tag:blogger.com,1999:blog-60283183140038849022024-03-18T08:46:44.216-07:00Cooking with MeenaA mostly Indian, always vegetarian cooking blogAnonymoushttp://www.blogger.com/profile/04336500910591796022noreply@blogger.comBlogger185125tag:blogger.com,1999:blog-6028318314003884902.post-23793185307410234072018-10-27T07:13:00.002-07:002018-10-27T07:13:47.920-07:00Instant Sooji Vada (in 15 minutes or less)<div dir="ltr" style="text-align: left;" trbidi="on">
Sounds too good to be true - right? But that’s all it takes, and the vadais taste great. They even taste good when they are cold.<br />
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Navrathri went by in a blur this year. I had a few families for dinner on Friday, and had my big party on Saturday. I saved Sunday to visit a few other golus. But since a few people could not make it on Friday or Saturday, they came home on Monday. I had school the whole day, and a dear friend had called a few of us to her place on Monday as well. So I rushed back home, quickly prepped for my guests, changed, went to my friend's place, and rushed back to receive my guests. I made Sooji Kuzhi Paniyaram, along with mudi masala, dhokla, peanut chaat, and ras malai.</div>
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As usual I had overestimated my quantities and had some leftover sooji batter, after making the kuzhi paniyarams. I put this in the fridge along with all the other leftovers from my big party and forgot about it for a few days.</div>
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Then as my husband and I were slowly making our way through all the food in the fridge, I came upon this batter and decided to try something new. I added rice flour, grated carrots, and some ginger to it and made vadas. They were perfect! Because I had added rice flour, the dough was thick and really easy to shape into vadas. And the best part, they tasted great even when they were cold!</div>
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Last night, my husband was meeting a few of his buddies to discuss an upcoming trip and needed to take something for a potluck. Since it has been a long week, with two days of parent teacher conferences running till 8:00 p.m, I wanted to make something that was quick and easy. I decided to make these for him to take.</div>
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I am impressed with how good they taste and how simple they are to make.<br />
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Try these for your Deepavali or Thanksgiving party. I’m sure they will be a hit.<br />
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<span style="background-color: transparent; font-size: 14.6667px; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: "arial";"><b>Instant Sooji Vada (in 15 minutes or less)</b></span></span></div>
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<span style="background-color: transparent; font-family: "arial"; font-size: 11pt; vertical-align: baseline; white-space: pre-wrap;"><b>Prep time: 10 minutes Cooking Time: 15 minutes Makes about 24 - 28 vadas</b></span></div>
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<span style="background-color: transparent; font-family: "arial"; font-size: 11pt; vertical-align: baseline; white-space: pre-wrap;"><b>Here is what you need </b></span></div>
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<li>1 cup MTR Rava Idli Mix</li>
<li>½ - ¾ cup yogurt</li>
<li>3 - 4 tbsp. Rice flour</li>
<li>1 onion, chopped fine</li>
<li>3 - 4 green chilies minced</li>
<li>1 cup spinach leaves, chopped fine (or other vegetables of your choice - like carrots or cabbage)</li>
<li>½” ginger, minced</li>
<li>few curry leaves</li>
<li>few coriander leaves, chopped</li>
<li>a pinch of salt</li>
<li>oil for deep frying</li>
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<li>Heat oil in a deep bottomed kadai or pan</li>
<li>While the oil is heating, mix all the ingredients, except the oil for deep frying, so that the mixture forms a dough that you can shape into balls. If the batter is too moist, add more rice flour. If it is too dry, sprinkle some water.</li>
<li>Keep a bowl of water and a sandwich size ziploc bag ready.</li>
<li>Wet your hand and the ziploc bag. Take some batter (about the size of a big lime) in you hand and put it on the Ziploc bag. </li>
<li>Shape it like a donut with a hole in the middle.</li>
<li>Drop this gently into the hot oil. You can fry a few vadas at a time. Turn the vadas over gently a couple of times till they turn golden brown all over.</li>
<li>Place the vadas in a colander lined with paper towels to drain excess oil.</li>
<li>Repeat till all the batter is done.</li>
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Anonymoushttp://www.blogger.com/profile/04336500910591796022noreply@blogger.com16tag:blogger.com,1999:blog-6028318314003884902.post-75459894754243127502018-08-20T17:04:00.000-07:002018-08-20T17:04:23.521-07:00Roasted Phool Makhana (fox nuts or lotus seeds) Snack<div dir="ltr" style="text-align: left;" trbidi="on">
Makhana, also called fox nuts or lotus seeds, are popular in some regions of India and some other Asian cuisine. <span id="docs-internal-guid-d1df65cb-e6dc-5ed2-d1d0-e937b4f54421"><span style="background-color: white; color: #222222; font-family: "arial"; font-size: 10.5pt; vertical-align: baseline; white-space: pre-wrap;">The most common use of the seed is in the form of lotus seed paste which is used extensively in Chinese pastries as well as in Japanese desserts.</span></span><br />
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Phool makhana is puffed lotus seed (seeds popped like popcorn). <br />
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I have seen phool makhana in my Indian store on several occasions. Growing up in Southern India, I was not familiar with this at all, and did not pay any attention to it.<br />
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Then, on my recent trip to California, I saw a bag of these in my friend’s pantry. She told me that she had tasted a snack made with these in her friend’s place. So, we tried replicating that in her house. It came out OK - not bad for a first attempt.<br />
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When I came back home, I picked up a bag of these from my Indian store. I have made these several times since then and love them! <br />
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It is a light, crunchy snack (kind of like popcorn) that takes almost no time to make and is healthy.<br />
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<span style="background-color: transparent; font-family: "arial"; font-size: 11pt; vertical-align: baseline; white-space: pre-wrap;"><span style="color: #990000;">Roasted Phool Makhana (fox nuts or lotus seeds) Snack</span></span></h4>
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<span style="background-color: transparent; font-family: "arial"; font-size: 11pt; vertical-align: baseline; white-space: pre-wrap;"><b><i>Prep time: 5 minutes Cooking Time: 15 minutes Serves: 4</i></b></span></div>
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<span style="background-color: transparent; font-family: "arial"; font-size: 11pt; vertical-align: baseline; white-space: pre-wrap;">Here’s what you need:</span></h4>
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<ul><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5W0rDtGAMDaIx_Z5jnjt0EcvNmG7DQb6zFur8uE8RGpR-AXF0bOhnTUFseLtLnkzcdzGRoIDGL-TXDAB9yzPjFs0BHkXjrZCtAxOqPNUr50zvls4itnP9RD695JhgHWtG2Usf5I8fXHk/s1600/lsaCW%2525Y1QU%252B13NwwDnO2sg.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5W0rDtGAMDaIx_Z5jnjt0EcvNmG7DQb6zFur8uE8RGpR-AXF0bOhnTUFseLtLnkzcdzGRoIDGL-TXDAB9yzPjFs0BHkXjrZCtAxOqPNUr50zvls4itnP9RD695JhgHWtG2Usf5I8fXHk/s320/lsaCW%2525Y1QU%252B13NwwDnO2sg.jpg" width="240" /></a>
<li>4 cups phool makhana (puffed lotus seeds)</li>
<li>3 tsp. Oil</li>
<li>Salt to taste</li>
<li>1 tsp chili powder</li>
<li>¼ tsp. Turmeric powder</li>
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<li>Dry roast the puffed lotus seeds in a thick bottomed deep saucepan, stirring constantly, on medium to low heat for about 15 minutes, till they are crunchy. Do not turn up the heat - the seeds will burn.</li>
<li>In a small bowl, mix the oil, salt, turmeric powder, and chili powder.</li>
<li>Pour this over the roasted lotus seeds. Toss to coat well.</li>
<li>Once they cool down, store in an airtight container.</li>
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Anonymoushttp://www.blogger.com/profile/04336500910591796022noreply@blogger.com9tag:blogger.com,1999:blog-6028318314003884902.post-5090366948320213262018-08-07T09:21:00.001-07:002018-08-07T09:21:37.910-07:00Ancient grains Adai (savory lentils and ancient grains pancake)<div dir="ltr" style="text-align: left;" trbidi="on">
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Before I head out to Costco, I make a list of things I need. I have perfectly good intentions of sticking to the list. I enter the store with a resolve to go quickly, find the things on my list, pay, and leave. And then, something catches my eye. It could be the edamame spaghetti, or the humongous bag of quinoa, or on this occasion, a Costco sized bag of Ancient Grains.</div>
<br />I was hosting a Mediterranean themed party and thought that I could use this to make a pilaf instead of rice. It came out really well, but I had only used 1½ cups of this mix. My family is not a big fan of quinoa, or bulgar, or barley, and so I couldn’t use it as a rice substitute for everyday use.<div>
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So, this mostly unused bag sat in my pantry for a month or so, making me feel guilty, every time I opened the pantry to get something.<br /><br />Then, one day, when I was getting ready to soak the ingredients for adai, I had an inspiration! Why not use this mix, instead of rice?<br /><br />This is a blend of pre-cooked rice, bulgur, pre-cooked barley, pre-cooked wheat berries, pre-cooked red rice, pre-cooked oats, and white quinoa.<br /><br />I make adai at least once every 2 - 3 weeks. It is healthy (if you don’t add too much oil) and is so filling that you don’t need to serve anything else to make it a complete meal.<br /><div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlIYIDqayq9l_pUXK0P8SO6X61BvBxAyaVRiI-k6lqyLaoURKEAQm-vEvCM2kQNI3beVYZvjIGveg1VntCmhxTGwOj9NOByEjdmw0R-eleLnqqoitSTylTrFE2uAyINvY-5mCFEzaq80s/s1600/DSC_0072.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1063" data-original-width="1600" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlIYIDqayq9l_pUXK0P8SO6X61BvBxAyaVRiI-k6lqyLaoURKEAQm-vEvCM2kQNI3beVYZvjIGveg1VntCmhxTGwOj9NOByEjdmw0R-eleLnqqoitSTylTrFE2uAyINvY-5mCFEzaq80s/s640/DSC_0072.JPG" width="640" /></a><br /><br /><br /><br />I have posted several versions of adai on this blog. This one uses <a href="http://eatfoodwithpurpose.com/product/medley-rice-grains/" target="_blank">Ancient Grains</a>, which is a blend of pre-cooked rice, bulgur, pre-cooked barley, pre-cooked wheat berries, pre-cooked red rice, pre-cooked oats, and white quinoa.</div>
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It came out really well. I made the same quantity of batter that I normally make. While the adai with fresh batter tasted great and came out crispy, the ones I made after a couple of days did not have the same texture. So I would suggest making just enough for immediate use.<br /><br />
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<span style="color: #990000;">Ancient grains Adai (savory lentils and ancient grains pancake)</span></h4>
<b><i>Soaking time: 3 - 4 hours<br />Prep. time: 10 minutes<br />Cooking time: about 5 minutes per adai<br />Servings: about 15 - 18 adais</i></b><br /><br /><h4 style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Here is what you need: <div class="separator" style="clear: both; text-align: center;">
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<li>1 ½ cups Ancient Grains Mix</li>
<li>½ cup toor dal (Pigeon peas)</li>
<li>½ cup channa dal (split garbanzo)</li>
<li>¼ cup split black urad dal (split black gram)</li>
<li>¼ cup split moong dal (split green gram)</li>
<li>4 - 6 dried red chilies</li>
<li>salt to taste</li>
<li>¼ tsp. hing (asafetida)</li>
<li>½ cup onions, finely chopped</li>
<li>1 sprig curry leaves</li>
<li>1 cup baby spinach, chopped</li>
<li>oil for making the adais</li>
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<span style="background-color: transparent; font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Here is how I made it:</span></h4>
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<ol>
<li>Mix the Ancient Grains mix and the lentils in a bowl. Rinse these a couple of times, add water and let it soak with the red chilies for 3 – 4 hours.</li>
<li>Drain the water from the mixture and grind this to a coarse paste with salt, and hing adding little bit of water. You may have to grind these in batches, depending on your blender capacity</li>
<li>Mix in the onions, curry leaves, and spinach.</li>
<li>Heat a tawa or a griddle. I like using my cast iron griddle for adais.</li>
<li>Pour a ladle full of batter onto the heated tawa and spread it out. It should be slightly thicker than dosas.</li>
<li>Make a small hole in the middle and drizzle oil around the adai as well as in the center. </li>
<li>Wait for a few minutes – maybe about 3 - 4 minutes and then carefully flip it over.</li>
<li>Cook on both sides till the adai is crispy.</li>
</ol>
<br />
Serve hot with chutney of your choice, or with milagai podi.<br /></td></tr>
</tbody></table>
</div>
</span></div>
</div>
</div>
Anonymoushttp://www.blogger.com/profile/04336500910591796022noreply@blogger.com4tag:blogger.com,1999:blog-6028318314003884902.post-83444973499768924442018-07-29T07:10:00.003-07:002018-07-29T07:10:34.302-07:00Make Your Own Taco Bar<div dir="ltr" style="text-align: left;" trbidi="on">
If you are planning to host a party in summer, and want to try something different, try setting up a “Make your own Taco Bar”. This is a huge hit with kids and adults and is super easy to set up.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi42WyO7Vb6vfevE1Zp4xHtVMUc_T-_9YDAOkzZNNSCXhL1InRmvXAxfAL-PxSepg4C8FVMr5mPb5irl_ilHUuJCqQQAabkQZjmtuubvors050T813ZyMbRxM6IU2q5KWjALxvx-p7Ti_4/s1600/fullsizeoutput_737c.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1063" data-original-width="1600" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi42WyO7Vb6vfevE1Zp4xHtVMUc_T-_9YDAOkzZNNSCXhL1InRmvXAxfAL-PxSepg4C8FVMr5mPb5irl_ilHUuJCqQQAabkQZjmtuubvors050T813ZyMbRxM6IU2q5KWjALxvx-p7Ti_4/s640/fullsizeoutput_737c.jpeg" width="640" /></a></div>
<br />
It takes a little bit of prep work, but you don’t spend hours slaving over the stove and it is easy to customize. People can make it into a burrito bowl (gluten free) or wrap it up into a big tortilla for a loaded burrito. It is also a great dinner to have around the campfire. <br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnqHv-DKDguaQoP7V4tw9b2JYgYQp6kNox3sAyzGIzMTrqhftaJEQenUepu0zEo3uOTU3ceXxSzVYMW9b4KlyeTN40CVUMfufJYB8ICzB9xzmDkBbaVN7XrLkW0ZhIGEctzbu-0_Cmnh0/s1600/fullsizeoutput_737d.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1063" data-original-width="1600" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnqHv-DKDguaQoP7V4tw9b2JYgYQp6kNox3sAyzGIzMTrqhftaJEQenUepu0zEo3uOTU3ceXxSzVYMW9b4KlyeTN40CVUMfufJYB8ICzB9xzmDkBbaVN7XrLkW0ZhIGEctzbu-0_Cmnh0/s640/fullsizeoutput_737d.jpeg" width="640" /></a></div>
<br />
While the taco bar provides for a sumptuous meal in itself, I do supplement with a soup and sometimes, <a href="http://cookingwithmeena.blogspot.com/2016/05/vegetarian-green-chile-tamales.html" target="_blank">tamales</a>.<br />
<div>
<br /></div>
<div>
I forgot to take pictures of the set up, but hope you get the idea. I will update this post with pictures the next time I do this for a party<br />
<br />
<span id="docs-internal-guid-17e44fc1-e167-e5a1-91b4-0d82ad567202"><br /></span>
<br />
<div dir="ltr" style="margin-left: 0pt;">
<table style="border-collapse: collapse; border: none; width: 468pt;"><colgroup><col width="*"></col></colgroup><tbody>
<tr style="height: 0pt;"><td style="background-color: #b6d7a8; border-bottom: solid #000000 1pt; border-left: solid #000000 1pt; border-right: solid #000000 1pt; border-top: solid #000000 1pt; padding: 5pt 5pt 5pt 5pt; vertical-align: top;"><h4 style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt; text-align: center;">
<span style="background-color: transparent; font-size: 14.6667px; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="color: #990000; font-family: "arial";">Make Your Own Taco Bar</span></span></h4>
<div dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; font-family: "arial"; font-size: 11pt; vertical-align: baseline; white-space: pre-wrap;"><br /></span></div>
<div dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; font-family: "arial"; font-size: 11pt; vertical-align: baseline; white-space: pre-wrap;"><b><i>Prep. time: 30 minutes Cooking time: 30 minutes Serves: 4 - 6 very hungry people</i></b></span></div>
<div dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; font-family: "arial"; font-size: 11pt; vertical-align: baseline; white-space: pre-wrap;"><br /></span></div>
<h4 style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; font-family: "arial"; font-size: 11pt; vertical-align: baseline; white-space: pre-wrap;">Here’s what you need:</span></h4>
<div dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-eEIcS5apkhE6aY2IhqmQfrbDNValMMx8Led4-FYPM1KyQwANGwRnVIjG4Ri4LtJElD-3XuHhSExJrkDq86PCXAbmJZ0Iuvnw4LlEGjW_RjXHfSiejanjWPvQ8uCCvJvz8XsZMBbx8wE/s1600/fullsizeoutput_737a.jpeg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1063" data-original-width="1600" height="211" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-eEIcS5apkhE6aY2IhqmQfrbDNValMMx8Led4-FYPM1KyQwANGwRnVIjG4Ri4LtJElD-3XuHhSExJrkDq86PCXAbmJZ0Iuvnw4LlEGjW_RjXHfSiejanjWPvQ8uCCvJvz8XsZMBbx8wE/s320/fullsizeoutput_737a.jpeg" width="320" /></a></div>
<ul>
<li>10 flour tortillas (small taco size)</li>
<li>2 cups Mexican rice</li>
<li>2 - 15 oz. cans organic black beans</li>
<li>2 cups organic frozen corn</li>
<li>salsa, homemade or store bought</li>
<li>guacamole</li>
<li>8 oz. shredded Mexican blend cheese</li>
<li>2 cups shredded lettuce</li>
<li>1 can sliced black olives</li>
<li>1 large tomato, diced</li>
<li>1 large onion, diced</li>
<li>2 avocados, diced</li>
<li>1 cup cilantro, chopped</li>
<li>sour cream</li>
<li>Cholula or other hot sauce</li>
</ul>
<br />
<h4 style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; font-family: "arial"; font-size: 11pt; vertical-align: baseline; white-space: pre-wrap;">Here’s how I made it:</span></h4>
<div dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;">
</div>
<ul>
<li>Make the Mexican rice. <a href="http://cookingwithmeena.blogspot.com/2016/05/vegetarian-mexican-rice.html" target="_blank">Recipe here</a></li>
</ul>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghkNWQf9dZplHMMtlcMLwvf6pL7DAIMQXMYtTBTpbMl4MPQWgFJcRsCTQbFjwYHLnzWhwtAlRkvVGYLoBI8feBUP5Y6mVpNikq8FPNK3CEt69AgvqRhADF8faIYwxkhF0QWlGG8kOlW_0/s1600/DSC_0083.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1063" data-original-width="1600" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghkNWQf9dZplHMMtlcMLwvf6pL7DAIMQXMYtTBTpbMl4MPQWgFJcRsCTQbFjwYHLnzWhwtAlRkvVGYLoBI8feBUP5Y6mVpNikq8FPNK3CEt69AgvqRhADF8faIYwxkhF0QWlGG8kOlW_0/s320/DSC_0083.JPG" width="320" /></a></div>
<div>
<br /></div>
<div>
<br /></div>
<ul>
<li>Drain out the liquid from the black beans. Wash in several changes of water. Place in a microwave safe bowl and warm for about 1 minute. Add salt/seasoning if necessary </li>
</ul>
<ul>
<li>Place the corn in a microwave safe bowl and cook according to package directions</li>
</ul>
<ul>
<li>Make the salsa and guacamole. Recipes <a href="http://cookingwithmeena.blogspot.com/2018/07/restaurant-style-salsa.html" target="_blank">here </a>and <a href="http://cookingwithmeena.blogspot.com/2014/07/guacamole.html" target="_blank">here</a></li>
</ul>
<div>
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<div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioAsafb70S_grkPlG47TJMYZqN5E0i4ga6vY6Yg-W_V7qAoZUWoGZbGrrqwrLyZFauI5QPtp7hmCk-imu_xoC37XRYizIvrCvktiriDtK5a3vW-ze3eroH9oqTDsfXzQmiO-EbBUihJSs/s1600/fullsizeoutput_7376.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1063" data-original-width="1600" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioAsafb70S_grkPlG47TJMYZqN5E0i4ga6vY6Yg-W_V7qAoZUWoGZbGrrqwrLyZFauI5QPtp7hmCk-imu_xoC37XRYizIvrCvktiriDtK5a3vW-ze3eroH9oqTDsfXzQmiO-EbBUihJSs/s320/fullsizeoutput_7376.jpeg" width="320" /></a></div>
<div>
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<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQn7A2sqfzNe8HPABpeTXdgbxpOnCa48dtzwC9fXwwLAX-7NwI5PrYerIuQEeFTXZt8aZh_blQGpSfCLX0OOcAeb3X6gxPu6djQfkTSfhkbPMb25PFWLc67QsI5u5GtqPgn91PXJln3Ns/s1600/DSC_0130.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1063" data-original-width="1600" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQn7A2sqfzNe8HPABpeTXdgbxpOnCa48dtzwC9fXwwLAX-7NwI5PrYerIuQEeFTXZt8aZh_blQGpSfCLX0OOcAeb3X6gxPu6djQfkTSfhkbPMb25PFWLc67QsI5u5GtqPgn91PXJln3Ns/s320/DSC_0130.JPG" width="320" /></a></div>
<div>
<br /></div>
<div>
<br /></div>
<ul>
<li>Set up the taco bar, by placing all the ingredients in bowls.</li>
</ul>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOjV1uyDb7yw6Pi0fMFs-EJcPTJGyELBjZKGQpNNrlzfcv1IXps6lNYZ_AtUiic_Fk9KPB-RCZJ6kqaM5lFaLeELr3tSORTyWeF7eY52Gd-fgbhzjGs7xxkd6_-RYUXVGyoQR62qNx1k4/s1600/fullsizeoutput_737b.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1063" data-original-width="1600" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOjV1uyDb7yw6Pi0fMFs-EJcPTJGyELBjZKGQpNNrlzfcv1IXps6lNYZ_AtUiic_Fk9KPB-RCZJ6kqaM5lFaLeELr3tSORTyWeF7eY52Gd-fgbhzjGs7xxkd6_-RYUXVGyoQR62qNx1k4/s320/fullsizeoutput_737b.jpeg" width="320" /></a></div>
<div>
<br /></div>
<ul>
<li>Invite your guests to get creative and make their own taco/burrito/ burrito bowl</li>
</ul>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi42WyO7Vb6vfevE1Zp4xHtVMUc_T-_9YDAOkzZNNSCXhL1InRmvXAxfAL-PxSepg4C8FVMr5mPb5irl_ilHUuJCqQQAabkQZjmtuubvors050T813ZyMbRxM6IU2q5KWjALxvx-p7Ti_4/s1600/fullsizeoutput_737c.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1063" data-original-width="1600" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi42WyO7Vb6vfevE1Zp4xHtVMUc_T-_9YDAOkzZNNSCXhL1InRmvXAxfAL-PxSepg4C8FVMr5mPb5irl_ilHUuJCqQQAabkQZjmtuubvors050T813ZyMbRxM6IU2q5KWjALxvx-p7Ti_4/s320/fullsizeoutput_737c.jpeg" width="320" /></a></div>
<ol>
</ol>
<br />
<div dir="ltr" style="line-height: 1.2; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; font-family: "arial"; font-size: 11pt; vertical-align: baseline; white-space: pre-wrap;">Serve with lemonade or margaritas.</span><br />
<span style="background-color: transparent; font-family: "arial"; font-size: 11pt; vertical-align: baseline; white-space: pre-wrap;"><br /></span>
<b>Note:</b><br />
<br />
<span style="background-color: transparent; font-family: "arial"; font-size: 11pt; vertical-align: baseline; white-space: pre-wrap;"></span><br />
You can add fajita veggies as on of the toppings. To do this, <span id="docs-internal-guid-02918f96-e179-c271-14aa-c0d40023e43a"><span style="font-family: "arial"; font-size: 11pt; vertical-align: baseline; white-space: pre-wrap;">sauté </span></span>different colored peppers, broccoli, mushrooms, and onions on high heat with salt and taco seasoning.</div>
</td></tr>
</tbody></table>
</div>
<span id="docs-internal-guid-17e44fc1-e167-e5a1-91b4-0d82ad567202">
</span>
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</div>
Anonymoushttp://www.blogger.com/profile/04336500910591796022noreply@blogger.com5tag:blogger.com,1999:blog-6028318314003884902.post-49465999984115933892018-07-29T07:08:00.001-07:002018-07-29T07:08:21.650-07:00Tomatillo Salsa<div dir="ltr" style="text-align: left;" trbidi="on">
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
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Has this ever happened to you? - You stumble on a promising recipe. You think to yourself “I need to try this out”. You then go on to do other things, and a few days later, remember the recipe that you wanted to try, but unfortunately, you can’t find it anymore. This happens to me all the time. <br />
<br />
Sometimes, I find a recipe and try it out immediately, but forget to bookmark it or write it down and can’t find it when I want it the next time.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhemG6u-Hsys6wDAt0Nqi-MmCP5ZFFltC3a3z8aQznZ_bzBSZIViXqxPKVOYAGgxnujAwjOHwM-G8mx5gKzvU3En_SEEp5ib84PB9NFojhHyEWvgmEHHJZeaHw1zOnIr7jglZ1UpggtJZ8/s1600/fullsizeoutput_7377.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1063" data-original-width="1600" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhemG6u-Hsys6wDAt0Nqi-MmCP5ZFFltC3a3z8aQznZ_bzBSZIViXqxPKVOYAGgxnujAwjOHwM-G8mx5gKzvU3En_SEEp5ib84PB9NFojhHyEWvgmEHHJZeaHw1zOnIr7jglZ1UpggtJZ8/s640/fullsizeoutput_7377.jpeg" width="640" /></a></div>
<br />
<br />
I got this recipe from a youtube video a while ago (may be two years ago?). I made a note of the ingredients. Made it a few times - to rave reviews. Now, when I am trying to write a blog post about it, I have not been able to find the original video to give credit!<br />
<br />
Anyway - I make this when tomatillos are in season. It comes out really well and goes great with tamales.<br />
<br />
<span id="docs-internal-guid-147a220c-e14b-d849-fab3-6b7e05d40d83"><br /></span>
<br />
<div dir="ltr" style="margin-left: 0pt;">
<table style="border-collapse: collapse; border: none; width: 468pt;"><colgroup><col width="*"></col></colgroup><tbody>
<tr style="height: 0pt;"><td style="background-color: #b6d7a8; border-bottom: solid #000000 1pt; border-left: solid #000000 1pt; border-right: solid #000000 1pt; border-top: solid #000000 1pt; padding: 5pt 5pt 5pt 5pt; vertical-align: top;"><h4 style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: center;">
<span style="background-color: transparent; font-size: 14.6667px; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="color: #990000; font-family: "arial";"><i>Tomatillo Salsa</i></span></span></h4>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; font-family: "arial"; font-size: 11pt; vertical-align: baseline; white-space: pre-wrap;"><b><i><br /></i></b></span></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; font-family: "arial"; font-size: 11pt; vertical-align: baseline; white-space: pre-wrap;"><b><i>Prep time: 5 minutes Cooking time: 20 minutes Serves: 4 - 6 people</i></b></span></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; font-family: "arial"; font-size: 11pt; vertical-align: baseline; white-space: pre-wrap;"><br /></span></div>
<h4 style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; font-family: "arial"; font-size: 11pt; vertical-align: baseline; white-space: pre-wrap;">Here’s what you need:</span></h4>
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<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCrq_gYQ2VxMAVrp26k88HeNwLuUWcv1jgVlZa2BDH7jeWv6lRb9EyOie_uNJFnwr7OZIbW2JcQm5zpS0IIr6dQsv8Pt_UY9itS1gQPcWDNQP4qJEcr7N-LtM_-JW3FrPSj8WN_eySnNA/s1600/fullsizeoutput_7378.jpeg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1063" data-original-width="1600" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCrq_gYQ2VxMAVrp26k88HeNwLuUWcv1jgVlZa2BDH7jeWv6lRb9EyOie_uNJFnwr7OZIbW2JcQm5zpS0IIr6dQsv8Pt_UY9itS1gQPcWDNQP4qJEcr7N-LtM_-JW3FrPSj8WN_eySnNA/s320/fullsizeoutput_7378.jpeg" width="320" /></a></div>
<ul>
<li>10 small tomatillos, cut in half</li>
<li>2 serrano chiles, slit lengthwise</li>
<li>1 onion, cut into chunks</li>
<li>2 cloves of garlic, sliced</li>
<li>1 cup cilantro, chopped</li>
<li>salt to taste</li>
</ul>
<br />
<br />
<h4 style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; font-family: "arial"; font-size: 11pt; vertical-align: baseline; white-space: pre-wrap;">Here’s how I made it:</span></h4>
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<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
</div>
<ol>
<li>Set the oven to broil.</li>
<li>Place the tomatillos, serrano chilies, and onions on a cookie sheet.</li>
<li>Put the cookie sheet in the oven.</li>
<li>After about 5 minutes, add the diced garlic.</li>
<li>Remove after about 4 more minutes. Let everything cool.</li>
<li>Blend the broiled veggies, salt, and cilantro, adding water to get the desired consistency.</li>
</ol>
<br />
Serve with tortilla chips for an awesome appetizer or as a condiment in a Mexican Fiesta</td></tr>
</tbody></table>
</div>
<span id="docs-internal-guid-147a220c-e14b-d849-fab3-6b7e05d40d83">
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Anonymoushttp://www.blogger.com/profile/04336500910591796022noreply@blogger.com1tag:blogger.com,1999:blog-6028318314003884902.post-87828403728488406512018-07-29T07:07:00.003-07:002018-07-29T07:07:28.399-07:00Restaurant Style Salsa<div dir="ltr" style="text-align: left;" trbidi="on">
Everyone in our house loves Mexican food. One of our favorite Mexican restaurants is called Efrain’s. It is about 7 - 8 minute drive from our house, is always packed, and has the best Blue Corn Enchiladas I have ever tasted. They have a pretty good selection of vegetarian friendly entrees and an excellent house margarita!<br />
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Like most Mexican restaurants in the U.S., they serve chips and salsa as soon as they seat you. My kids love this salsa. I have tried many store-bought versions, but nothing comes close to the salsa served in Mexican restaurants.<br />
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Then, one day, a few years ago, I stumbled upon <a href="https://thepioneerwoman.com/cooking/restaurant-style-salsa/">this recipe</a> from The Pioneer Woman Cooks. It looked easy and seemed to be exactly what I was looking for. I tried it and was sold!<br />
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I have made this several times since then and it has never failed. I made very slight modifications to the original recipe, so that it is a bit more spicy.<br />
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Serve this at your next party and let me know what you think.<br />
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<span style="background-color: transparent; font-family: "arial"; font-size: 11pt; white-space: pre-wrap;"><span style="color: #990000;">Restaurant Style Salsa</span></span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; vertical-align: baseline; white-space: pre-wrap;"><i>Prep. time: 10 minutes<span style="font-weight: 400;"> </span></i></span><i style="background-color: transparent; font-family: Arial; font-size: 11pt; white-space: pre-wrap;"> </i><i style="background-color: transparent; font-family: Arial; font-size: 11pt; white-space: pre-wrap;">Serves: About 3 - 4</i></h4>
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<i style="background-color: transparent; font-family: Arial; font-size: 11pt; white-space: pre-wrap;">Recipe courtesy: The Pioneer Woman Cooks</i></div>
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<ul><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEcDOYlJOeMhA86_Ur7OXjuzUrcSf8OHJvXl0X7zxuUxxpsF1wPtkPOQID_Kmg6CXzBGd-m3DieMS9lib1Uuwdr8rvTVSb4IL7ODhEMcaMQVawattiEhiAsj6kyAhLrNN6fvNhWpoK8jo/s1600/fullsizeoutput_7375.jpeg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1063" data-original-width="1600" height="211" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEcDOYlJOeMhA86_Ur7OXjuzUrcSf8OHJvXl0X7zxuUxxpsF1wPtkPOQID_Kmg6CXzBGd-m3DieMS9lib1Uuwdr8rvTVSb4IL7ODhEMcaMQVawattiEhiAsj6kyAhLrNN6fvNhWpoK8jo/s320/fullsizeoutput_7375.jpeg" width="320" /></a>
<li>1 10 oz. can Ro-Tel (original)<span id="docs-internal-guid-c3bb3cfc-d355-3522-f48a-b53ef3c763f0"><span style="background-color: transparent; font-family: "arial"; font-size: 11pt; vertical-align: baseline; white-space: pre-wrap;"><img height="86" src="https://lh3.googleusercontent.com/w6DJozyMmo849fR3cKXxNhEv4tQbzeKzopu1x0eB6PVIZ7O84B-Tj4JEXLjndoFhXpX9zgEQER2x4IkS7vVNyxL__adhNqQ2AsEdKUORFKrqcM2sz8XTsXL08dFfv0iWaXUgqFkq" style="-webkit-transform: rotate(0.00rad); border: none; transform: rotate(0.00rad);" width="86" /></span></span></li>
<li>1 14 oz. can organic diced tomatoes, with juice</li>
<li>1 - 2 jalapenos, diced</li>
<li>¼ onion, diced</li>
<li>1 clove garlic, minced</li>
<li>salt to taste</li>
<li>pinch of sugar</li>
<li>¼ tsp. ground cumin</li>
<li>½ cup chopped cilantro</li>
<li>juice of 1 lime</li>
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Here's how I made it:</h4>
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<li>Add all the ingredients to the bowl of a food processor. </li>
<li>Cover and pulse a few times till you get the desired consistency. I like mine without any chunks.</li>
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<li>You can store this in the refrigerator for a few days, but in my house, it gets done quickly.</li>
<li>If you have fresh tomatoes from your garden, use those instead of canned tomatoes. It adds more flavor to the salsa!</li>
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<span style="background-color: transparent; font-family: "arial"; font-size: 11pt; vertical-align: baseline; white-space: pre-wrap;">Serve with tortilla chips, or as part of a Taco Bar.</span></div>
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Anonymoushttp://www.blogger.com/profile/04336500910591796022noreply@blogger.com1tag:blogger.com,1999:blog-6028318314003884902.post-9860635238543144462018-07-22T09:11:00.000-07:002018-07-22T09:11:20.054-07:00Instant Pot Recipe: Vegetable Pulao<div dir="ltr" style="text-align: left;" trbidi="on">
Full disclosure: I am not getting paid to endorse any product, nor will I endorse a product for money<br />
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I got my Instant Pot a couple of years ago through a deal on Amazon Prime Day. I was very skeptical about this new “fad” and wasn’t sure if adding another gadget to my kitchen was really going to make life easier. After using it for a while now, I am definitely sold. And not only am I sold, I have also been touting its benefits to my friends.</div>
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I met one of these friends recently and he did not hesitate to point out that I have not posted any recipes using the Instant Pot.</div>
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So, here is my first Instant Pot recipe. You can adapt this to a pressure cooker or rice cooker easily.<br />
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We had a few friends over for dinner a couple of weeks ago. It was a chaat party - sooji dhokla, cocktail idlis, dahi balla, jaal muri, ragada patties, and vegetable pulao. I added the vegetable pulao, because I felt that just serving snacks may not be enough (I can see my husband rolling his eyes at me)<br />
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Anyway, since I did not want to make anything else to go with the pulao, it needed to be a standalone dish. I have made variations of this pulao on several occasions and it has never failed me.<br />
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This is a great dish to make for parties or for a quick weeknight one-pot dinner for your family.<br />
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<b><span style="color: #990000;">Instant Pot Recipe: Vegetable Pulao</span></b></div>
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<i style="background-color: transparent; font-family: Arial; font-size: 11pt; white-space: pre-wrap;">Cooking time: 20 minutes </i></h4>
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<i style="background-color: transparent; font-family: Arial; font-size: 11pt; white-space: pre-wrap;">Serves: about 4 - 6 as a meal, </i><i style="background-color: transparent; font-family: Arial; font-size: 11pt; white-space: pre-wrap;">about 10 - 12 as part of a bigger spread</i></h4>
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<li>2 cups basmati rice, soaked in water for about ½ hour</li>
<li>2 green chilies, diced</li>
<li>3 cloves garlic</li>
<li>½” piece ginger</li>
<li>3 tsp. ghee</li>
<li>1 tsp. cumin seeds</li>
<li>2 - 3 star anise</li>
<li>1” piece cinnamon</li>
<li>1 - 2 bay leaves</li>
<li>5 - 6 cloves</li>
<li>2 green cardamom pods</li>
<li>1 tsp. black pepper, crushed</li>
<li>½ large onion, diced</li>
<li>1 medium potato, peeled and diced into tiny cubes</li>
<li>1 carrot, diced</li>
<li>a handful of frozen green peas</li>
<li>salt to taste</li>
<li>1 tsp. cumin/coriander powder</li>
<li>½ tsp. chili powder</li>
<li>½ cup yogurt</li>
<li>3 ½ cups water</li>
<li>a handful of chopped cilantro</li>
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<li>Using a mortar and pestle, and crush the green chilies, garlic, and ginger to a coarse paste. Set aside</li>
<li>Turn on the instant pot to <span id="docs-internal-guid-8de245e2-7ac8-7b4e-fe90-f46e9f89895b"><span style="background-color: transparent; font-family: "arial"; font-size: 11pt; vertical-align: baseline; white-space: pre-wrap;">sauté</span></span> mode. Add ghee.</li>
<li>When the ghee gets hot, add the whole spices. After about 30 - 40 seconds, add onions. <span id="docs-internal-guid-f462ec08-7ac8-c7f8-da03-3e053996cb25"><span style="background-color: transparent; font-family: "arial"; font-size: 11pt; vertical-align: baseline; white-space: pre-wrap;">Sauté</span></span> for a few minutes till the onions turn translucent</li>
<li>Add the diced veggies, peas, salt, and chili powder. Mix well</li>
<li>Add yogurt. Mix well and cook for a minute.</li>
<li>Drain the rice and add to this mixture. Add water. </li>
<li>Check the salt - it should taste a bit salty.</li>
<li>Turn off instant pot and turn it back on in rice mode. Mine turns on for 12 minutes</li>
<li>Cover and let it cook.</li>
<li>Unplug the instant pot when the cooking time is done and let the pressure release on its own.</li>
<li>Fluff with a fork.</li>
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Anonymoushttp://www.blogger.com/profile/04336500910591796022noreply@blogger.com0tag:blogger.com,1999:blog-6028318314003884902.post-22645545107810663762018-07-10T08:52:00.000-07:002018-07-10T08:52:12.351-07:0015 minute Paneer - Capsicum Gravy<div dir="ltr" style="text-align: left;" trbidi="on">
We undertook a bathroom remodel project in April. We anticipated that the project will take about two weeks to complete. Man, were we naive! Not only did it take longer than we thought, but additional minor projects kept cropping up all over the place. <br />
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A friend of ours recommended a great contractor. He is meticulous, and pays attention to detail. He is also really busy, handling multiple remodels at the same time. In addition to this, he depends on other people for tiling, and painting. So if they are not available at the right time, his deadline gets pushed back.<br />
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But after months of on again and off again construction in our house, I can finally, finally say “We are done” - well - almost.</div>
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Saturday night, after the last of the work was completed, would have been the perfect night to celebrate, by either going out for dinner, or doing a take-out. But we couldn’t agree on what we wanted. It was just easier to make something at home, than order in.</div>
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I was exhausted, after a long day, and did not want to spend too much time on making dinner. I knew that my younger son will eat anything that has paneer in it, and decided to just wing it with some ingredients that I had.</div>
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I also made a mixed dal and an aloo, capsicum, gobi dish (because I don’t like paneer - don’t ask - we are a weird family!)<br />
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This dish took all of 15 minutes to make, other than the time it took to thaw the paneer.<br />
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<span style="color: #990000; font-family: "arial";"><span style="font-size: 14.6667px; white-space: pre-wrap;"><b>15 minute Paneer - Capsicum Gravy</b></span></span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; vertical-align: baseline; white-space: pre-wrap;"><i>Prep. time: 10 minutes<span style="font-weight: 400;"> </span></i></span><i style="background-color: transparent; font-family: Arial; font-size: 11pt; white-space: pre-wrap;">Cooking time: 15 minutes </i><i style="background-color: transparent; font-family: Arial; font-size: 11pt; white-space: pre-wrap;">Serves: About 3 - 4</i></h4>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Here’s what you need:</span></h4>
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<ul>
<li>2 tbsp oil</li>
<li>½ large capsicum, diced</li>
<li>7 oz. paneer, thawed in warm water and cubed</li>
<li>1 tsp. cumin seeds</li>
<li>½ onion chopped</li>
<li>½ tsp turmeric powder</li>
<li>1 tsp. cumin powder</li>
<li>1 tsp. coriander powder</li>
<li>½ tsp chili powder</li>
<li>10 pieces broken cashew</li>
<li>2 big tomatoes diced</li>
<li>2 cloves garlic</li>
<li>½” piece ginger, minced</li>
<li>2 green chilies</li>
<li>Salt to taste</li>
<li>½ tbsp butter</li>
<li>1 tsp. Kasoori methi</li>
<li>Cilantro for garnish</li>
</ul>
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<br /><span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Here’s how I made it:</span></h4>
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<ol>
<li>Heat oil in a kadai. Add the diced green peppers and paneer. Fry for about 2 - 3 minutes. Remove with a slotted spoon. Set aside</li>
<li>Add cumin seeds to the remaining oil.</li>
<li>When the cumin seeds change color, add the onions and sauté on medium heat for a few minutes.</li>
<li>While the onion is getting cooked, blend the cashews, tomatoes, garlic, ginger, and green chilies to a fine paste.</li>
<li>Once the onions are translucent, add the cumin, coriander, chili, and turmeric powders. Mix well</li>
<li>Add the tomato paste and salt. </li>
<li>Increase heat to medium high and let the mixture come to a boil (about 2 minutes)</li>
<li>Reduce heat to medium low, add the fried paneer and capsicum.</li>
<li>Let this simmer for about 3 - 4 minutes.</li>
<li>Turn off heat. Add butter and crushed kasoori methi</li>
<li>Garnish with cilantro</li>
</ol>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">Serve with naan or rotis.</span></div>
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Anonymoushttp://www.blogger.com/profile/04336500910591796022noreply@blogger.com1tag:blogger.com,1999:blog-6028318314003884902.post-4749860639659374842018-07-07T10:38:00.002-07:002018-07-07T10:38:25.333-07:00Cucumber Dosai (No fermentation required)<div dir="ltr" style="text-align: left;" trbidi="on">
A couple of weeks ago, a dear friend’s daughter got married. It was a beautiful wedding. Among the many events leading up to the wedding was the Mehandi and Sangeet evening. I volunteered to make food for this event. The bride wanted it to be a chaat party and they were expecting about a hundred people. My menu included dahi balla, ragada patties, jaal muri, and ras malai. They ordered samosas and dhoklas from a catering service.<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
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<br />The event went off well, but since it was my first time cooking for this big a crowd, and because I had grossly overestimated quantities, I ended up with a ton of leftovers. We were able to donate the leftover ragada and ras malai to temple nearyby. I froze the remaining patties, chutneys, the fresh cut onions, and tomatoes (from the jaal muri ingredients). I used up the boiled potatoes to make aloo bondas.<br /><br />I had to come up with creative ways of using the cucumber. I did serve it as a salad for a few meals, but that was getting repetitive. I used it in dal (Vahchef has a nice recipe for cucumber dal), made another batch of jaal muri, just for us, and still had some left. Then I remembered a dosai recipe my friend Poorni had told me about. <br /><br /><b style="font-weight: normal;"><br /></b>
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<b style="font-weight: normal;"><br /></b>
<br />This is a quick and easy recipe and the batter does not require fermentation. Dosas come out really well. You can adjust the consistency of your batter depending on how you like your dosas (crispy or soft)<br /><br /><span id="docs-internal-guid-9f2ac633-75b6-8573-4e1c-b1431845af36"><br /><div dir="ltr" style="margin-left: 0pt;">
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<span style="background-color: transparent; font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="color: #990000;"><b>Cucumber Dosai (No fermentation required)</b></span></span></div>
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<span style="background-color: transparent; font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><b><i>Prep. time: 2 hours (soaking time) </i></b></span></div>
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<span style="background-color: transparent; font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><b><i>Cooking time: 15 minutes </i></b></span></div>
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<span style="background-color: transparent; font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><b><i>Yield: about 8 - 10 dosas</i></b></span></div>
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<span style="background-color: transparent; font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Here is what you need:</span></h4>
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<ul>
<li>1 cup raw rice</li>
<li>1 cucumber, finely chopped (I used English cucumber and did not peel the skin)</li>
<li>1 tsp cumin seeds</li>
<li>2 - 3 green chilies</li>
<li>½ cup grated coconut</li>
<li>salt to taste</li>
<li>¼ cup urad dal flour or rice flour (optional - see note)</li>
<li>oil to make the dosas</li>
</ul>
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<span style="background-color: transparent; font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Here’s how I made it:</span></h4>
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<span style="background-color: transparent; font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">To make the batter:</span></div>
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<ol>
<li>Soak washed rice in water for a couple of hours.</li>
<li>Drain the water and grind the rice with cucumber, cumin seeds, green chilies, coconut, and salt, adding very little water.</li>
<li>Adjust the consistency of the batter by adding water if necessary. If the batter is too runny, either add rice flour or urad dal flour, till you get the desired consistency.</li>
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<span style="background-color: transparent; font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">To make the dosas:</span></div>
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<ol>
<li>Heat a tawa or a griddle. </li>
<li>Pour a ladle full of batter onto the heated tawa and spread it out as thin as you can. If you don't like crispy dosas, you can make it slightly thicker.</li>
<li>Drizzle oil around the dosa.</li>
<li>Wait for a few minutes – maybe about 2 - 3 minutes and then carefully flip it over, using a flat spatula.</li>
<li>Cook on both sides till the dosa is crispy.</li>
</ol>
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<span style="background-color: transparent; font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Serve hot with chutney, sambar or milagai podi</span></div>
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<span style="background-color: transparent; font-family: Arial; font-size: 11pt; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;">Note: I added a little bit of urad flour to my batter because it became very watery. It is completely optional. I forgot that cucumber also had a lot of water content and did not reduce the amount of water I used while grinding.</span></div>
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Anonymoushttp://www.blogger.com/profile/04336500910591796022noreply@blogger.com1tag:blogger.com,1999:blog-6028318314003884902.post-79864967312539841882018-07-03T09:57:00.000-07:002018-07-03T09:57:00.271-07:00Dosai Milagai Podi / Chutney Podi / Idli podi<div dir="ltr" style="text-align: left;" trbidi="on">
Idlis with milagai podi (also called Gun Powder) is a divine combination. I prefer this to the more well known pairing of idli with sambar. When I make idlis at home, I make sambar for everyone else, but I eat mine with milagai podi. I especially love it when the idlis have been soaking up the flavors of the podi for a while (mix the powder with some sesame oil and coat the idlis with this. Let them sit for a bit and then eat them - you, my friend, have now experienced bliss 😁)<div>
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<b id="docs-internal-guid-fb3a908b-60f2-3ff6-5aa3-0b7d6d06813f" style="font-weight: normal;"><br /></b>
For the longest time, my mom used to make milagai podi for me. It is the one thing I absolutely will bring back every time I go to Chennai. If she is visiting us, she will make a big batch of it for me before she leaves. Over the years, she has somehow found a way to keep me well stocked. I never learned how to make it, because there really was no need. But sometime a couple of years ago, I ran out. I tried several store bought versions, but nothing ever came close to the taste of her podi.<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
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I finally caved, and asked her for her recipe. My mom is not very good at sharing recipes. She hardly measures anything, and cooks by instinct. So, after several failed attempts, and several phone calls, I have a version that comes close to hers.<b style="font-weight: normal;"><br /></b>
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<span style="background-color: transparent; font-size: 14.6667px; font-variant-east-asian: normal; font-variant-numeric: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="color: #990000; font-family: Arial;">Dosai Milagai Podi / Chutney Podi / Idli podi Recipe</span></span></h4>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><i>Prep. time: 5 minutes<span style="font-weight: 400;"> </span></i></span><i style="background-color: transparent; font-family: Arial; font-size: 11pt; white-space: pre-wrap;">Cooking time: 15 minutes </i><i style="background-color: transparent; font-family: Arial; font-size: 11pt; white-space: pre-wrap;">Yield: about 3 cups</i></h4>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Here’s what you need:</span></h4>
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<ul><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3IFNXH-CdpcMJoOXbwOnJwOgvpLtYsG2hOZgTJh5tC9fa0ycEkRVHAhVZOggmBtje22no2a4E2n2EAkRab7U7emxDKNJd2MsZRxinEQlkYkZNoAZ5d0_FGFOSsacXNEUFJQx5i0EwNlE/s1600/fullsizeoutput_7333.jpeg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3IFNXH-CdpcMJoOXbwOnJwOgvpLtYsG2hOZgTJh5tC9fa0ycEkRVHAhVZOggmBtje22no2a4E2n2EAkRab7U7emxDKNJd2MsZRxinEQlkYkZNoAZ5d0_FGFOSsacXNEUFJQx5i0EwNlE/s320/fullsizeoutput_7333.jpeg" width="320" /></a>
<li>1 tsp. oil</li>
<li>1 cup split urad dal with skin (you can use the one without skin too)</li>
<li>1 cup channa dal</li>
<li>¼ cup white sesame seeds </li>
<li>45 - 50 red chilies (my red chilies were not too hot)</li>
<li>10 - 15 curry leaves (optional)</li>
<li>½ tsp. hing (asafoetida)</li>
<li>salt to taste</li>
</ul>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Here’s how I made it:</span></h4>
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</div>
<ol>
<li>Heat oil in a heavy bottomed skillet or kadai.</li>
<li>Add the urad dal and roast it on medium flame till the dal turns golden brown. Remove and set aside.</li>
<li>Add the channa dal to the same pan. Repeat the process and remove when the dal is rasted fine</li>
<li>Repeat with the sesame seeds (these will change color quickly) and then the red chilies.</li>
<li>Finally dry roast the curry leaves till they lose their moisture.</li>
<li>Add hing and salt.</li>
<li>Let this whole thing cool completely.</li>
<li>Grind to a coarse powder in a blender.</li>
<li>Store in an airtight container.</li>
</ol>
</td></tr>
</tbody></table>
</div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 11pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap; white-space: pre;"><br /></span></div>
Note: My podi is darker becasue I used urad dal with skin. My mom makes it with de-husked urad dal.</div>
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Anonymoushttp://www.blogger.com/profile/04336500910591796022noreply@blogger.com3tag:blogger.com,1999:blog-6028318314003884902.post-63124320941176122802017-01-22T08:38:00.002-08:002017-01-22T08:38:55.701-08:00Bhatura from frozen dinner rolls<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: 12pt;">I have been debating about posting this
on my blog.</span><span style="font-size: 12pt;"> </span><span style="font-size: 12pt;">I won't call it a recipe, but it is a brilliant short cut I learned from a friend.</span><span style="font-size: 12pt;">
</span><span style="font-size: 12pt;">My kids love it! </span><span style="font-size: 12pt;"> </span><span style="font-size: 12pt;">There are a few
people (and I mean one or two) who think this is not good enough to be called bhatura,
but most folks who have tasted it, not only have loved it, but have also tried
it at their homes!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7vYQptzyhV6Bh5AccMGx6IRN1gimWGnxp_FIfi6rErYuOmQiJ_AwLMNpj3wdxBlvfpDS9bA_7LBEKgyseOpdf4jjJ_jxJupypBY5G5y6dPrOv18D11ooPa78pM5htLCX9S87rR7yXRto/s1600/fullsizeoutput_6e59.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7vYQptzyhV6Bh5AccMGx6IRN1gimWGnxp_FIfi6rErYuOmQiJ_AwLMNpj3wdxBlvfpDS9bA_7LBEKgyseOpdf4jjJ_jxJupypBY5G5y6dPrOv18D11ooPa78pM5htLCX9S87rR7yXRto/s640/fullsizeoutput_6e59.jpeg" width="640" /></a></div>
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<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><br /></span></div>
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<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">It is great for small parties and
though they may not be authentic, come pretty close.<o:p></o:p></span></div>
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<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">I would not recommend this if you don’t
have a tortilla / poori press.<span style="mso-spacerun: yes;"> </span>Rolling
them out with a belan/rolling pin defeats the purpose of a quick and easy short
cut.<o:p></o:p></span></div>
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<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">I use Rhodes dinner rolls.<span style="mso-spacerun: yes;"> </span>If this brand is not available in your area,
you should be able find an alternative in your grocer’s freezer section<o:p></o:p></span></div>
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<h4 style="text-align: left;">
<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Here is what you need:</span></h4>
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<ul style="text-align: left;">
<li>Rhodes dinner rolls (in the frozen
section)</li>
<li>Non-stick spray</li>
<li>Oil for deep-frying</li>
</ul>
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Here is how I made it:</h4>
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<span style="font-size: 12pt;">Spray a cookie sheet with nonstick spray.</span></div>
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<span style="font-size: 12pt;"><br /></span></div>
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<span style="font-size: 12pt;">Set out the dinner rolls (as many as you need) about 2 - 3 inches
apart.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxzC1KMKMRFE42HJrlIkcZygcOTetXtxbXN9CRwCTowCA2Ocm4epjPyU8GGnFpQ5PSPe5yave6y9BA8o4rNTHXveuuXnG75A5T6wRDb0IZOcl0kWPgWqTQgrO7yCbfkhHSoiaYRgHuv4o/s1600/fullsizeoutput_6e50.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxzC1KMKMRFE42HJrlIkcZygcOTetXtxbXN9CRwCTowCA2Ocm4epjPyU8GGnFpQ5PSPe5yave6y9BA8o4rNTHXveuuXnG75A5T6wRDb0IZOcl0kWPgWqTQgrO7yCbfkhHSoiaYRgHuv4o/s320/fullsizeoutput_6e50.jpeg" width="320" /></a></div>
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<span style="font-size: 12pt;">Spray the rolls with non-stick spray, cover with saran wrap,
and let it thaw at room temperature for about 1 ½ </span><span style="font-size: 12pt;"> </span><span style="font-size: 12pt;">- 2 hours.</span><span style="font-size: 12pt;">
</span><span style="font-size: 12pt;">Please don’t let it haw for more time because then the rolls rise too
much and you may not be able to get good bhatura</span></div>
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<span style="font-size: 12pt;"><br /></span></div>
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<span style="font-size: 12pt;">Heat oil for deep frying</span></div>
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<span style="font-size: 12pt;">Using a tortilla press (mine is electric), press out each
dinner roll, taking care not to press too hard.</span></div>
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<span style="font-size: 12pt;">Deep fry in hot oil until it turns golden brown on both sides
and is puffed up.</span></div>
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Serve with chole.<o:p></o:p></div>
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Anonymoushttp://www.blogger.com/profile/04336500910591796022noreply@blogger.com9tag:blogger.com,1999:blog-6028318314003884902.post-37485149439456928002016-09-10T14:30:00.001-07:002016-09-10T17:53:01.161-07:00Vegetable Biryani<div dir="ltr" style="text-align: left;" trbidi="on">
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You know how there are some recipes you don't try, because
you have tasted the ultimate version and can never hope to get even close to
that level of flavor and taste?<span style="mso-spacerun: yes;"> </span>Am I
the only one who feels this way?<span style="mso-spacerun: yes;"> </span>I rarely
attempt to make sambar/rasam powder or dosai milagai podi at home unless I am desperate, mainly
because I can never get it be as great as my mom makes it.<span style="mso-spacerun: yes;"> </span>Each year I go back home, I vow to watch her
make it so that I can learn her technique, but invariably I end up just asking
her to make enough for me until next time.<br />
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<br /></div>
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Well, this post is about one such dish.<span style="mso-spacerun: yes;"> </span>Biryani.<span style="mso-spacerun: yes;">
</span>I have tasted several biryanis – several that others rave about, but
nothing can come close to the one Shabana’s mom makes.<span style="mso-spacerun: yes;"> </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZq4P7k6Ty6nR0yaFWUc37ZaaTGzImuw4EUFzuE3P8FzlaC5O-AbL4CHAtKWxkwxoZnX9-Gagsdxytkun1FlGFMO-mnL2P92xsy-KOY5iGaMM5NO5DnvjLuIH3LztXCY6PYpMQLro0gqk/s1600/DSC_0085.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZq4P7k6Ty6nR0yaFWUc37ZaaTGzImuw4EUFzuE3P8FzlaC5O-AbL4CHAtKWxkwxoZnX9-Gagsdxytkun1FlGFMO-mnL2P92xsy-KOY5iGaMM5NO5DnvjLuIH3LztXCY6PYpMQLro0gqk/s640/DSC_0085.jpg" width="640" /></a></div>
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When we were in high school, every time we went for a party
to Shabana’s house – especially for her birthday, auntie would make vegetable
biryani.<span style="mso-spacerun: yes;"> </span>She used to say that it is more
time consuming than mutton or chicken biryani – because of the prep work for
the veggies, but she would make it just for those of us who didn’t eat meat. </div>
<div class="MsoNormal">
<br /></div>
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We would devour it – relishing the perfectly cooked rice and
vegetables, with just the right blend of onions, tomatoes, and spices.<span style="mso-spacerun: yes;"> </span>She would also pack tiffin boxes of leftover
biryani so that our families could also get a taste.<span style="mso-spacerun: yes;"> </span>My dad, who normally would not eat anything
with garlic or “masalas”, would ask – “did Shabana’s mom send biryani?”</div>
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<br /></div>
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This year, long before my trip with my friends to Cambodia,
and eventually to Chennai, I told Shabana that I was craving auntie’s
biryani.<span style="mso-spacerun: yes;"> </span>Could her mom please make it
for us while we were in Chennai?<span style="mso-spacerun: yes;"> </span>And
auntie did.<span style="mso-spacerun: yes;"> </span>Anu and I went to Shabana’s
work.<span style="mso-spacerun: yes;"> </span>She brought steaming hot cases
filled with flavorful biryani.<span style="mso-spacerun: yes;"> </span>We closed
the door and ate like pigs.<span style="mso-spacerun: yes;"> </span>I think the
office smelled of biryani for the rest of Shabana’s trip – making anyone who
entered her room salivate because of the tantalizing aromas!</div>
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<br /></div>
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I have tried in vain to get the recipe for this biryani from
Auntie. <span style="mso-spacerun: yes;"> </span>Shabana, on one of her visits to
Colorado, did call her mom to get the recipe for me, but true to Shabana’s
style, she wrote down only half the recipe, and what she wrote down, even she
could not decipher later!</div>
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<br /></div>
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Anyway, thanks to my friend Leelu, and some improvising, I
have a recipe for vegetable biryani, which while not in the same league as Shabana's mom's, comes out well enough to fool people who haven't tasted the original!</div>
<div class="MsoNormal">
<br />
I make biryani only occasionally, because I feel like I keep falling short, but hey, sometimes, second best will have to do :)<br />
<br /></div>
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It is a bit time consuming, but totally worth it. I had such a difficult time taking pictures today - so don't make up your mind by looking at the pictures.</div>
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<br /></div>
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There are three distinct steps to making the biryani (four –
if you are making your own spice blend).<span style="mso-spacerun: yes;">
</span>Don’t attempt to make this on a day when you are rushed for time!</div>
<div class="MsoNormal">
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<b>Biryani Masala:</b></div>
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<br /></div>
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I make my own masala – really easy to do, if you have all
the ingredients.</div>
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<br /></div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpmnSI93jp5d4WhJr_h4KLFk34-IqmuRb8Gb8h6DPl3mkP4OVlbf4iCldE7QsAMGXZnBE-es-C7xBmm3WakbRm9cUjJkBxONW3XOH8wgfdKm65_A7UG7nmoroyBzivXIRGdFV0FT_3WlI/s1600/DSC_0065.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpmnSI93jp5d4WhJr_h4KLFk34-IqmuRb8Gb8h6DPl3mkP4OVlbf4iCldE7QsAMGXZnBE-es-C7xBmm3WakbRm9cUjJkBxONW3XOH8wgfdKm65_A7UG7nmoroyBzivXIRGdFV0FT_3WlI/s640/DSC_0065.jpg" width="640" /></a></div>
<h4>
</h4>
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</h4>
<h4 class="MsoNormal">
Here is what you need:</h4>
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<ul style="text-align: left;">
<li>2” piece cinnamon</li>
<li>2 bay leaves</li>
<li>½ tsp. black pepper corns</li>
<li>7 – 8 green cardamom</li>
<li>2 black cardamom</li>
<li>2 spears mace</li>
<li>1 tsp. fennel seeds</li>
<li>1 tsp. cloves</li>
<li>2 tsp. poppy seeds (khus-khus)</li>
</ul>
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<br /></div>
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Dry roast all the masala ingredients for a couple of
minutes.<span style="mso-spacerun: yes;"> </span>Let it cool.<span style="mso-spacerun: yes;"> </span>Grind in a spice grinder to a fine powder.</div>
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<b>Rice:</b></div>
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<br /></div>
<ul style="text-align: left;">
<li>4 cups basmati rice</li>
<li>2 tsp. oil</li>
<li>salt to taste</li>
<li>juice of half lemon</li>
</ul>
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<br /></div>
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Wash and soak 4 cups of basmati rice for about 20
minutes.<span style="mso-spacerun: yes;"> </span>Drain.</div>
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Bring 12 cups of water to boil in a pot.<span style="mso-spacerun: yes;"> </span>Add oil, salt and lemon juice.<span style="mso-spacerun: yes;"> </span>Add rice. Stir</div>
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Bring the water to a boil again.<span style="mso-spacerun: yes;"> </span>Reduce heat and cook until rice is about 70%
done.</div>
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You will know that the rice is ready if it is not crunchy,
but not squishy either.<span style="mso-spacerun: yes;"> </span>It will have a
slightly chewy texture.<span style="mso-spacerun: yes;"> </span><b>Do not overcook
the rice!</b></div>
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Drain the water – saving about ½ cup for later use.</div>
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Spread the rice out gently on a large plate/tray and let it
cool completely</div>
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<b>Vegetables:</b></div>
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<br />
<b>Update: My friend Shabana says that her mom adds 1/2 kg of onions and 1/2 kg. of tomatoes for 1 kg. of rice. She also adds 2 cups of yogurt. </b></div>
<ul style="text-align: left;">
<li>2 Tbsp. oil</li>
<li>2 medium red potatoes, peeled and cubed</li>
<li>2 carrots, cut into diagonal slices</li>
<li>10 – 12 green beans, cut into 1” length</li>
<li>2 cups cauliflower florets</li>
<li>2 Tbsp. oil (additional)</li>
<li>1 large onion, finely chopped</li>
<li>2 Tbsp. minced garlic</li>
<li>2 Tbsp. minced ginger</li>
<li>2 – 3 medium sized tomatoes, finely chopped</li>
<li>2 – 3 green chilies, minced (I had chilies that packed a punch - you may need to add more)</li>
<li>salt to taste</li>
<li>2 – 3 tsp. red chili powder</li>
<li>½ cup chopped mint leaves</li>
<li>½ cup chopped coriander leaves</li>
<li>1 cup Greek yogurt</li>
<li>juice of ½ lemon</li>
</ul>
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<br /></div>
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Heat oil in a saucepan.<span style="mso-spacerun: yes;">
</span>Add potatoes and fry on medium heat till the turn golden brown.<span style="mso-spacerun: yes;"> </span>Remove with a slotted spoon.</div>
<div class="MsoNormal">
In the same oil, fry carrots, beans, and cauliflower
separately, each for a few minutes, removing with a slotted spoon.<span style="mso-spacerun: yes;"> </span>Set aside.</div>
<div class="MsoNormal">
Add the remaining oil.<span style="mso-spacerun: yes;">
</span>Add onions and fry till they turn golden.</div>
<div class="MsoNormal">
Add minced ginger and garlic.<span style="mso-spacerun: yes;"> </span>Mix well.<span style="mso-spacerun: yes;">
</span>Add tomatoes and green chilies.</div>
<div class="MsoNormal">
<span style="mso-spacerun: yes;"> </span>Sauté on medium hear
for about 10 minutes or so, until oil starts separating from the side.<span style="mso-spacerun: yes;"> </span>Add mint, coriander, biryani malasa powder, salt and chili
powder.<span style="mso-spacerun: yes;"> </span>Mix well</div>
<div class="MsoNormal">
Let this cook for a couple of more minutes, taking care not
to let the mixture burn on the bottom.</div>
<div class="MsoNormal">
Turn off the heat and add the Greek yogurt.<span style="mso-spacerun: yes;"> </span>Mix well.</div>
<div class="MsoNormal">
Add the cooked vegetables to this mixture.<span style="mso-spacerun: yes;"> </span>Add lemon juice.<span style="mso-spacerun: yes;"> </span>Toss with a fork so that the vegetables are
coated.<span style="mso-spacerun: yes;"> </span></div>
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Let this marinate for about 20 – 30 minutes.</div>
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<br /></div>
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<br /></div>
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<br /></div>
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<b>Layering</b></div>
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<br /></div>
<ul style="text-align: left;">
<li>few strands of saffron</li>
<li>2 – 3 Tbsp. milk</li>
<li>1 tsp. oil</li>
<li>2 – 3 tsp. ghee</li>
<li>chopped mint and coriander leaves for garnish</li>
<li>caramelized onions</li>
</ul>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Soak saffron strands in warm milk.</div>
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Preheat oven to 300<span style="mso-ascii-font-family: Cambria; mso-hansi-font-family: Cambria;">°</span>F</div>
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Take a heavy-bottomed oven-safe pot with an oven-safe lid.<span style="mso-spacerun: yes;"> </span>Grease the bottom with oil.<span style="mso-spacerun: yes;"> </span></div>
<div class="MsoNormal">
Layer the bottom with the marinated vegetables.</div>
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Spread the rice evenly on top.<span style="mso-spacerun: yes;"> </span></div>
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Melt ghee. Pour this on top of the rice</div>
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Pour the saved water (this helps keep the rice moist without
drying out)</div>
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Pour the saffron milk</div>
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Sprinkle the caramelized onions, mint and coriander leaves</div>
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Cover this pot with aluminum foil.<span style="mso-spacerun: yes;"> </span>Place the lid on top.</div>
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Put this in the oven and let it bake for about 15 minutes.</div>
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Let it sit covered for 10 more minutes.</div>
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<b>To serve:</b></div>
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<br /></div>
<div class="MsoNormal">
Gently fluff the biryani with a fork so that the vegetables
and rice get mixed well – taking care not to mash the rice or the veggies.</div>
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<br /></div>
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Serve with raita of your choice</div>
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Anonymoushttp://www.blogger.com/profile/04336500910591796022noreply@blogger.com4tag:blogger.com,1999:blog-6028318314003884902.post-14719427277965424142016-08-28T18:42:00.001-07:002016-08-28T18:42:39.696-07:00Tomato Rice with left over rice and sprouted masoor dal<div dir="ltr" style="text-align: left;" trbidi="on">
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div.WordSection1
{page:WordSection1;} </style><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">We’ve been really busy, with beginning
of school year, soccer tryouts, new schedules, and finishing up minor projects
that we started over summer.</span>
<br />
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">I had my back-to-school night on
Janmashtami. <span style="mso-spacerun: yes;"> </span>I rushed home from school
and painted little Krishna feet in my house, but had to rush back to meet the
parents of my students this year.<span style="mso-spacerun: yes;"> </span>I did
not get home till around 8:30 p.m. So my family decided to do a take-out from
the local Indian restaurant.</span></div>
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<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Tajmahal, the closest Indian restaurant
to our house, is also one of our favorites.<span style="mso-spacerun: yes;">
</span>While the fare is similar to so many other north Indian restaurants
everywhere, Ali knows us well and customizes our order to suit our palate.<span style="mso-spacerun: yes;"> </span>This makes the food seem more homemade.<span style="mso-spacerun: yes;"> </span>He also gives my husband a bottle of
Indian beer on the house, every time.<span style="mso-spacerun: yes;"> </span>I am told that he
does this with all his regulars.</span></div>
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<br /></div>
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<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Anyway, each entrée comes with basmati
rice.<span style="mso-spacerun: yes;"> </span>He always gives us too much rice
and this sits in our fridge for about a week or so, before we realize it is
there.<span style="mso-spacerun: yes;"> </span>This time, I remembered that we
had about 3 cups of cooked rice and used it to make tomato rice.</span></div>
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<h4 class="MsoNormal" style="text-align: left;">
<b><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"> </span></b></h4>
<h4 class="MsoNormal" style="text-align: left;">
<b><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Here is what you need:</span></b></h4>
<div class="MsoNormal">
<br /></div>
<ul style="text-align: left;">
<li><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">2 – 3 cups cooked rice (leftovers work
really well)</span></li>
<li><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">2 Tbsp. oil</span></li>
<li><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1 tsp. cumin seeds</span></li>
<li><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">2 cloves garlic, minced</span></li>
<li><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">½ medium red onion, slivered</span></li>
<li><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">few curry leaves</span></li>
<li><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1 green chili, diced</span></li>
<li><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">2 roma tomatoes, chopped</span></li>
<li><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">½ cup masoor dal, sprouted</span></li>
<li><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">¼ tsp. turmeric</span></li>
<li><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1 tsp. cumin powder</span></li>
<li><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1 tsp. coriander powder</span></li>
<li><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">½ tsp. chili powder</span></li>
<li><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">salt to taste</span></li>
</ul>
<div class="MsoNormal">
<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"> Note: You may use 2 tsp. rasam powder instead of the cumin and coriander powder </span></div>
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<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"> </span></h4>
<h4 class="MsoNormal" style="text-align: left;">
<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Here is how I made it:</span></h4>
<div class="MsoNormal">
<br /></div>
<ol style="text-align: left;">
<li><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Heat oil in a pan.<span style="mso-spacerun: yes;"> </span>Add cumin seeds.<span style="mso-spacerun: yes;"> </span></span></li>
<li><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">When the cumin seeds change color, add
garlic and fry for about 30 seconds, till the garlic gets golden brown.<span style="mso-spacerun: yes;"> </span>Add curry leaves, onions, and green chilies.</span></li>
<li><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Fry onions on medium heat for a couple
of minutes.<span style="mso-spacerun: yes;"> </span>Add tomatoes.</span></li>
<li><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Cover and cook on medium heat till the
tomatoes get pulpy.<span style="mso-spacerun: yes;"> </span>Add sprouted masoor
dal.</span></li>
<li><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Cover and cook on low heat till the dal
is cooked (about 8 minutes).<span style="mso-spacerun: yes;"> </span>Add all the
spice powders and salt.<span style="mso-spacerun: yes;"> </span>Mix well.</span></li>
<li><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Add the rice, making sure that the
grains are separate.<span style="mso-spacerun: yes;"> </span>Mix well.</span></li>
<li><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Heat on low flame till for a few
minutes till the rice is mixed well and heated through.</span></li>
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<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Serve with raita and salad</span></div>
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Anonymoushttp://www.blogger.com/profile/04336500910591796022noreply@blogger.com1tag:blogger.com,1999:blog-6028318314003884902.post-50876666095938104162016-07-16T09:15:00.001-07:002016-07-16T09:19:29.057-07:00Red Bell Pepper Chutney<div dir="ltr" style="text-align: left;" trbidi="on">
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</style><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">I first tasted this chutney 17 years
ago in Philadelphia.<span style="mso-spacerun: yes;"> </span>My friend, Harini,
had made it and I loved it!<span style="mso-spacerun: yes;"> </span>We traveled
to the east coast when my youngest was about 3 – 4 months old and my older son,
4 years old.<span style="mso-spacerun: yes;"> </span>My husband had some work in
Boston and we tagged along and made it a family trip.<span style="mso-spacerun: yes;"> </span>We visited several friends and also squeezed
in a trip to New York and Washington D.C.</span>
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<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">It was tough traveling with young kids,
but since we did not have an agenda or a checklist of things to see and do, it
was not too stressful.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3I_dkEUOTL2Ii3WSrGqX98shFHKb6jS1ocIAWwYXiMtgBEmxni_7kS9q8AoWDCVOQZZFr6YP49uWj91u9roUZs4rAMQOd0wGXWVyvt7tq6jzLEQ-TW2EsYw-6z8UXR9uz7Lyq95-973I/s1600/DSC_0087.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3I_dkEUOTL2Ii3WSrGqX98shFHKb6jS1ocIAWwYXiMtgBEmxni_7kS9q8AoWDCVOQZZFr6YP49uWj91u9roUZs4rAMQOd0wGXWVyvt7tq6jzLEQ-TW2EsYw-6z8UXR9uz7Lyq95-973I/s640/DSC_0087.jpg" width="640" /></a></div>
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<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">The highlight of this trip was meeting
friends and family – Harini, Venkat, and Vinay; Anand and Latha (Samyukt was
born a few weeks after our trip); Vara and Roopa; and Krithika</span></div>
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<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">We went to Harini and Venkat’s place
for dinner.<span style="mso-spacerun: yes;"> </span>She had made an amazing
vegetable pulao and this red bell pepper chutney.<span style="mso-spacerun: yes;"> </span>I don’t know if she still makes this, but it
is definitely my go-to recipe for entertaining.</span></div>
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<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">I made this recently for a party.<span style="mso-spacerun: yes;"> </span>My menu: medhu vadai, coconut chutney, red
bell pepper chutney, regular idlis, kancheepuram idlis, sambar, coconut sevai,
lemon sevai, black-eyed peas curry,<span style="mso-spacerun: yes;">
</span>lauki kootu, parathas, yogurt rice, and ras malai</span></div>
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<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">My friends brought 4 types of potato
curry (my husband was in heaven), carrot salad, raitha, and watermelon</span></div>
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<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">We had all done a tough hike that
morning and so no one felt guilty about gorging on all the food at the party.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhypmPbE9fNnvhXlz0XGpSjCdLqoCJDVI10_CGWw4t5y8fsvTmL245aYMLVW8Sy_85JQ3RVzv6DFOv6m8AGjDRVVibshMkH47oLQBxapuzvWK2WXDyPRkYulWY4lz86xKgWf-h3Y9VA5Ek/s1600/DSC_0088.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhypmPbE9fNnvhXlz0XGpSjCdLqoCJDVI10_CGWw4t5y8fsvTmL245aYMLVW8Sy_85JQ3RVzv6DFOv6m8AGjDRVVibshMkH47oLQBxapuzvWK2WXDyPRkYulWY4lz86xKgWf-h3Y9VA5Ek/s640/DSC_0088.JPG" width="640" /></a></div>
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<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Here is what you need:</span></h4>
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<ul style="text-align: left;">
<li><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">2 – 3 tsp. oil</span></li>
<li><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">½ tsp. mustard seeds</span></li>
<li><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">¼ tsp. hing (asafetida)</span></li>
<li><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">4 – 5 dry red chilies</span></li>
<li><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">2 Tbsp. coriander seeds</span></li>
<li><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">2 Tbsp. cumin seeds</span></li>
<li><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">3 Tbsp. split urad dal</span></li>
<li><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">2 red bell peppers, cut into strips</span></li>
<li><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">salt to taste</span></li>
<li><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">2 – 3 green chilies</span></li>
<li><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">2 tsp. tamarind pulp</span></li>
<li><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">½ cup cilantro</span></li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCrY0JFXFNYfQGJ1JZcZ4eLiSCc3AexMV7AzxH0MBvSJZv8xxC-W1A4T5SVipPOgQWrNlKPbWScsEp1bFMo7Yxk43LJ1oPr2Kh-5bl8-DQFu3aNNl5mWH6o3TTyxDKWs6iMY68v02Ls7o/s1600/DSC_0084.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCrY0JFXFNYfQGJ1JZcZ4eLiSCc3AexMV7AzxH0MBvSJZv8xxC-W1A4T5SVipPOgQWrNlKPbWScsEp1bFMo7Yxk43LJ1oPr2Kh-5bl8-DQFu3aNNl5mWH6o3TTyxDKWs6iMY68v02Ls7o/s640/DSC_0084.JPG" width="640" /></a></div>
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<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Here is how I made it:</span></h4>
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<li><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Heat oil in a pan.<span style="mso-spacerun: yes;"> </span>Add mustard seeds.<span style="mso-spacerun: yes;"> </span>When they sputter, add hing, and after a few
seconds, the dried red chilies</span></li>
<li><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">When the chilies start getting brown,
add the coriander seeds, cumin seeds and urad dal.</span></li>
<li><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Fry on medium flame till the urad dal
starts turning reddish brown.<span style="mso-spacerun: yes;"> </span>Add the
red bell pepper strips.</span></li>
<li><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Cook covered on low flame for about 10
minutes, stirring a couple of times, till the red bell pepper is soft.<span style="mso-spacerun: yes;"> </span>Let it cool.</span></li>
<li><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">In a blender, add the red bell pepper
mixture and all the other ingredients and grind to a slightly coarse paste.</span></li>
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<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Serve chutney with pakodas, vadais,
idli, dosai, pongal, rotis, puri – or rice.</span></div>
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Anonymoushttp://www.blogger.com/profile/04336500910591796022noreply@blogger.com1tag:blogger.com,1999:blog-6028318314003884902.post-31049026767531672372016-07-15T10:46:00.001-07:002016-07-15T10:46:02.889-07:00Dal Tadka – Masoor Dal (red lentils)<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">It has been a while since I posted a
recipe.<span style="mso-spacerun: yes;"> </span>I have been away on a trip with
my friends.<span style="mso-spacerun: yes;"> </span>3 weeks went by in a
blur.<span style="mso-spacerun: yes;"> </span>We visited some amazing temples - built
over 1,000 years ago, celebrated a special birthday, spent time just lazing
around and being pampered, spent some short but invaluable time with family, before coming back to our routine.</span>
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<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">My family managed really well without
me – I think the only thing they missed was the food that “magically appeared”
every meal.<span style="mso-spacerun: yes;"> </span></span></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho360aOlLkm1IfI3-TNMVoH1Jy9dX0D12nwX6EYU7T5fL9C9oWmzp6HSe8uBv4KvalLfgg0b8JOvOkttF1n25N6LNyzsXESZ6v9frzpr2bNZWW_u1L4hC6_2i9jQtg_QtrNHcoX7osHn4/s1600/DSC_0070.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho360aOlLkm1IfI3-TNMVoH1Jy9dX0D12nwX6EYU7T5fL9C9oWmzp6HSe8uBv4KvalLfgg0b8JOvOkttF1n25N6LNyzsXESZ6v9frzpr2bNZWW_u1L4hC6_2i9jQtg_QtrNHcoX7osHn4/s640/DSC_0070.jpg" width="640" /></a></div>
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<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Anyway, I missed my kitchen too and it
is good to be back!<span style="mso-spacerun: yes;"> </span>I have been busy
cooking and cleaning and sorting and organizing!<span style="mso-spacerun: yes;"> </span>Summer is a great time for me to do “spring”
cleaning because I have a lot of time on my hands and don’t have school work to
worry about.<span style="mso-spacerun: yes;"> </span>I have cleaned out my
closet and am in the process of organizing 20 + years worth of
photographs.<span style="mso-spacerun: yes;"> </span>I am also determined to
clean out my pantry.<span style="mso-spacerun: yes;"> </span></span></div>
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<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">This means that other than fresh
vegetables, I am not going to buy pantry staples until I have used up most of
the supplies I have hoarded in my pantry!<span style="mso-spacerun: yes;">
</span></span></div>
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<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">I have so many lentils and grains, I
decided to start by using the easiest one to cook with – red masoor dal.<span style="mso-spacerun: yes;"> </span>Red masoor requires very little time to cook
and can be made in 20 minutes from start to finish.</span></div>
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<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">I also made a dry aloo dum and pooris
for lunch last weekend.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi40HHmB0vdqhRYR8O0f5cF-TBqcWZvx5f9azVXNeptFVg2xTYjdlHKFhwShyphenhyphenIIaRND9mh-Po_Jvekutw8NeVWlFWePSsqKMjHZQAj8yNZThjY7CQcoC1a-zMXy8aCsajiMHa646owT9gw/s1600/DSC_0068.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="504" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi40HHmB0vdqhRYR8O0f5cF-TBqcWZvx5f9azVXNeptFVg2xTYjdlHKFhwShyphenhyphenIIaRND9mh-Po_Jvekutw8NeVWlFWePSsqKMjHZQAj8yNZThjY7CQcoC1a-zMXy8aCsajiMHa646owT9gw/s640/DSC_0068.jpg" width="640" /></a></div>
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<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"> </span></h4>
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<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Here is what you need:</span></h4>
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<ul style="text-align: left;">
<li><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1 cup (masoor dal) red lentils </span></li>
<li><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">2 tsp. oil</span></li>
<li><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">¼ tsp hing (asafetida)</span></li>
<li><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">½ medium onion, diced</span></li>
<li><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">2 coves garlic, minced</span></li>
<li><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">2 green chilies, slit</span></li>
<li><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1 roma or ½ beefsteak tomato, diced</span></li>
<li><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">¼ tsp. turmeric powder</span></li>
<li><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">salt to taste</span></li>
<li><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">chopped cilantro for garnish</span></li>
</ul>
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<b><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">For tadka (tempering):</span></b></div>
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<ul style="text-align: left;">
<li><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">2 tsp. ghee</span></li>
<li><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1 tsp mustard seeds</span></li>
<li><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1 tsp. cumin seeds</span></li>
<li><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">2 red chilies</span></li>
<li><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">½” ginger, minced </span></li>
<li><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1 tsp. red chili powder</span></li>
<li><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">few curry leaves</span></li>
</ul>
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<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"> </span></h4>
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<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Here is how I made it:</span></h4>
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<ol style="text-align: left;">
<li><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Wash the red lentils in several changes
of water.<span style="mso-spacerun: yes;"> </span>Put these in a pot with water
(add about 2 – 3 cups of water) and bring it to a boil.</span></li>
<li><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Reduce heat to medium - low and simmer
uncovered till the dal is cooked.</span></li>
<li><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Meanwhile, in a saucepan, heat oil.<span style="mso-spacerun: yes;"> </span>Add onions and sauté till translucent.<span style="mso-spacerun: yes;"> </span></span></li>
<li><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Add hing, garlic, and green
chilies.<span style="mso-spacerun: yes;"> </span>Fry for a couple of minutes</span></li>
<li><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Add tomatoes, turmeric powder and salt.
Mix well.</span></li>
<li><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Sauté on medium heat till the tomatoes
turn pulpy.<span style="mso-spacerun: yes;"> </span>Add this mixture to the
cooked lentils.</span></li>
<li><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Bring the lentil mixture to a boil again
and turn the heat to low.</span></li>
<li><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Heat ghee in a small pan.<span style="mso-spacerun: yes;"> </span>Add the mustard seeds.<span style="mso-spacerun: yes;"> </span>When the mustard seeds sputter, add the
cumin seeds and red chilies.<span style="mso-spacerun: yes;"> </span>When the
red chilies start browning, add ginger and curry leaves.<span style="mso-spacerun: yes;"> </span>After 30 seconds, add the red chili
powder.<span style="mso-spacerun: yes;"> </span>Turn off the heat</span></li>
<li><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Pour the tempering over the dal.<span style="mso-spacerun: yes;"> </span>Garnish with cilantro</span></li>
</ol>
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<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Serve hot with rotis or rice.</span></div>
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Anonymoushttp://www.blogger.com/profile/04336500910591796022noreply@blogger.com0tag:blogger.com,1999:blog-6028318314003884902.post-48226351514602108472016-05-29T08:36:00.003-07:002016-05-29T08:36:51.520-07:00Vegetarian Mexican rice <div dir="ltr" style="text-align: left;" trbidi="on">
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--></style><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">When my son comes back home after his
semester ends, he normally asks me to make Indian food, hopefully involving
paneer.</span>
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<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">This time, when I asked him what he
would like, he said, “can we have pizza or Mexican?<span style="mso-spacerun: yes;"> </span>It has been ages since I had those”.<span style="mso-spacerun: yes;"> </span>He was coming back from a semester
abroad.<span style="mso-spacerun: yes;"> </span>He had plenty of access to
Indian food at my brother’s house, as well as Asian cuisine everywhere he went.</span></div>
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<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">So it was pizza on the day he came back
(I did have to make rasam, keerai, and aloo curry for my husband, who was
flying back the same day from an office trip), and a Mexican fiesta that
weekend, when we had some friends over to meet him.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb3Ny77eOR2npUa4hwE9YPl_6sPzXZSDIjafNmix2CT0dYmImb9_XcUIXqNcdFcWcfencFsC7OtVK9CKYlCEDh93DhgMG2i7omJRDyNtpLdIiqI9aRCqkEkmv8RTk9RrztRxk4lPNXkME/s1600/DSC_0085.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb3Ny77eOR2npUa4hwE9YPl_6sPzXZSDIjafNmix2CT0dYmImb9_XcUIXqNcdFcWcfencFsC7OtVK9CKYlCEDh93DhgMG2i7omJRDyNtpLdIiqI9aRCqkEkmv8RTk9RrztRxk4lPNXkME/s640/DSC_0085.JPG" width="640" /></a></div>
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<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">I have already posted the recipe for
tamales that I had made as part of that dinner.</span></div>
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<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">This recipe for Mexican rice is simple
to make and tastes great.<span style="mso-spacerun: yes;"> </span>It is a great
side to have for a build-your-own taco or burrito bar.</span></div>
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<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">I think this is more a Tex-Mex version
of rice than what people typically make at home in Mexico, but I love the
flavors of this rice.</span></div>
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<h4 class="MsoNormal" style="text-align: left;">
<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Here is what you need:</span></h4>
<div class="MsoNormal">
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<ul style="text-align: left;">
<li><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1 can (14.5 oz.) organic diced tomatoes (you can use fresh juicy tomatoes instead)</span><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"> </span></li>
<li><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">½ large onion, peeled and diced</span><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"></span></li>
<li><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">2 - 3 tsp. oil</span></li>
<li><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1 – 2 jalapeno peppers diced (depending
on how spicy you want it)</span></li>
<li><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">2 – 3 cloves garlic minced</span></li>
<li><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">2 cups long grain white rice</span></li>
<li><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">2 cups vegetable stock</span></li>
<li><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1 tsp. cumin powder</span></li>
<li><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">salt to taste</span></li>
<li><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">2 cups long-grain white rice </span></li>
</ul>
<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"> </span><br /><div>
<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"> </span><br /><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"> </span><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"></span><div class="MsoNormal">
<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP5xF3vjrGwlnFcnoEHfhjQDx77-HIsF2eXNM06st63Vpys-1S6Mic6cXO0vgXHjy-26OnQ-0nyL_YhtlzEqh8PpiiBk2usXvvpfvikkeo239xUKu5uBgp-1608BYuMDg2F0VjUYhbyQo/s1600/DSC_0086.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP5xF3vjrGwlnFcnoEHfhjQDx77-HIsF2eXNM06st63Vpys-1S6Mic6cXO0vgXHjy-26OnQ-0nyL_YhtlzEqh8PpiiBk2usXvvpfvikkeo239xUKu5uBgp-1608BYuMDg2F0VjUYhbyQo/s640/DSC_0086.JPG" width="640" /></a></div>
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<h4 class="MsoNormal" style="text-align: left;">
<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Here is how I made it:</span></h4>
<div class="MsoNormal">
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<ol style="text-align: left;">
<li><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Place the tomatoes and onions in a blender and puree till smooth.</span></li>
<li><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Heat oil in a pot.<span style="mso-spacerun: yes;"> </span>Add the jalapenos and garlic. Fry for a few seconds, till the garlic turns slightly golden.</span></li>
<li><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Add washed and drained rice to this and
sauté, stirring it frequently, till the rice is lightly toasted.</span></li>
<li><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Measure the tomato puree and supplement
with vegetable stock so that you have about 4 cups of liquid.</span></li>
<li><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Add this to the rice along with salt
and cumin powder.<span style="mso-spacerun: yes;"> </span>Remember that the
vegetable stock may have salt already in it. Bring it to a boil.</span></li>
<li><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Reduce heat to low.<span style="mso-spacerun: yes;"> </span>Cover and cook until rice is done – about 20
minutes.</span></li>
<li><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Fluff it gently with a fork</span></li>
</ol>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc725wEytE5lcAWu6zAb1IujUYMfKE1jS5ctzsflS1uDAPp0YsI1RVcqPqhUXsp4be7to9w4Blvy7ejgK2go4DEGMnTEOP4rxYcrDgRO-J2xodGQm83ZlkPRp7p3LnmrjdHuiN8T6dXcs/s1600/DSC_0087.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc725wEytE5lcAWu6zAb1IujUYMfKE1jS5ctzsflS1uDAPp0YsI1RVcqPqhUXsp4be7to9w4Blvy7ejgK2go4DEGMnTEOP4rxYcrDgRO-J2xodGQm83ZlkPRp7p3LnmrjdHuiN8T6dXcs/s640/DSC_0087.JPG" width="640" /></a></div>
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<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Serve as part of a Mexican Fiesta</span></div>
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Anonymoushttp://www.blogger.com/profile/04336500910591796022noreply@blogger.com1tag:blogger.com,1999:blog-6028318314003884902.post-47037212646894905052016-05-28T08:27:00.000-07:002016-05-28T08:27:59.971-07:00Vegetarian Green Chile Tamales<div dir="ltr" style="text-align: left;" trbidi="on">
<b><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">A bit of background information:</span></b>
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<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">We got married in 1994.<span style="mso-spacerun: yes;"> </span>My husband left Chennai a couple of days
after the wedding, because he had exhausted all his vacation<b>.</b> I joined him in Colorado a
couple of months later.<span style="mso-spacerun: yes;"> </span>Boulder was a
great place – several Indian and Nepali restaurants, and overall very
vegetarian friendly.</span></div>
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<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Since my husband had no time off, we
traveled as much as we could on weekends.<span style="mso-spacerun: yes;">
</span>Our first trip – Manitou Springs, about an hour and a half south of
Boulder.<span style="mso-spacerun: yes;"> </span>Definitely not vegetarian
friendly!<span style="mso-spacerun: yes;"> </span>My husband ended up getting me
bean burritos from Taco Bell for dinner.<span style="mso-spacerun: yes;">
</span>I still tease him about it – honeymoon dinner from Taco Bell </span><span style="font-family: "wingdings"; mso-ascii-font-family: Cambria; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-char-type: symbol; mso-fareast-font-family: "Times New Roman"; mso-hansi-font-family: Cambria; mso-hansi-theme-font: minor-latin; mso-symbol-font-family: Wingdings;"><span style="mso-char-type: symbol; mso-symbol-font-family: Wingdings;">:)</span></span></div>
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<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">On one of our many trips, we went to
Taos, New Mexico.<span style="mso-spacerun: yes;"> </span>I love Taos. The town
boasts several art galleries, and Native American culture is evident in the
food, music, and architecture </span></div>
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<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">It was in Taos that I first tasted
tamales.<span style="mso-spacerun: yes;"> </span>These were the days before Yelp!
and Urbanspoon. <span style="mso-spacerun: yes;"> </span>We had to find
restaurants that served vegetarian food the old fashioned way – by looking them
up in the yellow pages.</span></div>
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<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">I ordered vegetarian tamales at this
small place we found.<span style="mso-spacerun: yes;"> </span>They were so
delicious!<span style="mso-spacerun: yes;"> </span>Little did I know that I had
stumbled upon one of the few places that served vegetarian tamales.<span style="mso-spacerun: yes;"> </span>Most places use lard to make the masa.</span><br />
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<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">With fond memories of my experience, we
tried to find this place again on our next trip to Taos, only to find out that
it had closed.</span></div>
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<b><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Now, back to the present:</span></b></div>
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<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">I have made tamales a few times at
home.<span style="mso-spacerun: yes;"> </span>They are a bit time consuming to make,
and I normally don't make them for parties.<span style="mso-spacerun: yes;">
</span>But my son was coming back home after a semester abroad and was craving
Mexican food.<span style="mso-spacerun: yes;"> </span>We were going to have a
few close friends over for dinner.<span style="mso-spacerun: yes;"> </span>And
since it wasn’t a big crowd, I made tamales.<span style="mso-spacerun: yes;">
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<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">I also had a vegetarian soup, a taco
bar, Mexican rice, couple of types of homemade salsas, and fajita
vegetables.<span style="mso-spacerun: yes;"> </span>My friends brought
guacamole, corn bread and dessert</span></div>
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<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Here is what you need (makes about 25 - 28 tamales):</span></h4>
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<li><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">4 cups masa (I used Tamal masa – you
can also use Masa harina)</span></li>
<li><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">½ cup butter at room temperature (I
used Smart Balance Extra Virgin Olive Oil Spread)</span></li>
<li><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">salt to taste</span></li>
<li><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">2 tsp baking powder</span></li>
<li><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">2 tsp. red chili powder </span></li>
<li><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">4+ cups organic vegetable stock</span></li>
<li><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">one packet of corn husks </span></li>
<li><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">about 20 oz. flame roasted green chile</span></li>
<li><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">10 oz. queso fresco</span></li>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPVPGv1BKbA-uR1H-rM4BuCwNfRL9L_aZG9gKV_eVMiliRWJpUK849UcAtg5EUpUSO6g32hgAKDpiOyMh4A5kUi21YWTqooXYEjQiIK-ykWO4ME7ZrFE6n4YHVP-VVBzVR1r0TDU2-FP8/s1600/DSC_0067.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPVPGv1BKbA-uR1H-rM4BuCwNfRL9L_aZG9gKV_eVMiliRWJpUK849UcAtg5EUpUSO6g32hgAKDpiOyMh4A5kUi21YWTqooXYEjQiIK-ykWO4ME7ZrFE6n4YHVP-VVBzVR1r0TDU2-FP8/s320/DSC_0067.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Corn husks before soaking</td></tr>
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<span style="mso-bidi-font-family: "Times New Roman";">Here is how I made it: </span></h4>
<ul style="text-align: left;">
<li><span style="mso-bidi-font-family: "Times New Roman";">Take
hot water in a big pot and soak the corn husks in it for a couple of hours. You
may have to weigh the husks down with something so that they don’t float out of
the water. </span></li>
<li><span style="mso-bidi-font-family: "Times New Roman";">In a
big bowl, take the butter and beat well with a rubber spatula till it is smooth</span></li>
<li><span style="mso-bidi-font-family: "Times New Roman";">In
another bowl, mix together all the dry ingredients.<span style="mso-spacerun: yes;"> </span>Add the stock and mix well.</span></li>
<li><span style="mso-bidi-font-family: "Times New Roman";">I used
a little more than 4 cups of vegetable stock.<span style="mso-spacerun: yes;">
</span>The batter should be thicker than pancake batter.</span></li>
<li><span style="mso-bidi-font-family: "Times New Roman";">Add
this to the butter and mix well.</span></li>
<li><span style="mso-bidi-font-family: "Times New Roman";">Drain
out the water from the corn husks.</span></li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoePBTVUy5DyCc1jhyphenhyphenC7inznRhbk0aubJHRCdWj59C1wkthsrBwSAXf6YVubPVeQ-5CasghWqlLo2muMA6O4f_cTeoS8WqvXmqx28L5s0k65P4frKlpo4366_606-0u3ecN8nNJfuV-uM/s1600/DSC_0071.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoePBTVUy5DyCc1jhyphenhyphenC7inznRhbk0aubJHRCdWj59C1wkthsrBwSAXf6YVubPVeQ-5CasghWqlLo2muMA6O4f_cTeoS8WqvXmqx28L5s0k65P4frKlpo4366_606-0u3ecN8nNJfuV-uM/s400/DSC_0071.jpg" width="400" /></a></div>
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<li><span style="mso-bidi-font-family: "Times New Roman";">Lay a corn husk
out on a plate</span></li>
<li><span style="mso-bidi-font-family: "Times New Roman";">Spread
a couple of heaping teaspoons full of masa on to the husk as shown in the
picture</span></li>
<li><span style="mso-bidi-font-family: "Times New Roman";">Top
this with about a teaspoon full of green chili and a little crumbled queso.</span></li>
<li><span style="mso-bidi-font-family: "Times New Roman";">Fold
the bottom of the husk up and then the sides.</span></li>
<li><span style="mso-bidi-font-family: "Times New Roman";">Tie
with a strip of cornhusk (tear one of the soaked cornhusks into strips)</span>
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<ul style="text-align: left;">
<li><span style="mso-bidi-font-family: "Times New Roman";">Once
you have all of them done, place them in a steamer<span style="mso-spacerun: yes;"> </span>(I used my pressure cooker)</span></li>
<li><span style="mso-bidi-font-family: "Times New Roman";">Steam
tamales for about 20 – 25 minutes</span></li>
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<span style="mso-bidi-font-family: "Times New Roman";">Serve
hot with Mexican rice and salsa</span><br />
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Anonymoushttp://www.blogger.com/profile/04336500910591796022noreply@blogger.com0tag:blogger.com,1999:blog-6028318314003884902.post-7551205742144482942016-05-01T08:01:00.001-07:002016-05-01T08:01:34.862-07:00Anu’s mom’s crispy potato curry<div dir="ltr" style="text-align: left;" trbidi="on">
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</style><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Lunch used to be a big deal in high
school.<span style="mso-spacerun: yes;"> </span></span><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">By the time we reached high school, the
lunch we brought from home was no longer ours.<span style="mso-spacerun: yes;">
</span>We use to bring food so that our friends could eat our food and we could
eat theirs.</span><br />
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<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Since my students have
apparently started reading my blog, I won’t go in to details, but for reasons
that will remain unsaid, Supriya and I were moved to a different section, to
“separate” us from our friends.<span style="mso-spacerun: yes;"> </span>Little
did our teachers know that this was a futile endeavor!</span>
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<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Anyway – due to this “separation”,
recess and lunch became all too important in my life.<span style="mso-spacerun: yes;"> </span>Supriya and I would wait for the bell to ring
and would run to meet our friends as though we haven’t seen each other in
years. We would sit around in a circle and wait for everyone to open their lunch boxes - more interested in what some one else has brought than what was in ours.</span><br />
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<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">One of my favorites was
Anu’s avakkai sadam (pickle rice) and potato curry.<span style="mso-spacerun: yes;"> </span>I
don’t miss the avakkai as much – because Anu’s mom still makes it for all of
us.<span style="mso-spacerun: yes;"> </span>But I do miss her potato curry.<span style="mso-spacerun: yes;"> </span></span></div>
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<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">When Tambrams make potato curry, we
always temper it with mustard seeds.<span style="mso-spacerun: yes;">
</span>Anu’s mom’s potato curry had no tempering and was crisp even after a few
hours in a stainless steel lunch box!</span></div>
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<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">After trying out a few recipes, I think
I have one that reminds me of hers.</span></div>
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<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Here is what you need:</span></h4>
<ul style="text-align: left;">
<li><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">2 Tbsp. oil</span></li>
<li><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">3 – 4 medium sized potatoes, peeled and
diced</span></li>
<li><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">salt to taste</span></li>
<li><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">2 tsp. red chili powder</span></li>
<li><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1 tsp coriander powder (optional)</span></li>
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<li><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Heat oil in a pan.<span style="mso-spacerun: yes;"> </span>When the oil is hot add diced potatoes.</span></li>
<li><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Keep tossing potatoes on high heat till
they become golden brown – you need to stay with the pan - don't try to multitask while making this because your potatoes will get burned!</span></li>
<li><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Reduce heat a bit.<span style="mso-spacerun: yes;"> </span>Add salt and chili powder (and coriander
powder if you are adding it).<span style="mso-spacerun: yes;"> </span>Toss to
coat well</span></li>
<li><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Reduce heat to low and let the potatoes
cook through (5 minutes or so)– uncovered.</span></li>
<li><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Increase heat to high again and let the
potatoes get crispy (for a couple of minutes)</span></li>
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<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">That’s it!<span style="mso-spacerun: yes;"> </span>Serve with rotis or rice.<span style="mso-spacerun: yes;"> </span>I served these with my karuvappillai kuzhambu,
rasam, and rice.</span></div>
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Anonymoushttp://www.blogger.com/profile/04336500910591796022noreply@blogger.com0tag:blogger.com,1999:blog-6028318314003884902.post-61167291587138258882016-04-30T07:32:00.000-07:002016-04-30T07:32:28.742-07:00Karuvepillai Kuzhambu - Curry leaves kuzhambu<div dir="ltr" style="text-align: left;" trbidi="on">
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--</style><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Be warned my friends and fellow
foodies<span style="mso-spacerun: yes;"> </span>- if you have a low tolerance
for spicy food, this is not a post for you.<span style="mso-spacerun: yes;">
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<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">My son was out for pretty much the
whole day on Saturday.<span style="mso-spacerun: yes;"> </span>First he had
volunteering at an event at CU (Univ or Colorado) and then a soccer game.<span style="mso-spacerun: yes;"> </span>He wasn’t going to be home till 4 p.m.</span></div>
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<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">So after feeding him and packing lunch his lunch, I looked in the fridge and saw a ton of beans that needed to be used
and a couple of sad looking tomatoes.<span style="mso-spacerun: yes;"> </span>And
of course I had some potatoes in my pantry.<span style="mso-spacerun: yes;">
</span>Don’t judge me – I haven’t been grocery shopping in a couple of weeks!</span></div>
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<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Anyway – I did have a bunch of curry
leaves and remembered that I used to make this fantastic kuzhambu with
them.<span style="mso-spacerun: yes;"> </span></span></div>
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<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">So I turned on my Bluetooth speaker – and
with music blaring (thanks Sujata for starting those music groups on FB), I
made karuveppilai kuzambu, beans curry, potato curry, rasam, and sutta appalam.</span></div>
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<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">My husband’s comment at the end of the
meal “nothing beats the taste of this kuzhambu, mixed with thayir sadam (yogurt
rice) and aloo curry” </span><span style="font-family: "wingdings";">:)</span></div>
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<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Our friend Ramesh gave me a cook book
over 20 + years ago – Dakshin by Chandra Padmanabhan.<span style="mso-spacerun: yes;"> </span>I first saw the kuzhambu recipe in this
book.<span style="mso-spacerun: yes;"> </span>I have made it several times, and
now, this is the recipe that works for me.</span></div>
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<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Here is what you need:</span></h4>
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<b><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">For the masala powder:</span></b><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"> </span>
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<li><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">5 – 6 red chilies</span></li>
<li><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">2 tsp. coriander seeds</span></li>
<li><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">2 tsp. channa dal</span></li>
<li><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1 tsp. urad dal</span></li>
<li><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1 ½ tsp. black peppercorns</span></li>
<li><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1 tsp rice</span></li>
<li><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">20 – 30 curry leaves</span></li>
<li><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">a tiny bit of tamarind (soaked in water
to soften it up a bit)</span></li>
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<b><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">For the kuzhambu:</span></b></div>
<ul style="text-align: left;">
<li><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">2 – 3 tsp. sesame oil</span></li>
<li><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1 tsp. mustard seeds</span></li>
<li><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">¼ tsp. asafetida</span></li>
<li><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1 red chili</span></li>
<li><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">lime size ball of tamarind, soaked in
warm water</span></li>
<li><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">salt to taste</span></li>
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<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Here is how I made it:</span></h4>
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<li><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Dry roast all the ingredients for the
masala powder except the curry leaves and tamarind.</span></li>
<li><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Let this cool.<span style="mso-spacerun: yes;"> </span>Grind it to a fine paste with curry leaves,
tamarind and a little bit of water.<span style="mso-spacerun: yes;"> </span>Set
aside</span></li>
<li><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Squeeze out the pulp from the tamarind
and extract a thick juice. I added about 2 – 2 ½ cups of water.</span></li>
<li><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Heat oil in a cast iron kadai.<span style="mso-spacerun: yes;"> </span>Add mustard seeds</span></li>
<li><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">When they sputter, add hing.<span style="mso-spacerun: yes;"> </span>Add the ground masala after a few seconds.
Mix well.</span></li>
<li><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Gently pour the thick tamarind
extract.<span style="mso-spacerun: yes;"> </span>Add salt.</span></li>
<li><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Let this simmer for about 10 – 15
minutes until the raw tamarind smell is gone.</span></li>
<li><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">You can add a little more sesame oil to
this at this point – just before turning off the heat.</span></li>
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<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Serve with steaming hot rice, drizzled
with sesame oil and sutta appalam (fire roasted papad), or with pongal. Remember - it is spicy! You only need a tiny bit. It stays fresh in the fridge for 7 - 10 days</span></div>
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Anonymoushttp://www.blogger.com/profile/04336500910591796022noreply@blogger.com0tag:blogger.com,1999:blog-6028318314003884902.post-34785276064859686712016-04-03T08:06:00.000-07:002016-04-03T08:06:03.460-07:00Simple Sprouted Kala Chana Curry – no onion, no garlic<div dir="ltr" style="text-align: left;" trbidi="on">
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{page:WordSection1;} </style><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"></span><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">It has been a while since I posted a
recipe.<span style="mso-spacerun: yes;"> </span>We lost a dear friend – a great
soul, who has touched so many lives in a positive way, a guy with a great sense
of humor, a fantastic writer, a guy who brought so many people together, and
opened his home to anyone who needed it. </span>
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<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">A few of us who knew him well met last
weekend and were able to share a few stories and reminisce about old times. It
was good to talk about how Ramesh was instrumental in bringing us together over
20 years ago. And not surprisingly, when we talked about Ramesh and our memories of him, we ended up laughing, even though our reminiscing started off with tears. RIP Ramesh<span style="mso-spacerun: yes;"></span></span></div>
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<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Now here is the post:</span></div>
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<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">With so many things that were going on, I have been relying on simple, easy to cook dinners. I found this recipe
on Tarla Dalal’s website and love the way it turned out. </span></div>
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<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">I keep sprouting some kind of bean or
the other regularly.<span style="mso-spacerun: yes;"> </span>Since I had some
sprouted kala chana at home,<span style="mso-spacerun: yes;"> </span>I looked
for a recipe that was easier than the one I posted earlier and found it on
Tarla Dalal’s site.<span style="mso-spacerun: yes;"> </span></span></div>
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<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Here is the recipe with some minor
modifications to suit our palate.</span></div>
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<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Here is what you need:</span></h4>
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<ul style="text-align: left;">
<li><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">2 cups sprouted kala chana</span></li>
<li><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">salt to taste</span></li>
<li><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">a pinch of asafetida </span></li>
<li><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">2 Tbsp. oil</span></li>
<li><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1 tsp. mustard seeds</span></li>
<li><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1 tsp. cumin seeds</span></li>
<li><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">2<span style="mso-spacerun: yes;">
</span>- 3 cloves</span></li>
<li><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">¼ tsp. asafetida</span></li>
<li><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">few curry leaves</span></li>
<li><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">2 green chilies, minced</span></li>
<li><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1” piece ginger, minced</span></li>
<li><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">¼ tsp. turmeric</span></li>
<li><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1 tsp. chili powder</span></li>
<li><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">salt to taste</span></li>
<li><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">½ tsp. jaggery</span></li>
<li><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">chopped cilantro for garnish</span></li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJuSd1ltsjrrw1TdaFJS46ZEipi4zjFrgUWjsjVU-e6BE0nNeNVoFZ7pRJLLaNV54R8IiuN5vEGkITqFUkegoRwUwaoTl33ha289fT52FeJiRLhPyyXZnmr-BTyyD9xb5SRGhr7mwYoj8/s1600/DSC_0067.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJuSd1ltsjrrw1TdaFJS46ZEipi4zjFrgUWjsjVU-e6BE0nNeNVoFZ7pRJLLaNV54R8IiuN5vEGkITqFUkegoRwUwaoTl33ha289fT52FeJiRLhPyyXZnmr-BTyyD9xb5SRGhr7mwYoj8/s640/DSC_0067.jpg" width="640" /></a></div>
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<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Here is how I made it:</span></h4>
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<li><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Cook sprouted chana in the pressure
cooker with enough water, salt, and asafetida.<span style="mso-spacerun: yes;">
</span>I cook it on high heat till the first whistle and then on low for about
10 minutes.</span></li>
<li><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Heat oil in a pot.<span style="mso-spacerun: yes;"> </span>Add mustard seeds, cumin seeds, cloves, and asafetida.<span style="mso-spacerun: yes;"> </span>When the mustard seeds sputter, add curry
leaves.<span style="mso-spacerun: yes;"> </span>After about 20 seconds, add
minced green chilies and ginger.</span></li>
<li><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Fry this for a minute or two.<span style="mso-spacerun: yes;"> </span>Now add turmeric powder and chili
powder.<span style="mso-spacerun: yes;"> </span>Fry for a few seconds.<span style="mso-spacerun: yes;"> </span>Add the cooked kala chana with some of the
cooking liquid.<span style="mso-spacerun: yes;"> </span>Add more salt if
necessary.</span></li>
<li><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Let this simmer for about 10 – 15 minutes.<span style="mso-spacerun: yes;"> </span>Add jaggery and cilantro.<span style="mso-spacerun: yes;"> </span>Mix well and turn off the heat.</span></li>
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<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Serve with rice or rotis.</span></div>
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Anonymoushttp://www.blogger.com/profile/04336500910591796022noreply@blogger.com0tag:blogger.com,1999:blog-6028318314003884902.post-52212746860660306942016-02-10T06:20:00.000-08:002016-02-10T06:20:48.513-08:00Aloo Baingan dry curry (potato and eggplant curry)<div dir="ltr" style="text-align: left;" trbidi="on">
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Since I am the only one in my house who
likes eggplant, I don’t get to eat it as often as I like. My friend, Hema, is
the only other person I know who actually looks forward to eating
kathirikkai. I remember drooling over
kathirikkai curry that one of us would bring for lunch.</div>
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<o:p></o:p></div>
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Now, I sneak it in with occasionally
when I make aloo curry at home. <br />
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<o:p></o:p></div>
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<br />
Aloo-baingan is a great combination –
if you know how to make it. If you don’t
make it right, the eggplant gets mushed up and slimy and makes the whole thing
look unappetizing!<o:p></o:p></div>
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My trick to make sure this doesn’t
happen is to cook the potatoes and eggplant separately and then mix them
together in the end. <o:p></o:p></div>
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You can serve this with either rice or
rotis. I love mixing this with piping hot rice, drizzled with sesame oil. Just put some rice on your plate, put a heaping serving of this curry on top, drizzle some sesame oil and mix gently with your hand (you have to eat with your hand - put your silverware away!) and dig in. If you have some papad or chips on the side - you won't need anything else.<br />
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<o:p> </o:p>Here is what you need:</h4>
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<ul style="text-align: left;">
<li>2 Tbsp. oil</li>
<li>1 tsp. mustard seeds</li>
<li>1 tsp cumin seeds</li>
<li>1 tsp. channa dal</li>
<li>¼ tsp hing (asafetida)</li>
<li>½ medium onion, chopped</li>
<li>2 large potatoes, peeled and diced</li>
<li>1 Japanese eggplant, top cut off and
diced</li>
<li>Salt to taste</li>
<li>¼ tsp. turmeric powder</li>
<li>1 tsp. red chili powder</li>
<li>2 tsp. fresh masala powder </li>
<ul>
<li><span style="background-color: white; color: #333333; line-height: 15.6pt; text-indent: 0.5in;">2 tsp. coriander seeds</span></li>
<li><span style="background-color: white; color: #333333; line-height: 15.6pt; text-indent: 0.5in;">2 tsp. channa dal</span></li>
<li><span style="background-color: white; color: #333333; line-height: 15.6pt; text-indent: 0.5in;">1 tsp. urad dal</span></li>
<li><span style="background-color: white; color: #333333; line-height: 15.6pt; text-indent: 0.5in;">1 tsp. black pepper</span></li>
<li><span style="background-color: white; color: #333333; line-height: 15.6pt; text-indent: 0.5in;">1 tsp. cumin seeds</span></li>
<li><span style="background-color: white; color: #333333; line-height: 15.6pt; text-indent: 0.5in;">3 red chilies</span></li>
</ul>
</ul>
<ol style="text-align: left;"><ol><span style="background-color: white; color: #333333; line-height: 15.6pt;">
<li><span style="line-height: 15.6pt;">Dry roast coriander
seeds, channa dal, urad dal, black pepper, cumin seeds, and red chilies.</span></li>
<li><span style="line-height: 15.6pt;">Cool and grind this
to a coarse powder.</span></li>
</span></ol>
</ol>
<span style="background-color: white; color: #333333; line-height: 15.6pt;">
</span>
<li><span style="background-color: white; color: #333333; line-height: 15.6pt;"><span style="line-height: 15.6pt;"> </span></span></li>
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<span style="color: #333333; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";"> </span></h4>
<h4 style="background: white; line-height: 15.6pt; margin-bottom: 3pt; text-align: left;">
<span style="color: #333333; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">Here is how I made it:</span></h4>
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<ol style="text-align: left;">
<li><span style="color: #333333; line-height: 15.6pt;">Heat oil in a pan.
Add mustard seeds. When they
sputter, add the cumin seeds, channa dal, and hing.</span></li>
<li><span style="color: #333333; line-height: 15.6pt;">Once the channa dal changes color, add the onions.</span></li>
<li><span style="color: #333333; line-height: 15.6pt;">Fry for a bit till the onions turn translucent. Now add the potatoes, a little bit of the
turmeric powder, a little chili powder, and some salt.</span></li>
<li><span style="color: #333333; line-height: 15.6pt;">Cover and cook for a few minutes till the potatoes are
cooked.</span></li>
<li><span style="color: #333333; line-height: 15.6pt;">Remove the potatoes into a bowl. In the same pan, now add the eggplant, the
rest of the turmeric powder, salt, and chili powder. Toss to coat well.</span></li>
<li><span style="color: #333333; line-height: 15.6pt;">Cover and cook on medium heat for about 5 minutes. Uncover and toss (don’t stir with a ladle/spatula
if you don’t want to get the eggplants mushy).</span></li>
<li><span style="color: #333333; line-height: 15.6pt;">Now add the potatoes back in and toss to mix well. Add the fresh masala powder and cook on
medium to high heat for a couple of minutes.</span></li>
</ol>
<br />
<div>
<br />
<ol style="text-align: left;">
</ol>
<span style="background-color: transparent;"></span><br />
<ol style="text-align: left;">
</ol>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7PUopBJa5hMhl-v0Hgr19uoZfNdlYfgnD2sujgTzyrd7-ACeQHlZTVZV7ihexHCErcK2s8VCqsM6Si5Bkwwlyrg0UhkHT2f_QXaufaOp5x9HP54pRNdiWouFZt5ec4myThe8ARe7N9Po/s1600/DSC_0072.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7PUopBJa5hMhl-v0Hgr19uoZfNdlYfgnD2sujgTzyrd7-ACeQHlZTVZV7ihexHCErcK2s8VCqsM6Si5Bkwwlyrg0UhkHT2f_QXaufaOp5x9HP54pRNdiWouFZt5ec4myThe8ARe7N9Po/s640/DSC_0072.JPG" width="640" /></a></div>
<br />
<br />
Yummy potato eggplant curry is ready!<o:p></o:p></div>
<div class="MsoNormal">
Serve hot with rotis or rice. I love mixing this with plain rice and eating
it :)</div>
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<br />
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<o:p></o:p></div>
</div>
</div>
Anonymoushttp://www.blogger.com/profile/04336500910591796022noreply@blogger.com1tag:blogger.com,1999:blog-6028318314003884902.post-7334882617213215712016-02-09T05:34:00.000-08:002016-02-09T05:34:04.996-08:00Simple beans curry / thoran<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="MsoNormal">
If you have been following my blog, you
know by now that in my house, potatoes rule.
We have potatoes at least a couple of times a week. On the other days though, I love to make some
green vegetables. Cabbage and beans are
my favorite. </div>
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Here is a simple beans curry recipe you
can eat with rotis, rice and rasam or dal, or just by itself in a bowl. It has
only a few ingredients, but has the makings of comfort food for me.<br />
<br />
<br />
<o:p></o:p></div>
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</div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh563Qk6SPH1KU8mYlyFo2tzwolnCj8L6jN42Ym3d6y1bBjpyaTcXy1DLJCpcnlE75woPYi1p-5S7feQlmdVZf-rHkLYef4nGov9q4e0nyQuyG_lV9fOzB94X0sTpD-GFjTpwdXiT-F1F8/s1600/DSC_0062.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh563Qk6SPH1KU8mYlyFo2tzwolnCj8L6jN42Ym3d6y1bBjpyaTcXy1DLJCpcnlE75woPYi1p-5S7feQlmdVZf-rHkLYef4nGov9q4e0nyQuyG_lV9fOzB94X0sTpD-GFjTpwdXiT-F1F8/s640/DSC_0062.JPG" width="640" /></a></div>
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</div>
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</div>
<br /></div>
<h4 style="text-align: left;">
Here is what you need:</h4>
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
</div>
<ul style="text-align: left;">
<li>½ cup split moong dal, soaked in water
for about ½ hour</li>
<li>2 tsp. oil</li>
<li>1 tsp. mustard seeds</li>
<li>½ tsp. channa dal</li>
<li>1 tsp. split urad dal</li>
<li>2 red chilies, broken</li>
<li>2 lbs. beans</li>
<li>salt to taste</li>
<li>¼ tsp. turmeric</li>
<li>coconut for garnish (optional)</li>
</ul>
<br />
<ul style="text-align: left;">
</ul>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWx1yOyTSR0mOl8ZxjDbwkDUd5VFOPSRMeIQ4hxoq_KuKikA2Jwv9qDFE9x7qBhEVf59a6G_V3hUVi3Njix9yJofHCCHGeFmCO-w4N2rXdhyBngbywmXrQSBVIZ8NupJ-dWI1jdosnpRM/s1600/DSC_0061.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWx1yOyTSR0mOl8ZxjDbwkDUd5VFOPSRMeIQ4hxoq_KuKikA2Jwv9qDFE9x7qBhEVf59a6G_V3hUVi3Njix9yJofHCCHGeFmCO-w4N2rXdhyBngbywmXrQSBVIZ8NupJ-dWI1jdosnpRM/s640/DSC_0061.JPG" width="640" /></a></div>
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</div>
<o:p></o:p><br />
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<o:p></o:p></div>
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<o:p></o:p></div>
<h4 style="text-align: left;">
<o:p> </o:p>Here is how I made it:</h4>
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<o:p></o:p></div>
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<br /></div>
<div class="MsoNormal">
</div>
<ol style="text-align: left;">
<li>Wash, string and cut the green beans.</li>
<li>Heat oil in a pan. Add mustard seeds. When they sputter, add red chilies, channa
dal, and urad dal.</li>
<li>When the chilies turn color, drain the
soaked moong dal and add it to the pan.
Add the cut green beans and about ½ cup of water.</li>
<li>Cover and cook on medium – low heat for
about 10 minutes till the beans are cooked.</li>
<li>Add turmeric and salt. Mix well and let it cook uncovered for a few
minutes.</li>
<li>Turn off the heat and add the coconut
(if you are using). Mix well.</li>
</ol>
<br />
<ol style="text-align: left;">
</ol>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfCVDBRVnT__TvCgOhsl2pJI1L8El5i0D7CbFtrU7tMPTLVP7YJ9ABytNb9LpGIZ02T-6ldcNASIQzd1i22ysZ9iQ90xZijHqJkkEiAZCbdacQSMuvd9OeK4pUmoLSwdL9Qo_70Z0tTYU/s1600/DSC_0064.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfCVDBRVnT__TvCgOhsl2pJI1L8El5i0D7CbFtrU7tMPTLVP7YJ9ABytNb9LpGIZ02T-6ldcNASIQzd1i22ysZ9iQ90xZijHqJkkEiAZCbdacQSMuvd9OeK4pUmoLSwdL9Qo_70Z0tTYU/s640/DSC_0064.JPG" width="640" /></a></div>
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<br /></div>
<br />
<div class="MsoNormal">
Serve with rice and rasam, or with
rotis.<br />
<br />
<br />
<br />
<br />
<br />
<br />
<o:p></o:p></div>
</div>
Anonymoushttp://www.blogger.com/profile/04336500910591796022noreply@blogger.com2tag:blogger.com,1999:blog-6028318314003884902.post-64895750474032355032016-01-31T09:54:00.000-08:002016-01-31T09:54:40.436-08:00Spicy Vegetable Udon Noodles<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="MsoNormal">
I love Chinese food! I used to love Chinese food in India – very different
from the Chinese you get here in Colorado, and now I also love the Chinese food
I get here.<br />
</div>
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
We do a take out on most Fridays. By the time Friday rolls around, I am
exhausted. Dealing with 140 thirteen and
fourteen year olds everyday can do that to a person :) The farthest thing from my mind is what
to make for dinner. So we have fallen
into a pattern of getting pizza, or Chinese, or Thai, or occasionally Mexican food
for dinner. </div>
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<o:p></o:p></div>
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<br /></div>
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</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7Vo-0fkOvIkSbZ68vxX7QOCohXW3on-OfgVeS_s-13MC8PjUclzMPlJ7votDfct9CQ_beaKfK20ZwW3qICOq1UAEZ2_VCc6Rs5YlmW-Wofe82BZiXA1u1jRQ0A7QH9TXrCyUKatdWunQ/s1600/DSC_0020.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7Vo-0fkOvIkSbZ68vxX7QOCohXW3on-OfgVeS_s-13MC8PjUclzMPlJ7votDfct9CQ_beaKfK20ZwW3qICOq1UAEZ2_VCc6Rs5YlmW-Wofe82BZiXA1u1jRQ0A7QH9TXrCyUKatdWunQ/s640/DSC_0020.JPG" width="640" /></a></div>
<br />
<br />
Since we get to eat Chinese food every
couple of weeks, I don’t make it at home that often. But while cleaning my pantry recently, I found a
packet of Udon noodles and decided to make a spicy lo-mien with those.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Chinese food is really quick and easy
to make. If you are adding veggies (like
I did), the only time consuming part is cutting the veggies. Once you have all the ingredients ready, it
takes about 8 minutes to make.<br />
<br />
<br />
<br />
<br />
<br />
<o:p></o:p></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBhhC03fVZ_EEt2MBPM_VqZ3ah8T6OCjKaNDr57L9XG43P2glqDCpMU7VihMTJIPwVjtwiUvs3zoZ4CvP2Co_d230_Ud33F7zwprdXrmDOhRBapS3FUjZdZnaz3BM9NlidEmjyhuBS4-I/s1600/DSC_0018.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBhhC03fVZ_EEt2MBPM_VqZ3ah8T6OCjKaNDr57L9XG43P2glqDCpMU7VihMTJIPwVjtwiUvs3zoZ4CvP2Co_d230_Ud33F7zwprdXrmDOhRBapS3FUjZdZnaz3BM9NlidEmjyhuBS4-I/s640/DSC_0018.JPG" width="640" /></a></div>
<br /></div>
<div class="MsoNormal">
<br />
You can add as many veggies as you
like. I added peppers and broccoli. You can also add mushrooms, green onions,
zucchini, or carrots<br />
<br />
<br />
<br />
<o:p></o:p></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVuiAHZmJSJMdQY-A80zfRFB3TTb0uE4HxunMmye3Qt1jI7QzXKSPAeh7yE1zLjtG3lyhWJlEaQLd9enkk5apDuM0aNNwChn1_jfbokfFstv98gu6CDTDAJ_juD5-SJN3MwmJW3os08rg/s1600/DSC_0015.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVuiAHZmJSJMdQY-A80zfRFB3TTb0uE4HxunMmye3Qt1jI7QzXKSPAeh7yE1zLjtG3lyhWJlEaQLd9enkk5apDuM0aNNwChn1_jfbokfFstv98gu6CDTDAJ_juD5-SJN3MwmJW3os08rg/s640/DSC_0015.JPG" width="640" /></a></div>
<br /></div>
<h4 style="text-align: left;">
Here is what you need</h4>
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<o:p></o:p></div>
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<br /></div>
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</div>
<ul style="text-align: left;">
<li>1 package (12 0z.) udon noodles</li>
<li>2 tsp. chili oil</li>
<li>1 tsp. sesame or other cooking oil</li>
<li>2 -3 cloves garlic, diced</li>
<li>2 cups colored bell peppers, cut into
strips</li>
<li>1 cup broccoli florets</li>
<li>Bean sprouts</li>
<li>Soy sauce to taste</li>
<li>Chili garlic sauce to taste</li>
</ul>
<br />
<ul style="text-align: left;">
</ul>
<o:p></o:p><br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw9zvxcIbFw128k3JYtAE_TPtORtsmwTFzgdoCpVUbF9Ihe3kEXJQ_huAv5RP6VAndT4VWY7vMfmcZM-n6hTsyhKAQ9ET69H2e815paXM38OFvwZ3K8Z2IrvcW_E4w-qYm9GLx_pltD1o/s1600/DSC_0028.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw9zvxcIbFw128k3JYtAE_TPtORtsmwTFzgdoCpVUbF9Ihe3kEXJQ_huAv5RP6VAndT4VWY7vMfmcZM-n6hTsyhKAQ9ET69H2e815paXM38OFvwZ3K8Z2IrvcW_E4w-qYm9GLx_pltD1o/s640/DSC_0028.JPG" width="640" /></a></div>
<o:p><br /></o:p>
<o:p><br /></o:p></div>
<h4 style="text-align: left;">
<o:p>Here is how I made it: </o:p></h4>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
</div>
<ul style="text-align: left;">
<li>Cook noodles according to package
directions.</li>
<li>While the noodles are cooking, heat oil
on high heat in a wok.</li>
<li>When the oil is hot, add the garlic,
and let the edges get slightly brown.</li>
<li>Now add the peppers and broccoli. Toss
and cook on high heat for 2 - 3 minutes. Add the soy sauce.</li>
<li>Add the cooked noodles and mix
well. Cook on high heat for a couple of
more minutes. Add in the bean sprouts
and chili garlic sauce. Toss to coat
well.</li>
</ul>
<br />
<ul style="text-align: left;">
</ul>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN3m2bOPJ_9sokIzcBPeARVvrfK28iP4Y51PXG7MsUw41vrxWBMW11AkKFduY5vuSOEvg9QF8l4kXkitu7n8poGR5eGZeL6KdJ3tyc47WZSFHXBkMngIHgqNwOFIJRYaDNa0dbjjRQfGk/s1600/DSC_0023.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN3m2bOPJ_9sokIzcBPeARVvrfK28iP4Y51PXG7MsUw41vrxWBMW11AkKFduY5vuSOEvg9QF8l4kXkitu7n8poGR5eGZeL6KdJ3tyc47WZSFHXBkMngIHgqNwOFIJRYaDNa0dbjjRQfGk/s640/DSC_0023.JPG" width="640" /></a></div>
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Turn off the heat and serve hot. <br />
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Anonymoushttp://www.blogger.com/profile/04336500910591796022noreply@blogger.com0tag:blogger.com,1999:blog-6028318314003884902.post-70344858781941245182016-01-10T08:59:00.003-08:002016-01-10T08:59:34.197-08:00Mullu Thenkuzhal / Mullu Murukku / Chakli<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="MsoNormal">
This year, I was not going to make
anything for Deepavali. I usually make
quite a few snacks and in the end regret it because I end up eating most of it. </div>
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
My husband’s nephew and wife were
supposed to visit us for the festival. It was their thalai
deepavali (the first one after they got married), but because of a job change
and move, they could not come. Another
cousin was going to visit with her husband, but they were coming after
deepavali. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Anyway, after telling my family that
this year, I was not going to make anything – I started feeling guilty, and
caved in. My memories of deepavali are
always about new clothes, crackers (fireworks) and all the bakshanams
(farsaans) my mom used to make. This was
a big production each year with preparations starting the week before deepavali. While I don’t make as much as my mom used to,
I still wanted to create memories for my kids.
So I made mullu thenkuzhal, a healthy mixture and regular
thenkuzhal. I also made kalakand.<br />
<br />
<br />
<o:p></o:p></div>
<div class="MsoNormal">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZoY2aT2OGFCvWI1sFdBqdYCNzo-xILVJbH8OUpwxLpsY4aY1EUa8XFROI7xLF5Y3sRg9NQMQ0nUoldHDdGgpd3U666HKx_Cn4zvLcfgSAVGio08hvFTA1asqSMAI4oCcJoo-G8jjNAKI/s1600/DSC_0081.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZoY2aT2OGFCvWI1sFdBqdYCNzo-xILVJbH8OUpwxLpsY4aY1EUa8XFROI7xLF5Y3sRg9NQMQ0nUoldHDdGgpd3U666HKx_Cn4zvLcfgSAVGio08hvFTA1asqSMAI4oCcJoo-G8jjNAKI/s640/DSC_0081.jpg" width="640" /></a></div>
<br /></div>
<div class="MsoNormal">
I have already posted recipes for
thenkuzhal, mixture, and kalakand.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Mullu thenkuzhal is the perfect name
for this snack. Mullu, in Tamil, means
thorn. If you look at the pictures, it
does look thorny, right? It is a super
easy snack to make and tastes great.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
My mom used to dry roast the channa dal
and moong dal, and get these powdered in the flour mill. I used store bought moong flour and besan to
make these.<br />
<br />
<br />
<o:p></o:p></div>
<h4 style="text-align: left;">
<o:p> </o:p>Here is what you need:</h4>
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal" style="text-align: left;">
</div>
<ul>
<li><span style="background-color: white;">4 cups rice flour</span></li>
<li><span class="inglist"><span style="background: white;">1 cup moong flour (store bought)</span></span>
</li>
<li><span style="background: white;"><span itemprop="ingredients">½ cup besan (Gram flour, garbanzo flour)</span></span> </li>
<li><span style="background-color: white;">1 tsp. white sesame seeds</span></li>
<li><span style="background-color: white;">1 tsp cumin seeds</span></li>
<li><span style="background-color: white;"> ½ tsp hing (asafetida)</span></li>
<li><span style="background-color: white;">2 - 3 Tbsp. butter</span></li>
<li><span style="background-color: white;">salt to taste</span></li>
<li>Oil for deep-frying</li>
</ul>
<ul>
</ul>
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Here is how I made it:</h4>
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<li>Dry roast the sesame seeds for a couple
of minutes.</li>
<li>Mix all the dry ingredients
together. </li>
<li>Melt the butter slightly and mix that
in</li>
<li>Add water and knead to make a stiff
dough.</li>
<li>Heat oil for deep-frying</li>
<li>When the oil is hot, put a big ball of
dough into the murukku/chakli press, with the right disc. </li>
<li>You can either press out the chakli
directly into the oil (like I do) or you can use flat greased spatulas and
spoons as surfaces for you to make the chaklis and then slide them in the oil.</li>
<li>Fry on medium heat till the thenkuzhal
is crispy and golden brown</li>
<li>Continue till all the dough is done.</li>
</ol>
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</ol>
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Store in an airtight container after
they have cooled down.<br />
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Anonymoushttp://www.blogger.com/profile/04336500910591796022noreply@blogger.com0tag:blogger.com,1999:blog-6028318314003884902.post-41482055810447484162015-12-30T09:41:00.000-08:002016-01-01T17:48:01.975-08:00Tiramisu<div dir="ltr" style="text-align: left;" trbidi="on">
<div>
<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Tiramisu is one of our most favorite
desserts to buy for any occasion.<span style="mso-spacerun: yes;"> </span>If
there is a birthday or anniversary celebration, invariably we will have a
store-bought tiramisu for dessert</span>
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<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Tiramisu is a coffee flavored Italian
dessert, and looks and tastes like it takes hours to make.<span style="mso-spacerun: yes;"> </span>The original recipe calls for raw eggs, heavy
whipping cream, and mascarpone cheese.<span style="mso-spacerun: yes;">
</span>Once I read the recipe, I was wary, because after reading about all the
salmonella poisoning, I really did not want my family eating raw eggs.<span style="mso-spacerun: yes;"> </span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_MtYlPXtrsWprCm2QPhkBMqYemJFurqZ8NtDXVOKksyq1L3EgsnNXW8BQdh6Oy7Jo1Bint7slnoeM1oosXU_ZH8PVaMlb5AoeHIG8Hw6qwW1xH0WJoCdM7d7UY4rEOa-Cb_lmfL-6VAQ/s1600/DSC_0061.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_MtYlPXtrsWprCm2QPhkBMqYemJFurqZ8NtDXVOKksyq1L3EgsnNXW8BQdh6Oy7Jo1Bint7slnoeM1oosXU_ZH8PVaMlb5AoeHIG8Hw6qwW1xH0WJoCdM7d7UY4rEOa-Cb_lmfL-6VAQ/s640/DSC_0061.jpg" width="640" /></a></div>
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<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">So I decided to explore further and
find a recipe that does not use raw eggs.<span style="mso-spacerun: yes;">
</span>There are several short-cut recipes available online.<span style="mso-spacerun: yes;"> </span>I have made several versions – some using mascarpone
cheese and heavy whipping cream, others using cream cheese and whipping cream,
and my latest version, using cream cheese and store-bought whipped
topping.<span style="mso-spacerun: yes;"> </span>I used to make it with
mascarpone cheese till last year, when my grocery stores ran out of it!
Apparently tons of people were making tiramisu!<span style="mso-spacerun: yes;">
</span>I have since switched to cream cheese and it works just as well.</span></div>
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<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">This version hardly took any time at
all and tasted great!<span style="mso-spacerun: yes;"> </span>This recipe is
mostly based on the one I found on Kraft Recipes (<a href="http://www.kraftrecipes.com/recipes/philadelphia-fabulous-tiramisu-56238.aspx" target="_blank">original recipe here</a>).</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZAdob9hOuJMcQ2gZvIgz9mcYKSxO6J_iQ4k0j8D-6tzYCQl20M9EcUqSJq3eezxxPkNEyGThPvCZugcIdxyStTBJwMnZ30hjVvn8W1SdWnZclBthDauiVuC7VFRZj2GFGgDiarsG1i-0/s1600/DSC_0063.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZAdob9hOuJMcQ2gZvIgz9mcYKSxO6J_iQ4k0j8D-6tzYCQl20M9EcUqSJq3eezxxPkNEyGThPvCZugcIdxyStTBJwMnZ30hjVvn8W1SdWnZclBthDauiVuC7VFRZj2GFGgDiarsG1i-0/s640/DSC_0063.jpg" width="640" /> </a></div>
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<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Here is what you need:</span></h4>
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<ul style="text-align: left;">
<li><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">2 Tbsp. instant coffee</span></li>
<li><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1 Tbsp. sugar</span></li>
<li><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1 cup hot water</span></li>
<li><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">16 oz. cream cheese, softened</span></li>
<li><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">2 cups whipped topping, thawed </span></li>
<li><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">½ cup sugar</span></li>
<li><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">2 Tbsp. orange liqueur</span></li>
<li><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">2 pkgs. ladyfingers (3 oz. each) </span></li>
<li><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">unsweetened cocoa for dusting</span></li>
<li><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">chocolate shavings</span></li>
</ul>
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<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"> </span></h4>
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<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Here is how I made it:</span></h4>
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<li><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Mix the coffee powder and sugar.<span style="mso-spacerun: yes;"> </span>Pour in hot water to make a strong cup of
coffee.<span style="mso-spacerun: yes;"> </span>Set aside.<span style="mso-spacerun: yes;"> </span>You may use espresso or other strong coffee
instead.<span style="mso-spacerun: yes;"> </span>I normally brew a really strong
cup, but my coffee maker was not cooperating this morning.</span></li>
<li><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Beat cream cheese with an electric mixer, on medium speed, till smooth.<span style="mso-spacerun: yes;">
</span>Add sugar and mix well.<span style="mso-spacerun: yes;"> </span>Add
orange liqueur.<span style="mso-spacerun: yes;"> </span>You may use Kahlua or
other coffee flavored liqueur if you like.<span style="mso-spacerun: yes;">
</span>I like the hint of orange in the tiramisu.<span style="mso-spacerun: yes;"> </span>Gently mix in the whipped topping.<span style="mso-spacerun: yes;"> </span>Set aside.</span></li>
<li><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">The ladyfingers come in 3 oz. packages
and are sliced.<span style="mso-spacerun: yes;"> </span>Remove the top half and
set aside.<span style="mso-spacerun: yes;"> </span>Arrange the bottom half (from
both packages) in a 9 X 13 serving dish.</span></li>
<li><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Brush coffee gently onto the ladyfingers
so that they are soaked through.<span style="mso-spacerun: yes;"> </span>I used
about ¼ cup for this layer.</span></li>
<li><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Using a spatula spread half of the
cream cheese mixture on top of the ladyfingers.</span></li>
<li><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Layer the remaining ladyfingers on top
of this.<span style="mso-spacerun: yes;"> </span>Brush with coffee (I used
another ¼ cup for this layer)</span></li>
<li><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Spread the remaining cream cheese
mixture and smooth it out.<span style="mso-spacerun: yes;"> </span></span></li>
<li><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Put cocoa powder in a tea strainer and
tap gently over the tiramisu to give it an even dusting.</span></li>
<li><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Take a bar of chocolate and using a
peeler, shave some chocolate curls for garnish.</span></li>
<li><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Cover and refrigerate for at least 6
hours.</span> </span></li>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFlCvTSzDMdGaTEg0reLoVpm21AnVQZieTY9faXPxmlsMNdaHdImumoFwN_h0y-eYwjCV5gD7zwWBxI_dTxN6GOELQ5l_cKAoMX21Nzy8eGC85uOIQL2JGaLR-fLMX1Xe4aEawzpLARUs/s1600/IMG_8496.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFlCvTSzDMdGaTEg0reLoVpm21AnVQZieTY9faXPxmlsMNdaHdImumoFwN_h0y-eYwjCV5gD7zwWBxI_dTxN6GOELQ5l_cKAoMX21Nzy8eGC85uOIQL2JGaLR-fLMX1Xe4aEawzpLARUs/s640/IMG_8496.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Thanks Ram, for the picture!</td></tr>
</tbody></table>
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<b><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Note:</span></b><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"> This dessert can be made almost
fat-free if you use fat free cream cheese and fat free whipped topping.<span style="mso-spacerun: yes;"> </span>I used regular versions of both.</span><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"> </span></span></div>
<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">
</span>
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<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">I ended up using only ½ cup of
coffee.<span style="mso-spacerun: yes;"> </span>For stronger coffee flavor, you
may want to use all of it.</span><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"> </span></span><br />
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