tag:blogger.com,1999:blog-31255069268142263582024-02-06T18:13:33.087-08:00ANNAPOORNA SRISHTIThis blog belongs to my world of food, bhajans and my nonsensical thoughts (blah!!!)Vyshalihttp://www.blogger.com/profile/06487675920695131046noreply@blogger.comBlogger313125tag:blogger.com,1999:blog-3125506926814226358.post-53782047613605138782015-12-21T14:03:00.001-08:002015-12-21T14:03:51.428-08:00Mushroom Sesame Bites<div dir="ltr" style="text-align: left;" trbidi="on">
Great finger food for parties which can be made ahead and stored in the refridgerator. And when required can be heated in microwave.<br />
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Ingredients :</div>
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Mushroom : 10 -15 medium sized or 1 cup(Cleaned and chopped into slices)</div>
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Cheese : 1/2 cup (Grated)</div>
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Bread :3 slices</div>
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Sesame Seeds : 1/4 cup</div>
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Garlic : 4 to 5 flakes (Peeled and chopped )</div>
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Chilli Flakes : 1/2 tsp</div>
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Basil Leaves : 5 to 6 (finely chopped)</div>
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Salt : according to taste</div>
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Black Pepper Powder : 1/2 tsp</div>
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Vegetable oil : 1 tsp +to roast the bread on tawa</div>
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Procedure :</div>
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1. Heat oil add chopped garlic and once the garlic turns slightly brown add the chopped mushrooms.</div>
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2. Cook till all the water is evaporated and now add pepper powder, chilli flakes, salt, basil leaves and cheese. Switch off the flame.</div>
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3. Divide the mixture into 3 parts.</div>
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4. On a flat tawa heat 3 slices of bread and spread the mushroom mixture on the top.</div>
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5. Now sprinkle the sesame seeds on top of them and make sure it sticks well.</div>
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6. Once the sesame seeds are stuck flip and cook for a minute or so on the other side.</div>
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7. When the bread is cooked on both the sides and turns crispy cut them into 4 strips and serve with ketchup or mint chutney.</div>
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Vyshalihttp://www.blogger.com/profile/06487675920695131046noreply@blogger.com0tag:blogger.com,1999:blog-3125506926814226358.post-10218898500094534132015-12-16T11:49:00.000-08:002015-12-16T11:51:53.027-08:00Cranberry Rice<div dir="ltr" style="text-align: left;" trbidi="on">
When I found this recipe I tried it instantly. And the rice tasted just like Puliyogare. The sour Cranberries give their own flavor to the rice.<br />
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Ingredients :<br />
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Rice : 1 cup (sona Masoori rice)<br />
Cranberries : 3/4 cup<br />
Onion : 1 medium sized<br />
Green Chilli : 2<br />
Mustard Seeds : 1 tsp<br />
Cumin : 1 tsp<br />
Urad Dal : 1 tsp<br />
Peanuts : 2 tbsp (Optional)<br />
Asafoetida : a pinch<br />
Curry Leaves : few<br />
Turmeric Powder : 1/4 tsp<br />
Chilli Powder : 1 tsp<br />
Salt According to Taste<br />
Oil : 2 tsp<br />
<br />
Procedure :<br />
1. Cook the rice as usual and bring it to a room temperature.<br />
2. In a wide pan heat oil and temper with mustard seeds, cumin seeds, Urad Dal, peanuts, curry leaves, asafoetida.<br />
3. Now add the finely chopped onion and cook till they turn slightly brown.<br />
4. Add the washed and quatered cranberry pieces followed by turmeric powder and turmeric powder.<br />
5. Once the cranberries turn slightly squishy add the cooked rice and the requires amount of salt. Serve it hot.<br />
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Vyshalihttp://www.blogger.com/profile/06487675920695131046noreply@blogger.com0tag:blogger.com,1999:blog-3125506926814226358.post-87638309324225361732015-12-16T11:23:00.002-08:002015-12-16T11:23:34.456-08:00Vegetable Oats Uthappam<div dir="ltr" style="text-align: left;" trbidi="on">
Ingredients :<br />
Oats :1 cup<br />
Dosa Rice : 1/2 cup<br />
Urad Dal : 1/2 cup<br />
Cumin Seeds : 1 tsp<br />
Buttermilk : 1/4 cup<br />
Green Chilli : 2 -3<br />
Salt According to Taste<br />
Oil : To roast the dosa<br />
Veggies : Onion, Capsicum, Tomato<br />
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Procedure :<br />
1. Soak Urad dal and rice together for 4 to 5 hours.<br />
2. Dry roast the oats slighly and powder it in a blender.<br />
3. Grind the soaked urad dal and rice mixture into a paste.<br />
4. Add the powdered oats and blend in the mixer grinder for one last time.<br />
5. Ferment the batter for 5 to 6 hours.<br />
6. Add buttermilk, cumin, and salt in the morning and give it a mix.<br />
7. Spread the batter on the tawa. Add some veggies on the top and cover with a lid.<br />
8. Let the top cook in the steam.<br />
9. Serve it hot with chutney.<br />
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Vyshalihttp://www.blogger.com/profile/06487675920695131046noreply@blogger.com0tag:blogger.com,1999:blog-3125506926814226358.post-46342244462789939102015-12-08T11:23:00.001-08:002015-12-08T11:23:22.243-08:00Vegetable Kurma<div dir="ltr" style="text-align: left;" trbidi="on">
One of my favourite side dish to savour. I don't need a roti/puri. I could just gulp up the curry as a snack.<br />
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Ingredients :<br />
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The Spice mix :<br />
Grated coconut : 5 to 6 tbsp<br />
Cashew : 5 to 6<br />
Chana Dal : 1/2 tbsp<br />
Coriander Seeds : 1/2 tbsp<br />
Garlic : 3 to 4<br />
Ginger : 3/4 inch<br />
Kashmiri Red Chillies : 4-5<br />
Byadagi Chillies : 4 to 5<br />
Fennel Seeds : 1 tsp<br />
Cinnamon : 1 inch<br />
Cloves : 2<br />
Cardamom : 2<br />
Poppy Seeds : 1 tsp<br />
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Other Ingredients :<br />
Carrot :1 medium<br />
French Beans : 1/3 cup Chopped<br />
Green Peas : 1/2 cup<br />
Potato : 1 cup<br />
White Mushroom : 4-5<br />
Onion : 1<br />
Tomato :1<br />
Turmeric : 1/4 tsp<br />
Yoghurt : 2tbsp<br />
Water : 1.5 cups<br />
Oil : Few tbsp<br />
Curry Leaves : a few<br />
Salt : According to taste<br />
Coriander Leaves : for garnish<br />
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Procedure :<br />
1. Grind all the ingredients given under spice mix. Add a little water and make a paste of it.<br />
2. Wash, peel, dice and steam all the vegetables.<br />
3. In a deep bottomed pan heat oil add finely chopped onions and curry leaves.<br />
4. Once the onions turn slightly pink add tomatoes, turmeric powder and saute till the tomatoes soften.<br />
5. Now add spice mix and saute till the oil leaves the sides.<br />
6. Now add the cooked vegetables and yoghurt. Add water as required and cook till it comes to a boil.<br />
7. Add salt and garnish with Coriander leaves.<br />
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Vyshalihttp://www.blogger.com/profile/06487675920695131046noreply@blogger.com0tag:blogger.com,1999:blog-3125506926814226358.post-32917146886055756822015-12-07T12:47:00.001-08:002015-12-07T12:47:36.279-08:00Raspberry and Persimmon Juice<div dir="ltr" style="text-align: left;" trbidi="on">
Ingredients :<br />
Persimmon : 1<br />
Raspberry : 1/2 cup<br />
Water : A little<br />
Sugar/ Nectarine/ Honey : Optional and can be adjusted according to your preference of sweetness<br />
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Procedure :<br />
1. Grind the Raspberries in a blender and strain the juice to remove the seeds.<br />
2. Peel the persimmon and grind it again with a little water.<br />
3. Add the strained raspberry juice to it. And blend it with any sweetner.<br />
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Vyshalihttp://www.blogger.com/profile/06487675920695131046noreply@blogger.com0tag:blogger.com,1999:blog-3125506926814226358.post-52656855443419764182015-12-07T12:40:00.001-08:002015-12-07T12:40:09.207-08:00Paneer Palak<div dir="ltr" style="text-align: left;" trbidi="on">
Ingredients :<br />
Spinach/ Palak : 1 medium Bunch<br />
Paneer : 1 cup of cubes<br />
Onion : 2<br />
Tomato's : 3<br />
Green Chilli : 4-5<br />
Chilli Powder : 1 tsp<br />
Cumin Powder : 1/2 tsp<br />
Jaggery : 2 tsp (Optional)<br />
Oil : 1 tsp<br />
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Procedure :<br />
1. Wash the leaves 3 to 4 times to remove the mud if any present on the leaves.<br />
2. Heat a pan add the cleaned leaves and cook till they shrink. Grind them in a blender.<br />
3. Also grind the onion, tomato's and green chillie and make a paste.<br />
4. Heat oil in a pan and roast the onion paste till they start leaving the oil on the side and keep it aside.<br />
5. Now add oil and roast the spinach paste and cook till the oil leaves the side again.<br />
6. Now add the roasted onion paste and add water to make it of a gravy consistency.<br />
7. Add chilli powder, cumin and salt according to taste.<br />
8. Add the chopped paneer pieces and bring it to a boil.<br />
9. Add the powdered jaggery and serve hot with ghee rice or roti.<br />
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Vyshalihttp://www.blogger.com/profile/06487675920695131046noreply@blogger.com0tag:blogger.com,1999:blog-3125506926814226358.post-38163495178175443852015-12-07T12:13:00.000-08:002015-12-07T12:14:30.914-08:00Prune and Date Roll<div dir="ltr" style="text-align: left;" trbidi="on">
A simple no sugar dessert. Can grab it on your way out as a snack bar for breakfast.<br />
<br />
Ingredients :<br />
Date : 1 cup<br />
Prunes : 1 cup<br />
Pista : 2 tbsp<br />
Cashew : 2 tbsp<br />
Almonds : 2 tbsp<br />
Walnuts : 2 tbsp<br />
Raisins : 2 tbsp<br />
Cranberry : 2 tbsp<br />
Shredded Coconut : just for rolling the dry fruit roll<br />
Coconut Oil/ Clarified butter : 1 tsp (Completely optional)<br />
<br />
Procedure :<br />
1. Chop the date and prunes into tiny pieces.<br />
2. Heat a pan and add coconut oil/ clarified butter and add the chopped dates and prunes. This step is purely optional. If using soft dates to can just mash them in a bowl using a fork. Just so that the chopped nuts stick to them.<br />
3. Add the chopped nuts, raisings and cranberries.<br />
4. Mix them well and make a dough and then shape into a cylindrical roll.<br />
5. Roll them over shredded coconut and cover them with a parchment paper and place it in the refridgerator.<br />
6. Cut them into tiny pieces and serve.<br />
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Vyshalihttp://www.blogger.com/profile/06487675920695131046noreply@blogger.com0tag:blogger.com,1999:blog-3125506926814226358.post-17645910126893906472015-12-07T12:00:00.002-08:002015-12-07T12:01:08.536-08:00Peach and Carrot Juice<div dir="ltr" style="text-align: left;" trbidi="on">
Another simple fresh fruit juice for your mornings.<br />
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Ingredients :<br />
Fresh Peach : 1<br />
Carrot : 1 small<br />
Water : a little<br />
Nectarine/ Brown Sugar/ Sugar : depending on your preference of your sweetness<br />
<br />
Procedure :<br />
1. Deseed and peel the peach and cut the carrot into small cubes.<br />
2. Add a little water and blend them all together by adding the prefernce of your sweetness.<br />
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Vyshalihttp://www.blogger.com/profile/06487675920695131046noreply@blogger.com0tag:blogger.com,1999:blog-3125506926814226358.post-65035365190793253062015-12-07T11:55:00.000-08:002015-12-07T11:55:09.742-08:00Sweet Potato and Pecan Salad<div dir="ltr" style="text-align: left;" trbidi="on">
This was my second Thanksgiving in US.And I finally decided to embrace the American Holidays. Thought about preparing an Indian style Thanksgiving meal. I was very confused as to what to cook. I didn't want to miss the basic essential elements of American Thanksgiving meal at the same time. This one dish particularly impressed me a lot. I picked it up from a food group.<br />
<br />
Ingredients :<br />
Sweet Potato : 1<br />
Orange/ Clementine : 2<br />
Pecan : 3/4 cup<br />
Cinnamon : 1 tsp<br />
Honey : 1 tbsp<br />
<br />
Procedure :<br />
1. Peel the skin and cut them into small cubes.<br />
2. Grate the zest of one clemetine around 1 tbsp and keep it aside.<br />
3. Squeze the juice of both the clementine, add the cinnamon and honey to it and add the cut sweet potatoes and pecans to it.<br />
4. Pre Heat the oven to 350 degree faranheit.<br />
5. Bake them for 20 to 25 minutes.<br />
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Vyshalihttp://www.blogger.com/profile/06487675920695131046noreply@blogger.com0tag:blogger.com,1999:blog-3125506926814226358.post-16765338200494769142015-09-10T19:29:00.001-07:002015-09-12T08:44:41.065-07:00Date with Avocado<div dir="ltr" style="text-align: left;" trbidi="on">
Avocado milkshake is one of my favourite smoothie to go with my my breakfast. Usually for sweetness I substitute agave nectar or sugar. But for this I added chopped Mejdool dates.<br />
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Ingredients :<br />
Avocado : 1/2 of a medium sized Avocado<br />
Dates : 2 to 3 (I used Mejdool dates)<br />
Milk : 1 and 1/4 cup (Can vary according to the thickness you prefer)<br />
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Procedure :<br />
1. Blend all of the above in a blender.<br />
2. Serve it with ice cubes.<br />
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Vyshalihttp://www.blogger.com/profile/06487675920695131046noreply@blogger.com0tag:blogger.com,1999:blog-3125506926814226358.post-34260774288535285582015-08-25T15:04:00.001-07:002015-08-25T15:06:02.894-07:00Anjeer Barfi/ Fig Barfi<div dir="ltr" style="text-align: left;" trbidi="on">
First of all let me apologise for the bad picture. I wanted to take a better picture. But we gobbled it as soon as it was ready. We also had our friends come over so I had to give them a piece of Barfi. It is one of the simplest recipe.<br />
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Ingredients :<br />
Figs : 8 to 9<br />
Khoa : 1/2 cup<br />
Slivered Almonds : To garnish<br />
Ghee : 1tsp<br />
<br />
Procedure :<br />
1. Soak the figs for 7 to 8 hours till the figs swell up.<br />
2. Heat 1 tsp oil in a pan. Keep the khoa outside at room temperature.<br />
3. Grate the khoa and add the 1/2 cup grated khoa to the melted ghee.<br />
4. Puree the soaked figs in a mixer and add them to the softening khoa.<br />
5. Cook till the ghee leaves the side of the pan.<br />
6. Spread it on a greased plate and garnish with slivered almonds; cut them into tiny pieces.<br />
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Vyshalihttp://www.blogger.com/profile/06487675920695131046noreply@blogger.com0tag:blogger.com,1999:blog-3125506926814226358.post-70868699228881937952015-08-20T10:53:00.000-07:002015-08-20T10:53:57.748-07:00Cheesy Garlic Bread<div dir="ltr" style="text-align: left;" trbidi="on">
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I was very happy once I cooked this dish. The very first time I attempted these was with one of my friend. Cooking with friends is really good as you learn new aspects of cooking. Each one has their own method. The activation of yeast takes a little time. I had tough time learning the whole process. This was my 4th attempt at making the garlic bread. </div>
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Ingredients :</div>
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For the Bread :</div>
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Maida/ All Purpose Flour : 1 cup</div>
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Dry Yeast : 1 tsp</div>
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Sugar : 1 tbsp</div>
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Salt : 1 tsp</div>
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Water (Lukewarm) : 1/2 cup</div>
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Olive Oil : 2 tbsp</div>
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For the Stuffing :</div>
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Mozzarella Cheese : 1/4 cup</div>
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Cheddar Cheese : 3/4 cup </div>
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Dry Basil : 1 tsp</div>
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Garlic Powder : 1/2 tsp </div>
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Oregano : 1 tsp</div>
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Procedure :</div>
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1. Add sugar to lukewarm water, when the sugar dissolves add dry yeast till it turns frothy. (check notes).</div>
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2. In a large bowl add allpurpose flour, salt, 1 tbsp oil, and the frothy yeast water and make a dough.</div>
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3. Move the dough in another greased bowl and cover it with a damp cloth and keep it aside for 45 minutes.</div>
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4. After 45 minutes you will see that the dough has doubled in size. Punch the dough again and keep it aside for another 30 minutes. It will rise again.</div>
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5. Mix the cheese with basil leaves, oregano and garlic powder. </div>
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6. Punch down the dough and divide it into 2 parts. </div>
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7. Spread the dough on a rolling board and roll into a round circle and spread the cheese mixture inside.</div>
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8. Fold the circle and seal the edges with water. Do not let the thickness be too thin. (Check the image).</div>
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9. Slice them into 1 inch intervals. Preheat the oven to 350 degree faranheit.</div>
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10. With the help of a brush spread the olive oil on the garlic bread and bake the bread for 20 minutes.</div>
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11. The crust should turn golden brown. </div>
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Notes : </div>
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1.When you add yeast to the water, it should be lukewarm. If the water is too hot the yeast will not be activated. To make sure the temperature is right dip your index finger into the water and count to 5. If the water is very hot when you cound to five don't add the yeast. If the water is lukewarm at the count of 5 add the yeast. If the water is cold then again the yeast will not get activated. </div>
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2. You can substitute garlic powder with freshly crushed garlic. It makes it even more aromatic.</div>
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3. Another suggestion for the stuffing is chopped spinach and american corn</div>
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Vyshalihttp://www.blogger.com/profile/06487675920695131046noreply@blogger.com0tag:blogger.com,1999:blog-3125506926814226358.post-24819913525755727172015-08-18T12:07:00.003-07:002015-08-18T12:07:54.985-07:00Bhakravadi/ Bhakarvadi<div dir="ltr" style="text-align: left;" trbidi="on">
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A maharashtrian cuisine which my husband loves a lot. We usually buy this from the local indian store. And then I decided to make this one at home. And instead of frying I baked them, hence less oil is used.<br />
<br />
Ingredients :<br />
<br />
For the outer Cover :<br />
<br />
Gram Flour/ Besan : 1 cup<br />
Maida/ All Purpose Flour : 1 cup<br />
Oil : 1/4 cup<br />
Salt : according to taste<br />
Turmeric Powder : 1/4 tsp<br />
Ajwain : 1/4 tsp<br />
Oil : For deep fry or apply on the bakarwadi's with a brush while baking<br />
<br />
For Inner Stuffing :<br />
White Sesame Seeds : 1 tbsp<br />
Dessicated Coconut Powder : 2 Tbsp<br />
Khus Khus : 1/2 tbsp<br />
Ginger Powder : 1/2 tsp<br />
Red Chilli Powder : 1/2 tsp<br />
Jeera Powder : 1/4 tsp<br />
Coriander Powder : 1 tsp<br />
Salt : 3/4 tsp or according to taste<br />
Sugar (powdered) : 2 tsp<br />
Tamarind water/ Lemon Juice : 1 Tbsp or so (To apply on the outer cover so that the stuffing sticks to the dough)<br />
<br />
Procedure :<br />
1. Mix all the ingredients given under outer covering with water. The dough should not be very soft. It should be a little harder than chappati dough. Keep the dough covered with a cloth and keep it aside for some time.<br />
2. Now in the meantime mix all the inner stuffing ingredients except lemon juice.<br />
3. Now roll the dough and spread the lemon juice on the rolled dough.<br />
4. Now spread the inner stuffing and roll the dough. Now cut them into small pieces.<br />
5. You can either deep fry the rolls or bake them.<br />
6. Now preheat the oven to 350 degree Faranheit. Spread the small rolled dough pieces and brush oil on them.<br />
7. Bake for 20 to 25 minutes. Can store them in a closed container. Can be stored upto 2 weeks.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://scontent-lax3-1.xx.fbcdn.net/hphotos-xpf1/v/t1.0-9/11903948_766475286796426_8973447494208914384_n.jpg?oh=9329bb2602e89c18bea68a1037ff4abd&oe=5641F1D7" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://scontent-lax3-1.xx.fbcdn.net/hphotos-xpf1/v/t1.0-9/11903948_766475286796426_8973447494208914384_n.jpg?oh=9329bb2602e89c18bea68a1037ff4abd&oe=5641F1D7" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Apply the lemon juice on the spread out dough</td></tr>
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<tr><td style="text-align: center;"><a href="https://scontent-lax3-1.xx.fbcdn.net/hphotos-xpf1/v/t1.0-9/11896206_766475300129758_4534530843914634851_n.jpg?oh=432ad1534633619bd87c21e43b4dc6e7&oe=567AD001" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://scontent-lax3-1.xx.fbcdn.net/hphotos-xpf1/v/t1.0-9/11896206_766475300129758_4534530843914634851_n.jpg?oh=432ad1534633619bd87c21e43b4dc6e7&oe=567AD001" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Spread the inner stuffing on top<br /><br /></td></tr>
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<tr><td style="text-align: center;"><a href="https://scontent-lax3-1.xx.fbcdn.net/hphotos-xfp1/v/t1.0-9/11898526_766475316796423_698910328876956498_n.jpg?oh=98a801f4f9651e8486bb40d8daf670b3&oe=5675829F" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://scontent-lax3-1.xx.fbcdn.net/hphotos-xfp1/v/t1.0-9/11898526_766475316796423_698910328876956498_n.jpg?oh=98a801f4f9651e8486bb40d8daf670b3&oe=5675829F" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Spread the rolled and cut pieces and brush oil on the baking sheet</td></tr>
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Vyshalihttp://www.blogger.com/profile/06487675920695131046noreply@blogger.com0tag:blogger.com,1999:blog-3125506926814226358.post-65104762772692053572015-08-10T13:30:00.000-07:002015-08-10T13:30:08.077-07:00Hara Bhara Kabab<div dir="ltr" style="text-align: left;" trbidi="on">
A nutritious tikki filled with the goodness of spinach, potatoes, peas and with the aroma of roasted gram flour. I had this for the first time at a friends place. I loved it so much that I made it for a baby shower.<br />
<br />
Ingredients :<br />
Spinach : 2 cups<br />
Potato : 2 (medium sized)<br />
Green Peas : 3/4 cup<br />
Ginger : 1 inch<br />
Green Chilli : 3-4<br />
Besan/ Gram Flour : 2 tbsp<br />
Chat Masala : 1 tsp<br />
Amchur Powder : 1 tsp<br />
Salt according to Taste<br />
Bread Crumbs : For rolling the tikki's<br />
Oil : for shallow or deep fry<br />
<br />
Procedure :<br />
1. Boil the potatoes and green peas. Also clean and blanch the spinach.<br />
2. Take the blanched spinach and cut into pieces.<br />
3. In a pan add gram flour and roast till they give out nice aroma. (make sure not to burn it)<br />
4. Add the roasted gram flour to the spinach. Add grated potato to it.<br />
5. Make paste of ginger and green chilli and add it along with green peas, amchur powder,chat masala and salt to the potato mixture.<br />
6. Now shape them into tikki's and roll them into bread crumbs shallow fry or deep fry the tikki's.<br />
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Vyshalihttp://www.blogger.com/profile/06487675920695131046noreply@blogger.com0tag:blogger.com,1999:blog-3125506926814226358.post-80365732093392882492015-08-07T14:48:00.002-07:002015-08-07T14:48:51.107-07:00Peach Lassi<div dir="ltr" style="text-align: left;" trbidi="on">
Who doesn't like this yoghurty drink. The best lassi I have ever had was the one in Mumbai. My dad was posted in Mumbai for a short duration. And there was a small dhaba around the corner where we stayed. I still remember the yummy drink.<div>
<br /></div>
<div>
Ingredients :</div>
<div>
Peach : 1</div>
<div>
Yoghurt : 1/2 cup</div>
<div>
Nectarine/ Sugar : According to taste</div>
<div>
Saffron : a pinch (optional for a rich flavor)</div>
<div>
<br /></div>
<div>
Procedure :</div>
<div>
1. Peel the outer layer of peach and deseed it.</div>
<div>
2. Now puree the peach pieces and yoghurt in the blender along with sugar/ Nectarine. Add saffron if adding and pulse for 15 seconds.</div>
<div>
3. Serve with ice cubes and garnish with almond slivers. </div>
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Vyshalihttp://www.blogger.com/profile/06487675920695131046noreply@blogger.com0tag:blogger.com,1999:blog-3125506926814226358.post-56146741645513294982015-08-06T12:24:00.001-07:002015-08-06T12:24:35.926-07:00Prawns Saaru<div dir="ltr" style="text-align: left;" trbidi="on">
My husband loves Prawns. And I love experimenting new recipes. This recipe would go along beautifully with rice.<br />
<br />
Ingredients :<br />
Prawns : 1/2 kg (Or 8-10 in no., medium sized)<br />
Grated Coconut : 2 tbsp<br />
Red Chillies : 3<br />
Coriander Seeds : 1 tsp<br />
Byadagi Red Chilli : 2 (for color)<br />
Tamarind Pulp : 2 tsp<br />
Onion : 1 (Finely chopped)<br />
Turmeric Powder : 1/4 tsp<br />
Coconut Oil : 2 tsp<br />
Salt according to Taste<br />
<br />
Procedure :<br />
1. Peel and clean the prawns and marinate with turmeric powder and salt, and keep aside for half an hour.<br />
2. In a deep bottomed pan dry roast coconut, red chillies and coriander seeds till they give out an aromatic smell. Be careful not to burn it.<br />
3. In the same pan heat oil and add the finely chopped onions and cook till they turn brown.<br />
4. Once the roasted coconut powder is cooled down grind it in a mixer with the tamarind pulp.<br />
5. Add this paste to the roasted onion paste.<br />
6. Add water and bring it to a boil. Now add the marinated prawns and cook for 2 minutes (Prawns doesn't take much time to cook)<br />
7. Add salt if necessary. (As you have already marinated the prawns with salt)<br />
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Vyshalihttp://www.blogger.com/profile/06487675920695131046noreply@blogger.com0tag:blogger.com,1999:blog-3125506926814226358.post-75094670120875692882015-08-05T13:46:00.000-07:002015-08-05T13:46:13.620-07:00Chakkuli/Murukku<div dir="ltr" style="text-align: left;" trbidi="on">
Another favorite snack on which I like to munch on. Easy to make but be sure you are energetic as you have to stand for a long time pressing the molds and deep frying them. The best way to cook these are as a group activity.<br />
<br />
Ingredients :<br />
Rava/ Sooji : 1 cup<br />
Jeera/ Cumin Seeds : 1/2 tsp<br />
Rice Flour : 1 cup<br />
White Sesame seeds : 2 tbsp.<br />
Water : 2 cups<br />
Chilli Powder : 1 tsp<br />
Asafoetida : a pinch<br />
Butter : 1 tbsp<br />
Salt : according to taste<br />
Oil : for deep frying<br />
<br />
Procedure :<br />
1. In a deep bottomed pan bring the water to a boil.<br />
2. Once it boils add jeera, red chilly powder, asafoetida, salt and rava.<br />
3. Cook the rava till it becomes a lumpy dough.<br />
4. Let it cool down and add 1 cup rice flour.<br />
5. Now add 1 tbsp butter and sesame seeds and mix it with the rava dough.<br />
6. Now put them into molds and make the swirl patterns.<br />
7. Now deep fry them. Make sure to deep fry them till the bubbles disappear from the oil.<br />
8. Cool them down and store them in air tight containers.
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Vyshalihttp://www.blogger.com/profile/06487675920695131046noreply@blogger.com0tag:blogger.com,1999:blog-3125506926814226358.post-50702694501979148092015-07-31T14:20:00.002-07:002015-12-16T11:28:26.770-08:00Cantaloupe and Cranberry Popsicle<div dir="ltr" style="text-align: left;" trbidi="on">
Cantaloupes are in season. And I never knew what to make out of them. Other than the milkshake. Then I found there are so many things you can cook out of cantaloupe.<br />
<br />
Ingredients :<br />
Cantaloupe : 2 cups<br />
Milk : 1 cup<br />
Cranberry : 1/4 cup<br />
Almond : 2 tbsp<br />
Agave Nectar : according to taste<br />
<br />
Procedure :<br />
1. Soak the almonds in hot water for half an hour so that they become soft and easy to grind.<br />
2. In a blender grind the cantaloupe, almonds and milk (you can avoid the milk completely if you are a vegan) and add the required amount of agave nectar.<br />
3. Now fold in the dried cranberries with the cantaloupe paste.<br />
4. Now add them into the popsicle moulds and freeze for 4 to hour hours.<br />
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Vyshalihttp://www.blogger.com/profile/06487675920695131046noreply@blogger.com0tag:blogger.com,1999:blog-3125506926814226358.post-42533375883149043492015-07-31T14:01:00.004-07:002015-07-31T14:01:58.210-07:00Custard Halwa<div dir="ltr" style="text-align: left;" trbidi="on">
On the occasion of Guru Poornima I made Custard Halwa. An instant dessert that can be made easily. And the jelly like consistency was yummy.<br />
<br />
Ingredients :<br />
Milk : 2 cups<br />
Sugar : 3/4 cup<br />
Cardamom : 1<br />
Custard Powder : 5 tbsp<br />
Water : 1/2 cup<br />
Ghee : 1 tsp and for greasing the Mould<br />
Cashew : 2 tbsp (Crushed into small pieces )<br />
Almond and Pistachio's : for garnishing<br />
<br />
Procedure :<br />
1. In a deep bottomed pan boil the milk with sugar, crushed cardamom pods and crushed cashew pieces.<br />
2. Meanwhile mix the custard powder with water.<br />
3. Once the milk comes to a boil add the custard powder mixture and ghee.<br />
4. Cook on a low flame till you get the consistency of halwa. The ghee starts leaving the sides.<br />
5. And pour the mixture on a greased thali. Garnish with pistachio and almond slivers. Once it cools down cut in into small squares.<br />
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P.S : You can use any custard powder. I used strawberry flavoured ones.<br />
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Vyshalihttp://www.blogger.com/profile/06487675920695131046noreply@blogger.com0tag:blogger.com,1999:blog-3125506926814226358.post-68468060084460955072015-07-31T13:38:00.000-07:002015-07-31T13:38:08.778-07:00Multigrain Dosa<div dir="ltr" style="text-align: left;" trbidi="on">
Another dosa from my kitchen. I would not exact;y categorize it as a healthy dosa. Because it uses 2 cups of rice. But it has a small quantity of wheat and other lentils.<br />
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Ingredients :<br />
Dosa Rice : 2 cups<br />
Urad Dal : 1/2 cup<br />
Chana Dal : 1/4 cup<br />
Whole Wheat : 1/4 cup<br />
Methi Seeds : 1 tbsp<br />
Salt according to Taste<br />
Oil : for the dosa's<br />
<br />
Procedure :<br />
1. Wash and soak all the ingredients other than salt and oil for 5 to 6 hours.<br />
2. Grind it into a smooth paste with a grinder or a mixer. The consistency should be like any other normal dosa batter.<br />
3. Ferment it for 6 to 7 hours.<br />
4. Add salt to the batter and then spread the batter on a tawa.<br />
5. And cook on one side and flip and cook on the other side too.<br />
6. Serve hot with chutney/sambar.<br />
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Vyshalihttp://www.blogger.com/profile/06487675920695131046noreply@blogger.com0tag:blogger.com,1999:blog-3125506926814226358.post-43069509038322183172015-07-30T13:48:00.000-07:002015-07-30T13:48:05.314-07:00Coconut Cake <div dir="ltr" style="text-align: left;" trbidi="on">
Its been 3 years since I have started this blog. There is growth in my cooking and my food photography too. I still click the photos with my mobile. The more you cook the more you learn. I get inspiration to cook new things from facebook food groups and many other food blogs.<br />
<br />
Ingredients :<br />
All Purpose Flour : 1 and 1/4 cup<br />
Coconut Oil : 1/2 cup<br />
Dried Coconut Powder : 3/4 cup<br />
Curd : 1/2 cup<br />
Milk : 1 cup<br />
Baking Powder : 1 tsp<br />
Baking Soda : 1/2 tsp<br />
Vanilla Essence : 1 tsp<br />
Granulated Sugar : 1 cup<br />
<br />
Procedure :<br />
1. Preheat oven to 350 degree faranheit.<br />
2. Mix flour, baking powder and baking soda in a bowl.<br />
3. MIx together oil, sugar, curd, vanilla essence and milk with a beater at medium speed.<br />
4. Now add the all purpose flour in the wet mixture.<br />
5. Fold it the coconut flakes and beat for another 20 seconds with the beater.<br />
6. Pour the batter in a 9x5 bread tin. You can alternately pour it in a cake tray.<br />
7. Bake it for 20 minutes. The top bakes pretty quickly.<br />
8. Cover it with a foil and bake furthur for another 20 minutes. (It took me nearly 40 minutes to bake the cake overall).<br />
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Vyshalihttp://www.blogger.com/profile/06487675920695131046noreply@blogger.com0tag:blogger.com,1999:blog-3125506926814226358.post-48663419664113428892015-07-22T17:10:00.000-07:002015-07-24T11:51:33.444-07:00Masala Bhindi<div dir="ltr" style="text-align: left;" trbidi="on">
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This is a dish that I learnt from my mom. Plus I have altered it a little.<br />
<br />
Ingredients :<br />
Lady's Finger/ Okra : 1/2 kg<br />
Ginger : 1 tsp (Finely Chopped)<br />
Green Chilli : 1 (Finely Chopped)<br />
Tomato : 2 (Finely Chopped)<br />
Cumin Seeds/ Jeera : 1/2 ts<br />
Oil to Temper<br />
Salt according to Taste<br />
<br />
Spice Powders:<br />
Turmeric Powder : 1/4 tsp<br />
Coriander Powder : 1 tsp<br />
Chilli Powder : 1 tsp<br />
Amchur Powder : 1/2 tsp<br />
<br />
<br />
Procedure :<br />
1. Wash, wipe and cut the head and tail of Lady's Finger; and chop it into tiny pieces.<br />
2. Heat oil and add cumin seeds; once the seeds start crackling add green chilli and ginger.<br />
3. Now add the tomatoes and cook till it turns mushy; and add the spice powders.<br />
4. Now add the chopped Okra and close the pan with a lid and cook it in the mushy Tomato.<br />
5. Sprinkle salt. You will know its cooked when the stickiness of lady's finger disappears.<br />
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Vyshalihttp://www.blogger.com/profile/06487675920695131046noreply@blogger.com0tag:blogger.com,1999:blog-3125506926814226358.post-80332542032880482472015-07-22T16:23:00.000-07:002015-07-22T16:23:26.999-07:002 min Coffee Microwave Cake<div dir="ltr" style="text-align: left;" trbidi="on">
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What do you do when you get hungry at 12 at night? The pantry empty. With a few basic baking ingredients here is a Coffee cake. A 2 in 1 delight. It almost takes as much time as it takes to make the cake. I made this cake in my cereal bowl. This is an eggless cake.<br />
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Ingredients:<br />
All Purpose Flour : 1/2 cup<br />
Sugar : 1/4 cup<br />
Baking Powder : a pinch (1/8th tsp)<br />
Instant Coffee Powder : 2 tsp<br />
<br />
Milk : 5 Tbsp<br />
Vanilla Extract : 1/4 tsp<br />
Oil : 1/4 cup<br />
<br />
Procedure:<br />
1. Mix well all the dry ingredients.<br />
2. Finally add the wet ingredients and mix well.<br />
3. Microwave for 2 min.<br />
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Your cake is ready. Relish with Ice cream. </div>
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Vyshalihttp://www.blogger.com/profile/06487675920695131046noreply@blogger.com0tag:blogger.com,1999:blog-3125506926814226358.post-25522047100787397932015-07-22T16:20:00.000-07:002015-07-22T16:20:47.460-07:00Salmon in Coconut Milk Gravy<div dir="ltr" style="text-align: left;" trbidi="on">
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I loved the unique taste of this fish curry. The flavor of coconut milk just played with my palates for a long time. </div>
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Ingredients:</div>
<div dir="ltr">
Onion : 1/2 (Finely Chopped)</div>
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Tomato : 1</div>
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Oil : 1 tbsp</div>
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Mustard Seeds : 1 tsp</div>
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Curry Leaves : 5-6</div>
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Green Chilli : 2 -3</div>
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<br /></div>
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Marinate fish with :</div>
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Coconut Milk : 1/2 cup</div>
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Chilli Powder : 2 tsp</div>
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Lemon Juice : 1 tsp</div>
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Ginger Garlic Paste : 1 tsp</div>
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Salt</div>
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1. Marinate the fish with ingredients under marinate.</div>
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2. In a pan heat oil and temper with mustard seeds, curry leaves and green chilli.</div>
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3. Add chopped onions and fry till they turn brown. Now add chopped tomatoes and cook till mushy.</div>
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4. Add the marinated fish and cook till it comes to a boil</div>
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P.S : The quantity of all the items can be varied. And each time it would be innovative. </div>
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Vyshalihttp://www.blogger.com/profile/06487675920695131046noreply@blogger.com0tag:blogger.com,1999:blog-3125506926814226358.post-2425799031398129882015-07-22T16:19:00.000-07:002015-07-22T16:19:28.447-07:00Bhenda Songa<div dir="ltr" style="text-align: left;" trbidi="on">
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This is a very spicy Lady's Finger curry with a little amount of gravy. Very simple to make and easier to eat. This is a jhatpat curry when we are in a hurry to eat<br />
<br />
Ingredients:<br />
<br />
Onion : 1/2 (Cut lengthwise)<br />
Onion :1/2 (cut into tiny pieces for tempering)<br />
Tomato : 1 ( Chopped finely)<br />
Ladies Finger : 15-20 (Cut into 1/2 inch pieces)<br />
Coriander Powder : 1 tsp<br />
Garlic : 5-6 pods (Crushed and Chopped)<br />
Asafoetida : a pinch<br />
Garam Masala : 1 tsp<br />
Chilli Powder : 1.5 tsp<br />
Oil : 2(cookimg)+2 (Tempering) tbsp<br />
<br />
Procedure:<br />
1. In a Tawa heat oil, add chopped onions and garlic;fry till they turn slightly brown.<br />
2. Add Chopped tomatoes and cook till they turn mushy.<br />
3. Add the chopped ladies finger and add the spice powders (Chilli Powder, Coriander Powder, Garam Masala along with salt and cook till the stickiness disappears.<br />
4. Add half cup of water and bring it to a boil.<br />
5. In a pan add oil add finely chopped onions and fry till they turn brown and temper it on the boiling curry.</div>
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