tag:blogger.com,1999:blog-63326451930012380112024-03-13T21:11:31.141-07:00The Fat LadyAnonymoushttp://www.blogger.com/profile/09069504457036722515noreply@blogger.comBlogger39125tag:blogger.com,1999:blog-6332645193001238011.post-932692640479911632013-06-19T14:51:00.001-07:002013-06-20T07:02:01.523-07:00Avoid wastage and give a longer fridge life for your greens and fruits<div style="text-align: justify;">
Find your greens gone bad after a week in the refrigerator? the same case for your strawberries and coriander / parsley? I faced the same thing, when I had to buy greens and when you buy in places Costo or Bj's or any other wholesale you tend to get it in huge quantities, it may work well for large families or family with kids.For just the two of us I always stored the remaining in the fridge and found it gone bad after 4 or 5 days. Here is a simple tip to increase the life time in double for all your greens and also your strawberries. Many of my friends have told me strawberries go waste in just 3 days when I buy it and I don know what to do. I tell them all the same tip. All you need is just a few kitchen towels / paper towels and you are good to go.</div>
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I have just added some pictures of how to store then remaining and make its fridge life longer. I am doing it with arugula and it goes good with spinach,kale,coriander,parsley,strawberry actually anything that hates moisture. All these fruits and veggies hate moisture. When we let them sit in the fridge you might have noticed moisture on top of the lid, this causes them to go bad so we need to keep the moisture out by adding layers of paper towel.So this helps in absorbing all the moisture build up and helps all your greens and herbs stay much longer actually double the fridge life than usual.If the quantity is more give 2 or 3 layers and you are good to go. It might take a few minutes but its a useful use of the few minutes and reduce wastage and save a lot.<br />
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The below pictures explains the process.<br />
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Anonymoushttp://www.blogger.com/profile/09069504457036722515noreply@blogger.com1tag:blogger.com,1999:blog-6332645193001238011.post-44420155131732290792013-06-17T01:00:00.000-07:002013-06-26T10:09:58.841-07:00Chilly chicken bitesI love the chili chicken bites my mom made. These were always accompanied with chicken biriyani and it was a real treat. After I got married I never had it and until one day I badly wanted to eat them and decided to do them my style because I forgot how my mom made them. My husband told me he has never had them and I was surprised because I have had them for as long as I can remember. After that one time I don know how many times I have made them for him in the last two months.He insisted on having it on the game day Yesterday. So I made a big bowl of my chicken bites for the game. These are kind of Indian popcorn chicken.<br />
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He even mentioned to me that we should think about selling them here in the US. Hmmm now I know how much he likes them. So I made him my chicken bites and a bowl of fried chicken nuggets for myself!<br />
Since my husband love this so much I wanted to feature this recipe. I have never written this recipe down until today. So here is the recipe for my famous chicken bites.<br />
I used boneless chicken cut into nuggets, but you can use chicken with bone also. I used chicken tenderloins.<br />
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<span style="color: #f1c232;"><b><u>Chili chicken bites</u></b></span><br />
<b>Ingredients</b><br />
Chicken cleaned,cut into nuggets - 1 cup, nearly 225 grms<br />
Ginger garlic paste - 1 tbsp<br />
chili powder - 1 1/2 tbspn<br />
Pepper powder - 1 1/2 tbspn<br />
Cumin powder - 1/2 tspn<br />
Tomato Ketchup - 1.5 tspn (optional)<br />
Lemon - 1/2 tspn<br />
salt - 1/2 tspn ,use according to taste<br />
Cornflour - 1 to 2 tbspn<br />
Semolina / White Rava - 1/2 tbsp<br />
Water - 1 tbspn<br />
Oil for deep fry<br />
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<b>Method:</b><br />
Heat oil in the pan<br />
Add the ginger garlic paste, the spices,ketchup,lemon juice,half the amount of salt and mix together.<br />
Taste and check for salt.If less add the required salt.<br />
Add the cornflour and mix well.<br />
Add the chicken and coat with masala. If it appears very thick, add little water and mix to the right consistency that all the masala stiks to teh chicken.<br />
Add the semolina and mix with the chicken.<br />
Deep fry in oil for 5-6 minutes or until the masala turns deep red in colour.<br />
<br />Anonymoushttp://www.blogger.com/profile/09069504457036722515noreply@blogger.com0Boston, MA, USA42.3584308 -71.059773242.170560800000004 -71.38249669999999 42.5463008 -70.7370497tag:blogger.com,1999:blog-6332645193001238011.post-3179483026442250192013-06-14T01:00:00.000-07:002013-06-17T05:36:02.745-07:00Low calorie spicy spinach and artichoke dip<div style="text-align: justify;">
Big fan of spinach and artichoke dip? then you will adore this low calorie spinach and artichoke homemade dip. When you order in restaurants it appears as a humble dip but you are gobbling up lots and lots of calories. When you make it at home you can control what goes in and how much goes in, so homemade dips are an easy way to keep a check on calories plus you get to enjoy what you really like. There are so many versions of this dips, this is my version of the dip.It doesn't have mayo or sour cream, so if you are a calorie counter , this is the dip for you. Plus it doesn't have a huge amount of cheese but it does taste cheesy.<br />
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This dip is cheesy,hot, gooey and spicy. It is my version so I made it spicy for my husband. My husband doesn't like cheese. I know! who doesn't like cheese????? He removes cheese from pizza and east them??!! how about that.. plus reaches to my pizza and tries to remove mine too!!!! </div>
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I have tried to give him cheese in a variety of ways, but he is like a dog sniffing a bone, he finds out that it contains cheese and that's why you would have seen a series of valentines day Italian dishes without cheese!</div>
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Here is the recipe.. try it you will love it too..</div>
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I am making a white sauce instead of mayo and sour cream and add the spinach and cheese to them. Use any kinda of cheese you like, which melts better like Parmesan.</div>
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<span style="color: #f1c232; text-align: justify;"><b>Low calorie Spicy spinach and artichoke dip</b> </span><span style="text-align: justify;">Serves 4-5</span><br />
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<b>Ingredients:</b></div>
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Spinach - 1/ 2 bag (frozen or fresh) if frozen thawed</div>
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Artichoke canned,chopped - 3 hearts</div>
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Garlic cloves,chopped - 2</div>
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Garlic powder - 1/2 tsp (optional)</div>
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Cayenne pepper - 1/4 tsp</div>
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Red chilly flakes - a pinch</div>
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Cheese grated - 1/3 cup</div>
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Salt to taste</div>
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<b>For the white sauce or rue</b></div>
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Milk - 3/4 cup and little more if needed</div>
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Plain flour - 1 tbsp - 2 tbsp</div>
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Oil - 3 tsp</div>
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<b>Method:</b></div>
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Heat pan and add 1 tsp of oil. Add the chopped garlic and the chopped artichoke and cook for 5 minutes until the artichoke is slightly browned. </div>
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Add spinach and cook them for a couple of minutes until the spinach has wilted down.Remove them and squeeze the excess water from the spinach and artichoke and chop then.</div>
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Remove them from pan and using the same pan over medium heat add the other 2 tsp of oil, and 1 tbsp of plain flour and toss the flour around until the raw smell goes off and it becomes a paste and let it cook for 2 minute.</div>
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Add the milk and be sure to dissolve the flour in the milk,and let it cook for 2 minutes. If the mixture is too watery add more flour or if too thick add a little more milk.</div>
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Be sure to cook the flour and dissolve it in the milk. add the garlic powder, cayenne pepper and chili flakes and mix.</div>
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Add the cheese and stir until it dissolves.Add salt and taste.</div>
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Add the chopped spinach and artichoke mixture and stir to combine.</div>
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Sprinkle cheese on top if needed and put it in the oven broiler until the cheese is melted and bubbly.</div>
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Enjoy with your favorite chips or crackers.</div>
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Anonymoushttp://www.blogger.com/profile/09069504457036722515noreply@blogger.com0Boston, MA, USA42.3584308 -71.059773242.170560800000004 -71.38249669999999 42.5463008 -70.7370497tag:blogger.com,1999:blog-6332645193001238011.post-6233524057001390882013-06-12T01:00:00.000-07:002013-06-14T04:29:46.834-07:00Extra crispy chilly gobi / cauliflower<div dir="ltr" style="text-align: left;" trbidi="on">
I apologize for not posting this recipe for a long time. Many requested for this recipe after I added the vegetable biriyani recipe, but somehow I missed to publish it. I had it all typed out but I guess got lost with other things.. So here it is after a long time.. It just takes minutes to get it ready and you cant stop eating it with just one!<br />
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<span style="color: #f1c232;"><b>Extra crispy Chilly gobi / cauliflower</b></span> Serves 4<br />
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Tbsp - tablespoon<br />
Tsp-tea spoon<br />
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<b>Ingredients:</b><br />
Cauliflower,washed and cut into bite size chunks - 2 cups<br />
Cornflour - 1/2 cup<br />
Ginger and garlic paste - 1 tbsp<br />
Red chilly powder - 1 1/2 tsp<br />
Pepper powder,coarsely ground - 2 tbsp<br />
Cumin powder - 1 tsp<br />
Lemon juice - 2 tbsp<br />
Salt to taste<br />
Water - 4 tbs (optional)<br />
Semolina / white sooji - 1 tbs (optional)<br />
Oil for deep fry<br />
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<b>Method:</b><br />
Heat oil in a pan.<br />
In a mixing bowl add the ginger garlic paste,chili, pepper,cumin powder,lemon juice, and salt and mix together, without adding water.<br />
Add the cauliflower and rub the spice all over it.<br />
Start adding the cornflour one spoon at a time and mix well, the mixture should not be watery.We are adding the cornflour,just to absorb the extra moisture.<br />
So once the cornflour absorbs all the moisture,stop adding it.You can add little water to bring it to the right consistency.<br />
Add the sooji / semolina and mix through.<br />
Deep fry and <b>serve immediately</b> with fresh onion and lemon.<br />
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<b>Tips:</b><br />
We are not adding any artificial color to it, so the color might be pale.Do not worry it is supposed to look like that. If your red chili powder is really red in color then you mixture will be some what of a red color.<br />
Since we are not making a batter and dipping the cauliflower , you have to take care to rub the spice mixture all over the cauliflower.<br />
Add cornflour 1 spoon at a time.<br />
If the mixture is too thick, you can add water 1 spoon at a time.<br />
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Unknownnoreply@blogger.com0Boston, MA, USA42.3584308 -71.059773242.170560800000004 -71.38249669999999 42.5463008 -70.7370497tag:blogger.com,1999:blog-6332645193001238011.post-28653698724120570272013-06-10T05:52:00.000-07:002013-06-10T14:18:17.592-07:00Kimchi fried rice<div style="text-align: justify;">
Homemade fried rice is absolutely one of my favorite and if u are you too will love this kimchi fried rice.For those who are not familiar with kimchi, it is a Korean pickled cabbage and it is a staple in Korean cuisine.It taste sour, you might not be a fan on the first look or first bite either,but if you are a sour tooth person you will become a fan for sure. It is colorful, crunchy and sour cabbage that's all it is. I have previously made cucumber stir fry with kimchi. You can check out the recipe here <a href="http://pavithrakandaswamy.blogspot.com/2013/02/cucumber-stir-fry-with-kimchi.html">cucumber stir fry with kimchi</a>. I have been wanting to share this recipe for a long time and at last I am..</div>
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It is such a simple and a good twist on the usual fried rice we used to have. This recipe works well on left over rice too. I usually add onion and eggs and sometimes also add corn. I do not other veggies like carrot or green beans cos I want to stay true to the kimchi flavor and do not want any ingredient to over power the kimchi. The kimchi will be subtle yet you will know it is not your usual fried rice on your first bite.<br />
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I was able to get only one shot of the fried rice with my phone, the shot is not what I would prefer to post but I am left with no other. so here it is..<br />
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Just found some old photos I clicked when I cooked this fried rice.. so feast your eyes..<br />
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<span style="color: #f1c232;"><b>Kimchi fried rice</b></span> Serves 4 - 5</div>
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<b>Ingredients</b></div>
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Uncooked rice - 2 cups + water to cook rice.</div>
<div style="text-align: justify;">
Store bought Kimchi, chopped - 14 oz bottle</div>
<div style="text-align: justify;">
Garlic, chopped small - 5 heads</div>
<div style="text-align: justify;">
Red onion, sliced - 1</div>
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Eggs, beaten - 2</div>
<div style="text-align: justify;">
Frozen / fresh corn - 1/4 - 1/2 cup (optional)</div>
<div style="text-align: justify;">
Pepper - 3 tbs or less</div>
<div style="text-align: justify;">
Soy sauce - 1 tbsp (optional)</div>
<div style="text-align: justify;">
Salt to taste</div>
<div style="text-align: justify;">
Oil - 3 tbsp</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<b>Method:</b></div>
<div style="text-align: justify;">
Cook the rice as you usually do. </div>
<div style="text-align: justify;">
Once the rice is cooked, cool the rice and fluff with a fork, do not let it become hard and into chunks.</div>
<div style="text-align: justify;">
Heat a deep bottomed pan with the oil and add the chopped onion. Cook for 5 minutes until the onions are translucent.</div>
<div style="text-align: justify;">
Add the garlic,corn,kimchi,soy sauce cook for a couple of minutes.</div>
<div style="text-align: justify;">
Add the rice, salt and pepper and toss around. Once combined make a well in the middle and add the beaten eggs and stir the eggs.</div>
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Once the eggs are almost cooked toss the rice along with the eggs and combine well until all the ingredients are combined well.</div>
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Taste for seasoning.</div>
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Serve hot or cold.</div>
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<br /></div>
<div style="text-align: justify;">
<b>Note:</b></div>
<div style="text-align: justify;">
If you want to make it for 2 people just reduce the rice to one cup and kimchi to half the bottle, other ingredients can remain the same.</div>
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Anonymoushttp://www.blogger.com/profile/09069504457036722515noreply@blogger.com0Boston, MA, USA42.3584308 -71.059773242.170560800000004 -71.38249669999999 42.5463008 -70.7370497tag:blogger.com,1999:blog-6332645193001238011.post-72517150100359522672013-06-06T12:45:00.000-07:002013-06-06T12:47:38.594-07:0010 minute donuts<div style="text-align: justify;">
Back online after a really long time.. Neglected my blog but kept cooking and I wish I shared all those with u .. Have been having some amazing homemade dishes these 2 months. Lots have happened in the 2 months went on a vacation, had a ball with my friends, moved to a new place, set up the new place and now back to my lovely food journal.. Plus now I am a 'lunch box-ing' wife so I have to constantly come up with healthy yet box-able recipes everyday and I am loving it. Actually I have become a healthy nut too now a days cos that's the only way to go in this fast foody cheesy gooey world. The truth I have gained quiet a few pounds in the last one year and I felt that is not doing me any good.Plus lots on my mind , thinking about giving this blog a new look ..hmm..</div>
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But today I am starting with a sweet indulgence. A sweet treat for those who love donuts. If you love donuts you will go crazy for these cos you do not have to drive or wait for the red 'HOT' sign to go up on krispy creme. It is a easy version of donuts no dough no, no kneading just some sweet indulgence for you and your family and its the perfect light desert to end a part or a get together.</div>
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All you need is a regular store bought biscuit dough and some fine granulated or confectionery sugar and some oil for frying.</div>
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I love donuts I used to eat them in boxes literally from Krispy kreme, its like you have taken a piece out of heaven so soft and perfectly sweet. I started to cut out those donuts slowly but I still had those sweet cravings at times and this was the perfect substitute for that store bought donuts. I have made these for my friends and they loved them. They take 10 minutes from fridge to the table and is a definite crowd pleaser. And I am sorry for my Indian friends cos I think you do not get the biscuit dough in India :( may be u get crescent dough I am not sure..</div>
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<div style="text-align: justify;">
You can buy any store bought biscuit / crescent dough irrespective of the brand, and the result will be the same. Be careful when you get mini biscuit dough's, it takes only 30 seconds to cook. I am using Pillsbury crescent dough here. You can find the dough in near the butter / juice isle in most of the grocery stores.</div>
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<a href="http://4.bp.blogspot.com/-sEB973avaOQ/UbDl5HGQRHI/AAAAAAAAAXU/ayF7JYfG_Jc/s1600/DSC_0454.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-sEB973avaOQ/UbDl5HGQRHI/AAAAAAAAAXU/ayF7JYfG_Jc/s640/DSC_0454.JPG" width="422" /></a></div>
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<div style="text-align: justify;">
<b><u><span style="color: #f1c232;">10 Minute Donuts</span></u></b></div>
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<b><u><span style="color: #f1c232;"><br /></span></u></b></div>
<div style="text-align: justify;">
<b>Ingredients </b></div>
<div style="text-align: justify;">
Store bought biscuit / crescent dough</div>
<div style="text-align: justify;">
Fine granulated sugar / confectionery sugar - 1/2 cup</div>
<div style="text-align: justify;">
Oil for deep fry</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<b>Method</b></div>
<div style="text-align: justify;">
Heat oil in deep bottomed pan</div>
<div style="text-align: justify;">
Open the biscuit can as per instructions and separate the dough.</div>
<div style="text-align: justify;">
Take a single piece of dough and poke it in the middle with your finger to make a hole ,like a donuts. (refer the pic)</div>
<div style="text-align: justify;">
Repeat the same for all the remaining dough.</div>
<div style="text-align: justify;">
Deep fry for 40 seconds on each side or golden brown for mini biscuits dough cook for 15 seconds each side.</div>
<div style="text-align: justify;">
Take out and sprinkle with 1 tbspn of sugar on both sides. </div>
<div style="text-align: justify;">
Serve immediately.</div>
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Anonymoushttp://www.blogger.com/profile/09069504457036722515noreply@blogger.com0Boston, MA, USA42.3584308 -71.059773242.170560800000004 -71.38249669999999 42.5463008 -70.7370497tag:blogger.com,1999:blog-6332645193001238011.post-65023928062702318372013-03-26T07:43:00.003-07:002013-03-26T07:48:05.873-07:00Easy egg curry with coconut milk / தேங்காய் பால் முட்டை குழம்பு<br />
<b><u><span style="color: #6aa84f;"><span style="background-color: white; font-family: arial, sans-serif; line-height: 24px;"><span style="font-size: x-small;"><br /></span></span></span></u></b>
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<b><u><span style="color: #6aa84f;"><span style="background-color: white; font-family: arial, sans-serif; line-height: 24px;"><span style="font-size: x-small;"><br /></span></span></span></u></b>
<u><span style="background-color: white; font-family: arial, sans-serif; line-height: 24px;"><span style="color: #f1c232;"><b>Ingredients Serves 4</b></span></span></u><br />
<span style="font-family: arial, sans-serif;"><span style="line-height: 24px;">Eggs - 4 (can use boiled egg also)</span></span><br />
<span style="font-family: arial, sans-serif;"><span style="line-height: 24px;">Coconut milk / cream - 1 can / 400 ml or fresh coconut milk</span></span><br />
<span style="font-family: arial, sans-serif;"><span style="line-height: 24px;">Water - 2 cups</span></span><br />
<span style="font-family: arial, sans-serif;"><span style="line-height: 24px;">Tomato,chopped - 1/2,Medium</span></span><br />
<span style="font-family: arial, sans-serif;"><span style="line-height: 24px;">Pearl onion / small onion,peeled - 10 heads</span></span><br />
Dry red chili,slit in the center - 2<br />
<span style="font-family: arial, sans-serif;"><span style="line-height: 24px;">Red chilly powder - 1 1/4 tbsp or according to taste</span></span><br />
<span style="font-family: arial, sans-serif; line-height: 24px;">Curry leaf - 1 stem</span><br />
<span style="font-family: arial, sans-serif;"><span style="line-height: 24px;">Mustard seeds - 1/4 tsp</span></span><br />
<span style="font-family: arial, sans-serif; line-height: 24px;">Coconut oil - 2 tbsp or can use regular oil</span><br />
<span style="font-family: arial, sans-serif;"><span style="line-height: 24px;">Roasted gram dal powder - 2 tbsp (optional) To know how to make it <a href="http://pavithrakandaswamy.blogspot.com/2013/01/mild-cauliflower-curry-with-paneer.html">Click here</a></span></span><br />
<span style="font-family: arial, sans-serif; line-height: 24px;">Salt as needed.</span><br />
<span style="font-family: arial, sans-serif; line-height: 24px;"><br /></span>
<span style="font-family: arial, sans-serif;"><span style="color: #f1c232; line-height: 24px;"><b>Method:</b></span></span><br />
<span style="font-family: arial, sans-serif;"><span style="line-height: 24px;">Heat oil in a pan and add the mustard seeds.</span></span><br />
<span style="font-family: arial, sans-serif;"><span style="line-height: 24px;">Once it pops add the curry leaf and the pearl onion and fry for 2 mins.</span></span><br />
<span style="font-family: arial, sans-serif;"><span style="line-height: 24px;">Add the chopped tomato and cook for 5 minutes and smash the tomato using the spoon.</span></span><br />
<span style="font-family: arial, sans-serif;"><span style="line-height: 24px;">Put the heat in medium ,add 1/4 cup of coconut milk,1 cup water, the chilly powder and the dry red chili and let it cook until it is reduced in half or cook until the raw chili powder smell is gone.</span></span><br />
<span style="font-family: arial, sans-serif;"><span style="line-height: 24px;">Add the remaining coconut milk, remaining water,salt and eggs and put the heat in low.</span></span><br />
<span style="font-family: arial, sans-serif;"><span style="line-height: 24px;"><b>If you are not using boiled eggs- then break the eggs directly into the curry (or) if you are using pre boiled eggs, slash the egg whites slightly with a knife and drop them into the curry.</b></span></span><br />
<span style="font-family: arial, sans-serif;"><span style="line-height: 24px;">Do not stir if you are using raw eggs.Let the eggs cook for 5 minutes.</span></span><br />
<span style="font-family: arial, sans-serif;"><span style="line-height: 24px;">If the curry looks very runny , add the roasted gram dal powder and keep stirring in the other hand.</span></span><br />
<span style="font-family: arial, sans-serif;"><span style="line-height: 24px;">Close the lid and let it cook for 15 minutes in low heat.</span></span><br />
<span style="font-family: arial, sans-serif;"><span style="line-height: 24px;">Sprinkle with coriander.</span></span><br />
<span style="font-family: arial, sans-serif;"><span style="line-height: 24px;">Serve hot with rice.</span></span><br />
<span style="font-family: arial, sans-serif;"><span style="line-height: 24px;"><br /></span></span><span style="font-family: arial, sans-serif;"><span style="line-height: 24px;"><b>Note:</b></span></span><br />
<span style="background-color: white; color: #606060; font-family: 'Trebuchet MS', Trebuchet, sans-serif; line-height: 20px;">The gram dal powder if not mixed well will form lumps, so use a tea strainer or icing sugar sprinkler to sprinkle and stir at the same time. It gives body to the curry ( a thickening agent). Do not use too much just around 1 - 2 tsp will be enough.</span><br />
<span style="background-color: white; color: #606060; font-family: 'Trebuchet MS', Trebuchet, sans-serif; line-height: 20px;">DO NOT cook on high heat, or else the coconut milk will curdle.</span><br />
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<br />Anonymoushttp://www.blogger.com/profile/09069504457036722515noreply@blogger.com0Michigan, USA44.3148443 -85.60236429999997732.8080633 -106.25666129999998 55.821625299999994 -64.948067299999977tag:blogger.com,1999:blog-6332645193001238011.post-5577640357134888482013-03-23T18:13:00.002-07:002013-03-23T18:14:44.783-07:00Coriander pestoOn valentines day since I was doing 5 dishes so I kept the menu simple and this pesto was one of them. Everybody makes their own pesto and this one is mine and is easy on ur wallet as well.Usually pesto is made with basil and pine nuts, but I substituted coriander for basil and walnuts for pine nuts bcos simply they are cheaper and that's what I had in my pantry ! I make this pesto and store it in the fridge for almost a week. The flavor is so refreshing like a wave hitting you on a beach, and the fun part is it literally takes 5 minutes to prepare. Its every home cooks dream to finish off the cooking in 10 minutes and feed something healthy for the family.<br />
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<b><br /></b>
<b><u>Coriander pesto</u> serves 3</b><br />
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<b>Ingredients</b><br />
Coriander with stems , chopped - 2 cups<br />
Walnuts,chopped - 1/2 cup<br />
Garlic, chopped - 2<br />
Lemon juice - 2 to 3 tbs<br />
Olive oil - 1/2 cup<br />
Green chili, chopped - 1 (optional)<br />
Salt to taste<br />
Pepper to taste<br />
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<b>Method:</b><br />
Add all the ingredients to the blender and blend to a chunky paste. how easy is that!<br />
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Tips:<br />
IF you want less oil add 1/4 cup of olive oil and feel free to add more lemon juice or 1 clove of garlic more.<br />
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<br />Anonymoushttp://www.blogger.com/profile/09069504457036722515noreply@blogger.com1Michigan, USA44.3148443 -85.60236429999997732.8235518 -106.25666129999998 55.8061368 -64.948067299999977tag:blogger.com,1999:blog-6332645193001238011.post-83900062732271013852013-03-21T14:06:00.000-07:002013-03-21T14:07:06.075-07:00Eggplant fritters with roasted red pepper sauce<div style="text-align: justify;">
This recipe is a continuation from my last post Roasted red pepper sauce. This eggplant fritter was the appetizer II recipe on the valentines day surprise dinner. Theme Italian with absolutely no cheese.</div>
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Like I told before I tried to throw this surprise dinner with an Italian theme, since my husband is not a big fan of cheese I tried to venture to do a Italian dinner but with no cheese at all and I succeeded and to tell you the truth, I did not find any difference.</div>
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Today's recipe is an easy eggplant fritter with a <a href="http://pavithrakandaswamy.blogspot.com/2013/03/roasted-red-pepper-sauce-dip.html">roasted red pepper sauce</a>.</div>
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For the sauce I used part store bought tomato sauce and roasted red pepper puree.</div>
Sorry I do not have a great foto to post.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-c9bjKcsXIs4/UUt1vHzXryI/AAAAAAAAAVI/Kyaj6nrGCnE/s1600/DSC_0348.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="263" src="http://3.bp.blogspot.com/-c9bjKcsXIs4/UUt1vHzXryI/AAAAAAAAAVI/Kyaj6nrGCnE/s400/DSC_0348.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Salted eggplants</td></tr>
</tbody></table>
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<u><b><span style="color: #38761d;">Egg plant fritter</span></b></u> <b><span style="color: #38761d;">Serves 4</span></b><br />
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<b><span style="color: #38761d;">Ingredients</span></b><br />
Eggplant / aubergine, cut into rounds- 8<br />
Plain flour - 1/2 cup<br />
Egg, beaten - 2<br />
Panko bread crumbs - 1 cup or <a href="http://pavithrakandaswamy.blogspot.com/2013/01/quinoa-and-mushroom-cutlets.html">fresh homemade bread crumbs</a> - 1 cup<br />
Fresh / Dried oregano - 1/2 tbs<br />
Fresh / Dried basil - 1/2 tbs<br />
Pepper to taste<br />
salt to taste<br />
Paper towels / towels - 6<br />
Salt - 1/4 cup<br />
Oil for deep frying<br />
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<b><span style="color: #38761d;">Preparing Eggplant:</span></b><br />
Cut the eggplant into 1/2 inch rounds.<br />
Sprinkle salt on both sides of the eggplant and place the eggplant on the paper towel and cover them with a paper towel. leave it for 15 minutes.<br />
After 15 minutes change both the paper towels and leave it for another 20 minutes.<br />
After 20 minutes pat the pat the eggplant dry for any moisture and excess salt.<br />
This process is to draw out all the water from the eggplant so when we deep fry it, it will crisp up.<br />
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<b><span style="color: #38761d;">Cooking method:</span></b><br />
Heat the oil in a deep dish for deep frying<br />
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Prepare a breading station:<br />
Add salt and pepper to the flour and put them into a wide bowl<br />
Beat the eggs add salt and pepper to taste and put them in a wide bowl.<br />
Spread out 1/2 cup of the bread crumbs on a wide flat plate and add half of the dried basil and oregano.<br />
Once the oil is hot, dip the eggplant in the flour, then the egg and then the bread crumbs and deep fry it for 1 to 2 minutes or until the bread crumbs are golden brown.<br />
take out and lave it on a paper towel for excess oil to be absorbed.<br />
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Enjoy with the <a href="http://pavithrakandaswamy.blogspot.com/2013/03/roasted-red-pepper-sauce-dip.html">Roasted red pepper sauce</a> or any sauce / dip you like.<br />
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<br />Anonymoushttp://www.blogger.com/profile/09069504457036722515noreply@blogger.com0tag:blogger.com,1999:blog-6332645193001238011.post-50593772111645520442013-03-20T10:32:00.002-07:002013-03-20T12:26:42.343-07:00Roasted red pepper sauce - Dip<b><span style="background-color: white;">Ingredients:</span></b><br />
Store bought pasta sauce (with herbs - optional) - 1/2 cup<br />
Red pepper whole - 1<br />
Garlic, chopped finely - 3<br />
Dried oregano - 1 tbs<br />
Dried basil - 1 tbs<br />
Ground pepper - 1/2 tbs<br />
Red chilly flakes - 1/4 tbs<br />
Garlic powder - 1/4 tbs<br />
Olive oil - 2 tbs<br />
Salt to taste<br />
Coriander for garnish<br />
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<b><span style="color: #38761d;"><br /></span></b>
<b><span style="color: #38761d;"><br /></span></b>
<b>Preparing the red pepper:</b><br />
<b>In the oven:</b><br />
Preheat the oven to 500 f<br />
Place the whole red peppers on a sheet pan and let it cook for 30 - 40 minutes until the peppers are completely charred and wrinkled.<br />
<b>Easy method on a gas stove top:</b><br />
Turn on your gas to a medium heat, place the whole red pepper on the gas stove and let it get charred, keep turning from side to side until the whole pepper is completely charred.<br />
<br />
<b>Cooking method:</b><br />
Hold the charred pepper under running water and remove the skin on the pepper.<br />
Remove the seeds from the pepper and cut into chunks.Add the red pepper to a blender and blend it into a puree without any water.<br />
Heat a pan with 2 tbs of oil, add the garlic and cook for a minute. Then add the blended pepper and fry for a couple of mins<br />
Add the pasta sauce to it and cook for another 2 minutes.<br />
Add the dried herbs and garlic powder, salt and pepper and cook it for 5 more minutes.<br />
Remove from heat and serve with the Eggplant fritter or any other fritters you like.<br />
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<br />Anonymoushttp://www.blogger.com/profile/09069504457036722515noreply@blogger.com0Michigan, USA44.3148443 -85.60236429999997732.8080643 -106.25666129999998 55.821624299999996 -64.948067299999977tag:blogger.com,1999:blog-6332645193001238011.post-18650272222728802052013-03-19T15:28:00.000-07:002013-03-20T12:27:05.208-07:00 Yellow cherry tomato bruschetta<div style="text-align: justify;">
I have been gone for a long time now.. Was caught up with other things in life.. Visited California and explored food to the fullest.. I ate so much that my stomach was about to blow up and when I left LA my jeans wouldn't fit me! </div>
<div style="text-align: justify;">
So back to normal life and back to blogging.. Today's recipe is one among the Valentines day special - No cheese Italian. I made this recipe on Valentines day for my husband. The theme was Italian with absolutely no cheese.</div>
<div style="text-align: justify;">
This recipe is so easy to prepare, colorful to look at and yummy to taste. I used yellow cherry tomato for this recipe. The recipe has very few ingredients to use and I consider it a Semi-homemade recipe bcos all we have to do is prep the ingredients and ready to munch on it.</div>
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I am using fresh bread and drying it out in the oven to make it crispy or you can buy dried out bread / rusk from the store. I am using wheat bread in this recipe since I ran out of white bread, I recommend using white bread for this recipe. You can do this recipe with all the ingredients you have at home.I threw this surprise valentine dinner with only all the things I had at home, no special shopping of any kind.<br />
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<u><b><span style="color: #38761d;">Yellow cherry tomato bruschetta</span></b></u> <span style="color: #38761d;"><b>Serves 2- 3</b></span></div>
<div>
<br /></div>
<div>
White bread / rusk / dried out bread slices - 4</div>
<div>
Yellow cherry tomato,chopped - 1 cup</div>
<div>
Red onion chopped finely - little less than 1/4 cup </div>
<div>
Coriander, chopped with stems - 3 tbs</div>
<div>
Dried oregano - 1/2 tbs</div>
<div>
Dried basil - 1/2 tbs</div>
<div>
Garlic powder - 1/4 tbs</div>
<div>
Pepper powder - 1/4 tbs</div>
<div>
Chilly flakes - 1/4 tbs</div>
<div>
Olive oil - 1 to 1/5 tbs</div>
<div>
Salt to taste</div>
<div>
<br /></div>
<div>
<span style="color: #38761d;"><b>Preparing the bread:</b></span></div>
<div>
Preheat the oven to 350 F</div>
<div>
If you are using fresh bread cut it into equal rectangles, you might get 3 slices if your bread is large or just cut it into equal halves.</div>
<div>
You can either take of the crust or choose to keep it. It depends entirely on you.</div>
<div>
Place the bread slices on a sheet tray, 1 inch apart.</div>
<div>
Put it in the oven for 4 minutes, take out turn the slices and put it in the oven for again 3-4 minutes.</div>
<div>
Check the slices after 3 minutes, if they start to change color remove them, if not leave it in the oven for 1 more minute.</div>
<div>
Note: We want to dry the bread out, so it becomes crispy but don't want the bread to change color</div>
<div>
You can skip this step by buying dried bread slices from store.</div>
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<span style="color: #38761d;"><b><br /></b></span></div>
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<span style="color: #38761d;"><b>Method:</b></span></div>
<div>
Cut the cherry tomatoes in to halves or into quarters, add them to a bowl.</div>
<div>
Add the other ingredients to the bowl excluding oil and mix them together until combined.</div>
<div>
Add the olive oil and toss them together.</div>
<div>
Let it sit for half an hour.</div>
<div>
Place 2 tbs of the marinated tomatoes on top of the crispy bread and serve.</div>
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Anonymoushttp://www.blogger.com/profile/09069504457036722515noreply@blogger.com0Michigan, USA44.3148443 -85.60236429999997732.808062799999995 -106.25666129999998 55.8216258 -64.948067299999977tag:blogger.com,1999:blog-6332645193001238011.post-85399806390949508572013-03-03T15:13:00.000-08:002013-03-06T06:45:28.312-08:00Valentine special - Drink - Sunset vodka<div style="text-align: justify;">
This is our first Valentines day so I decided to surprise my husband with a beautiful candle light dinner on valentines day. I wanted to go Italian but with NO CHEESE at all. I love Italian food so does my husband but he hates cheese. When we go to restaurants he removes the cheese and eats his food. So I wanted to give him light Italian food without any cheese at all and at the same time which are easy to cook. So I resorted to Sunset vodka for the drink, Sunrise yellow tomato bruschetta, Crispy eggplant fritters with roasted red bell pepper sauce and Paste 2 ways (Cilantro pesto and tomato n basil sauce). I know it seems so much but trust me these are so light that they will serve only two.</div>
<div style="text-align: justify;">
I have a lot of work to do and was praying he should not come home early, cos I will be caught doing all the arrangements. But everything went as planed and when he opened the door the whole living room was lit with candles and a wonderful table set. He was truly surprised and we had a wonderful dinner. He enjoyed the food a lot and at the end there was absolutely no food left. I decided to serve my recipes with you all bcos these are tasty Italian food with absolutely no cheese at all but you wont feel the difference. To start with I am starting with my drink recipe sunset vodka.</div>
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<div style="text-align: justify;">
<span style="color: #6aa84f;"><u><b>Sunset vodka</b> </u>Serves 2</span></div>
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<br /></div>
<div style="text-align: justify;">
<b><span style="color: #6aa84f;">Ingredients:</span></b></div>
<div style="text-align: justify;">
Orange juice - 2 cups</div>
<div style="text-align: justify;">
Vodka - 1 cup</div>
<div style="text-align: justify;">
Grenadine rose syrup - 2 - 3 tbsp</div>
<div style="text-align: justify;">
Lemon juice - a dash (optional)</div>
<div style="text-align: justify;">
Simple sugar syrup - Sugar 3 tbsp + 3 tsp of water </div>
<div style="text-align: justify;">
Ice cubes</div>
<div style="text-align: justify;">
Lemon slice for garnish</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<span style="color: #6aa84f;"><b>Method:</b></span></div>
<div style="text-align: justify;">
Put a small pan on heat add the sugar and water and stir until dissolved.Cool it and keep it aside.</div>
<div style="text-align: justify;">
Add orange juice and vodka and stir.</div>
<div style="text-align: justify;">
In a cocktail glass fill with ice cubes and add the orange juice mixture.</div>
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Add one table spoon of grenadine ( DO NOT STIR). the grenadine will go down and it will have a beautiful visual appeal.</div>
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<b><span style="color: #6aa84f;">Tips:</span></b></div>
<div style="text-align: justify;">
You can increase the vodka by another 1/4 cup if you want a strong drink or </div>
<div style="text-align: justify;">
If you want a mild refreshing drink decrease the vodka by 1/4 cup.</div>
<div style="text-align: justify;">
If you want more sweetness increase the sugar in the sugar syrup by 1 tbsp and make it 4 tbsp.</div>
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Anonymoushttp://www.blogger.com/profile/09069504457036722515noreply@blogger.com0Michigan, USA44.3148443 -85.60236429999997732.808065799999994 -106.25666129999998 55.8216228 -64.948067299999977tag:blogger.com,1999:blog-6332645193001238011.post-89185191814096967412013-02-27T10:26:00.000-08:002013-03-19T15:40:35.903-07:00Cucumber stir-fry with kimchi<span style="text-align: justify;">I don't eat much cucumber, I wanted to find a way to eat more cucumber so I kinda put all the ingredients I like and I created this stir fry. and Since I was doing Korean pancakes, I wanted some Korean dish to go with it. What is more Korean than kimchi??? so I decided to so the stir fry with kimchi.</span><br />
<span style="text-align: justify;"><br /></span>
<span style="text-align: justify;">For those who do not know about kimchi, it is basically a fermented / picked cabbage. This kimchi is a Korean favorite</span><span style="text-align: justify;"> and now a days you can even find kimchi pizza's in some specialty pizzeria's.It is tangy and sour and the cabbage still will be crunchy, if you have never had kimchi before the first few bites will be very tangy but once you get used to it you will love it. My friend visited me and I gave her the kimchi and she was not a big fan when she first tasted it but after a few bites she asked for a second serving. so if you like sour food then you will love kimchi. You will find kimchi in all grocery stores or in any Asian</span><span style="text-align: justify;"> store. You can eat this as a side or just as a snack.Its good when it is hot and even cold. I have garnished with coriander stems which give this dish robust fresh burst of coriander flavor.</span><br />
<span style="text-align: justify;"><br /></span>
<span style="text-align: justify;">If you dont have kimchi, you can do the same recipe without kimchi.</span><br />
<span style="text-align: justify;"><br /></span>
<span style="text-align: justify;">Name: Sun yum kimchee</span><br />
<span style="text-align: justify;">Availability: Any grocery or Asian grocery store</span><br />
<span style="text-align: justify;">Price: 3$</span><br />
<span style="text-align: justify;">Recommendation: Yes</span><br />
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<span style="color: #6aa84f; text-align: justify;"><b><u>Cucumber stir-fry with kimchi </u>Serves 2</b></span><span style="text-align: justify;"><br /></span><br />
<span style="color: #6aa84f; text-align: justify;"><b>Ingredients:</b></span><br />
<span style="text-align: justify;">Kimchi,store bought, chopped - 1/4 cup</span><br />
<span style="text-align: justify;">Cucumber -1</span><br />
<span style="text-align: justify;">Onion , chopped small - 1/4 cup</span><br />
<span style="text-align: justify;"></span><br />
<div style="text-align: start;">
<span style="text-align: justify;"><span style="text-align: justify;">Ginger, diced finely - 1/2 tbs</span></span></div>
<div style="text-align: start;">
<span style="text-align: justify;"><span style="text-align: justify;">Garlic, diced finely - 2</span></span></div>
<br />
<span style="text-align: justify;">Green chili chopped finely - 1</span><br />
<span style="text-align: justify;">Soy sauce - 1 tbs</span><br />
<span style="text-align: justify;">Vinegar - 1/4 tbs</span><br />
<span style="text-align: justify;">Coriander stem, chopped - 1 tbs for garnishing</span><br />
<span style="text-align: justify;">Salt to taste if needed</span><br />
<span style="text-align: justify;">Oil - 1 tbs</span><br />
<span style="text-align: justify;">Spoon to clean out the cucumber seeds.</span><br />
<span style="text-align: justify;"><br /></span>
<span style="color: #6aa84f; text-align: justify;">Method:</span><br />
<span style="text-align: justify;">Slit cucumber lengthwise and using a spoon scoop out the seeds and chop them into the semi circle rounds or in any shape and size you want.</span><br />
<span style="text-align: justify;">In a pan heat 1 tbs oil and add the onion and green chili and fry it for 1 minute until the onion is translucent.</span><br />
<span style="text-align: justify;">Add the ginger and garlic and cook in medium heat for 2 more minutes.</span><br />
<span style="text-align: justify;">Add the kimchi, soy sauce, vinegar and cook for 1 minute.</span><br />
<span style="text-align: justify;">Add cucumber and salt if needed, toss around and cook for 2 more minutes, so the cucumber still has some crunch.</span><br />
<span style="text-align: justify;">Serve hot or cold with Korean pancakes.</span><br />
<span style="text-align: justify;"><br /></span>
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<div style="text-align: justify;">
<b><span style="color: #6aa84f;">Tips:</span></b></div>
<div style="text-align: justify;">
You can cook cucumber what ever way you like. If you want the cucumber to be soft cook for 5 minutes.</div>
<div style="text-align: justify;">
If you do not have kimchi you can do the same recipe without kimchi.</div>
<span style="text-align: justify;"><br /></span>
<span style="text-align: justify;"><br /></span>
<span style="text-align: justify;"><br /></span>Anonymoushttp://www.blogger.com/profile/09069504457036722515noreply@blogger.com1Michigan, USA44.3148443 -85.60236429999997732.808066299999993 -106.25666129999998 55.8216223 -64.948067299999977tag:blogger.com,1999:blog-6332645193001238011.post-20015293352656238242013-02-25T14:16:00.001-08:002013-02-25T14:17:29.201-08:00Korean pancakes - healthy pancake with vegetables<div style="text-align: justify;">
I was bored with sweet pancakes, I love crepes comparing to pancakes, even though both are basically pancakes.. I wanted to do a vegetarian one and I came across this Korean pancake with veggies. Its so easy to make and its just the regular pancake batter but with veggies and no sugar. It is a kid friendly dish .Since the pancake needs some sauce or something to go with it I decided to serve it with some kimchi cucumber stir fry. (recipe in the next post).<br />
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<b><span style="color: #6aa84f;"><u>Korean pancake</u> Makes 10 medium size pancakes</span></b></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<b><span style="color: #6aa84f;">Ingredients</span></b></div>
<div style="text-align: justify;">
Plain flour - 2 cups</div>
<div style="text-align: justify;">
Water - 2 cups</div>
<div style="text-align: justify;">
Baking powder - pinch (optional)</div>
<div style="text-align: justify;">
</div>
Egg - 1<br />
salt - 1/4 teaspoon<br />
<span style="text-align: justify;">Yellow squash sliced thinly - 1/4 cup</span><br />
<div style="text-align: justify;">
zucchini sliced thinly - 1/4 cup</div>
<div style="text-align: justify;">
Red bell pepper (capsicum) - 1/4 cup</div>
<div style="text-align: justify;">
Spring onion chopped - 5 stalks</div>
<div style="text-align: justify;">
oil / butter for frying </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<b><span style="color: #6aa84f;">Method:</span></b></div>
<div style="text-align: justify;">
In a mixing pan add plain flour,baking powder,salt, egg and water. Mix them well without any lumps.</div>
<div style="text-align: justify;">
Add all the chopped veggies and mix in the patter.</div>
<div style="text-align: justify;">
Heat a griddle / tava / non stick pancake pan add 1 tbsp of oil and pour one ladle of the mixture. after a minute turn it over and cook for one more minute.</div>
<div style="text-align: justify;">
Serve hot or cold with any sauce you like or serve with the cucumber stir fry with kimchi.</div>
<div style="text-align: justify;">
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<div style="text-align: justify;">
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<div style="text-align: justify;">
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Anonymoushttp://www.blogger.com/profile/09069504457036722515noreply@blogger.com0Michigan, USA44.3148443 -85.60236429999997732.8235518 -106.25666129999998 55.8061368 -64.948067299999977tag:blogger.com,1999:blog-6332645193001238011.post-60337475463807736482013-02-23T23:42:00.001-08:002013-03-23T18:15:52.871-07:00Don't throw away your coriander / cilantro / parsley stems<div style="text-align: justify;">
Are you throwing away your coriander stems?You are throwing away all your money and your flavor. There is such intense flavor in those stems.When you buy coriander,take a sniff at the stems and the leaves and I promise the stems will smell a heavenly coriander than the leaves and you will never throw them away again..<br />
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Some of us Indians, just use coriander for garnishing, but the small green leaves and stems can give us much more than garnishing, and some people doesn't know what to do with them and they rot in the fridge, I have been one of those and I also tried drying it out but they just don't cut it. Fresh coriander is the best.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<b><span style="color: #6aa84f;">Preserving coriander:</span></b><br />
Coriander hates moisture and if there is moisture it starts to go bad.</div>
<div style="text-align: justify;">
<ul>
<li>When you buy them put them in a jar half filled with water, just to cover the ends of the stem, this helps them to stay fresh, but use them on the same day.</li>
<li>If you are not going to use it a day,put them in a airtight cover / zip lock and put them in the lower basket on the fridge.</li>
<li>If you are not using it for a week, change the cover / zip lock every 2 days,to keep them fresh. after 2 days you can see the moisture built up inside the cover / zip lock. That's why we are changing it every 2 days or</li>
<li>Put them in a air tight container and store them in fridge, every 2 days take the box out and wipe all the moisture built up in it and gain put them back in the box and back to the fridge or</li>
<li>Make them into a paste or pesto and preserve them in the fridge for a week.( recipes of pesto and paste will be updated soon</li>
</ul>
</div>
<div style="text-align: justify;">
<br />
<div style="text-align: start;">
<span style="color: #6aa84f;"><b>Uses for the stems:</b></span></div>
<div style="text-align: start;">
Use them when blending biriyani masala</div>
<div style="text-align: start;">
Use them when grinding chutneys</div>
<div style="text-align: start;">
Use them along with leaves when making pesto</div>
<div style="text-align: start;">
Chop them finely and add it as garnish for your meat, it goes so well with meat.</div>
<div style="text-align: start;">
<br /></div>
<div style="text-align: start;">
<span style="color: #6aa84f;"><b>My recipes with the stems:</b></span></div>
<div style="text-align: start;">
<a href="http://pavithrakandaswamy.blogspot.com/2013/02/sesame-chutney.html" target="_blank">White sesame chutney recipe</a> where I have used the stems while blending the masala.<br />
<a href="http://pavithrakandaswamy.blogspot.com/2013/02/cucumber-stir-fry-with-kimchi.html">Cucumber stir fry with kimchi</a> where I have used the stems for garnish</div>
<div style="text-align: start;">
<a href="http://pavithrakandaswamy.blogspot.com/2013/03/coriander-pesto.html">Coriander pesto recipe </a></div>
<div style="text-align: start;">
Coriander paste ( will be updated)</div>
</div>
<br />
Use stems add flavor to ur food and save money..<br />
<br />
<br />Anonymoushttp://www.blogger.com/profile/09069504457036722515noreply@blogger.com0Michigan, USA44.3148443 -85.60236429999997732.8254903 -106.25666129999998 55.804198299999996 -64.948067299999977tag:blogger.com,1999:blog-6332645193001238011.post-69405654874921065912013-02-22T08:52:00.000-08:002013-02-23T08:24:25.322-08:00White Sesame chutney<br />
<b><span style="color: #6aa84f;"><br /></span></b>
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<b style="color: #6aa84f;">Ingredients: </b><b><span style="color: #6aa84f;">Serves 4 </span></b><br />
White sesame - 1/2 cup<br />
Split black gram / Ulutham parupu - 3 tbs<br />
Coconut grated fresh / dry coconut - 1/4 cup<br />
Dry red chili - 3 or 4 according to ur aste<br />
Coriander stems, chopped - 3 tbs<br />
Tamarind pulp - small lemon size + Water - 2 tbs<br />
Water - 1/4 cup<br />
Salt to taste<br />
<span style="color: #6aa84f;"><b>For tempering:</b></span><br />
Mustard seeds - 1/4 tsp<br />
Curry leaf 1/2 stalk<br />
<br />
<b style="color: #6aa84f;">Preparations:</b><br />
Soak tamarind in the 2 tbs of water.<br />
Dry roast the sesame seeds and black gram / Ulundhu until golden. Keep aside.<br />
IF USING DRY COCONUT: dry roast the grate dry coconut and add it to the sesame seed mixture.<br />
IF USING FRESH COCONUT : Add it directly to the toasted sesame seed mixture.<br />
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<br />
<span style="color: #6aa84f;"><b>Method:</b></span><br />
Using your hand dissolve the soaked tamarind in water,until all the flesh dissolves.<br />
In a blender add the toasted sesame seed + ulundu mixture, the coconut, the red chili, the coriander stems,tamarind water and salt grind to a paste.If the mixture is dry add water to your desired consistency<br />
In another pan heat 2 tbs of oil, once oil is hot add the mustard seeds and let them pop,switch off heat add curry leaf and add the mixture to the chutney and stir.<br />
<br />
<span style="color: #6aa84f;"><b>Tips:</b></span><br />
If you find the taste very intensive or bitter you can add more tamarind to balance that.<br />
<br />
<br />Anonymoushttp://www.blogger.com/profile/09069504457036722515noreply@blogger.com0Michigan, USA44.3148443 -85.60236429999997732.808065299999996 -106.25666129999998 55.8216233 -64.948067299999977tag:blogger.com,1999:blog-6332645193001238011.post-50701593073166173732013-02-20T11:29:00.004-08:002013-02-27T13:54:07.203-08:00Vindaloo Simmer sauce by Archer farms<div style="text-align: justify;">
I tried Vindaloo sauce by Archer farms and it was yummmyyy.. It is the masala blend and all you have to add is meat or potato. I tried it with chicken.Vindaloo is a famous east Indian recipe and is vinegar based sauce, so it is tangy.Hence, I added green chili to make it spicy plus some onion and tomato for some texture and extra flavor It was so good with roti. I loved it and my husband loved it.This is a perfect curry for those who feels that Indian food is complex and are intimidated by spices.</div>
<div style="text-align: justify;">
It is perfect for a lazy day curry where you don't have to do all the work yourself. The taste feels so homemade and it is worth the money. </div>
<br />
<span style="font-weight: bold;">The recipe Follows...</span><br />
<span style="font-weight: bold;"><br /></span>
Name:Vindaloo simmer sauce by archer farms<br />
Availability: Target<br />
Cost: about 5$<br />
Weight: 13.2oz<br />
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Recommendation: Yes<br />
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<u><br /></u>
<b><span style="color: #38761d;"><u>Chicken vindaloo Curry</u> Serves 4 - 5</span></b><br />
<br />
<b><span style="color: #38761d;">Ingredients:</span></b><br />
Vindaloo simmer sauce - 1<br />
Chicken, boneless, cut into bite size pieces - 1 to 11/4 cup<br />
Onion, sliced - 1 big<br />
Tomato, chopped - 1/2 medium<br />
Green chilly, slit length wise - 5 or less according to your taste<br />
Water - 2 to 3 cups<br />
Oil - 2 tbsp<br />
Salt to taste<br />
<br />
<span style="color: #38761d;"><b>Method:</b></span><br />
Put pan on heat, add oil and onion and green chili.<br />
Let the onion cook and caramelize this may take about 3-5 minutes.Add tomato close the lid and cook for 3 minutes. Smash the tomato with the spoon.<br />
Add the simmer sauce to the onion mixture and let it cook for another 5-7 minutes.<br />
Add the cleaned and cubed chicken and toss it around for 2 minutes.<br />
Add 2 cups water( if you want you can pour water into the sauce bottle and pour the water to the pan, as the water will bring any remaining sauce stuck to the bottle.)<br />
You can add the other cup of water depending on what consistency you want the curry to be.<br />
Taste and add salt accordingly.<br />
Close the pan with the lid and let it cook for 15 - 20 minutes.<br />
Serve hot with roti / rice<br />
<br />
<br />Anonymoushttp://www.blogger.com/profile/09069504457036722515noreply@blogger.com2Michigan, USA44.3148443 -85.60236429999997732.8235518 -106.25666129999998 55.8061368 -64.948067299999977tag:blogger.com,1999:blog-6332645193001238011.post-60447731582166851882013-02-19T09:51:00.000-08:002013-02-23T23:17:15.475-08:00Chipotle chili dark chocolate from World market<div style="text-align: justify;">
Everybody loves chocolate, its a big part of the dessert world and chocolate has always been a part of savory dishes. I have always wanted to try spicy chocolate, I bought this Chipotle chili dark chocolate which I have always wanted to try and I have not come across this in my every day grocery store. I bought this from the world market and I was really excited about this. And it lived up to its name, its chocolate yet it has a nice kick of spiciness from the chipotle. From the first bite I did not see it coming but on my 2nd and 3rd bite the heat hit me hard in the back of my throat. I really enjoyed it. I made my husband also to try it. This is the perfect chocolate for naughty children I guess..</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
This is such a great product to have in the pantry. It is perfect for Mexican hot chocolate recipe or we can make chipotle chocolate barks out of it or for just come chocolate fun in life.This is one chocolate I would recommend that you try it at least once.</div>
<br />
Cost: 2$ for 3oz<br />
Availability: World market<br />
<br style="background-color: #efebdf; outline: 0px;" />
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<br />Anonymoushttp://www.blogger.com/profile/09069504457036722515noreply@blogger.com0Michigan, USA44.3148443 -85.60236429999997732.808067799999996 -106.25666129999998 55.8216208 -64.948067299999977tag:blogger.com,1999:blog-6332645193001238011.post-38011287031248131192013-02-18T08:51:00.004-08:002013-02-27T13:57:18.200-08:0010 minute Coconut milk pudding - No eggs<div style="text-align: justify;">
I bought a packaged coconut milk carton wanting for a and I found it was vanilla flavored only after reaching home. So I decided to do pudding out of it and I stumbled on this Puerto Rican recipe. This takes 10 minutes of our time and we have a sweet sweet dessert. I put a little cardamom into it for that Indian flavor I set the custard in individual cups so I added some raspberries in some of the cups for the vibrant color and little tartness. You can blue berries,peaches and any other fruit.But its delicious just like that.<br />
<br />
Name: So delicious dairy free vanilla coconut milk<br />
Availability: Meijer<br />
Price: 2.50$<br />
Recommended: yes<br />
<br /></div>
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<b>Serving the pudding:</b><br />
<div style="text-align: justify;">
You can serve the pudding set in individual cups (or) set in individual cups and flip the pudding out for a restaurant presentation (or) set up in put container then serve it using spoon like we serve ice cream.</div>
<div style="text-align: justify;">
I am setting it up in individual cups and flipping it out and serving on a plate.</div>
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<b><u><span style="color: #6aa84f;">10 minute egg less Coconut milk pudding:</span></u></b><span style="color: #38761d;"> S</span><b><span style="color: #6aa84f;">erves 7</span></b><br />
<br />
<b><span style="color: #6aa84f;">Ingredients </span></b><br />
Vanilla flavored coconut milk,Store bought - 4 cups (or) coconut milk + 1 tbsp of vanilla essence<br />
Sugar - 1/2 cup or according to taste.<br />
Cornflour - 1/2 cup<br />
Cardamom pod seeds - 1<br />
Salt - a pinch<br />
Cup or any other serving container.<br />
Non stick spray or butter for coating the serving cup.<br />
<br />
<b><span style="color: #6aa84f;">Method:</span></b><br />
Put the serving cup in the freezer.<br />
Mix the cornflour in 1/4 cup of coconut milk, mix until it dissolves.<br />
Add the remaining coconut milk, sugar,salt and put the pan on medium heat, stir so that the salt and sugar dissolves.<br />
Add cardamom seeds.Keep stirring, let the mixture cook and starts to bubble.<br />
Cook for five more minutes,stirring constantly.<br />
The mixture will start to thicken,switch of heat.<br />
If the mixture is too thick, add a little more coconut milk about 4 tbsp and cook in low heat and keep stirring, or if it still appears watery add little more <b><u>cornflour dissolved in 2 tbsp of water. </u></b><br />
Switch of heat.<br />
Take the serving cup from the freezer, spray with the non stick / baking spray<br />
Put the cups in the fridge for 1 hr or in the freezer for 30 minutes.<br />
<br />
<span style="color: #38761d;"><b>Note:</b></span><br />
If the mixture appears to thick you can add little more cornflour dissolved in 2 tbsp of water.<br />
DO NOT ADD CORNFLOUR DIRECTLY.Mix with water and them add them<br />
Add the cornflour slowly and keep stirring at the same time.<br />
The cornflour helps the pudding to set.If you add more cornflour the pudding might turn thick and solid.<br />
<br />
<br />Anonymoushttp://www.blogger.com/profile/09069504457036722515noreply@blogger.com0Michigan, USA44.3148443 -85.60236429999997732.8254873 -106.25666129999998 55.804201299999995 -64.948067299999977tag:blogger.com,1999:blog-6332645193001238011.post-26575447259524653832013-02-12T12:40:00.000-08:002013-02-27T10:35:42.292-08:00Spicy Indian onion puff<div style="text-align: justify;">
At last I found puff pastry in Grand Rapids! I have been looking for puff pastry all over the town and I began to wonder whether they sell puff pastry in Gd Rapids.I started asking all my friends and they too had the same doubt, but at last we found it. I have been craving for this spicy onion puff for a long time now.This is one of my absolute favorite.This is a recipe I have replicated from Ragam bakery in India. This puff is so good that I can never stop with one. When ever My dad buys this puff, he gets one extra for me, its soooo yummy.<br />
This recipe brings back lots of memories, chit chatting with my mom with this hot and spicy snack along with tea and my dad would constantly ask us to be quiet cos he would be watching tv. When I was young I was under the impression that puffs can't be made at home, cos we always used to get it from the bakery but I was amazed when my sister once did fresh puff pastry at home when I din even know what puff pastry was and that was one puff which I will not forget. It took a long time to make the pastry and all I could remember is going by and standing at the kitchen counter seeing her roll her pastry over and over and refrigerate it. I was so impatient din know what she was doing at that time.But at last it was all worth it. She had made vegetable puff and it was so good and that moment has stayed with me till now. The other puff memory is from this bakery. Even though I am familiar with puff pastry I have never attempted it, cos, I don want to go through that when I get ready made pastry which is just yummy.</div>
<div style="text-align: justify;">
This is also one of my friend's absolute favorite,I know she craves for it.When ever she goes to India this is the first thing she eats, yes this puff is so good.So this recipe is for my friend, hope u enjoy this Sowmi, like I enjoyed it.</div>
Sorry I was in such a hurry that I couldn't get a decent picture of it.It was after I took a bite I remembered that I need a picture for this post !<br />
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<span style="color: #38761d;"><b><u>Spicy Onion Puff</u></b> <b>Makes 6 medium puffs</b></span><br />
<br />
<b><span style="color: #38761d;">Ingredients:</span></b><br />
Readymade puff pastry,thawed - 1 sheet<br />
Red onion, sliced - 2 medium<br />
Green peas pre cooked (or) frozen - 3 tbs<br />
Potato,cut into small chunks and boiled - 3 tbs<br />
Garam masala - 1 1/2 tspn<br />
Ground cumin - 1/2 tspn<br />
Red chilly powder - 1/4 tspn<br />
Oil - 2 tbsp<br />
Water - 1 tbsp (optional)<br />
Milk - 2 tbsp for glazing (or) beaten egg - 2 tbsp (optional)<br />
Salt to taste<br />
<br />
<span style="color: #38761d;"><b>Method:</b></span><br />
Thaw the puff pastry according to the instructions.<br />
Heat oil in pan and add the onion, put the flame in low, add a pinch of salt so that the onions does not burn. Cover and cook it for 10 mins in low heat.<br />
Add the Garam masala,red chili powder and cumin powder mix well and close and cook for another 10 minutes.(The color of the mixture will turn deep dark brown, don worry that's how it is supposed to look).<br />
Cook the onions until the spices are cooked and the onions have caramelized and very very soft.(At this stage,you can add a tablespoon of water, if the mixture is too dry or if the onion starts to burn).<br />
Add the cooked peas,potato and salt and stir around, do not mash the potato.<br />
Cover and cook for another 5 minutes.The mixture should not have any water content.Cook until the mixture does not have any excess moisture content (i.e.) if you have added 1 tbsp of water.<br />
Put flour on a work space or on a dry plate,divide the pastry into 2 equal halves.<br />
Roll out both sheets lightly.<br />
Place the one half of the pastry with the length of the pastry facing you, and place the mixture on one end of the pastry and close the other end over and pinch the ends lightly,so it does not open up when cooking.<br />
Glace with milk or beaten egg .Repeat the same with the other half of the pastry.<br />
Place both the filled pastry on a sheet pan / place and place in the freezer for 10 minutes so that it will firm and will be easy for us to cut.<br />
Pre heat the oven to 400 f<br />
Take out the pastry and with a dry knife cut into equal squares or how ever you want it to be, any length and shape.<br />
Put it on the baking tray and bake for 15-17 minutes or golden brown on top.<br />
<br />
Enjoy it as much as we did!<br />
<br />
<br />
<br />
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<br />Anonymoushttp://www.blogger.com/profile/09069504457036722515noreply@blogger.com0Michigan, USA44.3148443 -85.60236429999997732.8080633 -106.25666129999998 55.821625299999994 -64.948067299999977tag:blogger.com,1999:blog-6332645193001238011.post-44728541773784115182013-02-11T09:53:00.000-08:002013-02-20T12:01:00.528-08:00Braised romaine lettuce hearts<div style="text-align: justify;">
When life gives you lettuce and only lettuce, braise it! I love lettuce and I always had it fresh, so when I heard about the braised lettuce, I wanted to really try it for a long time.As always I have spiced it up. So here is my version of braised romaine lettuce.</div>
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I used romaine lettuce hearts and when they were cooked they were crunchy and soft at the same time and they were delicious.They are a great accompaniment to couscous or quinoa or baked fish.I had it with spiced couscous and they were just yummy.You don't have to do any hard work for this recipe.. bam bam bam and TADA you have flavorful braised lettuce. </div>
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<b><u><span style="color: #38761d;">Braised romaine lettuce hearts</span></u></b> <span style="color: #38761d;">serves 2</span><br />
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<b><span style="color: #38761d;">Ingredients:</span></b><br />
Romaine lettuce, cut lengthwise in to halves - 1<br />
White wine - 1/4 cup (optional)<br />
Chicken stock / vegetable stock - 1/4 to 1/2 cup<br />
Garlic powder - 1/4 tspn<br />
Red chilly flakes - 1/4 tspn<br />
Pepper - 1/4 tspn<br />
dried oregano - 1/4 tspn<br />
oil - 2 tspn<br />
Salt - If needed use accordingly<br />
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<span style="color: #38761d;"><b>Method:</b></span><br />
In a pan heat the oil and once the oil is hot place the lettuce cut side down and let it char, repeat on the other side.It will take 30 secs on each side.<br />
Remove the lettuce and keep aside.<br />
In the same pan add the chicken stock, the white wine, garlic powder,chili flakes,oregano and pepper ad bring to boil.<br />
Place the lettuce,the cut side down and turn the heat to simmer and place a lid on top and let it cook for 7 - 8 mins,then turn the lettuce and close the lid and let it cook for 3 more mins.<br />
When the leaves turn dark green it is ready, otherwise cook for another 2 mins.<br />
Remove the lettuce and if you have any left over stock let it boil for a couple of seconds and use it as sauce.<br />
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Enjoy..<br />
<br />Anonymoushttp://www.blogger.com/profile/09069504457036722515noreply@blogger.com0Michigan, USA44.3148443 -85.60236429999997732.8080618 -106.25666129999998 55.8216268 -64.948067299999977tag:blogger.com,1999:blog-6332645193001238011.post-69716689467171805732013-02-08T09:56:00.000-08:002013-02-20T12:01:27.402-08:00White pumpkin / Winter melon stir fry with yogurt<div dir="ltr" style="text-align: left;" trbidi="on">
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I am a big fan of White pumpkin or winter melon or <span style="font-size: x-small;">வெள்ளை பூசனிக்காய் </span>as it is known in Tamil. I remember eating all the pieces of pumpkin from the curry my mom used to make. Since my husband insists on having healthy food, I try to have a balanced and nutritious meal. White pumpkin is very nutritious and it is a good cure for stomach ulcers and keeping the body cool. So when ever I go to the Indian store here, I make it a point to buy it. I blend it up with a pinch of salt and we have it as our morning juice or i make stir-fry out of it.</div>
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Today's recipe is White pumpkin stir-fry with yogurt. This is a simple recipe with very few ingredients. It is refreshing dish on a sunny day. Everybody has their own way of doing it,but this is how my mom made it.This dish can be enjoyed hot or cold.</div>
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<span style="color: #38761d;"><u style="text-align: left;"><b>White pumpkin stir-fry with yogurt or </b></u><span style="font-size: x-small; text-align: left;"><u><b>வெள்ளை பூசனிக்காய் பச்சடி</b></u> </span><b style="text-align: left;">Serves 4</b></span></div>
<span style="text-align: justify;"><br /></span>
<span style="text-align: justify;"><b><span style="color: #38761d;">Ingredients:</span></b></span><br />
<span style="text-align: justify;">White pumpkin skin removed,de-seeded and chopped into bite size pieces - 3 cups</span><br />
<span style="text-align: justify;">Pearl onion / small onion cut lengthwise - 7</span><br />
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Mustard seeds - 1 tspn</div>
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Cumin seeds - 1/4 tspn</div>
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Turmeric powder - 1/5 tspn or less</div>
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Curry leaves - 1 stem</div>
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Green chilly slit lengthwise - 3 to 4 according to taste</div>
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Yogurt - 1 1/4 cup</div>
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Salt - 1 to 2 tspn according to taste</div>
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Oil 2 tspn</div>
<div style="text-align: justify;">
Water - 1 to 2 cups ( use as needed)</div>
Water - 2 tspn<br />
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<b><span style="color: #38761d;">Method:</span></b><br />
In a pan heat oil and add the mustard seeds. Once the seeds have popped add the chilly, curry leaves,cumin seeds, onion , turmeric powder and fry for 4-5 minutes until the onions are translucent.<br />
Add the pumpkin and toss it around so that it is coated in the turmeric.<br />
Add 1 cup water and 1/2 tspn of salt. Taste to check the salt if you find it less add the other 1/2 spoon.Keep tasting as you go and add the salt accordingly.<br />
Cover with the lid and let it cook for 10 minutes or until the pumpkin is tender but it should still hold its shape.If the pumpkin appears to be under cooked add another 1/2 cup or accordingly and put the lid back on and cook for another 5 to 10 minutes.<br />
Let it cook for 5 minutes.<br />
In the serving cup add the yogurt and and 2 tspn of water and mix it together.<br />
Add the cooked pumpkin and toss lightly.Do not break or smash the pumpkin.<br />
Enjoy it hot or cold.<br />
<br />
<b>Note:</b><br />
White pumpkin absorbs more salt so the dish has to be salted way less than our normal salting. Keep tasting as you cook and add salt accordingly.<br />
Certain pumpkins are more watery, and cook very quickly and turn to mush.So add 1 cup water let it cook and then if more is needed add how much ever is needed.<br />
Do not over cook the pumpkin or else it will turn to mush.<br />
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Unknownnoreply@blogger.com0Michigan, USA44.3148443 -85.60236429999997732.8235518 -106.25666129999998 55.8061368 -64.948067299999977tag:blogger.com,1999:blog-6332645193001238011.post-36156865098946916402013-02-07T10:39:00.000-08:002013-02-19T08:06:30.433-08:00Spiced couscous with chickpeasOne of my favorite 10 minutes meals is couscous.I always have couscous in my pantry. It is easy to cook and very versatile, it takes in any flavor we add. It is tasty with just salt and some lemon and coriander and also a decadent indulgence without guilt when spiced and loaded with veggies.It is good to go as it or served with curry. This is one of my versions of couscous usually served couscous with baked fish or a curry. When ever I find myself without time to cook a hot lunch for my husband (which is most of the time) I resort to this simple ingredient. It literally takes 5 minutes to cook. Here is the recipe to my spiced couscous.There is Israeli couscous and Moroccon couscous.I am using Moroccon couscous in this recipe.<br />
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I have given two methods for cooking this recipe method one is to cook the couscous separately and the masala separately and mixing it at the end.</div>
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Method two is cooking the couscous and masala together like we cook Indian upma.</div>
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Do not worry if you don't get the water correctly, we are home cooks not restaurant chefs to cook our couscous perfectly every time.<br />
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<span style="color: #38761d;"><b><u>Spiced couscous with chickpeas</u></b></span> <span style="color: #38761d;"><b>Serves 2 - 3</b></span></div>
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<span style="color: #38761d;"><b>Ingredients</b></span></div>
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Moroccon Couscous - 1/2 cup</div>
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Water - 1 cup</div>
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Garlic sliced thinly - 4</div>
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Onion chopped - 1/2 cup</div>
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Tomato chopped - 1 medium</div>
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Bell pepper / capsicum chopped - 1/4 cup</div>
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Fresh red chili cut into rounds - 1 or green chili</div>
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Chickpeas cooked - 1/4 cup</div>
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Cumin powder - 1/4 tsp</div>
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Coriander powder - 1/2 tsp</div>
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Oil - 2 tsp</div>
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Salt as needed</div>
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<span style="color: #38761d;"><b>Method 1:</b></span></div>
<div>
Bring the 1 cup water to boil in a pan, add the couscous,close with a lid and switch off the heat.Do not open for 6 minutes.After 6 minutes, If it appears uncooked add a little boiling water to it and close the lid.</div>
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<div>
Put another pan on heat,add the oil and chopped onion and garlic and let it cook for 3-4 minutes.</div>
<div>
Add the cumin powder and coriander powder and mix well.</div>
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Add the chopped tomatoes and cooked chickpeas,close with lid and cook until the tomatoes and the spices are cooked through.Smash the tomatoes with the spoon.</div>
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Fluff the cooked couscous with a fork and add it to the mixture. Add the bell pepper and salt if needed and mix gently so the couscous is not mushed.</div>
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<b><span style="color: #38761d;">Method 2:</span> </b>This method needs a little more water than the method 1. water 1 1/4 cup.</div>
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In a pan add the oil and chopped onion and garlic and let it cook for 3-4 minutes.</div>
<div>
Add the cumin powder and coriander powder and mix well.</div>
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Add the chopped tomatoes and cooked chickpeas,close with lid and cook until the tomatoes and the spices are cooked through.Smash the tomatoes with the spoon.</div>
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Add the water and bring to boil,add salt, check salt and add if needed more.</div>
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Add the couscous,stir and close with a lid and switch off the heat.</div>
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Let it stay for 6-7 minutes or until the water is absorbed.</div>
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Garnish with coriander and serve with meat or curry.</div>
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<b><span style="color: #38761d;">Note:</span></b></div>
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If the water is not enough and the couscous appears dry but not cooked, add boiling water and not cold water.</div>
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If the couscous is not cooked, but there is water remaining, put the heat in simmer and let the couscous absorbs all the water.</div>
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If you put the heat in high or medium, the couscous will get stuck to the bottom of the pan.</div>
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Once cooked if the couscous appears stick add 2 tsp of oil and mix through gently.</div>
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Couscous is very delicate when cooked, so when you mix it around be gentle so it is not mushed and becomes clumpy.</div>
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Anonymoushttp://www.blogger.com/profile/09069504457036722515noreply@blogger.com3Michigan, USA44.3148443 -85.60236429999997732.825485799999996 -106.25666129999998 55.8042028 -64.948067299999977tag:blogger.com,1999:blog-6332645193001238011.post-67724255664417088902013-02-05T16:50:00.000-08:002013-02-20T12:02:10.934-08:00Fried burrito with blueberriesEverybody loves dessert, everybody loves fried food.. So what's wrong in frying desserts! I have always loved the idea of fried desert and this recipe is
one of them and the best part is there is no waiting. I was so excited when I
saw this. This again is another semi-homemade dish. It takes minutes
to whip up this dish and its elegant and restaurant style. This will impress I promise.
This is a decadent, indulging yet light desert, and you wouldn't want to share
it with anybody. I know I did not.<br />
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I am a dessert person,when I was in my parents house I used to bake cake literally everyday,but after getting married to the person "who doesn't approve anything that has sugar in it", my dessert sweet life turned empty. But guess what, I make my own trips to the store buy some yummy desserts and stuff the fridge with them and once he leaves the house, its Dessert Time for me and the fun part is he din't have a clue that I was doing this, until one day I told him.<br />
I am using sour cream and organic granola. If you use granola bars, smash it in to little bites and add it.<br />
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<b><u><span style="color: #38761d;">Fried burrito with blueberries </span></u><span style="color: #38761d;">Serves 5</span></b></div>
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<span style="color: #38761d;"><b>Ingredients</b></span></div>
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Tortilla large size – 5 <o:p></o:p></div>
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Sour cream – ¼ cup<o:p></o:p></div>
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Sugar – 5 tbsp<o:p></o:p></div>
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Blueberry fresh or frozen(thawed) – ¼ cup<o:p></o:p></div>
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Granola - ¼
cup <o:p></o:p></div>
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Oil for deep frying<o:p></o:p></div>
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Bamboo skewers – 5 ( soak in
water for 30 mins)<o:p></o:p></div>
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Ready whipped cream (or )use the recipe below to make your own whipping cream<br />
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<span style="color: #38761d;"><b>For whipped cream:</b></span></div>
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<span style="color: #38761d;"><b><o:p></o:p></b></span></div>
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Heavy whipping cream – ½ cup<o:p></o:p></div>
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Confectionery sugar – 2-3 tbsp<o:p></o:p></div>
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Bowl<br />
Hand Whisk / Electrical whisk<br />
<br />
<b><span style="color: #38761d;">Whipping cream method:</span></b><br />
Place the bowl and hand whisk in the freezer for 30 minutes before the actual whipping.<br />
Once the bowl and hand whisk is cold, pour the whipping cream in and start beating it. If using electric whisk,plug in and start whisking for a minute once it starts to thicken, add sugar <b>1 tbsp at a time</b> and keep whisking until it forms stiff peaks.<br />
When you lift the whisk up from the mixture, the cream should hold its point position,(i.e.) it should not be fall back, it should hold peaks.This will take about 2-4 minutes.<br />
Cover with cling film and keep in fridge until use.<br />
<br />
<b><span style="color: #38761d;">Points to note while whipping:</span></b><br />
All the three items the whipping cream,the bowl and whisk( if using hand whisk) should be cold.It helps in whipping.<br />
You have to stop whipping at the right time, if you over whisk,it will turn to butter and will be off no use.<br />
<br />
<b><span style="color: #38761d;">Method </span></b><o:p></o:p><br />
Soak the bamboo skewers in water for 20-30 minutes(This will prevent the skewer from getting burned when frying in the oil).<br />
Heat oil in a pan for deep frying.</div>
<div class="MsoNormal">
Mix the sour cream and sugar together.<br />
Remove the skewer from water.<br />
<b><span style="color: #38761d;"><br /></span></b>
<b><span style="color: #38761d;">Assembling and cooking</span></b><br />
Spread a table spoon of the sour cream and sugar mixture on the tortilla in the center.<br />
Sprinkle some granola over it and top with some blueberry.<br />
fold the tortilla like you would fold a burrito.<br />
Prick the folded burrito with the soaked skewer (This helps the burrito holds its shape while deep frying).<br />
Repeat the same with the remaining tortilla's.<br />
Put the folded side down in the oil,with the skewer in place and deep fry for approximately 2 minutes on each side or until golden.Once you turn the burrito and it holds its position you can remove the skewer.<br />
Remove the skewer.<br />
Sprinkle with powdered sugar.<br />
Serve with whipped cream.<br />
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<b><span style="color: #38761d;">Additions: </span></b><br />
You can use chocolate chips also in the filling.</div>
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<br />Anonymoushttp://www.blogger.com/profile/09069504457036722515noreply@blogger.com0Michigan, USA44.3148443 -85.60236429999997732.8080643 -106.25666129999998 55.821624299999996 -64.948067299999977tag:blogger.com,1999:blog-6332645193001238011.post-77963278653938922292013-02-04T04:39:00.000-08:002013-02-20T12:02:43.742-08:00Avocado Smoothie<div style="text-align: justify;">
This post and recipe is about the super fruit "The Avocado" commonly known as butter fruit in India.It is such a wonderful fruit, even though its a tad on the fattier side,it helps lower bad cholesterol and increase good cholesterol, helps in weight management.What more do we want?<br />
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In India, people don't know what to do with it.Once I went to a famous supermarket and was buying avocados, the sales person came and asked me, what is it and what do you do with it. That's how much awareness they have got about this super fruit.Avocado's doesn't have any taste, it taste buttery. Even when you add flavor to it, it does not take in much flavor.</div>
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It is a regular fruit in our diet. This is one of way I use avocado.It is such a simple recipe it literally takes minutes to prepare.It just has only 3 ingredients and you can have it with or without sugar.My husband uses honey, you can use agave sweeter or any sweeter of your choice.Replace your regular bottled juice in the morning to this healthy drink.</div>
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<span style="color: #38761d;"><u><b><br /></b></u></span></div>
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<u style="color: #38761d;"><b>Avocado juice</b></u><span style="color: #38761d;"> </span><b style="color: #38761d;">Serves 4</b></div>
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<b><span style="color: #38761d;">Ingredients</span></b></div>
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Avocado - 1 peeled and de-seeded, cut into chunks<br />
Milk - 2 cup (optional)</div>
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Water - 2 cups or 4 cups if not using milk</div>
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Lemon juice - 1 tbsp</div>
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Sugar - 3 tbsp or honey or any sweetener according to your choice.</div>
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<span style="background-color: white; color: #38761d;"><b>Method:</b></span></div>
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Add the ingredients in the blender and blend till smooth.</div>
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<span style="color: #38761d;"><b>Note:</b></span></div>
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Half an avocado will serve two.The fruit does not have any water content so it will be thick and creamy.The fruit is so smooth once you blend it, it will look like custard, so use water or milk to bring to the consistency you like.<br />
If not using milk,increase water to 4 cups.</div>
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Anonymoushttp://www.blogger.com/profile/09069504457036722515noreply@blogger.com0Michigan, USA44.3148443 -85.60236429999997732.8080648 -106.25666129999998 55.8216238 -64.948067299999977