tag:blogger.com,1999:blog-64932064232526747012024-03-05T20:35:41.463-05:00Cooking ClubLet's share recipes. The club is a delectable way to communicate!DBhttp://www.blogger.com/profile/01443834661950375654noreply@blogger.comBlogger57125tag:blogger.com,1999:blog-6493206423252674701.post-78301497312901583022014-04-08T15:03:00.000-04:002014-04-08T15:03:52.657-04:00Molten Lava Cake<div dir="ltr" style="text-align: left;" trbidi="on">
<strong><em>Recipe contributed by Dhara Balwa</em></strong><br />
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I think almost everyone who knows me knows that I am not a big fan of chocolate desserts. Chocolate by itself, I love. But cakes, fudge, brownie-nope! Of course there are some exceptions like Ghirardelli's brownies and Oreo cookie dessert. But generally, I don't make much chocolaty desserts at home.<br />
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Anyway, so last weekend, I had a girls night-in at my home. It was an after dinner 'desserts and drinks' kind of get together. I decided to serve hot, cold and ready to eat desserts including Baklava, Gulkand icecream, Kulfi. I was still in the middle of making up my mind on hot dessert. The only thing I was sure was of doing individual servings. I realized that chocolate dessert is favorite of all my friends. I am the odd one out! And though I don't eat it, the Molten Lava cake always makes my mind say OOOOs and AAAAs. I wondered how it worked! You know a mountain of chocolate filled with lava of chocolate! It seemed very tricky. But I decided to do a search last week and find out what it takes to make a good Lava cake. Well, it turns out its super easy with minimum ingredients. You just need to make sure to use good quality chocolate and stay very alert while the mini-cakes are baking. So are you ready to make and enjoy this delectable dessert this weekend which is now on my 'Chocolate desserts I eat' list?<br />
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Serves: 6<br />
Prep time: 15 min Cook time: 10-11.5 min<br />
Difficulty level: Easy<br />
Adapted from <a href="http://www.foodnetwork.com/recipes/paula-deen/molten-lava-cakes-recipe.html" target="_blank">Paula Deen's recipe</a><br />
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<strong>Ingredients:</strong><br />
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8 oz./225 grams Chocolate (I used 4 oz. Ghirardelli's Bittersweet and 4 oz. Semisweet chocolate chips)<br />
10 Tbsp. or 1-1/4 sticks Unsalted Butter<br />
3 Whole Large Eggs<br />
3 Egg Yolks (Separate the egg whites. So total of 6 eggs)<br />
1/2 cup All Purpose Flour<br />
3/4 cup Granulated White Sugar<br />
1 tsp. Vanilla Extract<br />
1 tsp. Instant Coffee Powder<br />
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<em>Other special items:</em><br />
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6 6 oz. Ramekins<br />
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<strong>Method:</strong><br />
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1) Preheat the oven at 425 degree F/218 degree C<br />
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2) In a double broiler, melt the butter and chocolate until smooth and runny. <br />
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3) Remove from heat and add the sugar. Mix with spatula until mixed and melted well. If the granules of sugar are big, make it finer in the mixer and then add it.<br />
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4) Add the flour and mix it again.<br />
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5) Add the eggs and the yolks. Now you can mix it manually with the spoon and make sure everything is mixed well. I just gave it few good pulses with my hand blender. Some times yolks try to stay together and don't mix so well with rest of the ingredients.<br />
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6) Add the vanilla extract and coffee powder and mix it one last time.<br />
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7) Generously coat the ramekins with butter or oil. Divide the chocolate batter equally in 6 ramekins. The ramekins would be about 3/4 filled.<br />
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8) Bake in the oven for 10-11.5 min depending on your oven. The edges and top most layer should be baked but the middle should look very soft and a little giggly. Don't worry if you don't get it right the first time. You will definitely know in the second round, the perfect time to take it out. <br />
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What I did was bake two in the first round to see if I get it right. And baked the rest accordingly.<br />
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9) Take ramekins out of the oven. Let the lava cake stay in the ramekin for a minute. Loosen the edges circling around with a sharp knife/thin spatula. Turn it upside down directly over the serving dessert plate.<br />
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10) Dust it with powdered sugar and serve with raspberries/strawberries and whipped cream/ Vanilla ice cream on the side. Serve and eat quickly. <br />
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Remember, the more time it stays out to cool, the denser it will get. The center will turn pudding like instead of lava in a matter of 5-8 min out of the oven.<br />
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I made a lame attempt to beautify it. Ooops! the strawberry was too heavy for the mini cake. Lesson learnt-- Serve on the side. :)<br />
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You can make the batter in advance and wrap the individual cups. Refrigerate it and take it out 1/2-1 hour before baking to make sure they are on room temperature. Otherwise, just increase the baking time as the batter would be cold if the cups go directly from refrigerator to oven.<br />
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I would recommend using conventional oven. If you have countertop oven and no other choice, reduce the temperature a bit. Say 390-400 F. <br />
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DBhttp://www.blogger.com/profile/01443834661950375654noreply@blogger.com0tag:blogger.com,1999:blog-6493206423252674701.post-7518229361041305622014-04-05T15:51:00.000-04:002014-04-05T15:56:11.608-04:00Baklava<div dir="ltr" style="text-align: left;" trbidi="on">
<strong><em>Recipe contributed by Dhara Balwa</em></strong><br />
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Baklava is a Mediterranean delicacy. It is one of the best desserts to end your Mediterranean meal or a delicious snack. I was first introduced to it on my stay in Sudan. Heavily coated in sugar/honey syrup and butter, it is sticky goodness. But too sweet for my liking. Ever since then, in the past 7 years, I have tried so many varieties.. from Egyptian, Saudi Arabian, Turkish, Lebanese, also a made in America brand available in Costco on which we settled. <br />
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But recently, a friend who has moved to Jordan gifted us a pack of Baklava from a very popular sweets chain called 'Habibah'. The best Baklava I have eaten so far! So light and perfectly sweetened. You taste the flaky layers, the nuts, the sugar and the essences. No ingredient overpowering the other. Honestly, its the balance that makes the best recipes. SO, my only disappointment---it was not enough. :) Of course we have requested(ordered?) our friend to bring it again the next time he visits us. <br />
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But me being the crazy person I am, my hunt for the copy cat recipe began. It would be a few months before he comes back and seriously I was craving it too much to wait! After so many search queries in google including the word Habibah and Amman, I ended with zero recipes. But that got me thinking that homemade anything is usually better than store bought. So, trying a baklava recipe at home should yield good results especially when I can control what I put in it. Generally, there are only handful of ingredients in a traditional recipe. And all the good ingredients should have a combined better result. It is simple math! Settling on combining three recipes that looked good, I decided to take a chance and try the tricky looking baklava at home. Thanks to the frozen section of Whole Foods where I got my Fillo/Phyllo dough sheets from Whole Foods whose listed ingredients mimic that of home-made sheets, it was an easy though time consuming task. The end result totally makes it worth though! Different from Habibah but equally delectable.<br />
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So, I have tried to do a step by step tutorial. The only steps I am missing is making of sugar syrup and adding it to the Baklava after they are out of oven as it is a quick process and any wasted second can change the quality of Baklava. <br />
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I have tried baklava with three kinds of nuts - Pistachio, Almonds, Pecans. Walnut and Pistachio are typically used but I have read even pine nuts and cashews are not unusual. So really! whatever you have on hand. Pistachio Baklava is the most famous though.<br />
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Without further Blah Blah Blah... here is the recipe! The pictures may not be doing justice to them. But they are delectable. Trust me!<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-J60EJLtgxR0/U0BHynKfNXI/AAAAAAAAAeE/diEuqR_1DWI/s1600/IMG_20140403_232327.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-J60EJLtgxR0/U0BHynKfNXI/AAAAAAAAAeE/diEuqR_1DWI/s1600/IMG_20140403_232327.jpg" height="640" width="484" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Almond Pecan Baklava<br />
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Servings: 75-80 pieces<br />
Prep time: 30-45 min Cook time: 35-40 min<br />
Difficulty level: Medium<br />
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<strong>Ingredients:</strong><br />
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1 pack Frozen Fillo Dough Sheets, typically contains 13x18 14-15 sheets<br />
1 cup or 2 sticks Butter<br />
2 cups Nuts<br />
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<em>For sugar syrup:</em><br />
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1-1/2 cups Sugar<br />
3/4 cup Water<br />
1 tsp. Orange Blossom Water<br />
1/2 tsp. Rose water<br />
2 tsp. Lemon juice<br />
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<em>Other special items:</em><br />
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9x13 Baking tray<br />
Pastry brush<br />
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<strong>Method:</strong><br />
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Before you start, this recipe requires a bit of planning. The fillo sheets have to be thawed overnight or say 8-10 hours in the refrigerator. Unlike puff pastry sheets that can be thawed outside at room temperature, these fillo sheets are very delicate and don't like the sudden temperature change. They become brittle and crack very easily.<br />
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1) Prepare the syrup. In a deep pot, mix the sugar and water and heat it on medium flame. Once the mixture comes to boil, add the lemon juice to help from getting the sugar crystalized and reduce the heat to medium-low. Let it come to simmer. <br />
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Now in the Indian way, the syrup should be one string thick. Other way to know that the syrup is done is that when you put a spoon in the syrup and you take it out, the syrup should stick to the spoon. <br />
It should take around 3-5 minutes. Once you achieve it, take off the heat immediately and add the rose and orange blossom water and give it a stir. Set aside.<br />
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2) Melt the butter. Meanwhile, line the baking tray with parchment paper.<br />
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3) While the butter is cooling a little, in a food processor, add the nuts of your choice and pulse them to coarse sandy texture. Transfer to a bowl and add 3-4 Tbsp. of the prepared sugar syrup and mix well in such a way that the nuts are a slight sticky mixture as shown below. I have used mixture of almonds and pecans.<br />
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4) So, once you have the thawed sheets ready, open the sheets up put the stack on the side next to the area you are going to prepare the baklava rolls. Cover the sheet stack all the time with a cloth to keep them from drying.<br />
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4) Gently pick up one sheet from the stack and lay it flat on the work surface with the 18 inch side being horizontal. Dip the pastry brush in the melted butter and brush the left half side of the sheet with butter. Fold the right half of the sheet over the buttered side. Brush the top layer with butter again.<br />
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5) Pick up another fillo sheet and match the end on top of the buttered sheet as shown below.<br />
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6) Again, butter the left half and fold over the right half. Lastly, butter the top layer of right half.<br />
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7) Leaving a space of around an inch on left edge of the sheet, make a line of the nut mixture.<br />
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8) Roll over the inch of the dough strip tightly over the nut mixture and keep rolling like a cigar. Butter the side the wrapping ends and lay that side down in the baking tray. Brush butter around at the rest of the roll.<br />
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9) Repeat the steps 4-8 till you are done with the sheets. At the end it looks like this. While half way through, start preheating the oven at 340 degrees F or around 175 degree C.<br />
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10) With a sharp knife, cut into small squares.<br />
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11) If the oven is now hot and ready, bake the baklava for 35-40 minutes. It's done when you see the Baklava a little cream color on top. If you would like golden-ish color, an egg wash may be the way to go.<br />
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12) Now, its time to act quickly. As soon as the Baklava is out of the oven, pour spoonfuls of syrup in between the cracks so the syrup can trickle down. What I do is spread a spoonful syrup between each horizontal row first and then go column wise. This make sure it is spread uniformly. Now I never been able to finish up my syrup. There is almost a 1/4 cup always remaining at the end. But that's because I prefer slightly sweetened Baklava. But, if you like it more sweeter, go ahead and finish the pouring all the syrup uniformly. Wait till the syrup is all soaked up. It should take between 15-20 min at the most.<br />
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13) Transfer to the container after it has cooled down completely. Enjoy this exotic dessert for up to 2 months when stored in refrigerator, if it lasts that long that is! :)<br />
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DBhttp://www.blogger.com/profile/01443834661950375654noreply@blogger.com0tag:blogger.com,1999:blog-6493206423252674701.post-1171762382234452882014-04-05T13:10:00.002-04:002014-04-09T21:21:09.532-04:00Authentic Veg. Thai Green Curry<div dir="ltr" style="text-align: left;" trbidi="on">
<strong><em>Recipe contributed by: Dhara Balwa</em></strong><br />
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Hello World! I realize how much I miss blogging when I actually sit and start typing the post. At least 10 recipes on hands to type in and share around! It has been busy couple months lately. I am learning to manage the time better to take time out for blogging. Let's get this exotic recipe down so one less on the backlog.<br />
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My husband LOVES Green Thai Curry. Me, hmmm, I am not as excited about it as Sichuan cuisine. It is flavorful nonetheless. We completed 10 years this year since we started going out or dating. It was a special milestone and I wanted to cook something that he especially likes. Thus began the search for authentic Green Curry. I must have searched a minimum of 25-30 recipes to find the one that sounded the closest to real deal. I finally settled on one (cited below) that is by a Thai and explains everything so well, you feel you can do it! Whenever I am trying out a new recipe and I am looking for ingredients I have never used before, I have a hop in my step due to excitement! It was so exciting browsing through the Asian grocery store aisles looking for very specific ingredients (someone may call me very picky). Anyway, bags full of variety of vegetables and coconut milk, I was ready to try it. The results were AMAZING. It was better than many restaurants around, if I say so myself. :)<br />
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This recipe is actually two recipes. One is Green Curry Paste and other is Green Curry which is very flexible in terms of the kind of vegetables and protein you want to add. You can make the Green Curry Paste in advance which lasts for at least 1-2 months in refrigerator. Enjoy it as much as we do!<br />
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<h4 style="text-align: center;">
<span style="color: black; font-family: Verdana, sans-serif;">Green Curry Paste</span></h4>
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Servings: 12<br />
Prep time: 20 min Cook time: 5min<br />
Spice level: Spicy<br />
Adaption from: <span style="color: blue;"><a href="http://highheelgourmet.com/2013/04/03/authentic-green-curry-paste/" target="_blank">High Heel Gourmet</a></span><br />
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<strong>Ingredients:</strong><br />
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12 Tbsp. Shallots, Chopped<br />
12 Tbsp. Garlic, Thin sliced<br />
8-9 nos. Serrano Peppers, Deseeded and sliced<br />
8 Large Jalapeno, Deseeded and sliced<br />
2 Tbsp. Galangal, Thin sliced<br />
6 Tbsp. Lemongrass, Very thin sliced<br />
1 inch Fresh Turmeric, Thin sliced<br />
1 tsp. White Chili Powder<br />
2 tsp. Cumin, Roasted<br />
2 tsp. Whole Coriander Seeds, Roasted<br />
2 Tsp. Sea Salt<br />
Coconut Milk/Oil (Preferable)/ Olive oil to help make the paste<br />
4 Tbsp. Coconut/Olive Oil to cook and sterilize the ingredients<br />
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<strong>Method:</strong><br />
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1) In a grinder, grind cumin and coriander seeds to fine powder.<br />
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2) In a food processor, add shallots, garlic, serrano and jalapeno peppers, galangal, turmeric and lemongrass and process it until it is sort of mixed together. You may not get a fine paste at this point but it should be a wet mixture.<br />
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3) Add cumin, coriander and white chili powder and salt. Add coconut milk/oil in small quantities to aid the process of making a paste and keep pulsing until you get a fine paste like above.<br />
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4) In a pan, heat up the oil and add the paste and cook it for about 5-7 min. It should have a little oil floating around on sides when done. Pack it in container when cool. Use it in the quantity of your liking for the green curry. Remember, more paste=hotter curry.<br />
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<h4 style="text-align: center;">
<span style="font-family: Verdana, sans-serif;">Green Curry</span></h4>
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For this curry, I am just going to suggest and list the options. You can pick and choose the vegetables of your liking and their quantity. Just make sure you have Thai Basil, Coconut Cream and Coconut Milk. <br />
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I used 3 cans of the brand Aroy D Coconut Milk here in US as this is a 'Made in Thailand' product and not processed. Many brands here add additives so that the milk and cream do not separate. But we want it to separate. Don't shake the cans before opening. You will find thick cream on top. Scoop it out in a separate container. In the bottom you will find the coconut milk that is watery and would be used to add thinness to the gravy. <br />
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If you can't find it or something similar, don't worry! You can use 2-3 Tbsp. of coconut oil in the initial stage instead of cream as required in the recipe. You gotta make the best of what you have! Although I can't guarantee the same results as I haven't tried it this way.<br />
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Serves: Approx. 4 people<br />
Prep time: 15-20 min Cook Time: 20 min<br />
Spice Level: Medium<br />
Adapted from: <span style="color: blue;"><a href="http://highheelgourmet.com/2013/04/12/authentic-thai-green-curry/" target="_blank">High Heel Gourmet</a></span><br />
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<strong>Ingredients:</strong><br />
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10 Tbsp. Green Curry Paste (Recipe Above)<br />
3 Cups, Coconut Cream<br />
Coconut milk depending on the consistency you like<br />
A big handful of Thai Basil<br />
2-3 Tbsp. Sugar<br />
Water, as per liking<br />
4-5 cups of vegetables of your liking and/or fried tofu<br />
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Vegetable suggestions: Broccoli, Carrots, Zucchini, Snow Peas, Yellow Bell Pepper, Red Bell Pepper, Green Bell Pepper, Baby Corn, Bamboo Shoots, Water Chestnuts. (I used all this in my curry)<br />
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<strong>Method:</strong> (You can also check out the link I provided above for step by step pics of the process)<br />
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1) In a thick bottomed large cooking pot, add 2 cups of coconut cream on high heat and let it come to a bubbling boil. Cook it until you see the fat breaking and a shiny layer/film of oil forming on the top.<br />
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2) Reduce the heat to medium-high and add the curry paste. Stir fry till thoroughly cooked and keep the curry paste bubbling. If you think the mixture is getting dry and has a chance of burning, add a few spoonful of coconut milk to keep it wet. <br />
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The more you cook the mixture, the more the oil will break. See that layer of green oil when they serve the curry at restaurant? Yup this is the step where you achieve it. But remember, the more you break the fat, the more the oil but less creamier the curry. So if you like creamier curry, just break the fat only a little. For thinner, more oily base, keep going till you get a nice quantity of oil surrounding the paste. You can get up to quarter inch thick layer of oil....No kidding! If the gravy looks dull, its not done yet. Make sure you wait for a little shiny oil on the top.<br />
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3) Add the remaining coconut cream, coconut milk depending on the consistency you would like your gravy to be, sugar and add the vegetables. <br />
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Note, If you don't want to use coconut milk or you are out of it, you can use water instead too.<br />
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It is important to know the cooking time of the vegetables. You don't want limp vegetables in the curry! So, I add broccoli, zucchini and carrots first and let is cook a little. Then I add the baby corn, snow peas, bamboo shoots and chestnuts to get them a little warmed up. At the end, I add peppers and tofu.<br />
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4) After adding the peppers, take the pot off the heat in a minute or two to maintain crispiness of the vegetables. <br />
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Add the basil leaves and give it a gentle yet good stir and smell the goodness of your effort. It smells heavenly, doesn't it? I made this curry for few friends on a weekend. Everyone was pulled to the kitchen just by the aroma of it! And it truly was highlight of the meal.<br />
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Serve with fluffed up rice. Enjoy!</div>
DBhttp://www.blogger.com/profile/01443834661950375654noreply@blogger.com0tag:blogger.com,1999:blog-6493206423252674701.post-9496937180711796702014-01-31T12:03:00.000-05:002014-01-31T12:03:13.990-05:00Khajoor/Date Balls<div dir="ltr" style="text-align: left;" trbidi="on">
<strong><em>Recipe contributed by: Dhara Balwa</em></strong><br />
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Dates is my favorite dry fruit. I like all varieties but Deglet Noor are my favorite kind. Not too sweet, a bit chewy and stuff it up with some roasted nut -- it is a perfect filling healthy snack. This recipe, however, requires Medjool dates because of their soft and plump nature. Due to the same reasons, Medjool dates are overly sweet and you have to tone down the sweetness with lots of nuts, shredded dried coconut and edible gum. Edible gum, light brown/white in color, is a frequently used ingredient in sweets made in India during the winter time. It supposedly helps in keeping the body warm and strong. It also provides a slight crunch which I love. This Christmas, I decided to gift a pack of these date balls to friends celebrating the occasion. They are quick to make and again a good snack for the winter time (which has been brutal this year BTW!)<br />
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Makes: 90-100<br />
Prep time: 30 min; Cook time: 10 min; Finish time: 15 min<br />
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<strong>Ingredients:</strong><br />
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4 lbs (approx. 2 kg.) Medjool Dates<br />
50 grams Edible Gum (If you have big chunks of gum, pulse in the mixer)<br />
1 cup finely chopped Mixed Nuts (Almonds, Cashews, Pistachios)<br />
1/2-3/4 cup finely shredded Dried Coconut<br />
1/4-1/2 cup Ghee/Clarified Butter<br />
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<strong>Method:</strong><br />
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1) If the dates are not deseeded, remove the seeds and chop each date in three pieces. Once all are chopped, pulse them in batches in the food processor until its paste like. Hold your food processor (FP) tight as it would have to work against the dense date paste. You can opt out using the food processor. Then you have to chop the dates in really fine pieces and when softening them on heat, it will require tad bit more ghee and time. If the dates are pulsed in the FP, it just softens easily and it is easier to make round balls.<br />
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2) Heat up 1/4 cup of ghee in a wok/large deep pan. Once the ghee is hot, add 2 spoonful of edible gum and quickly give it a stir. They get cooked very fast and need constant stirring to save them from browning up and burning. Once all of the gum is puffed up, using a strainer, strain out the excess ghee and put aside the gum in a bowl. Repeat till you use up all the 50 grams of gum. If the ghee is too little or all used up in between, add the rest of 1/4 cup of ghee.<br />
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3) In the same wok, lower the heat. There should be a little left over ghee (1-2 Tbsp.) from the frying of the gum. Add the date paste. Keep stirring while it gets heated up and softens making one big lump of date.<br />
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4) When you feel the entire lump is thoroughly heated and good enough to work with, remove from heat and quickly add the gum, nuts and 1/2 cup (or more if you like strong flavor of it) of dried coconut. Mix well with a strong spoon or hand. My hands have become resilient to dealing with very warm food so I used my hands to give it a good mix.<br />
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5) When it is all mixed well and the lump is still warm, apply a little ghee on your palms to avoid sticking and start making lime sized balls. Arrange them in one layer till they cool down. Snack on it any time of the day. You can pop balls in the microwave for few seconds before eating if you like them warm (like me!)<br />
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Notes: <br />
1)After you make the balls, you can also roll them in the shredded dried coconut that will coat the balls. It looks pretty. <br />
2) You can roast the nuts before chopping to get more nuttier flavor.<br />
3) Coconut is optional.<br />
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DBhttp://www.blogger.com/profile/01443834661950375654noreply@blogger.com0tag:blogger.com,1999:blog-6493206423252674701.post-16493426382672807402014-01-15T21:07:00.000-05:002014-01-16T06:33:06.848-05:00Veg. Momos<div dir="ltr" style="text-align: left;" trbidi="on">
<strong><em>Recipe contributed by: Dhara Balwa</em></strong><br />
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Well, I have been away from blogging for so long it feels like I am starting all over again. While I have been busy with other things, there are still recipes written and pictures taken. Just not typed up here. The New Year is notorious of bringing this feeling of a new start and across the globe so many people decide to live differently and make resolutions. I am one of them. I have made two resolutions. First, to post at least two recipes a month. And in order to fulfill that resolution for this month, here is the first one.<br />
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Did you know I never had Momos before until these friends of ours prepared it for dinner at their place? First Momo with the special chutney and the flavors so harmonious, my mouth and tummy did a happy dance. Though I haven't had it anywhere else, I can say they are as best as the Momos can get. While I was so appreciative and happy of this tasty meal, my husband was elated. He is the reason I decided to give it a try making them. It was not rocket science to figure out that they are not so easy to make and very time consuming, especially to make the best kinds. So, having looked around at few recipes and videos, I plunged into the kitchen. The result, Ehhh! The filling was nice, the dough covering it was okay. But as the bench mark was high, it was a disappointment. Given the time the prep took, I decided not to try it again. <br />
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We were invited for Christmas dinner at the same friend's home and because we loved Momos, they were kind enough to prepare it again. Since I had tried already and wanted to ask what I was not doing right, I discussed it and got inspired to try it again. Mind you, it was not less laborious, but the end results were more than satisfactory. So, was it worth it? Yes! Will I be making it regularly? No! Only when I really feel like making a treat/butter up my husband. :) It would also help if you are at least a team of two. It is faster to prepare then.<br />
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Lastly, I would like to convey a very special Thanks to Renu, whose recipe I have adapted. She shared the recipe of Chutney and also put in so much effort to make these Momos. She should definitely be in Momos Business. <br />
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Makes: 40 Momos<br />
Difficulty level: Medium<br />
Prep time: 50-60 min Cook time: 10-15 min<br />
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<strong>Ingredients:</strong><br />
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<em>For the dough:</em><br />
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1.5 Cups All Purpose Flour<br />
1 Tsp. Oil<br />
Water as needed<br />
Salt as per liking<br />
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<em>For filling:</em><br />
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3 Cups Finely Shredded Cabbage<br />
1 Cup Finely Shredded Carrots<br />
1/2 Cup Finely Cut Green Bell Pepper<br />
1 Tbsp. Fresh Crushed Ginger <br />
1/2 Tbsp. Fresh Crushed Garlic Paste<br />
Green Chilies, as per your taste and optional. I didn't add them.<br />
1 Tbsp. Oil<br />
Salt as per taste<br />
Black Pepper Powder as per taste<br />
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<em>For Chutney:</em><br />
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1 Medium-sized Tomato<br />
1 large clove Garlic<br />
5-6 Whole Red Chilies<br />
1/2 Tsp. Red Chili Powder<br />
1 Tbsp. Oil<br />
Few springs Cilantro<br />
Salt as per taste<br />
Water to cook<br />
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Oil as per your liking to toss Momos in it a the end<br />
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<strong>Method:</strong><br />
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1) Prepare a soft dough mixing flour with oil and water. The dough should be smooth and not tacky to touch. It would take around 5-10 min of working with the dough to make it smooth. Cover and keep aside for 30-60 minutes.<br />
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2) In a wok, heat up the oil and add the crushed ginger and garlic and sauté it for few seconds on medium heat till fragrant. Quickly add the vegetables - cabbage, carrots and bell pepper. Stir it few times before adding salt and cook till the vegetables have softened a little and water is evaporated. Turn off the heat and add the black pepper powder as per your liking and give it a stir. Let the mixture cool down completely before stuffing it in the rolled out circle dough.<br />
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3) While the vegetables are cooling down, prepare for the chutney. In a small pot, add in the tomato and the whole red chilies. Add in enough water to fully cover the tomato. Bring the water to boil and cook until the skin of tomato is soft and can be pealed. Drain the water. The chilies should have softened too. Let it cool.<br />
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4) Now you can make Momos two ways. Either you go on preparing them at one go; that is rolling the dough and filling and packing it all at the same time OR rolling out the dough circles together and filling later. Either way the dough needs to be covered with damp cloth to avoid drying them up.<br />
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5) Work on the dough one more time for a minute and divide it in 35-40 portions. Yup, it is not going to be a lot of dough. The small dough circles have to be really thin and that's what makes it tasty and not doughy.<br />
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6) Make a small ball from one of the portions of the dough and with a rolling pin, roll a circle of approx. 3 inches. Dust in between if need be to prevent sticking to the surface. Either make similar circles all together covering them with slightly damp cloth or move to next step.<br />
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7) Take approx. a teaspoon of filling and out it in center of the rolled dough circle. We will be making half moon shaped Momos. So just lift one half side of the circular dough and match it with the other half. Squeeze the edges gently so that it fuses together and is packed. You can leave it to that. It will taste the same. But if you want to create design on the edge - experiment. Just make sure the edge is not too thick as when it steams it will be really thick and won't taste so good. Do the same with the rest of the dough.<br />
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8) In a double broiler, boil the water. Take a steamer basket or a container with holes in it. Coat it generously with oil to avoid sticking and arrange as many Momos as you can in a single layer. Cover and steam for 5-8 minutes. You will know they are done when the dough becomes transparent and there is a glaze on top. Take them out and once all are done, toss them in little oil.<br />
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9) Finally, prepare the chutney by combing rest of the ingredients with the boiled, cooled and peeled tomato, red chilies and give a quick pulse in the mixer. Renu also adds a dash of soy sauce and vinegar. You can try that out too.<br />
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Serve Momos with chutney. Yuuuummmm! </div>
DBhttp://www.blogger.com/profile/01443834661950375654noreply@blogger.com0tag:blogger.com,1999:blog-6493206423252674701.post-45240082930204764952013-09-03T12:36:00.000-04:002013-09-03T12:39:25.473-04:00Yummy Peanut Chutney<strong><em>Recipe contributed by Dhara Balwa</em></strong><br />
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Summer is on the verge of getting done for this year. Vacation time is over and kids are back to school and so is the routine. After two long months of masti and relaxation, time to go back to monotonous cycle of the weekdays. With that comes the desire to update the blog too, that has been kept aside for a couple of months. While I rev back full fledged to writing big recipes, here is something quick to make(and write!) But just because it is a condiment, doesn't make it any less a part of your meal! I alert you how you can be hooked to this chutney that reminds me of Rajkot's Gordhanbhai ni Chutney. If you haven't had it before, try to get hold of it. Although not very similar in taste, this chutney is equally tasty.<br />
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The recipe is shared by my mother-in-law who loves condiments with everyday meal including home-made pickles and chutneys. Gordhanbhai's leeli chutney is on her list of favorites. So she put her heart to try and recreate the chutney at home and came up with a close(and I would say better) version of the chutney. I have suggested to her so many times to get the patent for the recipe. It is that good! So many of my meals consisted of roti and this chutney while I was finishing my graduation far from home. She knows that I like it very much so since the past ten years whenever we get together, she will make a big blob of it for me to relish for many days.<br />
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I never tried to make it earlier but in past months, I was craving it and decided to try making it myself. So, I got the recipe from my MIL. Mine has turned out more peanutty than hers - the reason being the hot peppers used. In India, the hot peppers are more watery, so my MIL washes them and keeps them out to dry a little for 2-3 days to take some water out. I used Thai hot peppers and boy, are they hot! A little goes a long way. So I have to add more peanuts to compensate for the heat of the peppers but it tastes good too. I have written so much about this, you have to try. Pretty Please! :)Anyway, a few of my friends who eat spicy food tasted this chutney and they enjoyed it very much. I hope you do too.<br />
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Prep time: 15 min<br />
Difficulty level: Easy<br />
Spicy level: Hot<br />
<a name='more'></a><strong>Ingredients:</strong><br />
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1 1/4 cup Raw Peanuts<br />
20-22 Thai hot Pepper/Lavingya Mirch<br />
3 1/2 Large Limes<br />
1/4 tsp.+ a generous pinch Turmeric powder<br />
2 1/2 inches Thick Fresh Ginger stick<br />
Salt as per taste<br />
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<strong>Method:</strong><br />
<br />
Please note: Care should be taken that your hands are completely dry and so are the containers you use to increase its shelf life. This chutney will spoil easily if water touches it.<br />
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1) Crush the peanuts in a fine coarse mixture. The mixture should be uniformly and finely crushed but not to a smooth paste.(Not making peanut butter here!) Keep aside in a mixing bowl.<br />
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2) Wash and dry the peppers and peel the skin off the ginger and cut in small chunks. In a grinder, add pepper, ginger, turmeric, lime juice and salt. Grind till you get smooth puree and peppers and ginger is crushed well.<br />
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3) Empty the contents in the peanut mixture awaiting in the mixing bowl. With a dry spoon, mix everything until you get the above texture and color. (The photo doesn't do much justice). It should take about 2-3 minutes. Adjust salt/sourness as per taste.<br />
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Transfer in an airtight container to prolong its life. Refrigerate/Freeze according to your usage. Enjoy it with phulkas, as a spread in sandwich or with samosas, etc.DBhttp://www.blogger.com/profile/01443834661950375654noreply@blogger.com0tag:blogger.com,1999:blog-6493206423252674701.post-30658525154560754402013-07-31T11:09:00.001-04:002013-08-01T12:30:14.622-04:00Bhindi Masala<b><i>Recipe contributed by Rashmi Sampat</i></b><br />
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Okra is a favorite of many. My Son loves okra and can eat it everyday. Unfortunately, he wanted the same recipe day after day. Now, my husband and I got tired of eating the same thing. So, I tried something different and thankfully for us, my son loved it. This has now become our family favorite. Some of my friends also requested the recipe after tasting it. I hope you enjoy this delectable dish as much as we do.<br />
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Serves: 4<br />
Prep Time: 20 min Cooking Time: 30 minutes<br />
Difficulty level: Medium<br />
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<a name='more'></a><b>Ingredients:</b><br />
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1 Pound(approx. 1/2 kg.) Okra/Bhindi<br />
1 Cup Onion, Cut Lengthwise<br />
1/2 Cup Tomatoes, Chopped<br />
1 Tbsp Ginger and Garlic Paste<br />
1 Tsp Amchoor/Dry Mango Powder<br />
1Tsp Red Chili Powder<br />
1 Tsp Dhania-Jeera/Coriander Cumin Powder<br />
1/2 Tsp Garam Masala<br />
4 Tbsp Oil, Divided<br />
1/2 Tsp Cumin<br />
1/2 Tsp Turmeric Powder<br />
Salt to Taste<br />
Cilantro for garnishing<br />
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<b>Method:</b><br />
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1. Wash and pat dry okra.<br />
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2. Trim okra from the top and bottom and make a longitudinal/vertical slit.<br />
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3. In a wide shallow pan, add 2 Tbsp oil. When heated, add okra.<br />
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4. Add salt to it and cook at high heat stirring frequently until nice and crisp. Please note: Do not cover okra while it's getting cooked.<br />
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5. Meanwhile take another pan and add 1 Tbsp oil.<br />
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6. Add cumin and let it splutter, then add cut onion.<br />
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7. When translucent, add ginger garlic paste and sauté for few more minutes.<br />
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8. Add chopped tomatoes, amchoor powder, red chili powder, turmeric powder, garam masala, salt and dhania-jeera powder.<br />
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9. Saute till oil seperates.<br />
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10.Add cooked okra to it and mix gently.<br />
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Garnish with chopped cilantro.<br />
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Serve with plain paratha or roti.<br />
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<br />DBhttp://www.blogger.com/profile/01443834661950375654noreply@blogger.com0tag:blogger.com,1999:blog-6493206423252674701.post-74943474263494998032013-07-08T18:17:00.000-04:002013-07-09T08:23:21.917-04:00Dal Dhokli (Dal with spiced up roti)<strong><em>Recipe contributed by Dhara Balwa</em></strong><br />
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Dal Dhokli is a well known Gujarati dish. As most of the Gujarati savories, this dish is also spicy, sweet and tangy at the same time. I have heard the recipe was invented to use up the left over dal and make it a one dish meal. The dal is let to come to a boil and the pieces of spiced up roti known as Thepla are added and heated up until cooked. It is a very simple to make and satisfactory at the same time. Of course, there are some variations to the preparation now. Some people add stuffed 'potlis' commonly filled with shredded coconut and some spices or filling of their liking. I like the simple one. In this recipe below, you can add boiled peanuts but as I was preparing it as lunch for my son and he is in a nut-free class in school, I didn't add them but the peanuts taste delicious with this. Also, I use lime juice for the sourness but some people do use tamarind pulp or raw mango slices instead. And one last thing, I know some people who drizzle some oil and sprinkle some dry ginger powder on the Dal Dhokli when served. Feel free to try the versions as per your liking. This recipe is medium on spice level but I believe that quantities of salt, sugar, sourness and hotness is all subjective depending on a person's liking and spice tolerance. <br />
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Serves: 2<br />
Prep time: 25 min Cook time: 15 min<br />
Difficulty level: Medium<br />
Spice heat: Medium <br />
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<strong>Ingredients:</strong><br />
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<em>For Dal:</em><br />
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2 1/2 fistfuls of Tuvar Dal/ Split Red Gram<br />
800 ml Water<br />
1/4 tsp. Turmeric Powder<br />
1/2 tsp. Red Chili Powder<br />
2 Tbsp. Shaved Jaggery<br />
1/4 tsp. Mustard seeds<br />
3/4 tsp. Oil<br />
1/2 tsp. <a href="http://cookingclub411.blogspot.com/2013/05/desi-ghee.html" target="_blank"><span style="color: blue;">Ghee</span></a><br />
2 nos. Cloves<br />
2 nos. Small Cinnamon Sticks<br />
1 Whole Dry Red Chili<br />
7-8 Curry leaves<br />
1/8 tsp. Methi Powder/ Fenugreek powder<br />
1/8 tsp. Hing/Asafoetida<br />
Salt as per taste<br />
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<em>For Dhokli:</em><br />
<br />
1/2 cup Whole wheat flour<br />
1/4 tsp. Turmeric Powder<br />
1/2 tsp. Coriander Powder<br />
1/2 tsp. Red Chili Powder<br />
1 tsp. Oil<br />
60 ml Water<br />
Salt as per taste<br />
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Cilantro, for garnish<br />
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<strong>Method:</strong><br />
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1) Wash the dal 3-4 times thoroughly and cook in a pressure cooker till cooked well. About 15-20 minutes on medium heat.<br />
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2) In the meanwhile, prepare the dough for the dhokli. Mix everything except water in a mixing bowl. Once the spices are all mixed up in the flour, gradually add water until you have a soft dough.<br />
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3) Divide the dough in four parts. With one dough, make roti with the rolling pin.Don't make the rotis too thin. Cut the roti with a knife in small diamond pieces. I will post a picture of this step when I make it next time. Repeat with the remaining three dough balls.<br />
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4) Once the dal has cooled down, open the lid of pressure cooker and beat it well with hand blender. Note that the quantity of water to add depends on the dal you have boiled. Mine was like pulp and very thick so I had to add 800 ml of water. But if your dal is a little bit runny, add water accordingly. It should be on the thinner side as the dhokli pieces will soak up some water and make it thick as should be eventually.<br />
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5) Add the turmeric powder, jaggery and salt and let it come to a boil stirring frequently in beginning to make sure the jiggery is melted and mixed well.<br />
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6) Once the dal is boiling, lower the heat and add the dhokli 3-4 pieces at a time making sure they don't overlap each other as they will stick while cooking and that won't taste good. Keep stirring after every 3-4 times you add the dhokli making sure all are separate.<br />
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7) Once all the dhokli is added, let it cook. In the meantime, take a small deep cooking pot to prepare the tempering. Heat up the ghee and oil mixture. Once hot enough, add the mustard seeds, once the splutter dies down, add whole red chili, cloves, cinnamon sticks, methi powder, asafoetida and curry leaves in the end letting everything cook for few seconds. Immediately add this tempered mixture to the boiling dal dhokli. Mix everything well. In about 10-12 minutes, the dhokli should be cooked,<br />
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Turn off the heat and garnish with cilantro. Serve hot. You can also serve vertical cut onion slices seasoned with salt and lemon.DBhttp://www.blogger.com/profile/01443834661950375654noreply@blogger.com0tag:blogger.com,1999:blog-6493206423252674701.post-38632755668333450272013-07-06T16:38:00.000-04:002013-08-07T11:43:55.371-04:00Gujarati Pizza/Jasuben na Pizza<strong><em>Recipe contributed by Dhara Balwa</em></strong><br />
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Growing up, my mom used to make pizza on special days. It needed a bit planning and special ingredients to make them and they are the yummiest pizza. Living in a small town, all these varieties were sparsely available in restaurants and the enthusiastic cooks would make them at home. Imagine my surprise when I had pizza (My cousin said these are the real pizzas!) outside for the first time. My mouth rejected the US style pizza. It wasn't what I had eaten so far! Stringy mozzarella cheese in a pizza? No thanks.. I loved the mountain of uncooked, finely shredded processed cheese. Bread-like base? Nope. The home-made thin, crisp base was(and is) the preference. And don't get me started on the delicious spicy gravy! Prepared on a pan in the absence of conventional oven, it was a treat. Then I went to college and eating those pizzas became rare and it had been at least a decade since I had it last. Of course, in the meantime, I developed my likeness for the US style pizza. And coming here in the States, I got to taste the original Italian pizzas that are truly delicious. <br />
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One day, a friend asked me if I knew how to make Jasuben style pizza. A quick search and I realized she was talking about the kind of pizzas my mom made and the craving began. Honestly, I was very intimidated by the base, as I remember how time-consuming it was to make them. And the gravy took a long time to get done too. There came a day when the craving over-powered the laziness and I set to recreate the pizza at home. Surprisingly, it was not that time consuming as I had expected it to be. The base was a bit of disappointment but I have found a good ready-to-use substitute of it in Indian store. The gravy was delicious and just as I remember the taste. The toppings are not really much of work. So try this gujurati style pizza. You can call it Jasuben na pizza, Choice na Pizza or Amdavadi pizza but for me, this is Mom-style pizza! :)<br />
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Serves: 6-7 Pizzas<br />
Prep time: 15 min Cook time: 50 min<br />
Difficulty level: Easy<br />
<a name='more'></a><br />
<strong>Ingredients:</strong><br />
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6 Pizza base, 6-8 inch Round Base (You can use a bread like Afghani Naan that has a slight rise and softness to it. Or make a softer bhakhri)<br />
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<em><u>For Gravy:</u></em><br />
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11-12 Medium Ripe Tomatoes<br />
1/4 cup onion, finely cut<br />
3 cloves Garlic<br />
1/4 cup Maggi Hot & Sweet Tomato Sauce<br />
1/4 tsp. Black Pepper Powder<br />
2 pinches Garam Masala<br />
2 tsp. Oil<br />
1 tsp. Sugar (Optional)<br />
Salt as per taste<br />
Water to boil tomatoes<br />
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<em>For Toppings:</em><br />
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2 cups shredded Processed Cheese<br />
1 large Green Bell Pepper, finely cut<br />
1 medium Onion, finely cut<br />
3 Tomatoes, finely cut<br />
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<strong>Method:</strong><br />
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1) Put enough water that would cover the tomatoes in a cooking pot and heat it to boil. Once the water starts boiling, add the tomatoes. Cook until the tomatoes are tender. The way to know is to insert knife and see if it penetrates easily to the center. Once done, take them off the heat and remove the skin.<br />
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2) Crush the tomatoes to puree with a hand blender. Keep aside.<br />
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3) Heat oil in a cooking pot. Once hot enough, add the onion and garlic and cook till translucent. Add the tomato puree. Now you have to just let the gravy cook and evaporate all the water until it becomes really thick. It should take around 45 minutes on medium heat. Keep stirring frequently so that the gravy doesn't burn at the bottom. In the meanwhile, you can prepare the toppings.<br />
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4) Once the gravy has thickened, add the hot and sweet sauce, garam masala, salt and pepper. Taste and if you feel it needs more sugar, go ahead and add a teaspoonful. It really depends on how sour your tomatoes are. The Maggi hot and sweet sauce really has everything added so you don't need anything else but if you don't have one at home, just add red chili powder and sugar till you get and sweet, tangy and spicy gravy.<br />
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5) Let the gravy cool down a little. Once ready to serve, heat up a flat tava/ cooking pan. Take a pizza base and spread 2-3 spoonful of gravy depending on the amount of gravy you like on your pizza. Top with a layer of onions, tomatoes, bell peppers each. <br />
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Now if you like the cheese a little melted, then go ahead and add cheese too. I don't so I just put the prepared pizza on the tava and cover the pizza with a deep container and let it cook for 4-5 min on low heat such that the base bottom gets crispy. You can apply some butter on the bottom of the base too before cooking it. Remove from heat and add a big handful of cheese and enjoy.DBhttp://www.blogger.com/profile/01443834661950375654noreply@blogger.com0tag:blogger.com,1999:blog-6493206423252674701.post-2696349164115779642013-07-06T14:46:00.000-04:002013-07-06T22:50:23.937-04:00Sindhi Chhole Dhabel (Spicy Chick peas and Bread) <strong><em>Recipe contributed by Sandhya Luhana, Gujarat, India</em></strong><br />
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Dhabel means bread or Pav (sort of dinner rolls.) The Chhole prepared the Sindhi way is served in a deep plate with layer of pav covered in lot of gravy and chickpeas. This oil-free dish is a simple yet tasteful family recipe. Made with the basic ingredients, it is filling and healthy. Contributed by my aunt, she said this is how my grandmother used to make it and we have continued the tradition. It has also been turned to street food in various Sindhi pockets where the recipe is topped with sweet and spice chutneys and garnished with sev and cilantro. You can make that version too and serve as appetizer.<br />
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Serves: 3<br />
Soak time: 6-8 hrs Prep time: 10 min Cook time: 35-40 min<br />
Difficulty level: Easy<br />
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<strong>Ingredients:</strong><br />
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1 cup Dry Chickpeas<br />
500-700 ml Water<br />
1/4 tsp. Turmeric Powder<br />
1 1/2 tsp. Coriander Powder<br />
3/4 tsp. Red Chili Powder<br />
1/2 tsp. Sanchar/ Rock Salt<br />
1/4 tsp. Amchur/ Dried Mango Powder<br />
1/4 tsp. Black Pepper Powder, freshly grounded<br />
1 1/2 tsp. Tamarind Pulp, thick<br />
1 1/2 slices, Bread<br />
3-4 Pav/ Dinner Rolls, each cut in two slices (You can substitute with slice breads)<br />
1/2 Medium-sized Onion<br />
12-15 leaves Mint<br />
Lime Juice, as per your liking<br />
Salt, as per taste<br />
Water for soaking chickpeas and cooking them<br />
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<strong>Method:</strong><br />
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1) Soak the chickpeas in water for 6-8 hours. In a pressure cook, cook the chickpeas till tender. It takes about 20 minutes or 3-4 whistles on medium heat.<br />
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2) Once the cooker cools down, open it and add around 500 ml water. Take out a ladle of chick peas in a bowl and crush them with fork. Add them back to the cooker. Soak the bread slices in water and squeeze out excess water. Crush and disintegrate the bread with your hand. Add it in the chickpeas and the crushed chickpeas and bread with make a thick gravy from the water you added. If it feels too thick, add the remaining water.<br />
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3) Add all the spices - turmeric powder, coriander powder, red chili powder, rock salt, mango powder, black pepper powder to the chhole and cook on medium heat for 15-20 min until the chickpeas absorb the flavors. Add salt and tamarind pulp.<br />
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4) While the chhole is getting cooked, cut the onions in thin vertical slices and separate each layer. Finely chop the mint leaves and add it to the onions. When ready to serve, add salt and lots of lime juice to it. I would recommend not to leave out this garnish as this mixture adds a lot of flavor to the dish.<br />
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5) When ready to eat, in a deep dish, add 2-3 slices of the pav/ dinner rolls. Top it with few ladles full of chhole making sure there is lot of gravy. Garnish with the onions and serve.<br />
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P.S. You can add boiled potato chunks while cooking gravy. You can also add the coriander, garlic and sweet tamarind chutneys and sev at the end.DBhttp://www.blogger.com/profile/01443834661950375654noreply@blogger.com0tag:blogger.com,1999:blog-6493206423252674701.post-22857030978743528572013-06-20T20:40:00.000-04:002013-06-21T07:41:41.031-04:00Choco Shell<strong><em>Recipe contributed by Dhara Balwa</em></strong><br />
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There was a wave in Gujarat when I think almost all the households made Choco shell as snack or dessert especially for kids as its a favorite among them. I think the recipe was printed in a newspaper and being different from the Indian sweets and so easy to make with very few ingredients and no baking or cooking required, it was an instant hit. The other day, going through the aisles in the Indian store, my eyes stopped at the Marie biscuits and I remembered the time I had made this dessert for the first time. My first dessert ever! Quickly I put two packs of the biscuits in the cart with the aim of making Choco Shell as soon as I reach home. They were ready to eat in an hour and a half and I cherished the soft cake-like slices. <br />
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Servings: 20-22<br />
Prep time: 35 min Freezer time: 20-25 min<br />
Difficulty level: Easy<br />
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<a name='more'></a><strong>Ingredients:</strong><br />
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52 Marie Tea time Biscuits<br />
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<em>For Dipping the biscuits:</em><br />
<br />
1 tsp. Instant Coffee<br />
1 Tbsp. Unsweetened Cocoa powder<br />
6 oz. Milk<br />
2 tsp. Sugar<br />
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<em>For the Icing outside:</em><br />
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2 Tbsp. Unsweetened Cocoa Powder<br />
6-7 Tbsp. Confectioner's Sugar/Icing Sugar<br />
6-7 Tbsp. Butter, at room temperature.<br />
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<strong>Method:</strong><br />
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1) Prepare the icing by mixing cocoa powder, confectioner's sugar and butter till it is a smooth mixture.<br />
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2) Mix everything listed under the dipping ingredients in a microwave safe bowl or a cooking pot. Heat the mixture till a little hotter than luke warm. <br />
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The reason to do this is earlier, the Marie Biscuits were very soft and mush immediately when some liquid touched it. I think now they have become more resilient and don't absorb liquid so easily. For the cakey texture, they have to soak up the milk mixture. If the milk is cold they will take forever to soak, so by heating up the milk, it just fastens the process.<br />
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3) Now dip the biscuits 3-4 at a time in this warm chocolate milk mixture, let them stay in there for 15-20 seconds and drip out excess liquid. Stack the biscuits on each other in a broad plate. Plan to make three stacks out of 52 biscuits. Note: If you see the biscuits you have are absorbing the liquid fast and becoming mushy, take them out faster. They should be a little soft on outside and harder on the inside.<br />
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4) After you have made three stacks, with a knife, frost or coat the stacks of biscuits and it should look like a log as shown in the picture below. Try to do the icing as smooth as possible. If you want thicker coating, prepare more mixture accordingly.<br />
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5) Line the aluminum foil with plastic cling wrap. Put one of the log in the middle and wrap it well and put it in freezer to harden the butter and thus the outer layer. Repeat with the other two logs. After 30-40 min, press the log gently to see if the outer layer is hardened. If so, take the logs out one at a time and with a sharp knife, cut at an angle of 60-65 degrees to get the layers as shown above.<br />
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6) Refrigerate rest after popping one of the irresistible pieces in the mouth :), if not serving immediately. DBhttp://www.blogger.com/profile/01443834661950375654noreply@blogger.com0tag:blogger.com,1999:blog-6493206423252674701.post-50832513094568642112013-06-17T00:14:00.003-04:002013-07-19T11:36:32.456-04:00Desi Mango Tiramisu<strong><em>Recipe contributed by: Sandhya Luhana, Gujarat, India</em></strong><br />
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The recipe contributed here is by my Bua (Dad's sister) and she is one of the few best cooks I know. I am so lucky to have had the privilege of tasting the food prepared by her. The other day she told me she already has 4 diaries full of recipes and counting. You can imagine her expertise and command on the ingredients in the kitchen! She has been a constant inspiration to me being such a perfectionist and spreading delight wherever she is. I love you, Sandhya di! I would like to thank Shweta (my cousin) for taking wonderful pictures of the recipes that does justice to her mom's cooking. Love you too!<br />
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The term 'Desi Mango Tiramisu' is actually coined by the mother-daughter duo :). This recipe is on my to-make list in the near future. You really can't go wrong with such ingredients in the list. Marie biscuits, Vanilla custard and Mango, what's not to like? And the different textures just makes it all the more interesting for the taste buds. The quantities of ingredients are good for a deep pan with the dimensions of the regular bread loaf pan. Adjust ingredients according to your container size.<br />
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Serves: 5-6<br />
Difficulty level: Easy<br />
<a name='more'></a><br />
<strong>Ingredients:</strong><br />
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3/4 liter Whole Milk<br />
4 Tbsp. Vanilla Custard Powder<br />
1 1/2 Big, Ripe Mangoes, Cut in small cubes<br />
10-12 Marie Biscuits, Broken in small pieces<br />
1/4 Cup Granulated Sugar<br />
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<strong>Method:</strong><br />
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1) Take the custard powder in a bowl and add 1/2 cup of the cold milk from the 3/4 liter of milk. Mix it well so there are no lumps. Keep aside.<br />
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2) In a thick bottomed cooking pot, heat rest of the milk and let it come to boil. Keep stirring in between to make sure the milk doesn't burn in the bottom. Once the boil comes, lower the heat and add sugar. Let the milk heat for another 5-6 minutes.<br />
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3) Mix the custard mixture again as it tends to settle down if sitting for some time. Mixing continuously with one hand, add the custard and milk mixture to the hot milk. Keep the heat very low and keep stirring for another 5-6 minutes and turn off the heat. Let the custard mixture cool down for 45 minutes to an hour at room temperature and then put it in the refrigerator to set for around 60-90 minutes.<br />
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4) Once the custard is set, divide the custard, mango and marie biscuits in two equal parts.<br />
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5) In the pan you are planning to use, make a layer of marie biscuits. Top it with a layer of small cubes of mangoes. Next, make a layer of the custard and repeat the layers for the second time.<br />
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6) Garnish it with slivered almonds, cover and let the layers set in the refrigerator for another hour or so. <br />
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Cut it straight down vertically to serve and show off the layers :)<br />
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Don't have time to prepare the custard? The instant way to prepare with different texture is to use vanilla ice cream instead of the vanilla custard. My bua suggests to add a little Gulkand (if you have some) on the top as the fusion of flavors just makes it more delectable.<br />
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DBhttp://www.blogger.com/profile/01443834661950375654noreply@blogger.com0tag:blogger.com,1999:blog-6493206423252674701.post-48417270529093491422013-06-16T23:52:00.001-04:002013-06-17T00:26:59.724-04:00Shahi Paneer<b><em>Recipe Contributed by: Amrita Singh, Iowa, USA</em></b><br />
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First of all, I would like you to know that I can cook Punjabi food better than any other cuisines--just because of my best friend Amrita. She told me the secret ingredient to make all North Indian dishes yum. When she came to the U.S., she did not know much cooking like me, but her husband's love for Indian food has made her a great cook. She prepares delectable food, and my words would not justify her incredible cooking; so let your imagination soar high.<br />
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When my parents were here, she made Shahi Paneer without onion and garlic, and there was no difference in taste from the original recipe. Add low fat milk instead of heavy cream for healthier version. With cream, it will be more creamier and richer. You can adjust the spice level according to your taste buds.<br />
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I hope you all will enjoy this mouthwatering, easy recipe as much as I do.<br />
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Serves: 8<br />
Prep Time: 20 min Cooking Time: 20 min<br />
Difficulty Level: Easy<br />
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<b>Ingredients:</b><br />
<br />
1 Slab or 400 Grams Paneer, Cubed<br />
1 Medium Sized Onion, Roughly Chopped<br />
1 Large Tomato, Roughly Chopped<br />
1 Tsp Ginger Paste<br />
1 Tsp Garlic Paste<br />
2 Tbsp Oil, divided<br />
1/2 Tsp Cumin Seeds<br />
1 Tsp Red Chili Powder, or as per your taste<br />
1 Tsp Dhania-Jeera Powder<br />
1 Tsp Deggi Mirch or Paprika for color<br />
1 Tsp Tandoori Masala<br />
1 16oz Can Tomato Sauce/Puree<br />
1 Tsp Kasoori Methi<br />
1/2 Tsp Honey<br />
1 Cup Milk or 1/4 Cup Heavy Cream<br />
1 Tbsp Cilantro, Chopped<br />
Salt to taste<br />
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<b>Method:</b><br />
<br />
1. In a large pan, take 1 Tbsp oil and add roughly chopped onion.<br />
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2. Cook until golden brown.<br />
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3. Add roughly chopped tomatoes and let it soften.<br />
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4. Add salt for fast cooking.<br />
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5. Add ginger and garlic paste and sauté for few minutes till the gravy leaves the sides of the pan.<br />
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6. Remove from the heat and let the mixture cool down. Add above made mixture in a blender and puree it.<br />
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7. Again in a pan add remaining oil and add jeera/ cumin seeds and then add above made puree.<br />
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8. Add red chili powder, deggi mirch, tandoori masala and dhania-jeera powder.<br />
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9. Let it cook for few minutes and then add tomato sauce/ puree and boil for 2 to 3 minutes stirring frequently.<br />
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10. Add milk or cream.<br />
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11. Let it boil for 5 to 7 minutes uncovered so sauce thickens stirring in between.<br />
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12. Now add honey, paneer and kasoori methi and boil for 1 minute.<br />
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13. Garnish with cilantro and serve hot with rice, naan or roti.DBhttp://www.blogger.com/profile/01443834661950375654noreply@blogger.com1tag:blogger.com,1999:blog-6493206423252674701.post-539879161429899652013-06-14T18:53:00.000-04:002013-06-19T22:36:02.476-04:00Parsi Vegetarian Dhansak<strong><em>Recipe contributed by Dhara Balwa</em></strong><br />
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I was introduced to Dhansak by my bestie, Kruti. First spoonful of it in my mouth and I instantly fell in love with this spicy mixture. Her sister-in-law is married in a Parsi family who makes dhansak with all the leftovers of vegetables or dal and meat or if you have medley of vegetables in the refrigerator waiting to be used up. Dhanksak is usually non-vegetarian but this is a meatless version with its special spice powder. What's more is that it is so healthy packed with proteins and vitamins and very low in fat. It is served with brown rice and salad and bread butter (which I don't do).<br />
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<em><u>Dhansak Masala:</u></em><br />
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<strong>Ingredients:</strong><br />
<br />
6 Dried Whole Red Chilies<br />
2 small Cinnamon Sticks<br />
3 small Bay Leaves<br />
1 1/2 Tbsp. Cumin Seeds<br />
2 Tbsp. Coriander Seeds<br />
1 1/2 Tbsp. Black Peppercorns<br />
3 Black large Cardamoms<br />
2 tsp. Green Cardamoms<br />
1 Tbsp. Dried Fenugreek seeds<br />
1/2 Tbsp. Cloves<br />
1 Tbsp. Mustard Seeds<br />
1/2 Tbsp. Mace powder<br />
1/2 Tbsp. Turmeric powder<br />
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<strong>Method:</strong><br />
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1) Dry roast the whole spices (i.e. except mace powder and turmeric powder) on a medium-low heat in a pan.<br />
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2) It should take around 7-10 minutes to roast until the spices are fragrant. Turn off the heat and let the spices cool down. Once cool, in a mixer, add the whole spices and mace and turmeric powder and churn it all until it becomes a fine powder.<br />
<br />
Use it according to your spice tolerance in the dhansak recipe. But note that it is very strong. Use it sparingly and if you just want it more hot, add chili powder while cooking dhansak.<br />
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<em><u>Dhansak recipe:</u></em><br />
<br />
Serves: 8<br />
Prep time: 20 min Cook time: 30 min<br />
Difficulty level: Easy<br />
<br />
<strong>Ingredients:</strong><br />
<br />
1/4 cup Split Moong<br />
1/4 cup Chana Dal<br />
1/4 cup Masoor Dal<br />
1/8 cup Moong Dal<br />
1/8 cup Black Urad Dal<br />
1/8 cup Arhar/Tuvar Dal<br />
1 Medium Potato<br />
15 florets Cauliflower<br />
1 Medium Green Bell Pepper<br />
1 Medium Zucchini/Squash<br />
1 Medium Yellow Squash<br />
15 Baby Carrots<br />
1/2 Large Eggplant<br />
1/2 bunch Spinach<br />
1 cup Fenugreek ( I didn't have it so I substituted it with Kasuri Methi, a big handful)<br />
1 Onion<br />
2 Tomatoes<br />
8 cloves Garlic<br />
1 1/2 inch Ginger<br />
4 tsp. Dhansak Masala<br />
1 Tbsp. Ghee/ Clarified Butter (You can add more. It will enhance the flavors)<br />
1 tsp. Red Chili Powder<br />
Salt as per taste<br />
Lime Juice per your likeness<br />
Water as per the consistency you like<br />
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<strong>Method:</strong><br />
<br />
1) Combine all the dals together and wash them properly. Cut all the vegetables in big chunks.<br />
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2) In a large pressure cooker, add the dals, vegetables and greens and sufficient water. Cook them on medium heat for 20 minutes or 2-3 whistles. In the meanwhile, prepare the ginger-garlic paste.<br />
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3) Once the cooker cools down, open the lid and beat the mixture to puree consistency. Add more water to your desired thickness. It is not usually watery but on the thicker side.<br />
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4) In a tempering pan, add ghee and heat it. Once hot enough, add ginger garlic paste and immediately lower the heat. Sautee the paste till garlic is translucent. Add the dhansak masala and red chili powder. Roast it for few seconds and add this tempered mixture to the dal and vegetable mixture and add salt as per taste after you temper dhansak. Let the dhansak cook with lid open for about 10-15 min on medium-low heat to absorb all the spice flavors.<br />
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5) While serving add lime juice if you like feel the need of sourness.<br />
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Serve with the brown rice (Recipe below. You can prepare it while your dals and vegs are getting cooked) and salad of cucumbers, tomatoes and onions seasoned with salt, red chili powder and lime juice. Yummy!<br />
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<em><u>Caramelized Brown Rice:</u></em><br />
<br />
Serves: 4<br />
Prep time: 5 min Cook time: 15 min<br />
Difficulty level: Medium<br />
<br />
<strong>Ingredients:</strong><br />
<br />
1 1/4 cup Basmati Rice<br />
2 cups Water<br />
1/4 cup Finely chopped Onions<br />
2 tsp. Sugar<br />
1 1/2 Tbsp. Ghee/Clarified Butter<br />
2 Cloves<br />
2 small sticks Cinnamon<br />
2 Green Cardamom <br />
4 Black Peppercorns<br />
2 Bay leaves<br />
Salt as per taste<br />
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<strong>Method:</strong><br />
<br />
1) Thoroughly wash the basmati rice and drain the water completely.<br />
<br />
2) In a cooking pot with thick bottom, heat the ghee. Once hot, sprinkle the sugar making a layer. Turn down the heat a little. Don't stir it. Let it caramelize and turn dark brown in color. Be careful not to burn it. Once caramelized, add the spices. Stir and roast them for a bit. <br />
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3) Add the onions and stir the mixture. Let the onions brown a little too.<br />
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4) Add the water, rice and salt. Cook it without lid on medium heat till most of water is gone. When there is little water left, lower the heat and cover the pot. In around 5 minutes then, the rice should be cooked well with each grain separate. Turn off the heat and let the rice stay covered.DBhttp://www.blogger.com/profile/01443834661950375654noreply@blogger.com0tag:blogger.com,1999:blog-6493206423252674701.post-10184486122396252362013-06-14T15:32:00.001-04:002013-06-14T15:32:23.244-04:00Mango Ice cream<strong><em>Recipe contributed by Dhara Balwa</em></strong><br />
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As I said, lot of mango recipes will be on this blog through the summer. This recipe was possible thanks to my brother who gifted me an ice cream maker for my birthday. I wanted mango ice cream to be the first one to try on the machine. And I wasn't disappointed. It turned out creamy and fluffy. The taste reminds me of a local ice cream store in my state. How just few simple ingredients can mix and make the best of dishes! This is one such dessert. Keep in mind that as no stabilizers are used, this ice cream melts quickly once out of freezer. I like it with a little soft consistency. So it works perfectly for me. You can make it without an ice cream maker too but I am not sure about the consistency and the texture. Plus it takes a lot of time and attention when making ice cream by hand. But if you are up to it then go ahead and try it. The taste will be the same.<br />
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Serves: 8 servings (1/2 cup each)<br />
Prep time: 30 min + time to cool the ingredients and preparing ice cream maker<br />
Difficulty level: Easy<br />
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<strong>Ingredients:</strong><br />
<br />
1 cup Heavy Cream<br />
1 1/4 cup Half and Half<br />
1 1/2 cup very ripe small pieces of Mangoes<br />
2/3 cup Granulated Sugar<br />
1 Tbsp. Vanilla Extract<br />
Pinch of salt<br />
<br />
<strong>Method:</strong><br />
<br />
1) Crush the mangoes to pulp like texture with a chopper or blender and keep aside.<br />
<br />
2) In a deep mixing bowl, add half and half, sugar and salt and mix or whip with blender until sugar dissolves completely.<br />
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3) Once sugar is dissolved, mix in heavy cream, mango pulp and vanilla extract until it is mixed uniformly.<br />
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4) Cool the mixture in refrigerator in the coolest corner for about 2 hours.<br />
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5) I have a 1 1/2 quart Cuisinart ice cream maker that makes ice cream in 20 min from the cooled mixture. Follow your ice cream maker's instructions ( Make sure you don't make more ice cream than it's capacity) to freeze. If making without ice cream maker, freeze the mixture directly in an air tight container and take it out of freezer every two hours and whip it till frozen to creamy, airy texture.<br />
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Enjoy with fresh mango pieces topping or drizzle some mango pulp.<br />
<br />DBhttp://www.blogger.com/profile/01443834661950375654noreply@blogger.com0tag:blogger.com,1999:blog-6493206423252674701.post-52701391543824898402013-06-12T10:59:00.000-04:002013-06-12T11:09:56.993-04:00Chicken Tikka Masala<i><b>Recipe Contributed by: Amit Monga, Iowa USA</b></i><br />
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Amit is our friend. His skills cross boundaries from being a good physician to a great cook. I have tried his vegetarian cooking, and it is wonderful. He researches extensively on his recipes, and has shared with us his secret on making chicken tikka masala.<br />
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Amit states, "Controversy about the recipes origin will never end. For several years, India and England have claimed the invention. Whatever the origin, it tastes great. I am not sure if it is the controversy or its creamy taste or the grilled-smokey smell that makes this is "THE" recipe for all chicken lovers. The best part of all is that you can never go wrong in making it."<br />
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Cooking is done in two parts in this recipe, first you have to marinate the chicken and then grill it. Second step would be add the chicken to the gravy and cook. You can marinate Paneer in the same way and make paneer tikka masala.<br />
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Serves: 4<br />
Total time: 3-4 hours Cooking Time 20 -30 minutes<br />
Difficulty level: Medium<br />
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<b>Ingredients:</b><br />
<br />
<i>For Gravy:</i><br />
<i><br /></i>
3 large tomatoes, Roughly chopped<br />
1 large Onion, Diced<br />
1 inch piece Ginger<br />
2-3 cloves Garlic<br />
1 Green Chili, Roughly chopped<br />
1/2 Green Pepper, Diced<br />
1/2 Red Onion, Diced<br />
2 Tsp. Sugar<br />
1 Tsp. Coriander Powder<br />
2 Cups Whole Milk<br />
1/2 Cup Heavy Cream<br />
2 Tbsp. Oil<br />
Salt to taste<br />
<br />
<i>Whole Masala:</i><br />
<i><br /></i>
2 Cardamoms<br />
2 Cloves<br />
2 inch Cinnamon Stick<br />
2 Bay Leaves,<br />
2 Whole Red Chillies<br />
1 Black Cardamom/ Big Cardamom<br />
1 Tbsp Kasuri Methi<br />
1 Tsp Cumin Seeds<br />
<br />
<i>Chicken:</i><br />
<br />
1 Lb Boneless, Skinless Chicken Breast, Washed and cut into 1.5-2 inch pieces<br />
2-3 Tbsp. Yogurt<br />
1 Tbsp. Oil<br />
Pinch of Red Color (Optional)<br />
1 Tbsp. Tandoori Chicken Masala<br />
Juice of 1 Lemon<br />
Salt to taste<br />
<br />
<b>Method:</b><br />
<br />
<i>For Chicken:</i><br />
<br />
1. Marinate chicken pieces with salt, lemon juice, beaten yogurt, tandoori chicken masala, color and oil and leave for 2-3 hours.<br />
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2. Now put the chicken on skewers and grill on preheated grill for 10-12 minutes turning in-between.<br />
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3. Chicken should not be fully cooked at this time.<br />
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<br />
<i>For Gravy:</i><br />
<br />
1. Take oil in a big pan and add onions and sauté for few minutes.<br />
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2. Add ginger, garlic salt and green chili and sauté for few more minutes.<br />
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3. Add tomatoes and stir till oil separates.<br />
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4. Add this mixture and milk in the blender to make puree.<br />
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5. Heat the butter in a separate pan and add the whole masala and fry for few seconds, add coriander powder and stir(may add a little water to avoid burning.)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix3eNCJMplGVEMdquUqQsPqUGmKNGfcXNx970Xi38x6GMX28hY63Dt4Y5XRPWQZhnv7tv375IyDTx00CiRmmqJHr6J-qcIPpzkRwybZ3d5GI5Iy25VTPDxEO4G-Pv62Z2stAXVDzMdHwI/s1600/IMG_0793.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix3eNCJMplGVEMdquUqQsPqUGmKNGfcXNx970Xi38x6GMX28hY63Dt4Y5XRPWQZhnv7tv375IyDTx00CiRmmqJHr6J-qcIPpzkRwybZ3d5GI5Iy25VTPDxEO4G-Pv62Z2stAXVDzMdHwI/s320/IMG_0793.JPG" width="240" /></a></div>
<br />
6. Now add the puree.<br />
(Caution: It usually spurts at this stage so watch your hand or have some cover handy and keep flame to low medium.)<br />
<br />
7. Add chicken pieces to the gravy and mix well, after 2-3 minutes add capsicum, red onion pieces, sugar, heavy cream and cover for 4-5 minutes.<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-Crcg6oOuNDo/Ubfv8nqP0eI/AAAAAAAAAWI/amlG-vU6H2Y/s1600/IMG_0797.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-Crcg6oOuNDo/Ubfv8nqP0eI/AAAAAAAAAWI/amlG-vU6H2Y/s320/IMG_0797.JPG" width="320" /></a></div>
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<br />
Chicken tikka masala is ready. Serve with rice, Naan or Paratha.DBhttp://www.blogger.com/profile/01443834661950375654noreply@blogger.com0tag:blogger.com,1999:blog-6493206423252674701.post-4506389095538624912013-06-10T22:36:00.000-04:002013-06-10T22:36:48.057-04:00Fajeto (Mango Kadhi/Mango Rasam)<b><i>Recipe contributed by: Dhara Balwa</i></b><br />
<br />
A lot of mango recipes will be coming from my kitchen with summer here. I have already tried a few mango recipes and tomorrow is mango ice cream's turn. But let me not get ahead of myself and talk about Fajeto. Fajeto is a Gujarati recipe which was created to get the most out of mango. That is after you get the pulp or the fruit, the seed of the mango with whatever pulp and juices are left on it is boiled with water and tempered with spices, kind of like rasam. Then it evolved in kadhi. Gujarati kadhi is sweet, tangy and spicy at the same time so may be some mango lover like me would have thought, "How about adding mango to it?" And let me tell you, it tastes amazing! Whoever thought of it needs a round of applause. And apart from the flavor, the color is appealing to the eyes too. My son pronounced his verdict today that Fajeto is his favorite among dals/kadhis. I am not surprised! Try this refreshing recipe that you can have as soup too.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-dqQC4R9hNaU/UbaGYk15ICI/AAAAAAAAAUw/BDw0QyBvP7g/s1600/IMG_20130610_215159.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="282" src="http://3.bp.blogspot.com/-dqQC4R9hNaU/UbaGYk15ICI/AAAAAAAAAUw/BDw0QyBvP7g/s400/IMG_20130610_215159.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #999999;">Photo by Dhara Balwa</span></td></tr>
</tbody></table>
Serves: 6<br />
Prep time: 12 min Cook time: 30 min<br />
Difficulty level: Easy<br />
<br />
<a name='more'></a><br /><br />
<b>Ingredients:</b><br />
<br />
1 cup Yogurt<br />
1 1/2 tbsp Besan/Gram Flour<br />
4 cups Water<br />
2 Mango Seeds with some pulp and juices on it (Optional)<br />
1/8 tsp. Turmeric<br />
1/4 tsp. Red Chili Powder (You can add more more adding spiciness)<br />
1/2 tsp. Ginger paste<br />
1 1/4 cups Mango Pulp<br />
2 nos. Cloves<br />
2 nos. small Cinnamon Sticks<br />
2 Dried Whole Red Chilies<br />
1/4 tsp. Cumin Seeds<br />
1 tsp. Ghee/Clarified Butter<br />
1/8 tsp. Hing/Asafoetida<br />
Few Curry Leaves<br />
Jaggery as per taste<br />
Dried Ginger powder (Optional)<br />
Salt to taste<br />
<br />
<b>Method:</b><br />
<br />
1) In a deep cooking pot, add yogurt, besan and water and mix with blender till there are no lumps of the besan and everything is mixed well.<br />
<br />
2) Add the mango seeds and heat the mixture on medium heat stirring frequently to make sure the besan doesn't settle down and stick and burn on the bottom.<br />
<br />
3) Once the mixture heats up but is not boiling yet, add turmeric, red chili powder and ginger paste.<br />
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4) After one boil, lower the heat and add the mango pulp to the yogurt mixture stirring continuously till mixed well. Add salt as per taste. Let it heat up.<br />
<br />
5) Meanwhile, in a tempering pot, heat the ghee. Once hot, temper with cumin seeds, cloves, cinnamon, whole red chilies. Roast them till fragrant and then add asafoetida and curry leaves and add the tempered ghee to the Fajeto that is heating up.<br />
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6) Please be careful not to let the mixture come to boil once you have added the pulp. Just heat it at low temperature. Once tempered, taste the fajeto and adjust salt and sweetness as per your liking. I had to add 2 small cubes of jaggery to make it a little sweet.<br />
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7) Serve the Fajeto sprinkled with dried ginger powder (I did not use it) once the jaggery is dissolved.DBhttp://www.blogger.com/profile/01443834661950375654noreply@blogger.com0tag:blogger.com,1999:blog-6493206423252674701.post-36945314901042196882013-06-08T21:46:00.000-04:002013-06-08T21:47:48.762-04:002-layer Roti/Gujarati Padd Rotli <strong><em>Recipe contributed by: Dhara Balwa</em></strong><br />
<br />
Mango season is here and I am so delighted! We found really good mangoes that taste good as pulp. They are mexican mangoes. Nothing beats the Indian Kesar and Alfanso mangoes though. But they are a good substitute. There is a special gujarati roti that is specially served with mango pulp called Padd(meaning layer) roti. And I call it 'See-Through' roti (I will show you why as we go further.) It is a little tricky to have it right and requires practice. I make them well but it takes more time for me to make them compared to regular rotis. Experts actually make twice the size of padd I make but my roti pan is smaller to accommodate the bigger size. I would encourage to keep practicing and not get disheartened if you don't get it right the first time. You can also first try to make them the thickness of regular roti and once you get the rhythm, you can start decreasing the thickness of individual layer.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-rArGAFAyQTk/UbPRbHqIWKI/AAAAAAAAAUk/uwCXdDZeG-0/s1600/PicsArt_1370738698329.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="http://3.bp.blogspot.com/-rArGAFAyQTk/UbPRbHqIWKI/AAAAAAAAAUk/uwCXdDZeG-0/s400/PicsArt_1370738698329.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Right image: Just look at my fingers through this paper thin roti</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
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<br />
Servings: 16 individual layers<br />
Prep time: 20 min; Cook time: 15 min<br />
Difficulty level: Medium-Difficult<br />
<a name='more'></a><br />
<strong>Ingredients:</strong><br />
<br />
1 cup Whole Wheat Flour<br />
A little less then 1/2 cup Water<br />
1 1/2 tsp. Oil<br />
Salt as per taste<br />
Oil to spread in between layer <br />
Ghee/Clarified Butter to apply once roti is cooked<br />
Whole Wheat flour for dusting<br />
<br />
<strong>Method:</strong><br />
<br />
1) In a mixing bowl, add the flour, salt and oil and mix it with hands. Gradually add water, combing the flour and water to form the dough at the same time. It should take around 5 minutes to form a nice soft dough. It shouldn't be very soft and sticky though. If you feel it is sticky, add couple tablespoons of flour. Once the dough is formed, just coat the outside of the dough with oil to make it non-sticky and easy to work with. Divide the dough is 8 equal parts.<br />
<br />
2) Heat the flat pan on which you will cook roti on medium high heat. In the meanwhile, take one dough ball and again divide it in two equal parts and make thick flat discs as shown in picture below on the left.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-E51l2jftPcA/UbPRZr1gkqI/AAAAAAAAAUM/ebtiWUX4-ms/s1600/PicsArt_1370738407083.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="147" src="http://1.bp.blogspot.com/-E51l2jftPcA/UbPRZr1gkqI/AAAAAAAAAUM/ebtiWUX4-ms/s400/PicsArt_1370738407083.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Left: Two small flat discs; Right: Two medium rolled rotis, one of which has oil spread on it<br />
</td></tr>
</tbody></table>
3) Dip both the sides of the dough in flour generously. With rolling pin, roll both the rotis of equal size as shown in the right side image above. On one of the roti, coat with a layer of oil making sure it is coated through the edges.<br />
<br />
4) Put the roti without oil on top of the other and pat it lightly so they are sort of joined together as shown in the left side image below.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-CNc7GKWy-bk/UbPRaKvtOEI/AAAAAAAAAUY/oGZPLcjv2Ls/s1600/PicsArt_1370738466443.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="147" src="http://4.bp.blogspot.com/-CNc7GKWy-bk/UbPRaKvtOEI/AAAAAAAAAUY/oGZPLcjv2Ls/s400/PicsArt_1370738466443.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Left: Rotis layered on each other; Right: Final version of rolling<br />
</td></tr>
</tbody></table>
5) Again, dust generously with flour, and with rolling pin start thinning the roti. Use flour to dust when needed in-between. Be patient and careful not to have any pinches in the roti as when you will cook the roti, they will not separate and tear from where the layers are pinched together. My final version is shown in the picture above.<br />
<br />
6) Put the roti on the pan to cook and when half cooked, flip on the other side and let it cook completely. This roti is not supposed to have many brown spots. So, as soon as you see light brown spots, that side is done. Flip again on partially cooked side and once cooked completely, take it off the heat. These rotis cook fast so keep an eye on them.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-Sck05eajwLQ/UbPRaL8BK6I/AAAAAAAAAUc/b-37BDTMPOY/s1600/PicsArt_1370738535586.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="147" src="http://2.bp.blogspot.com/-Sck05eajwLQ/UbPRaL8BK6I/AAAAAAAAAUc/b-37BDTMPOY/s400/PicsArt_1370738535586.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Left: How to separate the layers; Right: Two separated layers</td></tr>
</tbody></table>
<br />
7) You will notice that, when the roti is almost cooked, there is steam coming out from some pocket. That is where you start peeling and separating the layers from. Look the picture of the left where I am half way through. And in the picture on the right, they are completely separated.<br />
<br />
8) Apply ghee on one of the layers on the inside and cover it as it was when being cooked and apply ghee again on the top. That way, both the layer have ghee. One on inside and one on outside.<br />
<br />
9) Repeat the above steps with the remaining 7 dough balls.<br />
<br />
Serve with Mango pulp and your favorite vegetable.DBhttp://www.blogger.com/profile/01443834661950375654noreply@blogger.com0tag:blogger.com,1999:blog-6493206423252674701.post-56379340960726587732013-06-07T22:21:00.000-04:002013-06-13T13:48:59.907-04:00Seviyan<strong><em>Recipe contributed by: Shilpa Balwani, Gujarat, India</em></strong><br />
<br />
Seviyan is a standard Sindhi breakfast usually served with fried potatoes, Papad or Puri. What? Don't believe it? If you have such a heavy breakfast, you might not be hungry till the dinner that day. Oh but how delicious is the fusion of sweet Seviyan and spicy potatoes! Though I don't know if Sindhi families still have this kind of breakfast regularly or they reserve it for special occasions/weekends! Sindhi people, I would like to how often do you serve it as breakfast? <br />
<br />
My cousin, Shilpa is a regular contributor on this blog. Check out her other delicious recipes too. This is one of her favorite Sindhi breakfast dish. But you can have it as dessert after lunch/dinner. I have also posted the <a href="http://cookingclub411.blogspot.com/2013/03/bhugga-chanwar-ayn-patata-taryal.html" target="_blank"><span style="color: blue;">Sindhi-Style fried Potatoes</span></a> recipe. Make them together for a perfect combo.<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6lRvYuScBO7s9DD-BjrKB3gxB0uQBwGnSdvj-1qy0-WHLBrIpYh-kh_t1A4kiQhVeBZNnhen9q-Vtv5yaduckTL59kpJPSYybdBaZh4UQlOhmtWTw8upwqWfistPJ29S8ODX4krrZO-M/s1600/DSC00275.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6lRvYuScBO7s9DD-BjrKB3gxB0uQBwGnSdvj-1qy0-WHLBrIpYh-kh_t1A4kiQhVeBZNnhen9q-Vtv5yaduckTL59kpJPSYybdBaZh4UQlOhmtWTw8upwqWfistPJ29S8ODX4krrZO-M/s400/DSC00275.JPG" width="400" /></a></div>
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<br />
Serves: 3-4<br />
Prep time: 5 min Cook time: 10-15 min<br />
Difficulty level: Easy<br />
<a name='more'></a><br />
<strong>Ingredients:</strong><br />
<br />
200 grams Vermicelli<br />
4 Tbsp.<span style="color: blue;"> </span><a href="http://cookingclub411.blogspot.com/2013/05/desi-ghee.html" target="_blank"><span style="color: blue;">Ghee</span></a>/Clarified butter<br />
500 ml Water<br />
150-200 grams Sugar, per your taste<br />
Couple pinches Cardamom powder<br />
1 Tbsp. Poppy Seeds/Khas Khas (Optional)<br />
<br />
<strong>Method:</strong><br />
<br />
1) In a cooking pan, heat the ghee and add the vermicelli.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-uadQ8VO9M5I/UbKLtChievI/AAAAAAAAATQ/6sTn1ehyluY/s1600/DSC00273.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-uadQ8VO9M5I/UbKLtChievI/AAAAAAAAATQ/6sTn1ehyluY/s400/DSC00273.JPG" width="400" /></a></div>
<br />
2) Stir continuously until roasted brown in color and breaking the vermicelli in small pieces in the process as shown in picture below.<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-av4OSCAxf2Y/UbKMPb69SnI/AAAAAAAAATY/5rttTm084Lc/s1600/DSC00274.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-av4OSCAxf2Y/UbKMPb69SnI/AAAAAAAAATY/5rttTm084Lc/s320/DSC00274.JPG" width="320" /></a></div>
<br />
<br />
3) Add water and cover the pan to let the mixture cook till all the water is absorbed. Once all the water is absorbed, add the sugar, cardamom powder and poppy seeds.<br />
<br />
4) Wait till the water from the sugar evaporates. You will see ghee separating on the sides of the cooking pan once done. Remove from heat and garnish with slivered almonds.<br />
<br />
Serve with <a href="http://cookingclub411.blogspot.com/2013/03/bhugga-chanwar-ayn-patata-taryal.html" target="_blank"><span style="color: blue;">fried potatoes</span></a>, papad and puri.DBhttp://www.blogger.com/profile/01443834661950375654noreply@blogger.com0tag:blogger.com,1999:blog-6493206423252674701.post-80127958937063383032013-06-07T20:31:00.001-04:002013-06-07T20:35:49.355-04:00Cherry Pie<strong><em>Recipe contributed by: Kintu Vyas Mehta, Virginia, USA</em></strong><br />
<br />
Pies make such wonderful desserts. With summer here, the fruits are so much more tasteful, tarty and juicy. It is a good time to make desserts adding fruits in all possible ways. One of the ways to incorporate them is given here. This Cherry Pie recipe comes from my friend, Kintu who is a great cook. I had a chance to try this decadent dessert at her son's birthday party. I am very delighted that she chose to share this pie's recipe. Try it out. You can also substitute other fruits like blueberries for cherry.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZpeGIQgtYCXH_3n65f3WE5ZXWYDJ5tG2b5J8IUO976zI6EIYufP3zsRY_FmYa-xeM4Z-maq9HeSMAkYK1jMh3umAsxkg5JpBaplhrnHrVLFbROcFeF2QSppxcKD8dd1_Kvo_8ALXzlPs/s1600/photo+(2).JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZpeGIQgtYCXH_3n65f3WE5ZXWYDJ5tG2b5J8IUO976zI6EIYufP3zsRY_FmYa-xeM4Z-maq9HeSMAkYK1jMh3umAsxkg5JpBaplhrnHrVLFbROcFeF2QSppxcKD8dd1_Kvo_8ALXzlPs/s400/photo+(2).JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #999999;">Photo by Kintu Vyas</span></td></tr>
</tbody></table>
<br />
Serves: 8<br />
Prep time: 15 min Bake time: 4 1/2 hrs or 3 1/2 hours, if using Ready-to-use Pie fillings<br />
Difficulty level: Easy<br />
<a name='more'></a><br />
<strong>Ingredients:</strong><br />
<br />
1 Keebler Ready Crust Graham Pie Crust<br />
1 can (14 oz.) Sweetened Condensed Milk<br />
1/3 cup Lemon Juice<br />
4 1/2 tsp. Ener-G Egg Replacer + 6 Tbsp. Warm Water / You can use 3 Egg Yolks<br />
<br />
4 cup Pitted tart Red Cherries<br />
1/4 cup Cornstarch<br />
1 Cup Brown Sugar<br />
1/2 lemon's juice (optional)<br />
Water as needed<br />
*You can substitute this set of ingredients of Cherry filling with Ready-to Use Cherry filling<br />
<br />
<strong>Method:</strong><br />
<br />
1) In a saucepan over medium heat, combine cherries, water, lemon juice, sugar and cornstarch. Bring to boil.<br />
<br />
2) Reduce the heat to low and cook, stirring frequently for about 10 min. Keep aside and cool completely before using as topping.<br />
Note: If cherries are sour, you will need more sugar.<br />
<br />
3) In a medium bowl, mix Egg replacer with lukewarm water (the temperature of water will affect the fluffiness of filling so be sure the water is neither cold nor hot). If using eggs, beat the egg yolks.<br />
<br />
4) Stir in sweetened condensed milk and lemon juice. Pour the mixture in the crust.<br />
<br />
5) Bake this crust filled with mixture at 325 degrees F for 25 min. Cool at room temperature for 1 hour. Refrigerate at least 3 hours or until set.<br />
<br />
6) Top with the cherry filling.<br />
<br />DBhttp://www.blogger.com/profile/01443834661950375654noreply@blogger.com0tag:blogger.com,1999:blog-6493206423252674701.post-87877276591203483862013-05-28T14:30:00.001-04:002013-05-29T22:49:44.993-04:00Veg Puff<!--[if gte mso 9]><xml>
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<sup><span style="font-family: inherit; font-size: large;"><b><i>Recipe Contributed By: Sonia Monga, Iowa USA</i></b></span></sup><br />
<div class="MsoNormal">
<span style="font-size: large;"><sup><span style="font-family: inherit;">While growing up in India,
we used to eat puff pastries quite often but never made them at home, always
used to get them from the bakery. We never even thought of making them at home,
but after coming here, I saw these puff pastry sheets, which made our life easier.
My friend Sonia makes the best puff pastries, and I am very thankful to her
that she agreed to share the recipe on our blog. Here is the recipe of puff
pastry with potato stuffing, but you can try different versions too like spinach cream or paneer peas stuffing. They all taste great. You get Pillsbury puff pastry sheets
frozen. Whenever you want to use the sheets, keep them at room temperature for
40 -45 minutes. So you can work with them easily.<o:p></o:p></span></sup></span></div>
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<sup><span style="font-family: Times, Times New Roman, serif; font-size: small;"><br /></span></sup></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-2sGvOeJLzYI/UaTyhiCwj9I/AAAAAAAAASg/aIKgVJ9dSMA/s1600/IMG_5215.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="166" src="http://1.bp.blogspot.com/-2sGvOeJLzYI/UaTyhiCwj9I/AAAAAAAAASg/aIKgVJ9dSMA/s400/IMG_5215.JPG" width="400" /></a></div>
<sup><span style="font-family: Times, Times New Roman, serif; font-size: small;"><br /></span></sup></div>
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<sup><span style="font-family: Times, Times New Roman, serif; font-size: small;"><br /></span></sup></div>
<div class="MsoNormal">
<span style="font-family: inherit;">Serves: 18<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">Prep time: 20 Min; Cook time: 15 -20 min<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">Difficulty Level: Easy</span></div>
<div class="MsoNormal">
<span style="font-family: inherit;"></span><br />
<span style="font-family: inherit;"></span><br />
<a name='more'></a><br /></div>
<div class="MsoNormal">
<span style="font-family: inherit;"><b>Ingredients</b>:<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;"></span><br /></div>
<div class="MsoNormal">
<span style="font-family: inherit;">3 Medium sized Potatoes boiled.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">1 Small chopped Onion.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">1 Tsp Grated Ginger.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">1/2 Tsp Turmeric<o:p></o:p></span><br />
<span style="font-family: inherit;">1 Tsp Oil</span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">Salt to taste<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">1 box of Pillsbury puff pastry sheets (2 sheets- one makes 9
puff pastries)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">1 Egg, beaten (Optional)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;"></span><br /></div>
<div class="MsoNormal">
<span style="font-family: inherit;"><b>Method:</b><o:p></o:p></span></div>
<div class="MsoNormal">
<b><br /><span style="font-family: inherit;"></span></b></div>
<div class="MsoListParagraphCxSpFirst" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="font-family: inherit;">1) Pre heat the oven at 400 degree Fahrenheit.<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpFirst" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="font-family: inherit;"><br /></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="font-family: inherit;">2) In the mean time, heat oil in a pan.<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="font-family: inherit;"><br /></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="font-family: inherit;">3) Add chopped onion and sauté till translucent. <o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="font-family: Times, Times New Roman, serif;"><br /></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="font-family: inherit;">4) Add turmeric and salt.<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="font-family: inherit;"><br /></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="font-family: inherit;">5) <!--[endif]-->Finally add ginger and mashed potatoes. Mix well and
your filling is ready.<o:p></o:p></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ3vGfBmq-YsNpNb5r11iDviAPhRdf0050s9oxtRjvc5m31CoiSwB_VhjV9Hh4ctMzM3poSx2M1VnOffaLTSB4nYayqhg4X7AXeR0ZJqjwtcS5Ap9Xg1u5dESYB1U914sv96uF5GFf6Oc/s1600/IMG_5209.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ3vGfBmq-YsNpNb5r11iDviAPhRdf0050s9oxtRjvc5m31CoiSwB_VhjV9Hh4ctMzM3poSx2M1VnOffaLTSB4nYayqhg4X7AXeR0ZJqjwtcS5Ap9Xg1u5dESYB1U914sv96uF5GFf6Oc/s320/IMG_5209.JPG" width="320" /></a></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="font-family: Times, Times New Roman, serif;"><br /></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<br /></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="font-family: Times, Times New Roman, serif;"><span style="font-family: inherit;">6) Spread one puff pastry sheet and cut it in 9 equal
squares</span>.<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="font-family: Times, Times New Roman, serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-wUsn04Z0zLk/UaQxoMCaJQI/AAAAAAAAASI/EhDZQQsED8c/s1600/IMG_5210.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://3.bp.blogspot.com/-wUsn04Z0zLk/UaQxoMCaJQI/AAAAAAAAASI/EhDZQQsED8c/s320/IMG_5210.JPG" width="320" /></a></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="font-family: Times, Times New Roman, serif;"><br /></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><br /></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="font-family: inherit;">7) Take one square in your hand, put some filling in it
and then approximate the edges to make a triangle. Seal with water.<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMdkCUMF5oyTf2FFy_5uSrrxD_lgqHdPR0h7rLXDCChQC0iTM1dJMk6TKJiAAYFqq354v9-iANhU0vtDUO9yRbV207-KFR6Vym6BR6gJvQpoI1uE5NCZCHn_L9oT6K5oj_LetuqtPRqLc/s1600/IMG_5211.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMdkCUMF5oyTf2FFy_5uSrrxD_lgqHdPR0h7rLXDCChQC0iTM1dJMk6TKJiAAYFqq354v9-iANhU0vtDUO9yRbV207-KFR6Vym6BR6gJvQpoI1uE5NCZCHn_L9oT6K5oj_LetuqtPRqLc/s320/IMG_5211.JPG" width="320" /></a></div>
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<span style="font-family: inherit;">8) Make 18 puff pastries from 2 sheets and place them in
tray.<o:p></o:p></span></div>
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<span style="font-family: inherit;">9) You can brush the beaten egg on pastries at this point
for glaze(Optional).<o:p></o:p></span></div>
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<span style="font-family: inherit;">10) Put
the tray in pre-heated oven for 15 to 20 minutes. Turn the pastries halfway at around 8-10 min. <o:p></o:p></span></div>
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<span style="font-family: inherit;">11) When pastries turn golden brown from both the sides take them out immediately.<o:p></o:p></span></div>
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puff pastries are ready to serve. Serve with ketchup or coriander chutney.<o:p></o:p></span></div>
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<!--EndFragment--><br />DBhttp://www.blogger.com/profile/01443834661950375654noreply@blogger.com0tag:blogger.com,1999:blog-6493206423252674701.post-27591230991264303792013-05-26T12:57:00.001-04:002013-05-27T21:26:07.775-04:00Gunda or Lasoda Sabzi<strong><em>Recipe contributed by: Shilpa Balwani, Gujarat, India</em></strong><br />
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Gunda or Lasoda is a favorite of many. They are used to mainly prepare pickles but also prepared as vegetables in meals when they are in season. This stuffed Gunda recipe is shared by my cousin, Shilpa. The stuffing can also be used to stuff other vegetables too, like eggplant, okra, peppers, potatoes, etc. I am not sure if it is available here in the States but if you do find them and are wondering how to use these, here is a way to cook to it.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-i4fjk4RSTPQ/UZ5uU7UvdfI/AAAAAAAAAM4/qkENIkwIlGk/s1600/IMG_20130523_152926.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://3.bp.blogspot.com/-i4fjk4RSTPQ/UZ5uU7UvdfI/AAAAAAAAAM4/qkENIkwIlGk/s400/IMG_20130523_152926.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #999999;">Photo by Shilpa Balwani</span></td></tr>
</tbody></table>
Serves: 3-4<br />
Prep time: 20 min Cook Time: 10 min<br />
Difficulty level: Easy<br />
<a name='more'></a><br />
<strong>Ingredients:</strong><br />
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30-35 Gunda/Lasoda/Bird Lime Tree fruit<br />
1/2 to 3/4th cup Besan/gram flour (Depending on how much you can stuff)<br />
1 tsp. Red Chili Powder<br />
1 1/2 tsp. Coriander-Cumin Powder<br />
1/2 tsp. Turmeric Powder<br />
1/4 tsp. Garam Masala<br />
1 small Lime<br />
2 tsp. Sugar<br />
1 Tbsp. Oil + 2 tsp. Oil<br />
1/4 tsp. Mustard Seeds<br />
1/4 tsp. Asafoetida/Hing<br />
Salt for salting Gunda and for stuffing<br />
Water for steaming the Gunda<br />
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<strong>Method:</strong><br />
<br />
1) Wash the Gunda and pat them dry completely before proceeding with further steps. Cut the Gunda only halfway vertically and deseed them. Clean the slimy insides properly and salt them from inside. Keep aside while you prepare the stuffing.<br />
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2) In a mixing bowl, add the besan, red chili powder, coriander-cumin powder, turmeric powder, garam masala, little salt and sugar and mix it all well. Then add lime juice and 1 Tbsp. oil. The mixture should be able to bind itself together at the end when you squeeze a small ball size flour in your hand. If it disintegrates easily, add more oil.<br />
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3) Stuff the Gunda with the besan mixture.<br />
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4) On a double broiler, steam the Gunda. It should take around 5 min for them to be soft and ready. A quick test to be certain is by inserting a toothpick. If it inserts easily, they are done. Remove from heat.<br />
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5) In a wide pan, add 2 tsp. oil and let it heat. Once the oil is ready, temper with mustard and hing and gently add the Gunda. Stir gently so that the Gunda don't fall apart. Cook for few minutes.<br />
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Serve with rotis.DBhttp://www.blogger.com/profile/01443834661950375654noreply@blogger.com0tag:blogger.com,1999:blog-6493206423252674701.post-34888272490903234712013-05-25T16:57:00.000-04:002013-06-23T23:07:28.242-04:00Sudanese-style Fava Beans<strong><em>Recipe contributed by: Dhara Balwa</em></strong><br />
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Sudanese Fava beans is served with fresh bread, the dish known to the locals as Fulaish (Ful - Dry Fava beans, Aish - Bread). It is a common Fatur (Breakfast) meal for them. I lived in an apartment in Khartoum, Sudan that had few stores next to it. The shopkeepers(especially those owning grocery stores) would have a common pot of beans cooking since early morning and just around 11 am, someone will cut the salad vegetables, fill a huge bowl of Ful, top it with sesame oil, Sudanese Jibna (flavors similar to Feta cheese) and salad and mix it all together. The men of all the shops around would get together and eat from the common bowl accompanied with bread. I found similar tradition in other nearby clusters of shops too. <br />
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My husband and me usually used to eat it for dinner. There have been times when I cooked dinner and because of the craving, we ended up eating Ful sandwich with dinner to be consumed the next day. Because it was available so easily everywhere in Khartoum, the need to cook it at home didn't arise. But when we came here in US, we couldn't find a restaurant that served Ful the Sudanese style. Searching the aisles and different varieties of main ingredients, we finally settled with the Egyptian Fava beans (It is national dish of Egypt) and Trader Joe's Feta cheese. <br />
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High in protein content and bundled with so many vitamins and minerals, try this dry Fava beans recipe.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrW-9UDiaNXgK8xL7cVFDmE_qDd7WWakv6PAlnP-rm_FToHsNKs02kut6qosmSzwYRhLlqc4te022DuZ8U9hywxO0RuHlDh5cRUkt1ZblJUbq2P6OWs6UactGec0cRFoVmcQpU3O6meSM/s1600/IMG_20130525_140321.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="321" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrW-9UDiaNXgK8xL7cVFDmE_qDd7WWakv6PAlnP-rm_FToHsNKs02kut6qosmSzwYRhLlqc4te022DuZ8U9hywxO0RuHlDh5cRUkt1ZblJUbq2P6OWs6UactGec0cRFoVmcQpU3O6meSM/s400/IMG_20130525_140321.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #999999;">Photo by Dhara Balwa</span></td></tr>
</tbody></table>
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Serves: 4<br />
Prep time: 5 min plus 14 hrs soak time for Fava beans; Cook time: ~ 3 hours<br />
Difficulty level: Easy<br />
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Ingredients:<br />
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2 cups dry Egyptian Fava Beans<br />
2 pinches Baking Soda<br />
9 large cloves Garlic, minced<br />
2 tsp. Red Chili Powder<br />
1 1/2 tsp. Cumin Powder<br />
3 Tbsp. Olive Oil<br />
1 large Lime<br />
8 oz Feta Cheese <br />
Salt to taste<br />
Oil to drizzle on top while serving<br />
Water as needed<br />
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Method:<br />
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1)Wash and soak the fava beans adding the baking soda a day before cooking the beans. You can alternately use canned fava beans.<br />
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2) Wash the beans properly before cooking. In a pressure cooker, add the beans and adding water such that the level of water is 1-2 inch higher than the level of beans. Cover the lid and cook on a low-medium heat for 1 1/2 hours.<br />
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3) Take it off the heat and let the cooker cool. Once cool, open the lid and add minced garlic, chili powder, cumin powder and olive oil to it and mix well.<br />
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4) Again, cover the lid and cook on medium-low heat for another 30-35 min till garlic and the spices are cooked.<br />
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5) Remove from heat, let the cooker cool. Once cool, open the lid and add salt and lime.<br />
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6) Serve the beans topped with Feta cheese, oil.<br />
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Serve with Pita/Flat bread, <a href="http://cookingclub411.blogspot.com/2013/05/hummus.html" target="_blank"><span style="color: blue;">Hummus</span></a> and salad made with small cubes of tomatoes, cucumbers and onions.DBhttp://www.blogger.com/profile/01443834661950375654noreply@blogger.com0tag:blogger.com,1999:blog-6493206423252674701.post-17183570335027322322013-05-25T11:57:00.002-04:002013-05-25T17:02:19.826-04:00Hummus<strong><em>Recipe contributed by: Dhara Balwa</em></strong><br />
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Hummus is a very popular dip, spread and side in various Mediterranean dishes. We always used to buy it from stores whenever I cooked Mediterranean food or to serve with appetizers. A few days back I was going through the different hummus recipes and realized it is very easy to make it at home with basic ingredients. I soon got a chance to try it when I made a Sudanese meal of <a href="http://cookingclub411.blogspot.com/2013/05/sudanese-style-fava-beans.html" target="_blank"><span style="color: blue;">Fava Beans</span></a> and <a href="http://cookingclub411.blogspot.com/2013/05/sudanese-tamiya-falafel.html" target="_blank"><span style="color: blue;">Falafel</span></a> and needed a dip to serve with it. Just look at the texture in the picture below. It's perfect and it tasted right! Another addition in the meal free of added flavors and all the preservatives listed in the store-bought hummus.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxvAsXNOs0WKyQLFqGuEy22f_H-_kRgw9t9hQpqEvvznUUCDZvP55rTaDTlyUdPdu0hh7oPRolWmw2PQZxWqPg5ALUw8cN0LiO_MeSYeNMum0_O0OdCpcyt2rx_jlc7XxPI9DVKRQ68fM/s1600/IMG_20130525_111555.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxvAsXNOs0WKyQLFqGuEy22f_H-_kRgw9t9hQpqEvvznUUCDZvP55rTaDTlyUdPdu0hh7oPRolWmw2PQZxWqPg5ALUw8cN0LiO_MeSYeNMum0_O0OdCpcyt2rx_jlc7XxPI9DVKRQ68fM/s400/IMG_20130525_111555.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #999999;">Photo by Dhara Balwa</span></td></tr>
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Serves: 4<br />
Prep time: 15 min plus soak time for chickpeas Cook time: 15 min (for chickpeas)<br />
Difficulty level: Easy<br />
<a name='more'></a><br />
<strong>Ingredients:</strong><br />
<br />
1 cup soaked Chickpeas<br />
1 large clove Garlic, minced<br />
1 1/2 Tbsp. Lime Juice<br />
1/4 tsp. Cumin powder<br />
2 tsp. Tahini <br />
1 tsp. Olive oil (you can add more for richer version)<br />
Salt as per taste<br />
1 tsp. Olive oil for garnish<br />
Little water to help chickpeas churn<br />
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<strong>Method:</strong><br />
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1) Cook the chickpeas till they are soft and tender. Drain excess water and let the chick peas cool down.<br />
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2) In a mixer, add the chickpeas, oil and around 2 Tbsp. water and churn. If you still have trouble getting it all in a paste, add more water/oil. <br />
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3) Once you have uniform consistency paste, add lime juice, tahini, garlic, cumin powder and salt and give it few quick pulses to get it all mixed together.<br />
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Top it with little oil while serving.<br />
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Note: You can also make tahini at home. Roast the sesame seeds till fragrant. Let them cool down. In a mixer, add the seeds and little olive/ sesame oil and churn is for few minutes till you get a smooth paste. That is what I did for this recipe.DBhttp://www.blogger.com/profile/01443834661950375654noreply@blogger.com0tag:blogger.com,1999:blog-6493206423252674701.post-6374380269578033852013-05-25T10:58:00.000-04:002013-05-28T11:37:44.728-04:00Sudanese Tamiya (Falafel)<strong><em>Recipe contributed by: Dhara Balwa</em></strong><br />
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We lived in Khartoum, Sudan for some time a few years back. The nice, friendly Sudanese people really made up for all the extreme heat and sun. <em>Kaif halak</em>, Sudanese friends? <em>Tamam</em>? I miss Khartoum and our dear ones there. So, everybody has their soul food. My soul food is the Sudanese food. I feel so content eating it, especially their <a href="http://cookingclub411.blogspot.com/2013/05/sudanese-style-fava-beans.html" target="_blank"><span style="color: blue;">fava beans</span></a>. I like Tamiya too but being fried, I don't make it often. I think I made it this time after an year. There is a big restaurant aptly named '<em>Lazeez</em>' that is always busy. I am not sure about now but their was a small room with upper half of the wall in glass all around. A cook would make fresh Tamiya right in front of everyone and they were so delicious! <br />
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When we came here in US and started searching for similar food, the falafels were very disappointing (and still are). I guess the benchmark is very high! My falafel recipe is inspired from those served at <em>Lazeez</em>. Luckily I met a Sudanese lady in my community and we quickly connected. I asked her questions about the recipe and she gave me the ingredients list. I had to figure out the quantities. I searched for Sudanese Tamiya recipe on internet and found what I was looking for. This recipe is adapted from <a href="http://celinabean.com/2008/03/kitchen-sisters-friendship-and-falafel-1/" target="_blank"><span style="color: blue;">Celina Bean</span></a>'s website who also shares a wonderful story related to the recipe. As she says, these falafels are best eaten within few minutes of coming out of the pan. But, they can be prepared in advance too.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-VDUTwoceU6o/UaDCsVj1XTI/AAAAAAAAAN4/ZXKjkMThi4s/s1600/IMG_20130525_095407.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://2.bp.blogspot.com/-VDUTwoceU6o/UaDCsVj1XTI/AAAAAAAAAN4/ZXKjkMThi4s/s400/IMG_20130525_095407.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #999999;">Photo by Dhara Balwa</span></td></tr>
</tbody></table>
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Adapted from <a href="http://celinabean.com/2008/03/kitchen-sisters-friendship-and-falafel-1/" target="_blank"><span style="color: blue;">Celina Bean</span></a><br />
Makes: 18 nos.<br />
Prep time: 20 min + overnight soak time for Chick peas; Cook Time: 40 min<br />
Difficulty level: Medium<br />
<a name='more'></a><br />
<strong>Ingredients:</strong><br />
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2 1/2 cups overnight soaked Chick Peas (not dry)<br />
1/4th of a large Onion<br />
1/2 cup Water<br />
1 tsp. Baking Powder<br />
4 tsp. packed fresh Dill, finely chopped<br />
2 tsp. Garlic, minced<br />
1 1/2 Tbsp. All Purpose Flour<br />
Fresh ground Pepper as per liking<br />
Salt as per taste<br />
Oil for Frying<br />
Sesame Seeds, Optional<br />
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<strong>Method:</strong><br />
<br />
1) Keep 3/4th cup of chick peas aside and put the rest of chick peas and a little less than 1/4 cup water in food processor and pulse it till you get a coarse mixture. Take a little mixture in your hand and squeeze it, if it retains the ball shape, it is ready or pulse more. It should look like shown in the picture below on the left.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-963PbV5rPR8/UaDlnnJlyNI/AAAAAAAAAPI/bDXwl7_L0VU/s1600/PicsArt_1369490314975.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="http://3.bp.blogspot.com/-963PbV5rPR8/UaDlnnJlyNI/AAAAAAAAAPI/bDXwl7_L0VU/s400/PicsArt_1369490314975.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #444444;">Left one: Coarse Mixture; Right one: Finer, Wetter Mixture</span></td></tr>
</tbody></table>
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2) Empty the contents in a mixing bowl and keep aside. Add the remaining 3/4th cup of chickpeas in the food processor. Add onion and remaining water to it and churn it to finer, wetter mixture as shown in the image above on the right.<br />
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3) Heat oil for frying in a frying pan. Mix both the mixtures in the bowl and add dill, garlic, baking powder, 1/2 tsp. pepper powder and salt and mix the ingredients well. You can also add sesame seeds to the mixture. I have shown both options.<br />
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4) Make small flat discs giving it shape in between your palms as shown below. The recipe will yield 18 discs of this size<br />
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<a href="http://3.bp.blogspot.com/-guvm1nZahHc/UaDlw6vbG9I/AAAAAAAAAPQ/plSm0CJxWq0/s1600/IMG_20130525_100045.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/-guvm1nZahHc/UaDlw6vbG9I/AAAAAAAAAPQ/plSm0CJxWq0/s400/IMG_20130525_100045.JPG" width="376" /></a></div>
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5) Fry them on medium-high heat as they need to be cooked well from inside too. Say, highest heat is 10, fry on 6 or 7. It took me 40 min to fry them all coz I fried them in small frying pan that could take 4 patties at a time. You will be done quicker if you use a bigger pan. This is how it should look from inside. <br />
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<a href="http://1.bp.blogspot.com/-crqKvcG0toE/UaDNXWPSXjI/AAAAAAAAAOg/O1AEU9I7Dgk/s1600/IMG_20130525_100507.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="295" src="http://1.bp.blogspot.com/-crqKvcG0toE/UaDNXWPSXjI/AAAAAAAAAOg/O1AEU9I7Dgk/s400/IMG_20130525_100507.JPG" width="400" /></a></div>
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These, people, are the best falafels. But don't take my word for it. Try them and I bet you will agree.<br />
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Serve with your favorite dip. I have the recipes of <a href="http://cookingclub411.blogspot.com/2013/05/hummus.html" target="_blank"><span style="color: blue;">Hummus</span></a> and <a href="http://cookingclub411.blogspot.com/2013/05/tzatziki-greek-yogurt-and-cucumber-mix.html" target="_blank"><span style="color: blue;">Tzatziki</span></a> dips that go with falafel on this blog. DBhttp://www.blogger.com/profile/01443834661950375654noreply@blogger.com1