tag:blogger.com,1999:blog-40062800687108836082024-03-18T21:50:56.341-07:00Poetry of Food"There is no love sincerer than the love of food..." -George Bernard ShawPoetry of Foodhttp://www.blogger.com/profile/09126804223700779231noreply@blogger.comBlogger190125tag:blogger.com,1999:blog-4006280068710883608.post-42370756837669297592016-09-29T07:17:00.001-07:002016-09-29T07:37:02.642-07:00Lemon Chicken/Nimbu Chicken..!!!<div dir="ltr" style="text-align: left;" trbidi="on">
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<i><span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: large;">Nimbu Chicken or Lemon Chicken is a very easy,hassle free
yet creamy delicious chicken preparation which would be prepared in almost no time and would surely be loved by the each of your family members.<o:p></o:p></span></i></div>
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<i><span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: large;">Here is how to make it..<o:p></o:p></span></i></div>
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<i><span style="color: red; font-family: "times" , "times new roman" , serif; font-size: x-large;"><b><u>Ingredients:<o:p></o:p></u></b></span></i></div>
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<li><i><span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: large;">Chicken: 500 gm (small boneless pieces or with bones, I used the
boneless ones)</span></i></li>
<li><i><span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: large;">Lemons: Juice of 2 medium sized lemons.</span></i></li>
<li><i><span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: large;">Ginger Paste: ½ Tablespoon</span></i></li>
<li><i><span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: large;">Garlic Paste: ¾ Tablespoon</span></i></li>
<li><i><span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: large;">Green Chilies: 3-4 (deseeded and cut in juliennes)</span></i></li>
<li><i><span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: large;">Coriander Powder: ¾ tsp.</span></i></li>
<li><i><span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: large;">Cumin Powder: ½ tsp.</span></i></li>
<li><i><span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: large;">Turmeric Powder (optional): ½ tsp.</span></i></li>
<li><i><span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: large;">Red Chili Powder: ½ tsp. (adjust according to your choice)</span></i></li>
<li><i><span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: large;">Garam Masala Powder: ¼ tsp.</span></i></li>
<li><i><span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: large;">Salt: To taste</span></i></li>
<li><i><span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: large;">Fresh Cream: 200 ml (I used a small packet of Amul fresh cream)</span></i></li>
<li><i><span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: large;">Milk: ½ Cup.</span></i></li>
<li><i><span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: large;">Butter: 75 gm</span></i></li>
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<li><i><span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: large;">Wash and pat dry chicken pieces using a kitchen towel or
tissue and marinate it with turmeric, salt and half of the lemon juice. Keep
it inside the refrigerator for atleast 1 hour. (2 hours will be fine)</span></i></li>
<li><i><span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: large;">Heat a kadhai or a pan (heavy bottomed) and melt the butter
first. Once butter has melted down add the half of the julienned green chilies. Fry
these for a while and add the ginger and the garlic paste. Fry for a minute and
add the marinated chicken.</span></i></li>
<li><i><span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: large;">Fry the chicken on high flame for 5-7 minutes.</span></i></li>
<li><i><span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: large;">Then reduce the flame and add the dry spices i.e. coriander
powder, cumin powder and red chili powder. Mix it thoroughly until the chicken pieces
become well coated with all the spices.</span></i></li>
<li><i><span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: large;">Add the milk and the fresh cream and mix very well.</span></i></li>
<li><i><span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: large;">On low heat cook for
3-4 minutes.</span></i></li>
<li><i><span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: large;">Add the remaining lime juice and the rest of the green chillies and cook for another couple of
minutes.</span></i></li>
<li><i><span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: large;"> Don’t forget to do a
taste check and adjust the lime and add more salt at this time if required .</span></i></li>
<li><i><span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: large;">Gravy should be little thick and taste little tangy.</span></i></li>
<li><i><span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: large;">Turn off the flame and serve it with roti, parathas or
phulkas.</span></i></li>
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<i><span style="color: #990000; font-size: large;"> Enjoy Your Food..!!!</span></i></div>
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Poetry of Foodhttp://www.blogger.com/profile/09126804223700779231noreply@blogger.com4tag:blogger.com,1999:blog-4006280068710883608.post-5168670129966402322016-09-11T05:08:00.000-07:002016-09-12T23:51:01.743-07:00Eggless Chocochip Choco Cupcakes With Chocolate Buttercream Frosting..!!!<div dir="ltr" style="text-align: left;" trbidi="on">
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<i><span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: large;"><br /></span></i>
<i><span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: large;">My daughter is a fanatical chocolate lover. Be it an ice-cream,
cake or dessert her mind and tastebuds always revolve around chocolate. Since
her very tender age she does not even want to try any flavor other than that. Therefore,
making chocolate cakes at home is one of my unvarying works. Mostly I make cakes
with eggs but this time my wanderlust mind asks me to go eggless. So this time I
made Choco-chip cupcakes with chocolate buttercream frosting without using
eggs. The outcome was fantastic and wholly loved by her and her friends.<o:p></o:p></span></i></div>
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<i><span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: large;">Here is how to make it:<o:p></o:p></span></i></div>
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<i><span style="font-family: "times" , "times new roman" , serif;"><b><u><span style="color: #990000; font-size: x-large;">Ingredients:</span></u></b><span style="color: purple; font-size: large;"><o:p></o:p></span></span></i></div>
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<span style="font-family: "times" , "times new roman" , serif;"><i><span style="color: purple; font-size: large;"> </span><b><u><span style="color: #660000; font-size: x-large;">:For the Cup Cakes:</span></u></b></i></span></div>
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<span style="font-family: "times" , "times new roman" , serif;"><i><b><u><span style="color: #660000; font-size: x-large;"><br /></span></u></b></i></span></div>
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<ol style="text-align: left;">
<li><i><span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: large;">All Purpose Flour ( I used self raising flour, will be
available in supermarkets): 1 Cup</span></i></li>
<li><i><span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: large;">Granulated Sugar: 1 Cup ( I used 1 1/2 Cup as it was in powdered form)</span></i></li>
<li><i><span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: large;">Unsweetened Cocoa Powder: 1/3 Cup</span></i></li>
<li><i><span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: large;">Baking Powder: 1 tsp.</span></i></li>
<li><i><span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: large;">Baking Soda: 1/4 tsp.</span></i></li>
<li><i><span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: large;">Salt: Just a pinch</span></i></li>
<li><i><span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: large;">Oil: ½ Cup</span></i></li>
<li><i><span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: large;">Water: 1 Cup</span></i></li>
<li><i><span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: large;">Distilled Vinegar: 1 tbsp.</span></i></li>
<li><i><span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: large;">Vanilla Extract: 1 tsp.</span></i></li>
<li><i><span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: large;">Choco Chips: A handful.</span></i></li>
</ol>
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<i><span style="font-family: "times" , "times new roman" , serif; font-size: large;"><span style="color: purple;"> </span><b><span style="color: #660000;"> :</span></b><span style="color: purple;"> </span></span><span style="font-family: "times" , "times new roman" , serif;"><span style="color: #660000; font-size: x-large;"><b><u>For Butter Cream Chocolate Frosting: </u></b></span><span style="color: purple; font-size: large;"><o:p></o:p></span></span></i></div>
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<i><span style="font-family: "times" , "times new roman" , serif;"><span style="color: #660000; font-size: x-large;"><b><u><br /></u></b></span></span></i></div>
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<i><span style="font-family: "times" , "times new roman" , serif;"><span style="color: #660000; font-size: x-large;"><b><u><br /></u></b></span></span></i></div>
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<ol style="text-align: left;">
<li><i><span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: large;">Unsweetened Chocolate : 125 gm.</span></i></li>
<li><i><span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: large;">Butter: 2/3 Cup (preferably unsalted version, and the butter
should be kept at room temperature for sure)</span></i></li>
<li><i><span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: large;">Confectionary / Icing Sugar: 1 ½ Cup</span></i></li>
<li><i><span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: large;">Vanilla Essence: 1 ½ tsp.</span></i></li>
</ol>
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<i><span style="font-family: "times" , "times new roman" , serif;"><b><u><span style="color: #990000; font-size: x-large;"> Process:</span></u></b><span style="color: purple; font-size: large;"><o:p></o:p></span></span></i></div>
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<i><span style="font-family: "times" , "times new roman" , serif;"><span style="color: purple; font-size: large;"> </span><b><u><span style="color: #660000; font-size: x-large;"> Making Cup Cakes<o:p></o:p></span></u></b></span></i></div>
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<li class="MsoNormal"><i><span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: large;">Preheat
the oven to 350 degrees F or 180 degrees C for 10-15 minutes.<o:p></o:p></span></i></li>
<li class="MsoNormal"><i><span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: large;">Prepare
your cupcake baking tray with the cupcake liners. If you don’t have
cupcake liners then grease it with little butter.<o:p></o:p></span></i></li>
<li class="MsoNormal"><i><span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: large;">Take a
bowl and sieve all the dry ingredients together i.e. flour, cocoa powder, sugar, salt, baking
powder & baking soda. Mix them well.<o:p></o:p></span></i></li>
<li class="MsoNormal"><i><span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: large;">Take
an another bowl and add the liquid ingredients together i.e. water, oil ,
vanilla extract and the vinegar. <o:p></o:p></span></i></li>
<li class="MsoNormal"><i><span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: large;">Then
pour the liquid ingredients slowly and gradually into the dry ingredients
and mix well. But remember not to over mix them.<o:p></o:p></span></i></li>
<li class="MsoNormal"><i><span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: large;">Now
pour the batter into the cupcake liners carefully and fill each other
cupcakes liners only up to 2/3 rd. <o:p></o:p></span></i></li>
<li class="MsoNormal"><i><span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: large;">Sprinkle
few chocochips on the top.<o:p></o:p></span></i></li>
<li class="MsoNormal"><i><span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: large;">Now
bake them in the preheated oven for 20-22 minutes. Time of the baking may
vary according to the power of the ovens. Once done insert a toothpick to
check whether it comes out clean or not. If it comes out clean then your
cakes are ready.<o:p></o:p></span></i></li>
<li class="MsoNormal"><i><span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: large;">Let
them cool in the baking pan for few minutes. Then remove the cupcakes from
the pan and let it cool completely.<o:p></o:p></span></i></li>
</ol>
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<i><span style="font-family: "times" , "times new roman" , serif;"><span style="color: purple; font-size: large;"> </span><b><u><span style="color: #660000; font-size: x-large;"> Making Frosting:<o:p></o:p></span></u></b></span></i></div>
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<i><span style="font-family: "times" , "times new roman" , serif;"><b><u><span style="color: #660000; font-size: x-large;"><br /></span></u></b></span></i></div>
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<ol style="text-align: left;">
<li><i><span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: large;">I melted the chocolate using the
double boiler method. For this you have to take a sauce pan filled with about
an inch of water, bring it to boil. Put a heatproof bowl on top . Add the chopped
chocolate into the top bowl.<span style="background: white; line-height: 115%;"> </span>Let it
melt with stirring constantly. Soon the chocolate will be melted. Now let the
melted chocolate come to the room temperature and make it cool completely.</span></i></li>
<li><i><span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: large;">The melted chocolate must be cooled
down. Otherwise the frosting will be very runny and you couldn’t able to frost.</span></i></li>
<li><i><span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: large;">Now take a bowl, put the room
temperature butter and using a electric mixer mix it till it becomes soft and
fluffy.</span></i></li>
<li><i><span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: large;">Add the icing sugar into it and
mix it very well to get a smooth and creamy batter.</span></i></li>
<li><i><span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: large;">Add the vanilla extract whisk it.</span></i></li>
<li><i><span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: large;">Then add the cooled and melted
chocolate and whisk it again at high speed to get a very nice soft, smooth,
fluffy and creamy frosting.</span></i></li>
<li><i><span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: large;">Now put them into the piping bags
and frost them on the top of the completely cooled cupcakes (don’t frost when
the cupcakes are hot or warm, frosting will be runny in this way) and decorate
according to your choice.</span></i></li>
</ol>
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<o:p><i><span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: large;"> Enjoy Your Food..!!</span></i></o:p></div>
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Poetry of Foodhttp://www.blogger.com/profile/09126804223700779231noreply@blogger.com1tag:blogger.com,1999:blog-4006280068710883608.post-17625861803006309142016-09-08T03:02:00.004-07:002016-09-08T09:16:38.216-07:00Eggless Apple Cake..!!!<div dir="ltr" style="text-align: left;" trbidi="on">
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<i><span style="color: #990000; font-family: "times" , "times new roman" , serif; font-size: large;">I purely love eggless baking. It’s not only easy, quick and hassle
free but also the cakes you get, are super delicious, moist and spongy. Eggless
baking may be little delicate but once you master the art of it you will also
start loving eggless baking. Today, I am going to share a perfect tea time cake
recipe, Eggless Apple Cake which is not only very easy to make but also is very
delicious too.</span></i></div>
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<i><span style="color: #990000; font-family: "times" , "times new roman" , serif; font-size: large;">Here is how to make it :<o:p></o:p></span></i></div>
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<i><span style="font-family: "times" , "times new roman" , serif;"><b><u><span style="color: purple; font-size: x-large;">Ingredients:</span></u></b><span style="color: #990000; font-size: large;"><o:p></o:p></span></span></i></div>
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<i><span style="font-family: "times" , "times new roman" , serif;"><b><u><span style="color: purple; font-size: x-large;"><br /></span></u></b></span></i></div>
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<ul style="text-align: left;">
<li><i><span style="color: #990000; font-family: "times" , "times new roman" , serif; font-size: large;">All-purpose flour 1 Cup</span></i></li>
<li><i><span style="color: #990000; font-family: "times" , "times new roman" , serif; font-size: large;">Sugar : 1 Cup ( I used white powder sugar, you may use
granulated sugar or brown sugar whatever you have)</span></i></li>
<li><i><span style="color: #990000; font-family: "times" , "times new roman" , serif; font-size: large;">Apple: 1 (Grated)</span></i></li>
<li><i><span style="color: #990000; font-family: "times" , "times new roman" , serif; font-size: large;">Oil : 65 ml ( ¼ th Cup approximately)</span></i></li>
<li><i><span style="color: #990000; font-family: "times" , "times new roman" , serif; font-size: large;">Lime Juice : Juice from a half lime</span></i></li>
<li><i><span style="color: #990000; font-family: "times" , "times new roman" , serif; font-size: large;">Vanilla essence: 1 Tablespoon</span></i></li>
<li><i><span style="color: #990000; font-family: "times" , "times new roman" , serif; font-size: large;">Baking powder: 1 Tablespoon</span></i></li>
<li><i><span style="color: #990000; font-family: "times" , "times new roman" , serif; font-size: large;">Baking soda: 1 Teaspoon</span></i></li>
<li><i><span style="color: #990000; font-family: "times" , "times new roman" , serif; font-size: large;">Cinnamon Powder: 1 tsp. (Optional, skip it if you don’t have
it)</span></i></li>
<li><i><span style="color: #990000; font-family: "times" , "times new roman" , serif; font-size: large;">Milk: ¼ th Cup</span></i></li>
</ul>
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<i><span style="font-family: "times" , "times new roman" , serif;"><b><u><span style="color: purple; font-size: x-large;">Process:</span></u></b><span style="color: #990000; font-size: large;"><o:p></o:p></span></span></i></div>
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<ul style="text-align: left;">
<li><i><span style="color: #990000; font-family: "times" , "times new roman" , serif; font-size: large;">Grate the apple first.</span></i></li>
<li><i><span style="color: #990000; font-family: "times" , "times new roman" , serif; font-size: large;">Heat a non-stick pan
and add the sugar. Lower the flame and add the grated apple. Stir it. Soon the
apple and the sugar will mix with each other. Cook until the sugar gets
completely dissolved. Now turn off the flame and pour the oil into it little by
little (don’t pour all the oil at a time) and stir continuously. Squeeze the
lemon juice and add the vanilla essence into it. Mix well.</span></i></li>
<li><i><span style="color: #990000; font-family: "times" , "times new roman" , serif; font-size: large;"> </span></i></li>
<li><i><span style="color: #990000; font-family: "times" , "times new roman" , serif; font-size: large;">Now transfer the apple, sugar and oil mixture in a big bowl.</span></i></li>
<li><i><span style="color: #990000; font-family: "times" , "times new roman" , serif; font-size: large;">Start sieving the dry ingredients in a separate bowl. Mix in
the all-purpose flour, baking powder, baking soda and cinnamon powder and mix
well.</span></i></li>
<li><i><span style="color: #990000; font-family: "times" , "times new roman" , serif; font-size: large;">Now in the apple mixture bowl gradually add the dry
ingredients. Don’t add all the dry ingredients once at a time. Add the milk and
whisk to get smooth batter. The batter will not be very smooth as grated apples
are there in the mixture. But don’t bother.</span></i></li>
<li><i><span style="color: #990000; font-family: "times" , "times new roman" , serif; font-size: large;">Preheat the oven at 180 degree for 10-15 minutes.</span></i></li>
<li><i><span style="color: #990000; font-family: "times" , "times new roman" , serif; font-size: large;">Meanwhile prepare your baking pan. Grease the tray with
little butter and put a parchment or butter paper into it. Grease that paper
also. In this way, removing cake from the cake tin will be very easy.</span></i></li>
<li><i><span style="color: #990000; font-family: "times" , "times new roman" , serif; font-size: large;">Pour the batter into the prepared cake tin uniformly.</span></i></li>
<li><i><span style="color: #990000; font-family: "times" , "times new roman" , serif; font-size: large;">Start baking it at 180 degree C or 350 degree F for 30-40
minutes. The time may vary according to the power of the oven. Therefore, it’s
better to keep checking your cake at some intervals. Insert a fork inside the
cake, if it comes out clean then your cake is ready.</span></i></li>
<li><i><span style="color: #990000; font-family: "times" , "times new roman" , serif; font-size: large;">Allow it to cool for sometimes. Then demold it and cut it
into pieces and serve.</span></i></li>
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<span style="color: #990000; font-family: "times" , "times new roman" , serif; font-size: large;"><i> Enjoy Your Food..!!!</i></span></div>
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Poetry of Foodhttp://www.blogger.com/profile/09126804223700779231noreply@blogger.com0tag:blogger.com,1999:blog-4006280068710883608.post-62124029686805086172016-09-07T09:59:00.001-07:002016-09-07T10:49:13.721-07:00Janmashtami Special Coconut Laddu With Coconut Powder & Condensed Milk!!!!!<div dir="ltr" style="text-align: left;" trbidi="on">
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<i style="color: #990000;"><span style="font-family: Times, Times New Roman, serif; font-size: large;">Sri Krishna is considered as the one of the most powerful
human incarnations/avatars of the Lord Vishnu. He was born around 5,200 years
ago in Mathura. The sole objective of Sri Krishna's birth was to free the Earth
from the evilness of demons. He played an important role in Mahabharata and
propagated the theory of bhakti and good karma which are narrated deeply in the
Bhagwat Geeta.</span></i></div>
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<span style="color: #990000; font-family: "times" , "times new roman" , serif; font-size: medium;"><i><span style="font-size: large;"><span style="font-family: Times, Times New Roman, serif;">Sri Krishna was born in a prison in the custody of Kansha. But
his father Vasudev handed his new born child to Nanda Raaj and Yashoda in
absolutely a miraculous way to save the new born from Kansha. Therefore Krishna
was brought up in Vrindavan and later he
killed his uncle, Kansha.</span><span style="font-family: times, times new roman, serif;"><o:p></o:p></span></span></i></span></div>
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<span style="color: #990000; font-family: "times" , "times new roman" , serif; font-size: large;"><i> Janmashtami, the
birthday of Lord Krishna is celebrated with great devotion and enthusiasm in
India in the month of July or August. According to the Hindu calendar this
religious festival is celebrated on the Ashtami of Krishna Paksh or the 8th day
of the dark fortnight in the month of Bhadon.<o:p></o:p></i></span></div>
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<span style="color: #990000; font-family: "times" , "times new roman" , serif; font-size: large;"><i>The actual celebration of Janmashtami takes place during the
midnight as Sri Krishna is believed to be borned on a dark, stormy and windy
night to end the rule and violence of his uncle, Kansa. All over India this day
is celebrated with devotional songs and dances, pujas, arti, blowing of the
Conch and rocking the cradle of baby Sri Krishna.<o:p></o:p></i></span></div>
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<span style="color: #990000; font-family: "times" , "times new roman" , serif; font-size: large;"><i>The Janmashtami celebration of Mathura and Vrindavan, the
places where Sri Krishna had spent his life, are very special. On this day
temples and homes are wonderfully decorated and illuminated. Night long prayers
are offered and religious mantras are sung in the temples.<o:p></o:p></i></span></div>
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<i><span style="color: #990000; font-family: "times" , "times new roman" , serif; font-size: large;">Being an Indian I also celebrate Krishna’s birthday or
Janmashtami or Gokulashtami in my own way, as I have very little
knowledge about the puja rituals. I usually prepare some sweet dishes, decorate
my lord Krishna with lots of flower, light up diya & candles, blow
conch shell and then pray for my family in front of my God. <o:p></o:p></span></i></div>
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<i><span style="color: #990000; font-family: "times" , "times new roman" , serif; font-size: large;">This year, I prepared a very easy sweet for my Krishna, “Coconut
Laddu With Coconut Powder and Condensed Milk”. This is a very quick and easy
recipe which could be prepared almost in no time.<o:p></o:p></span></i></div>
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<i><span style="color: #990000; font-family: "times" , "times new roman" , serif; font-size: small;"><span style="font-size: medium;"><span style="font-size: large;">Let’s see how to make it.</span><span style="font-size: medium;"><o:p></o:p></span></span></span></i></div>
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<span style="font-family: "times" , "times new roman" , serif;"><b><span style="color: purple; font-size: x-large;"><i><u>Ingredients:</u></i></span></b><i style="color: #990000; font-size: x-large;"><o:p></o:p></i></span></div>
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<li><i><span style="color: #990000; font-family: "times" , "times new roman" , serif; font-size: large;">Coconut Powder/Desiccated Coconut: 300 gm</span></i></li>
<li><i><span style="color: #990000; font-family: "times" , "times new roman" , serif; font-size: large;">Condensed Milk: A whole can (400gm)</span></i></li>
<li><i><span style="color: #990000; font-family: "times" , "times new roman" , serif; font-size: large;">Cardamom Powder: ½ tsp.</span></i></li>
<li><i><span style="color: #990000; font-family: "times" , "times new roman" , serif; font-size: large;">Ghee: To grease the hands</span></i></li>
<li><i><span style="color: #990000; font-family: "times" , "times new roman" , serif; font-size: large;">Chopped Cashews: A handful</span></i></li>
<li><i><span style="color: #990000; font-family: "times" , "times new roman" , serif; font-size: large;">Pistachio: A handful (chopped finely)</span></i></li>
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<span style="font-family: "times" , "times new roman" , serif;"><b><u><span style="color: purple; font-size: x-large;"><i>Process:</i></span></u></b><i style="color: #990000; font-size: x-large;"><o:p></o:p></i></span></div>
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<li><i><span style="color: #990000; font-family: "times" , "times new roman" , serif; font-size: large;">Heat a nonstick pan .</span></i></li>
<li><i><span style="color: #990000; font-family: "times" , "times new roman" , serif; font-size: large;">Add the condensed milk. Stir it continuously in low flame
so that it can't stick to the bottom of the pan.</span></i></li>
<li><i><span style="color: #990000; font-family: "times" , "times new roman" , serif; font-size: large;">Now add the coconut powder. Mix it thoroughly. It will
very easily mix with the milk and soon start to release the pan. Add the
cardamom powder and cashews and mix very well. After 2 -3 minutes, when all the
ingredients will be mixed with each other turn off the flame.</span></i></li>
<li><i><span style="color: #990000; font-family: "times" , "times new roman" , serif; font-size: large;">Now grease your hands with little ghee and make round
balls or laddus using your palm from the hot coconut mixture. Don’t allow it to
cool unless making laddus will be difficult.</span></i></li>
<li><i><span style="color: #990000; font-family: "times" , "times new roman" , serif; font-size: large;">Coconut laddus are ready now. Garnish them with chopped
pistachios and serve.</span></i></li>
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<span style="color: #990000; font-family: "times" , "times new roman" , serif; font-size: large;"><i> Enjoy Your Food..!!</i></span></div>
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Poetry of Foodhttp://www.blogger.com/profile/09126804223700779231noreply@blogger.com0tag:blogger.com,1999:blog-4006280068710883608.post-37446830910270529872016-09-06T03:01:00.001-07:002016-09-06T03:53:59.992-07:00Eggless Rich Chocolate Brownie..!!!!<div dir="ltr" style="text-align: left;" trbidi="on">
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<i style="color: purple; font-family: times, "times new roman", serif;"><span style="font-size: large;">Fundamentally cakes and brownies
are dissimilar from each other. Brownies have chewy or cookie like consistency
and they have a crackled top whereas cakes are light and fluffy with
smooth top.<span style="line-height: 115%;"> </span>Generally cakes tend to have more flour, while brownies
tend to have more butter (melted) or oil.<span style="line-height: 115%;"> </span>During baking a
cake, baking powder and baking soda are used as the basic ingredients whereas in
case of baking most of the brownies, baking powder and baking soda are not
necessary.</span></i></div>
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<span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: large;"><i>But in my version, I have used
baking powder and made a soft ,moist and rich chocolaty brownie. Though here I have mentioned to use unsalted butter but
you may use salted butter too. But if you are doing this just skip the use of
salt stated in the recipe ingredients. To give a extra crunchiness to the
brownies use of walnuts or almonds are the must but I didn’t use them as my
daughter doesn’t want to eat them. For a double chocolaty taste in this recipe
I have used some chocolate chips also. If you don’t want you may not have to
use this.<o:p></o:p></i></span></div>
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<span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: medium;"><i><span style="font-size: large;">Here comes the recipe:<o:p></o:p></span></i></span></div>
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<span style="font-family: "times" , "times new roman" , serif;"><i><b><u><span style="color: #990000; font-size: x-large;">Ingredients:</span></u></b><span style="color: purple; font-size: large;"><o:p></o:p></span></i></span></div>
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<li><i style="color: purple;"><span style="font-family: "times" , "times new roman" , serif; font-size: large;">All Purpose Flour: ¾ Cup</span></i></li>
<li><i style="color: purple;"><span style="font-family: "times" , "times new roman" , serif; font-size: large;">Powdered Sugar: 1 Cup</span></i></li>
<li><i style="color: purple;"><span style="font-family: "times" , "times new roman" , serif; font-size: large;">Salt: ¼ tsp.</span></i></li>
<li><i style="color: purple;"><span style="font-family: "times" , "times new roman" , serif; font-size: large;">Baking Powder: 2 tsp.</span></i></li>
<li><i style="color: purple;"><span style="font-family: "times" , "times new roman" , serif; font-size: large;">Cocoa Powder: ½ Cup</span></i></li>
<li><i style="color: purple;"><span style="font-family: "times" , "times new roman" , serif; font-size: large;">Unsalted Butter (Melted/Cooled): ½ Cup</span></i></li>
<li><i style="color: purple;"><span style="font-family: "times" , "times new roman" , serif; font-size: large;">Unsweetened Yogurt: 1/3 Cup</span></i></li>
<li><i style="color: purple;"><span style="font-family: "times" , "times new roman" , serif; font-size: large;">Vanilla Extract: 2 tsp.</span></i></li>
<li><i style="color: purple;"><span style="font-family: "times" , "times new roman" , serif; font-size: large;">Chocolate Chips (Optional): ½ Cup</span></i></li>
<li><i style="color: purple;"><span style="font-family: "times" , "times new roman" , serif; font-size: large;">Chopped Walnut/Almonds (Optional): ½
Cup</span></i></li>
<li><i style="color: purple;"><span style="font-family: "times" , "times new roman" , serif; font-size: large;">Water: ½ Cup (If required)</span></i></li>
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<i><b><u><span style="color: #990000; font-family: "times" , "times new roman" , serif; font-size: x-large;">Process:</span></u></b></i></div>
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<li><i style="color: purple; font-family: times, "times new roman", serif;"><span style="font-size: large;">Preheat the oven at 180 degree
Centigrade or 350 degree Fahrenheit for 10-15 minutes.</span></i></li>
<li><i style="color: purple; font-family: times, "times new roman", serif;"><span style="font-size: large;">Take a bowl and add in all the dry
ingredients together i.e. all-purpose flour, sugar, salt(if using) and baking
powder. Add in the cocoa powder and mix thoroughly. Make sure that there is no
lump in the mixture.</span></i></li>
<li><i style="color: purple; font-family: times, "times new roman", serif;"><span style="font-size: large;">Now melt the butter in microwave or
in oven and let it cool down completely.</span></i></li>
<li><i style="color: purple; font-family: times, "times new roman", serif;"><span style="font-size: large;">Take a big bowl and add the melted
butter, yogurt and vanilla extract and whisk it thoroughly until you get a very
smooth, creamy and, lump free mixture.</span></i></li>
<li><i style="color: purple; font-family: times, "times new roman", serif;"><span style="font-size: large;">Add in the dry ingredients
gradually into the liquid mixture and mix well. But do not over mix. During
this time if you find that the mixture is too tight you may add ½ cup of water
and mix well.</span></i></li>
<li><i style="color: purple; font-family: times, "times new roman", serif;"><span style="font-size: large;">Add the chocolate chips and almond
or walnuts if you are using. Mix well.</span></i></li>
<li><i style="color: purple; font-family: times, "times new roman", serif;"><span style="font-size: large;">Now take a baking pan and grease it
with butter or oil. Line it with parchment paper with sides up. Actually with
the use of parchment paper it will be easy to lift up the brownie after baking.
Grease the parchment paper also with butter.</span></i></li>
<li><i style="color: purple; font-family: times, "times new roman", serif;"><span style="font-size: large;">Now pour the batter into the
prepared pan and bake it inside the preheated oven for 30-40 minutes (The times
actually depends on the power of the oven, it may take even 45-50 minutes).</span></i></li>
<li><i style="color: purple; font-family: times, "times new roman", serif;"><span style="font-size: large;">Check the brownie by inserting a
fork or tooth pick. If it comes out clean then the brownie is ready.</span></i></li>
<li><i style="color: purple; font-family: times, "times new roman", serif;"><span style="font-size: large;">Take the pan out of the oven and
let it cool completely. Once the brownie cools down completely demold it and
cut it into square pieces. Dust them with some powder sugar and serve. You may
serve it with vanilla ice-cream also.</span></i></li>
</ul>
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Poetry of Foodhttp://www.blogger.com/profile/09126804223700779231noreply@blogger.com0tag:blogger.com,1999:blog-4006280068710883608.post-56553920900606838552016-08-05T08:51:00.004-07:002016-08-05T08:54:39.072-07:00Palak Paneer.... Cottage Cheese Cubes Cooked In Creamy Spinach Gravy..!!!<div dir="ltr" style="text-align: left;" trbidi="on">
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<i style="color: #660000;"><span style="font-family: "times" , "times new roman" , serif; font-size: large;">Palak paneer is one of the most popular vegetarian dishes
originating from the Punjab region of the Indian Subcontinent. Fundamentally, in this recipe, soft paneer or cottage cheese cubes are cooked in a smooth gravy of
pureed spinach and tomato.<span style="background-attachment: initial; background-clip: initial; background-color: #fb5e53; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; line-height: 115%;"> </span>It is mainly
served with roti, naan, or boiled rice. It is very nutritious with all the
goodness of spinach and paneer.</span></i></div>
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<i><span style="color: #660000; font-family: "times" , "times new roman" , serif; font-size: large;">Here comes the recipe :<o:p></o:p></span></i></div>
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<i><span style="font-family: "times" , "times new roman" , serif;"><b><u><span style="color: purple; font-size: x-large;">Ingredients:</span></u></b><span style="color: #660000; font-size: large;"><o:p></o:p></span></span></i></div>
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<li><i><span style="color: #660000; font-size: large;"> </span><span style="color: #660000; font-family: "times" , "times new roman" , serif; font-size: large;"> Spinach: 2 Bunches</span></i></li>
<li><i><span style="color: #660000; font-family: "times" , "times new roman" , serif; font-size: large;"> Paneer ( Cottage Cheese) : 400gms</span></i></li>
<li><i><span style="color: #660000; font-family: "times" , "times new roman" , serif; font-size: large;"> Onion: 3 tbsp Paste</span></i></li>
<li><i><span style="color: #660000; font-family: "times" , "times new roman" , serif; font-size: large;"> Ginger: 1’’ (Smooth Paste)</span></i></li>
<li><i><span style="color: #660000; font-family: "times" , "times new roman" , serif; font-size: large;"> Garlic: 4-5 Cloves (Pasted or Grated)</span></i></li>
<li><i><span style="color: #660000; font-family: "times" , "times new roman" , serif; font-size: large;"> Green Chillies: 1-2 (Finely Chopped)</span></i></li>
<li><i><span style="color: #660000; font-family: "times" , "times new roman" , serif; font-size: large;"> Tomato: 1 Large (Finely Chopped)</span></i></li>
<li><i><span style="color: #660000; font-family: "times" , "times new roman" , serif; font-size: large;"> Oil: 2 tbsp.</span></i></li>
<li><i><span style="color: #660000; font-family: "times" , "times new roman" , serif; font-size: large;"> Salt: to taste</span></i></li>
<li><i><span style="color: #660000; font-family: "times" , "times new roman" , serif; font-size: large;"> Cumin Seeds: ½ tsp.</span></i></li>
<li><i><span style="color: #660000; font-family: "times" , "times new roman" , serif; font-size: large;"> Garam Masala Powder: ½ tsp.</span></i></li>
<li><i><span style="color: #660000; font-family: "times" , "times new roman" , serif; font-size: large;"> Milk: 1 Cup</span></i></li>
<li><i><span style="color: #660000; font-family: "times" , "times new roman" , serif; font-size: large;"> Water: As required</span></i></li>
<li><i><span style="color: #660000;"><span style="font-family: "times" , "times new roman" , serif; font-size: large;"> Fresh Cream: 1 tbsp. (Optional)</span></span></i></li>
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<i><span style="font-family: "times" , "times new roman" , serif;"><b><u><span style="color: purple; font-size: x-large;">Process:</span></u></b><span style="color: #660000; font-size: large;"><o:p></o:p></span></span></i></div>
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<li><i><span style="color: #660000; font-family: "times" , "times new roman" , serif; font-size: large;">Blanch the spinach in boiling water for just 2-3 minutes.</span></i></li>
<li><i><span style="color: #660000; font-family: "times" , "times new roman" , serif; font-size: large;">Drain the excess water and let it cool for some time and then
blend it in a mixer grinder to make a smooth puree. Keep aside the puree.</span></i></li>
<li><i><span style="color: #660000; font-family: "times" , "times new roman" , serif; font-size: large;">Meanwhile fry the paneer cubes slightly in a separate pan
using little oil. While frying them sprinkle little salt on the paneer cubes.
Keep the fried paneer cubes aside.</span></i></li>
<li><i><span style="color: #660000; font-family: "times" , "times new roman" , serif; font-size: large;">Now heat oil in a kadhai, add the cumin seeds. When the
cumin seeds start to splutter add the onion paste. Saute it on medium flame
until the onion becomes translucent.</span></i></li>
<li><i><span style="color: #660000; font-family: "times" , "times new roman" , serif; font-size: large;">Now gradually add the ginger paste, garlic paste, green
chillies, turmeric powder and salt .Mix well and cook for 2-3 minutes.</span></i></li>
<li><i><span style="color: #660000; font-family: "times" , "times new roman" , serif; font-size: large;">Add the spinach puree and the milk. Cook until the gravy
becomes thick enough.</span></i></li>
<li><i><span style="color: #660000; font-family: "times" , "times new roman" , serif; font-size: large;">Add the paneer cubes and fresh cream.Mix carefully and
cook for another 2-3 minutes.</span></i></li>
<li><i><span style="color: #660000; font-family: "times" , "times new roman" , serif; font-size: large;">Check the seasoning. Sprinkle the garam masala powder.
Give a nice gentle stir and turn off the flame.</span></i></li>
<li><i><span style="color: #660000; font-family: "times" , "times new roman" , serif; font-size: large;">Palak Paneer is now ready to serve.</span></i></li>
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Poetry of Foodhttp://www.blogger.com/profile/09126804223700779231noreply@blogger.com0tag:blogger.com,1999:blog-4006280068710883608.post-6753199289266131312016-07-29T07:28:00.005-07:002016-07-29T07:50:13.815-07:00Punjabi Chholay Masala... Spicy Chick Pea Curry In Punjabi Style..!!!!!<div dir="ltr" style="text-align: left;" trbidi="on">
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<i style="color: purple; line-height: 27.6px;"><span style="font-family: "times" , "times new roman" , serif; font-size: large;">Punjabi cuisine is related with food from the Punjab region of India and Pakistan. Among them the most common one is Chana masala or Chole. Chana masala ,also known as chole masala or channay or Chholay is a prevalent dish in Indian cuisine. It is popular mainly in northern India, and also remarkably in the region of Gujarat. In Gujarat and Rajasthani areas, it is commonly cooked dry, with tangy spices.</span></i></div>
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<span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: medium;"><span style="background-color: white; font-family: "times" , "times new roman" , serif; font-size: large; line-height: 27.6px;"><i>In India, it is often eaten with a type of fried bread and is known as “chole bhature”. It is commonly sold by street vendors but also can be found in restaurants.</i></span></span></div>
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<span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: medium;"><span style="background-color: white; font-family: "times" , "times new roman" , serif; font-size: large; line-height: 27.6px;"><i>In Kerala, white appam and Chana Masala is one of the main dishes for breakfast. Chana Masala is known as “Kadala Curry” amongst Keralites. </i></span></span></div>
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<span style="color: red; font-family: "times" , "times new roman" , serif; font-size: x-large;"><span style="background-color: white; line-height: 27.6px;"><i><b><u>Ingredients :</u></b></i></span></span></div>
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<li><i style="color: purple; line-height: 27.6px;"><span style="font-family: "times" , "times new roman" , serif; font-size: large;">Chick Peas: 250 gms.</span></i></li>
<li><i style="color: purple; line-height: 27.6px;"><span style="font-family: "times" , "times new roman" , serif; font-size: large;">Cumin Seeds: 1/4th tasp.</span></i></li>
<li><i style="color: purple; line-height: 27.6px;"><span style="font-family: "times" , "times new roman" , serif; font-size: large;">Ginger: 1 tbsp (grated)</span></i></li>
<li><i style="color: purple; line-height: 27.6px;"><span style="font-family: "times" , "times new roman" , serif; font-size: large;">Onion: 2 (finely chopped)</span></i></li>
<li><i style="color: purple; line-height: 27.6px;"><span style="font-family: "times" , "times new roman" , serif; font-size: large;">Garlic: 3,4 cloves (minced)</span></i></li>
<li><i style="color: purple; line-height: 27.6px;"><span style="font-family: "times" , "times new roman" , serif; font-size: large;">Tomato: 2 (finely chopped)</span></i></li>
<li><i style="color: purple; line-height: 27.6px;"><span style="font-family: "times" , "times new roman" , serif; font-size: large;">Turmeric Powder : ½ tsp.</span></i></li>
<li><i style="color: purple; line-height: 27.6px;"><span style="font-family: "times" , "times new roman" , serif; font-size: large;">Red Chili Powder : 1 ½ tsp.</span></i></li>
<li><i style="color: purple; line-height: 27.6px;"><span style="font-family: "times" , "times new roman" , serif; font-size: large;">Coriander Powder: 1 tsp.</span></i></li>
<li><i style="color: purple; line-height: 27.6px;"><span style="font-family: "times" , "times new roman" , serif; font-size: large;">Chana Masala Powder : 2 tsp.</span></i></li>
<li><i style="color: purple; line-height: 27.6px;"><span style="font-family: "times" , "times new roman" , serif; font-size: large;">Oil: 2 tbsp.</span></i></li>
<li><i style="color: purple; line-height: 27.6px;"><span style="font-family: "times" , "times new roman" , serif; font-size: large;">Garam Masala Powder : 1/4th tsp.</span></i></li>
<li><i style="color: purple; line-height: 27.6px;"><span style="font-family: "times" , "times new roman" , serif; font-size: large;">Water : 4 cups for boiling the chana + 1 cup for cooking.</span></i></li>
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<li><i style="color: purple; line-height: 27.6px;"><span style="font-family: "times" , "times new roman" , serif; font-size: large;">Soak the chole or chick peas overnight and boil it with 4 cups of water in a pressure cooker upto 2 whistles. Further cook it on simmer for 30 minutes. Check whether the chick peas become very soft or not. If not cook for some more time. When it is done, drain the excess water using a strainer and keep aside the cooked chick peas.</span></i></li>
<li><i style="color: purple; line-height: 27.6px;"><span style="font-family: "times" , "times new roman" , serif; font-size: large;">Now heat oil in a pan and add the cumin seeds. When the cumin seeds start to splutter add the ginger and the garlic.</span></i></li>
<li><i style="color: purple; line-height: 27.6px;"><span style="font-family: "times" , "times new roman" , serif; font-size: large;">Now add the chopped onions and tomatoes and add a pinch of salt. Fry till the onions becomes translucent.</span></i></li>
<li><i style="color: purple; line-height: 27.6px;"><span style="font-family: "times" , "times new roman" , serif; font-size: large;">Now add the coriander powder and fry for sometime.</span></i></li>
<li><i style="color: purple; line-height: 27.6px;"><span style="font-family: "times" , "times new roman" , serif; font-size: large;">Add the turmeric powder,chili powder, salt and the chana masala gradually and cook for sometime. </span></i></li>
<li><i style="color: purple; line-height: 27.6px;"><span style="font-family: "times" , "times new roman" , serif; font-size: large;">Now it’s time to add the boiled chhole. Add it and mix thoroughly with all the spices. Cook until oil starts releasing from the sides of the pan.</span></i></li>
<li><i style="color: purple; line-height: 27.6px;"><span style="font-family: "times" , "times new roman" , serif; font-size: large;">Pour 1 cup of water and cook for few minutes until the water dries up.</span></i></li>
<li><i style="color: purple; line-height: 27.6px;"><span style="font-family: "times" , "times new roman" , serif; font-size: large;">Now sprinkle the garam masala powder.</span></i></li>
<li><i style="color: purple; line-height: 27.6px;"><span style="font-family: "times" , "times new roman" , serif; font-size: large;">Turn off the flame and garnish it with onion rings and coriander leaves.</span></i></li>
<li><i style="color: purple; line-height: 27.6px;"><span style="font-family: "times" , "times new roman" , serif; font-size: large;">Serve it hot with puris, parathas, chapatis or rice.</span></i></li>
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<span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: large;"><span style="line-height: 27.6px;"><i> Enjoy Your Food..!!</i></span></span></div>
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Poetry of Foodhttp://www.blogger.com/profile/09126804223700779231noreply@blogger.com0tag:blogger.com,1999:blog-4006280068710883608.post-47321397188638104092016-04-09T00:01:00.004-07:002016-04-09T00:02:23.314-07:00Dhaba Style Rohu Fish Curry or Rohu FIsh Salan..!!!<div dir="ltr" style="text-align: left;" trbidi="on">
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<i><span style="color: #990000; font-family: "times" , "times new roman" , serif; font-size: large;">What we Humans do???? It’s a big question and even having one
of the brightest brains among all living species we actually end up doing the
same stuff every day. Day after day the routine remains same. Having almost
similar breakfasts in the morning then go to school or work, have almost
similar lunches then same snacks and then the day ends with an equally
unremarkable dinner. After having this routine continuously for 5 days we tend
to go out on weekends to quench the thirst of our taste buds with some
different cuisine. North Indians eat south Indian dishes and South Indians eat
North Indian dishes and same with East and West Indian. Sometime we eat
intercontinental like Chinese, Thai, Italian, and French or with ultimate
boredom visit the freaking American food giants like KFC etc.<o:p></o:p></span></i></div>
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<i><span style="color: #990000; font-family: "times" , "times new roman" , serif; font-size: large;">But one food which always fascinates us and which always pushes
us to wanderlust in the highways is to eat some Dhaba Foods. They are always
unique and each dhaba has its own signature method of cooking the regular day
to day meals which makes it unique enough to lure us to visit them. We love to
have the same chicken or fish curry there and it still makes our faces childlike
happy after having them. But it is always not possible to go a Dhaba due to
multiple reasons.<o:p></o:p></span></i></div>
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<i><span style="color: #990000; font-family: "times" , "times new roman" , serif; font-size: large;">But you can change this dismal mood by bringing the Dhaba to
your home. You can still have the same dish at your home and indulge your taste
buds and your wanderlust mind. So let’s see how to make a Dhaba Style Fish
Curry below:</span></i><o:p></o:p></div>
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<i><span style="color: #990000; font-family: "times" , "times new roman" , serif; font-size: large;">So here comes the recipe for the Dhaba Style Fish Curry or Fish Salan :</span></i></div>
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<i><span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: x-large;"><b><u>Ingredients:</u></b></span></i></div>
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<li><span style="color: #990000; font-family: "times" , "times new roman" , serif; font-size: large;"><i>Fish Fillets or Steaks : 5/6 pieces</i></span></li>
<li><span style="color: #990000; font-family: "times" , "times new roman" , serif; font-size: large;"><i>Ginger-Garlic Paste: 4 Tsp.</i></span></li>
<li><span style="color: #990000; font-family: "times" , "times new roman" , serif; font-size: large;"><i>Tomatoes: 2 Large (Chopped)</i></span></li>
<li><span style="color: #990000; font-family: "times" , "times new roman" , serif; font-size: large;"><i>Mustard Oil : 3 Large Table Spoon.</i></span></li>
<li><span style="color: #990000; font-family: "times" , "times new roman" , serif; font-size: large;"><i>Coriander Powder : 3 tsp.</i></span></li>
<li><span style="color: #990000; font-family: "times" , "times new roman" , serif; font-size: large;"><i>Turmeric Powder : 1 tsp.</i></span></li>
<li><span style="color: #990000; font-family: "times" , "times new roman" , serif; font-size: large;"><i>Red Chili Powder : 3 tsp (Change according to your tolerance)</i></span></li>
<li><span style="color: #990000; font-family: "times" , "times new roman" , serif; font-size: large;"><i>Salt : To taste</i></span></li>
<li><span style="color: #990000; font-family: "times" , "times new roman" , serif; font-size: large;"><i>Lemon Juice : Juice of a 1/2 lemon</i></span></li>
<li><span style="color: #990000; font-family: "times" , "times new roman" , serif; font-size: large;"><i>Coriander Leaves (Optional) : To garnish.</i></span></li>
<li><span style="color: #990000; font-family: "times" , "times new roman" , serif; font-size: large;"><i>Fenugreek Seeds :3/4 seeds only</i></span></li>
<li><span style="color: #990000; font-family: "times" , "times new roman" , serif; font-size: large;"><i>Mustard Seeds : a few</i></span></li>
<li><span style="color: #990000; font-family: "times" , "times new roman" , serif; font-size: large;"><i>Cumin seeds : 1 tsp.</i></span></li>
<li><span style="color: #990000; font-family: "times" , "times new roman" , serif; font-size: large;"><i>Water : 2 Cups</i></span></li>
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<li><span style="color: #990000; font-family: "times" , "times new roman" , serif; font-size: large;"><i>Marinate the fish pieces with turmeric powder, salt and 1 tsp of ginger garlic paste along with little oil and lime juice and keep it for 10-15 minutes.</i></span></li>
<li><span style="color: #990000; font-family: "times" , "times new roman" , serif; font-size: large;"><i>Heat oil in a non stick pan and shallow fry the pieces for few minutes from both sides. Once done take out the fishes and keep separately.</i></span></li>
<li><span style="color: #990000; font-family: "times" , "times new roman" , serif; font-size: large;"><i>Heat oil in a separate wok and temper with cumin seeds, fenugreek seeds and mustard seeds. When the cumin starts to splutter add the remaining ginger garlic paste, chopped tomatoes and cook till the tomatoes become mushy.</i></span></li>
<li><span style="color: #990000; font-family: "times" , "times new roman" , serif; font-size: large;"><i>Now add the turmeric powder, chili powder, coriander powder and salt and mix well. You may add little water to mix the spices well.</i></span></li>
<li><span style="color: #990000; font-family: "times" , "times new roman" , serif; font-size: large;"><i>Cook till oil starts to release from the sides of the wok. Pour 1 cup of water into the wok and cover it up and cook until all the species mix very well and the gravy becomes smooth.</i></span></li>
<li><span style="color: #990000; font-family: "times" , "times new roman" , serif; font-size: large;"><i>Now uncover and add the fish pieces and mix the spices with the fish very well. After cooking 3-4 minutes add another cup of water from the sides of the wok. Cook for another 7-8 minutes in very low flame. Remember the curry doesn't have a watery gravy. Now check the seasoning and turn off the flame. </i></span></li>
<li><span style="color: #990000; font-family: "times" , "times new roman" , serif; font-size: large;"><i>Add the lemon juice now and give a very nice stir carefully so that it can be mixed up with the gravy.</i></span></li>
<li><span style="color: #990000; font-family: "times" , "times new roman" , serif; font-size: large;"><i>Dhaba Fish curry is now ready to serve. Enjoy It with Steaming hot rice.</i></span><i style="color: #990000; font-family: Times, 'Times New Roman', serif; font-size: x-large;"> </i></li>
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<span style="color: #990000; font-family: "times" , "times new roman" , serif; font-size: large;"><i> Enjoy Your Food..!!!</i></span></div>
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Poetry of Foodhttp://www.blogger.com/profile/09126804223700779231noreply@blogger.com0tag:blogger.com,1999:blog-4006280068710883608.post-5936366994952800542016-03-26T00:15:00.003-07:002016-03-26T00:15:56.687-07:00No Onion No Garlic Paneer Butter Masala..!!!<div dir="ltr" style="text-align: left;" trbidi="on">
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<i><span style="color: #990000; font-family: Times, Times New Roman, serif; font-size: large;">Cooking meals on Fridays seems to be a tough task for me as
it is considered to be complete vegetarian day at my home. The other two
members of my tiny family can’t even imagine a single day without some non-veg stuff.
To us, the Bengali people vegetarian day means absence of onion and garlic even
as we consider them as non-veg item. So it turns out to be really a great deal
for me to cook some veg dish which will be tasty so that my husband and the
little one don’t have to negotiate with the taste.</span></i></div>
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<i><span style="color: #990000; font-family: Times, Times New Roman, serif; font-size: large;">For cooking any veg dish,paneer (Indian cottage cheese) is
the best choice. So, today I am going to share my version of “Paneer Butter
Masala” recipe which I prepare mostly without onion and garlic. The whole
recipe entails of very few simple steps but the taste is no less than the
paneer cooked with onion and garlic. <o:p></o:p></span></i></div>
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<i><span style="color: #990000; font-family: Times, Times New Roman, serif; font-size: large;">So , here comes the recipe:</span></i><o:p></o:p></div>
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<li><span style="color: #990000; font-family: Times, Times New Roman, serif; font-size: large;"><i>Fresh Paneer: 250 gm</i></span></li>
<li><span style="color: #990000; font-family: Times, Times New Roman, serif; font-size: large;"><i>Tomato: 2 (chopped) (large and juicy, make a smooth paste of the chopped tomato with little water)</i></span></li>
<li><span style="color: #990000; font-family: Times, Times New Roman, serif; font-size: large;"><i>Ginger Paste :11/2 tsp.</i></span></li>
<li><span style="color: #990000; font-family: Times, Times New Roman, serif; font-size: large;"><i>Turmeric Powder :1 tsp.</i></span></li>
<li><span style="color: #990000; font-family: Times, Times New Roman, serif; font-size: large;"><i>Cumin Powder :1 tsp.</i></span></li>
<li><span style="color: #990000; font-family: Times, Times New Roman, serif; font-size: large;"><i>Coriander Powder:1 tsp.</i></span></li>
<li><span style="color: #990000; font-family: Times, Times New Roman, serif; font-size: large;"><i>Salt: to taste</i></span></li>
<li><span style="color: #990000; font-family: Times, Times New Roman, serif; font-size: large;"><i>Sugar: 1 tsp.</i></span></li>
<li><span style="color: #990000; font-family: Times, Times New Roman, serif; font-size: large;"><i>Asafoetida (hing) : a pinch</i></span></li>
<li><span style="color: #990000; font-family: Times, Times New Roman, serif; font-size: large;"><i>Cumin Seeds (Whole) : 1 tsp.</i></span></li>
<li><span style="color: #990000; font-family: Times, Times New Roman, serif; font-size: large;"><i>Red Chili Powder : 1tsp.</i></span></li>
<li><span style="color: #990000; font-family: Times, Times New Roman, serif; font-size: large;"><i>Garam Masala Powder : 1/4 tsp.</i></span></li>
<li><span style="color: #990000; font-family: Times, Times New Roman, serif; font-size: large;"><i>Cashews : a handful (Soaked in warm milk)</i></span></li>
<li><span style="color: #990000; font-family: Times, Times New Roman, serif; font-size: large;"><i>Milk:1 Cup</i></span></li>
<li><span style="color: #990000; font-family: Times, Times New Roman, serif; font-size: large;"><i>Fresh Cream : 2 tbsp</i></span></li>
<li><span style="color: #990000; font-family: Times, Times New Roman, serif; font-size: large;"><i>Butter :2 tbsp.</i></span></li>
<li><span style="color: #990000; font-family: Times, Times New Roman, serif; font-size: large;"><i>White Oi</i></span><i style="color: #990000; font-family: Times, 'Times New Roman', serif; font-size: x-large;">l :1 tbsp.</i></li>
<li><span style="color: #990000; font-family: Times, Times New Roman, serif; font-size: large;"><i>Water: 1/2 Cup (if required)</i></span></li>
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<li><span style="color: #990000; font-family: Times, Times New Roman, serif; font-size: large;"><i>Cut the fresh paneer in your desired shapes and soak these in warm water with pinch of salt for sometime.</i></span></li>
<li><span style="color: #990000; font-family: Times, Times New Roman, serif; font-size: large;"><i>Make a smooth paste of the milk soaked cashews and keep it aside. </i></span></li>
<li><span style="color: #990000; font-family: Times, Times New Roman, serif; font-size: large;"><i>Make a smooth paste of the chopped tomato.</i></span></li>
<li><span style="color: #990000; font-family: Times, Times New Roman, serif; font-size: large;"><i>Heat oil in a deep bottomed vessel and temper with whole cumin seeds. When the cumin seeds starts to crackle add the butter. Then add the ginger garlic paste, turmeric powder, asafoetida, red chili powder, cumin powder, coriander powder,salt, sugar and mix thoroughly.</i></span></li>
<li><span style="color: #990000; font-family: Times, Times New Roman, serif; font-size: large;"><i>Pour the cashew paste into the vessel and cook until the oil start releasing from the sides of the vessel.</i></span></li>
<li><span style="color: #990000; font-family: Times, Times New Roman, serif; font-size: large;"><i>Once oil starts releasing from the sides of the vessel pour the milk into it and let it boil for 2 minutes.</i></span></li>
<li><span style="color: #990000; font-family: Times, Times New Roman, serif; font-size: large;"><i>Now add the paneer and the fresh cream and mix well. At this time if required you may add little water. Cover the vessel and cook for 5-6 minutes. Don't over cook it unless the paneer will be hard.</i></span></li>
<li><span style="color: #990000; font-family: Times, Times New Roman, serif; font-size: large;"><i>Uncover the vessel and sprinkle the garam masala powder and cover the vessel again for 1 minute only so that the aroma could be absorbed by the curry.</i></span></li>
<li><span style="color: #990000; font-family: Times, Times New Roman, serif; font-size: large;"><i>Turn off the flame. Paneer butter masala is ready to serve. Serve it with roti, paratha or polao.</i></span></li>
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Poetry of Foodhttp://www.blogger.com/profile/09126804223700779231noreply@blogger.com1tag:blogger.com,1999:blog-4006280068710883608.post-10859787528676416312016-03-24T10:02:00.000-07:002016-03-24T10:27:47.583-07:00Summer Special Vegetable Curry With Watery Gravy...!!!!<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: large;"><i>“SUMMER” – the word itself brings a lot of heat in INDIA. But heat itself is
not the core thing which brings worry to this side of the world. Heat brings
many sidekicks which are even bigger reason to raise your heart beats.
Dehydration, indigestion, stomach upset, infections are few to name. Spices are
something which highly need to be avoided as they create the above mentioned
issues if not used appropriately. So the question comes what to eat?? Without
spices the food seems blunt and no one wants to eat a healthy food which is not
tasty. Then the bigger question comes to find exactly what spices to eat and
exactly how much amount so that a food can be healthy enough to beat the heat
and tasty enough to beat the tongue. <o:p></o:p></i></span></div>
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<span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: large;"><i>As I mentioned in my earlier posts that the Mother Nature
provides a huge set of fruits and vegetables during this summer season to cope
with the extreme heat. So here comes the recipe of a mix vegetable gravy which
is not only tasty but also extremely healthy and can be eaten daily without
harming either the health or tongue.<o:p></o:p></i></span></div>
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<span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: large;"><i>So, here comes the recipe:<o:p></o:p></i></span></div>
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<span style="color: red; font-size: x-large;"><b><u><span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: medium;"><i>Ingredients:</i></span><o:p></o:p></u></b></span><br />
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<li><span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: large;"><i>Potato: 2 (Peeled & Cut into wedges)</i></span></li>
<li><span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: large;"><i>Raw Banana: 2 (Peeled & Cut in small Pieces)</i></span></li>
<li><span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: large;"><i>Pointed Gourd: 4 (Peeled and cut in small pieces)</i></span></li>
<li><span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: large;"><i>Ridge Gourd: 2 (Peeled & Cut in small Pieces)</i></span></li>
<li><span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: large;"><i>Cauliflower: 1 Cup florets</i></span></li>
<li><span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: large;"><i>Tomato :1 large and juicy ( cut in cubes)</i></span></li>
<li><span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: large;"><i>Ginger Paste: 2 tsp.</i></span></li>
<li><span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: large;"><i>Coriander Seeds Paste : 2 tsp.</i></span></li>
<li><span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: large;"><i>Cumin Seeds Paste:2 tsp</i></span></li>
<li><span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: large;"><i>Turmeric Powder :1 tsp.</i></span></li>
<li><span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: large;"><i>Salt: to taste</i></span></li>
<li><span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: large;"><i>Sugar : 1/2 tsp.</i></span></li>
<li><span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: large;"><i>Cumin Seeds (Whole) : 1 tsp.</i></span></li>
<li><span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: large;"><i>Green Chili :3-4 nos.</i></span></li>
<li><span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: large;"><i>Coriander Leaves</i></span></li>
<li><span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: large;"><i>Oil: White or Mustard (3-4 tbsp)</i></span></li>
<li><span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: large;"><i>Water: 3-4 Cups</i></span></li>
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<li><span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: large;"><i>Heat oil in a deep bottomed vessel andd temper with cumin seeds and green chili. Once the cumin seeds start to crackle add the tomato pieces and stir well. Cook until the tomato becomes little mushy.</i></span></li>
<li><span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: large;"><i>Now add all the vegetables and fry them in medium flame with salt and turmeric powder for few minutes.</i></span></li>
<li><span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: large;"><i>Add the ginger paste, cumin-coriander seeds paste, sugar, coriander leaves and mix thoroughly with all the vegetables.</i></span></li>
<li><span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: large;"><i>Cook until oil starts releasing from the sides of the vessel.</i></span></li>
<li><span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: large;"><i>Pour the water now, increase the flame and cover the vessel with a lead and cook until the vegetables are done properly.</i></span></li>
<li><span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: large;"><i>Uncover the vessel and taste the seasoning. Add salt or sugar if required.</i></span></li>
<li><span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: large;"><i>As it is a watery gravy add some more water if required and cook for some more time.</i></span></li>
<li><span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: large;"><i>Turn off the flame. Summer special vegetable curry with watery gravy is ready . Serve it with steaming hot rice and enjoy with a slice of lemon and a wedge of onion.</i></span></li>
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Poetry of Foodhttp://www.blogger.com/profile/09126804223700779231noreply@blogger.com1tag:blogger.com,1999:blog-4006280068710883608.post-88937548083921316602016-02-20T06:37:00.001-08:002016-02-20T06:38:04.350-08:00Keralian Mutton Curry..!!!<div dir="ltr" style="text-align: left;" trbidi="on">
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<i><span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: large;">Kerala Mutton Curry or Keralian Mutton Curry is a very zesty
fragrant mutton preparation which goes awfully well with almost anything. If
you are eyeing for a unique weekend mutton recipe you may attempt out this one and I can guarantee you that you won’t
remorse. </span></i></div>
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<i><span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: large;">Here comes the detail recipe of the same :</span></i></div>
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<i><span style="color: red; font-family: "times" , "times new roman" , serif; font-size: x-large;"><u><b>Ingredients:</b></u></span></i></div>
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<li><span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: large;"><i>Mutton: 500 gm.</i></span></li>
<li><span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: large;"><i>Onion: 3 (large, Chopped)</i></span></li>
<li><span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: large;"><i>Ginger : 2 ' long (Paste)</i></span></li>
<li><span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: large;"><i>Garlic: 4/5 cloves (Paste)</i></span></li>
<li><span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: large;"><i>Tomato : 1 Large and juicy (Chopped)</i></span></li>
<li><span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: large;"><i>Curry Leaves: 7/8</i></span></li>
<li><span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: large;"><i>Green Chili : 2-3 (Chopped)</i></span></li>
<li><span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: large;"><i>Turmeric Powder : 1 tsp.</i></span></li>
<li><span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: large;"><i>Coriander powder : 1 tsp.</i></span></li>
<li><span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: large;"><i>Cumin Powder : 1 tsp.</i></span></li>
<li><span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: large;"><i>Red Chili Powder: 1 tsp.</i></span></li>
<li><span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: large;"><i>Salt : to taste</i></span></li>
<li><span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: large;"><i>Sugar :-1/2 tsp.</i></span></li>
<li><span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: large;"><i>Coconut Milk : 1/2 Cup ( I used Maggi coconut powder.)</i></span></li>
<li><span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: large;"><i>Cinnamon Stick : 1</i></span></li>
<li><span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: large;"><i>Cardamoms: 4-5</i></span></li>
<li><span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: large;"><i>Cloves:4-5</i></span></li>
<li><span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: large;"><i>Cumin Seeds : 1 tsp.</i></span></li>
<li><span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: large;"><i>Oil : 4-5 tbsp (White, Mustard or coconut oil, I used mustard oil)</i></span></li>
<li><span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: large;"><i>Water: 2 Cups.</i></span></li>
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<li><span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: large;"><i>Wash and pat dry the mutton pieces and keep them aside.</i></span></li>
<li><span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: large;"><i>In a heavy bottomed pressure cooker, at first heat the oil you are using. Temper with curry leaves,cumin seeds, cinnamon sticks, cloves and cardamoms. once the aroma starts coming out add the tomato pieces. Cook for few minutes and add the onion paste. Sprinkle little salt and cook until the onion becomes translucent.</i></span></li>
<li><span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: large;"><i>Now add the mutton pieces and sprinkle some more salt.On high flame fry the mutton pieces for 5-7 minutes.</i></span></li>
<li><span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: large;"><i>Now gradually add the ginger-garlic paste,turmeric powder, salt, sugar, cumin powder, coriander powder, chopped green chili, red chili powder and the coconut milk.Mix thoroughly all the spices and cook until oil starts releasing from the sides of the cooker.</i></span></li>
<li><span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: large;"><i>Pour two cups of water and cover the cooker. Cook until 3-4 whistles come out. Turn off the flame now.</i></span></li>
<li><span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: large;"><i>After few minutes uncover the cooker and taste the seasoning. If required turn on the flame again and adjust the gravy. It usually has a thick gravy and not a watery one.</i></span></li>
<li><span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: large;"><i>Kerala mutton curry is now ready to serve. Serve it with steaming hot rice or paranthas or anything you like.</i></span></li>
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<span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: large;"><i> Enjoy Your Food...!!!!</i></span></div>
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Poetry of Foodhttp://www.blogger.com/profile/09126804223700779231noreply@blogger.com1tag:blogger.com,1999:blog-4006280068710883608.post-82865179987297378372016-02-08T07:20:00.001-08:002016-02-09T01:18:12.866-08:00Bhetki (Spicy Barramundi Fish Curry With Baby Potatoes ) Macher Kalia !!!!!!<div dir="ltr" style="text-align: left;" trbidi="on">
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<i><span style="font-family: "times" , "times new roman" , serif;"><b><span style="color: red; font-size: x-large;">B</span></b><span style="color: purple; font-size: large;">eing a non-fish lover I used to contemplate that cooking fish would be a dreadful job to do, during my former period of life before marriage. Then after being married to a emblematic fish lover I had no option other than cook the same whether I eat that or don’t. But I should acknowledge here that he always hesitates to buy fishes, he loves to eat, thinking of me. But nowadays when I see not only him, but also the little one of our family is a distinctive fish lover and loves to palate different types of fish items I never dither to buy different types of fishes and tryout various dishes with those.</span></span></i><br />
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<i><span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: large;">Today I am going to share a very old-fashioned, traditional Bengali fish recipe of Bhetki fish ( Barramundi ), Bhetki Kalia which I prepared using baby potatoes.But before that I should give a small description about the above mentioned fish for my non-Bengali readers who are not familiar with the same.</span></i><br />
<i><span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: large;">The barramundi or Asian seabass should not be confused with the Barramundi cod or the Australian members of the genus Scleropages (which sometimes are referred to as barramundis). The fish is of large commercial importance; it is fished internationally and raised in aquaculture in Australia, Saudi Arabia, Malaysia, India, Indonesia, Vietnam, Israel, Thailand, the United States, Poland, and the U.K. Barramundi have a mild flavour and a white, flaky flesh, with varying amount of body fat.In Australia, it is an iconic table fish revered as a quintessential Australian brand.</span></i><br />
<i><span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: large;">In Bengal, locally caught bhetki (barramundi) is a popular fish among Bengali people, mainly dished in festivities like marriages and other important social events, cooked as Bhetki macher paturi, bhetki macher kalia or coated with suji (semolina) and pan fried. It is very popular among people who are usually sceptical to eat fish because of their tiny pin bones. Bhetki fillets have no pin bones in them.</span></i><br />
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<i><span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: large;">However, let's come to the topic now. Here is the detailed recipe I am going to share today :</span></i><br />
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<i><span style="font-family: "times" , "times new roman" , serif; font-size: large;"><span style="color: purple;">Bhetki Kalia , Spicy Bhetki Fish Curry with Baby Potatoes :</span> </span></i><br />
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<i><span style="color: red; font-family: "times" , "times new roman" , serif; font-size: x-large;"><b><u>Ingredients :</u></b></span></i><br />
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<ul style="text-align: left;">
<li><span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: large;"><i>Bhetki Fish Fillets :8-10</i></span></li>
<li><span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: large;"><i>Baby Potatoes: 6-8</i></span></li>
<li><span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: large;"><i>Onion Paste : 3 tbsp heaped.</i></span></li>
<li><span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: large;"><i>Ginger -Garlic-Dry Red Chili Paste (2-3 dry red chili): 11/2 tbsp.</i></span></li>
<li><span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: large;"><i>Tomato: 1 Large & Juicy (Finely chopped)</i></span></li>
<li><span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: large;"><i>Salt: To taste</i></span></li>
<li><span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: large;"><i>Sugar:1/2 tsp.</i></span></li>
<li><span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: large;"><i>Turmeric Powder: 2 tsp.</i></span></li>
<li><span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: large;"><i>Coriander Powder : 1tsp.</i></span></li>
<li><span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: large;"><i>Cumin Powder : 1 tsp.</i></span></li>
<li><span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: large;"><i>Garam Masala (Dry roasted and ground powder of 1/2" Cinnamon stick, 2 Cardamoms and 2 Cloves ) : 1/2 tsp.</i></span></li>
<li><span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: large;"><i>Mustard Oil : 4-6 tbsp.</i></span></li>
<li><span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: large;"><i>Yogurt : 1 tsp.</i></span></li>
<li><span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: large;"><i>Warm Water : 2 Cups.</i></span></li>
<li><span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: large;"><i>Fresh Chopped Coriander Leaves.</i></span></li>
<li><span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: large;"><i>Fresh Cream : 1 tsp.</i></span></li>
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<span style="font-family: "times" , "times new roman" , serif;"><i><span style="color: purple; font-size: large;"> </span><b><u><span style="color: red; font-size: x-large;">Process:</span></u></b></i></span></div>
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<li><span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: large;"><i>Wash the fish fillets well and wipe them off with a kitchen towel or tissue paper. Marinate them with turmeric powder and salt and keep it aside for few minutes.</i></span></li>
<li><span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: large;"><i>Heat 2-3 tbsp of mustard oil in a deep bottomed vessel and fry the fish fillets till golden yellow and keep aside. Discard the blackish fried oil. </i></span></li>
<li><span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: large;"><i>Wash and peel off the baby potatoes and fry them in a pan with little white or mustard oil along with little salt and turmeric powder. Keep these potatoes aside.</i></span></li>
<li><span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: large;"><i>Now take 4/5 tbsp of fresh mustard oil in the same vessel. Add the tomato cubes and sprinkle salt and cook until the tomato cubes becomes mushy.</i></span></li>
<li><span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: large;"><i>Now it's time to add the onion paste. Add it and cook until the onion paste gets mixed with the tomato & becomes translucent</i></span></li>
<li><span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: large;"><i>At this time add the turmeric powder, salt, sugar, coriander and cumin powder and cook till the raw smell goes off.</i></span></li>
<li><span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: large;"><i>Now add the ginger-garlic and dry red chili paste & the beaten yogurt and mix thoroughly. Add the fried potatoes at this time.Cook until the oil starts releasing from the sides of the pan.</i></span></li>
<li><span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: large;"><i>Now pour the warm water and cover the vessel and cook in increased flame until the potatoes become tender and cooked well.</i></span></li>
<li><span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: large;"><i>Uncover the vessel and add the fried fishes. Cook it in low flame for 5-7 minutes. Now taste the seasoning and add salt or sugar if required.</i></span></li>
<li><span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: large;"><i>Adjust the gravy now. If required add little more warm water. This is not a very watery or a very thick curry. Add the garam masala powder and cover the vessel for a while so that the curry could absorb the smell. Turn off the flame now.</i></span></li>
<li><span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: large;"><i>Bhetki Kalia is now ready. Garnish it with cream and coriander leaves.</i></span></li>
<li><span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: large;"><i>Serve it with steaming hot rice and enjoy.</i></span></li>
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<span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: large;"><i> Enjoy Your Food..!!!</i></span></div>
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Poetry of Foodhttp://www.blogger.com/profile/09126804223700779231noreply@blogger.com0tag:blogger.com,1999:blog-4006280068710883608.post-91445968216321901982015-12-21T23:23:00.000-08:002015-12-21T23:23:47.286-08:00Mustard Mutton Curry!!!!<div dir="ltr" style="text-align: left;" trbidi="on">
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<i style="text-align: left;"><span style="color: purple; font-family: Times, Times New Roman, serif; font-size: large;">This is a laid-back fabulous
method of making mutton which I learned
from one of my friends . After few discrepancies today I am going to share my sort
of making Mustard Mutton Curry.</span></i></div>
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<i><span style="color: purple; font-family: Times, Times New Roman, serif; font-size: large;">Here it is:</span></i><br />
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<i><span style="color: red; font-family: Times, Times New Roman, serif; font-size: x-large;"><b><u>Ingredients:</u></b></span></i><br />
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<li><i><span style="color: purple; font-family: Times, Times New Roman, serif; font-size: large;">Mutton: 500gm</span></i></li>
<li><i><span style="color: purple; font-family: Times, Times New Roman, serif; font-size: large;">Yogurt: 2 tbsp.</span></i></li>
<li><i><span style="color: purple; font-family: Times, Times New Roman, serif; font-size: large;">Turmeric Powder: 1/2 tsp.</span></i></li>
<li><i><span style="color: purple; font-family: Times, Times New Roman, serif; font-size: large;">Salt: To taste</span></i></li>
<li><i><span style="color: purple; font-family: Times, Times New Roman, serif; font-size: large;">Mustard Oil: 3-4 tbsp</span></i></li>
<li><i><span style="color: purple; font-family: Times, Times New Roman, serif; font-size: large;">Onion: 3 medium sized, chopped</span></i></li>
<li><i><span style="color: purple; font-family: Times, Times New Roman, serif; font-size: large;">Ginger Paste: 1 tbsp.</span></i></li>
<li><i><span style="color: purple; font-family: Times, Times New Roman, serif; font-size: large;">Garlic Paste: 1 1/2 tbsp.</span></i></li>
<li><i><span style="color: purple; font-family: Times, Times New Roman, serif; font-size: large;">Green Chili: 2 nos. ( You may increase the number and adjust the hotness according to yout choice)</span></i></li>
<li><i><span style="color: purple; font-family: Times, Times New Roman, serif; font-size: large;">Black Mustard seeds : 11/2 tsp.</span></i></li>
<li><i><span style="color: purple; font-family: Times, Times New Roman, serif; font-size: large;">Curry Leaves: 4-5</span></i></li>
<li><i><span style="color: purple; font-family: Times, Times New Roman, serif; font-size: large;">Garam Masala Powder : 1/2 tsp.</span></i></li>
<li><i><span style="color: purple; font-family: Times, Times New Roman, serif; font-size: large;">Warm Water : 1/2 Cup.</span></i></li>
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<i><span style="color: red; font-family: Times, Times New Roman, serif; font-size: x-large;"><b><u style="background-color: white;">Process:</u></b></span></i></div>
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<li><i><span style="color: purple; font-family: Times, Times New Roman, serif; font-size: large;">Soak the mustard seeds in the warm water for half an hour. Soaking the mustard seeds in warm water and grinding it with the green chilies reduce the pungent flavour of the mustard.</span></i></li>
<li><i><span style="color: purple; font-family: Times, Times New Roman, serif; font-size: large;">But before grinding throw away the soaking water and use fresh water to make a smooth paste. Then sieve the mix with a strainer to get rid of any thick particles of mustard left.</span></i></li>
<li><i><span style="color: purple; font-family: Times, Times New Roman, serif; font-size: large;">Marinate the mutton with yogurt turmeric powder, salt and half of the mustard oil for 1-2 hours.</span></i></li>
<li><i><span style="color: purple; font-family: Times, Times New Roman, serif; font-size: large;">Heat oil in a pressure cooker and add curry leaves and chopped onions. Fry til the onions become soft and translucent. Then add the ginger and garlic paste. Mix well and then add in the marinated mutton.</span></i></li>
<li><i><span style="color: purple; font-family: Times, Times New Roman, serif; font-size: large;">Cook until the oil comes out. Mix the mustard -chili paste into the mutton. Give a nice stir and pour the warm water.</span></i></li>
<li><i><span style="color: purple; font-family: Times, Times New Roman, serif; font-size: large;">Cover the lid of the pressure cooker and cook until 2/3 whistles come out.Turn off the flame.</span></i></li>
<li><i><span style="color: purple; font-family: Times, Times New Roman, serif; font-size: large;">Uncover and taste the seasoning. Add salt or sugar if required. Increase the flame to adjust the gravy. This mutton preparation has a thick gravy so do not add much water. Turn off the flame.</span></i></li>
<li><i><span style="color: purple; font-family: Times, Times New Roman, serif; font-size: large;">Sprinkle the garam masala powder and cover the lid for a minute so that the curry could absorb the aroma.</span></i></li>
<li><i><span style="color: purple; font-family: Times, Times New Roman, serif; font-size: large;">Your Mustard Mutton Curry is now ready. Drizzle raw mustard oil.</span></i></li>
<li><i><span style="color: purple; font-family: Times, Times New Roman, serif; font-size: large;">Serve hot with steaming hot rice.</span></i></li>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;"><i><span style="color: purple;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz9T2s-SqDiBWys2hig941jaBF5TuFgDAefu24HC1Fwatyar2j-Va6Xw1fXFJtdIEJz1JBktLM1etOBtX7Ti30pg_rx-XFkKg0PWiaXSr3RxLVbwFnF5Bm3xCuMAaPugpTx8yqNm0AUD4j/s1600/DSC05848-002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="512" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz9T2s-SqDiBWys2hig941jaBF5TuFgDAefu24HC1Fwatyar2j-Va6Xw1fXFJtdIEJz1JBktLM1etOBtX7Ti30pg_rx-XFkKg0PWiaXSr3RxLVbwFnF5Bm3xCuMAaPugpTx8yqNm0AUD4j/s640/DSC05848-002.JPG" width="640" /></a></span></i></span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: large;"><i><span style="color: red;"> Enjoy Your Food...!!!!</span></i></span></div>
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Poetry of Foodhttp://www.blogger.com/profile/09126804223700779231noreply@blogger.com0tag:blogger.com,1999:blog-4006280068710883608.post-41934089171671085902015-12-18T13:07:00.000-08:002015-12-18T22:37:55.406-08:00Achari Daal Paratha With Leftover Daal..!!!<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDmtJAGBzFDLEqhugAe9FNepIVPt6mMK0Lf1_iFvcKLFBX7bJmfFi-OhWaqmsSIow-SVBjXyIadVH9LBbo4mK3Aci0diSikGH7l8nq8vKievd-U6Mpra59cA5UHL24nWSsdZC0FZgIe_26/s1600/DSC03032-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDmtJAGBzFDLEqhugAe9FNepIVPt6mMK0Lf1_iFvcKLFBX7bJmfFi-OhWaqmsSIow-SVBjXyIadVH9LBbo4mK3Aci0diSikGH7l8nq8vKievd-U6Mpra59cA5UHL24nWSsdZC0FZgIe_26/s640/DSC03032-001.JPG" width="640" /></a></div>
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<span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: large;"><i><br /></i></span><span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: large;"><i>Finishing the surplus/leftover daal, is the toughest job to
do for me and my family members. Most of the time, uselessly I keep it inside the
refrigerator thinking of doing something later with it and then throw it
into the garbage bag. </i></span></div>
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<span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: large;"><i>But this time I didn’t do this,
rather I made something new using it, in the next morning. Yes,
I made “Daal Paratha” for the breakfast and that too in a twisted way, to give the parathas a special
touch. And it was“Achari Daal Paratha” .<o:p></o:p></i></span></div>
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<span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: large;"><i>Everyone in my family loved it, enjoyed it and happily
finished it. </i></span><br />
<span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: large;"><i><br /></i></span><span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: large;"><i>Can you visualize my "win-win" face in the end? Yes, I was deliriously happy and why shouldn't I ? Atlast I found a way out.</i></span><o:p></o:p><br />
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<span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: large;"><i>Anyway, let’s come to the point now.Here is the detailed process
following which you can also make “Achari Daal Paratha” with your leftover
daal.”</i></span><o:p></o:p><br />
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<span style="color: red; font-family: "times" , "times new roman" , serif; font-size: x-large;"><i><b><u>Ingredients:</u></b></i></span><br />
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<span style="color: blue; font-family: "times" , "times new roman" , serif; font-size: large;"><i><u><b>For Stuffing:</b></u></i></span><br />
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<li><span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: large;"><i>Leftover daal(I used pinkish red lentil,masoor daal) : 1 1/2 Cup</i></span></li>
<li><span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: large;"><i>Chopped Onion: 2 tbsp.</i></span></li>
<li><span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: large;"><i>Ginger Paste: 1 tsp.</i></span></li>
<li><span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: large;"><i>Hot & Sour Pickle(I used mango pickle, you may use any variety of your choice) : 1 tbsp.(mashed the pulp of the mango including masala and discard the hard portion).</i></span></li>
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<span style="color: blue; font-family: "times" , "times new roman" , serif; font-size: large;"><i><u><b>For the Dough:</b></u></i></span></div>
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<li><span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: large;"><i>Whole Wheat Flour( Atta) :- 1/2 CUp</i></span></li>
<li><span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: large;"><i>All Purpose Flour: 1/2 CUp</i></span></li>
<li><span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: large;"><i>Salt: 1/4 th tsp.</i></span></li>
<li><span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: large;"><i>White Oil : 2 tbsp to fry the paratha and 1 tbsp to knead the dough.</i></span></li>
<li><span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: large;"><i>Water: To knead.</i></span></li>
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<span style="color: red; font-family: "times" , "times new roman" , serif; font-size: x-large;"><i><b><u>Process:</u></b></i></span></div>
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<i style="font-family: times, 'times new roman', serif; font-size: x-large;"><span style="color: purple;"> </span><b><u><span style="color: blue;">Stuffing Preparation:</span></u></b></i></div>
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<li><span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: large;"><i>Start boiling the leftover daal in a non stick pan. Once the daal becomes thick add the chopped onion and ginger paste. Cook for 3-4 minutes more until the raw smell goes off.</i></span></li>
<li><span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: large;"><i>Now add the pickle and mix well. Cook until all the water dries up and the mixture gets ready to use as stuffing.</i></span></li>
<li><span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: large;"><i>Keep it aside and let it cool for sometime.</i></span></li>
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<span style="color: blue; font-family: "times" , "times new roman" , serif; font-size: large;"><i><b><u>Dough Making:</u></b></i></span></div>
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<li><span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: large;"><i>Take a bowl. Mix in atta, maida, salt and white oil. Add water slowly and make a firm yet soft dough. Cover it with a wet cloth and let it rest for sometime.</i></span></li>
<li><span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: large;"><i>Now divide the dough into few medium sized balls. Every ball should be equal in size.</i></span></li>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;"><i><span style="color: purple;"> </span><b><u><span style="color: blue;">Making Paratha:</span></u></b></i></span></div>
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<li><span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: large;"><i>Roll out each ball into a small circle dusting with wheat flour.</i></span></li>
<li><span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: large;"><i>Keep one tbsp of stuffing in the center and gather all the corners, close it, seal it well and press lightly.</i></span></li>
<li><span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: large;"><i>Now roll out the sealed stuffed ball carefully dusting with wheat flour powder.</i></span></li>
<li><span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: large;"><i>While rolling them out keep the sealed side of the ball on the top and don't apply too much pressure.</i></span></li>
<li><span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: large;"><i>Repeat the same process and roll out the other balls.</i></span></li>
<li><span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: large;"><i>Now heat a flat pan or tawa. Put the rolled paratha on it, when the bubbles will come, spread a tsp of oil all over the paratha and flip it over to the other side. </i></span></li>
<li><span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: large;"><i>Spread another tsp of oil on the other side until the brown spots appear on both the sides.</i></span></li>
<li><span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: large;"><i>Repeat the process to fry the rest of the balls.</i></span></li>
<li><span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: large;"><i>Achari Daal Paratha is ready now.</i></span></li>
<li><span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: large;"><i>Serve the paratha hot with curd,pickle or raita.</i></span></li>
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<span style="color: purple; font-family: "times" , "times new roman" , serif; font-size: large;"><i> Enjoy Your Food..!!!</i></span></div>
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Poetry of Foodhttp://www.blogger.com/profile/09126804223700779231noreply@blogger.com0tag:blogger.com,1999:blog-4006280068710883608.post-77252311487652683892015-12-14T02:19:00.004-08:002015-12-17T19:49:37.083-08:00Fusion Mutton Curry..!!!<div dir="ltr" style="text-align: left;" trbidi="on">
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<i><span style="color: purple; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></i><i><span style="color: purple; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></i><br />
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<i><span style="color: purple; font-family: "georgia" , "times new roman" , serif; font-size: large;">Have you ever tried to keep yourself away from your most adored
hobby? Doesn’t it make a throbbing pain in the heart directly? No, not intentionally but
I was away from my blog for a long time because of some indispensable reasons.
Anyway, nothing much to tell about it…hope everyone of you is just hearty and hale…My heartcore thanks to
each and everyone who inspite of my absence, regularly visited my blog and
followed..at the same time a warm welcome to all the new members of my blog
page.. Though I was officially absent but regularly I got notifications of your
visits, comments and likes. Not only that but also I should give immense thanks
and love to my those generous and kind friends who reinvigorated me to start
blogging again…<o:p></o:p></span></i><br />
<i><span style="color: purple; font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></i></div>
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<i><span style="color: purple; font-family: "georgia" , "times new roman" , serif; font-size: large;">Today, I am going to share one of my experimental mutton recipes which I prepared for the very first time for a Sunday lunch. I termed
it “Fusion Mutton Curry” as in this recipe I combined two different processes
of the mutton preparation. One,which is typically used to prepare mutton in the
Southern Part of India and with the other process mutton is prepared in the
Northern Part of India.<o:p></o:p></span></i></div>
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<i><span style="color: purple; font-family: "georgia" , "times new roman" , serif; font-size: large;">Here comes the process :<o:p></o:p></span></i></div>
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<i><span style="font-family: "georgia" , "times new roman" , serif;"><b><u><span style="color: red; font-size: x-large;">Ingredients :</span></u></b><span style="color: purple; font-size: large;"><o:p></o:p></span></span></i></div>
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<i><span style="color: purple; font-family: "georgia" , "times new roman" , serif; font-size: large;"> </span></i><br />
<i><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="color: purple;"> </span><b><u><span style="color: magenta;">: To Marinate The Mutton:</span></u></b></span></i><br />
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<li><i><span style="color: purple; font-family: "georgia" , "times new roman" , serif; font-size: large;">Yogurt :2/3 tbsp</span></i></li>
<li><i><span style="color: purple; font-family: "georgia" , "times new roman" , serif; font-size: large;">Salt: To taste</span></i></li>
<li><i><span style="color: purple; font-family: "georgia" , "times new roman" , serif; font-size: large;">Turmeric Powder: ¼ th tsp mustard oil: 2-3 tbsp.</span></i></li>
<li><i><span style="color: purple; font-family: "georgia" , "times new roman" , serif; font-size: large;">Mustard Oil : 2-3 tbsp.</span></i></li>
<li><i><span style="color: purple; font-family: "georgia" , "times new roman" , serif; font-size: large;">Garlic Paste: 1 tbsp.</span></i></li>
<li><i><span style="color: purple; font-family: "georgia" , "times new roman" , serif; font-size: large;">Black Pepper Powder(preferably freshly crushed) : ¼ th tsp.</span></i></li>
<li><i><span style="color: purple; font-family: "georgia" , "times new roman" , serif; font-size: large;">Kashmiri Red Chili Powder : 2 tsp (You may use hot red chili
powder instead of Kashmiri red chili powder if you wish to )</span></i></li>
</ul>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><b><i><span style="color: purple;"> </span><span style="color: magenta;"> :Other General Ingredients:</span></i></b></span><br />
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<li><i><span style="color: purple; font-family: "georgia" , "times new roman" , serif; font-size: large;">Mutton: 800gm</span></i></li>
<li><i><span style="color: purple; font-family: "georgia" , "times new roman" , serif; font-size: large;">Curry Leaves :5-6 nos.</span></i></li>
<li><i><span style="color: purple; font-family: "georgia" , "times new roman" , serif; font-size: large;">Onion: 5-6 nos (medium sized, chopped finely)</span></i></li>
<li><i><span style="color: purple; font-family: "georgia" , "times new roman" , serif; font-size: large;">Tomato: 2 chopped</span></i></li>
<li><i><span style="color: purple; font-family: "georgia" , "times new roman" , serif; font-size: large;">Ginger Paste: 1 ½ tbsp.</span></i></li>
<li><i><span style="color: purple; font-family: "georgia" , "times new roman" , serif; font-size: large;">Garlic Paste: 1 tbsp.</span></i></li>
<li><i><span style="color: purple; font-family: "georgia" , "times new roman" , serif; font-size: large;">Coriander Powder: 1 tbsp.</span></i></li>
<li><i><span style="color: purple; font-family: "georgia" , "times new roman" , serif; font-size: large;">Cumin Powder: 1 tbsp.</span></i></li>
<li><i><span style="color: purple; font-family: "georgia" , "times new roman" , serif; font-size: large;">Coconut Milk: ½ cup (you may prepare it freshly or used store
bought coconut milk. I used 2 tbsp of Maggi
coconut powder which I dissolved it half cup warm water and made the milk )</span></i></li>
<li><i><span style="color: purple; font-family: "georgia" , "times new roman" , serif; font-size: large;">Cinnamon Sticks: 1</span></i></li>
<li><i><span style="color: purple; font-family: "georgia" , "times new roman" , serif; font-size: large;">Cardamoms: 4-5 nos.</span></i></li>
<li><i><span style="color: purple; font-family: "georgia" , "times new roman" , serif; font-size: large;">Cloves: 4/5</span></i></li>
<li><i><span style="color: purple; font-family: "georgia" , "times new roman" , serif; font-size: large;">Salt: to taste</span></i></li>
<li><i><span style="color: purple; font-family: "georgia" , "times new roman" , serif; font-size: large;">Sugar: ¼ th tsp.</span></i></li>
<li><i><span style="color: purple; font-family: "georgia" , "times new roman" , serif; font-size: large;">Mustard Oil: 2-3 tbsp. more except the amount used for marinating.</span></i></li>
<li><i><span style="color: purple; font-family: "georgia" , "times new roman" , serif; font-size: large;">Fresh Cream: 1 tbsp.</span></i></li>
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<i><span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: red; font-size: x-large;"><b><u>Process: </u></b></span><span style="color: purple; font-size: large;"><o:p></o:p></span></span></i><br />
<i><span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: red; font-size: x-large;"><b><u><br /></u></b></span></span></i>
<i><span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: red; font-size: x-large;"><b><u><br /></u></b></span></span></i></div>
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<li><i><span style="color: purple; font-family: "georgia" , "times new roman" , serif; font-size: large;">Wash the mutton pieces well with warm water and wipe the
pieces off with a kitchen towel or paper napkin.</span></i></li>
<li><i><span style="color: purple; font-family: "georgia" , "times new roman" , serif; font-size: large;">Marinate it with the above mentioned ingredients and keep it
for 1 hr inside the refrigerator.</span></i></li>
<li><i><span style="color: purple; font-family: "georgia" , "times new roman" , serif; font-size: large;">Heat the rest of the mustard oil in a pressure cooker. Add
the cinnamon sticks, cardamoms and cloves. When the aroma starts to come out
add the curry leaves, tomatoes and chopped onions. Cook until the onion becomes
soft and translucent and the tomatoes become mushy.</span></i></li>
<li><i><span style="color: purple; font-family: "georgia" , "times new roman" , serif; font-size: large;">Now add the marinated mutton pieces into the pressure cooker
and fry on high flame for 5- 7 minutes.</span></i></li>
<li><i><span style="color: purple; font-family: "georgia" , "times new roman" , serif; font-size: large;">Add the ginger garlic paste, coriander powder, cumin power,
salt (be careful while adding salt as the mutton pieces already have salt which
was given while marinating ),sugar and mix thoroughly. Cook until oil start releasing
from sides of the cooker.</span></i></li>
<li><i><span style="color: purple; font-family: "georgia" , "times new roman" , serif; font-size: large;">Add the coconut milk now. Give it a good stir and over the
lid of the pressure cooker. Cook till 2 whistles come out or till the mutton
pieces are done.</span></i></li>
<li><i><span style="color: purple; font-family: "georgia" , "times new roman" , serif; font-size: large;">Uncover and taste the seasoning. Add salt or sugar if required.</span></i></li>
<li><i><span style="color: purple; font-family: "georgia" , "times new roman" , serif; font-size: large;">During this mutton curry preparation you do not need to add
any extra water as it has a thick gravy and not watery. The mutton pieces will
be cooked with the water present in the yogurt and in the coconut milk.</span></i></li>
<li><i><span style="color: purple; font-family: "georgia" , "times new roman" , serif; font-size: large;">Turn off the flame. Your fusion mutton curry is ready to be served now. Add the fresh cream and serve with Rice, Pulao , Roti or Parantha.</span></i></li>
<li><i><span style="color: purple; font-family: "georgia" , "times new roman" , serif; font-size: large;">This time I served it with <a href="http://poetryoffood.blogspot.in/2013/05/mishti-polao-traditional-bengali-sweet.html">Bengali Mishti Polao</a> .</span></i></li>
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<a href="https://www.blogger.com/Have%20you%20ever%20tried%20to%20keep%20yourself%20away%20from%20your%20most%20adored%20hobby?%20Doesn%E2%80%99t%20it%20make%20a%20throbbing%20pain%20in%20the%20heart%20?No,%20not%20intentionally%20but%20I%20was%20away%20from%20my%20blog%20since%20a%20long%20time%20because%20of%20some%20indispensable%20reasons.%20Anyway,%20nothing%20much%20to%20tell%20about%20it%E2%80%A6hope%20everyone%20of%20you%20is%20%20just%20hearty%20and%20hale%E2%80%A6My%20heartcore%20thanks%20to%20each%20and%20everyone%20who%20inspite%20of%20my%20absence%20they%20regularly%20visited%20my%20blog%20and%20followed..at%20the%20same%20time%20a%20warm%20welcome%20to%20all%20the%20new%20members%20of%20my%20blog%20page..%20Though%20I%20was%20officially%20absent%20but%20regularly%20I%20got%20notification%20of%20your%20visits,%20comments%20and%20likes.%20Not%20only%20that%20but%20also%20I%20should%20give%20immense%20thanks%20and%20love%20to%20my%20those%20generous%20and%20kind%20friends%20who%20reinvigorated%20me%20to%20start%20blogging%20again%E2%80%A6%20Today,%20I%20am%20going%20to%20share%20one%20of%20my%20experimental%20mutton%20curry%20recipe%20which%20I%20prepared%20for%20the%20very%20first%20time%20for%20a%20Sunday%20lunch.%20I%20termed%20it%20%E2%80%9CFusion%20Mutton%20Curry%E2%80%9D%20as%20in%20this%20recipe%20I%20combined%20two%20different%20processes%20of%20the%20mutton%20preparation.%20One%20which%20is%20typically%20used%20to%20prepare%20mutton%20in%20the%20Southern%20Part%20of%20India%20and%20with%20the%20other%20process%20mutton%20is%20prepared%20in%20the%20Northern%20Part%20of%20India.%20Here%20comes%20the%20process%20:%20%20%20Ingredients%20:%20%20%20To%20Marinate%20The%20Mutton:%20%20Yogurt%20:2/3%20tbsp%20Salt:%20To%20taste%20Turmeric%20Powder:%20%C2%BC%20th%20tsp%20mustard%20oil:%202-3%20tbsp.%20Mustard%20Oil%20:%202-3%20tbsp.%20Garlic%20Paste:%201%20tbsp.%20Black%20Pepper%20Powder(preferably%20freshly%20crushed)%20:%20%C2%BC%20th%20tsp.%20Kashmiri%20Red%20Chili%20Powder%20:%202%20tsp%20(You%20may%20use%20hot%20red%20chili%20powder%20instead%20of%20Kashmiri%20red%20chili%20powder%20if%20you%20wish%20to%20)%20%20%20Other%20General%20Ingredients:%20%20Mutton:%20800gm%20Curry%20Leaves%20:5-6%20nos.%20Onion:%205-6%20nos%20(medium%20sized,%20chopped%20finely)%20Tomato:%202%20chopped%20Ginger%20Paste:%201%20%C2%BD%20tbsp.%20Garlic%20Paste:%201%20tbsp.%20Coriander%20Powder:%201%20tbsp.%20Cumin%20Powder:%201%20tbsp.%20Coconut%20Milk:%20%C2%BD%20cup%20(you%20may%20prepare%20it%20freshly%20or%20used%20store%20bought%20coconut%20milk.%20I%20used%202%20tbsp%20of%20%20Maggi%20coconut%20powder%20which%20I%20dissolved%20it%20half%20cup%20warm%20water%20and%20made%20the%20milk%20)%20Cinnamon%20Sticks:%201%20Cardamoms:%204-5%20nos.%20Cloves:%204/5%20%20Salt:%20to%20taste%20Sugar:%20%C2%BC%20th%20tsp.%20Mustard%20Oil:%202-3%20tbsp.%20more%20except%20the%20amount%20used%20for%20marinating.%20Fresh%20Cream:%201%20tbsp.%20%20Process:%20%20Wash%20the%20mutton%20pieces%20well%20with%20warm%20water%20and%20wipe%20the%20pieces%20off%20with%20a%20kitchen%20towel%20or%20paper%20napkin.%20Marinate%20it%20with%20the%20above%20mentioned%20ingredients%20and%20keep%20it%20for%201%20hr%20inside%20the%20refrigerator.%20Heat%20the%20rest%20of%20the%20mustard%20oil%20in%20a%20pressure%20cooker.%20Add%20the%20cinnamon%20sticks,%20cardamoms%20and%20cloves.%20When%20the%20aroma%20starts%20to%20come%20out%20add%20the%20curry%20leaves,%20tomatoes%20and%20chopped%20onions.%20Cook%20until%20the%20onion%20becomes%20soft%20and%20translucent%20and%20the%20tomatoes%20become%20mushy.%20Now%20add%20the%20marinated%20mutton%20pieces%20into%20the%20pressure%20cooker%20and%20fry%20on%20high%20flame%20for%205-%207%20minutes.%20Add%20the%20ginger%20garlic%20paste,%20coriander%20powder,%20cumin%20power,%20salt%20(be%20careful%20while%20adding%20salt%20as%20the%20mutton%20pieces%20already%20have%20salt%20which%20was%20given%20while%20marinating%20),sugar%20and%20mix%20thoroughly.%20Cook%20until%20oil%20start%20releasing%20from%20sides%20of%20the%20pressure.%20Add%20the%20coconut%20milk%20now.%20Give%20it%20a%20good%20stir%20and%20over%20the%20lid%20of%20the%20pressure%20cooker.%20Cook%20till%202%20whistles%20come%20out%20or%20till%20the%20mutton%20pieces%20are%20done.%20Uncover%20and%20taste%20the%20seasoning.%20Add%20salt%20or%20sugar%20if%20required.%20During%20this%20mutton%20curry%20preparation%20you%20do%20not%20need%20to%20add%20any%20extra%20water%20as%20it%20has%20a%20thick%20gravy%20and%20not%20watery.%20The%20mutton%20pieces%20will%20be%20cooked%20with%20the%20water%20present%20in%20the%20yogurt%20and%20in%20the%20coconut%20milk.%20Turn%20off%20the%20falme.%20Your%20fusin%20mutton%20curry%20is%20ready%20to%20be%20served%20now.%20Add%20the%20fresh%20cram%20and%20serve%20with%20Rice,%20Pulao%20,%20Ruti%20or%20Parantha.">Bengali Mishti Polao</a></div>
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<span style="color: purple; font-family: "georgia" , "times new roman" , serif; font-size: large;"><i> <b>Enjoy Your Food!!!!</b></i></span></div>
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Poetry of Foodhttp://www.blogger.com/profile/09126804223700779231noreply@blogger.com2tag:blogger.com,1999:blog-4006280068710883608.post-61789917931354743942015-01-21T01:45:00.004-08:002015-01-21T02:37:27.714-08:00Chicken Fry (My Version) ...!!!<div dir="ltr" style="text-align: left;" trbidi="on">
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<i><span style="color: purple; font-family: Times, Times New Roman, serif; font-size: large;">It is a very informal, fast, hassle-free juicy yet crispy chicken preparation which may turn your sluggish weekend afternoon into an enjoyable one.You can serve it as an appetizer too before your main course meal.</span></i><br />
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<span style="color: purple;">Here goes the recipe:</span></span></i><br />
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<span style="color: #cc0000;"><b><u>Ingredients:</u></b></span></span></i><br />
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<li><i><span style="color: purple; font-family: Times, Times New Roman, serif; font-size: large;">Chicken : 8-10 pieces(you can use curry cut chicken pieces, drumsticks or drumettes too.If you are using drumsticks or very large chicken pieces don't forget to slit the pieces with a sharp knife so that the marinade can enter inside and the chicken pieces can be cooked uniformly.)</span></i></li>
<li><i><span style="color: purple; font-family: Times, Times New Roman, serif; font-size: large;">Onion Paste: 3 tbsp.</span></i></li>
<li><i><span style="color: purple; font-family: Times, Times New Roman, serif; font-size: large;">Ginger Paste:1 ½ tsp.</span></i></li>
<li><i><span style="color: purple; font-family: Times, Times New Roman, serif; font-size: large;">Garlic Paste:2 tbsp.</span></i></li>
<li><i><span style="color: purple; font-family: Times, Times New Roman, serif; font-size: large;">Vinegar:1 tbsp.</span></i></li>
<li><i><span style="color: purple; font-family: Times, Times New Roman, serif; font-size: large;">Yogurt:2 tbsp.</span></i></li>
<li><i><span style="color: purple; font-family: Times, Times New Roman, serif; font-size: large;">Black Pepper Powder: 1/2tsp.</span></i></li>
<li><i><span style="color: purple; font-family: Times, Times New Roman, serif; font-size: large;">Chili Powder:1 tsp (or as per your taste).</span></i></li>
<li><i><span style="color: purple; font-family: Times, Times New Roman, serif; font-size: large;">Cumin Seeds :1 tbsp.</span></i></li>
<li><i><span style="color: purple; font-family: Times, Times New Roman, serif; font-size: large;">Gram Flour : 2 tbsp.</span></i></li>
<li><i><span style="color: purple; font-family: Times, Times New Roman, serif; font-size: large;">Salt: To taste.</span></i></li>
<li><i><span style="color: purple; font-family: Times, Times New Roman, serif; font-size: large;">Mustard Oil :1 tbsp (for marination)</span></i></li>
<li><i><span style="color: purple; font-family: Times, Times New Roman, serif; font-size: large;">White Oil :1/2 Cup (to deep fry) .</span></i></li>
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<span style="color: red;"><b><u>Process:</u></b></span></span></i><br />
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<li><i><span style="color: purple; font-family: Times, Times New Roman, serif; font-size: large;">Wash and pat dry the chicken pieces with a kitchen cloth.</span></i></li>
<li><i><span style="color: purple; font-family: Times, Times New Roman, serif; font-size: large;">Marinate it with above mentioned all the ingredients except the white oil and keep it inside the refrigerator for atleast 1 hour (preferably 2-3 hours).</span></i></li>
<li><i><span style="color: purple; font-family: Times, Times New Roman, serif; font-size: large;">Now heat the oil very well in a deep bottomed vessel and fry them on medium flame till the chicken pieces become tender and done completely. For a better result you may fry one or two chicken pieces at a time.</span></i></li>
<li><i><span style="color: purple; font-family: Times, Times New Roman, serif; font-size: large;">Soak the excess oil using a tissue. Serve hot garnished with onion rings, and lemon wedges.</span></i></li>
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<span style="color: purple; font-size: large;"><i> Enjoy Your Food...!!</i></span></div>
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Poetry of Foodhttp://www.blogger.com/profile/09126804223700779231noreply@blogger.com2tag:blogger.com,1999:blog-4006280068710883608.post-7473357464726532612015-01-15T02:37:00.002-08:002015-01-15T02:39:43.025-08:00Nolen Gurer Payesh...Rice Kheer With Date Palm Jaggery...!!!!<div dir="ltr" style="text-align: left;" trbidi="on">
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<i><span style="color: #cc0000; font-family: Times, Times New Roman, serif; font-size: large;">Poush Sankranti.....Makar Sankranti.... Poush Parbon.....!!the word is umbilically related to Bong people. Bengal is An Abode of Festival... An Abode of Enthusiasm ...AN Abode of Rich Tradition,Spirit and Culture.Colloquially it is said that Bengali Calendar of 12 months celebrate 13 festivals. Even the time when the first grain of the year is stocked up is celebrated in a gorgeous and honourable way .This is known as "Nabanno"( nabo= new, anno= rice) in Bengal. This is the actual significance of "Poush Sankranti" or the last day of the bengali month Poush.According to Hindu Philosophy this particular day is the beginning of the Sun's Northward Journey ,from Tropic of Capricorn to the Tropic of Cancer. This is also called "Uttarayan". According to science the journey starts on 22 nd Dec. Poush Parbon or Makar Sankranti is not only celebrated in Bengal but also in almost all the regions of India. Actually the date of Makar Sankranti is regarded as the Official beginning of Spring in India.</span></i><br />
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<i><span style="color: #cc0000; font-family: Times, Times New Roman, serif; font-size: large;">Nolen Gur ,Khejur Gur or Date Palm Jaggery is a traditional jaggery from Bengal and can only be found in the Indian State of West Bengal and in Bangladesh. It is only extracted from the trees during winter months. In summer the heat at night makes the sap rancid and alcoholic.In one of my posts (<a href="http://poetryoffood.blogspot.in/2014/01/nolen-gurer-narom-paker-sondesh-soft.html">Khejur Gurer Narom Paker Sondesh</a> ), I already mentioned how this jaggery is produced in different parts of Bengal . In winter season this is widely available in every nook and corner of the state. So, very obviously this jaggery takes an important role in this celebration. Various traditional sweets basically made with rice, flour, milk and date palm jaggery or sugar are prepared in each and every house. These very traditional and famous sweets are known as "Pithe/Pitha" in bengali.</span></i><br />
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<i><span style="color: #cc0000; font-family: Times, Times New Roman, serif; font-size: large;">I was born and brought up in that part of Bengal where I got the opportunity to witness this celebration from my childhood.Though all those beautiful memories are archived in pages of history now but still I can remember those days very well. On that day, early morning after taking bath Maa made beautiful "Alpona" in front of our "thakur ghor" with rice paste and water. That was a holiday in our school and as my father was in Government Service it was his holiday too. So, after puja, we all used to enjoy our lunch with "Khichuri"(Khichdi/Hotch Potch). In the afternoon Maa prepared various "pithe" specially, dudh puli and patishapta as these were our most favourite . Me and my brother eagerly waited for the dinner . Yes, dinner that day would comprise only pithe.</span></i><br />
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<i><span style="color: #cc0000; font-family: Times, Times New Roman, serif; font-size: large;">But this time I couldn’t manage to make anything special at my home, except this rice kheer or payesh with date palm jaggery. So without wasting time lets come to the point now.Here comes the recipe of preparing Rice Kheer with Date Palm Jaggery .</span></i><br />
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<li><i><span style="color: #cc0000; font-family: Times, Times New Roman, serif; font-size: large;">Rice(Gobindobhog, Ambemohar rice, a very short grain aromatic rice. We the Bengali people exclusively use this rice for making payesh,but in absence any aromatic basmati rice is ok to use too) : ¼ Cup(soaked in water for half an hour).</span></i></li>
<li><i><span style="color: #cc0000; font-family: Times, Times New Roman, serif; font-size: large;">Date Jaggery: 4-5 tbsp.</span></i></li>
<li><i><span style="color: #cc0000; font-family: Times, Times New Roman, serif; font-size: large;">Cardamom Powder: ¼ tsp.</span></i></li>
<li><i><span style="color: #cc0000; font-family: Times, Times New Roman, serif; font-size: large;">Milk: 1 lt.</span></i></li>
<li><i><span style="color: #cc0000; font-family: Times, Times New Roman, serif; font-size: large;">Mawa/Khoya(Grated):2 -3tbsp.</span></i></li>
<li><i><span style="color: #cc0000; font-family: Times, Times New Roman, serif; font-size: large;">Cashewnuts: A handful</span></i></li>
<li><i><span style="color: #cc0000; font-family: Times, Times New Roman, serif; font-size: large;">Raisins: A few(I didn’t use though)</span></i></li>
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<li><i><span style="color: #cc0000; font-family: Times, Times New Roman, serif; font-size: large;">Take a heavy bottomed vessel,specially the non stick one, so that the milk cant stick to the bottom. Boil the milk till it is reduced to its half of the amount. Once the milk becomes thick add the rice and cook until it is done. Add the cashewnuts. </span></i></li>
<li><i><span style="color: #cc0000; font-family: Times, Times New Roman, serif; font-size: large;">Now it’s time for adding the jaggery. Add and mix well . Sprinkle the cardamom power and add the grated mawa into it. Mix thoroughly . Cook for another 4-5 minutes and turn off the flame. </span></i></li>
<li><i><span style="color: #cc0000; font-family: Times, Times New Roman, serif; font-size: large;">Your payesh is ready to serve. Serve it hot or chilled.</span></i></li>
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Poetry of Foodhttp://www.blogger.com/profile/09126804223700779231noreply@blogger.com0tag:blogger.com,1999:blog-4006280068710883608.post-1085631308050058142015-01-01T02:56:00.001-08:002015-01-01T03:29:02.803-08:00Milk Powder Cake...!!!<div dir="ltr" style="text-align: left;" trbidi="on">
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<i><span style="color: #990000; font-family: Times, Times New Roman, serif; font-size: large;">Since a long time many of my readers have been asking me for a quick ,easy, tried and tasted recipe of a cake , which can be baked specially in the microwave oven. So ,here I am sharing one of them today which I usually prepare at home for my daughter, as this one is one of her most favorites. </span></i><br />
<i><span style="color: #990000; font-family: Times, Times New Roman, serif; font-size: large;">Milk Powder Cake: </span></i><br />
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<i><span style="color: #990000; font-family: Times, Times New Roman, serif; font-size: large;">Here comes the process:</span></i><br />
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<li><i><span style="color: #990000; font-family: Times, Times New Roman, serif; font-size: large;">All purpose flour /Plain Flour: 1 Cup</span></i></li>
<li><i><span style="color: #990000; font-family: Times, Times New Roman, serif; font-size: large;">Milk Powder:1 Cup</span></i></li>
<li><i><span style="color: #990000; font-family: Times, Times New Roman, serif; font-size: large;">Powdered Sugar: 1 Cup</span></i></li>
<li><i><span style="color: #990000; font-family: Times, Times New Roman, serif; font-size: large;">Low Fat Fresh Cream: 1 Cup</span></i></li>
<li><i><span style="color: #990000; font-family: Times, Times New Roman, serif; font-size: large;">Butter (Normal or Unsalted): 2 tbsp.</span></i></li>
<li><i><span style="color: #990000; font-family: Times, Times New Roman, serif; font-size: large;">Oil or butter for greasing the baking pan</span></i></li>
<li><i><span style="color: #990000; font-family: Times, Times New Roman, serif; font-size: large;">Cinnamon Powder: 1/2 tsp. (Optional)</span></i></li>
<li><i><span style="color: #990000; font-family: Times, Times New Roman, serif; font-size: large;">Baking Powder: 1 ½ tsp.</span></i></li>
<li><i><span style="color: #990000; font-family: Times, Times New Roman, serif; font-size: large;">Baking Soda: A pinch.</span></i></li>
<li><i><span style="color: #990000; font-family: Times, Times New Roman, serif; font-size: large;">Cashews: A handful.</span></i></li>
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<li><i><span style="color: #990000; font-family: Times, Times New Roman, serif; font-size: large;">Now in a mixing bowl sieve the flour, mix in powdered sugar, milk powder,baking powder, baking soda, butter and the fresh cream. Using a electric mixer or by hands mix thoroughly until there is no lump.</span></i></li>
<li><i><span style="color: #990000; font-family: Times, Times New Roman, serif; font-size: large;">Grease the baking pan with little oil or butter.</span></i></li>
<li><i><span style="color: #990000; font-family: Times, Times New Roman, serif; font-size: large;">Pour the batter into it,sprinkle some cashews on top and bake in in the preheated oven for 30 minutes( timing generally depend on the power of your microwave oven, so it may require little more or less time than the mentioned timing) at 180 degree C.</span></i></li>
<li><i><span style="color: #990000; font-family: Times, Times New Roman, serif; font-size: large;">To check whether the cake is done or not, just insert a fork or toothpick inside the cake. If it comes out clean, then your cake is ready.</span></i></li>
<li><i><span style="color: #990000; font-family: Times, Times New Roman, serif; font-size: large;">Make it little cool and carefully demold it from the cake pan , cut and serve.</span></i></li>
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<span style="color: #990000; font-family: Times, Times New Roman, serif; font-size: large;"><i> Enjoy Your Food..!!</i></span></div>
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Poetry of Foodhttp://www.blogger.com/profile/09126804223700779231noreply@blogger.com2tag:blogger.com,1999:blog-4006280068710883608.post-72277927412643380742014-12-29T12:27:00.001-08:002014-12-29T13:53:52.956-08:00My Version of Goan Style Prawn Curry with Asian Giant Tiger Prawns...!!!!<div dir="ltr" style="text-align: left;" trbidi="on">
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<i><span style="color: red; font-size: large;">T</span><span style="color: red; font-family: Times, Times New Roman, serif; font-size: large;">he other day the man in my family bought some giant size tiger prawns from the nearby Pescafresh store (India’s leading sea food company) .I was delighted to see the sizes of the prawns. Penaeus monodon, the giant tiger prawn or Asian tiger shrimp (and also known by other common names), is a marine crustacean that is widely reared for food. </span></i><br />
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<i><span style="color: red; font-family: Times, Times New Roman, serif; font-size: large;">But I didn’t have any experience of cooking such giant size prawns at home so was thinking hard what to do with them. Then I thought of making Goan style prawn curry with them as we are very fond of Goan cuisine . But thinking of my little one who loves prawns very much but can’t eat spicy foods I modified it and prepared it in my own style.To be very honest it turned out delicious.</span></i><br />
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<i><span style="color: red; font-family: Times, Times New Roman, serif; font-size: large;">So here comes the recipe for my version of goan style prawn curry . Here I should mention that please don’t expect a typical(ideal) version of goan prawn curry from this recipe as I have prepared it in my own way completely and except the use of coconut cream and curry leaves I didn’t use any spices which are generally used in Goan cuisine.</span></i><br />
<i><span style="color: red; font-family: Times, Times New Roman, serif; font-size: large;">Lets start discussing the recipe:</span></i><br />
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<i><span style="color: purple; font-family: Times, Times New Roman, serif; font-size: x-large;"><b><u>Ingredients:</u></b></span></i><br />
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<li><i><span style="color: red; font-family: Times, Times New Roman, serif; font-size: large;">Asian Giant Tiger Prawns: 4-5 nos.</span></i></li>
<li><i><span style="color: red; font-family: Times, Times New Roman, serif; font-size: large;">Onion: 2 Large(Chopped)</span></i></li>
<li><i><span style="color: red; font-family: Times, Times New Roman, serif; font-size: large;">Tomato : 1 (chopped)</span></i></li>
<li><i><span style="color: red; font-family: Times, Times New Roman, serif; font-size: large;">Ginger Paste: 1tsp.</span></i></li>
<li><i><span style="color: red; font-family: Times, Times New Roman, serif; font-size: large;">Garlic :7-8 Cloves(Crushed)</span></i></li>
<li><i><span style="color: red; font-family: Times, Times New Roman, serif; font-size: large;">Yogurt:1 tbsp.</span></i></li>
<li><i><span style="color: red; font-family: Times, Times New Roman, serif; font-size: large;">Kashimiri Red Chili Powder: 1 tsp.</span></i></li>
<li><i><span style="color: red; font-family: Times, Times New Roman, serif; font-size: large;">Turmeric Powder:2 tsp.</span></i></li>
<li><i><span style="color: red; font-family: Times, Times New Roman, serif; font-size: large;">Salt: To Taste.</span></i></li>
<li><i><span style="color: red; font-family: Times, Times New Roman, serif; font-size: large;">Sugar: 1/2 tsp.</span></i></li>
<li><i><span style="color: red; font-family: Times, Times New Roman, serif; font-size: large;">Green Chili :1 (or as much as you want, I didn’t use even a single one)</span></i></li>
<li><i><span style="color: red; font-family: Times, Times New Roman, serif; font-size: large;">Curry Leaves: 7-8 leaves</span></i></li>
<li><i><span style="color: red; font-family: Times, Times New Roman, serif; font-size: large;">Freshly Ground Garam Masala Powder ((cinnamon 1inch,2 cardamoms,3 cloves): 1tsp.</span></i></li>
<li><i><span style="color: red; font-family: Times, Times New Roman, serif; font-size: large;">Mustard Oil: 3 tbsp.</span></i></li>
<li><i><span style="color: red; font-family: Times, Times New Roman, serif; font-size: large;">Coconut Cream: 2 tbsp. (if you are using coconut milk, add ½ cup of it)</span></i></li>
<li><i><span style="color: red; font-family: Times, Times New Roman, serif; font-size: large;">Fresh Cream: 1 tbsp.</span></i></li>
<li><i><span style="color: red; font-family: Times, Times New Roman, serif; font-size: large;">Water:1/2 Cup to 1 Cup (warm)</span></i></li>
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<li><i><span style="color: red; font-family: Times, Times New Roman, serif; font-size: large;">At first peel and devein the prawns. If you get very fresh prawns try to keep the heads intact. Wash it thoroughly and marinate them with salt, turmeric powder for 5 minutes.</span></i></li>
<li><i><span style="color: red; font-family: Times, Times New Roman, serif; font-size: large;">Heat oil in a kadhai and fry the prawns till golden yellow.</span></i></li>
<li><i><span style="color: red; font-family: Times, Times New Roman, serif; font-size: large;">Now heat another 2 tbsp of oil in the kadhai and add the sugar , caramelize it and then add the crushed garlic and tomato.Give it a good stir and cook for few minutes, Once the tomato become little mushy add the chopped onions. Sprinkle little salt and cook until the onions become translucent. Then add the turmeric powder, salt,kashimiri red chili powder, green chili (if you are using) and the beaten yogurt. Here I just want to mention that to avoid curdling beat the yogurt with a pinch of wheat flour and little water. Cook until oil starts to release from the sides of the kadhai and all the spices are mixed with each other very well. Then add the coconut milk/cream and give a very nice stir.</span></i></li>
<li><i><span style="color: red; font-family: Times, Times New Roman, serif; font-size: large;">Turn off the flame and pour the cooked spices into a blender. Blend it till the spices become smooth.</span></i></li>
<li><i><span style="color: red; font-family: Times, Times New Roman, serif; font-size: large;">Now heat a cleaned kadhai and heat the remaining oil and then pour the spices paste into it. Soon it will start to boil. Immediately add a cup of warm water into it and mix. Add the fired prawns into it. Fry the curry leaves with little oil separately and add to the gravy now.Cook until the prawns are done and the gravy comes to your desired consistency. Add the fresh cream and give a nice stir.</span></i></li>
<li><i><span style="color: red; font-family: Times, Times New Roman, serif; font-size: large;">Taste the seasoning. Add sugar or salt if required. </span></i></li>
<li><i><span style="color: red; font-family: Times, Times New Roman, serif; font-size: large;">Turn off the flame and sprinkle the freshly ground garam masala powder.</span></i></li>
<li><i><span style="color: red; font-family: Times, Times New Roman, serif; font-size: large;">My version of goan prawn curry is ready to serve. Serve it with steaming hot rice. Believe me it tastes heavenly.</span></i></li>
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Poetry of Foodhttp://www.blogger.com/profile/09126804223700779231noreply@blogger.com0tag:blogger.com,1999:blog-4006280068710883608.post-30385451640881307442014-12-23T10:25:00.004-08:002014-12-23T10:32:25.761-08:00Bhapa Chicken Curry...!!! Steamed Chicken Curry With Maa's Recipe...!!!<div dir="ltr" style="text-align: left;" trbidi="on">
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<i style="text-align: left;"><span style="color: red; font-family: Times, Times New Roman, serif; font-size: large;">Steamed Chicken Curry…. Or Bhapa Chicken….A rapid and informal recipe which Maa prepares at home often when she has to cook something tasty for us in hurry. I collected the recipe from her long ago and since then thinking of making it at home but somehow forgot. Last Sunday while I was carelessly turning over the pages of my recipe notebook I found the recipe of the same and without wasting time made it. Now it’s the time to share that recipe with all of you. I hope you will not get disappointed after trying this.</span></i></div>
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<i><span style="color: purple; font-family: Times, Times New Roman, serif; font-size: x-large;"><b>Ingredients:</b></span></i><br />
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<li><i><span style="color: red; font-family: Times, Times New Roman, serif; font-size: large;">Chicken: 800 gm.</span></i></li>
<li><i><span style="color: red; font-family: Times, Times New Roman, serif; font-size: large;">Onion: 3 Large (Chopped)</span></i></li>
<li><i><span style="color: red; font-family: Times, Times New Roman, serif; font-size: large;">Ginger: 2 tsp. (Very Smooth Paste)</span></i></li>
<li><i><span style="color: red; font-family: Times, Times New Roman, serif; font-size: large;">Garlic: 2 tbsp. (Paste or Crushed)</span></i></li>
<li><i><span style="color: red; font-family: Times, Times New Roman, serif; font-size: large;">Yogurt: ½ Cup (beaten)</span></i></li>
<li><i><span style="color: red; font-family: Times, Times New Roman, serif; font-size: large;">Black Pepper Powder: ¼ th tsp.</span></i></li>
<li><i><span style="color: red; font-family: Times, Times New Roman, serif; font-size: large;">Turmeric Powder: 2 tsp.</span></i></li>
<li><i><span style="color: red; font-family: Times, Times New Roman, serif; font-size: large;">Red Chili Powder: 1 tsp. (Adjust according to your tolerance)</span></i></li>
<li><i><span style="color: red; font-family: Times, Times New Roman, serif; font-size: large;">Green Chili: 2-4 (chopped or use as a whole)</span></i></li>
<li><i><span style="color: red; font-family: Times, Times New Roman, serif; font-size: large;">Cinnamon Sticks: 1</span></i></li>
<li><i><span style="color: red; font-family: Times, Times New Roman, serif; font-size: large;">Cardamoms: 2-3</span></i></li>
<li><i><span style="color: red; font-family: Times, Times New Roman, serif; font-size: large;">Cloves: 2-3.</span></i></li>
<li><i><span style="color: red; font-family: Times, Times New Roman, serif; font-size: large;">Mustard Oil :4-5 tbsp.</span></i></li>
<li><i><span style="color: red; font-family: Times, Times New Roman, serif; font-size: large;">Salt : To taste</span></i></li>
<li><i><span style="color: red; font-family: Times, Times New Roman, serif; font-size: large;">Sugar: ½ tsp.</span></i></li>
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<li><i><span style="color: red; font-family: Times, Times New Roman, serif; font-size: large;">Wash and pat dry the chicken pieces at first. Then marinate it with 2 tbsp pf mustard oil, ginger garlic paste, yogurt, black pepper powder, turmeric powder, red chili powder, and green chili. Refrigerate the marinated chicken for atleast 2 hours.</span></i></li>
<li><i><span style="color: red; font-family: Times, Times New Roman, serif; font-size: large;">Then heat rest of the mustard oil in a deep bottomed vessel. Add the sugar and caramelize it. Now add the cinnamon sticks, cloves and cardamoms. Once the aroma comes out add the chopped onion and fry them in increasing flame until they become transparent and little brown in color. Don’t over fry .</span></i></li>
<li><i><span style="color: red; font-family: Times, Times New Roman, serif; font-size: large;">Now lower the flame to the minimum and add the chicken, mix thoroughly with the onions, add salt, mix and cover it . Cook it on a very low flame, covered for 20-30 minutes. Please don't forget to stir the curry in between You don’t need to add water as the chicken has been marinated with yogurt which will release lots of water and the chicken will be cooked. Once done uncover the vessel and taste the seasoning. Add more salt and sugar if required.</span></i></li>
<li><i><span style="color: red; font-family: Times, Times New Roman, serif; font-size: large;">Serve with steaming hot rice, pulao, naan, paratha or roti.</span></i></li>
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<i><span style="color: red; font-family: Times, Times New Roman, serif; font-size: large;">Note: If you want you may add potato cubes to the chicken curry too. In that case you need to fry the cubed potato separately till golden yellow with salt and turmeric powder and then add it to the vessel along with the marinated chicken. Cook until done. </span></i><br />
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<i><span style="color: red; font-family: Times, Times New Roman, serif; font-size: large;"> Enjoy Your Food...!!!</span></i><br />
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Poetry of Foodhttp://www.blogger.com/profile/09126804223700779231noreply@blogger.com1tag:blogger.com,1999:blog-4006280068710883608.post-65597197803341229252014-12-19T00:23:00.000-08:002014-12-19T01:40:38.032-08:00Chicken Stew ...!!!<div dir="ltr" style="text-align: left;" trbidi="on">
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<i><span style="color: #990000; font-family: Times, Times New Roman, serif; font-size: large;">Winter is the time for comfort…it is the time for good food and also for the warmth and harvesting. In fact, winter is the season of 4F's. Flowers, Functions, Fairs and Festivals. In a single word Indian winter is a season of pleasure, consummation and satisfaction.</span></i><br />
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<i><span style="color: #990000; font-family: Times, Times New Roman, serif; font-size: large;">Enormous amount of fruits and vegetables are obtainable in the market this time. So is found in everybody’s house and therefore very obviously several kinds of food items are prepared in every house this time, as it is said that winter months are good for the digestion even.</span></i><br />
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<i><span style="color: #990000; font-family: Times, Times New Roman, serif; font-size: large;"> Though here in Mumbai cold weather is a myth and our wardrobes remain almost the same throughout the year in this city and the only concession for this so-called winter is to reduce the speed of the fan, still all types of winter vegetables, fruits and flowers are available here also during the season.However, I remember the lovely winter days I spent in Bengal. Maa used to cook so many dishes with winter vegetables which we simply love. One of them is Chicken stew with loads of winter veggies. Yes, Today I am going to share the recipe of Chicken Stew which is impeccable for the cold days.</span></i><br />
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<i><span style="color: #990000; font-family: Times, Times New Roman, serif; font-size: large;">So, here comes the recipe of my version of Chicken Stew:</span></i><br />
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<li><i><span style="color: #990000; font-family: Times, Times New Roman, serif; font-size: large;">Chicken: 500 grams.(cut in small cubes)</span></i></li>
<li><i><span style="color: #990000; font-family: Times, Times New Roman, serif; font-size: large;">Onion: 1 medium (chopped)</span></i></li>
<li><i><span style="color: #990000; font-family: Times, Times New Roman, serif; font-size: large;">Garlic: 8-10 cloves (crushed)</span></i></li>
<li><i><span style="color: #990000; font-family: Times, Times New Roman, serif; font-size: large;">Potatoes: 2 medium (Cut in small cube)</span></i></li>
<li><i><span style="color: #990000; font-family: Times, Times New Roman, serif; font-size: large;">Olive Oil Or White Oil: 1 tablespoons</span></i></li>
<li><i><span style="color: #990000; font-family: Times, Times New Roman, serif; font-size: large;">Mustard Oil: 1 tbsp.</span></i></li>
<li><i><span style="color: #990000; font-family: Times, Times New Roman, serif; font-size: large;">French beans: 6-8(Cut in small pieces)</span></i></li>
<li><i><span style="color: #990000; font-family: Times, Times New Roman, serif; font-size: large;">Button Mushrooms :5-6 (cut in halves)</span></i></li>
<li><i><span style="color: #990000; font-family: Times, Times New Roman, serif; font-size: large;">Whole wheat flour (atta): 1-2 tablespoons</span></i></li>
<li><i><span style="color: #990000; font-family: Times, Times New Roman, serif; font-size: large;">Carrots: 1 large (diced) </span></i></li>
<li><i><span style="color: #990000; font-family: Times, Times New Roman, serif; font-size: large;">Chicken stock/Water: 3 cups</span></i></li>
<li><i><span style="color: #990000; font-family: Times, Times New Roman, serif; font-size: large;">Salt: To taste</span></i></li>
<li><i><span style="color: #990000; font-family: Times, Times New Roman, serif; font-size: large;">Black pepper powder: 1/2 teaspoon</span></i></li>
<li><i><span style="color: #990000; font-family: Times, Times New Roman, serif; font-size: large;">Milk: 1/2 cup</span></i></li>
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<li><i><span style="color: #990000; font-family: Times, Times New Roman, serif; font-size: large;">Marinate the chicken pieces with little salt, pepper ,mustard oil and half of the garlic and keep it for 10-15 minutes. </span></i></li>
<li><i><span style="color: #990000; font-family: Times, Times New Roman, serif; font-size: large;">Heat olive oil or white oil in a non stick pan, add chopped onion and rest of the crushed garlic garlic and sauté for a couple of minutes.</span></i></li>
<li><i><span style="color: #990000; font-family: Times, Times New Roman, serif; font-size: large;">Now add potatoes and carrots into the pan and sauté for 2-3 minutes. Then add the marinated chicken and continue to sauté for few more minutes. Add the mushrooms and French beans into the pan. </span></i></li>
<li><i><span style="color: #990000; font-family: Times, Times New Roman, serif; font-size: large;">Then add whole wheat flour to the chicken and mix well. Sauté for 1 minute. </span></i></li>
<li><i><span style="color: #990000; font-family: Times, Times New Roman, serif; font-size: large;">Add chicken stock, salt, pepper powder and mix well. Cover and cook till the chicken is almost done. Add the milk and cook for 5-7 minutes. Serve hot with toasted bread.</span></i></li>
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Poetry of Foodhttp://www.blogger.com/profile/09126804223700779231noreply@blogger.com0tag:blogger.com,1999:blog-4006280068710883608.post-52315314851043483442014-12-13T08:06:00.007-08:002014-12-13T10:07:44.127-08:00Bengali Style Spicy Chicken Curry....Bengali Wedding Style Chicken Curry.... Chicken Masala...!!!<div dir="ltr" style="text-align: left;" trbidi="on">
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<i style="color: purple; font-family: Times, 'Times New Roman', serif;"><span style="font-size: large;">Looking for a distinctive Sunday lunch recipe for your family ? I have an excellent recipe to share with all of you which would not only satisfy your weekend cooking spree but also you would be able to treasure a big smile on the faces of your much-loved ones. </span></i></div>
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<span style="font-family: Times, Times New Roman, serif;"><span style="font-size: large;"><i style="color: purple;">Chicken Masala or Spicy Chicken Curry…!!!! A Bengali style chicken recipe which is also perfect for any party or get together. Though generally it is served with Mishti Polao( <a href="http://poetryoffood.blogspot.in/2013/05/mishti-polao-traditional-bengali-sweet.html">Bengali Style Sweet Fried Rice</a>) but it is equally good when served with hot steaming rice. The colour & the flavour of this preparation depend on the right amount of spices, seasonings and proper marinating process. Especially use of the freshly ground cinnamon sticks, cloves and cardamoms( Garam masala) makes a lot difference in its flavor.</i><br /><i style="color: purple;">Here comes the recipe</i></span><i style="color: purple; font-size: x-large;">:</i><br /><span style="color: purple; font-size: large;"><i><br /></i></span><i><span style="color: red; font-size: x-large;"><b><u>Ingredients:</u></b></span></i><br /><span style="color: purple; font-size: large;"><i><br /></i></span></span></div>
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<li><i><span style="color: purple; font-family: Times, Times New Roman, serif; font-size: large;">Chicken : 1 kg</span></i></li>
<li><i><span style="color: purple; font-family: Times, Times New Roman, serif; font-size: large;">Yoghurt (preferable hung curd): 1 cup</span></i></li>
<li><i><span style="color: purple; font-family: Times, Times New Roman, serif; font-size: large;">Ginger Paste(very smooth):2 tsp</span></i></li>
<li><i><span style="color: purple; font-family: Times, Times New Roman, serif; font-size: large;">Garlic paste : 2 tbsp</span></i></li>
<li><i><span style="color: purple; font-family: Times, Times New Roman, serif; font-size: large;">Red Chili powder : 1 tsp(or as per your tolerance)</span></i></li>
<li><i><span style="color: purple; font-family: Times, Times New Roman, serif; font-size: large;">Kashmiri Red Chili powder : 1 tsp</span></i></li>
<li><i><span style="color: purple; font-family: Times, Times New Roman, serif; font-size: large;">Finely sliced onion :2 cups (No Onion Paste)</span></i></li>
<li><i><span style="color: purple; font-family: Times, Times New Roman, serif; font-size: large;">Bay leaves:2</span></i></li>
<li><i><span style="color: purple; font-family: Times, Times New Roman, serif; font-size: large;">Cinnamon sticks : 2 ( 1” each)</span></i></li>
<li><i><span style="color: purple; font-family: Times, Times New Roman, serif; font-size: large;">Green cardamom :2 </span></i></li>
<li><i><span style="color: purple; font-family: Times, Times New Roman, serif; font-size: large;">Cloves :2</span></i></li>
<li><i><span style="color: purple; font-family: Times, Times New Roman, serif; font-size: large;">Black Pepper Powder: 1 tsp.</span></i></li>
<li><i><span style="color: purple; font-family: Times, Times New Roman, serif; font-size: large;">Nutmeg Powder:1/4th tsp.</span></i></li>
<li><i><span style="color: purple; font-family: Times, Times New Roman, serif; font-size: large;">Sugar : 2 tsp</span></i></li>
<li><i><span style="color: purple; font-family: Times, Times New Roman, serif; font-size: large;">Salt : To taste</span></i></li>
<li><i><span style="color: purple; font-family: Times, Times New Roman, serif; font-size: large;">Mustard oil : ¼ -½ cup</span></i></li>
<li><i><span style="color: purple; font-family: Times, Times New Roman, serif; font-size: large;">Hot water:1-1.5 cups</span></i></li>
<li><i><span style="color: purple; font-family: Times, Times New Roman, serif; font-size: large;">Ground garam masala:1 tsp (cinnamon 1inch,2 cardamoms,3 cloves).</span></i></li>
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<span style="font-family: Times, Times New Roman, serif;"><span style="color: purple; font-size: large;"><i><br /></i></span><span style="color: red; font-size: x-large;"><b><i><u>Process:</u></i></b></span></span><i><span style="color: purple; font-family: Times, Times New Roman, serif; font-size: large;"><br /></span></i><br />
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<li><i><span style="color: purple; font-family: Times, Times New Roman, serif; font-size: large;">Marinate the chicken in yoghurt,ginger paste, garlic paste, salt, ground garam masala,black pepper powder,2 tbsp of mustard oil and about 1 tsp sugar for a 2-3 hours. For an excellent result marinate it for 8 hours or overnight.</span></i></li>
<li><i><span style="color: purple; font-family: Times, Times New Roman, serif; font-size: large;">Heat the remaining mustard oil.</span></i></li>
<li><i><span style="color: purple; font-family: Times, Times New Roman, serif; font-size: large;">Add the remaining sugar and caramelize to a golden brown colour.</span></i></li>
<li><i><span style="color: purple; font-family: Times, Times New Roman, serif; font-size: large;">Temper with bay leaves and the whole cinnamon sticks, cloves and cardamoms. Feel the frangrance and add the sliced onions.</span></i></li>
<li><i><span style="color: purple; font-family: Times, Times New Roman, serif; font-size: large;">Fry the sliced onion with pinches of salt till the onion becomes soft.</span></i></li>
<li><i><span style="color: purple; font-family: Times, Times New Roman, serif; font-size: large;">Add the chicken, both red chili powders,salt and stir well for a few minutes.</span></i></li>
<li><i><span style="color: purple; font-family: Times, Times New Roman, serif; font-size: large;">Cook the chicken in simmer covering with a lid until the oil comes out from sides.</span></i></li>
<li><i><span style="color: purple; font-family: Times, Times New Roman, serif; font-size: large;">Add the hot water and cover till the chicken becomes very soft and the gravy becomes thickened.</span></i></li>
<li><i><span style="color: purple; font-family: Times, Times New Roman, serif; font-size: large;">Taste the seasoning. Add salt or sugar if requires.</span></i></li>
<li><i><span style="color: purple; font-family: Times, Times New Roman, serif; font-size: large;">Turn off the flame and your chicken masala is ready.</span></i></li>
<li><i><span style="color: purple; font-family: Times, Times New Roman, serif; font-size: large;">Serve this with plain rice , fried rice or even with roti or nun.</span></i></li>
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Poetry of Foodhttp://www.blogger.com/profile/09126804223700779231noreply@blogger.com2tag:blogger.com,1999:blog-4006280068710883608.post-3931714052496856782014-12-11T03:36:00.001-08:002014-12-11T03:36:57.084-08:00No Pectin Plum Jam...!!!!<div dir="ltr" style="text-align: left;" trbidi="on">
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<i><span style="color: #990000; font-family: Times, Times New Roman, serif; font-size: large;">The other day in the fruit market, when I found beautiful fresh sweet plums,I bought
few of them and decided instantly that I would make plum jam with them. These fruits
are not only fun to eat but they are also highly nutritious. As with other
dried fruits, they are available year round. These are an excellent source
of Potassium, Calcium and Vitamin C. Not only that but also these are rich in
fibers too.<o:p></o:p></span></i><br />
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<i><span style="color: #990000; font-family: Times, Times New Roman, serif; font-size: large;">Now let’s come to the point and start discussing the recipe.
I made this jam with a very simple process and didn't use pectin too. As preservative I used lemon juice which will keep the jam fresh for few months.</span></i></div>
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<i><span style="color: purple; font-family: Times, Times New Roman, serif; font-size: x-large;"><b><u>Ingredients:<o:p></o:p></u></b></span></i></div>
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<li><i><span style="color: #990000; font-family: Times, Times New Roman, serif; font-size: large;">Plums: 5-6 nos. (Chopped, discarding the seeds inside)</span></i></li>
<li><i><span style="color: #990000; font-family: Times, Times New Roman, serif; font-size: large;">Sugar (preferably powdered) :1/2 Cup or as per your choice.</span></i></li>
<li><i><span style="color: #990000; font-family: Times, Times New Roman, serif; font-size: large;">Lemon Juice: 1 tbsp.</span></i></li>
<li><i><span style="color: #990000; font-family: Times, Times New Roman, serif; font-size: large;">Ginger Paste: 1 tbsp.(very smooth)</span></i></li>
<li><i><span style="color: #990000; font-family: Times, Times New Roman, serif; font-size: large;">Salt: 1 tsp.</span></i></li>
<li><i><span style="color: #990000; font-family: Times, Times New Roman, serif; font-size: large;">Water : 2 Cups</span></i></li>
<li><i><span style="color: #990000; font-family: Times, Times New Roman, serif; font-size: large;">White Oil: 1/4<sup>th</sup> tsp.</span></i></li>
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<li><i><span style="color: #990000; font-family: Times, Times New Roman, serif; font-size: large;">Cook the chopped plums with water for few minutes until it becomes
tender. Turn off the flame . Drain the excess water and let it cool for some time.</span></i></li>
<li><i><span style="color: #990000; font-family: Times, Times New Roman, serif; font-size: large;">Now coarsely blend the boiled plum using a blender.</span></i></li>
<li><i><span style="color: #990000; font-family: Times, Times New Roman, serif; font-size: large;">Now, heat the oil in a pan. Once the oil becomes
hot add the boiled plum along with the ginger paste, salt and sugar and stir it
very well. Let it cook for some time on high flame, stirring occasionally until
a smooth, shiny texture comes. Once done, make the flame very low and add the
lemon juice. Stir it well and on the low flame cook for 2-3 minutes.</span></i></li>
<li><i><span style="color: #990000; font-family: Times, Times New Roman, serif; font-size: large;">Turn off the flame now. Your plam jam is ready. Let it cool
and put it inside a container. Keep it inside the refrigerator or outside. It will
be fine for few months.</span></i></li>
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<i><span style="color: #660000; font-size: large;"> Enjoy Your Food...!!!</span></i></div>
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Poetry of Foodhttp://www.blogger.com/profile/09126804223700779231noreply@blogger.com0tag:blogger.com,1999:blog-4006280068710883608.post-42551000962455472902014-12-08T23:07:00.002-08:002014-12-09T01:39:01.850-08:00Egg Mustard Curry...!!! Sorshe Dim...!!!<div dir="ltr" style="text-align: left;" trbidi="on">
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<i style="color: #cc0000;"><span style="font-family: Times, Times New Roman, serif; font-size: large;">Eggs are the most preferred item at my home. Not only in breakfast, the other two members of my family love to relish it in the evening snacks or even in dinner or lunch. I am not an exception also in this matter. I like to make egg preparations for them and enjoy myself too. Today, I am going to share an egg recipe which is bit different and this one I learned from a culinary clan. Egg Mustard Curry…A very humble preparation which is impressively delicious too.</span></i></div>
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<span style="color: #cc0000; font-family: Times, Times New Roman, serif; font-size: large;"><i>Since my childhood , I have seen that maa makes egg curry in different ways. One of those is Dim Posto,(eggs in poppy seeds paste) which is our hot favourite . In that preparation she sometimes adds mustard paste and chopped tomato with raw mustard oil to make it more delicious. But today’s egg mustard curry is bit different from that recipe too and we liked it so much that I am going to cook it over and over.</i></span></div>
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<li><i><span style="color: #cc0000; font-family: Times, Times New Roman, serif; font-size: large;"> Eggs: 5-6</span></i></li>
<li><i><span style="color: #cc0000; font-family: Times, Times New Roman, serif; font-size: large;">Onions: 2 Medium Sized( finely shredded.)</span></i></li>
<li><i><span style="color: #cc0000; font-family: Times, Times New Roman, serif; font-size: large;">Smooth Mustard Paste: 1/4 Tea Cup</span></i></li>
<li><i><span style="color: #cc0000; font-family: Times, Times New Roman, serif; font-size: large;">Vinegar: 1 tbsp.</span></i></li>
<li><i><span style="color: #cc0000; font-family: Times, Times New Roman, serif; font-size: large;">Red chilli flakes</span></i></li>
<li><i><span style="color: #cc0000; font-family: Times, Times New Roman, serif; font-size: large;">Bengali Five Spices(Paanch phoron)( mix fenugreek seed, nigella seed, cumin seed, black mustard seed and fennel seed in equal parts): 1 tsp.</span></i></li>
<li><i><span style="color: #cc0000; font-family: Times, Times New Roman, serif; font-size: large;">Turmeric Powder: 1/2 tsp.</span></i></li>
<li><i><span style="color: #cc0000; font-family: Times, Times New Roman, serif; font-size: large;">Green chillies: As per your choice.</span></i></li>
<li><i><span style="color: #cc0000; font-family: Times, Times New Roman, serif; font-size: large;">Salt to taste.</span></i></li>
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<li><i><span style="color: #cc0000; font-family: Times, Times New Roman, serif; font-size: large;">Heat oil, add the panch phoron. When the seeds splutter, add the onions saute till they turn golden brown, </span></i></li>
<li><i><span style="color: #cc0000; font-family: Times, Times New Roman, serif; font-size: large;">Add the eggs slightly slit on three sides. Keep stirring till the eggs start looking uniformly golden, </span></i></li>
<li><i><span style="color: #cc0000; font-family: Times, Times New Roman, serif; font-size: large;">Add chilli flakes, turmeric powder and salt. </span></i></li>
<li><i><span style="color: #cc0000; font-family: Times, Times New Roman, serif; font-size: large;">Add the mustard paste and keep stirring on low heat till the ingredients form a rich gravy. </span></i></li>
<li><i><span style="color: #cc0000; font-family: Times, Times New Roman, serif; font-size: large;">Add vinegar. Mix and cook for 2-3 minutes and turn off the flame.</span></i></li>
<li><i><span style="color: #cc0000; font-family: Times, Times New Roman, serif; font-size: large;">Serve garnished with fresh green chillies on plain rice and enjoy .</span></i></li>
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<span style="color: #990000; font-family: Times, Times New Roman, serif; font-size: large;"><i> Enjoy Your Food...!!!</i></span></div>
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Poetry of Foodhttp://www.blogger.com/profile/09126804223700779231noreply@blogger.com0tag:blogger.com,1999:blog-4006280068710883608.post-59386117971395556712014-12-04T01:35:00.000-08:002014-12-04T01:35:17.307-08:00Prawn Kalia....Chingri Kalia...Spicy Prawn Curry (Bengali Style) ..!!<div dir="ltr" style="text-align: left;" trbidi="on">
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<i style="font-family: Times, 'Times New Roman', serif;"><b><span style="color: #cc0000; font-size: x-large;">Prawn Kalia</span></b><span style="color: #990000; font-size: large;">….. I know the term is not very conversant …but
that day when the Pescafresh (one of the most famous sea food company in India)
delivered me some excellent quality jumbo prawns I thought of preparing something
unlikely with those. So,I opted for "Prawn Kalia" or in other words "Spicy Prawn Curry". The recipe I followed
which is almost similar to the usual Bengali fish kalia recipe but the prawn
kalia was tasted much better than that.</span></i></div>
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<span style="color: #990000; font-family: Times, Times New Roman, serif; font-size: large;"><i>Here goes the recipe:<o:p></o:p></i></span></div>
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<li><i style="color: #990000; font-family: Times, 'Times New Roman', serif;"><span style="font-size: large;">Jumbo Prawns: 10-12 nos. (Marinated with salt, turmeric
powder and 2 tsp. of oil and kept it for 5-10 minutes).</span></i></li>
<li><i style="color: #990000; font-family: Times, 'Times New Roman', serif;"><span style="font-size: large;">Potato (medium size,1 or 2 nos) : diced.</span></i></li>
<li><i style="color: #990000; font-family: Times, 'Times New Roman', serif;"><span style="font-size: large;">Onion Paste: 3 tbsp.</span></i></li>
<li><i style="color: #990000; font-family: Times, 'Times New Roman', serif;"><span style="font-size: large;">Ginger Paste: 1 tbsp.</span></i></li>
<li><i style="color: #990000; font-family: Times, 'Times New Roman', serif;"><span style="font-size: large;">Garlic Paste: 1 tbsp.</span></i></li>
<li><i style="color: #990000; font-family: Times, 'Times New Roman', serif;"><span style="font-size: large;">Chopped Tomato : 2 nos.</span></i></li>
<li><i style="color: #990000; font-family: Times, 'Times New Roman', serif;"><span style="font-size: large;">Cumin Seeds: 1 tsp .(for tempering)</span></i></li>
<li><i style="color: #990000; font-family: Times, 'Times New Roman', serif;"><span style="font-size: large;">Cinnamon Sticks: 1</span></i></li>
<li><i style="color: #990000; font-family: Times, 'Times New Roman', serif;"><span style="font-size: large;">Cardamoms: 3-4 nos.</span></i></li>
<li><i style="color: #990000; font-family: Times, 'Times New Roman', serif;"><span style="font-size: large;">Cloves: 3-4 nos.</span></i></li>
<li><i style="color: #990000; font-family: Times, 'Times New Roman', serif;"><span style="font-size: large;">Ghee (Indian Clarified Butter) : 3-4 tbsp.</span></i></li>
<li><i style="color: #990000; font-family: Times, 'Times New Roman', serif;"><span style="font-size: large;">White Oil: 1-2 tbsp. to fry the prawns and the potatoes.</span></i></li>
<li><i style="color: #990000; font-family: Times, 'Times New Roman', serif;"><span style="font-size: large;">Turmeric Powder: 1 tsp.</span></i></li>
<li><i style="color: #990000; font-family: Times, 'Times New Roman', serif;"><span style="font-size: large;">Salt: to taste</span></i></li>
<li><i style="color: #990000; font-family: Times, 'Times New Roman', serif;"><span style="font-size: large;">Sugar: ½ tsp.</span></i></li>
<li><i style="color: #990000; font-family: Times, 'Times New Roman', serif;"><span style="font-size: large;">Kashmiri Red Chilli Powder: 1-2 tsp.</span></i></li>
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<li><i style="color: #990000; font-family: Times, 'Times New Roman', serif;"><span style="font-size: large;">At first heat 2 tbsp. of oil in a pan and fry the marinated
prawns till the prawns become little golden yellow colour and keep separately.</span></i></li>
<li><i style="color: #990000; font-family: Times, 'Times New Roman', serif;"><span style="font-size: large;">Now in the same oil with little turmeric powder and salt fry
the diced potatoes until golden yellow. Keep the fried potatoes separately.</span></i></li>
<li><i style="color: #990000; font-family: Times, 'Times New Roman', serif;"><span style="font-size: large;">Discard the fried oil now and add ghee into the pan and heat
the ghee. Once it melts, add the cumin seeds into it. Let it splutter for few
seconds and add the cinnamon sticks, cardamoms and cloves. Feel the fragrance
and then add the onion paste into the pan. Stir it for sometimes and add the
ginger and the garlic paste respectively into the pan. Mix them properly and
after few minutes add the chopped tomato , and then salt, turmeric powder, Kashmiri
red chilli powder ,sugar respectively. Mix thoroughly and then add the fried
diced potato . Cook until oil starts releasing from the sides of the pan.</span></i></li>
<li><i style="color: #990000; font-family: Times, 'Times New Roman', serif;"><span style="font-size: large;">Add the water and cover the fan. Increase the flame little
and cook until the potatoes become soft and tender and well coated with the
spices.</span></i></li>
<li><i style="color: #990000; font-family: Times, 'Times New Roman', serif;"><span style="font-size: large;">Add the prawns then and mix thoroughly and cover the pan.
Cook it for more 5 minutes so that the spices can be mixed with the prawns
also.</span></i></li>
<li><i style="color: #990000; font-family: Times, 'Times New Roman', serif;"><span style="font-size: large;">Uncover and taste the seasoning. Add more salt or sugar if
required.</span></i></li>
<li><i style="color: #990000; font-family: Times, 'Times New Roman', serif;"><span style="font-size: large;">Serve with steaming hot rice garnishing the Prawn Kalia with
chopped coriander leaves and enjoy.</span></i></li>
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Poetry of Foodhttp://www.blogger.com/profile/09126804223700779231noreply@blogger.com0