tag:blogger.com,1999:blog-684976886934119402024-03-13T01:20:17.643-04:00themustardseed......themustardseedhttp://www.blogger.com/profile/11779189617656194377noreply@blogger.comBlogger139125tag:blogger.com,1999:blog-68497688693411940.post-50702821617090087042017-02-11T18:17:00.000-05:002017-02-11T18:17:01.215-05:00Bread poha <div dir="ltr" style="text-align: left;" trbidi="on">
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Bread poha is kind of an Indian version of savory bread stuffing and a delicious way to use leftover or slightly hardened day old bread. A common snack in India, it is quick and easy to make and you can easily add or substitute ingredients in it. Today I made this with the addition of sprouted moong beans along with the regular onion and tomatoes.<br />
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Perfect with a cup of tea!<br />
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<h2 style="text-align: left;">
<span style="font-size: small;">What you need:</span></h2>
7-8 slices of day-old bread or a small loaf of french bagguette<br />
1 small onion, chopped<br />
1 tsp finely chopped ginger and green chillies<br />
2-3 cloves or garlic, grated or finely chopped<br />
1 tomato, chopped<br />
1/2 cup of sprouted mung beans (any other vegetable can be added, like frozen green peas, corn carrots, capsicum, broccoli)<br />
1/2 teaspoon turmeric powder<br />
1/2 teaspoon red chilli powder<br />
juice of 1/2 a lime and finely chopped cilantro for garnish<br />
salt to taste<br />
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Optional (Indian garam masala, chaat masala or pav bhaji masala can also be added while cooking the dry spices for a more intense flavor)<br />
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<span style="font-size: small;">Method:</span></h2>
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<span style="font-size: small;">Grind the bread in a mixer to make bread crumbs. </span>Heat a tablespoon of oil in a nonstick pan and saute onions till they start changing color, add the ginger-green chillies and stir, add garlic and all the dry spices. Now add the moong sprouts and cook for 3-4 minutes. Add the chopped tomatoes, stir for a minute and add the bread crumbs. Mix everything well, add salt according to taste. </div>
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Cook for about a minute till the bread crumbs soak up the flavor and color. Sprinkle a few drops of water if it looks too dry.</div>
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Finally, add the lemon juice and garnish with cilantro. </div>
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themustardseedhttp://www.blogger.com/profile/11779189617656194377noreply@blogger.com2tag:blogger.com,1999:blog-68497688693411940.post-77371737445520553532015-11-03T12:24:00.000-05:002015-11-03T12:24:54.887-05:00Charred Peas and Eggplant Bharta<div dir="ltr" style="text-align: left;" trbidi="on">
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Roasted eggplant bharta is a popular Indian dish. It tastes best when the eggplant is roasted directly on fire. The smoky flavor gives this dish its unique flavor. I have made this bharta by adding charred peas to it. Here is the recipe.<br />
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<b><u>Ingredients</u></b></div>
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1 large eggplant</div>
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1 small chopped red onion</div>
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1/2 cup frozen (thawed) green peas</div>
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2-3 garlic cloves, finely chopped</div>
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1/2 teaspoon finely chopped ginger</div>
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1 green chilli</div>
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2 tomatoes</div>
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fresh cilantro for garnish<br />
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D<u>ry masalas</u></div>
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1/2 teaspoon turmeric powder</div>
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1 tablespoon dhania powder</div>
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1 teaspoon red chilli powder</div>
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1 teaspoon garam masala powder</div>
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1 teaspoon dry mango (amchoor) powder</div>
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Salt as per taste</div>
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mustard oil (any other oil can be used)</div>
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<u><b>Method</b></u></div>
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Roast the eggplant on medium flame, turning it around till its skin is charred. Don't turn it too often or it will break open. It will take about 15-20 minutes. Once it is done, let it cool and peel the charred skin off. It will come off easily. Take the smoky flesh of the eggplant and mash it well with a fork.</div>
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Now for the charred peas, I thawed the frozen peas and placed them in a cast iron pan with just a little oil and cooked it on high heat till the edges of the peas got charred. You have to cook it on high heat as you don't want the peas to get over cooked and mushy. Once the peas get charred keep them aside. </div>
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Heat the mustard oil in a pan and add chopped onion. If you are not a fan of the strong flavored mustard (sarson) oil then any other oil can be used. Once the onion turn translucent add the chopped ginger, garlic and green chilies in it. Stir and cook till the raw smell of ginger and garlic goes away. Add all the dry masalas and salt, except the mango powder. Mix well and add the chopped tomatoes. Cook till tomatoes start disintegrating. Now add the mashed eggplant. Cook everything for a minute then add the charred peas and mango powder. Mix well. Garnish with fresh chopped cilantro. Bharta tastes best with rotis or naan.<br />
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themustardseedhttp://www.blogger.com/profile/11779189617656194377noreply@blogger.com2tag:blogger.com,1999:blog-68497688693411940.post-72494658039241564922014-12-16T23:33:00.002-05:002014-12-16T23:46:07.662-05:00Mixed Vegetable Pulao in Pressure Cooker<div dir="ltr" style="text-align: left;" trbidi="on">
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This is what I made last Sunday when I was short of time and and craving for hot and spicy carbs!<br />
A simple rice and vegetable dish that is filling and nutritious too.<br />
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I used my pressure to make it. Pressure cooker speeds up the cooking time and also preserves the nutrients in the food so it is healthier for you.<br />
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This dish does not require much prep time. Just use whatever vegetables you have in the house like onions, potatoes, peas, tomatoes. If you have mixed frozen vegetables those can be used.<br />
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I ate it with a side of yogurt, raw onion salad and mixed vegetable achaar (pickle).<br />
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Nothing better than a steaming hot plate of pulao with dahi (yogurt).<br />
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<u>Ingredients</u></h4>
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2 cups uncooked rice<br />
1 teaspoon mustard seeds </div>
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1 teaspoon cumin seeds</div>
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a pinch of asafoetida</div>
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1 teaspoon turmeric powder</div>
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2 teaspoons red chilli powder (use less if you don't want it too spicy)</div>
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1 tablespoon coriander powder</div>
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2 teaspoons garam masala or pav bhaji masala ( you can use a little bit of both too)</div>
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1 cup mixed vegetables (green peas, carrots, beans, lima beans etc.)</div>
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1 onion </div>
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1 potato</div>
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2 tomatoes</div>
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1 green chilli</div>
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Cilantro for garnish</div>
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2 tablespoons oil<br />
Salt (according to taste)</div>
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<span style="text-align: left;"><span style="font-family: Times, Times New Roman, serif;"><u><b>Method</b></u></span></span></div>
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<span style="font-family: inherit;"><span style="text-align: left;">Wash and soak the rice till you prepare your vegetables. If using fresh vegetables, chop all</span><span style="text-align: left;"> </span></span></div>
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<span style="text-align: left;">vegetable and keep them aside. Slice onions and potatoes.</span></div>
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<span style="font-family: inherit;">Heat oil, add cumin and mustard seeds. Let them splutter and then add onions and potatoes. Cook for about 5-7 minutes, till the potatoes get a slight golden crust.</span><br />
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<span style="font-family: inherit;">Add the garlic and chopped green chillies.Then add all the dry masalas (red chilli powder,turmeric coriander powder, garam masala, pav bhaji masala). </span><br />
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<span style="font-family: inherit;">S<span style="font-family: inherit;">tir for about a minute, then add the tomatoes and mix everything well. Once the tomatoes disintegrate, add the rice and the vegetables.</span></span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;"> Add one and a half cup of water to it and put the lid of the pressure cooker. I gave it 3 whistles and let the steam escape completely before opening the lid. </span><br />
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<span style="font-family: inherit;">You can add a dollop of pure ghee to the pulao after it is cooked for flavor. Garnish with chopped cilantro.</span></div>
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themustardseedhttp://www.blogger.com/profile/11779189617656194377noreply@blogger.com3tag:blogger.com,1999:blog-68497688693411940.post-35014875575932618352014-12-07T20:25:00.002-05:002014-12-07T20:25:36.314-05:00Kala Chana (Black chickpeas) in Tomato and Onion Based Gravy<div dir="ltr" style="text-align: left;" trbidi="on">
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Kala chana is an excellent source or protein for vegetarians and tastes delicious whatever way it is prepared. It can be made dry or gravy based. This is the third time I am posting a recipe with kala chana on my blog. This recipe is similar to the one I made earlier with a slight variation in spices. It has to be washed and soaked in plenty of water before you boil them (preferably for 6-8 hours).<br />
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Other recipes with kala chana on my the blog<br />
<a href="http://themustardseedmeadow.blogspot.com/2011/09/shakahari-shaami-kabab-vegetarian-kabab.html" target="_blank">Shakahari shami kabab with kala chana and sweet potatoes</a><br />
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<h4 style="text-align: left;">
<u>Ingredients</u></h4>
1 cup dry chana soaked over night in water (it will double in quantity)<br />
2 black cardamom<br />
1 large onion, finely chopped<br />
1 heaped tablespoon ginger garlic paste<br />
2 tablespoons coriander cumin powder<br />
2 teaspoons red chilli powder<br />
1 teaspoon turmeric powder<br />
1 tablespoon chana masala or garam masala<br />
3 tomatoes chopped<br />
chopped cilantro<br />
Half a lemon<br />
Salt<br />
Chaat masala (optional)<br />
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<h4 style="text-align: center;">
<u>Method</u></h4>
Boil the soaked chana with enough water, salt and black cardamom till soft but still hold their shape. I used a pressure cooker and gave it 5-6 whistles.<br />
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Heat two tablespoons oil and fry the onions till golden brown. Add the ginger garlic paste and cook for another 2-3 minutes. Now add all the dry masalas (turmeric, red chilli powder, chana masala, coriander powder) and the chopped tomatoes. Mix everything well and cook till tomatoes are soft. Add the boiled chana and simmer for another 10 to 15 minutes on low heat.<br />
Just before serving, squeeze the juice of lemon, chopped fresh cilantro and sprinkle some chaat masala.<br />
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themustardseedhttp://www.blogger.com/profile/11779189617656194377noreply@blogger.com2tag:blogger.com,1999:blog-68497688693411940.post-22521156100858704182014-11-30T10:57:00.000-05:002014-11-30T10:57:53.094-05:00Zucchini Hasselback<div dir="ltr" style="text-align: left;" trbidi="on">
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I recently stumbled upon <a href="http://www.huffingtonpost.com/2014/08/15/zucchini-health-benefits-facts_n_5675246.html" target="_blank">this article on The Huffington Post </a>about the health benefits of zucchini. It was one of those side bar links which invite you to open them and then that leads to another dozen side bar links. I forgot what the original article was that I was reading. But it drew my attention as I had cooked a lot with zucchini this summer and it reminded me about the zucchini hasselback that I had made. Fortunately I had taken a few pictures of it! I had also tried other recipes with zucchini like zucchini spaghetti and lasagna substituting the real pasta with zucchini. Both the dishes tasted good and are much healthier than eating the real pasta but I missed the real taste and feel of pasta.<br />
But I was the happy with zucchini hasselback. Here I did not really miss the potatoes and with the flavors of garlic and cheese, this dish was delicious. I did not over cook the zucchini and there was still a bite to it with the cheese nicely melted and edges slightly browned.<br />
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This recipe is easy, delicious, healthy and practically guilt free<br />
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I served it with garlic bread.<br />
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<u>Ingredients</u><br />
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4 zucchini<br />
1/4 cup olive oil<br />
2 cloves garlic<br />
Mozzarella string cheese (or any cheese you have at hand)<br />
1/4 cup Parmesan cheese<br />
Salt and pepper to taste<br />
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<u>Method</u><br />
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Make garlic oil by adding 2 cloves of mashed or grated garlic in olive oil and heat on low medium heat for about 5 minutes. The garlic should not burn. Once oil is almost ready to boil remove from heat and let it cool completely.<br />
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Wash and dry the zucchini<br />
Make slits in the zucchini, keeping the bottom intact.<br />
Brush the zucchini with garlic oil. Sprinkle salt and pepper over it.<br />
Slice mozzarella cheese and insert in the slits of the zucchini.<br />
Sprinkle the top with parmesan cheese and put it in a preheated oven at 350 degrees Fahrenheit and cook till the cheese melts (about 10 minutes).<br />
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themustardseedhttp://www.blogger.com/profile/11779189617656194377noreply@blogger.com2tag:blogger.com,1999:blog-68497688693411940.post-88212293002929692642014-11-28T00:56:00.002-05:002014-12-09T21:21:43.200-05:00Egg-less Pumpkin Pie with Walnut Topping<div dir="ltr" style="text-align: left;" trbidi="on">
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Happy Thanksgiving to all!<br />
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Here is a recipe to celebrate Thanksgiving...a Pumpkin Pie! I have never been a big fan on pumpkin pies or at least I have not liked the store bought ones that I have had in the past.<br />
This pie has no eggs in it but the texture and consistency was perfect and taste wise this was the best pumpkin pie that I have had:)<br />
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The nut topping added extra flavor and crunch to the pie and I really loved that. But that is optional and can be left out if anyone is allergic to nuts or do not like the taste.<br />
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I have a lot to be thankful for ..family, friends, good health, my blog, good food and more....<br />
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Here is the recipe. <br />
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<u>Ingredients<span style="font-weight: normal;"> </span></u></h3>
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1 store bought frozen pie shell</div>
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1 can pumpkin puree</div>
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1 can condensed milk</div>
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1/4 cup cream cheese or sour cream</div>
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2 tablespoons cornstarch</div>
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1 teaspoon pumpkin pie spice (a mix of cloves, nutmeg and cinnamon)</div>
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Optional</div>
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1 tablespoon candied ginger finely chopped </div>
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For the topping</div>
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1 cup walnuts or pecans</div>
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1/4 cup brown sugar</div>
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1 tablespoon butter</div>
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<u>Method</u></h3>
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Preheat oven to 450 degrees Fahrenheit.<br />
Pour the condensed milk and cream cheese and corn starch in a bowl and mix till cheese is well blended.<br />
Add the pumpkin puree and mix till it has a smooth consistency and there are no lumps in it. Add the powdered spices and candied ginger and mix well.<br />
Pour the mix in the pie shell. Put it in the preheated oven and bake for 10 minutes at 450 degrees then reduce the temperature to 350 degrees and bake till the crust is browned and the pie is set (about 45 minutes to an hour. Baking times may vary depending on the size of the oven so check to see when it is set by inserting a toothpick in it.<br />
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If you are not adding the toppings then the pie is ready to eat once it cools. It can be served with fresh whipped cream on top.<br />
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For the topping mix the walnuts or pecans, sugar and butter.<br />
Take out the pie from the oven when the pie is set and is almost ready (the last 10 minutes ) top it with the nuts and put it back in the oven for 10 minutes.<br />
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themustardseedhttp://www.blogger.com/profile/11779189617656194377noreply@blogger.com2tag:blogger.com,1999:blog-68497688693411940.post-35898070552855824002014-11-13T09:25:00.002-05:002014-11-15T11:29:00.902-05:00Aloo Methi (Potatoes and Fresh Fenugreek Leaves)<div dir="ltr" style="text-align: left;" trbidi="on">
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Methi is one of my favorite green leafy vegetable. It has a distinctive bitter taste. I learned to make raw salad with methi leaves and was reluctant to try it the first time but when the leaves are mixed with salt, a little sugar, lemon juice, chilli powder and sesame oil it makes a delicious salad.<br />
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Today I have made a very common dish that is prepared in most Indian households...aloo methi.<br />
I am trying to include greens in my daily diet due to the health benefits that all greens have.<br />
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<b>Ingredients:</b><br />
2 bunches of methi leaves.<br />
(Trim roots, pick out the leaves from the stems and wash several times in cold water)<br />
3 medium sized potatoes (cubed)<br />
1 teaspoon cumin seeds<br />
3-4 garlic cloves (roughly chopped)<br />
2 dry red chillies (optional)<br />
Pinch of asafoetida,<br />
1/2 teaspoon turmeric powder<br />
Salt to taste<br />
Oil<br />
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<b>Method:</b><br />
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Heat oil in a pan and drop the cumin seeds, asafoetida, and red chillies. Once cumin seeds start to splutter, slide the potatoes, sprinkle salt and let the potatoes cook.<br />
Roughly chop the washed methi leaves.<br />
When potatoes are completely cooked add turmeric powder and methi leaves.<br />
Mix everything well. The methi leaves will wilt and coat the potatoes. Once that happens continue cooking for 2-3 more minutes. Add more salt if needed.<br />
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Serve with rotis or rice and a side salad for a delicious and healthy Indian meal.<br />
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themustardseedhttp://www.blogger.com/profile/11779189617656194377noreply@blogger.com1tag:blogger.com,1999:blog-68497688693411940.post-91692887525056798062014-11-08T21:29:00.000-05:002014-11-08T21:29:29.697-05:00Vegetable Biryani<div dir="ltr" style="text-align: left;" trbidi="on">
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Here is another rice based dish that almost everyone loves.....Biryani.<br />
I have been experimenting with vegetable biryani for some time and this is by far one of the best recipes that I have now.<br />
It takes a while to make and has quite a few steps but, it is definitely well worth the effort.<br />
One of the secrets of making a good biryani is boiling the rice just right. It should NOT become too soft.<br />
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<b><u>Ingredients:</u></b><br />
<b><u><br /></u></b>
3 cups basmati rice washed and soaked in water for half an hour)<br />
3 large onions ( thinly sliced)<br />
3 tablespoons ginger garlic green chilli paste<br />
3 tomatoes<br />
1/4 cup yogurt<br />
2 teaspoons turmeric (haldi) powder<br />
2 teaspoons red chilli powder (use more or less as per taste)<br />
2 tablespoons coriander and cumin powder<br />
3 heaped tablespoons biryani masala or garam masala<br />
2 sticks cinnamon, a few bay leaves, 3-4 small cardamoms<br />
2 cups mixed vegetables (carrots, cauliflower, green beans, peas, corn)<br />
(If using fresh vegetables, chop and parboil the vegetables. Frozen vegetables can be used once thawed)<br />
2-4 sliced green chillies (optional)<br />
Half cup fresh chopped cilantro and mint leaves<br />
8-10 cashews and a few raisins<br />
1-2 tablespoons ghee<br />
Salt according to taste<br />
Oil for cooking<br />
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<b><u>Method:</u></b><br />
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1. Heat oil in a large pan and fry the sliced onions till golden brown and caramelized. (Add some salt while frying the onions). Remove about 1/4 cup onions from the pan using a slotted spoon and reserve it for later use.<br />
2. Add the ginger, garlic, chili paste to the fried onions in the pan. Mix well and cook till the raw smell of the paste goes.<br />
3. Now add all the dry masalas (red chilli powder, turmeric, coriander/cumin powder, biryani masala or garam masala). Mix well. Add the chopped tomatoes and the yogurt. Add the mixed vegetables, adjust the salt. Cover and cook till oil separates. Top it with sliced green chillies and half of the mint and cilantro. Do not mix now.<br />
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<b>Preparing the rice.</b><br />
1. Bring a large pot of water with salt cinnamon, bay leaves, and cardamon to a boil. Add the rice and cook till rice is al dente. About 5-7 minutes. Strain the rice and keep aside. Take a cup of rice and pour the saffron soaked milk in it.<br />
2. Heat ghee and fry the cashews and raisins<br />
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<b>Assembling the biryani</b><br />
Take an oven proof pot and add a layer of rice. Top it with the vegetables and another layer of rice. Gently mix the saffron rice with the top layer of rice.<br />
Top the biryani with cashews, raisins, fried onion and the rest of the cilantro and mint leaves.<br />
Cover tightly with a foil. Place the biryani in a preheated oven at 350 degrees Fahrenheit for half and hour.<br />
Just before serving gently mix.<br />
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Serve the biryani with mixed vegetable raita.<br />
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themustardseedhttp://www.blogger.com/profile/11779189617656194377noreply@blogger.com2tag:blogger.com,1999:blog-68497688693411940.post-2114067349673708932014-07-13T16:37:00.000-04:002014-07-13T16:37:24.875-04:00Methi/Fenugreek Rice<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="background-color: white; font-family: 'Helvetica Neue', 'Segoe UI', Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 12.727272033691406px;">Here is a recipe sent by my cousin who lives in Bangalore. She got it from her cook and friend...Pushpa. Here's what she had to say about Pushpa....</span><br />
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<span style="background-color: white; font-family: 'Helvetica Neue', 'Segoe UI', Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 12.727272033691406px;">" .....a good-hearted woman who has seen more than her share of tragedy in life. But she is strong of spirit, and I hope that the smile never leaves her face for too long"</span><br />
<span style="background-color: white; font-family: 'Helvetica Neue', 'Segoe UI', Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 12.727272033691406px;"><br /></span>
<span style="background-color: white; font-family: 'Helvetica Neue', 'Segoe UI', Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 12.727272033691406px;">When she told me about the dish, I begged her for the recipe and I could not wait to try it out. So I substituted the beans with black eyed peas that I had at home but I am posting the exact same recipe as Pushpa makes it. </span><br />
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<span style="background-color: white; font-family: 'Helvetica Neue', 'Segoe UI', Helvetica, Arial, 'Lucida Grande', sans-serif; font-size: 12.727272033691406px;">This was such a delicious dish and a complete meal with a side of raita. The beans add a lovely texture and the fresh cilantro and mint along with ginger and garlic makes every mouthful burst with flavor and happiness!</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><u>Ingredients:</u></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">I cup Rice </span></div>
<span style="font-family: Trebuchet MS, sans-serif;">250 g Surti paapdi/vaal seeds - soaked overnight to remove the outer skin the next day (this is called "hitikida avare kaaLu" in Kannada)</span></div>
<span style="font-family: Trebuchet MS, sans-serif;">100 g fresh double beans - the brown speckled variety</span></div>
<span style="font-family: Trebuchet MS, sans-serif;">1 bunch fresh fenugreek leaves</span></div>
<span style="font-family: Trebuchet MS, sans-serif;"> fresh mint leaves (about 20-25)</span></div>
<span style="font-family: Trebuchet MS, sans-serif;">coriander.cilantro leaves (half a bunch)</span></div>
<span style="font-family: Trebuchet MS, sans-serif;">green chillies (5-6)</span></div>
<span style="font-family: Trebuchet MS, sans-serif;">1 large onion - julienned</span></div>
<span style="font-family: Trebuchet MS, sans-serif;">1 large tomato - chopped into small pieces (not too small)</span></div>
<span style="font-family: Trebuchet MS, sans-serif;">whole spices - bay leaf, star anise, "marathi moggu" (these are dried pistils of the silk cotton flower), cloves, cardomom</span></div>
<span style="font-family: Trebuchet MS, sans-serif;">2 tbsp ginger-garlic paste</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Grind the mint, cilantro and green chillies to a paste. Chop the fenugreek/methi leaves. Heat some oil in a pressure cooker, and add the whole spices (2-3 of each). Then add the onions, ginger garlic paste and fry till pink. Add the green paste, fry for a minute, and add the methi leaves and the tomato. Fry till the cooked smell of methi is released. Add the green beans (paapdi) and the double beans and stir for about 2 minutes. Add washed rice, and water as required (two and a half cups is recommended). Add salt to taste(I taste the water since this requires more salt) and garam masala powder (2 1/2 tsp). Mix well and cook for 3 whistles at medium flame. Open only once steam has released on its own.</span></div>
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themustardseedhttp://www.blogger.com/profile/11779189617656194377noreply@blogger.com0tag:blogger.com,1999:blog-68497688693411940.post-69026770092069560672014-04-10T23:02:00.000-04:002014-11-28T01:11:11.635-05:00Bharwaan Baingain (Stuffed Eggplants)<div dir="ltr" style="text-align: left;" trbidi="on">
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Here is a simple and delicious recipe for stuffed baingan/eggplant. I have used the small round variety and stuffed it with dalia (roasted chana dal) and ground and roasted peanuts, along with the other Indian spices that are used in everyday cooking.<br />
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<u><b>Ingredients</b></u></div>
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12 small baby eggplants</div>
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1/4 cup roasted dalia</div>
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1/4 cup roasted peanuts</div>
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2 heaped tablespoons dry mango powder (amchur)</div>
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3 heaped tablespoons coriander-cumin powder</div>
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1 teaspoon fennel powder (saunf)</div>
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1/4 teaspoon asafoetida powder</div>
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1 teaspoon garam masala</div>
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1 teaspoon red chilli powder (or more, add as per taste)</div>
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1 teaspoon turmeric powder</div>
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1 and 1/2 tablespoon brown sugar or jaggery</div>
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handful of cherry tomatoes (optional)</div>
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Salt according to taste</div>
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Oil for cooking</div>
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Grind the peanuts and dalia and mix all the other spices with it, including salt. Make cross slits in each eggplant, keeping the ends with the stem intact. Fill in this dry mix with the peanuts and all the other spices. Stuff the eggplants well and keep them aside.There should be about 1/4 to 1/2 cup stuffing left. Keep that aside. Heat oil in a pan and place these stuffed eggplants in it. Cook on medium heat, carefully turning them around to brown all sides. Once the eggplants have browned add the remaining spice mix to the pan and cover the eggplants with it. Add half cup of water, halved cherry tomatoes. Cover the pan and let the eggplants cook in the gravy. Keep checking and add more water if needed, till the eggplants and spices are all well cooked. Garnish with fresh cilantro leaves before serving.</div>
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themustardseedhttp://www.blogger.com/profile/11779189617656194377noreply@blogger.com0tag:blogger.com,1999:blog-68497688693411940.post-7042429781302424412014-04-07T00:03:00.001-04:002014-04-07T22:27:44.117-04:00Roasted Peanuts and Sesame Seeds Granola<div dir="ltr" style="text-align: left;" trbidi="on">
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My father loves making Indian desserts like kulfi, kheer, and peanut chikkis. He makes one of the best peanuts and sesame seeds chikkis and laddus :)</div>
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They are soft yet crunchy, the peanuts are well roasted and he likes to add a hint of spice like ginger powder or fennel seeds. I decided to follow one of his laddu or chikki recipes and post it here. To make the laddus you have to be quick and roll them into balls before it cools. And I thought to myself that maybe I can let it sit in the pan for a while and then just crumble it to give a granola type texture. So that is what I have done here. The recipe remains the same except that I reduced the amount of jaggery to make it more crumbly and ate it like any other granola with some fruit, sprinkle of chia seeds and milk. It is delicious and can also be eaten dry as a snack.</div>
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Some other ingredients that can be added to make the granola are</div>
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Walnuts</div>
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Roasted almonds</div>
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Sunflower seeds</div>
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Raisins, dried blueberries, dried cranberries</div>
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flax seeds</div>
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Oatmeal</div>
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<u><b>Ingredients</b></u></div>
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2 cups roasted peanuts</div>
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(I roasted raw peanuts and then removed the skin)</div>
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1 cup roasted sesame seeds</div>
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1 and 3/4 cups soft jaggery/gud</div>
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1/4 teaspoon fennel seeds/saunf</div>
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1/4 teaspoon ginger powder/saunth</div>
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1 teaspoon ghee</div>
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<u><b>Method</b></u></div>
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Grind the roasted peanuts and sesame seeds into a coarse mix. Do not powder it completely. </div>
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Take a non stick pan and add 1 teaspoon ghee to coat the surface. Now melt the jaggery, stirring continuously. Once it is completely melted, fold in the peanuts and sesame mix along with the fennel seeds and ginger powder. Mix everything well and turn the heat off. </div>
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It will start setting in the pan as it cools. Crumble it with a wooden spoon or with your hands once it is cool to touch.</div>
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themustardseedhttp://www.blogger.com/profile/11779189617656194377noreply@blogger.com4tag:blogger.com,1999:blog-68497688693411940.post-26822821126598809262014-03-29T21:24:00.000-04:002014-03-29T21:24:07.640-04:00Paneer Tikka Masala<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="text-align: left;">Here is a recipe for paneer tikka masala that I make quite often. I have to admit that I have not been posting lately. I have many <strike>excuses</strike> reasons for not posting, like I have been busy, I have not cooked anything worthy of posting, or am not happy with the pictures, my computer crashed etc. I had been promising my family and friends who frequent my blog that I will be back soon.. My cousin, who shares my passion for food has been motivating me for the last several months by sending a guest blog post (that I have yet to post!), sending me some delicious recipes to inspire me and several gentle and not so gently reminders. Finally, yesterday she asked for this recipe that has been sitting my drafts for more than a year. Happy to post it finally. </span></div>
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<div style="text-align: left;">
<b><u>Ingredients</u></b></div>
<div style="text-align: left;">
<b><u><br /></u></b></div>
<div style="text-align: left;">
250 grams paneer</div>
<div style="text-align: left;">
4 fresh tomatoes</div>
<div style="text-align: left;">
6-7 garlic cloves</div>
<div style="text-align: left;">
2 teaspoons garam masala</div>
<div style="text-align: left;">
3-4 black cardamom</div>
<div style="text-align: left;">
2 bay leaves</div>
<div style="text-align: left;">
kasoori methi</div>
<div style="text-align: left;">
1/4 teaspoon turmeric powder</div>
<div style="text-align: left;">
1/2 teaspoon red chilli powder </div>
<div style="text-align: left;">
1 tablespoon coriander-cumin powder</div>
<div style="text-align: left;">
1/4 teaspoon black pepper</div>
<div style="text-align: left;">
1/4 teaspoon fennel powder</div>
<div style="text-align: left;">
1 tablespoon sugar</div>
<div style="text-align: left;">
1 red onion thinly sliced</div>
<div style="text-align: left;">
1 green capsicum sliced</div>
<div style="text-align: left;">
7-8 cashews broken and soaked in water</div>
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<div style="text-align: center;">
<b><u>Method</u></b></div>
<br />
Cut the paneer into cubes and marinate it with red chilli powder, coriander-cumin powder, salt, garam masala, 3-4 grated garlic cloves and kasoori methi. Add about a tablespoon of oil just to coat all the spices.<br />
<br />
Blanch and peel the tomatoes. Puree the tomatoes along with the remaining garlic, turmeric, chilli powder, fennel powder, garam masala, sugar, salt and kasoori methi.<br />
Heat oil and add jeera, black cardamom, and bay leaf. Now add the pureed tomatoes. Cook till oil separates.<br />
<br />
Grill the marinated paneer in a non-stick pan or your oven, add a little ghee for flavor. Once it is grilled add the paneer to the cooked gravy. Thinly slice some onions and capsicums and saute them on high flame till slightly charred. Add these to the gravy too. Grind the soaked cashews to a smooth paste and mix everything well. Adjust salt as required. Sprinkle chaat masala before serving.<br />
<br />
Charcoal smoke can be given to it to give a restaurant style smoky flavor. Light a charcoal and carefully place it in a small metal bowl. Place the bowl directly on your paneer, pour a teaspoon of melted ghee on the charcoal and immediately cover the bowl. The charcoal will smoke due to the ghee and add flavor to your gravy.<br />
P.S. The charcoal should not touch the gravy.<br />
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themustardseedhttp://www.blogger.com/profile/11779189617656194377noreply@blogger.com4tag:blogger.com,1999:blog-68497688693411940.post-25914281888514138742013-09-28T11:12:00.000-04:002013-09-28T11:12:24.666-04:00Kundru/Tendli Masala Fry<div dir="ltr" style="text-align: left;" trbidi="on">
<img border="0" height="480" src="http://i1357.photobucket.com/albums/q757/stonesoup31/IMG_1868_zps027feca1.jpg" width="640" /><br />
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<span style="font-size: large;"><span style="font-family: "Courier New"; font-size: 12pt; line-height: 115%;">Kundru or tendli is a type of ivy gourd. I have heard many
different names for it in India regionally. I love to eat it stir fried with onions or just slow cooked till it becomes caramelized and crispy. Apart from the taste it is good to know that this gourd is considered beneficial in lowering blood sugar. </span></span></div>
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<span style="font-size: 14pt; line-height: 115%;"><span style="font-family: Calibri;"><span style="font-size: 14pt; line-height: 115%;"><span style="font-size: small;"> </span></span></span></span> </span><br />
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<b><u><span style="font-family: "Courier New";">Ingredients</span></u></b><span style="font-family: "Courier New";"><o:p></o:p></span><br />
<u1:p></u1:p>
<br />
<span style="font-family: "Courier New";"> kundru/tendli sliced
lengthwise<o:p></o:p></span><br />
<u1:p></u1:p>
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<span style="font-family: "Courier New";">1/2 teaspoon turmeric powder<o:p></o:p></span><br />
<u1:p></u1:p>
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<span style="font-family: "Courier New";">1/2 teaspoon mustard seeds<o:p></o:p></span><br />
<u1:p></u1:p>
<br />
<span style="font-family: "Courier New";">red chilli powder (I used 2
teaspoons, adjust according to liking)<o:p></o:p></span><br />
<u1:p></u1:p>
<br />
<span style="font-family: "Courier New";">dry mango powder/amchur or juice or
lemon<o:p></o:p></span><br />
<u1:p></u1:p>
<br />
<span style="font-family: "Courier New";">1 teaspoon garam masala or chaat
masala (optional)<o:p></o:p></span><br />
<u1:p></u1:p>
<br />
<span style="font-family: "Courier New";">salt to taste<o:p></o:p></span><br />
<u1:p></u1:p>
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<span style="font-family: "Courier New";">Oil for cooking (about a tablespoon)<o:p></o:p></span><br />
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</span><br />
<b><u>Method<o:p></o:p></u></b><br />
<span style="font-family: Times New Roman;">
</span><br />
<span style="font-family: "Courier New";"><br />
Heat oil in a non-stick pan. Add the mustard seeds and once they pop, slide the
sliced vegetable in the oil. Mix well so that oil coats the vegetable. Now add
salt and turmeric powder. Cook uncovered, stirring occasionally until kundru
starts wilting. It will reduce in quantity as the water from it dries out so be
careful while adding salt. Once the vegetable is soft and slightly caramelized,
sprinkle the chilli powder, garam masla and dry mango powder. If not using
mango powder then squeeze the juice of lemon after transferring it to a glass bowl.
<br />
<u1:p></u1:p><br />
Serve with parathas, roti or plain rice. <o:p></o:p></span></span><span style="font-family: Times New Roman;">
<u1:p></u1:p></span><br />
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themustardseedhttp://www.blogger.com/profile/11779189617656194377noreply@blogger.com3tag:blogger.com,1999:blog-68497688693411940.post-64405673962685184122013-09-26T22:43:00.000-04:002013-09-26T22:43:19.514-04:00Nani ke Pindi Chole (Chickpeas soaked in spices, my grandmother's style)<div dir="ltr" style="text-align: left;" trbidi="on">
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This recipe belongs to my Nani. It is full of flavor and tastes even
better the next day after the chickpeas have soaked in all the flavor of the spices. Apart
from the fact that these are delicious, I love making chole this way as it is
also a quick recipe if you have the spices ready. I usually roast and grind the
spices and keep in in an airtight container to use it whenever I need to. All
you have to do is boil the chickpeas and mix in the masala. These chole taste
the best with bhature or deep fried bread but I wanted to keep the meal healthy
and so I served it with pita bread, greek yogurt and raw onions.<br />
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Here is the recipe........<br />
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<strong><u>Ingredients:</u></strong><br />
250 grams chickpeas<br />
1 teaspoon thinly sliced ginger<br />
2-3 black cardamom<br />
1 bay leaf<br />
half teaspoon asafetida/hing<br />
<br />
<u>Spices to be dry roasted </u><br />
1 tablespoon whole coriander seeds<br />
1 teaspoon cumin seeds<br />
half inch cinnamon stick<br />
2-3 cloves<br />
1 tablespoon dry pomegranate/anardana <br />
<br />
Other spices to be mixed in<br />
1 teaspoon garam masala/chana masala<br />
1 teaspoon red chilli powder<br />
2 teaspoons dry mango powder/amchur<br />
1 teaspoon black salt<br />
1 teaspoon black pepper powder<br />
<br />
2 tablespoons oil for cooking and salt according to taste<br />
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<strong><u>Method:</u></strong><br />
<br />
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt 48pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;">1.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">Soak the chickpeas overnight. I
soaked them longer so they got little sprouts too. <o:p></o:p></span></div>
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<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt 48pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;">2.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">Boil the chickpeas with salt, black
cardamom and bay leaf.<o:p></o:p></span></div>
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<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt 48pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;">3.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">Prepare the masala/spices by dry
roasting cumin seeds/jeera, coriander seeds/dhania, dry pomegranate
seeds/anardana and cinnamon/dalchini.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt 48pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;">4.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">Grind the roasted spices in a coffee
grinder and mix the other dry spices in it (red chilli powder, dry
mango/amchoor powder, garam masala and/or chana masala, black pepper powder and
black salt.<o:p></o:p></span></div>
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<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt 48pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;">5.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">Sprinkle all the masala on top of
the cooked chickpeas.<o:p></o:p></span></div>
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<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt 48pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;">6.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">Heat two-tablespoon oil drop in
thinly sliced ginger and asafetida/hing powder and pour it over the chickpeas.
Mix everything well. Taste for salt and adjust accordingly. If the gravy is too
thick, add a little water, although it should be on the thicker side. <o:p></o:p></span></div>
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<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt 48pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;">7.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><!--[endif]--><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">Before serving, add chopped cilantro
and juice of lemon.<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">Traditionally this is served with
bhature and a side of raw onion, green chillies and maybe some pickle. However,
since I decided to avoid the fried bhature I served it with pita chips and
yogurt and it was equally delicious.<o:p></o:p></span></div>
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themustardseedhttp://www.blogger.com/profile/11779189617656194377noreply@blogger.com0tag:blogger.com,1999:blog-68497688693411940.post-11479124911138176082013-07-13T00:05:00.002-04:002013-07-13T00:05:24.787-04:00Mango and Avocado Sandwich<div dir="ltr" style="text-align: left;" trbidi="on">
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Mangoes and creamy avocados are both delicious and I often pair them together in salads, salsa or even <a href="http://themustardseedmeadow.blogspot.com/2012/05/curd-rice-with-mango-and-avocado.html" target="_blank">curd rice</a>. Avocado is great in a grilled cheese sandwich or or a veggie wrap too. But I would have never thought of making a sandwich with sweet mangoes had it not been introduced to me by a friend. When she made one for me....a really simple sandwich with plain white bread (no healthy nutty bread here) and sweet Indian mangoes and butter. It was delicious. Since then I have made mango sandwiches often and this time I thought of adding avocado along with the mango. <br />
This is one quick and simple sandwich for anytime.<br />
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<b><u>Ingredients</u></b><br />
Sweet ripe mango (peeled and sliced)<br />
Avocado (sliced)<br />
Any white bread or bun<br />
(I had the Hawaiian sweet rolls, so I used those)<br />
A pinch of black or plain salt and red chilli powder (optional)<br />
A drizzle of honey<br />
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<b><u>Method</u></b><br />
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Slice the buns/rolls into half and apply butter on both sides. Place slices of mangoes and avocado. Sprinkle with a little salt and red chilli powder. Drizzle with a little honey and place the other half of the bun on top. <br />
Eat immediately. <br />
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themustardseedhttp://www.blogger.com/profile/11779189617656194377noreply@blogger.com2tag:blogger.com,1999:blog-68497688693411940.post-4532389355285042782013-06-22T00:09:00.001-04:002013-06-22T00:09:12.687-04:00 Kathal ki Sabzi (Raw Jackfruit curry)<div dir="ltr" style="text-align: left;" trbidi="on">
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My blog has been idle for quite some time and for no apparent reason. I am going to try and get it going again by posting some recipes from my drafts. I realized that I have more recipe drafts that I thought I had.<br />
I made this vegetable earlier this year and loved it. Raw jackfruit (kathal) has a unique texture and flavor. It is delicious and can be used in many ways. I have also made biryani with it and will try to post the recipe soon. As much as I love raw kathal, I never liked the ripened fruit . I made a this in a spicy gravy of onion, garlic and aachari spices (spices that are usually used in Indian pickles). <br />
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It is a little tricky to cut a jackfruit. It is helpful to rub the knife and your hands with vegetable oil while cutting/handling the fruit. I found this website that has steps explaining how to cut a jackfruit. <a href="http://www.ehow.com/how_5288169_cut-jackfruit.html" target="_blank">Click here</a>. <br />
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<u>Ingredients</u><br />
1 small or medium sized jackfruit, peeled and cut into bite sized chunks<br />
2 medium sized onion (finely chopped)<br />
1 heaped tablespoon ginger garlic and green chilli paste<br />
mix of mustard seeds, cumin, kalonji(nigella seeds), fennel seeds, and fenugreek seeds.<br />
1 bay leaf and a few black cardamom<br />
2 teaspoons red chilli powder<br />
1 teaspoon turmeric<br />
2 tablespoons coriander-cumin powder<br />
1 heaped tablespoon garam masala<br />
2-3 tomatoes (pureed)<br />
1/2 cup beaten yogurt<br />
Salt (according to taste)<br />
Oil for cooking<br />
Chopped cilantro leaves for garnish<br />
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<div style="text-align: center;">
<u>Method</u></div>
<div style="text-align: center;">
Season the kathal/jackfruit pieces with salt and then boil in a pressure cooker till tender. It can even be pan fried, if desired. Keep aside. Heat enough oil in a pot and drop the bay leaf, cardamom and all mix of seeds mentioned above. Cover the pot and let the seeds splutter. Carefully add the chopped onion and fry till it gets golden brown. Now mix the ginger, garlic and chilli paste. Cook till the raw smell of garlic goes away. Mix all the dry spices (turmeric, red chilli, coriander-cumin and garam masala, salt) with a few tablespoons of water and pour the mixture in the pot. Cook for about a minute then add the tomato puree. Stir well and cook for another 5-7 minutes. Gradually mix the yogurt and keep stirring continuously. If it looks too dry then add half a cup of water. Add the boiled kathal pieces. Cover and cook on low heat for about 10 minutes and let the kathal absorb the flavors of all the spices. </div>
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Garnish with chopped cilantro and serve with hot phulka/chapatti.<br />
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themustardseedhttp://www.blogger.com/profile/11779189617656194377noreply@blogger.com3tag:blogger.com,1999:blog-68497688693411940.post-8631630044197759362013-04-05T14:15:00.000-04:002013-04-05T22:26:08.831-04:00Spicy Thai Soup with Mushrooms, Tofu, and Red Chillies<div dir="ltr" style="text-align: left;" trbidi="on">
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This is a wonderfully aromatic soup with fresh flavors. It can be totally customized to your liking by adding whatever vegetable or protein you like. I love mushrooms and so they are the star of the dish but once you have the base of the soup ready any vegetable can be added to it. The heat from the red chillies, and the flavor of kaffir lime, lemon grass and galangal root will awaken your senses and even clear a sore throat. I really enjoyed this bowl of soup watching the snow on the trees instead of spring blossoms in the month of March. But I am not complaining!<br />
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I prepared the base first and kept the vegetables and tofu ready to add later. If you cook the vegetables along with the broth then the vegetables loose their color and crisp texture and I like my vegetables to have a little crunch in them. Except carrots which take time to cook I did not add any other vegetable early on.<br />
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<b><u>Ingredients</u></b></div>
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5-6 cups vegetable broth</div>
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1 can lite coconut milk</div>
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vegetables of your choice ( I used mushrooms, broccoli, grated red cabbage and carrots)</div>
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cubed tofu or any other cooked protein</div>
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2-4 dry kaffir lime leaves (use fresh if available)</div>
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2 stalks of lemon grass (washed and smashed)</div>
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3 cloves of garlic (minced)</div>
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1 teaspoon galangal root (minced) </div>
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thai red chillies 3-4 whole</div>
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1-2 teaspoons hot chilli paste</div>
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chilli oil to drizzle (optional)</div>
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1-2 tablespoon brown sugar </div>
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salt and pepper to taste</div>
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fresh basil or cilantro leaves for garnish</div>
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Do not crush the lemon grass completely as it has to be removed before serving</div>
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If you do not find kaffir lime and galangal use more basil leaves, it will still add to the flavor of the soup. </div>
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<b><u>Method</u></b></div>
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<ol style="text-align: left;">
<li>Pour the broth in a stock pot along with lemon grass, kaffir lime leaves, galangal, garlic and salt.</li>
<li>Cover and let it boil for 5-10 minutes. </li>
<li>Add sliced carrots and boil for a few more minutes. </li>
<li>Turn off the heat and add soy sauce, coconut milk, chilli paste and sugar. Check seasoning and adjust accordingly. Tear a few basil leaves and add to the stock base.</li>
<li>Prep the rest of the vegetables and keep them aside</li>
<li>Just before serving remove the lemon grass stalk, and kafir lime leaves.</li>
<li>Add the sliced mushrooms, broccoli florets, grated cabbage, whole red chillies and tofu. Bring it to a boil and turn off the heat. Sprinkle pepper powder and drizzle with chilli oil.</li>
<li>Finally top with chopped basil or cilantro leaves.</li>
<li>Serve immediately.</li>
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Recipe source: http://thaifood.about.com/od/vegetarianthairecipes/r/vegtomyum.htm</div>
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themustardseedhttp://www.blogger.com/profile/11779189617656194377noreply@blogger.com8tag:blogger.com,1999:blog-68497688693411940.post-41015270536466156452013-03-14T10:41:00.002-04:002013-03-14T10:41:36.903-04:00Stuffed Parval<div dir="ltr" style="text-align: left;" trbidi="on">
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I usually cook parwal as a simple stir fry sliced thinly along with potatoes. For a change this time I tried to make stuffed parwal and it was quite successful. The list of ingredients below may seem intimidating but not hard to find in an Indian pantry. A typical Indian spice box (masala dabba) has anywhere from 6-9 spices - like cumin/coriander powder, chili powder, turmeric, mustard, fennel and cumin seeds, hing etc. Regionally the spices may differ and one spice may be more dominant from the other. My spice box usually has the above mentioned spices in addition to whole spices like bay leaf, cinnamon, black pepper, star anise and cardamom. I love spicy food and therefore I enjoyed making and eating this dish that has lot of spices from the masala dabba and some more!<br />
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<u><b>Ingredients</b></u></div>
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250 gms fresh parval (pointed gourd)<br />
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<a href="http://i1357.photobucket.com/albums/q757/stonesoup31/IMG_1711_zps0973b434.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="235" src="http://i1357.photobucket.com/albums/q757/stonesoup31/IMG_1711_zps0973b434.jpg" width="320" /></a><u> For the stuffing</u><br />
1 boiled potato<br />
2 teaspoons red chili powder<br />
2 tablespoons coriander powder<br />
2 tablespoons dry mango powder (amchur)<br />
1/2 teaspoon (good quality) hing<br />
1 teaspoon fennel seed powder (saunf)<br />
2 tablespoons sev bhujia (optional) I used Haldiram's spicy bhujia<br />
2 tablespoons coarsely ground roasted peanut powder <br />
1 teaspoon garam masala <br />
1 teaspoon kala namak<br />
1 teaspoon black pepper powder<br />
1/2 teaspoon whole cumin and fennel seeds<br />
salt to taste <br />
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<u>For the dry gravy</u><br />
a pinch of hing<br />
1/4 teaspoon cumin seeds<a href="http://i1357.photobucket.com/albums/q757/stonesoup31/IMG_1718_zps938f06b9.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"></a><br />
1/4 teaspoon mustard seeds<br />
1 medium sized red onion sliced<br />
1 tomato chopped <br />
4-5 garlic cloves, made into paste<br />
2-3 whole green chilies<br />
5-6 curry patta (leaves) <br />
1 teaspoon coriander powder, pinch of turmeric and red chili powder<br />
1 teaspoon sugar<br />
salt to taste<br />
chopped cilantro leaves for garnishing <br />
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<u> M<b>ethod</b></u><br />
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Wash the parval. Trim the end and cut into halves. Scoop out the flesh from from both the halves and keep it in a bowl to use for filling. Steam the halved parval for about 5 minutes or till the outer skin is soft. <br />
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<b><u>Stuffing</u></b><br />
Mash the boiled potato and mix it with the scooped parval. Add all the spices listed for stuffing. Mix well and fill in the steamed parval halves.<br />
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Heat oil in a non-stick pan. Add the cumin and mustard seeds. Once the seeds splutter add hing, sliced onion, whole green chillies and garlic. Cook for about 2 minutes then add the tomatoes, turmeric powder, coriander powder, salt and sugar. Gently place the stuffed parval in the pan. Cover and cook on low heat for 10-15 minutes. The onion should caramelize and the parval will get slightly browned. A little water can be sprinkled if needed. Carefully turn them over to cook from the other side. Cover for another 5-7 minutes. Check to see if it has desired softness or let it cook for a little more time. I like to cook with the lid open towards the end just to evaporate some moisture and get a slight crunch. Before serving garnish with chopped cilantro leaves and sev bhujia. Serve with chapati or rice. <br />
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themustardseedhttp://www.blogger.com/profile/11779189617656194377noreply@blogger.com9tag:blogger.com,1999:blog-68497688693411940.post-85317708296857802962013-03-07T16:51:00.000-05:002013-03-07T16:51:22.869-05:00Palak Dal Fry (Lentils with Spinach)<div dir="ltr" style="text-align: left;" trbidi="on">
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Dal fry is something I like to make often. But the regular-everyday version is made with oil instead of ghee and does not have a tadka (tempering) twice. Dal fry is not really fried or unhealthy. We can make it richer by increasing the amount of oil or ghee used in it. I like to add vegetables to the dal which makes it a complete meal. Here I have added chopped spinach along with the usual onion and tomatoes that go in it. Serve it with steaming hot rice and some more ghee on top.</div>
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<u><b>Ingredients</b></u></div>
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1 cup toor dal</div>
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1/4 cup chana dal</div>
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1 teaspoon turmeric powder </div>
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5-6 curry leaves</div>
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1 medium sized onion (sliced)</div>
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4-5 garlic cloves (make a paste)</div>
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1 tomato (chopped)</div>
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3-4 dry red chillies or sliced green chillies</div>
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1 cup tightly packed fresh spinach leaves</div>
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pinch of garam masala (optional) </div>
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1 tablespoon lemon/lime juice </div>
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1 tablespoon oil </div>
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salt according to taste </div>
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<u>For second tadka</u></div>
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2 teaspoons ghee</div>
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1 teaspoon cumin seeds</div>
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1 teaspoon mustard seeds</div>
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a few methi seeds (fenugreek)</div>
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1/2 teaspoon red chilli powder</div>
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1/2 teaspoon asafoetida (hing powder)</div>
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<b><u>Method </u></b><br />
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Wash and soak both the dals together for half an hour. Boil or pressure cook the dal with enough water, salt and turmeric powder till done. It should not become completely mushy. Keep it aside. Heat a pan with oil and fry the onion till golden. (keep some onions aside if desired for garnish later. Add the curry leaves and and garlic paste. Fry till the raw smell of garlic goes away. Add a pinch of garam masala powder and tomatoes. Cover and cook for 4-5 minutes. Now add the chopped spinach leaves. Mix well and pour the cooked dal over it. Stir well.<br />
To prepare the second tempering (tadka) heat ghee and add methi, mustard and cumin seeds. As soon as the seeds splutter add hing and dry red or green chillies and the red chilli powder. Immediately pour this over the dal and cover. Keep it covered for a while. Just before serving squeeze the juice of a lemon and mix. <br />
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themustardseedhttp://www.blogger.com/profile/11779189617656194377noreply@blogger.com3tag:blogger.com,1999:blog-68497688693411940.post-48353713808402735652013-03-04T22:27:00.001-05:002013-03-04T22:27:52.581-05:00Guava and Lady Apple Salad <div dir="ltr" style="text-align: left;" trbidi="on">
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This salad is pure simple joy for me. There is nothing spectacular or fancy in it but I love it! I love eating guavas sprinkled with some salt and red chili powder. These are often sold on the streets in India when guavas are in season......tucked in an old newspaper sprinkled with salt and some other spices. I paired the guavas with lady apples - not to be confused with crab apples or lady pink apples. These are very small in size and have a unique flavor which is slightly sweet and tart. Any other tart apple would taste good too. And even if there are no apples it does not matter as the star here is guava.<br />
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<u><b>Ingredients</b></u><br />
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1 guava (should not be over ripe)<br />
2-3 lady apples<br />
1 teaspoon salt<br />
1/2 teaspoon red chili powder<br />
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<u><b>Method</b></u><br />
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Wash and dry the fruits. Cut the guava in half and scoop out the hard seeds with a spoon. Chop the the guava and apples. Sprinkle with salt and red chili powder. Mix and enjoy!<br />
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themustardseedhttp://www.blogger.com/profile/11779189617656194377noreply@blogger.com2tag:blogger.com,1999:blog-68497688693411940.post-53244490575390982332013-03-01T11:39:00.000-05:002013-03-01T11:39:57.108-05:00Tandoori Tawa Masala Aloo (Potatoes with Tandoori Spices)<div dir="ltr" style="text-align: left;" trbidi="on">
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This is a quick and easy potato dish.These potatoes laced with tangy tomato paste, thick yogurt, garlic and spices are delicious and make for a great side dish. I even make sandwiches using the leftover vegetable filled inside a crusty bread or fill them up in a pita pocket with hummus for a quick dinner. The marinade can be used for other other tandoori flavored dishes like paneer, cauliflower, and mushrooms. It is simple and (almost) healthy.<br />
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<u><b>Ingredients</b></u><br />
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5-6 medium sized potatoes boiled and chopped into big chunks <u><b>or</b></u> 10-12 red baby potatoes boiled and halved<br />
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<u>For the marinade</u><br />
5-large cloves of garlic grated <br />
1/4 cup thick Greek yogurt<br />
1/4 cup tomato paste<br />
3 tablespoons coriander cumin powder<br />
2 teaspoons red chilli powder<br />
1 teaspoon turmeric powder<br />
2 teaspoons fennel powder<br />
1 teaspoon black pepper powder <br />
2 teaspoons tandoori masala or garam masala<br />
salt to taste<br />
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For tempering<br />
1/2 teaspoon each of mustard, cumin and fennel seeds, kalonji pinch of hing, 2 slit green chillies and 5-6 curry leaves<br />
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One tablespoon olive oil and one teaspoon ghee for cooking<br />
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<u><b>Method</b></u></div>
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Mix all the ingredients of the marinade in a large bowl. Add the boiled potatoes in it. Mix well and let it sit for about half and hour. Heat a non stick pan and add oil and a teaspoon of ghee to it. Once it heats up add the mustard, cumin, fennel seeds and kalonji. Cover the pan as the seeds will splutter. Add the green chillies, curry leaves and hing. Now slide the potatoes in the pan. Let the potatoes get slightly brown on the edges and the raw smell of spices disappear. Just before serving garnish with cilantro. </div>
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themustardseedhttp://www.blogger.com/profile/11779189617656194377noreply@blogger.com4tag:blogger.com,1999:blog-68497688693411940.post-22482559897518555122013-02-26T23:01:00.000-05:002013-02-26T23:01:31.756-05:00Mishti Doi (Caramalized Baked Yogurt)<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: inherit;">This is a no fail recipe which is absolutely delicious! It almost tasted like a cheesecake. The traditional Bengali sweet dish...mishti doi is made of caramelized sugar and thick yogurt. I wanted to try a baked version and found a collection of mishti doi <a href="http://www.harekrsna.com/practice/prasadam/recipes/sweets8a.htm">recipes here</a> and tried out one of them with a little twist. I used caramelized condensed milk following the directions found of <a href="http://www.verybestbaking.com/recipes/32293/Caramelized-Milk-Dulce-de-Leche/detail.aspx">Nestle's recipe page</a><a href="http://www.blogger.com/blogger.g?blogID=68497688693411940"> here.</a> Instead of boiling the can in a double boiler as suggested I used a pressure cooker and boiled the can for about 40 minutes on low heat. The caramelized condensed milk can be eaten as a dessert just by the spoonful! Here it made the mishi doi special by giving it the rich flavor, sweetness and color. </span><br />
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<span style="font-family: inherit;"><b><u>Ingredients</u></b></span></div>
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<span style="font-family: inherit;"><span style="font-size: x-small;"><span style="font-size: x-small;">
<span style="font-size: small;"><span style="font-weight: normal;">1 can condensed milk </span></span></span></span></span></div>
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1 can [12 oz.] evaporated milk (plain full fat milk can also be used)</span></span></span></div>
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<span style="font-size: small;"><span style="font-weight: normal;"><span style="font-family: inherit;">Use condensed milk can to measure yogurt and use 1 and 1/2 can non fat Greek yogurt </span></span></span></div>
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<span style="font-size: small;"><span style="font-weight: normal;"><span style="font-family: inherit;">(any other yogurt would work as well)<br />
Cardamom seeds, crushed </span></span></span></div>
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<span style="font-size: small;"><span style="font-weight: normal;"><span style="font-family: inherit;">1/4 cup chopped pistachios and sliced almonds</span></span></span> </div>
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<span style="font-size: small;"><span style="font-family: inherit;"><u><b>Method</b></u></span></span><br />
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<span style="font-size: small;"><span style="font-family: inherit;">First <span style="font-size: small;">caramelized</span> the condensed milk by boiling the unopened can in a pressure cooker for 40 minutes. Let it come to room temperature before opening the can or it might burst. </span></span></div>
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<span style="font-size: small;"><span style="font-family: inherit;">Pour all the ingredients (except the nuts) in a large mixing bowl. Mix well with hand blender until
froth forms on top. Pour the mixture into baking dish. Preheat the oven to 275 degrees Fahrenheit and place the baking dish uncovered for about 50 minutes. Check to see it is set.Remove from the oven<span style="font-size: small;">. Sprinkle the chopped nuts </span>and let it cool. Keep it in the refrigerator for at least 4-5 hours to chill before serving.</span></span></div>
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Recipe source: http://www.harekrsna.com/practice/prasadam/recipes/sweets8a.htm<br />
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themustardseedhttp://www.blogger.com/profile/11779189617656194377noreply@blogger.com5tag:blogger.com,1999:blog-68497688693411940.post-62074859297724437382013-02-25T00:07:00.000-05:002013-02-25T00:07:17.088-05:00Eggless Banana Bread with Dark Chocolate and Peanut Butterchips<div dir="ltr" style="text-align: left;" trbidi="on">
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I have recently been practicing my hand at baking....something that I have never been very successful at! After a couple of attempts at baking simple cakes and cookies I have begun to gather a little confidence and even enjoyed experimenting with baking. This is one simple recipe using over ripe bananas to make this delicious bread.I found an easy and simple recipe to make this eggless banana bread and adapted it just a little bit. <br />Here it is.<br />
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<u>Ingredients</u><br />
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4 very ripe bananas, mashed
<br />1 1/2 cups spelt flour or all purpose flour
<br />1/2 cup butter melted <br />3/4 cup brown sugar
<br />1/2 cup milk/soy milk</div>
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1 teaspoon baking soda
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<br />1 pinch salt </div>
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(Optional ingredients)</div>
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1/4 cup dark chocolate chips</div>
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1/4 cup peanut butter chips </div>
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1/4 cup sunflower seeds <br /><br /><b><u>Method</u></b></div>
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Preheat oven to 350ºF. In a mixing bowl, combine mashed bananas with butter. Add in milk, vanilla, and mix. Add in sugar, baking soda, salt, and mix. Add flour gradually and mix well. Add the chocolate and peanut butter chips (if using). Pour the mixture into a greased loaf pan. Sprinkle the top with sunflower seeds and a few chocolate and peanut butter chips. Bake for 1 hour or until a wooden pick comes out clean.
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Recipe adapted from here: http://australian.food.com/recipe/quick-and-easy-eggless-banana-bread-447487<br />
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themustardseedhttp://www.blogger.com/profile/11779189617656194377noreply@blogger.com4tag:blogger.com,1999:blog-68497688693411940.post-72882225942939438172013-02-13T23:14:00.000-05:002013-03-08T22:11:59.353-05:00Spicy Kung Pao Style Chinese Noodles and Tofu Stir Fry<div dir="ltr" style="text-align: left;" trbidi="on">
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The smell of good food always make me hungry, especially of something like a stir fry from an Asian restaurant or the Indian-Chinese street food. It is not easy to get that unique flavor of a restaurant style stir fry at home unless you have the professional tools for it like a large wok and gas stove with high flame. I recently tried a Black pepper tofu recipe from the wonderful cookbook<a href="http://www.amazon.com/Plenty-Vibrant-Recipes-Londons-Ottolenghi/dp/1452101248/ref=sr_1_1?s=books&ie=UTF8&qid=1360807785&sr=1-1&keywords=plenty"> <u>Plenty</u></a> by <i>Yotam Ottolenghi</i>. It was so good that I wanted to have more of those flavors. So I decided to make this noodle and vegetable dish by incorporating some of the flavors from that. I made it Kung Pao style which is usually a spicy stir fry with chilies and peanuts and bit of sweetness in it. Stir fry does need a little preparation and the cooking has to be done fast. The vegetables have to be chopped and kept ready, the noodles boiled and the spices and different sauces mixed and kept ready. I enjoyed making and eating this delicious and healthier Chinese take out at home.<br />
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<b><u>Ingredients</u></b><br />
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4 blocks of medium firm tofu (19oz box)<br />
1 fistful spaghetti <br />
4 tablespoons stir fry sauce<br />
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1/4 cup soy sauce<br />
1 -2 teaspoons Sriracha sauce<br />
2 tablespoon brown sugar<br />
2 tablespoons rice wine vinegar<br />
1/4 cup water <br />
sesame oil for cooking<br />
cornflour for coating the tofu<br />
1 cup broccoli florets<br />
1 red bell pepper<br />
1 green bell pepper<br />
4-5 green onion<br />
1 small red onion<br />
black pepper<br />
crushed red pepper<br />
dry red chillies<br />
10 medium garlic cloves finely chopped<br />
2"ginger finely chopped<br />
handful of broken cashews or roasted peanuts<br />
salt to taste<br />
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<b><u>Method</u></b></div>
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<u>Preparation</u><b><u><br /></u></b></div>
<ol style="text-align: left;">
<li>Break the broccoli florets and wash them</li>
<li>Drop the florets in boiling water for about a minute and transfer to ice cold water to retain the color. Drain and keep aside </li>
<li>Boil the noodles. Drain and add a little sesame oil.</li>
<li>Dice the red and green bell peppers</li>
<li>Drain the tofu blocks</li>
<li>Cube the tofu and toss in cornflour</li>
<li>Finely chop the garlic and ginger</li>
<li>Mix the stir fry sauce, sriracha, vinegar, brown sugar, soy sauce and salt in a bowl </li>
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Heat sesame oil in a non stick pan and slide the cornflour coated tofu cubes in it. Shallow fry till the tofu is golden brown on all sides. Drain on a paper towel. Add more oil if needed in the same pan and add thinly sliced red onions or shallots and cook till light brown. Now add the chopped ginger, garlic, cashews and dry red chilies. Cook for a minute and add sauce mix. Let it come to a boil and add the water and mix it well. Now mix in the fried tofu and the noodles. Finally add the steamed broccoli and the diced peppers. Remove from heat and season with a lot of black pepper and chopped spring onions. Serve hot. </div>
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themustardseedhttp://www.blogger.com/profile/11779189617656194377noreply@blogger.com3tag:blogger.com,1999:blog-68497688693411940.post-35609742615678780292013-02-11T11:59:00.000-05:002013-02-12T08:31:46.960-05:00Gujarati kadhi<div dir="ltr" style="text-align: left;" trbidi="on">
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Gujarati kadhi is much lighter and sweeter than the<span style="background-color: white;"><span style="color: blue;"> <b><a href="http://themustardseedmeadow.blogspot.com/2011/05/pakode-wali-kadhi.html">other type</a></b></span> </span>which is thicker in consistency and usually has pakode soaked in it (fried dumplings). Both are delicious! I like to sometimes just drink up the Gujarati kadhi like buttermilk. It is traditionally served with<span style="color: blue;"> <span style="background-color: white;"><b><a href="http://themustardseedmeadow.blogspot.com/2011/05/one-pot-meal-khichdi.html">khichdi</a></b>.</span></span> But a dry vegetable like bhindi/okra or the traditional oondhiyu which is delicious mix of special vegetables and spices cooked together goes well with a bowl of piping hot kadhi.I made a dry <span style="background-color: white;"><span style="color: blue;"><b><a href="http://themustardseedmeadow.blogspot.com/2011/01/gobhi-aloo-cauliflower-with-potatoes.html">cauliflower and potato</a></b></span> </span>vegetable to go along with plain boiled rice. <br />
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<u><b>Ingredients</b></u></div>
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2 cups slightly sour yogurt</div>
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2 tablespoon gram flour (besan)</div>
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1"ginger, 2 small green chilies and 5-6curry leaves (made into a fine paste) </div>
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2 tablespoons sugar or powdered jaggery</div>
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3-4 cloves</div>
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1 teaspoon each mustard and cumin seeds</div>
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1/2 teaspoon methi seeds </div>
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1/2 teaspoon asafoetida (hing)</div>
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a pinch of turmeric powder</div>
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1 small stick of cinnamon (optional)</div>
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a few curry leaves </div>
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1-2 dry red chilies (optional)</div>
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salt to taste</div>
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few sprigs finely chopped cilantro </div>
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<u><b>Method</b></u></div>
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Whisk the yogurt along with, gram flour, salt and sugar till it has no lumps and is completely smooth. I like to use a hand blender to make it smooth. Add the ginger, green chili and curry leaves paste and mix well. Heat oil and drop the mustard seeds, cumin, methi, cloves, curry leaves and cinnamon. Once the seeds sputter throw in the red chilies, asafoetida and turmeric powder. Keep the heat on low to medium and quickly pour the yogurt mix. Keep stirring continuously otherwise the yogurt might curdle. Bring it to a boil and add two and half cups of water. Boil on low heat for another 5-10 minutes. </div>
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PS: The kadhi can also be make by boiling the whisked yogurt with besan and the ginger paste first and tempering can be done later just before eating. </div>
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themustardseedhttp://www.blogger.com/profile/11779189617656194377noreply@blogger.com4