tag:blogger.com,1999:blog-84890066120733555192024-03-13T04:44:12.823+05:30My Manchurian RecipeA popular Indo-Chinese dish "Spicy Manchurian"Anonymoushttp://www.blogger.com/profile/10580353007430673885noreply@blogger.comBlogger106125tag:blogger.com,1999:blog-8489006612073355519.post-3376171318884763502013-03-07T00:58:00.000+05:302013-04-16T13:44:53.061+05:30About Chinese Recipe<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCVxXoJQOjcIWc6TkcrQQsAWQ8H_L0Tk1V6Dxfe4tpHETpF0NPgKfpoFkyZJ_OuP6J_a7p0uHwjz3Saig_vFViFbTZQMpZY8SpmPFOPKOdPwf-_07cP268qMyYaJg2RkQ2iV21a-muxSY/s1600/shanghai-food-300x200.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="About Chinese Recipe" border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCVxXoJQOjcIWc6TkcrQQsAWQ8H_L0Tk1V6Dxfe4tpHETpF0NPgKfpoFkyZJ_OuP6J_a7p0uHwjz3Saig_vFViFbTZQMpZY8SpmPFOPKOdPwf-_07cP268qMyYaJg2RkQ2iV21a-muxSY/s320/shanghai-food-300x200.jpg" title="About Chinese Recipe" width="320" /></a></div>
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<b><i><span style="font-family: inherit; font-size: large;">Chinese Food </span></i></b></h3>
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Chinese recipe is one of many styles from regions of China, some of which have become increasingly popular in other parts of the world - from Asia to the Americas, Australia and Southern Africa. The history of <i>Chinese cuisine</i> dates back several centuries and the changes produced in a period and in each region based on regional climate, imperial modes and local preferences.</div>
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A number of different styles contribute to <i>Chinese cuisine</i>, but perhaps the best known and most influential is the Cantonese cuisine and Sichuan cuisine. These styles differ from each other due to factors such as available resources, climate, geography, history, cooking techniques and lifestyle.</div>
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Chinese cooking techniques are a set of methods and techniques traditionally used in <i>Chinese cooking</i>. Cooking techniques may be grouped into those that use a unique cooking method or a combination of wet and dry methods of cooking.</div>
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Anonymoushttp://www.blogger.com/profile/10580353007430673885noreply@blogger.com2India20.593684 78.962880000000041-8.5876200000000011 37.654286000000042 49.774988 120.27147400000004tag:blogger.com,1999:blog-8489006612073355519.post-28406467892365474162013-03-06T18:32:00.002+05:302013-05-03T23:29:10.759+05:30Types Of MANCHURIAN<div dir="ltr" style="text-align: left;" trbidi="on">
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Types Of Manchurian Dishes:</h4>
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This is "</span><i><span style="font-family: Arial, Helvetica, sans-serif;">Paneer Manchurian</span></i><span style="font-weight: normal;">"</span></h4>
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<a alt="Types Of MANCHURIAN-Paneer Manchurian" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgkNL1Gesye6QFIvXyv_35vO_mRnAPpgz9vCSGfegnsiVNQZWZG1tge5M420hgouv7lPi6P6LzRiSm71fiTnUEUwYhmS4y_i7ah0GBuWg1VY09onk4lCdlNjQK2-SocoLsR4TALxQvrLM/s1600/paneer+mn.jpg" imageanchor="Types Of MANCHURIAN-Paneer Manchurian" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="220" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgkNL1Gesye6QFIvXyv_35vO_mRnAPpgz9vCSGfegnsiVNQZWZG1tge5M420hgouv7lPi6P6LzRiSm71fiTnUEUwYhmS4y_i7ah0GBuWg1VY09onk4lCdlNjQK2-SocoLsR4TALxQvrLM/s320/paneer+mn.jpg" width="320" /></a></div>
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<u><span style="font-weight: normal;">Ingredients</span></u>:</h4>
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200 g of cottage cheese<br />
¼ cup all-purpose flour<br />
½ teaspoon salt Chinese<br />
3 tablespoons cornstarch<br />
2 tablespoons green onions<br />
2 teaspoons soy sauce<br />
3 green chillies<br />
4 tsp ginger-garlic paste<br />
6 cloves of garlic<br />
Salt to taste<br />
Oil for frying<br />
1 tablespoon grated paneer coffee<br />
Coriander leaves for decoration<br />
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Combine the paneer pieces with salt and 2 teaspoons of ginger and garlic paste and set aside for 10 minutes.<br />
Add 1 tablespoon of corn flour, all-purpose flour, salt in a bowl and make a paste by adding a little water.<br />
Heat oil in a skillet over medium heat.<br />
Dip the marinated paneer to the prepared dough and throw it into the oil.<br />
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<span style="font-weight: normal;">This is "</span><i><span style="font-family: Arial, Helvetica, sans-serif;">Gobi Manchurian</span></i><span style="font-weight: normal;">"</span></h4>
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<a alt="Types Of MANCHURIAN-Gobi Manchurian" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSmUb5FOJYLjIwJnWXj7rlJJwc1EmmB6c8jlu0BvOGZT_IVM31mAystvSr_Vz8VqSDu-imi8VImIWR_6TIXrgWWIeB0fxgiF92lRYFX_wsOoaWFwsf4bKHEXernS0SExHAOJy9vgQcuLE/s1600/Gobi-manchurian1.jpg" imageanchor="Types Of MANCHURIAN-Gobi Manchurian" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSmUb5FOJYLjIwJnWXj7rlJJwc1EmmB6c8jlu0BvOGZT_IVM31mAystvSr_Vz8VqSDu-imi8VImIWR_6TIXrgWWIeB0fxgiF92lRYFX_wsOoaWFwsf4bKHEXernS0SExHAOJy9vgQcuLE/s320/Gobi-manchurian1.jpg" width="320" /></a></div>
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<u><span style="font-weight: normal;">Ingredients</span></u>:</h4>
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15 Cauliflower Lemon Size<br />
3 tablespoons cornstarch<br />
5 tablespoons all-purpose flour<br />
¼ cup water<br />
1 teaspoon black pepper<br />
Salt to taste<br />
Oil for frying<br />
Ingredients for Manchurian sauce<br />
½ cup chopped onions<br />
1 tablespoon finely chopped garlic<br />
2 teaspoons finely chopped green chillies<br />
2 teaspoons finely chopped ginger<br />
1 tablespoon cornstarch<br />
1 cup water or vegetable broth<br />
1 tablespoon soy sauce<br />
1 tablespoon ketchup<br />
1 teaspoon red pepper sauce<br />
1 tablespoon vegetable oil / sunflower oil<br />
Salt to taste<br />
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Method:<br />
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Method Manchurian:<br />
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Heat the oil in a wok or deep fryer. this time corn flour and all-purpose flour with the salt and pepper dissolve in water.<br />
Add the cauliflower and stir until florets are coated with the flour mixture.<br />
In about 5 florets both the hot oil and fry until they are golden brown.<br />
Remove from oil and drain on paper towels. Keep aside.<br />
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Method for sauce:<br />
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Mix cornstarch with ¼ cup of water. Soy sauce, ketchup, chili sauce and salt.<br />
Heat the oil in a wok or skillet over high heat, add the garlic, ginger, green chillies, onions and wait seconds without interference.<br />
Add the corn flour mixture over and cook for a few minutes until thickened and corn flour is cooked.<br />
To extinguish the fire. Mix the fried cauliflower with sauce and serve Manchuria.<br />
Garnish with spring onions and green pepper if you like spicy food leaves.<br />
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<span style="font-weight: normal;">This is "</span><i><span style="font-family: Arial, Helvetica, sans-serif;">Veg Manchurian</span></i><span style="font-weight: normal;">"</span></h4>
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<a alt="Types Of MANCHURIAN-Veg Manchurian" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgeSW7w9FdsoHNt5k68NPUYLv7777QlMVft0JofAsh-6w3RnaAqry2kjekDvlSP3vXvTpKNmZFm9DyAXMbcLpuASFPBm3BQPOAGrhW4BdNfms6x1eZtwiL5tV27MBhNn6XOXlHplGpXb4/s1600/6792146701_941537d7c3_z.jpg" imageanchor="Types Of MANCHURIAN-Veg Manchurian" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="176" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgeSW7w9FdsoHNt5k68NPUYLv7777QlMVft0JofAsh-6w3RnaAqry2kjekDvlSP3vXvTpKNmZFm9DyAXMbcLpuASFPBm3BQPOAGrhW4BdNfms6x1eZtwiL5tV27MBhNn6XOXlHplGpXb4/s320/6792146701_941537d7c3_z.jpg" width="320" /></a></div>
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<u><span style="font-weight: normal;">Ingredients</span></u>:</h4>
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1/4 cup shredded red cabbage<br />
1/4 cup shredded carrots<br />
Frozen beans 1/4 cup chopped<br />
1/4 cup frozen peas<br />
1/4 cup paneer, grated<br />
1 potato, steamed and pureed<br />
1 onion, chopped<br />
1 tablespoon soy flour, as needed<br />
1 green pepper chopped<br />
1-2 garlic, minced<br />
1 inch ginger, peeled and grated<br />
Little salt and pepper<br />
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Mix three tablespoons of cornstarch in a cup of water. Reserve spring spring onions for garnish. Mix give the cabbage, carrots and green beans in a bowl and rub a teaspoon of salt. Add spring onion, pepper, refined flour and a quarter cup of cornmeal.<br />
Mix thoroughly. Shape into balls the size of lemons. Heat enough oil in a wok and fry vegetable balls in small quantities for three to four minutes on medium heat or until golden brown. Drain on kitchen paper. Heat two tablespoons of oil in a wok or frying pan and the ginger and garlic for half a minute. Add celery, bell pepper and roasted for half a minute more.<br />
Soy sauce, sugar, salt and MSG. Stir in broth and bring to a boil. Stir in cornstarch and cook for a few minutes or until the sauce thickens, stirring constantly. Add the balls of fried vegetables, vinegar and mix well. Serve hot, garnished with reserved spring onions spring.<br />
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<span style="font-weight: normal;"> This Is "</span><i><span style="font-family: Arial, Helvetica, sans-serif;">Chicken Manchurian</span></i><span style="font-weight: normal;">"</span></h4>
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<a alt="Types Of MANCHURIAN-Chicken Manchurian" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9zdLhHR_0Zuocce45RBzC46JJOPmdacCf2dYuXNugxUD1vOz1k0AogysWLc75SqVimssZJfMa4pYNVhyphenhyphen_dRjMmLU9lHN7wrvmgaf3Ny5TU8Iy40GtCoP8z_maoQPYVjkieagYyzcwCQk/s1600/IMG_18991.jpg" imageanchor="Types Of MANCHURIAN-Chicken Manchurian" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9zdLhHR_0Zuocce45RBzC46JJOPmdacCf2dYuXNugxUD1vOz1k0AogysWLc75SqVimssZJfMa4pYNVhyphenhyphen_dRjMmLU9lHN7wrvmgaf3Ny5TU8Iy40GtCoP8z_maoQPYVjkieagYyzcwCQk/s320/IMG_18991.jpg" width="320" /></a></div>
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<u><span style="font-weight: normal;">Ingredients</span></u>:</h4>
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1 pound boneless skinless chicken<br />
1 ½ tablespoons flour<br />
1 ½ tablespoons cornstarch<br />
1 egg<br />
Salt and pepper<br />
1 large onion<br />
Sauce ½ cup chicken broth<br />
¼ cup ketchup<br />
¼ cup tomato paste<br />
3 tablespoons soy sauce<br />
1 tablespoon sugar<br />
1 tablespoon garlic soup<br />
1 tablespoon ginger<br />
2 tablespoons water<br />
1 tablespoon cornstarch<br />
fresh coriander<br />
oil<br />
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method:<br />
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In a bowl, mix the flour, 1 ½ teaspoons cornstarch, egg, salt and pepper. If the dough is too thick add a little water to dilute. Dip chicken pieces in batter, coat well bake and fry the chicken in batches in your deep fryer to 375 degrees golden brown. Drain on kitchen paper and keep warm until serving.<br />
Add a little oil to the wok and fry the sliced onions for about 1 minute. Garlic and ginger, stir for 30 seconds. Add chicken broth, ketchup, tomato paste, soy sauce and sugar. Mix well and bring to a boil while stirring. Mix 2 tablespoons of cornstarch with 1 cold water and pour into the mixture with stirring. Cook until the sauce thickens.<br />
In a bowl, pour the sauce over the chicken pieces. Although high and mix with chopped fresh coriander.<br />
With white rice.<br />
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<b><u>Related Video</u>:</b><br />
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Anonymoushttp://www.blogger.com/profile/10580353007430673885noreply@blogger.com1India20.593684 78.962880000000041-8.5680234999999989 37.654286000000042 49.7553915 120.27147400000004tag:blogger.com,1999:blog-8489006612073355519.post-12853551344613226102013-03-05T01:50:00.000+05:302013-04-11T18:42:16.662+05:30Learn online How to Make MANCHURIAN<div dir="ltr" style="text-align: left;" trbidi="on">
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Learn online "MANCHURIAN"</h3>
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</div>Anonymoushttp://www.blogger.com/profile/10580353007430673885noreply@blogger.com0tag:blogger.com,1999:blog-8489006612073355519.post-65241192977407053832013-03-04T11:42:00.000+05:302013-04-11T18:44:11.560+05:30Related Chinese Dishes<div dir="ltr" style="text-align: left;" trbidi="on">
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TYPES OF CHINESE DISHES:</h4>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small;"><span style="font-weight: normal;"><a href="http://karankitchen.blogspot.in/2012/12/chicken-wings.html#more">Chicken Wings</a></span></span><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small;"><span style="font-weight: normal;"><a href="http://karankitchen.blogspot.in/2012/12/veg-fried-rice.html#more">Veg Fried Rice</a></span></span><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small;"><span style="font-weight: normal;"><a href="http://karankitchen.blogspot.in/2012/12/chinese-chilli-chicken.html#more">Chinese Chilli Chicken</a></span></span><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small;"><span style="font-weight: normal;"><a href="http://karankitchen.blogspot.in/2012/12/noodles.html#more">Noodles</a></span></span><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small;"><span style="font-weight: normal;"><a href="http://karankitchen.blogspot.in/2012/12/hot-sour-soup.html#more">Hot Sour Soup</a></span></span></li>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small;"><span style="font-weight: normal;"><a href="http://karankitchen.blogspot.in/2012/12/spring-rolls.html#more">Spring Rolls</a></span></span><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small;"><span style="font-weight: normal;"><a href="http://karankitchen.blogspot.in/2012/12/sweet-sour-fish.html#more">Sweet Sour Fish</a></span></span><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small;"><span style="font-weight: normal;"><a href="http://karankitchen.blogspot.in/2012/12/veg-chowmein.html#more">Veg Chowmein</a></span></span><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small;"><span style="font-weight: normal;"><a href="http://karankitchen.blogspot.in/2012/12/chilli-paneer.html#more">Chilli Paneer</a></span></span></li>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small;"><span style="font-weight: normal;"><a href="http://karankitchen.blogspot.in/2012/12/chinese-bhel.html#more">Chinese Bhel</a></span></span><br />
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</div>Anonymoushttp://www.blogger.com/profile/10580353007430673885noreply@blogger.com0India20.593684 78.962880000000041-8.5680234999999989 37.654286000000042 49.7553915 120.27147400000004tag:blogger.com,1999:blog-8489006612073355519.post-84950256982685071382013-03-01T16:51:00.000+05:302013-04-11T18:43:41.008+05:30Green Pea Chutney<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><u><i>Green Pea Chutney </i>Recipe</u>:</span></h3>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGE78Ja9Z3zdniK60DeiOnyvqye6motDAS0MmlaROA2tnWRdkGfBvpbFX8wQIQniUHB4e9b1WxC9hNMYnazsJtoKzhXyZpYE2LTpsTf7nycXcnDylBIQbbCvbYIV5D8NJAcCngbLZD0X4/s1600/green_peas_chutney-2714.jpg" imageanchor="Green Pea Chutney" alt="Green Pea Chutney" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGE78Ja9Z3zdniK60DeiOnyvqye6motDAS0MmlaROA2tnWRdkGfBvpbFX8wQIQniUHB4e9b1WxC9hNMYnazsJtoKzhXyZpYE2LTpsTf7nycXcnDylBIQbbCvbYIV5D8NJAcCngbLZD0X4/s1600/green_peas_chutney-2714.jpg" /></a> </div>
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Green peas - 1 cup</div>
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Coconut - 1/2 cup(grated)</div>
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Ginger paste - 1/2 tbsp</div>
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Red chilly paste - 1/2 tbsp </div>
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Sugar - 1 tbsp</div>
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Coriander leaves - 1/2 cup</div>
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Curd - 2 tbsp</div>
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Cumin seeds(Jeerakam) - 1 tsp</div>
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Lemon juice - 1/2 lemon</div>
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Salt - As reqd</div>
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Cook green peas till done.</div>
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Grind green peas, grated </div>
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coconut, red chilly paste, </div>
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ginger paste, sugar, salt, </div>
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coriander leaves, cumin seeds, </div>
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curd and lemon juice to a fine paste.</div>
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Green peas chutney is ready.</div>
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<b><u>Recipe Video</u>:</b></div>
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<b><br /></b><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/Y192xsWNXXU?feature=player_embedded' frameborder='0'></iframe></div>
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</div>Anonymoushttp://www.blogger.com/profile/10580353007430673885noreply@blogger.com0tag:blogger.com,1999:blog-8489006612073355519.post-79186725161285338892013-02-28T17:06:00.000+05:302013-04-15T02:12:06.627+05:30Grilled Cheese Sandwiches<div dir="ltr" style="text-align: left;" trbidi="on">
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<b><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><u><i>Grilled Cheese Sandwiches </i>Recipe</u>:</span></b></h3>
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<a alt="Grilled Cheese Sandwiches" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLGvXvt40URiTCcnvbtNZGzlwLbi-dWm9FHmqiNOINeWDD_XsLTdzPq0lGxDMij4W_Xzx59fhlvuxS0VxmHr6DpLIohNk6i8YmqcjCfN4f0FQz6aIlxeQxZfyPywk6f1szjL-7aPdeVM8/s1600/Grilled-Cheese-Sandwich.jpg" imageanchor="Grilled Cheese Sandwiches" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLGvXvt40URiTCcnvbtNZGzlwLbi-dWm9FHmqiNOINeWDD_XsLTdzPq0lGxDMij4W_Xzx59fhlvuxS0VxmHr6DpLIohNk6i8YmqcjCfN4f0FQz6aIlxeQxZfyPywk6f1szjL-7aPdeVM8/s320/Grilled-Cheese-Sandwich.jpg" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">ingredients</span></h4>
<span style="font-family: Arial, Helvetica, sans-serif; font-weight: normal;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif; font-weight: normal;">8 slices country-style sourdough bread</span><span style="font-family: Arial, Helvetica, sans-serif; font-weight: normal;">12 oz Monterey Jack, farmer cheddar cheese,</span><span style="font-family: Arial, Helvetica, sans-serif; font-weight: normal;">or imported Swiss cheese, thinly sliced</span><span style="font-family: Arial, Helvetica, sans-serif; font-weight: normal;">4 tablespoons unsalted butter</span><span style="font-family: Arial, Helvetica, sans-serif; font-weight: normal;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif; font-weight: normal;"><br /></span><h4 style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">method:</span></h4>
<span style="font-family: Arial, Helvetica, sans-serif; font-weight: normal;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif; font-weight: normal;">Heat a large skillet over medium-low heat. Place 4 slices of bread on a cutting board and generously butter the top side of each slice. Melt another tablespoon of butter to skillet; swirl around to coat the pan.</span><span style="font-family: Arial, Helvetica, sans-serif; font-weight: normal;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif; font-weight: normal;">Place 2 slices of bread, buttered side down in the pan. Put a few slices of cheese on the bread. Place bacon, tomato, ham and cheese on top. Cover with a little more cheese slices. 2 Top with remaining bread slices, buttered side in place. Cook, without support, until the Browns bread and cheese is melted, about 5 minutes.</span><br />
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<b><br /></b><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/trRj6zhNZfc?feature=player_embedded' frameborder='0'></iframe></div>
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Anonymoushttp://www.blogger.com/profile/10580353007430673885noreply@blogger.com0tag:blogger.com,1999:blog-8489006612073355519.post-38910715858902931712013-02-27T17:18:00.000+05:302013-04-15T02:13:47.039+05:30Aalo Paratha<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="background-color: white; font-family: Arial, Helvetica, sans-serif; line-height: 22.390625px;"><span style="font-size: large;"><u style="font-style: italic;">Aalo Paratha </u><u>Recipe</u>:</span></span></h3>
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<a alt="Aalo Paratha" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqaPLKkv7uZZNLHTTLxDI-h7j7VhF-5uySGUj37SC8N7f5fxTHRxLYmlEoLhV75lH5j3hpZ70xcA69WavTuBDPLovSnNJEqOlhd73rBqq7F_87ZSp0AoD0UfYOMjdQRMYpk3-FM8doBUE/s1600/aloo-paratha.jpg" imageanchor="Aalo Paratha" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqaPLKkv7uZZNLHTTLxDI-h7j7VhF-5uySGUj37SC8N7f5fxTHRxLYmlEoLhV75lH5j3hpZ70xcA69WavTuBDPLovSnNJEqOlhd73rBqq7F_87ZSp0AoD0UfYOMjdQRMYpk3-FM8doBUE/s320/aloo-paratha.jpg" width="278" /></a> </div>
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For the chapathi dough :</div>
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Wheat flour - 1 cup</div>
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Oil - 1 tsp</div>
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Milk - 1 tbsp (optional)</div>
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Salt - to taste</div>
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Water - as required</div>
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For the Aloo filling :</div>
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Potatoes - 2 large</div>
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Coriander leaves -2 tblsp</div>
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Turmeric powder - a generus pinch</div>
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Jeera - 1 tsp / Ajwain (Omam) - 1/2 tsp</div>
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Red chilli powder - 1 tsp</div>
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Amchur powder - 1/2 tsp</div>
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Salt - to taste</div>
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Cut potatoes in half and cook until soft pressure for 5-6 whistles. Peel the skin, mash it well. Set aside.Heat oil in a pan add ajwain leave misfire then add mashed potatoes.</div>
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Then add turmeric powder, chilli powder, salt and the need to give a quick feel. Finally, add the chopped coriander leaves, give a quick feel on and off.</div>
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Make small balls with the mixture and keep aside.Mix wheat flour with water to form a soft dough stackable. Now divide the dough into equal parts chapathi and roll larger than the aloo balls smooth balls. Flour surface and roll the dough slightly chappathi thicker.Then Aloo Ballin place the center of the dough and collect all sides.</div>
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Seal well, back to the other side and start rolling at a slightly thinner Paratha. Flour dust when needed.Heat dosa tawa and carefully place the parathas, drizzle oil and cook until golden parathas.</div>
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<b><br /></b><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/FWOuYyH4V5U?feature=player_embedded' frameborder='0'></iframe></div>
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Anonymoushttp://www.blogger.com/profile/10580353007430673885noreply@blogger.com0tag:blogger.com,1999:blog-8489006612073355519.post-52859716814653792152013-02-26T17:31:00.000+05:302013-04-11T18:46:15.716+05:30Chawal Ki Kheer<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="background-color: white; line-height: 22.390625px;"><b><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><u style="font-style: italic;">Chawal Ki Kheer </u><u>Recipe</u>:</span></b></span></h3>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJx62TRqVihIt6uHUppHs6pg6limkv-__SwJDumn1rEhZZLsmn9XlvOAVy-WzXhuyO6k7r_u3E1YBneOe3RUIp9bSXT4m6B8mJnXrGvO33j1ZyrGXOCrO4BwZh9CnfPilsR-LG8xcffDQ/s1600/chawal+ki+kheer.jpg" imageanchor="Chawal Ki Kheer" alt="Chawal Ki Kheer" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJx62TRqVihIt6uHUppHs6pg6limkv-__SwJDumn1rEhZZLsmn9XlvOAVy-WzXhuyO6k7r_u3E1YBneOe3RUIp9bSXT4m6B8mJnXrGvO33j1ZyrGXOCrO4BwZh9CnfPilsR-LG8xcffDQ/s1600/chawal+ki+kheer.jpg" /></a></div>
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Rice - 100 gm</div>
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Milk - 2 litre</div>
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Ghee - 1 tsp</div>
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Sugar - as needed</div>
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Almonds - 50 gm</div>
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Pista - 50 gm</div>
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Cardamom powder - 1/4 tsp</div>
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Saffron - a few strands</div>
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Soak rice in water for an hour.</div>
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Soak almonds, pista in hot water.</div>
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Remove skins and cut into slices.</div>
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Heat ghee in a thick bottomed vessel.</div>
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Add rice and fry for a few minutes.</div>
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Add milk and cook on a medium flame.</div>
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When the rice is cooked and contents thick, add sugar, cardamom, saffron and stir.</div>
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Garnish with almonds and pista.</div>
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Serve hot or cold. </div>
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<b><br /></b><object width="320" height="266" class="BLOGGER-youtube-video" classid="clsid:D27CDB6E-AE6D-11cf-96B8-444553540000" codebase="http://download.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=6,0,40,0" data-thumbnail-src="http://img.youtube.com/vi/KrHzxzw_whQ/0.jpg"><param name="movie" value="http://youtube.googleapis.com/v/KrHzxzw_whQ&source=uds" /><param name="bgcolor" value="#FFFFFF" /><param name="allowFullScreen" value="true" /><embed width="320" height="266" src="http://youtube.googleapis.com/v/KrHzxzw_whQ&source=uds" type="application/x-shockwave-flash" allowfullscreen="true"></embed></object></div>
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</div>Anonymoushttp://www.blogger.com/profile/10580353007430673885noreply@blogger.com0tag:blogger.com,1999:blog-8489006612073355519.post-26566588292022746562013-02-25T17:41:00.000+05:302013-04-15T02:15:14.900+05:30Dosa<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="background-color: white; line-height: 22.390625px;"><b><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><u style="font-style: italic;">Dosa </u><u>Recipe</u>:</span></b></span></h3>
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<a alt="Dosa" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8rCI96_XwTWgw5V1gk70uyXmV87dsk6WQ3cDikWWSoPyosr1sdLDsKcSzSxUxqVJdidNjXOnWNwMJ8N0l7LLzXgfNmwEsSilljrjeLZIIdgyYNXZg9GTuXSI1S3dfdyuILj-6PSrzyO8/s1600/dosa.jpg" imageanchor="Dosa" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8rCI96_XwTWgw5V1gk70uyXmV87dsk6WQ3cDikWWSoPyosr1sdLDsKcSzSxUxqVJdidNjXOnWNwMJ8N0l7LLzXgfNmwEsSilljrjeLZIIdgyYNXZg9GTuXSI1S3dfdyuILj-6PSrzyO8/s320/dosa.jpg" width="245" /></a></div>
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3/4 cup Raw rice</div>
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1/2 cup Chana Dal</div>
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1/2 cup Urad Dal</div>
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1/2 cup Toor Dal</div>
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1 1/2 tablespoon Dry red chili flakes</div>
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3/4 cup Chopped red Onion</div>
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1/2 cup Chopped Curry leaves</div>
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1/4 teaspoon Asafoetida</div>
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Salt to taste</div>
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Water 1 1/2 cup</div>
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<b><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Method:</span></b></h4>
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Soak rice and all dals for 45 minutes. Grind them into a coarse mixture.</div>
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To this mixture, add chili flakes, onion, curry leaves, salt. Add water slowly to make a dosa like little bit batter.</div>
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Grease frying pan, spoon the batter onto it and roll out as dosas.</div>
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Sprinkle oil and turn sides to let both sides cook. </div>
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<b><br /></b><object class="BLOGGER-youtube-video" classid="clsid:D27CDB6E-AE6D-11cf-96B8-444553540000" codebase="http://download.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=6,0,40,0" data-thumbnail-src="http://img.youtube.com/vi/ja0_uQIkKX4/0.jpg" height="266" width="320"><param name="movie" value="http://youtube.googleapis.com/v/ja0_uQIkKX4&source=uds" /><param name="bgcolor" value="#FFFFFF" /><param name="allowFullScreen" value="true" /><embed width="320" height="266" src="http://youtube.googleapis.com/v/ja0_uQIkKX4&source=uds" type="application/x-shockwave-flash" allowfullscreen="true"></embed></object></div>
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Anonymoushttp://www.blogger.com/profile/10580353007430673885noreply@blogger.com0tag:blogger.com,1999:blog-8489006612073355519.post-31266623553149858112013-02-24T18:06:00.000+05:302013-04-15T02:17:37.039+05:30Paneer Butter Masala<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="background-color: white; line-height: 22.390625px;"><b><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><i style="text-decoration: underline;">Paneer Butter Masala</i><u> Recipe</u>:</span></b></span></h3>
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<a alt="Paneer Butter Masala" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga9_egqdQBqPXhDlM_m1ZHo2Wg5fkMUOSld0WZQn62zFUVuCgBRieBca44mRTewiqfQ2bszDlQfLV0yYfzcokNOwQ1CEYgsGBnDdB1eWG_DsmO9kRolggaLAeALXNGGEjpUy93WbMf5NE/s1600/Paneer+Butter+Masala.jpg" imageanchor="Paneer Butter Masala" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="316" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga9_egqdQBqPXhDlM_m1ZHo2Wg5fkMUOSld0WZQn62zFUVuCgBRieBca44mRTewiqfQ2bszDlQfLV0yYfzcokNOwQ1CEYgsGBnDdB1eWG_DsmO9kRolggaLAeALXNGGEjpUy93WbMf5NE/s320/Paneer+Butter+Masala.jpg" width="320" /></a></div>
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<b><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Ingredients:</span></b></h4>
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Paneer or tofu - 1 block, approx. 2 cups of cubes</div>
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Onion - 1 medium-sized one, chopped fine</div>
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Ginger-garlic paste - 1 tbsp</div>
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Dhania powder/malli podi/Coriander powder - 1 tbsp</div>
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Garam masala - 1 tsp</div>
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Red chilli powder - 1 tsp</div>
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Tomato paste- 1 tbsp (or 1 tomato, pureed)</div>
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Tomato sauce/ketchup - almost 1 tbsp</div>
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Kasuri methi/dried fenugreek leaves - 1 generous pinch</div>
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Milk - 1/2 cup</div>
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Cream - 1 cup</div>
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Oil - 3 tbsp</div>
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Salt - to taste</div>
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<b><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Method:</span></b></h4>
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Heat 2 tablespoons oil in a pan and fry the paneer cubes until golden brown. Drain and set aside.</div>
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In the same pan, add 1 more tablespoon oil and fry the onions until golden brown.</div>
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Add the ginger garlic paste and fry for a minute.</div>
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Then, add the dhania, garam masala, chilli powder and salt. Fry for 30 seconds.</div>
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To this, add the tomato paste / puree, tomato sauce and kasuri methi. Mix well and add the milk.</div>
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Lower heat and cook covered for 5 minutes.</div>
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Open the lid, add the fried paneer / tofu and cream. Mix well and simmer for 3-4 minutes.</div>
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Garnish with fresh coriander leaves if you have them.</div>
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<b><br /></b><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/B34Htliidgs?feature=player_embedded' frameborder='0'></iframe></div>
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Anonymoushttp://www.blogger.com/profile/10580353007430673885noreply@blogger.com0tag:blogger.com,1999:blog-8489006612073355519.post-50273376783176852592013-02-23T18:14:00.000+05:302013-04-15T02:18:03.483+05:30Poha<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="background-color: white; line-height: 22.390625px;"><u><b><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><i>Poha</i> Recipe:</span></b></u></span></h3>
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<a alt="Poha" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz67fBFYpnh7ZHEKXzNGK02S_z8GU5r52iFpB7EuIBcWSEHe1-eRqdF8e1GX5fWshnoue2l7HzgnPOzU-Y7ywgSDhwRE4XK8Nn-fyiTSNeUNiwQ4yPznIvGptAz9p2b5fKx5i8cGvA2zI/s1600/Poha.jpg" imageanchor="Poha" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="316" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz67fBFYpnh7ZHEKXzNGK02S_z8GU5r52iFpB7EuIBcWSEHe1-eRqdF8e1GX5fWshnoue2l7HzgnPOzU-Y7ywgSDhwRE4XK8Nn-fyiTSNeUNiwQ4yPznIvGptAz9p2b5fKx5i8cGvA2zI/s320/Poha.jpg" width="320" /></a> </div>
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2 cups Poha (Beaten Rice)</div>
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1 Potatoes</div>
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1 Onions</div>
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2 Green Chillies</div>
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1 tsp Chana dal</div>
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1 tsp Urad dal</div>
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1/4 tsp Mustard Seeds</div>
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1 sprig Curry leaves</div>
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2 tsp Peanuts</div>
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4 tblsp Oil</div>
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1 pinch Turmeric powder</div>
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1 Lemon</div>
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Few Corainder leaves</div>
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Salt to taste</div>
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<b><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Method:</span></b></h4>
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Soak the poha in water. Wash and drain all the water.</div>
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Add some salt , turmeric powder , keep aside.</div>
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Peel and cut the potatoes into small cubes, chop the onions, chillies, corainder leaves.</div>
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Heat oil and put chana dal, urad dal, mustard seeds, peanuts, curry leaves and fry until they crackle.</div>
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Add potatoes , saute for few minutes, then add chopped onions, chillies.</div>
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Cook till they are done. Add the poha, corainder leaves and stir.</div>
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Keep it on slow flame for 5- 7 minutes.</div>
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Let it cool for sometime and add then lemon juice.</div>
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<b><br /></b><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/qjsyZbgvlFs?feature=player_embedded' frameborder='0'></iframe></div>
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Anonymoushttp://www.blogger.com/profile/10580353007430673885noreply@blogger.com0tag:blogger.com,1999:blog-8489006612073355519.post-7182709822235903592013-02-22T18:25:00.000+05:302013-04-15T02:19:57.553+05:30Idli<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="background-color: white; line-height: 22.390625px;"><u><b><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><i>Idli </i>Recipe:</span></b></u></span></h3>
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<a alt="Idli" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihuyvFPC5JAV7GWR2U89wHaoNwyXDEDCHb6MUk0FLmvnFBlF7qvjn4Nki0VBwWFqbFDsRb5GT4QyjD9eMlVS9n_4cMDIwXIsEOgOWntjGTib9VLxKbaltr8ZPSRowPwLplkjoemuoum4k/s1600/idli-.jpg" imageanchor="Idli" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihuyvFPC5JAV7GWR2U89wHaoNwyXDEDCHb6MUk0FLmvnFBlF7qvjn4Nki0VBwWFqbFDsRb5GT4QyjD9eMlVS9n_4cMDIwXIsEOgOWntjGTib9VLxKbaltr8ZPSRowPwLplkjoemuoum4k/s320/idli-.jpg" width="320" /></a></div>
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3 cups par boiled rice/Idli Rice/puzhungal arisi (see Tips)</div>
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1 cup Urad dal (whole skinned black lentils)**</div>
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Salt to taste</div>
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About a fistful of cooked rice </div>
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(see Tips)</div>
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Tips:</h4>
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My mother used to make with 3 cups and now she has changed it to 4 cups for 1 cup lentils. Some recipes even use up to 5 cups of rice to 1 cup of lentils. I assume that 3 cups was used by the elders when they hand ground the batter. Now with modern appliances (and may be the quality of ingredients) this proportion has been adjusted. Few other recipes use a combo of regular medium grained rice with parboiled rice with a few tsp. of fenugreek seeds. Experiment with the proportions since the weather and quality of ingredients will play a huge part in the end result.</div>
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Instead of cooked rice, you can use Rice Flakes (Poha in Hindi or Aval in Tamil) soaked in water.</div>
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<b><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Method:</span></b></h4>
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Soak the boiled rice and lentils separately for at least 6-8 hours. I used wet grinder to make my dough but you can do the same with your food processor. First add the rice and grind in your property. The dough will not be easy but somewhat coarse.</div>
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Remove and set aside in a large bowl. At the same mill add the lentils with cooked rice.</div>
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Grind once again. It takes more time and more you grind, the better the idlis. You must continue to add little water from time to time. You will notice that the dough doubles in volume up when the ground. When the dough is smooth, remove and pour the batter with rice.</div>
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Add salt, mix well and set aside</div>
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The next day, after fermentation, mix the dough well. I have a non-stick baking Idli</div>
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You can use small bowls if you do not have to make these plates too.Pour the dough on each plate.</div>
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Place it in a pressure cooker with little water or below if you do not have a pressure cooker, use a steamer. Bake for 10 to high heat, then reduce to 5</div>
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They are done when a little stick/spoon pricked in the middle comes out clean.</div>
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<b><br /></b><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/ViOUJvYmuIE?feature=player_embedded' frameborder='0'></iframe></div>
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Anonymoushttp://www.blogger.com/profile/10580353007430673885noreply@blogger.com0tag:blogger.com,1999:blog-8489006612073355519.post-71449131387826537662013-02-21T18:39:00.000+05:302013-04-15T02:21:10.043+05:30Veg Cutlet<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="background-color: white; line-height: 22.390625px;"><b><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><i style="text-decoration: underline;">Veg Cutlet</i><u> Recipe</u>:</span></b></span></h3>
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<a alt="Veg Cutlet" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq8mYs7mRcg5hhVCGoReyq-UsEt70Z3JdB1NCJMX0gSmcI2X41Drhv3h-dkYpTTCs0DizJa13iqEz98MYbbPnGOjpnLNXGNoG0EwrpUm4KEcHdMys6IAy3NGW9kyf4dROknsFATKFvxLY/s1600/vegetable-cutlet.jpg" imageanchor="Veg Cutlet" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="209" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq8mYs7mRcg5hhVCGoReyq-UsEt70Z3JdB1NCJMX0gSmcI2X41Drhv3h-dkYpTTCs0DizJa13iqEz98MYbbPnGOjpnLNXGNoG0EwrpUm4KEcHdMys6IAy3NGW9kyf4dROknsFATKFvxLY/s320/vegetable-cutlet.jpg" width="320" /></a></div>
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<b><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Ingredients: </span></b></h4>
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Carrot -4</div>
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Potatoes - 4 </div>
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Green Peas - 1 cup</div>
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Onion - 1</div>
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Eggs - 2 (optional)</div>
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Green chillies - 5 to 6</div>
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Ginger, Red Chilli Powder, Garam Masala powder, Salt</div>
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Coriander leaves - a small bunch</div>
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Oil to fry.</div>
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<b><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Method:</span></b></h4>
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Take 1 cup of peas, add 1/2 teaspoon garam masala powder. Finely chop the carrots. Take whole potatoes. Cook these three in separate containers in the pot. Fry the chopped onions, green chillies and chopped ginger.</div>
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Then add the peas and cooked carrots.</div>
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Add the chopped coriander, salt to taste. Remove from heat. Peel the potatoes, mash them and add to the vegetable prepared. Shaping chops. The trick here is to not use a single drop of water, then we can get in shape chop.</div>
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Beat 2 eggs well. Dip cutlets in egg shape and dip them in the breadcrumbs. Can directly dip the cutlets in breadcrumbs. Divide the cutlets on a large plate and refrigerate for 1/2 hour.</div>
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Then fry in hot oil</div>
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<b><u>Recipe Video</u>:</b></div>
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<b><br /></b><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/T6Ddk8xWi0A?feature=player_embedded' frameborder='0'></iframe></div>
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Anonymoushttp://www.blogger.com/profile/10580353007430673885noreply@blogger.com0tag:blogger.com,1999:blog-8489006612073355519.post-69158156558868755582013-02-20T19:34:00.000+05:302013-04-15T02:21:37.397+05:30Onion Pakoda<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="background-color: white; line-height: 22.390625px;"><u><b><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><i>Onion Pakoda</i> Recipe:</span></b></u></span></h3>
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<a alt="Onion Pakoda" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho6-I-EVYJTI8tY6005otiVj8PGp_I1AD1RLem5GeNNoc_Gr8QAXW0xlpoUv8WCqOmU-2d5qINHWs2umPGHtBaPX4FYax2hJ3955TArYjuCMbKy_ZUtIYmeZf0Vs1dctoOzVyU267B93I/s1600/onion+pakoda.jpg" imageanchor="Onion Pakoda" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho6-I-EVYJTI8tY6005otiVj8PGp_I1AD1RLem5GeNNoc_Gr8QAXW0xlpoUv8WCqOmU-2d5qINHWs2umPGHtBaPX4FYax2hJ3955TArYjuCMbKy_ZUtIYmeZf0Vs1dctoOzVyU267B93I/s320/onion+pakoda.jpg" width="320" /></a></div>
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Kadalai Maavu (Besan) 1 cup</div>
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Green Chillies 2 finely chopped</div>
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Rice flour 1 tsp</div>
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Rawa 1 tsp</div>
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Onion lengthly chopped 1 cup</div>
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Ghee 2 tsp</div>
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Salt to taste</div>
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Red Chilli Powder to taste</div>
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Coriander and Curry Leaves</div>
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Pinch of soda (optional)</div>
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Oil for deep frying</div>
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Water to knead.</div>
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<b><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Method:</span></b></h4>
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1. In a mixing bowl, put Onion slices, Chopped Green Chillies, Coriander and Curry Leaves, Salt, Soda and Ghee.</div>
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2. Mix everything with hand and leave it aside for about 20 minutes.</div>
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3. Now, add Besan, Rice Flour, Rawa and mix thoroughly.</div>
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4. Need be, sprinkle some water.</div>
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5. Heat Oil in a kadai, roughly make small fritters and deep fry in oil.</div>
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6. Drain out excess oil and store in an air tight container.</div>
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<b><u>Recipe Video</u>:</b></div>
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<b><br /></b><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/0ZTV1-pruUw?feature=player_embedded' frameborder='0'></iframe></div>
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Anonymoushttp://www.blogger.com/profile/10580353007430673885noreply@blogger.com1tag:blogger.com,1999:blog-8489006612073355519.post-70465387277541603792013-02-19T21:15:00.000+05:302013-04-15T02:23:37.389+05:30Vegetable Rice<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="background-color: white; line-height: 22.390625px;"><b><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><i style="text-decoration: underline;">Vegetable Rice</i><u> Recipe</u>:</span></b></span></h3>
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<a alt="Vegetable Rice" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3ddqxCKKN3O_rXiER92_MvKaSJttK6-IP6QeEFvXtr7PdXl6RSX7K8VxIWQJJafRX1huYjxPJ2QVdwKB2H8sRGJg9PB1lDxRz1kwRwmZWJZ2U9OW0l241G-EhtXSA15WqNu6-5phVAFE/s1600/vegetable-rice.jpg" imageanchor="Vegetable Rice" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3ddqxCKKN3O_rXiER92_MvKaSJttK6-IP6QeEFvXtr7PdXl6RSX7K8VxIWQJJafRX1huYjxPJ2QVdwKB2H8sRGJg9PB1lDxRz1kwRwmZWJZ2U9OW0l241G-EhtXSA15WqNu6-5phVAFE/s320/vegetable-rice.jpg" width="240" /></a></div>
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<b>For rice:</b></div>
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1 cup basmati or long grain rice</div>
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2 cups water</div>
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2 tablespoons oil</div>
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1 teaspoon cumin seeds</div>
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2 bay leaves</div>
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1 teaspoon salt</div>
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<b>For vegetables:</b></div>
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3 tablespoons oil</div>
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1 teaspoon cumin seeds (jeera)</div>
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1 medium sized potato, chopped into 1/2? cubes</div>
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1 carrot, chopped</div>
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1 cup cauliflower, cut into small pieces</div>
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1 cup frozen green peas</div>
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1/2 red bell pepper, chopped</div>
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2 long sliced green peppers</div>
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1 teaspoon grated ginger</div>
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1 teaspoon salt</div>
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1/2 teaspoon garam masala</div>
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1 tablespoon lemon juice</div>
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For garnish:</div>
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2 tablespoons minced cilantro</div>
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<b><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Preparing the rice:</span></b></h4>
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Heat oil in a saucepan. Analysis of the oil by adding cumin seed, if the seed immediately cracked oil is ready.</div>
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Add cumin seeds after cumin seeds crack add bay leaves and stir for a few seconds.</div>
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Then add the rice. Sauté 2 minutes.</div>
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Add water and salt, bring to boil and reduce heat to low. Cover the pan.</div>
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Bake about 15 minutes or until rice is tender and water has evaporated. Turn off the heat and fluff the rice with a fork.</div>
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Use a skillet to cook the vegetables. Add the vegetables to the steps, the vegetables that need more time to cook are added first and vegetables that require less time will be added last.</div>
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Heat oil in a pan. Test the heat by adding one cumin seed in oil;</div>
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if it cracks immediately oil is ready.</div>
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Add the cumin seeds cumin seeds after crack, add the potatoes, stir fry for about 2 minutes.</div>
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Add cauliflower and carrots. Let them cook for about 3 more minutes, stirring occasionally.</div>
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Then add the peas, pepper, ginger and green chillies. Let the vegetables cook for a few minutes until the vegetables are tender. Turn off the heat.</div>
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Add garam masala and lemon juice. Next gently stir the rice into the vegetables. Transfer to a serving dish and garnish the dish 0rice coriander.</div>
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<b><u>Recipe Video</u>:</b></div>
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<b><br /></b><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/26NMjTvr5UA?feature=player_embedded' frameborder='0'></iframe></div>
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Anonymoushttp://www.blogger.com/profile/10580353007430673885noreply@blogger.com0tag:blogger.com,1999:blog-8489006612073355519.post-61254744029770821752013-02-18T21:24:00.000+05:302013-04-15T02:24:44.457+05:30Baby Corn Manchurian<div dir="ltr" style="text-align: left;" trbidi="on">
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<u><b><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><span style="background-color: white; line-height: 22.390625px;"><i>Baby Corn</i> </span><i style="background-color: white; line-height: 22.390625px; margin: 0px; padding: 0px;">Manchurian </i><span style="background-color: white; line-height: 22.390625px; margin: 0px; padding: 0px;">Recipe:</span></span></b></u></h3>
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<a alt="Baby Corn Manchurian" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOc7hF88vrWeRGzsWlSQ4rAwUlwfRT-TRmhjMWJCriNRc5f-l8rEZ32MsP60Jip5C_oTh_AAz7V_x4G3oy-VZhXGq6qr5bm1R47U0DvDQtrd8liRinOECWTKsVZwi6ljmlri0mYmOcKtQ/s1600/baby-corn-manchuria.jpg" imageanchor="Baby Corn Manchurian" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOc7hF88vrWeRGzsWlSQ4rAwUlwfRT-TRmhjMWJCriNRc5f-l8rEZ32MsP60Jip5C_oTh_AAz7V_x4G3oy-VZhXGq6qr5bm1R47U0DvDQtrd8liRinOECWTKsVZwi6ljmlri0mYmOcKtQ/s320/baby-corn-manchuria.jpg" width="320" /></a></div>
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Baby corn 15-20 </div>
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Rice flour 5 tsp </div>
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Corn flour 15 tsp </div>
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Ginger-garlic paste 2 tsp </div>
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Chili-garlic sauce 1-2 tsp </div>
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Soya sauce 1 tsp </div>
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Cashew peanut powder 2 tbsp </div>
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Fresh coriander leaves, washed and chopped 2 tbsp </div>
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Medium onions, finely chopped 2 </div>
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Green chilies, washed and chopped 4 </div>
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Garlic cloves, washed, peeled and finely chopped 2 </div>
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Tomato sauce as required </div>
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Oil for deep frying </div>
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Salt to taste </div>
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Babycorns boil in a little salted water.</div>
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Take a bowl and mix corn flour, rice flour, tomato sauce, ginger paste and garlic, a little salt and steamed babycorns. Pour oil in a pan and heat. Now fry babycorns.</div>
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Remove from pan and drain excess oil on clean paper towels. Pour 3 tablespoons of oil in a pan and heat. Add onions, green peppers and garlic, fry until golden brown.</div>
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Add fried baby beans, soy sauce, tomato sauce, chili sauce and garlic and salt sauce to it.</div>
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Fry for about 10 minutes over medium heat. Serve hot.</div>
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<b><br /></b><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/teh7O8o-tN0?feature=player_embedded' frameborder='0'></iframe></div>
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Anonymoushttp://www.blogger.com/profile/10580353007430673885noreply@blogger.com0tag:blogger.com,1999:blog-8489006612073355519.post-43548414231737479892013-02-17T21:29:00.000+05:302013-04-15T02:26:24.285+05:30Moong Dal Halwa<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="background-color: white; line-height: 22.390625px;"><b><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><i style="text-decoration: underline;">Moong Dal Halwa </i><u>Recipe</u>:</span></b></span></h3>
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<a alt="Moong Dal Halwa" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgveYANsZQo3nh8O1bgFKaA_NYOEDkN81YjaKMccfZu_bQfpjQDDl_rDZ9GLsYSScZGknkD3lx4uHXYE4M35Es8ruSkFcoKYegMGfUa05axjRTw5qeDnFeUiu6f3t3gscxidwNkPjKPIVk/s1600/Moong-Dal-Halwa.jpg" imageanchor="Moong Dal Halwa" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="202" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgveYANsZQo3nh8O1bgFKaA_NYOEDkN81YjaKMccfZu_bQfpjQDDl_rDZ9GLsYSScZGknkD3lx4uHXYE4M35Es8ruSkFcoKYegMGfUa05axjRTw5qeDnFeUiu6f3t3gscxidwNkPjKPIVk/s320/Moong-Dal-Halwa.jpg" width="320" /></a></div>
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<b><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Ingredients: </span></b></h4>
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1 cup - split (Yellow) moong dal </div>
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1/2 cup - ghee</div>
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3/4 cups to 1 cup - sugar</div>
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1/2 cup - milk </div>
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Cashews/raisins roasted in ghee for garnishing</div>
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1/2 tsp - cardamom powder</div>
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A few strands of saffron</div>
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<b><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Method:</span></b></h4>
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Soak 1 cup moong dal overnight.</div>
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The next morning, grind to a paste.</div>
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Take a heavy kadai / nonstick skillet.</div>
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Heat 1-2 tsp of ghee and fry the cashew nuts and raisins, raisins until all puffy and cashews are roasted.</div>
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In the same pan, add 1/4 cup melted butter and warm.</div>
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Add dal paste and stir continuously, not allowing lumps form.</div>
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This part is very tricky because the dal cooks really fast, irrespective of the ghee.</div>
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Keep the heat to low and continue to stir, even after the dal becomes thick.This is when your hands become your enemies and you hate to make them work.</div>
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Add remaining intermittently clarified butter</div>
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Meanwhile mix the sugar with water / milk in a saucepan and bring to a boil.</div>
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You can add saffron and cardamom powder to the mixture.</div>
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Otheriwise you can simply add them to the end of the plate directly.</div>
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Add this slowly to the cooking dal.</div>
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Keep the heat low at any time and break blocks if formed while adding the sugar and water / milk mix.</div>
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Cook until the ghee surfaces and halwa gets a creamy and glossy texture.</div>
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Garnish with cashews and raisins.</div>
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<b><u>Recipe Video</u>:</b></div>
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<b><br /></b><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/rxlfYr6m4rs?feature=player_embedded' frameborder='0'></iframe></div>
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Anonymoushttp://www.blogger.com/profile/10580353007430673885noreply@blogger.com0tag:blogger.com,1999:blog-8489006612073355519.post-29536663694328355722013-02-16T21:42:00.000+05:302013-04-15T02:28:02.710+05:30Patodi<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="background-color: white; line-height: 22.390625px;"><b><u><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><i>Patodi </i>Recipe:</span></u></b></span></h3>
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<a alt="Patodi" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcITDsc6dlvAIkG2o3sUt22mfavA2C4qgiNsOSl08EDT7KtueFzh4mcb1hffOv2AwPfpKwaYw6_ze2jwBShVKkS9LwD65har8244jnHszxTANEFwv2NUOLNt9f3qSTF5H0UeXn3e6bYk0/s1600/patodi.jpg" imageanchor="Patodi" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcITDsc6dlvAIkG2o3sUt22mfavA2C4qgiNsOSl08EDT7KtueFzh4mcb1hffOv2AwPfpKwaYw6_ze2jwBShVKkS9LwD65har8244jnHszxTANEFwv2NUOLNt9f3qSTF5H0UeXn3e6bYk0/s320/patodi.jpg" width="264" /></a></div>
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1/2 cup gms flour (besan)</div>
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1 cup thin buttermilk</div>
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Salt To Taste</div>
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2-3 pinches turmeric powder</div>
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1 tbsp Oil</div>
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Mix water, flour, salt and turmeric as a drummer. Heat oil in a large skillet, add the dough.</div>
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Stir vigorously and evenly to avoid lumps. Cook until the mixture does not taste raw, stirring constantly, a ladle to a large plate.</div>
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With the back of a flat Spread as thin as possible spoon. Use circular outward movements of dosas.</div>
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Down, 2 "wide strips cut carefully roll each strip, repeat for all plates ..</div>
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Place in a serving dish. For seasoning: khandvi rolls Sprinkle coconut and coriander.</div>
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Heat oil in a small saucepan. Cumin, asafoetida, curry leaves and pepper.</div>
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Add sesame seeds and immediately pour on khandvi rolls. Serve with garlic sauce.</div>
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<b><u>Recipe Video</u>:</b></div>
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<b><br /></b><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/Lk63oynhylA?feature=player_embedded' frameborder='0'></iframe></div>
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Anonymoushttp://www.blogger.com/profile/10580353007430673885noreply@blogger.com0tag:blogger.com,1999:blog-8489006612073355519.post-24783669630165590412013-02-15T21:49:00.000+05:302013-04-15T02:28:24.267+05:30Baingan Bharta<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="background-color: white; line-height: 22.390625px;"><b><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><i style="text-decoration: underline;">Baingan Bharta</i><u> Recipe</u>:</span></b></span></h3>
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<a alt="Baingan Bharta" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0_HxaulNoH41YO410rVZ-RuQ3ciLVf1EnjLiTY-Pjlss1cvyLEIGQpq_PQUvUmTBxSALxVUhCy4eyRpfGhCuDr8r7fxgc28O4r8j_Z41oHh13pbdIHd1wu73YmG3UblDfL9qlgvU97Kw/s1600/baingan-bharta.jpg" imageanchor="Baingan Bharta" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0_HxaulNoH41YO410rVZ-RuQ3ciLVf1EnjLiTY-Pjlss1cvyLEIGQpq_PQUvUmTBxSALxVUhCy4eyRpfGhCuDr8r7fxgc28O4r8j_Z41oHh13pbdIHd1wu73YmG3UblDfL9qlgvU97Kw/s320/baingan-bharta.jpg" width="320" /></a></div>
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2 baigan medium sized</div>
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2 cloves garlic</div>
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2 onions (small)</div>
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2 inch ginger</div>
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1 tomato (medium)</div>
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1 tsp jeera</div>
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1 tsp rai</div>
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2 tsp garam masala</div>
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1 tsp coriander powder</div>
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1/2 tsp red chili powder</div>
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1/4 tsp turmeric powder</div>
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1 sprig coriander leaves</div>
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3 tblsp vegetable oil</div>
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Peel baingan and cut into pieces.</div>
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Place it in 1 cup of boiling water and let it boil for 10 minutes.</div>
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Remove excess water and mash up the baigan.</div>
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Place chopped onions, tomatoes, ginger, garlic in the oil and let it saute for 3 minutes.</div>
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Add baigan and the rest of the spices and keep stirring it till the water evaporates.</div>
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Garnish with coriander leaves and serve.</div>
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<b><br /></b><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/xls1lRVPR-c?feature=player_embedded' frameborder='0'></iframe></div>
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Anonymoushttp://www.blogger.com/profile/10580353007430673885noreply@blogger.com1tag:blogger.com,1999:blog-8489006612073355519.post-56000865936894442442013-02-14T21:53:00.000+05:302013-04-11T19:26:10.707+05:30Cholla Puri<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="background-color: white; line-height: 22.390625px;"><b><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><i style="text-decoration: underline;">Cholla Puri</i><u> Recipe</u>:</span></b></span></h3>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7vmoFOm5LpiFUrJJuJ1V3J1lrnIgLYBrmcRdhgLA-qaGOkoBEWHAaBeQGUwq3FrAm4MXVapmko_xT6wNMh_K0dUxAo5QEAxyZD9CpmRUhiGT6NX3KtUOtJ121arsHMDIxmrcpGOmalQ4/s1600/chola+puri.jpg" imageanchor="Cholla Puri" alt="Cholla Puri" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7vmoFOm5LpiFUrJJuJ1V3J1lrnIgLYBrmcRdhgLA-qaGOkoBEWHAaBeQGUwq3FrAm4MXVapmko_xT6wNMh_K0dUxAo5QEAxyZD9CpmRUhiGT6NX3KtUOtJ121arsHMDIxmrcpGOmalQ4/s320/chola+puri.jpg" width="320" /></a></div>
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Maida 3 cups</div>
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Curd 1/4 cup</div>
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<b><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Method:</span></b></h4>
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Mix maida with curd and cover and leave it for 2 hours. Make into smooth dough.</div>
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Round even sized balls.Flatten the balls to puri</div>
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Deep fry this in oil till the poori pops fully and then remove it from the frying pan.</div>
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<b><u>Recipe Video</u>:</b></div>
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<b><br /></b><object width="320" height="266" class="BLOGGER-youtube-video" classid="clsid:D27CDB6E-AE6D-11cf-96B8-444553540000" codebase="http://download.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=6,0,40,0" data-thumbnail-src="http://img.youtube.com/vi/Zi78Ctnd_CE/0.jpg"><param name="movie" value="http://youtube.googleapis.com/v/Zi78Ctnd_CE&source=uds" /><param name="bgcolor" value="#FFFFFF" /><param name="allowFullScreen" value="true" /><embed width="320" height="266" src="http://youtube.googleapis.com/v/Zi78Ctnd_CE&source=uds" type="application/x-shockwave-flash" allowfullscreen="true"></embed></object></div>
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</div>Anonymoushttp://www.blogger.com/profile/10580353007430673885noreply@blogger.com0tag:blogger.com,1999:blog-8489006612073355519.post-10578626050284261722013-02-13T22:18:00.000+05:302013-04-17T01:45:12.855+05:30Crispy Chicken<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="background-color: white; line-height: 22.390625px;"><b><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><i style="text-decoration: underline;">Crispy Chicken</i><u> Recipe</u>:</span></b></span></h3>
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<a alt="Crispy Chicken" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif5J0CKUgvrCqns_dDmhQmy43A-kXUHDv0lzVxjcP8Mmnd5x_JuTUj1HPxVzeWozujTh5DB7Zfhr871RUGQYR7pUk_gbfog93fZHKxu-ri_ki6ba-qfTk-KgQwvv8DBM-RU4E_YqUOoGY/s1600/Crispy_Chicken.jpg" imageanchor="Crispy Chicken" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif5J0CKUgvrCqns_dDmhQmy43A-kXUHDv0lzVxjcP8Mmnd5x_JuTUj1HPxVzeWozujTh5DB7Zfhr871RUGQYR7pUk_gbfog93fZHKxu-ri_ki6ba-qfTk-KgQwvv8DBM-RU4E_YqUOoGY/s320/Crispy_Chicken.jpg" width="320" /></a></div>
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Vegetable oil, for frying</div>
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<b>Salt:</b></div>
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1 (6-inch) sprig fresh rosemary</div>
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1/4 cup kosher salt</div>
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Zest of 1/2 large lemon</div>
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<b>Chicken:</b></div>
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1 pound chicken tenders, cut into 2-inch pieces</div>
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2 cloves garlic, minced</div>
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1 1/2 tablespoons chopped fresh rosemary</div>
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Zest of 1/2 large lemon</div>
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3/4 teaspoon salt</div>
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1/4 teaspoon freshly ground black pepper</div>
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1/2 cup fine cornmeal or instant polenta</div>
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<b><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Method:</span></b></h4>
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For salt: Heat 1/4-inch oil in a large, high-sided skillet over medium-high heat (the oil is hot enough when a pinch of cornmeal sizzles when added to the pan ). Add the rosemary and cook for 30 seconds until crisp. Using tongs, remove the rosemary sprig and drain on paper towels. Remove the leaves and finely chop for 1 tablespoon. Place the rosemary, salt and lemon zest in a small bowl. Mix with a fork until blended. Set aside.</div>
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For the chicken: In a medium bowl, combine chicken, garlic, rosemary, lemon zest, salt and pepper. Add semolina and stir until chicken is well coated. Add half the chicken to the same pan used to cook rosemary and brown and crispy, 2 to 3 minutes on each side. Drain on absorbent paper. Repeat with remaining chicken. Sprinkle with salt and rosemary lemon and serve.</div>
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<b><br /></b><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/HRHxDWoYfeo?feature=player_embedded' frameborder='0'></iframe></div>
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Anonymoushttp://www.blogger.com/profile/10580353007430673885noreply@blogger.com0tag:blogger.com,1999:blog-8489006612073355519.post-76867122399168488892013-02-12T22:27:00.000+05:302013-04-15T02:32:22.335+05:30Prawns<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="background-color: white; line-height: 22.390625px;"><b><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><i style="text-decoration: underline;">Prawns </i><u>Recipe</u>:</span></b></span></h3>
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<a alt="Prawns" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqNGrpt2t2JhKl9L5NWeMiNegLSIq-2Sb2Q7jl0kRhuKgpu1cw_gWBquOc24Dd5C9BwUJTNwn-WW_k5ZWvoaVhlhU0hGvRDh80t78z1AqrToXPJjyyNkzgs6Je5ggqqs0DI50mJrHJKRo/s1600/prawns.jpg" imageanchor="Prawns" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqNGrpt2t2JhKl9L5NWeMiNegLSIq-2Sb2Q7jl0kRhuKgpu1cw_gWBquOc24Dd5C9BwUJTNwn-WW_k5ZWvoaVhlhU0hGvRDh80t78z1AqrToXPJjyyNkzgs6Je5ggqqs0DI50mJrHJKRo/s320/prawns.jpg" width="320" /></a></div>
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<b><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">ingredients</span></b></h4>
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2 oz (50 g) lard</div>
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2 small onions, sliced</div>
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1 large tomato, skinned and sliced</div>
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1 garlic clove, crushed (optional)</div>
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salt</div>
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pepper</div>
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350 g (12 oz) shelled prawns</div>
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2 tablespoons desiccated coconut soaked in 2/3 cup (150 ml) 1/4 pt water</div>
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1/2 to 1 tablespoon curry powder</div>
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2 tbsp plain flour (All purpose)</div>
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squeeze of lemon juice.</div>
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<b><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Method:</span></b></h4>
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Melt the lard in a pan and fry the onions until golden brown. Remove with a slotted spoon.</div>
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Add the tomato, garlic, salt, pepper and shrimp to the pan and cook gently for 3 minutes.</div>
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Squeeze the liquid from the coconut and mix with curry powder and flour to form a paste.</div>
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Add to the pan with the remaining mixture of coconut and onions. Bring to a boil, stirring, then simmer very gently for 20 minutes.</div>
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Stir in lemon juice and serve with boiled rice.</div>
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Note: This is a dry curry and shrimp should not float in a liquid, but if the mixture seems too dry during cooking, add a little hot broth or water.</div>
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<b><u>Recipe Video</u>:</b></div>
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<b><br /></b><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/1XxqCy4eLNQ?feature=player_embedded' frameborder='0'></iframe></div>
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Anonymoushttp://www.blogger.com/profile/10580353007430673885noreply@blogger.com0tag:blogger.com,1999:blog-8489006612073355519.post-55172761073851499772013-02-12T02:19:00.000+05:302013-04-11T19:29:14.297+05:30Fried Fish<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="background-color: white; line-height: 22.390625px;"><b><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><u><i>Fried Fish </i>Recipe</u><i>:</i></span></b></span></h3>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDDGFac6NtcH_5k5jaeRciWGc1p-jnLe6e4Nlj3ct23RgaSd6qks5JRwSUYtFNxkMEi5NSGIC08jB8_YDZiMxZmPBEE5fCxg1t-XBJpgbwhkJ_c-NdSFi1ZeeADeBIBtIgxknlDvE94AQ/s1600/fried+fish.jpg" imageanchor="Fried Fish" alt="Fried Fish" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDDGFac6NtcH_5k5jaeRciWGc1p-jnLe6e4Nlj3ct23RgaSd6qks5JRwSUYtFNxkMEi5NSGIC08jB8_YDZiMxZmPBEE5fCxg1t-XBJpgbwhkJ_c-NdSFi1ZeeADeBIBtIgxknlDvE94AQ/s1600/fried+fish.jpg" /></a></div>
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<b><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Ingredients:</span></b></h4>
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1 tbsp. vinegar</div>
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1/2 c. water</div>
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1/2 c. milk</div>
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1 c. all-purpose flour</div>
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1 tbsp. baking powder</div>
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1/2 tsp. salt (I don't use this much)</div>
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Fish fillets, thawed (flounder or perch)</div>
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<b><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Method:</span></b></h4>
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Great for shrimp also. Combine first 6 ingredients, beat until smooth. </div>
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Dip fish in batter. Fry in deep fat until golden brown, turning once.</div>
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If other types of fish are used, omit the salt.</div>
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<b><br /></b><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/KnMFRyT8to8?feature=player_embedded' frameborder='0'></iframe></div>
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</div>Anonymoushttp://www.blogger.com/profile/10580353007430673885noreply@blogger.com0tag:blogger.com,1999:blog-8489006612073355519.post-25580475921900765342013-02-11T02:27:00.000+05:302013-04-15T02:35:35.188+05:30Chicken Strips<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="background-color: white; line-height: 22.390625px;"><b><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><i style="text-decoration: underline;">Chicken Strips </i><u>Recipe</u>:</span></b></span></h3>
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<a alt="Chicken Strips" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7ovYadoOsiKoMPkq50ih4ZgONQtpt6NGlwJ276V_c4B2_o8ZBPpHLWRUXRuMkEs2-CRIMj_eS0SY7UT9MZa0IhyjqpYUeZhzPVukijMniUaJx-qQuup6q5E3HeCntEAfkgGlbGia0FMc/s1600/chicken-strips.jpg" imageanchor="Chicken Strips" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7ovYadoOsiKoMPkq50ih4ZgONQtpt6NGlwJ276V_c4B2_o8ZBPpHLWRUXRuMkEs2-CRIMj_eS0SY7UT9MZa0IhyjqpYUeZhzPVukijMniUaJx-qQuup6q5E3HeCntEAfkgGlbGia0FMc/s320/chicken-strips.jpg" width="320" /></a></div>
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14 cup melted butter</div>
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1 12 cups Crispy Rice Cereal (coarsely crushed)</div>
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2 tbsps all-purpose flour</div>
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2 tsps seasoning (blend)</div>
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1 lb boneless skinless chicken breasts</div>
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Preheat oven to 400 degrees F. Lightly grease an inch baking dish 9x13.</div>
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Place the butter in a shallow bowl. In a shallow bowl, mix crushed cereal, flour and seasoning mix. Dip chicken breasts in butter, then press the cereal mixture to coat. Place in the baking dish. Sprinkle with remaining butter.</div>
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Bake 25 minutes in preheated oven, or until juices Chicken Run clear.</div>
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<b><u><br /></u></b><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/RJ2G8za4hLc?feature=player_embedded' frameborder='0'></iframe></div>
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Anonymoushttp://www.blogger.com/profile/10580353007430673885noreply@blogger.com0tag:blogger.com,1999:blog-8489006612073355519.post-4014982792670768802013-02-10T02:34:00.000+05:302013-04-15T02:37:48.500+05:30Kabab<div dir="ltr" style="text-align: left;" trbidi="on">
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<b><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;"><u style="font-style: italic;">Kabab </u><u>Recipe</u>:</span></b></h3>
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<a alt="Kabab" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh85USNLcUOeNffbclgPL9DnjSQZwOBB12sHEES0cH7zWGO2gOcAXIRNJPVHcj5q-B0BKm2W5hSejneecF2BnDaaHbusFvnbx0uSPBFm6K1kfqxK5Zty-zEIt3o87NlbnT24XDHyoL4wjE/s1600/kabab.jpg" imageanchor="Kabab" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="290" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh85USNLcUOeNffbclgPL9DnjSQZwOBB12sHEES0cH7zWGO2gOcAXIRNJPVHcj5q-B0BKm2W5hSejneecF2BnDaaHbusFvnbx0uSPBFm6K1kfqxK5Zty-zEIt3o87NlbnT24XDHyoL4wjE/s320/kabab.jpg" width="320" /></a></div>
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Boneless lamb (leg) 1 kg</div>
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Mutton fat (A) 50gms</div>
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Papaya paste 100g</div>
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Hung yoghurt 50gms</div>
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Ginger, garlic (paste) 25gms</div>
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Onion (sliced and fried and crushed) 100g</div>
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Salt to taste</div>
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Yellow chili powder 5gms</div>
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Roast gram flour 200g</div>
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Garam masala (B) (Roast all ingredients and make powder)</div>
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Black pepper corn 50gms</div>
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Green cardamom 50gms</div>
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Black cardamom 25gms</div>
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25gms clove</div>
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Mace 5pcs</div>
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nutmeg 1pc</div>
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jeera 50gms</div>
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saunf 50gms</div>
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Patthar phool 25gms</div>
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cinnamon 25gms</div>
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Leave Bay 5pcs</div>
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Kebab Chini 10g</div>
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Chop boneless mutton and fat together to fine consistency</div>
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Add (A) and mix well for half an hour Add 10g of powder mixture (B)</div>
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Add the saffron, rose water, water Kewada</div>
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Place the mixture in a container Galawati deep, keep a burning coal in the center</div>
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Put some pure ghee and cover. Keep up all the smoke is</div>
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On a heavy tawa or hot dish on a background of heavy non-stick pan at home are round and flat tikkis mixture and grill pan on both sides until it turns brown due to use inside with green chutney although onion and lemon wedges.</div>
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<b><br /></b><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/CwohjTeQpEE?feature=player_embedded' frameborder='0'></iframe></div>
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Anonymoushttp://www.blogger.com/profile/10580353007430673885noreply@blogger.com0