.003-07:002021-07-10T09:06:51.402-07:00Cauliflower Fritters <p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: "Zurich BT", sans-serif; font-size: 12pt;">When I was travelling to
Faridabad, I tasted <i>Gobhi ke Pakore</i>
at a very popular food joint ‘Padam Pakorewale’. Though I am not a big fan of
Cauliflower, I loved their way of deep-frying the fritters twice which gives an
amazing crunch to it. Apart from Gobhi ke Pakore, there were multiple of
varieties like Kamal Kakdi (Lotus Stem) ke Pakode, Paneer Pakore, Chaap ke Pakore and many more.
They serve it with a special Guava based green chutney which is a cherry on cake.
I tried to replicate the taste and was successful to quite an extent. The best
part about these fritters is that the ingredients are easily available in your
kitchen throughout the year.</span></p><div class="separator" style="clear: both; text-align: left;"><a href="https://1.bp.blogspot.com/-P2Yo5Bpsezg/YOF-GKFt8LI/AAAAAAAAggk/1C1KNh0ry7Ae5EsxyeIrx6JA-n5X1pMEwCLcBGAsYHQ/s1024/WhatsApp%2BImage%2B2021-07-04%2Bat%2B12%2B%25281%2529.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="768" data-original-width="1024" height="480" src="https://1.bp.blogspot.com/-P2Yo5Bpsezg/YOF-GKFt8LI/AAAAAAAAggk/1C1KNh0ry7Ae5EsxyeIrx6JA-n5X1pMEwCLcBGAsYHQ/w640-h480/WhatsApp%2BImage%2B2021-07-04%2Bat%2B12%2B%25281%2529.png" width="640" /></a></div><br /><p></p><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0in; text-align: justify;"><span style="font-family: "Zurich Blk BT", sans-serif; font-size: 12pt;">Servings: 4 people</span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: "Zurich Blk BT", sans-serif; font-size: 12pt;">Approx. Time: </span><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: "Zurich BT", sans-serif; font-size: 12pt;">Preparation time – 10
mins, Cooking time – 20 mins</span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: "Zurich Blk BT", sans-serif; font-size: 12pt;">Ingredients:<o:p></o:p></span></p><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><u><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: "Zurich BT", sans-serif; font-size: 12pt;">Basic Ingredients:</span></u></p><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: "Zurich BT", sans-serif; font-size: 12pt;">1 medium sized
Cauliflower (approx. 500 gms)</span></p><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span style="font-family: "Zurich BT", sans-serif; font-size: 12pt;"><u>Fresh spices</u></span><br /><span style="font-family: "Zurich BT", sans-serif; font-size: 12pt;">10-12 Garlic cloves</span><br /><span style="font-family: "Zurich BT", sans-serif; font-size: 12pt;">6-7 Green Chillies</span><br /><span style="font-family: "Zurich BT", sans-serif; font-size: 12pt;">2 inch Ginger piece</span><br /><span style="font-family: "Zurich BT", sans-serif; font-size: 12pt;">Salt to taste</span><br /><span style="font-family: "Zurich BT", sans-serif; font-size: 12pt;"> </span><br /><span style="font-family: "Zurich BT", sans-serif; font-size: 12pt;"><u>Dry spices</u></span><br /><span style="font-family: "Zurich BT", sans-serif; font-size: 12pt;">½ cup chopped fresh Coriander
leaves</span><br /><span style="font-family: "Zurich BT", sans-serif; font-size: 12pt;">½ tspn Black Pepper
Powder</span><br /><span style="font-family: "Zurich BT", sans-serif; font-size: 12pt;">½ tspn Cumin Powder
(Jeera Powder)</span><br /><span style="font-family: "Zurich BT", sans-serif; font-size: 12pt;">½ tspn Garam Masala
(Curry Powder)</span><br /><span style="font-family: "Zurich BT", sans-serif; font-size: 12pt;"> </span><br /><span style="font-family: "Zurich BT", sans-serif; font-size: 12pt;"><u>Ingredients for Batter</u></span><br /><span style="font-family: "Zurich BT", sans-serif; font-size: 12pt;">2 cups Gram flour
(Besan)</span><br /><span style="font-family: "Zurich BT", sans-serif; font-size: 12pt;">1 tspn Carom Seeds (Ajwain
/ Owa)</span><br /><span style="font-family: "Zurich BT", sans-serif; font-size: 12pt;">½ tspn Turmeric Powder
(Haldi)</span><br /><span style="font-family: "Zurich BT", sans-serif; font-size: 12pt;">1-2 tbspn hot Oil</span><br /><span style="font-family: "Zurich BT", sans-serif; font-size: 12pt;">1 tspn Salt</span><br /><span style="font-family: "Zurich BT", sans-serif; font-size: 12pt;">Water</span><br /><span style="font-family: "Zurich BT", sans-serif; font-size: 12pt;"> </span><br /><span style="font-family: "Zurich BT", sans-serif; font-size: 12pt;">Vegetable Oil for frying</span><br /><span style="font-family: "Zurich BT", sans-serif; font-size: 12pt;"> </span><br /><span style="font-family: "Zurich BT", sans-serif; font-size: 12pt;"><u>To serve with</u></span><br /><span style="font-family: "Zurich BT", sans-serif; font-size: 12pt;">Green Chutney</span><br /><span style="font-family: "Zurich BT", sans-serif; font-size: 12pt;">Tomato Ketchup</span><br /><span style="font-family: "Zurich BT", sans-serif; font-size: 12pt;">Masala Chai (Indian
Spiced Tea)</span><br /><span style="font-family: "Zurich BT", sans-serif; font-size: 12pt;"> </span></p><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: "Zurich Blk BT", sans-serif; font-size: 12pt;">Method:<o:p></o:p></span></p><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><u><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: "Zurich BT", sans-serif; font-size: 12pt;">Pre-preparation:</span></u></p><p class="MsoListParagraph" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .25in; margin-right: 0in; margin-top: 0in; mso-add-space: auto; mso-list: l0 level1 lfo2; text-align: justify; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: Symbol; font-size: 12.0pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"> </span></span><!--[endif]--><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: "Zurich BT", sans-serif; font-size: 12pt;">Make
coarse paste of Ginger, Garlic and green chillies by adding some salt.</span></p><p class="MsoListParagraph" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .25in; margin-right: 0in; margin-top: 0in; mso-add-space: auto; mso-list: l0 level1 lfo2; text-align: justify; text-indent: -.25in;"><!--[if !supportLists]--><span style="font-family: Symbol; font-size: 12.0pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"> </span></span><!--[endif]--><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: "Zurich BT", sans-serif; font-size: 12pt;">Wash
Cauliflower under running water. Separate the Cauliflower florets from
cauliflower and clean it. Heat 6/7 cups
of water in a pan and add salt to it. Once it starts boiling, add the
Cauliflower to boiling water and partially cook it for one or two minutes.
Remove it immediately and keep it aside. <o:p></o:p></span></p><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><u><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: "Zurich BT", sans-serif; font-size: 12pt;">Method:</span></u></p><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: "Zurich BT", sans-serif; font-size: 12pt;">Combine the par-boiled Cauliflower
florets with Ginger-garlic-chilli paste, Black Pepper powder, Cumin Powder,
Garam masala and Salt in a mixing bowl. Mix spices with the cauliflower florets
and leave it aside to marinate for 15 minutes.</span></p><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: "Zurich BT", sans-serif; font-size: 12pt;">To make the batter, combine
the Besan flour, Carom seeds, Turmeric powder, and Salt in a deep mixing bowl.
Gradually start adding water to the mixture and whisk it nicely. Prepare smooth
batter of dense consistency.</span></p><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: "Zurich BT", sans-serif; font-size: 12pt;">Heat the Oil in a deep
frying pan. Drop a small portion of batter to check if the oil is hot. If the
oil is hot enough, the dough rises after few seconds. Once the Oil is heated,
add one to two tablespoons of hot oil to the Besan batter. Dip each marinated cauliflower
piece in the batter and drop it in hot oil. Deep fry the fritters on medium
flame till it is half done and gets a golden colour. Once done, remove it on a kitchen
paper towel. Repeat the process and get all the fritters fried.</span></p><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: "Zurich BT", sans-serif; font-size: 12pt;">Before serving, flatten
the fritters by pressing it between palms or with the help of back of a ladle
or spoon. Now again re-fry it on medium flame till the fritter becomes golden
brown in colour and crisp. Remove the double fried fritters on a clean kitchen
paper towel so that extra oil gets absorbed.</span></p><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: "Zurich BT", sans-serif; font-size: 12pt;">Sprinkle Chaat Masala
evenly over the fritters before serving (optional). Serve hot with Chutney,
Tomato ketchup and Masala Chai.</span></p><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: "Zurich Blk BT", sans-serif; font-size: 12pt;">Notes:<o:p></o:p></span></p><p class="MsoListParagraphCxSpFirst" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .25in; margin-right: 0in; margin-top: 0in; mso-add-space: auto; mso-list: l1 level1 lfo1; text-align: justify; text-indent: -.25in;"></p><ol style="text-align: left;"><li><span style="font-family: "Zurich BT", sans-serif; font-size: 12pt; text-indent: -0.25in;">I have not used Soda Bi-carb as it affects the crispy texture
of the fritters.</span></li><li><span style="font-family: "Zurich BT", sans-serif; font-size: 12pt; text-indent: -0.25in;">Ensure that the Cauliflower florets are not overcooked in
boiling water as it may affect the texture of final dish.</span></li><li><span style="font-family: "Zurich BT", sans-serif; font-size: 12pt; text-indent: -0.25in;">For making the batter, you can also mix small quantity of rice
flour and/or semolina and/or Corn flour with the gram flour. But fritters taste
great with Gram flour only.</span></li><li><span style="font-family: "Zurich BT", sans-serif; font-size: 12pt; text-indent: -0.25in;">Jain version can be made by substituting Ginger & Garlic
with Asafoetida powder (Hing).</span></li><li><span style="font-family: "Zurich BT", sans-serif; font-size: 12pt; text-indent: -0.25in;">You may also add chopped Curry leaves or mint leaves to
change the flavor.</span></li></ol><!--[if !supportLists]--><p></p><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0in; text-align: justify;">
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margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="768" data-original-width="1024" src="https://1.bp.blogspot.com/-KDh2viqthwI/YOGWssVIhEI/AAAAAAAAgig/P9LvjJSpdN8HvTWUu5MIozOCL4VYPGKbgCLcBGAsYHQ/s320/123.jpeg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-NLdhv0nY14Y/YOGWsxmZ0sI/AAAAAAAAgik/soVC0kY4U3EGoWo_X0a-hM8lKR3jAIdAACLcBGAsYHQ/s1024/124.jpeg" style="clear: left; float: left; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="768" data-original-width="1024" src="https://1.bp.blogspot.com/-NLdhv0nY14Y/YOGWsxmZ0sI/AAAAAAAAgik/soVC0kY4U3EGoWo_X0a-hM8lKR3jAIdAACLcBGAsYHQ/s320/124.jpeg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-EDM8nktR8ws/YOGWs-zEmxI/AAAAAAAAgio/TOOI9JVBcJ8VwpBvIb7EWihSE1I7ViRDgCLcBGAsYHQ/s1024/125.jpeg" style="clear: left; float: left; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="768" data-original-width="1024" src="https://1.bp.blogspot.com/-EDM8nktR8ws/YOGWs-zEmxI/AAAAAAAAgio/TOOI9JVBcJ8VwpBvIb7EWihSE1I7ViRDgCLcBGAsYHQ/s320/125.jpeg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-nqZLHaXwjsc/YOGWtQBEVSI/AAAAAAAAgis/s0L477hH-oYs81lS9_ImWf_G0gkC0FFRQCLcBGAsYHQ/s1024/126.jpeg" style="clear: left; float: left; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="768" data-original-width="1024" src="https://1.bp.blogspot.com/-nqZLHaXwjsc/YOGWtQBEVSI/AAAAAAAAgis/s0L477hH-oYs81lS9_ImWf_G0gkC0FFRQCLcBGAsYHQ/s320/126.jpeg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-f48IkmFIQi8/YOGWtbYs7oI/AAAAAAAAgiw/X_DfJx1PVPkmFbY6VJihozT6Z-uum1ZzQCLcBGAsYHQ/s1024/127.jpeg" style="clear: left; float: left; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="768" data-original-width="1024" src="https://1.bp.blogspot.com/-f48IkmFIQi8/YOGWtbYs7oI/AAAAAAAAgiw/X_DfJx1PVPkmFbY6VJihozT6Z-uum1ZzQCLcBGAsYHQ/s320/127.jpeg" width="320" /></a></div><br /><span face=""Zurich Blk BT","sans-serif"" style="background: white; font-size: 12pt;"><br /></span><p></p><br /><p></p>Amarendrahttp://www.blogger.com/profile/10048740815818877537noreply@blogger.com0tag:blogger.com,1999:blog-2233226997849688885.post-85066022699870007882021-07-03T05:36:00.008-07:002021-07-03T07:58:54.022-07:00Jackfruit Toffee (फणसाच्या गऱ्यांची वडी)<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: "Zurich BT", sans-serif; font-size: 12pt;">Mangoes are very popular
in Maharashtra but not many know about the unique flavors of Jackfruit. Jackfruit
always reminds me about the greenery of Konkan region and the delicacies made
from it like Jams, Chips, Kheer, Curries, Biryani, Idlis, Sun dried Jackfruit
known as SaaTha (साठ ), etc. The dish I have made today is not that
commonly made. Since I had some excess quantity of fresh Jackfruit, I decided to make Vadis which
have a longer shelf life.<o:p></o:p></span></p><p>
</p><div class="separator" style="clear: both; text-align: left;"><a href="https://1.bp.blogspot.com/-r565jQQN_Nw/YOBZRDtw7uI/AAAAAAAAgM0/vjNIML1ejf0HE3pKMm4Dl9SVgag-VIbxgCLcBGAsYHQ/s1024/Final%2B-%2BAmus%2BRecipes%2B-%2BVadi.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="768" data-original-width="1024" height="480" src="https://1.bp.blogspot.com/-r565jQQN_Nw/YOBZRDtw7uI/AAAAAAAAgM0/vjNIML1ejf0HE3pKMm4Dl9SVgag-VIbxgCLcBGAsYHQ/w640-h480/Final%2B-%2BAmus%2BRecipes%2B-%2BVadi.png" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: left;"><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: "Zurich Blk BT", sans-serif; font-size: 12pt;">Servings: Around 30
pieces</span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: "Zurich Blk BT", sans-serif; font-size: 12pt;">Approx. Time: </span><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: "Zurich BT", sans-serif; font-size: 12pt;">Preparation time – 10
mins, Cooking time – 30 min</span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: "Zurich Blk BT", sans-serif; font-size: 12pt;">Ingredients:<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"></p><ul><li><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: "Zurich BT", sans-serif; font-size: 12pt;">1 cup pulp of Jackfruit
flesh (गरे)</span></li><li><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: "Zurich BT", sans-serif; font-size: 12pt;">1 cup fresh scrapped
Coconut </span></li><li><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: "Zurich BT", sans-serif; font-size: 12pt;">1 cup Sugar</span></li><li><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: "Zurich BT", sans-serif; font-size: 12pt;">Ghee for greasing</span></li></ul><p></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: "Zurich Blk BT", sans-serif; font-size: 12pt;">Method:</span></p><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span style="font-family: "Zurich BT", sans-serif; font-size: 12pt;">Take a heavy bottom non-stick
pan and add Jackfruit Pulp, fresh scrapped Coconut and Sugar. Mix it well. Cook
it on medium flame by stirring it continuously. After 15-20 minutes the mixture
will start coming together to form a ball. The mixture will start caramelizing
and will start becoming thick. Turn off the flame when the mixture starts
coming together.</span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: "Zurich BT", sans-serif; font-size: 12pt;">Take a plate and grease
it with Ghee. Transfer the Jackfruit-Coconut-Sugar mixture onthe plate and roll
it evenly with a rolling pin or with the help of a Katori (cup with flat
surface). Mark equal squares when the mixture is still hot. Once completely
cooled, separate the pieces and store in an air-tight container.</span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: "Zurich Blk BT", sans-serif; font-size: 12pt;">Notes:<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: "Zurich BT", sans-serif; font-size: 12pt;">There are two types of
Jackfruits ‘Kaapa’and ‘Barka’. Preferably, you should take Barka Jackfruit for
this recipe since it is a juicy variant as compared to ‘Kaapa’.</span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: "Zurich Blk BT", sans-serif; font-size: 12pt;">Stepwise Pictures:<o:p></o:p></span></p></div>
<div class="separator" style="clear: both; text-align: left;"><a href="https://1.bp.blogspot.com/-vkUxMx4re5s/YOBRGNKNxxI/AAAAAAAAgMY/uG_xVzKebiIVySe3HI0CiXjPC-ktmcbQgCLcBGAsYHQ/s1024/WhatsApp%2BImage%2B2021-07-03%2Bat%2B5.18.41%2BPM.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="768" data-original-width="1024" src="https://1.bp.blogspot.com/-vkUxMx4re5s/YOBRGNKNxxI/AAAAAAAAgMY/uG_xVzKebiIVySe3HI0CiXjPC-ktmcbQgCLcBGAsYHQ/s320/WhatsApp%2BImage%2B2021-07-03%2Bat%2B5.18.41%2BPM.jpeg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: left;"><a href="https://1.bp.blogspot.com/-NhGh5ky5ktY/YOBQ1rHoRzI/AAAAAAAAgMA/ZIbLP9ewSb0YsXInOFpuT_Xot3Qljh3-gCLcBGAsYHQ/s1024/WhatsApp%2BImage%2B2021-07-03%2Bat%2B5.18.41%2BPM%2B%25281%2529.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="768" data-original-width="1024" src="https://1.bp.blogspot.com/-NhGh5ky5ktY/YOBQ1rHoRzI/AAAAAAAAgMA/ZIbLP9ewSb0YsXInOFpuT_Xot3Qljh3-gCLcBGAsYHQ/s320/WhatsApp%2BImage%2B2021-07-03%2Bat%2B5.18.41%2BPM%2B%25281%2529.jpeg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-pv2jEvsOczQ/YOBQ1jU2meI/AAAAAAAAgL4/FLA5lIrfdyweosFGyQ_EW747b-MwNnmVwCLcBGAsYHQ/s1024/WhatsApp%2BImage%2B2021-07-03%2Bat%2B5.18.41%2BPM%2B%25282%2529.jpeg" style="clear: left; float: left; margin-bottom: 1em; margin-left: 1em; text-align: left;"><img border="0" data-original-height="768" data-original-width="1024" src="https://1.bp.blogspot.com/-pv2jEvsOczQ/YOBQ1jU2meI/AAAAAAAAgL4/FLA5lIrfdyweosFGyQ_EW747b-MwNnmVwCLcBGAsYHQ/s320/WhatsApp%2BImage%2B2021-07-03%2Bat%2B5.18.41%2BPM%2B%25282%2529.jpeg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: left;"><a href="https://1.bp.blogspot.com/-FXj6enSnnn4/YOBRcyC33pI/AAAAAAAAgMk/2CqRv9_VOQABpd9A3zuU3EASHzGo2rJhACLcBGAsYHQ/s1024/WhatsApp%2BImage%2B2021-07-03%2Bat%2B5.18.41%2BPM%2B%25283%2529.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="768" data-original-width="1024" src="https://1.bp.blogspot.com/-FXj6enSnnn4/YOBRcyC33pI/AAAAAAAAgMk/2CqRv9_VOQABpd9A3zuU3EASHzGo2rJhACLcBGAsYHQ/s320/WhatsApp%2BImage%2B2021-07-03%2Bat%2B5.18.41%2BPM%2B%25283%2529.jpeg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><a href="https://1.bp.blogspot.com/-p9Fv1blzf7M/YOBQ2lEHquI/AAAAAAAAgME/cLK74UJcjy8kPc835zXSJVkaXGHG8h-uACLcBGAsYHQ/s1024/WhatsApp%2BImage%2B2021-07-03%2Bat%2B5.18.41%2BPM%2B%25284%2529.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="768" data-original-width="1024" src="https://1.bp.blogspot.com/-p9Fv1blzf7M/YOBQ2lEHquI/AAAAAAAAgME/cLK74UJcjy8kPc835zXSJVkaXGHG8h-uACLcBGAsYHQ/s320/WhatsApp%2BImage%2B2021-07-03%2Bat%2B5.18.41%2BPM%2B%25284%2529.jpeg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><span face=""Zurich Blk BT", sans-serif" style="font-size: 12pt;"><br /></span><p></p><br /><p></p>Amarendrahttp://www.blogger.com/profile/10048740815818877537noreply@blogger.com0tag:blogger.com,1999:blog-2233226997849688885.post-1871297252230538462021-06-19T03:52:00.001-07:002021-06-19T03:52:20.186-07:00Phodshichi Bhaaji - A wild monsoon vegetable Curry (फोडशीची भाजी)<p class="MsoNormal" style="text-align: justify;"><span style="background: white; font-family: "Zurich BT","sans-serif"; font-size: 12.0pt; line-height: 115%;">During
Monsoons, you can spot some unique wild vegetables like Kantoli, Bharangi,
Taakla, Ghol, Tandulja, Phodshi etc. in the market. Most leafy vegetable lovers
march towards these veggies. These wild
veggies grow naturally in forests and are not specially cultivated. These wild
veggies being organic are rich in nutrients, minerals and are pesticide free. These wild vegetables are cooked in a specific
way that are best known to tribal people and people from previous generationse.
Some of these veggies also taste well with non-vegetarian food like prawns. So
if you really want to enjoy a variety of nutritious and tasty vegetables, don't
miss this opportunity in this rainy
season.<o:p></o:p></span></p><p class="MsoNormal" style="text-align: justify;">
</p><p class="MsoNormal" style="text-align: justify;"><span style="background: white; font-family: "Zurich BT","sans-serif"; font-size: 12.0pt; line-height: 115%;">After
the first rains, the first vegetable to arrive in the market is Phodshi. This
is also known as Kuluchi Bhaaji or Safed Mulshi and has a brief season of
around two weeks. This vegetable is a kind of grass with a white base with an
earthy taste. Phodshi can be cooked in many ways like by adding soaked Moong
Dal, soaked Chana Dal, or in the form dry sabzi by adding Besan (Chickpea flour).
Here I am sharing a simple traditional way of cooking this vegetable. <o:p></o:p></span></p><div class="itemIntroText" itemprop="description" style="padding: 4px 0px 12px;"><div style="margin-bottom: 10px;"><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-T57GIiwJ91o/YMi7yRnPU1I/AAAAAAAAgFg/kenObkZk1KYbcVb6YwWZeRd-HpFJkdU6QCLcBGAsYHQ/s1024/Final%2BPhodshi%2BChi%2BBhaaji.png" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="768" data-original-width="1024" height="480" src="https://1.bp.blogspot.com/-T57GIiwJ91o/YMi7yRnPU1I/AAAAAAAAgFg/kenObkZk1KYbcVb6YwWZeRd-HpFJkdU6QCLcBGAsYHQ/w640-h480/Final%2BPhodshi%2BChi%2BBhaaji.png" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: left;"><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: "Zurich Blk BT", sans-serif; font-size: 12pt;">Servings: 2-3 people<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; text-align: justify;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: "Zurich Blk BT", sans-serif; font-size: 12pt;">Approx. Time: </span><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: "Zurich BT", sans-serif; font-size: 12pt;">Preparation time – 10
mins, Cooking time – 20 mins)</span></p></div></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: justify;"><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0.0001pt;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: "Zurich Blk BT", sans-serif; font-size: 12pt;">Ingredients:<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0.0001pt;"><u><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: "Zurich BT", sans-serif; font-size: 12pt;">Basic Ingredients:<o:p></o:p></span></u></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0.0001pt;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: "Zurich BT", sans-serif; font-size: 12pt;">1 bunch – Phodshi vegetable (One large Bowl)<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0.0001pt;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: "Zurich BT", sans-serif; font-size: 12pt;">1 cup finely chopped
Onion<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0.0001pt;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: "Zurich BT", sans-serif; font-size: 12pt;">1 cup soaked Chana Dal
(Split Bengal Gram)<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0.0001pt;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: "Zurich BT", sans-serif; font-size: 12pt;">1 cup fresh scrapped
Coconut <o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0.0001pt;"><span style="font-family: "Zurich BT", sans-serif; font-size: 12pt;">2 tbspn Vegetable Oil</span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0.0001pt;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: "Zurich BT", sans-serif; font-size: 12pt;">1 tspn Jeera (Cumin
Seeds)<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0.0001pt;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: "Zurich BT", sans-serif; font-size: 12pt;">2 tspn chopped Garlic
pods (2/3 large garlic pods)<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0.0001pt;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: "Zurich BT", sans-serif; font-size: 12pt;">1 tbspn chopped Green
Chillied (2 green chillies)<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0.0001pt;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: "Zurich BT", sans-serif; font-size: 12pt;">½ tspn Hing (Asafoetida)<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0.0001pt;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: "Zurich BT", sans-serif; font-size: 12pt;">½ tspn Turmeric powder<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0.0001pt;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: "Zurich BT", sans-serif; font-size: 12pt;">Salt to taste<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0.0001pt;"><u><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: "Zurich BT", sans-serif; font-size: 12pt;"><br /></span></u></p><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0.0001pt;"><u><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: "Zurich BT", sans-serif; font-size: 12pt;">For Garnishing:</span></u></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0.0001pt;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: "Zurich BT", sans-serif; font-size: 12pt;">Fresh scrapped Coconut<o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0.0001pt;"><span style="font-family: "Zurich Blk BT", sans-serif; font-size: 12pt;">Method:</span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0.0001pt;"><u><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: "Zurich BT", sans-serif; font-size: 12pt;">Pre-preparation:<o:p></o:p></span></u></p>
<p class="MsoListParagraphCxSpFirst" style="line-height: normal; margin: 0in 0in 0.0001pt 0.25in; text-indent: -0.25in;"><!--[if !supportLists]--><span style="font-family: Symbol; font-size: 12.0pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"> </span></span><!--[endif]--><span style="background: white; font-family: "Zurich BT","sans-serif"; font-size: 12.0pt;">Soak
Chana dal for at least two hours in warm water before preparing the vegetable <o:p></o:p></span></p>
<p class="MsoListParagraphCxSpLast" style="line-height: normal; margin: 0in 0in 0.0001pt 0.25in; text-indent: -0.25in;"><!--[if !supportLists]--><span style="font-family: Symbol; font-size: 12.0pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"> </span></span><span style="background: white; font-family: "Zurich BT","sans-serif"; font-size: 12.0pt;">Wash
the Phodshi vegetable thoroughly under running water for couple of times. Discard
the white base and finely chop the vegetable. <o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0.0001pt;"><u><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: "Zurich BT", sans-serif; font-size: 12pt;">Method:</span></u></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0.0001pt;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: "Zurich BT", sans-serif; font-size: 12pt;">Heat Oil in a broad
non-stick pan. Then, add Jeera and let it splutter. Add chopped Garlic cloves, chopped
Green chillies, Hing and sauté it on medium flame for a minute. Add Hing and
chopped onion and sauté till translucent. Add Turmeric powder and mix well. <o:p></o:p></span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0.0001pt;"><span style="font-family: "Zurich BT", sans-serif; font-size: 12pt;">Add soaked Chana dal and
half cup of water. Cover the pan with lid and cook the Chana dal for around
seven to eight minutes. Once cooked, add chopped Phodshi leaves and sprinkle
some water. Cover with a lid and cook it
on low heat for nearly five minutes. Finally,
add salt to taste and scrapped fresh Coconut. Mix it and serve hot with Indian Bread, Roti or
Bhakari.</span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0.0001pt;"><span style="font-family: "Zurich Blk BT", sans-serif; font-size: 12pt;">Notes:</span></p>
<p class="MsoListParagraphCxSpFirst" style="background: white; line-height: normal; margin: 0in 0in 0.0001pt 0.25in; text-indent: -0.25in;"><!--[if !supportLists]--><span style="font-family: "Zurich BT","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: "Zurich BT"; mso-fareast-font-family: "Zurich BT";">i.<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"> </span></span><!--[endif]--><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: "Zurich BT", sans-serif; font-size: 12pt;">Instead
of cooking Chana Dal in the pan, you may pressure cook it beforehandto reduce
the cooking time. Chana Dal used in this can be substituted with Moong Dal.<o:p></o:p></span></p>
<p class="MsoListParagraphCxSpMiddle" style="background: white; line-height: normal; margin: 0in 0in 0.0001pt 0.25in;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: "Zurich BT", sans-serif; font-size: 12pt;"> </span></p>
<p class="MsoListParagraphCxSpMiddle" style="background: white; line-height: normal; margin: 0in 0in 0.0001pt 0.25in; text-indent: -0.25in;"><!--[if !supportLists]--><span style="font-family: "Zurich BT","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: "Zurich BT"; mso-fareast-font-family: "Zurich BT";">ii.<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"> </span></span><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: "Zurich BT", sans-serif; font-size: 12pt;">Generally
no spices are added to wild leafy vegetables other than routine spices as it hampers
the original taste. However, as per individual taste, you may add Goda Masala
(Black Masala) or Garam Masala or Coriander-Cumin powder. <o:p></o:p></span></p>
<p class="MsoListParagraphCxSpMiddle"><span style="font-family: "Zurich BT", sans-serif; font-size: 12pt; text-indent: -0.25in;">iii.<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"> </span></span><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: "Zurich BT", sans-serif; font-size: 12pt; text-indent: -0.25in;">The
vegetable tastes good even if you eliminate Garlic and Onions.</span></p>
<p class="MsoListParagraphCxSpMiddle"><span style="font-family: "Zurich BT", sans-serif; font-size: 12pt; text-indent: -0.25in;">iv.<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"> </span></span><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: "Zurich BT", sans-serif; font-size: 12pt; text-indent: -0.25in;">While
cooking, the Phodshi vegetable releases water. In my case, since the vegetable became dry, I added some water.</span></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0.0001pt;"><span style="font-family: "Zurich Blk BT", sans-serif; font-size: 12pt;">Stepwise Pictures:</span></p></div></div></div><div class="itemFullText" style="background-color: white;"><div style="margin-bottom: 10px;"><div style="margin-bottom: 10px;"><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-jJiilG3CKo8/YMhu-KCmwPI/AAAAAAAAgD8/6ebsGQ8hMW8UvbyQW3o0LzjkOgn1GwAAwCLcBGAsYHQ/s1024/01.jpeg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="768" data-original-width="1024" src="https://1.bp.blogspot.com/-jJiilG3CKo8/YMhu-KCmwPI/AAAAAAAAgD8/6ebsGQ8hMW8UvbyQW3o0LzjkOgn1GwAAwCLcBGAsYHQ/s320/01.jpeg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-WE08UKwp-HY/YMhu-cy0xEI/AAAAAAAAgEA/K0-mgwnAxBImiKcDj0BnKFio7ulT9zDnwCLcBGAsYHQ/s1024/02.jpeg" style="clear: left; 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text-align: center;"><a href="https://1.bp.blogspot.com/-llMoYh6cUjQ/YMhvB3GMfDI/AAAAAAAAgFA/r4yAZFckrVA4RkPK47w6UmGQwMSMuzLpwCLcBGAsYHQ/s1024/18.jpeg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="768" data-original-width="1024" src="https://1.bp.blogspot.com/-llMoYh6cUjQ/YMhvB3GMfDI/AAAAAAAAgFA/r4yAZFckrVA4RkPK47w6UmGQwMSMuzLpwCLcBGAsYHQ/s320/18.jpeg" width="320" /></a></div><br /><div style="text-align: left;"><br /></div><div style="text-align: left;"><b><br /><span style="font-family: times new roman;"><br /></span></b></div><div style="text-align: left;"><b><span style="font-family: times new roman;"><br /></span></b></div><div class="separator" style="clear: both; font-size: 18.72px; font-weight: bold; text-align: center;"><br /></div></div></div></div></div>Amarendrahttp://www.blogger.com/profile/10048740815818877537noreply@blogger.com0tag:blogger.com,1999:blog-2233226997849688885.post-38549113951818626572021-06-06T07:15:00.002-07:002021-06-06T07:15:44.436-07:00Mango Sheera (आंब्याचा शिरा)<div class="itemIntroText" itemprop="description" style="padding: 4px 0px 12px;"><div style="margin-bottom: 10px;"><div style="text-align: justify;"><div style="background-color: white;"><span face=""arial" , "helvetica" , sans-serif" style="font-family: Zurich BT, sans-serif; font-size: medium;"><p class="MsoNormal"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;">Sheera occupies some part of our memory and consciousness and
it has some memories in it for everyone.</span> It is also known as Halwa in
North India and Sojji or Kesari in South India. In Maharashtrian Cuisine it has
utmost importance as it is offered as prasad or bhog for most of the Poojas like Satyanarayana Pooja.</p></span><p class="MsoNormal"><o:p></o:p></p>
<p class="MsoNormal"><span style="font-size: medium;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: "Zurich BT", sans-serif;">According to </span><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; color: #202124; font-family: "Zurich BT", sans-serif;">some scholars, Sheera
or Halwa was introduced to India by the Mughals. However,it is already listed
as “shali-anna” present day “Kesari bat” in “Manasollasa,” a 12th century work
by a South Indian Chalukyan king Someshvara-III.</span> (Source – Wikipedia)<o:p></o:p></span></p>
<p class="MsoNormal"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: "Zurich BT", sans-serif;"><span style="font-size: medium;">Sheera is very easy to cook and is made from simple humble basic
ingredients which include Semolina, Milk and Sugar. And from this humble Sheera
endless varieties can be made by adding various combinations of fruits, nuts,
chocolates and so on. <o:p></o:p></span></span></p>
<p class="MsoNormal"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: "Zurich BT", sans-serif;"><span style="font-size: medium;">Since this is a Mango Season, I have made Mango Sheera which
is very simple and can be cooked in few
minutes. </span><b><o:p></o:p></b></span></p></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-HLIipB6dlhc/YLy0_IgqFmI/AAAAAAAAdS4/FbywJape4OUXOjuVUJ0nL-ibmNM873KTQCLcBGAsYHQ/s2048/Mango%2BSheera.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://1.bp.blogspot.com/-HLIipB6dlhc/YLy0_IgqFmI/AAAAAAAAdS4/FbywJape4OUXOjuVUJ0nL-ibmNM873KTQCLcBGAsYHQ/w640-h480/Mango%2BSheera.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both;"></div><div style="text-align: left;"><br /></div></div><div class="separator" style="clear: both; text-align: center;"></div><a data-pin-color="red" data-pin-do="buttonBookmark" data-pin-height="28" href="https://www.pinterest.com/pin/create/button/" style="line-height: 20px;"><img src="https://assets.pinterest.com/images/pidgets/pinit_fg_en_rect_red_28.png" /></a></div></div></div><div class="itemFullText" style="background-color: white;"><div style="margin-bottom: 10px;"><div style="color: #524043; line-height: 20px;"></div><div class="separator" style="clear: both; color: #524043; line-height: 20px; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: justify;"><div style="margin-bottom: 10px; text-align: left;"><div style="text-align: justify;"><p class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; line-height: normal; margin-bottom: 0.0001pt;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: "Zurich Blk BT", sans-serif; font-size: 12pt;">Servings: 4 Servings<o:p></o:p></span></p>
<p class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; line-height: normal; margin-bottom: 0.0001pt;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: "Zurich Blk BT", sans-serif; font-size: 12pt;">Approx. Time: </span><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: "Zurich BT", sans-serif; font-size: 12pt;">Preparation
time – 10 mins, Cooking time – 20 mins)</span></p>
<p class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; line-height: normal; margin-bottom: 0.0001pt;"><span style="font-family: "Zurich Blk BT", sans-serif; font-size: 12pt;">Ingredients:</span></p>
<p class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; line-height: normal; margin-bottom: 0.0001pt;"><u><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: "Zurich BT", sans-serif; font-size: 12pt;">Basic
Ingredients:<o:p></o:p></span></u></p>
<p class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; line-height: normal; margin-bottom: 0.0001pt;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: "Zurich BT", sans-serif; font-size: 12pt;">1 cup Semolina (Rawa /
Suji)<o:p></o:p></span></p>
<p class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; line-height: normal; margin-bottom: 0.0001pt;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: "Zurich BT", sans-serif; font-size: 12pt;">½ cup Ghee (Clarified
unsalted Butter)<o:p></o:p></span></p>
<p class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; line-height: normal; margin-bottom: 0.0001pt;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: "Zurich BT", sans-serif; font-size: 12pt;">1 cup Milk<o:p></o:p></span></p>
<p class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; line-height: normal; margin-bottom: 0.0001pt;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: "Zurich BT", sans-serif; font-size: 12pt;">1 cup Water<o:p></o:p></span></p>
<p class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; line-height: normal; margin-bottom: 0.0001pt;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: "Zurich BT", sans-serif; font-size: 12pt;">1 cup fresh Mango Pulp (ripe
Mango Puree)<o:p></o:p></span></p>
<p class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; line-height: normal; margin-bottom: 0.0001pt;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: "Zurich BT", sans-serif; font-size: 12pt;">1 cup Sugar <o:p></o:p></span></p>
<p class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; line-height: normal; margin-bottom: 0.0001pt;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: "Zurich BT", sans-serif; font-size: 12pt;">A pinch of Salt (optional)<o:p></o:p></span></p>
<p class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; line-height: normal; margin-bottom: 0.0001pt;"><u><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: "Zurich BT", sans-serif; font-size: 12pt;">For Garnishing:</span></u></p>
<p class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; line-height: normal; margin-bottom: 0.0001pt;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: "Zurich BT", sans-serif; font-size: 12pt;">1 tspn Ghee<o:p></o:p></span></p>
<p class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; line-height: normal; margin-bottom: 0.0001pt;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: "Zurich BT", sans-serif; font-size: 12pt;">Mango Cubes<o:p></o:p></span></p>
<p class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; line-height: normal; margin-bottom: 0.0001pt;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: "Zurich BT", sans-serif; font-size: 12pt;">Chopped Nuts (I have
used Pistachios & Almonds)<o:p></o:p></span></p>
<p class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; line-height: normal; margin-bottom: 0.0001pt;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: "Zurich BT", sans-serif; font-size: 12pt;">Fresh Mint leaves<o:p></o:p></span></p>
<p class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; line-height: normal; margin-bottom: 0.0001pt;"><span style="font-family: "Zurich Blk BT", sans-serif; font-size: 12pt;">Method:</span></p>
<p class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; line-height: normal; margin-bottom: 0.0001pt;"><u><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: "Zurich BT", sans-serif; font-size: 12pt;">Pre-preparation:<o:p></o:p></span></u></p>
<p class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; line-height: normal; margin-bottom: 0.0001pt;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: "Zurich BT", sans-serif; font-size: 12pt;">Fi</span><span style="font-size: medium;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: "Zurich BT", sans-serif;">rst
step to make Mango Sheera is to</span><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: "Zurich BT", sans-serif;"> prepare fresh Mango Pulp. To make Mango pulp,
take two medium sized Alphonso Mangoes.</span><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: "Zurich BT", sans-serif;"> Discard the tip of mangoes and squeeze
out the pulp. Thereafter, remove the mango seeds from the pulp.</span> Blend
the mango pulp in a mixer until it becomes smooth. Transfer it in a bowl and
set it aside for later use</span>.</p>
<p class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; line-height: normal; margin-bottom: 0.0001pt;"><u><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: "Zurich BT", sans-serif; font-size: 12pt;">Method:<o:p></o:p></span></u></p>
<p class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; line-height: normal; margin-bottom: 0.0001pt;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: "Zurich BT", sans-serif; font-size: 12pt;">Take
a pan and dry roast Semolina for three to four minutes. Meanwhile, mix water
and milk in a vessel and keep it on flame for heating</span>. <o:p></o:p></p>
<p class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; line-height: normal; margin-bottom: 0.0001pt;"><span style="font-family: "Zurich BT", sans-serif; font-size: 12pt;">Heat
Ghee in a pan over medium heat and roast the Semolina gently until it starts
releasing aroma and feeling light to hands. Once done add boiling mixture of
milk and water to the roasted Semolina in a steady stream. Ensure to stir the
mixture continuously to prevent formation of lumps. In case lumps are formed
break the same with spatula and continue to stir gently. Once done mix Mango
pulp to the mixture and stir gently. Cover the pan with lid and let it cook for
approximately five to six minutes. If is it dry sprinkle some milk and cook for
another two minute. Turn off the heat and finish it with Ghee. Finally, garnish
it with Mango Cubes, chopped pistachios and almonds and fresh mint leaves which
is totally optional. Serve hot.</span></p>
<p class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; line-height: normal; margin-bottom: 0.0001pt;"><span style="font-family: "Zurich Blk BT", sans-serif; font-size: 12pt;">Notes:</span></p>
<p class="MsoListParagraph" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; line-height: normal; margin: 0in 0in 0.0001pt 0.25in; text-indent: -0.25in;"><!--[if !supportLists]--><span style="font-family: "Zurich BT","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: "Zurich BT"; mso-bidi-font-size: 14.0pt; mso-fareast-font-family: "Zurich BT";">i.<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;"> </span></span><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: "Zurich BT", sans-serif; font-size: 12pt;">I do not prefer
adding cardamom or nuts or any artificial flavour because it dilutes the
original flavor of Mango. In case you have to add nuts, fry it in ghee until
golden and add it to Sheera. <o:p></o:p></span></p>
<p class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; line-height: normal; margin-bottom: 0.0001pt;"><span style="font-family: "Zurich BT", sans-serif; font-size: 12pt; text-indent: -0.25in;">ii.<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: "Zurich BT", sans-serif; font-size: 12pt; text-indent: -0.25in;">Preferably
Alphonso Mango should be used as it gives unique taste and nice pleasant color.
You may alternatively use preserved Mango pulp.</span></p>
<p class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; line-height: normal; margin-bottom: 0.0001pt;"><span style="font-family: "Zurich BT", sans-serif; font-size: 12pt; text-indent: -0.25in;">iii.<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: "Zurich BT", sans-serif; font-size: 12pt; text-indent: -0.25in;">Traditionally the
standard measure to make Sheera is one cup of all ingredients i.e. One cup each
Ghee, Semolina, Milk, Water, Pulp and Sugar which gives excellent taste. Hence,
you may increase the quantity of Ghee to one cup instead of half cup mentioned
in the recipe. In case you have to make it rich, you may substitute water by
doubling quantity of Milk (taking two cups instead of one cup). The quantity of
Sugar may be reduced depending on sweetness of Mango pulp.</span></p>
<p class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; line-height: normal; margin-bottom: 0.0001pt;"><span style="font-family: "Zurich BT", sans-serif; font-size: 12pt; text-indent: -0.25in;">iv.<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: "Zurich BT", sans-serif; font-size: 12pt; text-indent: -0.25in;">An underlying
rule to enhance taste of traditional sweet is by adding a pinch of salt. Even
though I have not added, you may add a pinch of Salt at the stage of adding
Sugar.</span></p>
<p class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; line-height: normal; margin-bottom: 0.0001pt;"><span style="font-family: "Zurich BT", sans-serif; font-size: 12pt; text-indent: -0.25in;">v.<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-variant-east-asian: normal; font-variant-numeric: normal; line-height: normal;">
</span></span><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: "Zurich BT", sans-serif; font-size: 12pt; text-indent: -0.25in;">Semolina should
preferably be coarse. Also, ensure that Semolina should be roasted property as Sheera
becomes sticky or lumpy in case it is not roasted property. </span></p></div></div><div style="margin-bottom: 10px; text-align: left;"><div style="margin-bottom: 10px;"><div style="text-align: justify;"><span style="font-family: "Zurich Blk BT", sans-serif; font-size: 12pt; font-weight: bold;">Stepwise Pictures:</span></div></div></div></div></div><div style="margin-bottom: 10px;"><div style="margin-bottom: 10px;"><div style="text-align: justify;"><div style="text-align: left;"><a href="https://1.bp.blogspot.com/-pDoigBCRq6k/YLy1TGm89QI/AAAAAAAAdTA/whaUHBdry-wiXa9PPwVgIdmAAbY4UxDbACLcBGAsYHQ/s1024/01.jpeg" style="clear: left; display: inline !important; font-weight: bold; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="768" data-original-width="1024" src="https://1.bp.blogspot.com/-pDoigBCRq6k/YLy1TGm89QI/AAAAAAAAdTA/whaUHBdry-wiXa9PPwVgIdmAAbY4UxDbACLcBGAsYHQ/s320/01.jpeg" width="320" /></a></div><div style="text-align: left;"><b><br /><div class="separator" style="clear: both; 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margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="768" data-original-width="1024" src="https://1.bp.blogspot.com/-Zi6ucWP1m4c/YLy1W1z-lZI/AAAAAAAAdT4/BXK0deYpkNw4TKV6xUWUgR8o48HzePPXwCLcBGAsYHQ/s320/15.jpeg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-KuZpA-QObgs/YLy1XkYquQI/AAAAAAAAdT8/HOiSa0tpRWcPrf3KN9YH5ZLOlttCrD7lQCLcBGAsYHQ/s2048/16.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://1.bp.blogspot.com/-KuZpA-QObgs/YLy1XkYquQI/AAAAAAAAdT8/HOiSa0tpRWcPrf3KN9YH5ZLOlttCrD7lQCLcBGAsYHQ/s320/16.JPG" width="320" /></a></div><br /><span style="font-family: times new roman;"><br /></span></b></div><div style="text-align: left;"><b><span style="font-family: times new roman;"><br /></span></b></div><div class="separator" style="clear: both; font-size: 18.72px; font-weight: bold; text-align: center;"><br /><br /></div><strong style="font-family: "times new roman"; font-size: medium; line-height: 20px; text-align: left;"></strong></div></div></div></div>Amarendrahttp://www.blogger.com/profile/10048740815818877537noreply@blogger.com0tag:blogger.com,1999:blog-2233226997849688885.post-7574794244798820362020-08-01T13:17:00.000-07:002020-08-01T13:17:09.143-07:00Milk Masala Powder<div><p class="MsoNormal"><span style="color: #333333; font-family: "Arial","sans-serif"; font-size: 11.5pt; line-height: 115%;">In Maharashtra, there is a trend of making
Masala Milk on the eve of Kojagiri Pornima (full moon), also known as Sharad
Pornima. On this day, milk flavoured with saffron, pistachios, almonds,
charoli, nutmeg, sugar etc. known as ‘Masala Dudh’ is offered to Goddess
Lakshmi. Generally, it is made by adding freshly ground nuts to the milk,
however due to time constraint and busy schedules, now Masala Dudh is made with
readymade Milk Masala Powder. <o:p></o:p></span></p>
<p class="MsoNormal"><span style="color: #333333; font-family: "Arial","sans-serif"; font-size: 11.5pt; line-height: 115%;">The recipe of Milk Masala Powder is very
simple and hence can be prepared at home easily. It also has a shelf life of around six months in refrigerator. Apart from making Masala Dudh, it can be used in other preparations
like Sweet Sheera, Kheer, or even sprinkling on some Desserts.</span></p></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-1ojNdDWzY88/XyXNL8DBk9I/AAAAAAAAcvM/ZHgx1pylALc-ST49TRPmSEodkeoSOV3BACLcBGAsYHQ/s2048/Milk%2BMasala%2BPowder1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://1.bp.blogspot.com/-1ojNdDWzY88/XyXNL8DBk9I/AAAAAAAAcvM/ZHgx1pylALc-ST49TRPmSEodkeoSOV3BACLcBGAsYHQ/s640/Milk%2BMasala%2BPowder1.jpg" width="640" /></a></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><br /></div></div><div style="text-align: justify;"><b style="color: #333333; font-family: "open sans", sans-serif; font-size: 15.6px;">Approx. Time:</b><span style="background-color: white; color: #333333; font-family: "open sans", sans-serif; font-size: 15.6px;"> 30 minutes </span></div><br /><div><span style="background-color: white; color: #333333; font-family: "open sans", sans-serif; font-size: 15.6px;"><b>Yield</b>:</span><span style="background-color: white; color: #333333; font-family: "open sans", sans-serif; font-size: 15.6px;"> Approx. 250 gms</span></div><div><span style="background-color: white; color: #333333; font-family: "open sans", sans-serif; font-size: 15.6px;"><br /></span></div><div><span style="background-color: white; color: #333333; font-family: "open sans", sans-serif; font-size: 15.6px;"><b>Ingredients:</b></span></div><div><span style="background-color: white; color: #333333; font-family: "open sans", sans-serif; font-size: 15.6px;">1 cup Almonds</span></div><div><font color="#333333" face="open sans, sans-serif"><span style="font-size: 15.6px;">1/2 cup Cashews</span></font></div><div><font color="#333333" face="open sans, sans-serif"><span style="font-size: 15.6px;">1/2 cup Pistachios</span></font></div><div><font color="#333333" face="open sans, sans-serif"><span style="font-size: 15.6px;">1 tspn Cardamom Powder</span></font></div><div><font color="#333333" face="open sans, sans-serif"><span style="font-size: 15.6px;">1/2 cup Milk Powder</span></font></div><div><span style="color: #333333; font-family: "open sans", sans-serif; font-size: 15.6px;">1/4 tspn Nutmeg Powder</span></div><div><font color="#333333" face="open sans, sans-serif"><span style="font-size: 15.6px;">2 Tbspn Sugar</span></font></div><div><span style="background-color: white; color: #333333; font-family: "open sans", sans-serif; font-size: 15.6px;">1/2 tspn Saffron Strands</span></div><div><br /></div><div><b style="color: #333333; font-family: "open sans", sans-serif; font-size: 15.6px;">Method:</b></div><div><span style="color: #333333; font-family: "open sans", sans-serif; font-size: 15.6px; text-align: justify;">Take a Saucepan and dry roast Almonds over low flame for five to six minutes. Accordingly, dry roast Cashews and Pistachios over low flame for same time. </span><font color="#333333" face="open sans, sans-serif"><span style="font-size: 15.6px;">Do not over roast as nuts may start oozing out oil. Once roasted, bring the nuts to the room temperature. </span></font></div><div><font color="#333333" face="open sans, sans-serif"><span style="font-size: 15.6px;"><br /></span></font></div><div><font color="#333333" face="open sans, sans-serif"><span style="font-size: 15.6px;">Thereafter take roasted Almonds, Cashews and Pistachios in the mixer and make a bit coarse powder. In case it is finely ground, the Powder will become sticky. </span></font></div><div><font color="#333333" face="open sans, sans-serif"><span style="font-size: 15.6px;"><br /></span></font></div><div><font color="#333333" face="open sans, sans-serif"><span style="font-size: 15.6px;">Add balance ingredients i.e. Cardamom Power, Milk Powder, Nutmeg Powder, Sugar and Saffron Strands to the powder and grind it together in Mixer Jar. </span></font></div><div><font color="#333333" face="open sans, sans-serif"><span style="font-size: 15.6px;"><br /></span></font></div><div><font color="#333333" face="open sans, sans-serif"><span style="font-size: 15.6px;">Milk Masala Powder is ready. Store it in an airtight glass container in refrigerator. </span></font></div><div><br /></div><div><div><div style="text-align: justify;"><b style="color: #333333; font-family: "open sans", sans-serif; font-size: 15.6px;">Notes:</b></div></div></div><div><div style="text-align: justify;"><span style="color: #333333; font-family: "open sans", sans-serif; font-size: 15.6px;">1. To make Masala Milk, heat milk with a teaspoon of Sugar. Add two to three teaspoons of Milk Masala Powder and garnish it with Saffron strands. </span></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><span style="color: #333333; font-family: "open sans", sans-serif;"><span style="font-size: 15.6px;"><br /></span></span><b style="color: #333333; font-family: "open sans", sans-serif; font-size: 15.6px;">Stepwise Pictures:</b></div></div><div style="text-align: justify;"><span style="color: #333333; font-family: "open sans", sans-serif; font-size: 15.6px;">Not available</span></div>Amarendrahttp://www.blogger.com/profile/10048740815818877537noreply@blogger.com0tag:blogger.com,1999:blog-2233226997849688885.post-75231477254356389182020-07-05T11:10:00.000-07:002020-07-05T11:10:14.891-07:00Undi : Coconut & Rice Dumplings<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #333333; font-family: "open sans", sans-serif; font-size: 15.6px;">Undi is a popular dish from Konkan area where coconut and rice are abundant. It requires less ingredients and is usally prepared for breakfast. It is served with Coconut garlic chutney. </span><br />
<span style="color: #333333; font-family: "open sans", sans-serif; font-size: 15.6px;"><br /></span>
<span style="color: #333333; font-family: "open sans", sans-serif; font-size: 15.6px;">This recipe belongs to my Aunt - Mrs. Nilima Bhagwat and I thank her for allowing me to post her recipe on my blog. </span><br />
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<a href="https://1.bp.blogspot.com/-RO7jTYVEzf8/XwITTPlI-AI/AAAAAAAAcpw/JEHXwUv_MF8Xk82BEzXpJpLA_CXHPxtlgCLcBGAsYHQ/s1600/104875200_2998813523501340_721054248237101914_n.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="630" data-original-width="960" height="420" src="https://1.bp.blogspot.com/-RO7jTYVEzf8/XwITTPlI-AI/AAAAAAAAcpw/JEHXwUv_MF8Xk82BEzXpJpLA_CXHPxtlgCLcBGAsYHQ/s640/104875200_2998813523501340_721054248237101914_n.jpg" width="640" /></a></div>
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<b style="color: #333333; font-family: "open sans", sans-serif; font-size: 15.6px; text-align: left;">Ingredients:</b></div>
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<span style="color: #333333; font-family: open sans, sans-serif;"><span style="font-size: 15.6px;">2 Cups Rava/Sooji</span></span><br />
<span style="color: #333333; font-family: open sans, sans-serif;"><span style="font-size: 15.6px;">1 Cup Grated coconut,</span></span><br />
<span style="color: #333333; font-family: open sans, sans-serif;"><span style="font-size: 15.6px;"><br /></span></span>
<span style="color: #333333; font-family: "open sans", sans-serif; font-size: 15.6px;">2/3 Tablespoon Ghee</span><br />
<span style="color: #333333; font-family: open sans, sans-serif;"><span style="font-size: 15.6px;">1 tspn Mustard seeds</span></span><br />
<span style="color: #333333; font-family: open sans, sans-serif;"><span style="font-size: 15.6px;">7/8 Curry leaves</span></span><br />
<span style="color: #333333; font-family: open sans, sans-serif;"><span style="font-size: 15.6px;">1 tspn Urad dal</span></span><br />
<span style="color: #333333; font-family: "open sans", sans-serif; font-size: 15.6px;">1/4 tspn Asafoetida</span><br />
<span style="color: #333333; font-family: "open sans", sans-serif; font-size: 15.6px;">Salt to taste</span><br />
<span style="color: #333333; font-family: "open sans", sans-serif; font-size: 15.6px;">.</span><br />
<b style="color: #333333; font-family: "open sans", sans-serif; font-size: 15.6px;">Method:</b></div>
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<span style="color: #333333; font-family: "open sans", sans-serif; font-size: 15.6px; text-align: justify;">In a bowl take two cups of rava/sooji . Add water to it and let it rest for 30 minutes. Take one cup of grated coconut and grind it well in the mixer. Add the coconut mixture and salt to the softened rava after 30 minutes once it is soaked properly. For the undis keep an idli cooker on gas with water to boil for cooking.</span><br />
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<span style="color: #333333; font-family: open sans, sans-serif;"><span style="font-size: 15.6px;"><br /></span></span>
<span style="color: #333333; font-family: open sans, sans-serif;"><span style="font-size: 15.6px;">Take a pan add 2-3 tablespoon of ghee and let it be hot. Once the ghee is hot, add mustard seeds, curry leaves, asafoetida, urad dal and little chilli flakes for the spice punch. Once this is is light red in colour at the rava and coconut mixture to the pan and keep stirring till the water from the mixture completely evaporates. The mixture should be dry so that we can make small Undis</span></span><br />
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<span style="color: #333333; font-family: open sans, sans-serif; font-size: 15.6px;">Make small undis and make a notch on top and keep them in a greased plate with oil and put them in the idli stand for 10 minutes to cook. Once this is cooked serve them hot with a green coriander and coconut chutney.</span><br />
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<b style="color: #333333; font-family: "open sans", sans-serif; font-size: 15.6px;">Pictorial:</b></div>
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Amarendrahttp://www.blogger.com/profile/10048740815818877537noreply@blogger.com2tag:blogger.com,1999:blog-2233226997849688885.post-50834080674266884622019-06-05T09:18:00.002-07:002019-06-05T10:04:35.696-07:00Sheer Khurma<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #333333; font-family: "open sans" , sans-serif;"><span style="font-size: 15.6px;">Eid Mubarak to all my followers and readers. I was away from blogging since past few days for no reason. But I have decided to revive my passion and start blogging. I am not sure whether I will be able to blog frequently as in the past, but will be there for sure. So to start with - on the eve of Ramadan / Ramazan ID, I am posting sweet delicacy - Sheer Khurma. </span></span><br />
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<span style="color: #333333; font-family: "open sans" , sans-serif;"><span style="font-size: 15.6px;">Sheer Khurma literally means 'milk with dates' in Urdu from Persian cognate word sheer and Sanskrit cognate word ksheer meaning 'milk'. It is a festival vermicelli pudding prepared by Muslims on Eid ul-Fitr and Eid al-Adha in Afghanistan, India, Pakistan, Bangladesh and parts of Central Asia. As per the history since Saudi Arabia is abound in the harvest of dates, people would break their fast with dates, and cook a milk and date dessert. During those days the dish was sweetened with dates and not sugar was used. Currently, th</span></span><span style="color: #333333; font-family: "open sans" , sans-serif; font-size: 15.6px;">is dish is made from Dates, </span><span style="color: #333333; font-family: "open sans" , sans-serif; font-size: 15.6px;">Vermicelli</span><span style="color: #333333; font-family: "open sans" , sans-serif; font-size: 15.6px;"> and Milk.</span><br />
<span style="color: #333333; font-family: "open sans" , sans-serif;"><span style="font-size: 15.6px;"><br /></span></span>
<span style="color: #333333; font-family: "open sans" , sans-serif;"><span style="font-size: 15.6px;">This dish is very simple and versatile as it can be served hot or cold. It is nutritious and a complete meal.</span></span><br />
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<span style="color: #333333; font-family: "open sans" , sans-serif;"><span style="font-size: 15.6px;">In my opinion, the method given here could be the popular method of making Sheer Khurma. However, I have seen few recipes where tapioca and coconut milk are also added.</span></span><br />
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<b style="color: #333333; font-family: "open sans", sans-serif; font-size: 15.6px;">Approx. Time:</b><span style="background-color: white; color: #333333; font-family: "open sans" , sans-serif; font-size: 15.6px;"> 30 minutes (excluding pre-preparation)</span></div>
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<span style="background-color: white; color: #333333; font-family: "open sans" , sans-serif; font-size: 15.6px;"><b>Yield</b>:</span><span style="background-color: white; color: #333333; font-family: "open sans" , sans-serif; font-size: 15.6px;"> 3-4 people</span></div>
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<span style="background-color: white; color: #333333; font-family: "open sans" , sans-serif; font-size: 15.6px;"><b>Ingredients:</b></span></div>
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<span style="background-color: white; color: #333333; font-family: "open sans" , sans-serif; font-size: 15.6px;">1 litre Full Cream Milk</span><br />
<span style="background-color: white; color: #333333; font-family: "open sans" , sans-serif; font-size: 15.6px;">1 cup fine Vermicelli </span><br />
<span style="background-color: white; color: #333333; font-family: "open sans" , sans-serif; font-size: 15.6px;">2 tbsns Sugar</span><br />
<span style="background-color: white; color: #333333; font-family: "open sans" , sans-serif; font-size: 15.6px;">1/2 cup Milk Powder</span><br />
<span style="background-color: white; color: #333333; font-family: "open sans" , sans-serif; font-size: 15.6px;"><br /></span>
<span style="background-color: white; color: #333333; font-family: "open sans" , sans-serif; font-size: 15.6px;">2 tspns Ghee</span><br />
<span style="background-color: white; color: #333333; font-family: "open sans" , sans-serif; font-size: 15.6px;">12-15 Almonds</span><br />
<span style="background-color: white; color: #333333; font-family: "open sans" , sans-serif; font-size: 15.6px;">12-15 Cashew Nuts</span><br />
<span style="background-color: white; color: #333333; font-family: "open sans" , sans-serif; font-size: 15.6px;">12-15 Pistachios</span><br />
<span style="background-color: white; color: #333333; font-family: "open sans" , sans-serif; font-size: 15.6px;">20-25 Raisins (Sultanas)</span><br />
<span style="background-color: white; color: #333333; font-family: "open sans" , sans-serif; font-size: 15.6px;">1 tbspn Chironji</span><br />
<span style="background-color: white; color: #333333; font-family: "open sans" , sans-serif; font-size: 15.6px;">A pinch of Saffron </span><br />
<span style="background-color: white; color: #333333; font-family: "open sans" , sans-serif; font-size: 15.6px;">1/4 cup Milk (to soak Saffron)</span><br />
<span style="background-color: white; color: #333333; font-family: "open sans" , sans-serif; font-size: 15.6px;">12-15 Dates </span><br />
<span style="background-color: white; color: #333333; font-family: "open sans" , sans-serif; font-size: 15.6px;"> 1/4 tspn Cardamom Powder</span><br />
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<span style="color: #333333; font-family: "open sans" , sans-serif; font-size: 15.6px;"><u>For Garnishing:</u></span></div>
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<span style="color: #333333; font-family: "open sans" , sans-serif;"><span style="background-color: white; font-size: 15.6px;">Saffron strands</span></span><br />
<span style="color: #333333; font-family: "open sans" , sans-serif;"><span style="background-color: white; font-size: 15.6px;">Chopped Almonds / Cashews / Pistachios</span></span><br />
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<b style="color: #333333; font-family: "open sans", sans-serif; font-size: 15.6px;">Method:</b></div>
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<span style="color: #333333; font-family: "open sans" , sans-serif; font-size: 15.6px; text-align: justify;"><u>Pre-Preparation</u>:</span><br />
<span style="color: #333333; font-family: "open sans" , sans-serif; font-size: 15.6px; text-align: justify;">Soak Almonds, Cashew Nuts, Pistachios and Chironji in hot water. Rest it for 10-15 minutes. Remove peel of Almonds and roughly chop all the nuts except Chironji. Also chop the Dates and keep it aside. </span><br />
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<span style="color: #333333; font-family: "open sans" , sans-serif; font-size: 15.6px;">Take a teaspoon of Ghee in a non stick pan. Heat it on medium flame and add the chopped nuts. Stir fry it for a 2-3 minutes. Remove it from pan and saute chopped dates in the same pan for 2-3 minutes. Remove it from pan and keep it aside. </span></div>
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<span style="color: #333333; font-family: "open sans" , sans-serif; font-size: 15.6px;">Method</span></div>
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<span style="color: #333333; font-family: "open sans" , sans-serif;"><span style="font-size: 15.6px;">Take a teaspoon of Ghee in a non stick pan. Head it on medium flame and saute Vermicelli for 3-4 minutes or till it starts changing colour. It should become Pink. </span></span></div>
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<span style="color: #333333; font-family: "open sans" , sans-serif;"><span style="font-size: 15.6px;"><br /></span></span></div>
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<span style="color: #333333; font-family: "open sans" , sans-serif; font-size: 15.6px;">Take full fat Milk and transfer it to a thick bottomed pan. Bring it to boil and reduce it to some extent. Add the fried Vermicelli and stir. Simmer it for 4-5 minutes in the boiling milk. Then add the Milk Powder, Dates, dry fruits and Sugar. Simmer it for 2 minutes. Turn off the flame. Finish it with Saffron soaked in Milk, Raisins and . Cardamom Powder. </span></div>
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<span style="color: #333333; font-family: "open sans" , sans-serif; font-size: 15.6px;"><br /></span></div>
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<span style="color: #333333; font-family: "open sans" , sans-serif; font-size: 15.6px;">Serve hot or chilled. Garnish it with Almond flakes, Cashews, Pistachios and Saffron strands. </span></div>
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<b style="color: #333333; font-family: "open sans", sans-serif; font-size: 15.6px;">Notes:</b></div>
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<span style="color: #333333; font-family: "open sans" , sans-serif; font-size: 15.6px;">1. The dates can be substituted by dried dates. </span></div>
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<span style="color: #333333; font-family: "open sans" , sans-serif;"><span style="font-size: 15.6px;">2. The dates / dried dates may be soaked in rose water. However, in that avoid Cardamom powder to avoid clash of flavours. </span></span><br />
<span style="color: #333333; font-family: "open sans" , sans-serif;"><span style="font-size: 15.6px;">3. You may also add dried rose petals. </span></span><br />
<span style="color: #333333; font-family: "open sans" , sans-serif;"><span style="font-size: 15.6px;">4. The milk powder and Sugar may be substituted with Condensed Milk. </span></span><br />
<span style="color: #333333; font-family: "open sans" , sans-serif;"><span style="font-size: 15.6px;">5. Dry fruits gives a very nice crunch to Sheer Khurma. You may avoid blanching as given in the method above. </span></span><br />
<span style="color: #333333; font-family: "open sans" , sans-serif;"><span style="font-size: 15.6px;">6. To enhance its flavour, you may temper it with Ghee and cloves once the Sheer Khurma is ready. Heat a 1 tbspn ghee in a pan. Add a 3-4 cloves and allow them to crackle for a minute. Pour this tempering on Sheer Khurma. </span></span><br />
<span style="color: #333333; font-family: "open sans" , sans-serif;"><span style="font-size: 15.6px;">7. Ensure that the Vermicelli used is of fine quality (Nylon Vermicelli) only. </span></span><br />
<span style="color: #333333; font-family: "open sans" , sans-serif;"><span style="font-size: 15.6px;"><br /></span></span><b style="color: #333333; font-family: "open sans", sans-serif; font-size: 15.6px;">Stepwise Pictures:</b><br />
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Amarendrahttp://www.blogger.com/profile/10048740815818877537noreply@blogger.com4tag:blogger.com,1999:blog-2233226997849688885.post-62683491336299744562017-11-19T08:19:00.001-08:002017-11-19T08:19:45.091-08:00Diwali & Pohe - My article published in Diwali Pangat<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="box-sizing: inherit;"><span style="color: #545353; font-family: "lora";"><u>Original Link : http://www.angatpangat.in/essay/diwali-pohe</u></span></span></div>
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<span style="box-sizing: inherit;">Diwali has great religious and cultural significance not only in Maharashtra but across India. The festive season of Diwali reminds me of the pleasant winters, aromatic utna, bursting of crackers, Rangoli and last but not the least, the aroma of Diwali delicacies (faral). In my college days, on the first day of Diwali, I used to wake up early, visit Ganpati Temple and as per our group’s yearly ritual, we used to visit each other’s houses. After greeting and chatting, we used to relish the Diwali Faral that was served to us.</span></div>
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<span style="box-sizing: inherit;"><b>Diwali & Pohe</b></span></div>
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<span style="box-sizing: inherit;">In our friend circle, I found that each community has its own way of celebrating Diwali. This meant that there was greater variety of food items that we got to try. At one of the Saraswat friend’s home, along with the regular delicacies like Chivda, Laddus, Chaklis etc, we were also offered five variants of Poha. This was a pleasant surprise for me, and also an introduction to a new tradition where Poha was part of the Faral. I remember that the Poha was so delicious that I even preferred it over Chaklis and Laddus. And since then I was obsessed with Poha and it became an integral part of our regular menu.</span></div>
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<span style="box-sizing: inherit;">In this write up, I will be sharing with you details about Maharashtrian Poha (flattened rice / flaked rice). Do you know that in the coastal region of Maharashtra, Poha is treated at par with our regular Diwali faral. In Konkan region, especially in GSB / Saraswats community, on the day of Narak Chaturdashi, there is a tradition of cooking different types of Poha at home. On this day, it is a custom to invite friends and relatives, and to serve them a variety of Poha. This includes Phodniche Pohe, Batate Pohe, God Pohe, Gul Pohe, Dudh Pohe, Dahi Pohe, etc. which are served on Banana leaf. The preparation of each type of Poha is quite similar and does not require too much time.</span></div>
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<span style="box-sizing: inherit; font-weight: 700; line-height: inherit;"><i style="box-sizing: inherit; line-height: inherit;">Phodniche Pohe</i></span></div>
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<span style="box-sizing: inherit;">The Phodniche Pohe are made by adding washed Poha to our regular Tadka of Oil, Mustard Seeds, Asafoetida and Turmeric Powder. To this, just add Potatoes to make ‘Batate Pohe’, Aubergines to make ‘Vangi Pohe’, Green Peas to make ‘Vatane Pohe’, and so on. In Konkan, I have also heard of people making Padwalache Pohe (Snakegourd Poha) or Bhopla Pohe (Pumpkin Poha). Generally, onions are avoided during the festivities. </span></div>
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<span style="box-sizing: inherit; font-weight: 700; line-height: inherit;"><i style="box-sizing: inherit; line-height: inherit;">God Pohe</i></span></div>
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<span style="box-sizing: inherit;">Now coming to other types of Pohe, the God Pohe are made by mixing thin Poha (Patal Poha, thinner than usual Poha), scrapped fresh Coconut, Jaggery and flavouring it with ground Cardamom. In some homes, the God Pohe are made with soaked thick Poha instead of thin Poha. Another interesting method of making God Pohe is where washed Poha is cooked with scrapped Coconut, Sugar/Jaggery and Cashews and seasoned with Cardamom Powder. Such God Pohe are called ‘Birinj’ because the recipe is similar to an Afgan dish – Sheer Birinj.</span></div>
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<span style="box-sizing: inherit; font-weight: 700; line-height: inherit;"><i style="box-sizing: inherit; line-height: inherit;">Gul Pohe / Dudh Gul Pohe</i></span></div>
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<span style="box-sizing: inherit;">The ‘Gul Pohe’ also known as ‘Paakatle Pohe’ are made by adding Jaggery Syrup to the thin flattened rice. The ‘Dudh Gul Pohe’ also known as ‘Dudh Pohe’ are also very simple to make. Simply mix washed Pohe with full fat Milk, Jaggery and Cardamom powder, and the dish is ready. This can be made in a dry form as well as with thin consistency by increasing the proportion of milk. Dudh Pohe are also made on the eve of ‘Kojagiri Pornima’.</span></div>
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<span style="box-sizing: inherit; font-weight: 700; line-height: inherit;"><i style="box-sizing: inherit; line-height: inherit;">Anarsi Pohe</i></span></div>
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<span style="box-sizing: inherit;">In some communities, Anarasi Pohe are offered on the day of Lakshmi Puja. The Poha is deep fried in Ghee and powdered Sugar and Cardamom powder is sprinkled on it. This simple recipe tastes extremely delicious. </span></div>
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<span style="box-sizing: inherit;">All these variants of Poha are served with the main Diwali Faral. The main reason of this tradition of serving Poha during Diwali could be the availability of fresh flattened rice that is made from the fresh paddy available during this season.</span></div>
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<span style="box-sizing: inherit;">In some places, Poha is accompanied with Black Watana Curry (Kalya Watanyachi usal) or even with Matkichi Usal. In Nagpur, it is topped with Tari (Spicy gravy) made from Chana, & chopped Onions known as Tari Pohe. In Mumbai where there is presence of Gujarati community, Poha is garnished with fried Sev.</span></div>
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<span style="box-sizing: inherit;">Other references of Poha</span></div>
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<span style="box-sizing: inherit; font-weight: 700; line-height: inherit;"><i style="box-sizing: inherit; line-height: inherit;">Krishna-Sudama & Pohe</i></span></div>
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<span style="box-sizing: inherit;">The ‘Dahi Pohe’ hold their significance on the day of Krishna Janmashtami. Simply mix washed thick Poha, Yoghurt, little bit of milk, flavor it with crushed green chilly, and Dahi Pohe are ready. When these Pohe are made on a regular day, it can be made by simply adding Chilly Pickle or fried Sandgi Mirchi to Dahi Pohe mixture instead of crushed green Chillies. This also reminds me that Poha has its roots coming from Bhagavata Purana where there is a story of Lord Krishna and Sudama. Sudama was Lord Krishna’s classmate and a very close friend. Lord Krishna was a King and Sudama was an impoverished poor Brahmin. When Sudama went to Dwarka to meet Lord Krishna, he carried Poha as a humble gift for his friend. Despite being poor he gave everything he had i.e. the poha and in return Krishna gave him everything he needed. Since then, Poha has become immortal with this story of true friendship. This story reminded me ‘Gopalkala’ which is a popular offering to Lord Krishna on the same day. Gopalkala is made by Poha, cucumbers, green chilies, coconut and tempering it with Ghee and Jeera. To my knowledge, ‘Dahi Pohe’ and ‘Gopalkala’ were same. But recently I came to know that when we add cucumber, roasted Chana dal etc. to Dahi Pohe, it becomes Gopal Kala. Generally, Dahi Pohe are not tempered. Apart from Krishna Janmashtami, ‘Dahi Pohe Shidori’ is also given to Lord Ganesha during Visarjan. It is believed that during his journey back to his mother, the Dahi Pohe and Modak will serve as a snack for the elephant lord.</span></div>
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<span style="box-sizing: inherit; font-weight: 700; line-height: inherit;"><i style="box-sizing: inherit; line-height: inherit;">Dadape Pohe</i></span></div>
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<span style="box-sizing: inherit;">Apart from these, there are many other variants of Poha that are popular and unique to Maharashtra. One of them is ‘Dadape Pohe’. All you need to make this Poha is – chopped Onion, scrapped Coconut and raw thin Poha that are flavoured with crushed Green Chilly. Mix all these ingredients and cover it by placing a heavy batan stone and una (Pata-Warwanta in Marathi) to press the Poha. This technique is known as ‘Dadapne’ This is the basic method of making Dadape Pohe in Konkan region. In some parts of Maharashtra, Dadape Pohe are made by roasting thin Poha and mixing it chopped Onions, fried Peanuts and flavoured with Green / Red Chillies, and adding a tempering. My grandmother used to add fried ‘Poha Papad’ or “Mirgunda’ brought from ‘</span><i style="box-sizing: inherit; line-height: inherit;">Pen</i><span style="box-sizing: inherit;">’ which was a cherry on the top. And you also have Dadape Pohe with chopped cucumber, chopped Tomatoes, addition of Metkut, with tempering / without tempering, with Cilantro / without Cilantro and so on. There is also a sweet version of Dadape Pohe where washed thick Poha is mixed with scrapped Coconut, Sugar / Jaggery and a pinch of Salt. The mixture is then placed under heavy stone for resting before serving.</span></div>
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<span style="box-sizing: inherit; font-weight: 700; line-height: inherit;"><i style="box-sizing: inherit; line-height: inherit;">Pohe across regions</i></span></div>
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<span style="box-sizing: inherit;">As we move across regions, the method and the ingredients used for making Poha differ, however Poha remains in the lead. In Belgaum, Poha is made with a prominent flavor of ginger. They are called ‘Ale-Paak’ Pohe. The Poha is mixed with Salt, Sugar, Lime juice, Cilantro and Peanuts and spiced with a chutney made from powdered Phutane Daal, Ginger, Green chilies, Salt and Asafoetida.</span> <span style="box-sizing: inherit;">And to give a bit of extra kick, a spicy Ladoo of this chutney is placed on top of the Ale Paak Pohe. It is served with Sugarcane Juice.</span></div>
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<span style="box-sizing: inherit;">Similarly, we also have ‘Lavlele Pohe’ (also known as ‘Tel Tikhat Meeth Pohe’) from the Marathwada region. Lavlele Pohe are also simple to make. Simply take thin Pohe and spice it with a dressing of Oil, Goda Masala (Black Masala), Red Chilli Powder and Salt. And then you may add Onions, tomatoes, Cilantro and so on as per your choice. There is another method of making Lavlele Pohe where Poha is coated with Raw Oil and Metkut and / or Pud Chutney. In the same family, we have ‘Kalavlele Pohe’ where thin Poha is mixed with special Bedgi Chilly Powder, Dhana Jeera Powder, scrapped Coconut and Jaggery.</span></div>
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<span style="box-sizing: inherit;">A well known Marathi author, teacher, social activist and freedom fighter from Maharashtra – Sane Guruji in his book has mentioned about ‘Haatche Pohe’ whose recipe is similar to ‘Lavlele Pohe’. These Pohe are prepared by mixing Vegetable Oil, scrapped Coconut, Green chilli / Red Chilli Powder and chopped Cilantro to Poha and flavouring it with Goda Masala.</span></div>
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<span style="box-sizing: inherit;">Amongst the other methods of making Poha, one that is not so popular is the ‘Kolache Pohe’ or ‘Kuwalache Pohe’. It is again a recipe from Konkan region. There are two ways of making this Poha. In the first method, soaked Poha is mixed with Coconut Milk & Tamarind-Jaggery pulp and in another method, Aubergine Bharta made with Tamarind & Jaggery Pulp is added to the soaked Poha. While serving, the soaked Poha is taken in a bowl and mixture of Coconut milk & Tamarind-Jaggery pulp is poured over it. Similarly, in another method, the crushed Aubergine Bharta is mixed with the Poha as a last step just before serving. </span></div>
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<span style="box-sizing: inherit; font-weight: 700; line-height: inherit;"><i style="box-sizing: inherit; line-height: inherit;">Siteche Pohe</i></span></div>
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<span style="box-sizing: inherit;">The renowned Marathi writer – Durga Bhagwat in her book ‘Khamang’ has mentioned about a story related to Pohe known as ‘Siteche Pohe’, which I had never heard before. This story is all about ‘Kavda’ – a pigeon like bird in Konkan. Once the Kavda was flying when he heard a group of women singing songs and making Poha. He tasted Poha that was discarded and then had a desire to eat Pohe. He went home and expressed his desire to eat Poha. His wife was very lazy and since the Poha-making process is very cumbersome, she completely ignored his wish. However, his sister Sita spent whole day in making Pohe for her brother. Kavda’s wife did not appreciate this. Rather she thought that her husband would eat Poha made by his sister Sita and appreciate her. So she added some small stones in Poha. When Kavda returned home and started eating Poha, he got annoyed when he bit the stones. He enquired about who made the Poha, and his wife quickly relied – “Your sister has made it.” The annoyed Kavda kicked his sister Sita and she died immediately. However, before her death she said ‘Dada, I was the one who made the Poha, but it was your wife who mixed stones in it.” He repented for his behavior later. There is another version of this story of Kavda where his wife served him huge quantity of un sieved Poha which he ate but did not like. Later, his sister Sita gathered information about making Poha and since the process was cumbersome, the quantity was limited to a fistful Poha. Looking at the quantity, Kavda threw away the Poha and beat his sister to death. However, after tasting the Pohe, he repented his actions. Since that day Kavda strays in the jungle. Whenever he looks at the small seedlings / flowers of Poha grown during rainy season, he eats it in the memory of his sister. These small Poha shaped flowers are known as ‘Siteche Pohe’.</span></div>
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<span style="box-sizing: inherit; font-weight: 700; line-height: inherit;"><i style="box-sizing: inherit; line-height: inherit;">Aaple Kande Pohe</i></span></div>
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<span style="box-sizing: inherit;">And how can anyone ignore ‘Kande Pohe’ while talking about Maharashtrian Pohe. It is again a popular Maharashtrian breakfast made from thick Poha tempered with fried onions, peanuts, green chilies, curry leaves and topped with a dash of lemon juice. The wholesome snack though simple to cook has all the elements of a perfect meal – it’s light and healthy, soft and crunchy, and just has the right dose of every taste. Now coming back to the Maharashtrian tradition, the term ‘Kande Pohe’ is popularly associated with the arranged marriages. In olden days, when the boy used to come to the girl’s house with marriage proposal, it was expected of her to impress him and his family members. So during the chat, the mother would call her daughter to serve snacks to the guests, and the daughter dressed in a Saree would come out with a tray with dishes of ‘Kande Pohe’. And then the typical conversion used to begin where the mother mentions, “My daughter has made this, she is a very good cook, she does this, she does that and so on…” Now in modern times, usually the boy and girl meet outside in a restaurant, but the meeting is still jokingly called as ‘kande Pohe’.</span></div>
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<span style="box-sizing: inherit;"><b>Some Unknown, some Innovative & some Modern Pohe</b></span></div>
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<span style="box-sizing: inherit;">The variants of Poha also includes some seasonal fruit-based recipes like Phansache Pohe, Tarbujache Pohe, Aamras Pohe etc. These type of Pohe are generally made in Saraswat community. The method remains the same where Poha is mixed with scrapped coconut, Sugar / Jaggery to a fruit base of Musk-melon cubes, Mango Pulp or Pulp of Barka Jackfruit. In these fruit-based variants, there is a savory variant made from Kokum fruit known as ‘Kadhitle Pohe’. They are made by mixing soaked Poha with Coconut Milk and Kokum fruit extract. These are seasoned with Ginger-chilly paste, salt and Ghee-Jeera Tadka. The ‘Kairiche Pohe’ (Raw Mango Poha) is also a variant which is made on the lines of Phodniche Pohe, only difference being grated raw mango is added to give it a unique tangy flavor.</span></div>
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<span style="box-sizing: inherit;">Kamlabai Ogale’s popular book, </span><i style="box-sizing: inherit; line-height: inherit;">Ruchira,</i><span style="box-sizing: inherit;"> is a cooking bible for me. In this book, I found two variants that I was not earlier aware of. They are Kakdi Pohe and Ravan Pohe. The method of making Kakdi Pohe is similar to layered Biryani. The layers of Cucumber, Poha, scrapped Coconut are rested for two hours like Dadape Pohe and then seasoned with Green Chilly, Cilantro, Lime Juice, Salt & Sugar. Lastly, it is tempered with Tadka. Similarly, another new and interesting variant that I found in </span><i style="box-sizing: inherit; line-height: inherit;">Ruchira</i><span style="box-sizing: inherit;"> is Raavan Pohe. I know about Ravan Bhaat which could have possibly been named after the Raavan due to its high spice content, however, looking at the Recipe of Raavan Pohe, it seems to be a non-spicy variant. Ravan Pohe are made by mixing Poha with steamed Chana Dal, Onions, Cilantro, scrapped Coconut and seasoned with lime juice, sugar and salt.</span></div>
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<span style="box-sizing: inherit;">In today’s fast world, we eat preservative-laid corn flakes and wheat flakes. However, in many health conscious homes, the day starts with a healthy Poha breakfast in its new forms and styles which include Mix Vegetable Poha, Corn Poha, Sambar Poha, Chutney Poha, Sprouts Poha, Poha mixed with Milk, dates, almonds and fruits for kids and many more. We also have non-veg Pohe variants like Poha Bhujing – a variant where marinated smoked chicken and roasted potatoes are tossed with Poha. Sodyache Pohe, Prawns Pohe, Kombdi Kaleji Pohe and so on are also some non-veg variants.</span></div>
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Nowadays, we also get re-invented version of Poha like Saffron flavoured Poha, Khus flavoured Poha, Tutti Frutti Poha which is a mixed bag of colourful Poha. Then, there is also Rose flavoured Poha and even the popular Masala Chai flavoured Poha, which can be eaten as breakfast by adding milk to it. As you can see, there are unlimited variants of Poha and sky is the limit for imagination and creativity to make newer versions. </div>
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Amarendrahttp://www.blogger.com/profile/10048740815818877537noreply@blogger.com2tag:blogger.com,1999:blog-2233226997849688885.post-11294549017725955672017-09-02T10:58:00.000-07:002017-09-02T10:59:13.242-07:00Panchamrut<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #333333; font-family: "open sans" , sans-serif;"><span style="font-size: 15.6px;">Many a times, when mention 'Panchamrut' we mistake this dish to the traditional Panchamrut which consists of Milk, Yogurt, Ghee, Honey and Sugar. However, in Maharashtrian cuisine, Panchamrut is also served as a side dish along with the traditional meal and is not made from any of the abovementioned ingredients. </span></span><span style="color: #333333; font-family: "open sans" , sans-serif; font-size: 15.6px;"> </span><span style="color: #333333; font-family: "open sans" , sans-serif; font-size: 15.6px;">Panchamrut is a sweet, sour and spicy dish made with a combination of nuts and spices.</span><br />
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<span style="color: #333333; font-family: "open sans" , sans-serif;"><span style="font-size: 15.6px;">The word 'Panchamrut' is derived from the Sanskrit word 'Pancha' which means five and 'Amrit' which means immortal nectar of Gods. As the name suggests, Panchamrut is a blend of five tastes and is made from five major ingredients. This recipe differs from region to region with some minor alterations. </span></span><br />
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<span style="color: #333333; font-family: "open sans" , sans-serif;"><span style="font-size: 15.6px;">Panchamrut is not an everyday delicacy and is reserved for special Maharashtrian festive occasions. </span></span><br />
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<b style="color: #333333; font-family: "open sans", sans-serif; font-size: 15.6px;">Approx. Time:</b><span style="background-color: white; color: #333333; font-family: "open sans" , sans-serif; font-size: 15.6px;"> 20 - 25 minutes (excluding pre-preparation)</span></div>
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<span style="background-color: white; color: #333333; font-family: "open sans" , sans-serif; font-size: 15.6px;"><b>Yield</b>:</span><span style="background-color: white; color: #333333; font-family: "open sans" , sans-serif; font-size: 15.6px;"> Approx. 3 cups </span></div>
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<span style="background-color: white; color: #333333; font-family: "open sans" , sans-serif; font-size: 15.6px;"><b>Ingredients:</b></span></div>
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<span style="color: #333333; font-family: "open sans" , sans-serif;"><span style="background-color: white; font-size: 15.6px;">1/2 cup Dried Coconut slices</span></span><br />
<span style="color: #333333; font-family: "open sans" , sans-serif;"><span style="background-color: white; font-size: 15.6px;">1/4 cup chopped Green Chillies</span></span><br />
<span style="color: #333333; font-family: "open sans" , sans-serif;"><span style="background-color: white; font-size: 15.6px;">1/2 cup roasted Peanuts (peel removed)</span></span><br />
<span style="background-color: white; color: #333333; font-family: "open sans" , sans-serif; font-size: 15.6px;">1/4 cup Cashew nuts</span><br />
<span style="background-color: white; color: #333333; font-family: "open sans" , sans-serif; font-size: 15.6px;">1/4 cup Golden Raisins and Black Raisins (Black raisins optional)</span><br />
<span style="background-color: white; color: #333333; font-family: "open sans" , sans-serif; font-size: 15.6px;">1/2 cup Roasted Sesame Seeds powder</span><br />
<span style="background-color: white; color: #333333; font-family: "open sans" , sans-serif; font-size: 15.6px;">1 cup Tamarind pulp / Tamarind Extract (चिंचेचा कोळ)</span><br />
<span style="background-color: white; color: #333333; font-family: "open sans" , sans-serif; font-size: 15.6px;">1 to 2 cups Water</span><br />
<span style="background-color: white; color: #333333; font-family: "open sans" , sans-serif; font-size: 15.6px;"><span style="font-size: 15.6px;">1 </span></span><span style="background-color: white; color: #333333; font-family: "open sans" , sans-serif; font-size: 15.6px;">tbspn Maharashtrian Black Masala (Goda Masala) </span><br />
<span style="color: #333333; font-family: "open sans" , sans-serif;"><span style="background-color: white; font-size: 15.6px;">1/2 cup Jaggery </span></span><br />
<span style="background-color: white; color: #333333; font-family: "open sans" , sans-serif; font-size: 15.6px;">Salt to taste</span><br />
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<u style="color: #333333; font-family: "open sans", sans-serif; font-size: 15.6px;">For Tempering:</u></div>
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<span style="color: #333333; font-family: "open sans" , sans-serif; font-size: 15.6px;">2 tbspns Vegetable Oil </span><br />
<span style="color: #333333; font-family: "open sans" , sans-serif; font-size: 15.6px;">1/2 tspn Mustard Seeds</span><br />
<span style="color: #333333; font-family: "open sans" , sans-serif; font-size: 15.6px;">1/4 tspn Asafoetida Powder</span><br />
<span style="color: #333333; font-family: "open sans" , sans-serif; font-size: 15.6px;">1/2 tspn Turmeric Powder</span><br />
<span style="color: #333333; font-family: "open sans" , sans-serif;"><span style="font-size: 15.6px;">10-12 Curry leaves</span></span><br />
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<b style="color: #333333; font-family: "open sans", sans-serif; font-size: 15.6px;">Method:</b></div>
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<span style="color: #333333; font-family: "open sans" , sans-serif; font-size: 15.6px; text-align: justify;"><u>Pre-Preparation:</u></span></div>
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<span style="color: #333333; font-family: "open sans" , sans-serif; font-size: 15.6px; text-align: justify;">1. To extract 1 cup of Tamarind Pulp, take half cup of Tamarind pods in a bowl. Add a cup of warm water to it. Soak it for approx. 15-20 minutes or till the tamarind softens. Mash the Tamarind and strain the pulp. Discard the black coloured seeds and the fibrous part. The output you get after straining is the Tamarind pulp.</span></div>
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<span style="color: #333333; font-family: "open sans" , sans-serif; font-size: 15.6px; text-align: justify;">2. To make Sesame Seeds Powder, dry roast half a cup of Sesame Seeds in a pan till it turns crisp. Once it cools down, blend it in a mixer to make a coarse powder.</span></div>
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<span style="color: #333333; font-family: "open sans" , sans-serif; font-size: 15.6px; text-align: justify;">3. To roast Peanuts, add peanuts to a pan. Stir it frequently on a medium flame. Roast it till it turns light brown and then allow it to cool. Ensure that the Peanuts does not over roasted.</span></div>
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<u style="color: #333333; font-family: "open sans", sans-serif; font-size: 15.6px; text-align: justify;">To make Panchamrut:</u></div>
<span style="color: #333333; font-family: "open sans" , sans-serif; text-align: justify;"><span style="font-size: 15.6px;">Heat oil in a deep pan. Once the oil is heated, add the Mustard seeds and let it splutter. Then add the </span></span><span style="color: #333333; font-family: "open sans" , sans-serif; font-size: 15.6px; text-align: justify;">Asafoetida powder, Turmeric Powder and Curry leaves. Then add the </span><span style="color: #333333; font-family: "open sans" , sans-serif; text-align: justify;"><span style="font-size: 15.6px;">chopped Green Chillies and dried Coconut slices. Cook the Coconut slices </span></span><span style="color: #333333; font-family: "open sans" , sans-serif; font-size: 15.6px; text-align: justify;">for 2-3 minutes. </span><span style="color: #333333; font-family: "open sans" , sans-serif; font-size: 15.6px; text-align: justify;">Then add the Tamarind pulp and water. Bring it to a boil. </span><br />
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<span style="color: #333333; font-family: "open sans" , sans-serif; font-size: 15.6px; text-align: justify;">Add the roasted Peanuts, Cashew nuts, Golden and black raisins, r</span><span style="background-color: white; color: #333333; font-family: "open sans" , sans-serif; font-size: 15.6px;">oasted Sesame Seeds powder</span><span style="color: #333333; font-family: "open sans" , sans-serif; font-size: 15.6px; text-align: justify;"> and simmer. Adjust the consistency by adding water, if required. Simmer it for a while so that the nuts become slightly soft. Finally add the </span><span style="background-color: white; color: #333333; font-family: "open sans" , sans-serif; font-size: 15.6px;">Maharashtrian Black Masala (Goda Masala), Jaggery and salt to taste. Cook it on medium heat to get the desired consistency. It should neither be very thick or nor watery. Switch off the flame and serve at room temperature. </span></div>
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<b style="color: #333333; font-family: "open sans", sans-serif; font-size: 15.6px; text-align: justify;">Notes:</b></div>
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<div style="text-align: justify;">
<span style="color: #333333; font-family: "open sans" , sans-serif; font-size: 15.6px;">1. Panchamrut has a shelf life of 5-6 days. It can be stored in an air-tight container. </span></div>
<div style="text-align: justify;">
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<b style="color: #333333; font-family: "open sans", sans-serif; font-size: 15.6px;">Stepwise Pictures:</b><br />
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Amarendrahttp://www.blogger.com/profile/10048740815818877537noreply@blogger.com1tag:blogger.com,1999:blog-2233226997849688885.post-55515296262199059612017-08-31T09:14:00.004-07:002017-08-31T09:14:50.992-07:00Masale Bhaat<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #333333; font-family: "open sans" , sans-serif;"><span style="font-size: 15.6px;">The word '<i>Masale</i>' in Marathi means spices and '<i>Bhaat' </i>means Rice. As the name suggests, its a spicy and flavourful variety of rice. Traditionally, Masale Bhaat is made with either Ivy Gourd or Egg Plant / Aubergine along with Green Peas or Potatoes. Masale Bhaat is called '<i>Tondli Bhaat</i>' when made with Ivy Gourd and '<i>Vangi Bhaat</i>' when made with Aubergine. However, usage of vegetables like Carrots, Tomatoes, Cauliflower, French Beans, etc.should be avoided as it takes away the authentic taste and will make it taste like regular Pulao. </span></span><span style="color: #333333; font-family: "open sans", sans-serif; font-size: 15.6px;">This rice can also be made without using any vegetables as well. </span><br />
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<span style="color: #333333; font-family: "open sans" , sans-serif;"><span style="font-size: 15.6px;">Masale Bhaat is not a every day delicacy and is reserved especially for special occasions like weddings, thread ceremonies, mangalagaur, poojas and so on. </span></span><span style="color: #333333; font-family: "open sans", sans-serif; font-size: 15.6px;">Onion and Garlic is not used in the preparation of this recipe as this served as an offering to God. Although, </span><span style="color: #333333; font-family: "open sans", sans-serif; font-size: 15.6px;">some regions of Maharashtra use Onion Garlic in their preparation. </span><br />
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<b style="color: #333333; font-family: "open sans", sans-serif; font-size: 15.6px;">Approx. Time:</b><span style="background-color: white; color: #333333; font-family: "open sans" , sans-serif; font-size: 15.6px;"> 30 minutes (excluding pre-preparation)</span></div>
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<span style="background-color: white; color: #333333; font-family: "open sans" , sans-serif; font-size: 15.6px;"><b>Yield</b>:</span><span style="background-color: white; color: #333333; font-family: "open sans" , sans-serif; font-size: 15.6px;"> 3-4 people</span></div>
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<span style="background-color: white; color: #333333; font-family: "open sans" , sans-serif; font-size: 15.6px;"><b>Ingredients:</b></span></div>
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<span style="background-color: white; color: #333333; font-family: "open sans" , sans-serif; font-size: 15.6px;">2 cups Basmati Rice </span><br />
<span style="background-color: white; color: #333333; font-family: "open sans" , sans-serif; font-size: 15.6px;">5 cups Water (2.5 times of rice)</span><br />
<span style="background-color: white; color: #333333; font-family: "open sans" , sans-serif; font-size: 15.6px;">3/4 cup vertically chopped Ivy Gourd (Scarlet Gourd / Tondli) </span><br />
<span style="background-color: white; color: #333333; font-family: "open sans" , sans-serif; font-size: 15.6px;"><span style="font-size: 15.6px;">3/4 cup Green Peas </span></span><br />
<span style="background-color: white; color: #333333; font-family: "open sans" , sans-serif; font-size: 15.6px;"><span style="font-size: 15.6px;">1 </span></span><span style="background-color: white; color: #333333; font-family: "open sans", sans-serif; font-size: 15.6px;">tbspn Maharashtrian Black Masala (Goda Masala) </span><br />
<span style="background-color: white; color: #333333; font-family: "open sans" , sans-serif; font-size: 15.6px;">1/2 cup Cashew nuts</span><br />
<span style="background-color: white; color: #333333; font-family: "open sans" , sans-serif; font-size: 15.6px;">1/2 cup Full Cream Yoghurt (Curd/ Dahi)</span><br />
<span style="background-color: white; color: #333333; font-family: "open sans" , sans-serif; font-size: 15.6px;">1/2 cup scrapped fresh Coconut</span><br />
<span style="background-color: white; color: #333333; font-family: "open sans" , sans-serif; font-size: 15.6px;">1/2 cup finely chopped Cilantro (Coriander leaves)</span><br />
<span style="background-color: white; color: #333333; font-family: "open sans", sans-serif; font-size: 15.6px;">Salt to taste</span><br />
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<u style="color: #333333; font-family: "open sans", sans-serif; font-size: 15.6px;">For Tempering:</u></div>
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<span style="color: #333333; font-family: "open sans" , sans-serif; font-size: 15.6px;">4 tbspns Vegetable Oil </span><br />
<span style="color: #333333; font-family: "open sans" , sans-serif; font-size: 15.6px;">1/2 tspn Mustard Seeds</span><br />
<span style="color: #333333; font-family: "open sans" , sans-serif; font-size: 15.6px;">1/2 tspn Cumin seeds (or Royal Cumin i.e. Shahjeera)</span><br />
<span style="color: #333333; font-family: "open sans" , sans-serif; font-size: 15.6px;">1/4 tspn Asafoetida Powder</span><br />
<span style="color: #333333; font-family: "open sans" , sans-serif; font-size: 15.6px;">1 tspn Turmeric Powder</span><br />
<span style="color: #333333; font-family: "open sans" , sans-serif;"><span style="font-size: 15.6px;">10-12 Curry leaves</span></span><br />
<span style="background-color: white; color: #333333; font-family: "open sans", sans-serif; font-size: 15.6px;">4 chopped Green Chillies</span><br />
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<span style="color: #333333; font-family: "open sans" , sans-serif; font-size: 15.6px;"><u>For Garnishing:</u></span></div>
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<span style="color: #333333; font-family: "open sans" , sans-serif;"><span style="background-color: white; font-size: 15.6px;">Freshly scrapped Coconut</span></span><br />
<span style="color: #333333; font-family: "open sans" , sans-serif;"><span style="background-color: white; font-size: 15.6px;">Finely chopped fresh Cilantro </span></span><br />
<span style="background-color: white; color: #333333; font-family: "open sans", sans-serif; font-size: 15.6px;">Ghee (Sajuk Tup)</span><br />
<span style="background-color: white; color: #333333; font-family: "open sans", sans-serif; font-size: 15.6px;">Lemon wedge</span></div>
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<u style="color: #333333; font-family: "open sans", sans-serif; font-size: 15.6px;"><i>Optional Ingredients:</i></u><br />
<div style="-webkit-text-stroke-width: 0px; color: black; font-family: "Times New Roman"; font-size: medium; font-variant-caps: normal; font-variant-ligatures: normal; font-weight: normal; letter-spacing: normal; margin: 0px; orphans: 2; text-align: left; text-decoration-color: initial; text-decoration-style: initial; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">
<span style="color: #333333; font-family: "open sans", sans-serif; font-size: 15.6px;"><i>1 tspn Coriander Cumin Powder</i></span></div>
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<span style="color: #333333; font-family: "open sans", sans-serif; font-size: 15.6px;"><i>1 tspn Sugar </i></span></div>
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<b style="color: #333333; font-family: "open sans", sans-serif; font-size: 15.6px;">Method:</b></div>
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<span style="color: #333333; font-family: "open sans", sans-serif; font-size: 15.6px; text-align: justify;">Wash Rice with plain water in a colander and drain. Keep it aside for 10-15 minutes. </span><br />
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<span style="color: #333333; font-family: open sans, sans-serif;"><span style="font-size: 15.6px;">Heat oil in a deep pan. Once the oil is heated, add the Mustard seeds and let it splutter. Then add then C</span></span><span style="color: #333333; font-family: "open sans", sans-serif; font-size: 15.6px;">umin seeds, Asafoetida powder, Turmeric Powder, Curry leaves and chopped Green chillies. Then add the </span><span style="color: #333333; font-family: open sans, sans-serif;"><span style="font-size: 15.6px;">vertically chopped Ivy Gourd and </span></span><span style="color: #333333; font-family: "open sans", sans-serif; font-size: 15.6px;">Green Peas. Saute it for 2 minutes. </span><span style="color: #333333; font-family: "open sans", sans-serif; font-size: 15.6px;">Then add the washed Basmati rice and saute it for 3-4 minutes. Also stir in the Salt, Cashew nuts and Black Masala (Goda Masala). </span><br />
<span style="color: #333333; font-family: "open sans", sans-serif; font-size: 15.6px;"><br /></span>
<span style="color: #333333; font-family: open sans, sans-serif;"><span style="font-size: 15.6px;">Simultaneously, keep a little more than 5 cups of water to boil so that it gets reduced to 5 cups at the boiling stage. Use of hot water makes this rice more light and each grain gets separated. </span></span><br />
<span style="color: #333333; font-family: open sans, sans-serif;"><span style="font-size: 15.6px;"><br /></span></span>
<span style="color: #333333; font-family: open sans, sans-serif;"><span style="font-size: 15.6px;">Pour in the boiling water to the uncooked rice mixture. Finally add the Yoghurt and stir. At this point check and adjust the seasoning by tasting the water. </span></span><span style="color: #333333; font-family: "open sans", sans-serif; font-size: 15.6px;">Cover the pan with a lid and cook the rice on medium low heat. The rice gets cooked in approximately 15 minutes . Avoid stirring the rice in between as it leads to breaking of rice grains. Once done, </span><span style="color: #333333; font-family: "open sans", sans-serif; font-size: 15.6px;">add the scrapped fresh Coconut and finely chopped Cilantro. Turn off the flame. </span><span style="color: #333333; font-family: "open sans", sans-serif; font-size: 15.6px;">While serving, drizzle a teaspoon of Ghee and garnish it with scrapped coconut and chopped Cilantro with a lemon wedge alongside. </span><br />
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<b style="color: #333333; font-family: "open sans", sans-serif; font-size: 15.6px;">Notes:</b></div>
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<span style="color: #333333; font-family: "open sans" , sans-serif; font-size: 15.6px;">1. In case Maharashtrian Goda Masala is not available, you may use Garam Masala. Even combination of Goda Masala and Garam Masala tastes good. </span></div>
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<span style="color: #333333; font-family: open sans, sans-serif;"><span style="font-size: 15.6px;">2. The measure of water i.e. 2.5 times of rice is for old Basmati Rice. The same may have to be modified according to the age and type of rice. </span></span><br />
<span style="color: #333333; font-family: open sans, sans-serif;"><span style="font-size: 15.6px;">3. Masale Bhaat can be made without using Ivy Gourd or Green Peas also. It tastes equally good. </span></span><br />
<span style="color: #333333; font-family: "open sans" , sans-serif;"><span style="font-size: 15.6px;">4. The optional ingredient - Coriander-Cumin powder should be added along with Goda Masala and Sugar should be added at the end along with scrapped Coconut and Cilantro. </span></span><br />
<span style="color: #333333; font-family: "open sans" , sans-serif;"><span style="font-size: 15.6px;">5. You may also add a Bay leaf and few Cloves in tempering. </span></span><br />
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<b style="color: #333333; font-family: "open sans", sans-serif; font-size: 15.6px;">Stepwise Pictures:</b></div>
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Amarendrahttp://www.blogger.com/profile/10048740815818877537noreply@blogger.com1tag:blogger.com,1999:blog-2233226997849688885.post-57675650317718585612017-08-28T04:20:00.001-07:002017-08-28T05:02:44.004-07:00Dalimbi Usal <div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #333333; font-family: "open sans" , sans-serif;"><span style="font-size: 15.6px;">Field Beans (or Bitter Beans) Sprouts Curry is popularly known as Dalimbi Usal or Valachi Usal or Birde in Maharashtra. Even though the names sound similar, its method of making differs from region to region and from castes to sub-castes. Renowned marathi author Durga Bhagwat has rightly stated in her marathi book 'Khamang' that she believes in casteism when it comes to cooking and the taste differentials based on it is the glory of our country (</span></span><span style="font-size: 15.6px; text-align: left;"><span style="color: #333333; font-family: "open sans" , sans-serif;">"...पाकक्रियेच्या बाबतीत मी जातीभेद आवश्य मानते व तो सुसंस्कृतपणाचा एक भाग आहे, असंही मानते. ही रुचिभिन्नता या देशाचं वैभव आहे...")</span></span><span style="color: #333333; font-family: "open sans" , sans-serif; font-size: 15.6px;">.</span></div>
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<span style="color: #333333; font-family: "open sans" , sans-serif; font-size: 15.6px;">Dalimbi Usal is a traditional accompaniment to rice and rotis. </span><span style="color: #333333; font-family: "open sans" , sans-serif; font-size: 15.6px;">It is often included in traditional Maharashtrian wedding menu also. </span><span style="color: #333333; font-family: "open sans" , sans-serif; font-size: 15.6px;">The method given here is a fusion method of Konkanastha Brahmins and Karhade Brahmins which is a complete 'no onion- no garlic' method. I will post another method of making this curry subsequently.</span></div>
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<b style="color: #333333; font-family: "open sans", sans-serif; font-size: 15.6px;">Approx. Time:</b><span style="background-color: white; color: #333333; font-family: "open sans" , sans-serif; font-size: 15.6px;"> 30 minutes (excluding pre-preparation)</span></div>
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<span style="background-color: white; color: #333333; font-family: "open sans" , sans-serif; font-size: 15.6px;"><b>Yield</b>:</span><span style="background-color: white; color: #333333; font-family: "open sans" , sans-serif; font-size: 15.6px;"> 2 Servings</span></div>
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<span style="background-color: white; color: #333333; font-family: "open sans" , sans-serif; font-size: 15.6px;"><b>Ingredients:</b></span></div>
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<span style="background-color: white; color: #333333; font-family: "open sans" , sans-serif; font-size: 15.6px;">1 cup Field Beans (or Bitter Beans) sprouts (Dalimbi)</span><br />
<span style="background-color: white; color: #333333; font-family: "open sans" , sans-serif; font-size: 15.6px;">1 cup Water</span><br />
<span style="background-color: white; color: #333333; font-family: "open sans" , sans-serif; font-size: 15.6px;">1 tbspn Spice Mixture</span><br />
<span style="background-color: white; color: #333333; font-family: "open sans" , sans-serif; font-size: 15.6px;">1 tspn Jaggery</span><br />
<span style="background-color: white; color: #333333; font-family: "open sans" , sans-serif; font-size: 15.6px;">1/4 cup freshly scrapped Coconut</span><br />
<span style="background-color: white; color: #333333; font-family: "open sans" , sans-serif; font-size: 15.6px;">1/4 cup finely chopped fresh Cilantro</span><br />
<span style="background-color: white; color: #333333; font-family: "open sans" , sans-serif; font-size: 15.6px;">Salt to taste</span><br />
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<span style="background-color: white; color: #333333; font-family: "open sans" , sans-serif; font-size: 15.6px;"><u>For spice mixture:</u></span><br />
<span style="color: #333333; font-family: "open sans" , sans-serif;"><span style="font-size: 15.6px;">1/3 cup dried Coconut (grated)</span></span><br />
<span style="color: #333333; font-family: "open sans" , sans-serif; font-size: 15.6px;">1 tspn Cumin seeds</span><br />
<span style="background-color: white; color: #333333; font-family: "open sans" , sans-serif; font-size: 15.6px;">3-4 Dried red chillies</span><br />
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<span style="color: #333333; font-family: "open sans" , sans-serif;"><span style="font-size: 15.6px;"><u>For Tempering:</u></span></span><br />
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<span style="color: #333333; font-family: "open sans" , sans-serif; font-size: 15.6px;">1 tbspn Oil </span><br />
<span style="color: #333333; font-family: "open sans" , sans-serif; font-size: 15.6px;">1/2 tspn Mustard Seeds</span><br />
<span style="color: #333333; font-family: "open sans" , sans-serif; font-size: 15.6px;">1/2 tspn Cumin seeds</span><br />
<span style="color: #333333; font-family: "open sans" , sans-serif; font-size: 15.6px;">A pinch of Asafoetida Powder</span><br />
<span style="color: #333333; font-family: "open sans" , sans-serif;"><span style="font-size: 15.6px;">5-6 Curry leaves</span></span><br />
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<span style="color: #333333; font-family: "open sans" , sans-serif; font-size: 15.6px;"><u>For Garnishing:</u></span></div>
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<span style="color: #333333; font-family: "open sans" , sans-serif;"><span style="background-color: white; font-size: 15.6px;">Freshly scrapped Coconut</span></span><br />
<span style="color: #333333; font-family: "open sans" , sans-serif;"><span style="background-color: white; font-size: 15.6px;">Finely chopped fresh Cilantro (Coriander leaves)</span></span></div>
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<span style="color: #333333; font-family: "open sans" , sans-serif;"><span style="background-color: white; font-size: 15.6px;"><b>Method:</b></span></span><br />
<u style="color: #333333; font-family: "open sans", sans-serif; font-size: 15.6px;">Pre-preparation:</u></div>
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<span style="color: #333333; font-family: "open sans" , sans-serif; font-size: 15.6px;">(Soaking of 1/2 a cup of dried Field Beans will yield approx. 1 cup of Dalimbi)</span><br />
<span style="color: #333333; font-family: "open sans" , sans-serif; font-size: 15.6px;">Soak the Field beans overnight in water for 10 to 12 hours. </span><span style="color: #333333; font-family: "open sans" , sans-serif;"><span style="font-size: 15.6px;">After soaking, it will be swollen and puffed up. </span></span><span style="color: #333333; font-family: "open sans" , sans-serif; font-size: 15.6px;">Drain water and rinse the beans. Transfer the soaked Field beans in a muslin cloth. Fold all the edges of the muslin cloth together and give it a twist. Tie a firm knot to the cloth. Then keep it aside for sprouting for nearly 6-7 hours. The field beans will get white sprouts. Remove the sprouted Field Beans from the cloth. Then take some lukewarm water in </span><span style="color: #333333; font-family: "open sans" , sans-serif; font-size: 15.6px;">a container and add the sprouts</span><span style="color: #333333; font-family: "open sans" , sans-serif; font-size: 15.6px;"> in it. Allow it to remain in the lukewarm water for nearly an hour so that the peel can be removed easily. Remove the peel individually. These beans are very delicate and hence need to be handled with care to avoid breaking. The peeled off Field Beans are called - Dalimbi or Birde. </span><br />
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<u style="color: #333333; font-family: "open sans", sans-serif; font-size: 15.6px; text-align: left;">To make Spice Mixture:</u><br />
<span style="color: #333333; font-family: "open sans" , sans-serif; font-size: 15.6px;"><span style="font-size: 15.6px;">Heat </span></span><span style="color: #333333; font-family: "open sans" , sans-serif; font-size: 15.6px;">a saucepan. Add the grated dried Coconut and dry roast it over medium heat until it starts releasing aroma and turns brown in colour. Transfer it in a bowl. Then dry roast the Cumin seeds till </span><span style="color: #333333; font-family: "open sans" , sans-serif; font-size: 15.6px;">it starts releasing aroma</span><span style="color: #333333; font-family: "open sans" , sans-serif; font-size: 15.6px;"> and starts changing its </span><span style="color: #333333; font-family: "open sans" , sans-serif; font-size: 15.6px;">colour. Transfer it in a bowl. Lastly dry roast the dried Red Chillies for 2-3 minutes. (Alternatively, the dried chillies can be roasted in a teaspoon of Oil also) Allow all the ingredients to cool down. Then grind the mixture coarsely to make Spice powder.</span><br />
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<span style="color: #333333; font-family: "open sans" , sans-serif; font-size: 15.6px;"><span style="font-size: 15.6px;"><u style="font-size: 15.6px; text-align: left;">To make Dalimbi Usal:</u></span></span><br />
<span style="color: #333333; font-family: "open sans" , sans-serif; font-size: 15.6px;">Heat a saucepan and add Oil to it. Once the Oil is hot, add the Mustard Seeds and let it splutter. Then add the Cumin Seeds, Asafoetida powder, Turmeric Powder and Curry leaves. Then add the peeled Field Beans and give it a gentle stir. Add a cup of water. Cover the pan with a lid and cook it for 10-15 minutes. </span><span style="color: #333333; font-family: "open sans" , sans-serif; font-size: 15.6px;">Once the Field beans are cooked (nearly 75-80%) add the Jaggery, Salt and Spice powder (Coconut-Cumin and Chilly Powder). </span><span style="color: #333333; font-family: "open sans" , sans-serif; font-size: 15.6px;">Cover the mixture and further cook it for few minutes. Test the beans with nail. If it breaks easily, then it is cooked. At the end add freshly scrapped Coconut and finely chopped Cilantro. This will soak some water and thicken the consistency of Curry. </span><br />
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<span style="color: #333333; font-family: "open sans" , sans-serif;"><span style="font-size: 15.6px;">Finally, garnish it with freshly scrapped Coconut and finely chopped Cilantro. Serve hot with steamed rice or Roti.</span></span></div>
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<span style="background-color: white; color: #333333; font-family: "open sans" , sans-serif; font-size: 15.6px; text-align: justify;"><b>Notes:</b></span></div>
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<span style="color: #333333; font-family: "open sans" , sans-serif; font-size: 15.6px;">1. The consistency of this curry may either be thick, medium or watery as per the preference. Hence quantity of water may be adjusted accordingly. </span></div>
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<span style="color: #333333; font-family: "open sans" , sans-serif;"><span style="font-size: 15.6px;">2. Do not cook the Field beans in pressure cooker as the beans are delicate and may get overcooked in few minutes. Also, try to s</span></span><span style="color: #333333; font-family: "open sans" , sans-serif; font-size: 15.6px;">tir the Filed Beans as gently as possible as they are delicate and may break if not handled carefully.</span><br />
<span style="color: #333333; font-family: "open sans" , sans-serif;"><span style="font-size: 15.6px;">3. Jaggery should be added at semi-cooked stage (at 75-80%) because if it is added in the beginning, then the beans may turn hard and may remain uncooked. whereas adding Jaggery at semi-cooked stage makes the cooked beans firm and prevent it from breaking. </span></span></div>
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<b style="color: #333333; font-family: "open sans", sans-serif; font-size: 15.6px;">Stepwise Pictures:</b></h3>
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Amarendrahttp://www.blogger.com/profile/10048740815818877537noreply@blogger.com0tag:blogger.com,1999:blog-2233226997849688885.post-38495948120180358382017-08-12T10:22:00.001-07:002017-08-12T10:22:45.098-07:00Farali Dhokla (शिंगाड्याच्या पिठाचा ढोकळा )<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="background-color: white; color: #333333; font-family: "open sans" , sans-serif; font-size: 15.6px; text-align: justify;"><span style="font-family: "open sans" , sans-serif; font-size: 15.6px;">Water Chestnut or Chinese waterchest nut commonly known as Shingada in marathi is native to Asia. The </span></span><span style="color: #333333; font-family: "open sans" , sans-serif;"><span style="font-size: 15.6px;">Water chestnut flour (शिंगाड्याचे पीठ) is made from dried, ground water chestnuts. The nuts are boiled, peeled and then ground into flour. It is a good source of potassium and fibre.</span></span><span style="background-color: white; color: #333333; font-family: "open sans" , sans-serif; font-size: 15.6px; text-align: justify;"> The flour is mainly used during fasting season of Chaturmaas (mainly in Shravan month)</span><br />
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<span style="color: #333333; font-family: "open sans" , sans-serif;"><span style="font-size: 15.6px;">Water Chestnut flour Steamed Cakes or Farali Dhokla is a good option for hunger pangs during fasting season. The batter of this Dhokla is easy to make – just measure the Water chestnut flour, mix it with sour buttermilk and let the batter soak overnight for fermentation. G</span></span><span style="color: #333333; font-family: "open sans" , sans-serif; font-size: 15.6px;">reen chilli paste and ginger paste are used as flavouring agents in this recipe. </span></div>
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<span style="color: #333333; font-family: "open sans" , sans-serif; font-size: 15.6px; text-align: justify;">The recipe given here is of non-fermented batter that also makes this Farali Dhokla a good option for those suffering from acidity. This can be made by adding Eno Salt / Soda Bi-carb just before steaming. </span><br />
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<span style="background-color: white; color: #333333; font-family: "open sans" , sans-serif; font-size: 15.6px;"><b>Approx. Time:</b> 30 minutes (excluding resting time)</span></div>
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<span style="background-color: white; color: #333333; font-family: "open sans" , sans-serif; font-size: 15.6px;"><b>Yield</b>:</span><span style="background-color: white; color: #333333; font-family: "open sans" , sans-serif; font-size: 15.6px;"> 2 Servings</span></div>
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<span style="background-color: white; color: #333333; font-family: "open sans" , sans-serif; font-size: 15.6px;"><b>Ingredients:</b></span></div>
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<span style="background-color: white; color: #333333; font-family: "open sans" , sans-serif; font-size: 15.6px;">1 cup Waterchestnut Flour (Shingada Peeth)</span></div>
<span style="background-color: white; color: #333333; font-family: "open sans" , sans-serif; font-size: 15.6px;">1 cup sour Buttermilk </span><br />
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<span style="background-color: white; color: #333333; font-family: "open sans" , sans-serif; font-size: 15.6px;">1 tspn Green Chillies Paste</span><br />
<span style="background-color: white; color: #333333; font-family: "open sans" , sans-serif; font-size: 15.6px;">1 tspn Ginger Paste</span><br />
<span style="background-color: white; color: #333333; font-family: "open sans" , sans-serif; font-size: 15.6px;">1 tspn Lemon juice</span><br />
<span style="background-color: white; color: #333333; font-family: "open sans" , sans-serif; font-size: 15.6px;">2 to 2 1/2 tspns Sugar (or as per taste)</span><br />
<span style="background-color: white; color: #333333; font-family: "open sans" , sans-serif; font-size: 15.6px;">1 tspn Ghee</span></div>
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<span style="background-color: white; color: #333333; font-family: "open sans" , sans-serif; font-size: 15.6px;">1 tspn Eno Salt / Soda-Bi carb</span><br />
<span style="background-color: white; color: #333333; font-family: "open sans" , sans-serif; font-size: 15.6px;">Salt to taste</span><br />
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<span style="background-color: white; color: #333333; font-family: "open sans" , sans-serif; font-size: 15.6px;">For Tempering:</span><br />
<span style="background-color: white; color: #333333; font-family: "open sans" , sans-serif; font-size: 15.6px;">1 tbspn Ghee </span><br />
<span style="background-color: white; color: #333333; font-family: "open sans" , sans-serif; font-size: 15.6px;">1 tspn Cumin Seeds</span><br />
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<b style="color: #333333; font-family: "open sans", sans-serif; font-size: 15.6px;">For Garnishing:</b></div>
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<span style="color: #333333; font-family: "open sans" , sans-serif;"><span style="background-color: white; font-size: 15.6px;">Freshly Grated Coconut</span></span></div>
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<span style="color: #333333; font-family: "open sans" , sans-serif;"><span style="background-color: white; font-size: 15.6px;">Tempering</span></span></div>
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<span style="color: #333333; font-family: "open sans" , sans-serif;"><span style="background-color: white; font-size: 15.6px;"><b>Method:</b></span></span></div>
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<span style="background-color: white; color: #333333; font-family: "open sans" , sans-serif; font-size: 15.6px; text-align: justify;">Take </span><span style="background-color: white; color: #333333; font-family: "open sans", sans-serif; font-size: 15.6px;">Waterchestnut Flour in </span><span style="background-color: white; color: #333333; font-family: "open sans", sans-serif; font-size: 15.6px; text-align: justify;">a mixing bowl. </span><span style="background-color: white; color: #333333; font-family: "open sans", sans-serif; font-size: 15.6px; text-align: justify;">Then add sour Buttermilk to make batter of pouring consistency.</span><span style="background-color: white; color: #333333; font-family: "open sans", sans-serif; font-size: 15.6px; text-align: justify;"> </span><span style="background-color: white; color: #333333; font-family: "open sans", sans-serif; font-size: 15.6px; text-align: justify;">Ensure that there are no lumps in the batter. </span><span style="background-color: white; color: #333333; font-family: "open sans", sans-serif; font-size: 15.6px; text-align: justify;">Rest the batter for an hour. </span></div>
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<span style="background-color: white; color: #333333; font-family: "open sans", sans-serif; font-size: 15.6px; text-align: justify;">After resting, add the Green chillies paste, Ginger paste, Sugar, lemon juice, Salt, Ghee and mix well. </span><span style="color: #333333; font-family: open sans, sans-serif;"><span style="font-size: 15.6px;">Simultaneously, heat Steaming cooker by adding adequate quantity of water at the bottom of the vessel. Place a greased aluminium plate in the Steaming cooker and keep it ready. </span></span></div>
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<span style="background-color: white; font-size: 15.6px; text-align: justify;"><span style="color: #333333; font-family: open sans, sans-serif;">Once the water in the Steamer boils and starts releasing steam, add a teaspoon of Eno Salt / Soda Bi-carb in the Dhokla batter and whisk by following a single direction only. Pour the batter into the plate. Steam it for approximately 20 minutes on medium flame. </span></span><span style="color: #333333; font-family: open sans, sans-serif;"><span style="font-size: 15.6px;">To check whether the Dhokla is ready or not, insert a knife into Dhokla. If it comes out clear, then it is done.</span></span><span style="background-color: white; color: #333333; font-family: "open sans", sans-serif; font-size: 15.6px; text-align: justify;"> Once done, allow it to cool and cut it into square pieces. </span><br />
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<span style="color: #333333; font-family: open sans, sans-serif;"><span style="font-size: 15.6px;">To make tempering, heat Ghee in a pan. Add Cumin seeds into the hot Ghee and saute. </span></span><span style="background-color: white; color: #333333; font-family: "open sans", sans-serif; font-size: 15.6px;">Pour the tempering over the Farali Dhokla. Finally, garnish it with scrapped Coconut. Serve immediately with Coconut Chutney. </span></div>
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<span style="color: #333333; font-family: "open sans", sans-serif; font-size: 15.6px;">1. If you find that the Farali Dhokla has turned dry, then you may have to sprinkle some warm water on it.</span></div>
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<span style="color: #333333; font-family: open sans, sans-serif;"><span style="font-size: 15.6px;">2. A tablespoon of roasted Groundnut Powder may be added in the batter to give a nice nutty crunch to Farali Dhokla.</span></span></div>
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Amarendrahttp://www.blogger.com/profile/10048740815818877537noreply@blogger.com0tag:blogger.com,1999:blog-2233226997849688885.post-80062556705134685952017-07-02T08:47:00.000-07:002017-07-02T08:47:35.296-07:00Gulamba<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-weight: normal;"><span style="font-family: Arial, Helvetica, sans-serif;">Gulamba means raw mango jam / preserve. Gulamba is an authentic traditional Maharashtrian side dish made during summers. Gul means Jaggery and Amba means Mango.</span></span><br />
<span style="font-weight: normal;"><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></span><span style="font-weight: normal;"><span style="font-family: Arial, Helvetica, sans-serif;">In Maharashtra, during the month of Aashadh, a vrat called - 'Gulambyanche Brahman' (गुळंब्यांचे ब्राह्मण) is observed. During this vrat 11 Brahmins are invited for a meal. Along with other regular food items, 'Gulamba' is served as a special sweet. Vida and Dakshina is also offered to the Brahmins on this day.</span><span style="font-family: arial, helvetica, sans-serif;"> </span></span><br />
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<b style="font-family: arial, helvetica, sans-serif; text-align: left;">Yield</b><span style="font-family: "arial" , "helvetica" , sans-serif; text-align: left;">: 1 large Bowl</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span><span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Approx. Time:</b> 15-20 mins (excluding pre-preparation)</span></div>
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<strong style="line-height: 20px;"><span style="line-height: 20px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Ingredients</span></span></strong></div>
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<span style="font-family: arial, helvetica, sans-serif;">1 tspn Ghee</span><br />
<span style="font-family: arial, helvetica, sans-serif;">2 Raw Green Mangoes </span><br />
<span style="font-family: arial, helvetica, sans-serif;">2 cups Chopped Jaggery</span><br />
<span style="font-family: arial, helvetica, sans-serif;">5-6 cloves</span><br />
<span style="font-family: arial, helvetica, sans-serif;">3-4 Cardamoms</span><br />
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<u style="font-family: arial, helvetica, sans-serif;">For Garnishing:</u></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Dollop of Ghee</span></div>
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<u style="font-family: arial, helvetica, sans-serif;">To Serve with:</u></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Plain Roti </span></div>
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<strong style="line-height: 20px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Method</span></strong></div>
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<span style="font-family: arial, helvetica, sans-serif;">Peel the raw green mangoes and chop it into small 1/4 inch cubes. (Alternatively you may grate it by using thick grater)</span></div>
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<span style="font-family: arial, helvetica, sans-serif;">Take a Pan and dry roast cloves for 3-4 minutes. (optional). After cooling it, crush it coarsely. Also make a coarse powder of Cardamons. </span><br />
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<span style="font-family: arial, helvetica, sans-serif;">Heat Ghee in the same pan. Add raw green mango cubes. Saute and cover for 2-3 minutes on low flame. Stir it occasionally to prevent burning of mango cubes. </span><br />
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<span style="font-family: arial, helvetica, sans-serif;">Add Jaggery. Stir till the Jaggery is melts and is cooked. </span><span style="font-family: arial, helvetica, sans-serif;">The Jaggery Syrup should be of not more than two strings consistency. In case it it it is overcooked, the final product will be hard. The Jaggery syrup thickens at room temperature.</span><br />
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<span style="font-family: arial, helvetica, sans-serif;">Once done, add the Cardamom and Cloves powder. Simmer over low heat for two minutes. </span><span style="font-family: arial, helvetica, sans-serif;"> Turn off the flame. Keep it uncovered till it comes to room temperature.</span><br />
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<span style="font-family: arial, helvetica, sans-serif;">Store it in a glass Jar with an airtight lid. It has a shelf life of upto one year. </span><br />
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<span style="font-family: arial, helvetica, sans-serif;">Serve it with a dollop of ghee.</span></div>
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<strong style="font-size: medium; line-height: 20px;"><strong><span style="font-family: "arial" , "helvetica" , sans-serif;">Notes</span></strong></strong></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">1. You may change the quantity of Jaggery depending on sourness of Mangoes. I</span><span style="font-family: arial, helvetica, sans-serif;">f the raw mango is less sour, then take equal measure of Jaggery to the grated mango. However, if the mango is sour, make it in 1:2 ratio . </span></div>
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<strong style="font-size: medium; line-height: 20px;"><strong><span style="font-family: "arial" , "helvetica" , sans-serif;">Stepwise Pictures:</span></strong></strong><br />
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Amarendrahttp://www.blogger.com/profile/10048740815818877537noreply@blogger.com0tag:blogger.com,1999:blog-2233226997849688885.post-35080180604877479432016-12-18T05:26:00.002-08:002016-12-18T05:26:26.273-08:00Egyptian Carrot Soup (with Dukkah Spice)<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Dukkah is an earthy and deeply flavoured Egyptian spice mix made with nuts and herbs.</span><span style="font-family: "arial" , "helvetica" , sans-serif;"> It is easy to make at home as it requires few ingredients like freshly toasted nuts and seeds. </span><span style="font-family: "arial" , "helvetica" , sans-serif;">There are many recipes for dukkah, but generally every mixture includes nuts (either pistachios or almonds or hazelnuts etc.either alone or in combination), sesame seeds, cumin and peppercorns or chilli flakes. Mostly, </span><span style="font-family: "arial" , "helvetica" , sans-serif;">Dukkah spice is used as a crust for Paner and Tofu and also served as a dip (by adding Olive Oil) with bread. It can also be sprinkled on roasted vegetables, pasta, cheese cubes, and even on fresh fruits.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Egyptian Carrot Soup is a nourishing Soup. While roasting the carrots brings out its sweet taste, the Saffron brings in a subtle flavour and adds a lovely colour to the soup. What makes this dish warm and delicious is the crunchiness that comes from the Dukkah spice mix. </span><br />
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<b style="font-family: Arial, Helvetica, sans-serif; line-height: 20px;"><span style="color: #524043;">S</span>erving: </b><span style="font-family: "arial" , "helvetica" , sans-serif; line-height: 20px;"> 2-3 People</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; line-height: 20px;"><b><br /></b></span><span style="font-family: "arial" , "helvetica" , sans-serif; line-height: 20px;"><b>Approx. Time: </b></span><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="line-height: 20px;"> 30 minutes </span></span></div>
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<strong style="line-height: 20px; text-align: justify;"><span style="line-height: 20px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Ingredients</span></span></strong><br />
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<u style="font-family: arial, helvetica, sans-serif;">For Dukkah Spice (Egyptian spice powder):</u><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">2 tbspns Pistachios</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 tspn Sesame seeds (Til)</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 tspn Cumin seeds (Jeera)</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 tspn Fennel Seeds (Saunf)</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 tspn Black Pepper (Miri)</span><br />
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<u style="font-family: arial, helvetica, sans-serif;">For Carrot Soup:</u><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">2 tspn Butter </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">2 roasted Carrots</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Oil for brushing</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 cup chopped Onion</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">3-4 Garlic cloves</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 cup soaked Moong Dal (Petite Yellow Lentils)</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">4-5 cups <a href="http://amusrecipes.blogspot.in/2014/11/vegetable-stock.html#.WFVuMLJ97IU" target="_blank">Vegetable stock</a></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">10-15 Saffron strands (soaked in 2-3 tbspns Milk)</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 tbspn Dukkah spice powder</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1/4 tspn Pepper Powder </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Salt to taste</span><br />
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<u style="font-family: arial, helvetica, sans-serif;">For Garnishing:</u><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Hung Curd</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Dukkah Spice Powder</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><u>To serve with:</u></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Pita Bread with butter and Dukkah Spice</span><br />
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<strong style="line-height: 20px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Pre-preparation</span></strong></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;">1. Soak a little more than 1/4 cup of Moong Dal for minimum 2 hours in a cup of Water. </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;">2. Take 2-3 tbspns of milk in a cup and add 10-15 Saffron strands. Set it aside for 15-20 minutes. </span><br />
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<strong style="line-height: 20px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Method</span></strong><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><u>To make </u><u style="font-family: arial, helvetica, sans-serif;">Dukkah Spice</u><u> Powder:</u></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Preheat a pan on low flame. Take Pistachios in a pan. Dry roast the Pistachios on low flame for 2 minutes. Transfer it in a bowl and keep it aside for cooling. Then transfer the balance spice mix ingredients in a preheated pan. Toast the ingredients till they start releasing aroma.</span><span style="font-family: "arial" , "helvetica" , sans-serif;"> Keep aside to cool. Once cool, crush it </span><span style="font-family: "arial" , "helvetica" , sans-serif;">in a mixer to make coarse powder. </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span><span style="font-family: "arial" , "helvetica" , sans-serif;"><u>To make Soup Paste</u>:</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Grease the Carrots with Vegetable Oil or Butter. Roast it on direct flame till it gets some black patches. Chop the roasted Carrots and set it aside.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Heat a teaspoon of Butter in a pan. Add the Garlic cloves and chopped Onions and saute till the onions are translucent. </span><span style="font-family: "arial" , "helvetica" , sans-serif;">Thereafter, add the roasted Carrot pieces and soaked Moong dal into it. Saute it for 2-3 minutes. Add a cup of <a href="http://amusrecipes.blogspot.in/2014/11/vegetable-stock.html#.WFVuMLJ97IU" target="_blank">vegetable stock </a>and let the Moong dal cook. Once the dal is cooked, </span><span style="font-family: "arial" , "helvetica" , sans-serif;">turn off the flame and let it cool for some time. </span><span style="font-family: "arial" , "helvetica" , sans-serif;">Once cooled down, transfer the mixture into a blender. Blend the mixture into smooth puree. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Again heat a teaspoon of Butter in a deep sauce-pan. Add Dukkah spice powder and saute. Then add the carrot puree and the remaining <a href="http://amusrecipes.blogspot.in/2014/11/vegetable-stock.html#.WFVuMLJ97IU" target="_blank">Vegetable stock</a> and Salt to taste. Simmer it for few minutes and bring it to a boil. Finish it with Saffron milk. </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">While serving, add a dollop of sour Hung Curd to the Soup. Garnish it with Dukkah Spice powder. Serve hot with Pita Bread sauteed in butter and garnished with Dukkah spice. </span><br />
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<strong style="font-size: medium; line-height: 20px;"><strong><span style="font-family: "arial" , "helvetica" , sans-serif;">Notes</span></strong></strong></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small; text-align: left;">1. You may add Cheese Spread or Cream Cheese to make this soup more creamy.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small; text-align: left;">2. The moong dal may be substituted with 2 bread slices.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small; font-weight: normal; text-align: left;">3. </span><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small; font-weight: normal;">If the Hung Curd is not sour, you may add few drops of lemon juice, but it may suppress the delicate flavour of Saffron.</span></div>
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<strong style="font-size: medium; line-height: 20px;"><strong><span style="font-family: "arial" , "helvetica" , sans-serif;">Stepwise Pictures</span></strong></strong></div>
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Amarendrahttp://www.blogger.com/profile/10048740815818877537noreply@blogger.com1tag:blogger.com,1999:blog-2233226997849688885.post-81747772638375640372016-12-11T08:29:00.003-08:002016-12-11T08:29:42.153-08:00Lebanese Chickpea Soup (with Baharat Spice)<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: arial, helvetica, sans-serif;">Every cuisine has its own set of spices that give the dishes of that cuisine a peculiar flavour and aroma. Just like Indian cuisine has its Garam Masala, Lebanese cuisine is famous for its </span><span style="font-family: arial, helvetica, sans-serif;">Baharat </span><span style="font-family: arial, helvetica, sans-serif;">spice powder. It is the mix of Pepper, Red chillies, Cinnamon, Nutmeg, Cloves and several other spices. </span><span style="font-family: arial, helvetica, sans-serif;">A pinch of Baharat adds an intense flavour and irresistible aroma to the Lebanese dishes including soups, sauces and salads.</span><br />
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<span style="font-family: arial, helvetica, sans-serif;">Lebanese Chickpea Soup is a winter classic that is also an all-in-one meal if served with bread. The beauty of this soup is in its simplicity. I</span><span style="font-family: arial, helvetica, sans-serif;">t’s a kind of soup that keeps us warm during the winters. </span><span style="font-family: arial, helvetica, sans-serif;">The flavor of the Baharat Spice is complemented with fragrant mint. </span><br />
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<b style="font-family: Arial, Helvetica, sans-serif; line-height: 20px;"><span style="color: #524043;">S</span>erving: </b><span style="font-family: "arial" , "helvetica" , sans-serif; line-height: 20px;"> 2-3 People</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif; line-height: 20px;"><b>Approx. Time: </b></span><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="line-height: 20px;"> 30 minutes </span></span></div>
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<strong style="line-height: 20px; text-align: justify;"><span style="line-height: 20px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Ingredients</span></span></strong><br />
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<u style="font-family: arial, helvetica, sans-serif;">For Soup Paste:</u><br />
<span style="font-family: arial, helvetica, sans-serif;">1 tbspn Olive Oil</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">6-8 Garlic cloves</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 medium Onion (roughly chopped)</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 medium Tomato (finely chopped)</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 cup Chickpeas (soaked overnight)</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">2 Red Chillies</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Salt to taste</span><br />
<span style="font-family: arial, helvetica, sans-serif;">1/4 cup Mint leaves</span><br />
<span style="font-family: arial, helvetica, sans-serif;">1 cup Water</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><u>For Baharat Powder (Lebanese spice powder)</u></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">2 tbspn Coriander seeds (Dhana)</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">4-5 Red chillies </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 tspn Black pepper powder (Miri)</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 Cinamon stick (Dalchini)</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">4-5 Cloves (Laung)</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1/8 tspn Nutmeg Powder (Jaiphal)</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1/8 tspn Sesame Seeds (Til)</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1/8 tspn Fenugreek Seeds (Methi)</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1/8 tspn Fennel Seeds (Saunf)</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><u>For Final Soup:</u></span><br />
<span style="font-family: arial, helvetica, sans-serif;">1 tspn Butter</span><br />
<span style="font-family: arial, helvetica, sans-serif;">1 tspn Baharat Powder</span><br />
<span style="font-family: arial, helvetica, sans-serif;">1 tomato (finely chopped)</span><br />
<span style="font-family: arial, helvetica, sans-serif;">1 cup Water (or Vegetable Stock)</span><br />
<span style="font-family: arial, helvetica, sans-serif;">Salt to taste</span><br />
<span style="font-family: arial, helvetica, sans-serif;">1 tbspn lemon juice</span><br />
<span style="font-family: arial, helvetica, sans-serif;">1/4 tspn Red chilly powder </span><br />
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<span style="font-family: arial, helvetica, sans-serif;"><u>For Garnishing:</u></span><br />
<span style="font-family: arial, helvetica, sans-serif;">Cherry tomatoes</span><br />
<span style="font-family: arial, helvetica, sans-serif;">Coriander leaves</span><br />
<span style="font-family: arial, helvetica, sans-serif;">Baharat Spice Powder</span><br />
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<strong style="line-height: 20px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Pre-preparation</span></strong></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;">Soak the Chickpeas overnight for minimum 8 hours in water with a pinch of Soda Bi-carb. </span></div>
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<strong style="line-height: 20px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Method</span></strong><br />
<span style="font-family: arial, helvetica, sans-serif;"><u>To make Baharat Powder:</u></span><br />
<span style="font-family: arial, helvetica, sans-serif;">Combine all the ingredients of Baharat Powder in a pan. Dry roast the ingredients on slow flame for 3 to 4 minutes or till they start releasing aroma. Keep aside to cool. Once cool, blend it </span><span style="font-family: arial, helvetica, sans-serif;">in a mixer to make coarse powder (or fine powder as per your taste). Store it in an air-tight container.</span><br />
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<span style="font-family: arial, helvetica, sans-serif;"><u>To make Soup Paste</u>:</span><br />
<span style="font-family: arial, helvetica, sans-serif;">Heat Olive Oil in a pressure cooker. Add chopped garlic cloves and chopped Onion. Saute it till the Onion is transculent. A</span><span style="font-family: arial, helvetica, sans-serif;">dd the Red Chilles and saute.</span><span style="font-family: arial, helvetica, sans-serif;"> </span><span style="font-family: arial, helvetica, sans-serif;">Then add the soaked Chickpeas and tomato. Saute it for 5 minutes. Finally add the Mint leaves, Salt and Water. Pressure cook till 3-4 whistles. Once done, remove the mint leaves from the mixture. Transfer it to a blender and blend it to a smooth paste. </span><br />
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<u style="font-family: arial, helvetica, sans-serif;">To make Lebanese Chickpea Soup</u><span style="font-family: arial, helvetica, sans-serif;">:</span><br />
<span style="font-family: arial, helvetica, sans-serif;">Heat Butter in a deep pan. Add Baharat powder and saute. Then add the tomatoes and saute it for two minutes. Then add the Soup paste (cooked Chickpea paste), water (or Vegetable Stock) and Salt to taste. Simmer it for few minutes till it starts boiling. Adjust the water as per the required consistency. Finish it with lemon juice and red chilly powder. </span><br />
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<span style="font-family: arial, helvetica, sans-serif;">Transfer it into a serving bowl. Garnish it with Cherry tomatoes, finely chopped Coriander leaves and Baharat Powder. </span><br />
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<strong style="font-size: medium; line-height: 20px;"><strong><span style="font-family: "arial" , "helvetica" , sans-serif;">Notes</span></strong></strong></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">1. You may keep the Baharat Spice Mix ready well in advance and store it in an air-tight container. It has a long shelf life and can be used in Salads and Soups. </span><br />
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Amarendrahttp://www.blogger.com/profile/10048740815818877537noreply@blogger.com0tag:blogger.com,1999:blog-2233226997849688885.post-2010059290437049452016-12-10T06:28:00.000-08:002016-12-10T06:28:33.240-08:00Nutty Orange & Spinach Salad<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small; font-weight: normal;">Not only the summers but also winters </span><span style="font-family: "arial" , "helvetica" , sans-serif; font-weight: normal;">is the perfect time to experiment with salads. Winter</span><span style="font-family: "arial" , "helvetica" , sans-serif; font-weight: normal;"> </span><span style="font-family: "arial" , "helvetica" , sans-serif; font-weight: normal;">is also a good season for Salads due to abundant fresh vegetables and fruits flooding in the market. Nutty Spinach and Orange salad is a delightful green salad which has the right nutrients to keep our body healthy. </span><br />
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<b style="font-family: Arial, Helvetica, sans-serif; line-height: 20px;"><span style="color: #524043;">S</span>erving: </b><span style="font-family: "arial" , "helvetica" , sans-serif; line-height: 20px;"> 1 large bowl</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; line-height: 20px;"><b>Approx. Time: </b></span><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="line-height: 20px;"> 15 minutes </span></span></div>
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<strong style="line-height: 20px;"><span style="line-height: 20px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Ingredients</span></span></strong></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><u>For Salad:</u></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">20-25 Spinach leaves (firm & fresh small sized leaves)</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">2 large Oranges </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">8-10 Toasted Walnuts</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">6-8 Cherry Tomatoes</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">A sprig of fresh mint leaves</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 tspn toasted Sesame seeds (Til)</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">2 tbspns toasted Almond flakes</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><u>For Dressing:</u></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 tbspn Olive Oil</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 tbspn Vinegar</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">½ tspn Soy sauce (preferably light)</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">½ tspn</span><span style="font-family: "arial" , "helvetica" , sans-serif;"> Salt</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">½ tspn</span><span style="font-family: "arial" , "helvetica" , sans-serif;"> Pepper powder</span><span style="font-family: "arial" , "helvetica" , sans-serif;"> </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 tbspn Sugar (or Honey)</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><u>For Garnishing:</u></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif; line-height: 20px;">1 tspn toasted Almond flakes, </span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif; line-height: 20px;">1 tspn Sesame seeds</span></span><br />
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<strong style="line-height: 20px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Pre-preparation</span></strong></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;">Lightly toast the Walnuts, Sesame and Almond flakes separately on medium flame for five minutes each or till you start getting aroma. Alternatively, you may microwave the nuts for 2 minutes. Set it aside for cooling. Ensure that the nuts are crisp.</span></div>
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<strong style="line-height: 20px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Method</span></strong></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small; font-weight: normal;">Soak the Spinach leaves in a bowl containing ice and water. Leave it in the water for approximately 15 minutes. </span><span style="font-family: "arial" , "helvetica" , sans-serif;">Remove from water and pat dry on a kitchen towel. Remove the stems and tear into big pieces. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Peel the Orange and remove fibres from each segment of the Orange. Also remove the seeds from each orange segment. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Mix the Olive Oil, </span><span style="font-family: "arial" , "helvetica" , sans-serif;">Vinegar, </span><span style="font-family: "arial" , "helvetica" , sans-serif;">Soy sauce, S</span><span style="font-family: "arial" , "helvetica" , sans-serif;">alt, </span><span style="font-family: "arial" , "helvetica" , sans-serif;">Pepper powder and </span><span style="font-family: "arial" , "helvetica" , sans-serif;">Sugar (or Honey)</span><span style="font-family: "arial" , "helvetica" , sans-serif;"> in a small bowl and whisk till the dressing turns slightly thick.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">At the time of serving, take Spinach leaves in a large bowl and pour the dressing over it. Marinate the leaves for two to three minutes. Then add the Orange segments, toasted Walnuts, Cherry Tomatoes, Mint leaves, toasted Sesame and Almond flakes. Lightly toss the salad to mix well. Remove the salad into serving bowl or plate. Garnish it with toasted Almond flakes and toasted Sesame seeds. Serve immediately.</span><br />
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<strong style="font-size: medium; line-height: 20px;"><strong><span style="font-family: "arial" , "helvetica" , sans-serif;">Notes</span></strong></strong></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">1. You may substitute the Spinach with lettuce leaves or use combination of both.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">2. You may also add citrus fruits like Kiwi, Sweet lime etc. to add texture and taste to the Salad.</span><br />
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<strong style="font-family: 'times new roman'; font-size: medium; line-height: 20px; text-align: left;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Stepwise Pictures</span></strong><br />
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Amarendrahttp://www.blogger.com/profile/10048740815818877537noreply@blogger.com0tag:blogger.com,1999:blog-2233226997849688885.post-68951571349721393282016-11-20T09:05:00.000-08:002016-11-20T09:05:12.663-08:00Anarasi Pohe<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;"><span style="font-weight: normal; line-height: 20px;">I found a passing reference of Anarasi Pohe in Durgabai Bhagwat's article. According to her, </span></span><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small; font-weight: normal;">when sugar powder is sprinkled on deep fried Poha, it is called Anarasi Pohe. Since the recipe was not clear, I tried searching it and finally Ms. Vinaya Prabhu from Konkani Aamchi food helped me with this recipe. I slightly modified the recipe by adding roasted dry coconut and Poppy seeds to it. This recipe has simple and very few ingredients but the taste is divine. </span><br />
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<b style="font-family: Arial, Helvetica, sans-serif; line-height: 20px;"><span style="color: #524043;">S</span>erving: </b><span style="font-family: "arial" , "helvetica" , sans-serif; line-height: 20px;"> 1 large Bowl </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; line-height: 20px;"><b>Approx. Time: </b></span><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="line-height: 20px;"> 15 minutes </span></span></div>
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<strong style="line-height: 20px;"><span style="line-height: 20px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Ingredients</span></span></strong></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-weight: normal; line-height: 20px;">1 cup flattened Rice (Poha)</span></span></div>
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<span style="font-family: arial, helvetica, sans-serif; font-size: small; font-weight: normal;">1/4 cup Sugar</span></div>
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<span style="font-family: arial, helvetica, sans-serif; font-size: small; font-weight: normal;">1/4 cup grated dry coconut</span></div>
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<span style="font-family: arial, helvetica, sans-serif; font-size: small; font-weight: normal;">1/4 tspn Poppy Seeds (Khaskhas)</span></div>
<span style="font-family: arial, helvetica, sans-serif; font-size: small;"><span style="font-weight: normal;">1 Cardamom Pod seeds (or a pinch of Cardamom Powder)</span></span><br />
<span style="font-family: arial, helvetica, sans-serif; font-size: small;"><span style="font-weight: normal;">1/4 cup fried Cashews</span></span><br />
<span style="font-family: arial, helvetica, sans-serif; font-size: small;"><span style="font-weight: normal;">Ghee (for frying)</span></span></div>
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<strong style="line-height: 20px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Pre-preparation</span></strong></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small; font-weight: normal;">a. Grate the dry Coconut and dry roast it for 2-3 minutes till it starts changing the colour. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;">b. Dry roast the Poppy seeds for a minute </span><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small; font-weight: normal;">and set it aside. </span></div>
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<strong style="line-height: 20px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Method</span></strong></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;">Take Sugar, Cardamom, dry roasted grated Coconut and roasted Poppy Seeds in a grinder jar. Grind it into a coarse powder and set it aside.</span></div>
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<span style="font-family: arial, helvetica, sans-serif; font-size: small;">Heat Ghee in a frying pan. Turn the heat to medium. Deep fry the flattened rice in small batches. (fry each batch for approx. a minute). Ensure that Ghee is adequately hot, otherwise flattened rice will not rise and not become fluffy. Once fried, transfer the batches on an absorbent paper. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;">In a mixing bowl, mix together fried flattened rice and the powder. Also add the fried Cashews. Serve immediately. (It is recommended to prepare and serve it immediately.)</span><br />
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<strong style="font-size: medium; line-height: 20px;"><strong><span style="font-family: "arial" , "helvetica" , sans-serif;">Notes</span></strong></strong></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;"><span style="font-weight: normal; line-height: 20px;">1<span class="Apple-tab-span" style="white-space: pre;">.The shelf life of Anarasi Pohe is nearly a week, however there are chances of it becoming soggy. </span></span></span><br />
<span style="font-family: arial, helvetica, sans-serif; font-size: small; font-weight: normal;">2. The flattened rice used should be thick or medium thick. </span></div>
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Amarendrahttp://www.blogger.com/profile/10048740815818877537noreply@blogger.com0tag:blogger.com,1999:blog-2233226997849688885.post-78777248615729667672016-11-06T07:33:00.000-08:002016-11-06T07:33:16.001-08:00Kolache Pohe<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;"><span style="font-weight: normal; line-height: 20px;">Kolache Pohe (कोळाचे पोहे) also known as Kuwalache Pohe </span></span><span style="font-family: arial, helvetica, sans-serif; font-size: small; font-weight: normal;">(कुवळाचे पोहे)</span><span style="font-family: arial, helvetica, sans-serif; font-size: small; font-weight: normal;"> is a recipe from Konkan region of Maharashtra. There are two ways to make these poha. In first method, soaked flattened rice is mixed with Coconut Milk & Tamarind-Jaggery pulp. In another method, Brinjal Bharta made with Tamarind & Jaggery Pulp is add to the soaked Poha. </span><br />
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<b style="font-family: Arial, Helvetica, sans-serif; line-height: 20px;"><span style="color: #524043;">S</span>erving: </b><span style="font-family: "arial" , "helvetica" , sans-serif; line-height: 20px;"> 1 Bowl </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; line-height: 20px;"><b>Approx. Time: </b></span><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="line-height: 20px;"> 5-8 minutes </span></span></div>
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<strong style="line-height: 20px;"><span style="line-height: 20px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Ingredients</span></span></strong></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-weight: normal; line-height: 20px;">1 cup flattened Rice (Poha)</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-weight: normal; line-height: 20px;">Water for washing Poha</span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-weight: normal; line-height: 20px;">1 cup thick Coconut Milk</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-weight: normal; line-height: 20px;">2 tbspns Jaggery + 1/4 cup water</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-weight: normal; line-height: 20px;">2 tbspn Tamarind </span></span><span style="font-family: arial, helvetica, sans-serif; font-size: small; font-weight: normal;">+ 1/4 cup water</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small; font-weight: normal;">1 tspn Green Chilly Paste</span></div>
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<span style="font-family: arial, helvetica, sans-serif;">Salt to taste</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small; font-weight: normal;"><u>For Tempering:</u></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small; font-weight: normal;">1 tspn Ghee</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small; font-weight: normal;">1 tspn Cumin Seeds (Jeera)</span></div>
<span style="font-family: arial, helvetica, sans-serif; font-size: small;"><span style="font-weight: normal;">A large pinch of Asafoetida (Hing)</span></span><br />
<span style="font-family: arial, helvetica, sans-serif; font-size: small;"><span style="font-weight: normal;">5-6 Curry leaves</span></span><br />
<span style="font-family: arial, helvetica, sans-serif; font-size: small;"><span style="font-weight: normal;">2 slit Red Chillies</span></span><br />
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<span style="font-family: arial, helvetica, sans-serif; font-size: small; font-weight: normal;"><u>For Garnishing:</u></span><br />
<span style="font-family: arial, helvetica, sans-serif; font-size: small; font-weight: normal;">1/4 cup finely chopped Coriander leaves</span></div>
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<strong style="line-height: 20px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Pre-preparation</span></strong></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small; font-weight: normal;">a. </span><span style="font-family: arial, helvetica, sans-serif; font-size: small;"><span style="font-weight: normal;">To make tamarind pulp, clean up the Tamarind by discarding seeds, skin or any unwanted particles. </span></span><span style="font-family: arial, helvetica, sans-serif; font-size: small; font-weight: normal;">Heat 1/4 cup of water and soak tamarind in it for about 5 to 10 minutes in a bowl. </span><span style="font-family: arial, helvetica, sans-serif; font-size: small; font-weight: normal;">Mash the tamarind mixture and pass through a filter. Set it aside.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: 18.72px; font-weight: normal;">b. </span><span style="font-family: arial, helvetica, sans-serif; font-size: small;"><span style="font-weight: normal;">To make Jaggery water, take Jaggery in a bowl and crush it. </span></span><span style="font-family: arial, helvetica, sans-serif; font-size: small; font-weight: normal;">Heat 1/4 cup of water and</span><span style="font-family: arial, helvetica, sans-serif; font-size: small; font-weight: normal;"> soak crushed jaggery in it for about 5 to 10 minutes in a bowl. Once the jaggery is dissolved, filter the mixture (optional) and set it aside. </span><br />
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<strong style="line-height: 20px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Method</span></strong></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;">Wash the flattened Rice under water and soak it for 2 minutes. Drain out the excess water and set it aside.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;"><br /></span><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;">In a mixing bowl, mix together thick Coconut Milk, Tamarind Pulp, Jaggery Water, </span><span style="font-family: arial, helvetica, sans-serif; font-size: small;">Green Chilly Paste</span><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;"> and Salt. Adjust the taste by adding tamarind pulp or jaggery water, if required. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;">Simultaneously, to make tempering, h</span><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small; text-align: left;">eat ghee in a small pan. Add the Cumin seeds and saute till it crackles. Then add the Curry leaves, slit Red Chillies and Asafoetida. Turn off the flame. Now pour the tempering on the Coconut Milk mixture. </span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small; text-align: left;"><br /></span></span>
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small; text-align: left;">Finally add Poha to the Coconut Milk mixture and mix well. Garnish it with chopped Coriander leaves and Serve immediately. </span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small; text-align: left;"><br /></span></span>
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small; text-align: left;">(Alternatively while serving take Poha in a serving bowl and pour equal portion of Coconut Milk mixture over it, garnish it with Coriander and serve immediately)</span></span><br />
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<strong style="font-size: medium; line-height: 20px;"><strong><span style="font-family: "arial" , "helvetica" , sans-serif;">Notes</span></strong></strong></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;"><span style="font-weight: normal; line-height: 20px;">1.<span class="Apple-tab-span" style="white-space: pre;"> </span></span></span><span style="font-family: arial, helvetica, sans-serif; font-size: small; font-weight: normal;">Generally in villages, the Poha is washed with Coconut water. If you have Coconut water, you may use it for washing Poha which enhances its taste.</span></div>
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<span style="font-family: arial, helvetica, sans-serif; font-size: small; font-weight: normal;">2. You may replace the Green Chilly Paste with Red Chilly Powder.</span></div>
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Amarendrahttp://www.blogger.com/profile/10048740815818877537noreply@blogger.com1tag:blogger.com,1999:blog-2233226997849688885.post-19385759545129660212016-10-31T10:25:00.000-07:002016-10-31T10:25:48.275-07:00Kokum Poha (Kadhitle Pohe)<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-weight: normal; line-height: 20px;">During Diwali (Narak Chaturdashi), there is a tradition in Saraswat Brahmin community and people living in Konkan region to make variety of Pohas. These include Sweet Poha (Jaggery Poha), Tikhat Pohe (jaggery replaced with green chillies), Dadpe Pohe, Dahi Pohe, Kuwalache / Kolache Pohe, Dahi Pohe, Dudh Pohe, Rasatle Pohe, Anarsi Pohe, Batate Pohe etc. These Pohas are served with the traditional dry faraal.</span></span><br />
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<b style="font-family: Arial, Helvetica, sans-serif; line-height: 20px;"><span style="color: #524043;">S</span>erving: </b><span style="font-family: "arial" , "helvetica" , sans-serif; line-height: 20px;"> 1 Bowl </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; line-height: 20px;"><b>Approx. Time: </b></span><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="line-height: 20px;"> 5-8 minutes </span></span></div>
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<strong style="line-height: 20px;"><span style="line-height: 20px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Ingredients</span></span></strong></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-weight: normal; line-height: 20px;">1 cup flattened Rice (Poha)</span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-weight: normal; line-height: 20px;">1 cup Coconut Milk (I used thick milk)</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small; font-weight: normal;">2-3 Kokum (Garcinia indica)</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small; font-weight: normal;">2 chopped Green Chillies</span><br />
<span style="font-family: arial, helvetica, sans-serif; font-size: small; font-weight: normal;">½ inch Ginger piece</span><br />
<span style="font-family: arial, helvetica, sans-serif; font-size: small; font-weight: normal;">Salt to taste</span><br />
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<span style="font-family: arial, helvetica, sans-serif; font-size: small; font-weight: normal;"><u>For tempering:</u></span><br />
<span style="font-family: arial, helvetica, sans-serif; font-size: small; font-weight: normal;">½ teaspoon Ghee</span><br />
<span style="font-family: arial, helvetica, sans-serif; font-size: small; font-weight: normal;">½ teaspoon Jeera (Cumin seeds)</span><br />
<span style="font-family: arial, helvetica, sans-serif; font-size: small; font-weight: normal;">A pinch of Asafoetida</span></div>
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<span style="font-family: arial, helvetica, sans-serif;">8-10 Curry leaves</span></div>
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<strong style="line-height: 20px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Pre-preparation</span></strong></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;">a) Take 2-3 Kokum in a small bowl. Add half cup of water and a pinch of salt to it. Soak the Kokum in water for 15-20 minutes. Extract juice with the help of fingers. Keep it aside.</span><br />
<span style="font-family: arial, helvetica, sans-serif;">b) Make a coarse paste of Green chillies and Ginger.</span></div>
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<strong style="line-height: 20px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Method</span></strong></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;">Wash the flattened Rice under water and soak it for 2 minutes. Drain out the excess water and set it aside.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;"><br /></span><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;">In a mixing bowl, mix together Coconut Milk, Kokum extract (Kokum juice), Ginger-Green Chilly paste and Salt. Then add the soaked flattened Rice and mix well. While mixing ensure that the mixture does not become mushy. </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;">To make tempering, h</span><span style="font-family: arial, helvetica, sans-serif; font-size: small; text-align: left;">eat ghee in a small pan. Add the Cumin seeds and saute till it crackles. Lastly, add curry leaves and asafoetida. Turn off the flame. Now pour the tempering on the Poha mixture. Mix well and serve immediately. </span><br />
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<strong style="font-size: medium; line-height: 20px;"><strong><span style="font-family: "arial" , "helvetica" , sans-serif;">Notes</span></strong></strong></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;"><span style="font-weight: normal; line-height: 20px;">1.<span class="Apple-tab-span" style="white-space: pre;"> </span>The Poha used in this recipe is our regular flattened rice. However, traditionally hand-pounded Poha is used in this recipe. (In that case you may have to soak it in hot / lukewarm water depending upon its cooking time.) In some recipes, the Poha is steamed if hand-pounded Poha is used. </span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small; font-weight: normal;">2. Generally in villages, the Poha is washed with Coconut water. If you have Coconut water, you may use it for washing Poha which enhances its taste.</span><br />
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Amarendrahttp://www.blogger.com/profile/10048740815818877537noreply@blogger.com0tag:blogger.com,1999:blog-2233226997849688885.post-18736359131428216792016-10-31T09:18:00.002-07:002016-10-31T09:18:29.620-07:00Ras Pohe<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-weight: normal; line-height: 20px;">During Diwali (Narak Chaturdashi), there is a tradition in Saraswat Brahmin community and people living in Konkan region to make variety of Pohas. These include Sweet Poha (Jaggery Poha), Tikhat Pohe (jaggery replaced with green chillies), Dadpe Pohe, Dahi Pohe, Kuwalache / Kolache Pohe, Dahi Pohe, Dudh Pohe, Rasatle Pohe, Anarsi Pohe, Batate Pohe etc. These Pohas are served with the traditional dry faraal.</span></span></div>
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<b style="font-family: Arial, Helvetica, sans-serif; line-height: 20px;"><span style="color: #524043;">S</span>erving: </b><span style="font-family: "arial" , "helvetica" , sans-serif; line-height: 20px;"> 1 Bowl </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; line-height: 20px;"><b>Approx. Time: </b></span><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="line-height: 20px;"> 5-8 minutes </span></span></div>
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<strong style="line-height: 20px;"><span style="line-height: 20px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Ingredients</span></span></strong></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-weight: normal; line-height: 20px;">1 cup flattened Rice (Poha)</span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-weight: normal; line-height: 20px;">1 cup Coconut Milk (I used thick milk)</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small; font-weight: normal;">½ cup Jaggery (or as per taste)</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;"><span style="font-weight: normal;">¼ </span></span><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small; font-weight: normal;">tspn Cardamom Powder </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small; font-weight: normal;">A pinch of Salt</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;"><span style="font-weight: normal;">8-10 ghee roasted Cashew nuts (Optional)</span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;">Take a teaspoon of Ghee in a small pan. Add the Cashew nuts and saute it for few seconds till it changes the colour to golden brown. Turn off the flame and transfer it into another bowl. Keep it aside.</span></div>
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<strong style="line-height: 20px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Method</span></strong></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;">Wash the flattened Rice under water and soak it for 2 minutes. Drain out the excess water and set it aside.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;"><br /></span><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;">In a mixing bowl, mix together Coconut Milk, Jaggery, Cardamom Powder and a pinch of Salt. When the lumps of Jaggery break, add the soaked flattened Rice and mix well. While mixing ensure that the mixture does not become mushy. Lastly, add the ghee roasted Cashew Nuts. </span><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;">Serve immediately. </span><br />
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<strong style="font-size: medium; line-height: 20px;"><strong><span style="font-family: "arial" , "helvetica" , sans-serif;">Notes</span></strong></strong></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;"><span style="font-weight: normal; line-height: 20px;">1.<span class="Apple-tab-span" style="white-space: pre;"> </span>The Poha used in this recipe is our regular flattened rice. However, traditionally hand-pounded Poha is used in this recipe. (In that case you may have to soak it in hot / lukewarm water depending upon its cooking time.) In some recipes, the Poha is steamed if hand-pounded Poha is used. </span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small; font-weight: normal;">2. Generally in villages, the Poha is washed with Coconut water. If you have Coconut water, you may use it for washing Poha which enhances its taste.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;"><span style="font-weight: normal;">3. You may also flavour it with Nutmeg Powder and Cardamom both or just use Cardamom Powder.</span></span></div>
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<strong style="font-family: 'times new roman'; font-size: medium; line-height: 20px; text-align: left;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Stepwise Pictures</span></strong></div>
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Amarendrahttp://www.blogger.com/profile/10048740815818877537noreply@blogger.com0tag:blogger.com,1999:blog-2233226997849688885.post-68822934306961039882016-10-31T09:13:00.001-07:002016-10-31T09:13:32.493-07:00Savoury Poha (Tikhat Pohe)<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: arial, helvetica, sans-serif; font-size: small; font-weight: normal;">During Diwali (Narak Chaturdashi), there is a tradition in Saraswat Brahmin community and people living in Konkan region to make variety of Pohas. These include Sweet Poha (Jaggery Poha), Tikhat Pohe (jaggery replaced with green chillies), Dadpe Pohe, Dahi Pohe, Kuwalache / Kolache Pohe, Dahi Pohe, Dudh Pohe, Rasatle Pohe, Anarsi Pohe, Batate Pohe etc. These Pohas are served with the traditional dry faraal.</span><br />
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<b style="font-family: Arial, Helvetica, sans-serif; line-height: 20px;"><span style="color: #524043;">S</span>erving: </b><span style="font-family: "arial" , "helvetica" , sans-serif; line-height: 20px;"> 1 Bowl </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; line-height: 20px;"><b>Approx. Time: </b></span><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="line-height: 20px;"> 5-8 minutes </span></span></div>
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<strong style="line-height: 20px;"><span style="line-height: 20px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Ingredients</span></span></strong></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-weight: normal; line-height: 20px;">1 cup flattened Rice (Poha)</span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-weight: normal; line-height: 20px;">1 cup scrapped Coconut</span></span></div>
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<span style="font-family: arial, helvetica, sans-serif; font-size: small; font-weight: normal;">2 finely chopped Green Chillies (or Green Chilly Paste)</span></div>
<span style="font-family: arial, helvetica, sans-serif; font-size: small;"><span style="font-weight: normal;">1/4 cup finely chopped Coriander leaves</span></span><br />
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<strong style="line-height: 20px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Method</span></strong></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;">Wash the flattened Rice under water and soak it for 2 minutes. Drain out the excess water and set it aside.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;"><br /></span><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;">In a mixing bowl, mix together scrapped Coconut, soaked flattened rice, Green Chilly Paste, Coriander leaves and Salt. While mixing ensure that the mixture does not become mushy. </span><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;">Serve immediately. </span><br />
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<strong style="font-size: medium; line-height: 20px;"><strong><span style="font-family: "arial" , "helvetica" , sans-serif;">Notes</span></strong></strong></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;"><span style="font-weight: normal; line-height: 20px;">1.<span class="Apple-tab-span" style="white-space: pre;"> </span>The Poha used in this recipe is our regular flattened rice. However, traditionally hand-pounded Poha is used in this recipe. (In that case you may have to soak it in hot / lukewarm water depending upon its cooking time.) In some recipes, the Poha is steamed if hand-pounded Poha is used. </span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small; font-weight: normal;">2. Generally in villages, the Poha is washed with Coconut water. If you have Coconut water, you may use it for washing Poha which enhances its taste.</span><br />
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<strong style="font-family: 'times new roman'; font-size: medium; line-height: 20px; text-align: left;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Stepwise Pictures</span></strong></div>
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Amarendrahttp://www.blogger.com/profile/10048740815818877537noreply@blogger.com2tag:blogger.com,1999:blog-2233226997849688885.post-60544979101564958292016-10-31T09:02:00.000-07:002016-10-31T09:02:55.760-07:00Sweet Poha<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-weight: normal; line-height: 20px;">During Diwali (Narak Chaturdashi), there is a tradition in Saraswat Brahmin community and people living in Konkan region to make variety of Pohas. These include Sweet Poha (Jaggery Poha), Tikhat Pohe (jaggery replaced with green chillies), Dadpe Pohe, Dahi Pohe, Kuwalache / Kolache Pohe, Dahi Pohe, Dudh Pohe, Rasatle Pohe, Anarsi Pohe, Batate Pohe etc. These Pohas are served with the traditional dry faraal.</span></span></div>
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<b style="font-family: Arial, Helvetica, sans-serif; line-height: 20px;"><span style="color: #524043;">S</span>erving: </b><span style="font-family: "arial" , "helvetica" , sans-serif; line-height: 20px;"> 1 Bowl </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; line-height: 20px;"><b>Approx. Time: </b></span><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="line-height: 20px;"> 5-8 minutes </span></span></div>
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<strong style="line-height: 20px;"><span style="line-height: 20px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Ingredients</span></span></strong></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-weight: normal; line-height: 20px;">1 cup flattened Rice (Poha)</span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-weight: normal; line-height: 20px;">1 cup scrapped Coconut</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small; font-weight: normal;">½ cup Jaggery (or as per taste)</span><br />
<span style="font-family: arial, helvetica, sans-serif; font-size: small;"><span style="font-weight: normal;">¼ </span></span><span style="font-family: arial, helvetica, sans-serif; font-size: small; font-weight: normal;">tspn Cardamom Powder </span><br />
<span style="font-family: arial, helvetica, sans-serif; font-size: small; font-weight: normal;">A pinch of Salt</span></div>
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<span style="font-family: arial, helvetica, sans-serif; font-size: small;"><span style="font-weight: normal;">8-10 ghee roasted Cashew nuts (Optional)</span></span></div>
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<strong style="line-height: 20px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Pre-preparation</span></strong></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;">Take a teaspoon of Ghee in a small pan. Add the Cashew nuts and saute it for few seconds till it changes the colour to golden brown. Turn off the flame and transfer it into another bowl. Keep it aside.</span></div>
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<strong style="line-height: 20px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Method</span></strong></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;">Wash the flattened Rice under water and soak it for 2 minutes. Drain out the excess water and set it aside.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;">In a mixing bowl, mix together scrapped Coconut, Jaggery, Cardamom Powder and a pinch of Salt. When the lumps of Jaggery break, add the soaked flattened Rice and mix well. While mixing ensure that the mixture does not become mushy. Lastly, add the ghee roasted Cashew Nuts. </span><span style="font-family: arial, helvetica, sans-serif; font-size: small;">Serve immediately. </span><br />
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<strong style="font-size: medium; line-height: 20px;"><strong><span style="font-family: "arial" , "helvetica" , sans-serif;">Notes</span></strong></strong></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;"><span style="font-weight: normal; line-height: 20px;">1.<span class="Apple-tab-span" style="white-space: pre;"> </span>The Poha used in this recipe is our regular flattened rice. However, traditionally hand-pounded Poha is used in this recipe. (In that case you may have to soak it in hot / lukewarm water depending upon its cooking time.) In some recipes, the Poha is steamed if hand-pounded Poha is used. </span></span><br />
<span style="font-family: arial, helvetica, sans-serif; font-size: small; font-weight: normal;">2. Generally in villages, the Poha is washed with Coconut water. If you have Coconut water, you may use it for washing Poha which enhances its taste.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;"><span style="font-weight: normal;">3. You may also flavour it with Nutmeg Powder and Cardamom both or just use Cardamom Powder.</span></span><br />
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<strong style="font-family: 'times new roman'; font-size: medium; line-height: 20px; text-align: left;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Stepwise Pictures</span></strong><br />
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Amarendrahttp://www.blogger.com/profile/10048740815818877537noreply@blogger.com0tag:blogger.com,1999:blog-2233226997849688885.post-50251833456704733952016-09-16T07:43:00.000-07:002016-09-16T07:43:33.836-07:00Masala Peanuts<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;"><span style="font-weight: normal; line-height: 20px;">Masala Peanuts is not the actual name of this dish. It is called Prasadache Shengdane (प्रसादाचे शेंगदाणे) in Marathi. This dish has a very old origin. People used to make Masala Peanuts during Ganpati Festival as an offering to Lord Ganesha and distributing it after Aarti. </span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;"><span style="font-weight: normal; line-height: 20px;">There are many ways to make it but broadly the main ingredients remain the same. Some people also add scrapped dry Coconut / Coriander leaves / Asafoetida (Hing) to make this dish. The recipe given here is close to the taste I remember. </span></span><br />
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<b style="font-family: Arial, Helvetica, sans-serif; line-height: 20px;"><span style="color: #524043;">S</span>erving: </b><span style="font-family: "arial" , "helvetica" , sans-serif; line-height: 20px;"> 1 Bowl </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; line-height: 20px;"><b>Approx. Time: </b></span><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="line-height: 20px;"> 5-7 minutes (excluding pre-preparation)</span></span></div>
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<strong style="line-height: 20px;"><span style="line-height: 20px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Ingredients</span></span></strong></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-weight: normal; line-height: 20px;">1 cup roasted Peanuts </span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-weight: normal; line-height: 20px;">1 tspn Ghee</span></span><br />
<span style="font-family: arial, helvetica, sans-serif; font-size: small; font-weight: normal;">½ tspn Cumin Seeds (Jeera)</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-weight: normal; line-height: 20px;">½ tspn Red chilly Powder</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small; font-weight: normal;">A pinch of Salt</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small; font-weight: normal;">½ Lemon Juice</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small; font-weight: normal;">1-2 tbspns chopped Coriander Leaves </span><br />
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<strong style="line-height: 20px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Pre-preparation</span></strong></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;"><span style="font-weight: normal;">Take a large pan and keep it on low flame. Take a cup of Peanuts and transfer it in pan. Dry roast the Peanuts for approx. 8-10 minutes. Stir it at regular intervals to avoid burning. To check whether the peanuts are roasted completely, take a peanut and cool it for few seconds. If the peel can be removed easily, then the peanuts are roasted properly. Once done allow it to cool and remove the skin. </span></span></div>
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<strong style="line-height: 20px;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Method</span></strong></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;">Heat Ghee in a pan on medium flame. Add the Cumin Seeds to it. Once it starts spluttering, add the roasted Peanuts and give it a stir. Then add the Red Chilly Powder and Salt. Saute it for a minute. Finally add the Lemon Juice and Coriander leaves. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;">Serve immediately. </span><br />
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<strong style="font-size: medium; line-height: 20px;"><strong><span style="font-family: "arial" , "helvetica" , sans-serif;">Notes</span></strong></strong></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;"><span style="font-weight: normal; line-height: 20px;">1.<span class="Apple-tab-span" style="white-space: pre;"> </span>You may add scrapped and roasted dry Coconut to the Masala Peanuts.</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;"><span style="font-weight: normal; line-height: 20px;">2.<span class="Apple-tab-span" style="white-space: pre;"> </span>The Red Chilly Powder may be replaced with finely chopped Green Chillies.</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: small;"><span style="font-weight: normal;">3. These Peanuts may be stored if fresh ingredients are replaced like Lemon juice with Aamchur Powder and Corriander leaves with Dhana-Jeera Powder.</span></span><br />
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Amarendrahttp://www.blogger.com/profile/10048740815818877537noreply@blogger.com1