tag:blogger.com,1999:blog-80936274918324389682024-03-12T18:49:40.624-05:00Sizzling SculleryA novice's journey of uncomplicated cookingSizzling Sculleryhttp://www.blogger.com/profile/17110602253481815309noreply@blogger.comBlogger31125tag:blogger.com,1999:blog-8093627491832438968.post-89707256843758473452019-02-12T18:33:00.000-06:002019-02-12T18:52:01.458-06:00Chicken Chili<div dir="ltr" style="text-align: left;" trbidi="on">
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Living in Texas made me fall in love with southern cuisine. It is wholesome, satiating and immensely gratifying. One of the staples with any typical Texan family is Chili. It's a bean and ground meat stew that could be a side or an entree. Any good chili is made of flavorful meat, well cooked, soft beans and just a mild spice level. To achieve this I used the popular kitchen gadget, Instant Pot. I'm sure the same results can be attained by using a regular pressure cooker or a slow cooker or by just blowing in a deep vessel. The cook time will, obviously, vary. I have also used canned beans, because they are easy to cook. If you would like to soak and the pressure cook the beans, feel free to do so. For the meat, I used ground chicken, but it can be substituted with ground turkey or ground beef.</div>
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This recipe is also a popular favorite for followers of the Weight watchers freestyle diet plan. It is a zero or 1 point recipe, depending on the meat used.</div>
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<b><u>Preparation time:</u></b> 10 minutes</div>
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<b><u>Cook time: </u></b>30 mins</div>
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<b><u>Ingredients:</u></b></div>
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<ul style="text-align: left;">
<li>Red kidney beans - 2 cans (drained)</li>
<li>Black beans - 1 can</li>
<li>Diced tomatoes - 1 can</li>
<li>Onion - 1 medium (diced)</li>
<li>Salt - to taste</li>
<li>Red chilli powder - 1 tsp</li>
<li>Cumin powder - 1 tsp</li>
<li>Coriander powder - 1 tsp</li>
<li>Dried oregano - 1 Tbsp</li>
<li>Tomato ketchup - 1 Tbsp</li>
<li>Ground chicken - 16 oz</li>
<li>Water - 4 cups</li>
<li>Shredded cheese - 3 to 4 oz (for garnish)</li>
</ul>
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<b><u>Method:</u></b></div>
<div>
<ul style="text-align: left;">
<li>Saute the onions till pinkish and then add the ground meat.</li>
<li>Saute till the meat is lightly cooked and add the rest of the ingredients, except the cheese.</li>
<li>If using the Instant Pot, close the lid, seal and set on Chili mode. If using the slow cooker, I recommend an hour or 2 of cooking time. A regular pressure cooker would probably need about 3 or 4 whistles.</li>
<li>After the cooking is done, open and adjust the water level to your taste by boiling for 5 minutes to thicken.</li>
<li>Serve hot, garnished with cheese or tortilla strips.</li>
</ul>
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Sizzling Sculleryhttp://www.blogger.com/profile/17110602253481815309noreply@blogger.com0tag:blogger.com,1999:blog-8093627491832438968.post-32737456389559913732019-01-29T16:31:00.003-06:002019-01-29T16:34:08.658-06:00Hyderabadi Marag <div dir="ltr" style="text-align: left;" trbidi="on">
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Hyderabadi Marag is a popular soup made in traditional Hyderbadi families, commonly during wedding festivities. It is made with goat or lamb meat, bone - in, and is also considered a healthy meal for ailing people. Personally, I love sipping the meaty, spicy flavors on cold winter nights. It is an indulgence in terms of calories but it is definitely the ultimate winter food.<br />
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<b><u>Preparation time:</u></b> 30 minutes<br />
<b><u>Cooking time: </u></b>1 hour 30 minutes<br />
<b><u>Ingredients</u></b><br />
<br />
<ul style="text-align: left;">
<li>Lamb or goat meat, bone in, cut into medium size pieces - 2 pounds</li>
<li>White onions - 2 medium</li>
<li>Ginger (chopped fine) - 1/2 cup</li>
<li>Salt - to taste</li>
<li>Turmeric powder - 1/4 tsp</li>
<li>Cilantro (chopped) - 1 cup</li>
<li>Cardamom powder - 2 tsp</li>
<li>Cardamom pods - 5 or 6</li>
<li>Green chilies - 2</li>
<li>Almonds - 11 or 12</li>
<li>Cashews - 11 or 12</li>
<li>Water - 10 cups</li>
<li>Desi ghee - 3 Tbsp</li>
<li>Ginger garlic paste - 2 tsp</li>
</ul>
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<b><u>Method </u></b></div>
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<ul style="text-align: left;">
<li>Dice the onion finely and slit the green chilies length-wise</li>
<li>Blend the almonds and cashews to a powder. Add a little water to give it paste like texture. There is no need to soak the cashew and almonds before grinding.</li>
</ul>
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<ul style="text-align: left;">
<li>Heat ghee. Add cardamom pods and let them sputter.</li>
</ul>
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<ul style="text-align: left;">
<li>Add onion and cook till pink</li>
<li>Add ginger pieces and peppercorns</li>
</ul>
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<ul style="text-align: left;">
<li>Add ginger garlic paste and slit green chilies and stir.</li>
</ul>
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<ul style="text-align: left;">
<li>Add a little salt and mix well.</li>
<li>Add meat and cook till water from the meat evaporates</li>
<li>Add salt, turmeric and some chopped cilantro</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOKPZj9gCoNfQsn4hbbkwjIbizPsgVbu7BAlzAKo0WGaQ0S8yrX7S4A6mkZ-_TZ10iXQphR3NJNVQzfJarEEREXic0iUnWl29qlNpB9y6Gm8iTlZeQbPATPW5dMRvFNmFCd_spDIQeZWch/s1600/fullsizeoutput_3678.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOKPZj9gCoNfQsn4hbbkwjIbizPsgVbu7BAlzAKo0WGaQ0S8yrX7S4A6mkZ-_TZ10iXQphR3NJNVQzfJarEEREXic0iUnWl29qlNpB9y6Gm8iTlZeQbPATPW5dMRvFNmFCd_spDIQeZWch/s320/fullsizeoutput_3678.jpeg" width="320" /></a></div>
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<ul style="text-align: left;">
<li>Add 10 cups of water and let it cook for on a low flame for an hour. Do not cover as this darkens the meat. </li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir9ShSW5HRFIYaIELWr6iSxWIIPBFkYatc0edPeu-P372XljbkQOsLKObSQ8zp68dAsCnLi7QuIejMvB-t3tWhJSeraxnnJ3PoLn4ao355KRBfKRwYsRRTBQ8F3VC0a7-uIiu8BPlxWFmu/s1600/fullsizeoutput_3679.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir9ShSW5HRFIYaIELWr6iSxWIIPBFkYatc0edPeu-P372XljbkQOsLKObSQ8zp68dAsCnLi7QuIejMvB-t3tWhJSeraxnnJ3PoLn4ao355KRBfKRwYsRRTBQ8F3VC0a7-uIiu8BPlxWFmu/s320/fullsizeoutput_3679.jpeg" width="320" /></a></div>
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<ul style="text-align: left;">
<li>Add cardamom powder powder, some more salt to taste, almond paste, cashew paste and more cilantro. </li>
<li>Keep stirring continuously till the soup thickens.</li>
</ul>
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Suggestion - Add the juice of 1 lemon or a few more green chilies per personal taste. Traditionally, Marag is not a very spicy soup.</div>
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Sizzling Sculleryhttp://www.blogger.com/profile/17110602253481815309noreply@blogger.com0tag:blogger.com,1999:blog-8093627491832438968.post-70789167845915059342018-12-30T13:16:00.000-06:002019-02-12T18:50:41.864-06:00Lamb chops<div dir="ltr" style="text-align: left;" trbidi="on">
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When a succulent, delicious side is what you crave, these lamb chops are the answer. They are easy to make and manage to brighten even the simplest of meals.<br />
<u><b>Preparation time: </b></u>15 mins<br />
<b><u>Marination time: </u></b>15-20 minutes<br />
<b><u>Ingredients:</u></b><br />
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<ul style="text-align: left;">
<li>Lamb chops - 3 or 4</li>
<li>Salt to taste</li>
<li>Black pepper powder - 1 tsp</li>
<li>Thyme (I used dried) - 2 tsp</li>
<li>Lemon juice - 2 Tbsp</li>
<li>Oil for shallow frying</li>
</ul>
<b><u>Method:</u></b><br />
<br />
<ul style="text-align: left;">
<li>Wash and clean the lamb chops and place in a mixing bowl or ziploc bag</li>
<li>Add the salt, black pepper powder, thyme, and lemon juice and mix well till all the pieces are well coated.</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8AaSOn1wuyiDWT3OrNLsU0nv3B7e5AFfOF84OjyyiJAQ8qCOCcNA9kOEaCZCGSij9ZW0d8zpcdKWzg0Y_Ytcu8decLkpbY67RZ3vLVetdYoYU-YtBywA0ljLwZdBurmqvHHDaFPreAy0O/s1600/fullsizeoutput_2a18.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8AaSOn1wuyiDWT3OrNLsU0nv3B7e5AFfOF84OjyyiJAQ8qCOCcNA9kOEaCZCGSij9ZW0d8zpcdKWzg0Y_Ytcu8decLkpbY67RZ3vLVetdYoYU-YtBywA0ljLwZdBurmqvHHDaFPreAy0O/s320/fullsizeoutput_2a18.jpeg" width="320" /></a></div>
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<ul style="text-align: left;">
<li>Set aside for about 15-20 minutes to allow the flavors to soak in.</li>
<li>In a pan, heat a little oil and lay each lamb chop flat to cook. I used a grill pan so it gives the meat the charring that we enjoy. You can use as little or as much oil as you like. I chose to shallow fry with minimum oil, but let the chops cook for about 7-8 minutes to let the meat cook till the inside.</li>
</ul>
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<ul>
<li style="text-align: left;">Remove when the meat looks well cooked and serve hot, garnished with cilantro and lemon juice, as desired.</li>
</ul>
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Sizzling Sculleryhttp://www.blogger.com/profile/17110602253481815309noreply@blogger.com0tag:blogger.com,1999:blog-8093627491832438968.post-7502569938738588982018-12-26T14:52:00.002-06:002018-12-30T13:20:48.808-06:00Besan ke nimbu<div dir="ltr" style="text-align: left;" trbidi="on">
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Thinking of an amazing appetizer to engage vegetarian guests at a party is quite a challenge. These Besan ke nimbu are tangy rounds of roasted gram flour that tingle the taste buds.<br />
<b><u>Preparation time:</u></b> 20 minutes<br />
<b><u>Cooking time:</u></b> 15 minutes<br />
<b><u>Ingredients:</u></b><br />
<br />
<ul style="text-align: left;">
<li>Gram flour (besan)</li>
<li>Clarified butter (ghee)</li>
<li>Red chilli powder</li>
<li>Ginger garlic paste</li>
<li>Fresh cilantro</li>
<li>Green chillies</li>
<li>Salt</li>
<li>Baking soda</li>
<li>Fresh lemon juice</li>
<li>Water</li>
<li>Oil for frying</li>
</ul>
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<b><u>Method:</u></b><br />
<br />
<ul style="text-align: left;">
<li>Heat ghee in a pan. Turning the pan to low heat, add the gram flour and roast till the flour turns golden brown and aromatic.</li>
<li>Set aside 2 Tbsp of the gram flour. </li>
<li>To the rest of the gram flour add salt, 1 tsp of red chilli powder, ginger garlic paste, baking soda, cilantro and green chilies. </li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ8SUW5EECB876swV8Nd5HvdHWJprJGKRCPbjoZaLr3QKdv1Eq0mF912rt-nG5iAeJvZFfN5dUDvWaN9HgqMu9rw35foydIIZkMqCU4emuWY3IK38lwrPvTyWOQLWybcXvFvyexMdV8xVV/s1600/IMG-6993.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ8SUW5EECB876swV8Nd5HvdHWJprJGKRCPbjoZaLr3QKdv1Eq0mF912rt-nG5iAeJvZFfN5dUDvWaN9HgqMu9rw35foydIIZkMqCU4emuWY3IK38lwrPvTyWOQLWybcXvFvyexMdV8xVV/s320/IMG-6993.JPG" width="320" /></a></div>
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<ul style="text-align: left;">
<li>Add the fresh lemon juice and knead in to a dough, using a little water as needed.</li>
<li>Roll small balls out of little bits of the dough.</li>
<li>Take the 2 Tbsp of gram flour that was set aside in a small bowl. Add salt, 1/2 tsp of red chilli powder and water to make a thin batter.</li>
<li>Heat oil in a deep pan, for frying.</li>
<li>Dip the dough balls in the batter and fry till golden brown. </li>
<li>Serve hot with ketchup or mint chutney.</li>
</ul>
</div>
Sizzling Sculleryhttp://www.blogger.com/profile/17110602253481815309noreply@blogger.com0tag:blogger.com,1999:blog-8093627491832438968.post-37272264921571580172018-12-26T12:48:00.003-06:002019-02-12T18:50:20.673-06:00Pesto chicken<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfxO-BKQarN_RJM4sIYNh42HW416f98yncdJ75fUkItmE41XpHAZyoH3QQoGkdgJEZmJKTdO9UDaveiIS0tWtsQEy3VtJ_moSpq7C93vPUUVl1IUOW6Pvi7RM53dInWpFiMeTAfZV61vWa/s1600/IMG-6937.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1079" data-original-width="1080" height="319" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfxO-BKQarN_RJM4sIYNh42HW416f98yncdJ75fUkItmE41XpHAZyoH3QQoGkdgJEZmJKTdO9UDaveiIS0tWtsQEy3VtJ_moSpq7C93vPUUVl1IUOW6Pvi7RM53dInWpFiMeTAfZV61vWa/s320/IMG-6937.JPG" width="320" /></a></div>
Some days I cook to satisfy my cravings. The food doesn't need to look pretty but it has to have the flavors to entice me to get another bite. This pesto chicken was made with the same idea. I used some ready made and some available-at-home ingredients, but the end result was a burst of wonderful flavors.<br />
<b><u>Preparation time: </u></b>10 minutes<br />
<b><u>Marination time:</u></b> 20 minutes<br />
<b><u>Cook time:</u></b> 30 minutes<br />
<b><u>Ingredients:</u></b><br />
<br />
<ul style="text-align: left;">
<li>Boneless skinless chicken breasts - 2</li>
<li>Barilla basil pesto - 2 Tbsp</li>
<li>Salt - to taste</li>
<li>Black pepper powder - 1 tsp</li>
<li>Lemon juice - 1 Tbsp</li>
<li>Tomato - 1 medium</li>
<li>Mozarella Cheese - 2 singles or ~ 3 to 4 Tbsp shredded cheese</li>
<li>Oil - 1 or 2 Tbsp</li>
</ul>
<div>
<b><u>Method:</u></b></div>
<div>
<ul style="text-align: left;">
<li>Cut the chicken breasts in to 2 pieces each and flatten them slightly to make them even.</li>
<li>In a mixing bowl, add the chicken, pesto sauce, salt, black pepper powder and lemon juice and mix well. Let it sit for about 20 minutes.</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw00TxNYibZGYaieFfC5IpLIAWwV0s_9NR3pOjFoKv0n-rbgtk9BpJ3MzL5gi_CK_381wj3jQdFESzJhCCexjWEcY8VyCi-iHuO_FEXEYhzvofZHZniFcGVQzO7SaIIstljB8RvYCIEno4/s1600/IMG-6923.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw00TxNYibZGYaieFfC5IpLIAWwV0s_9NR3pOjFoKv0n-rbgtk9BpJ3MzL5gi_CK_381wj3jQdFESzJhCCexjWEcY8VyCi-iHuO_FEXEYhzvofZHZniFcGVQzO7SaIIstljB8RvYCIEno4/s320/IMG-6923.JPG" width="240" /></a></div>
<div>
<br /></div>
<ul style="text-align: left;">
<li>Cut the tomato in to slices.</li>
<li>Preheat oven to 375F</li>
<li>Heat a grill pan and place the chicken breasts in it to just cook them lightly on each side. You can use a regular shallow pan to do the same as well. This should take only a few minutes.</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4OYSHkFHXGvx-2SqoE0sQcO_jCl2yyqRMJJLqsmtJJSOD0nfXtRyO3ovsa4Qab2tBKk6SNeskNuBqevcrr5WflY0R5XJcuFuK-CPaNUSTnT5gKoK63zvtei84lybOcJ05TSGp1V2gOYRW/s1600/IMG-6936.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1080" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4OYSHkFHXGvx-2SqoE0sQcO_jCl2yyqRMJJLqsmtJJSOD0nfXtRyO3ovsa4Qab2tBKk6SNeskNuBqevcrr5WflY0R5XJcuFuK-CPaNUSTnT5gKoK63zvtei84lybOcJ05TSGp1V2gOYRW/s320/IMG-6936.JPG" width="320" /></a></div>
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<ul style="text-align: left;">
<li>In an oven safe pan or dish, place the lightly cooked chicken breasts and layer with a slice of tomato on each piece.</li>
<li>Place half a cheese slice on each piece of tomato and bake in the oven for 20 minutes at 375F. <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5s96DgmDS3foMFPSN61-OxtBi9q9TAKx_VaD4-hEzFHsHiw_yzlS2fqUjdhc8f0jBEFVQvubU_Xqwlj763v9JNM4BVV19JfYV9NYj297YLwy4Cp51mMZN7LcbRyhQ_5_rTmNTdSk6wgDX/s1600/IMG-6928.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5s96DgmDS3foMFPSN61-OxtBi9q9TAKx_VaD4-hEzFHsHiw_yzlS2fqUjdhc8f0jBEFVQvubU_Xqwlj763v9JNM4BVV19JfYV9NYj297YLwy4Cp51mMZN7LcbRyhQ_5_rTmNTdSk6wgDX/s320/IMG-6928.JPG" width="240" /></a></div>
I like to have the cheese melted and slightly brown, but feel free to cook it to the consistency you like, Be careful not to overcook the chicken as it can easily toughen,</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdRJmjZ8zpwDjejkhjKeq5FaNtPb6r4izxH9T77NbKzG6qJzTyM77vV52oL890CjpRWN-psoYV0nVT2NcDA2uWpozJ8iwLBU6JPTW3fh1kfcKi1O4cH8XMBEck8-6odTlsfr-6K1WKottj/s1600/IMG-6937.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1079" data-original-width="1080" height="319" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdRJmjZ8zpwDjejkhjKeq5FaNtPb6r4izxH9T77NbKzG6qJzTyM77vV52oL890CjpRWN-psoYV0nVT2NcDA2uWpozJ8iwLBU6JPTW3fh1kfcKi1O4cH8XMBEck8-6odTlsfr-6K1WKottj/s320/IMG-6937.JPG" width="320" /></a></div>
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<div>
This chicken can be eaten as an entree by itself or in a sandwich. </div>
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Sizzling Sculleryhttp://www.blogger.com/profile/17110602253481815309noreply@blogger.com0tag:blogger.com,1999:blog-8093627491832438968.post-53717722089173552482018-12-14T12:59:00.003-06:002019-02-12T18:50:03.161-06:00Tomato Shrimp Curry<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "georgia" , "times new roman" , serif;">This is a dish filled with the sweet flavors of tomatoes and the juiciness of shrimp. Best served with warm rotis or with steaming white rice, this dish makes meal time so fulfilling.</span></div>
<div style="text-align: left;">
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
<div style="text-align: left;">
<span style="font-family: "georgia" , "times new roman" , serif;">Preparation time: 10 minutes</span></div>
<div style="text-align: left;">
<span style="font-family: "georgia" , "times new roman" , serif;">Cooking time: 30 minutes</span></div>
<div style="text-align: left;">
<span style="font-family: "georgia" , "times new roman" , serif;">Ingredients:</span></div>
<div style="text-align: left;">
</div>
<ul style="text-align: left;">
<li><span style="font-family: "georgia" , "times new roman" , serif;">Medium cooked, deveined shrimp - about 30 or 1 bag</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Tomatoes - 5</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Onion - 1 big</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Black cumin seeds (shahjeera) - 1 tsp</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Green chilies - 2</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Curry leaves - 2 or 3</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Ginger garlic paste - 1 tsp</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Red chili powder - 1 tsp</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Salt - to taste</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Cilantro - for garnishing</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Oil - 1.5 Tbsp</span></li>
</ul>
<div>
<span style="font-family: "georgia" , "times new roman" , serif;">Method</span></div>
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<li><span style="font-family: "georgia" , "times new roman" , serif;">Peel and chop the onion </span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Cut the tomatoes in to small bits. Slit the green chilies lengthwise</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">In a pan, heat the oil and add the black cumin seeds, curry leaves and green chilies. </span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Add in the onions and cook till the onions turn glassy <div class="separator" style="clear: both; text-align: center;">
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</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Add the ginger garlic paste and stir till it is cooked.</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Now put in the tomatoes and cook. The tomatoes will release water. Smash down the tomato bits as they cook to make a paste like gravy<div class="separator" style="clear: both; text-align: center;">
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Allow it to cook till the gravy thickens </div>
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Add the shrimp and give it a good mix. Cook for 5 minutes. Be careful not to overcook the shrimp as they will turn hard and chewy.</div>
</li>
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<li>Garnish with chopped cilantro and serve hot</li>
</ul>
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Sizzling Sculleryhttp://www.blogger.com/profile/17110602253481815309noreply@blogger.com0tag:blogger.com,1999:blog-8093627491832438968.post-33729448140033411612018-12-14T11:45:00.003-06:002019-02-12T18:49:48.970-06:00Chili Chicken Gravy<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIcZUL5dPjDVtWC1yBfiaqRfTDlvi3CdTbS0XavEwCjnBvBzRZMGqhAmvrA7Gq15BsfUSjIjk2_myBzDQkbeeBGXkNx5iZS1iO_eZQZtlsBD2l22kTeayWKMXDxoGYjoARoQVKeayDok__/s1600/IMG_20161216_165457.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIcZUL5dPjDVtWC1yBfiaqRfTDlvi3CdTbS0XavEwCjnBvBzRZMGqhAmvrA7Gq15BsfUSjIjk2_myBzDQkbeeBGXkNx5iZS1iO_eZQZtlsBD2l22kTeayWKMXDxoGYjoARoQVKeayDok__/s320/IMG_20161216_165457.jpg" width="320" /></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">When it comes to Indo Chinese cuisine one can rarely go wrong with chili chicken. This spicy dish is found in majority of Indo Chinese restaurants and is a favorite with all age groups. Cozying up to delicious, warm and spicy chili chicken on winter evenings can be a picture I could easily get used to. This dish can be made dry, as an appetizer, or with gravy, as main course.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b><u>Preparation time:</u></b> 10 minutes</span></div>
<div style="text-align: left;">
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
<div style="text-align: left;">
<span style="font-family: "georgia" , "times new roman" , serif;"><u><b>Marination time:</b></u> 15 - 20 minutes</span></div>
<div style="text-align: left;">
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
<div style="text-align: left;">
<span style="font-family: "georgia" , "times new roman" , serif;"><b><u>Cooking time: </u></b>20 minutes</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
<div style="text-align: left;">
<u><b><span style="font-family: "georgia" , "times new roman" , serif;">Ingredients:</span></b></u></div>
<div style="text-align: left;">
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
<div style="text-align: left;">
<i><span style="font-family: "georgia" , "times new roman" , serif;">For marination</span></i></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">500 grams chicken cut into 3/4 inch pieces</span></div>
<div style="text-align: left;">
<span style="font-family: "georgia" , "times new roman" , serif;">3 tablespoons all purpose flour or Maida</span></div>
<div style="text-align: left;">
<span style="font-family: "georgia" , "times new roman" , serif;">3 tablespoons cornflour</span></div>
<div style="text-align: left;">
<span style="font-family: "georgia" , "times new roman" , serif;">1/2 teaspoon ginger garlic paste</span></div>
<div style="text-align: left;">
<span style="font-family: "georgia" , "times new roman" , serif;">1 tablespoon soy sauce</span></div>
<div style="text-align: left;">
<span style="font-family: "georgia" , "times new roman" , serif;">1 tablespoon chilli sauce</span></div>
<div style="text-align: left;">
<span style="font-family: "georgia" , "times new roman" , serif;">1/2 teaspoon red chilli powder</span></div>
<div style="text-align: left;">
<span style="font-family: "georgia" , "times new roman" , serif;">1/2 teaspoon pepper powder</span></div>
<div style="text-align: left;">
<span style="font-family: "georgia" , "times new roman" , serif;">1 egg</span></div>
<div style="text-align: left;">
<span style="font-family: "georgia" , "times new roman" , serif;">oil for frying</span></div>
<div style="text-align: left;">
<i><span style="font-family: "georgia" , "times new roman" , serif;">For the Stir Fry:</span></i></div>
<div style="text-align: left;">
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
<div style="text-align: left;">
<span style="font-family: "georgia" , "times new roman" , serif;">1 1/2 tablespoons oil</span></div>
<div style="text-align: left;">
<span style="font-family: "georgia" , "times new roman" , serif;">3-4 green chilies slit lengthwise</span></div>
<div style="text-align: left;">
<span style="font-family: "georgia" , "times new roman" , serif;">1 teaspoon finely chopped garlic</span></div>
<div style="text-align: left;">
<span style="font-family: "georgia" , "times new roman" , serif;">1 teaspoon finely chopped ginger</span></div>
<div style="text-align: left;">
<span style="font-family: "georgia" , "times new roman" , serif;">2-3 finely chopped spring onions</span></div>
<div style="text-align: left;">
<span style="font-family: "georgia" , "times new roman" , serif;">3 onions cut into 1 inch squares</span></div>
<div style="text-align: left;">
<span style="font-family: "georgia" , "times new roman" , serif;">1 capsicum cut into 1 inch squares</span></div>
<div style="text-align: left;">
<span style="font-family: "georgia" , "times new roman" , serif;">2 tablespoons soy sauce</span></div>
<div style="text-align: left;">
<span style="font-family: "georgia" , "times new roman" , serif;">1 tablespoon chili sauce</span></div>
<div style="text-align: left;">
<span style="font-family: "georgia" , "times new roman" , serif;">2 tablespoons tomato ketchup</span></div>
<div style="text-align: left;">
<span style="font-family: "georgia" , "times new roman" , serif;">1/2 teaspoon red chili powder</span></div>
<div style="text-align: left;">
<span style="font-family: "georgia" , "times new roman" , serif;">1 teaspoon vinegar</span></div>
<div style="text-align: left;">
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></div>
<div style="text-align: left;">
<u><b><span style="font-family: "georgia" , "times new roman" , serif;">Method:</span></b></u></div>
<div style="text-align: left;">
</div>
<ul style="text-align: left;">
<li><span style="font-family: "georgia" , "times new roman" , serif;">In a bowl mix the chicken with the ingredients needed for marination and set aside for 15-20 minutes</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Heat oil in a deep skillet and fry the marinated chicken till it is well cooked and golden brown. Remove on a plate lined by tissue paper to absorb the excess oil</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">In another skillet or wok heat the 1 & 1/2 tablespoons of oil. Add green chilies, ginger and garlic and saute. </span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Add the onions and cook till they turn glassy.</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Add chicken and capsicum and cook for a few minutes</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">In a small bowl mix together the chili sauce, soy sauce, tomato ketchup, red chili powder and vinegar along with a little water.</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Add the sauce mix to the chicken and mix well. Cover and cook for a few minutes</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">If you desire to have some gravy, stop cooking when the chicken is still a little saucy. If you want a more dry version, cook uncovered till all the water evaporates.</span></li>
</ul>
<br />
<div style="text-align: center;">
<br /></div>
</div>
Sizzling Sculleryhttp://www.blogger.com/profile/17110602253481815309noreply@blogger.com0tag:blogger.com,1999:blog-8093627491832438968.post-60595642842266013902018-12-14T11:31:00.000-06:002019-02-12T18:49:31.767-06:00TANGY BRINJAL CURRY<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe5maaeQHBHPxg8CQLvob5pcs8JAKj3TJmzBgZnPh7Hg5pg8ErTb5CYrDtXpAmg_e9OEXE25snvkN-QzG0sM5xP0cPi18iWDqFcxeeFcuXtZU-lY-B37WRWgRRxhJbMtEoZnaWbdJTBNPf/s1600/IMG_20161015_171212.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe5maaeQHBHPxg8CQLvob5pcs8JAKj3TJmzBgZnPh7Hg5pg8ErTb5CYrDtXpAmg_e9OEXE25snvkN-QzG0sM5xP0cPi18iWDqFcxeeFcuXtZU-lY-B37WRWgRRxhJbMtEoZnaWbdJTBNPf/s320/IMG_20161015_171212.jpg" width="320" /></a></div>
<br />
<b><u>TANGY BRINJAL (EGGPLANT/ AUBERGINE)CURRY</u></b><br />
<u style="font-weight: bold;">Preparation time:</u> 30 - 40 minutes<br />
<b><u>Ingredients:</u></b><br />
1) Eggplants - 3 or 4 (medium size)<br />
2) Red chili powder - 1 Tsp<br />
3) Raw mango powder - 2 Tsp<br />
4) Salt - to taste<br />
5) Water - as needed<br />
6) Oil - 1 Tbsp<br />
7) Mustard seeds - 1 tsp for tempering<br />
8) Cumin seeds (jeera) - 1 tsp for tempering<br />
9) Dry red chili - 1 or 2 for tempering<br />
10) Asafoetida (hing) - a pinch for tempering (optional)<br />
<br />
<b><u>Method:</u></b><br />
<br />
<ul style="text-align: left;">
<li>Wash the eggplants and dice in to 2 inch bits.</li>
<li>In a pan, heat the oil and add the mustard seeds, cumin seeds, red chilies and asafoetida and wait till the seeds sputter</li>
<li>Add the diced eggplant and stir</li>
<li>Add the salt, red chili powder and raw mango powder and mix well</li>
<li>Pour some water in to the pan till the eggplant is covered and lower the heat.</li>
<li>Cook till the water is almost totally evaporated and the eggplants have turned slightly soft but not completely mushy.</li>
<li>Serve with hot white rice</li>
</ul>
<div>
<br /></div>
</div>
Sizzling Sculleryhttp://www.blogger.com/profile/17110602253481815309noreply@blogger.com0tag:blogger.com,1999:blog-8093627491832438968.post-71022293054226430802018-12-14T11:13:00.000-06:002019-02-12T18:49:07.612-06:00LINGUINE & SHRIMP SCAMPI<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJTYbEndcH_Vd7hAirGJu8SGjzZLmucqv5ljw0fs5bKjbD1pDlB1pK2UICDiVZUHS3TTdyCk312ke5jcuaWcHSaokxi6cWZpQMlIid2efvywi7NGw2aHRbxhlyspDS4x7Z-f21LBz129OC/s1600/20160213_170516.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJTYbEndcH_Vd7hAirGJu8SGjzZLmucqv5ljw0fs5bKjbD1pDlB1pK2UICDiVZUHS3TTdyCk312ke5jcuaWcHSaokxi6cWZpQMlIid2efvywi7NGw2aHRbxhlyspDS4x7Z-f21LBz129OC/s320/20160213_170516.jpg" width="320" /></a></div>
<br />
<b> <u>LINGUINE & SHRIMP SCAMPI</u></b><br />
<u style="font-weight: bold;">Preparation time:</u> 30 minutes<br />
<u style="font-weight: bold;">Ingredients:</u><br />
Linguine pasta - 1 package<br />
Shrimp (washed and deveined) - 25 to 30<br />
Unsalted butter - 4 tablespoons<br />
Peeled garlic pods - 8 to 10<br />
Salt to taste<br />
Black pepper to taste<br />
Parsley - few leaves for garnish<br />
<b><u>Method:</u></b><br />
<br />
<ul style="text-align: left;">
<li>Boil a big pot of water and cook the linguine till it is al-dante. You can add a little salt to the water if you wish. Keep stirring the linguine so it doesn't stick.</li>
<li>In a deep wok, heat the butter. </li>
<li>Add the garlic and let it sizzle. Be careful to not burn the garlic.</li>
<li>Add the shrimp, salt and pepper and toss for just a few minutes.</li>
<li>Stir in the linguine in to the shrimp and toss such that everything is well combined.</li>
<li>Garnish with chopped parsley and serve hot.</li>
</ul>
</div>
Sizzling Sculleryhttp://www.blogger.com/profile/17110602253481815309noreply@blogger.com0tag:blogger.com,1999:blog-8093627491832438968.post-16337666713802067292018-04-05T22:01:00.001-05:002019-02-12T18:48:45.157-06:00PANEER TIKKA<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvLRsYrrUdfR4r1l9ySfRK9vw5NROl2Lh_EgFo2t2Lu_yakqQXvWVmlmVF4MhZuXyuE95Fm-nhRsV6hoJYxhE5MugKT56MxGRWKOtkdLGG2jemdRGv1sq7LqWNyaOc52iwLAlQDqzP1RZN/s1600/IMG_20161022_150129.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvLRsYrrUdfR4r1l9ySfRK9vw5NROl2Lh_EgFo2t2Lu_yakqQXvWVmlmVF4MhZuXyuE95Fm-nhRsV6hoJYxhE5MugKT56MxGRWKOtkdLGG2jemdRGv1sq7LqWNyaOc52iwLAlQDqzP1RZN/s320/IMG_20161022_150129.jpg" width="320" /></a></div>
<br />
<b> PANEER TIKKA</b><br />
<u style="font-weight: bold;">Preparation time:</u> 2 & 1/2 to 3 hours<br />
<u style="font-weight: bold;">Marination time:</u> 1 to 2 hours<br />
<u style="font-weight: bold;">Cooking time:</u> 30 minutes<br />
<b><u>Ingredients:</u></b><br />
Paneer - 500gm<br />
yogurt - 3 Tbsp<br />
Red chili powder - 1Tbsp<br />
Salt - To taste<br />
Coriander powder - 1 tsp<br />
Garam masala powder - 1/2 tsp<br />
Red food color (optional) - a few drops<br />
Onion - 1 medium size<br />
Oil<br />
Lemon juice for garnish<br />
Cilantro leaves for garnish<br />
<br />
<b><u>Method:</u></b><br />
<br />
<ul style="text-align: left;">
<li>Thaw and dice the paneer in to one inch pieces</li>
<li>Soak in lukewarm water to keep it soft</li>
<li>Dice the onion into one inch or half inch pieces as desired</li>
<li>In a mixing bowl, mix the red chili powder, salt, coriander powder, garam masala powder, salt and yogurt. Add a few drops of the red food color if desired.</li>
<li>Mix in the paneer and make sure all the pieces are well coated with the yogurt and spice mix.</li>
<li>Let it marinate for at least an hour or 2</li>
<li>In a shallow pan, heat a little oil.</li>
<li>Cook the paneer pieces, a few pieces at a time, flipping to make sure all surfaces are cooked.</li>
<li>When all the paneer pieces are done, cook the onion in that same pan till it is cooked through.</li>
<li>Toss in the paneer pieces and mix the paneer and onion together </li>
<li>Serve hot garnished with lemon juice and cilantro leaves </li>
</ul>
</div>
Sizzling Sculleryhttp://www.blogger.com/profile/17110602253481815309noreply@blogger.com0tag:blogger.com,1999:blog-8093627491832438968.post-51359060174211543562017-01-18T12:18:00.000-06:002019-02-12T18:48:27.485-06:00COCONUT BARFI<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaA25NgcPmWR4oaS5Y6r7QCJGxucnpvS1doVmXNmzRW-EgRRVmgmaz5mOqXEiOWRfxqGSUz5Ol95ktV3rTsD_oeucQ3AqDcu9JMkMmPK8hQD5whwjA4nRXt5gTKsCeyc2enj5GYyFBSLsr/s1600/IMG_20161011_090834.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaA25NgcPmWR4oaS5Y6r7QCJGxucnpvS1doVmXNmzRW-EgRRVmgmaz5mOqXEiOWRfxqGSUz5Ol95ktV3rTsD_oeucQ3AqDcu9JMkMmPK8hQD5whwjA4nRXt5gTKsCeyc2enj5GYyFBSLsr/s320/IMG_20161011_090834.jpg" width="240" /></a></div>
<br />
<span style="font-family: "verdana" , sans-serif;"> <b><u>COCONUT BARFI</u></b></span><br />
<span style="font-family: "verdana" , sans-serif;">I am a major coconut barfi fan. It is a thing I share in common with my mother. So when I came across this super simple recipe to make it, I simply could not resist. I used desiccated coconut but freshly grated coconut would work wonderfully, I'm sure.</span><br />
<span style="font-family: "verdana" , sans-serif;"><b style="text-decoration: underline;">COOKING TIME: </b>15 minutes</span><br />
<span style="font-family: "verdana" , sans-serif;"><b><u>FREEZING TIME:</u></b> About an hour</span><br />
<span style="font-family: "verdana" , sans-serif;"><b><u>TOTAL PREPARATION TIME:</u></b> 1 hour and 15 minutes</span><br />
<b><u><span style="font-family: "verdana" , sans-serif;">INGREDIENTS:</span></u></b><br />
<span style="font-family: "verdana" , sans-serif;"> desiccated/ grated coconut - 1 cup</span><br />
<span style="font-family: "verdana" , sans-serif;"> fine granulated sugar - 3/4th cup</span><br />
<span style="font-family: "verdana" , sans-serif;"> milk - 1/2 cup </span><br />
<span style="font-family: "verdana" , sans-serif;"> ghee - 2 Tbsp</span><br />
<span style="font-family: "verdana" , sans-serif;"> cardamon powder - 1 Tsp</span><br />
<span style="font-family: "verdana" , sans-serif;"> saffron (optional) - few strands</span><br />
<span style="font-family: "verdana" , sans-serif;"><br /></span>
<b><u><span style="font-family: "verdana" , sans-serif;">METHOD:</span></u></b><br />
<br />
<ul style="text-align: left;">
<li><span style="font-family: "verdana" , sans-serif;">Take the coconut in a shallow pan and dry roast for about 2 minutes.</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Add the sugar & mix well. </span></li>
<li><span style="font-family: "verdana" , sans-serif;">Mix the saffron strands in the milk and add it to the coconut and sugar mix.</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Add cardamon powder and mix.</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Add the ghee and continue mixing for about 8 to 10 minutes, till the milk is dried out and the mix separates from the pan.</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Remove in a dish or plate and flatten to make it like a square cake</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Freeze for about an hour.</span></li>
<li><span style="font-family: "verdana" , sans-serif;">cut in to squares and serve</span></li>
</ul>
</div>
Sizzling Sculleryhttp://www.blogger.com/profile/17110602253481815309noreply@blogger.com0tag:blogger.com,1999:blog-8093627491832438968.post-40100902193613730192015-06-30T15:07:00.000-05:002019-02-12T18:48:05.702-06:00RASPBERRY YOGURT POPSICLE<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOXsyGXQ64URXYCz8n_rrWfnQvNjKOg9jpqVbzmuNTbeCAEghwXj6gi9BPY-cMR-ROClXvPhYB3taE6k9rM_7FEE_5WOxhxDmlrIoPPtp5akNLTKhUgaEHmzRGQ4xudJmu53gOY0h7k3Gp/s1600/20150630_134216.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOXsyGXQ64URXYCz8n_rrWfnQvNjKOg9jpqVbzmuNTbeCAEghwXj6gi9BPY-cMR-ROClXvPhYB3taE6k9rM_7FEE_5WOxhxDmlrIoPPtp5akNLTKhUgaEHmzRGQ4xudJmu53gOY0h7k3Gp/s320/20150630_134216.jpg" width="320" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">Nothing says summer better than a popsicle! So here's an easy recipe for a simple, fruity, sweet treat</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "verdana" , sans-serif;"><b><u>PREPARATION TIME:</u></b> 5 minutes</span></div>
<div class="separator" style="clear: both; text-align: left;">
<b style="font-family: Verdana, sans-serif;"><u>FREEZING TIME:</u></b><span style="font-family: "verdana" , sans-serif;"> 2-3 hours</span></div>
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<span style="font-family: "verdana" , sans-serif;"><b><u>INGREDIENTS:</u></b> </span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "verdana" , sans-serif;">Raspberries - 2 cups</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "verdana" , sans-serif;">Plain yogurt - 1 cup</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "verdana" , sans-serif;">Sugar - 1/2 cup</span></div>
<div class="separator" style="clear: both; text-align: left;">
<b><u><span style="font-family: "verdana" , sans-serif;">OTHER REQUIREMENTS:</span></u></b></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "verdana" , sans-serif;">Food processor or blender</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "verdana" , sans-serif;">Strainer</span></div>
<div class="separator" style="clear: both; text-align: left;">
<b><u><span style="font-family: "verdana" , sans-serif;">METHOD:</span></u></b></div>
<div class="separator" style="clear: both; text-align: left;">
</div>
<ul style="text-align: left;">
<li><span style="font-family: "verdana" , sans-serif;">Combine all ingredients in the jar of a blender, and process until smooth</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Press raspberry mixture through a fine-mesh sieve into another medium bowl (discard solids)</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Pour in to popsicle molds. Insert ice-pop sticks, and freeze until solid, 2 to 3 hours. To unmold ice pops, run warm water briefly over the molds.</span><div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPuaGhQOY31S3MgJvU76C7JyJDVBDjlw62feGbY37v6EyrbwS_jwRgdYAAfjOlj8QDi7C9Gtmxeex7HRTBuHulGhoeYnabKKIueLmHF9QQGasVgCjvWyYXd0qBU9JMff9fGDemU-Sxuqhd/s1600/20150630_134216.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "verdana" , sans-serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPuaGhQOY31S3MgJvU76C7JyJDVBDjlw62feGbY37v6EyrbwS_jwRgdYAAfjOlj8QDi7C9Gtmxeex7HRTBuHulGhoeYnabKKIueLmHF9QQGasVgCjvWyYXd0qBU9JMff9fGDemU-Sxuqhd/s320/20150630_134216.jpg" width="180" /></span></a></div>
</li>
</ul>
</div>
Sizzling Sculleryhttp://www.blogger.com/profile/17110602253481815309noreply@blogger.com0tag:blogger.com,1999:blog-8093627491832438968.post-49394593533174610722015-04-18T10:17:00.002-05:002019-02-12T18:47:45.294-06:00CHEESY PASTA<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZgPI7GVFyDxwXFGMpYJur-M2FZekmFyoga1BCIDn2BfRMQ-QbrRRIrlgk7kZINZalNUMveKls0Vydvr_MAUSZ17t6juv1d4lx0tGJBSr-jdNaDlX91qZZRoRdNNSrHEYOxvFYmE1lEQz8/s1600/20150417_132017.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZgPI7GVFyDxwXFGMpYJur-M2FZekmFyoga1BCIDn2BfRMQ-QbrRRIrlgk7kZINZalNUMveKls0Vydvr_MAUSZ17t6juv1d4lx0tGJBSr-jdNaDlX91qZZRoRdNNSrHEYOxvFYmE1lEQz8/s1600/20150417_132017.jpg" width="400" /></a></div>
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Cooking time: 20 minutes</div>
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Ingredients:</div>
<div class="separator" style="clear: both; text-align: left;">
Pasta - 1 cup (I used shell pasta but you can replace it with macaroni or farfelle)</div>
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Milk - 1 cup</div>
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Cheddar cheese - 1 cup</div>
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Salt - to taste</div>
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Pepper powder - 2 tsp or more if needed</div>
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Dried basil - 1 tsp</div>
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Water - to cook the pasta</div>
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Method:</div>
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<li>Cook the pasta in the water, as per packet instructions, till al-dente</li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDFWN4gmD6jgXLWdnrc5J9CrBh-DKWBEOfoMiHDLVik8YnVdg_lqEFbp9DrRuB-AJI6XFPIe-z0IQaGpeu4Gb1jceZ6SNYbdMiDoezYcEaOfRmUuVxUxCWCrSL7E8YwaSUAAlewjLVD5YG/s1600/20150417_130242.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDFWN4gmD6jgXLWdnrc5J9CrBh-DKWBEOfoMiHDLVik8YnVdg_lqEFbp9DrRuB-AJI6XFPIe-z0IQaGpeu4Gb1jceZ6SNYbdMiDoezYcEaOfRmUuVxUxCWCrSL7E8YwaSUAAlewjLVD5YG/s1600/20150417_130242.jpg" width="320" /></a></div>
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<li>Drain the water and take the pasta in a non stick pan. Add the milk and cook on low heat</li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrsILbB3WWRQADlngcfw4r-jhpHLatGPGisxrLtzrlBrwZMxp3Ca1kwK9cDZv3pK_qJ2ONZWItMBzlaeGXtDXUi6iI3RKQk5mwI_5GezdvVaCT3KDUjQh5NLtQzBAgBCfb_E7awUqB3MfT/s1600/20150417_130841.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrsILbB3WWRQADlngcfw4r-jhpHLatGPGisxrLtzrlBrwZMxp3Ca1kwK9cDZv3pK_qJ2ONZWItMBzlaeGXtDXUi6iI3RKQk5mwI_5GezdvVaCT3KDUjQh5NLtQzBAgBCfb_E7awUqB3MfT/s1600/20150417_130841.jpg" width="320" /></a></div>
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<li style="text-align: left;">Add the cheddar cheese, salt and pepper. Cook until the milk thickens slightly </li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIDECCwoXzxDMEl_-KnrPsiK4tWWXiO39Pfoi328PHda5cHOpmf42_KFlJ96PxPDUbURIJDDx0ktxmZt8LQHazv6tTM03rPLM64g5F-6hUIt6HfeDz-nNHBaUEIiGOMzcEXVU2GduLVsmE/s1600/20150417_131010.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIDECCwoXzxDMEl_-KnrPsiK4tWWXiO39Pfoi328PHda5cHOpmf42_KFlJ96PxPDUbURIJDDx0ktxmZt8LQHazv6tTM03rPLM64g5F-6hUIt6HfeDz-nNHBaUEIiGOMzcEXVU2GduLVsmE/s1600/20150417_131010.jpg" width="320" /></a></div>
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<li>Add the dried basil and any other seasonings of your choice</li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuu04C5ZlAn63nbY1Tb82RVTjQcNUTWqqDnwP3SN5adAZR-iqeAxOmu_wY-vSgtN7mqB32LzHtnOhdiz3EOxGe9_70fiGKQzA1IzLMQx5H6a5HFWmaWU2cKPKgdg5nwkXX3e6CIg6cCYbd/s1600/20150417_131654.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuu04C5ZlAn63nbY1Tb82RVTjQcNUTWqqDnwP3SN5adAZR-iqeAxOmu_wY-vSgtN7mqB32LzHtnOhdiz3EOxGe9_70fiGKQzA1IzLMQx5H6a5HFWmaWU2cKPKgdg5nwkXX3e6CIg6cCYbd/s1600/20150417_131654.jpg" width="320" /></a></div>
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<li style="text-align: left;">Cook till the milk thickens and the serve warm</li>
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Sizzling Sculleryhttp://www.blogger.com/profile/17110602253481815309noreply@blogger.com2tag:blogger.com,1999:blog-8093627491832438968.post-37620406961274606852015-04-10T16:15:00.000-05:002019-02-12T18:47:23.530-06:00DAHI PURI<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "verdana" , sans-serif;">Who doesn't crave some lip-smacking chaat? It appeases to all age groups, and in most Indian homes, at all times.The most gratifying feeling is when it is made at home, with the personal touch. So, here's one of my weeknight dinner experiments that turned out to be quite a special treat!</span></div>
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<span style="font-family: "verdana" , sans-serif;">I normally do not use ready made products in a recipe as I don't stock too many prepared foods in the pantry, but this time I used prepared items. The things I used are easily available at most Indian stores in the U.S and in several supermarkets in India. I also gave the original recipe some minor tweeks of my own. I had Swad tamarind chutney, which I mixed with a spoonful of sugar to make the sweet tamarind chutney. The original recipe calls for tamarind & date chutney. For those who want to try making it, a link I'd recommend is </span><span style="text-align: left;"><span style="font-family: "verdana" , sans-serif;">http://www.vegrecipesofindia.com/tamarind-date-chutney-recipe-sweet-chutney-for-chaat/</span></span></div>
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<span style="font-family: "verdana" , sans-serif;">I also used ready made Swad coriander & mint chutney. Again, this can also be prepared easily at home. The link for that is </span><span style="text-align: left;"><span style="font-family: "verdana" , sans-serif;">http://www.vegrecipesofindia.com/mint-coriander-chutney-recipe/</span></span></div>
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<span style="font-family: "verdana" , sans-serif;">I used boiled, canned chick peas in the stuffing, but you can also use boiled, diced potatoes. I just like to save time on weeknights.</span></div>
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<span style="font-family: "verdana" , sans-serif;"><b><u>Preparation time:</u></b> 15 minutes</span></div>
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<span style="font-family: "verdana" , sans-serif;"><b><u>Serves:</u></b> 2 or 3</span></div>
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<span style="font-family: "verdana" , sans-serif;"><b><u>Ingredients:</u></b></span></div>
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<span style="font-family: "verdana" , "arial" , sans-serif; font-size: 14px; line-height: inherit;">Puris or golgappas - 20 to 25</span></div>
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<span style="font-family: "verdana" , "arial" , sans-serif; font-size: 14px; line-height: inherit;">Boiled chick peas - 1 cup, washed & drained</span></div>
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<span style="font-family: "verdana" , "arial" , sans-serif; font-size: 14px; line-height: inherit;">Red onion - 1 small</span></div>
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<span style="font-family: "verdana" , "arial" , sans-serif; font-size: 14px; line-height: inherit;">Tamarind chutney - 1/2 cup </span></div>
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<span style="font-family: "verdana" , "arial" , sans-serif; font-size: 14px; line-height: inherit;">Sugar - 1 Tbsp</span></div>
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<span style="font-family: "verdana" , "arial" , sans-serif; font-size: 14px; line-height: inherit;">Mint & Coriander chutney - 1/2 cup</span></div>
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<span style="font-family: "verdana" , "arial" , sans-serif; font-size: 14px; line-height: inherit;">Yogurt - 1/2 to 3/4 cup</span></div>
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<span style="font-family: "verdana" , "arial" , sans-serif; font-size: 14px; line-height: inherit;">Red chili powder - to taste</span></div>
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<span style="font-family: "verdana" , "arial" , sans-serif; font-size: 14px; line-height: inherit;">cumin powder - to taste</span></div>
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<span style="font-family: "verdana" , "arial" , sans-serif; font-size: 14px; line-height: inherit;">Sev - about 1/2 cup or more, as needed</span></div>
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<span style="font-family: "verdana" , "arial" , sans-serif; font-size: 14px; line-height: inherit;"><b><u>Method:</u></b></span></div>
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<li><span style="font-family: "verdana" , "arial" , sans-serif;"><span style="font-size: 14px;">In a small bowl take the tamarind chutney & mix the sugar in it. This step can be skipped if you are using the tamarind and date chutney</span></span></li>
<li><span style="font-family: "verdana" , "arial" , sans-serif;"><span style="font-size: 14px;">Dice the red onion finely</span></span></li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAQrQ5EtsiJH_VraZE2U-kbl6qY54QZQlm8ijQ4bBSjFP5FE7JjUUfu_CAS1nmo8SoLm5y45uIr7kNwrZ1iVdc3gk0YQATST7EIYkPd5bG4TiAYA73N_gz7l_n_1LLbg4HZ4-zu9xGinMS/s1600/20150409_185736.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAQrQ5EtsiJH_VraZE2U-kbl6qY54QZQlm8ijQ4bBSjFP5FE7JjUUfu_CAS1nmo8SoLm5y45uIr7kNwrZ1iVdc3gk0YQATST7EIYkPd5bG4TiAYA73N_gz7l_n_1LLbg4HZ4-zu9xGinMS/s1600/20150409_185736.jpg" width="320" /></a></div>
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<li><span style="font-family: "verdana" , "arial" , sans-serif; font-size: 14px; line-height: inherit;">Beat the yogurt with a wired whisk till smooth. You can add a teaspoon or two of water if the yogurt is very thick</span></li>
<li><span style="font-family: "verdana" , "arial" , sans-serif; font-size: 14px; line-height: inherit;"><span style="background-color: white;">In a plate, arrange the puris or golgappas as per portion size. </span></span><span style="background-color: white; font-family: "verdana" , "arial" , sans-serif; font-size: 14px;">Break the puris in the center on one side</span></li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigDfLCkcEFCUO6_PIeXMseD_AyB8DoD93o4hPw5HR6RPtlefneIm_txfKlzkMB7XzdTKLbbF4v8WCXxZBGGIfyjQrTtAUKRDu8cVJ57rnKh7zT6_8nllG8F8wsM4ZKx6a6llCVSa76yMNR/s1600/20150409_194434.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigDfLCkcEFCUO6_PIeXMseD_AyB8DoD93o4hPw5HR6RPtlefneIm_txfKlzkMB7XzdTKLbbF4v8WCXxZBGGIfyjQrTtAUKRDu8cVJ57rnKh7zT6_8nllG8F8wsM4ZKx6a6llCVSa76yMNR/s1600/20150409_194434.jpg" width="320" /></a></div>
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<li style="text-align: left;"><span style="font-family: "verdana" , sans-serif;">Stuff the boiled chick peas in to the puris</span></li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiImfXgpWmj1xVAx5vKrimTT6QAlRV_nMqMv4-Ur4KtlM8O5r66DM572OkFJPKzv3yIRHJRNejfqTdeHqA0AOIGWw25fETaix8mvPLSDNDAfOeaO_OiYK-Nf31TvP4r1lGgfmddDoTOmU5S/s1600/20150409_195020.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiImfXgpWmj1xVAx5vKrimTT6QAlRV_nMqMv4-Ur4KtlM8O5r66DM572OkFJPKzv3yIRHJRNejfqTdeHqA0AOIGWw25fETaix8mvPLSDNDAfOeaO_OiYK-Nf31TvP4r1lGgfmddDoTOmU5S/s1600/20150409_195020.jpg" width="320" /></a></div>
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<li style="text-align: left;"><span style="font-family: "verdana" , sans-serif;">Then add the diced red onions in each of the puris</span></li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1F_MuTOZ9Z9k9M1jhFhfppPenQcBhNxz5IlWetGdymZLQyjcNkdGw6_3KJmwbVWQ5mAKxt-Fvsfut1yWXifDtb0Sjk9SmY43luhJctw48E43JpeiQh3kL7iswOa7mEq3v9ovx31Q_2UyL/s1600/20150409_195348.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1F_MuTOZ9Z9k9M1jhFhfppPenQcBhNxz5IlWetGdymZLQyjcNkdGw6_3KJmwbVWQ5mAKxt-Fvsfut1yWXifDtb0Sjk9SmY43luhJctw48E43JpeiQh3kL7iswOa7mEq3v9ovx31Q_2UyL/s1600/20150409_195348.jpg" width="320" /></a></div>
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<li style="text-align: left;"><span style="font-family: "verdana" , sans-serif;">Add half a teaspoon each of the mint & coriander chutney and the tamarind chutney in to the puri.</span></li>
<li style="text-align: left;"><span style="font-family: "verdana" , sans-serif;">Top it with the yogurt, according to taste.</span></li>
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<li style="text-align: left;"><span style="font-family: "verdana" , sans-serif;">Sprinkle the red chilli powder & cumin powder on the puris, as per taste</span></li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVE268-DdYqHSdWPxIYwGOa9wIMuZS2RhcPmBeWZyMRI7aKWEBi40udU8dfqhFHnyxD6qVFQ9y0sdZfLMAEQH-OCGvr968sJ62o3OX8dShQm-wLCjrPudmJTrbQPFskh3CtG5x5zQmZPJW/s1600/20150409_200043.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVE268-DdYqHSdWPxIYwGOa9wIMuZS2RhcPmBeWZyMRI7aKWEBi40udU8dfqhFHnyxD6qVFQ9y0sdZfLMAEQH-OCGvr968sJ62o3OX8dShQm-wLCjrPudmJTrbQPFskh3CtG5x5zQmZPJW/s1600/20150409_200043.jpg" width="320" /></a></div>
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<li style="text-align: left;"><span style="background-color: white; font-family: "verdana" , "arial" , sans-serif; font-size: 14px;">Add the sev on top in a way that each puri gets covered with sev. Eat as soon as possible, so that the puris do not turn soggy</span></li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiey25xo_aop8RWVXWRuWFG0fzS2XajEp0a9HPOIj5kRgnJHE3RVEmpOUFGbVMK05oLvuoO253mMZGq-N0tKqpqMMtoK3fySix_2xkk2F5cqI9I-40fzbRR8lNM2A_-hlHSxjgA3X9N_vI5/s1600/20150409_200321.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiey25xo_aop8RWVXWRuWFG0fzS2XajEp0a9HPOIj5kRgnJHE3RVEmpOUFGbVMK05oLvuoO253mMZGq-N0tKqpqMMtoK3fySix_2xkk2F5cqI9I-40fzbRR8lNM2A_-hlHSxjgA3X9N_vI5/s1600/20150409_200321.jpg" width="320" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">NOTE: you can also add boiled potatoes, peas, tomatoes as stuffing. If you have chaat masala, you can sprinkle that on top as well. Garnish can be done with coriander leaves or mint leaves, to make the dish look pretty.</span></div>
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Sizzling Sculleryhttp://www.blogger.com/profile/17110602253481815309noreply@blogger.com0tag:blogger.com,1999:blog-8093627491832438968.post-45525356129818829522015-04-06T10:20:00.001-05:002019-02-12T18:46:54.545-06:00MOONG DAL KHICHDI<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "verdana" , sans-serif;">Everyone needs some comfort food from time to time. Whether you're under the weather or just plain tired to put in serious work in the kitchen, there's not much that can't be fixed with a hot plate of khichdi. This is that yummy, soft, flavorful food that satiates like no other. There are several variants of Khichdi in India, but here's one that I personally love.</span></div>
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<span style="font-family: "verdana" , sans-serif;"><b><u>Preparation time:</u></b> 5 minutes</span></div>
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<span style="font-family: "verdana" , sans-serif;"><b><u>Cooking time:</u></b> 30 minutes</span></div>
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<span style="font-family: "verdana" , sans-serif;"><b><u>Ingredients:</u></b></span></div>
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<span style="font-family: "verdana" , sans-serif;">Rice: 2 cups</span></div>
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<span style="font-family: "verdana" , sans-serif;">Whole green gram (Sabut hari moong) - 3/4th cup</span></div>
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<span style="font-family: "verdana" , sans-serif;">Ghee - 1 Tbsp</span></div>
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<span style="font-family: "verdana" , sans-serif;">Salt - to taste</span></div>
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<span style="font-family: "verdana" , sans-serif;">Whole peppercorns - 3 or 4 (optional)</span></div>
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<span style="font-family: "verdana" , sans-serif;">Water - 3 or 4 cups</span></div>
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<span style="font-family: "verdana" , sans-serif;"><b><u>Special requirements:</u></b></span></div>
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<span style="font-family: "verdana" , sans-serif;">A pressure cooker - this is more of a convenience device, actually. It halves the cooking time and makes it easier to make the rice and moong soft. You can avoid this by cooking in a regular pan</span></div>
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<span style="font-family: "verdana" , sans-serif;"><b><u>Method:</u></b></span></div>
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<li><span style="font-family: "verdana" , sans-serif;">Wash the rice & green gram and put in a pressure cooker</span></li>
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<li style="text-align: left;"><span style="font-family: "verdana" , sans-serif;">Fill it with 3 cups of water. Add 1 Tbsp of ghee, salt & whole peppercorns & stir lightly. Set the pressure cooker for 3 whistles. Alternately, cook the rice till it is soft.</span></li>
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<li><span style="font-family: "verdana" , sans-serif;">If you like your khichdi soft and slightly runny, you may have to add another cup of water and cook the rice without the lid of the cooker.</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Serve hot with pickle, papad or yogurt.</span></li>
</ul>
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Sizzling Sculleryhttp://www.blogger.com/profile/17110602253481815309noreply@blogger.com0tag:blogger.com,1999:blog-8093627491832438968.post-28853564187364413202015-04-06T10:17:00.000-05:002019-02-12T18:46:22.226-06:00EGGLESS BANANA BREAD<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "verdana" , sans-serif;">This is a simple, egg-less, no-yeast banana bread recipe that is so delectable that it vanishes in minutes, every time I make it.</span></div>
<span style="font-family: "verdana" , sans-serif;"><b><u>Preparation time:</u></b> 10 minutes</span><br />
<span style="font-family: "verdana" , sans-serif;"><b><u>Cooking time:</u></b> 40-50 minutes</span><br />
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<b><u><span style="font-family: "verdana" , sans-serif;">Ingredients:</span></u></b><br />
<span style="font-family: "verdana" , sans-serif;">Ripe or over ripe bananas - 2 big / 3-4 small</span><br />
<span style="font-family: "verdana" , sans-serif;">Sugar - 1/2 cup</span><br />
<span style="font-family: "verdana" , sans-serif;">Vegetable oil - 1/2 cup</span><br />
<span style="font-family: "verdana" , sans-serif;">Whole wheat flour - 1.5 cups</span><br />
<span style="font-family: "verdana" , sans-serif;">Baking powder - 1.5 tsp</span><br />
<span style="font-family: "verdana" , sans-serif;">Baking soda - 1/2 tsp</span><br />
<span style="font-family: "verdana" , sans-serif;">Vanilla essence - 1/2 tsp</span><br />
<span style="font-family: "verdana" , sans-serif;">Salt - a pinch (optional)</span><br />
<span style="font-family: "verdana" , sans-serif;">Dry fruits (like walnuts, pistachios, almonds) - about a small handful (optional)</span><br />
<span style="font-family: "verdana" , sans-serif;">Butter or oil to grease the bread pan</span><br />
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<b><u><span style="font-family: "verdana" , sans-serif;">Special requirements</span></u></b><br />
<span style="font-family: "verdana" , sans-serif;">A bread pan</span><br />
<span style="font-family: "verdana" , sans-serif;">Toothpick to check if the bread is done</span><br />
<span style="font-family: "verdana" , sans-serif;">A baking tray to roast the dry fruits</span><br />
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<b><u><span style="font-family: "verdana" , sans-serif;">Method</span></u></b><br />
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<li><span style="font-family: "verdana" , sans-serif;"><span style="font-size: 14px; line-height: inherit;">Preheat the oven to 180 degree </span><span style="font-size: 14px;">Celsius</span><span style="font-size: 14px; line-height: inherit;"> OR 375 Fahrenheit</span></span></li>
<li><span style="font-family: "verdana" , sans-serif; font-size: 14px; line-height: inherit;">Roast the dry fruits in the baking tray for 10 minutes, shaking to toss them once in between</span></li>
<li style="font-size: 14px; line-height: inherit;"><span style="font-family: "verdana" , sans-serif; line-height: inherit;">Meanwhile, grease a bread tin or a rectangular cake pan with some butter or oil</span></li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLV0LtpjUB8ge6vSMGsmm6g4WThjD9KORiNqxHq-I1Nr51hpauW_VOhTLrFMrpp8RN1q5fpdbVd9nrI0G4R_b7zS9VfZKC07JdmEWIUFkEudjRjNQ4i4Z3prDp6QNeIMNhxqpszXvDVnzm/s1600/20150325_200853.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "verdana" , sans-serif;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLV0LtpjUB8ge6vSMGsmm6g4WThjD9KORiNqxHq-I1Nr51hpauW_VOhTLrFMrpp8RN1q5fpdbVd9nrI0G4R_b7zS9VfZKC07JdmEWIUFkEudjRjNQ4i4Z3prDp6QNeIMNhxqpszXvDVnzm/s1600/20150325_200853.jpg" width="320" /></span></a></div>
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<li><span style="font-family: "verdana" , sans-serif; font-size: 14px; line-height: inherit;">Take bananas and sugar in a mixing bowl.</span></li>
<li><span style="font-family: "verdana" , sans-serif; font-size: 14px; line-height: inherit;">Mash the bananas well or puree them with a hand blender.</span></li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYJE3EWFwqpCYlxkbNT9hkTPp_JugEyPeRxtRHFVZ56IdwQI9jK0ui4Ysn2Ht01F99jMWqM_RgniXfIL3DGXrhwvvJhkW-CZDDw_-QXcqten_1Or-mc8Waq2VUhLgq9fLJvPIQqGuu0Ab6/s1600/20150325_195341.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><span style="font-family: "verdana" , sans-serif;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYJE3EWFwqpCYlxkbNT9hkTPp_JugEyPeRxtRHFVZ56IdwQI9jK0ui4Ysn2Ht01F99jMWqM_RgniXfIL3DGXrhwvvJhkW-CZDDw_-QXcqten_1Or-mc8Waq2VUhLgq9fLJvPIQqGuu0Ab6/s1600/20150325_195341.jpg" width="320" /></span></a></div>
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<li><span style="font-family: "verdana" , sans-serif; font-size: 14px; line-height: inherit;">now add the oil, vanilla to the banana and mix well.</span></li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlAsjmTAMtp2QPp7jNdJ1oo6WmUEWhwSZrGFYLhXyomTWe30O_ipmgMjDr_VgHnKFyL4RcxVaYpjdBb3awfgCOlfIStfPRXV_z6CwiZozf6nu1TmJs9C_OSebNcgSPKOXNlUCl_zyuJJFo/s1600/20150325_195523.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "verdana" , sans-serif;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlAsjmTAMtp2QPp7jNdJ1oo6WmUEWhwSZrGFYLhXyomTWe30O_ipmgMjDr_VgHnKFyL4RcxVaYpjdBb3awfgCOlfIStfPRXV_z6CwiZozf6nu1TmJs9C_OSebNcgSPKOXNlUCl_zyuJJFo/s1600/20150325_195523.jpg" width="320" /></span></a></div>
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<li style="text-align: left;"><span style="font-family: "verdana" , sans-serif; font-size: 14px; line-height: inherit;">sieve the flour with the baking soda, baking powder, salt directly in the bowl containing the mashed bananas.</span></li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizxl1gISQ6obLr1ycTPerEnCP62rhqHDrtcR9ZkgCVBkJVWuhPJJjoaCXl0enzrwnQ4QXGTeGJaDvhS2DIvtW6rp9YMJNQOz0XNqDOwTUZwN8HFn50Wd9yzFavhGHeset-YFvLbNSNuGCN/s1600/20150325_200614.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "verdana" , sans-serif;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizxl1gISQ6obLr1ycTPerEnCP62rhqHDrtcR9ZkgCVBkJVWuhPJJjoaCXl0enzrwnQ4QXGTeGJaDvhS2DIvtW6rp9YMJNQOz0XNqDOwTUZwN8HFn50Wd9yzFavhGHeset-YFvLbNSNuGCN/s1600/20150325_200614.jpg" width="320" /></span></a></div>
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<li style="text-align: left;"><span style="font-family: "verdana" , sans-serif; font-size: 14px; line-height: inherit;">Fold the sieved flour really well. Add the roasted dry fruits and mix well</span></li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSEqwRERmlySmNqEKbxdHdOd1h9uI5qyHrhQravrP__51Jm5ul7V1qScZ_kjS6ulxd7bpkpkF3pIlhTsdxUDMlekf1LXXmRS9WlhIIYCZF8Cjx8Djlb3KOXSat8F90vwnfxgFVvLUMzniz/s1600/20150325_200830.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "verdana" , sans-serif;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSEqwRERmlySmNqEKbxdHdOd1h9uI5qyHrhQravrP__51Jm5ul7V1qScZ_kjS6ulxd7bpkpkF3pIlhTsdxUDMlekf1LXXmRS9WlhIIYCZF8Cjx8Djlb3KOXSat8F90vwnfxgFVvLUMzniz/s1600/20150325_200830.jpg" width="320" /></span></a></div>
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<li style="text-align: left;"><span style="font-family: "verdana" , sans-serif; font-size: 14px; line-height: inherit;">Pour the bread mixture into the loaf pan.</span></li>
<li style="text-align: left;"><span style="font-family: "verdana" , sans-serif; font-size: 14px; line-height: inherit;">Bake at 375F for 0- 50 minutes or till a toothpick inserted in the bread comes out clean</span></li>
<li style="text-align: left;"><span style="font-family: "verdana" , sans-serif; font-size: 14px; line-height: inherit;">remove from the oven and let cool on a wire rack. When it is slightly warm or cooled, you can remove the bread from the pan. Slice & serve.</span></li>
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Sizzling Sculleryhttp://www.blogger.com/profile/17110602253481815309noreply@blogger.com0tag:blogger.com,1999:blog-8093627491832438968.post-77331569434751358392015-03-29T14:05:00.002-05:002019-02-12T18:45:55.284-06:00CHICKEN 65<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "verdana" , sans-serif;"><u style="font-weight: bold;">Preparation time:</u>15 mins</span></div>
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<span style="font-family: "verdana" , sans-serif;"><u style="font-weight: bold;">Marination time:</u> 1 hour</span></div>
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<b><u><span style="font-family: "verdana" , sans-serif;">Ingredients:</span></u></b></div>
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<span style="font-family: "verdana" , sans-serif;">Chicken - 500grams (diced in to small pieces)</span></div>
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<span style="font-family: "verdana" , sans-serif;">Red Chili powder - 4 tsp</span></div>
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<span style="font-family: "verdana" , sans-serif;">Coriander powder - 2 tsp</span></div>
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<span style="font-family: "verdana" , sans-serif;">Turmeric powder - 1/4th tsp</span></div>
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<span style="font-family: "verdana" , sans-serif;">Garam masala powder - 1/4th tsp</span></div>
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<span style="font-family: "verdana" , sans-serif;">Lemon juice - 4 tsp</span></div>
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<span style="font-family: "verdana" , sans-serif;">Curd - 2 tsp</span></div>
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<span style="font-family: "verdana" , sans-serif;">Ginger garlic paste - 1 tsp</span></div>
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<span style="font-family: "verdana" , sans-serif;">Red food color - 4 pinches</span></div>
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<span style="font-family: "verdana" , sans-serif;">Salt - 1 tsp</span></div>
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<span style="font-family: "verdana" , sans-serif;">Oil for deep frying</span></div>
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<span style="font-family: "verdana" , sans-serif;">Cilantro leaves - for garnish</span></div>
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<span style="font-family: "verdana" , sans-serif;">Curry leaves - 2 twigs</span></div>
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<span style="font-family: "verdana" , sans-serif;">Green chilis - 2 to 3 (slit longitudinally)</span></div>
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<span style="font-family: "verdana" , sans-serif;">Onion - half (cut as rings or julienned for garnish)</span></div>
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<b><u><span style="font-family: "verdana" , sans-serif;">Method:</span></u></b></div>
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</div>
<ul style="text-align: left;">
<li><span style="font-family: "verdana" , sans-serif;">Clean & wash the chicken. Drain all the water.</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Mix all the powders, lemon juice, curd, ginger garlic paste & food color in a bowl & make a paste</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Add the chicken to the paste & marinate for an hour in the fridge</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Heat oil for deep frying in a pan and deep fry the chicken pieces. Remove on a paper towel to drain excess oil.</span></li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhclx1nWZeHCxHPpqtvBtFrC11zEgSPumI7BAmzna7Fh8swqavipKIEpXCoEI47dSNBAD_r_95PeQqiXFcUCeVKncwn_skmR4EIgwV72p5DjMRIJ7BYvvy3GeKOtlCKicH07c-hj7pgCrv/s1600/2012-09-09-747+-+Copy+-+Copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="277" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhclx1nWZeHCxHPpqtvBtFrC11zEgSPumI7BAmzna7Fh8swqavipKIEpXCoEI47dSNBAD_r_95PeQqiXFcUCeVKncwn_skmR4EIgwV72p5DjMRIJ7BYvvy3GeKOtlCKicH07c-hj7pgCrv/s1600/2012-09-09-747+-+Copy+-+Copy.jpg" width="320" /></a></div>
<div>
<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<ul style="text-align: left;">
<li><span style="font-family: "verdana" , sans-serif;">In another pan, take just 1 tsp of oil and add the curry leaves & green chilies. Add the fried chicken pieces & stir for about minutes.</span></li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2_OFHXKqnrX0TAPgjOVOpY6XSPYro5WOWB2iQnMpuoIb50X_UG-V8z8XyRqVaLERKkDQoggZVO_Q7UZ_JvYG6SxFewu1IubPme0-keqCixXTGzrEFRG0TJ2FMHe21Yne5_BOubY4C4kbJ/s1600/2012-09-09-749.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="178" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2_OFHXKqnrX0TAPgjOVOpY6XSPYro5WOWB2iQnMpuoIb50X_UG-V8z8XyRqVaLERKkDQoggZVO_Q7UZ_JvYG6SxFewu1IubPme0-keqCixXTGzrEFRG0TJ2FMHe21Yne5_BOubY4C4kbJ/s1600/2012-09-09-749.jpg" width="320" /></a></div>
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<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<ul style="text-align: left;">
<li><span style="font-family: "verdana" , sans-serif;">Remove from heat and serve garnished with cilantro and onion rings.</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Note: If you wish to avoid deep frying, you can bake the chicken pieces at 375F for 15-20 minutes and the toss them with the curry leaves & green chilies </span></li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsF75FzTPyFj1R1LoVXhCsnZs4v-dIB9F7IX4PEvzfe4qS_5GyCgQsFvcSxQk6KjE54BrNrkeRinyC8MBQITE4CYd0b4ccZx3ijUXgvBDx4zFNXQlYDhmAo1S9j3OAMIBylSUIbsMCPIYD/s1600/20150214_220232+-+Copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsF75FzTPyFj1R1LoVXhCsnZs4v-dIB9F7IX4PEvzfe4qS_5GyCgQsFvcSxQk6KjE54BrNrkeRinyC8MBQITE4CYd0b4ccZx3ijUXgvBDx4zFNXQlYDhmAo1S9j3OAMIBylSUIbsMCPIYD/s1600/20150214_220232+-+Copy.jpg" width="305" /></a></div>
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Sizzling Sculleryhttp://www.blogger.com/profile/17110602253481815309noreply@blogger.com0tag:blogger.com,1999:blog-8093627491832438968.post-91706794713674914352015-03-27T15:38:00.000-05:002019-02-12T18:45:29.085-06:00SIMPLE SOOJI HALWA<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZR_gSJS1LPR1ihNDv_Pg0I1D0esJawdSz1EXVB0NEXNg6q7Js6l86mprTy-0Ej4hxhADYSekdFAbmT0woiOajU0RwtiP8SKijGKFKMv5zDG1i0OHuS0qb8f7kCxgLVUE-CbFamPqEAlLu/s1600/20150327_115338.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZR_gSJS1LPR1ihNDv_Pg0I1D0esJawdSz1EXVB0NEXNg6q7Js6l86mprTy-0Ej4hxhADYSekdFAbmT0woiOajU0RwtiP8SKijGKFKMv5zDG1i0OHuS0qb8f7kCxgLVUE-CbFamPqEAlLu/s1600/20150327_115338.jpg" width="400" /></a></div>
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<span style="font-family: "verdana" , sans-serif;"><b><u>Cook time: </u></b>15 minutes</span></div>
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<b><u><span style="font-family: "verdana" , sans-serif;">Ingredients:</span></u></b></div>
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<span style="font-family: "verdana" , sans-serif;">Rawa/ Sooji/ Semolina: 1.5 cups</span></div>
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<span style="font-family: "verdana" , sans-serif;">Ghee: 1.5 Tbsp</span></div>
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<span style="font-family: "verdana" , sans-serif;">Sugar - 1 cup</span></div>
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<span style="font-family: "verdana" , sans-serif;">Cashew - 4 to 5</span></div>
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<span style="font-family: "verdana" , sans-serif;">Raisins - 5 to 10</span></div>
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<span style="font-family: "verdana" , sans-serif;">Chironji/ Charoli - 1 tsp</span></div>
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<span style="font-family: "verdana" , sans-serif;">Water - 2 cups</span></div>
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<b><u><span style="font-family: "verdana" , sans-serif;">Things needed:</span></u></b></div>
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<span style="font-family: "verdana" , sans-serif;">Deep non stick pan</span></div>
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<span style="font-family: "verdana" , sans-serif;">Saucepan to heat water </span></div>
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<b><u><span style="font-family: "verdana" , sans-serif;">Method:</span></u></b></div>
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<ul style="text-align: left;">
<li><span style="font-family: "verdana" , sans-serif;">Heat water in the saucepan until it reaches a boil. Add sugar and let in dissolve</span></li>
<li><span style="font-family: "verdana" , sans-serif;">In the non stick pan put the ghee and heat it till it melts. Add the dry fruits and roast lightly</span></li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5YIDIpH7aSzl6NLdI43lFB7Sf6M2vU_12ka6RDENYr_dAF2fpBVY59Y3Zo5TBC5vyYrPIY1bCWV5A9UKpL0qLPIoC-r9vDVW1TeJAiewz5k5uTPSHSFLW6sNYW0ndZ2cV-I-_np9quvhl/s1600/20150327_114314.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "verdana" , sans-serif;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5YIDIpH7aSzl6NLdI43lFB7Sf6M2vU_12ka6RDENYr_dAF2fpBVY59Y3Zo5TBC5vyYrPIY1bCWV5A9UKpL0qLPIoC-r9vDVW1TeJAiewz5k5uTPSHSFLW6sNYW0ndZ2cV-I-_np9quvhl/s1600/20150327_114314.jpg" width="320" /></span></a></div>
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<ul>
<li style="text-align: left;"><span style="font-family: "verdana" , sans-serif;">Add the sooji to the dry fruits and ghee and stir.</span></li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ2pUM20N9Goe5H5ypsu5pBxDvzi0vzhN45V0XFx5IPWE-MG9Pfcgw7c5hqacOUh_oSH-ERH9vGfIN9UNb3deIaPfurrpAqcPKvoNYWGP5WL_yQ2gJPr1BBo7l6Z1LjLYjE29OKtDUnAfQ/s1600/20150327_114517.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "verdana" , sans-serif;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ2pUM20N9Goe5H5ypsu5pBxDvzi0vzhN45V0XFx5IPWE-MG9Pfcgw7c5hqacOUh_oSH-ERH9vGfIN9UNb3deIaPfurrpAqcPKvoNYWGP5WL_yQ2gJPr1BBo7l6Z1LjLYjE29OKtDUnAfQ/s1600/20150327_114517.jpg" width="320" /></span></a></div>
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<ul>
<li style="text-align: left;"><span style="font-family: "verdana" , sans-serif;">Roast the sooji till it attains a light brown color</span></li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp8t7PneRefyHttiKVcZRkjIjtipRXsp4H2ceKgFAiI1s5I0VvjPk1nfLOl4i30TefiKK8x2EaymHiJ4AO23Rsz4v270N324hjw_oyBMgbLAU7-1O_tZS4bXPLCnNz8hHgPqMwRY99JGi4/s1600/20150327_114757.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "verdana" , sans-serif;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp8t7PneRefyHttiKVcZRkjIjtipRXsp4H2ceKgFAiI1s5I0VvjPk1nfLOl4i30TefiKK8x2EaymHiJ4AO23Rsz4v270N324hjw_oyBMgbLAU7-1O_tZS4bXPLCnNz8hHgPqMwRY99JGi4/s1600/20150327_114757.jpg" width="320" /></span></a></div>
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<ul>
<li style="text-align: left;"><span style="font-family: "verdana" , sans-serif;">Add the sugar water and stir. Be careful as the water may sputter for a few second.</span></li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghCzPdcB0Mn-Yav99YyXpuF0oyz6SHYjHg8hfyVPmr10NXIrbiJp8q3TSOxFw4jYcbe39FkRuE8mMoR77LUjiYNaslVZFNV87xlK_s6Kyqud3fPadLNXTu80ehUqAhpFArBozxR-Vu2_T7/s1600/20150327_114952.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "verdana" , sans-serif;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghCzPdcB0Mn-Yav99YyXpuF0oyz6SHYjHg8hfyVPmr10NXIrbiJp8q3TSOxFw4jYcbe39FkRuE8mMoR77LUjiYNaslVZFNV87xlK_s6Kyqud3fPadLNXTu80ehUqAhpFArBozxR-Vu2_T7/s1600/20150327_114952.jpg" width="320" /></span></a></div>
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<ul>
<li style="text-align: left;"><span style="font-family: "verdana" , sans-serif;">Stir and cook till the mixture is thick and comes away from the wall of the pan</span></li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6lGaDtgJ12uceze7ifkSPgJon3MjKAwSnAVdOTm_vgytCUG6wMvAqGs6NBv8zxe6ioaOPmq5Ko9WZJwBWVlotg4E_hUSbagopoWpf5zVLt9Fpeta-bb8iZ97-aJb8ENfCd-lSUbtmNKn3/s1600/20150327_115037.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "verdana" , sans-serif;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6lGaDtgJ12uceze7ifkSPgJon3MjKAwSnAVdOTm_vgytCUG6wMvAqGs6NBv8zxe6ioaOPmq5Ko9WZJwBWVlotg4E_hUSbagopoWpf5zVLt9Fpeta-bb8iZ97-aJb8ENfCd-lSUbtmNKn3/s1600/20150327_115037.jpg" width="320" /></span></a></div>
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<ul>
<li style="text-align: left;"><span style="font-family: "verdana" , sans-serif;">Remove from heat & let it cool slightly. Serve warm </span></li>
</ul>
</div>
Sizzling Sculleryhttp://www.blogger.com/profile/17110602253481815309noreply@blogger.com0tag:blogger.com,1999:blog-8093627491832438968.post-75714524669701904142015-03-21T14:07:00.000-05:002019-02-12T18:45:03.813-06:00STIR FRY MUSHROOMS<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4tucqtmOxxBAf2_2cBQyLbcImg4t_lYXkT56nYK-VBjV3uh6uWIz2kdX9Ktb4d3gp7gWYXoEPT_iUuxE3bsK4rHchybeNqmHfb00n0GifA3tcncm7-dy4HwFFY85Xy-3x109WCzl7kHnC/s1600/20150316_123837.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4tucqtmOxxBAf2_2cBQyLbcImg4t_lYXkT56nYK-VBjV3uh6uWIz2kdX9Ktb4d3gp7gWYXoEPT_iUuxE3bsK4rHchybeNqmHfb00n0GifA3tcncm7-dy4HwFFY85Xy-3x109WCzl7kHnC/s1600/20150316_123837.jpg" width="400" /></a></div>
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This simple & beautiful mushroom dish can be served as a starter or a snack or a side. It is simple, quick, healthy & delicious!</div>
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<b><u>Preparation Time:</u></b> 2 Minutes</div>
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<b><u>Cook Time: </u></b>5 Minutes</div>
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<br /></div>
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<b><u>Ingredients:</u></b></div>
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Mushrooms: 1 cup</div>
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Butter: 1 Tbsp</div>
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Soy Sauce: 2 tsp</div>
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Spring Onion: 1 sprig (for garnish)</div>
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*Extra note: Sometimes I like to sprinkle just a pinch of garlic powder for additional flavor</div>
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<br /></div>
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<b><u>Method:</u></b> </div>
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</div>
<ul style="text-align: left;">
<li>Cut the mushrooms in to halves & wash lightly</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5FPabwvwGFWG5W67lg9d3mo31qM9BLvhHa30zULlTqM0GGL3OMsx5bsnUcAGDR8ee8jZWHlCi9vg3cMqmw6zKbeo6WbpxF1ObCNcMr9cw1uAWdKk-JgkmVud6z_G4-Me8ru8-lEdjNOjo/s1600/20150316_122141.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5FPabwvwGFWG5W67lg9d3mo31qM9BLvhHa30zULlTqM0GGL3OMsx5bsnUcAGDR8ee8jZWHlCi9vg3cMqmw6zKbeo6WbpxF1ObCNcMr9cw1uAWdKk-JgkmVud6z_G4-Me8ru8-lEdjNOjo/s1600/20150316_122141.jpg" width="320" /></a></div>
<ul style="text-align: left;">
<li>In a pan, heat the butter till it melts & add the mushrooms</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKmOplSsIB440F0vg8dEMjVEVahjtkD_yEpQeG6IGoKyeLmvZqPqnG8V_yWTznKU-p8P_ECu4ngQIegG6KtIXyJrIo2bvKym1sQqmmWzNLlFuG4mJBisX9BCj8m7vxrbKicdjy9xW6pMIH/s1600/20150316_122446.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKmOplSsIB440F0vg8dEMjVEVahjtkD_yEpQeG6IGoKyeLmvZqPqnG8V_yWTznKU-p8P_ECu4ngQIegG6KtIXyJrIo2bvKym1sQqmmWzNLlFuG4mJBisX9BCj8m7vxrbKicdjy9xW6pMIH/s1600/20150316_122446.jpg" width="320" /></a></div>
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<ul style="text-align: left;">
<li>Saute a little bit and let it cook for a minute. Mushrooms lose a lot of water and acquire a golden color as they cook</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZOFuwNomKbyl0WPHstcSwT8ARkKlnGKu6c7nqDAk6NemCmyfHUqcJwYE_Rl7JBDRSpfoJBxvSfBumMxS-KXbthyqYnBr1FG-OvksAQi-EYZSojSmqkqzCXfyhypwB53v8F5LSfA2Dz8S1/s1600/20150316_122821.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZOFuwNomKbyl0WPHstcSwT8ARkKlnGKu6c7nqDAk6NemCmyfHUqcJwYE_Rl7JBDRSpfoJBxvSfBumMxS-KXbthyqYnBr1FG-OvksAQi-EYZSojSmqkqzCXfyhypwB53v8F5LSfA2Dz8S1/s1600/20150316_122821.jpg" width="320" /></a></div>
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<ul style="text-align: left;">
<li>Add the soy sauce and stir. Let them cook for 2 minutes more. The mushrooms will have reduced almost 2/3rd to 1/2 the original size. Add a pinch of garlic powder, if you choose to.</li>
<li>Take it out in a bowl & garnish with chopped spring onion greens.</li>
</ul>
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Sizzling Sculleryhttp://www.blogger.com/profile/17110602253481815309noreply@blogger.com1tag:blogger.com,1999:blog-8093627491832438968.post-67319132472755584942015-03-18T12:18:00.000-05:002019-02-12T18:44:29.957-06:00NANKHATAI - An easy Indian cookie<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "verdana" , sans-serif;"><b><u>Preparation time:</u></b> 20 mins </span></div>
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<span style="font-family: "verdana" , sans-serif;"><b><u>Cook time:</u></b> 15 mins</span></div>
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<span style="font-family: "verdana" , sans-serif;"><b><u>Makes:</u></b> 15 - 20</span></div>
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<b><u><span style="font-family: "verdana" , sans-serif;">Ingredients:</span></u></b></div>
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<span style="font-family: "verdana" , sans-serif;">Wheat flour(atta) - 3/4 cup</span></div>
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<span style="font-family: "verdana" , sans-serif;">All purpose flour (maida) - 1/4 cup</span></div>
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<span style="font-family: "verdana" , sans-serif;">Sugar - 1/2 cup </span></div>
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<span style="font-family: "verdana" , sans-serif;">Ghee, melted - 1/2 cup (you made need lesser) </span></div>
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<span style="font-family: "verdana" , sans-serif;">Cardamom - 3-4 </span></div>
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<span style="font-family: "verdana" , sans-serif;">Baking powder - a pinch </span></div>
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<span style="font-family: "verdana" , sans-serif;">Pistachios - 10-12 (for decoration)</span></div>
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<b><u><span style="font-family: "verdana" , sans-serif;">Other requirements:</span></u></b></div>
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<span style="font-family: "verdana" , sans-serif;">A mixer grinder</span></div>
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<span style="font-family: "verdana" , sans-serif;">Baking tray lined with parchment paper</span></div>
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<b><u><span style="font-family: "verdana" , sans-serif;">Method:</span></u></b></div>
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<ul style="text-align: left;">
<li><span style="font-family: "verdana" , sans-serif;">Grind the sugar & cardamon into a fine powder using the mixer grinder & remove in a bowl</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Next, coarsely grind the pistachios in the grinder & keep aside for decoration</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Add the wheat flour & all purpose flour to the sugar & cardamon & mix well</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Add ghee little by little, rubbing as you add. You may not need all of it, may be 1 Tbsp you can reserve. You should add only ghee to form a dough. No water.</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Make equal sized balls (15) out of the dough. Flatten slightly, not too much & place on a baking tray lined with parchment paper</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Preheat the oven to 190C or 375F</span></li>
<li><span style="font-family: "verdana" , sans-serif;">With a knife make a cross pattern on the top of the cookie. Add a pinch of powdered pistachios over each cut.</span></li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivg-2eZBrTxSI_diD2gOcEFEhSANHB3w7niKK045ylcf5v_xgOo8Xwy1Bs5yZM8Q2ieN6guzDAXUtXLTlkNiv-Ykfz58SMfc4mT53z2qJghsX5vIlgBkWh-IjvTl8C-LSzizb-lVZ2By5R/s1600/20141204_162553.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivg-2eZBrTxSI_diD2gOcEFEhSANHB3w7niKK045ylcf5v_xgOo8Xwy1Bs5yZM8Q2ieN6guzDAXUtXLTlkNiv-Ykfz58SMfc4mT53z2qJghsX5vIlgBkWh-IjvTl8C-LSzizb-lVZ2By5R/s1600/20141204_162553.jpg" width="320" /></a></div>
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<ul style="text-align: left;">
<li><span style="font-family: "verdana" , sans-serif;">Bake the cookies for about 12 - 15 minutes. DO NOT wait for the cookies to turn dark brown. They will be done when they turn golden in color. </span></li>
<li><span style="font-family: "verdana" , sans-serif;">Remove & let cool for 5 - 10 minutes & serve with tea or store away in air tight container.</span></li>
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Sizzling Sculleryhttp://www.blogger.com/profile/17110602253481815309noreply@blogger.com0tag:blogger.com,1999:blog-8093627491832438968.post-45382218204106855382015-03-12T23:04:00.000-05:002019-02-12T18:43:51.579-06:00EASY FISH FRY<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "verdana" , sans-serif;">This is my personal favorite form of fish. It's easy, quick & delicious. I used Tilapia this time, but the same can be made with any flat fish - Sole, Murrel, etc</span></div>
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<span style="font-family: "verdana" , sans-serif;"><b><u>Marination time:</u></b> 15 minutes</span></div>
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<span style="font-family: "verdana" , sans-serif;"><b><u>Preparation time:</u></b> 15 minutes</span></div>
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<b><u><span style="font-family: "verdana" , sans-serif;">Ingredients:</span></u></b></div>
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<span style="font-family: "verdana" , sans-serif;">Fish fillets - 2 </span></div>
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<span style="font-family: "verdana" , sans-serif;">Red chili powder - 1 tsp</span></div>
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<span style="font-family: "verdana" , sans-serif;">Salt - to taste</span></div>
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<span style="font-family: "verdana" , sans-serif;">Ginger Garlic paste - 1 tsp</span></div>
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<span style="font-family: "verdana" , sans-serif;">Lime juice - 2 Tbsp</span></div>
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<span style="font-family: "verdana" , sans-serif;">Oil - 4 Tbsp (for frying)</span></div>
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<b><u><span style="font-family: "verdana" , sans-serif;">Method:</span></u></b></div>
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<ul style="text-align: left;">
<li><span style="font-family: "verdana" , sans-serif;">Wash the fish fillets & cut into 2 inch pieces</span></li>
<li><span style="font-family: "verdana" , sans-serif;">In a bowl, mix the ginger garlic paste, salt, red chili powder & lime juice.</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Add the fish pieces to the bowl and mix such that all the pieces all well coated with the mixture</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Let it marinate for 15 minutes</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Heat oil in a pan & fry the fish pieces until well cooked on both sides. Be careful as the hot oil will sputter.</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Remove the fish on a paper towel to absorb any excess oil. Serve warm. </span></li>
</ul>
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Sizzling Sculleryhttp://www.blogger.com/profile/17110602253481815309noreply@blogger.com0tag:blogger.com,1999:blog-8093627491832438968.post-23348971475534171792015-03-08T17:42:00.003-05:002019-02-12T18:43:28.107-06:00 KUNG PAO CHICKEN<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoyYiWRL2Gna05Xepzyyls5b8go9EZN3AdHFJUwF4hnDcIZfpm6VsqI_xXbSUzaqqH_NQ52VhPf4v2a6QKgsZpO2yJtmTtSeEx_Bh4XwNiNhwescYW7IncZ4QMZ3d2LQbd2JxHtKHBnyeh/s1600/20150306_094519.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoyYiWRL2Gna05Xepzyyls5b8go9EZN3AdHFJUwF4hnDcIZfpm6VsqI_xXbSUzaqqH_NQ52VhPf4v2a6QKgsZpO2yJtmTtSeEx_Bh4XwNiNhwescYW7IncZ4QMZ3d2LQbd2JxHtKHBnyeh/s1600/20150306_094519.jpg" width="400" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">Kung pao chicken is a very popular dish served at Chinese restaurants. My recipe here is a very close take at it. The original recipe calls for rice wine vinegar. I have made a slight change here & used lime juice instead. Since not many people have rice wine vinegar in their pantries, I think my recipe will be quite helpful to all. But, if you do have rice wine vinegar, you can add a tablespoon of that as well. I also used ginger garlic paste instead of fresh ginger & garlic.</span></div>
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<span style="font-family: "verdana" , sans-serif;"><b><u>Preparation time:</u></b> 25 min</span></div>
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<b><u><span style="font-family: "verdana" , sans-serif;">Ingredients:</span></u></b></div>
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<span style="font-family: "verdana" , sans-serif;">Chicken breast (boneless, skinless) - 1 </span></div>
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<span style="font-family: "verdana" , sans-serif;">Corn starch - 1 Tbsp</span></div>
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<span style="font-family: "verdana" , sans-serif;">Spring onions - 4</span><br />
<span style="font-family: "verdana" , sans-serif;">Red chili flakes - 2 Tsp</span></div>
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<span style="font-family: "verdana" , sans-serif;">Ginger garlic paste - 1 Tbsp</span></div>
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<span style="font-family: "verdana" , sans-serif;">Soy sauce - 2 Tbsp</span></div>
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<span style="font-family: "verdana" , sans-serif;">Lime juice - 1 Tbsp</span></div>
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<span style="font-family: "verdana" , sans-serif;">Sugar - 2 Tsp</span><br />
<span style="font-family: "verdana" , sans-serif;">Salt - 1 Tsp</span></div>
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<span style="font-family: "verdana" , sans-serif;">Roasted peanuts - 1/3 cup</span></div>
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<span style="font-family: "verdana" , sans-serif;">Oil - 1 Tbsp</span></div>
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<span style="font-family: "verdana" , sans-serif;"><b><u>Method</u></b>:</span><br />
<ul style="text-align: left;">
<li><span style="font-family: "verdana" , sans-serif;">Wash & dice the chicken in to small pieces. </span></li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtxiN9Ymd9cKJZeYDNZFVW_LqBUR7p85QB1ORBVpKgwcZ0rIrjLL9tXCcXa8kp29FHHWozyjuC70EDQSqgBgf6r4PTiWbuhyNjRA0ED7nq8wr25JrmsfaehQIWIgnD6D16ltmg7qQiakVe/s1600/20150306_091601.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "verdana" , sans-serif;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtxiN9Ymd9cKJZeYDNZFVW_LqBUR7p85QB1ORBVpKgwcZ0rIrjLL9tXCcXa8kp29FHHWozyjuC70EDQSqgBgf6r4PTiWbuhyNjRA0ED7nq8wr25JrmsfaehQIWIgnD6D16ltmg7qQiakVe/s1600/20150306_091601.jpg" width="320" /></span></a></div>
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<li style="text-align: left;"><span style="font-family: "verdana" , sans-serif;">In a bowl add the chicken pieces and mix in the cornstarch until the chicken pieces are well coated.</span></li>
<li style="text-align: left;"><span style="font-family: "verdana" , sans-serif;">Heat oil in large non-stick skillet or wok on medium heat. Add the chicken.</span></li>
<li style="text-align: left;"><span style="font-family: "verdana" , sans-serif;">Stir fry 5-7 minutes or until no longer pink in center & remove from heat</span></li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTWGdsI2Gi5wZQZh3NI_YDee80QmJW3H53F0O1dRxyyr0Al29fkS4zS9m-OzGqDaw_vpuBrGgJyu0YCw5ZCwwOWgbNtOH4q0SJTysttiiFPFYxXa0yP2IrZdnylOc5wSXQFFps942UTa5l/s1600/20150306_092417.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "verdana" , sans-serif;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTWGdsI2Gi5wZQZh3NI_YDee80QmJW3H53F0O1dRxyyr0Al29fkS4zS9m-OzGqDaw_vpuBrGgJyu0YCw5ZCwwOWgbNtOH4q0SJTysttiiFPFYxXa0yP2IrZdnylOc5wSXQFFps942UTa5l/s1600/20150306_092417.jpg" width="320" /></span></a></div>
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<ul style="text-align: left;">
<li><span style="font-family: "verdana" , sans-serif;">Add 3 chopped spring onions (with the tops), ginger garlic paste & red pepper flakes to the skillet & stir fry till the onions soften & turn pinkish. Remove from heat.</span></li>
<li><span style="font-family: "verdana" , sans-serif;">In a bowl, combine the soy sauce, lime juice & sugar & add it to the skillet.</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Add chicken to the skillet and stir until the chicken is well coated.</span></li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhufywZVHuOCTJi5RDPc046p5v5kYEtDkkFXiIklG7b95QkbLfGkeu266nomikUYG4ieHh648inyaxXYghEH9mEarqPCZau6PjiVyDW9NtsqrSFBDa2IylFUAIDyzMKtXtK-TgPO9GqHwT2/s1600/20150306_093746.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "verdana" , sans-serif;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhufywZVHuOCTJi5RDPc046p5v5kYEtDkkFXiIklG7b95QkbLfGkeu266nomikUYG4ieHh648inyaxXYghEH9mEarqPCZau6PjiVyDW9NtsqrSFBDa2IylFUAIDyzMKtXtK-TgPO9GqHwT2/s1600/20150306_093746.jpg" width="320" /></span></a></div>
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<li><span style="font-family: "verdana" , sans-serif;">Add the salt & roasted nuts to the chicken & cook on medium heat for 5 mins or until the chicken is well cooked.</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Remove in a serving bowl & garnish with chopped spring onion.</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Serve with hot plain rice or fried rice.</span></li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFR_5bcEB7sVQiYkphh0L6KTkSYe5sPf2YhoZ-0IRdWVF8tdV-v9rrVOYjwOesiGhowuz5L1aFfgLeBZGaN_SMO-lnjkR_SQ40gfe4moz1TmZSAiCsWtckk1-vqkp3IKaqbi1FsbU3gGNI/s1600/20150306_094510.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "verdana" , sans-serif;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFR_5bcEB7sVQiYkphh0L6KTkSYe5sPf2YhoZ-0IRdWVF8tdV-v9rrVOYjwOesiGhowuz5L1aFfgLeBZGaN_SMO-lnjkR_SQ40gfe4moz1TmZSAiCsWtckk1-vqkp3IKaqbi1FsbU3gGNI/s1600/20150306_094510.jpg" width="320" /></span></a></div>
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Sizzling Sculleryhttp://www.blogger.com/profile/17110602253481815309noreply@blogger.com0tag:blogger.com,1999:blog-8093627491832438968.post-20518912509291203132015-03-06T10:35:00.001-06:002019-02-12T18:42:42.427-06:00PUMPKIN SOUP<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHD-pUs7BEn61EPvDsQWIwy-23jHvceA1fSeot70Ju5d_BcYFdTEPUEwEBdqezLyhTGrt8wIvADkWY36qVEApXWSNQlqKC6x9KGYnW-OVBNT3fqw87fBz1_4D-7Oh6P3RZcT-J4YwXCkLt/s1600/20150305_205249.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHD-pUs7BEn61EPvDsQWIwy-23jHvceA1fSeot70Ju5d_BcYFdTEPUEwEBdqezLyhTGrt8wIvADkWY36qVEApXWSNQlqKC6x9KGYnW-OVBNT3fqw87fBz1_4D-7Oh6P3RZcT-J4YwXCkLt/s1600/20150305_205249.jpg" width="320" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">As it turned out, I had diced pumpkin sitting in my freezer for a while now. I have been on the look out for recipes using pumpkin, other than the conventional pumpkin pie or pumpkin halwa. I tried my hand at pumpkin roti but that didn't turn out too well. Next in the quest was this soup. It's not a conventional soup like the manchow soup or the corn soup. It has a thick consistency & a mild flavor. Since I normally like spice in my food, I took the liberty of adding a pinch of red chili powder. I must say, it worked amazing for me. But you can easily skip it if you don't like it.</span></div>
<span style="font-family: "verdana" , sans-serif;"><b><u>Preparation time:</u></b> 30 to 40 minutes</span><br />
<span style="font-family: "verdana" , sans-serif;"><b><u>Serves:</u></b> 4</span><br />
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<b><u><span style="font-family: "verdana" , sans-serif;">Ingredients:</span></u></b></div>
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<span style="font-family: "verdana" , sans-serif;">Pumpkin - 250 gms, peeled & diced</span></div>
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<span style="font-family: "verdana" , sans-serif;">Onion - 1</span></div>
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<span style="font-family: "verdana" , sans-serif;">Ginger garlic paste - 1 Tbsp</span></div>
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<span style="font-family: "verdana" , sans-serif;">Oil - 1 Tbsp</span></div>
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<span style="font-family: "verdana" , sans-serif;">Salt - to taste</span></div>
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<span style="font-family: "verdana" , sans-serif;">Black Pepper powder - 1 tsp + additional for garnish</span></div>
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<span style="font-family: "verdana" , sans-serif;">Red chili powder - a pinch (optional - if you would like the soup spicy)</span></div>
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<span style="font-family: "verdana" , sans-serif;">Vegetable/ chicken stock cube - 1</span></div>
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<span style="font-family: "verdana" , sans-serif;">Corn flour - 1 Tbsp</span></div>
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<span style="font-family: "verdana" , sans-serif;">Butter - 1 Tbsp</span></div>
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<span style="font-family: "verdana" , sans-serif;">Water - as needed</span></div>
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<span style="font-family: "verdana" , sans-serif;">Spring onion / mint leaves - for garnish</span></div>
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<span style="font-family: "verdana" , sans-serif;"><b><u>Other requirements:</u></b></span></div>
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<span style="font-family: "verdana" , sans-serif;">A pressure cooker</span></div>
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<span style="font-family: "verdana" , sans-serif;">A food processor/ blender</span></div>
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<span style="font-family: "verdana" , sans-serif;"><b><u>Method:</u></b></span></div>
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<li><span style="background-color: white; color: #1e1e1e; font-family: "verdana" , sans-serif; font-size: 16px; line-height: 26px; text-align: left;">Heat oil in a pressure cooker. Add chopped onions & ginger garlic paste. Sauté well.</span></li>
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<span style="color: #1e1e1e; font-family: "verdana" , sans-serif;"><span style="line-height: 26px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB7_IQ3s7sQ8oT_Q4CLEI6okhoSfw69FH94XU10Vhfff8-Pj0uay8-tDLyP2MKaDD1rVrvfUwwgHHsxrD_Iu3ksZYRMJQeUR20hKklqd87vFpFOhCHifC5G1MBEq0-nZYHKlSvwDwBnQ6J/s1600/20150304_113813.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB7_IQ3s7sQ8oT_Q4CLEI6okhoSfw69FH94XU10Vhfff8-Pj0uay8-tDLyP2MKaDD1rVrvfUwwgHHsxrD_Iu3ksZYRMJQeUR20hKklqd87vFpFOhCHifC5G1MBEq0-nZYHKlSvwDwBnQ6J/s1600/20150304_113813.jpg" width="320" /></a></span></span></div>
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<li><span style="background-color: white; color: #1e1e1e; font-size: 16px; line-height: 26px;"><span style="font-family: "verdana" , sans-serif;">When the onion becomes soft, add diced pumpkins and sauté 2 minutes. Add pepper powder, red chili powder, water and salt to the pumpkin. Cover and cook until the pressure cooker whistles twice. Keep aside to cool.</span></span></li>
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<span style="color: #1e1e1e; font-family: "verdana" , sans-serif;"><span style="line-height: 26px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfaSJ3Wz3rMsVgw3i0XTsioIdOzn5rGFhVu1H-cxfOPS-x7jHYAQRNxzvHdXhXlE049wkBkuj4Vae3W0W0fxZXF89WFuQmLzAPv8dt237QtvCeo1aD8ubEVOexxmFWUwXtXxIcL4pvRo-e/s1600/20150305_183642.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfaSJ3Wz3rMsVgw3i0XTsioIdOzn5rGFhVu1H-cxfOPS-x7jHYAQRNxzvHdXhXlE049wkBkuj4Vae3W0W0fxZXF89WFuQmLzAPv8dt237QtvCeo1aD8ubEVOexxmFWUwXtXxIcL4pvRo-e/s1600/20150305_183642.jpg" width="320" /></a></span></span></div>
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<li><span style="background-color: white; color: #1e1e1e; font-size: 16px; line-height: 26px;"><span style="font-family: "verdana" , sans-serif;">Blend cooked pumpkins in a food processor or blender and make a puree. (Blend it in 2 or 3 batches in order to prevent spillage.)</span></span></li>
<li><span style="background-color: white; color: #1e1e1e; font-size: 16px; line-height: 26px;"><span style="font-family: "verdana" , sans-serif;">Heat the blended puree in a sauce pan in a low heat. </span></span></li>
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<span style="color: #1e1e1e; font-family: "verdana" , sans-serif;"><span style="line-height: 26px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWxPlM9faPUS2U5J-oPVNCx73SoD5Pv1PCN1FzEX8WGVkjxrL4x_0pcn-idzZLJePTPOVcI1dCZXXz-KnS5wsiNF3Djp6ROVfidtkhHI7gPL5OYEyXuFE6sR-_gRU1kbdzhN9SL1ucSLt6/s1600/20150305_185639.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWxPlM9faPUS2U5J-oPVNCx73SoD5Pv1PCN1FzEX8WGVkjxrL4x_0pcn-idzZLJePTPOVcI1dCZXXz-KnS5wsiNF3Djp6ROVfidtkhHI7gPL5OYEyXuFE6sR-_gRU1kbdzhN9SL1ucSLt6/s1600/20150305_185639.jpg" width="320" /></a></span></span></div>
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<li><span style="background-color: white; color: #1e1e1e; font-size: 16px; line-height: 26px;"><span style="font-family: "verdana" , sans-serif;">Dissolve the chicken or vegetable stock cube in one cup of warm water and mix well.</span></span></li>
<li><span style="background-color: white; color: #1e1e1e; font-size: 16px; line-height: 26px;"><span style="font-family: "verdana" , sans-serif;">Add this to the pumpkin mix</span></span></li>
<li><span style="background-color: white; color: #1e1e1e; font-size: 16px; line-height: 26px;"><span style="font-family: "verdana" , sans-serif;">Dissolve the corn flour in 1 cup of water & add this to the pumpkin, stirring continuously to prevent lumps forming.</span></span></li>
</ul>
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<span style="color: #1e1e1e; font-family: "verdana" , sans-serif;"><span style="line-height: 26px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEielFtvpeHzzFJoanhKe96t3QOykGEI1TU-AlHybmsdYb4UbDBkP4ohzCAbzX6UBA_HP6N2q1KX-kU0himjwucoE2Ydi_y08SrEwmY_dIkv5kCr0vqmcuNJZg1Y7n87_shyphenhyphenvmF0b8AIHNik/s1600/20150305_191838.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEielFtvpeHzzFJoanhKe96t3QOykGEI1TU-AlHybmsdYb4UbDBkP4ohzCAbzX6UBA_HP6N2q1KX-kU0himjwucoE2Ydi_y08SrEwmY_dIkv5kCr0vqmcuNJZg1Y7n87_shyphenhyphenvmF0b8AIHNik/s1600/20150305_191838.jpg" width="320" /></a></span></span></div>
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<li><span style="background-color: white; color: #1e1e1e; font-size: 16px; line-height: 26px;"><span style="font-family: "verdana" , sans-serif;">Add butter for taste and mix well.Taste the Pumpkin Soup and add salt if required.</span></span></li>
<li><span style="background-color: white; color: #1e1e1e; font-size: 16px; line-height: 26px;"><span style="font-family: "verdana" , sans-serif;">Wait for the soup to thicken slightly & then turn off the heat. </span></span></li>
<li><span style="background-color: white; color: #1e1e1e; font-size: 16px; line-height: 26px;"><span style="font-family: "verdana" , sans-serif;">Garnish with pepper powder and chopped spring onions or mint leaves.</span></span></li>
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<span style="color: #1e1e1e; font-family: "verdana" , sans-serif;"><span style="line-height: 26px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU2SGvVAk6_ndmKOgmxHRs6GZ-5cw-dEcVg417bM4ftXrN4Tihn8LoxZvW56SrjBOfDHRWhFOQkCQ9IR5JsQ6tRfVyqyxDwV4ZdAc_QoTA8k6FWvVuXXe9wkSPvcNUU0QAhlX6TfWFID15/s1600/20150305_205232.jpg" imageanchor="1" style="font-family: 'Times New Roman'; line-height: normal; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU2SGvVAk6_ndmKOgmxHRs6GZ-5cw-dEcVg417bM4ftXrN4Tihn8LoxZvW56SrjBOfDHRWhFOQkCQ9IR5JsQ6tRfVyqyxDwV4ZdAc_QoTA8k6FWvVuXXe9wkSPvcNUU0QAhlX6TfWFID15/s1600/20150305_205232.jpg" width="320" /></a></span></span></div>
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Sizzling Sculleryhttp://www.blogger.com/profile/17110602253481815309noreply@blogger.com0tag:blogger.com,1999:blog-8093627491832438968.post-78345704874194489682015-03-05T17:17:00.005-06:002019-02-12T18:42:07.210-06:00PEACH COBBLER<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkCYjOC2aH9Sm630dhjpkJ7HJSnljmqgPynbK2fqGmIAm25hysaCGd4Gxkspcdd0K0cyNntNPEU39-6-jCRqW-Kh7rbxCXL6n-sl4zaRfUZptWy_moXEOgOwoXYFofhHU17mfR0P1FrMpk/s1600/2014-07-04-4257.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkCYjOC2aH9Sm630dhjpkJ7HJSnljmqgPynbK2fqGmIAm25hysaCGd4Gxkspcdd0K0cyNntNPEU39-6-jCRqW-Kh7rbxCXL6n-sl4zaRfUZptWy_moXEOgOwoXYFofhHU17mfR0P1FrMpk/s1600/2014-07-04-4257.jpg" width="240" /></a></div>
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<b><u><span style="font-family: "verdana" , sans-serif;">Ingredients:</span></u></b></div>
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<span style="font-family: "verdana" , sans-serif;">Peaches - 4 to 6 (peeled & sliced)</span></div>
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<span style="font-family: "verdana" , sans-serif;">Sugar - 2 cups</span></div>
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<span style="font-family: "verdana" , sans-serif;">Milk - 1 cup</span></div>
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<span style="font-family: "verdana" , sans-serif;">Flour - 1 cup</span></div>
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<span style="font-family: "verdana" , sans-serif;">Unsalted Butter - 1/2 cup</span></div>
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<span style="font-family: "verdana" , sans-serif;">Baking powder - 1 Tbsp</span></div>
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<span style="font-family: "verdana" , sans-serif;">Salt - a pinch</span></div>
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<span style="font-family: "verdana" , sans-serif;">Lemon juice - 1 Tbsp </span></div>
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<span style="font-family: "verdana" , sans-serif;">Ground cinnamon/ Nutmeg to top (optional)</span></div>
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<span style="font-family: "verdana" , sans-serif;">This tastes best with vanilla ice cream, so I would highly recommend that too.</span></div>
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<span style="font-family: "verdana" , sans-serif;"><b><u>Serving size: </u></b>6 to 8 servings</span></div>
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<span style="font-family: "verdana" , sans-serif;"><b><u>Preparation time</u></b>: 20 min</span></div>
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<span style="font-family: "verdana" , sans-serif;"><b><u>Baking time:</u></b> 15 min</span></div>
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<b><u><span style="font-family: "verdana" , sans-serif;">Method:</span></u></b></div>
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<ul style="text-align: left;">
<li><span style="font-family: "verdana" , sans-serif;">Place the butter in a 13x9 baking dish & place in the oven at 375 degrees Fahrenheit to melt</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Meanwhile, combine 1 cup of sugar, flour baking powder, salt & milk in a bowl.</span></li>
</ul>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinkgmnjP7t08VUxr8i_qVeJYq_Qcn8CPXT-WNdUjyAPEpxNO_bcOWjBrt9ar64VZBkMB5mo0JQZHSXmhObrsECZZppcfo1gzvaboQxpxNPfhK-h5dp5sbgh1YGsPFNWeMhSQbmo1MWEsol/s1600/2014-07-04-4254.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><span style="font-family: "verdana" , sans-serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinkgmnjP7t08VUxr8i_qVeJYq_Qcn8CPXT-WNdUjyAPEpxNO_bcOWjBrt9ar64VZBkMB5mo0JQZHSXmhObrsECZZppcfo1gzvaboQxpxNPfhK-h5dp5sbgh1YGsPFNWeMhSQbmo1MWEsol/s1600/2014-07-04-4254.jpg" width="240" /></span></a><br />
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<li><span style="font-family: "verdana" , sans-serif;">Place a pan on the stove. Mix the peaches, 1 cup of sugar & the lemon juice & stir constantly till the peaches soften .</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Pour the milk batter in to the baking dish. Pour the peaches over the batter evenly but do not stir.</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Top with ground cinnamon or nutmeg, if desired.</span></li>
</ul>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOOqiXork89vzYlYXXBg-gDgp665dUjudgnZqSymdg8gZ4KNfYocaizswprqZMxiq22MHX3AA3-rEpy-3Z1mXrsP6MVCv1JJSPU2LE1vDp8Xe-s5ib23OWXlmnkiBFq-jUXAtYwWd-aiIR/s1600/2014-07-04-4255+-+Copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><span style="font-family: "verdana" , sans-serif;"><img border="0" height="204" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOOqiXork89vzYlYXXBg-gDgp665dUjudgnZqSymdg8gZ4KNfYocaizswprqZMxiq22MHX3AA3-rEpy-3Z1mXrsP6MVCv1JJSPU2LE1vDp8Xe-s5ib23OWXlmnkiBFq-jUXAtYwWd-aiIR/s1600/2014-07-04-4255+-+Copy.jpg" width="320" /></span></a><br />
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<li><span style="font-family: "verdana" , sans-serif;">Bake until golden brown at 375F for about 15 minutes.</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Scoop into bowls & serve while warm with a scoop of vanilla ice cream</span></li>
</ul>
<span style="font-family: "verdana" , sans-serif; margin-left: 1em; margin-right: 1em; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0zXpSYdOgl9BUUaRWDmTqVH6CzeJcZWvzFK64PVmkD7wHEUI_UEQeghLUYKLgoMVXA0qS7gMZOoFcj0Qw4Df42x-Gg4FBAK1TId_wWjtvjtQfUAdWmIR6lFA31-led1fYhcQuYk2QfuD1/s1600/2014-07-04-4256+-+Copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0zXpSYdOgl9BUUaRWDmTqVH6CzeJcZWvzFK64PVmkD7wHEUI_UEQeghLUYKLgoMVXA0qS7gMZOoFcj0Qw4Df42x-Gg4FBAK1TId_wWjtvjtQfUAdWmIR6lFA31-led1fYhcQuYk2QfuD1/s1600/2014-07-04-4256+-+Copy.jpg" width="291" /></a></span><br />
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Sizzling Sculleryhttp://www.blogger.com/profile/17110602253481815309noreply@blogger.com0tag:blogger.com,1999:blog-8093627491832438968.post-39866140577643244882015-03-04T09:56:00.000-06:002019-02-12T18:41:53.425-06:00NO BAKE CHOCOLATE SOUFFLE<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhna6nYRj01dEiQ1fCt1WZneC8FgTGZYQPAOeZbtIf300innhUgay4Wzu46EXiunx0QmAeNn3kQ9dSl9ihHRhx73KO2gyvX7sTxii_UXK2W5KTNx7jBUvbQlqN5lwJ8llcRtyd6EsMvqsSH/s1600/010920111348.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhna6nYRj01dEiQ1fCt1WZneC8FgTGZYQPAOeZbtIf300innhUgay4Wzu46EXiunx0QmAeNn3kQ9dSl9ihHRhx73KO2gyvX7sTxii_UXK2W5KTNx7jBUvbQlqN5lwJ8llcRtyd6EsMvqsSH/s1600/010920111348.jpg" width="320" /></a><br />
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<span style="font-family: "verdana" , sans-serif;"><b><u>Preparation time</u>:</b> 30 min</span></div>
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<span style="font-family: "verdana" , sans-serif;"><b><u>Setting time:</u></b> minimum 2 hours</span></div>
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<b><u><span style="font-family: "verdana" , sans-serif;">Ingredients:</span></u></b></div>
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<span style="font-family: "verdana" , sans-serif;">Cocoa powder - 3tbsp</span></div>
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<span style="font-family: "verdana" , sans-serif;">Milk - 2 cups</span></div>
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<span style="font-family: "verdana" , sans-serif;">Eggs - 3 </span></div>
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<span style="font-family: "verdana" , sans-serif;">Cream - 200 gm</span></div>
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<span style="font-family: "verdana" , sans-serif;">Gelatin - 11gm (1sachet)</span></div>
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<span style="font-family: "verdana" , sans-serif;">Castor sugar - 8 tbsp</span></div>
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<span style="font-family: "verdana" , sans-serif;">Vanilla essence - 1 tsp</span></div>
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<span style="font-family: "verdana" , sans-serif;">Chocolate - 1 bar/40 gm (for decoration)</span></div>
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<b><u><span style="font-family: "verdana" , sans-serif;">Special equipment:</span></u></b></div>
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<span style="font-family: "verdana" , sans-serif;">Egg whisk</span></div>
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<span style="font-family: "verdana" , sans-serif;">A big pan to boil water & a small bowl for the gelatin (the set up of a double boiler)</span></div>
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<span style="font-family: "verdana" , sans-serif;">Ice cubes & a flat dish to hold them</span></div>
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<b><u><span style="font-family: "verdana" , sans-serif;">Method:</span></u></b></div>
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<li><span style="font-family: "verdana" , sans-serif;">Take 3 tbsp cold water in a bowl & sprinkle gelatin on the surface. Leave to sponge for 5 min</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Boil water in a larger pan on the stove and place the gelatin bowl lightly dipping in the water, & stir to dissolve the gelatin (this is called the double boiler)</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Separate egg yolks & egg whites</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Add sugar to the egg yolks & beat till it gets a creamy texture</span></li>
<li><span style="font-family: "verdana" , sans-serif;">mix cocoa powder & milk in a bowl & add to the egg yolk mixture</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Put this mixture on medium heat on the stove & stir regularly to make a custard.</span></li>
<li><span style="font-family: "verdana" , sans-serif;">when the mixture thickens, remove from flame & cool completely</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Add melted gelatin & mix gently </span></li>
<li><span style="font-family: "verdana" , sans-serif;">Place this mix over ice cubes that have been laid in a flat dish. Keep stirring the mix</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Beat the cream in a bowl gently and add to the custard.</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Now take the egg white and beat them till they peak & add into the custard. </span></li>
<li><span style="font-family: "verdana" , sans-serif;">Add vanilla essence and mix gently</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Pour the entire mixture in to a single fancy bowl or smaller bowls and set in the fridge for at least 2 hours</span></li>
<li><span style="font-family: "verdana" , sans-serif;">Grate the chocolate bar and decorate the souffle when it is set</span></li>
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Sizzling Sculleryhttp://www.blogger.com/profile/17110602253481815309noreply@blogger.com0