tag:blogger.com,1999:blog-78731157565972052862024-03-29T07:29:49.164+04:00Mittu Cooking LoveEvery thing starts and ends with love....So always cook with love and watch every one eat with love..
My simple blog is dedicated to my Mama and Papa ,from whom I learned to never compromise on Quality,Price and Quantity when it comes to Food ! Amrita ~ Proud Mummyhttp://www.blogger.com/profile/05565530368060054896noreply@blogger.comBlogger412125tag:blogger.com,1999:blog-7873115756597205286.post-61964667546234542382017-09-22T14:58:00.001+04:002022-12-11T15:04:08.072+04:00Chicken Dum Biryani | Easy Chicken BiryaniAfter a long long long absence I’m back with a great recipe for a very simple and aromatic chicken dum biryani that is fools proof.<br />
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Me and hubby decided to cook together and I’m glad we did as it turned out great.<br />
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I am calling this biryani better than the regular dum biryani as I found this recipe to be really mild, super flavourful and the chicken could not have been more tender and juicy, also this biryani will not leave you feeling stuffy once your done eating so it is a total winner.<br />
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Note : For best results marinate the chicken overnight for best results.<br />
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<em>This is what you need :</em><br />
1.5 kg chicken<br />
1 kg basmati rice (this biryani is mild so the rice ration is perfect)<br />
1/2 packet Shan Bombay biryani mix<br />
2 tbs red chili powder<br />
1 tbs Kashmiri red chili powder<br />
3 tbs ginger/ garlic paste<br />
1 cup fried onions<br />
1/2 cup fried onions for the topping<br />
1/2 cup cashews soaked overnight and ground to a paste (this is my secret ingredient)<br />
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Mix of whole spices<br />
1/2 cup ghee for the chicken<br />
1/2 cup ghee and 2 tbs milk mixed with saffron to add on top of the rice<br />
few drops of kewra water<br />
1/2 cup chopped coriander leaves<br />
1/2 cup chopped mint<br />
small bunch coriander<br />
mint a handfull<br />
4/6 green chillies slit to add on top of the rice while cooking<br />
2 cups yogurt<br />
salt to taste<br />
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<em>Very sorry for the main dish pic, we were so excited that we ate half of it and then realised we forgot to click the pic of the final product.</em> <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijBVxcHq589X9dbUHsjUoDRAIlHsrdt-9B9WMqXfRw2usjTRE-BrKUzyrxpbEdsmgWB9pGLVx12zDqod29SsNfgteqQxvmlAGyuxXNdVfehNDdUAbRFt4BeuxTIr4Zue6MMyyLKvQO2ko6/s1600/IMG_0036.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijBVxcHq589X9dbUHsjUoDRAIlHsrdt-9B9WMqXfRw2usjTRE-BrKUzyrxpbEdsmgWB9pGLVx12zDqod29SsNfgteqQxvmlAGyuxXNdVfehNDdUAbRFt4BeuxTIr4Zue6MMyyLKvQO2ko6/s640/IMG_0036.JPG" width="640" /></a><br />
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<em>Imp tips :</em> <br />
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1. Make sure you marinate the chicken in the same pot you will be making the chicken biryani in.<br />
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2. Soak the rice while you start chopping and frying the onions. <br />
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3. Do not compromise on the ghee, adding more ghee brings out the best flavour in the chicken and also the rice.<br />
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4. It is best to use your hands during marination so please do.<br />
Make holes with fork into each chicken piece so the marination penetrates into the chicken.<br />
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5.Stay focused.<br />
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6. Crack silly jokes while making biryani for best results.<br />
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Lets start !<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwovYQzwKZFj3YHaUrcnERLKZP01zqe1q4lVZrGPEQ0XvnAgN8xINSo2qb3NEizBKUmTP_CcTh1K0KBkUlzCF6woZd5BYP1dceYljzrUU3XgBUDfVjjWMZcKFA6aiWOjw1u7qcz50Uf3a6/s1600/IMG_0001.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwovYQzwKZFj3YHaUrcnERLKZP01zqe1q4lVZrGPEQ0XvnAgN8xINSo2qb3NEizBKUmTP_CcTh1K0KBkUlzCF6woZd5BYP1dceYljzrUU3XgBUDfVjjWMZcKFA6aiWOjw1u7qcz50Uf3a6/s320/IMG_0001.JPG" width="320" /></a></div>
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Massage the chicken for about 2/3 min very well with the salt, wash well and then drain water completely.<br />
In a big pot add the chicken, the biryani masala and red chili powder making sure the chicken is nicely coated. <br />
Mix it well.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy-kHUefN6KIQbE2Gu0Ry3Cjt0q_tq40htsplU8She29TNdKDf7FoLNufD3V-2fcvfvrLkDthSjJkjuT_YeSBTfuTqnM0xIRLqtXaWy-5zkKtj5yQDs0bERzWTI670fQr0A7Rha3UmwMf8/s1600/IMG_0002.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy-kHUefN6KIQbE2Gu0Ry3Cjt0q_tq40htsplU8She29TNdKDf7FoLNufD3V-2fcvfvrLkDthSjJkjuT_YeSBTfuTqnM0xIRLqtXaWy-5zkKtj5yQDs0bERzWTI670fQr0A7Rha3UmwMf8/s320/IMG_0002.JPG" width="320" /></a></div>
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Then he added ginger/garlic and the yogurt and salt.<br />
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The colour is a pale orange, don't be tempted to add more spices as this recipe is a mild version of the dum biryani. Allow the meat to rest (overnight)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCkT9sMSYvZPSiGI__BvIdYEAevMVJw2lRlF_tfTupRsqXHOBW-jAvLtepoYLFW4Hvh0zdzh-stZ5daZ4WyiN9VRYz8_zkQLc1dnKqg6w7WgZdHnkGv9Ib9Th3m3L6kmJpEjYVnYU9Xfx9/s1600/IMG_0005.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCkT9sMSYvZPSiGI__BvIdYEAevMVJw2lRlF_tfTupRsqXHOBW-jAvLtepoYLFW4Hvh0zdzh-stZ5daZ4WyiN9VRYz8_zkQLc1dnKqg6w7WgZdHnkGv9Ib9Th3m3L6kmJpEjYVnYU9Xfx9/s320/IMG_0005.JPG" width="320" /></a></div>
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Next day remove the chicken out from the fridge and hour before so it comes to room temprature.<br />
Now chop the mint and coriander.<br />
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Soak the rice and also chop onions and fry the onions till golden.<br />
All this takes about 15 to 20 min.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWrZGzA030ISfUYTKfWE5s7-FPzJyFL6kmNQvH3BNi7rtYMGsHa6jrE2RTtYXrZZufgDMz2FITEX65lWpMbl5DswQV4DzXBWjHaJRP2hU7P6-gRu5Y1H4YCm-SI6BET6-rVtWR1ryCEsKe/s1600/IMG_0011.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWrZGzA030ISfUYTKfWE5s7-FPzJyFL6kmNQvH3BNi7rtYMGsHa6jrE2RTtYXrZZufgDMz2FITEX65lWpMbl5DswQV4DzXBWjHaJRP2hU7P6-gRu5Y1H4YCm-SI6BET6-rVtWR1ryCEsKe/s320/IMG_0011.JPG" width="320" /></a></div>
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Now add the fried onions, ghee and mint /coriander mix to the marinated meat.<br />
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The same time you decide to cook the rice keep the pot with the marinated meat on the gas and cook covered on low. The chicken needs to be cooked a bit before adding the cooked rice.<br />
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Now its time to prepare the rice.<br />
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Here’s the whole garam masala for the rice.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK_wpT9BcvowPqjK3lKmSXu2ZNRGyv4iFlxwDzgt5t4bcM6sarf0unXWi_E7oG7vuM0lWfnuzRMOKDLsN59jWpknTFiG9JeC6OdLQ44BqRxrVc6BgLO5yQBB0COlyjT68fT9et2m9X6i1b/s1600/IMG_0015.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK_wpT9BcvowPqjK3lKmSXu2ZNRGyv4iFlxwDzgt5t4bcM6sarf0unXWi_E7oG7vuM0lWfnuzRMOKDLsN59jWpknTFiG9JeC6OdLQ44BqRxrVc6BgLO5yQBB0COlyjT68fT9et2m9X6i1b/s320/IMG_0015.JPG" width="320" /></a></div>
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Dry roast the whole spices with some salt before adding the water. This brings out an outstanding aroma to the biryani.<br />
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Fill the pot with water and wait for a boil, stand very patiently, it is all about timing guys !<br />
After the water boils add the soaked and drained rice.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy9klRP2FPz9Q1_enUs_qsTKLi2Op8ePLm4LOfYV2HZRFzAaMoqUZwx0CrEOGfdxGVvCZMYOQ5sd0a8nWqB1uin_apgaPzrZVhI5tsjwnh0Q4wOLJBlRBN2eUex-m__d8Ltgu9S6J_gfxe/s1600/IMG_0018.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy9klRP2FPz9Q1_enUs_qsTKLi2Op8ePLm4LOfYV2HZRFzAaMoqUZwx0CrEOGfdxGVvCZMYOQ5sd0a8nWqB1uin_apgaPzrZVhI5tsjwnh0Q4wOLJBlRBN2eUex-m__d8Ltgu9S6J_gfxe/s320/IMG_0018.JPG" width="320" /></a></div>
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After boiling for 3/4 min check the gains, has to be 70 % cooked.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG_DQxU_P8q_ODjsXgtRChGHIRxK6Kzsg4yM-cudJjvjENK1NZd38SJdkQ4g6tw1oy6FZJw21auqk3DfbgLGYTFY8OuHQ-GSsIzKFRvRsyOCjd1WcaSSd1tJvQzcvLqT_Bt1zxlWMWL7LO/s1600/IMG_0020.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG_DQxU_P8q_ODjsXgtRChGHIRxK6Kzsg4yM-cudJjvjENK1NZd38SJdkQ4g6tw1oy6FZJw21auqk3DfbgLGYTFY8OuHQ-GSsIzKFRvRsyOCjd1WcaSSd1tJvQzcvLqT_Bt1zxlWMWL7LO/s320/IMG_0020.JPG" width="320" /></a><br />
If the rice over boils the dish is completely ruined be careful and keep a watch.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidxvG8ehdA5w_CRLxQ9UrTUO0grcmqbH2FagmzWx16PkPOEPX5YNgL4CR1_6QdJBqEs-nhhQH6Y0RJ_pwg5HOP5hAK22-ziIC-vk4W1g3eHXAA_EcwIMwNKQMf1_6mJilGy0xRLNdOb6_g/s1600/IMG_0023.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidxvG8ehdA5w_CRLxQ9UrTUO0grcmqbH2FagmzWx16PkPOEPX5YNgL4CR1_6QdJBqEs-nhhQH6Y0RJ_pwg5HOP5hAK22-ziIC-vk4W1g3eHXAA_EcwIMwNKQMf1_6mJilGy0xRLNdOb6_g/s320/IMG_0023.JPG" width="320" /></a></div>
After 5 min check again by pressing a few grains . They must be firm but 70% cooked.<br />
As soon as the rice is boiled you need to work really quick.<br />
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Drain the rice and then quickly spread it on top of the chicken thats being cooked.<br />
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Then drizzle the saffron, ghee, kewara and milk mix, the whole green chili , left over fried onion and the final step is to add the coriander and mint on top of the rice.</div>
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<span style="text-align: center;">Make sure the whole pot is completely sealed so after you place the pot lid seal it with foil on the sides and then gave it another layer of foil wrap.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGmyqHhv8Ku-zjE8wmKn6iMKKbe1c3sXoLzhaCddJ8t-tTLRqcX1Bu41I4p1tmpq3QOCeLs9CvtovPd7TJcTlDaMfKQ-WNHY8Ntg1nIzuNHyNmEMzhIrUbtv5IraOVNk_Fes19ekMC6Kq_/s1600/IMG_0028.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGmyqHhv8Ku-zjE8wmKn6iMKKbe1c3sXoLzhaCddJ8t-tTLRqcX1Bu41I4p1tmpq3QOCeLs9CvtovPd7TJcTlDaMfKQ-WNHY8Ntg1nIzuNHyNmEMzhIrUbtv5IraOVNk_Fes19ekMC6Kq_/s320/IMG_0028.JPG" width="320" /></a></div>
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Place the pot on an iron pan so the bottom does not burn while cooking.<br />
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Hubby suggested we place a wet towel for the final dum preparation.<br />
The foil and cloth method works beautifully in case you do not wish to make a dough to put on all the sides for dum.<br />
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If the timing is messed up we will either have burnt biryani or uncooked chicken, so take care of the timing.<br />
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We cooked the biryani on dum for 5 min on medium heat and 20 min on low.<br />
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After cooking we gave it stand time of 20 min still covered. </div>
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~ Please give it a stand time when you try this recipe as it makes a world of a difference.</div>
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<em> The big reveal :</em><br />
Hubby was very hungry so he couldn't wait to open it, the aroma was divine.<br />
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He also did the first taste test. OH ya it was the bomb. <br />
Cheers !<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1dzBck5FGcs_gdup5dfNdXua32BrnS4E7bzUjoDc4Cj64wNe9a-A1mSTeOLESv4cjfjPm0xvmkWIRiFxHj5Ead5C5asprwJYKTYx54vE3Kr1w6RnPbemYWyMM25IS0WBVxzWVPCrIVPvd/s1600/IMG_0034.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1dzBck5FGcs_gdup5dfNdXua32BrnS4E7bzUjoDc4Cj64wNe9a-A1mSTeOLESv4cjfjPm0xvmkWIRiFxHj5Ead5C5asprwJYKTYx54vE3Kr1w6RnPbemYWyMM25IS0WBVxzWVPCrIVPvd/s320/IMG_0034.JPG" width="320" /></a></div>
<br />Amrita ~ Proud Mummyhttp://www.blogger.com/profile/05565530368060054896noreply@blogger.com66tag:blogger.com,1999:blog-7873115756597205286.post-72511832967065874492016-01-04T16:24:00.000+04:002016-01-04T16:26:51.225+04:00Healthy Methi Matar (no cream) | Methi Malai Matar Without Cream<div class="separator" style="clear: both; text-align: left;">
Hello again readers, i'm back with my favourite peas recipe, Methi Malai Matar. This is a healthier version of methai malai matar with no compromise on taste, and I love this even more as it tastes just like there is a lot of cream added in but actually its made with low fat milk.</div>
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I do promise you that you will not miss the addition of cream, so this is not a cheats day recipe.</div>
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Oh and I know you see a tiny bit of butter floating in there, now is that a bad thing?</div>
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Here's the recipe guys!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdpt0JlrmYAyLg8QGrzGssJp2x5Q-6tbe5kzEnNTUvap8Fte1vYTQxr8Lz9aVD4h8xE6H2W8KkcM248Jth4wi_GyxsAukIiIP4R2Lm3HakAlkEAaRDTehwK8kIv00_HVWVw4BPovEX_bdj/s1600/IMG_0649.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdpt0JlrmYAyLg8QGrzGssJp2x5Q-6tbe5kzEnNTUvap8Fte1vYTQxr8Lz9aVD4h8xE6H2W8KkcM248Jth4wi_GyxsAukIiIP4R2Lm3HakAlkEAaRDTehwK8kIv00_HVWVw4BPovEX_bdj/s640/IMG_0649.JPG" width="640" /></a></div>
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<b><u>Ingredients</u></b></div>
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1 cup frozen peas</div>
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1 cup washed and chopped methi (fenugreek leaves)</div>
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1 grated onion</div>
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1/2 tsp cumin seeds</div>
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1 cup low fat milk</div>
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1/2 cup water (depends on the constancy you want)</div>
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1 tbs all purpose flour</div>
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2 tabs ginger garlic paste</div>
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1 tsp sugar</div>
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2 tbs kitchen king masala</div>
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1 tsp garam masala</div>
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2 tsp cumin powder</div>
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1 tsp powdered fennel powder</div>
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<b><u>Tip</u></b></div>
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If you want to lessen the bitterness of the methi for this dish, after chopping the methi microwave for 2 min in a closed glass container. The bitter taste gets reduced once you steam cook or sauté the methi leaves in this manner.</div>
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For a more healthier version instead of all purpose flour you can even use rice powder, basically any thickening powder can be used for a creamier taste.</div>
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<b><u>Method</u></b></div>
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Start by adding oil to the pan and add in the cumin seeds followed by the onion paste, cook till pink, Now add in the ginger/garlic paste. Sauté well, add the salt and the sugar.</div>
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Keep the flame low and continue to cook till the raw onion flavor has gone.</div>
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Add in the flour and cook for another min.</div>
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Its now time to add in the chopped fenugreek leaves, sauté everything well.</div>
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<b>Note : </b>I prefer the bitter taste of methi so I use the leaves without steaming or microwaving it.</div>
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Now add in the peas and sauté gently.</div>
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Add in the kitchen king masala,fennel and cumin powder and sauté for 2/3 min, this helps the methi loose its raw taste.</div>
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Now slowly add in the water, in this way there won't be any flour lumps.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeKGIP41nBncCimaw0vOlyOeW9BXeY4IsW145-xXaxxLtHQ09yAl-resCOqGSRXDdLIbBiZAiaSw4TZ7bypVINZRCATQRpvz_XDwqeGsInri_PZ4xyD1q7cpP9hPWTnFLRYDfWYrHslLlu/s1600/IMG_0632.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeKGIP41nBncCimaw0vOlyOeW9BXeY4IsW145-xXaxxLtHQ09yAl-resCOqGSRXDdLIbBiZAiaSw4TZ7bypVINZRCATQRpvz_XDwqeGsInri_PZ4xyD1q7cpP9hPWTnFLRYDfWYrHslLlu/s200/IMG_0632.JPG" width="200" /></a><span style="color: white;">l</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2EInHTJzuvrmeTo58VJHsmd3LOltjnKz87TUVJu18gmA8uOumABPzWbcC5As1CJ35-bN1g0Sz3HhG-rpJjEuOyoi7ITjPGeqZANoT4z1YfsFCkoeA4U3N7xe-gG_rzydqQ8hfBPWYl-Sf/s1600/IMG_0634.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2EInHTJzuvrmeTo58VJHsmd3LOltjnKz87TUVJu18gmA8uOumABPzWbcC5As1CJ35-bN1g0Sz3HhG-rpJjEuOyoi7ITjPGeqZANoT4z1YfsFCkoeA4U3N7xe-gG_rzydqQ8hfBPWYl-Sf/s200/IMG_0634.JPG" width="200" /></a></div>
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Mix very well, you will notice the mixture is beginning to thicken, if it gets too thick add a little more water. Try adding less water as once the peas are almost cooked we will be adding the milk and further cooking it.</div>
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Keep the flame low and cook covered for about 5 min. Do keep an eye on it.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoyM8sYc1AIhjSXNT_ss_9iSfjXc9so27OuoWgYY_sdhyJXqbEb5CPacrxeI34BqSuWRCvso4SNqhg8KncyUpeLTeMRME1OIqL49s3msaGizA9ulMzclFFJgeDdBYCY_aq44z0uTEr_K7f/s1600/IMG_0635.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoyM8sYc1AIhjSXNT_ss_9iSfjXc9so27OuoWgYY_sdhyJXqbEb5CPacrxeI34BqSuWRCvso4SNqhg8KncyUpeLTeMRME1OIqL49s3msaGizA9ulMzclFFJgeDdBYCY_aq44z0uTEr_K7f/s1600/IMG_0635.JPG" width="320" /></a></div>
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This is how it looks after 5/7 min of cooking.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIqAVdH_NPGztdTRiNGrMHvq90aKGfLiTD2ukU5Wq8GYIo1kjEFqIsrpRDwdIpnW_9Xyzyy-zVnDbYjNyjjxaurChzhAk99SdBTH5DSVBbEFB-4EHPWTgqBf35bSjJXcS-egetR_7Gyd_6/s1600/IMG_0636.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIqAVdH_NPGztdTRiNGrMHvq90aKGfLiTD2ukU5Wq8GYIo1kjEFqIsrpRDwdIpnW_9Xyzyy-zVnDbYjNyjjxaurChzhAk99SdBTH5DSVBbEFB-4EHPWTgqBf35bSjJXcS-egetR_7Gyd_6/s1600/IMG_0636.JPG" width="320" /></a></div>
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Now add in the milk little at a time, stir well. Continue to cook without the lid for another 5/7 min.<br />
Adjust the salt at this stage, if you feel the sugar is less do add a little bit more.<br />
Methí matar is always on the sweeter side.<br />
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The mixture will thicken further so keep the flame on low for this recipe.<br />
Just before shutting off the flame add in the garam masala.<br />
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Now your done, serve with a tiny dollop of butter.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheDlwqnbdXepDA-QD6jJT7cVIbQSLjN6NuDv1TK6eWnPUfFIVGwAkviJPoBoFIOa51HBUxGg792xdpl8KoszV9VigOg6WLR1zYe2Q5nyJH7IvUYrQ0GJ314wcfcYQjEqrUVjYAvWpAtxEt/s1600/IMG_0646.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheDlwqnbdXepDA-QD6jJT7cVIbQSLjN6NuDv1TK6eWnPUfFIVGwAkviJPoBoFIOa51HBUxGg792xdpl8KoszV9VigOg6WLR1zYe2Q5nyJH7IvUYrQ0GJ314wcfcYQjEqrUVjYAvWpAtxEt/s1600/IMG_0646.JPG" width="320" /></a></div>
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This dish tastes best with ajwain parathas or plain phulkas.<br />
Our favourite combo is with onions and coriander salad on the side along with some boondi raita.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs3o6tlLpPbzyq2Fqzk0qBJWYS8zW4TyX8syBzpZLMAbrLZXmz1vfVP2Jo2YZpbDp47Avj8xTBauQc-LGWAUL353LEJRekcqIZwSXeQEeskpKwN5WrzXXfpBeomHx8KAt8j0Rf-Fs4C8fj/s1600/IMG_0654.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs3o6tlLpPbzyq2Fqzk0qBJWYS8zW4TyX8syBzpZLMAbrLZXmz1vfVP2Jo2YZpbDp47Avj8xTBauQc-LGWAUL353LEJRekcqIZwSXeQEeskpKwN5WrzXXfpBeomHx8KAt8j0Rf-Fs4C8fj/s1600/IMG_0654.JPG" width="320" /></a></div>
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Hope you liked this recipe and I do hope you all will give it a try.Amrita ~ Proud Mummyhttp://www.blogger.com/profile/05565530368060054896noreply@blogger.com15tag:blogger.com,1999:blog-7873115756597205286.post-71656972736846052082015-03-09T15:51:00.001+04:002015-03-09T16:01:21.615+04:00 Vegetable Oats Idly | The Best Recipe for Oats Idly<div class="separator" style="clear: both; text-align: justify;">
Hey guys, after a long absence I'm back with a healthy breakfast recipe.</div>
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I had my doubts while trying this dish out as I am not used to making savoury things with oats and I was worried about the texture too. </div>
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To my surprise the proportions in this recipe make the idyls turn fluffy and not mushy at all. I do apologize for the pics, I was too excited to taste the dish so clicking pics in good lighting was not at all on my mind.</div>
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Do try it out, I'm sure you all will love these amazing oat idyls.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL29xRMAEZEHahFMHLwQ-htrtoizRKP2lnn24o6ax8VOuy24Dp2AC9e4C3TUlHd4uwpuU8fbM-qnolBO1_8pZ5BeJKlOh1ct026Pmk9ogKqa7IXEbKPGEInbdzLfh876H3JIBVV8F5WFTS/s1600/IMG_2318.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL29xRMAEZEHahFMHLwQ-htrtoizRKP2lnn24o6ax8VOuy24Dp2AC9e4C3TUlHd4uwpuU8fbM-qnolBO1_8pZ5BeJKlOh1ct026Pmk9ogKqa7IXEbKPGEInbdzLfh876H3JIBVV8F5WFTS/s1600/IMG_2318.JPG" height="480" width="640" /></a></div>
<span style="background-color: white; color: #333333; font-family: arial, sans-serif; font-size: 13px; line-height: 17px;"><b>Ingredients:</b></span><br />
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<span style="background-color: white; color: #333333; font-family: arial, sans-serif; font-size: 13px; line-height: 17px;">Oats 2 Cup</span><br />
<span style="background-color: white; color: #333333; font-family: arial, sans-serif; font-size: 13px; line-height: 17px;">Semolina 1 Cup</span><br />
<span style="background-color: white; color: #333333; font-family: arial, sans-serif; font-size: 13px; line-height: 17px;">Baking powder 1/2 Teaspoon</span><br />
<span style="background-color: white; color: #333333; font-family: arial, sans-serif; font-size: 13px; line-height: 17px;">Salt To taste</span><br />
<span style="background-color: white; color: #333333; font-family: arial, sans-serif; font-size: 13px; line-height: 17px;">Yogurt 1/2 Cup</span><br />
<span style="background-color: white; color: #333333; font-family: arial, sans-serif; font-size: 13px; line-height: 17px;">Onion 1 medium size cut fine </span><br />
<span style="background-color: white; color: #333333; font-family: arial, sans-serif; font-size: 13px; line-height: 17px;">Water 1 Cup approx (add more or less to form a thick batter)</span><br />
<span style="background-color: white; color: #333333; font-family: arial, sans-serif; font-size: 13px; line-height: 17px;">Corn 1/2 Cup</span><br />
<span style="background-color: white; color: #333333; font-family: arial, sans-serif; font-size: 13px; line-height: 17px;">Peas 1/2 cup</span><br />
<span style="background-color: white; color: #333333; font-family: arial, sans-serif; font-size: 13px; line-height: 17px;">Green chilli 2 cut finely</span><br />
<span style="background-color: white; color: #333333; font-family: arial, sans-serif; font-size: 13px; line-height: 17px;">Ginger 1/2 inch grated</span><br />
<span style="background-color: white; color: #333333; font-family: arial, sans-serif; font-size: 13px; line-height: 17px;">Coriander chopped</span><br />
<span style="color: #333333; font-family: arial, sans-serif; font-size: x-small;"><span style="background-color: white; line-height: 17px;">1 tsp sugar</span></span><br />
<span style="color: #333333; font-family: arial, sans-serif; font-size: x-small;"><span style="background-color: white; line-height: 17px;">Pinch pepper</span></span><br />
<span style="color: #333333; font-family: arial, sans-serif; font-size: x-small;"><span style="background-color: white; line-height: 17px;">Mustard seeds 1 tsp</span></span><br />
<span style="color: #333333; font-family: arial, sans-serif; font-size: x-small;"><span style="background-color: white; line-height: 17px;">Urad Dal 1 tsp</span></span><br />
<span style="background-color: white; color: #333333; font-family: arial, sans-serif; font-size: 13px; line-height: 17px;">Fried cashew for garnish</span><br />
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<span style="font-family: arial, sans-serif; font-size: x-small;"><span style="background-color: white; line-height: 17px;"><b>Beans and Carrot add more taste and makes the idly look all the more colorful but my husband does not like these veggies n this idyls so I skipped them, however I highly recommend them for a much more healthy option.</b></span></span></div>
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<i>Start by adding some oil to a pan, add the mustard seeds along with the urad dal.</i><br />
<i>Allow to get golden.</i><br />
<i>Lightly sauté the onion, green chili and ginger.</i><br />
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<i>Add the veggies and the semolina. Keep the flame on a low and sauté till the semolina is well coated.</i><br />
<i>Do not skip this step, what it does is the semolina gets a bit toasted and don't stick to each other.</i><br />
<i>This helps in getting a much more fluffy idly.</i><br />
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<i>Mix well and transfer to a bowl, cool for 5 min.</i><br />
<i>Add oats, baking powder, sugar, pepper ,salt and chopped coriander.</i><br />
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<i>Now add the yogurt and mix well, slowly add water to form a batter.</i><br />
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<i>Make sure to not add too much water at a time as the batter can get too watery and they won't form idyls. Now allow the batter to rest for 20 min (resting the batter is very important)</i><br />
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<i>After 20 min spoon out the batter into greased idly moulds and top with one fried cashew.</i><br />
<i>Steam for 15/20 min or till fully cooked.</i><br />
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<i>Now your done !</i><br />
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<i>Serve these with coconut chutney and some spicy peanut chutney powder topped with ghee.</i><br />
<i>Enjoy !!!</i>Amrita ~ Proud Mummyhttp://www.blogger.com/profile/05565530368060054896noreply@blogger.com26tag:blogger.com,1999:blog-7873115756597205286.post-76453331751146292062015-01-18T15:40:00.003+04:002015-01-18T15:41:33.561+04:00White Chicken Gravy Made Indian Style | White Chicken Karahi<div class="separator" style="clear: both; text-align: center;">
Wishing you all a wonderful 2015 with lots of smiles and positivity....</div>
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If you are bored of the usual tomato based chicken karahi /kadai do give this mildly spiced peppery white chicken karahi a try, I love the creamy taste the gravy has and how rich the dish looks, it seems like the chicken has been slow cooked in cream but all you add is milk.</div>
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This recipe has just a handful of ingredients and does not have any typical Indian spices like red chili, turmeric or coriander. Believe it or not there is no onions too.</div>
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White chicken karahi tastes heavenly with garlic naan and I would never eat it with anything else.</div>
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And what if there is no garlic naan?? White bread is the only other match I could find for this dish.</div>
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Here's the simple recipe guys !!</div>
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<b>For 5 medium size chicken thighs</b></div>
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1 cup thick yogurt</div>
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6 large garlic pods minced fine</div>
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small piece ginger and 2/3 green chili crushed (do not make a paste)</div>
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1 cup milk</div>
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2 tbs cashew paste</div>
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1 tbs coarsely crushed pepper</div>
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salt to taste</div>
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2 tsp kasuri methi (dried fenugreek leaves)</div>
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Marinate the chicken overnight in yogurt,crushed ginger and green chili. Do not add salt as the salt will make the yogurt watery during marination.<br />
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This dish tastes best if cooked in butter so add in butter and a bit of oil. Add in the crushed garlic and sauté only for a min. Quickly add in the marinated chicken and allow to brown.<br />
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Allow to brown lightly on one side then turn the pieces to brown the other side. After about 5/10 min add in the salt and the cashew paste. Turn the pieces around to evenly coat the chicken in the yogurt marinade.</div>
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<span style="text-align: center;">Now add in the milk and half of the crushed pepper. Cook on low heat covered for 15 min.</span></div>
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<span style="text-align: center;">Cook until the milk gets thick and </span>creamy looking.</div>
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Once the chicken is cooked through, add in the remaining crushed pepper and the kasuri methi.</div>
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I prefer keeping a little gravy instead of completely letting the milk dry up, it depends on your taste so do as you please. </div>
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So thats it guys, hope you liked the recipe and I do wish you all try it out.</div>
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Amrita ~ Proud Mummyhttp://www.blogger.com/profile/05565530368060054896noreply@blogger.com10tag:blogger.com,1999:blog-7873115756597205286.post-4742542602188995662014-12-09T16:30:00.000+04:002015-06-29T12:16:34.281+04:00Classic Egg and Mayo Sandwich | Basic Egg and Mayo Sandwich Roll <div class="separator" style="clear: both; text-align: justify;">
Creamy egg and mayo salad served in a hot dog roll is one of my favourite breakfast, lunch, evening snack, post workout snack and sum times even dinner meal.</div>
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No, I do not eat it often even though I would love to and because I do not eat it often I choose to go all the way and indulge myself without compromising on the butter and mayo.</div>
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Try getting the best quality eggs, freshly baked bread, use regular full fat mayo and not low fat or any other kind and freshly ground pepper for best results.</div>
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I prefer using 1 egg for one medium size hot dog roll and you can add more or less filling as per your choice. The only thing I suggest is trying the recipe as it is without adding more ingredients as this is supposed to be very basic, thats the beauty of this dish.</div>
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This recipe serves 1.</div>
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Start by boiling the egg on high for just 5 min, shut the flame and over the pot with a tight lid.</div>
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Allow to sit for 10 min and then rinse with cold water and peel, you will have perfectly boiled eggs with this method. </div>
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Wash the lettuce leaves and keep aside.</div>
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Slice the egg with a knife or use an egg slicer.</div>
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I never mash eggs for sandwiches as having texture is very important for the dish to taste best.</div>
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In a bowl add 1 table spoon mayo, a pinch powdered sugar, salt to taste, dash of hot sauce and 1/2 tea spoon freshly ground pepper. Mix well and add the chopped egg, gently mix.</div>
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You may slice the hot dog roll in half and add the filling but I prefer to cut the roll in the center and remove some of the bread from inside making space so the filling can be tucked into the cavity, add some butter into the cut area and grill for 3 min.</div>
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Do not over grill the bread as you want it just a light golden and not brown.</div>
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Before adding the filling firmly press down the lettuce and top with the egg mix.</div>
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By doing this makes the filling stays in place. Before serving cut in half.</div>
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Serve your Egg and Mayo Roll with fries or chips, a bowl of soup along with this makes a wonderful lunch too.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0RyATfsIU8tijHrhbTepm5wa_wDM3vNrUhwD8VDAqInhyTff05PBtLbZEEoflrjuYL0Ewxh5wzN9Qp6cb5x4qNSANNd4nhkmCQgoZFwP1rM3AUO2RvE6cKzEBoaRtUl2g80-1YvvhcXjj/s1600/IMG_2592.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0RyATfsIU8tijHrhbTepm5wa_wDM3vNrUhwD8VDAqInhyTff05PBtLbZEEoflrjuYL0Ewxh5wzN9Qp6cb5x4qNSANNd4nhkmCQgoZFwP1rM3AUO2RvE6cKzEBoaRtUl2g80-1YvvhcXjj/s1600/IMG_2592.JPG" width="400" /></a></div>
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Now your done, hope you give this simple and classic sandwich a try.<br />
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<br />Amrita ~ Proud Mummyhttp://www.blogger.com/profile/05565530368060054896noreply@blogger.com4tag:blogger.com,1999:blog-7873115756597205286.post-55054510361657251172014-12-06T19:41:00.002+04:002014-12-06T19:41:37.935+04:00Dal Nirvana (creamy lentils) | Creamy Lentils Made Indian Style<div class="separator" style="clear: both; text-align: justify;">
Dal Nirvana is almost like the famous Dal Makhani but the only difference is you use brown lentils for this dish unlike the dal makhani which has a mix of other dry lentils.</div>
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This dish is very comforting and tastes best with steamed rice in my opinion. </div>
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Are you thinking what about naan? Yes of course you may serve this with naan or parathas too. Adding fresh garlic and finishing this dish with a tiny dollop of butter is a must and if you skip these two i cannot promise you best results.</div>
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In my house this is served on a cold winter day with rice and grilled kebabs, this combo is a true match and incase you want to make this meal a bit more elaborate make some garlic naan to go and serve with carrot halwa or kheer to complete the meal. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6EiTFzmBSFbtaUWXo4ykQfmscknEBTtv7skwoMp5_oSa9p8_uiKZyL1aNW8Sf0K5hJ1n7sZIQl8EjtNBJhEjIbHhDB-rtGUGbVYMJHb502u3PU1GxOGjNMP17-phXo6U_MNj1ToeNZU8I/s1600/IMG_2396.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6EiTFzmBSFbtaUWXo4ykQfmscknEBTtv7skwoMp5_oSa9p8_uiKZyL1aNW8Sf0K5hJ1n7sZIQl8EjtNBJhEjIbHhDB-rtGUGbVYMJHb502u3PU1GxOGjNMP17-phXo6U_MNj1ToeNZU8I/s1600/IMG_2396.JPG" height="480" width="640" /></a></div>
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<i><u>For creamy Dal Nirvana</u></i><br />
1 cup brown lentils<br />
1/2 cup grated onions<br />
1/2 cup tomato puree (make it fresh please)<br />
1 table spoon crushed garlic<br />
small piece ginger grated<br />
1/2 tsp sugar<br />
2 table spoon cream<br />
1 tea spoon cumin seeds<br />
2 whole dry red chili<br />
1 table spoon butter + 1/2 tsp olive oil<br />
chopped coriander for garnish<br />
salt to taste<br />
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<i><u>Spices</u></i><br />
1 tsp chili powder<br />
1 tsp turmeric powder<br />
2 tsp cumin powder<br />
1 tsp garam masala<br />
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Start by boiling or pressure cooking the lentils till soft, make sure they do not turn mushy.<br />
Boil the lentils along with salt and turmeric powder.<br />
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In a pot add in a little olive oil and add in 1 tbs of the crushed garlic and keep the other half for later, sauté the garlic till fragrent. Add in the ginger,onions cumin powder and the red chili powder.<br />
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Cook on low heat adding salt to cook the onions faster, once the onions are cooked add the tomato puree along with the sugar, cook this till the raw flavor of the tomato goes and everything is cooked.<br />
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Now add the boiled lentils to the onion and tomato mix and allow to boil, if the water is less add a tiny bit, this dish is thick so adding too much water ruins the texture of the dish.<br />
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Cook on low and allow the lentils to gently boil, after 5 min add the cream.<br />
Check for salt and adjust accordingly.<br />
Only cook for 2 min once the cream is added.<br />
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Last is the tempering, add olive oil and butter in a pan and add the whole cumin seeds, the garam masala, the remaining crushed garlic and the dry red chili, sauté for a min and add it to the lentils.<br />
Garnish with coriander leaves and now your done.<br />
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Do try it out guys, it's really easy and delecious.<br />
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<br />Amrita ~ Proud Mummyhttp://www.blogger.com/profile/05565530368060054896noreply@blogger.com7tag:blogger.com,1999:blog-7873115756597205286.post-3077977024842019792014-11-20T09:44:00.001+04:002014-11-20T09:44:49.806+04:00Tasty Quinoa Salad | I Love Quinoa <div class="separator" style="clear: both; text-align: justify;">
Here is my favorite quinoa salad tossed in a light salad dressing. </div>
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Serve grilled chicken or fish with this salad and you have an excellent lunch or dinner dish ready.</div>
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For dinner I served this salad with some creamy corn and chicken soup with toasted buttery bread. </div>
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Really quick and so yummy.</div>
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This salad dressing is so versatile that I drizzle it over grilled veggies, pasta and even fish, a very basic and handy dressing to keep in your fridge. </div>
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You can also store the left over dressing in the refrigerator for up-to a week, just make sure you keep it in an airtight glass jar.</div>
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We all know quinoa is a super food and its wonderful benefits so I feel anything this healthy must not be overly seasoned and topped with condaments which overpowers the actual flavor of the quinoa. </div>
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I never enjoy the food if i do not taste the star ingredient. </div>
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Quinoa is supposed to taste nutty with a little bit of a crunch so do not overcook it. Ever.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI7xGm7a6Dvld-OvbH3hDqhUUWVbVXbHJgVS-zGMxafLjbF6ntargO0R6y6iFp1X9rWXRcsyMqkPNkkVENyDdT9QX_XjZ5gUvpCwzvayhtYR5GGqPP1icSkdtklr2epZHs_-AKr0s-ztND/s1600/IMG_2414.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI7xGm7a6Dvld-OvbH3hDqhUUWVbVXbHJgVS-zGMxafLjbF6ntargO0R6y6iFp1X9rWXRcsyMqkPNkkVENyDdT9QX_XjZ5gUvpCwzvayhtYR5GGqPP1icSkdtklr2epZHs_-AKr0s-ztND/s1600/IMG_2414.JPG" height="480" width="640" /></a></div>
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This post will also show you how to make perfect fully quinoa.</div>
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<b><u>Ingredients for Cooking Quinoa </u></b></div>
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1 cup quinoa ( store the left overs for later)</div>
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2 tsp olive oil</div>
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2 garlic pods grated</div>
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1 tsp salt</div>
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<b><u>For the Dressing</u></b></div>
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1 garlic minced fine</div>
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1/4 cup olive oil</div>
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2 tsp sugar</div>
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1 tsp pepper</div>
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2 tsp vinegar<br />
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<b>Assorted salad leaves</b></div>
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Start by adding olive oil to a pan, add the washed and drained quinoa sauté for 2/3 min till you get a nutty aroma, add in the garlic and sauté for another 2 min. </div>
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Adding the garlic after the quinoa is sautéed helps the garlic not get over cooked and burn.</div>
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For every one cup quinoa you need two cups water or stock, for this salad i used water.<br />
Once you smell the garlic add 2 cups of water, salt and wait for a boil, once you see the water boiling turn down the flame to low and cook covered for 10/15 min.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIx097QdsL1xiOcJ3b3z6G03_IrSWiGF3Z8JHTUlyOkMhafeiEj-aFnN4indQ2jY8tsIQJAShkengCCWacu96nLoWaD1XtPY86o8pfSf-h31F-jgslYXro9bvIB0HuC6I_rlIe8GA1r81k/s1600/IMG_2409.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIx097QdsL1xiOcJ3b3z6G03_IrSWiGF3Z8JHTUlyOkMhafeiEj-aFnN4indQ2jY8tsIQJAShkengCCWacu96nLoWaD1XtPY86o8pfSf-h31F-jgslYXro9bvIB0HuC6I_rlIe8GA1r81k/s1600/IMG_2409.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIx097QdsL1xiOcJ3b3z6G03_IrSWiGF3Z8JHTUlyOkMhafeiEj-aFnN4indQ2jY8tsIQJAShkengCCWacu96nLoWaD1XtPY86o8pfSf-h31F-jgslYXro9bvIB0HuC6I_rlIe8GA1r81k/s1600/IMG_2409.JPG" height="240" width="320" /></a></div>
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Open the lid after a 5 min stand time. This step helps you get perfectly cooked quinoa every time.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglinKRFsvhwG-fyVDdpBJOvm2snhFh4S0mI-gVZsGCiEWGu9Rs9bxKaN-MjbFOVoHDZXKhQRW_gMCrzFKxgNJgiEoZdklomCcIW6bpNiUz_hlsLnP9AR4gBQo0FczJEJNMhLJXQ6AmB9Sj/s1600/IMG_2410.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglinKRFsvhwG-fyVDdpBJOvm2snhFh4S0mI-gVZsGCiEWGu9Rs9bxKaN-MjbFOVoHDZXKhQRW_gMCrzFKxgNJgiEoZdklomCcIW6bpNiUz_hlsLnP9AR4gBQo0FczJEJNMhLJXQ6AmB9Sj/s1600/IMG_2410.JPG" height="240" width="320" /></a></div>
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Allow the quinoa to cool while you make the dressing.</div>
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For the dressing mix all the ingredients listed with a small whisk, make sure you taste the dressing and adjust the taste before you add it to the salad.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-sEwfUcMqG4o70M6g_la4q36CfdQaq6yIS5DhCxwyS-5pybbBz3GWl3yOr2ktAL0MNZc66BBCAFMfhB2IYnxieixAwbtsrMvHzZJ6d06YCgKOgk5b6gYEjpceoQTV_Avv-YSqip7Vmai9/s1600/IMG_2412.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><br /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-sEwfUcMqG4o70M6g_la4q36CfdQaq6yIS5DhCxwyS-5pybbBz3GWl3yOr2ktAL0MNZc66BBCAFMfhB2IYnxieixAwbtsrMvHzZJ6d06YCgKOgk5b6gYEjpceoQTV_Avv-YSqip7Vmai9/s1600/IMG_2412.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-sEwfUcMqG4o70M6g_la4q36CfdQaq6yIS5DhCxwyS-5pybbBz3GWl3yOr2ktAL0MNZc66BBCAFMfhB2IYnxieixAwbtsrMvHzZJ6d06YCgKOgk5b6gYEjpceoQTV_Avv-YSqip7Vmai9/s1600/IMG_2412.JPG" height="240" width="320" /></a><br />
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Now all you do is add the quinoa to the salad leaves and toss, pour the dressing and toss well making sure the dressing is well coated.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhduaSTRPE9hpxPxGcI6FsdpeW8Vna9ZeKe0QBbB3mo0l1UMdZVb4XVEu8XzqLYxbBh7fNj2HFbKgpfDjuIuXALNpiaUuwrT1chXt9nY-OXVXbGS5-zB3zaK_iikDU61CCGVwH9iphOCvWs/s1600/IMG_2417.JPG" imageanchor="1" style="display: inline !important; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhduaSTRPE9hpxPxGcI6FsdpeW8Vna9ZeKe0QBbB3mo0l1UMdZVb4XVEu8XzqLYxbBh7fNj2HFbKgpfDjuIuXALNpiaUuwrT1chXt9nY-OXVXbGS5-zB3zaK_iikDU61CCGVwH9iphOCvWs/s1600/IMG_2417.JPG" height="300" width="400" /></a><br />
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Serve right away with toasted buttered bread, grilled chicken or fish and soup.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibxyNZrI4Dy1a3Xt1iDRN2nrUm_ZGzliLPP3H2AJF9pEFDN_B4e-Q45KvbA7_Tg1GphXwdpwtUYewwrpE4Eg8FhomELmgr9XW0HeGx-Q5D-iE5E1FnoaPbigGkc7-mAlmz6CiHuTwYLvmO/s1600/IMG_2415.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibxyNZrI4Dy1a3Xt1iDRN2nrUm_ZGzliLPP3H2AJF9pEFDN_B4e-Q45KvbA7_Tg1GphXwdpwtUYewwrpE4Eg8FhomELmgr9XW0HeGx-Q5D-iE5E1FnoaPbigGkc7-mAlmz6CiHuTwYLvmO/s1600/IMG_2415.JPG" height="300" width="400" /></a></div>
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You may add olives, tomatoes, onions and so many of your favorite ingrediants to this salad but I wanted to keep it simple as I was serving it with a creamy soup.<br />
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Do try this recipe and I hope you like it.</div>
Amrita ~ Proud Mummyhttp://www.blogger.com/profile/05565530368060054896noreply@blogger.com8tag:blogger.com,1999:blog-7873115756597205286.post-39882162170430528962014-10-13T12:53:00.003+04:002014-10-13T12:53:48.220+04:00Dark Chocolate Peanut Butter Cups | Quick No Bake Dessert<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijDMFbAN0SVRjOXmYeggQGGOgrJ00G7a38xJIsHVvNpgwuS970utFrsixMf7lLfXm3E6xmgUp5Q7w95l7z7Pk7zPSjbvO7KVI08svdSGoN5AWR-zuk4iulNzgz_lmeHShWGMTvj_CMsTe5/s1600/IMG_3267.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div>
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Here is an easy no bake dessert recipe for days when you need that chocolate fix, what makes this more naughty is the creamy butery peanut butter center. </div>
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It's a true match in my eyes as the bitter chocolate mixed with sugar and butter gives you a unique decedant taste which milk chocolate does not bring out.</div>
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Try it out if you also love and can't get enough of the Reese's peanut butter cups, I promise you this one is all the more yummy, you already know anything homemade is best right?</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjppPg18_KwqqLhMu-T85tM-EeXBN6KOOp4GuLsqCtyEUyvCKWv93ipfKo2we0ztPSitfc80hKlvQNMNi2bfnCi3g8YBIHoq53A7kUsAjnFsUT5nAv1wTr2aoOFpdV_QUhVvSAs4_c49yIl/s1600/IMG_3218.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjppPg18_KwqqLhMu-T85tM-EeXBN6KOOp4GuLsqCtyEUyvCKWv93ipfKo2we0ztPSitfc80hKlvQNMNi2bfnCi3g8YBIHoq53A7kUsAjnFsUT5nAv1wTr2aoOFpdV_QUhVvSAs4_c49yIl/s1600/IMG_3218.jpg" height="488" width="640" /></a></div>
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<i>Here's what you need for 6 mini silicon moulds</i></div>
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<i>(use more or less sugar to suit your taste)</i></div>
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1 bar of dark chocolate + 1 tsp salted butter</div>
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1/2 cup of creamy peanut butter + 2 tsp salted butter</div>
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2 tbs sugar for chocolate mix</div>
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1 tbs sugar for the peanut butter mix</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAfJ2dfnNnN-W0XaH3K2n6otx9PvcohaE7N2hstc4WcEdlxocMEbfquACJpcvx7ANqyF2iMMpbfftu9jhJaWKa_hH1Uq62gvbEXjprbaxaIXBrapFPmTeE11Z6GiPtu0ZO2PpewbEpn9PZ/s1600/IMG_3195.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAfJ2dfnNnN-W0XaH3K2n6otx9PvcohaE7N2hstc4WcEdlxocMEbfquACJpcvx7ANqyF2iMMpbfftu9jhJaWKa_hH1Uq62gvbEXjprbaxaIXBrapFPmTeE11Z6GiPtu0ZO2PpewbEpn9PZ/s1600/IMG_3195.jpg" height="200" width="160" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiALm-oZq0CY13HTm5HW_U_0dwmBa3DxkRkGfiYnY_hUSJTwqYX02K8_eFuvBGYMrr8jAihPUPSQBfLzHuHWegGFoxxRF2MZ5z7aUHKJoQuyqw7O-nVqdVbNWOVFNhH0PaIejtTNMNQziQR/s1600/IMG_3198.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiALm-oZq0CY13HTm5HW_U_0dwmBa3DxkRkGfiYnY_hUSJTwqYX02K8_eFuvBGYMrr8jAihPUPSQBfLzHuHWegGFoxxRF2MZ5z7aUHKJoQuyqw7O-nVqdVbNWOVFNhH0PaIejtTNMNQziQR/s1600/IMG_3198.jpg" height="200" width="150" /></a></div>
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Start by melting the chocolate, butter and sugar on a double broiler or microwave.</div>
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If using the microwave method <i>please </i>do it in intervals, if you use it on full power for more than 40 seconds at a stretch there are chances the chocolate will burn and that will not be a pretty sight.<br />
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Be patient and use it for 40 seconds, stir then again run for 40 seconds. Every microwave is different so heat it for more or less time keeping a close eye on it.<br />
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Next mix in the sugar, butter and peanut butter, place in a pan filled with hot water to melt the mix and make it more smooth. Mix really well, it must look creamy and smooth.<br />
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Now all you do is fill the cup with the chocolate mix, keep in the freezer for 5 min.<br />
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After 5 min top with the peanut butter mix, chill for another 5 min.<br />
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Last top with the chocolate mix, chill for few hrs and then remove from the moulds.<br />
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I never use silicon moulds for baking, but they are extremely handy for recipes like these.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijDMFbAN0SVRjOXmYeggQGGOgrJ00G7a38xJIsHVvNpgwuS970utFrsixMf7lLfXm3E6xmgUp5Q7w95l7z7Pk7zPSjbvO7KVI08svdSGoN5AWR-zuk4iulNzgz_lmeHShWGMTvj_CMsTe5/s1600/IMG_3267.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijDMFbAN0SVRjOXmYeggQGGOgrJ00G7a38xJIsHVvNpgwuS970utFrsixMf7lLfXm3E6xmgUp5Q7w95l7z7Pk7zPSjbvO7KVI08svdSGoN5AWR-zuk4iulNzgz_lmeHShWGMTvj_CMsTe5/s1600/IMG_3267.JPG" height="640" width="640" /></a>Hope you enjoy these treats, I loved them so much that i shared just one with hubby and ate the rest.Amrita ~ Proud Mummyhttp://www.blogger.com/profile/05565530368060054896noreply@blogger.com26tag:blogger.com,1999:blog-7873115756597205286.post-61804011962991484172014-10-07T17:50:00.001+04:002014-10-07T18:09:30.059+04:00Grilled Breakfast Sandwich with Turkey Ham and Egg<div class="separator" style="clear: both; text-align: justify;">
I love my sandwich toaster and it happens to be my favorite kitchen gadget right from my collage days, I always prefer the double plates that have the grill and toaster option.</div>
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Mr B and I take our sandwiches very seriously so I prefer getting freshly baked bread from a bakery and try my best not to get the plain old regular white or brown bread, we love our carbs so we are always on the look out for artisan breads.</div>
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If you have left over bread and do not plan to use it during the week all you do is to seal it in a zip log and keep it in an airtight box for up to a week in the freezer.</div>
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This recipe is a filling breakfast sandwich with eggs, turkey ham and coriander chutney, I wouldn't mind even serving this for lunch with some soup on the side too. </div>
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<i><b>For 2 large sandwiches</b></i></div>
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4 slices Sour Dough Bread</div>
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2 Boiled Eggs</div>
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2 tbs mayo</div>
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1 cheese cube grated (i used baby bell light)</div>
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Salad leaf</div>
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pinch salt</div>
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1 tsp pepper</div>
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2 medium size tomatoes sliced</div>
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4 Turkey ham slices ( i always microwave deli meats for 1 min)</div>
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Butter</div>
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Coriander chutney for spreading</div>
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Click here for the <a href="http://easiestrecipes.blogspot.ae/2011/09/corriander-chutney-my-way.html">Coriander Chutney</a> recipe.</div>
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Start by boiling the eggs, they must be hardboiled, use a fork and mash or cut them into tiny pieces.</div>
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I use my egg slicer for this. </div>
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Mix the eggs with the mayo,cheese,pepper a pinch of salt. Keep aside.</div>
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Spread butter on all the slices and then generously add the coriander chutney, spread the egg mixture, top with the turkey ham and tomatoes. Last add the lettuce and cover with another slice.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC81V8KTqkZBmQ95-vNLGxS3eBraWQUngVJAwCo9WXD08qSlbtDOgFSD57Gyf3LFxWwWuWezn5-1Eaxjmm8HXp5m6iHH5wl4PjF_voFem-fCSfp0Xj_c19tHutmYh-PRzYVXZ7i7QELqPS/s1600/IMG_3023.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC81V8KTqkZBmQ95-vNLGxS3eBraWQUngVJAwCo9WXD08qSlbtDOgFSD57Gyf3LFxWwWuWezn5-1Eaxjmm8HXp5m6iHH5wl4PjF_voFem-fCSfp0Xj_c19tHutmYh-PRzYVXZ7i7QELqPS/s1600/IMG_3023.jpg" height="200" width="150" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ1uqAx0Jk_X_705dn9VznqsStACt9j-Tq9gD5EXmsrNUd78L5zwL7PYlHOCFBeYxOTwQVOId4dfW9C06P9EyVNtr6yQM2XBCjLUp8CJfPtnn8xWix6HfmJp8-mlEdXInQ_gLKraJHIejo/s1600/IMG_3024.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ1uqAx0Jk_X_705dn9VznqsStACt9j-Tq9gD5EXmsrNUd78L5zwL7PYlHOCFBeYxOTwQVOId4dfW9C06P9EyVNtr6yQM2XBCjLUp8CJfPtnn8xWix6HfmJp8-mlEdXInQ_gLKraJHIejo/s1600/IMG_3024.jpg" height="200" style="cursor: move;" width="150" /></a></div>
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I always brush the bread with olive oil before grilling, using butter is also fine but i feel it gets a mild burnt taste as butter tends to burn easily. Grill till golden brown, mine took 7 min.</div>
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Once done, allow to rest for a min before cutting in half.</div>
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Thats it guys, now it is done. </div>
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It's a killer sandwich, you got to try it.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF8QsQUxdbNV-ErXKLbSJ8fTzOvSTOuft9lcpkSFhYD6jgQOmkMsRC96UQJb6bjJZWi6BHLbhwR53eYTYGDL1jIu8EK5IMjETH0qLFZKZjdKONhdaltCYUndqFavrQsdxAah8DvB77uypT/s1600/IMG_3026.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF8QsQUxdbNV-ErXKLbSJ8fTzOvSTOuft9lcpkSFhYD6jgQOmkMsRC96UQJb6bjJZWi6BHLbhwR53eYTYGDL1jIu8EK5IMjETH0qLFZKZjdKONhdaltCYUndqFavrQsdxAah8DvB77uypT/s1600/IMG_3026.jpg" height="400" width="300" /></a></div>
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Amrita ~ Proud Mummyhttp://www.blogger.com/profile/05565530368060054896noreply@blogger.com5tag:blogger.com,1999:blog-7873115756597205286.post-2694539765677001092014-09-25T16:50:00.001+04:002014-09-25T16:50:57.829+04:00South Indian Yogurt Mix Veg Curry <div class="separator" style="clear: both; text-align: justify;">
You can call this recipe a cross between avail and a kadhi, its a wonderful recipe to have with rice and pickles. Best part is its a mix veg so your getting your veggie fix too. </div>
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This dish tastes best when allowed to rest a few hours, so I insist you make it in the morning and you will have it ready and yummy for lunch.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhQbqCE3wHWsosv1vRoONUk8GMn51CVidgstsWdNk159NS49y9uDoD2EtnNTUS3c4bXf6nlfFm_A7S5HMFvTrV0ugBUdTxy7TodZUXvnVZWMjU1JX2VEk1lTuTLD-8L9xuXAyza_yIIMDL/s1600/IMG_1107.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhQbqCE3wHWsosv1vRoONUk8GMn51CVidgstsWdNk159NS49y9uDoD2EtnNTUS3c4bXf6nlfFm_A7S5HMFvTrV0ugBUdTxy7TodZUXvnVZWMjU1JX2VEk1lTuTLD-8L9xuXAyza_yIIMDL/s1600/IMG_1107.JPG" height="480" width="640" /></a></div>
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<em>For 2 servings</em><br />
1 medium size raw banana (peeled and cut length wise)<br />
1 medium carrot (peeled and cut length wise)<br />
4/6 cut pieces of drumstick <br />
2/4 long beans cut the same size as the carrot and raw banana.<br />
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<strong>Whisk</strong><br />
2 tsp rice powder<br />
1/2 cup water<br />
1 green chili<br />
2 tsp coconut powder<br />
1 cup yogurt<br />
1 tsp ginger grated<br />
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1 tsp turmeric<br />
1 tsp pepper pwd<br />
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<strong>Tempering</strong><br />
few fenugreek seeds<br />
1 tsp mustard seeds<br />
1/2 dried red chili<br />
pinch hing<br />
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Start by whisking the rice powder, water, green chili ,ginger ,coconut powder and yogurt. You get a smooth gravy by doing this in a blender.<br />
Try not to add too much rice powder as it will make the gravy too thick.<br />
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Boil the veggies in about 1/2 cup water, add salt and pepper powder. <br />
Once the veggies are 80 % cooked add in the whisked yogurt mix, cook on low stirring gently.<br />
Allow to boil, if the yogurt mix looks thick add in some water and stir quickly to avoid lumps.<br />
Do not over cook the veggies.<br />
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Now all you do is in a tempering pan add ghee and the fenugreek seeds, mustard seeds, curry leaf, hing and whole red chili. <br />
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The beauty of this dish is the aroma of the whole red chili very lightly burnt, so make sure it gets a dark colour while tempering.<br />
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Now your done, serve with rice and enjoy !<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhscTpCcThYHVOyd-yypznnoj4YTfKMcKhDufrE6KqQ4QEbGU-hLhVGlMReErxo4xUFro0EFMBs8Ah0QED08k9ETp6Ajz74gJlWU-UDeT-Xbx3BdVyidCik3bn-EOgm5ypoSPKaYig6t69d/s1600/IMG_1108.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhscTpCcThYHVOyd-yypznnoj4YTfKMcKhDufrE6KqQ4QEbGU-hLhVGlMReErxo4xUFro0EFMBs8Ah0QED08k9ETp6Ajz74gJlWU-UDeT-Xbx3BdVyidCik3bn-EOgm5ypoSPKaYig6t69d/s1600/IMG_1108.JPG" height="480" width="640" /></a></div>
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<br />Amrita ~ Proud Mummyhttp://www.blogger.com/profile/05565530368060054896noreply@blogger.com7tag:blogger.com,1999:blog-7873115756597205286.post-25447025512398988452014-09-16T11:35:00.003+04:002014-09-16T11:35:54.547+04:00Spicy Prawn and Peas Pulao / Pilaf | Indian Style Prawns and Peas Rice<div align="justify" class="separator" style="clear: both; text-align: center;">
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I always end up getting ill when ever there is a climate change, it gets pretty crazy in hormonal Dubai these days. The funny part is I never loose my appetite for anything tasty, even when I'm down with a fever, I know it sounds stupid right, but then that's how it goes with me.</div>
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This recipe can be made with chicken and lamb but the spices and pastes used in this recipe goes best with prawns, all those who cant handle the spice cut the chilies used for this dish but then are you guys that scared? Try it just how it is and tell me how it goes.</div>
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I made this for lunch and i was a happy girl, a meal full of flavour and yumminess !!!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxAEQkNvCsWP31qNyNA3Q6Ck4bzcdYpJ7VHau8olK88vGT1Tqc-_5ljzgLa-8eBLwwT0uGAORbVco-dq3Qu_HitWx5x_Gc9bZDjtzFc8_tzvZpQ2WOWCtvdtFO3R6Nu2PGRy2laY65Ypuz/s1600/IMG_0926.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxAEQkNvCsWP31qNyNA3Q6Ck4bzcdYpJ7VHau8olK88vGT1Tqc-_5ljzgLa-8eBLwwT0uGAORbVco-dq3Qu_HitWx5x_Gc9bZDjtzFc8_tzvZpQ2WOWCtvdtFO3R6Nu2PGRy2laY65Ypuz/s1600/IMG_0926.JPG" height="480" width="640" /></a></div>
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<em>All you need is</em> </div>
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1 cup basmati rice soaked for an hour and boiled for 5/7 min with salt, tsp of ghee shah jeera and cardamom (drain and keep aside)</div>
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1 cup peas</div>
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1o medium size prawns</div>
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<strong>Spice paste (grind to a fine paste)</strong></div>
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1/2 cup mint leaves</div>
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1 cup coriander leaves</div>
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1 onion</div>
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4 green chillis</div>
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1 heaped table spoon garam masala</div>
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5/8 garlic cloves and 1/2 inch ginger</div>
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1/4 cup raisins (not to miss)</div>
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2 tomatoes pureed with 4 cashew's</div>
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milk mixed with food colour (optional)</div>
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Ghee for cooking</div>
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1 tsp turmeric</div>
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1 tsp sugar</div>
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Salt to taste</div>
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The beauty of this amazing prawns and peas rice is the mild sweetness of the raisins that blends beautifully with the spicy garam masala and green chili, I insist you please add in the raisins for that extra special taste.</div>
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Start by marinating the prawns with salt and turmeric powder. Allow to marinate while you prepare the spice paste.</div>
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So for the masala mix add in 2 tbs of ghee to a non stick pan and add the spice paste, make sure everything is ground to a smooth fine paste, saute the paste for 5/7 min till the raw smell goes.</div>
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Now add in the tomato puree, adding cashews to the tomato puree makes the dish get a rich flavour and also cuts down of the sourness of the tomato, add in 1 tsp of sugar and salt and saute till the oil separate's. Now add in the peas and mix after 5 min add the prawns.</div>
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Gently mix in the prawns and peas to coat well and add 1/2 cup water, cook for 2/3 min till the water dries up. Its ok if there is a little water left, it will dry up while cooking the pulao.</div>
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Do not overcook the prawns as they will continue cooking after adding the rice.</div>
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Now add in the cooked rice on top and then the milk mixed with food colour, cover with a tight lid and cook on low heat for 15 min<br />
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The tip to make any rice dish separate and not be sticky is to not open the lid as soon as you shut the flame. Always allow to stand 5 min and only then open the lid and mix in the rice.<br />
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Also keep in mind to never ever use a wooden spoon to mix any rice dish, especially a delicate dish like prawn pulao.<br />
Use a large steel spoon so your grains are intact.<br />
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Now your done, Serve your Indian Style Prawns and Peas Rice with yogurt and some date chutney.</div>
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Hope you give this one a try.</div>
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<br />Amrita ~ Proud Mummyhttp://www.blogger.com/profile/05565530368060054896noreply@blogger.com2tag:blogger.com,1999:blog-7873115756597205286.post-58746471140080425292014-09-02T16:21:00.001+04:002014-09-02T16:21:41.779+04:00Best Recipe for Japanese Curry Made From Scratch | Homemade Japanese Curry SauceFinally a recipe for Japanese Curry, this one is special in my eyes as it is made from scratch without using the ready made curry roux available in supermarkets. <br />
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I tried a few recipes before this and you guys finally this one tasted just how I wanted with the right flavours and texture. Like all recipes anything homemade is always the best and im sure once you try this one, you will never get the ready made Japanese curry cubes again.<br />
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I made a simple fried drumstick to go with this dish instead of a chicken katsu and it tasted amazing with that extra crunchy coating and yummy curry on the side.<br />
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So for all you Japanese curry lovers like me here is the best ever recipe for Japanese Curry from Scratch made in your own kitchen without stabilizers and preservatives <br />
Do make extra and store in ice cube trays for later use.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4RSZkTHO42TIVu_SCDauW0AqVE0Jq27vciYUrOGZJhKuchviQFq7zC1n-52Uj3vMm67XbJaRHwi7CXOOhRObLhqM6ryeeGZOlx_0PfyCiF5CWdsVoADvk_uoTlkUZlNvFotsPHnieCz4E/s1600/IMG_2309.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4RSZkTHO42TIVu_SCDauW0AqVE0Jq27vciYUrOGZJhKuchviQFq7zC1n-52Uj3vMm67XbJaRHwi7CXOOhRObLhqM6ryeeGZOlx_0PfyCiF5CWdsVoADvk_uoTlkUZlNvFotsPHnieCz4E/s1600/IMG_2309.JPG" height="480" width="640" /></a></div>
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I cannot promise you the exact aroma, flavour and texture if you skip any of the ingredient's listed.<br />
Even skipping the wine will make a huge difference, all the ingredient's listed will make the curry taste exactly store brought and except you no one can tell it is homemade curry roux.<br />
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This recipe is the spicy Japanese curry version. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNZgO5J5I7YH7McAk9Z6Zsk48WIP_X1CAq4fljV_MD1pxzPwimiktytRuXTvHVoGnnPaaluFA6llKV6OjUV_boF5antpSVP5M9j2pvqORRNGJqjhpvmX_XNCLDjNdw0kwuBeEZLbpAKiqW/s1600/IMG_2294.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNZgO5J5I7YH7McAk9Z6Zsk48WIP_X1CAq4fljV_MD1pxzPwimiktytRuXTvHVoGnnPaaluFA6llKV6OjUV_boF5antpSVP5M9j2pvqORRNGJqjhpvmX_XNCLDjNdw0kwuBeEZLbpAKiqW/s1600/IMG_2294.JPG" height="300" width="400" /></a></div>
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1 tsp garlic chopped very fine</div>
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1 tsp ginger chopped fine</div>
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1 chicken cube</div>
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2 tsp curry powder (spicy curry)</div>
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1 tsp red chili pwd (reduce the chili if you want it less spicy)</div>
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1/2 tsp garam masala</div>
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11/2 table spoon flour</div>
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1 small onion chopped </div>
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1 bay leaf</div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnpAm0oqleqJB5yvXQQWzB1UofDdHwFoK-k3Qq8R7tnhcZiYKQ4B2qFDXk0QlxaNhMEawMQIAjoKJq2nLYKAJUATUGUgFQxBH4-rJjfLs99lCQaZ7ra7lb5-pJj_WO0hRJie2_JRrTZmGX/s1600/IMG_2298.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnpAm0oqleqJB5yvXQQWzB1UofDdHwFoK-k3Qq8R7tnhcZiYKQ4B2qFDXk0QlxaNhMEawMQIAjoKJq2nLYKAJUATUGUgFQxBH4-rJjfLs99lCQaZ7ra7lb5-pJj_WO0hRJie2_JRrTZmGX/s1600/IMG_2298.JPG" height="240" width="320" /></a><br />
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3 table spoon soy sauce</div>
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2 table spoon worcester sauce</div>
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2 table spoon ketchup</div>
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2 carrots chopped in medium size cubes </div>
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2 potatoes chopped in medium size cubes</div>
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2 table spoon red wine</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcSIiWC3n0IizJSmgc4WZp9cEOKoUaBcLzKuvjAzkwH-w3akjKyd013HBDP8LimLjhxc9yYZG1QumB9NPyU4DSiw2bJ35IbGpfexOm1u8CAywz2WnbDp3RFYo2k-5J4-8DmCxCHo_sXETT/s1600/IMG_2303.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcSIiWC3n0IizJSmgc4WZp9cEOKoUaBcLzKuvjAzkwH-w3akjKyd013HBDP8LimLjhxc9yYZG1QumB9NPyU4DSiw2bJ35IbGpfexOm1u8CAywz2WnbDp3RFYo2k-5J4-8DmCxCHo_sXETT/s1600/IMG_2303.JPG" height="240" width="320" /></a></div>
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Microwave the carrot and potato for 2 min</div>
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<strong>Step 1</strong><br />
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Start by adding 2 tbs any flavourless oil to a pan and sweat the onions adding salt.<br />
After 2/3 min add the ginger and garlic paste. Cook on low for 5 min.<br />
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<strong>Step 2</strong><br />
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Once the onions and garlic turn a very light brown, add in all the powdered spices.<br />
Saute on low heat for 2/3 min.<br />
Make sure the spices don't burn. Saute continuously to cook the spices and remove the raw taste, this step is very important.<br />
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<strong>Step 3</strong></div>
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After the spices and onion mix is well coated and cooked add in the flour, once again saute till the flour is well mixed in, this will take 2 min or so.</div>
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After 2 min add in about 2 cups water, add the water slowly so there are no flour lumps.</div>
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<strong>Step 4</strong><br />
Add in the chicken cube and red wine at this stage. <br />
Stir so no lumps are formed. <br />
Make sure the flour is well mixed in and the curry is lump free.<br />
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<strong>Step 5</strong><br />
Add in the carrots, potatoes and bay leaf. Add in another cup of water and cook covered for 10 min.<br />
If the curry is way too thick add more water.<br />
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Check the curry after 10/15 min, stir well and you will notice it is got thick and a velvety texture.<br />
Cover and cook a bit more if the veggies are not cooked. <br />
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Last check for salt, I skipped the salt as the chicken cube is salty enough for me.<br />
The carrot and potato must be soft but not mushy. Keep a close eye on that.<br />
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Now your done, plate up guys and serve with steamed rice.<br />
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This curry will be a hit for the coming winter months im sure.<br />
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If you want to know how to store homemade Japanese Curry roux as cubes do this.<br />
Follow the steps from 1 to 4.<br />
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Once you add the wine and chicken cube add in the bay leaf and bring to a boil.<br />
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Now cool it and add into ice trays, freeze and then store in a zip log for later use.<br />
All you need to do is, boil water add the curry cubes, the veggies or meat and you have a quick curry ready. For a dark curry colour, brown the onions a bit more, really easy right?<br />
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Try it guys, this homemade Japanese curry roux made from scratch is the bomb.<br />
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Amrita ~ Proud Mummyhttp://www.blogger.com/profile/05565530368060054896noreply@blogger.com3tag:blogger.com,1999:blog-7873115756597205286.post-53158367424348667892014-08-05T12:28:00.002+04:002014-08-05T12:33:05.073+04:00Shredded Chicken Burritos with Arabic Bread | Recipes with Shredded Chicken<div class="separator" style="clear: both; text-align: center;">
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I couldn't stop myself from making shredded chicken burritos even though i had no tortillas at home, they turned out just fine using the Arabic bread.</div>
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The shredded chicken mix i made was from left over rotisserie chicken so i did not have to bother cooking them long and slow, my job was already done.</div>
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I just felt the skipping the rice as I wanted it to be all chicken with just a few condiments, I think you all must add rice and not even think of skipping it, do not be like me. </div>
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And yes you sure can leave the chicken to slowly cook in the sauce for a more intense flavor but then after all these years of reading my blog, do you think i have the patience? honestly it still tastes amazing by using the short cut method too. Just saying !!</div>
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So lets start making amazing shredded chicken burritos.</div>
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The recipe serves 4 (don't worry for leftovers, use the chicken mix for a sandwich the next day)</div>
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2 cups shredded chicken</div>
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2 onions grated</div>
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4 large cloves garlic finely chopped</div>
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1 heaped tbs taco seasoning</div>
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2 tsp tabasco sauce</div>
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2 tsp Mexican spice mix</div>
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1 can tomatoes (do not use fresh tomatoes for this)</div>
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2 tsp brown sugar</div>
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salt to taste</div>
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1/2 cup coriander chopped</div>
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Lettuce</div>
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Cheese</div>
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Sour cream or mayo</div>
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Onion finely chopped for the burrito</div>
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Saute the onion and garlic till soft, do not brown it.</div>
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Add the taco seasoning and the Mexican spice mix, saute for 2/3 min.</div>
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Now add in the chicken and cook for 5 min on low, mix it well.</div>
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After 5 min, add the tomatoes, try using good quality canned tomatoes for a better flavour.</div>
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Cook on low for 10 min,</div>
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Add coriander leaves, tobacco sauce , sugar and the salt.</div>
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Allow the tomato liquid to completely dry out. Keep the flame medium.</div>
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Once done allow to cool a bit before using.</div>
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Spread some sour cream or mayo on an Arabic bread, add the shredded chicken.</div>
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Top with some lettuce.</div>
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Add in some yummy cheese and chopped onion.</div>
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Then add some coriander and roll tight.</div>
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Brush the roll with some butter and grill on to a heated 200 c oven for 5 min or cook on a pan so the sides are toasty and the cheese is melting. Cut and serve with some salad and guacamole.</div>
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Now your done.</div>
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This recipe only made me realise to never stop trying out a recipe if you have an ingredient missing, figure out a way to cook with what you have at that time,and in the end it will still taste fabulous.Amrita ~ Proud Mummyhttp://www.blogger.com/profile/05565530368060054896noreply@blogger.com2tag:blogger.com,1999:blog-7873115756597205286.post-16387473282051538342014-06-19T11:48:00.001+04:002014-06-19T11:48:55.005+04:00How to Make Tasty Chicken Stir Fry with Veggies<div class="separator" style="clear: both; text-align: justify;">
Stir frying chicken with veggies is really easy, it always makes a quick meal full of goodness. </div>
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Adding spices and sauces are of-course to your liking but some how in my eyes, a great chicken and veggie stir fry is with just a few ingredient's and nothing more than two sauces. </div>
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This dish has to highlight the veggies and chicken so adding too many sauces can over power the dish.</div>
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My fav combo is soy and oyster sauce, a true match every time. </div>
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Here's my go to stir fry which i have at least once a week. </div>
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After trying many variations this one is my favourite and over the years I have now learnt on getting the best out of this humble mix veg and chicken dish by cooking it just right, in my eyes of course !<br />
Just saying !!!!<br />
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Serves two</div>
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<i>I use</i> only these veggies and nothing more<br />
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1 Carrot cut in squares<br />
1 Green capsicum cut in squares<br />
5/7 large mushrooms cut <br />
1 cup snow peas<br />
1 small zucchini cut in squares<br />
1 large chicken breast cut in strips, marinate with a pinch of sugar, salt and chilli sauce. <br />
Marinate for half an hour.<br />
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2 tbs soy sauce<br />
2 tbs oyster sauce<br />
1/2 cup water<br />
1 tsp vinegar <br />
1 tsp chicken stock powder<br />
1 tsp sugar<br />
2 tsp freshly cracked pepper<br />
salt to taste <br />
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1 tbs garlic minced<br />
1 tbs ginger grated<br />
Spring onions for garnish<br />
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Not adding even one ingredient makes a world of a difference, i highly recommend you guys stick to the listed ingredients for best results.<br />
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Before you start cooking make a sauce mix, add the water both the sauces, pinch of salt,chicken powder, sugar and the corn flour. Mix well and keep aside for later.<br />
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~ In a pan boil some water and add salt along with the vinegar,add in the chopped carrots and boil for 5/7 min, you may boil them a little longer if you want them a bit more cooked but its best to keep a bit of a crunch.Once the carrots are boiled drain and transfer to a plate.<br />
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~ In the same boiling water add in the snow peas and zucchini, boil for just 2 min, drain and transfer to a plate.<br />
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~ Last add in the capsicum and boil just for a min, drain and keep aside too.<br />
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~ Now its time to stir fry, use a large pan for this. Add some veg oil and saute the marinated chicken, let the chicken cook, almost 90 % done. Add in the ginger and garlic at this stage, adding it before will burn the garlic so add it only once the chicken is half cooked.<br />
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~ Next add in the mushrooms and cook for 2/3 min tossing with the chicken.<br />
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~ Transfer all the veggies to the pan and toss well, add in the sauce mix and allow to coat all the veggies and chicken. Toss well till the sauce thickens, now add in the crushed pepper.<br />
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Once done, garnish with spring onions.<br />
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You can have this with steamed rice or even just as a side dish or even as a main meal its yum any time, hope you guys try it out.<br />
<br />Amrita ~ Proud Mummyhttp://www.blogger.com/profile/05565530368060054896noreply@blogger.com0tag:blogger.com,1999:blog-7873115756597205286.post-69788663184364820182014-04-13T11:39:00.000+04:002014-04-13T11:39:25.108+04:00Frozen Fruit Sandwich (guiltfree icecream) | 3 Ingredient Dessert Recipe<div class="separator" style="clear: both; text-align: justify;">
Try these tasty 3 ingredient frozen fruit sandwich instead of ice cream or for those days when you crave something sweet, banana is the base for this recipe, adding any other fruit puree or berries of your choice is completely up to you. </div>
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I love how this recipe has no sugar too, this is totally guilt free and gets ready in no time. Try it asap!</div>
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<em>Makes 6 sandwiches :</em></div>
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2 large bananas</div>
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1/2 cup blue berries</div>
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honey gram crackers</div>
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Cut the bananas and lay them on a plate, freeze them for 20 min.<br />
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Crush them, you can see how the texture gets in 2 crushes, yumm already !<br />
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This is how it will look after 4/5 crushes in your blender, they are getting a creamy ice-cream like texture. <br />
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Crush 2/3 times more and then you will get a smooth creamy texture just like ice-cream, but this one is without sugar, cream or milk, how cool is that guys ?<br />
Add in the blue berries and crush till they get blended in. Now stop and work quickly.<br />
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Line a square or rectangle baking pan with foil and spread the mixture.<br />
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Cover it with foil and freeze for 2 hours.<br />
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I love honey gram crackers but of course you can use any flavour of your choice.<br />
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With the help of your gram cracker cut portions, work quickly so it wont melt.<br />
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Now all you do is assemble your frozen fruit sandwich. <br />
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Wrap them individually and freeze for later use. <br />
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Eat away, they are so yummy ! 3 ingredients are all you need for a healthy everyday dessert.Amrita ~ Proud Mummyhttp://www.blogger.com/profile/05565530368060054896noreply@blogger.com5tag:blogger.com,1999:blog-7873115756597205286.post-13197541716381526322014-04-12T17:09:00.000+04:002014-04-12T17:09:33.131+04:00Mustard Fish Curry | Fish Curry with Mustard Paste<div align="justify" class="separator" style="clear: both; text-align: center;">
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Mustard fish curry and steamed rice is a true match made for your mouth, extremely simple and you will love the slight bitterness with the mustard paste, start with very little mustard if you are trying it for the first time. Mustard fish curry needs a nice firm fish, I used king fish today.</div>
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Make this for lunch guys its delish. </div>
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<em><strong></strong></em> </div>
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<em><strong>Mustard Fish Curry</strong></em></div>
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<strong><em>This recipe serves 2</em></strong> </div>
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<strong>For the whole spices</strong></div>
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2 tsp cumin seeds</div>
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2 green chilies split</div>
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4 cardamom pods</div>
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2 small cinnamon sticks</div>
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1 large dried red chili broken in half </div>
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grind 1 tsp mustard seeds with 4/6 garlic cloves and 1 inch ginger</div>
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<strong>Masalas</strong></div>
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1 tsp red chili powder</div>
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2 tsp garam masala</div>
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1 tsp turmeric</div>
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2 tsp sugar</div>
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2 tsp cumin powder</div>
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1 tsp coriander powder</div>
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1 large onion grated</div>
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1 tomato pureed</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglNc9vsEllAMWmQ3o1ir5h8QxajqWVKxqJ_O73rGhLuEczkGGBCzMY0hXL8vhHmr8DhXZpNO-RcWJF0SWxSaYbvFR-XNWlY02jqURVB0D0AqCwLLwq0RHspCY3wsL1hvoqudCmFpT8x6WW/s1600/IMG_1040.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglNc9vsEllAMWmQ3o1ir5h8QxajqWVKxqJ_O73rGhLuEczkGGBCzMY0hXL8vhHmr8DhXZpNO-RcWJF0SWxSaYbvFR-XNWlY02jqURVB0D0AqCwLLwq0RHspCY3wsL1hvoqudCmFpT8x6WW/s1600/IMG_1040.JPG" height="240" width="320" /></a></div>
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Marinate well washed and cleaned fish with turmeric and salt for about 15 min. I have used king fish.</div>
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Add 2 tsp of mustard oil to a non stick pan, wait for the oil to heat up well and lightly fry the fish, do not over brown the fish.</div>
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After lightly frying the fish keep it aside.</div>
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In the same pan again add 2 tbs mustard oil and again wait for it to heat up, add the whole spices.</div>
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After few seconds add the mustard paste mix and saute for 2 min</div>
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Keep the flame on medium so the ginger , garlic wont burn, then add the onion paste, sugar and allow the onion paste to get light brown, keep a low flame.</div>
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After 5/7 min add the dry spices and salt, cook on low for more 5 min.</div>
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Add the tomato puree and cook covered for 5 min on low heat.</div>
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Remove the lid and saute again, allow the masala to completely dry and cook.</div>
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Once the masala has completely cooked add 1 cup water and add the fish pieces, allow to boil.<br />
Check for salt, add another pinch of garam masala now. Cover and cook on low for 5 min.<br />
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Open the lid and check if the fish has cooked, once done garnish with coriander leaves.<br />
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Allow to rest for 5 min before serving. <br />
Serve with steamed rice and some salad.<br />
Amrita ~ Proud Mummyhttp://www.blogger.com/profile/05565530368060054896noreply@blogger.com1tag:blogger.com,1999:blog-7873115756597205286.post-77691957966203343672014-04-03T00:46:00.001+04:002014-04-03T00:46:10.573+04:00Recipe for Perfect White Veg Pulao / Pilaf<div class="separator" style="clear: both; text-align: justify;">
Sometimes the only thing a girl needs is a plain veg pulao with dal and some papad on the side to feel everything is perfect in this world, that is the beauty of comfort food. </div>
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Are you wondering why all the fuss for such a simple and easy dish? The answer is sometimes we all just need to get back to the basics, so if you are some one struggling to cook up the perfect pilaf /pulao then this one is for you.</div>
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Every house has their own version of the perfect veg pulao with their secret tips to cook fluffy rice, and many homes take their pulaos very seriously, no kidding. </div>
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When it comes to me I just follow the universal rice cooking ratio - 1 cup rice + 2 cups water = perfect rice every time. </div>
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My version is very basic but if you follow these steps you will only have the most aromatic and flavourful pulao with each grain separate, I promise you.</div>
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<em><span style="color: #990000;">Simple tips to follow to make the best pulao.</span></em></div>
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Do not add a ton of whole spices, they always pop in your mouth making the aromatic pulao a nightmare to eat as you and your guests will be left struggling to remove them one by one.</div>
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Make sure you wash and soak the rice for not less than one hour.</div>
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For a unique and flavourful twist add fennel seeds to the ginger garlic paste, you will be glad with what fennel can do to your pulao.</div>
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Stick to just peas and carrot chopped in small cubes, remember its a white veg pulao and just has hints of veg here and there.</div>
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Always saute the rice before adding the water, this is what makes any pulao get that wow factor.</div>
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Use a large saute pan when ever you make pulao, a large surface helps when you saute the rice and each grain gets evenly coated.</div>
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<strong>Here's what you need</strong> </div>
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1 cup basmati rice - washed very well and soaked for an hour</div>
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1 large onion chopped</div>
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1/2 cup peas</div>
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1/2 cup chopped carrot</div>
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4/6 cardamom pods powdered fine</div>
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2 garlic, 1/2 tsp fennel seeds and 1/2 inch ginger paste</div>
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2 tsp lemon juice</div>
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2 table spoon ghee</div>
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<em><span style="color: #cc0000;">Whole spices (less is more)</span></em></div>
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1 bay leaf</div>
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2 cloves</div>
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1 large cinnamon stick</div>
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2 tsp cumin</div>
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Start by adding the ghee to a heavy bottom saute pan, once heated add in the whole spices and after a few seconds quickly add in the ginger garlic and fennel paste, saute for a min and add in the chopped onion. Keep the flame low, make sure the onion stays a pale pink and not brown.</div>
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After 2/3 min add in the peas and carrot, drain the water from the rice and add it to the pan, saute everything gently for 5 min, be patient and coat each grain well. </div>
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Saute till all the water from the rice dries up. If not, give it another few min till the rice looks lightly toasted. Make sure nothing browns. You will get a great aroma by now.</div>
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Now add in 2 cups of water and put the heat on high, add salt to taste, powdered cardamom and the lemon juice. stir it very gently so everything mixes well.</div>
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Wait for a boil, as soon as you see a boil put the heat on low and cover quickly with a tight lid.</div>
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Cook for 12/15 min, depending on the rice of course. After you shut off the flame allow to rest for 5 min before opening the lid. Fluff only with a fork and transfer to a plate, let all the steam escape.</div>
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If you feel the rice is not cooked cover it again with the lid and leave it in for 10 min, the steam will cook the rice. No need to start the stove for this.</div>
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That's it, now your done. Its simple and wonderful to eat, enjoy.</div>
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<br />Amrita ~ Proud Mummyhttp://www.blogger.com/profile/05565530368060054896noreply@blogger.com2tag:blogger.com,1999:blog-7873115756597205286.post-22883534512163713752014-04-02T09:25:00.002+04:002014-04-02T09:25:53.091+04:00The Best Salmon Cakes Ever | Easy Salmon Cakes<div align="justify" class="separator" style="clear: both; text-align: center;">
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I have tried quiet a few salmon cake recipes over the years and this one is my favourite, it always makes a great lunch or dinner with green salad on the side.</div>
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Just like all my recipes these salmon cakes are really easy to cook up too. I always feel salmon cakes need some texture, so instead of adding a ton of bread crumbs I add grated zucchini, sure you can skip it if you want it to be all salmon, but some how I feel the patties form better and stay crispy on the outside much longer by adding it.</div>
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These salmon cakes along with chili garlic sauce is our go to party appetizer too, totally delish !!</div>
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For 1 can salmon use 1 small grated zucchini, squeeze the water out of the zucchini and lightly saute with 2 large finely chopped garlic cloves, no need to add oil.<br />
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In a bowl add some melted butter, 1 tbs milk and add 2 tbs bread crumbs to this, mix well till the bread crumbs are well coated with the milk and butter.<br />
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We also need 1 tbs mayo, lemon zest, chopped coriander, 1 green chili, salt,1 tsp pepper and some sea food seasoning. mix everything well, use your fingers not a spoon.<br />
If the mix is too dry add more mayo, always start with less mayo and add more if needed.<br />
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I use a mix of olive oil and butter to cook my salmon cakes, form patties with medium thickness, making them very thin can break these babies.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7cqcO5cfZ-A08KCTcfcdHqXPsYk3D7AnuOcQKphF92w6gYkis1-6BEw0ZZV7KygL276xgMceeR6JKo9cAIyL1hLURn6bYnZmj-4zHwbV6t60H5bB8iSR4US0uPUPLCQ0PCFvsJvhSZHzy/s1600/IMG_1067.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a>Cook them till light or medium brown, but you guys know me I like them a bit dark and super crispy. Do make these for lunch, dinner or to enjoy with drinks. They are lovely.</div>
<br />Amrita ~ Proud Mummyhttp://www.blogger.com/profile/05565530368060054896noreply@blogger.com1tag:blogger.com,1999:blog-7873115756597205286.post-26480166815194613012014-03-16T19:16:00.001+04:002014-03-16T19:16:28.192+04:00No Fry No Bake Chinese Chicken Wings | To Die for Chinese Chicken Wings<div align="justify" class="separator" style="clear: both; text-align: center;">
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These Chinese chicken wings are my absolute favourite as there is no frying or baking involved, with a handful of ingredients you get a sticky, sweet and salty dish which is better than any restaurant I promise you, I dare you guys to try the tastiest Chinese chicken wings ever in your home kitchen.</div>
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It is the bomb !</div>
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Try sticking to the steps shown for best results, if you alter the ingredients there will be big change in taste as it can get too sweet or way too salty. <br />
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<em><strong>This recipe is for 10 large chicken wings :</strong></em><br />
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3 tbs brown sugar<br />
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1/3 cup water<br />
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1/2 cup soy<br />
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3 tbs oyster sauce<br />
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1/2 cup sherry or cooking wine (I used sherry)<br />
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3 tbs rice vinegar<br />
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2 red chili slit<br />
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1 large cinnamon stick<br />
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2 large star anise<br />
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1 medium ginger roughly cut<br />
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<strong>Mix all the ingredients listed above.</strong><br />
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You also need<br />
1 tbs sesame oil<br />
spring onion for garnish<br />
sesame seeds for garnish<br />
10 large chicken wings <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5wOPrpqRn4EhUsezltYMcILYkDC5c_07BD2pZJHdIW3xAorOvTJ6ShgN7vUU8hHmRnKy0-RKFSM8EMGLhtGTwgJT2ply2h0EJJemmBzWvzpLBHvM85VKSVxMbKUKKogFQa5uBNIVaUchR/s1600/IMG_0995.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5wOPrpqRn4EhUsezltYMcILYkDC5c_07BD2pZJHdIW3xAorOvTJ6ShgN7vUU8hHmRnKy0-RKFSM8EMGLhtGTwgJT2ply2h0EJJemmBzWvzpLBHvM85VKSVxMbKUKKogFQa5uBNIVaUchR/s1600/IMG_0995.JPG" height="179" width="320" /></a><br />
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For this recipe use a big nonstick pan, start by adding the oil and then lightly brown the chicken wings, do it in batches or else they wont brown.<br />
Half way through the browning add the ginger pieces.Do not cut it fine or grate it.<br />
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Saute on a low heat till the chicken gets a light brown colour, not too dark,.<br />
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDIBhlQeDAzm4kOZ_hmhL0Ce8-ZGx8rgE59CiXc2FifZdRbruumv5GY6pG7MsgaLgoJxKcsE8Z729DkyYDnLRzku6zVMCi_T3I0zARMRPGmGnrMSbnnzmxufWmsOkVyEQq6zod2D7l1P0X/s1600/IMG_0998.JPG" height="179" width="320" /></div>
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Now add in the glaze and allow to boil once, when you see the mix is boiling cover with a lid and keep the flame on low, cook for 15 min.<br />
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After 10/ 15 min the mix will thicken, check in between and cover if the chicken is yet to cook.<br />
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Once the wings cook, saute again and cook without the lid, it will continue to thicken and get a glossy finish.You can continue cooking if you want it more sticky.<br />
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Now your done, sprinkle with sesame seeds and spring onions and serve these wings hot. Yes hot !<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwLatt6cHGokOQRDXFr2rwlAx2-kJG-EmhoIoNVgNp_N7BcI51u-T0zpalM3WpFU-Xc1tCZbtU6jiMeXc5q_ZytX7ZHJBht2rdCImspTKp_YKhChGyHHr2CIDShnnqOBxcbBRg5dS2fAjr/s1600/IMG_1005.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a> </div>
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Serve with veggie noodles or just plain rice. They taste better even the next day, only if your lucky to have left overs.</div>
When are you making the worlds best chicken wings?<br />
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Amrita ~ Proud Mummyhttp://www.blogger.com/profile/05565530368060054896noreply@blogger.com7tag:blogger.com,1999:blog-7873115756597205286.post-24682836222266693492014-03-09T22:39:00.003+04:002014-03-09T22:39:52.376+04:00Achari Baingan Bhartha | Special Baingan ka Bhartha<div class="separator" style="clear: both; text-align: justify;">
Achari Bharta is just your regular bhartha jazzed up and flavoured with acahri masala, great for days when you crave some spicy and rustic tasting eggplant.</div>
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Many prefer grilling the eggplant in the oven but after trying it a few times in the oven I feel the stove top works best for this. </div>
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Grilling the onions and tomatoes are completely up to you, but why wouldn't you right? More flavour and the aroma is just too good guys.</div>
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Most of you will wonder about the achari spices used in this recipe, basically there be about a minimum half a dozen achari spices used when you make achari sabzis or achari non veg dishes but believe me using the mix I have mentioned gives the same results so why bother using the rest.</div>
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We ate this yummy achari baingan bhartha with spring onion rotis and salted jeera lassi.</div>
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The tip to making any bhartha taste divine is grilling the eggplant, tomato, onion and also the garlic, you will never go back to the old baingan bhartha recipe once you do it this way.</div>
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Achari masala is really quick to make, you can make some extra masala and store it for later after you try this recipe out.<br />
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1/2 tsp panch phoran</div>
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1 tsp fennel seeds</div>
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1 tsp kalonji seeds</div>
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roast them on a very low heat and crush very lightly, make sure you do not make a powder</div>
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Use mustard oil and heat it till smokey, add onion and the garlic, add salt and allow it to get soft, add in the achari masala, red chili powder and then the tomato chopped. Cook for 5/7 min.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_fYMuVVpDPXxPmDHFmcP3j5CzOtygNZef8fAOcEC9s4cc4IYMgA1_kUvu-ZMTL66p4NRSC18eUQgonmit9h8cE4-hkYp0t1fZEmwDRj7sVINehtWLdSyOj-Jn4Crdj4YgxGJfdHr2Yx2Z/s1600/IMG_0947.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_fYMuVVpDPXxPmDHFmcP3j5CzOtygNZef8fAOcEC9s4cc4IYMgA1_kUvu-ZMTL66p4NRSC18eUQgonmit9h8cE4-hkYp0t1fZEmwDRj7sVINehtWLdSyOj-Jn4Crdj4YgxGJfdHr2Yx2Z/s1600/IMG_0947.JPG" height="240" width="320" /></a></div>
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Now add in the peeled and mashed eggplant, mix it in the onion tomato mixture and cook covered for 5 min on low. Remove the lid and mash well so everything is mixed well, check for salt.<br />
Last add in a pinch of garam masala and lots of coriander chopped.<br />
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Now your done, try it guys its yummy !</div>
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<br />Amrita ~ Proud Mummyhttp://www.blogger.com/profile/05565530368060054896noreply@blogger.com0tag:blogger.com,1999:blog-7873115756597205286.post-87745379018700070412014-03-04T23:22:00.000+04:002014-03-04T23:22:20.575+04:00Jackfruit Seed Dal with Drumstick<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij20lSHiydntQ_Idvx1dRqyoIYfITNMW1fVwxkUFkBSjCWcy6KSjqtut_GI0WZ9gMhZGiaRpdI8dZYtnheoJdPoPgbQhUs5XsQBadMusZbJaqEhAPWhZ_CcdMuHKkU43kkVVt00kL7LPxA/s1600/IMG_0809.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><div class="separator" style="clear: both; text-align: justify;">
For the first time I saw jackfruit seeds at a local super market and I was thrilled, couldn't wait to get home to make this amazing coconut based dal adding the jackfruit seeds, using drumsticks for this dal is up to your liking but I insist you must as it goes together beautifully.</div>
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Please temper the dal only in ghee or else it is not worth the effort guys.</div>
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There are plenty of different ways you can prepare this dal, today I am showing you a less spicy version for jackfruit seed dal. </div>
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For those who do not know much about cooking with jackfruit seeds this can be a start. Do give it a try, it tastes wonderful.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3XXWMP4aEw8PRRcGLmTnJJVET8h0YPCFRgk_g2T79ENhuZwVk2bcs5978jmKfOnrY7H02HbQoOAIsRK5McgWDfm-4UP75twnr0oD7Aa5TtFTqrjsy3NjZvCTRi0ytQFx0kC41w2TijLqu/s1600/IMG_0815.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3XXWMP4aEw8PRRcGLmTnJJVET8h0YPCFRgk_g2T79ENhuZwVk2bcs5978jmKfOnrY7H02HbQoOAIsRK5McgWDfm-4UP75twnr0oD7Aa5TtFTqrjsy3NjZvCTRi0ytQFx0kC41w2TijLqu/s1600/IMG_0815.JPG" height="358" width="640" /></a></div>
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1 cup cooked moong dal (add turmeric while cooking )</div>
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Few jackfruit seeds add more or less to your liking</div>
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(peel the skin and cut in half, pressure cook for 1 whistle or boil adding turmeric and salt)</div>
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Drumstick boiled with salt and turmeric</div>
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1 tbs coconut powder</div>
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Salt to taste</div>
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<strong><u>Tempering</u></strong></div>
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1 tsp mustard seeds</div>
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1/2 tsp cumin</div>
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a pinch of fennel seed powder for aroma</div>
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few curry leaf</div>
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hing</div>
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ginger , green chili and garlic crushed (add to taste)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij20lSHiydntQ_Idvx1dRqyoIYfITNMW1fVwxkUFkBSjCWcy6KSjqtut_GI0WZ9gMhZGiaRpdI8dZYtnheoJdPoPgbQhUs5XsQBadMusZbJaqEhAPWhZ_CcdMuHKkU43kkVVt00kL7LPxA/s1600/IMG_0809.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij20lSHiydntQ_Idvx1dRqyoIYfITNMW1fVwxkUFkBSjCWcy6KSjqtut_GI0WZ9gMhZGiaRpdI8dZYtnheoJdPoPgbQhUs5XsQBadMusZbJaqEhAPWhZ_CcdMuHKkU43kkVVt00kL7LPxA/s1600/IMG_0809.JPG" height="179" width="320" /></a><br />
While boiling the jackfruit seeds make sure they retain their shape and not get mushy, in the same pan add the drumstick too, the drumstick also needs to retain their shape so do not overcook it.<br />
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Add the cooked dal and boil, adjust the water and add salt, then add in the coconut powder diluted in some water. Cover and cook for 2 min.<br />
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Now for the tempering add ghee to a pan and add the mustard seeds followed by the rest of the tempering ingredients.<br />
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Check for salt and adjust to taste. Now your done !<br />
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Serve this wonderful jackfruit seed dal with fish fry on the side and enjoy.Amrita ~ Proud Mummyhttp://www.blogger.com/profile/05565530368060054896noreply@blogger.com0tag:blogger.com,1999:blog-7873115756597205286.post-72006157183654716022014-02-17T16:10:00.000+04:002014-02-17T16:10:20.912+04:00Pita Bread Greek Pizzas<div class="separator" style="clear: both; text-align: justify;">
These yummy Greek pizzas make a quick party snack or just as a light lunch when you crave for something fresh and zesty. </div>
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If you don't have pita bread at hand you can use a regular pizza base however I insist you try your best and get some freshly made pita bread or you can make your own too, honestly I do not have the time to make them from scratch so I get it from the bakery.</div>
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Below is the pic of my red and white pizzas, try both and see which one is your favourite, I loved the white pizza a lot more,the feta, beetroot and olives are a true match made in your mouth for sure !</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoDWEaWRK6cy2vmFms4_zRMBWBi69uPdX62nqFYkYFU4T6yc6mGmiAsvQSw1OH54aW0tgrwEGI5nt8_QCXs1NVwemqn95R8JAj_UXZH4I4xDR7RNV6KBqbRyThQamsNJBiRNl1M8dT3pVO/s1600/IMG_0936.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoDWEaWRK6cy2vmFms4_zRMBWBi69uPdX62nqFYkYFU4T6yc6mGmiAsvQSw1OH54aW0tgrwEGI5nt8_QCXs1NVwemqn95R8JAj_UXZH4I4xDR7RNV6KBqbRyThQamsNJBiRNl1M8dT3pVO/s1600/IMG_0936.JPG" height="480" width="640" /></a></div>
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<em>Use more or less of these ingredients to your taste</em><br />
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Boiled beetroot<br />
Black olives<br />
Boiled baby potatoes<br />
Spinach (blanched)<br />
Feta Cheese<br />
Mozzarella Cheese<br />
Pita Bread<br />
Greek olive oil<br />
Crushed garlic<br />
Oregano<br />
Parsley<br />
Lemon zest<br />
Tomato basil sauce<br />
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<em>Start </em>by making a mixture with some olive oil, crushed garlic, lemon zest ,parsley, oregano and cumin to brush on top of the pita bread base, this step is very important for your Greek pizzas to be super flavourful so do not skip it.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieh25SwzwoBod7k2uUiw4XFwI4S5wvX5PAtorkRYa5m1Tp5HMCB1eMrI4Jxe200p-8Z-krPw-6drQLFToYt9V5AA2x1YZdt3nl5dpTThZ_CgenSP_hS2aLIDVJqm55XBg_Y2eGLhwhyphenhyphenJJA/s1600/IMG_0932.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieh25SwzwoBod7k2uUiw4XFwI4S5wvX5PAtorkRYa5m1Tp5HMCB1eMrI4Jxe200p-8Z-krPw-6drQLFToYt9V5AA2x1YZdt3nl5dpTThZ_CgenSP_hS2aLIDVJqm55XBg_Y2eGLhwhyphenhyphenJJA/s1600/IMG_0932.JPG" height="179" width="320" /></a></div>
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For the white pizza brush the olive oil mix on the base, then top with beetroot, spinach, potato and some feta. <br />
Bake at 180 c for 10 /15 min, then add in mozzarella and grill for 5 min till the cheese melts.<br />
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For the red pizza again brush the base with the olive oil mix and add some tomato basil sauce, add the toppings and just like the white pizza bake for 10 min and then grill after adding the mozzarella.<br />
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Amrita ~ Proud Mummyhttp://www.blogger.com/profile/05565530368060054896noreply@blogger.com0tag:blogger.com,1999:blog-7873115756597205286.post-59882899228254306582014-02-06T14:14:00.001+04:002014-02-06T14:14:44.188+04:00Green Gram Brahmin Style<div align="justify" class="separator" style="clear: both; text-align: center;">
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If you are looking out for a gram dish with no onion, garlic or ginger then do give this simple green gram side dish a try. I had seen this recipe in a Maharashtran Brahmin cookery show.</div>
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You can make this with black eyed peas and brown gram too, they all taste great.</div>
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For festivals this simple green gram side dish is eaten with coconut rice, pickle ,yogurt and papad. </div>
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It makes a great combo and is very light on your tummy too. Hope you try it out.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhUF3O0x677Hxs5RWLDC5hPXIDbkKck6B0w-axsR-LWqd9kW3XTASLdjhKtY7Oqd0SgjLPmn10fzAvdwQbg398yqAvsAlxIVPOWrExjZfjmm8t2wCE2SR5QT4U7vsKpgjxSGtoqQOXT8_-/s1600/IMG_0839.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhUF3O0x677Hxs5RWLDC5hPXIDbkKck6B0w-axsR-LWqd9kW3XTASLdjhKtY7Oqd0SgjLPmn10fzAvdwQbg398yqAvsAlxIVPOWrExjZfjmm8t2wCE2SR5QT4U7vsKpgjxSGtoqQOXT8_-/s1600/IMG_0839.JPG" height="480" width="640" /></a></div>
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1/2 cup green gram soaked for 8 hrs.</div>
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1 tsp mustard seeds</div>
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1 tbs grated coconut</div>
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1 tsp turmeric</div>
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2 tsp red chili powder</div>
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2 tsp grated jaggery</div>
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1 tsp hing</div>
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Lots of coriander</div>
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Salt to taste</div>
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Add oil and the mustard seeds, after they splutter add hing, quickly add the turmeric and red chili powder along with the soaked green gram. <br />
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Saute for a min and add the grated coconut and jaggery.<br />
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Add a little bit of the chopped coriander leaves and salt too.<br />
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Pressure cook for 2 whistles adding very little water.<br />
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Once done mix in the rest of the coriander.<br />
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This dish is made with very less chili but again you can always add ingredient's to your taste.Amrita ~ Proud Mummyhttp://www.blogger.com/profile/05565530368060054896noreply@blogger.com0tag:blogger.com,1999:blog-7873115756597205286.post-75662382263519312642014-02-03T16:43:00.001+04:002014-02-03T16:43:41.719+04:00Mawa Cake | Eggless Mawa Cake<div align="justify" class="separator" style="clear: both; text-align: center;">
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There is a famous mawa cake which is made in Pune which is a richer version of a buttery sponge cake, they deliver it to many shops in Mumbai and as iv been told by many the cake is sold the very same day in a matter of hours. It is that good.<br />
I used to love the texture of the cake and it was my tea time favourite.<br />
Mawa is also called khoya, it is whole milk thickened by heating it on a pan keeping the heat very low. Basically in short mawa is just milk solids.<br />
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Check out my <a href="http://easiestrecipes.blogspot.ae/2011/10/home-made-khoya.html">Homemade mawa recipe.</a> You can make your own mawa in no time now.<br />
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The original pune mawa cake has eggs but I tried this cake without eggs, seriously you could not tell its egg free. Not many can tell the difference between cakes with or without eggs<em> if made right</em>. <br />
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For this eggless mawa cake recipe use only butter as the texture and aroma will be perfect along with the mawa to achieve a rich and spongy cake.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAihbH22zIJBZe6yE81qChzfNEb-fIinaDi1Gn118Dh9I9JS-8Pepm8Di1sbhUT1c7nTgnrCGIQa4mvIc4CY8oE_4RoBmkyRMXjWyKL7oU5Aavr2YlFP3dqzDSaR3VrqsAwOiQT3XbyDVW/s1600/IMG_0793.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAihbH22zIJBZe6yE81qChzfNEb-fIinaDi1Gn118Dh9I9JS-8Pepm8Di1sbhUT1c7nTgnrCGIQa4mvIc4CY8oE_4RoBmkyRMXjWyKL7oU5Aavr2YlFP3dqzDSaR3VrqsAwOiQT3XbyDVW/s1600/IMG_0793.JPG" height="480" width="640" /></a></div>
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This is definitely not the actual recipe but I promise you if you follow this exact recipe you will have a moist, spongy and rich mawa cake ready for tea.</div>
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<strong>Note : As always the egg,butter and milk must be at room temperature.</strong></div>
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<strong>Pre heat oven on 180 c for 15 min.</strong></div>
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<strong><em><span style="color: #660000;">This is what you need</span></em></strong></div>
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1/4 cup grated mawa</div>
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1/4 cup butter</div>
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1/2 cup milk</div>
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2tbs sugar</div>
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1 1/2 tsp vinegar </div>
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1/2 cup condensed milk</div>
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<strong><u>Sift once</u></strong></div>
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1 1/2 cup flour<br />
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1 tbs corn flour</div>
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1 tbs baking powder</div>
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1/2 tsp baking soda</div>
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pinch salt, just a pinch please</div>
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Start by mixing the butter, mawa and condensed milk on low for 2 min, then add the sugar and on medium speed for beat for 5 min. <br />
Again beat on low adding vinegar and vanilla essence for 2 min to set the mixture.<br />
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Add a tiny amount of the sifted flour and beat, now add in the milk.<br />
Alternate adding flour and milk. Keep your electric whisk on medium speed.<br />
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The mix must be smooth and pale with creamy colour.<br />
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Pour into your greased cake tin and bake at 175c for 25/30 min.<br />
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The cake will be ready once you insert a knife or tooth pick in the middle.<br />
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Now your done! You will love this cake.Amrita ~ Proud Mummyhttp://www.blogger.com/profile/05565530368060054896noreply@blogger.com8tag:blogger.com,1999:blog-7873115756597205286.post-54927364437803414942014-02-01T20:45:00.000+04:002014-02-01T20:45:57.542+04:00Easy Breakfast Club SandwichI love bread who doesn't right ! A nice big sandwich for breakfast would be my ideal food of choice instead of oats, smoothies or Indian Breakfast dishes.<br />
The night before I made this I dreamt of a yummy club sandwich, strangely I dream of food most of the time.<br />
Obviously there was no bread as I don't keep white bread on weekdays at home , so I ran to spinneys and got the extra large super white sandwich bread. I would not make a club with brown bread. Ever.<br />
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Yes I could go out and just get a delicious club from out but noooo I like making my own, home made club sandwich's are the tastiest and I insist you all try this super simple turkey and egg club sammy in your very own kitchen. <br />
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It is the bomb guys !<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAFmWboc44BaPz6NwWhnycBP7cJrsbqG88LWBUKNG3h9LUTdky8n84w_D4oZ8UxjKPUfTCtCmSZ6VFXiNwb0Ew4Tfaq0cdU2zCC2L_9H5IOeufNZ1HKO-ZCfPb1LxEV_iDNo25P8ZG6jTy/s1600/IMG_0983.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAFmWboc44BaPz6NwWhnycBP7cJrsbqG88LWBUKNG3h9LUTdky8n84w_D4oZ8UxjKPUfTCtCmSZ6VFXiNwb0Ew4Tfaq0cdU2zCC2L_9H5IOeufNZ1HKO-ZCfPb1LxEV_iDNo25P8ZG6jTy/s1600/IMG_0983.JPG" height="358" width="640" /></a><br />
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Bacon is added in a classic club but I don't eat pork so I stuck to turkey ham.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU4PiDDEU0sISzb_6fOep4fgYlWNmTMXgLMBEZ075H0yWRfLZolQkKwJhTVpk-8_vggIETn85BDwwLAsFk4jhzqEKMKGs4my5BBcA27G9C8mHPieXCCJ4vbxtrChDrkVGxQbu0fsMz9x3S/s1600/IMG_0975.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU4PiDDEU0sISzb_6fOep4fgYlWNmTMXgLMBEZ075H0yWRfLZolQkKwJhTVpk-8_vggIETn85BDwwLAsFk4jhzqEKMKGs4my5BBcA27G9C8mHPieXCCJ4vbxtrChDrkVGxQbu0fsMz9x3S/s1600/IMG_0975.JPG" height="179" width="320" /></a></div>
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<em>For 1 large sandwich you need</em></div>
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2 slices turkey ham, use more if you love your meat</div>
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1 egg (hard boiled)</div>
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1 large tomato</div>
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finely chopped lettuce</div>
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2 slices cheese</div>
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3 slices bread</div>
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2 tbs mayo</div>
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ground pepper</div>
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butter </div>
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toothpicks</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF1eHO0Zetnv2WKeYRKEkMIfyx3JhVtb_MDqHNtZ7s_7GVQUT3ctp1zc_nrU4jceoA1sAigiYovLJdtXb110jrXrY4sKARRApsQqkfo354hf5hCF_2efm9wJTJ278Zb3Y6Wmga3CH-ntv_/s1600/IMG_0976.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF1eHO0Zetnv2WKeYRKEkMIfyx3JhVtb_MDqHNtZ7s_7GVQUT3ctp1zc_nrU4jceoA1sAigiYovLJdtXb110jrXrY4sKARRApsQqkfo354hf5hCF_2efm9wJTJ278Zb3Y6Wmga3CH-ntv_/s1600/IMG_0976.JPG" height="179" width="320" /></a></div>
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Toast the bread and apply butter on each slice immediately.</div>
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Make sure the bread is not too toasty. Just a little light brown is what we need.</div>
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Mix the lettuce with mayo and add pepper to taste.</div>
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Cut the boiled egg.</div>
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Now lets build our club, take a well buttered slice of bread and add the sliced turkey ham, little bit of mayo lettuce then add the sliced tomato. </div>
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Top with cheese, you can add pepper on top if you want. I did.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsW2iqtE_8j_-FvIg9luX1PMBr442K_fBXfE90QhdocmJXcWjEltpbpquZg0Wc4weq_9vzPjs2ggjcUu6qB9DRasvLEQLEH1FqReF7NFRId-NL2KNDx74TraZBqPMsztgYOgBT7m6bpeys/s1600/IMG_0979.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsW2iqtE_8j_-FvIg9luX1PMBr442K_fBXfE90QhdocmJXcWjEltpbpquZg0Wc4weq_9vzPjs2ggjcUu6qB9DRasvLEQLEH1FqReF7NFRId-NL2KNDx74TraZBqPMsztgYOgBT7m6bpeys/s1600/IMG_0979.JPG" height="179" width="320" /></a></div>
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Then add another slice of buttered bread, add in the mayo lettuce, sliced boiled egg, a little sprinkling of salt and pepper, cheese then another slice of turkey ham.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyXVGHuOYQF7oXfnzg-hIi8XfYoJr-wX4N542fmlBPi7GWMeD2SzagV19UHm-tPNfq9X6bLWHQxF4X8Vw5lWtD_xviXa4UEREMROL3_ogHEMIG7OopK3tdlDguv1yy_ieI4fQ-a87nGfr7/s1600/IMG_0980.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyXVGHuOYQF7oXfnzg-hIi8XfYoJr-wX4N542fmlBPi7GWMeD2SzagV19UHm-tPNfq9X6bLWHQxF4X8Vw5lWtD_xviXa4UEREMROL3_ogHEMIG7OopK3tdlDguv1yy_ieI4fQ-a87nGfr7/s1600/IMG_0980.JPG" height="179" width="320" /></a><br />
Last add the last buttered bread slice. Almost ready guys !<br />
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Trim the sides and cut in fours.<br />
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Add a tooth pick in the middle so everything stays in place.<br />
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Now your done ! Eat away happily, I had a great morning after this.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoYciluhiSmw5t9WMdmMVLInqUhe8cHsdzI91d8RRIVo0m46UzceOYtqGw2YdNJDH7JprJj2vhIY3upzqxbZrZETdEnuGPjlgFI6YgCG14XK5WTypQZIiuUl9hpyyLC4Nj32UhmDwKPckQ/s1600/IMG_0982.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoYciluhiSmw5t9WMdmMVLInqUhe8cHsdzI91d8RRIVo0m46UzceOYtqGw2YdNJDH7JprJj2vhIY3upzqxbZrZETdEnuGPjlgFI6YgCG14XK5WTypQZIiuUl9hpyyLC4Nj32UhmDwKPckQ/s1600/IMG_0982.JPG" height="223" width="400" /></a></div>
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Looks good?</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_lpONOd7xX4EOcnXZ7aioknoJOI-hVX3OT7qiPW9r0UeB5zLRetbSP8JUTGkaIqDcyKOspnorzsO_gKHkF3gFKkrUei7pRmsl4vKLB-sjXbV6zAk8lpRoIC7lvNEqtgfRp4REIvxUv9tP/s1600/IMG_0986.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_lpONOd7xX4EOcnXZ7aioknoJOI-hVX3OT7qiPW9r0UeB5zLRetbSP8JUTGkaIqDcyKOspnorzsO_gKHkF3gFKkrUei7pRmsl4vKLB-sjXbV6zAk8lpRoIC7lvNEqtgfRp4REIvxUv9tP/s1600/IMG_0986.JPG" height="179" width="320" /></a></div>
Nom Nom !Amrita ~ Proud Mummyhttp://www.blogger.com/profile/05565530368060054896noreply@blogger.com0