tag:blogger.com,1999:blog-31280741344650893162024-02-18T18:18:06.178-08:00Planet of TasteUnknownnoreply@blogger.comBlogger106125tag:blogger.com,1999:blog-3128074134465089316.post-65942842984223537242013-06-23T06:21:00.000-07:002013-06-23T06:21:25.700-07:00Mushroom Kadai<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Verdana, sans-serif;">A Mushroom (or toadstool) is the fleshy, spore-bearing fruiting body of a fungus, typically produced above ground on soil or on its food source. The standard for the name "Mushroom" is the cultivated white button Mushroom, Agaricus bisporus; hence the word "Mushroom" is most often applied to those fungi (Basidiomycota, Agaricomycetes) that have a stem (stipe), a cap (pileus), and gills (lamellae, sing. lamella) or pores on the underside of the cap.</span><br />
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<span style="font-family: Verdana, sans-serif;">Mushroom Kadai is flavor of sub continental style this dish is served mostly in India, Pakistan and Bangladesh.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0_gw1aWZYtMt6KvJOwu-OHQKssSeEwG0qMTTur16X1SpOLQo9kVJkRsdo2KpJEf37VsqwvqVDO8TxezoiJMc0mq8-0akMnFtl1QZlOJgSJXIvBQpHN8d40L2RTjwPIFRLBmwOoYAp52A/s1600/Mushroom+Kadai.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="261" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0_gw1aWZYtMt6KvJOwu-OHQKssSeEwG0qMTTur16X1SpOLQo9kVJkRsdo2KpJEf37VsqwvqVDO8TxezoiJMc0mq8-0akMnFtl1QZlOJgSJXIvBQpHN8d40L2RTjwPIFRLBmwOoYAp52A/s400/Mushroom+Kadai.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #741b47; font-family: Verdana, sans-serif; font-size: xx-small;">Mushroom Kadai</span></td></tr>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Ingredients</b></span><br />
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<ul style="text-align: left;">
<li><span style="font-family: Verdana, sans-serif;">200 gm Mushroom</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 capsicum (shimla mirch) </span></li>
<li><span style="font-family: Verdana, sans-serif;">2 onion (pyaj) </span></li>
<li><span style="font-family: Verdana, sans-serif;">4 tomato (tamatar) </span></li>
<li><span style="font-family: Verdana, sans-serif;">1 piece ginger (adrak) </span></li>
<li><span style="font-family: Verdana, sans-serif;">5-6 garlic (lahsun) buds</span></li>
<li><span style="font-family: Verdana, sans-serif;">2 green chilly (hari mirch) </span></li>
<li><span style="font-family: Verdana, sans-serif;">1 tsp salt</span></li>
<li><span style="font-family: Verdana, sans-serif;">1/2 tsp red chilly powder (lal mirch) </span></li>
<li><span style="font-family: Verdana, sans-serif;">1 tsp coriander powder (dhania) </span></li>
<li><span style="font-family: Verdana, sans-serif;">1/4 tsp turmeric powder (haldi) </span></li>
<li><span style="font-family: Verdana, sans-serif;">1/2 tsp spice blend (garam masala) </span></li>
<li><span style="font-family: Verdana, sans-serif;">4 tbsp clarified butter (ghee) </span></li>
</ul>
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<span style="font-family: Georgia, Times New Roman, serif;"><b><u>Method</u></b></span><br />
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<ul style="text-align: left;">
<li><span style="font-family: Verdana, sans-serif;">Cut Mushrooms into slices.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Cut capsicum into cubes.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Finely chop onions and tomatoes.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Grind ginger, garlic and green chilies.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Heat ghee in a pan and fry onions in it until it turns pink.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Then fry ginger paste for a minute.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Now put tomatoes and fry until ghee separates.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Put salt, red chilly powder, coriander and turmeric powder.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Now add Mushrooms and simmer after adding 1/4 cup water.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Cook until Mushrooms softens.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Then cook capsicum in it for 2-3 minutes and remove it from the flame.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Now sprinkle some spice blend.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Serve hot.</span></li>
</ul>
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<span style="font-family: Verdana, sans-serif;"></span></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3128074134465089316.post-23283341001412968332013-06-20T22:15:00.000-07:002013-06-20T22:15:10.482-07:00Cabbage Poriyal<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Verdana, sans-serif;"><b>Poriyal</b> is the Tamil word for fried or sometimes sauteed vegetable dish. The Kannada word for the same dish is <b>Palya</b> and in Telugu, its <b>Porutu</b>. It is usually made by shallow frying shredded or diced vegetables along with spices. The preparation would normally involve frying mustard seeds, urad dal, onions and then the main vegetable, and finally adding turmeric, spices, dried red chillis and coriander. In Tamil Nadu, shredded coconut would be added as a dressing.</span><br />
<span style="font-family: Verdana, sans-serif;"><b>Poriyal</b> serves as a side dish to a three course meal of rice with sambhar, rasam and curd.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhA5oq9YEnamTvRZ-PGs_gpdEDYcZzcwC8kBF5OTIXDFsQTjKz-JcR6chtd8zezpxvwjJZ2LE4ugkiga_Ujmp82GG-x7CqQk8WriRjZvRbvYJjpGAF8oqh3KTdmYyxkLIsai2I7fgqqiw/s1600/Cabbage+Poriyal.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhA5oq9YEnamTvRZ-PGs_gpdEDYcZzcwC8kBF5OTIXDFsQTjKz-JcR6chtd8zezpxvwjJZ2LE4ugkiga_Ujmp82GG-x7CqQk8WriRjZvRbvYJjpGAF8oqh3KTdmYyxkLIsai2I7fgqqiw/s400/Cabbage+Poriyal.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #741b47; font-family: Verdana, sans-serif; font-size: xx-small;">Cabbage Poriyal</span></td></tr>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Ingredients</b></span></div>
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<ul style="text-align: left;">
<li><span style="font-family: Verdana, sans-serif;">2 cups shredded cabbage</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 tsp mustard seeds ( rai / sarson)</span></li>
<li><span style="font-family: Verdana, sans-serif;">1/2 tsp urad dal (split black lentils)</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 green chilli, slit</span></li>
<li><span style="font-family: Verdana, sans-serif;">2 whole dry kashmiri red chillies, broken</span></li>
<li><span style="font-family: Verdana, sans-serif;">8 to 10 curry leaves (kadi patta)</span></li>
<li><span style="font-family: Verdana, sans-serif;">a pinch of turmeric powder (haldi)</span></li>
<li><span style="font-family: Verdana, sans-serif;">1/4 cup grated coconut</span></li>
<li><span style="font-family: Verdana, sans-serif;">2 tsp oil</span></li>
<li><span style="font-family: Verdana, sans-serif;">salt to taste</span></li>
</ul>
</div>
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<b><u><span style="font-family: Georgia, Times New Roman, serif;">Method</span></u></b></div>
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<ul style="text-align: left;">
<li><span style="font-family: Verdana, sans-serif;">Heat the oil, add the mustard seeds and urad dal and let the seeds crackle.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Add the green chilli, dry red chillies, curry leaves and turmeric powder and stir for few seconds.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Add the cabbage, salt, 1/4 cup of water and cook over a medium flame till the cabbage is tender.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Add the grated coconut, mix well and serve hot.</span></li>
</ul>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3128074134465089316.post-48551958386882140422013-06-19T21:46:00.002-07:002013-06-19T21:46:47.463-07:00Badam Halwa / Almonds sweet<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Verdana, sans-serif;">Halwa or Halva refers to many types of dense, sweet confections, served across the Middle East, South Asia, Central Asia, West Asia, North Africa, the Horn of Africa, the Balkans, Eastern Europe, Malta and the Jewish world.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeKwRl4KgKunX5BKKhWMuHLfhyphenhyphenifvQ0vZyxO57bEgbQjxtV6KPP3tmd7fjTqzy8iXkCdRM6jttKsAZ445wL_FIu6DJFM4GQksofBcucItFczxpSyycvfipal5mzLxuleSdNnd3DKVXukA/s1600/Badam+Halwa.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeKwRl4KgKunX5BKKhWMuHLfhyphenhyphenifvQ0vZyxO57bEgbQjxtV6KPP3tmd7fjTqzy8iXkCdRM6jttKsAZ445wL_FIu6DJFM4GQksofBcucItFczxpSyycvfipal5mzLxuleSdNnd3DKVXukA/s400/Badam+Halwa.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #741b47; font-family: Verdana, sans-serif; font-size: xx-small;">Badam Halwa</span></td></tr>
</tbody></table>
<span style="font-family: Georgia, Times New Roman, serif;"><b>Ingredients</b></span><br />
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<ul style="text-align: left;">
<li><span style="font-family: Verdana, sans-serif;">1 Cup Almonds </span></li>
<li><span style="font-family: Verdana, sans-serif;">2-1/2 Cups Sugar </span></li>
<li><span style="font-family: Verdana, sans-serif;">3 Cup Water </span></li>
<li><span style="font-family: Verdana, sans-serif;">2 Cups Ghee </span></li>
<li><span style="font-family: Verdana, sans-serif;">1 Pinch Saffron </span></li>
</ul>
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<span style="font-family: Georgia, Times New Roman, serif;"><b><u>Method</u></b></span><br />
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<ul style="text-align: left;">
<li><span style="font-family: Verdana, sans-serif;">Soak almonds in a bowl with boiling water.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Remove the skin of almonds and make fine paste by grinding them in a grinder.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Boil sugar with one cup of water in a pan, till it turns into syrup.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Add almond paste to the boiling syrup and mix it well.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Dilute saffron in a little water and add to the syrup.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Instantly mix one-cup ghee.</span></li>
<li><span style="font-family: Verdana, sans-serif;">As the above mixture turns paste-like, pour the remaining ghee gradually.</span></li>
<li><span style="font-family: Verdana, sans-serif;">A batter like mixture will be formed after sometime. Now remove it from the flame.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Badam Halwa is ready to serve.</span></li>
</ul>
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<span style="font-family: Verdana, sans-serif;"></span></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3128074134465089316.post-61684185379291105002013-06-06T19:18:00.004-07:002013-06-06T19:22:55.190-07:00Paneer Bhurji<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Verdana, sans-serif;">Bhurji means scrambled. So as the name suggests, this cheesy delicacy is made out of scrambled cottage cheese. This dish is quick to prepare and yet it so full of flavor A protein rich dish whose beauty lies in it’s simplicity. A hearty and satisfying dish that goes great with rice or breads</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggURUj4N_gUEpw303BbUHHuYxtkSs2u_yWmuOEic_RPu2Yakk-xe8DQXNAjufS_ZIPRNN3B0j12P7cPCrGhcMVQXf7KKCbTK3Wwa5gwHSm0P-R-Jf_AE5Xz6mzj1VZSTqHNs9lQid3nxo/s1600/Paneer+Bhurji.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggURUj4N_gUEpw303BbUHHuYxtkSs2u_yWmuOEic_RPu2Yakk-xe8DQXNAjufS_ZIPRNN3B0j12P7cPCrGhcMVQXf7KKCbTK3Wwa5gwHSm0P-R-Jf_AE5Xz6mzj1VZSTqHNs9lQid3nxo/s400/Paneer+Bhurji.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #741b47; font-family: Verdana, sans-serif; font-size: xx-small;">Paneer Bhurji</span></td></tr>
</tbody></table>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Ingredients</b></span></div>
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<div>
<ul style="text-align: left;">
<li><span style="font-family: Verdana, sans-serif;">1 cup crumbled paneer</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 finely chopped tomato</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 finely chopped onion</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 chopped green chilly</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 finely chopped ginger</span></li>
<li><span style="font-family: Verdana, sans-serif;">1/4 tsp turmeric powder</span></li>
<li><span style="font-family: Verdana, sans-serif;">1/4 tsp chilly powder (optional)</span></li>
<li><span style="font-family: Verdana, sans-serif;">1/4 tsp garam masala powder (optional)</span></li>
<li><span style="font-family: Verdana, sans-serif;">1/4 tsp cumin seeds (optional)</span></li>
<li><span style="font-family: Verdana, sans-serif;">salt for taste</span></li>
<li><span style="font-family: Verdana, sans-serif;">oil 3 tsp</span></li>
</ul>
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<span style="font-family: Georgia, Times New Roman, serif;"><b><u>Method</u></b></span></div>
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<ul style="text-align: left;">
<li><span style="font-family: Verdana, sans-serif;">Have one cup crumbed Paneer ready or try to smash or crumbed Paneer from your Refrigerator</span></li>
</ul>
<ul style="text-align: left;">
<li><span style="font-family: Verdana, sans-serif;">Heat oil in a pan. Add cumin seeds first. Once they get fried, add onions. When the onions become transparent, add chopped ginger and chilly.</span></li>
</ul>
<ul style="text-align: left;">
<li><span style="font-family: Verdana, sans-serif;">Fry the ginger for a while. Then add tomatoes and cook till they become soft. You can add a little salt and Turmeric so that the tomatoes get cooked faster.</span></li>
</ul>
<ul style="text-align: left;">
<li><span style="font-family: Verdana, sans-serif;">Now add all the Masala powders if required red chilly powder too. Fry for a minute add then add crumbled Paneer and let it cook for 1-2 minutes. Don’t cook the Paneer for a long time as they harden and loose their softness.</span></li>
</ul>
</div>
<div>
<ul style="text-align: left;">
<li><span style="font-family: Verdana, sans-serif;">Serve Paneer Bhurji with Rotis and rice.</span></li>
</ul>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3128074134465089316.post-72869995135535190832013-04-26T03:22:00.000-07:002013-04-26T03:22:07.289-07:00Egg Kadai<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Verdana, sans-serif;">Simple Indian Boiled Egg Kadai or Anda Kadai is an Indian non veg dish. This delicious and healthy food is very simple to prepare . You can serve Simple Indian Kadai Boiled Egg Roast with the plain white rice , bread,sandwiches and fried rice.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl_kXYdR2nCCYOYafk3hI-E20z_tizBEVEkwot8ii2rdWY4Yk2n4wHMPwSC3c1s9szh-b6cI5UnIgaBpfZeIfVKUCfMrA_GhUSBZY70I8bdoj0qR_VqBHkyZei90oDsmA_ryakhUfVWDk/s1600/Egg+Kadai.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl_kXYdR2nCCYOYafk3hI-E20z_tizBEVEkwot8ii2rdWY4Yk2n4wHMPwSC3c1s9szh-b6cI5UnIgaBpfZeIfVKUCfMrA_GhUSBZY70I8bdoj0qR_VqBHkyZei90oDsmA_ryakhUfVWDk/s320/Egg+Kadai.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #741b47; font-family: Verdana, sans-serif; font-size: xx-small;">Egg Kadai</span></td></tr>
</tbody></table>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Ingredients</b></span></div>
<div>
<ul style="text-align: left;">
<li><span style="font-family: Verdana, sans-serif;">Eggs-8 no’s</span></li>
<li><span style="font-family: Verdana, sans-serif;">Green chilly chopped-6 no’s( adjustable according to your taste)</span></li>
<li><span style="font-family: Verdana, sans-serif;">Onion sliced-2 small size</span></li>
<li><span style="font-family: Verdana, sans-serif;">Ginger paste- 2tbsp</span></li>
<li><span style="font-family: Verdana, sans-serif;">Garlic paste-2 tbsp</span></li>
<li><span style="font-family: Verdana, sans-serif;">Oil for making thick gravy- 3tbsp</span></li>
<li><span style="font-family: Verdana, sans-serif;">Oil for frying the eggs- 1/2 cup</span></li>
<li><span style="font-family: Verdana, sans-serif;">Bay leaves(Karuga/Vazhana ela) – 3nos</span></li>
<li><span style="font-family: Verdana, sans-serif;">Cinnamon(Karugapatta) - 1" piece</span></li>
<li><span style="font-family: Verdana, sans-serif;">Cardamom(Elakka) - 5 nos</span></li>
<li><span style="font-family: Verdana, sans-serif;">Cloves(Grambu) - 4 nos</span></li>
<li><span style="font-family: Verdana, sans-serif;">Fennel(Perum Jeerakam) - 2 tsp</span></li>
<li><span style="font-family: Verdana, sans-serif;">Curry leaves – 2 stems</span></li>
<li><span style="font-family: Verdana, sans-serif;">Chilly powder – 1 1/2 tbsp ( adjustable according to your taste)</span></li>
<li><span style="font-family: Verdana, sans-serif;">Coriander powder – 1 tsp</span></li>
<li><span style="font-family: Verdana, sans-serif;">Turmeric powder – 1/4 tsp</span></li>
<li><span style="font-family: Verdana, sans-serif;">Salt- as required</span></li>
</ul>
</div>
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<b><u><span style="font-family: Georgia, Times New Roman, serif;">Method</span></u></b></div>
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<ul style="text-align: left;">
<li><span style="font-family: Verdana, sans-serif;">Boil the eggs in water.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Give small cuts on each egg with a knife. Otherwise they will blast like bombs when you fry in the oil.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Heat a frying pan and pour ½ cup of oil into it.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Let the oil be boiled.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Fry all the eggs with the minimum heat in the oil till they turn to light brown .</span></li>
<li><span style="font-family: Verdana, sans-serif;">Keep the fried eggs aside.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Prepare Gharam Masala by grinding together bay leaves, cinnamon, cardamom, cloves, black pepper seeds and fennel.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Heat one vessel and add 3tbsp of oil.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Add all sliced onions and saute till brown.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Add ginger and garlic paste and saute till brown.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Add the green chilies and curry leaves.After 1 minute you’ll get an amazing flavor.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Add all the powders.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Stir in gentle heat until light brown.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Add ¼ cup of water and mix well for 1 minute.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Add the fried eggs and cover them with the thick masaala.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Cover with a lid and cook for 2 minutes in gentle heat.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Turn off the heat and decorate with the curry leaves or coriander leaves.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Serve Simple Indian Kadai Boiled Egg Roast hot with bread,sandwiches and fried rice.</span></li>
</ul>
</div>
</div>
</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3128074134465089316.post-3978599032625387142013-04-25T13:43:00.000-07:002013-04-25T13:43:49.056-07:00Punjabi Aloo Gobi Masala<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Verdana, sans-serif;">Aloo Gobi Masala is a flavorful Indian vegetarian dish made with potatoes, cauliflower and many spices which makes it fragrant and mouth-watering. Lets see the preparation details.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<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/AVvXsEhN5FnXT-dsFvPDSIQI-v3g_qpURnEo_IhC9cN1RMRDaFyeqzcj8ueugO90atmlzVebhel6viib_vEtkNg8Nttpv_Sw0Ivx2Nj5tXwdYTepL0j_iwrDswPcTWVvjyD-IYy5y5g5qqNudew/s1600/Punjabi+Aloo+Gobi+Masala.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN5FnXT-dsFvPDSIQI-v3g_qpURnEo_IhC9cN1RMRDaFyeqzcj8ueugO90atmlzVebhel6viib_vEtkNg8Nttpv_Sw0Ivx2Nj5tXwdYTepL0j_iwrDswPcTWVvjyD-IYy5y5g5qqNudew/s320/Punjabi+Aloo+Gobi+Masala.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #741b47; font-family: Verdana, sans-serif; font-size: xx-small;">Punjabi Aloo Gobi Masala</span></td></tr>
</tbody></table>
<b><span style="font-family: Georgia, Times New Roman, serif;">Ingredients</span></b><br />
<br />
<div style="font-family: Verdana, sans-serif;">
</div>
<ul style="text-align: left;">
<li>2 large Potatoes (about 2 cups), scrubbed, peeled and cut into 1/2 inch cubes</li>
<li>1 medium Cauliflower (about 3-4 cups), cut into medium sized florets</li>
<li>1 large Onion, finely chopped</li>
<li>1 tsp Ginger-Garlic Paste</li>
<li>2-3 Green Chillies, roughly chopped (Adjust acc to taste)</li>
<li>2-3 tbsp Coriander Leaves, finely chopped</li>
<li>1 1/2-2 tbsp Oil</li>
<li>1 tsp Jeera/Cumin Seeds</li>
<li>A pinch of Hing/Asafoetida (Optional)</li>
<li>1/2 tsp Haldi/Turmeric Powder</li>
<li>3/4 tsp Red Chilli Powder (Adjust acc to taste)</li>
<li>1/2 tbsp Dhania/Coriander Powder</li>
<li>1/2 tsp Garam Masala (Adjust acc to taste)</li>
<li>1/2 tsp Kitchen King Masala (Optional)</li>
<li>1/2 tbsp Kasuri Methi/Dried Fenugreek Leaves (Optional but recommended)</li>
<li>Freshly squeezed Lime/Lemon Juice to taste</li>
<li>Salt to taste</li>
</ul>
<br />
<b><u><span style="font-family: Georgia, Times New Roman, serif;">Method</span></u></b><br />
<div style="font-family: Verdana, sans-serif;">
</div>
<ul style="text-align: left;">
<li>Heat oil in a pan and add cumin seeds and hing. When cumin seeds crackle and change colour, about 30 seconds, add finely chopped onions.</li>
<li>Sauté the onions till they turn translucent and then add ginger-garlic paste, green chillies and crushed kasuri methi leaves. Give it a good stir till the raw smell of ginger-garlic paste disappears, about 1 minute.</li>
<li>Next add all the spice powders and give it a good stir for 30 seconds.</li>
<li>Mix in cubed potatoes and give them a good stir for 3-4 minutes.</li>
<li>Add cauliflower florets and salt to taste and stir them for 2-3 minutes, making sure every individual cauliflower florets are coated with spice mix.</li>
<li>Cover the lid and let it cook for 7-10 minutes, stirring in between to make sure that vegetables don’t stick the bottom of the pan. By now the vegetables gets cooked through but still retain their shape. If not, cover and let them cook for another 3-5 minutes.</li>
<li>Switch off the gas and add freshly squeezed lemon/lime juice to taste. Garnish with finely chopped coriander leaves and mix them well before serving this delicious Aloo Gobi with Roti or plain/flavoured rice.</li>
</ul>
<br />
<div style="font-family: Verdana, sans-serif;">
<br /></div>
</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3128074134465089316.post-52566476868676909922013-04-18T01:05:00.002-07:002013-04-18T01:05:50.970-07:00Bengali Cham Cham<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Verdana, sans-serif;">Cham cham or chum chum is a traditional Bengali sweet that is popular in Pakistan, India and Bangladesh. It comes in a variety of colors, mainly light pink, light yellow, and white. It is also coated with coconut flakes as a garnish.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<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/AVvXsEimfho1YPaKeXHV_yhfLgNQkN20tv-8UFSfbVFef_mv4c_W7xdG5kucQWoCifc27rs4VU49H_BRHo8X_HrRlXrQkEUHRGrgsj5pJhtVLetkLJgo-WJ9kAyfM9WP1Uwnzd2GXg_WrYN-_rE/s1600/Bengali+Cham+Cham.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimfho1YPaKeXHV_yhfLgNQkN20tv-8UFSfbVFef_mv4c_W7xdG5kucQWoCifc27rs4VU49H_BRHo8X_HrRlXrQkEUHRGrgsj5pJhtVLetkLJgo-WJ9kAyfM9WP1Uwnzd2GXg_WrYN-_rE/s320/Bengali+Cham+Cham.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #741b47; font-family: Verdana, sans-serif; font-size: xx-small;">Bengali Cham Cham</span></td></tr>
</tbody></table>
<b style="font-family: Georgia, 'Times New Roman', serif;">Ingredients</b><br />
<br />
<br />
<ul style="text-align: left;">
<li><span style="font-family: Verdana, sans-serif;">Milk - 1 liter (5 cup)</span></li>
<li><span style="font-family: Verdana, sans-serif;">Lemon juice - 2-3 tbsp (2 lemons)</span></li>
<li><span style="font-family: Verdana, sans-serif;">Sugar - 2 cup (450 grams)</span></li>
<li><span style="font-family: Verdana, sans-serif;">Ararot - 1 tbsp</span></li>
</ul>
<br />
<div style="font-family: Verdana, sans-serif;">
<b><i>For stuffing:</i></b></div>
<br />
<ul style="text-align: left;">
<li><span style="font-family: Verdana, sans-serif;">Mawa - 1/4 cup (60 gram)</span></li>
<li><span style="font-family: Verdana, sans-serif;">Cardamoms - 3-4 (peel and make powder)</span></li>
<li><span style="font-family: Verdana, sans-serif;">Powdered sugar - 2-3 tbsp (30 grams)</span></li>
<li><span style="font-family: Verdana, sans-serif;">Pistachios - 7-8 (thinly sliced)</span></li>
<li><span style="font-family: Verdana, sans-serif;">Kewada essence - 2-3 drops</span></li>
<li><span style="font-family: Verdana, sans-serif;">Orange color - less then 1 pinch</span></li>
</ul>
<br />
<div>
<b><u><span style="font-family: Georgia, Times New Roman, serif;">Method</span></u></b></div>
<div>
<b><u><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></u></b></div>
<div>
<div>
<span style="font-family: Verdana, sans-serif;"><i><u>Making Cham Cham</u></i></span></div>
<div>
<ul style="text-align: left;">
<li><span style="font-family: Verdana, sans-serif;">Take milk in any utensil and place it on flame for boiling. When milk starts boiling turn off the gas and let it cool down.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Add water in lemon juice. Add little amount of lemon juice at a time in warm milk. Milk will start to coagulate. Stop adding lemon juice when milk coagulates completely. Now strain the coagulated milk in any muslin cloth, (place the cloth on top of sieve and pour milk on the cloth). All water will get collected in the utensil kept beneath and chena will be collected on the top. Pour some cold water on the chena and wash it nicely. With this chena will become cool and lemon flavor will get washed.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Mix 2 cup sugar and 4 cup water in a pressure cooker and place it on flame for heating. Meanwhile make Chamcham from chena.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Divide chena in 8 equal parts, take one part and bind it nicely like a ladoo. Now give Chamcham an oval shape and place it on a plate. Like wise prepare all Chamcham balls.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Sugar-water has started boiling in pressure cooker (don’t make thread sugar syrup, just boil it so that sugar melts). Add all prepared Chamcham one by one in boiling water. Cover the pressure cooker with lid. When it whistles for once, reduce the flame and cook Chamcham for 7-8 minutes. Now turn off the gas and place the cooker in any utensil carrying cold water so that it becomes cooled quickly or place it under water tap</span></li>
<li><span style="font-family: Verdana, sans-serif;">Open the pressure cooker and take out Chamcham in any big bowl along with sugar syrup. Stuff Chamcham when it cools down completely.</span></li>
</ul>
</div>
<div>
<span style="font-family: Verdana, sans-serif;"><i><u>Stuff for ChamCham</u></i></span></div>
<div>
<ul style="text-align: left;">
<li><span style="font-family: Verdana, sans-serif;">Peel cardamom and make powder. Mash mawa very finely with help of a spoon. Add powdered sugar and cardamom and really well. Stuffing is ready.</span></li>
<li><span style="font-family: Verdana, sans-serif;">After soaking Chamcham for 3-4 hours and cooling it down, take it out from sugar syrup. Chamcham has become cold, sweet and hard. Take when Chamcham and slit it from center keeping it joint from one side. Keep Chamcham in one hand and stuffing it with other hand. Garnish with 5-6 pistachios pieces. Like wise stuff all Chamcham.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Mouth drooling Chamcham is ready. You can serve them as it is or place them in freezer and then serve they taste yummier. </span></li>
</ul>
</div>
<div style="font-family: Georgia, 'Times New Roman', serif; text-decoration: underline;">
<br /></div>
</div>
<div>
<b><u><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></u></b></div>
<div>
<b><u><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></u></b></div>
</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3128074134465089316.post-35238794530619479082013-04-17T00:06:00.000-07:002013-04-17T00:06:21.886-07:00Rava Laddoo / Suji Laddoo<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
<span style="font-family: Verdana, sans-serif;">Laddu or Laddoo is a ball-shaped sweet popular in Indian Subcontinent as well as regions with immigrants from the Subcontinent such as Hijaz. Laddu is made of flour and sugar with other ingredients that vary by recipe. It is often served at festive or religious occasions.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Laddu comes from the Sanskrit word transliterated as ladduka or lattika meaning a small ball. Though contested, it is widely believed to originate from the Mithilanchal region of Bihar during the times of Chandragupt Maurya.</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;"><br /></span>
<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/AVvXsEh2e_mawFmyU9R5os6jdGHguFJOY3LxvfpsrvqcBqbnQ0A6P6Zpf_beXaIZ__aP_moAEBRRRnr4vzXa4OPZHCawM9o_JzbBTyoPBi0YperjaJXxDObIkNzt-mpFYtnoZsiYKpSeKrLF8YI/s1600/Rava+Laddoo.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2e_mawFmyU9R5os6jdGHguFJOY3LxvfpsrvqcBqbnQ0A6P6Zpf_beXaIZ__aP_moAEBRRRnr4vzXa4OPZHCawM9o_JzbBTyoPBi0YperjaJXxDObIkNzt-mpFYtnoZsiYKpSeKrLF8YI/s320/Rava+Laddoo.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #741b47; font-family: Verdana, sans-serif; font-size: xx-small;">Rava Laddoo / Suji Laddo</span></td></tr>
</tbody></table>
<b style="font-family: Georgia, 'Times New Roman', serif;">Ingredients</b><br />
<br />
<div style="font-family: Verdana, sans-serif;">
</div>
<ul style="text-align: left;">
<li>1 cup very fine Semolina/Sajjige/Suji/Sooji</li>
<li>1/4 packed cup grated coconut, fresh or frozen (Optional)</li>
<li>3/4 cup granulated/powdered Sugar (adjust acc to taste)</li>
<li>1/2 cup +1 tbsp Ghee/Clarified Butter</li>
<li>2 tbsp Cashew Nuts, halved</li>
<li>2 tbsp Raisins/Sultanas</li>
<li>6 Green Cardamoms, peeled and crushed to smooth powder</li>
<li>A large pinch of Saffron dissolved in 1 tbsp warm water or milk</li>
<li>Few tsp of Milk (Optional)</li>
</ul>
<br />
<div style="font-family: Verdana, sans-serif;">
<b><u><span style="font-family: Georgia, Times New Roman, serif;">Method</span></u></b></div>
<div style="font-family: Verdana, sans-serif;">
</div>
<ul style="text-align: left;">
<li>Heat 1 tbsp of Ghee in a deep pan or kadai and add cashew nuts to it. Roast cashew nuts on low flame till they start to turn light golden in colour. Immediately add raisins or sultanas and fry them till they are plumped up, about 1 minute. Remove them with a slotted spoon and keep them aside.</li>
<li>Next add grated coconut to a pan and roast them till they turn light golden in colour on low flame, about 2-3 mins. Transfer them to clean bowl and keep it aside.</li>
<li>Now add semolina and dry roast them on low flame till they change colour to light golden and the aroma of roasted semolina fills the kitchen, about 3-5 mins. There should be noticeable change in colour and aroma compared to raw semolina. Make sure that the semolina is dry roasted on low flame. Transfer this roasted semolina to a bowl containing roasted coconut.</li>
<li>Add granulated or powdered sugar, cardamom powder, roasted cashews and raisins, saffron dissolved in warm milk and remaining ghee to the roasted semolina and coconut.</li>
<li>When the mixture is warm enough to handle take a small handful of them and squeeze between your fingers and palm to form small lemon sized balls. If the mixture is too dry and starts to crumble, add few teaspoons of milk, one at a time, and form the balls. Don’t worry if the Rava Laddu/Laddoo is too soft as they will harden after a while.</li>
<li>Once cooled, store them in an air tight container and keep them in a cool, dry place or store them in refrigerator.</li>
</ul>
<br />
<div style="font-family: Verdana, sans-serif; font-size: small;">
<br /></div>
<br />
</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3128074134465089316.post-49567131670758006652013-04-16T03:33:00.002-07:002013-04-16T03:33:28.163-07:00Besan Laddoo / Besan Laddu<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">Laddu or Laddoo is a ball-shaped sweet popular in Indian Subcontinent as well as regions with immigrants from the Subcontinent such as Hijaz. Laddu is made of flour and sugar with other ingredients that vary by recipe. It is often served at festive or religious occasions.</span><br />
<span style="font-size: x-small;"><span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Laddu comes from the Sanskrit word transliterated as ladduka or lattika meaning a small ball. Though contested, it is widely believed to originate from the Mithilanchal region of Bihar during the times of Chandragupt Maurya.</span></span><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="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-5QmKEVMKDM5G_lYRjz4NoU-bC4MR-iYryWDRoD6sCn640G05Qv5650Ev88ec0SynFUJvbPkZpU3sEIG7bmnjMuQp-3gLaWU9RbHu4arjWrb4_PJpthZMBy64VWAUToVPTPU0_9yv-1c/s1600/Besan+Ladoo.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-5QmKEVMKDM5G_lYRjz4NoU-bC4MR-iYryWDRoD6sCn640G05Qv5650Ev88ec0SynFUJvbPkZpU3sEIG7bmnjMuQp-3gLaWU9RbHu4arjWrb4_PJpthZMBy64VWAUToVPTPU0_9yv-1c/s320/Besan+Ladoo.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #741b47; font-family: Verdana, sans-serif; font-size: xx-small;">Besan Laddoo </span></td></tr>
</tbody></table>
<span style="font-family: Verdana, sans-serif;"><br /></span>
<br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;"><b>Ingredients</b></span><br />
<div style="font-family: Verdana, sans-serif;">
</div>
<ul style="text-align: left;">
<li><span style="font-size: x-small;">1/2 cup unsalted butter or ghee </span></li>
<li><span style="font-size: x-small;">1 and 1/2 cup besan (gram flour)</span></li>
<li><span style="font-size: x-small;">2 tbsp suji/semolina</span></li>
<li><span style="font-size: x-small;">1/4 tsp cardamom powder</span></li>
<li><span style="font-size: x-small;">4 tbsp sliced almonds</span></li>
<li><span style="font-size: x-small;">1/4 cup sugar</span></li>
<li><span style="font-size: x-small;">1/4 tsp white sesame seeds(optional) </span></li>
</ul>
<br />
<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;"><b><u>Method</u></b></span><br />
<div style="font-family: Verdana, sans-serif;">
</div>
<ul style="text-align: left;">
<li><span style="font-size: x-small;">Put the basen (gram flour) and sooji, in a large frying pan and mix well.Turn on the stove,in low flame dry roast the flour and stir in between to prevent burning.</span></li>
<li><span style="font-size: x-small;">Roast it well till the raw smell goes.</span></li>
<li><span style="font-size: x-small;">Once the colour has started changing immediately add ghee and mix well.</span></li>
<li><span style="font-size: x-small;">Stir well without lumps and roast the mix well until it gives nice flavor.</span></li>
<li><span style="font-size: x-small;">Remove the pan from the heat and let the besan mix cool to a warm temperature.Don’t let it to come to room temperature.While the mixture is warm add sugar and mix well.</span></li>
<li><span style="font-size: x-small;">Then add cardamom seeds, almonds,white sesame seeds(optional).</span></li>
<li><span style="font-size: x-small;">Mix well and start making ladoo.</span></li>
<li><span style="font-size: x-small;">Take 2 tbsp of warm besan mixture and gently press and roll between your palms to form a lemon sized balls.Repeat this step for rest of the flour.let it cool for sometime and then serve it as a snack.</span></li>
</ul>
<br />
<div style="font-family: Verdana, sans-serif;">
<br /></div>
</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3128074134465089316.post-63252564373834324772013-04-06T14:00:00.001-07:002013-04-06T14:00:58.500-07:00Murg Kali Mirch<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Verdana, sans-serif;">Let See a very simple dish which is called Murg Kali Mirch which is also called as Black Pepper Chicken.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<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="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT1gtoKlTMIZgHhvdG0yrn6BsBKW8spe46GvrHaenc1FzqOKtXanvSbHbxfw9BgLRiLNd8ApHIR0na81tQHgjglxkgczK9UqUfP_m-HQzorjw8gtasjPDeqSfaHxPUBF_hmZSJo56maMQ/s1600/Murg+Kali+Mirch.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT1gtoKlTMIZgHhvdG0yrn6BsBKW8spe46GvrHaenc1FzqOKtXanvSbHbxfw9BgLRiLNd8ApHIR0na81tQHgjglxkgczK9UqUfP_m-HQzorjw8gtasjPDeqSfaHxPUBF_hmZSJo56maMQ/s400/Murg+Kali+Mirch.jpg" width="350" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #741b47; font-family: Verdana, sans-serif; font-size: xx-small;">Murg Kali Mirch</span></td></tr>
</tbody></table>
<br />
<b><span style="font-family: Georgia, Times New Roman, serif;">Ingredients</span></b><br />
<div style="font-family: Verdana, sans-serif;">
<br /></div>
<div style="font-family: Verdana, sans-serif;">
</div>
<ul style="text-align: left;">
<li>1 small chicken (800 gm)</li>
<li>1 cup curd</li>
<li>2 tsp ginger garlic and green chillies paste</li>
<li>half spoon garm masala</li>
<li>1/2 tsp jeera </li>
<li>1 tsp coriander powder </li>
<li>1/4 kali mirch powder</li>
<li>1/2 kasoori methi</li>
<li>2 tsp butter </li>
<li>salt according to taste</li>
</ul>
<br />
<b><u><span style="font-family: Georgia, Times New Roman, serif;">Method</span></u></b><br />
<div style="font-family: Verdana, sans-serif;">
<br /></div>
<div style="font-family: Verdana, sans-serif;">
</div>
<ul style="text-align: left;">
<li>First marinate chicken in curd for 1 hour.</li>
<li>Melt butter in kardai, put jeera and fry for some time then put coriander powder, kasoori methi, garam masala</li>
<li>Now put ginger, garlic and green chillies paste fry till it becomes little brown and then put chicken and salt</li>
<li>Cook the chicken till it becomes dry </li>
<li>Serve hot with chutney.</li>
</ul>
<br /></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3128074134465089316.post-70258376493376315492013-04-06T12:51:00.000-07:002013-04-06T12:51:24.962-07:00Murg Noorjehani<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Verdana, sans-serif;">Lets experience one of the finest Mughali dish which is also called Noor which mean's Light or bright.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Dish colored in yellow which is more bright and very delicious.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<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/AVvXsEiLjbzKT4HINxmNvQIHLdRifzfZSEPSpU7pTgeIAJCdZp_6ZupNWYi03TbhgPrnRrOGv20e_GSgNNdX7H-6AH6X62041Wn-iYQT6iujLiksKc0auwhEv3854knD4H91I7rt77Bdwd2hz9E/s1600/Murg+Noorjehani.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLjbzKT4HINxmNvQIHLdRifzfZSEPSpU7pTgeIAJCdZp_6ZupNWYi03TbhgPrnRrOGv20e_GSgNNdX7H-6AH6X62041Wn-iYQT6iujLiksKc0auwhEv3854knD4H91I7rt77Bdwd2hz9E/s320/Murg+Noorjehani.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #741b47; font-family: Verdana, sans-serif; font-size: xx-small;">Murg Noorjehani</span></td></tr>
</tbody></table>
<b><span style="font-family: Georgia, Times New Roman, serif;">Ingredients</span></b><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<br />
<ul style="text-align: left;">
<li><span style="font-family: Verdana, sans-serif;">1 kg chicken</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 tsp salt</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 tsp aniseed</span></li>
<li><span style="font-family: Verdana, sans-serif;">8 pieces garlic</span></li>
<li><span style="font-family: Verdana, sans-serif;">4-5 cloves</span></li>
<li><span style="font-family: Verdana, sans-serif;">1/2 inch ginger</span></li>
<li><span style="font-family: Verdana, sans-serif;">4 green chillies</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 cinnamon stick</span></li>
<li><span style="font-family: Verdana, sans-serif;">3 brown cardamom</span></li>
<li><span style="font-family: Verdana, sans-serif;">2 cups of whipped curd</span></li>
<li><span style="font-family: Verdana, sans-serif;">6 tsp ghee (clarified butter) </span></li>
<li><span style="font-family: Verdana, sans-serif;">3 finely chopped onions</span></li>
<li><span style="font-family: Verdana, sans-serif;">3 bay leaves</span></li>
<li><span style="font-family: Verdana, sans-serif;">1/2 cup milk</span></li>
<li><span style="font-family: Verdana, sans-serif;">A pinch of saffron</span></li>
<li><span style="font-family: Verdana, sans-serif;">1/2 tsp oil</span></li>
<li><span style="font-family: Verdana, sans-serif;">5-6 sultanas and almonds</span></li>
</ul>
<br />
<b><u><span style="font-family: Georgia, Times New Roman, serif;">Method</span></u></b><br />
<br />
<ul style="text-align: left;">
<li><span style="font-family: Verdana, sans-serif;">For the paste, grind together the green chillies, aniseed, ginger, garlic, cardamom, cloves, cinnamon and salt with a little water. </span></li>
<li><span style="font-family: Verdana, sans-serif;">Add the paste to the chicken and prick the meat for the flavor to sink in. </span></li>
<li><span style="font-family: Verdana, sans-serif;">Add whipped curd to the chicken and leave it to marinate for 3 hours at least. </span></li>
<li><span style="font-family: Verdana, sans-serif;">Heat the ghee in a pan, add the bay leaves and onions and saute on high flame till they turn golden- brown. </span></li>
<li><span style="font-family: Verdana, sans-serif;">In another pan, warm the milk, add the saffron, stir gently and keep aside. </span></li>
<li><span style="font-family: Verdana, sans-serif;">Add the marinated chicken to the sauteed onions. Let it cook on high flame for 5-6 minutes. </span></li>
<li><span style="font-family: Verdana, sans-serif;">Now pour the milk into the chicken and cook on low flame for 30-40 minutes. </span></li>
<li><span style="font-family: Verdana, sans-serif;">Roast the sultanas and almonds with a dash of oil for a few mins. </span></li>
<li><span style="font-family: Verdana, sans-serif;">Garnish with the roasted sultanas and almonds. Serve hot.</span></li>
</ul>
</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3128074134465089316.post-13319804208494621232013-04-06T08:06:00.003-07:002013-04-06T08:06:47.597-07:00Murg Kababs Mughlai / Chicken Kababs Mughali<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Verdana, sans-serif;">Let see how to prepare Murg Kababs Mughlai.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<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/AVvXsEhBfqobgu8ZYSXKKvOKBTc8FUsfHvLfDOxxZR7uzTGtgT1D3iywahKV0fSweqW3agMgWcRU6gW8r1P1wYz0rgzvQs2h76Tu2p2t5r9mTLCvIK96s2M0CJqXehyysf0DyincSbUM1bZeu1M/s1600/Murg+Kababs+Mughlai.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="192" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBfqobgu8ZYSXKKvOKBTc8FUsfHvLfDOxxZR7uzTGtgT1D3iywahKV0fSweqW3agMgWcRU6gW8r1P1wYz0rgzvQs2h76Tu2p2t5r9mTLCvIK96s2M0CJqXehyysf0DyincSbUM1bZeu1M/s320/Murg+Kababs+Mughlai.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #741b47; font-family: Verdana, sans-serif; font-size: xx-small;">Murg Kababs Mughlai</span></td></tr>
</tbody></table>
<span style="font-family: Verdana, sans-serif;"><br /></span>
<br />
<span style="font-family: Georgia, Times New Roman, serif;"><b>Ingredients</b></span><br />
<div style="font-family: Verdana, sans-serif;">
</div>
<ul style="text-align: left;">
<li>500 gms Chicken (cut into pieces) </li>
<li>1 cup Cornflour </li>
<li>1 tsp Garlic juice</li>
<li>2 tblsp Curd </li>
<li>2 cups Clarified Butter </li>
<li>1 Cellophane Bag </li>
<li>1 tsp Ginger juice</li>
<li>1 tsp Black Pepper </li>
</ul>
<br />
<div style="font-family: Verdana, sans-serif;">
<b><u><span style="font-family: Georgia, Times New Roman, serif;">Method</span></u></b></div>
<div style="font-family: Verdana, sans-serif;">
</div>
<ul style="text-align: left;">
<li>Soak chicken pieces in salt, garlic and ginger juice for 12 to 16 hours.</li>
<li>Now put cornflour in the bag with little salt and black pepper.</li>
<li>Add pieces of chicken removed from garlic juice and ginger and vinegar.</li>
<li>Shake the bag well with chicken, cornflour, salt and pepper in it.</li>
<li>Heat the ghee in a pan.</li>
<li>Then gradually add pieces of chicken and fry them till golden brown on high flame.</li>
<li>Continue frying till all the pieces are done.</li>
<li>Server hot with green salad.</li>
</ul>
<br />
<div style="font-family: Verdana, sans-serif;">
<br /></div>
</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3128074134465089316.post-10182064796245882702013-04-06T07:57:00.004-07:002013-04-06T08:07:55.324-07:00Mughlai Chicken Pulao<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Verdana, sans-serif;">Let see how to prepare Mughlai Chicken Pulao dish.</span><br />
<div>
<span style="font-family: Verdana, sans-serif; font-size: x-small;"><br /></span></div>
<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/AVvXsEh36QZmCLVFfW8LLZ2itWOZ-RK6y6zAeVA6p_NxT-rycViQCi-8FcnMt0UOS53BDWWCdp37P8NgpWq3q_hkD9MiwfFs0in-fD5OVspW-FP2ZQZmKz5yOCVfQuv0Hob_VMjnzRSQtoIV3-A/s1600/Mughlai+Chicken+Pulao.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh36QZmCLVFfW8LLZ2itWOZ-RK6y6zAeVA6p_NxT-rycViQCi-8FcnMt0UOS53BDWWCdp37P8NgpWq3q_hkD9MiwfFs0in-fD5OVspW-FP2ZQZmKz5yOCVfQuv0Hob_VMjnzRSQtoIV3-A/s320/Mughlai+Chicken+Pulao.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #741b47; font-family: Verdana, sans-serif; font-size: xx-small;">Mughlai Chicken Pulao</span></td></tr>
</tbody></table>
<div>
<b><span style="font-family: Georgia, Times New Roman, serif;">Ingredients</span></b></div>
<div>
<div style="font-family: Verdana, sans-serif;">
<ul style="text-align: left;">
<li>1 Chicken cleaned and cut</li>
<li>2 cups Clarified Butter </li>
<li>4 big sized Onion (Pyaj) minced</li>
<li>1/4 kg Curd (Dahi) </li>
<li>1/2 kg Rice</li>
<li>1/2 tsp Saffron (Kesar) </li>
<li>Few Sliced and fried Almond (Badam) </li>
<li>4 Bay Leaf (Tej Patta) </li>
<li>1 long piece Cinnamon (Tuj/Dalchini) </li>
<li>10 Cloves (Lavang) </li>
<li>10 Cardamoms</li>
<li>18 Pepper corns (Kalimirchi) </li>
<li>3 pods Garlic (Lasun) </li>
<li>1 long piece Ginger (Adrak) </li>
<li>1 tsp Red Chili Powder (Lal Mirchi) </li>
<li>2 tsp Coriander Seeds Powder (Dhania Powder) </li>
<li>1 tsp Cumin Seed Powder (Jeera) </li>
<li>1/4 tsp Turmeric (Haldi) </li>
</ul>
</div>
<div>
<b><u><span style="font-family: Georgia, Times New Roman, serif;">Method</span></u></b></div>
<div style="font-family: Verdana, sans-serif;">
<ul style="text-align: left;">
<li>First grind garlic, ginger, chiili powder, coriander, turmeric and cumin powder to a fine paste.</li>
<li>Now heat 4 tblsp of ghee and fry 2 onions till brown.</li>
<li>Add half the whole spices and then add chicken and let it brown.</li>
<li>Add ground spices and fry for a few minutes along with chicken and mince.</li>
<li>Add 2 cups of hot water, cover and cook till chicken is tender.</li>
<li>Beat the curd with saffron and add to chicken.</li>
<li>Cook uncovered for 10 minutes.</li>
<li>Remove from flame and keep aside.</li>
<li>Now heat the remaining ghee and fry bay leaves and remaining whole spices.</li>
<li>Add onions and brown them well.</li>
<li>Add rice and fry till brown.</li>
<li>Add enough water to cook rice and also 1 tsp of salt.</li>
<li>Spread a layer of rice on a flat serving dish and then another layer of Chicken.</li>
<li>Repeat with one more layer of each.</li>
<li>Garnish with almonds.</li>
</ul>
</div>
<div style="font-family: Verdana, sans-serif;">
<br /></div>
</div>
</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3128074134465089316.post-63933296760682658802013-04-02T03:02:00.000-07:002013-04-02T03:02:08.819-07:00Meat Durbari<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Verdana, sans-serif; font-size: x-small;">One of the famous Mughali Durbari dish for Lamb also called Meat Durbari.</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;"><br /></span>
<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/AVvXsEhw2_leaJjb2P0bfqEZskNOOC7rnKSXfJz1dleUyFVFyjXZAhpqlN3JWojzqWz5A9-KqsWSibnZYzhuTa2Vx4f11jYTBYFq6ilL36mo5WVxyHRpCqlcBcRzh_p3rgZXCQGEyBDT1vvBAGo/s1600/Meat+Durbari.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="157" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw2_leaJjb2P0bfqEZskNOOC7rnKSXfJz1dleUyFVFyjXZAhpqlN3JWojzqWz5A9-KqsWSibnZYzhuTa2Vx4f11jYTBYFq6ilL36mo5WVxyHRpCqlcBcRzh_p3rgZXCQGEyBDT1vvBAGo/s320/Meat+Durbari.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #741b47; font-family: Verdana, sans-serif; font-size: xx-small;">Meat Durbari</span></td></tr>
</tbody></table>
<span style="font-size: x-small;"></span><br />
<span style="font-size: x-small;"><span style="font-family: Georgia, Times New Roman, serif;"><b>Ingredients</b></span></span><br />
<div style="font-family: Verdana, sans-serif;">
</div>
<ul style="text-align: left;">
<li><span style="font-size: x-small;">1 big sized Onion </span></li>
<li><span style="font-size: x-small;">1 Ginger </span></li>
<li><span style="font-size: x-small;">2 tsp chopped Coriander Leaves </span></li>
<li><span style="font-size: x-small;">2 fresh Green chilli slit lengthwise into halves</span></li>
<li><span style="font-size: x-small;">3 tsp Clarified Butter </span></li>
<li><span style="font-size: x-small;">3 or 4 cloves Gralic peeled and coarsely chopped </span></li>
<li><span style="font-size: x-small;">3 tsp Wine Vinegar</span></li>
<li><span style="font-size: x-small;">180ml warm Water</span></li>
<li><span style="font-size: x-small;">1 tsp Tomato puree</span></li>
</ul>
<br />
<div style="font-family: Verdana, sans-serif;">
<span style="font-size: x-small;"><b><i>For paste</i></b></span></div>
<div style="font-family: Verdana, sans-serif;">
</div>
<ul style="text-align: left;">
<li><span style="font-size: x-small;">1 tsp Sesame or Til seeds </span></li>
<li><span style="font-size: x-small;">1 kg Leg of Lamb</span></li>
<li><span style="font-size: x-small;">1 tsp Mustard or Raai Seeds </span></li>
<li><span style="font-size: x-small;">1 Bay Leaf or Tej Patta</span></li>
<li><span style="font-size: x-small;">2 tsp Poppy seeds </span></li>
<li><span style="font-size: x-small;">2 piece Cinnamon </span></li>
<li><span style="font-size: x-small;">2 or 4 dried Red Chillies</span></li>
<li><span style="font-size: x-small;">4 Cloves </span></li>
<li><span style="font-size: x-small;">10 Black Pepper </span></li>
<li><span style="font-size: x-small;">2 Brown Cardamom </span></li>
</ul>
<br />
<div style="font-family: Verdana, sans-serif;">
<span style="font-size: x-small;"><b><u><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Method </span></u></b></span></div>
<br />
<ul style="text-align: left;">
<li style="font-family: Verdana, sans-serif;"><span style="font-size: x-small;">Trim off excess fat from the meat and cut into 2 cubes.</span></li>
<li style="font-family: Verdana, sans-serif;"><span style="font-size: x-small;">Rub the spice paste well into the meat and leave for marination for 4 to 6 hours or overnight in the refrigerator.</span></li>
<li style="font-family: Verdana, sans-serif;"><span style="font-size: x-small;">Add the salt to garlic and crush to a smooth pulp.</span></li>
<li style="font-family: Verdana, sans-serif;"><span style="font-size: x-small;">Melt the ghee over low flame.</span></li>
<li style="font-family: Verdana, sans-serif;"><span style="font-size: x-small;">Add the onions and ginger adjust flame to medium and fry them until the onions are soft.</span></li>
<li style="font-family: Verdana, sans-serif;"><span style="font-size: x-small;">Add the garlic paste and fry for a further 2 to 3 minutes stiring frequently.</span></li>
<li style="font-family: Verdana, sans-serif;"><span style="font-size: x-small;">Add the meat and cook in the onion mixture until all sides of meat are brown.</span></li>
<li style="font-family: Verdana, sans-serif;"><span style="font-size: x-small;">Add water and bring to a boil. Cover and simmer until the meat is tender.</span></li>
<li style="font-family: Verdana, sans-serif;"><span style="font-size: x-small;">Add the puree, green chillies and coriander leaves.</span></li>
<li><span style="font-size: x-small;"><span style="font-family: Verdana, sans-serif;">Adjust the flame to medium and cook for 3 to 4 minutes stiring continuously.</span></span></li>
<li style="font-family: Verdana, sans-serif;"><span style="font-size: x-small;">Remove the pan from the flame and serve hot.</span></li>
</ul>
<br />
</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3128074134465089316.post-9445887524100577392013-03-26T01:24:00.003-07:002013-03-26T01:24:58.581-07:00Keema Matar<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;"><b>Keema, Kheema</b>, or <b>Qeema</b> is a traditional South Asian meat dish. Originally this word meant minced meat.</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;"><br /></span>
<span style="font-family: Verdana, sans-serif; font-size: x-small;">It is typically minced mutton curry with peas or potatoes. Keema can be made from almost any meat, can be cooked by stewing or frying, and can be formed into kababs. Keema is also sometimes used as a filling for samosas or naan.</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;"><br /></span>
<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/AVvXsEgq_YQJx2IGdYAHlRZCogeHUmTeczpncEuuKkzeIS1IgNYalnyO9JnG7VAUZcARxUJO7C7aCgrrkELpshhyphenhyphen-YrjfXeBx6loxeboDXQOD6qumdowpKCOAWH04cvER_IHzQTRNYWELudt_AA/s1600/Keema+Matar.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="226" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq_YQJx2IGdYAHlRZCogeHUmTeczpncEuuKkzeIS1IgNYalnyO9JnG7VAUZcARxUJO7C7aCgrrkELpshhyphenhyphen-YrjfXeBx6loxeboDXQOD6qumdowpKCOAWH04cvER_IHzQTRNYWELudt_AA/s320/Keema+Matar.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #741b47; font-family: Verdana, sans-serif; font-size: xx-small;">Keema Matar</span></td></tr>
</tbody></table>
<span style="font-family: Verdana, sans-serif; font-size: x-small;"><br /></span>
<div>
<div>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: x-small;"><b>Ingredients</b></span></div>
<div>
<ul style="text-align: left;">
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">1/2 kg minced meat </span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">1 cup shelled green peas </span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">1/2 cup ghee </span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">2 tsp cumin seeds </span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">4 cloves </span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">A small piece of cinnamon </span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">4 peppercorns </span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">Seeds of 1 black cardamom </span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">2 bay leaves </span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">1 cup grated onions </span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">1 tsp ginger paste </span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">1 tsp garlic paste </span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">2 cups chopped tomatoes </span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">Salt to taste </span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">1 Tbsp coriander powder </span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">1/2 tsp turmeric </span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">1/2 tsp chilli powder </span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">1 Tbsp chopped coriander leaves</span></li>
</ul>
</div>
<div>
<b style="font-size: small;"><u><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Method</span></u></b></div>
<div>
<ul style="text-align: left;">
<li><span style="font-family: Verdana, sans-serif;"><span style="font-size: x-small;">Heat the ghee in a heavy-based pan and add the cumin seeds, cloves, cinnamon, peppercorn, cardamom and bay leaves. </span></span></li>
<li><span style="font-family: Verdana, sans-serif;"><span style="font-size: x-small;">When the seeds start to splutter, add the garlic, ginger and onions, and stir-fry till the fat separates. </span></span></li>
<li><span style="font-family: Verdana, sans-serif;"><span style="font-size: x-small;">Add the tomatoes, salt, coriander powder, turmeric and chilli powder. </span></span></li>
<li><span style="font-family: Verdana, sans-serif;"><span style="font-size: x-small;">Continue to stir-fry till fat separates. Increase heat to high and add the mince and the peas. </span></span></li>
<li><span style="font-family: Verdana, sans-serif;"><span style="font-size: x-small;">Stir a few times till the mince looks fried, then lower heat and sauté till cooked through and fat separates once again. </span></span></li>
<li><span style="font-family: Verdana, sans-serif;"><span style="font-size: x-small;">Serve hot, garnished with chopped coriander leaves.</span></span></li>
<li><span style="font-family: Verdana, sans-serif;"><span style="font-size: x-small;">Serve hot with nan or chapatis.</span></span></li>
</ul>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3128074134465089316.post-17600398061468500122013-03-24T02:30:00.004-07:002013-03-24T02:30:54.132-07:00Mughali Chicken<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Verdana, sans-serif; font-size: x-small;"><b>Mughlai cuisine </b>is a style of cooking developed in the Indian subcontinent by the imperial kitchens of the Mughal Empire. It represents the cooking styles used in North India (especially Uttar Pradesh and Delhi), Pakistan, Bangladesh and the Indian city of Hyderabad. The cuisine is strongly influenced by the Persian cuisine of Iran, and has in turn strongly influenced the regional cuisines of Kashmir and the Punjab region.</span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="color: #741b47; font-family: Verdana, sans-serif; font-size: xx-small;">Mughali Chicken</span></td></tr>
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<b style="font-size: small;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Ingredients</span></b><br />
<ul style="text-align: left;">
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">1 kg boneless chicken skin removed</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">2 onions ground to a paste</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">2 tsps garlic paste</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">1 tsp ginger paste</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">1" stick of cinnamon</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">5 pods of cardamom</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">1 tsp coriander powder</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">1 tsp cumin powder</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">1 tsp red chilli powder</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">2 tsps garam masala</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">10-15 almonds blanched and skin removed</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">5-6 tbsps thickened/ heavy/ double cream whisked</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">4 tbsps of ghee</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">1 cup chicken stock</span></li>
</ul>
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<b style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: small;"><u>Method</u></b><br />
<ul style="text-align: left;">
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">Grind the almonds into a fine paste and keep aside.</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">Heat the ghee in a pan and fry the onions till they are translucent.</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">Add the ginger and garlic pastes, cinnamon and cardamom and fry for a minute.</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">Now add all the other spices except garam masala and fry till the ghee begins to separate from the masala. </span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">Add the chicken and fry till sealed.</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">Add the stock, salt to taste and cook till the chicken is done.</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">Whisk the cream to ensure that there are no lumps in it.</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">Add the cream and the almond paste to the chicken and stir well.</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">Turn off the fire and sprinkle the garam masala over the chicken. Cover the dish immediately.</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">Serve hot dish with naans or pulav or pulao.</span></li>
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Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-3128074134465089316.post-21082839036035006592013-02-18T18:13:00.000-08:002013-02-18T18:14:13.283-08:00Orange<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">The orange (specifically, the sweet orange) is the fruit of the citrus Citrus sinensis, species Citrus sinensis in the family Rutaceae. The fruit of the Citrus sinensis is called sweet orange to distinguish it from that of the Citrus aurantium, the bitter orange. The orange is a hybrid, possibly between pomelo (Citrus maxima) and mandarin (Citrus reticulata), cultivated since ancient times.<br /><br />Probably originated in Southeast Asia, oranges were already cultivated in China as far back as 2500 BC. Between the late 15th century and the beginnings of the 16th century, Italian and Portuguese merchants brought orange trees in the Mediterranean area. The Spanish introduced the sweet orange to the American continent in the mid 1500s.<br /><br />The origin of the term orange is presumably the Sanskrit word for "orange tree" (naranga), whose form has changed over time, after passing through numerous intermediate languages. The fruit is known as "Chinese apple" in several modern languages. Some examples are Dutch sinaasappel (literally, "China's apple") and appelsien, or Low German Apfelsine. In English, however, Chinese apple usually refers to the pomegranate.<br /><br /><b>History</b><br /><br />There are no reports of sweet oranges occurring in the wild. In general, it is believed that sweet orange trees have originated in Southeast Asia, northeastern India or southern China and that they were first cultivated in China around 2500 BC.<br /><br />In Europe, citrus fuits – among them the bitter orange, introduced to Italy by the crusaders in the 11th century – were grown widely in the south for medicinal purposes, but the sweet orange was unknown until the late 15th century or the beginnings of the 16th century, when Italian and Portuguese merchants brought orange trees in the Mediterranean area. Shortly afterwards, the sweet orange was quickly adopted as an edible fruit. It was also considered a luxury good and wealthy people grew oranges in private conservatories, called orangeries. By 1646, the sweet orange was well known throughout Europe.<br /><br />Spanish explorers introduced the sweet orange into the American continent. On his second voyage in 1493, Christopher Columbus took seeds of oranges, lemons and citrons to Haiti and the Caribbean. Subsequent expeditions in the mid 1500s brought sweet oranges to South America and Mexico, and to Florida in 1565, when Pedro Menéndez de Avilés founded St Augustine. Spanish missionaries brought orange trees to Arizona between 1707 and 1710, while the Franciscans did the same in San Diego, California, in 1769. An orchard was planted at the San Gabriel Mission around 1804 and a commercial orchard was established in 1841 near present-day Los Angeles. In Louisiana, oranges were probably introduced by French explorers.<br /><br />Archibald Menzies, the botanist and naturalist on the Vancouver Expedition, collected orange seeds in South Africa, raised the seedlings on board and gave them to several Hawaiian chiefs in 1792. Eventually, the sweet orange was grown in wide areas of the Hawaiian Islands, but its cultivation stopped after the arrival of the Mediterranean fruit fly in the early 1900s.<br /><br />As oranges are rich in vitamin C, during the Age of Discovery, Portuguese, Spanish and Dutch sailors planted citrus trees along trade routes to prevent scurvy.<br /><br />Around 1872, Florida obtained seeds from New Orleans, so many orange groves were established by grafting the sweet orange on to sour orange rootstocks.</span></span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="color: #4c1130;"><span style="font-size: xx-small;"><span style="font-family: Verdana,sans-serif;">Orange</span></span></span></td></tr>
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<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;"><u><b>Varieties</b></u></span></span><br />
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<li><span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">Common oranges</span></span></li>
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<li><span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">Valencia</span></span></li>
<li><span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">Hart's Tardiff Valencia</span></span></li>
<li><span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">Hamlin</span></span></li>
<li><span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">Other varieties of common oranges</span></span></li>
</ul>
<li><span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;"> Navel oranges</span></span></li>
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<li><span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">Cara cara navels</span></span></li>
<li><span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">Other varieties of navels</span></span></li>
</ul>
<li><span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">Blood oranges</span></span></li>
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<li><span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">Other varieties of blood oranges </span></span></li>
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<li><span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">Acidless oranges</span></span></li>
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<span style="font-size: small;"><b>Nutritive value of Papaya : Per 100 gm.</b></span></div>
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<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">Energy 47 Kcal 2.5%<br />Carbohydrates 11.75 g 9%<br />Protein 0.94 g 1.5%<br />Total Fat 0.12 g 0.5%<br />Cholesterol 0 mg 0%<br />Dietary Fiber 2.40 g 6%<br /><br /><u><b>Vitamins</b></u> <br /><br />Folates 30 µg 7.5%<br />Niacin 0.282 mg 2%<br />Pantothenic acid 0.250 mg 5%<br />Pyridoxine 0.060 mg 4.5%<br />Riboflavin 0.040 mg 3%<br />Thiamin 0.100 mg 8%<br />Vitamin C 53.2 mg 90%<br />Vitamin A 225 IU 7.5%<br />Vitamin E 0.18 mg 1%<br />Vitamin K 0 µg 0%<br /><br /><u><b>Electrolytes</b></u> <br /><br />Sodium 0 mg 0%<br />Potassium 169 mg 3.5%<br /><br /><u><b>Minerals</b></u> <br /><br />Calcium 40 mg 4%<br />Copper 39 µg 4%<br />Iron 0.10 mg 1%<br />Magnesium 10 mg 2.5%<br />Manganese 0.024 mg 1%<br />Zinc 0.08 mg 1%</span></span></div>
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<span style="font-size: small;"><b>Health Benefits</b></span></div>
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<ul>
<li><span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">Vitamin C in oranges is a primary water soluble antioxidant. It protects the human body against cancer, stroke and heart attack. It prevents hardening of the arteries. It protects cells from damage by free radicals. It prevents dreadful scurvy. It aids in healing wounds and helps in absorption of iron. It is known to promote a healthy immune system. It keeps sperms healthy by protecting them from genetic damage, thereby preventing birth defects. It is good for the skin.</span></span></li>
<li><span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">Oranges are rich in dietary fiber. They help in stabilizing blood sugar levels. They promote proper digestion and prevent diseases related to the digestive system. They prevent constipation. They are known to reduce dangerous cholesterol. They also prevent cancer.</span></span></li>
<li><span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">Oranges are rich in phytonutrient compounds which are known for their healing abilities.</span></span></li>
<li><span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">Limonoids in oranges helps in fighting cancers of the mouth, stomach, lungs, skin, breast and colon.</span></span></li>
<li><span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">Oranges prevent formation or kidney stones.</span></span></li>
<li><span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">Oranges contain Vitamin A which is proved to promote healthy body tissues.</span></span></li>
<li><span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">Polyphenols in oranges protect the human body from various viral infections.</span></span></li>
<li><span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">Oranges prevent stomach cancer and ulcers according to a study published in the "Journal of the American College of Nutrition".</span></span></li>
<li><span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">Orange is rich in beta-cryptoxanthin. This prevents lung cancer and promotes a healthy respiratory system.</span></span></li>
<li><span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">Regular consumption of this wonder fruit is known to prevent rheumatoid arthritis.</span></span></li>
<li><span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">Calcium in oranges helps build strong bones and teeth.</span></span></li>
<li><span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">Oranges contain flavonoids. These help in lowering high blood pressure.</span></span></li>
<li><span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">Oranges are rich in folic acid. This nutrient is necessary for healthy blood and brain.</span></span></li>
<li><span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">Oranges contain magnesium which is required to maintain a healthy blood pressure.</span></span></li>
<li><span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">Potassium in oranges helps in maintaining electrolyte balance in the cells. It is also good for the cardiovascular system.</span></span></li>
<li><span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">Orange juice is known to reduce craving for alcohol. It helps in reducing addiction to alcohol.</span></span></li>
<li><span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">Consumption of oranges is known to reduce mucus secretion from the nose.</span></span></li>
<li><span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">Oranges are known to support the production of <span style="font-size: x-small;">hemoglobin</span>, which carries oxygen to all parts of the body.</span></span></li>
<li><span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">Oranges contain vitamin B1 (thiamin) which plays a major role in converting blood sugar into energy.</span></span></li>
<li><span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">Oranges are also found to be good for asthma, bronchitis, tuberculosis and pneumonia.</span></span></li>
</ul>
<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;"><span style="background-color: red;"><span style="color: white;"><b>Avoids</b></span></span><br /><br />Oranges are excellent for the human body when consumed in moderation. The famous saying "Nectar becomes poison when consumed in excess" holds good here also.<br />Excessive consumption of oranges can drain out calcium from the body, there by causing damage to bones and teeth. It may also cause mucus build up in the throat. </span></span></div>
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<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;"><span style="color: #0b5394;">Orange Date Salad<br />Orange Jam<br />Orange Spread<br />Orange Ginger Juice<br />Orange Biscuits<br />Cranberry-Orange Fruit Bars<br />Orange Fruit Cups<br />Orange and Passionfruit Soda</span></span></span></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3128074134465089316.post-4400222124701441802013-02-13T14:03:00.001-08:002013-02-13T14:03:32.234-08:00Persimmons<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">Persimmons are the edible fruit of a number of species of trees in the genus Diospyros. Diospyros is in the family Ebenaceae, and certain species of Diospyros are the sources of most kinds of ebony wood, and not all species bear edible fruit. In color the ripe fruit of the cultivated strains range from light yellow-orange to dark red-orange depending on the species and variety. They similarly vary in size from 1.5 to 9 cm (0.5 to 4 in) in diameter, and in shape the varieties may be spherical, acorn-, or pumpkin-shaped. The calyx generally remains attached to the fruit after harvesting, but becomes easy to remove once the fruit is ripe. The ripe fruit has a high glucose content. The protein content is low, but it has a balanced protein profile. Persimmon fruits have been put to various medicinal and chemical uses.<br /><br /><b>Various Species</b><br /></span></span><br />
<ol style="text-align: left;">
<li><span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;"> Diospyros kaki</span></span></li>
<li><span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;"> Diospyros lotus (The Date-plum tree)</span></span></li>
<li><span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;"> Diospyros virginiana (The American Persimmon)</span></span></li>
<li><span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;"> Diospyros digyna (The Black Persimmon)</span></span></li>
<li><span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;"> Diospyros discolor</span></span></li>
<li><span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;"> Diospyros peregrina (The Indian Persimmon)</span></span></li>
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<tr><td class="tr-caption" style="text-align: center;"><span style="color: #4c1130;"><span style="font-size: xx-small;"><span style="font-family: Verdana,sans-serif;">Persimmons</span></span></span></td></tr>
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<span style="font-size: small;"><span><b>Nutritive value of Papaya : Per 100 gm.</b></span></span></div>
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<u><b><span style="font-size: x-small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Vitamins</span></span></b></u> </div>
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<li><span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">Vitamin A 2733IU 55%</span></span></li>
<li><span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">Retinol 0.0 mcg</span></span></li>
<li><span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">Retinol Activity Equivalent 136 mcg</span></span></li>
<li><span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">Alpha Carotene 0.0 mcg</span></span></li>
<li><span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">Beta Carotene 425 mcg</span></span></li>
<li><span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">Beta Cryptoxanthin 2431 mcg</span></span></li>
<li><span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">Lycopene 267 mcg</span></span></li>
<li><span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">Lutein+Zeaxanthin 1401 mcg</span></span></li>
<li><span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">Vitamin C 12.6 mg 21%</span></span></li>
<li><span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">Vitamin E (Alpha Tocopherol) 1.2 mg 6%</span></span></li>
<li><span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">Vitamin K 4.4 mcg 5%</span></span></li>
<li><span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">Thiamin 0.1 mg 3%</span></span></li>
<li><span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">Riboflavin 0.0 mg 2%</span></span></li>
<li><span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">Niacin 0.2 mg 1%</span></span></li>
<li><span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">Vitamin B6 0.2 mg 8%</span></span></li>
<li><span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">Folate 13.4 mcg 3%</span></span></li>
<li><span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">Food Folate 13.4 mcg </span></span></li>
<li><span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">Folic Acid 0.0 mcg</span></span></li>
<li><span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">Dietary Folate Equivalents 13.4 mcg</span></span></li>
<li><span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">Vitamin B12 0.0 mcg 0%</span></span></li>
<li><span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">Choline 12.8 mg</span></span></li>
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<u><b><span style="font-size: x-small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Minerals</span></span></b></u></div>
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<li><span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">Calcium 13.4 mg 1%</span></span></li>
<li><span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">Iron 0.3 mg 1%</span></span></li>
<li><span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">Magnesium 15.1 mg 4%</span></span></li>
<li><span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">Phosphorus 28.6 mg 3%</span></span></li>
<li><span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">Potassium 270 mg 8%</span></span></li>
<li><span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">Sodium 1.7 mg 0%</span></span></li>
<li><span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">Zinc 0.2 mg 1%</span></span></li>
<li><span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">Copper 0.2 mg 9%</span></span></li>
<li><span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">Manganese 0.6 mg 30%</span></span></li>
<li><span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">Selenium 1.0 mcg 1%</span></span></li>
</ul>
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<span style="font-size: small;"><span><b>Health Benefits</b></span></span></div>
<span style="font-size: xx-small;"><span style="font-family: Verdana,sans-serif;"><br /></span></span><span style="font-size: xx-small;"><span style="font-family: Verdana,sans-serif;"></span></span></div>
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<li><span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">The fruit is low in calories (provides 70 calories/100g) and fats but is rich source of dietary fiber.</span></span></li>
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<li><span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">Persimmons contain health benefiting phyto-nutrients flavonoid poly-phenolic anti-oxidants like catechins and gallocatechins as well as important anti-tumor compound betulinic acid. Catechins are known to have anti-infective, anti-inflammatory and anti-hemorrhagic (prevents bleeding from small blood vessels) properties.</span></span></li>
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<li><span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">Fresh persimmons contain anti-oxidant compounds like vitamin-A, beta-carotene, lycopene, lutein, zea-xanthin and cryptoxanthin. Together, these compounds functions as protective scavengers against oxygen-derived free radicals and reactive oxygen species (ROS) that play a role in aging and various disease processes.</span></span></li>
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<li><span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">Zea-xanthin, an important dietary carotenoid, selectively absorbed into the retinal macula lutea in the eyes where it is thought to provide antioxidant and protective light-filtering functions; thus, helps prevent "Age-related macular related macular disease"(ARMD) in the elderly.</span></span></li>
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<li><span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">They are also a very good source of vitamin-C, another powerful antioxidant (especially native Chinese and American persimmons; provide 80% of DRI). Regular consumption of foods rich in vitamin C helps the body develop resistance against infectious agents and scavenge harmful, pro-inflammatory free radicals.</span></span></li>
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<li><span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">The fruit is good in many valuable B-complex vitamins such as folic acid, pyridoxine (vitamin B-6), thiamin...etc. These vitamins act as co-factors for numerous metabolic enzymatic functions in the body.</span></span></li>
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<li><span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">Fresh Persimmon fruits also contain healthy amounts of minerals like potassium, manganese (15% of DRI), copper (12% of DRI), and phosphorus. Manganese is a co-factor for the enzyme, superoxide dismutase, which is a very powerful free radical scavenger. Copper is a co-factor for many vital enzymes, including cytochrome c-oxidase and superoxide dismutase (other minerals function as cofactors for this enzyme are manganese, and zinc). Copper is also required for the production of red blood cells. </span></span></li>
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<span style="font-size: small;"><span><b>Recipes</b></span></span></div>
<u><b><span style="font-size: xx-small;"><span style="font-family: Verdana,sans-serif;"><br /></span></span></b></u><div style="text-align: left;">
<span style="color: #45818e;"><span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">Persimmon Brunch Cake<br />Persimmon Bars<br />Persimmon Cookies<br />Spicy Persimmon Chutney<br />Persimmon Pudding Cake<br />Spiced Persimmon Butter<br />Arugula Persimmon Pear Salad<br />Old-Fashioned Persimmon Pudding<br />Persimmon Bread<br />Persimmon Cookies<br /> </span></span></span></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3128074134465089316.post-59633815014970144912013-02-12T14:05:00.002-08:002013-02-12T14:05:59.199-08:00Apple<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">The apple is the pomaceous fruit of the apple tree, species Malus domestica in the rose family (Rosaceae). It is one of the most widely cultivated tree fruits, and the most widely known of the many members of genus Malus that are used by humans. Apples grow on small, deciduous trees. The tree originated in Western Asia, where its wild ancestor, Malus sieversii, is still found today. Apples have been grown for thousands of years in Asia and Europe, and were brought to North America by European colonists. Apples have been present in the mythology and religions of many cultures, including Norse, Greek and Christian traditions. In 2010, the fruit's genome was decoded, leading to new understandings of disease control and selective breeding in apple production<br /><br /><b>History</b><br /><br />The center of diversity of the genus Malus is in eastern Turkey. The apple tree was perhaps the earliest tree to be cultivated and its fruits have been improved through selection over thousands of years. Alexander the Great is credited with finding dwarfed apples in Kazakhstan in Asia in 328 BCE those he brought back to Macedonia might have been the progenitors of dwarfing root stocks. Winter apples, picked in late autumn and stored just above freezing, have been an important food in Asia and Europe for millennia, as well as in Argentina and in the United States since the arrival of Europeans. Apples were brought to North America with colonists in the 17th century,[4] and the first apple orchard on the North American continent was planted in Boston by Reverend William Blaxton in 1625. The only apples native to North America are crab apples, which were once called "common apples". Apple varieties brought as seed from Europe were spread along Native American trade routes, as well as being cultivated on Colonial farms. An 1845 United States apples nursery catalogue sold 350 of the "best" varieties, showing the proliferation of new North American varieties by the early 19th century. In the 20th century, irrigation projects in Washington state began and allowed the development of the multibillion dollar fruit industry, of which the apple is the leading species.</span></span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="color: #4c1130;"><span style="font-size: xx-small;"><span style="font-family: Verdana,sans-serif;">Apple</span></span></span></td></tr>
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<div style="background-color: orange; color: black; font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
<span style="font-size: small;"><b>Nutritive value of Papaya : Per 100 gm.</b></span></div>
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<u><b><span style="font-size: xx-small;"><span style="font-family: Verdana,sans-serif;">VITAMINS</span></span></b></u><br />
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<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal"><span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">Folates
3
µg 1%</span></span></li>
<li class="MsoNormal"><span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">Niacin
0.091
mg 1%</span></span></li>
<li class="MsoNormal"><span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">Pantothenic
acid 0.061 mg 1%</span></span></li>
<li class="MsoNormal"><span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">Pyridoxine
0.041
mg 3%</span></span></li>
<li class="MsoNormal"><span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">Riboflavin
0.026
mg 2%</span></span></li>
<li class="MsoNormal"><span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">Thiamin
0.017
mg 1%</span></span></li>
<li class="MsoNormal"><span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">Vitamin
A 54
IU 2%</span></span></li>
<li class="MsoNormal"><span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">Vitamin
C 4.6
mg 8%</span></span></li>
<li class="MsoNormal"><span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">Vitamin
E 0.18
mg 1%</span></span></li>
<li class="MsoNormal"><span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">Vitamin
K 2.2
µg 2%</span></span></li>
</ul>
<u><b><span style="font-size: xx-small;"><span style="font-family: Verdana,sans-serif;"></span></span></b></u>
<u><b><span style="font-size: xx-small;"><span style="font-family: Verdana,sans-serif;">Electrolytes </span></span></b></u><br />
<ul style="text-align: left;">
<li><span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">Sodium 1 mg 0%</span></span></li>
<li><span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">Potassium 107 mg 2%</span></span></li>
</ul>
<u><b><span style="font-size: xx-small;"><span style="font-family: Verdana,sans-serif;">Mineral </span></span></b></u><br />
<ul style="text-align: left;">
<li><span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">Calcium 6 mg 0.6%</span></span></li>
<li><span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">Iron 0.12 mg 1%</span></span></li>
<li><span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">Magnesium 5 mg 1%</span></span></li>
<li><span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">Phosphorus 11 mg 2%</span></span></li>
<li><span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;">Zinc 0.04 mg 0%</span></span></li>
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<span style="font-size: small;"><b>Health Benefits</b></span></div>
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<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;"><b>1. Get whiter, healthier teeth</b><br /><br />An apple won’t replace your toothbrush, but biting and chewing an apple stimulates the production of saliva in your mouth, reducing tooth decay by lowering the levels of bacteria.<br /> </span></span><br />
<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;"><b>2. Avoid Alzheimer’s</b><br /><br />A new study performed on mice shows that drinking apple juice could keep Alzheimer’s away and fight the effects of aging on the brain. Mice in the study that were fed an apple-enhanced diet showed higher levels of the neurotransmitter acetylcholine and did better in maze tests than those on a regular diet.<br /> </span></span><br />
<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;"><b>3. Protect against Parkinson’s</b><br /><br />Research has shown that people who eat fruits and other high-fibre foods gain a certain amount of protection against Parkinson’s, a disease characterized by a breakdown of the brain’s dopamine-producing nerve cells. Scientists have linked this to the free radical-fighting power of the antioxidants contained therein.<br /> </span></span><br />
<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;"><b>4. Curb all sorts of cancers</b><br /><br />Scientists from the American Association for Cancer Research, among others, agree that the consumption of flavonol-rich apples could help reduce your risk of developing pancreatic cancer by up to 23 per cent. Researchers at Cornell University have identified several compounds—triterpenoids—in apple peel that have potent anti-growth activities against cancer cells in the liver, colon and breast. Their earlier research found that extracts from whole apples can reduce the number and size of mammary tumours in rats. Meanwhile, the National Cancer Institute in the U.S. has recommended a high fibre intake to reduce the risk of colorectal cancer.<br /> </span></span><br />
<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;"><b>5. Decrease your risk of diabetes</b><br /><br /> 5 simple rules for your healthiest life<br /> Our best healthy apple recipes<br /> 6 reasons to eat more apples<br /><br />Women who eat at least one apple a day are 28 percent less likely to develop type 2 diabetes than those who don’t eat apples. Apples are loaded with soluble fibre, the key to blunting blood sugar swings.<br /> </span></span><br />
<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;"><b>6. Reduce cholesterol</b><br /><br />The soluble fibre found in apples binds with fats in the intestine, which translates into lower cholesterol levels and a healthier you.<br /> </span></span><br />
<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;"><b>7. Get a healthier heart</b><br /><br />An extensive body of research has linked high soluble fibre intake with a slower buildup of cholesterol-rich plaque in your arteries. The phenolic compound found in apple skins also prevents the cholesterol that gets into your system from solidifying on your artery walls. When plaque builds inside your arteries, it reduces blood flow to your heart, leading to coronary artery disease.<br /> </span></span><br />
<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;"><b>8. Prevent gallstones</b><br /><br />Gallstones form when there’s too much cholesterol in your bile for it to remain as a liquid, so it solidifies. They are particularly prevalent in the obese. To prevent gallstones, doctors recommend a diet high in fibre to help you control your weight and cholesterol levels.<br /> </span></span><br />
<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;"><b>9. Beat diarrhea and constipation</b><br /><br />Whether you can’t go to the bathroom or you just can’t stop, fibre found in apples can help. Fibre can either pull water out of your colon to keep things moving along when you’re backed up, or absorb excess water from your stool to slow your bowels down.<br /> </span></span><br />
<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;"><b>10. Neutralize irritable bowel syndrome</b><br /><br />Irritable bowel syndrome is characterized by constipation, diarrhea, and abdominal pain and bloating. To control these symptoms doctors recommend staying away from dairy and fatty foods while including a high intake of fibre in your diet.<br /> </span></span><br />
<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;"><b>11. Avert hemorrhoids</b></span></span><br />
<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;"><br />Hemorrhoids are a swollen vein in the anal canal and while not life threatening, these veins can be very painful. They are caused by too much pressure in the pelvic and rectal areas. Part and parcel with controlling constipation, fibre can prevent you from straining too much when going to the bathroom and thereby help alleviate hemorrhoids.<br /> </span></span><br />
<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;"><b>12. Control your weight</b><br /><br />Many health problems are associated with being overweight, among them heart disease, stroke, high blood pressure, type 2 diabetes and sleep apnea. To manage your weight and improve your overall health, doctors recommend a diet rich in fibre. Foods high in fibre will fill you up without costing you too many calories.<br /> </span></span><br />
<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;"><b>13. Detoxify your liver</b><br /><br />We’re constantly consuming toxins, whether it is from drinks or food, and your liver is responsible for clearing these toxins out of your body. Many doctors are skeptical of fad detox diets, saying they have the potential to do more harm than good. Luckily, one of the best—and easiest—things you can eat to help detoxify your liver is fruits—like apples.<br /> </span></span><br />
<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;"><b>14. Boost your immune system</b><br /><br />Red apples contain an antioxidant called quercetin. Recent studies have found that quercetin can help boost and fortify your immune system, especially when you're stressed out.<br /> </span></span><br />
<span style="font-size: x-small;"><span style="font-family: Verdana,sans-serif;"><b>15. Prevent cataracts</b><br /><br />Though past studies have been divided on the issue, recent long-term studies suggest that people who have a diet rich in fruits that contain antioxidants—like apples—are 10 to 15 per cent less likely to develop cataracts.</span></span><u><b><span style="font-size: xx-small;"><span style="font-family: Verdana,sans-serif;"><br /></span></span></b></u><br />
<u><b><span style="font-size: xx-small;"><span style="font-family: Verdana,sans-serif;"><br /></span></span></b></u>
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<span style="font-size: small;"><b>Recipes</b></span></div>
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<span style="font-size: xx-small;"><span style="font-family: Verdana,sans-serif;"><span style="color: #0b5394;">Apple Bar Cookies<br />Apple Muffins<br />Apple Pies<br />Apple Salads<br />Applesauce<br />Caramel Apples<br />Fall Fresh Apples<br />Apple Squares<br />Apple Cake<br />Old Fashioned Apple Dumplings<br />Sauteed Apples<br />Apple Orchard Punch</span></span></span><br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3128074134465089316.post-65727234632661314012012-12-18T19:56:00.002-08:002012-12-18T19:59:06.437-08:00Doi Maach <div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Verdana, sans-serif; font-size: x-small;"><b>Doi maach is a very authentic Bengali preparation served typically at lunch with pulao or white rice on a festive occasion. </b></span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: x-small;"><b>Note: </b>We all know well fish is a very healthy food. Good protein, omega-3 fatty acids and calcium are present in good amounts. At the same time we recommend not to eat excess fish because of contamination. Fish is contaminated with chemicals, pesticides and heavy metals. Not only the marine fish but also the sweet water fish has these contamination problems.</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: x-small;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif; font-size: x-small;">Curd is healthy. We use milk and dairy products to get calcium. With this good argument we overeat this and suffer because excess calcium and protein can remove calcium from our bones. </span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: x-small;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif; font-size: x-small;">What will happen if we eat both, fish and curd together? Can it cause stomach cramps or white patches on the skin?</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: x-small;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif; font-size: x-small;">Fish and curd combination does not cause leucoderma (vitiligo) which can cause white patches on the skin. The reason for this disease is the destruction of cells which produce the skin pigment melanin. This combination cannot destroy the skin cells. Even strict vegetarians get this disease. The regular, traditional fish eaters do not have it more than the average.</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: x-small;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif; font-size: x-small;">There is no scientific basis for this belief. In many countries fish are marinated or cooked in milk and dairy products. Many have no problems.</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: x-small;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif; font-size: x-small;">At the same time we should not forget the milk protein allergy and lactose intolerance. You can enjoy fish and curd moderately as long as there are no problems. I have no problem to enjoy both together. Yes, it is a myth.</span><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/AVvXsEhjX-JqfTGPUVLXY0-IFIHGbZOAUlVKcXEZhjkaJ91tz9JInmg2vFxrqynfidE6M8T7xEJZ52jsoQ5472EorZyG5q9ZMvxv2Pvl_YcB25CrzJ9Ec4uJ8Luffh7q9ppXJWAlOSFBBpSbUH8/s1600/Doi++Maach.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjX-JqfTGPUVLXY0-IFIHGbZOAUlVKcXEZhjkaJ91tz9JInmg2vFxrqynfidE6M8T7xEJZ52jsoQ5472EorZyG5q9ZMvxv2Pvl_YcB25CrzJ9Ec4uJ8Luffh7q9ppXJWAlOSFBBpSbUH8/s320/Doi++Maach.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif; text-align: left;"><span style="color: #4c1130; font-size: xx-small;">Doi maach </span></span></td></tr>
</tbody></table>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;"><b>Ingredients</b></span></div>
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<ul style="text-align: left;">
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">5 Pieces fish </span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">5 tbsp Curd </span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">1 Large onion </span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">1 Large ginger </span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">4 tsp Cardamom powder </span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">1 tsp Turmeric powder </span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">1 tsp Cumin seed powder </span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">2 Green chillies (chopped) </span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">Oil for frying </span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">Red chilli and salt to taste</span></li>
</ul>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: x-small;"><b><u>Method</u></b></span></div>
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<ul style="text-align: left;">
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">Chop onion and grind it to make a paste.</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">Grind ginger to make a paste.</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">Wash the fish pieces properly.</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">Add salt and turmeric powder to fish pieces.</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">Heat the oil.</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">Fry onion paste, ginger paste, cumin seed powder and cardamom powder.</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">Add fish and fry till it gets cooked.</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">Now mix curd and chopped green chillies.</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">Put it over medium flame till it gets cooked properly.</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">Serve Dahi (Doi) Mach hot with rice.</span></li>
</ul>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3128074134465089316.post-78172073016363721282012-12-17T18:56:00.000-08:002012-12-17T18:56:23.272-08:00Surmai Tawa Fry<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">Indo-Pacific king mackerel or popularly (spotted) seer fish (Scomberomorus guttatus) is a sea fish among the mackerel variety of fishes. It is found in around the Indian ocean and adjoining seas.</span><br />
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">It is a popular game fish and grows up to 45 kg (100 lbs) and is a strong fighter, that has on occasion been seen to leap out of the water when hooked. It is excellent tablefare and is primarily caught by sportfishermen trolling with plugs (Rapala or Stretch 25+, 30+) or feathers/jigs, and on 30 lbf (130 N) tackle it is extremely sporting. At times it is possible to catch more than one by casting silver spoons or pirks when one is hooked while trolling.</span><br />
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">It is very popular among the countries of the Indian subcontinent including India, Sri Lanka and Bangladesh. It's a fairly expensive fish that's considered a delicacy in most places. In addition to being cooked and eaten when fresh, it is also used to make fish pickle, usually eaten as a condiment with rice.</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">It is known by various names, such as <b>Surmai </b>in Marathi, Vanjaram in Telugu,Vanjaram or NeiMeen in Tamil, NeiMeen or Aykkoora in Malayalam, Anjal in Tulu, Arkoli in Kannada, Iswaan in Konkani and Thora in Sinhala.</span><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/AVvXsEiVVB_aKpujSQRWovrJXoweA8WKIWo_wnd9UMQkTArWph_YE5JOf-xIsTmjt8Nokt2T54jAM9L60A8jiI6SDF1P8kIaM8CJ5Ch9TlQSbvjHuuSbWIOZMnNiezVXyq1u7TgjkGP11hGvJS0/s1600/Surmai+Tawa+Fry.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVVB_aKpujSQRWovrJXoweA8WKIWo_wnd9UMQkTArWph_YE5JOf-xIsTmjt8Nokt2T54jAM9L60A8jiI6SDF1P8kIaM8CJ5Ch9TlQSbvjHuuSbWIOZMnNiezVXyq1u7TgjkGP11hGvJS0/s320/Surmai+Tawa+Fry.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #4c1130; font-family: Verdana, sans-serif; font-size: xx-small;">Surmai Tawa Fry</span></td></tr>
</tbody></table>
<span style="font-family: Verdana, sans-serif; font-size: x-small;"><br /></span>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;"><b>Ingredients</b></span></div>
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<ul style="text-align: left;">
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">250 g Surmai Fish Pieces </span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">1 1/4 tsp Pepper (crushed) </span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">1/2 tsp Red Chilly Powder </span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">1/2 tsp Chilly Flakes </span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">1/2 tsp Lemon Juice </span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">1 tsp Ginger-Garlic Paste </span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">1/4 cup Curry Leaves </span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">Oil (for frying) </span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">Salt (to taste)</span></li>
</ul>
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<b><u><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: x-small;">Method</span></u></b></div>
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<ul style="text-align: left;">
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">Marinate fish with pepper, red chilly powder, chilly flakes, lemon juice, ginger-garlic paste, and salt for 30 minutes.</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">Heat oil in a pan. Fry curry leaves and add fish pieces. Fry until the fish turns golden brown.</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">Serve hot.</span></li>
</ul>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3128074134465089316.post-78061957142715061632012-10-12T08:23:00.000-07:002012-10-12T08:23:10.787-07:00Chicken Pakoda / Chicken Pakora<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Verdana, sans-serif; font-size: x-small;"><b>Pakoda</b> or <b>Pakora</b> is originally originated from the North India like Uttar Pradesh and Bihar, pakoda is specially taken as Snacks. <b>Pakoda / Pakora</b> is also called as <b>Bajji </b>in south India.</span><br />
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<span style="font-family: Verdana, sans-serif; font-size: x-small;"><b>Pakoda</b> or <b>Pakora</b> is made in many varieties like palak (spinach), panner, Pyaz (Onion), aloo (Potato) and <b>chicken</b>. <b>Pakoda</b> or <b>Pakora</b> are usually served as snacks or appetizers in Britian as fast food snack basically this is available restaurants to take out as alternative to French fries or kebabs.</span><br />
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">Now we will see making of <b>Chicken Pakoda </b>or<b> Chicken Pakora</b></span><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/AVvXsEjrFpV4znn0DIJgUKIf4VBj6TNWoEV9t_-Uv9AFqNJqWHWhIsUAMAjyJHqtQgFsYA7Otst-FBejH87cDujJZx12D4DdV1M9qAYH_8y9dkOHOvX7_ZPce0QE87cvWj5C1CHl_9_mMXQeoBs/s1600/Chicken+Pakora.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrFpV4znn0DIJgUKIf4VBj6TNWoEV9t_-Uv9AFqNJqWHWhIsUAMAjyJHqtQgFsYA7Otst-FBejH87cDujJZx12D4DdV1M9qAYH_8y9dkOHOvX7_ZPce0QE87cvWj5C1CHl_9_mMXQeoBs/s320/Chicken+Pakora.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #4c1130; font-family: Verdana, sans-serif; font-size: xx-small;">Chicken Pakoda / Chicken Pakora</span></td></tr>
</tbody></table>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;"><b>Ingredients </b></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;"><b><i>For the marinade:</i></b></span></div>
<div>
<ul style="text-align: left;">
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">250 gm boneless chicken-cut into 3 cm cubes</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">6-7 garlic cloves</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">2.5 cm ginger piece</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">1/4 tsp white pepper powder</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">1/4 tsp red chilli powder</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">1/4 tsp salt</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">1/2 tsp garam masala</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">1 tsp coriander powder</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">2 tsp lemon juice</span></li>
</ul>
</div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;"><b><i>For the batter:</i></b></span></div>
<div>
<ul style="text-align: left;">
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">1 egg</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">2 tbsp gram flour</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">2 tbsp refined flour</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">2 tsp lemon juice</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">1/2 tsp red chilli powder</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">1/4 tsp salt</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">1/2 tsp garam masala</span></li>
</ul>
<span style="font-family: Verdana, sans-serif; font-size: x-small;"><br /></span><ul style="text-align: left;">
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">oil to deep fry</span></li>
</ul>
</div>
<div>
<span style="font-family: Verdana, sans-serif; font-size: x-small;"><br /></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;"><b><u>Method </u></b></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;"><br /></span></div>
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<ul style="text-align: left;">
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">Make a paste of the ginger and garlic. Marinate the chicken with the paste and the remaining ingredients. Keep aside for at least an hour.</span></li>
</ul>
<ul style="text-align: left;">
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">Mix together all the ingredients for the batter and beat thoroughly. Heat the oil in a Pan. </span></li>
</ul>
<ul style="text-align: left;">
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">Dip a marinated chicken piece in the batter and deep-fry until crisp and golden brown. </span></li>
</ul>
<ul style="text-align: left;">
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">Repeat with the remaining chicken pieces, draining excess oil on absorbent kitchen paper.</span></li>
</ul>
<ul style="text-align: left;">
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">Serve with Pudina chutney or Tomato Sauce.</span></li>
</ul>
</div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b style="background-color: #f1c232;">Related Recipes </b></span></div>
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<ul style="text-align: left;">
<li><a href="http://planetoftaste.blogspot.in/2011/07/pyaz-pakoda-onion-pakoda.html" rel="nofollow" style="background-color: white; display: block; outline: none;" target="_blank"><span style="color: purple; font-family: Courier New, Courier, monospace;">Pyaz Pakoda / Onion Pakoda</span></a></li>
</ul>
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</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3128074134465089316.post-82986840427351898832012-10-10T10:01:00.003-07:002012-10-10T10:02:14.748-07:00Lemon Rice<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Verdana, sans-serif; font-size: x-small;"><b>Lemon Rice</b> or <b>Chitrannam</b> is a very common preparation in Andhra Pradesh, Karnataka, Tamil Nadu and other Indian Cuisine.</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;"><br /></span><span style="font-family: Verdana, sans-serif; font-size: x-small;">This dish generally prepared for every breakfast or commonly prepared as Pulihora </span><span style="font-family: Verdana, sans-serif; font-size: x-small;">instead of tamarind during festival times. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrG96fTfWhruP0Yn6J-PorqacRlSZTtdoMS9a8zhZqOPDOWjWRnla-GIhKxtvqe5EnTdyp7srF0iu-dIwBpMnzrn1WqZy2glkZQ4il-hiaDuZ-ke194z2ON2jBL1eOBSKSy2xj2jwH_vE/s1600/Lemon+Rice.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrG96fTfWhruP0Yn6J-PorqacRlSZTtdoMS9a8zhZqOPDOWjWRnla-GIhKxtvqe5EnTdyp7srF0iu-dIwBpMnzrn1WqZy2glkZQ4il-hiaDuZ-ke194z2ON2jBL1eOBSKSy2xj2jwH_vE/s320/Lemon+Rice.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #4c1130; font-family: Verdana, sans-serif; font-size: xx-small;">Lemon Rice</span></td></tr>
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<b><span style="font-family: Georgia, Times New Roman, serif;">Ingredients</span></b></div>
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<ul style="text-align: left;">
<li>2cpus boiled Rice</li>
<li>3 Lemons</li>
<li>6Tbs Oil</li>
<li>1 tsp cumins seads</li>
<li>1 tsp mustered seeds</li>
<li>Few Curry leaves</li>
<li>4-5 Green chilies </li>
<li>2-3 Red chilies</li>
<li>1/4 cup Peanuts</li>
<li>slight turmeric powder</li>
<li>Salt to taste</li>
</ul>
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<b><u><span style="font-family: Georgia, Times New Roman, serif;">Method</span></u></b></div>
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<ul style="text-align: left;">
<li>Heat oil in a pan and add mustard seeds cumins seeds, allow to splutter.</li>
<li>Add turmeric powder and peanuts, fry till brown.</li>
<li>Now add green and red chilies, curry leaves, salt and fry for 2 minutes.</li>
<li>Take it off from the flame and add lemon juice and mix well.</li>
<li>Now add this to the boiled rice and mix well.Lemon rice is ready to be served.</li>
</ul>
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<span style="background-color: #f1c232;"><b><span style="font-family: Georgia, Times New Roman, serif;">Similar recipe</span></b></span></div>
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<ul style="text-align: left;">
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;"><a href="http://planetoftaste.blogspot.in/2011/07/south-indian-special-dish-pulihora.html" target="_blank">Pulihora</a></span></li>
</ul>
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</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3128074134465089316.post-74628355986652629472012-10-09T10:37:00.001-07:002012-10-10T09:39:59.377-07:00Jeera Rice<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Verdana, sans-serif; font-size: x-small;"><b>Jeera rice</b> is an Indian dish consisting of rice and cumin seeds. It is a popular dish in North India, an everyday rice dish. It is easy to prepare unlike a biryani. <b>Jeera</b> is the Hindi word for cumin seeds.</span><br />
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">Cumin is a flowering plant in the family Apiaceae, native from the east Mediterranean to India. Its seeds (each one contained within a fruit, which is dried) are used in the cuisines of many different cultures, in both whole and ground form.</span><br />
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">Cumin has been in use since ancient times. Seeds excavated at the Syrian site Tell ed-Der have been dated to the second millennium BC. They have also been reported from several New Kingdom levels of ancient Egyptian archaeological sites. Originally cultivated in Iran and Mediterranean region, cumin is mentioned in the Bible in both the Old Testament (Isaiah 28:27) and the New Testament (Matthew 23:23). The ancient Greeks kept cumin at the dining table in its own container (much as pepper is frequently kept today), and this practice continues in Morocco. Cumin was also used heavily in ancient Roman cuisine. During the Middle Ages, cumin fell out of favour in Europe, except in Spain and Malta. It was introduced to the Americas by Spanish and Portuguese colonists. There are several different types of cumin but the most famous ones are black and green cumin which are both used in Persian cuisine.</span><br />
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">It has since returned to favour in parts of Europe. Today, it is mostly grown in Iran, Uzbekistan, Tajikistan, Turkey, Morocco, Egypt, India, Syria, Mexico, Chile, and China. The plant occurs as a rare casual in the British Isles, mainly in southern England, but the frequency of its occurrence has declined greatly. According to the Botanical Society of the British Isles' most recent Atlas, there has been only one confirmed record since 2000.</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">In India, cumin has been used for millennia as a traditional ingredient of curry.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB1cRQKYaHUrVI6y3KUuyU4smzATZUHNRJGpbVjZJAg5gqsgUUzBh0ndlJXkc4YFYGBJfnPfTFtX8_2kv6jbYhLfXuc_LkjhPpcSAXNRU-SzFM10i5Cu0nUABvgIYUnMgoHMR_X7RoHXI/s1600/Jeera+Rice.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB1cRQKYaHUrVI6y3KUuyU4smzATZUHNRJGpbVjZJAg5gqsgUUzBh0ndlJXkc4YFYGBJfnPfTFtX8_2kv6jbYhLfXuc_LkjhPpcSAXNRU-SzFM10i5Cu0nUABvgIYUnMgoHMR_X7RoHXI/s320/Jeera+Rice.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #4c1130; font-family: Verdana, sans-serif; font-size: xx-small;">Jeera Rice</span></td></tr>
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<span style="font-size: x-small;"><b><span style="font-family: Georgia, Times New Roman, serif;">Ingredients</span></b></span><br />
<ul style="text-align: left;">
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">1 cup Basmati rice </span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">3 cups water</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">Salt to taste</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">2 tbsps vegtable, sunflower or canola oil/ghee</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">1 large onion chopped fine</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">2 tsps cumin seeds</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">1/2 cup water</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: x-small;">Coriander leaves to garnish</span></li>
</ul>
<b style="font-size: small;"><u><span style="font-family: Georgia, Times New Roman, serif;">Method</span></u></b><br />
<ul style="text-align: left;">
<li style="font-family: Verdana, sans-serif;"><span style="font-size: x-small;">Wash the Basmati rice well in running water.</span></li>
<li style="font-family: Verdana, sans-serif;"><span style="font-size: x-small;">Add the 3 cups of water and salt to taste to the rice and set it up to boil.</span></li>
<li style="font-family: Verdana, sans-serif;"><span style="font-size: x-small;">Once the rice is almost cooked , remove from fire and drain the water by straining the rice through a sieve or colander. Set aside.</span></li>
<li style="font-family: Verdana, sans-serif;"><span style="font-size: x-small;">In another pan, heat the oil/ghee till hot and add onions.</span></li>
<li style="font-family: Verdana, sans-serif;"><span style="font-size: x-small;">Fry till light brown and then add the cumin seeds. The seeds will splutter and sizzle to show they are done.</span></li>
<li style="font-family: Verdana, sans-serif;"><span style="font-size: x-small;">Now add the rice and stir well.</span></li>
<li style="font-family: Verdana, sans-serif;"><span style="font-size: x-small;">Add 1/2 a cup of water to the rice and cover.</span></li>
<li style="font-family: Verdana, sans-serif;"><span style="font-size: x-small;">Simmer till all the water dries up.</span></li>
<li style="font-family: Verdana, sans-serif;"><span style="font-size: x-small;">Allow the rice to stand for another 2-3 minutes and then serve garnished with coriander leaves.</span></li>
</ul>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3128074134465089316.post-17161748935110705222012-10-08T11:19:00.002-07:002012-10-08T11:19:42.856-07:00Bangla Khichdi<div dir="ltr" style="text-align: left;" trbidi="on">
<b style="background-color: white; color: #474747; font-family: Verdana, sans-serif; font-size: x-small; line-height: 20px; text-align: justify;"><span style="font-size: x-small;"><span style="font-family: Georgia, 'Times New Roman', serif;">History</span></span></b><br style="background-color: white; color: #474747; font-family: Verdana, sans-serif; font-size: x-small; line-height: 20px; text-align: justify;" /><br style="background-color: white; color: #474747; font-family: Verdana, sans-serif; font-size: x-small; line-height: 20px; text-align: justify;" /><span style="font-family: Verdana, sans-serif; font-size: x-small;"><span style="background-color: white; color: #474747; line-height: 20px; text-align: justify;">Khichdi is one Famous Indian special dish. Khichdi is part of Indian tradition for long time.</span><br style="background-color: white; color: #474747; line-height: 20px; text-align: justify;" /><span style="background-color: white; color: #474747; line-height: 20px; text-align: justify;">Khichdi means "many other Variants". Khichdi is commonly served with another Indian dish call "Khadi". Other common accompaniments are papads, beguni, Ghee, Pickle.</span><br style="background-color: white; color: #474747; line-height: 20px; text-align: justify;" /><br style="background-color: white; color: #474747; line-height: 20px; text-align: justify;" /><span style="background-color: white; color: #474747; line-height: 20px; text-align: justify;">Khichdi is popular dish across complete South Aisa as India, Pakistan and Bangladesh. This dish is widely prepared in Indian states like Bihar, Jharkhand, Uttar Pradesh, Odisha, Gujarat, Maharashtra and Bengal In Bengal it is called as Khichuri. Khichdhi is prepared with mulitple Vegetables such as Cauliflower, Potatao, Green Peas and in Costal Maharasta it is made with Prawns. In Bengali tradition it is customary to cook on rainy days. It is also traditional in Bengal to cook for luch at Saraswati Puja during month of February and other popular puja such as Durga Puja.</span><br style="background-color: white; color: #474747; line-height: 20px; text-align: justify;" /><br style="background-color: white; color: #474747; line-height: 20px; text-align: justify;" /><span style="background-color: white; color: #474747; line-height: 20px; text-align: justify;">Where Prepartion of Khichi is different in nothern and Western India, where it is considered a very plain bland dish usually served to people who are ill. Kchichdi is also the first solid that babies are introduce to Rice and Lentils are simmered till mushy, seasoned with Turmeric and salt, and fed to infants to introduce them to adult food.</span><br style="background-color: white; color: #474747; line-height: 20px; text-align: justify;" /><br style="background-color: white; color: #474747; line-height: 20px; text-align: justify;" /><span style="background-color: white; color: #474747; line-height: 20px; text-align: justify;">Khichdi is very popular in Odisha. There are varieties of khechdi in Odisha like 'adahengu Kchechdi (ginger-asafoetida Khichdi), Moong dal khichdi, etc. Adahengu khechdi is popular dish in the Jagannath Temple as well. At houses Odisha people go with Moong dal Khichdi severed with Papad, pickle and crud.</span></span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="color: #4c1130; font-family: Verdana, sans-serif; font-size: xx-small;">Bangla Khichdi</span></td></tr>
</tbody></table>
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<span style="color: #474747; font-size: x-small;"><b><span style="font-family: Georgia, Times New Roman, serif;">Ingredients</span></b></span><br />
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<ul>
<li><span style="color: #474747; font-size: x-small;">1 Cup rice (washed and soaked for 30 minutes) </span></li>
<li><span style="color: #474747; font-size: x-small;">1 Cup masoor dal (washed and soaked for 30 minutes) </span></li>
<li><span style="color: #474747; font-size: x-small;">1 tbsp Channa dal (washed and soaked for 30 minutes) </span></li>
<li><span style="color: #474747; font-size: x-small;">1 Bay leaf </span></li>
<li><span style="color: #474747; font-size: x-small;">3 Green cardamoms </span></li>
<li><span style="color: #474747; font-size: x-small;">1" Stick cinnamon </span></li>
<li><span style="color: #474747; font-size: x-small;">3 Cloves </span></li>
<li><span style="color: #474747; font-size: x-small;">1/2 tsp Cumin seeds </span></li>
<li><span style="color: #474747; font-size: x-small;">10-12 Tiny onions, peeled </span></li>
<li><span style="color: #474747; font-size: x-small;">10-12 Baby potatoes, washed clean </span></li>
<li><span style="color: #474747; font-size: x-small;">1/2 Cup peas, shelled </span></li>
<li><span style="color: #474747; font-size: x-small;">1 Carrot, diced </span></li>
<li><span style="color: #474747; font-size: x-small;">1 tsp Ginger, grated </span></li>
<li><span style="color: #474747; font-size: x-small;">1 tsp Garlic, grated </span></li>
<li><span style="color: #474747; font-size: x-small;">3-4 Green chilies, finely chopped </span></li>
<li><span style="color: #474747; font-size: x-small;">1/2 tsp Turmeric powder </span></li>
<li><span style="color: #474747; font-size: x-small;">1/2 tsp Garam masala powder </span></li>
<li><span style="color: #474747; font-size: x-small;">Salt to taste </span></li>
<li><span style="color: #474747; font-size: x-small;">5 Cups water </span></li>
<li><span style="color: #474747; font-size: x-small;">4 tbsp Ghee </span></li>
<li><span style="color: #474747; font-size: x-small;">Chopped coriander leaves, for garnish </span></li>
<li><span style="color: #474747; font-size: x-small;">Curd and chutney, to serve</span></li>
</ul>
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<span style="color: #474747; font-size: x-small;"><b><u><span style="font-family: Georgia, Times New Roman, serif;">Method</span></u></b></span><br />
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<ul>
<li><span style="color: #474747; font-size: x-small;">Drain dals and rice in a colander and keep aside.</span></li>
<li><span style="color: #474747; font-size: x-small;">Semi crush spices (cardamom, cinnamon and cloves).</span></li>
<li><span style="color: #474747; font-size: x-small;">Heat 3 tbsp ghee in a large heavy skillet.</span></li>
<li><span style="color: #474747; font-size: x-small;">Add cumin seeds, bayleaf and crushed spices.</span></li>
<li><span style="color: #474747; font-size: x-small;">Add ginger, garlic and chilies. Stir-fry for a moment.</span></li>
<li><span style="color: #474747; font-size: x-small;">Add onions and potatoes (with skin). Stir-fry for 2 minutes.</span></li>
<li><span style="color: #474747; font-size: x-small;">Add carrot, peas, turmeric, garam masala and salt.</span></li>
<li><span style="color: #474747; font-size: x-small;">Add dals and rice. Gently stir-fry for 1 minute.</span></li>
<li><span style="color: #474747; font-size: x-small;">Add water.</span></li>
<li><span style="color: #474747; font-size: x-small;">Stir, bring to a boil, cover and simmer till done.</span></li>
<li><span style="color: #474747; font-size: x-small;">When done, pour remaining ghee and sprinkle coriander leaves.</span></li>
<li><span style="color: #474747; font-size: x-small;">Serve piping hot, with curd and chutney.</span></li>
<li><span style="color: #474747; font-size: x-small;">Bangla Khichdi is ready.</span></li>
</ul>
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<span style="font-family: Verdana, sans-serif;"><span style="background-color: #f1c232; color: #474747; line-height: 20px; text-align: justify;"><b>Other Related Recipes</b></span></span><br />
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<li><span style="background-color: white; color: blue; display: inline !important; font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: x-small; outline: none; text-align: start;"><a href="http://planetoftaste.blogspot.in/2011/07/moong-dal-khichdi.html" style="background-color: white; display: inline !important; outline: none; text-align: start;">Moong Dal Khichdi</a></span></li>
<li><a href="http://planetoftaste.blogspot.in/2012/02/sabudana-khichadi.html" style="background-color: white; display: block; font-family: Arial, Verdana; outline: none; text-align: start;"><span style="color: blue; font-size: x-small;">Sabudana khichadi</span></a></li>
</ul>
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Unknownnoreply@blogger.com0