tag:blogger.com,1999:blog-37165991500431941952024-03-26T23:37:38.711-07:00Sanoli's KitchenSanoli Ghoshhttp://www.blogger.com/profile/06294117434110450015noreply@blogger.comBlogger390125tag:blogger.com,1999:blog-3716599150043194195.post-73860952440637906522015-02-06T02:18:00.002-08:002015-02-06T02:18:35.946-08:00POTATO CHEESE BALLS IN SPINACH GRAVY<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Verdana, sans-serif;">Yummy potato balls cheesy from inside cooked in creamy spinach sauce. Its a labour intensive dish but its worth the effort and makes a great main course party dish. Goes very well with naan, pulao or parathas. Trust me, it is really scrumptious and delightful.</span></div>
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<span style="color: #7f6000; font-family: Verdana, sans-serif;"><u>INGREDIENTS FOR POTATO CHEESE BALLS:</u></span></h3>
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<span style="font-family: Verdana, sans-serif;">3 Potatoes (Parboiled)</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 Cup Freshly made Cottage Cheese (Paneer)</span><br />
<span style="font-family: Verdana, sans-serif;">4 tbsp Bread Crumbs</span><br />
<span style="font-family: Verdana, sans-serif;">5-6 tbsp + 2 tbsp Corn Flour</span><br />
<span style="font-family: Verdana, sans-serif;">Mozzarella Cheese, Cut into 9 Nos 1/4" Cubes</span><br />
<span style="font-family: Verdana, sans-serif;">1/4 tsp Dried Oregano</span><br />
<span style="font-family: Verdana, sans-serif;">1/4 tsp Dried Thyme</span><br />
<span style="font-family: Verdana, sans-serif;">2 tbsp Finely Chopped Cilantro</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 tsp Red Chilli Powder</span><br />
<span style="font-family: Verdana, sans-serif;">1 tsp Chaat masala</span><br />
<span style="font-family: Verdana, sans-serif;">Salt to taste</span><br />
<span style="font-family: Verdana, sans-serif;">Oil For Deep Frying</span><br />
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<span style="color: #7f6000; font-family: Verdana, sans-serif;"><u>INGREDIENTS FOR MAKING SPINACH GRAVY:</u></span></h3>
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<span style="font-family: Verdana, sans-serif;">500 gm Baby Spinach (or may use leaves only) </span><br />
<span style="font-family: Verdana, sans-serif;">2-3 Green Chillies (As Per Taste)</span><br />
<span style="font-family: Verdana, sans-serif;">6 Garlic Pods (Finely Chopped)</span><br />
<span style="font-family: Verdana, sans-serif;">1 Large Tomato (Pureed)</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 tsp Caraway Seeds (Shah Jeera)</span><br />
<span style="font-family: Verdana, sans-serif;">1 tsp Coriander Powder</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 tsp Turmeric Powder</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 tsp Kitchen King Masala</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 tsp Garam Masala Powder</span><br />
<span style="font-family: Verdana, sans-serif;">3-4 tbsp Oil</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 Cup Fresh Cream</span><br />
<span style="font-family: Verdana, sans-serif;">1 tsp Butter (Optional)</span><br />
<span style="font-family: Verdana, sans-serif;">Salt to taste</span><br />
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<span style="color: #7f6000; font-family: Verdana, sans-serif;"><u>METHOD:</u></span></h3>
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<span style="color: #7f6000; font-family: Verdana, sans-serif;"><u>HOW TO MAKE POTATO CHEESE BALLS:</u></span></h3>
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<span style="font-family: Verdana, sans-serif;">Mash parboiled potatoes very nicely.</span><br />
<span style="font-family: Verdana, sans-serif;">Add cilantro, chaat masala, oregano, thyme, red chilli powder, cottage cheese and salt. Mix all ingredients well and keep aside for 2 minutes.</span><br />
<span style="font-family: Verdana, sans-serif;">After that add 5-6 tbsp corn flour into in it. Mix well. Keep mixture into refrigerator for 15-20 minutes.</span><br />
<span style="font-family: Verdana, sans-serif;">Dilute 2 tbsp cornflour with 1/4 cup water. Whisk properly, so that there should not any lump inside the batter.</span><br />
<span style="font-family: Verdana, sans-serif;">Take a small lemon sized ball, stuff 1or 2 mozzarella cheese cubes in it. Dip the ball in cornflour batter and roll on bread crumb. Thus, I made total 9 balls from the mixture.</span><br />
<span style="font-family: Verdana, sans-serif;">Heat enough oil and deep fry the balls till golden brown. Set those balls aside; or you may serve as a party snack with green chutney....:)</span><br />
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<span style="color: #7f6000; font-family: Verdana, sans-serif;"><u>HOW TO MAKE SPINACH GRAVY:</u></span></h3>
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<span style="font-family: Verdana, sans-serif;">Boil 2-3 cups water with some salt. Switch off the heat and immediately add the spinach.</span><br />
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<span style="font-family: Verdana, sans-serif;">Blanch them in the water for 5 minutes.</span></div>
<span style="font-family: Verdana, sans-serif;">Drain and immediately place the spinach in cold water for 3-4 minutes. So that it maintains the bright green colour in gravy.</span><br />
<span style="font-family: Verdana, sans-serif;">Drain again and along with green chilies, make a smooth puree in a grinder or blender.</span><br />
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<span style="font-family: Verdana, sans-serif;">Heat oil in a kadai/handi. Add caraway seeds and garlic in it. Saute for a minute or two till raw smell of garlic disappears.</span></div>
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<span style="font-family: Verdana, sans-serif;">Pour spinach puree in it and keep stirring for 3 minutes. Add tomato puree and fold nicely.</span></div>
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<span style="font-family: Verdana, sans-serif;">Add turmeric powder, coriander powder and salt in it. Fry for 5 minutes on medium heat now.</span></div>
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<span style="font-family: Verdana, sans-serif;">Add 1 cup of warm water and bring to a boil. Lower the heat now and cook on simmer for 7-8 minutes, cook till the gravy is reduced by half.</span></div>
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<span style="font-family: Verdana, sans-serif;">Lower the heat now, add garam masala powder, fresh cream and butter in it. Keep stirring for a minutes. Switch off the heat now.</span></div>
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<span style="font-family: Verdana, sans-serif;">Arrange the koftas in a serving dish. Pour the hot gravy over it. Sprinkle little fresh cream on the top and serve hot.</span><br />
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<span style="font-family: Verdana, sans-serif;">This delectable dish goes well with steamed rice, jeera rice, pulao, phulkas, parathas or naan anything as you like.</span><br />
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Sanoli Ghoshhttp://www.blogger.com/profile/06294117434110450015noreply@blogger.com4tag:blogger.com,1999:blog-3716599150043194195.post-21414466219875601832015-01-20T22:09:00.002-08:002015-01-20T22:09:38.709-08:00PARTY PUNCH<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Verdana, sans-serif;">A colourful, sweet and tangy beverage made in the intermingling taste of mango and orange juice mixed with Sundae ice cream and crushed ice, surprisingly very refreshing. Seen this recipe in 'Party Cooking' written by Master Chef Sanjeev Kapoor, made little modification according to my taste. This is definitely a match made in heaven, easy to make a wonderful delight to satisfy your guests.</span></div>
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<span style="color: #7f6000; font-family: Verdana, sans-serif;"><u>INGREDIENTS:</u></span></h3>
<span style="font-family: Verdana, sans-serif;">2 Cups Mango Juice</span><br />
<span style="font-family: Verdana, sans-serif;">2 Cups Orange Juice</span><br />
<span style="font-family: Verdana, sans-serif;">4 tbsp Rose Syrup</span><br />
<span style="font-family: Verdana, sans-serif;">4 Scoops Sundae Ice Cream</span><br />
<span style="font-family: Verdana, sans-serif;">1 Cup Ice Cubes</span><br />
<span style="font-family: Verdana, sans-serif;">3-4 Ice Cubes (Crushed) for Garnishing (optional)</span><br />
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<span style="color: #7f6000; font-family: Verdana, sans-serif;"><u>METHOD:</u></span></h3>
<span style="font-family: Verdana, sans-serif;">Pour a tbsp full rose syrup into each glass and swirl to form a design.</span><br />
<span style="font-family: Verdana, sans-serif;">Place the glasses in the refrigerator for an hour to chill.</span><br />
<span style="font-family: Verdana, sans-serif;">By using an electric blender, blend the mango juice, orange juice, ice cubes and sundae ice cream till smooth.</span><br />
<span style="font-family: Verdana, sans-serif;">Pour the prepared mixture into the rose syrup lined glasses, topped with crushed ice (optional).</span><br />
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<span style="font-family: Verdana, sans-serif;">Serve immediately.</span><br />
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<span style="color: #7f6000; font-family: Verdana, sans-serif;"><b><u>SERVES: 4</u></b></span></div>
Sanoli Ghoshhttp://www.blogger.com/profile/06294117434110450015noreply@blogger.com11tag:blogger.com,1999:blog-3716599150043194195.post-11480532102128246802015-01-13T05:19:00.005-08:002015-01-13T05:19:58.482-08:00OL ER DALNA (BENGALI STYLE ELEPHANT YAM CURRY)<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Verdana, sans-serif;">Food matters culturally because it expresses, reflects and enacts values which are both openly attested to and privately held. People eat everyday with their friends and family; also during holidays and special occassions. Food celebrates, it becomes a maker of memory and a link to identity. Because eating is so central to life, food carries meaning beyond its tastes, textures and smells. My today's recipe is such a special dish which was oftenly made by my Grand Ma. She is no more with us, but the taste, texture and smell of her magical dishes still with me and will remain forever. Her culinary skills primarily motivated me to satisfy everyone's heart by serving luscious good food. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRKuQNUY0P-KghegiwEdt2vMcOltsD3bYIaicq3o_beLxPe8V-jBOnN25A9IXkCm7eA5_d_pxBsuhQHL8L47vJO5isLLghzW74b8xAeLWuyJnqFVWpoKzmb5nnyYNWtuQFaQ3218UtARpz/s1600/BeFunky_IMG_0504.jpg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRKuQNUY0P-KghegiwEdt2vMcOltsD3bYIaicq3o_beLxPe8V-jBOnN25A9IXkCm7eA5_d_pxBsuhQHL8L47vJO5isLLghzW74b8xAeLWuyJnqFVWpoKzmb5nnyYNWtuQFaQ3218UtARpz/s1600/BeFunky_IMG_0504.jpg.jpg" height="300" width="400" /></span></a></div>
<span style="font-family: Verdana, sans-serif;"><br /></span>
<h3 style="text-align: left;">
<span style="color: #7f6000; font-family: Verdana, sans-serif;"><u>INGREDIENTS:</u></span></h3>
<span style="font-family: Verdana, sans-serif;">500 gm Elephant Yam / Ol</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 Cup Thick Yogurt / Curd</span><br />
<span style="font-family: Verdana, sans-serif;">2-3 Green Chillies (As per taste)</span><br />
<span style="font-family: Verdana, sans-serif;">2 Tomatoes</span><br />
<span style="font-family: Verdana, sans-serif;">12-15 Curry Leaves</span><br />
<span style="font-family: Verdana, sans-serif;">A Pinch of Asafoetida / Hing</span><br />
<span style="font-family: Verdana, sans-serif;">1 tbsp Finely Chopped Cilantro / Coriander Leaves</span><br />
<span style="font-family: Verdana, sans-serif;">1 tbsp Ginger Paste</span><br />
<span style="font-family: Verdana, sans-serif;">1/4 tsp Mustard Seeds</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 tsp Cumin Seeds</span><br />
<span style="font-family: Verdana, sans-serif;">1 tsp Coriander Powder</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 tsp Turmeric Powder</span><br />
<span style="font-family: Verdana, sans-serif;">Juice Of A Lemon</span><br />
<span style="font-family: Verdana, sans-serif;">1/4 tsp Shahi Garam Masala</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 tsp Red Chilli Powder</span><br />
<span style="font-family: Verdana, sans-serif;">1 tsp Sugar</span><br />
<span style="font-family: Verdana, sans-serif;">1 tsp Clarified Butter / Ghee</span><br />
<span style="font-family: Verdana, sans-serif;">4-5 tbsp Mustard Oil</span><br />
<span style="font-family: Verdana, sans-serif;">Salt To Taste</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAx0pRd3DKhNWo6aaysR0Iy0GKsTAJNn3HaAmUDdPVhHzJMwubhamJ_WQdg9CDsgr7rzrARQHfZ_qTCg0GBXs25zOJwC3cOMqIrGB285JsY2w5VkXe2Mc-lES4v2E1o4_ctqPXGxmeeGRA/s1600/IMG_0511.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAx0pRd3DKhNWo6aaysR0Iy0GKsTAJNn3HaAmUDdPVhHzJMwubhamJ_WQdg9CDsgr7rzrARQHfZ_qTCg0GBXs25zOJwC3cOMqIrGB285JsY2w5VkXe2Mc-lES4v2E1o4_ctqPXGxmeeGRA/s1600/IMG_0511.JPG" height="313" width="400" /></span></a></div>
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<h3 style="text-align: left;">
<span style="color: #7f6000; font-family: Verdana, sans-serif;"><u>METHOD:</u></span></h3>
<span style="font-family: Verdana, sans-serif;">Wash, peel and cut yam into 1/2" cubes.</span><br />
<span style="font-family: Verdana, sans-serif;">Boil water in a pan, add salt and 1/2 of lemon juice; cover and boil for 10 minutes. Drain water completely and set yam pieces aside.</span><br />
<span style="font-family: Verdana, sans-serif;">Make a paste smooth of tomatoes and green chillies and keep it aside.</span><br />
<span style="font-family: Verdana, sans-serif;">Heat mustard oil in a kadai. Add yam pieces in batches and fry till those turn into golden from both sides. Remove from oil and set aside.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb-GWq_zBhTXvvsycJNl1_MaHgz3puIOxedI1BZM1Z_UiGraSU21vB9I3Sumjku6ukib-0AW-Tap4lIGR4vEmQKGymtd1u17XX1SuUBig45Mab218yDbjcla0qBFvV7NSrBBt_d9OD_xkD/s1600/FotorCreated.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb-GWq_zBhTXvvsycJNl1_MaHgz3puIOxedI1BZM1Z_UiGraSU21vB9I3Sumjku6ukib-0AW-Tap4lIGR4vEmQKGymtd1u17XX1SuUBig45Mab218yDbjcla0qBFvV7NSrBBt_d9OD_xkD/s1600/FotorCreated.jpg" height="306" width="400" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">In the remaining oil, add cumin seeds, mustard seeds, asafoetida, turmeric powder, coriander powder, tomato paste, salt and curry leaves. Saute till spices leave oil, add red chilli powder and yogurt at this time and keep stirring till spice mixture leaves oil again.</span><br />
<span style="font-family: Verdana, sans-serif;">Now add yam pieces, sugar, garam masala and coriander leaves. Allow to cook for another 2 minutes.</span><br />
<span style="font-family: Verdana, sans-serif;">If you like to have dry curry of elephant yam, remove curry from the heat now. Otherwise, add 1/2 Cup warm water. Cover and cook on very low heat for 4 minutes. Add clarified butter (ghee) before switch off the heat.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9akihvPeS-HHm6VBQfvTtnSoaUKQ_fev7k2c2ypJSJaG2SuHhzR3-DJyqtZUTY2PaBoCa3mIxUeh26617bwu3wZFr5SEbwJy9Amt7tkntXOe5whyphenhyphen1oGpSSjPUCH-Tkk0RsCcsx43YdHxp/s1600/BeFunky_FotorCreated1.jpg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9akihvPeS-HHm6VBQfvTtnSoaUKQ_fev7k2c2ypJSJaG2SuHhzR3-DJyqtZUTY2PaBoCa3mIxUeh26617bwu3wZFr5SEbwJy9Amt7tkntXOe5whyphenhyphen1oGpSSjPUCH-Tkk0RsCcsx43YdHxp/s1600/BeFunky_FotorCreated1.jpg.jpg" height="306" width="400" /></span></a></div>
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Serve warm with plain rice or hot phulkas, it is always delicious!!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitypoWijkVNJU-_A1vOq829DVXgtivhl30RVvYJM6-39KVK89d9Hv5gfLL2FfmW87CHCiwFrKT3571hhgc5wXWD46AT_YA_6w1sV-i7twqTIaVpiW2zudcXu18zBpVYeRAVNIdfBbQPime/s1600/BeFunky_IMG_0507.jpg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitypoWijkVNJU-_A1vOq829DVXgtivhl30RVvYJM6-39KVK89d9Hv5gfLL2FfmW87CHCiwFrKT3571hhgc5wXWD46AT_YA_6w1sV-i7twqTIaVpiW2zudcXu18zBpVYeRAVNIdfBbQPime/s1600/BeFunky_IMG_0507.jpg.jpg" height="347" width="400" /></span></a></div>
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Sanoli Ghoshhttp://www.blogger.com/profile/06294117434110450015noreply@blogger.com8tag:blogger.com,1999:blog-3716599150043194195.post-85544436594452700552014-12-11T02:09:00.001-08:002014-12-11T02:09:46.252-08:00CRUNCHY COCONUT COOKIES<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Verdana, sans-serif;">These coconut cookies are really crunchy, tasty and delicious; made from simple pantry ingredients which are easy on budget.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1qD5d_MJCmimyvYxIqlrxTqIOXpjcvVQfaV-onEbaIRJkQDJwfAKJ-zRTdEu8i0cnuFt4h9KdFONmwCnP03FdDflec1476w9fI7WvXqlXw-PHuSqnG-PvfWqv3YglqHt7VQmZLQratlZY/s1600/BeFunky_IMG_0479.jpg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1qD5d_MJCmimyvYxIqlrxTqIOXpjcvVQfaV-onEbaIRJkQDJwfAKJ-zRTdEu8i0cnuFt4h9KdFONmwCnP03FdDflec1476w9fI7WvXqlXw-PHuSqnG-PvfWqv3YglqHt7VQmZLQratlZY/s1600/BeFunky_IMG_0479.jpg.jpg" height="300" width="400" /></span></a></div>
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<h3 style="text-align: left;">
<span style="color: #7f6000; font-family: Verdana, sans-serif;"><u>INGREDIENTS:</u></span></h3>
<span style="font-family: Verdana, sans-serif;">1 Cup Self Raising Flour (Maida)</span><br />
<span style="font-family: Verdana, sans-serif;">175 gm Sugar</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 tsp Baking Powder</span><br />
<span style="font-family: Verdana, sans-serif;">1 Egg</span><br />
<span style="font-family: Verdana, sans-serif;">1 Cup Grated Coconut</span><br />
<span style="font-family: Verdana, sans-serif;">150 gm Butter</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEGIY3N6TnxfjIRkl7Yz0CsQTfN9nGk2dmwzALct5Tl92EEentbrC5XvcE8hHQL4Mr6rJEj0xhflx4-9NEz_4MqspTOOdMU3KBKVGNqK8YA8x0TDfKn1AyGx9SBUxaf8CMwMaygwBdQ6JU/s1600/BeFunky_IMG_0481.jpg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEGIY3N6TnxfjIRkl7Yz0CsQTfN9nGk2dmwzALct5Tl92EEentbrC5XvcE8hHQL4Mr6rJEj0xhflx4-9NEz_4MqspTOOdMU3KBKVGNqK8YA8x0TDfKn1AyGx9SBUxaf8CMwMaygwBdQ6JU/s1600/BeFunky_IMG_0481.jpg.jpg" height="341" width="400" /></span></a></div>
<span style="font-family: Verdana, sans-serif;"><br /></span>
<h3 style="text-align: left;">
<span style="color: #7f6000; font-family: Verdana, sans-serif;"><u>METHOD:</u></span></h3>
<span style="font-family: Verdana, sans-serif;">Preheat oven at 180 C / 350 F for 10 minutes.</span><br />
<span style="font-family: Verdana, sans-serif;">In a glass bowl, cream together butter and sugar with a hand blender, till fluffy.</span><br />
<span style="font-family: Verdana, sans-serif;">Add egg in it and blend till light and fluffy.</span><br />
<span style="font-family: Verdana, sans-serif;">Shift together flour, baking powder and grated coconut. Fold this mixture in the butter mixture. Refrigerate for 30-40 minutes.</span><br />
<span style="font-family: Verdana, sans-serif;">Divide the dough into equal portions and make small balls. Flatten the balls and arrange them on the baking tray lined with baking paper.</span><br />
<span style="font-family: Verdana, sans-serif;">Bake for 22-25 minutes till light brown.</span><br />
<span style="font-family: Verdana, sans-serif;">Let cookies cool down on the cooling rack.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbvfbWAl_Nho2UZd0E_PYPpTKJCwQOjm5u9Kz-IlNBIRKZHSwHymRICyyPMbrfEKSjMnnUvmLPON1m-WAwPdMeIpCbnQIcH8NBu2ciwdrdD2oJxH_mky1EWKD-nlRnDDRbVeaiDt_3B-D0/s1600/FotorCreated.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbvfbWAl_Nho2UZd0E_PYPpTKJCwQOjm5u9Kz-IlNBIRKZHSwHymRICyyPMbrfEKSjMnnUvmLPON1m-WAwPdMeIpCbnQIcH8NBu2ciwdrdD2oJxH_mky1EWKD-nlRnDDRbVeaiDt_3B-D0/s1600/FotorCreated.jpg" height="157" width="400" /></span></a></div>
<span style="font-family: Verdana, sans-serif;">Serve or store it in a air-tight container.</span><br />
<span style="font-family: Verdana, sans-serif;">Enjoy this delicious, crunchy, munchy coconut cookies....</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilLkDF3QG_943aQMmW9ahhvqe9z8SIH_ujZFKnS5oFOY1rYxodk84ovUwoAR8q7GYVmGyPpBNh3KbSfFU9txLGyJQEwzob_fqgcAPHNVGX93TldxEvgfbICD6TUhzgKPX-GdGo8V7A1riW/s1600/BeFunky_IMG_0477.jpg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilLkDF3QG_943aQMmW9ahhvqe9z8SIH_ujZFKnS5oFOY1rYxodk84ovUwoAR8q7GYVmGyPpBNh3KbSfFU9txLGyJQEwzob_fqgcAPHNVGX93TldxEvgfbICD6TUhzgKPX-GdGo8V7A1riW/s1600/BeFunky_IMG_0477.jpg.jpg" height="292" width="400" /></span></a></div>
<span style="font-family: Verdana, sans-serif;"><b><u style="background-color: #ea9999;">NOTE</u>: These cookies really spread while they are baking. Make sure to leave plenty of room on the tray.</b></span></div>
Sanoli Ghoshhttp://www.blogger.com/profile/06294117434110450015noreply@blogger.com13tag:blogger.com,1999:blog-3716599150043194195.post-87112476851418782512014-12-01T02:43:00.002-08:002014-12-11T02:12:06.648-08:00RUI MACHER POLAO (ROHU RICE)<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Verdana, sans-serif;">After a long gap, today I come here with a super delicious Bengali delicacy <b><i>"Macher Polao" (fish in rice)</i></b>, which I made with Rohu, a fish of sweet water. I told earlier also, 'Bengali meal is incomplete without fish'. In this cuisine, you can get variety of fingerlicking good fish dishes. Rohu Rice is delicately cooked with basmati rice, rohu fish and spices, which is ever yummilicious and mouthwatery, just tryout and relish! </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYFzJHLVWxAsUEyeuWJDHvpExQ0NDFejxXDqQq2DoEmIjVy3LtcjStFs1vMQ9uD4LyWwq_M6_2dDXfV7A-B5geyeKc4JUdTKJSBngHRLI6ETfG2Zaa2PqmAo2UF3eT5cZC1Uwt9HmePWtO/s1600/BeFunky_BeFunky_IMG_0463.jpg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYFzJHLVWxAsUEyeuWJDHvpExQ0NDFejxXDqQq2DoEmIjVy3LtcjStFs1vMQ9uD4LyWwq_M6_2dDXfV7A-B5geyeKc4JUdTKJSBngHRLI6ETfG2Zaa2PqmAo2UF3eT5cZC1Uwt9HmePWtO/s1600/BeFunky_BeFunky_IMG_0463.jpg.jpg" height="308" width="400" /></span></a></div>
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<h3 style="text-align: left;">
<span style="font-family: Verdana, sans-serif;"><b><u>INGREDIENTS:</u></b></span></h3>
</div>
<div>
<span style="font-family: Verdana, sans-serif;">400 gm Rohu Fish / Rui Mach (cleaned, washed and cut into 4 pieces)</span></div>
<div>
<span style="font-family: Verdana, sans-serif;">1&1/2 Cup Basmati Rice (washed and soaked in water for 30 minutes)</span></div>
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<span style="font-family: Verdana, sans-serif;">1 Bay Leaf</span></div>
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<span style="font-family: Verdana, sans-serif;">1 tsp Ginger Paste</span></div>
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<span style="font-family: Verdana, sans-serif;">1 tsp Red Chilli Paste (or as desired) </span></div>
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<span style="font-family: Verdana, sans-serif;">3/4 Cup Thinly Sliced Onion</span></div>
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<span style="font-family: Verdana, sans-serif;">3 Pods of Garlic (finely chopped)</span></div>
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<span style="font-family: Verdana, sans-serif;">1/2 tsp Turmeric Powder</span></div>
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<span style="font-family: Verdana, sans-serif;">1/2 tsp Garam Masala Powder</span></div>
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<span style="font-family: Verdana, sans-serif;">(Dry Roasted & Pounded Spice Mixture of green cardamom, cinnamon, nutmeg, mace, clove, caraway seeds & white pepper)</span></div>
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<span style="font-family: Verdana, sans-serif;">4-5 tsp Clarified Butter (ghee)</span></div>
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<span style="font-family: Verdana, sans-serif;">Salt to taste</span></div>
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<span style="font-family: Verdana, sans-serif;">Cashewnuts & Raisins As Required</span></div>
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<span style="font-family: Verdana, sans-serif;">2 tsp Sugar</span></div>
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<span style="font-family: Verdana, sans-serif;">2&1/2 Cup Warm Water</span></div>
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<span style="font-family: Verdana, sans-serif;">Oil for Deep Frying</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUvs-dEXfkNxAziLtrqj2U8harWFx5Au0aIWeoehMzJC5eLQiGo9uqgZky-WpdS_UBQ9_st2b4ybO7rK7AI6nVgjfjAG5pFy5xNDUDBzMGedyv8dqmjZMHFZn-yFCAg8MiQQQVgXWB-RNi/s1600/BeFunky_IMG_0471.jpg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUvs-dEXfkNxAziLtrqj2U8harWFx5Au0aIWeoehMzJC5eLQiGo9uqgZky-WpdS_UBQ9_st2b4ybO7rK7AI6nVgjfjAG5pFy5xNDUDBzMGedyv8dqmjZMHFZn-yFCAg8MiQQQVgXWB-RNi/s1600/BeFunky_IMG_0471.jpg.jpg" height="311" width="400" /></span></a></div>
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<h3 style="text-align: left;">
<span style="font-family: Verdana, sans-serif;"><u>METHOD:</u></span></h3>
<span style="font-family: Verdana, sans-serif;">Wash rice and soak it in water for 30 minutes.</span><br />
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">Marinate fish with salt and turmeric powder for 15-20 minutes. Deep fry fish pieces and keep those aside.</span></div>
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<span style="font-family: Verdana, sans-serif;">Heat 2 tsp clarified butter (ghee) in a deep frying pan. Add chopped garlic, saute for 20 seconds, then add sliced onion. Fry till onion turns into golden brown.</span></div>
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">Add bay leaf, chilli paste, ginger paste and 1/4 tsp garam masala powder; saute for 2 minutes on medium low heat. Mix fried fish pieces into this spice mixture and fry for another 2-3 minutes, remove from pan and set aside.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmauCe5YJHSqjDTp3b8dk4nF5NOMtEkRWFVlSAHAum2p2WOAotDP9S7Mmdoj_-ymQq1EkRBLnXeEHAe_EULPclhZn5nlmk-fka6uMGIYrFRm3smFjTOs3NYTds6SXOF475tMAlMvIzAobD/s1600/FotorCreated.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmauCe5YJHSqjDTp3b8dk4nF5NOMtEkRWFVlSAHAum2p2WOAotDP9S7Mmdoj_-ymQq1EkRBLnXeEHAe_EULPclhZn5nlmk-fka6uMGIYrFRm3smFjTOs3NYTds6SXOF475tMAlMvIzAobD/s1600/FotorCreated.jpg" height="223" width="400" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">Add remaining 2 tsp clarified butter (ghee) in the same pan. Add 1/4 tsp garam masala powder, turmeric powder, cashewnuts, raisins, rice and salt in it. Fry for 2-3 minutes on low heat.</span></div>
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<span style="font-family: Verdana, sans-serif;">Add warm water in it and give a nice stir. Higher the flame till it starts to boil. Simmer the stove, cover and cook exactly for 15 minutes.</span></div>
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<span style="font-family: Verdana, sans-serif;">Switch off the heat now. Arrange fried fish pieces, sugar and onion mixture on the top. Cover it for another 10 minutes.</span></div>
<span style="font-family: Verdana, sans-serif;">Serve warm with any curry or raita. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4k4P6qe16C9DhVQGHMdqcZBXwOKJ_pWBlWcvFxawp96tPurmab2VAQEDxOr9NS3H5x1jzK0I4GN62r-DoKUjWzENSJYzkYjvE10U5eM51hjOaImEsRqUqgwrXYcEz2XyDyz57UcIA0iIy/s1600/BeFunky_IMG_0459.jpg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4k4P6qe16C9DhVQGHMdqcZBXwOKJ_pWBlWcvFxawp96tPurmab2VAQEDxOr9NS3H5x1jzK0I4GN62r-DoKUjWzENSJYzkYjvE10U5eM51hjOaImEsRqUqgwrXYcEz2XyDyz57UcIA0iIy/s1600/BeFunky_IMG_0459.jpg.jpg" height="300" width="400" /></span></a></div>
<b style="background-color: #ea9999;"><span style="font-family: Verdana, sans-serif;">Enjoy this lucious essence of Bengal, "Macher polao" (Rohu Rice)!!!</span></b></div>
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Sanoli Ghoshhttp://www.blogger.com/profile/06294117434110450015noreply@blogger.com8tag:blogger.com,1999:blog-3716599150043194195.post-73961624705082353212014-11-27T03:35:00.000-08:002014-11-27T03:35:00.510-08:00HOT POT SPECIALITIES OFFERING AT PAN ASIAN - ITC SONAR, KOLKATA<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Verdana, sans-serif;">November is the time to indulge in a taste for the finer meats braised over a slow fire or carefully turned on a lava stone grill to bring out its tenderness. To get together over smoking pots of Oriental cuisine and conversation with chefs. The signature restaurants trail their vibrant flavours through the corridors of ITC Sonar, filling the air with delicious aromas.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9ycVcyRa043IfCAvY9cbJFrq648fasiLJJbjyVXzY-24bKPq8D0M4Kl5czU-yqW29bdVAstw-wRbxmVVroZ-cvJGuR99xBaYPeGj5r7P-o6oWLQuzISta0ueQBC2fPDd0c2KLj6KoFWsf/s1600/BeFunky_IMG_0563.jpg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9ycVcyRa043IfCAvY9cbJFrq648fasiLJJbjyVXzY-24bKPq8D0M4Kl5czU-yqW29bdVAstw-wRbxmVVroZ-cvJGuR99xBaYPeGj5r7P-o6oWLQuzISta0ueQBC2fPDd0c2KLj6KoFWsf/s1600/BeFunky_IMG_0563.jpg.jpg" height="220" width="400" /></span></a></div>
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<span style="font-family: Verdana, sans-serif; text-align: justify;">All November, Pan Asian (of ITC Sonar, Kolkata) smokes with the classic flavours of the traditional HOT POT, part of a homey east Asian tradition designed to encourage communal dining. Into a simmering cauldron of stock are added sliced meats, seafood, mushrooms, leek, Chinese cabbage and other vegetables accompanied with an assortment of dipping sauces, salad and steamed rice.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzaRWn1Sf2iZz8fu0kUfoQvF2or9d4DuxVMPXAK-Z1ib5JzeXkOjsHDp670tR2QXASxfbhV-aSV-3Or6UIZAM3h1PmJylWD8sDatnq5TpoOGEpW90uQHYdFCwjBA6CkCrJJvThatLdx5yw/s1600/IMG_7284.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzaRWn1Sf2iZz8fu0kUfoQvF2or9d4DuxVMPXAK-Z1ib5JzeXkOjsHDp670tR2QXASxfbhV-aSV-3Or6UIZAM3h1PmJylWD8sDatnq5TpoOGEpW90uQHYdFCwjBA6CkCrJJvThatLdx5yw/s1600/IMG_7284.JPG" height="266" width="400" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">At Pan Asian one can savour the mysteries of east Asia in a journey that begins with <b>Thai Tom Yum</b>, followed by <b>Shabo Shabo</b> from the Land of the Rising Sun, Japan, <b>Hot Pot </b>from the remote and rustic Mongolia and <b>Heomool Jungol</b> from Korea, the Land of the Morning Calm.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTvQnnlsXjs0dxyF9gzxOGDlQgZ51QwO5JcBKhY2BUR5nA0rR54eBGnG_bKY6-EmOFjtjdgTGZ6xQtRVTGJD5MYjQq67iau-97kxa_Q7y8qY2S5o2hT7jC9MAF6AymI2uXCVg-EgYIdUiA/s1600/BeFunky_IMG_0587.jpg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTvQnnlsXjs0dxyF9gzxOGDlQgZ51QwO5JcBKhY2BUR5nA0rR54eBGnG_bKY6-EmOFjtjdgTGZ6xQtRVTGJD5MYjQq67iau-97kxa_Q7y8qY2S5o2hT7jC9MAF6AymI2uXCVg-EgYIdUiA/s1600/BeFunky_IMG_0587.jpg.jpg" height="200" width="400" /></span></a></div>
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<span style="background-color: cyan;"><b><span style="font-family: Verdana, sans-serif;">(JAPANESE SHABO-SHABO)</span></b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJbWNbEEJ58ry4DSg4_TigljA7oojPcgFeqU0sRQzDo9TRtEqap89muEeJ4HNn2QgB4H5mIHaB_F86NqVqXaek4hCMF-Npab-OuyoXH9ljGdGTpOh4LArNJn3BhyrmqO-mcTE3tIygfI9P/s1600/IMG_0585.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJbWNbEEJ58ry4DSg4_TigljA7oojPcgFeqU0sRQzDo9TRtEqap89muEeJ4HNn2QgB4H5mIHaB_F86NqVqXaek4hCMF-Npab-OuyoXH9ljGdGTpOh4LArNJn3BhyrmqO-mcTE3tIygfI9P/s1600/IMG_0585.JPG" height="240" width="320" /></span></a></div>
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<span style="background-color: cyan;"><b><span style="font-family: Verdana, sans-serif;">(Chef Jerry Bernasol)</span></b></span></div>
<span style="font-family: Verdana, sans-serif;">Chef Jerry Bernasol has made a very light bonito based stock and where he put firmer vegetables first and then he added chicken, button mushrooms, leeks and onion rings into the stock for more flavor. Sea foods i.e. shrimps, tuna, samon fillet, octopus etc added one by one into the stock. <b>Japanese SHABO-SHABO</b> is a selection of seafood, chicken & vegetables, served with udon noodles, egg, dipping sauces and Shichimi Togarashi innocently lying on the side.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnQ0elWCOVyhZZVfGkaDckEDmfY0vVfWfxT2RxJNCHXYjpWNkaTavHzjXvZ8nfUNxXTo3X0hPisp397xX_kc_oy4jlADujMXNHIhpzjZkVdnbk1gSv-4iS2KcPZWeQBsR2SA3ZIIEyuV5i/s1600/BeFunky_IMG_0591.jpg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnQ0elWCOVyhZZVfGkaDckEDmfY0vVfWfxT2RxJNCHXYjpWNkaTavHzjXvZ8nfUNxXTo3X0hPisp397xX_kc_oy4jlADujMXNHIhpzjZkVdnbk1gSv-4iS2KcPZWeQBsR2SA3ZIIEyuV5i/s1600/BeFunky_IMG_0591.jpg.jpg" height="223" width="320" /></span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0oPn_Xu58qgtqi5rcur75SklzDdV5wm9iNroSGQ2ivFieeerKFMfUDUpEO6QnZMu0vfRmGbGNYU4idkMi9FVBnFerSdKhhLJUQK06NtMK0t1BRtr0A5kPZege9723XiZZkNsHMhB9Et4I/s1600/BeFunky_IMG_0602.jpg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0oPn_Xu58qgtqi5rcur75SklzDdV5wm9iNroSGQ2ivFieeerKFMfUDUpEO6QnZMu0vfRmGbGNYU4idkMi9FVBnFerSdKhhLJUQK06NtMK0t1BRtr0A5kPZege9723XiZZkNsHMhB9Et4I/s1600/BeFunky_IMG_0602.jpg.jpg" height="225" width="320" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">A traditional Thai Hot Pot,<b> TOM YAM MOR FAI</b> served with an array of Asian vegetables, chicken, mixed seafood, prawns & dipping sauces, with a Tom Yam Kung soup base. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYq7CuE3IqoeL6sbxcPwXP3SwU-ELVlU1wccGX2y6e0cb81svI6KbZYrmqG8azcjPzzWUQI1w7Mp3AVbkq1k5LC8YUSqSDZLbyfMhMDBcF3CMJ7QZGi3V6uruj1mlkQxEe2N1xSB0HhOg5/s1600/IMG_0622.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYq7CuE3IqoeL6sbxcPwXP3SwU-ELVlU1wccGX2y6e0cb81svI6KbZYrmqG8azcjPzzWUQI1w7Mp3AVbkq1k5LC8YUSqSDZLbyfMhMDBcF3CMJ7QZGi3V6uruj1mlkQxEe2N1xSB0HhOg5/s1600/IMG_0622.JPG" height="300" width="400" /></span></a></div>
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<span style="background-color: cyan;"><b><span style="font-family: Verdana, sans-serif;">(TOM YAM MOR FAI)</span></b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKJ4wdgVoKG2s6XP_3pwVSfLYexK-LbCumyGC97vJFIFgYr5f00zzEh5E6uz2BjxgSMPILaNYT2EkR0QqLp4tfDuOJ4D8MNdssjLNr5oD9nd2bJ3RFEY7MwUb26nEuYt3yaClNrqesWDni/s1600/BeFunky_IMG_0614.jpg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKJ4wdgVoKG2s6XP_3pwVSfLYexK-LbCumyGC97vJFIFgYr5f00zzEh5E6uz2BjxgSMPILaNYT2EkR0QqLp4tfDuOJ4D8MNdssjLNr5oD9nd2bJ3RFEY7MwUb26nEuYt3yaClNrqesWDni/s1600/BeFunky_IMG_0614.jpg.jpg" height="300" width="400" /></span></a></div>
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<span style="background-color: white;"><span style="font-family: Verdana, sans-serif;">Here also chef added vegetables first and then chicken and seafoods into the broth. The final result came delicious, very flavorful and aromatic dish which was served with light <b>soy sauce</b>,<b> lemon juice</b> and <b>Thai red chilli paste</b>. At this time we were just full, so heavy and delightful platter it was. </span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCz_vY9-erCMPe1pXEDtcRCO8vesA9XPzG2sm8OjVanlTrTcx24wOOsgVCUJ61fsgFzSB5DGwFnaqKLLTFYcXMXSI2BERG43tdK0WlZuX69bhrbbjdboHv6XyEVoOTzHrsLtdRltk1kpuj/s1600/BeFunky_IMG_0627.jpg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCz_vY9-erCMPe1pXEDtcRCO8vesA9XPzG2sm8OjVanlTrTcx24wOOsgVCUJ61fsgFzSB5DGwFnaqKLLTFYcXMXSI2BERG43tdK0WlZuX69bhrbbjdboHv6XyEVoOTzHrsLtdRltk1kpuj/s1600/BeFunky_IMG_0627.jpg.jpg" height="300" width="400" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;"><span style="background-color: white;">As </span><span style="background-color: white;"> </span><span style="background-color: white;">the chef promised us earlier, </span><span style="background-color: white;">so lastly a wonderful rack-full dessert came, with <b>coconut jelly</b> (top of the rack), <b>wasabi ice cream</b> (middle of the rack) and few <b>pieces of seasonal fruits </b>(bottom of the rack), just wonderful!</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDfmonyStjxwmMj1ITzuS9DwXhdFy1bKLpzkk1R6LPkLls3WGRinNbs5K7719_It5ywPmvWXFRq5hloo3BNjdpJczS2ppN5w9TrFd49ydN9I9HQRN-MvdO4fTTrYbjBa9G3wkKo1ekBre-/s1600/BeFunky_IMG_0631.jpg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDfmonyStjxwmMj1ITzuS9DwXhdFy1bKLpzkk1R6LPkLls3WGRinNbs5K7719_It5ywPmvWXFRq5hloo3BNjdpJczS2ppN5w9TrFd49ydN9I9HQRN-MvdO4fTTrYbjBa9G3wkKo1ekBre-/s1600/BeFunky_IMG_0631.jpg.jpg" height="400" width="317" /></span></a></div>
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<span style="background-color: white;"><span style="font-family: Verdana, sans-serif;">The highlights of Pan Asian is its three interactive kitchens with seating around it, which encourages a close interaction with the chefs, thus enabling guests to enjoy the experience of watching their meals being prepared according to their personal preferences.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXv4zpDGGFuhYbb1vD71euW5VyhlbhI3rl5sExNZpWpLSN6MKWJ05H-5zVDl13ve_G-HaYldFMWTs2U5rNE5QrGPc7xbQRNNFoZzVfuFrN3QWYwltDBOCkNpj6EhiNUu26-gdJcNwxBPiU/s1600/BeFunky_IMG_0573.jpg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXv4zpDGGFuhYbb1vD71euW5VyhlbhI3rl5sExNZpWpLSN6MKWJ05H-5zVDl13ve_G-HaYldFMWTs2U5rNE5QrGPc7xbQRNNFoZzVfuFrN3QWYwltDBOCkNpj6EhiNUu26-gdJcNwxBPiU/s1600/BeFunky_IMG_0573.jpg.jpg" height="300" width="400" /></span></a></div>
<b><span style="font-family: Verdana, sans-serif;">The costing of Hot Pot meals for two is Rs.3300/- + tax.</span></b><br />
<b><span style="font-family: Verdana, sans-serif;">Timing: 12.30 p,m - 2.45 p.m. (For lunch)</span></b><br />
<b><span style="font-family: Verdana, sans-serif;"> 7.30 p.m. - 11.45 p.m. (For dinner)</span></b><br />
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<b style="font-size: 14px; line-height: 20.2859992980957px;"><i><span style="font-family: Verdana, sans-serif;"><u>Disclaimer</u>: This was an invited review and no monetary transaction was involved.</span></i></b></div>
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Sanoli Ghoshhttp://www.blogger.com/profile/06294117434110450015noreply@blogger.com2tag:blogger.com,1999:blog-3716599150043194195.post-80604858213105280382014-08-13T21:52:00.002-07:002014-08-13T21:52:12.923-07:00EASY COCONUT CHUTNEY (NO ONION & GARLIC)<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Verdana, sans-serif;">This coconut chutney is a great accompaniment with any South Indian savoury snack. It is really very easy to make, just blend all the ingredients and mix tempering after that. Adding tamarind to the chutney increases its shelf life little more and for that reason chutney doesn't spoil quickly. Fresh coconut is essential for the best flavour. I am addicted with this yummy chutney.....are you???</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGQLlMXoCQI-0Zgk5jUyJx4rb0IrtlFUbubdMAAJ0w_LjvvteZZ1MxoHrgHP7mDwWY2Oy-ymlS_pUxj1nPJUEFJd7dd5_IJnjf_NmioHPJ-ZxpxTnhxLxZZcpipnrT3oEU821hzOgjHYwb/s1600/IMG_9928.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGQLlMXoCQI-0Zgk5jUyJx4rb0IrtlFUbubdMAAJ0w_LjvvteZZ1MxoHrgHP7mDwWY2Oy-ymlS_pUxj1nPJUEFJd7dd5_IJnjf_NmioHPJ-ZxpxTnhxLxZZcpipnrT3oEU821hzOgjHYwb/s1600/IMG_9928.jpg" height="362" width="400" /></span></a></div>
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<span style="color: #7f6000; font-family: Verdana, sans-serif;"><u>INGREDIENTS:</u></span></h3>
<span style="font-family: Verdana, sans-serif;">1 Cup Freshly Grated Coconut</span><br />
<span style="font-family: Verdana, sans-serif;">2 tbsp Coriander Leaves / Cilantro (Finely Chopped)</span><br />
<span style="font-family: Verdana, sans-serif;">1 tsp Roasted Cumin Seeds</span><br />
<span style="font-family: Verdana, sans-serif;">1 tbsp Roasted Chana Dal (Bengal Gram)</span><br />
<span style="font-family: Verdana, sans-serif;">1 tbsp Cashewnuts</span><br />
<span style="font-family: Verdana, sans-serif;">2 tbsp Tamarind Pulp</span><br />
<span style="font-family: Verdana, sans-serif;">3 Green Chillies</span><br />
<span style="font-family: Verdana, sans-serif;">1/2" Ginger (Chopped)</span><br />
<span style="font-family: Verdana, sans-serif;">1/3 Cup Warm Water</span><br />
<span style="font-family: Verdana, sans-serif;">Salt to taste</span><br />
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<span style="color: #7f6000; font-family: Verdana, sans-serif;"><u>FOR TEMPERING:</u></span></h3>
<span style="font-family: Verdana, sans-serif;">1 tsp Urad dal</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 tsp Mustard Seeds</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 tsp Cumin Seeds</span><br />
<span style="font-family: Verdana, sans-serif;">2 Dried Red Chillies (Broken)</span><br />
<span style="font-family: Verdana, sans-serif;">1/4 tsp Asafoetida (Hing)</span><br />
<span style="font-family: Verdana, sans-serif;">8 Curry Leaves</span><br />
<span style="font-family: Verdana, sans-serif;">1 tbsp Coconut Oil</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<h3 style="text-align: left;">
<span style="color: #7f6000; font-family: Verdana, sans-serif;"><u>METHOD:</u></span></h3>
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">In a mixie jar, combine coconut, coriander leaves, roasted cumin seeds, chana dal, cashewnuts, tamarind pulp, green chillies, ginger, 1/3 cup warm water and salt. Blend till it turns into a smooth paste. Remove the paste in a bowl and set it aside.</span></div>
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">Heat coconut oil in a tadka pan. Add mustard seeds, cumin seeds, red chillies. Let mustard seed splutters, after that add urad dal, asafoetida, curry leaves. Saute for a minute in medium low heat. Pour this mixture on coconut paste. Stir nicely to mix well.</span></div>
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<span style="font-family: Verdana, sans-serif;">Enjoy this flavourful chutney with idlis, dosas, vadas or uthappam. May store it in refrigerator for a week.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQkfprvQNIzDXNoGWcLsx0GKohEEPoZNiebQd2r30qXknKo-HQYVmxP8keAacBuvOS-Mpa7YVnri4QIvUNN4qBoVZ2JGClaCwHMRUiAHcixhWPbcRF5dYhVD4Gqs-5yojyzvUYrHRBM2Rw/s1600/IMG_9927.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQkfprvQNIzDXNoGWcLsx0GKohEEPoZNiebQd2r30qXknKo-HQYVmxP8keAacBuvOS-Mpa7YVnri4QIvUNN4qBoVZ2JGClaCwHMRUiAHcixhWPbcRF5dYhVD4Gqs-5yojyzvUYrHRBM2Rw/s1600/IMG_9927.jpg" height="325" width="400" /></span></a></div>
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Sanoli Ghoshhttp://www.blogger.com/profile/06294117434110450015noreply@blogger.com13tag:blogger.com,1999:blog-3716599150043194195.post-46494914477852768632014-08-10T23:47:00.000-07:002014-08-10T23:47:18.139-07:00SPICY LONG BEANS / BARBATTI MASALA<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Verdana, sans-serif;"><b>Barbatti </b>or <b>long beans</b>, a Summer vegetable, is generally very less populer among other green vegetables. My family didn't like to eat barbatti before, as it was a problem to me how to make a delicious dry curry of this fiber-rich long beans. Once I found this delicious dry curry of green beans in <b><i><a href="http://maayeka.blogspot.ae/2014/05/masala-long-beans-barbatti-masala.html" style="color: red;">"Maayeka"</a>,</i></b> while blog hopping. It is definitely a yummilicious solution to me to make barbatti curry, very well goes with roti and rice both. Tryout, it will definitely satisfy you too.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT15EFQTBCtMIlFUt_AkaSl0bzUik-eBWArFZg-IaniIbZxYXmLgQVMbL2yOGKNRXDGuBulusC-TryA_abZpd_hWNZkZIGZok5BEbB48eGAaVleT3oG8QnxZpXiUzTzgRs0ZKoWeMXkax6/s1600/IMG_0405.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT15EFQTBCtMIlFUt_AkaSl0bzUik-eBWArFZg-IaniIbZxYXmLgQVMbL2yOGKNRXDGuBulusC-TryA_abZpd_hWNZkZIGZok5BEbB48eGAaVleT3oG8QnxZpXiUzTzgRs0ZKoWeMXkax6/s1600/IMG_0405.JPG" height="297" width="400" /></span></a></div>
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<h3 style="text-align: left;">
<span style="color: #7f6000; font-family: Verdana, sans-serif;"><u>INGREDIENTS:</u></span></h3>
<span style="font-family: Verdana, sans-serif;">350 gm Long Beans (Washed)</span><br />
<span style="font-family: Verdana, sans-serif;">1 tsp Coriander Powder</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 tsp Red Chilli Powder</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 tsp Turmeric Powder</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 tsp Dried Mango Powder (Amchur)</span><br />
<span style="font-family: Verdana, sans-serif;">3 Tomatoes</span><br />
<span style="font-family: Verdana, sans-serif;">3-4 Green Chillies</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 tsp Sugar (Optional)</span><br />
<span style="font-family: Verdana, sans-serif;">3 tbsp Oil</span><br />
<span style="font-family: Verdana, sans-serif;">Salt to taste</span><br />
<span style="font-family: Verdana, sans-serif;">1 tbsp Finely Chopped Coriander Leaves</span><br />
<span style="font-family: Verdana, sans-serif;">FOR TEMPERING:</span><br />
<span style="font-family: Verdana, sans-serif;">1/4 tsp Carom Seeds</span><br />
<span style="font-family: Verdana, sans-serif;">1/3 tsp Mustard Seeds</span><br />
<span style="font-family: Verdana, sans-serif;">1/3 tsp Cumin Seeds</span><br />
<span style="font-family: Verdana, sans-serif;">1/4 tsp Fenugreek Seeds</span><br />
<span style="font-family: Verdana, sans-serif;">1/3 tsp Carom Seeds</span><br />
<span style="font-family: Verdana, sans-serif;">A Pinch of Asafoetida</span><br />
<span style="font-family: Verdana, sans-serif;">10-12 Curry Leaves</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR2ta3dtp-mAuC6NWOGFfiXqIjI_z1kpbPRvsUgJDnfr3TACOVcCFw1DzFZ1R6sWYhTq0EZVm279HjDLHCFEuluuEemh3CCjKdbz1IiYSeqqi4mZtdtZ4o9rXqwOYiMBGyUbmg4iI0XwqH/s1600/IMG_0402.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR2ta3dtp-mAuC6NWOGFfiXqIjI_z1kpbPRvsUgJDnfr3TACOVcCFw1DzFZ1R6sWYhTq0EZVm279HjDLHCFEuluuEemh3CCjKdbz1IiYSeqqi4mZtdtZ4o9rXqwOYiMBGyUbmg4iI0XwqH/s1600/IMG_0402.JPG" height="337" width="400" /></span></a></div>
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<h3 style="text-align: left;">
<span style="color: #7f6000; font-family: Verdana, sans-serif;"><u>METHOD:</u></span></h3>
<span style="font-family: Verdana, sans-serif;">Trim the both ends of long beans and slice into 1/2" long pieces.</span><br />
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<span style="font-family: Verdana, sans-serif;">In a pressure cooker, add beans and 1 cup of water, pressure cook for 2 whistles or till it done.</span></div>
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<span style="font-family: Verdana, sans-serif;">Grind tomatoes and green chillies. Make a smooth paste. Drain long beans and collect the water in a pot. Set it aside.</span></div>
<span style="font-family: Verdana, sans-serif;">In a pan or wok, heat oil. Add all tempering spices, saute till spices crackle.</span><br />
<span style="font-family: Verdana, sans-serif;">Pour tomato-green chilli paste in it. Stir well for 2 minutes.</span><br />
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<span style="font-family: Verdana, sans-serif;">Add turmeric powder, coriander powder, red chilli powder, dried mango powder, sugar and salt in it. Saute till oil starts seperating from the spices.</span></div>
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<span style="font-family: Verdana, sans-serif;">Now mix boiled long beans in it. Fold well. Add 1/2 Cup reserved water (which collected from the boiled long beans), mix well. Cook for few more minutes till it becomes thick and almost dry.</span></div>
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<span style="font-family: Verdana, sans-serif;">At this time, add coriander leaves, fold nicely. Remove from heat and serve with warm chapati or steamed rice. It is really a very tasty side dish.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1xylrlNq7cSFFw2fbsfILlj4ArFfIbEsJc68PdkyQVukPXHIsgeEJCVT_w5M5-B3XgyCZS65BfjzBgHoNGiV37_37xEuB61ykzQKmXay_YvFTsbgr1nne4QcelvN5Bob_l-WN7Ke7nVaE/s1600/Fotor0811120726.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1xylrlNq7cSFFw2fbsfILlj4ArFfIbEsJc68PdkyQVukPXHIsgeEJCVT_w5M5-B3XgyCZS65BfjzBgHoNGiV37_37xEuB61ykzQKmXay_YvFTsbgr1nne4QcelvN5Bob_l-WN7Ke7nVaE/s1600/Fotor0811120726.jpg" height="197" width="400" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">Thank you so much <span style="color: red;"><b>Anjana didi</b></span> for this scrumptious long beans dish.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN0c7GWir9UF6PAGe3HZGBWeUqgzCEZMOULYzxmXbLZoOBzcf_yXqceNi7lWi8CY0frRCMoFKwcPNJIJcbrAo6xiai_3lpZq8mQDu9HhXRx3w6XoqPtRmFTRiL_BRdJlIqzomBwLjmKko6/s1600/IMG_0406.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN0c7GWir9UF6PAGe3HZGBWeUqgzCEZMOULYzxmXbLZoOBzcf_yXqceNi7lWi8CY0frRCMoFKwcPNJIJcbrAo6xiai_3lpZq8mQDu9HhXRx3w6XoqPtRmFTRiL_BRdJlIqzomBwLjmKko6/s1600/IMG_0406.JPG" height="285" width="400" /></span></a></div>
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Sanoli Ghoshhttp://www.blogger.com/profile/06294117434110450015noreply@blogger.com13tag:blogger.com,1999:blog-3716599150043194195.post-13300390085543671392014-07-02T03:43:00.002-07:002014-07-02T03:43:36.862-07:00BROKEN WHEAT (DALIA) UPMA<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Verdana, sans-serif;">Broken wheat or cracked wheat is highly nutritious and specially used as a dietary supplement. It has a rich, nutty flavour, slightly chewy and also requires minimal cooking as it is already partially cooked. Broken wheat upma is a popular breakfast item in Southern India. This savoury dish is very similar to rava upma with veggies. This recipe is perfect and healthy in every aspect, filling and also tastes great!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-o4YPPsSA6wCTrRqzVno-EuDuccWAxk5E4rQ8n6CYTcaCSBWf9IS8jogOY6wVFgplNwOSQ1X0eZPXZRhYGxZacNoLPRwj6zGQ7rGpplc-kA1uFZE2o8NvGfMf4hczGootNHbfy_B4KfzY/s1600/IMG_0379.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-o4YPPsSA6wCTrRqzVno-EuDuccWAxk5E4rQ8n6CYTcaCSBWf9IS8jogOY6wVFgplNwOSQ1X0eZPXZRhYGxZacNoLPRwj6zGQ7rGpplc-kA1uFZE2o8NvGfMf4hczGootNHbfy_B4KfzY/s1600/IMG_0379.jpg" height="300" width="400" /></span></a></div>
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<h3 style="text-align: left;">
<span style="color: #7f6000; font-family: Verdana, sans-serif;"><u>INGREDIENTS:</u></span></h3>
<span style="font-family: Verdana, sans-serif;">1/2 Cup Broken Wheat (Dalia)</span><br />
<span style="font-family: Verdana, sans-serif;">1 Cup Small Carrot Cubes</span><br />
<span style="font-family: Verdana, sans-serif;">1 Cup Fresh Green Peas</span><br />
<span style="font-family: Verdana, sans-serif;">1 Cup Finely Chopped Onions</span><br />
<span style="font-family: Verdana, sans-serif;">2-3 Green Chillies (Finely Chopped)</span><br />
<span style="font-family: Verdana, sans-serif;">1 tsp Grated Ginger</span><br />
<span style="font-family: Verdana, sans-serif;">1/4 tsp Turmeric Powder (Optional)</span><br />
<span style="font-family: Verdana, sans-serif;">2 Sprigs Curry Leaves</span><br />
<span style="font-family: Verdana, sans-serif;">2 tbsp Finely Chopped Coriander Leaves</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 tsp Cumin Seeds</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 tsp Mustard Seeds</span><br />
<span style="font-family: Verdana, sans-serif;">A Pinch of Asafoetida</span><br />
<span style="font-family: Verdana, sans-serif;">1 tbsp Lemon Juice</span><br />
<span style="font-family: Verdana, sans-serif;">2 Cups Warm Water</span><br />
<span style="font-family: Verdana, sans-serif;">2 tbsp Oil</span><br />
<span style="font-family: Verdana, sans-serif;">Salt to taste</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibRz3AXZFjNZxFUYGNo2-MHDqv7Xh8K4_GwPEXPNyRPxhAIMG9mtWCeSXf86yY9ErocPQ2uze1FePaWe3QtuC-UTDsF0Z-_DC6c8-aauNkosiW_KwCFsu_A40CLxR3MOBsyohAIF4upO3v/s1600/IMG_0377.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibRz3AXZFjNZxFUYGNo2-MHDqv7Xh8K4_GwPEXPNyRPxhAIMG9mtWCeSXf86yY9ErocPQ2uze1FePaWe3QtuC-UTDsF0Z-_DC6c8-aauNkosiW_KwCFsu_A40CLxR3MOBsyohAIF4upO3v/s1600/IMG_0377.jpg" height="300" width="400" /></span></a></div>
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<span style="color: #7f6000; font-family: Verdana, sans-serif;"><u>METHOD:</u></span></h3>
<span style="font-family: Verdana, sans-serif;">Soak broken wheat in water for 2 hours. Stain and keep aside.</span><br />
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">Heat oil in a kadai or wok. Add mustard seeds, cumin seeds and asafoetida. Let seeds to crackle. Add Onion, grated ginger, chopped Green chillies and curry leaves in it. Fry till onion gets translucent. Add Turmeric powder in it.</span></div>
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<span style="font-family: Verdana, sans-serif;">At this time add carrot cubes, peas and salt in it. Fry for another 3-4 minutes.</span></div>
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<span style="font-family: Verdana, sans-serif;">Mix broken wheat into it. Stir nicely and keep frying for another 2 minutes.</span></div>
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<span style="font-family: Verdana, sans-serif;">Transfer this broken wheat mixture into a pressure pan along with 2 cups of warm water.</span></div>
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<span style="font-family: Verdana, sans-serif;">Give a nice stir. Close the lid and pressure cook upto 2 whistles. Switch off the heat now.</span></div>
<span style="font-family: Verdana, sans-serif;">Wait till pressure releases completely.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQGV1T32SBTLLHMRLbeli8qBjx6LM1bJYiB0G0jJEF0aQqjmH712dosrQElUezfh1smpIqfG8s0BZuxUl9I0vw1GlvbRM14usRHv0O6BNSASuvfRA0dqchFL28xrkevuTjio-YBiAtLYr9/s1600/Fotor0702155236.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQGV1T32SBTLLHMRLbeli8qBjx6LM1bJYiB0G0jJEF0aQqjmH712dosrQElUezfh1smpIqfG8s0BZuxUl9I0vw1GlvbRM14usRHv0O6BNSASuvfRA0dqchFL28xrkevuTjio-YBiAtLYr9/s1600/Fotor0702155236.jpg" height="300" width="400" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">Open the lid now, Sprinkle coriander leaves and lemon juice on the top. Give a nice stir.</span></div>
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<span style="font-family: Verdana, sans-serif;">Serve this delicious broken wheat upma warm with any chutney and enjoy your healthy breakfast!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2x5tCb8vocBfuQfmuDNX9OSKxetrD-SQSy-qHjv9mg8nkZKIDW12a_QXBNolSj3LQ877_tvattkSwz1iAX7uAc4cWzl0Y0nvGfPqAQKavMGz4dz2EdKPj9rvPk-QaFAVFrvmsQ-y2Zvp7/s1600/IMG_0382.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2x5tCb8vocBfuQfmuDNX9OSKxetrD-SQSy-qHjv9mg8nkZKIDW12a_QXBNolSj3LQ877_tvattkSwz1iAX7uAc4cWzl0Y0nvGfPqAQKavMGz4dz2EdKPj9rvPk-QaFAVFrvmsQ-y2Zvp7/s1600/IMG_0382.jpg" height="325" width="400" /></span></a></div>
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Sanoli Ghoshhttp://www.blogger.com/profile/06294117434110450015noreply@blogger.com18tag:blogger.com,1999:blog-3716599150043194195.post-14332879236527079352014-06-27T03:11:00.002-07:002014-07-01T02:28:22.175-07:00DINING IN DUM PUKHT STYLE @ ITC SONAR, KOLKATA<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1UQt05rnDFQ5xz1-qrE04C3P_NOehM8QUrFBmQyRjx9nBjU0HeLUXIVUbVgQ3-DQYnUYZNO_9VALq_EpswKfqAt0J4ngtytjANGQ2vDhK10BhXrZiRTI3GsGGIxA5UmQjkl3o_4CXbRLU/s1600/IMG_0245.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1UQt05rnDFQ5xz1-qrE04C3P_NOehM8QUrFBmQyRjx9nBjU0HeLUXIVUbVgQ3-DQYnUYZNO_9VALq_EpswKfqAt0J4ngtytjANGQ2vDhK10BhXrZiRTI3GsGGIxA5UmQjkl3o_4CXbRLU/s1600/IMG_0245.jpg" height="310" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Most of us surely heard the name of legendary Grand Master <b><span style="color: red;">Chef Imtiaz Qureshi </span></b>and admired his creations of royal delicacies. </span><span style="background-color: white; color: #454545; line-height: 18px;"><span style="font-family: Verdana, sans-serif;">Chef Mohammad Imtiaz Qureshi, is known for reinventing the forgotten Awadhi cuisine. He dedicated several years of his life in improvising the Awadhi recipes.</span></span><span style="font-family: Verdana, sans-serif;">But it is something great to meet him and have food like Royal style. It is really rare that he invites you to break the bread with him. We sampled the preview of new menu being unvailed by Master Chef Imtiaz Qureshi of ITC Sonar's Dum Pukht fame, where they showcased a royal repast five course menu paired with <span style="color: red;">Royal Salute 21 YO</span> by whiskey expert <span style="color: red;">Sandeep Arora</span>. Chef Qureshi played the perfect host as we feasted many more exotic specialities from the signature 'Dum Pukht' repertoire. Personally, I felt really fortunate and honoured that chef Qureshi was present among us and described why those menus are called 'Royal'.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">Chef Imtiaz Qureshi (Left) & Whisky Ambassador Sandeep Arora (Right)</span></div>
<span style="font-family: Verdana, sans-serif; text-align: justify;"><span style="color: red;">'The Shahenshah of Dum Pukht Cooking' </span>Chef Qureshi has much to thank the ITC welcomgroup Hotels for. He was the head chef of the famous Clarke's Hotel in Lucknow. And before that a caterer for Mughlai food in the old city. </span><span style="background-color: white; color: #454545; font-family: Verdana, sans-serif; text-align: justify;">ITC offered Imtiaz a contract, to head the operation of their Indian kitchens. Imtiaz was encouraged to research the forgotten cuisine of the nawab of Awadh. He spent years in perfecting the receipes, naming it "Dum Pukht" after the process of cooking. The cuisine was launched at a restaurant by the same name at the ITC Maurya Sheraton in 1989.</span><br />
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">Chef Qureshi (Centre)</span></div>
<span style="font-family: Verdana, sans-serif; text-align: justify;">When I took a look on his palms, they are not like we usually seen, little big enough. He uses them to measure all the spices that go into his dum pukht recipes. As he can't read nor write, so doesn't understand the measurements. But he has a natural feel for ingredients, as per him 'andaz'. He measures the ingredients in his palm. By instinct, by experience he can understand what is holding is enough or if it is more or less.</span><br />
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">Chef inside the kitchen</span></div>
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<span style="font-family: Verdana, sans-serif;">Before I come to the menus, will attempt to what is <b>'Dum Pukht'</b> cooking is all about. 'Dum Pukht' is a Persian word, which is a slow cooking technique associated with the Awadh region of India, in which meat and vegetables are cooked in a sealed contained over a very low flame. The technique may be based on earlier Persian cooking methods introduced to India. But tradition assigns in India to the reign of Nawab Asaf-ud-daulah in the late 19th century. This cooking method brings you the intense flavours and leisurely luxury of slow cooked food made from authentic recipes garnered from the royal kitchen of Awadh.</span></div>
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<span style="font-family: Verdana, sans-serif;"><b style="text-align: justify;"><span style="background-color: white; color: #252525; font-size: 11px; font-style: italic; line-height: 16.799999237060547px;">Dum pukht cooking uses a round, heavy – bottomed pot, a </span><span style="background-color: white; color: #252525; font-size: 11px; font-style: italic; line-height: 16.799999237060547px;">handi</span><span style="background-color: white; color: #252525; font-size: 11px; font-style: italic; line-height: 16.799999237060547px;">, in which food is tightly sealed and cooked over a slow fire. There are two main aspects to this style of cooking; </span><span style="background-color: white; color: #252525; font-size: 11px; font-style: italic; line-height: 16.799999237060547px;">bhunao</span><span style="background-color: white; color: #252525; font-size: 11px; font-style: italic; line-height: 16.799999237060547px;"> and </span><span style="background-color: white; color: #252525; font-size: 11px; font-style: italic; line-height: 16.799999237060547px;">dum</span></b><span style="background-color: white; color: #252525; line-height: 16.799999237060547px; text-align: justify;"><i style="font-size: 11px;"><b>, or ‘roasting’ and ‘maturing’ of a prepared dish. In this style of cuisine, herbs and spices play an extremely critical role. The process of slow roasting gently persuades each to release maximum flavor. The sealing of the lid of the handi with dough achieves maturing. Cooking slowly in its juices, the food retains all its natural aromas and becomes imbued with the richness of flavors that distinguishes the dish. </b></i></span></span><br />
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<span style="font-family: Verdana, sans-serif;"><span style="background-color: white; color: #252525; line-height: 16.799999237060547px;"><span style="font-size: 11px;">Starter Plate</span></span></span></div>
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<span style="background-color: white; font-family: Verdana, sans-serif; line-height: 16.799999237060547px; text-align: left;"><span style="color: #252525;">Firstly, a dish arrived to our table named </span><b><span style="color: red;">"Raan-e-huzoor"</span></b><span style="color: #252525;">, baby lamb legs cooked on the dum with a thick date sauce, embellished with walnut and almonds. Meat melted in the mouth and while it came with </span><span style="color: red;"><b>mughlai paratha</b></span><span style="color: #252525;">, just amazing! This mughlai paratha is not a layered paratha as we seen usually, it was stuffed paratha, slightly sweet in taste and hard, but easilly breakable. Along with these the next starter was </span><b><span style="color: red;">"Jinga Qureshi"</span></b><span style="color: #252525;">. Jumbo prawns stuffered with dried apricot and cheese encased in a soft puff pastry shell. The taste and flavours of the prawn was such yummy, no one can resist to taste of it.</span></span></div>
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<span style="font-family: Verdana, sans-serif;">Raan-e-huzoor</span></div>
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<span style="font-family: Verdana, sans-serif;">Jhinga Qureshi</span></div>
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<span style="background-color: white; color: #252525; font-family: Verdana, sans-serif; line-height: 16.799999237060547px;">The next catagory of foods were </span><span style="background-color: white; color: red; font-family: Verdana, sans-serif; line-height: 16.799999237060547px;">QORMA, QALIYA, SALAN</span><span style="background-color: white; font-family: Verdana, sans-serif; line-height: 16.799999237060547px;"><span style="color: #252525;">. By name you can guess how delicious platter was! The first dish of this course arrived in the table was </span><b><span style="color: red;">"Samudri Ratan"</span></b><span style="color: #252525;">. Soft balls made with fresh and tendered crab meat in a delicate fenugreek flavoured gravy, a very luscious dish indeed! Next dish was </span><b><span style="color: red;">"Koh-E-Avadh"</span></b><span style="color: #252525;">. This is one of the chef's special recipe of qorma. Elegantly exposed lamb shank, Dum cooked in their own cardamom tinged juices and marrow, finished with saffon, just tastes divine. </span><b><span style="color: red;">"Dal Badami"</span></b><span style="color: #252525;"> was the next dish which arrived in our table. A real tasty dal made by white urad lentils, flaved and tempered with dill leaves enriched with sliced almond. </span><b><span style="color: red;">"Desi murgh ishtew"</span></b><span style="color: #252525;"> served on next. A Super tempting country chicken qorma braised over a slow burning fire, with onions, black pepper, yogurt and other spices. </span><b><span style="color: red;">"Dum Ki Kumb"</span></b><span style="color: #252525;"> the delicious gravy of button mushrooms, which slow cooked in tomato and cashewnut based aromatic gravy imbued with fennel and dried ginger was simply superb! Along with all those four dishes they served soft </span><b><span style="color: red;">Roomali Roti</span></b><span style="color: #252525;"> and </span><b><span style="color: red;">Naan-e-Bah Khummach</span></b><span style="color: #252525;">. The mouthwatery patter definitely fulfilled anyone's tastebuds as well as stomach. It was surely an delicate and delightful platter.</span></span><br />
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<span style="font-family: Verdana, sans-serif;"><span style="background-color: white; line-height: 16.799999237060547px;"><span style="color: #252525;">But there was no doubt, champion of the day was </span><b><span style="color: red;">"Dudhiya Biryani"</span></b><span style="color: #252525;">, a truelly flavourful, aromatic and toothsome biryani which was made in Lucknowi style. fit for kings and went onto occupy pride of place in the kitchens of Nawabs and Nizams of India as </span></span><span style="background-color: white; color: #252525; line-height: 16.799999237060547px;">Biryani was considered a royal dish,</span><span style="background-color: white; color: #252525; line-height: 16.799999237060547px;">This delicious and distinct flavoured layer rice dish was slow cooked with Tender lamb morsles, Aromatic Basmati rice, milk and flavouring agents. </span></span><br />
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<span style="background-color: white; color: #252525; font-family: Verdana, sans-serif; font-size: x-small; line-height: 16.799999237060547px;">Dudhiya Biryani</span></div>
<span style="background-color: white; font-family: Verdana, sans-serif; line-height: 16.799999237060547px;"><span style="color: #252525;">This royal meal was ended with </span><b><span style="color: red;">"Shahi Tukda"</span></b><span style="color: #252525;">, an exotic dessert of saffron rabri, spread on a slice of syrup soaked homemade bread, and </span><b><span style="color: red;">"Lab-e-Mashooq"</span></b><span style="color: #252525;">, a frozen dessert of reduced milk scented with orange, royal style of 'Kulfi'. The five course royal style meal was rounded off with </span><b><span style="color: red;">'Meetha Pan'</span></b><span style="color: #252525;">.</span></span><br />
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<span style="color: #252525; font-family: Verdana, sans-serif; font-size: x-small;"><span style="background-color: white; line-height: 16.799999237060547px;">Shahi Tukda & Lab-e-Mashooq</span></span></div>
<span style="background-color: white; font-family: Verdana, sans-serif; line-height: 16.799999237060547px;"><span style="color: #252525;">Whiskey connoisseur </span><b><span style="color: red;">Sandeep Arora</span></b><span style="color: #252525;"> savours a </span><span style="color: red;">21-year-old Royal Salute</span><span style="color: #252525;">. "This whiskey has taken so long to reach our table; what were you doing 21 years ago?" he asked. Sandeep is in the city to curate what he calls a Royal Repast: matching the well-aged Royal Salute with the most popular royal cuisine. Sandeep's passion for whiskey is evident when he talks about it. "Whiskys and food pairing was introduced way back in early 90s at a time when whiskey was not very popular, or rather, was losing ground to wines. It's not just a concept where you think whiskey is high in alcohol content or perceived stong drink and you don't drink it with anything. We started pairing this type of food to showcase how aromas and flavours of whiskey could match the flavours of the food", he said. As Dum Pukht cuisine means royal cuisine, so Arora decided to blend this scotch whiskey with gooseberry, hazelnuts and lavender. "The oil in these foods coats the tongue, inhibiting taste. So as not to confuse the palate, Sandeep says that he began to keep one whiskey as the base on which the entire meal can be matched. The food is travelling over different zonal tastes, and the whiskey has to be like a solid partner. Royal Salute fit the bill amount it was non-conflicting, complementary and it gently rests with you. The branding helps in adding to the royal aura of the entire meal", Sandeep explained.</span></span><br />
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<span style="font-family: Verdana, sans-serif;">Whiskey Ambassador Sandeep Arora</span></div>
<span style="background-color: white; color: #252525; font-family: Verdana, sans-serif; line-height: 16.799999237060547px;">The Dum cooking using exotic spices and herbs, so that the one dish meal became royal delicacies. As per Chef Qureshi, Pukht means purity, cleanliness. As per him, food should be prepared in such a way so that its sanctity can be compared as offering to the God. Thus, those exotic foods can satisfy each and every soul. But to catch the aromas, flavours and tastes of Qureshi's cooking, you will have to go at Dum Pukht, ITC Sonar, Kolkata.</span></div>
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Sanoli Ghoshhttp://www.blogger.com/profile/06294117434110450015noreply@blogger.com5tag:blogger.com,1999:blog-3716599150043194195.post-6192348977894287272014-06-23T12:31:00.005-07:002014-06-23T12:31:47.549-07:00APPLE CHEESE CAKE (BAKED VERSION)<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Verdana, sans-serif;">This baked apple cheese cake is really yummy and easy to make. Light and flavourful baked cheese cake topped with caramelized apple wedges. Raisins added some extra flavour to it. The simplicity makes this cake so special. I only had single slice left of the cake to take the final pic. Guess how delightful this cake is!!!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitJI8VXOmgnlajrhm_ROGMwnHTfa5X3G8n8NpRq9SUXNsDXW7d3lUiaqQwmm7Ep31rcN6PQqLZcvwm1uXnx92xAFL0TvomfPvNNIFj1hHD1qtK3NM4Xv4OA2IzkorB_tlZMgcIeSKuJAot/s1600/IMG_9838.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitJI8VXOmgnlajrhm_ROGMwnHTfa5X3G8n8NpRq9SUXNsDXW7d3lUiaqQwmm7Ep31rcN6PQqLZcvwm1uXnx92xAFL0TvomfPvNNIFj1hHD1qtK3NM4Xv4OA2IzkorB_tlZMgcIeSKuJAot/s1600/IMG_9838.jpg" height="300" width="320" /></span></a></div>
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<h3 style="text-align: left;">
<span style="color: #7f6000; font-family: Verdana, sans-serif;"><u>INGREDIENTS:</u></span></h3>
<h4 style="text-align: left;">
<span style="color: #7f6000; font-family: Verdana, sans-serif;"><u>FOR CRUST:</u></span></h4>
<span style="font-family: Verdana, sans-serif;">20 gm / 0.7 oz Butter (Softened)</span><br />
<span style="font-family: Verdana, sans-serif;">120 gm / 2.1 oz Orange Wafers</span><br />
<h4 style="text-align: left;">
<span style="color: #7f6000; font-family: Verdana, sans-serif;"><u>FOR CHEESE CAKE:</u></span></h4>
<span style="font-family: Verdana, sans-serif;">1 Apple, Cut into 8 Wedges</span><br />
<span style="font-family: Verdana, sans-serif;">113 gm / 4 oz Philadelphia Cream Cheese</span><br />
<span style="font-family: Verdana, sans-serif;">70 ml Whipping Cream or Fresh Cream</span><br />
<span style="font-family: Verdana, sans-serif;">2 tbsp Self Raising Flour (Maida)</span><br />
<span style="font-family: Verdana, sans-serif;">40 gm / 1.4 oz + 1 tbsp Sugar</span><br />
<span style="font-family: Verdana, sans-serif;">1 Eggs</span><br />
<span style="font-family: Verdana, sans-serif;">1 tsp Vanilla Essence</span><br />
<span style="font-family: Verdana, sans-serif;">2 tsp Fresh Lemon Juice</span><br />
<span style="font-family: Verdana, sans-serif;">10 gm / 0.35 oz Melted Butter</span><br />
<span style="font-family: Verdana, sans-serif;">1 tbsp Raisins</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd1KF9bzqM_ZwhS-t9gxvvmPSJld7IrEOBlQ1SR910ERckDtK8AWX1dQpB8SEk-jVPC6M5Sc_hYRM-Gbm1Z5kGytFpXiL-V7poxKjEC155jK4dDKAsB2beYLDaLQGoFpIcFsVbIIXNmbTb/s1600/IMG_9841.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd1KF9bzqM_ZwhS-t9gxvvmPSJld7IrEOBlQ1SR910ERckDtK8AWX1dQpB8SEk-jVPC6M5Sc_hYRM-Gbm1Z5kGytFpXiL-V7poxKjEC155jK4dDKAsB2beYLDaLQGoFpIcFsVbIIXNmbTb/s1600/IMG_9841.jpg" height="303" width="400" /></span></a></div>
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<h3 style="text-align: left;">
<span style="color: #7f6000; font-family: Verdana, sans-serif;"><u>METHOD:</u></span></h3>
<span style="font-family: Verdana, sans-serif;">Line a square pan with parchment paper / Baking paper.</span><br />
<span style="font-family: Verdana, sans-serif;">Place all orange wafers in a ziploc bag. By using your hands smas it nicely.</span><br />
<span style="font-family: Verdana, sans-serif;">Add 20 gm butter and mix it thoroughly. Press firmly by using the bottom of a glass on the prepared pan with parchment paper. Refrigerate for 1 hour or until set.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzQmEX5Wmd2C6aHeqZm3nNGYbUZWOvqjjzczqNn1_Omaxv3GFXAZfZA-aOA71-n2-vHbiK7tgeREqaxoQuJlvmW5I-DPsh65WAhisO4VZucTOrNb5ZWfGdCtmBIapwMSjkBpvLMWaJkH9R/s1600/Fotor062401350.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzQmEX5Wmd2C6aHeqZm3nNGYbUZWOvqjjzczqNn1_Omaxv3GFXAZfZA-aOA71-n2-vHbiK7tgeREqaxoQuJlvmW5I-DPsh65WAhisO4VZucTOrNb5ZWfGdCtmBIapwMSjkBpvLMWaJkH9R/s1600/Fotor062401350.jpg" height="300" width="400" /></span></a></div>
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Preheat oven to 180 C. Beat softened cream cheese in a bowl. Add Sugar in it. Blend again.</span><br />
<span style="font-family: Verdana, sans-serif;">Add beaten egg and whisk the mixture well. Pour whipped cream and mix nicely.</span><br />
<span style="font-family: Verdana, sans-serif;">Add lemon juice, vanilla essence and shift flour in it. Add melted butter in this mixture and fold well.</span><br />
<span style="font-family: Verdana, sans-serif;">Pour the mixture onto the pan above crust.</span><br />
<span style="font-family: Verdana, sans-serif;">In the mean time, heat a pan. Arrange apple wedges on it. Sprinkle 1 tbsp sugar. Heat both sides of the wedges, so that apple glazes well. Remove from pan and place the glazed apple pieces on the top of the cake batter now. Sprinkle raisins on the top.</span><br />
<span style="font-family: Verdana, sans-serif;">Put the cake pan on the oven and bake exactly for 40 minutes. Allow to cool to the room temperature and refrigerate for atleast 3 hours before serving.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4D1eIR4pCWeri2SvIo4ZmGbToxONnHV63ocDzRFcOB9euRIhsgdiIxpOFXuynPAAWeXC3ZOBNNAnmkPhK1voHk7DSFtS7h3v7ShY0G9ydChf-w1N6yF4LAvPruDEMngLpZTBbBZeTaVsP/s1600/Fotor062402424.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4D1eIR4pCWeri2SvIo4ZmGbToxONnHV63ocDzRFcOB9euRIhsgdiIxpOFXuynPAAWeXC3ZOBNNAnmkPhK1voHk7DSFtS7h3v7ShY0G9ydChf-w1N6yF4LAvPruDEMngLpZTBbBZeTaVsP/s1600/Fotor062402424.jpg" height="131" width="400" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">Cut into bars and serve!!!!</span><br />
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Sanoli Ghoshhttp://www.blogger.com/profile/06294117434110450015noreply@blogger.com9tag:blogger.com,1999:blog-3716599150043194195.post-49614010170856277652014-06-18T10:55:00.003-07:002014-06-18T22:33:34.327-07:00CABBAGE RICE<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Verdana, sans-serif;">This is one of the filling and tasty rice dish which I experimented for this month's <a href="https://www.facebook.com/groups/202249619985100/"><span style="color: #cc0000;">Shhhhh...Cooking Secretly Challenge</span></a> started by <b>Priya Suresh</b> akka from <a href="http://priyaeasyntastyrecipes.blogspot.fr/p/shhh-cooking-secretly-challenge.html"><span style="color: red;">Priya's Versatile Recipes</span></a>. My partner for this month is <b>Manjula Kanted</b> from <a href="http://www.desifiesta.com/"><span style="color: red;">Desi Fiesta</span></a>, who suggested my secret ingredients which were <b>Cabbage</b> and <b>Cinnamon</b>. Here, I used both of them to make this delicious rice dish in South Indian style. Cabbage Rice is a quick-fix main coarse dish or a filling lunch box recipe. Cinnamon added some extra flavour to it. A great variation of rice dish for those who don't like to eat cabbage. This dish is for them, who need to quickly cook healthy food, pack for the lunch and move on with our work.<span style="background-color: white; color: #454545; font-size: 16px; line-height: 24px;"> </span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJs2j8j8nSxHJaChHP_2LEUEbFJvzVtfmWjBvz89nk8QdBW4UYrMLpcdgwHR6uugLnRtPUko1rF-ZQ5DeUJ1EtIuzS7NW5uRPTxxVowX9OMkWbByDrXnM2SKBeG0s1nuxniSgzloczlZmA/s1600/IMG_0242.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJs2j8j8nSxHJaChHP_2LEUEbFJvzVtfmWjBvz89nk8QdBW4UYrMLpcdgwHR6uugLnRtPUko1rF-ZQ5DeUJ1EtIuzS7NW5uRPTxxVowX9OMkWbByDrXnM2SKBeG0s1nuxniSgzloczlZmA/s1600/IMG_0242.jpg" height="308" width="400" /></span></a></div>
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<h3 style="text-align: left;">
<span style="color: #7f6000; font-family: Verdana, sans-serif;"><u>INGREDIENTS:</u></span></h3>
<span style="font-family: Verdana, sans-serif;">2&1/2 Cups Cooked Basmati Rice / Leftover Rice</span><br />
<span style="font-family: Verdana, sans-serif;">2&1/2 Cups Shredded Cabbage</span><br />
<span style="font-family: Verdana, sans-serif;">1 Medium Onion (Thinly Sliced)</span><br />
<span style="font-family: Verdana, sans-serif;">1&1/2 tsp Grated Garlic</span><br />
<span style="font-family: Verdana, sans-serif;">2 tbsp Peanuts</span><br />
<span style="font-family: Verdana, sans-serif;">1 tsp Cumin Seeds</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 tsp Mustard Seeds</span><br />
<span style="font-family: Verdana, sans-serif;">A Pinch of Asafoetida</span><br />
<span style="font-family: Verdana, sans-serif;">2 Green Chillies, Cut into Slits</span><br />
<span style="font-family: Verdana, sans-serif;">1 tsp Coriander Powder</span><br />
<span style="font-family: Verdana, sans-serif;">1/4 tsp Cinnamon Powder</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 tsp Turmeric Powder</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 tsp Red Chilli Powder</span><br />
<span style="font-family: Verdana, sans-serif;">8-10 Curry Leaves</span><br />
<span style="font-family: Verdana, sans-serif;">2 tsp Lemon Juice</span><br />
<span style="font-family: Verdana, sans-serif;">3 tbsp Oil</span><br />
<span style="font-family: Verdana, sans-serif;">Salt to taste</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgor-L0Jq-YRoPVLniNzFChuZ75o5hL1MKJUG4X6xP4ykk69qwu_2CxAhyphenhyphenon7yNMUtEQazFIVuwZvaRjnOJkNzLMpZBx_jctViDtopNOqL5zniz09mzLNSxFCKvnA_FdHq6xI-IJBBmc0Yh/s1600/IMG_0235.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgor-L0Jq-YRoPVLniNzFChuZ75o5hL1MKJUG4X6xP4ykk69qwu_2CxAhyphenhyphenon7yNMUtEQazFIVuwZvaRjnOJkNzLMpZBx_jctViDtopNOqL5zniz09mzLNSxFCKvnA_FdHq6xI-IJBBmc0Yh/s1600/IMG_0235.jpg" height="300" width="400" /></span></a></div>
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<h3 style="text-align: left;">
<span style="color: #7f6000; font-family: Verdana, sans-serif;"><u>METHOD:</u></span></h3>
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">In a pan or wok, heat 3 tbsp oil and add cumin seeds, mustard seeds, asafoetida. Let cumin seeds and mustards seeds crackle. Now add peanuts and fry for a minute. Add grated garlic and curry leaves. Saute till it turns light brown in colour. </span></div>
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">Add sliced onion and fry till it gets translucent. Add cabbage and salt in it, mix well. Now add all the dry spice powder in it. Stir again. Cover and cook on medium heat for 4 minutes. Keep stirring occassionally. Cabbage should be soft and crunchy.</span></div>
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">Pour cooked rice in it. Fold well. Cover and cook for another 3-4 minutes on medium low heat., so that everything incorporate very well with rice. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7A_cOecwwU-LFbh1KBUlTGmFPsxnHtpX821kLGXpCyLOXVWkNSdbhxDtBsd51BvIYO8AEtKJ3yDxDHEPXh2s_x93mEC-CTu4IX-AuruAnvwVELg7BXWWSveeOUVU0cFeXLVY9xXeb9pIo/s1600/Fotor0618232234.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7A_cOecwwU-LFbh1KBUlTGmFPsxnHtpX821kLGXpCyLOXVWkNSdbhxDtBsd51BvIYO8AEtKJ3yDxDHEPXh2s_x93mEC-CTu4IX-AuruAnvwVELg7BXWWSveeOUVU0cFeXLVY9xXeb9pIo/s1600/Fotor0618232234.jpg" height="208" width="400" /></span></a></div>
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Finally sprinkle lemon juice on the top, give a nice stir and remove it from the heat now.</span></div>
<span style="font-family: Verdana, sans-serif;">Serve as a main dish with a bowl of curd or raita...Enjoy!!!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtkRgBWTkinMXky9-2kD9ISUbjYsP4fSvHiL-UQE55KCWYgSrNG4nmPzGQ800sm8NNm77CTQ_V5ZDRiRfeWU5WnwO5lzQNobQBTMocloqPMj4Q2iKtEgzN-B3hu0nKCUbwvrL4Mdq9gCSr/s1600/IMG_0244.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtkRgBWTkinMXky9-2kD9ISUbjYsP4fSvHiL-UQE55KCWYgSrNG4nmPzGQ800sm8NNm77CTQ_V5ZDRiRfeWU5WnwO5lzQNobQBTMocloqPMj4Q2iKtEgzN-B3hu0nKCUbwvrL4Mdq9gCSr/s1600/IMG_0244.jpg" height="317" width="400" /></span></a></div>
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Sanoli Ghoshhttp://www.blogger.com/profile/06294117434110450015noreply@blogger.com11tag:blogger.com,1999:blog-3716599150043194195.post-64232473851626674192014-06-11T03:25:00.001-07:002014-06-11T03:25:13.605-07:00BENGALI AMSOTTO KHEJURER CHUTNEY (SWEET CHUTNEY MADE WITH MANGO PAPAD-DATES-RAISINS)<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Verdana, sans-serif;">Bengali chutney are totally different from the chutneys of other provinces, not only tastewise but also in sticky texture. This is the king of all chutneys in Bengali cuisine. Basically, this is a must have sweet chutney after every bengali meal in occassions. A sweet thick chutney that serves with fried papad.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHHS7E4PYq1a4Mt357LrwVt3vaPQlJsmQuIhW8HI40Jab1_7EiKKr-aCgVKu3zkgnF672Jsk6VODFdx5eJIC2pZyIVZNPmfOOsNR9IeRoB2pCuQhMv81alCwgVTy3htrXtQMqpUvVdEoiO/s1600/IMG_0215.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHHS7E4PYq1a4Mt357LrwVt3vaPQlJsmQuIhW8HI40Jab1_7EiKKr-aCgVKu3zkgnF672Jsk6VODFdx5eJIC2pZyIVZNPmfOOsNR9IeRoB2pCuQhMv81alCwgVTy3htrXtQMqpUvVdEoiO/s1600/IMG_0215.jpg" height="291" width="400" /></a></div>
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<h3 style="text-align: left;">
<span style="color: #7f6000; font-family: Verdana, sans-serif;"><u>INGREDIENTS:</u></span></h3>
<span style="font-family: Verdana, sans-serif;">250 gm Dates (Khejur)</span><br />
<span style="font-family: Verdana, sans-serif;">200 gm Mango Papad (Amsotto)</span><br />
<span style="font-family: Verdana, sans-serif;">50 gm Raisins</span><br />
<span style="font-family: Verdana, sans-serif;">1/3 Cup Pomegranate Seeds (Optional)</span><br />
<span style="font-family: Verdana, sans-serif;">1 tsp Roasted Cumin Seeds (pounded)</span><br />
<span style="font-family: Verdana, sans-serif;">1 Cup Sugar</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 Cup Water</span><br />
<span style="font-family: Verdana, sans-serif;">1 tbsp Fresh Lemon Juice</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 tsp Salt</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgQUGbAVishze3DSENtGne6vecVYzIkJEgkXxrJDI74guTw1p2O4zCX-49XzvKIc7GF7A7mj2ZU5V7bCwASn59zK-q7HMUhyphenhyphenlFE6-d9bCrL_352XM6k1gPMp2GIy2Guvnx8z_BTAvSXnrv/s1600/IMG_0219.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgQUGbAVishze3DSENtGne6vecVYzIkJEgkXxrJDI74guTw1p2O4zCX-49XzvKIc7GF7A7mj2ZU5V7bCwASn59zK-q7HMUhyphenhyphenlFE6-d9bCrL_352XM6k1gPMp2GIy2Guvnx8z_BTAvSXnrv/s1600/IMG_0219.jpg" height="315" width="400" /></a></div>
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<h3 style="text-align: left;">
<span style="color: #7f6000; font-family: Verdana, sans-serif;"><u>METHOD:</u></span></h3>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicw7tJmJBSE_fj90JrCiYAA7Bv_BIWLDtnAufUHhY658LJ5i5j0sDJwWIwFJFyJqOD2u7OGc-yOdn637K6WaATi0T65-5OVWnqEj0FX4EKfnT27lWdUM_-22T3oovKdxsOcgVa9C2JyxAt/s1600/IMG_0195.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicw7tJmJBSE_fj90JrCiYAA7Bv_BIWLDtnAufUHhY658LJ5i5j0sDJwWIwFJFyJqOD2u7OGc-yOdn637K6WaATi0T65-5OVWnqEj0FX4EKfnT27lWdUM_-22T3oovKdxsOcgVa9C2JyxAt/s1600/IMG_0195.jpg" height="240" width="320" /></span></a></div>
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">De-seed dates. Cut mango papad in 1/2" cubes.</span><br />
<span style="font-family: Verdana, sans-serif;">Heat sugar and water in a wok or pan, keep stirring continuously.</span><br />
<span style="font-family: Verdana, sans-serif;">When bubbles come on sugar syrup add dates, mango papad, raisins one by one and keep stirring.</span><br />
<span style="font-family: Verdana, sans-serif;">Add salt and cook for 2-3 minutes on medium flame.</span><br />
<span style="font-family: Verdana, sans-serif;">Now add pomegranate seeds, lemon juice and roasted cumin powder. Give a nice stir and remove from heat now.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW_ZwZQviFO62q25lzJBx-re5lfla4j3MJOwffcOmAC_ZaxHyiaUV-xm6LTXAPuFs_CAFe0dD6NX87Z0moGXRCTUK7mB9pSwJhwt44QDYc5cU3tyZ69Sbv-Z9SOR10wxB4zjQ8mdTqIufa/s1600/Fotor0611151640.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW_ZwZQviFO62q25lzJBx-re5lfla4j3MJOwffcOmAC_ZaxHyiaUV-xm6LTXAPuFs_CAFe0dD6NX87Z0moGXRCTUK7mB9pSwJhwt44QDYc5cU3tyZ69Sbv-Z9SOR10wxB4zjQ8mdTqIufa/s1600/Fotor0611151640.jpg" height="217" width="400" /></span></a></div>
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Let it cool normally. May garnish with few pomegranate seeds and sprinkle with pinches of roasted cumin powder.</span><br />
<span style="font-family: Verdana, sans-serif;">Serve immediately after the main course of lunch or dinner. May pour it in a air-tight container and refrigerate for two weeks.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKurNkMEglEM5zO-OUjpumRR4a9Eahyphenhyphen_BAohguJXBgbXZYtXtCKES6CHf5O2U_QgIHXiobbgeCFZ5LF_bR_ZmTfkHa6hyphenhyphenMgX8aP1dByzrMEf_5bW4A2FX-aVJ6twb6UveQ-pDA8VR1-Z_q/s1600/IMG_0212.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKurNkMEglEM5zO-OUjpumRR4a9Eahyphenhyphen_BAohguJXBgbXZYtXtCKES6CHf5O2U_QgIHXiobbgeCFZ5LF_bR_ZmTfkHa6hyphenhyphenMgX8aP1dByzrMEf_5bW4A2FX-aVJ6twb6UveQ-pDA8VR1-Z_q/s1600/IMG_0212.jpg" height="305" width="400" /></a></div>
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Sanoli Ghoshhttp://www.blogger.com/profile/06294117434110450015noreply@blogger.com8tag:blogger.com,1999:blog-3716599150043194195.post-45444044905828229232014-06-05T02:54:00.001-07:002014-06-05T02:54:02.025-07:00DAHI WALA MURGH (CHICKEN IN YOGURT)<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Verdana, sans-serif;">This is a classic and gorgeour Punjabi dish, usually served as a main course. A spicy and a super delightful Indian style chicken curry which is very flavourful and luscious. The main ingredient is yogurt, chicken slowly cooked in yogurt gravy. Trust me, it is just fabulous!!!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg87_RCivCaqPJrD_Rkn95SkDmx0DituqFxRNrfhy9OMBblfbJ2lRIN7GwWL9NYeZsTa6dffqNNELyyElrFaXJHzafHw_lWZIpm5AF6NV4whjoc6U8D0136LNmX0hEXYUTm7mw-LchYwIho/s1600/Picture+024.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg87_RCivCaqPJrD_Rkn95SkDmx0DituqFxRNrfhy9OMBblfbJ2lRIN7GwWL9NYeZsTa6dffqNNELyyElrFaXJHzafHw_lWZIpm5AF6NV4whjoc6U8D0136LNmX0hEXYUTm7mw-LchYwIho/s1600/Picture+024.jpg" height="350" width="400" /></span></a></div>
<span style="font-family: Verdana, sans-serif;"><br /></span>
<h3 style="text-align: left;">
<span style="color: #7f6000; font-family: Verdana, sans-serif;"><u>INGREDIENTS:</u></span></h3>
<span style="font-family: Verdana, sans-serif;">1 Kg Chicken, Cut In Bones (Cleaned and washed)</span><br />
<span style="font-family: Verdana, sans-serif;">4 Medium Tomatoes</span><br />
<span style="font-family: Verdana, sans-serif;">2 tbsp Finely Chopped Fresh Coriander Leaves (Cilantro)</span><br />
<span style="font-family: Verdana, sans-serif;">1 tbsp Garlic Paste</span><br />
<span style="font-family: Verdana, sans-serif;">1 tbsp Ginger Paste</span><br />
<span style="font-family: Verdana, sans-serif;">1 Cup Thick Yogurt (Curd)</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 tsp Turmeric Powder</span><br />
<span style="font-family: Verdana, sans-serif;">1 tsp Cumin Seeds</span><br />
<span style="font-family: Verdana, sans-serif;">1&1/2 tsp Red Chilli Powder (Or as per taste)</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 tsp Garam Masala</span><br />
<span style="font-family: Verdana, sans-serif;">1 tbsp Dried Fenugreek Leaves (Kasuri Methi)</span><br />
<span style="font-family: Verdana, sans-serif;">1 tbsp Coriander Powder</span><br />
<span style="font-family: Verdana, sans-serif;">4 tbsp Oil</span><br />
<span style="font-family: Verdana, sans-serif;">Salt to taste</span><br />
<span style="font-family: Verdana, sans-serif;">FOR GARNISHING:</span><br />
<span style="font-family: Verdana, sans-serif;">2-3 Green Chillies, Cut Into Slits</span><br />
<span style="font-family: Verdana, sans-serif;">1 tsp Ginger Julienne</span><br />
<span style="font-family: Verdana, sans-serif;">Few Sprigs of Coriander Leaves (Chopped)</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGO3_g0H-0x-lnOIC3kf3Sv4xNcl95OOjakMI6wml1pBMoZ274tUjCVay7bxjusr71KlLvVuEoVUv7-nV0KLA3rU_dOmXl-4derKwcPsQFS0kSOMMr0rtopErD9HoTXGvFvxUgTaHvcqsY/s1600/Picture+028.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGO3_g0H-0x-lnOIC3kf3Sv4xNcl95OOjakMI6wml1pBMoZ274tUjCVay7bxjusr71KlLvVuEoVUv7-nV0KLA3rU_dOmXl-4derKwcPsQFS0kSOMMr0rtopErD9HoTXGvFvxUgTaHvcqsY/s1600/Picture+028.jpg" height="250" width="400" /></span></a></div>
<span style="font-family: Verdana, sans-serif;"><br /></span>
<h3 style="text-align: left;">
<span style="color: #7f6000; font-family: Verdana, sans-serif;"><u>METHOD:</u></span></h3>
<span style="font-family: Verdana, sans-serif;">Boil tomatoes for 10-15 minutes on medium heat. Let those cool and remove skin. Make puree from these skinless tomatoes and keep it aside.</span><br />
<span style="font-family: Verdana, sans-serif;">Heat oil in a wok, when oil is enough hot, add chicken pieces and fry for 6-8 minutes or till chicken turns into golden brown. Remove pieces from the oil and set those aside.</span><br />
<span style="font-family: Verdana, sans-serif;">Add cumin seeds followed by ginger-garlic paste on the same oil and saute for 4 minutes till ginger-garlic turns into light brown in colour.</span><br />
<span style="font-family: Verdana, sans-serif;">Now add all the dry spices, i.e. turmeric powder, red chilli powder, faram masala, salt and coriander powder in the same oil.</span><br />
<span style="font-family: Verdana, sans-serif;">Saute for a minute and then add tomato puree in it. Keep stirring for 4 minutes on medium flame, you can see oil leaves from the spices.</span><br />
<span style="font-family: Verdana, sans-serif;">Pour yogurt on it and cook for a while.</span><br />
<span style="font-family: Verdana, sans-serif;">Add fried chicken pieces, mix well. Cover and cook for 20 minutes on medium low heat. Add kasuri methi (dried fenugreek leaves), fold well and switch off the heat now.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO4vCRF12IMgBt9Gpledc2Leo9Uw76JV_WWMO8xQLPVYwLQ6CTuUFvdB1D3m5bykC7vGssKOdB5h6knVc3pKu2O7G8VUkGogirIhZaKOCYpUZDDVHXvLnvwRjk15I8oYf_kiINkdakiTRv/s1600/Fotor060515214.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO4vCRF12IMgBt9Gpledc2Leo9Uw76JV_WWMO8xQLPVYwLQ6CTuUFvdB1D3m5bykC7vGssKOdB5h6knVc3pKu2O7G8VUkGogirIhZaKOCYpUZDDVHXvLnvwRjk15I8oYf_kiINkdakiTRv/s1600/Fotor060515214.jpg" height="300" width="400" /></span></a></div>
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Garnish with green chillies, julienned ginger and coriander leaves.</span><br />
<span style="font-family: Verdana, sans-serif;">Serve warm with naan, paratha, chapati or any rice dish, it is always delicious!!!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgViCUWYCWqa3KTZubmgXDNQt5KCXZ76mBBA_7NOVwWQYB0JRdtXpu-0PM6nYXfiOLpLDkiAAYNDeQ2je3u1VWljdqyzQp9T6xWiLWw5SuVH5faAWiKqMgGKjt-srg8LgabnCdBCDdFjln9/s1600/Picture+021.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgViCUWYCWqa3KTZubmgXDNQt5KCXZ76mBBA_7NOVwWQYB0JRdtXpu-0PM6nYXfiOLpLDkiAAYNDeQ2je3u1VWljdqyzQp9T6xWiLWw5SuVH5faAWiKqMgGKjt-srg8LgabnCdBCDdFjln9/s1600/Picture+021.jpg" height="312" width="400" /></span></a></div>
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Sanoli Ghoshhttp://www.blogger.com/profile/06294117434110450015noreply@blogger.com10tag:blogger.com,1999:blog-3716599150043194195.post-73633826983713546212014-05-22T02:07:00.001-07:002014-05-22T02:07:17.513-07:00A B PARATHA <div dir="ltr" style="text-align: left;" trbidi="on">
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">'A B Paratha' means Aloo (potato) Stuffed Beetroot Paratha, very bright colour, an eye appealing, filling paratha. This recipe is specially for those, who don't like to have beetroot. It is so delicious that everyone will surely ready to grab those parathas. Very well goes with any spicy pickle, chutney or simply with curd. A healthy paratha, which is just incredible.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi59tdsykMCjulCUQIMrq-GQ07r-XdN4ddnDnK1tn-NW1f4Rv_Ul6HhyphenhyphenOAtqBXSiVr5fXOAB1KJEq84SK4KFQqK3YeQFJNSYtw0L1R6Zy00qIInIg9-lqYUsXERQ3-AqDpSbDj16I_q-5hU/s1600/IMG_9609.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi59tdsykMCjulCUQIMrq-GQ07r-XdN4ddnDnK1tn-NW1f4Rv_Ul6HhyphenhyphenOAtqBXSiVr5fXOAB1KJEq84SK4KFQqK3YeQFJNSYtw0L1R6Zy00qIInIg9-lqYUsXERQ3-AqDpSbDj16I_q-5hU/s1600/IMG_9609.jpg" height="300" width="400" /></a></div>
<span style="font-family: Verdana, sans-serif;"><br /></span>
<h3 style="text-align: left;">
<span style="color: #7f6000; font-family: Verdana, sans-serif;"><u>INGREDIENTS:</u></span></h3>
<h4 style="text-align: left;">
<span style="color: #7f6000; font-family: Verdana, sans-serif;"><u>FOR MAKING DOUGH:</u></span></h4>
<span style="font-family: Verdana, sans-serif;">1 Cup Wheat Flour (Atta)</span><br />
<span style="font-family: Verdana, sans-serif;">1 Beetroot</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 tsp Carom Seeds (Ajwain)</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 tsp Finely Chopped Green Chillies</span><br />
<span style="font-family: Verdana, sans-serif;">1 tsp Vinegar</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 tsp Salt</span><br />
<span style="font-family: Verdana, sans-serif;">2 tsp Oil</span><br />
<h4 style="text-align: left;">
<span style="color: #7f6000; font-family: Verdana, sans-serif;"><u>STUFFING:</u></span></h4>
<span style="font-family: Verdana, sans-serif;">1 Large Boiled Potato (Peeled & Grated)</span><br />
<span style="font-family: Verdana, sans-serif;">1/4 Cup Finely Chopped Onion</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 tsp Dried Mango Powder (Amchur)</span><br />
<span style="font-family: Verdana, sans-serif;">2 tbsp Finely Chopped Coriander Leaves / Cilantro</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 tsp Finely Chopped Green Chillies</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 tsp Red Chilli Powder (Optional)</span><br />
<span style="font-family: Verdana, sans-serif;">Salt to taste</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">3-4 tbsp Oil To Fry The Parathas</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUIP8IlVeASYWn0RyW60NxAOpIXg0OXoSAUFzNSnRcJvO7BuuYYsJGlKVhmvaoHNt9UhHtVD2uWm3wRkoeLK9v6cifb-4Q67ewlHyNbot4tt9fgt_olE8NxMDtuPF9SAJ3Tcee2l71Bqoa/s1600/IMG_9604.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUIP8IlVeASYWn0RyW60NxAOpIXg0OXoSAUFzNSnRcJvO7BuuYYsJGlKVhmvaoHNt9UhHtVD2uWm3wRkoeLK9v6cifb-4Q67ewlHyNbot4tt9fgt_olE8NxMDtuPF9SAJ3Tcee2l71Bqoa/s1600/IMG_9604.jpg" height="287" width="400" /></a></div>
<span style="font-family: Verdana, sans-serif;"><br /></span>
<h3 style="text-align: left;">
<span style="color: #7f6000; font-family: Verdana, sans-serif;"><u>METHOD:</u></span></h3>
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">First of all, wash, peel and boil beetroot in water with little salt and vinegar till beet is tender. (Vinegar retains the colour of beetroot after boiling also)</span></div>
<span style="font-family: Verdana, sans-serif;">Make puree from this tendered beetroot or grate beetroot nicely and set aside.</span><br />
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">In a large bowl, combine wheat flour, beet puree, carom seeds, green chillies and 2 tsp Oil. Knead it very well to make a soft smooth dough. Keep it aside for 15 minutes.</span></div>
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">In the meantime, prepare stuffing for the parathas. In a large plate, combine grated potato, onion, mango powder, green chillies, coriander leaves / cilantro, red chilli powder and salt. Mix nicely, so that everything incorporated well. Keep it aside.</span></div>
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">Divide the flour dough into 6 equal portions. Shape into flatten round balls. Divide the stuffing mixture into 6 equal portions.</span></div>
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">Place a flatten ball on a plain surface, dust with 1/2 tsp wheat flour. Make a round shape roti approximately 4"-5" diameter. Pour one part of stuffing mixture on the centre of the roti, cover all the edges to make a small pattie. Coat with dry flour and roll again into a thick round paratha.</span></div>
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">Heat a tawa (preferably non-stick) till very hot, lower the heat now and place a paratha over it.</span></div>
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">When you notice, tiny bubbles rising on the surface, flip on the other side.</span></div>
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">Add 1/2 tsp oil on each side of the paratha and fry till paratha becomes crisp and brown spots come on the both sides.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUH6QAWOkexcTnyDbodXlievSQbdTRYrYjbZjtGiyoSadk3qk4Qi_NFJMEBM7F1SCY1V9p6yM7iW-OsvSoZM6FoxeVel39NI-8R3MPZJVj1Nms9h_pmxhc4qqtO5VBkcgptWpPi1XTPRh_/s1600/Fotor0522143352.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUH6QAWOkexcTnyDbodXlievSQbdTRYrYjbZjtGiyoSadk3qk4Qi_NFJMEBM7F1SCY1V9p6yM7iW-OsvSoZM6FoxeVel39NI-8R3MPZJVj1Nms9h_pmxhc4qqtO5VBkcgptWpPi1XTPRh_/s1600/Fotor0522143352.jpg" height="362" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">Transfer to a serving plate and serve hot parathas with any pickle, chutney or curd.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQfEh2H_MiXVPcg6Gk0Qp2W9R2kNxTOWCQONY4-xNkW2kElBIoHOGbUd9h7scKZDc4SNx9e9740SauijYzX7e2pyjbNAQ84UHz8eJ41EPQOxd8lRUt6zrvpfVHsEjeILdLJbOT5LmIuneT/s1600/IMG_9613.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQfEh2H_MiXVPcg6Gk0Qp2W9R2kNxTOWCQONY4-xNkW2kElBIoHOGbUd9h7scKZDc4SNx9e9740SauijYzX7e2pyjbNAQ84UHz8eJ41EPQOxd8lRUt6zrvpfVHsEjeILdLJbOT5LmIuneT/s1600/IMG_9613.jpg" height="300" width="400" /></a></div>
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Sanoli Ghoshhttp://www.blogger.com/profile/06294117434110450015noreply@blogger.com17tag:blogger.com,1999:blog-3716599150043194195.post-84517937161149511612014-05-19T00:25:00.001-07:002014-05-19T10:16:43.364-07:00SAVOURY VEGETABLE CAKE <div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD3tcrNFnhe2jJnSOAAlk7NWPv4Bq9ozw3P9HBr4OAnHG5atWU26plg1XeSWy4sE-5OqiFdkhn1cTMnv6VFk5aWuVr75Wv-E-U3xEh2Ym2vXUGMF_00bCW-Rb3DTgzG2aROx8YnmC0raX8/s1600/Picture+535.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD3tcrNFnhe2jJnSOAAlk7NWPv4Bq9ozw3P9HBr4OAnHG5atWU26plg1XeSWy4sE-5OqiFdkhn1cTMnv6VFk5aWuVr75Wv-E-U3xEh2Ym2vXUGMF_00bCW-Rb3DTgzG2aROx8YnmC0raX8/s1600/Picture+535.jpg" height="317" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Now I am a part of <a href="https://www.facebook.com/groups/202249619985100/"><b><span style="color: red;">Shhhh.....Cooking Secretly Challenge</span></b></a>, brain-child of <b><span style="color: red;">Priya Suresh</span></b> akka from<span style="color: red;"> <a href="http://priyaeasyntastyrecipes.blogspot.fr/p/shhh-cooking-secretly-challenge.html"><span style="color: red;">Priya's versatile recipes</span></a></span>. My secret ingredients for this month were any orange colour vegetable (I choosen <span style="color: red;">Carrot</span>) and any green vegetable (I choosen <span style="color: red;">French Beans</span>) given by <a href="https://www.facebook.com/yashodhas.kitchen?fref=ts">Yashodhas Kitchen</a>. Both the ingredients were used in my dish and made this yummilicious and super tasty savoury cake. A great dish for breakfast or evening tea time snack, a delicious appetizer, very less oil is used here, so it is very healthy too. If you are very much calorie consious, may omit cheese, but definitely cheese added some extra flavour to it, if you tryout this simple yet filling dish, you and your family will surely enjoyed it whole heartedly.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi79Z-fSmcwTG2qaLZtDQ5esr4kL8T6Jh1rz0tkttEwYajpRZsn3xAjD6ipKnBGCbh6vaa51dnF-dG4EmtOXGKl18ZfMC7KGtP9re__5udOcf7U4XgctgcThLF1esMPAotvbhfsqXFEn5U5/s1600/Picture+537.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi79Z-fSmcwTG2qaLZtDQ5esr4kL8T6Jh1rz0tkttEwYajpRZsn3xAjD6ipKnBGCbh6vaa51dnF-dG4EmtOXGKl18ZfMC7KGtP9re__5udOcf7U4XgctgcThLF1esMPAotvbhfsqXFEn5U5/s1600/Picture+537.jpg" height="300" width="400" /></a></div>
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<h3 style="text-align: left;">
<span style="color: #7f6000; font-family: Verdana, sans-serif;"><u>INGREDIENTS:</u></span></h3>
<span style="font-family: Verdana, sans-serif;">1/2 Cup All Purpose Flour (maida)</span><br />
<span style="font-family: Verdana, sans-serif;">4 Eggs</span><br />
<span style="font-family: Verdana, sans-serif;">1/3 tsp Freshly Pounded Black Pepper</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 tsp Baking Powder</span><br />
<span style="font-family: Verdana, sans-serif;">1/3 Cup Finely Chopped Carrot</span><br />
<span style="font-family: Verdana, sans-serif;">1/3 Cup Finely Chopped French Beans</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 Cup Finely Chopped Onions</span><br />
<span style="font-family: Verdana, sans-serif;">2 Green Chillies (chopped)</span><br />
<span style="font-family: Verdana, sans-serif;">2 tbsp Finely Chopped Coriander Leaves / Cilantro</span><br />
<span style="font-family: Verdana, sans-serif;">1/3 Cup Plain Yogurt / Curd</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 Green Bell Pepper (chopped)</span><br />
<span style="font-family: Verdana, sans-serif;">2 Processed Cheese Cubes (grated)</span><br />
<span style="font-family: Verdana, sans-serif;">1 tbsp + Few Drops of Olive Oil (may use any white oil too)</span><br />
<span style="font-family: Verdana, sans-serif;">Salt to taste</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrIaQv4Y2HVIhUUbSyE62RBr-U81Q9eFKo66lZigbQC4inBYcu7zqZljdYnVJoLhamV53N2NfhkgjIDtPuLjhob-pUT4OSS9evAHG0BhzyLNXaEwf1pKBxmDkZZdUVl1PESH9a-cEgt3wn/s1600/Picture+533.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrIaQv4Y2HVIhUUbSyE62RBr-U81Q9eFKo66lZigbQC4inBYcu7zqZljdYnVJoLhamV53N2NfhkgjIDtPuLjhob-pUT4OSS9evAHG0BhzyLNXaEwf1pKBxmDkZZdUVl1PESH9a-cEgt3wn/s1600/Picture+533.jpg" height="303" width="400" /></a></div>
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<h3 style="text-align: left;">
<span style="color: #7f6000; font-family: Verdana, sans-serif;"><u>METHOD:</u></span></h3>
<span style="font-family: Verdana, sans-serif;">Preheat oven to 180 C. Grease the baking tray with few drops of olive oil and flour it nicely.</span><br />
<span style="font-family: Verdana, sans-serif;">In a large bowl, break eggs, add salt and black pepper in it and whisk well.</span><br />
<span style="font-family: Verdana, sans-serif;">Add flour, baking powder and blend well.</span><br />
<span style="font-family: Verdana, sans-serif;">At this time add all vegetables, 1 tbsp olive oil and yogurt. Mix thoroughly.</span><br />
<span style="font-family: Verdana, sans-serif;">Pour this mixture to baking tray. </span><br />
<span style="font-family: Verdana, sans-serif;">Sprinkle grated cheese on the top and bake it for 40 minutes.</span><br />
<span style="font-family: Verdana, sans-serif;">Take out the tray from the oven and let it cool down completely on a cooling rack.</span><br />
<span style="font-family: Verdana, sans-serif;">Garnish with grated cheese on the top.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi-f0tCsqRSgkwN3kbo2xwVsvU8rBZL_B9kRtu6BOBL-EJL59PlxgJqBCBeGhi61b3LC5U3N2I2A94F1cA8909UaCsAD5d5bZPAyRgGiecM24Wv9W49lJJf9C7vdmtNZ99e8M9gCfcR0GK/s1600/Fotor0519123125.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi-f0tCsqRSgkwN3kbo2xwVsvU8rBZL_B9kRtu6BOBL-EJL59PlxgJqBCBeGhi61b3LC5U3N2I2A94F1cA8909UaCsAD5d5bZPAyRgGiecM24Wv9W49lJJf9C7vdmtNZ99e8M9gCfcR0GK/s1600/Fotor0519123125.jpg" height="197" width="400" /></a></div>
<span style="font-family: Verdana, sans-serif;">Cut into desired shapes, serve and enjoy this yummy savoury cake.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIo_lSYDM-VcyOBFJ-kEUZTs55AWNtsSP3SE2Cdbiw8ZBW4NAYXBUuBermmeVfeQgswO1gab_aPI-hAlsN3vOud_EG7ThtXwB7dgta44KAy6JUek_3IMTyrHAbsUEMz3TYBc90Fzmy3-OF/s1600/Picture+540.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIo_lSYDM-VcyOBFJ-kEUZTs55AWNtsSP3SE2Cdbiw8ZBW4NAYXBUuBermmeVfeQgswO1gab_aPI-hAlsN3vOud_EG7ThtXwB7dgta44KAy6JUek_3IMTyrHAbsUEMz3TYBc90Fzmy3-OF/s1600/Picture+540.jpg" height="312" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOtzVjRODoA-cONG5HU1vhCufzHQGJsjsQHh3fV7NJ9IeoTOPYKz3OYuGusw-e23_7e7Qf7SeVniCzG9TWVhBTmiyhMZskqRKXGqb1cyaEUR8LVNcG3p6JWY5nykbAHJg6RPV2Kk8ekPi9/s1600/shhhhhhhhhhhhh+cooking+secretly+challenge.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOtzVjRODoA-cONG5HU1vhCufzHQGJsjsQHh3fV7NJ9IeoTOPYKz3OYuGusw-e23_7e7Qf7SeVniCzG9TWVhBTmiyhMZskqRKXGqb1cyaEUR8LVNcG3p6JWY5nykbAHJg6RPV2Kk8ekPi9/s1600/shhhhhhhhhhhhh+cooking+secretly+challenge.jpg" height="200" width="175" /></a></div>
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Sanoli Ghoshhttp://www.blogger.com/profile/06294117434110450015noreply@blogger.com16tag:blogger.com,1999:blog-3716599150043194195.post-76215397162112716532014-04-21T22:23:00.003-07:002014-04-21T22:23:37.842-07:00CREAM CHEESE CHICKEN<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Verdana, sans-serif;">So many favourite ingredients and flavours - chicken, cream cheese, garlic and parshley; all things are easy to make a fingerlicking good chicken dish. I explore it in my kitchen, a real delicious and quick recipe, your family will absolutely love it.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9EK-Qo_H-Q0ANef7zuUzKz6OgPe_KNzR4uQGs25ajdKGYHpZPbvFKrJMlNir_5grNAIsmKV6qZUWulp62MB22clXFsBtabARE9JzunSHOhmS8w-8J-STFFxdeRxppP1OUX8-nu-PNjXjl/s1600/IMG_9645.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9EK-Qo_H-Q0ANef7zuUzKz6OgPe_KNzR4uQGs25ajdKGYHpZPbvFKrJMlNir_5grNAIsmKV6qZUWulp62MB22clXFsBtabARE9JzunSHOhmS8w-8J-STFFxdeRxppP1OUX8-nu-PNjXjl/s1600/IMG_9645.jpg" height="300" width="400" /></span></a></div>
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<h3 style="text-align: left;">
<span style="color: #7f6000; font-family: Verdana, sans-serif;"><u>INGREDIENTS:</u></span></h3>
<span style="font-family: Verdana, sans-serif;">1 kg Chicken, Cut into medium sized pieces</span><br />
<span style="font-family: Verdana, sans-serif;">1 Whole Lemon (juice)</span><br />
<span style="font-family: Verdana, sans-serif;">2 tbsp Garlic Paste</span><br />
<span style="font-family: Verdana, sans-serif;">3 tbsp Olive Oil</span><br />
<span style="font-family: Verdana, sans-serif;">2 tbsp + 1 tbsp Butter</span><br />
<span style="font-family: Verdana, sans-serif;">1 tbsp (hipped) Minced Garlic</span><br />
<span style="font-family: Verdana, sans-serif;">3 Medium Onion (chopped)</span><br />
<span style="font-family: Verdana, sans-serif;">1 Cup Chopped Tomato</span><br />
<span style="font-family: Verdana, sans-serif;">2 tsp Crushed Black Pepper</span><br />
<span style="font-family: Verdana, sans-serif;">1 Cup Cream Cheese (I used Mascarpone Cream Cheese)</span><br />
<span style="font-family: Verdana, sans-serif;">2 tbsp Dried Parshley</span><br />
<span style="font-family: Verdana, sans-serif;">1 tsp Sugar</span><br />
<span style="font-family: Verdana, sans-serif;">2-3 tbsp Finely Chopped Cilantro / Coriander Leaves</span><br />
<span style="font-family: Verdana, sans-serif;">1 tbsp Chilli Flakes</span><br />
<span style="font-family: Verdana, sans-serif;">Salt to taste</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp7WlrOFUxfppaxE-77vFmG7_3pj357b7t2qirAZor4rKwUmGKUFDM6-sBDfOp_sVxgHT8DtAmItqC7lYHhmTh-baJ75T_KmjhJry6uszBWDTUJKL2z4r0X9PcPQrHPu45naH9rBgU-m46/s1600/IMG_9650.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp7WlrOFUxfppaxE-77vFmG7_3pj357b7t2qirAZor4rKwUmGKUFDM6-sBDfOp_sVxgHT8DtAmItqC7lYHhmTh-baJ75T_KmjhJry6uszBWDTUJKL2z4r0X9PcPQrHPu45naH9rBgU-m46/s1600/IMG_9650.jpg" height="300" width="400" /></span></a></div>
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<h3 style="text-align: left;">
<span style="color: #7f6000; font-family: Verdana, sans-serif;"><u style="background-color: white;">METHOD:</u></span></h3>
<span style="font-family: Verdana, sans-serif;">Clean and wash chicken pieces. Drain water completely.</span><br />
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">Marinate Chicken with garlic paste, lemon juice and salt. Keep it in refrigerator for atleast 1 hour.</span></div>
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">Heat 3tbsp olive oil and 2 tbsp butter in a pan / wok. When butter melts completely, add minced garlic and chopped onions in it, fry lightly for 2 minutes.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijF639kul0JX-Xy59M3RGcWsFSswnUjbSi9THIEbIt23MgBdIVW8G5z07VgZChA_wxvIcpoQ_mvllDnkYJjddf_cUX6h_2jL3RNcXmugb5PCa3ImYJ0n6QbDNG3TpTA_x1vl5bfWRif8fg/s1600/IMG_9617.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijF639kul0JX-Xy59M3RGcWsFSswnUjbSi9THIEbIt23MgBdIVW8G5z07VgZChA_wxvIcpoQ_mvllDnkYJjddf_cUX6h_2jL3RNcXmugb5PCa3ImYJ0n6QbDNG3TpTA_x1vl5bfWRif8fg/s1600/IMG_9617.jpg" height="150" width="200" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">Add marinated chicken pieces in it and fry well for 12-15 minutes.</span><br />
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">Mix tomato and black pepper. Saute chicken and mix everything lightly for 3-4 minutes on medium heat.</span></div>
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">Add cream cheese and fold well. Mix parshley, salt and sugar with it. (While adding salt, just keep it in mind that cream cheese also contains salt. Stir lightly.</span></div>
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">Sprinkle remaining 1 tbsp butter and cilantro on the top and switch off the heat now.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7zBrz5yuy24quuGe-2TEP1dOi1kPvbKyw5AFoPGkbAhiCgGB8-omueL0LeEfbmkkHnuzHHyvmUqrNiPqRIG4DW3VupistWu-8dDSBEsBkB0XLsMyi8rrfKZD3QAbpbg27Q90VjKH9LI9R/s1600/Fotor0422103844.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7zBrz5yuy24quuGe-2TEP1dOi1kPvbKyw5AFoPGkbAhiCgGB8-omueL0LeEfbmkkHnuzHHyvmUqrNiPqRIG4DW3VupistWu-8dDSBEsBkB0XLsMyi8rrfKZD3QAbpbg27Q90VjKH9LI9R/s1600/Fotor0422103844.jpg" height="213" width="400" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">A real toothsome, fingerlicking good cheesy chicken is ready to serve now. Serve warm with toasted bread, or as a side with pasta, rice or any Indian flat bread........it is always yummilicious!!!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiChcmlhhyphenhyphen_nYkZQvnavRb1m9FefdrjqzdDusbMNjRs-Pq8o0J18ErHY7L0dy2fVpo6i5riRu9SQYH8rd0DfJSvloU_A5b-OH-4bODlJAkYf1qxSLs7ZfrH47xcRZWA3igMSi2EoGA2cHJ/s1600/IMG_9640.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiChcmlhhyphenhyphen_nYkZQvnavRb1m9FefdrjqzdDusbMNjRs-Pq8o0J18ErHY7L0dy2fVpo6i5riRu9SQYH8rd0DfJSvloU_A5b-OH-4bODlJAkYf1qxSLs7ZfrH47xcRZWA3igMSi2EoGA2cHJ/s1600/IMG_9640.jpg" height="322" width="400" /></span></a></div>
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Sanoli Ghoshhttp://www.blogger.com/profile/06294117434110450015noreply@blogger.com17tag:blogger.com,1999:blog-3716599150043194195.post-73083660034045645882014-04-18T11:55:00.001-07:002014-04-18T11:55:12.789-07:00CONDENSED MILK ORANGE CAKE <div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgVvFcxMSPM0KbTzmQfc_e-uDJk50h81NU4SrjqOIty3av8Nv2B8GHXy_tpfG6rLfTBZr5DEYyKLA4GFSBQXhUXoNS7Gf8ccyMF77l5eyO7PqIypb5KtRKk9A_s4RK-J_v4cnQdYRsn5c8/s1600/IMG_9696.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgVvFcxMSPM0KbTzmQfc_e-uDJk50h81NU4SrjqOIty3av8Nv2B8GHXy_tpfG6rLfTBZr5DEYyKLA4GFSBQXhUXoNS7Gf8ccyMF77l5eyO7PqIypb5KtRKk9A_s4RK-J_v4cnQdYRsn5c8/s1600/IMG_9696.jpg" height="322" width="400" /></a></div>
<div style="text-align: justify;">
Coming to the <a href="https://www.facebook.com/groups/202249619985100/"><b><span style="color: red;">Shhhhh... Cooking Secretly Challenge</span></b></a> which started by <b><span style="color: red;">Priya Suresh</span></b> akka from <a href="http://priyaeasyntastyrecipes.blogspot.fr/p/shhh-cooking-secretly-challenge.html"><span style="color: red;">Priya's versatile recipes</span></a>. The mission of this event is to know the fellow bloggers more mutually and share the cooking ingredients and cooking experience with her. As this the first challenge of this event and my co-blogger partner is noone rather than <b><span style="color: red;">Nirmala Gurunathan</span></b>, a wonderful co-blogger friend and a foodie writer of <a href="http://nimmuguru.blogspot.in/2014/04/condensed-milk-and-milk-powder-peda.html?spref=fb"><span style="color: red;">Nirmala's Kitchen</span></a>. My secret ingredients were condensed milk and flour, I used both of the ingredients here to make this mouthwatering cake. It was really very dense. It had a good flavour, but you really do need to serve with whipped cream and fruit or simply sprinkle icing sugar on the top. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0E0lNWBa2tvCbHUOHg5kayeXx2U9RBLOmepD7l_hBuytGdnj1S8Jf3oLgzOH0YkpJYRKHAtQd1jIxdsa8bww9BpNxKGqNM6a16Gh21Ow-cPxnIk9hBFLHOuvyhZa5gJiywm4Kf9xm9cHy/s1600/IMG_9702.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0E0lNWBa2tvCbHUOHg5kayeXx2U9RBLOmepD7l_hBuytGdnj1S8Jf3oLgzOH0YkpJYRKHAtQd1jIxdsa8bww9BpNxKGqNM6a16Gh21Ow-cPxnIk9hBFLHOuvyhZa5gJiywm4Kf9xm9cHy/s1600/IMG_9702.jpg" height="296" width="400" /></a></div>
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<h3 style="text-align: left;">
<u><span style="color: #7f6000;">INGREDIENTS:</span></u></h3>
14 oz / 400 gm Condensed Milk<br />
1 Cup Flour<br />
1 tsp Baking Powder<br />
15 gm or 1/4 Cup Melted Butter<br />
4 Eggs<br />
1 tbsp Orange zest<br />
1 Orange, cut into round slices and de-seeded<br />
2 tbsp Roughly Chopped Walnuts<br />
1 tsp Vanilla Essence<br />
1 tbsp Sugar<br />
<h4 style="text-align: left;">
<span style="color: #7f6000;"><u>FOR GARNISHING:</u></span></h4>
1 tbsp Icing Sugar<br />
Few Walnuts<br />
Few Fresh Cherries<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsZxif_3Bxx5VuiCPFwTI3JYDp0s1SDirjOZGIMDTvmkxwl2vB7TZJwO7I79OM9YQtLkx2cf4horgr-Gh8wnIiiB_uPpN5WhrzmNt4nPiLB3nmpuAxfL2kxByCrcH_oXCxes78m15MUUhn/s1600/IMG_9712.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsZxif_3Bxx5VuiCPFwTI3JYDp0s1SDirjOZGIMDTvmkxwl2vB7TZJwO7I79OM9YQtLkx2cf4horgr-Gh8wnIiiB_uPpN5WhrzmNt4nPiLB3nmpuAxfL2kxByCrcH_oXCxes78m15MUUhn/s1600/IMG_9712.jpg" height="227" width="400" /></a></div>
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<h3 style="text-align: left;">
<u><span style="color: #7f6000;">METHOD:</span></u></h3>
Grease and floured a 9" cake pan.<br />
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Preheat oven to 180 C / 350 F. In a large bowl, well combine condensed milk, flour, baking powder, melted butter, eggs, 1/2 tsp vanilla essence and orange zest. Add walnuts in it, fold again.</div>
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Pour the batter on the cake pan.</div>
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In the mean time, heat a non stick pan. Arrange round slices of orange on it. Sprinkle sugar and remaining vanilla essence on it. Heat both sides of the orange pieces, so that orange glazes well.</div>
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Place the glazed orange pieces on the top of the cake batter now.</div>
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Put the cake pan on the oven and bake for exactly 40 minutes (time may little varry from oven to oven). Let it cool down on wire rack. </div>
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Sprinkle icing sugar on the top, garnish with with walnuts and cherries. Serve and enjoy this toothsome delicacy!!!</div>
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Sanoli Ghoshhttp://www.blogger.com/profile/06294117434110450015noreply@blogger.com26tag:blogger.com,1999:blog-3716599150043194195.post-59033334632597741042014-04-18T02:30:00.002-07:002014-04-18T02:30:43.362-07:00A PREVIEW ON EASTER CELEBRATION AT ITC SONAR, KOLKATA<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Verdana, sans-serif;">Easter is the time for holidays, festivals and a time for giving chocolates Easter eggs. But Easter means much more..........Easter is the oldest and the most traditional Christian Festival, the celebration of the death and coming to life again of Jesus Christ. For Christians, the dawn of Easter Sunday with its message of new life. ITC Sonar celebrating Easter in traditional and gorgeous way. A great going event from 16th to 20th April, the Gourmet shop at ITC Sonar is going to have Easter Special starters, main course, desserts and breads, and on the 20th April Sunday, there will be a Grand Brunch.<span aria-live="polite" class="fbPhotosPhotoCaption" id="fbPhotoSnowliftCaption" style="background-color: white; color: #141823; display: inline; font-size: 13px; line-height: 18px; outline: none; width: auto;" tabindex="0"><span class="hasCaption"> </span></span></span></div>
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<span aria-live="polite" class="fbPhotosPhotoCaption" style="background-color: white; color: #141823; display: inline; font-size: 13px; line-height: 18px; outline: none; width: auto;" tabindex="0"><span class="hasCaption" style="font-family: Verdana, sans-serif;"><span style="color: #222222; line-height: normal;">ITC Sonar’s elegant 24-hour fine dining restaurant is Eden Pavillion, </span><span style="color: #222222; line-height: normal;">that offers a delectable spread of Indian and inventive international </span><span style="color: #222222; line-height: normal;">cuisine. The Eden Pavilion is the ideal place for round-the-clock dining in</span><span style="color: #222222; line-height: normal;">Kolkata.</span></span></span></div>
<span aria-live="polite" class="fbPhotosPhotoCaption" style="background-color: white; color: #141823; display: inline; font-size: 13px; line-height: 18px; outline: none; width: auto;" tabindex="0"><span class="hasCaption" style="font-family: Verdana, sans-serif;"><span style="color: #222222; line-height: normal;"><b><br /></b></span></span></span>
<span aria-live="polite" class="fbPhotosPhotoCaption" style="background-color: white; color: #141823; display: inline; font-size: 13px; line-height: 18px; outline: none; width: auto;" tabindex="0"><span class="hasCaption" style="font-family: Verdana, sans-serif;"><span style="color: #222222; line-height: normal;"><b>Easter Goodies: Arround INR 500</b></span></span></span><br />
<span aria-live="polite" class="fbPhotosPhotoCaption" style="background-color: white; color: #141823; display: inline; font-size: 13px; line-height: 18px; outline: none; width: auto;" tabindex="0"><span class="hasCaption" style="font-family: Verdana, sans-serif;"><b><span style="color: #222222; line-height: normal;">Pocket Pinch for Brunch: INR 2250 plus taxes per person</span><br style="color: #222222; line-height: normal;" /><span style="color: #222222; line-height: normal;">For reservations and further information please call -033-23454545</span></b></span></span><br />
<span aria-live="polite" class="fbPhotosPhotoCaption" style="background-color: white; color: #141823; display: inline; font-size: 13px; line-height: 18px; outline: none; width: auto;" tabindex="0"><span class="hasCaption" style="font-family: Verdana, sans-serif;"><span style="color: #222222; line-height: normal;"><br /></span></span></span>
<span aria-live="polite" class="fbPhotosPhotoCaption" style="background-color: white; color: #141823; display: inline; font-size: 13px; line-height: 18px; outline: none; width: auto;" tabindex="0"><span class="hasCaption" style="font-family: Verdana, sans-serif;"><b><span style="color: #222222; line-height: normal;">Name of the festival: Easter Celebrations at Gourmet Shop, ITC Sonar</span><br style="color: #222222; line-height: normal;" /><span style="color: #222222; line-height: normal;">Dates of the festival: </span><span class="aBn" data-term="goog_1469643741" style="border-bottom-color: rgb(204, 204, 204); border-bottom-style: dashed; border-bottom-width: 1px; color: #222222; line-height: normal; position: relative; top: -2px; z-index: 0;" tabindex="0"><span class="aQJ" style="position: relative; top: 2px; z-index: -1;">16-20th April</span></span><br style="color: #222222; line-height: normal;" /><span style="color: #222222; line-height: normal;">Timings of the festival: </span><span class="aBn" data-term="goog_1469643742" style="border-bottom-color: rgb(204, 204, 204); border-bottom-style: dashed; border-bottom-width: 1px; color: #222222; line-height: normal; position: relative; top: -2px; z-index: 0;" tabindex="0"><span class="aQJ" style="position: relative; top: 2px; z-index: -1;">11 am- 9 pm</span></span><br style="color: #222222; line-height: normal;" /><span style="color: #222222; line-height: normal;">Name of the restaurant where the Easter offer is being held: Gourmet Shop</span></b></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzf-98-GNZj-X7-3Kqr17I4RHexOmARY4YCAXgT9Nc7uNIL6DFg-OGSYFL4BGb_YacwsfMNAB_6hoVMH53qy21AY5wPDJmQQjDygaJ4ZR2hmZesRFaW7gsY2u-9GksVCRfk9hyGOOaRF13/s1600/IMG_9809.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzf-98-GNZj-X7-3Kqr17I4RHexOmARY4YCAXgT9Nc7uNIL6DFg-OGSYFL4BGb_YacwsfMNAB_6hoVMH53qy21AY5wPDJmQQjDygaJ4ZR2hmZesRFaW7gsY2u-9GksVCRfk9hyGOOaRF13/s1600/IMG_9809.jpg" height="337" width="400" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">Chef Harpawar Singh Kapoor (Executive Sous Chef & Pastry Chef) and Chef Gaurav Lavania (Sr. Sous Chef) were reponsible for creating the traditional delicacies, breads, sweets and cakes at the Gourmet Shop and Eden Pavillion. Chef Harpawar stated that the recipe of each and every delicacy is strickly followed by the old one, no twist or mix & match in the dishes and they served in a very traditional way too. <span style="color: #222222; font-size: 12.727272033691406px;">Peanut & Chocolate Eggs, Lemon & Poppy seed cake with Berry toping, sour </span><span style="color: #222222; font-size: 12.727272033691406px;">cherry turnover, coconut & lemon tart, walnut & honey torte and carrot cake </span><span style="color: #222222; font-size: 12.727272033691406px;">to name a few.</span></span></div>
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<span style="font-family: Verdana, sans-serif;"><span style="color: #222222; font-size: 12.727272033691406px; line-height: normal;">This Easter you can look forward to a grand </span><span class="aBn" data-term="goog_1469643746" style="border-bottom-color: rgb(204, 204, 204); border-bottom-style: dashed; border-bottom-width: 1px; color: #222222; font-size: 12.727272033691406px; line-height: normal; position: relative; top: -2px; z-index: 0;" tabindex="0"><span class="aQJ" style="position: relative; top: 2px; z-index: -1;">Sunday</span></span><span style="color: #222222; font-size: 12.727272033691406px; line-height: normal;"> Brunch that will lay out Easter goodies like Easter Roasts, Anglo </span><span style="color: #222222; font-size: 12.727272033691406px; line-height: normal;">Indian food, Egg & Prawn cocktail, asparagus & balsamic trio, Egg Be</span><span style="color: #222222; font-size: 12.727272033691406px; line-height: normal;">nedictine, Herb Roasted Turkey with berry glazed jus , Pork Saltimbocca </span><span style="color: #222222; font-size: 12.727272033691406px; line-height: normal;">with rosemary jus , Four cheese scalloped potatoes. As per me, asparagus were less seasoned, rather than that a</span><span style="color: #222222; font-size: 12.727272033691406px;">ll of the dishes are very traditional and really very delicious and super tasty sides. For Easter, exotic eggs items are on main course menu. All though, all the items are basically European and choosen for this special festive event.</span></span></div>
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<span style="font-family: Verdana, sans-serif;"><span style="color: #222222; font-size: 12.727272033691406px;">(Top Left: Asparagus & Balsamic trio, Top Right: Egg & Prawn Cocktail, Bottom Left: Herb Roasted Turkey with Berry glazed jus, Bottom Right: </span><span style="background-color: transparent; color: #222222; font-size: 12.727272033691406px;">Pork Saltimbocca </span><span style="background-color: transparent; color: #222222; font-size: 12.727272033691406px;">with rosemary jus)</span></span></div>
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<span style="color: #222222; font-size: 12.727272033691406px;"><span style="font-family: Verdana, sans-serif;">(Egg Benedictine)</span></span></div>
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<span style="color: #222222; font-size: 12.727272033691406px;"><span style="font-family: Verdana, sans-serif;">We were greeted with a huge trolley with full of incredible goodies, hot cross buns, braided bread not yeasted, topped with eggs, fudges, tarts, cakes etc. </span></span></div>
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<span style="font-family: Verdana, sans-serif;"><span style="color: #222222; font-size: 12.727272033691406px;">(Top row from left to right: Carrot Cake, Sour Cherry Turnover, Lemon & Poppy Seeds Cake with Berry Topping. Middle row left to right: Coconut & Lemon Tart, Peanut and chocolate eggs, </span><span style="color: #222222; font-size: 12.727272033691406px;">walnut & honey torte. Bottom row: Hot Cross buns, Braided Bread with eggs topping, Nougatine)</span></span></div>
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<span style="font-family: Verdana, sans-serif;"><span style="color: #222222;"><span style="font-size: 12.727272033691406px;">Other than that Yummilicious fudges are there dark chocolate almond fudge and </span></span><span style="color: #444444; font-size: 11px; line-height: 14.7839994430542px; text-align: center;">Milk </span><span class="y89st51eu" id="y89st51eu_16" style="border-left-color: transparent; border-right-color: transparent; border-style: solid; border-top-color: transparent; border-width: 1px; color: blue; cursor: pointer; display: inline !important; float: none; font-size: 11px; line-height: 14.7839994430542px; list-style: none; margin: 0px; padding: 0px; text-decoration: underline;">Chocolate</span><span style="color: #444444; font-size: 11px; line-height: 14.7839994430542px; text-align: center;"> and Macadamia Nut Fudge. As per me, both fudges are super tempting!</span></span></div>
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<span style="font-family: Verdana, sans-serif;"><span style="color: #222222; font-size: 12.727272033691406px;">Don't miss to celebrate the </span><span style="color: #222222; font-size: 12.727272033691406px;">festival of life and living with ITC Sonar where they promise to </span><span style="color: #222222; font-size: 12.727272033691406px;">offer you a heavenly experience.</span><span style="background-color: transparent; color: #141823; font-size: 12px;"><span style="color: #222222; font-size: 12.727272033691406px;"> </span></span></span></div>
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Sanoli Ghoshhttp://www.blogger.com/profile/06294117434110450015noreply@blogger.com0tag:blogger.com,1999:blog-3716599150043194195.post-59940800751522023082014-04-16T22:25:00.002-07:002014-04-17T01:40:51.794-07:00A WONDERFUL LUNCH BUFFET AT KABAB-E-QUE, THE ASTOR HOTEL, KOLKATA<div dir="ltr" style="text-align: left;" trbidi="on">
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The Bengali New Year celebration is popularly known as <b><span style="color: red;">'Poila Baisakh'</span></b> (the first day of Bengali calender), which was on 15th April this year. Bengalis usually celebrate this auspecious occassion with new clothes, lots of sweets, prayers for the well-being and properity of the families and 'haal khata' (an auspicious day to open the ledger for Bengali traders, Ganesh & Lakhsmi puja occurs in every business oriented house hold). The New Year cuisine for lunch, of course, contains various preparations of fish, meat, traditional vegetarian dishes, rice and specially with mistanna or traditional sweets such as Rasogolla, sandesh, kalakand, payesh and ras malai. Those who prefer to go out to eateries get to have some pure pleasantries for the palate, and other mouthwatering culinary dalliances.</div>
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The Astor Hotel has organised a fabulous lunch buffet at Kabab-e-que with mouthwatering Bengali traditional dishes and the great going event named, "Suru hok Bangaliyana" (Bengali New Year Food Festival) from 15th April to 19th April, 2014. I was the part of this auspicious celebration with gorgeous and glorious Ms. Supreeta Singh (Marketing & Communication Manager of The Astor Hotel) and the team of a very renowned & popular Food Magazine 'Hangla Henshel'.</div>
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The starters with welcoming drink are Aam Panna, Cold Soup, Mochar Chop, Chingrir Bora, Red Cabbage and Apple Salad, Pasta Chicken / Green Salad / Boondi Raita / Dahi.<span style="color: #37404e; font-family: lucida grande, tahoma, verdana, arial, sans-serif;"><span style="background-color: white; font-size: 12.727272033691406px; line-height: 18px;"> </span></span></div>
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<span style="color: #37404e; font-family: lucida grande, tahoma, verdana, arial, sans-serif;"><span style="background-color: white; font-size: 12.727272033691406px; line-height: 18px;">Main Coarse serves with yummilicious traditional and very popular Bengali veg and non-veg dishes, e.g. </span></span><span style="background-color: white; color: #37404e; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">Basanti Pulao. M</span><span class="text_exposed_show" style="background-color: white; color: #37404e; display: inline; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">acher Matha diye Moong dal. Sukto. Dhokar Dalna. Mocha Chingri. Narkeli cholar dal/ Kadai sutir kachuri. Sorse Macche. Murghi Posto. Mutton Kasha. Aamsatto khejurer Chutney. </span></div>
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<span style="color: #37404e; font-family: lucida grande, tahoma, verdana, arial, sans-serif;"><span style="background-color: white; font-size: 12.727272033691406px; line-height: 18px;">Usually Bengalis are very much fond of sweets, so desserts are choosen on this idea only...such as </span></span><span style="background-color: white; color: #37404e; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">Kamala Bhog. Aamsatto Sandesh. Cheese sandesh duet cake. Vanilla Ice cream. Chocolate ice cream.</span><span style="background-color: white; color: #37404e; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;"> Complimentary drinks. Return gifts.</span></div>
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<span style="color: #37404e; font-family: lucida grande, tahoma, verdana, arial, sans-serif;"><span style="background-color: white; font-size: 12.727272033691406px; line-height: 18px;">Chef Sanjay elaborately discussed, why they choosen the popular traditional Bengali dishes in their menus to give more importance to this celebration mood of common people and which really touch every heart very easilly. Don't miss to tweak of this luscious taditional Bengali dishes with Bengali values. This event will be great going till 19th April, 2014. </span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxp074kkfScgibSmWhS3hDTj1smGa0h0ujB6anGQ_72g0fQq0cqZ-qZYZQsfWM3HGcT4a_I8QeZHPUIUzfsKxWP9b1NQqh-_0KxurqeuTNlGG5uSD1Rtx6Gg9kaM4wtbkMjKDYaH6b2lqH/s1600/IMG_9758.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxp074kkfScgibSmWhS3hDTj1smGa0h0ujB6anGQ_72g0fQq0cqZ-qZYZQsfWM3HGcT4a_I8QeZHPUIUzfsKxWP9b1NQqh-_0KxurqeuTNlGG5uSD1Rtx6Gg9kaM4wtbkMjKDYaH6b2lqH/s1600/IMG_9758.jpg" height="287" width="320" /></a></div>
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<span style="background-color: white; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 12.727272033691406px; line-height: 18px;"><u><span style="color: #cc0000;">RATE:</span></u></span></h4>
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<span style="background-color: white; color: #37404e; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 12.727272033691406px; line-height: 18px;"><b>Lunch Buffet: INR 599 + Tax</b></span></div>
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<span style="background-color: white; color: #37404e; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 12.727272033691406px; line-height: 18px;"><b>Dinner Buffet: INR 699 + Tax</b></span></div>
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<b style="background-color: white; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18.479999542236328px;">Kebab-E-Que</b><br />
<b style="background-color: white; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18.479999542236328px;">The Astor Hotel</b><br />
<span style="background-color: white; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18.479999542236328px;">15, Shakespeare Sarani (Theater Road)</span><br />
<span style="background-color: white; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18.479999542236328px;">Kolkata.</span></div>
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<span style="background-color: white; color: #37404e; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">Call: 9830230033.</span></div>
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<span style="background-color: white; color: #37404e; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;"><br /></span></div>
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<b style="color: #2e2e2e; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px; line-height: 20.285999298095703px; text-align: justify;"><i>Disclaimer: This was an invited review and no monetary transaction was involved.</i></b></div>
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Sanoli Ghoshhttp://www.blogger.com/profile/06294117434110450015noreply@blogger.com8tag:blogger.com,1999:blog-3716599150043194195.post-92123941267795998642014-04-14T19:55:00.000-07:002014-04-14T19:55:06.641-07:00AJWAINI FALIYA<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Verdana, sans-serif;">It is a dry curry of green beans or french beans. Actually green beans are rich in protein as well as fiber and abundantly available in Asian market. So that it is widely using by Asians. Here, green beans are cooked with gram flour and few spices which give a rich taste. Tryout, it is really easy to make and great going with warm phulkas. </span></div>
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<span style="color: #7f6000; font-family: Verdana, sans-serif;"><u>INGREDIENTS:</u></span></h3>
<span style="font-family: Verdana, sans-serif;">250 gm French Beans</span><br />
<span style="font-family: Verdana, sans-serif;">2-3 tbsp Gram Flour</span><br />
<span style="font-family: Verdana, sans-serif;">1&1/2 tsp White Sesame Seeds (safed til)</span><br />
<span style="font-family: Verdana, sans-serif;">1 tsp Carom Seeds (ajwain)</span><br />
<span style="font-family: Verdana, sans-serif;">1 tsp Cumin Seeds (jeera)</span><br />
<span style="font-family: Verdana, sans-serif;">2-3 Dried Red Chillies (according to taste)</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 tsp Dried Mango Powder (amchur)</span><br />
<span style="font-family: Verdana, sans-serif;">1 tsp Kashmiri Red Chilli powder</span><br />
<span style="font-family: Verdana, sans-serif;">1 tsp Turmeric Powder</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 tsp Asafoetida (hing)</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 tsp Sugar (optional)</span><br />
<span style="font-family: Verdana, sans-serif;">2-3 tbsp Mustard Oil</span><br />
<span style="font-family: Verdana, sans-serif;">Salt to taste</span><br />
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<span style="font-family: Verdana, sans-serif;">Wash and cut french beans into 1&1/2" long pieces. Sprinkle gram flour in it and toss nicely. Set it aside.</span></div>
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<span style="font-family: Verdana, sans-serif;">Dry roast sesame seeds till those change colour little bit. Turn off the heat and keep aside.</span></div>
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<span style="font-family: Verdana, sans-serif;">In a small bowl, combine kashmiri red chilli powder, turmeric powder, dried mango powder and salt. Mix nicely and set it aside.</span></div>
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<span style="font-family: Verdana, sans-serif;">Heat mustard oil in a pan. Add cumin seeds, carom seeds, dried red chillies and asafoetida in it. Saute for a minute or two.</span></div>
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<span style="font-family: Verdana, sans-serif;">Add gram flour coated french beans in it. Fry and toss green beans for 4 minutes on medium heat. As gram flour fries, it will give a nice crispy coating on french beans.</span></div>
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<span style="font-family: Verdana, sans-serif;">Sprinkle spice mixture little by little on it. Sprinkle little water on it. Lightly toss beans, so that spices can coat beans very well. If it gets more dry, sprinkle more water on it. Add sugar, like the same way, fry beans for another 5 minutes on low heat.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBnF7dI2koLPnnsYOfWUwp-yqiJ9Vk38LxVCeiCnYsiNfdQ9xnJp22hyphenhyphenvoOsuWdGjS0Tq1SQyXvT_MwcfsI2ivOF_EOvNYmdghAuNgF63sVAtbaN2-lQJSk6Z92fx5CqhGN7F9UGTwI_v1/s1600/Fotor041581753.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBnF7dI2koLPnnsYOfWUwp-yqiJ9Vk38LxVCeiCnYsiNfdQ9xnJp22hyphenhyphenvoOsuWdGjS0Tq1SQyXvT_MwcfsI2ivOF_EOvNYmdghAuNgF63sVAtbaN2-lQJSk6Z92fx5CqhGN7F9UGTwI_v1/s1600/Fotor041581753.jpg" height="197" width="400" /></a></div>
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<span style="font-family: Verdana, sans-serif;">Remove it on a serving plate. Sprinkle with roasted sesame seeds and serve warm with puffed phulkas.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcQr7EDXVxkxlnwAyFlYwt3V1VqvVMY8t3LMV7aw7bqHKHzyLREVyDwBJC8w2MHW6BXx5_W4cw1j6KFQsMpMM9rdrrAzUOVftEjakRtVAalEEY_z4-FE-zW-GfxNGR43tTF30gjK1QXm_i/s1600/IMG_9739.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcQr7EDXVxkxlnwAyFlYwt3V1VqvVMY8t3LMV7aw7bqHKHzyLREVyDwBJC8w2MHW6BXx5_W4cw1j6KFQsMpMM9rdrrAzUOVftEjakRtVAalEEY_z4-FE-zW-GfxNGR43tTF30gjK1QXm_i/s1600/IMG_9739.jpg" height="300" width="400" /></a></div>
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Sanoli Ghoshhttp://www.blogger.com/profile/06294117434110450015noreply@blogger.com7tag:blogger.com,1999:blog-3716599150043194195.post-24955523467295692152014-04-11T05:08:00.004-07:002014-04-11T05:08:34.364-07:00GINGER LEMONADE<div dir="ltr" style="text-align: left;" trbidi="on">
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">This ginger based lemonade, a great twist on a regular lemonade is my favourite one which is very simple drink to beat the heat on these hot Summer days. You may infuse it with any liquer specially with vodkas, tastes great always. But here I made it as a non-alcoholic drink. Mint added definitely some extra flavour and aroma in it. This distinctive drink is a wonderful change of refreshment from regular tea or coffee.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4-jIB2bsKPHQ-UOJSXAVu-TwDrx02YHk5bh8zR2u0bWtzSSFqKsxv0a2BOjmT7_m6gljFg8__iB0LP-76ILtz3drWOlm38k-Q5hqd1IOS4KdAQ3moLXbz6CEackosO4OYIyWkyxa8w0F6/s1600/IMG_9658.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4-jIB2bsKPHQ-UOJSXAVu-TwDrx02YHk5bh8zR2u0bWtzSSFqKsxv0a2BOjmT7_m6gljFg8__iB0LP-76ILtz3drWOlm38k-Q5hqd1IOS4KdAQ3moLXbz6CEackosO4OYIyWkyxa8w0F6/s1600/IMG_9658.jpg" height="300" width="400" /></span></a></div>
<span style="font-family: Verdana, sans-serif;"><br /></span>
<h3 style="text-align: left;">
<span style="color: #7f6000; font-family: Verdana, sans-serif;"><u>INGREDIENTS:</u></span></h3>
<span style="font-family: Verdana, sans-serif;">1/2" Ginger (peeled and sliced)</span><br />
<span style="font-family: Verdana, sans-serif;">1 Lemon (cut into 4 pieces)</span><br />
<span style="font-family: Verdana, sans-serif;">7-8 Mint Leaves (dried)</span><br />
<span style="font-family: Verdana, sans-serif;">1/4 tsp Black Salt</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 tsp Jaljeera Powder</span><br />
<span style="font-family: Verdana, sans-serif;">600 ml Soda (chilled)</span><br />
<span style="font-family: Verdana, sans-serif;">Few Ice Cubes Crushed</span><br />
<span style="font-family: Verdana, sans-serif;">2 tbsp Sugar Syrup</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-ssK3g7Tfk6Y-9UErYlOy5lSs_UsxMsSBZj2J3q5bJTcsgyuZ0VNGl1d75eUYoYD3gSHbKeGz4HJWj3RLZepfEvNbmb03bwQVJdQcFdj09kZYY9WRAd5c6KUbSnhuhOCVC7Q9eKB4xeq1/s1600/IMG_9671.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-ssK3g7Tfk6Y-9UErYlOy5lSs_UsxMsSBZj2J3q5bJTcsgyuZ0VNGl1d75eUYoYD3gSHbKeGz4HJWj3RLZepfEvNbmb03bwQVJdQcFdj09kZYY9WRAd5c6KUbSnhuhOCVC7Q9eKB4xeq1/s1600/IMG_9671.jpg" height="300" width="400" /></span></a></div>
<span style="font-family: Verdana, sans-serif;"><br /></span>
<h3 style="text-align: left;">
<span style="color: #7f6000; font-family: Verdana, sans-serif;"><u>METHOD:</u></span></h3>
<span style="font-family: Verdana, sans-serif;">Cut ginger into thin slices.</span><br />
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">Take ginger, lemon and mint leaves in pestal and mortar. Add 2 tbsp water in it. Grind coarsely, a nice aroma comes out from lemon, mint and ginger. </span></div>
<span style="font-family: Verdana, sans-serif;">Stain the juice and set aside.</span><br />
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">Take two equal sized glasses. Divide stained juice, black salt, jaljeera powder, sugar syrup, crushed ice cubes and soda in each equally.</span></div>
<span style="font-family: Verdana, sans-serif;">Stir both glasses nice. and serve chill.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJCT8xZw9pBi_YClWG32_6NTkjqihyi6N03ha_SUPBoGWwx2EaWxSeLUh_IRn4fhEe-RQ6lZrgOEgw1R0gf-Idn3p58qL5WU5oAAk5OStvX2FWerT9ydLsix10Zckd7CHsrbM7IUvSAx95/s1600/IMG_9659.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJCT8xZw9pBi_YClWG32_6NTkjqihyi6N03ha_SUPBoGWwx2EaWxSeLUh_IRn4fhEe-RQ6lZrgOEgw1R0gf-Idn3p58qL5WU5oAAk5OStvX2FWerT9ydLsix10Zckd7CHsrbM7IUvSAx95/s1600/IMG_9659.jpg" height="300" width="400" /></span></a></div>
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<h3 style="text-align: left;">
<span style="color: #783f04; font-family: Verdana, sans-serif;">Serves: 2</span></h3>
</div>
Sanoli Ghoshhttp://www.blogger.com/profile/06294117434110450015noreply@blogger.com12tag:blogger.com,1999:blog-3716599150043194195.post-20664409707349474732014-04-10T04:52:00.001-07:002014-04-10T04:52:02.462-07:00SHAHI PANEER<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Verdana, sans-serif;"><br /></span>
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">'Shahi', the name suggests of this popular paneer recipe is a royal dish, a perfect for dinner party and would leave your guests craving for more. Cream and saffron increased its taste and flavour. This is a very rich with the cashew nuts plus yogurt in it; the result is an aromatic, creamy and semi sweet gravy with soft spongy paneer cubes. Had seen this recipe in 'Party Cooking' by Sanjeev Kapoor, made little changes according to my tastebuds. Trust me, this dish tastes divine!!!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk3NXcSmt0BaaZQVVhZDZQR6Q241sYCf2zhGv0mC77wa8hjPRsNxy1i1KXeAKsiPdgrmwZvAE5EnlfMkMQRq3JXz6C-TVe5x97uWpHDdSx8A18ZQjoHb1K5Y1Ne2H8pg0L8DeLpz1gL5Ax/s1600/IMG_9567.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk3NXcSmt0BaaZQVVhZDZQR6Q241sYCf2zhGv0mC77wa8hjPRsNxy1i1KXeAKsiPdgrmwZvAE5EnlfMkMQRq3JXz6C-TVe5x97uWpHDdSx8A18ZQjoHb1K5Y1Ne2H8pg0L8DeLpz1gL5Ax/s1600/IMG_9567.jpg" height="326" width="400" /></span></a></div>
<span style="font-family: Verdana, sans-serif;"><br /></span>
<h3 style="text-align: left;">
<span style="color: #7f6000; font-family: Verdana, sans-serif;"><u>INGREDIENTS:</u></span></h3>
<span style="font-family: Verdana, sans-serif;">400 gm Paneer (cottage cheese)</span><br />
<span style="font-family: Verdana, sans-serif;">2 Large onion (quatered)</span><br />
<span style="font-family: Verdana, sans-serif;">5-6 Black Peppercorns (kali mirche</span><br />
<span style="font-family: Verdana, sans-serif;">2" Long Cinnamon</span><br />
<span style="font-family: Verdana, sans-serif;">3 Cloves</span><br />
<span style="font-family: Verdana, sans-serif;">1 Bay Leaf</span><br />
<span style="font-family: Verdana, sans-serif;">2 Green Chillies, Slit</span><br />
<span style="font-family: Verdana, sans-serif;">1 tsp Garlic Paste</span><br />
<span style="font-family: Verdana, sans-serif;">1 tsp Ginger Paste</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 Cup Yogurt (thick dahi)</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 Cup Fresh Cream</span><br />
<span style="font-family: Verdana, sans-serif;">1/4 Cup Cashew nut (Kaju) Paste</span><br />
<span style="font-family: Verdana, sans-serif;">1/8 tsp Saffron (kesar)</span><br />
<span style="font-family: Verdana, sans-serif;">1/4 tsp Cardamom powder (choti elaichi powder)</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 tsp Garam Masala Powder</span><br />
<span style="font-family: Verdana, sans-serif;">1 tbsp Finely Chopped Coriander Leaves</span><br />
<span style="font-family: Verdana, sans-serif;">3 tbsp Oil</span><br />
<span style="font-family: Verdana, sans-serif;">Salt to taste</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKPqnbRGKaU92u37YTP5XPppBdkHrf9Y-xUj-tINzO4BJSTRCJcQZqLeZjnxkZ9jeTsCftXZWB-N_M11jqiyEc58u898H2odSqWeEngOebNEfJzylEdAr5-jHMqRIRWMZVoKuAumJIKATK/s1600/IMG_9574.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKPqnbRGKaU92u37YTP5XPppBdkHrf9Y-xUj-tINzO4BJSTRCJcQZqLeZjnxkZ9jeTsCftXZWB-N_M11jqiyEc58u898H2odSqWeEngOebNEfJzylEdAr5-jHMqRIRWMZVoKuAumJIKATK/s1600/IMG_9574.jpg" height="323" width="400" /></span></a></div>
<span style="font-family: Verdana, sans-serif;"><br /></span>
<h3 style="text-align: left;">
<span style="color: #7f6000; font-family: Verdana, sans-serif;"><u>METHOD:</u></span></h3>
<span style="font-family: Verdana, sans-serif;">Cut paneer in 1" cubes.</span><br />
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">Boil the onions in 1&1/2 cups water for 4-5 minutes. Drain water completely and allow to cool the onions. Grind and make a smooth paste of these onions.</span></div>
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">Heat oil in a pan or kadai, add paneer pieces, fry lightly. Drain paneer from the oil and set aside.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhafBc6mWbUr3_X8RVMf0mmn7K_iVtDrv_4198eQ9tmU5AOBwry7Hrl07TfCcsI-jKAy2QBpB40_YzrkcgH_A63i72srJaZQzou6-XSJ4RxrKjfVBCZjeuaZvAmcCqitA9daJlkODq0-DrJ/s1600/Fotor0410150041.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhafBc6mWbUr3_X8RVMf0mmn7K_iVtDrv_4198eQ9tmU5AOBwry7Hrl07TfCcsI-jKAy2QBpB40_YzrkcgH_A63i72srJaZQzou6-XSJ4RxrKjfVBCZjeuaZvAmcCqitA9daJlkODq0-DrJ/s1600/Fotor0410150041.jpg" height="300" width="400" /></span></a></div>
<span style="font-family: Verdana, sans-serif;"><br /></span>
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">On the same oil, add bay leaf, cloves, peppercorns and cinnamon. Saute till fragrant.</span></div>
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">Add boiled onion paste and green chillies and saute for 4 minutes on low heat, colour of the onion should not change at this time. Add ginger and garlic paste and continue to saute for a minute.</span></div>
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">Now add cashew nut paste and saute for about 3 minutes on medium heat. Mix yogurt in it and saute till water evaporates from it. Pour cream, garam masala, saffron and salt in it. Fold well, so that everything incorporated very well.</span></div>
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">Add paneer pieces at this time and mix gently. Stir for 2 minutes on low heat. Switch off the heat now.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDls0b_cculv8O74Py54pJG_s4ndOewYelB6D5vzmMiqqHh6VGtWmwvS0r2ehCZSpPN0DPcEGyzBDYGH4A1gXasXW6HfsIjQexPQLZVUFyLvXGxBbmDRIADrwolnfv6pcaKVT93qQyfsUd/s1600/Fotor0410160840.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDls0b_cculv8O74Py54pJG_s4ndOewYelB6D5vzmMiqqHh6VGtWmwvS0r2ehCZSpPN0DPcEGyzBDYGH4A1gXasXW6HfsIjQexPQLZVUFyLvXGxBbmDRIADrwolnfv6pcaKVT93qQyfsUd/s1600/Fotor0410160840.jpg" height="163" width="400" /></span></a></div>
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Sprinkle cardamom powder and coriander leaves on the top and serve hot.</span><br />
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Sanoli Ghoshhttp://www.blogger.com/profile/06294117434110450015noreply@blogger.com16tag:blogger.com,1999:blog-3716599150043194195.post-16271726211186794962014-04-07T03:01:00.002-07:002014-04-07T03:01:53.718-07:00SWEET CORN CAPSICUM CHAAT<div dir="ltr" style="text-align: left;" trbidi="on">
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">I believe in "food is the real spice of life". My brother in law asked me few weeks back for a chaat recipe which must be healthy and made with some vegetables only. So, today I come here with a very nutritious, low cholesterol chatpatta Veggie chaat that relies on low fat paneer / tofu to stay with low calorie and 'heart friendly' diet.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwCWz6R0RiuVNB6fLVbCVevSOvT_y7tGcVujT-wsxR_doBUokuTfd8tsGEYXAfPxqEkrwNG7mhsMtxSe9ICc22E40GcZK7cFTD52Rq9m2nPv20HaSfftGzXwsrSBz8sm9dCSbWVDteqwIg/s1600/IMG_9594.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwCWz6R0RiuVNB6fLVbCVevSOvT_y7tGcVujT-wsxR_doBUokuTfd8tsGEYXAfPxqEkrwNG7mhsMtxSe9ICc22E40GcZK7cFTD52Rq9m2nPv20HaSfftGzXwsrSBz8sm9dCSbWVDteqwIg/s1600/IMG_9594.jpg" height="323" width="400" /></span></a></div>
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<br />
<h3 style="text-align: left;">
<span style="color: #7f6000; font-family: Verdana, sans-serif;"><u>INGREDIENTS:</u></span></h3>
<span style="font-family: Verdana, sans-serif;">1 Cup Cooked Sweet Corn Kernels</span><br />
<span style="font-family: Verdana, sans-serif;">1/3 Cup Chopped Green Bell Pepper (Capsicum)</span><br />
<span style="font-family: Verdana, sans-serif;">1/3 Cup Chopped Tomatoes</span><br />
<span style="font-family: Verdana, sans-serif;">100 gm Low Fat Paneer (Cottage Cheese) / Tofu (Soya Paneer), cut into small cubes</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 Cup Chopped Onions</span><br />
<span style="font-family: Verdana, sans-serif;">1 tsp Chopped Green Chillies (or as per taste)</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 tsp Grated Ginger</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 tsp Black Salt</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 tsp Chaat Masala</span><br />
<span style="font-family: Verdana, sans-serif;">1/4 tsp Freshly Ground Pepper</span><br />
<span style="font-family: Verdana, sans-serif;">2 tbsp Finely Chopped Coriander Leaves</span><br />
<span style="font-family: Verdana, sans-serif;">2 tbsp Olive Oil</span><br />
<span style="font-family: Verdana, sans-serif;">Salt to taste</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 tsp Kashmiri Red Chilli Powder</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8f9CevABNkZJTJSjxoVEAEk0JfUGB11sQRTRSydqrbEejv9gjMaDziiil_c5OpyUhm4arcjWOY1pFjE4xa-e0mHS834zsbpJcgy6wH0qqHAiJ5uMNV92wGrVhaDmHVV0U0KOJHlWr9Cq0/s1600/IMG_9592.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8f9CevABNkZJTJSjxoVEAEk0JfUGB11sQRTRSydqrbEejv9gjMaDziiil_c5OpyUhm4arcjWOY1pFjE4xa-e0mHS834zsbpJcgy6wH0qqHAiJ5uMNV92wGrVhaDmHVV0U0KOJHlWr9Cq0/s1600/IMG_9592.jpg" height="300" width="400" /></a></div>
<span style="font-family: Verdana, sans-serif;"><br /></span>
<br />
<h3 style="text-align: left;">
<span style="color: #7f6000; font-family: Verdana, sans-serif;"><u>METHOD:</u></span></h3>
<span style="font-family: Verdana, sans-serif;">Heat oil in a non-stick pan or griddle, add the onions and fry for a while.</span><br />
<span style="font-family: Verdana, sans-serif;">Add green chillies, ginger and capsicum. Fry again.</span><br />
<span style="font-family: Verdana, sans-serif;">Add all other remaining ingredients, mix well and saute for 4-5 minutes on medium heat. Add Kashmiri red chili powder, fold well and turn off the heat now.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieBKGThQDM0L6xgVo7qNXzljpCbK78CYd1sZxs-d45PxFpHrkZ6uPdcpF5F7rp_xY7FgRAX1AvxPEk-vVXiZtZU82XEsCU5FBEa4idiWv0Zzz6ytEN1L4RlLAcQgJ06UwXVZgRe8mDzGNK/s1600/Fotor0407150823.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieBKGThQDM0L6xgVo7qNXzljpCbK78CYd1sZxs-d45PxFpHrkZ6uPdcpF5F7rp_xY7FgRAX1AvxPEk-vVXiZtZU82XEsCU5FBEa4idiWv0Zzz6ytEN1L4RlLAcQgJ06UwXVZgRe8mDzGNK/s1600/Fotor0407150823.jpg" height="191" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Serve hot garnished with finely chopped coriander leaves. Enjoy this yummy snack.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8OAYNpRNsABLH-uHWp8oIBS460YHVmhjgq3xZ2_jYFTStsFlpjmeo4gTBJuqOedPz2nIHIc68wkz8vFUBIlzi6-IT-NaVLjsEpC1laCYn_6gm97zyEwEpzGmMkJFWqOuA_I4j5Hb5dgOA/s1600/IMG_9584.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8OAYNpRNsABLH-uHWp8oIBS460YHVmhjgq3xZ2_jYFTStsFlpjmeo4gTBJuqOedPz2nIHIc68wkz8vFUBIlzi6-IT-NaVLjsEpC1laCYn_6gm97zyEwEpzGmMkJFWqOuA_I4j5Hb5dgOA/s1600/IMG_9584.jpg" height="283" width="400" /></a></div>
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Sanoli Ghoshhttp://www.blogger.com/profile/06294117434110450015noreply@blogger.com13tag:blogger.com,1999:blog-3716599150043194195.post-29485556180261448862014-04-02T02:07:00.001-07:002014-04-02T02:07:44.278-07:00CHITTAGONG CHICKEN<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Verdana, sans-serif;">Here is a Bangladeshi dish, where chicken cooked in thick Chittagong style gravy. This flavourful chicken curry which is not only appealing to the eyes, but also a toothsome dish. Spicy, rich chicken gravy can be paired with vegetable fried rice, rotis, naan, dosa or appam. But I love to pair it with steamed rice only....trust me, its yummilicious.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEYPNc7hnhbicDRKJjBR2HAcP5Q9FohJPdNryOJFRXqgJ_ReTbvvLBAeQykBZcKtPA3PRkNTjvGbaS5GfugTeSrB_VkSZKXIqIOzudAFXfx7TPU1R6gjCvFirnG_B2OaIIV3Z6yNbrbI1T/s1600/IMG_9537.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEYPNc7hnhbicDRKJjBR2HAcP5Q9FohJPdNryOJFRXqgJ_ReTbvvLBAeQykBZcKtPA3PRkNTjvGbaS5GfugTeSrB_VkSZKXIqIOzudAFXfx7TPU1R6gjCvFirnG_B2OaIIV3Z6yNbrbI1T/s1600/IMG_9537.jpg" height="312" width="400" /></span></a></div>
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<span style="color: #7f6000; font-family: Verdana, sans-serif;"><u>INGREDIENTS:</u></span></h3>
<span style="font-family: Verdana, sans-serif;">500 gm Chicken with bones (cut into medium sized pieces)</span><br />
<span style="font-family: Verdana, sans-serif;">2 Medium Onions (finely sliced)</span><br />
<span style="font-family: Verdana, sans-serif;">1 Onion (paste)</span><br />
<span style="font-family: Verdana, sans-serif;">6 Cashewnuts (soaked in 2 tbsps warm water and made a paste)</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 tsp Whole Coriander Seeds</span><br />
<span style="font-family: Verdana, sans-serif;">1/3 Cup Mustard Oil</span><br />
<span style="font-family: Verdana, sans-serif;">300 ml warm water</span><br />
<span style="font-family: Verdana, sans-serif;">Salt to taste</span><br />
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<span style="color: #7f6000; font-family: Verdana, sans-serif;"><u>FOR KADAI MASALA:</u></span></h4>
<span style="font-family: Verdana, sans-serif;">2 tsp Coriander Seeds</span><br />
<span style="font-family: Verdana, sans-serif;">3-4 Dried Whole Red Chillies</span><br />
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<span style="color: #7f6000; font-family: Verdana, sans-serif;"><u>FOR MARINATION:</u></span></h4>
<span style="font-family: Verdana, sans-serif;">2 tsp Garlic Paste</span><br />
<span style="font-family: Verdana, sans-serif;">5 Medium Pods of Garlic</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 tsp Salt</span><br />
<span style="font-family: Verdana, sans-serif;">2 tsp Mustard Oil</span><br />
<span style="font-family: Verdana, sans-serif;">Kadai Masala</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigdvkkl1ptpa5xlbVVPfR0xT9mR7HpXOmgML3BanIOiEzU62r_507g_njLXGhyphenhyphen8dHy3ud-Jf4mcuAdSt6MO06jLY9vRMLLTPAhWCcuL8rSOjW__funPPsRxorP6mf5KAxom9XBpOLgOONO/s1600/IMG_9532.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigdvkkl1ptpa5xlbVVPfR0xT9mR7HpXOmgML3BanIOiEzU62r_507g_njLXGhyphenhyphen8dHy3ud-Jf4mcuAdSt6MO06jLY9vRMLLTPAhWCcuL8rSOjW__funPPsRxorP6mf5KAxom9XBpOLgOONO/s1600/IMG_9532.jpg" height="300" width="400" /></span></a></div>
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<span style="color: #7f6000; font-family: Verdana, sans-serif;"><u>METHOD:</u></span></h3>
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<span style="color: #7f6000; font-family: Verdana, sans-serif;"><u>HOW TO MAKE KADAI MASALA:</u></span></h4>
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<span style="font-family: Verdana, sans-serif;">Dry roast red chillies and coriander seeds. Stir it from time to time until smell fragrant. Then let it semi cool and grind it to a coarse powder.</span></div>
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<span style="color: #7f6000; font-family: Verdana, sans-serif;"><u>HOW TO MAKE THIS CHICKEN CURRY:</u></span></h4>
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<span style="font-family: Verdana, sans-serif;">Clean and wash the chicken. Marinate chicken with all the spices mentioned on the above marination list. Cover and keep it in refrigerator for atleast 1 or 2 hours.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTzRGZ8DrUI4KNytMX9zM0ovNpbV6YNLPkvxjyReBiWDgrPG5bOteJtGVQgmtgagrHKBLFU2zTgfrCg4nd9IZ-4NU5smZFZjuDlQVmO_rdImM5UbJYqclowB1qVzXu90rNr_8nwsj56sXn/s1600/Fotor040295010.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTzRGZ8DrUI4KNytMX9zM0ovNpbV6YNLPkvxjyReBiWDgrPG5bOteJtGVQgmtgagrHKBLFU2zTgfrCg4nd9IZ-4NU5smZFZjuDlQVmO_rdImM5UbJYqclowB1qVzXu90rNr_8nwsj56sXn/s1600/Fotor040295010.jpg" height="126" width="400" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">Heat oil in a kadai, add sliced onion and fry till it turns into golden brown. Add onion paste and fry for 8-10 minutes on low to medium heat.</span></div>
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<span style="font-family: Verdana, sans-serif;">Now add marinated chicken and fry on medium heat for 15-20 minutes or tilloil comes out from the sides. Add salt and keep stirring for 2 minutes.</span></div>
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<span style="font-family: Verdana, sans-serif;">Add warm water, stir well and cook it covered on low heat for 30-40 minutes or the gravy thicken and chicken is tender. Open the lid now, add cashew paste and coriander seeds. Fold well. Cook for another 2 minutes.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisYf13MpIBRjQGqnfQeFOZD77w96Xc3Es9Hfk_x32EVxvkTueYRlrKZ5g5rH9kJkkIj9lARaQ2GVz2fbEG_XJPorP9d91Xn5trJOW1oBt5LSFznmaggnRqPc4dyY5Yj0FFlXAsEF-qjw56/s1600/Fotor0402113931.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisYf13MpIBRjQGqnfQeFOZD77w96Xc3Es9Hfk_x32EVxvkTueYRlrKZ5g5rH9kJkkIj9lARaQ2GVz2fbEG_XJPorP9d91Xn5trJOW1oBt5LSFznmaggnRqPc4dyY5Yj0FFlXAsEF-qjw56/s1600/Fotor0402113931.jpg" height="300" width="400" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">Serve hot with steamed rice.</span><br />
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Sanoli Ghoshhttp://www.blogger.com/profile/06294117434110450015noreply@blogger.com14