tag:blogger.com,1999:blog-29278812314659018902024-03-10T00:35:57.429-08:00Sweet 'n' Savourysome sweet nothings and some savoury things from our kitchenSweet'n'Savouryhttp://www.blogger.com/profile/16260610594441716223noreply@blogger.comBlogger269125tag:blogger.com,1999:blog-2927881231465901890.post-5870375444204084532017-03-04T08:58:00.001-08:002017-03-04T08:58:24.875-08:00Sweet and sour Vegetables-Vaanya's favourite<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "verdana" , sans-serif; font-size: large;">They say you can never understand the heart of a mother till you become one. Truly so, your world just flips over the moment you become a mother and it automatically starts revolving around the little one. Your likes, your dislikes, your things...everything takes a second seat and your child takes the center stage of your life. </span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">I have been thoroughly enjoying all the phases and stages of bringing up Vaanya. Most of the times, I realize I am doing things wrong and in the pursuit to mend things I learn it all over again. Life is a constant channel of learning new things, new skills, new emotions every single day. Life would have been such a drab if we think and believe that we know it all. </span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">Parenthood is not really a subject that you learn in college. It is an ongoing study of finding the best possible way of imparting knowledge, skills and emotions. The best way is to be an example to your children. I realized that I was doing so many things wrong till I wanted Vaanya to do them right and in that whole process I had to re-learn so many things.</span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">One of the most common issue with parents is their child's eating issue. I have gone through different phases of this anxiety where Vaanya's not eating would freak me out to no end. With time I have understood that its okay for her to not eat or drink properly on certain days. As long as your child is healthy, it is silly to get anxious with little things. </span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">Every child has favourites in food and I feel very satisfied to see Vaanya enjoy her vegetables thoroughly. The sweet and sour vegetables was a very lame attempt from my side to try and make her eat all her favourite vegetables. It is the most easiest and simple recipe and one that I have made over and over again. Whenever I make it for Vaanya, I am assured that she will finish her food in no time and relish all the healthy vegetables in it.</span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;"><u>Ingredients</u> : For 2 servings</span></div>
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<li><span style="font-family: "verdana" , sans-serif; font-size: large;">1 carrot</span></li>
<li><span style="font-family: "verdana" , sans-serif; font-size: large;">handful of french beans</span></li>
<li><span style="font-family: "verdana" , sans-serif; font-size: large;">4-5 mushrooms</span></li>
<li><span style="font-family: "verdana" , sans-serif; font-size: large;">4-5 babycorn</span></li>
<li><span style="font-family: "verdana" , sans-serif; font-size: large;">handful sweet corn</span></li>
<li><span style="font-family: "verdana" , sans-serif; font-size: large;">few florets of broccoli</span></li>
<li><span style="font-family: "verdana" , sans-serif; font-size: large;">5-6 cloves of garlic</span></li>
<li><span style="font-family: "verdana" , sans-serif; font-size: large;">half of an onion</span></li>
<li><span style="font-family: "verdana" , sans-serif; font-size: large;">1 tomato</span></li>
<li><span style="font-family: "verdana" , sans-serif; font-size: large;">2-3 tbsp Tomato ketchup</span></li>
<li><span style="font-family: "verdana" , sans-serif; font-size: large;">2 tsp cornflour</span></li>
<li><span style="font-family: "verdana" , sans-serif; font-size: large;">salt to taste</span></li>
<li><span style="font-family: "verdana" , sans-serif; font-size: large;">1 tsp sugar</span></li>
<li><span style="font-family: "verdana" , sans-serif; font-size: large;">Red chilli powder, optional</span></li>
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<span style="font-family: "verdana" , sans-serif; font-size: large;"><u>Procedure</u> :</span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">Peel and trim the vegetables as required</span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">Cut them in bite size and keep aside.</span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">Chop garlic finely.</span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">Tear onion in rough pieces.</span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">Chop tomato and keep aside.</span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">Take 1 tbsp of refined oil in a pan and add garlic to it. Add carrot and french beans. Let them cook for 2-3 minutes.</span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">Add broccoli and baby corn. Cook for 2 minutes and then put the mushroom, sweetcorn, onion and tomatoes. Add salt, sugar and tomato ketchup.</span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">Cook for a minute and then add 2-3 cups of water.</span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">Turn the flame to high and let the mixture come to a boil.</span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">Dissolve cornflour in little water and add to the boiling mixture in a stream. Keep stirring till the mixture thickens. </span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">Check for consistency and adjust to your liking.</span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">Serve with boiled rice.</span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;"><u>Note</u> : </span></div>
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<li><span style="font-family: "verdana" , sans-serif; font-size: large;">You may add or subtract vegetables to your liking</span></li>
<li><span style="font-family: "verdana" , sans-serif; font-size: large;">Add cooked chicken or fish pieces to it for a non veg version. </span></li>
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<span style="font-family: Verdana, sans-serif; font-size: large;">Happy Parenthood</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">Amrita</span></div>
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Sweet'n'Savouryhttp://www.blogger.com/profile/16260610594441716223noreply@blogger.com5tag:blogger.com,1999:blog-2927881231465901890.post-53571935413125403112017-01-26T07:20:00.000-08:002017-01-26T07:20:31.395-08:00Sarson da saag with Makai di tart<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Verdana, sans-serif; font-size: large;">As Winter comes, all homes in Punjab get geared up to prepare the most important, the most loved and the most respected meal-Sarson da saag and Makai di roti. This is not just another meal for us but is a meal which is synonymous to our culture and our existence. The sight of beautiful yellow flowers on the mustard plant are an invitation to the most coveted and most awaited meal during Winters. </span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">This hearty and healthy combination is supposed to warm the bodies to fight the bitter cold. The entire process of making Sarson da saag is not just a process but a ritual which is done very religiously. </span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">On my recent visit to Punjab, I was lucky to have sarson da saag from someones fields which was fresh and organic. The stem of the leaves of sarson da saag is called 'Gandalan' and a saag made using this part is supposed to be the best saag. The stem is first peeled and this is called 'Chirana' to remove any hard fibre and then all the leaves are washed. The leaves are then chopped using a traditional 'Daat' which is very much like a 'Boti' used in Bengal. The leaves are then cooked in the pressure cooker along with ginger-garlic-green chilly paste and then the saag is mashed using a traditional 'Madani' or 'Ghotna'. Makai atta is then added little by little to thicken the saag and give it some body. This is called 'Aalan'. Alternatively, besan or gehun atta can also be used. The saag is then again put to cook the rawness of the atta. </span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">Usually saag is cooked in more quantity as it stores very well. In fact, the older it gets the more tastier it gets. When required, a tadka of onions and tomato is given to the saag which is then served with a dollop of white butter or 'Chitta Makhan'. </span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">Since a recipe of Sarson da saag is so common and readily available everywhere on the net, I was more interested to present it in a little different and modern way. The perks of having an amazing Chef friend is that you can discuss your food planning and get incredible ideas and tips. And that is what lead me to attempt my hands on a Makai da tart. The entire innovative credit goes to my friend cum super chef Vikas Puri who very patiently helped me plan the styling. </span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">The recipe credit goes to my dear Kamal Masi who also very patiently helped me click and document each step of Saag making. The recipe and method shared here is the traditional way we make it at our home. </span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;"><u>Ingredients</u> :</span><br />
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<tr><td class="tr-caption" style="text-align: center;">Organic greens-fresh produce from the farms</td></tr>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">Sarson da Saag- For 7-8 servings</span></div>
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<li style="text-align: justify;"><span style="font-family: "verdana" , sans-serif; font-size: large;">3 bunch Sarson saag (Mustard leaves)</span></li>
<li style="text-align: justify;"><span style="font-family: "verdana" , sans-serif; font-size: large;">1 bunch palak (spinach)</span></li>
<li style="text-align: justify;"><span style="font-family: "verdana" , sans-serif; font-size: large;">1 bunch bathua (chenopodium leaves)</span></li>
<li style="text-align: justify;"><span style="font-family: "verdana" , sans-serif; font-size: large;">1 bunch methi (fenugreek leaves)</span></li>
<li style="text-align: justify;"><span style="font-family: "verdana" , sans-serif; font-size: large;">1 bunch methe, optional (a variety of fenugreek leaves)</span></li>
<li style="text-align: justify;"><span style="font-family: "verdana" , sans-serif; font-size: large;">handful of garlic leaves </span></li>
<li style="text-align: justify;"><span style="font-family: "verdana" , sans-serif; font-size: large;">2 tbsp ginger-garlic paste</span></li>
<li style="text-align: justify;"><span style="font-family: "verdana" , sans-serif; font-size: large;">3-4 green chillies (less or more, according to taste)</span></li>
<li style="text-align: justify;"><span style="font-family: "verdana" , sans-serif; font-size: large;">2 tbsp makai atta (maize flour)</span></li>
<li style="text-align: justify;"><span style="font-family: "verdana" , sans-serif; font-size: large;">salt to taste</span></li>
<li style="text-align: justify;"><span style="font-family: "verdana" , sans-serif; font-size: large;">ghee</span></li>
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<u style="font-family: verdana, sans-serif; font-size: x-large;">Procedure</u><span style="font-family: "verdana" , sans-serif; font-size: large;"> : </span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">Sarson da saag : </span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">Peel the ends of the stems of the Sarson saag leaves. The stems are called 'Gandal' and a saag made of these gandals is a delicacy. Popularly saag made of these stems is called 'Gandalan da saag'. </span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">Wash all the leaves and then chop them. Traditionally it is done with an instrument called 'daat' in Punjabi (also called 'boti' in Bengali).</span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large; text-align: justify;">Heat 3 cups water in a pressure cooker and keep adding the chopped greens to it. Add more water if required. The chopped greens should get just about soaked in the water. </span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">As the leaves get cooked, they will change colour and settle down. Stir it once in a while. Meanwhile prepare ginger-garlic-green chilly paste by grinding them all together.</span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">Traditionally, it is done in a vessel called 'Kunda-Sota' where an earthen vessel is the 'Kunda' and a wooden stick is the 'Sota'. The masala is pounded in the kunda with the sota. </span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">Add the ginger-garlic-green chilly paste in the saag and mix it well. Add salt to taste.</span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">Close the lid of the pressure cooker and allow one whistle on high flame. Thereafter, reduce the flame to minimum and let the saag cook for one hour. </span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">Let the steam escape and then mix the saag with a hand mixer. Traditionally a 'Madani' is used which is wooden and is popularly used to make Lassi. </span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">The saag is basically mashed up </span><span style="font-family: "verdana" , sans-serif; font-size: large;">with the Madani which requires good arm strength. </span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">Once mashed, little by little makai atta is added to thicken the saag. Keep adding and mixing to reach a required consistency. Put the saag back to heat for about 5 minutes so that the rawness of the makai atta goes away. </span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">The saag will look something like this pic below-fruit of hard labour and love that goes into making it. </span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">Saag at this stage can be stored in the fridge for many days. Whatever amount is required is taken out, given a tadka and then eaten.</span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">For Tadka, take ghee/refined oil in a pan and add chopped onions. As they brown a little add chopped tomatoes and then add saag. </span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">Do not forget to add the most important and coveted ingredient on top of saag before serving-a big dollop of white butter ! </span></div>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYukFwef7LKQ80XeYZF2kZBj-7gQ_FmIQmV0dzkKigK0ACgsJ5wwtlOT-_rV8KL1oHsDOQAVPc1hz0t-X9eCO2Lz0HFY_Yi1TdeOxGy34_43BVPbIatt4F0k1ZVTfAVrRJmggblbx2MJA/s1600/1-IMG_20161221_125155_042.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="419" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYukFwef7LKQ80XeYZF2kZBj-7gQ_FmIQmV0dzkKigK0ACgsJ5wwtlOT-_rV8KL1oHsDOQAVPc1hz0t-X9eCO2Lz0HFY_Yi1TdeOxGy34_43BVPbIatt4F0k1ZVTfAVrRJmggblbx2MJA/s640/1-IMG_20161221_125155_042.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sarson da saag with Makai di roti</td></tr>
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<tr><td style="text-align: center;"><img border="0" height="586" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWwGnj3htUUN9MjKSiiTV8LAf-qdheml1r3I7fSvcc2uHP4oa4snOvZJrkvEOEQazZ7_7zTK4xUzyMECLBbZ2iyZfNO3EU8Hb9EzufvKsrDHhkuOK_KdQqSOxVp9qKUgKqT-ksGL-WeH8/s640/1-IMG_20161222_124103_885.jpg" style="margin-left: auto; margin-right: auto;" width="640" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sarson da saag with Bajre di roti</td></tr>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">Makai di roti : </span></div>
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<li style="text-align: justify;"><span style="font-family: "verdana" , sans-serif; font-size: large;">Makai atta (a handful for each roti required)</span></li>
<li style="text-align: justify;"><span style="font-family: "verdana" , sans-serif; font-size: large;">hot water for kneading</span></li>
<li style="text-align: justify;"><span style="font-family: "verdana" , sans-serif; font-size: large;">ghee for brushing</span></li>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">Procedure : </span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">Take makai atta in a bowl and add little by little hot water into it. I initially stir it with a spoon as the water is hot but usually women in Punjab are so used to handling the hot water due to extreme winter that they do the entire kneading with hand. </span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">Knead it to a soft dough and keep aside covered with a wet cloth. </span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">They say that the makai atta because of its coarse nature yields softer roti's if kneaded with hot water. </span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">I take a plastic sheet and put the required ball of dough inside, cover again with the plastic sheet and then roll the roti with a rolling pin. Very commonly in Punjab women make it by just placing the ball of dough on a plastic sheet and using wet fingers to make the roti. In earlier days women were expert to make the roti by just using their two hands, no plastic sheet, no rolling pin. </span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">Heat a tawa and place the roti on it. Let it cook both sides and then add ghee on at least one side to let it cook and get some dark brown spots on it. </span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">For a modern presentation, you may make small roundels of makai di roti and spoon the saag on it or you may even put saag in a piping bag and pipe on the roti like I did. Remember to keep the saag thick for this presentation. Grate some fresh paneer on top. Oven roast some slices of tomato with a sprinkle of salt and garnish on top. I used juliennes of white radish for garnishing and baby leaf of white radish. </span><br />
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<span style="font-family: "verdana" , sans-serif; font-size: large;">Makai di Tart : for 2-3 tartlets</span></div>
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<li style="text-align: justify;"><span style="font-family: "verdana" , sans-serif; font-size: large;">3/4 cup makai atta (maize flour)</span></li>
<li style="text-align: justify;"><span style="font-family: "verdana" , sans-serif; font-size: large;">2-3 tbsp maida (all purpose flour)</span></li>
<li style="text-align: justify;"><span style="font-family: "verdana" , sans-serif; font-size: large;">40 gms cold butter cut in cubes</span></li>
<li style="text-align: justify;"><span style="font-family: "verdana" , sans-serif; font-size: large;">little cold water for kneading dough</span></li>
<li style="text-align: justify;"><span style="font-family: "verdana" , sans-serif; font-size: large;">a pinch of salt</span></li>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">Procedure : </span><br />
<span style="font-family: "verdana" , sans-serif; font-size: large;">Take Makai atta, all purpose flour and salt in a bowl and mix it. Add cold butter cubes in it and then rub the flour with the butter till the mixture resembles breadcrumbs in texture. Add little cold water (as much required) and knead to a dough. Wrap the dough in a cling wrap or a plastic sheet and refrigerate for 30 minutes. </span><br />
<span style="font-family: "verdana" , sans-serif; font-size: large;">Preheat oven to 180 degree Celsius. </span><br />
<span style="font-family: "verdana" , sans-serif; font-size: large;">Take the dough out from the fridge and leave it for 5-10 mins. Roll it out with a rolling pin and line a mini pie tin with it. Press it in the mould and cut excess from the edges. Take a fork and make few impressions to allow air to escape while baking so that the dough does not puff up. </span><br />
<span style="font-family: "verdana" , sans-serif; font-size: large;">Bake for 10-15 minutes or till the tart is done.</span><br />
<span style="font-family: "verdana" , sans-serif; font-size: large;">Cool it and remove from tin.</span><br />
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<span style="font-family: verdana, sans-serif; font-size: large;">Spoon a thick consistency of saag in it or pipe it with a star nozzle, as I have done. Garnish with a sprinkle of grated paneer, oven roasted tomato, julienne of radish and a radish leaf. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk9y_OBEreaE1BQ7dJq2NvPkXgMLx2eQjFUvWyOoKgGLAl2jSmVW-WAxLYmeLvnOaYUwlYaOnNqGSHGJKzaV0aCZgYBcios06nV7rXWNxIwyv0P1I99n0O_0iTxOwSyx4R1D5CaB38MtA/s1600/1-DSC_6953.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk9y_OBEreaE1BQ7dJq2NvPkXgMLx2eQjFUvWyOoKgGLAl2jSmVW-WAxLYmeLvnOaYUwlYaOnNqGSHGJKzaV0aCZgYBcios06nV7rXWNxIwyv0P1I99n0O_0iTxOwSyx4R1D5CaB38MtA/s640/1-DSC_6953.JPG" width="424" /></a></div>
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<span style="font-family: verdana, sans-serif; font-size: large;">Happy relishing</span><br />
<span style="font-family: verdana, sans-serif; font-size: large;">Amrita</span></div>
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Sweet'n'Savouryhttp://www.blogger.com/profile/16260610594441716223noreply@blogger.com4tag:blogger.com,1999:blog-2927881231465901890.post-56832832769068515992017-01-13T02:07:00.001-08:002017-01-13T02:07:54.393-08:00Pinni<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-t-I9Lo3SudpJ0YpNjZ3SeZgNFoXr_ok6-eMTEheqPA5NYM53_wIg4zve9ns2JZ4q3winNPBqQt0F3-ozTjiCrBq5WjcMoN_nlZVLUpF8fQi8Lv_80YomNifeWH9Hljhpk14Dd9RvIdw/s1600/1-DSC_6759.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" kasperskylab_antibanner="on" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-t-I9Lo3SudpJ0YpNjZ3SeZgNFoXr_ok6-eMTEheqPA5NYM53_wIg4zve9ns2JZ4q3winNPBqQt0F3-ozTjiCrBq5WjcMoN_nlZVLUpF8fQi8Lv_80YomNifeWH9Hljhpk14Dd9RvIdw/s640/1-DSC_6759.JPG" width="432" /></a></div>
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<span style="font-size: large;"><span style="font-family: "verdana" , sans-serif;">Its Lohri today! Lohri is an important festival of Punjab and is celebrated with utmost fun and fervor. It is popularly believed that Lohri marks the end of the bitter cold but traditionally it is associated with harvest of Rabi crops. It is celebrated on the 13th Jan every year and marks the last day of Paush and beginning of Magh(both Indian calendar months) when the sun changes its course. </span></span><br />
<span style="font-family: verdana; font-size: large;">Like any other festivals, Lohri is associated with yummy food esp the winter must Sarson da saag and Makai di roti. Along with it people relish on Pinni, ganne di kheer, makhane di kheer. In the evening, bonfires are lit and everyone sits around spending lovely time singing, dancing, talking and eating Gajak, rewadi, chikki, moongphuli, popcorn etc </span><br />
<span style="font-family: verdana; font-size: large;">I remember when we were small, my Grandmother, ,my Aunt and my Mom would be busy throughout the day making delicious things for the evening bonfire. Amongst all the things I fondly remember my love for the kurmura ladoo which is made with puffed rice and jaggery. </span><br />
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<span style="font-family: verdana; font-size: large;">While vacationing in Punjab recently, we had a relative who gave us heaps of homemade khoya. My elder Masi was quick to use it into some seriously out-of-the-world delicious Pinni. I was so amazed at the purity and simplicity of the recipe. Just mixing of few basic ingredients and you have such a yummy traditional ladoo.</span></div>
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<span style="font-family: verdana; font-size: large;">Try this super easy and super yummy Pinni from Punjab.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhThd4nXGZ3jAcNt09AXDHJPoUIEwSnFVqItFovC-HEdi5i1t_UGWuye4HFgLUmqW_2d1tjhfDt7GNcbbucT3v1UUYcsjhKRNKKeBizdk5Nb75kX-V2v0CSi2eVXUsut_DvD0PtEr_ytRc/s1600/1-DSC_6755.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" kasperskylab_antibanner="on" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhThd4nXGZ3jAcNt09AXDHJPoUIEwSnFVqItFovC-HEdi5i1t_UGWuye4HFgLUmqW_2d1tjhfDt7GNcbbucT3v1UUYcsjhKRNKKeBizdk5Nb75kX-V2v0CSi2eVXUsut_DvD0PtEr_ytRc/s640/1-DSC_6755.JPG" width="422" /></a></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;"><u>Recipe source</u> : My Masi</span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;"><u>Ingredients</u> : </span></div>
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<li><span style="font-family: "verdana" , sans-serif; font-size: large;">3 cups good quality khoya/mawa/milk solids</span></li>
<li><span style="font-family: "verdana" , sans-serif; font-size: large;">1 cup whole wheat flour/atta</span></li>
<li><span style="font-family: "verdana" , sans-serif; font-size: large;">1/2 cup ghee/clarified butter</span></li>
<li><span style="font-family: "verdana" , sans-serif; font-size: large;">3/4- 1 cup desi khand/shakar bura/powdered sugar (depending on your taste)</span></li>
</ul>
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<span style="font-family: "verdana" , sans-serif; font-size: large;"><u>Procedure</u> : </span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">Take ghee in a heavy bottomed vessel and warm it. </span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">Add atta to the ghee and on a medium flame cook it. till it slightly changes colour.</span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">Add sugar to it and mix well. </span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">Now add khoya and cook till everything comes together and mixes well.</span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">Let it cool a little and then make balls out of it. Put a halved cashew on top or just let it be.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRpxbEucy8SOyvwpyoZSxPUBX5-7OIDV0_k9SxfjUSNQZxbNknA5H7sctQUwq6nddjrdUX3RevZ6AIcy3u_iOVFLFfNvD_JIpzeIg5_F7vNeyEXVi282cX4P97MtUSt-YIvaFFSt0WoNU/s1600/1-DSC_6761.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" kasperskylab_antibanner="on" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRpxbEucy8SOyvwpyoZSxPUBX5-7OIDV0_k9SxfjUSNQZxbNknA5H7sctQUwq6nddjrdUX3RevZ6AIcy3u_iOVFLFfNvD_JIpzeIg5_F7vNeyEXVi282cX4P97MtUSt-YIvaFFSt0WoNU/s640/1-DSC_6761.JPG" width="435" /></a></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;"><u>Note</u> :</span></div>
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<ul>
<li><span style="font-family: "verdana" , sans-serif; font-size: large;">Use very good quality of khoya for Pinni. I used homemade khoya which I received from a relative on my trip to Punjab. </span></li>
<li><span style="font-family: "verdana" , sans-serif; font-size: large;">Desi Khand or Shakar Bura is powdered sugar made of jaggery. It is healthier than using refined sugar. You can replace it with easily available powdered sugar. </span></li>
<li><span style="font-family: "verdana" , sans-serif; font-size: large;">Adding cashew or almond or any other dry fruit is optional. You may even add chopped dry fruits in the mixture and then make Pinni out of it. </span></li>
</ul>
<span style="font-family: "verdana" , sans-serif; font-size: large;">Sending this recipe to <a href="https://www.facebook.com/kolkatafoodbloggers/">Kolkata Food Bloggers</a> ongoing event </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHCu8QLzLM9MOBD75JXOjrxAxHLMSxEt6dYwCowE5diwD96PFbjD5h_Vau3lT6L68xmsdAgm96MWbOGzhIKkeAXw5NaaamEyzKZT2OPkGGi4ELKUfPGbZg0EnsdYPVTf3UowJ17AB2Mcg/s1600/15977160_1167817513267844_2403349810614159577_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="317" kasperskylab_antibanner="on" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHCu8QLzLM9MOBD75JXOjrxAxHLMSxEt6dYwCowE5diwD96PFbjD5h_Vau3lT6L68xmsdAgm96MWbOGzhIKkeAXw5NaaamEyzKZT2OPkGGi4ELKUfPGbZg0EnsdYPVTf3UowJ17AB2Mcg/s320/15977160_1167817513267844_2403349810614159577_n.jpg" width="320" /></a></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">Happy Lohri</span><br />
<span style="font-family: "verdana" , sans-serif; font-size: large;">Amrita</span></div>
Sweet'n'Savouryhttp://www.blogger.com/profile/16260610594441716223noreply@blogger.com5tag:blogger.com,1999:blog-2927881231465901890.post-10015137401416634002016-10-08T08:09:00.000-07:002016-10-08T08:09:13.376-07:00Celebrating Durga Puja with some Natural sweetness<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir91PPeconXa4VoNWfNJLc8bba7FfJYB8qsmsU2lRl3OzsGij2_Q4Rv_7hAcEnqz6LQyJjDETGHKl8lb0jp2hCrIbts8LXko4rwqEnrkGOoLJDyCPU6zpamr0iW6h9IxT_TgNc7Hog1zg/s1600/1-DSC_6066.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir91PPeconXa4VoNWfNJLc8bba7FfJYB8qsmsU2lRl3OzsGij2_Q4Rv_7hAcEnqz6LQyJjDETGHKl8lb0jp2hCrIbts8LXko4rwqEnrkGOoLJDyCPU6zpamr0iW6h9IxT_TgNc7Hog1zg/s640/1-DSC_6066.JPG" width="464" /></a></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">Durga Puja celebrations are on full swing. Almost every locality is trying their best to
showcase intricate craftsmanship and detailing on the Pandals. These pandals
are a piece of art in itself where inspirations are drawn from all walks of
life. So while, one pandal is highlighting the tribals and their lifestyle ,
another one has chosen the theme Butterfly or Prajapati, as they call in
Bengali, this year. You truly have to see it to believe it that the decorations
are so life like and so intricate. </span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">The essence of Durga Puja is an amalgamation of the culture,
artistic expression and the joy of celebration. People get dressed up in their
fineries and visit each pandal with enthusiasm and joy. Another thing
celebrated during Puja with fervour is the love of food. People enjoy the
nightlong Pandal hopping along with eating out.
From roadside stalls to high end restaurants, every place is full of
people who are celebrating Ma Durga and her arrival on Earth. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF2_bjctnK1rHmlQr5X03VdOrcdcK_skVRK3ZNi4fctdZHHFGj5OtF9y96510yTCux-m6CwGQdnahyRcoMgi30VJFGSoUdIEiZaLLfjgZcNdTJ9u4j2nRDjf_GiG47GznoKXbKIaP7De4/s1600/1-DSC_6030.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF2_bjctnK1rHmlQr5X03VdOrcdcK_skVRK3ZNi4fctdZHHFGj5OtF9y96510yTCux-m6CwGQdnahyRcoMgi30VJFGSoUdIEiZaLLfjgZcNdTJ9u4j2nRDjf_GiG47GznoKXbKIaP7De4/s400/1-DSC_6030.JPG" width="270" /></a></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">Food forms an integral and important part of the festivity.
The young ones like to put their hands on streetfood like Puchka, jhalmuri ,
momo, ice cream etc . While some others like to indulge in traditional food, in
the form of Amish and Niramish thali (Veg and Non veg). </span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">Streetfood is high on demand at this time of the year, where
people like to just grab something on the go. Amongst others, Ice creams are an eternal favourite with
people of all ages. With the weather still humid and the scorching sun, people
love to relieve the heat by indulging in some yummy Ice cream. Keeping the
traditional flavours in mind, Mother Diary has come up with a new flavour,
Nolen Gur Ice cream. Bengal is well known for the sweet Nolen gur available,
which is basically date palm jiggery. This gur is used extensively in many traditional
Bengali sweets and other desserts. Using the same gur in an ice cream, gives
you a natural and organic sweetness. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAj-GQTwlVVy_w40zX8-Ayn0sLibPX23hIjt6iGFfwJCOdZwNO6tXzp67yMfi8XnQuyvJvMITUYdiqMNx5uUS9VmjTDymFyHjHQabJ9WGlH59TAado1-6a5oa6F3hWlKkNSAF9H86Xg4o/s1600/1-DSC_6061.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAj-GQTwlVVy_w40zX8-Ayn0sLibPX23hIjt6iGFfwJCOdZwNO6tXzp67yMfi8XnQuyvJvMITUYdiqMNx5uUS9VmjTDymFyHjHQabJ9WGlH59TAado1-6a5oa6F3hWlKkNSAF9H86Xg4o/s640/1-DSC_6061.JPG" width="457" /></a></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;"><span style="text-align: left;">Us being, total Ice cream lovers, found ourselves digging
into the Nolen gur Ice cream cups. The natural sweetness and the beautiful
brownish hue of the Ice cream rings traditional bells and is a wonderful way to
celebrate the season of Festivity.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6eNWrdnQ6Fy7-J7MFm7aKgntv8QbtsPoVwePUIyhin3FVMvHeF-B1tCQKaHBBQpBaqofIzQAvBKamHXIVzPIn4wqzWH5cZZy4ZJOXEu2rB5omkHZwA9Rer_Xq6s9SfFa30Im4VR-vrPM/s1600/1-DSC_6031.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6eNWrdnQ6Fy7-J7MFm7aKgntv8QbtsPoVwePUIyhin3FVMvHeF-B1tCQKaHBBQpBaqofIzQAvBKamHXIVzPIn4wqzWH5cZZy4ZJOXEu2rB5omkHZwA9Rer_Xq6s9SfFa30Im4VR-vrPM/s640/1-DSC_6031.JPG" width="424" /></a></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">It is available in pack sizes of 750 ml and 90 ml and is
priced at Rs 150/- and Rs 20/- respectively. </span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">Happy Puja Binging</span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">Disclaimer : This post is in association with Mother's Diary</span></div>
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Sweet'n'Savouryhttp://www.blogger.com/profile/16260610594441716223noreply@blogger.com0tag:blogger.com,1999:blog-2927881231465901890.post-24234308175652827672016-10-05T23:23:00.000-07:002016-10-05T23:23:06.576-07:00Welcoming Festivities with fun, fervour and hygiene<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Verdana, sans-serif; font-size: large;">India is the land of Festivals with each having its own
charm and significance. The basic purpose being getting together and celebrating
life in general with new clothes, gossips and lots of food.
Month long preparations begin where meticulous plans are carried out to
make the most of the upcoming festivity. </span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">This time of the year brings along a string of festivals.
With the nip in the air and the appearance of new blooms, nature announces the
beginning of the most important festival
amongst Bengalis-Durga Puja. Calcutta being a very cosmopolitan city, it is
amazing to see people from all religions get together to celebrate the festival
of cuture, passion and artistic expression. All over the city, beautiful and intricate Pandals are set up
which compete with each other in detailing, craftsmanship and innovation. </span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">Year long preparations are done to decide the
theme, colours and the detailing which includes the idol Durga with her 4
children who are believed to have descended on Earth at this time of the year.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">The run up to the celebrations include buying new clothes,
getting rid of new and buying new things for the house and most importantly
maintaining a clean and hygienic surrounding in and around the house.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">The seasonal change brings with itself the
appearance of all sorts of insects esp cockroaches in the house. Cockroaches
are carriers of bacteria that can lead to an array of diseases from diarrhoea
to food poisoning. The presence of cockroaches should be taken very
seriously as they can live in all places
and corners of the house, in cracks and crevices, behind cylinders, under the
cabinet etc. They crawl on food and utensils at night and spread food poisoning
and they love to hide in hard to reach areas where regular cleaning does not
help. </span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">A regular cleaning regime becomes important to ensure a
check on cockroaches and with the festival season approaching it becomes all
the more important to combat them with sure shot methods. Some of the things to
remember are never to leave food in open esp at night, ensuring areas like
sink, under cabinet and around cylinder are clean as these are some of the most
favourite hiding spots. The most effective way to maintain cleanliness in all
areas is the usage of Godrej Lal Hit as it comes with its unique deep reach
nozzle which helps to kill even the hidden cockroaches. Use Godrej Lal hit
every month and ensure a safe hygienic and clean household.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">Welcome the season of festivals with lots of fun , fervour
and assurance from Godrej Lal hit to have your house free from the menace of
cockroaches. </span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">Happy Durga Puja to all of you.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">Read more about Godrej Lal Hit here : <a href="http://www.godrejhit.com/product-lal-hit.html">http://www.godrejhit.com/product-lal-hit.html</a></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">You can buy it online from : </span></div>
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<span style="line-height: 115%;"><span style="font-family: Verdana, sans-serif; font-size: large;">Disclaimer : This post is in association with Godrej Lal Hit</span></span></div>
Sweet'n'Savouryhttp://www.blogger.com/profile/16260610594441716223noreply@blogger.com0tag:blogger.com,1999:blog-2927881231465901890.post-69273471858238970052016-09-29T19:52:00.000-07:002016-09-30T21:10:09.409-07:00Doodh wali Tori/Turai/Jhinge/Ridge gourd<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbpcDLPbu9dzGx10EvM-dmfW7NQLnX47bFzpMGY_fbeBQbuBaB_uGwA6QqJRhNWa3XtxhevJBTmoKgFhfk47BEtTTHOnBRGQG1PYBivHxD3LwIYPSqn5qWyWXgSkDNwnYY7Kw7bMoz8XQ/s1600/1-1-DSC_6021.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbpcDLPbu9dzGx10EvM-dmfW7NQLnX47bFzpMGY_fbeBQbuBaB_uGwA6QqJRhNWa3XtxhevJBTmoKgFhfk47BEtTTHOnBRGQG1PYBivHxD3LwIYPSqn5qWyWXgSkDNwnYY7Kw7bMoz8XQ/s640/1-1-DSC_6021.JPG" width="468" /></a></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">While growing up, I had no interest in food. I was too caught up with my love for music, needle work and everything else but food. Therefore, I never entered the kitchen but to seldom chop some onions for my mom. It was perhaps in those rare visits to the kitchen that I subconsciously picked up few recipes and techniques of cooking. Visual learning is pretty mighty, I discovered later in life. When I began my tryst with kitchen affairs, I would recall all of that and put them to experiment.</span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">My Great Grand Father had come to Calcutta from Punjab and had set up his transport business. Living in Calcutta, my Great Grand-mother, my Grand-mother and then my mother adopted the local produce and used them in our typical Punjabi recipes. For example, we put the raw Papaya into our Parantha's and made a new avatar which nobody in Punjab is aware of. The raw banana found its way in our style of Kofta curry and the humble Jhinge/Ridge gourd found itself in a creamy milk and cream gravy.</span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">This week, at <a href="https://www.facebook.com/kolkatafoodbloggers/">Kolkata Food Bloggers</a> the theme of our ongoing series of event is "Family Signature Recipes" where Debjani Chatterjee Alam is the featured blogger who blogs from <a href="http://kitchenofdebjani.com/">Debjanir Rannaghar</a>. For this event, I decided to share our family favourite recipe of Doodh wali Tori/Ridge gourd. </span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">A super simple way of cooking the ridge gourd and then simmering it in milk and finishing up with some cream to give it a delicious creamy avatar. At home, at times, we make this dish with more milk and then dunk in small pieces of Roti and chopped onion to make it into a one bowl dish. </span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">Do try this rather amusing and simple dish of Tori/Jhinge/Ridge gourd and pair it with your Roti/Parantha and some onions.</span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;"><u>Ingredients</u> : For 2 servings</span></div>
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<li><span style="font-family: "verdana" , sans-serif; font-size: large;">4-5 Tori/Turai/Jhinge/Ridge gourd</span></li>
<li><span style="font-family: "verdana" , sans-serif; font-size: large;">1 medium size onion, chopped</span></li>
<li><span style="font-family: "verdana" , sans-serif; font-size: large;">3-4 cloves of garlic, chopped</span></li>
<li><span style="font-family: "verdana" , sans-serif; font-size: large;">1-2 green chilly, chopped</span></li>
<li><span style="font-family: "verdana" , sans-serif; font-size: large;">1 tsp cumin seeds</span></li>
<li><span style="font-family: "verdana" , sans-serif; font-size: large;">salt to taste</span></li>
<li><span style="font-family: "verdana" , sans-serif; font-size: large;">1/4 tsp turmeric powder</span></li>
<li><span style="font-family: "verdana" , sans-serif; font-size: large;">1/2 cup milk</span></li>
<li><span style="font-family: "verdana" , sans-serif; font-size: large;">2 tbsp cream</span></li>
<li><span style="font-family: "verdana" , sans-serif; font-size: large;">1 tbsp oil</span></li>
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<span style="font-family: "verdana" , sans-serif; font-size: large;"><u>Procedure</u> : </span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">Peel and chop tori/ridge gourd.</span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">Take oil in a pressure cooker and add cumin seeds. As they start spluttering, add chopped garlic, green chilly and onion. Let it cook for 2-3 minutes or till the onion becomes slightly brown. </span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">Add turmeric powder and salt and stir it well.</span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">Add the chopped tori/ridge gourd and mix again.</span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">Put the lid of the pressure cooker and allow 3-4 whistles on</span><span style="font-family: "verdana" , sans-serif; font-size: large;"> medium heat. </span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">Let the pressure release on its own.</span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">Take a kadai/deep pan and add the cooked tori/ridge gourd. On medium heat, evaporate the excess water from the cooked tori. </span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">Now, add milk and let it cook on medium heat for 5-10 minutes or till the milk reduces to a required consistency. </span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">Finish off the dish by stirring in cream.</span></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7PR458GH9PiuzS9rfWxabVjbaY6VitBUwM1FaQB3EcGNJWuVzi0KyzfWEpm46B_lnSe2aHO4PW9hWlkHqO7OuwzxFfe19oS8uVzAJrINRB2MfQL4DO1woKX5N7SjcX5mNw1XwhJ7h6k0/s1600/1-DSC_6024.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7PR458GH9PiuzS9rfWxabVjbaY6VitBUwM1FaQB3EcGNJWuVzi0KyzfWEpm46B_lnSe2aHO4PW9hWlkHqO7OuwzxFfe19oS8uVzAJrINRB2MfQL4DO1woKX5N7SjcX5mNw1XwhJ7h6k0/s640/1-DSC_6024.JPG" width="435" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Our family favourite one bowl dish with small pieces of roti and chopped onions in the Doodh wali Tori/ridge gourd </td></tr>
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<span style="font-family: Verdana, sans-serif; font-size: large;">This recipe is part of KFB's ongoing event where Debjani is the featured blogger who blogs from <a href="http://kitchenofdebjani.com/">Debjanir Rannaghar</a>. </span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">Happy family recipe enjoying</span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">Amrita</span></div>
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Sweet'n'Savouryhttp://www.blogger.com/profile/16260610594441716223noreply@blogger.com0tag:blogger.com,1999:blog-2927881231465901890.post-88631706165322362972016-08-16T21:34:00.000-07:002016-08-19T05:21:10.074-07:00Ara’yes- Crispy Mutton mince stuffed Pita<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #252525; font-family: "verdana" , sans-serif; font-size: large;"><span style="background-color: white;"><span style="line-height: 22.4px;">I have been sharing so many posts on desserts and cakes that I have actually started feeling guilty for doing so. It makes me feel so unhealthy especially because I am very particular about our daily eating habits, trying to make it as healthy as possible. I exercise daily and adopt portion control to satiate my sweet desires. In fact even the desserts I make are just for 2 portions, my daughter Vaanya and my husband Vishal. </span></span></span></div>
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<span style="color: #252525; font-family: "verdana" , sans-serif; font-size: large;"><span style="background-color: white;"><span style="line-height: 22.4px;">Since Baking is my prime love, I cannot help but keep experimenting some form of it in my tiny kitchen. This time I decided to try some Savoury baking. With Kolkata Food Bloggers ongoing event 'Bake Mania', I decided to experiment with an interesting recipe I came across while going through a book called 'The middle Eastern kitchen' by Rukmini Iyer. </span></span></span></div>
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<span style="color: #252525; font-family: "verdana" , sans-serif; font-size: large;"><span style="background-color: white;"><span style="line-height: 22.4px;">As I learnt from the book, Ara’yes is a simple and traditional Levantine recipe which has a crispy meat stuffed Pita bread. The traditional recipes call for the raw mince meat to be mixed with spices and then stuffing it in the Pita bread to be baked, grilled or toasted. The book, however, suggested to cook the mince meat first and then stuffing it. I followed the idea in the book of cooking the meat first. The basic recipe of the mince meat is the one that I keep making at home, a basic and homely mutton keema recipe. I made the Pita breads at home and kept them a little thin than usual because I wanted a more crispy Ara’yes. </span></span></span></div>
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<span style="color: #252525; font-family: verdana, sans-serif; font-size: large;"><span style="background-color: white; line-height: 22.4px;">Vaanya, my daughter loved it more than anyone else. In fact, while I was taking pics I thought that she will not be interested in it but when she saw me taking a bite of it, she got inquisitive and after the first bite she demanded more of it. That obviously made me super happy and we ended up making a dinner meal out of it. I paired my </span></span><span style="text-align: left;"><span style="color: #252525; font-family: verdana, sans-serif; font-size: large;"><span style="line-height: 22.4px;">Ara’yes with a hung curd dip to which I added chopped onions, tomatoes and fresh coriander leaves. </span></span></span></div>
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<span style="color: #252525; font-family: verdana, sans-serif; font-size: large;"><span style="line-height: 22.4px;">Make it more spicier to suit your taste buds and enjoy this crispy meat filled sandwich. </span></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;"><u>Recipe Source</u> : Adapted from Rukmini Iyer's book 'The Middle Eastern Kitchen'</span><br>
<span style="font-family: "verdana" , sans-serif; font-size: large;"><u>Meat filling</u></span><br>
<span style="font-family: "verdana" , sans-serif; font-size: large;"><u><br></u></span>
<span style="font-family: "verdana" , sans-serif; font-size: large;"><u>Ingredients</u> :</span><br>
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<li><span style="font-family: "verdana" , sans-serif; font-size: large;">300 gms Mutton mince</span></li>
<li><span style="font-family: "verdana" , sans-serif; font-size: large;">1 medium sized onion, chopped</span></li>
<li><span style="font-family: "verdana" , sans-serif; font-size: large;">1/2 tbsp ginger garlic paste</span></li>
<li><span style="font-family: "verdana" , sans-serif; font-size: large;">1 tomato, grated</span></li>
<li><span style="font-family: "verdana" , sans-serif; font-size: large;">salt to taste</span></li>
<li><span style="font-family: "verdana" , sans-serif; font-size: large;">1/4 tsp turmeric powder</span></li>
<li><span style="font-family: "verdana" , sans-serif; font-size: large;">1 tsp garam masala powder</span></li>
<li><span style="font-family: "verdana" , sans-serif; font-size: large;">1 tbsp refined oil</span></li>
</ul>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">Whole Garam masala (Khada masala)</span></div>
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<li><span style="font-family: "verdana" , sans-serif; font-size: large;">1" cinnamon</span><span style="font-family: "verdana" , sans-serif; font-size: large;"> stick</span></li>
<li><span style="font-family: "verdana" , sans-serif; font-size: large;">2 whole green cardamoms, slightly crushed</span></li>
<li><span style="font-family: "verdana" , sans-serif; font-size: large;">1 whole black cardamom</span></li>
<li><span style="font-family: "verdana" , sans-serif; font-size: large;">2 bay leaves</span></li>
<li><span style="font-family: "verdana" , sans-serif; font-size: large;">4 cloves</span></li>
<li><span style="font-family: "verdana" , sans-serif; font-size: large;">1-2 dry red chilli (de-seeded)</span></li>
<li><span style="font-family: "verdana" , sans-serif; font-size: large;">4 whole black peppercorns</span></li>
<li><span style="font-family: "verdana" , sans-serif; font-size: large;">1 tsp cumin seeds</span></li>
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<span style="font-family: "verdana" , sans-serif; font-size: large;"><u>Procedure</u> : </span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">Wash the mutton mince and strain it to let the water drain out completely.</span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">Heat oil in a pressure cooker and add the whole Garam masala (Khada masala). </span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">Now add the onions and cook on medium heat till they are brown in colour and nicely caramelized. </span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">Add the ginger garlic paste and cook till it leaves oil. </span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">Now add the mutton mince and stir it in well. </span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">It will leave some water. Keep cooking it on medium heat till the water evaporates. </span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">Cook till the mutton mince leaves oil. Now add the grated tomatoes and salt, turmeric powder and garam masala powder and cook for 5 more minutes. </span></div>
<div>
<span style="font-family: "verdana" , sans-serif; font-size: large;">Add 1/2 cup water and close the lid of the pressure cooker. Cook for 2 whistles and then reduce the flame to low and cook for 15 minutes. </span></div>
<div>
<span style="font-family: "verdana" , sans-serif; font-size: large;">Let steam escape naturally and if there is water in the mutton mince, reduce it on medium flame. </span></div>
<div>
<span style="font-family: "verdana" , sans-serif; font-size: large;"><br></span></div>
<div>
<span style="font-family: "verdana" , sans-serif; font-size: large;"><u>Whole wheat Pita</u></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;"><u><br></u></span></div>
<div>
<span style="font-family: "verdana" , sans-serif; font-size: large;"><u>Ingredients</u> : Yields 4-5 pita breads</span></div>
<div>
<ul>
<li><span style="font-family: "verdana" , sans-serif; font-size: large;">1 cup whole wheat flour</span></li>
<li><span style="font-family: "verdana" , sans-serif; font-size: large;">1 tsp instant yeast</span></li>
<li><span style="font-family: "verdana" , sans-serif; font-size: large;">1 tbsp olive oil</span></li>
<li><span style="font-family: "verdana" , sans-serif; font-size: large;">1 tsp salt</span></li>
<li><span style="font-family: "verdana" , sans-serif; font-size: large;">a pinch of sugar</span></li>
<li><span style="font-family: "verdana" , sans-serif; font-size: large;">warm water for kneading (about 1/2 cup)</span></li>
</ul>
<div>
<span style="font-family: "verdana" , sans-serif; font-size: large;"><u>Procedure</u> : </span></div>
</div>
<div>
<span style="font-family: "verdana" , sans-serif; font-size: large;">Take flour, instant yeast, salt, sugar and olive oil in a bowl. Mix well.</span></div>
<div>
<span style="font-family: "verdana" , sans-serif; font-size: large;">Add warm water little by little and knead it to a dough using water as required. </span></div>
<div>
<span style="font-family: "verdana" , sans-serif; font-size: large;">Take a greased bowl and put the dough in it. Cover it with a damp piece of muslin cloth and allow to rise for an hour or more or till it doubles in size. </span></div>
<div>
<span style="font-family: "verdana" , sans-serif; font-size: large;">Heat a griddle or tawa.</span></div>
<div>
<span style="font-family: "verdana" , sans-serif; font-size: large;">Make 5-6" round pita bread from the dough and put on the griddle on low heat. Cook both sides and allow it to puff up by placing it on the heat. </span></div>
<div>
<span style="font-family: "verdana" , sans-serif; font-size: large;">Alternately, bake the pita bread in a preheated oven (at 200 degree Celsius) for 10 minutes or till it puffs up. </span></div>
<div>
<span style="font-family: "verdana" , sans-serif; font-size: large;">Cut them in halves. </span></div>
<div>
<span style="font-family: "verdana" , sans-serif; font-size: large;"><br></span></div>
<div>
<span style="font-family: "verdana" , sans-serif; font-size: large;"><u>Ara’yes assembly</u> : </span></div>
<div>
<span style="font-family: "verdana" , sans-serif; font-size: large;"><br></span></div>
<div>
<span style="font-family: "verdana" , sans-serif; font-size: large;">Preheat oven to 180 degree Celsius.</span></div>
<div>
<span style="font-family: "verdana" , sans-serif; font-size: large;">Grease an oven tray.</span></div>
<div>
<span style="font-family: "verdana" , sans-serif; font-size: large;">Take halved pita breads and stuff them with the mutton mince mixture.</span></div>
<div>
<span style="font-family: "verdana" , sans-serif; font-size: large;">Brush with butter or olive oil and sprinkle some salt on it. </span></div>
<div>
<span style="font-family: "verdana" , sans-serif; font-size: large;">Place these on the baking tray and bake for 15-20 minutes or till they become crispy. </span></div>
<div>
<span style="font-family: "verdana" , sans-serif; font-size: large;"><br></span></div>
<div>
<span style="font-family: "verdana" , sans-serif; font-size: large;">Serve with a dip made with hung curd, chopped onions, chopped tomatoes and chopped coriander leaves. </span><br>
<span style="font-family: "verdana" , sans-serif; font-size: large;"><br></span>
<span style="font-family: "verdana" , sans-serif; font-size: large;">This recipe is part of <a href="https://www.facebook.com/kolkatafoodbloggers/">Kolkata Food Bloggers</a> ongoing event called Bake Mania where our member Urmi Ghosh who blogs from <a href="http://umeskitchen.in/">Ume's Kitchen</a> is the featured blogger of the week. </span><br>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAjF_ecup-FD3rMFJ__ZeayjDNANo7mZsNGAg1Nm0BNm-zhYj9_Bb_AA08u_v6nTj-obkQDQC03QIfTyuJgKOVRhK2jpOs7sEkuqjmXjsvcblRttJ3TynU9L3nGTUrFf_4pF4BjwSq27Q/s1600/13892240_1102482933120117_5583685411877354090_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAjF_ecup-FD3rMFJ__ZeayjDNANo7mZsNGAg1Nm0BNm-zhYj9_Bb_AA08u_v6nTj-obkQDQC03QIfTyuJgKOVRhK2jpOs7sEkuqjmXjsvcblRttJ3TynU9L3nGTUrFf_4pF4BjwSq27Q/s400/13892240_1102482933120117_5583685411877354090_n.jpg" width="282"></a></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">Happy Savoury Baking</span><br>
<span style="font-family: "verdana" , sans-serif; font-size: large;">Amrita</span></div>
</div>
</div>
Sweet'n'Savouryhttp://www.blogger.com/profile/16260610594441716223noreply@blogger.com0tag:blogger.com,1999:blog-2927881231465901890.post-13395915080544643842016-08-02T07:14:00.002-07:002016-08-03T21:50:23.150-07:00Aloo Dum- low calorie version<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyrdffBxIyUgrNpttbO7pQy9F_POOYRpPP8hEO_hvagkN2dtiyYnQnDFHMzn_iz9H41xfySGXQe6Vpp06Sbj4onlrfZCt6HcRhv_qFRMXucVfSBRBWpSFAM5qHzJnJGc3-5coK6aFJjbQ/s1600/1-DSC_5733.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyrdffBxIyUgrNpttbO7pQy9F_POOYRpPP8hEO_hvagkN2dtiyYnQnDFHMzn_iz9H41xfySGXQe6Vpp06Sbj4onlrfZCt6HcRhv_qFRMXucVfSBRBWpSFAM5qHzJnJGc3-5coK6aFJjbQ/s640/1-DSC_5733.JPG" width="480" /></a></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">When I was a school going kid, my tiffin was regularly hauled by my friends. Usually my Mom would pack me Parantha's of all possible fillings. On other days my tiffin beamed of sabzi and plain Parantha and on those fortunate lucky days I carried my treasured tiffin of my Mom's absolute lipsmacking Aloo Dum. My friends would finish it off even before the lunch bell rang, hiding beneath the desks and sneaking it while the teacher explained some boring subject on the blackboard. Yes, that was the magic of tiffin time that we all still cherish. </span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">I, on the other hand, loved my friends Puri sabzi and that addictive unstoppable fried goodness called Bhujiya. I just loved it so much. I was happy to trade my tiffin with their box of goodness. </span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">Whenever my friends came home, their was only one collective demand 'Aloo Dum'. My mom loved to plate it with generous dollops of tamarind chutney and some chopped fresh coriander leaves. She would put a toothpick on each making it easier for us to pick our's and relish it. </span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">With Kolkata Food Bloggers ongoing event on Street Food, I could think of nothing better than my Mom's Aloo Dum. Although now mommy makes a healthier version with the Airfryer so that the deep frying part is avoided. </span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">Make it and enjoy it as much as my friends always did. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaYppLvaOrt3S1TJ_eRpnP3zBVu1-23mmj5fCZE0iaycUchovPiRTc4MrAZdc9xcmoWzdxGAMPMcqh-HzBljLpLx9Qwj4WTBSk2WTxs9p_HodLVVFuQDtGG8mtP-81iN1CZAoOCLA4yjg/s1600/1-DSC_5728.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="444" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaYppLvaOrt3S1TJ_eRpnP3zBVu1-23mmj5fCZE0iaycUchovPiRTc4MrAZdc9xcmoWzdxGAMPMcqh-HzBljLpLx9Qwj4WTBSk2WTxs9p_HodLVVFuQDtGG8mtP-81iN1CZAoOCLA4yjg/s640/1-DSC_5728.JPG" width="640" /></a></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;"><u>Ingredients</u> : </span></div>
<div style="text-align: justify;">
</div>
<ul>
<li><span style="font-family: "verdana" , sans-serif; font-size: large;">500 gms baby potatoes, parboiled</span></li>
<li><span style="font-family: "verdana" , sans-serif; font-size: large;">2 medium sized onions, chopped</span></li>
<li><span style="font-family: "verdana" , sans-serif; font-size: large;">2 tsp ginger garlic paste</span></li>
<li><span style="font-family: "verdana" , sans-serif; font-size: large;">1 medium sized tomato, chopped</span></li>
<li><span style="font-family: "verdana" , sans-serif; font-size: large;">2 tbsp tomato puree</span></li>
<li><span style="font-family: "verdana" , sans-serif; font-size: large;">1/2 cup curd</span></li>
<li><span style="font-family: "verdana" , sans-serif; font-size: large;">salt to taste</span></li>
<li><span style="font-family: "verdana" , sans-serif; font-size: large;">1/4 tsp turmeric powder</span></li>
<li><span style="font-family: "verdana" , sans-serif; font-size: large;">1 tsp red chilli powder</span></li>
<li><span style="font-family: "verdana" , sans-serif; font-size: large;">2 tsp garam masala</span></li>
<li><span style="font-family: "verdana" , sans-serif; font-size: large;">fresh coriander, chopped</span></li>
<li><span style="font-family: "verdana" , sans-serif; font-size: large;">green chillies, chopped</span></li>
<li><span style="font-family: "verdana" , sans-serif; font-size: large;">Tamarind chutney</span></li>
</ul>
<div>
<span style="font-family: "verdana" , sans-serif; font-size: large;"><u>Procedure</u> : </span></div>
<div>
<span style="font-family: "verdana" , sans-serif; font-size: large;">Peel potatoes and make holes with a fork in 3-4 places. </span></div>
<div>
<span style="font-family: "verdana" , sans-serif; font-size: large;">Take a bowl and add salt to taste, a pinch of turmeric powder and little refined oil. Coat the potatoes in it. Put this in the Airfryer for 10 minutes at 200 degree. Remember to turn the potatoes after 5 minute mark.</span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">(If you do not have the Air fryer, deep fry the potatoes)</span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;"><br /></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9lI01L5z2pR-8GZbixNRZdiWgWVufxoYijhuxUxWF9aPwgAYncqneyS4iaNROZMvrMyY0ljrb8qfNyGeA5KIXmWQNWvHQDwfxRzMxnkmAimBknGbwgO8xHIcCXsouX3AHYbGcoh9lKRE/s1600/1-DSC_5713.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9lI01L5z2pR-8GZbixNRZdiWgWVufxoYijhuxUxWF9aPwgAYncqneyS4iaNROZMvrMyY0ljrb8qfNyGeA5KIXmWQNWvHQDwfxRzMxnkmAimBknGbwgO8xHIcCXsouX3AHYbGcoh9lKRE/s640/1-DSC_5713.JPG" width="424" /></a></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">Take 2 tbsp oil in a deep pan, add chopped onions. Cook for 2 minutes and then add ginger garlic paste (once onions start browning on the edges)</span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">Cook for another 2 minutes or till the mixture leaves oil.</span></div>
<div>
<span style="font-family: "verdana" , sans-serif; font-size: large;">Add the chopped tomatoes and cook them till they are soft and mashed. Add the tomato puree and cook till the mixture leaves oil.</span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">Add salt, turmeric powder and red chilli powder. </span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">Lower the flame and add the lightly beaten curd. </span></div>
<div>
<span style="font-family: "verdana" , sans-serif; font-size: large;">Mix the potatoes.</span></div>
<div>
<span style="font-family: "verdana" , sans-serif; font-size: large;">Garnish with coriander leaves and green chillies and top with spoonfuls of tamarind chutney before serving.</span><br />
<span style="font-family: "verdana" , sans-serif; font-size: large;"><br /></span>
<span style="font-family: "verdana" , sans-serif; font-size: large;">This recipe is part of <a href="https://www.facebook.com/kolkatafoodbloggers/">Kolkata Food Bloggers</a> ongoing event Street Food Expedition where Moumita Ghosh is the featured blogger of the week who blogs from <a href="http://www.peekncook.com/">Peek'n'Cook</a></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHB0jtN_XvuYdhHPLmPdmhTKrOWEW6shDy2IEjsgwV-Mf2iiUYo-XBAisuMI6MYYKNLQH60YmdxbCZ4TGdIrK_-NYVYnMQbk8OPatp4p00jugkR37veQEdEcKnP4tNow0gioF4aJXwAxU/s1600/13906725_1092577507443993_5757922264072967816_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHB0jtN_XvuYdhHPLmPdmhTKrOWEW6shDy2IEjsgwV-Mf2iiUYo-XBAisuMI6MYYKNLQH60YmdxbCZ4TGdIrK_-NYVYnMQbk8OPatp4p00jugkR37veQEdEcKnP4tNow0gioF4aJXwAxU/s320/13906725_1092577507443993_5757922264072967816_n.jpg" width="320" /></a></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">Happy healthy binging</span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">Amrita</span></div>
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Sweet'n'Savouryhttp://www.blogger.com/profile/16260610594441716223noreply@blogger.com4tag:blogger.com,1999:blog-2927881231465901890.post-25236012237046005662016-07-31T04:45:00.000-07:002016-07-31T04:45:03.666-07:00Chocolate mud cake with SMBC frosting<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQAZdWqlPqDp48-QzhoyEyRU27tMcnQM0mPuKA5lIAnktaqUA-tDfsv7fqy3U1-W_wB9Agma6Pc5-tAJiI0yEpsaDyri3Y3vD0oIoHVVjK-Spq5NfRkmrDPD6om8n89eO5I1ibRJRnL5A/s1600/1-DSC_5688.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQAZdWqlPqDp48-QzhoyEyRU27tMcnQM0mPuKA5lIAnktaqUA-tDfsv7fqy3U1-W_wB9Agma6Pc5-tAJiI0yEpsaDyri3Y3vD0oIoHVVjK-Spq5NfRkmrDPD6om8n89eO5I1ibRJRnL5A/s640/1-DSC_5688.JPG" width="424" /></a></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">It was time of the year to bake a cake again and I jumped on the opportunity to try my hands on some techniques I have never tried before. It was my dear Husband's birthday on the 27th of this month and more than us, our daughter Vaanya was super excited about the celebration. The cake was attempted keeping Vaanya and her fetish with pink in mind. And boy, how elated she was to look at it. </span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">I had seen a similar image of a cake on Pinterest one day and had decided to attempt it. With the D day nearing, I pushed myself out of a lazy slumber and bought the necessary equipments and ingredients. The cakes were baked a night before and while they got baked in batches, I made the icing. The cakes were cooled, stacked with the icing in between and given a crumb coat. Next morning, I gave all the finishing touches to the cake while my daughter was away at school. The cake was dressed up in a pink drip and adorned with buttercream flowers. I knew Vaanya was going to love all the pinkness. </span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">The day was spent in a long drive to the highway and once we came back home in the evening, Vaanya was eager to have the cake cut. The day came to an end with the cake cutting, eating cheer and laughter. May God bless us with such beautiful moments forever.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsMMb3IPgk8X_x4AAiMMx_mTcOfmzPCMYzkwuoGjtE0tmYJ-99ATbVU-9rs-ywarSYNxv6HSm9F_SQLKrDcsI1ZjlZD9JCxt-tnEILgorxtZVt_JvwYzGqLifbheCGcUn3jm8Akl7773o/s1600/1-DSC_5706.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsMMb3IPgk8X_x4AAiMMx_mTcOfmzPCMYzkwuoGjtE0tmYJ-99ATbVU-9rs-ywarSYNxv6HSm9F_SQLKrDcsI1ZjlZD9JCxt-tnEILgorxtZVt_JvwYzGqLifbheCGcUn3jm8Akl7773o/s640/1-DSC_5706.JPG" width="424" /></a></div>
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<span style="text-align: left;"><span style="font-family: Verdana, sans-serif; font-size: large;"><u><br /></u></span></span></div>
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<span style="text-align: left;"><span style="font-family: Verdana, sans-serif; font-size: large;"><u>Chocolate</u></span></span><span style="font-family: Verdana, sans-serif; font-size: large;"><u> Mud cake</u> </span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif; font-size: large;">Recipe source : <a href="http://www.cocoawindblog.com/2016/02/chocolate-mud-cake.html">Cocawind</a></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">My notes : </span></div>
<div style="text-align: justify;">
</div>
<ul>
<li><span style="font-family: Verdana, sans-serif; font-size: large;">I halved the recipe and then pour the batter in two 6" round pans.</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: large;">Baked them at 180 degree Celsius for 20-25 mins. </span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: large;">Made other half of the recipe and repeated to yield four 6" round cakes.</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: large;">Trim tops so that all are equal.</span></li>
</ul>
<div>
<span style="font-family: Verdana, sans-serif; font-size: large;"><u>Swiss Meringue Buttercream icing (SMBC)</u> </span></div>
<div>
<span style="font-family: Verdana, sans-serif; font-size: large;"><br /></span></div>
<div>
<span style="font-family: Verdana, sans-serif; font-size: large;">Recipe source : <a href="https://www.youtube.com/watch?v=lCaq-3766Yw">Here</a></span></div>
<div>
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<div>
<span style="font-family: Verdana, sans-serif; font-size: large;">My notes : </span></div>
<div>
<ul>
<li><span style="font-family: Verdana, sans-serif; font-size: large;">I followed the recipe to the T</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: large;">Separated 3/4 of the icing and kept separate for frosting the cake.</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: large;">Added pink food colour till I achieved the desired colour and frosted each cake layer with it. </span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: large;">Once all the layers were stacked, I frosted the outside and refrigerated to set. I kept mine overnight. You may keep for 3-4 hrs.</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: large;">With a glass of hot water and an offset spatula, give the cake a final frosting finish. Every time dip in the hot water, wipe your spatula and try and give a neat finish to the frosting. </span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: large;">Refrigerate</span></li>
</ul>
<div>
<span style="font-family: Verdana, sans-serif; font-size: large;"><u><br /></u></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;"><u>Pink Drip :</u> </span></div>
<div>
<span style="font-family: Verdana, sans-serif; font-size: large;"><br /></span></div>
<div>
<span style="font-family: Verdana, sans-serif; font-size: large;">Take equal quantity of white chocolate and cream. Heat cream and add chopped white chocolate to it. Stir it well. Add little milk to make it a little runny. Add pink food colour. </span></div>
<div>
<span style="font-family: Verdana, sans-serif; font-size: large;">Take spoonfuls of the drip and pour on the edge of the frosted cake, all around. Now fill the top of the cake with the drip too. Refrigerate.</span></div>
<div>
<span style="font-family: Verdana, sans-serif; font-size: large;"><br /></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY-YrINWF5qtJoTn4W_DPjHt_c9Hdou2M6vOxFfLJj5D4KeL2BPhts_-gBxz5OOlxw9V-4adPRLKRvtQpy4i_8nXk1Hc1JOJfX4WJ3CwIxMxvPZh3lrlVqNyhIBwlzyhG3Ulr44R76CTE/s1600/1-DSC_5700-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY-YrINWF5qtJoTn4W_DPjHt_c9Hdou2M6vOxFfLJj5D4KeL2BPhts_-gBxz5OOlxw9V-4adPRLKRvtQpy4i_8nXk1Hc1JOJfX4WJ3CwIxMxvPZh3lrlVqNyhIBwlzyhG3Ulr44R76CTE/s640/1-DSC_5700-001.JPG" width="424" /></a></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;"><u>Buttercream flowers</u> : </span></div>
</div>
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<span style="font-family: Verdana, sans-serif; font-size: large;"><br /></span></div>
<div>
<span style="font-family: Verdana, sans-serif; font-size: large;">To the rest of the SMBC icing, divide into 4. Colour pink to one part, purple to another, green to the third and leave the 4th as it is. </span></div>
<div>
<span style="font-family: Verdana, sans-serif; font-size: large;">Pipe pink icing to a piping bag with a Rose petal nozzle and pipe flowers over a piece of butter paper and over a flower nail. Once done, transfer the piece of butter paper to a flat plate and refrigerate.</span></div>
<div>
<span style="font-family: Verdana, sans-serif; font-size: large;">Repeat same with purple flower.</span></div>
<div>
<span style="font-family: Verdana, sans-serif; font-size: large;">Watch <a href="https://www.youtube.com/watch?v=1xs0pasigWw">here </a></span></div>
<div>
<span style="font-family: Verdana, sans-serif; font-size: large;">Pipe some of the icing(not coloured) over the top of the cake, half an inch behind from the outer diameter. </span></div>
<div>
<span style="font-family: Verdana, sans-serif; font-size: large;">Peel the flowers from the butter paper and put on the cake. Arrange it the way you want.</span></div>
<div>
<span style="font-family: Verdana, sans-serif; font-size: large;">Pipe the leaves with a leaf nozzle.</span></div>
<div>
<span style="font-family: Verdana, sans-serif; font-size: large;">Refrigerate.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">Happy Cake decorating</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">Amrita</span></div>
Sweet'n'Savouryhttp://www.blogger.com/profile/16260610594441716223noreply@blogger.com7tag:blogger.com,1999:blog-2927881231465901890.post-16209477094152986672016-07-22T06:08:00.000-07:002016-07-22T06:08:34.472-07:00Homemade Coffee Liqueur<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Verdana, sans-serif; font-size: large;">I love DIY- do it yourself. As a child, I remember spending time more over all sorts of crafts than anything else. It just satisfies my creative soul to another level. I have had phases of love affair with embroidery, artwork, crochet, tatting etc which continued well till my college life. My love for food started after marriage and I realized my old love for diy's in it too. Instead of buying steep ingredients from the shelves, I experimented with them at home in the form of diy.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">Making Coffee liqueur at home was in the cards for a long long time and I just kept procrastinating it. Once a bottle of Vodka (which was esp bought for the liqueur making) got over just because I kept postponing the idea and my husband found his greedy eyes on it. So, after much contemplation another bottle was demanded from the culprit and this time I decided to hide it. It turned out that I was so good in putting it away that I myself forgot all about it. <a href="https://www.facebook.com/kolkatafoodbloggers/">Kolkata Food Bloggers</a> ongoing event Chef's challenge made me remember about it and thus finally I had my bottle of Homemade Coffee Liqueur. </span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">I found loads of ideas on Pinterest and ended up making a version myself with adjusted quantities. Making it is literally a breeze because it is essentially mixing all the ingredients. Keep it in a clean bottle and let it age for 2-3 weeks for better and enhanced flavouring. </span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">I used my liqueur in Nigella Lawson's sinful <a href="http://amritavishal127.blogspot.in/2016/07/coffee-pannacotta-with-boozy-chocolate.html">Coffee Pannacotta with boozy chocolate sauce</a>. I have a list of other sinful desserts to be tried out with the coffee liqueur and will keep sharing them as well. Till then, make your homemade version of Coffee Liqueur and stock it. </span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;"><u>Ingredients</u> : Makes 150 ml or around 3/4 cup </span></div>
<div style="text-align: justify;">
</div>
<ul>
<li><span style="font-family: "verdana" , sans-serif; font-size: large;">1/2 cup water</span></li>
<li><span style="font-family: "verdana" , sans-serif; font-size: large;">1/4 cup sugar</span></li>
<li><span style="font-family: "verdana" , sans-serif; font-size: large;">1/2 tbsp instant coffee</span></li>
<li><span style="font-family: "verdana" , sans-serif; font-size: large;">1/2 tsp vanilla extract</span></li>
<li><span style="font-family: "verdana" , sans-serif; font-size: large;">1/2 cup vodka (I used White Mischief ultra pure Vodka)</span></li>
</ul>
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<span style="font-family: "verdana" , sans-serif; font-size: large;"><u>Procedure</u> : </span></div>
<div>
<span style="font-family: "verdana" , sans-serif; font-size: large;">Heat water and sugar in a pan on medium flame. Allow the sugar to melt.</span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">Stir in instant coffee.</span></div>
<div>
<span style="font-family: "verdana" , sans-serif; font-size: large;">Let this mixture simmer for 15-20 minutes.</span></div>
<div>
<span style="font-family: "verdana" , sans-serif; font-size: large;">Remove from heat and allow to cool completely.</span></div>
<div>
<span style="font-family: "verdana" , sans-serif; font-size: large;">Add vodka and vanilla and mix.</span></div>
<div>
<span style="font-family: "verdana" , sans-serif; font-size: large;">Store in a clean glass bottle and let it mature for 2-3 weeks for the flavour to enhance. </span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">Use it in your cakes, brownies, tiramisu, puddings etc</span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;"><br /></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">Happy DIY Coffee liqueur</span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">Amrita</span></div>
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Sweet'n'Savouryhttp://www.blogger.com/profile/16260610594441716223noreply@blogger.com0tag:blogger.com,1999:blog-2927881231465901890.post-42808825359070527152016-07-19T22:37:00.000-07:002016-07-19T22:37:29.826-07:00Coffee Pannacotta with Boozy Chocolate sauce<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK4wWA4q371I2CWHXtry-rxV_6_HcyS70dO4bPH7MMisejke9ezyWx0RGWPacVrZNB1aZPQ1rciXY1pzoicF3n8E5azwsk9a_x0Uydu_Tr3cAlTEJUFf0jaxLcC2mI-mYq0KgZDlYsHqk/s1600/1-DSC_5673-002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK4wWA4q371I2CWHXtry-rxV_6_HcyS70dO4bPH7MMisejke9ezyWx0RGWPacVrZNB1aZPQ1rciXY1pzoicF3n8E5azwsk9a_x0Uydu_Tr3cAlTEJUFf0jaxLcC2mI-mYq0KgZDlYsHqk/s640/1-DSC_5673-002.JPG" width="452" /></a></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">Its our 'Blogger of the week' time and this week features the founder of our group Kamalika Chakrabarty who blogs from <a href="http://www.silencesings.in/">Silence sings</a>. Her theme for this week is Chef's Challenge and each member is supposed to make a dish inspired from their favourite chef. </span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">A little lost in the beginning, I found my answer in Nigella Lawson's Coffee pannacotta with chocolate sauce shown on Masterchef Australia. The moment I saw it, I knew I was making it. And thus I started with making a homemade version of Coffee liqueur (blogpost coming soon next). As usual, I modified the quantity and adjusted it to 2 servings. The original recipe has a more pouring consistency of the chocolate sauce but I have made mine a little thicker for my plating idea. I designed the plate with a little piece of crunch from a chocolate walnut disc and some chocolate rings. </span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">This dessert is rich, decadent, extremely delicious and a must try for coffee lovers.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-eT0phPSEHj2AEBZZiIZTfCXT_c7Q8lKY2gWVYbn0SVS3Wy1NX6LSbPv6KJMRvlP5fSZJeD4w4CiSEcLkluFUf7doifLUUtW-9Kv8lN-bACi7q-MIHAmkSZgunFnMdkxUzUkltqPKNLI/s1600/1-1-DSC_5676-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-eT0phPSEHj2AEBZZiIZTfCXT_c7Q8lKY2gWVYbn0SVS3Wy1NX6LSbPv6KJMRvlP5fSZJeD4w4CiSEcLkluFUf7doifLUUtW-9Kv8lN-bACi7q-MIHAmkSZgunFnMdkxUzUkltqPKNLI/s640/1-1-DSC_5676-001.JPG" width="436" /></a></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;"><u>Recipe source</u>: <a href="http://tenplay.com.au/channel-ten/masterchef/recipes/nigella-s-three-course-dinner--coffee-panna-cotta-with-chocolate-sauce?_from=searchresult">Nigella Lawson </a></span></div>
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<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif; font-size: large;"><u>Ingredients</u> : Serves 2</span></div>
<div style="text-align: justify;">
</div>
<ul>
<li style="text-align: justify;"><span style="font-family: "verdana" , sans-serif; font-size: large;">1/2 cream (I used Amul cream)</span></li>
<li style="text-align: justify;"><span style="font-family: "verdana" , sans-serif; font-size: large;">2 tbsp sugar</span></li>
<li style="text-align: justify;"><span style="font-family: "verdana" , sans-serif; font-size: large;">pinch of salt</span></li>
<li style="text-align: justify;"><span style="font-family: "verdana" , sans-serif; font-size: large;">1 tbsp instant coffee powder </span></li>
<li style="text-align: justify;"><span style="font-family: "verdana" , sans-serif; font-size: large;">2 tbsp water (for dissolving coffee)</span></li>
<li style="text-align: justify;"><span style="font-family: "verdana" , sans-serif; font-size: large;">3/4 tsp gelatin powder</span></li>
<li style="text-align: justify;"><span style="font-family: "verdana" , sans-serif; font-size: large;">1 tbsp cold water (for blooming gelatin)</span></li>
</ul>
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<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif; font-size: large;">Boozy Chocolate sauce:</span></div>
</div>
<div>
<ul>
<li style="text-align: justify;"><span style="font-family: "verdana" , sans-serif; font-size: large;">50 gms dark chocolate, chopped</span></li>
<li style="text-align: justify;"><span style="font-family: "verdana" , sans-serif; font-size: large;">2 tbsp coffee liqueur</span></li>
</ul>
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<span style="font-family: "verdana" , sans-serif; font-size: large;"><br /></span></div>
</div>
<div>
<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif; font-size: large;"><u>Procedure</u> : </span></div>
<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif; font-size: large;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif; font-size: large;"><u>Coffee Pannacotta</u>:</span></div>
<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif; font-size: large;">Take 1 tbsp cold water in a small bowl and add gelatin powder to it. Mix well and let it bloom for 5 minutes. The gelatin will become spongy. </span></div>
<div style="text-align: justify;">
<span style="font-family: verdana, sans-serif; font-size: large;">Heat 2 tbsp water in a pan and add the coffee powder. Add sugar and stir till it dissolves. </span></div>
<div style="text-align: justify;">
<span style="font-family: verdana, sans-serif; font-size: large;">On low heat, stir in cream. Add salt. Mix well.</span></div>
<div style="text-align: justify;">
<span style="font-family: verdana, sans-serif; font-size: large;">Remove from heat and stir in the gelatin. Mix well so that the gelatin dissolves. </span></div>
<div style="text-align: justify;">
<span style="font-family: verdana, sans-serif; font-size: large;">Sieve the mixture to attain a smooth texture and allow it to cool. </span></div>
<div style="text-align: justify;">
<span style="font-family: verdana, sans-serif; font-size: large;">Pour the mixture in desired bowls and refrigerate for 3-4 hrs or till set. </span></div>
<div style="text-align: justify;">
<span style="font-family: verdana, sans-serif; font-size: large;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: verdana, sans-serif; font-size: large;"><u>Boozy Chocolate sauce</u> :</span></div>
<div style="text-align: justify;">
<span style="font-family: verdana, sans-serif; font-size: large;">Take coffee liqueur in a pan and boil it. Add chopped chocolate to it and stir well. Remove to a bowl and allow to cool.</span></div>
<div style="text-align: justify;">
<span style="font-family: verdana, sans-serif; font-size: large;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: verdana, sans-serif; font-size: large;"><u>Garnish </u>: </span></div>
<div style="text-align: justify;">
<span style="font-family: verdana, sans-serif; font-size: large;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: verdana, sans-serif; font-size: large;"><u>Chocolate rings</u> : Melt dark chocolate over a double boiler and spread a spoonful on a sheet of acetate with a spatula. Use a pastry comb to make lines through the chocolate. Roll the acetate sheet gently and secure ends with some cello tape. Allow to cool completely. Remove the cello tape gently and take out the curls carefully. </span></div>
<div style="text-align: justify;">
<span style="font-family: verdana, sans-serif; font-size: large;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: verdana, sans-serif; font-size: large;"><u>Chocolate coated coffee beans</u> : Melt some dark chocolate and dip whole coffee beans in it. Remove on a piece of parchment paper and allow to set.</span></div>
<div style="text-align: justify;">
<span style="font-family: verdana, sans-serif; font-size: large;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: verdana, sans-serif; font-size: large;"><u>Chocolate walnut disc</u> : Melt some dark chocolate and spread like a circle on a piece of parchment paper. Roughly crush a walnut and sprinkle on the chocolate. Take a small circular cutter and make an impression on the half set chocolate. Allow to cool completely. Remove carefully to get the chocolate disc.</span></div>
<div style="text-align: justify;">
<span style="font-family: verdana, sans-serif; font-size: large;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: verdana, sans-serif; font-size: large;"><u>Plating</u> : </span></div>
<div style="text-align: justify;">
<span style="font-family: verdana, sans-serif; font-size: large;">Take a spoonful of the boozy chocolate sauce and spread it on the plate with the help of a spoon.</span></div>
<div style="text-align: justify;">
<span style="font-family: verdana, sans-serif; font-size: large;">Dip the pannacotta mould in little hot water for few seconds and gently remove the pannacotta. Place it on the plate. </span></div>
<div style="text-align: justify;">
<span style="font-family: verdana, sans-serif; font-size: large;">Insert the chocolate walnut disc and the chocolate rings on the pannacotta. </span></div>
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<span style="font-family: verdana, sans-serif; font-size: large;">Place the chocolate coated coffee beans on the plate.</span></div>
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<span style="font-family: verdana, sans-serif; font-size: large;">Note : </span></div>
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<ul>
<li><span style="font-family: verdana, sans-serif; font-size: large;">You can make a chocolate sauce without the liqueur by substituting it with cream. </span></li>
<li><span style="font-family: verdana, sans-serif; font-size: large;">Taste the pannacotta before setting in the mould for sweetness and add more sugar if required.</span></li>
</ul>
<div>
<span style="font-family: verdana, sans-serif; font-size: large;">This recipe is part of <a href="https://www.facebook.com/kolkatafoodbloggers/">Kolkata Food Bloggers </a> ongoing event Chef's Challenge where Kamalika Chakrabarty is the featured blogger of the week who blogs from <a href="http://www.silencesings.in/">Silence sings</a></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMlneP2XobQ1T7mM1sSf99jDROmkLVmYBGXQuhId1I4xTcJHH0BQ4saIL3wCjjDrNlQX4b0y_ia_zy0LWLBZFV7esOSk7BKL3lr73itS-or_Gb9LCv2rSOzr8UwA_X_XKtlcpXQgj2_BU/s1600/13625369_10153808835961819_4404761917336630729_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMlneP2XobQ1T7mM1sSf99jDROmkLVmYBGXQuhId1I4xTcJHH0BQ4saIL3wCjjDrNlQX4b0y_ia_zy0LWLBZFV7esOSk7BKL3lr73itS-or_Gb9LCv2rSOzr8UwA_X_XKtlcpXQgj2_BU/s400/13625369_10153808835961819_4404761917336630729_n.jpg" width="400" /></a></div>
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<span style="font-family: verdana, sans-serif; font-size: large;">Happy relishing</span></div>
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<span style="font-family: verdana, sans-serif; font-size: large;">Amrita</span></div>
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Sweet'n'Savouryhttp://www.blogger.com/profile/16260610594441716223noreply@blogger.com8tag:blogger.com,1999:blog-2927881231465901890.post-70595006720251601422016-07-06T06:11:00.000-07:002017-06-17T08:32:03.425-07:00Mango Sorbet<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "verdana" , sans-serif; font-size: large;">We have almost reached the fag end of the lovely Mango season and like every year I did my experiments with the mighty fruit. The <a href="http://amritavishal127.blogspot.in/2016/06/easy-mango-ice-cream.html">mango ice cream</a> I experimented this year was loved and relished so much that I made it three times over. The <a href="http://amritavishal127.blogspot.in/2016/06/lychee-lemon-sorbet.html">Lychee lemon sorbet</a> was a hit too at home, so much so it gave me the idea to try a mango version of it. Since I do not have an Ice cream machine, the texture of the Lychee sorbet was not very soft. I expected the same with my Mango sorbet, but surprisingly it came out much smoother in texture. I reckon, it is because of the texture of the fruit which lend its natural smoothness. </span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">The lovely part of a sorbet is that it just melts in your mouth and refreshes your palate making you feel not too heavy with the dessert. It is light, refreshing and a smooth dessert and this season I am in love with Sorbet's. </span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">Since my last experiment with <a href="http://amritavishal127.blogspot.in/2016/06/lychee-pannacotta-with-ginger-biscuit.html">Lychee pannacotta </a>, I have been hit hard with the dessert plating bug (if there is any) There was no set plan for plating this dessert but since the texture of the mango sorbet was so smooth that I got near perfect quenelles, I quickly planned one before clicking pictures of the same. I randomly put the quenelles on some chocolate biscuit crumb and threw in some mango cubes along with mint leaves. </span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;"><u>Ingredients</u> : Serves 2-3</span></div>
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<ul>
<li><span style="font-family: "verdana" , sans-serif; font-size: large;">Mango pulp from 1 ripe mango(I used a variety called Langda)</span></li>
<li><span style="font-family: "verdana" , sans-serif; font-size: large;">1/4 cup or less sugar, depending on the sweetness of the mango</span></li>
<li><span style="font-family: "verdana" , sans-serif; font-size: large;">1/4 cup water</span></li>
</ul>
<div>
<span style="font-family: "verdana" , sans-serif; font-size: large;"><u>Procedure</u> : </span></div>
<div>
<span style="font-family: "verdana" , sans-serif; font-size: large;">Heat sugar and water in a pan till sugar dissolves.</span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">Strain the mango pulp to remove any fibre and add it to the pan.</span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">Cook for a minute and them remove from flame.</span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">Allow to cool completely.</span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">Transfer to a freeze proof container and freeze overnight or for minimum 6 hrs.</span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">Next morning break the crystals with a fork and put it back in the freezer. Repeat 3-4 times. This will help achieve a smooth texture.</span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">For plating, crumble a chocolate biscuit (I used hide and seed) and put on a plate. Make quenelles out of the mango sorbet with the help of two spoons and place on top of the biscuit crumbs. Place cubes of mango randomly on the plate and finish with mint leaves. </span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">Otherwise just scoop out the sorbet and enjoy it. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4AX5XkEZZt422jV8XyIAepi4vwBxkDNnRecCEQRw1BdCVznRUzZS3OfhVJOjdozH-V3S-vFw5PFaXGEHkJ3hCEl_0fcUMx0qfkwuM17_6EYsUuaBLif-Fdu7YIJwoyYLH9xZz_Z0_kx4/s1600/1-DSC_5390-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4AX5XkEZZt422jV8XyIAepi4vwBxkDNnRecCEQRw1BdCVznRUzZS3OfhVJOjdozH-V3S-vFw5PFaXGEHkJ3hCEl_0fcUMx0qfkwuM17_6EYsUuaBLif-Fdu7YIJwoyYLH9xZz_Z0_kx4/s640/1-DSC_5390-001.JPG" width="404" /></a></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">Happy Mango Relishing</span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">Amrita</span><br />
<span style="font-family: "verdana" , sans-serif; font-size: large;"><br /></span>
<span style="font-family: "verdana" , sans-serif; font-size: large;">This recipe is a part of Kolkata Food Bloggers ongoing event 'Celebrating Summer Fruits'. Find more recipes <a href="https://www.facebook.com/kolkatafoodbloggers/">here</a> </span><br />
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Sweet'n'Savouryhttp://www.blogger.com/profile/16260610594441716223noreply@blogger.com4tag:blogger.com,1999:blog-2927881231465901890.post-32260002746227790792016-07-04T21:29:00.000-07:002016-07-04T21:29:35.847-07:00One Pot Ham and Peas Fusilli Pasta<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Verdana, sans-serif; font-size: large;">Kolkata Food Bloggers encourages new and interactive events where its members can showcase versatility and passion. Our new ongoing event is featuring one member for a week where the chosen one gets to decide on a theme of their choice. For this week, our featured blogger is Chitrangada Kundu who blogs from <a href="http://www.colorandspices.com/">Color and Spices</a>, a blog with wonderful recipes and amazing breath-taking food photography. </span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">Recently, KFB held a demo workshop where Chitrangada tried explaining us a thing or two about Food photography. I was lucky to get an opportunity to attend the same and was enthralled at her knowledge and passion. With the limited time, she tried to pack in as much information as possible and shared lots of her hard-learned tips. </span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">For this week, our event showcases One Pot meal wonders. I have been elusive of this fuss free way of cooking and decided to try an easy pasta recipe. This is literally a dump in kind of a recipe where everything is just put in the pan and then allowed to cook. Simple and easy as a breeze, it is a quick way to beat some sudden hunger pangs.</span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;"><u>Ingredients</u> : Serves 2</span></div>
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<ul>
<li style="text-align: justify;"><span style="font-family: "verdana" , sans-serif; font-size: large;">1/2 cup Fusilli Pasta</span></li>
<li style="text-align: justify;"><span style="font-family: "verdana" , sans-serif; font-size: large;">1/4 cup chicken ham, cubed</span></li>
<li style="text-align: justify;"><span style="font-family: "verdana" , sans-serif; font-size: large;">handful of green peas</span></li>
<li style="text-align: justify;"><span style="font-family: "verdana" , sans-serif; font-size: large;">1 tbsp olive oil</span></li>
<li style="text-align: justify;"><span style="font-family: "verdana" , sans-serif; font-size: large;">1 medium sized onion, chopped</span></li>
<li style="text-align: justify;"><span style="font-family: "verdana" , sans-serif; font-size: large;">3-4 cloves of garlic, chopped</span></li>
<li style="text-align: justify;"><span style="font-family: "verdana" , sans-serif; font-size: large;">salt to taste</span></li>
<li style="text-align: justify;"><span style="font-family: "verdana" , sans-serif; font-size: large;">black pepper to taste</span></li>
<li style="text-align: justify;"><span style="font-family: "verdana" , sans-serif; font-size: large;">1 tsp of mixed dried herbs</span></li>
<li style="text-align: justify;"><span style="font-family: "verdana" , sans-serif; font-size: large;">1 tbsp all purpose flour</span></li>
<li style="text-align: justify;"><span style="font-family: "verdana" , sans-serif; font-size: large;">1 cup water</span></li>
<li style="text-align: justify;"><span style="font-family: "verdana" , sans-serif; font-size: large;">3/4 cup milk</span></li>
<li style="text-align: justify;"><span style="font-family: "verdana" , sans-serif; font-size: large;">parmesan cheese for sprinkling</span></li>
</ul>
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<span style="font-family: "verdana" , sans-serif; font-size: large;"><u>Procedure</u> : </span></div>
<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif; font-size: large;">Heat oil in a pan and saute onions till translucent. Add chopped garlic and ham cubes. Stir for a minute.</span></div>
<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif; font-size: large;">Add flour and the fusilli pasta and mix.</span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">Stir in water and milk. </span></div>
<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif; font-size: large;">Add salt and pepper.</span></div>
<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif; font-size: large;">Cook for 10-15 minutes and then stir in the peas.</span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">Cook for another 5 minutes or till the pasta is done. </span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">Sprinkle parmesan cheese and dried herbs on top and serve. </span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif; font-size: large;">This recipe is part of <a href="https://www.facebook.com/kolkatafoodbloggers/">Kolkata Food Bloggers</a> ongoing event One Pot meals which features our blogger Chitrangada Kundu who blogs from <a href="http://www.colorandspices.com/">Color and Spices</a></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">Happy Enjoying a fuss free One Pot meal</span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">Amrita</span></div>
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Sweet'n'Savouryhttp://www.blogger.com/profile/16260610594441716223noreply@blogger.com2tag:blogger.com,1999:blog-2927881231465901890.post-11032426636635757762016-06-27T19:06:00.002-07:002016-07-01T19:28:13.482-07:00Easy Mango Ice cream<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "verdana" , sans-serif; font-size: large;">Of the few things to love about Summers is the availabilty of the king of fruits-the Majestic Mango. I absolutely adore mangoes and have a little weak heart for the variety which is interestingly called 'Langda' or 'Langra'. The origin of the name is debateful but it is believed that since most of the names are derived from the places of origin, it too could be named after a certain place called so. But, whats in a name. Langda has a distinct taste and even though it has a green skin which might trick you into feeling its not ripe, it is one of the most sweetest mangoes. </span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">Vaanya, my daughter, is a mango lover too. This season she has been wanting to eat the Langda over another sweet mango called Himsagar and has been relishing her Mango escapades with the oozing nectar and the consequent mess. </span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">A very ripe Langda in my fridge made me kick my lazy self and turn it into an easy mango ice cream which has been in my list for a long time. This is one super simple recipe, very much like the <a href="http://amritavishal127.blogspot.in/2015/12/easy-strawberry-icecream.html">easy strawberry</a> one I made. It is best to make it a night before and let it set in the freezer overnight and then relish it in the day. </span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;"><u>Ingredients</u> : </span></div>
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</div>
<ul>
<li><span style="font-family: "verdana" , sans-serif; font-size: large;">3-4 tbsp condensed milk (adjust depending on the sweetness of your mangoes)</span></li>
<li><span style="font-family: "verdana" , sans-serif; font-size: large;">1 ripe mango, peeled and pureed( I used Langda variety of Mango)</span></li>
<li><span style="font-family: "verdana" , sans-serif; font-size: large;">1/2 cup milk</span></li>
<li><span style="font-family: "verdana" , sans-serif; font-size: large;">1/2 cup whipped cream(see notes)</span></li>
</ul>
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<span style="font-family: "verdana" , sans-serif; font-size: large;"><u>Procedure</u> : </span></div>
<div>
<span style="font-family: "verdana" , sans-serif; font-size: large;">In a bowl, combine milkmaid, mango puree and milk. </span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">Fold in the whipped cream and pour in a freeze proof tin.</span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">Allow to set in the freezer for 5-6 hours. Best is to leave overnight.</span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">Take out and beat the mixture and allow to set again in the freezer. Repeat this 4-5 times to break the ice crystals. </span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">Scoop and serve.</span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;"><br /></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;"><u>Note</u>:</span></div>
<div>
<br />
<ul style="text-align: left;">
<li><span style="font-family: verdana, sans-serif; font-size: large;">Take 1/4 cup of whipping cream and then whip it with a handheld beater till it gets thick and fluffy. </span></li>
<li><span style="font-family: verdana, sans-serif; font-size: large;">In case, you do not have condensed milk, add powdered sugar to the mango puree.</span></li>
<li><span style="font-family: verdana, sans-serif; font-size: large;">Remember, this is a soft set variety of ice cream and therefore will not be as firm.</span></li>
</ul>
</div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">Happy Mango relishing</span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">Amrita</span></div>
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Sweet'n'Savouryhttp://www.blogger.com/profile/16260610594441716223noreply@blogger.com5tag:blogger.com,1999:blog-2927881231465901890.post-40075737030807992332016-06-25T01:51:00.000-07:002016-06-27T19:17:09.729-07:00Lychee pannacotta with Ginger biscuit crumb and Coconut lemon curd<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "verdana" , sans-serif; font-size: large;">I am back to crazy 'Masterchef Australia' watching days. With the current season going on at number 8, I realized that I have missed many seasons in between my first tryst with the series. It all started with series 2 and I remember those days when Dinner was finished by 9 PM so that I could indulge in some non-stop gastronomic ride. My baby, Vaanya was then just few months old and needed attention all the time. Vishal and me would take turns to look after her while we eagerly watched each episode very religiously. </span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">This season my interest got rejuvenated and I have been ogling and drooling at all the artistic desserts that have been put up. Plating is the key in making even a simple dish shine and stand out in front of complex ones. With all this in my mind, I decided to try my hands in a simple dessert with different elements and a pretty plating technique. Firstly, I decided to hero the fruit-Lychee and pondered on all the other components which can go along with it. In terms of flavours, I decided to pair my lychee with ginger and coconut. So, the idea of ginger biscuits crumb and a coconut lemon curd came into my mind which sounded like a perfect harmony to my lychee pannacotta. </span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">I used some thickened grape juice to brush the plate and then very patiently decorated all the components on it. My over excitement led me to try 2 different platings with the same dessert. I am super mighty happy with the outcome. Do share your thoughts on the dessert. Will mean a lot to me. </span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;"><u>Components</u> : </span></div>
<div style="text-align: justify;">
</div>
<ul>
<li><span style="font-family: "verdana" , sans-serif; font-size: large;">Lychee Pannacotta</span></li>
<li><span style="font-family: "verdana" , sans-serif; font-size: large;">Ginger biscuit crumb</span></li>
<li><span style="font-family: "verdana" , sans-serif; font-size: large;">Coconut and lemon curd</span></li>
<li><span style="font-family: "verdana" , sans-serif; font-size: large;">Reduced grape juice</span></li>
<li><span style="font-family: "verdana" , sans-serif; font-size: large;">Fresh lychees</span></li>
<li><span style="font-family: "verdana" , sans-serif; font-size: large;">Mint leaves</span></li>
</ul>
<div>
<span style="font-family: "verdana" , sans-serif; font-size: large;"><u>Ingredients and Procedure</u>: </span></div>
<div>
<span style="font-family: "verdana" , sans-serif; font-size: large;"><br /></span></div>
<div>
<span style="font-family: "verdana" , sans-serif; font-size: large;">Lychee Pannacotta : </span></div>
<div>
<ul>
<li><span style="font-family: "verdana" , sans-serif; font-size: large;">1 cup cream (I used Amul)</span></li>
<li><span style="font-family: "verdana" , sans-serif; font-size: large;">9-10 lychees, peeled and deseeded</span></li>
<li><span style="font-family: "verdana" , sans-serif; font-size: large;">2 tbsp sugar, powdered</span></li>
<li><span style="font-family: "verdana" , sans-serif; font-size: large;">1 1/2 tsp gelatin powder</span></li>
</ul>
<div>
<span style="font-family: "verdana" , sans-serif; font-size: large;">Blend the lychees in a mixer and strain.</span></div>
<div>
<span style="font-family: "verdana" , sans-serif; font-size: large;">Bloom gelatin in 1 tbsp cold water and allow it to get spongy for about 5 minutes. </span></div>
</div>
<div>
<span style="font-family: "verdana" , sans-serif; font-size: large;">Heat cream and sugar on medium heat and add the pureed and strained lychee mixture. Do not let this mixture boil. </span></div>
<div>
<span style="font-family: "verdana" , sans-serif; font-size: large;">When the mixture is warm enough to touch, add the bloomed gelatin and mix well. </span></div>
<div>
<span style="font-family: "verdana" , sans-serif; font-size: large;">Pour in moulds of your choice. I chose my small spherical moulds and some silicon cupcake moulds. </span></div>
<div>
<span style="font-family: "verdana" , sans-serif; font-size: large;">Refrigerate for 4 hours.</span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;"><br /></span></div>
<div>
<span style="font-family: "verdana" , sans-serif; font-size: large;">Ginger Biscuit : </span></div>
<div>
<ul>
<li><span style="font-family: "verdana" , sans-serif; font-size: large;">1/2 cup all purpose flour</span></li>
<li><span style="font-family: "verdana" , sans-serif; font-size: large;">4 tbsp brown sugar, powdered</span></li>
<li><span style="font-family: "verdana" , sans-serif; font-size: large;">25 gms butter, room temperature</span></li>
<li><span style="font-family: "verdana" , sans-serif; font-size: large;">1/4 tsp baking powder</span></li>
<li><span style="font-family: "verdana" , sans-serif; font-size: large;">1/4 tsp baking soda</span></li>
<li><span style="font-family: "verdana" , sans-serif; font-size: large;">a pinch of salt</span></li>
<li><span style="font-family: "verdana" , sans-serif; font-size: large;">2 tsp dry ginger powder</span></li>
</ul>
<div>
<span style="font-family: "verdana" , sans-serif; font-size: large;">Beat butter and sugar till light and fluffy.</span></div>
</div>
<div>
<span style="font-family: "verdana" , sans-serif; font-size: large;">Add baking powder, baking soda, dry ginger powder, salt to all purpose flour. </span></div>
<div>
<span style="font-family: "verdana" , sans-serif; font-size: large;">Add flour mixture to butter-sugar mixture and mix well.</span></div>
<div>
<span style="font-family: "verdana" , sans-serif; font-size: large;">Knead the mixture to a dough and cling wrap it. </span></div>
<div>
<span style="font-family: "verdana" , sans-serif; font-size: large;">Refrigerate for 1 hr.</span></div>
<div>
<span style="font-family: "verdana" , sans-serif; font-size: large;">Preheat the oven to 180 degree Celsius.</span></div>
<div>
<span style="font-family: "verdana" , sans-serif; font-size: large;">Roll the dough and cut round shapes from it.</span></div>
<div>
<span style="font-family: "verdana" , sans-serif; font-size: large;">Place on a baking paper lined baking pan and bake for 15-20 minutes. </span><br />
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<span style="font-family: "verdana" , sans-serif; font-size: large;">Coconut and lemon curd : </span></div>
<div>
<ul>
<li><span style="font-family: "verdana" , sans-serif; font-size: large;">1 egg yolk</span></li>
<li><span style="font-family: "verdana" , sans-serif; font-size: large;">2 tbsp powdered sugar</span></li>
<li><span style="font-family: "verdana" , sans-serif; font-size: large;">25 gms butter, cut in cubes</span></li>
<li><span style="font-family: "verdana" , sans-serif; font-size: large;">1/4 cup coconut milk</span></li>
<li><span style="font-family: "verdana" , sans-serif; font-size: large;">1 tbsp lemon juice</span></li>
</ul>
<div>
<span style="font-family: "verdana" , sans-serif; font-size: large;">Take egg yolk and sugar in a bowl and put on a double boiler on low heat. </span></div>
</div>
<div>
<span style="font-family: "verdana" , sans-serif; font-size: large;">Keep stirring the mixture.</span></div>
<div>
<span style="font-family: "verdana" , sans-serif; font-size: large;">Add butter cubes and mix well.</span></div>
<div>
<span style="font-family: "verdana" , sans-serif; font-size: large;">Add coconut milk and stir till it thickens </span><span style="font-family: "verdana" , sans-serif; font-size: large;">for about 3-4 minutes.</span></div>
<div>
<span style="font-family: "verdana" , sans-serif; font-size: large;">Finish with adding lemon juice and mix well.</span></div>
<div>
<span style="font-family: "verdana" , sans-serif; font-size: large;">Allow to cool and then transfer to a piping bag. </span></div>
<div>
<span style="font-family: "verdana" , sans-serif; font-size: large;"><br /></span></div>
<div>
<span style="font-family: "verdana" , sans-serif; font-size: large;">Plating : </span></div>
<div>
<span style="font-family: "verdana" , sans-serif; font-size: large;">Brush your plate with the reduced grape juice which is made by simply putting grape juice in a pan and heating it till it thickens. </span></div>
<div>
<span style="font-family: "verdana" , sans-serif; font-size: large;">Crumble the ginger biscuits and put them on the plate in a round shape, a little bigger than the pannacotta size.</span></div>
<div>
<span style="font-family: "verdana" , sans-serif; font-size: large;">Demould the Pannacotta and gently put on top of the ginger biscuit crumb. </span></div>
<div>
<span style="font-family: "verdana" , sans-serif; font-size: large;">Add some fresh peeled and deseeded lychees.</span></div>
<div>
<span style="font-family: "verdana" , sans-serif; font-size: large;">Pipe the coconut lemon curd in intervals and finish with arranging fresh mint leaves. </span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">Happy Masterchef Inspirations</span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">Amrita</span></div>
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Sweet'n'Savouryhttp://www.blogger.com/profile/16260610594441716223noreply@blogger.com4tag:blogger.com,1999:blog-2927881231465901890.post-27263890257273862282016-06-17T05:49:00.001-07:002016-07-01T19:26:27.229-07:00Lychee lemon Sorbet<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "verdana" , sans-serif; font-size: large;">Summers are synonymous with lovely fruits like the eternal Mango and Lychees amongst others. I have fond memories of devouring these luscious lychees, enjoying the process of peeling the red covering and then de-seeding the white juicy pulp with the sweet nectar flowing down my elbows. The lychees always needed to be refrigerated for some time to enjoy them even more. Enjoying lychees in Summer time was such a ritual that I never realized that some of the best lychees are found in Calcutta. This realization was conveyed to me by my dear friend Afsana who hails from Bombay. According to her lychees in Bombay are horribly expensive and not as plump and juicy as the ones we find here. Now, I believe in every word on fruits that comes out from Afsana's mouth because she knows them in and out. It was while staying in Hostel that I realized how good she is in picking fruits from the market. She would touch, smell, ponder on them and then buy. She would know how to select a fruit, how to find out if its good or bad at an age where I didn't bother about fruits or vegetables. She would talk about the benefits of eating fruits and encourage spending money on a fruit than other junk food. She truly is my Fruit Guru. </span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">Vaanya, my daughter, has been waiting for Summers to relish Mangoes. Just before the Mango season started she asked me if it was Summers because she knows she can eat the fruit only in that season. This season she has equally, if not more, enjoyed the Lychees. During our vacations in Allahabad, she relished on the peeled, de-seeded and refrigerated lychees that I would very fondly prepare for her almost every day. </span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">Seasonal fruits itch me to put my hands on desserts and this season I wanted to experiment with the lychees. I started with the super easy Sorbet and found it extremely refreshing and a perfect palate cleanser. It just washes down your gut with that lingering taste of the sweet lychees and the lemon and makes you crave for more. </span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">Do try this recipe at least once for its a keeper. I plan to try out the same with a pack of readymade lychee juice for some non- seasonal indulgence. Shall update it here with the experiment soon. Till then enjoy the real thing. </span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;"><u>Ingredients</u> : </span><br />
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<li><span style="font-family: "verdana" , sans-serif; font-size: large;">8-10 peeled and de-seeded Lychees</span></li>
<li><span style="font-family: "verdana" , sans-serif; font-size: large;">1/4 cup sugar</span></li>
<li><span style="font-family: "verdana" , sans-serif; font-size: large;">1 cup water</span></li>
<li><span style="font-family: "verdana" , sans-serif; font-size: large;">1 tbsp lemon juice</span></li>
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<span style="font-family: "verdana" , sans-serif; font-size: large;"><u>Procedure</u> : </span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">Put lychees, sugar and water in a pan and bring it to a boil. Once sugar dissolves, turn heat off and allow the mixture to cool.</span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">With a hand blender, blend the lychees in the pan.</span><br />
<span style="font-family: "verdana" , sans-serif; font-size: large;">Stir in the lemon juice. </span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">Strain the mixture and transfer to a container and freeze for 3-4 hrs. </span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">Take out and with a fork break the crystals and put the container back to the freezer. Repeat this 3-4 times. </span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">Serve and enjoy. </span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;"><u>Note</u> : Try adding grated ginger to the pan with lychees and then blend them all and freeze as per the above instructions. </span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">Happy Sorbet-ing</span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">Amrita</span></div>
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Sweet'n'Savouryhttp://www.blogger.com/profile/16260610594441716223noreply@blogger.com0tag:blogger.com,1999:blog-2927881231465901890.post-48662364863045607832016-05-13T20:12:00.000-07:002016-05-13T20:14:18.613-07:00Rendezvous with Raj Barir Khawa dawa at The Gateway<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "verdana" , sans-serif; font-size: large;">The Gateway Hotel, Kolkata recently invited <a href="https://www.facebook.com/kolkatafoodbloggers/?fref=ts">KFB </a>for a tasting of their upcoming festival called 'Rajbarir Khawa Dawa' where they will be showcasing selected dishes from different Rajbari's. </span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">With just two days left for me to begin my vacation, I was unsure of attending the same till K asked me to join her and so I ended up enjoying a sunny afternoon relishing Bengali cuisine. Nothing like meeting good friends over a sumptuous meal. </span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">Greeted very warmly by PR Ritu and executive chef Asish Kumar Roy, we started our roller coaster ride on the various influences on Bengali food. </span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">Chef Asish tells us about the impact of Mughal and British influence on Bengali food and how certain dishes have evolved through those influences. Different Rajbari's adopted them to make it their signature dishes. For eg the Fish roll influence from Sovabazar Rajbari which was a regular hang-out of the British officials who lended their western touch to it and the safed ilish or lal mangsher pulao which specialities of Cooch Bihar Rajbari influenced by Marwar, Rajasthan. </span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">We were served a thali of selected Vegetarian and Non-vegetarian dishes.</span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">To beat the heat, we were served with Masala Chaas which was loaded with curry leaves and spices.</span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">We started our food rendezvous with starters- Fish roll and Postor bora narkel diye. </span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">The fish roll held me in awe with its packed crusty crumb and the mace flavoured prominent filling. </span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">The vegetarian array of dishes were the Aam diye Mausur dal which was pure comfort dal with chunks of raw mango, Potoler dorma and Begun Basanti, my favourite of the day. Lightly besan coated and fried pieces of brinjal with a beautiful mustard prominent gravy made my taste buds supremely happy. </span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">The non vegetarian dishes were equally impressive with the Safed Ilish which turned out to be everyone's favourite. The delicate Ilish fish with mild flavours was a royal treat to all of us. </span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">The mutton section had two offerings in a dish called Gumo aanch er mangsho and a lal manghsher pulao. The first one is meat cooked in slow fire, by putting dying charcoals on top, a classic example of the dum style of cooking famous in Mughlai kitchens. </span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">The lal mangsher pulao is from Cooch Bihar influenced by Marwar, Rajasthan. </span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">Another interesting dish was the combo of Machher kochuri and sada aloo hing morich. The fish kachoris were gulped down with the lightly flavoured potato dish in no time. </span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">The dessert served was the Burdwan er lyancgha and Aam sandesh. </span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">This event will be celebrated from 21st May onwards. </span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">The Raj Barir Khawa dawa will be hosted at the Buzz for Lunch (12:30 PM-3:30 PM) and Dinner (7:30 PM-11:30 PM) and will be available in set menu under the Niramish and Amish Bhoj priced at Rs 550-Rs 850</span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">Amrita</span></div>
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Sweet'n'Savouryhttp://www.blogger.com/profile/16260610594441716223noreply@blogger.com0tag:blogger.com,1999:blog-2927881231465901890.post-37977375411815762772016-05-10T06:06:00.001-07:002016-05-10T06:06:10.712-07:00Watermelon Breeze-Summer Soother<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Verdana, sans-serif; font-size: large;">Every season has its own charm and even though Summers have been dreadful this time, there are few good things about it like the arrival of watermelon and mangoes amongst other fruits and vegetables.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">This year I had a special yearning to try out Summer Coolers and decided to do an Instagram series on the same. You may check it out <a href="https://www.instagram.com/amritavishal127/">here</a>. </span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">I have made a list of many other Summer coolers but ain't sure how many I will be able to try. </span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">The watermelon breeze needed to be tried for sure since I first had in a restaurant called Hakuna Matata on Park Street. It was such an amazing drink, such a soother and yummy cooler. It hardly takes 5 minutes to assemble it and is so fresh and </span><span style="text-align: left;"><span style="font-family: Verdana, sans-serif; font-size: large;">healthy. </span></span></div>
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<span style="text-align: left;"><span style="font-family: Verdana, sans-serif; font-size: large;">Soother yourself this Summers with this simple, healthy and refreshing drink. </span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpBaOkVf79ppmf4KDgTf2-dYRCGup-bopxARMXc3DQ232kpgLSf7e6GM7AhQW6i7x3D9TwT28-XvG0UdVkI9PasrL-LIp8zLxM11mKz5uZjIAqjDa7JUIpjP-iv8uL-45wKDOSRodCocQ/s1600/1-DSC_4992.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpBaOkVf79ppmf4KDgTf2-dYRCGup-bopxARMXc3DQ232kpgLSf7e6GM7AhQW6i7x3D9TwT28-XvG0UdVkI9PasrL-LIp8zLxM11mKz5uZjIAqjDa7JUIpjP-iv8uL-45wKDOSRodCocQ/s640/1-DSC_4992.JPG" width="468" /></a></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;"><u>Ingredients</u> :</span></div>
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<ul>
<li><span style="font-family: Verdana, sans-serif; font-size: large;">1 cup Coconut water</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: large;">2 cups Watermelon chunks, deseeded</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: large;">mint leaves</span></li>
</ul>
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<span style="font-family: Verdana, sans-serif; font-size: large;"><u>Procedure</u> : </span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">Take watermelon chunks in a blender and blend well.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">Add coconut water and blend again.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">Pour in glass of your choice and chill it in the refrigerator.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">Sprinkle with mint leaves and serve.</span></div>
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Sweet'n'Savouryhttp://www.blogger.com/profile/16260610594441716223noreply@blogger.com3tag:blogger.com,1999:blog-2927881231465901890.post-77011715421253297192016-05-07T23:40:00.000-07:002016-11-08T06:46:32.278-08:00Dal Chawal Chokha - Mummy's recipe<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "verdana" , sans-serif; font-size: large;">There are recipes that you feel only one particular person can make it that good. For me, there are many such that I associate perfection of that recipe only if its made by that person. The Rajma recipe I shared few posts back is one such. </span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">When I think of my mom and wonder which recipe of hers I love the best, I actually feel lost. For a child, his/her mother is always the best cook because that's the food we grow up with, that's the food we associate love and care with, that's the food we find comfort in. When I was away at hostel for 4 years, I missed mom's simplest of dishes. I would crave for a bowl of dal with a roti and a piece of mango pickle, just like how I would enjoy at home.</span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">My mum's dal has been famous with my Bitty Mama too who would insist on this lavish meal of dal chawal chokha whenever we would visit them in Punjab. I remember how coyly we would all be seated with our plates relishing the simplest of meals with loads of lemon juice on top. Such simple lovely days. </span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">I first attempted making Mom like dal after marriage and it was a complete disaster. It was awful and terrible, the dal was overcooked, the tadka wasn't cooked well and I tried cooking in very very less oil. Many attempts later I still do not make it as well as she does and love to relish that simple bowl of mum made dal with my roti and pickle and on some days with the chawal and chokha. I am blessed to be living in the same city as my parents do and often find myself getting pampered with food and love. </span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">This Mother's day, I want to say a simple I love you to my mom who has always been by my side and, who has loved me for everything that I have done, who has been my partner in a whole lot of maniac things I keep doing. Love you Mummy. </span></div>
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<u style="font-family: Verdana, sans-serif; font-size: x-large; text-align: justify;">Ingredients</u><span style="font-family: "verdana" , sans-serif; font-size: large; text-align: justify;"> : For 2 servings</span><br />
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<span style="font-family: "verdana" , sans-serif; font-size: large;">Dhuli Moong Masoor dal :</span></div>
<ul>
<li><span style="font-family: "verdana" , sans-serif; font-size: large;">1/4 cup dhuli moong dal (<span style="background-color: white; line-height: 20.79px; text-align: center;"><span lang="EN">Split Skinned Green Gram)</span></span></span></li>
<li><span style="font-family: "verdana" , sans-serif; font-size: large;">1/4 cup dhuli masoor dal (S<span style="background-color: white; line-height: 18.2px; text-align: left;">plit red lentils)</span></span></li>
<li style="text-align: justify;"><span style="font-family: "verdana" , sans-serif; font-size: large;"><span style="background-color: white; line-height: 18.2px;">1 1/2 cups water</span></span></li>
<li style="text-align: justify;"><span style="font-family: "verdana" , sans-serif; font-size: large;"><span style="background-color: white; line-height: 18.2px;">1 large onion, chopped</span></span></li>
<li style="text-align: justify;"><span style="font-family: "verdana" , sans-serif; font-size: large;"><span style="background-color: white; line-height: 18.2px;">2 tomatoes, grated</span></span></li>
<li style="text-align: justify;"><span style="font-family: "verdana" , sans-serif; font-size: large;"><span style="background-color: white; line-height: 18.2px;">5-6 cloves garlic, chopped</span></span></li>
<li style="text-align: justify;"><span style="font-family: "verdana" , sans-serif; font-size: large;"><span style="background-color: white; line-height: 18.2px;">1/2 " ginger, chopped</span></span></li>
<li style="text-align: justify;"><span style="font-family: "verdana" , sans-serif; font-size: large;"><span style="background-color: white; line-height: 18.2px;">1-2 green chillies, chopped</span></span></li>
<li style="text-align: justify;"><span style="font-family: "verdana" , sans-serif; font-size: large;"><span style="background-color: white; line-height: 18.2px;">2 tbsp ghee</span></span></li>
<li style="text-align: justify;"><span style="font-family: "verdana" , sans-serif; font-size: large;"><span style="background-color: white; line-height: 18.2px;">1/2 tsp jeera (cumin seeds) </span></span></li>
<li style="text-align: justify;"><span style="font-family: "verdana" , sans-serif; font-size: large;"><span style="background-color: white; line-height: 18.2px;">salt to taste</span></span></li>
<li style="text-align: justify;"><span style="font-family: "verdana" , sans-serif; font-size: large;"><span style="background-color: white; line-height: 18.2px;">1/4 tsp turmeric powder</span></span></li>
<li style="text-align: justify;"><span style="font-family: "verdana" , sans-serif; font-size: large;"><span style="background-color: white;"><span style="line-height: 18.2px;">coriander leaves for garnishing</span></span></span></li>
</ul>
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<span style="font-family: "verdana" , sans-serif; font-size: large;"><span style="line-height: 18.2px;">Aloo Chokha : </span></span></div>
<div style="text-align: left;">
<ul style="text-align: left;">
<li style="text-align: justify;"><span style="font-family: "verdana" , sans-serif; font-size: large;"><span style="line-height: 18.2px;">4-5 medium sized potatoes, boiled and mashed</span></span></li>
<li style="text-align: justify;"><span style="font-family: "verdana" , sans-serif; font-size: large;"><span style="line-height: 18.2px;">1 onion, chopped</span></span></li>
<li style="text-align: justify;"><span style="font-family: "verdana" , sans-serif; font-size: large;"><span style="line-height: 18.2px;">salt to taste</span></span></li>
<li style="text-align: justify;"><span style="font-family: "verdana" , sans-serif; font-size: large;"><span style="line-height: 18.2px;">1/2 tsp amchur powder</span></span></li>
<li style="text-align: justify;"><span style="font-family: "verdana" , sans-serif; font-size: large;"><span style="line-height: 18.2px;">2 tbsp refined oil</span></span></li>
<li style="text-align: justify;"><span style="font-family: "verdana" , sans-serif; font-size: large;"><span style="line-height: 18.2px;">lemon juice</span></span></li>
<li style="text-align: justify;"><span style="font-family: "verdana" , sans-serif; font-size: large;"><span style="line-height: 18.2px;">coriander leaves for garnishing</span></span></li>
</ul>
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<span style="font-family: "verdana" , sans-serif; font-size: large;"><span style="line-height: 18.2px;"><u>Procedure</u> : </span></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;"><span style="line-height: 18.2px;"><br /></span></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;"><span style="line-height: 18.2px;">Dal : </span></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;"><span style="line-height: 18.2px;">Wash and drain the dals.</span></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;"><span style="line-height: 18.2px;">Take a pressure cooker and add water. Add the dals.</span></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;"><span style="line-height: 18.2px;">Add salt and close the lid. Allow to cook for 2 whistles. </span></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;"><span style="line-height: 18.2px;">Take ghee in a pan and add jeera, garlic, onions, green chillies and ginger one by one. Cook till the onions brown well.</span></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;"><span style="line-height: 18.2px;">Then add grated tomatoes and cook till the masala leaves oil.</span></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;"><span style="line-height: 18.2px;">Add haldi powder and cook for a minute.</span></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;"><span style="line-height: 18.2px;">Now add the boiled dal and stir. </span></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;"><span style="line-height: 18.2px;">Adjust salt and garnish with chopped coriander leaves. </span></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;"><span style="line-height: 18.2px;"><br /></span></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;"><span style="line-height: 18.2px;">Aloo Chokha :</span></span></div>
<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif; font-size: large;"><span style="line-height: 18.2px;">Take oil in a pan and add onions. Cook till the onions brown well.</span></span></div>
<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif; font-size: large;"><span style="line-height: 18.2px;">Add the boiled and mashed potatoes and stir well. </span></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;"><span style="line-height: 18.2px;">Add salt to taste and amchur powder. </span></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;"><span style="line-height: 18.2px;">Sprinkle lemon juice and adjust according to your taste. </span></span></div>
<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif; font-size: large;"><span style="line-height: 18.2px;">Garnish with chopped coriander leaves.</span></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;"><span style="line-height: 18.2px;"><br /></span></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;"><span style="line-height: 18.2px;">Serve with boiled rice and lots of fresh lemon juice sprinkled on top. </span></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;"><span style="line-height: 18.2px;">This recipe is part of <a href="https://www.facebook.com/kolkatafoodbloggers/">Kolkata Food Bloggers</a> ongoing event Comfort Food where Sayantani Mahapatra of <a href="http://www.ahomemakersdiary.com/">A Homemaker's diary</a> is the featured blogger.</span></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">Happy Mum's recipe relishing</span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">Amrita</span></div>
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Sweet'n'Savouryhttp://www.blogger.com/profile/16260610594441716223noreply@blogger.com4tag:blogger.com,1999:blog-2927881231465901890.post-80423400677784671852016-05-05T21:07:00.000-07:002016-05-05T21:07:00.187-07:00Aamlicious festival at Khandani Rajdhani<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "verdana" , sans-serif; font-size: large;">The best part about Summers is getting an opportunity to relish the King of fruits~the mighty Mango. Mango is used in both its raw and ripe form in a wide range of food all over India. </span><br />
<span style="font-family: "verdana" , sans-serif; font-size: large;">I look forward to relish my favourite fruit in a variety of dishes and so when I received an invite from Khandani Rajdhani to experience their Aamlicious festival, there were no second thoughts.</span><br />
<span style="font-family: "verdana" , sans-serif; font-size: large;">I have a weak heart towards the Rajasthani and Gujrati food because I have friends from these communities since my school days. A visit to their house means relishing their simple and flavourful food. </span><br />
<span style="font-family: "verdana" , sans-serif; font-size: large;">Khandani Rajdhani, is a personal favourite . I have enjoyed their grand Thali many a times when they opened first in Kolkata. Last Durga Puja, I was pleasantly surprised to see them opening up in the heart of the city, Park street. At Khandani Rajdhani, they believe in pampering you big time. From the moment you enter their restaurant till you leave with a happy heart and a full stomach, the staff continues to charm you throughout with their smiling faces and caring nature. </span><br />
<span style="font-family: "verdana" , sans-serif; font-size: large;">All this and more were reasons enough to make my husband babysit our daughter while I walked down to Park street to enjoy my Aamlicious day. </span><br />
<span style="font-family: "verdana" , sans-serif; font-size: large;">I was warmly greeted by Debjita Mallick, the PR & marketing Manager, and the rest of the staff. The traditional Tika was adorned on my forehead and I was seated with a big thali with numerous little bowls. </span><br />
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<span style="font-family: "verdana" , sans-serif; font-size: large;">While me and Debjita got our seats and started talking about everything, the manager politely urged us to begin with the starters which were already served to us. The polite servers always make it a point to tell their customers the name of the dish they are serving. On my plate was an array of starters like sprout keri kanda salad, Maharaja shahi dhokla, keri samosa served with 4 different types of chutneys. The Kairi panna served alongside was perfect for the scorching afternoon. </span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">The most lovely part about eating at Rajdhani is that you are so well looked after. There are servers who keep an eye on your plates and keep urging you to try more, almost like a close relative who loves to feed you till you start crying full. </span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">My plate soon had dishes like the famous Ragda patties, Aam ki launji and dal baati churma which came loaded with a spoonful of ghee. </span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">The main dishes of the day were Paneer makkhanwala, flower capsicum, Aaam batata chips tindora, choula, panchkuti dal, surti dal, kadhi. All this was served with Phulka, puri, rotla adn my favourite Khuba roti. We also had khichdi and rice as options. </span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">The desserts of the day were Shreekhand, Corn halwa, Malpua with rabri and Aamras. </span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">The Aamras that they serve is from Alphonso mangoes from Mumbai.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">The entire meal was nothing short of a sheer delight. The simplicity and flavour of the dishes were so pronounced. My favourites were the khuba roti with keri tindora sabji, the ragda patties, the keri samosa, the yummy raw mango chutneys and the delicious Aamras. </span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">Their Aam ki launji needs a very special mention. For me it was the dish of the day. The sweet, sour, spicy flavours along with chunks of raw mango bowled me over. </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipzEPHHheXonMOaPiyoqhetMuhyphenhyphenfxvQDWEOHlxI79Tm1300mTsqw4eZP7rOnI47XNFAIL4wR_OWfFgRPhh90Cyw-4VILtfNMJsosnYWxF9HNQ-82M-x8UtTR74AmxwZPjp9QCYEOMwL8Q/s1600/1-13147526_10153779181879132_4223002013699796733_o.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="331" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipzEPHHheXonMOaPiyoqhetMuhyphenhyphenfxvQDWEOHlxI79Tm1300mTsqw4eZP7rOnI47XNFAIL4wR_OWfFgRPhh90Cyw-4VILtfNMJsosnYWxF9HNQ-82M-x8UtTR74AmxwZPjp9QCYEOMwL8Q/s400/1-13147526_10153779181879132_4223002013699796733_o.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pic courtesy : Khandani Rajdhani</td></tr>
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<span style="font-family: Verdana, sans-serif; font-size: large;">The Aamlicious festival at Khandani Rajdhani is on throughout the Summers and will have a special rotational mango menu with 2-3 special dishes from raw and ripe mango. Some of the dishes on their menu will be the </span><span style="font-family: Verdana, sans-serif; font-size: large;"><span style="text-align: left;">delicious
and rare </span><span style="text-align: left;">Kairi Chana Dal Dhokla</span><span style="text-align: left;">, the
inventive </span><span style="text-align: left;">Kairi Samosa Sabz<a href="https://www.blogger.com/null" name="_GoBack"></a>i</span><span style="text-align: left;">, lip-smacking </span><span style="text-align: left;">Mango
Kofta Pulao</span><span style="text-align: left;">, exotic </span><span style="text-align: left;">Malabari Mango
Kadhi</span><span style="text-align: left;"> and the regional delicacy </span><span style="text-align: left;">Mango
Pachadi, e</span><span style="text-align: left;">vergreen favourites like the </span><span style="text-align: left;">Mango
Raita</span><span style="text-align: left;">, </span><span style="text-align: left;">Fajeto </span><span style="text-align: left;">and </span><span style="text-align: left;">Aamrakhand</span><span style="text-align: left;"> and the </span><span style="text-align: left;">Mango Jalebi</span><span style="text-align: left;"> for all
those with a sweet tooth.</span></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;"><span style="text-align: left;">Find out more about them <a href="http://rajdhani.co.in/">here</a>. </span></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;"><span style="text-align: left;">Happy mangoeing</span></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;"><span style="text-align: left;">Amrita</span></span></div>
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Sweet'n'Savouryhttp://www.blogger.com/profile/16260610594441716223noreply@blogger.com0tag:blogger.com,1999:blog-2927881231465901890.post-91736475233458413022016-04-26T07:00:00.000-07:002016-04-26T07:00:12.232-07:00Bel Sherbet<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "verdana" , sans-serif; font-size: large;">I have never been a fan of experimenting with beverages hot or cold. In Summers I love my ready made sherbets and find comfort in adding them to my glass of water. The maximum I go is making a glass of lemonade. So you get the picture, it has never been beyond all that. No wonder I have almost no recipes under that section in my blog. </span></div>
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<span style="font-family: "verdana"; font-size: large;">But this year, something happened and I do not know what but I am suddenly super interested in Summer coolers. I have been making a new one every day and am so enjoying it that I decided to do an Instagram series on the same. You may check by clicking on this <a href="https://www.instagram.com/amritavishal127/">link </a></span>. </div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">Frankly speaking, I have never liked the Bel sherbet much. I remember my Chachaji who I have always fondly called 'Uncleji' used to bring this fruit every Summers and make the sherbet at home. I must have tasted it but never liked it. As we grow old, a lot of things change. Our perspectives, our ideas, our tastes, they all keep evolving and so perhaps I had the desire to experiment with it. Both Vishal and me enjoyed the prominent woody flavor of the sherbet. While Vishal hates any salt in his juices/sherbet, I enjoyed mine with a sprinkle of rock salt.</span><br />
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<span style="font-family: "verdana" , sans-serif; font-size: large;"><u>Ingredients</u> : </span></div>
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<span style="font-family: "verdana"; font-size: large;">1 Bel/bael/wood apple</span></div>
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<span style="font-family: "verdana"; font-size: large;">1 cup water or more</span></div>
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<span style="font-family: "verdana"; font-size: large;">1-2 tbsp sugar (adjust according to the sweetness of the fruit)</span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">rock salt, optional</span></div>
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<span style="font-family: "verdana"; font-size: large;"><u>Procedure</u> :</span><br />
<span style="font-family: "verdana"; font-size: large;">Crack open the hard shell of the bel fruit.</span><br />
<span style="font-family: "verdana"; font-size: large;">Scoop out the inside with a spoon and take it out in a bowl.</span><br />
<span style="font-family: "verdana"; font-size: large;">Put some water in it and let it sit or 5-10 minutes. </span><br />
<span style="font-family: "verdana"; font-size: large;">Squeeze the pulp with your hands or a spoon.</span><br />
<span style="font-family: "verdana"; font-size: large;">Strain the mixture.</span><br />
<span style="font-family: "verdana"; font-size: large;">Add sugar and adjust water, adding more if required.</span><br />
<span style="font-family: "verdana"; font-size: large;">Add rock salt and stir well.</span><br />
<span style="font-family: "verdana"; font-size: large;">Chill it before serving.</span><br />
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<span style="font-family: "verdana"; font-size: large;">Happy Bel sherbet relishing</span></div>
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<span style="font-family: "verdana"; font-size: large;">Amrita</span></div>
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Sweet'n'Savouryhttp://www.blogger.com/profile/16260610594441716223noreply@blogger.com5tag:blogger.com,1999:blog-2927881231465901890.post-6682782793377712342016-04-24T09:01:00.000-07:002016-04-24T20:41:22.084-07:00Gond Katira(गोंद कटीरा) -Summer Cooler<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "verdana" , sans-serif; font-size: large;">Summers have hit us with a big bang. Calcutta has never seen such scorching Summers with temperature soaring to 40 degrees almost everyday. </span><span style="font-family: "verdana"; font-size: large;">Schools have changed their timings so that little ones do not have to bear the brunt of the harsh Summer wave. We are constantly hydrating ourselves with water and sherbets. AC has become inevitable and we are trying to spend maximum time indoors. </span></div>
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<span style="font-family: "verdana"; font-size: large;">The Summers of my childhood wasn't so unbearable. Summers meant extra bath times, eating ice creams everyday, drinking water from the earthen ware called the <span class="st">तौड़ा in Punjabi, </span>stealing ice from the freezer, wearing those white malmal super soft frocks and the one that I fondly remember-lying under the fan with mom's wet dupatta on top (coz we did not have or require AC then) The air that would pass the wet dupatta would become little cold and soothe us. Summers also meant travelling to Punjab for vacations where the heat was much more and enjoying the cooler culture there. How I would love the smell of the wet khuskhus sheet behind the coolers. </span></div>
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<span style="font-family: "verdana"; font-size: large;">Summers have changed now or perhaps we have become less tolerant. We are getting used to depending too much on gadgets and technology and forgetting the nature's way of dealing with things. Too much tampering with the nature is causing the present environmental crisis all over. We can only hope and pray that we are able to control it before it is all lost.</span></div>
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<span style="font-family: "verdana";"><span style="font-size: large;">Coming back to Summers, this time I have been extra interested in the drinks that cool us. Come to think of it, every region has their specific drink to beat the heat. Punjab is a state which bears extreme Summers and Winters and therefore has food specific to beat it . For Summers, we have the Lassi's, both salty and sweet and an interesting drink called Gond Katira. In English it is called Tragacanth Gum which is basically <span style="color: black; font-family: "verdana" , sans-serif;">a natural gum obtained from the dried sap of several species of Middle Eastern legumes. It has both cooling and heat producing properties to the body. When soaked in water, it is an excellent coolant whereas when fried in oil, it has heat producing characteristics. It is used extensively in Panjiri which is given to women post delivery for internal healing. In Summers it is soaked in water overnight which swells to three times its volume and is then used as a drink to cool down the body. </span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjmofMgHDW2LHgOkFhY__AFHH2xtH5xituelldoTvn9aUdbMbUoCONPoICo3EaZJqbs8PqWuTxPd1UCtI1L8NuBOn0Kq2sdUD19Q0eJKNaBASlJcD456VAxyM6YcSX11BAcR6Vqh6WMtQ/s1600/1-1-DSC_4903.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjmofMgHDW2LHgOkFhY__AFHH2xtH5xituelldoTvn9aUdbMbUoCONPoICo3EaZJqbs8PqWuTxPd1UCtI1L8NuBOn0Kq2sdUD19Q0eJKNaBASlJcD456VAxyM6YcSX11BAcR6Vqh6WMtQ/s640/1-1-DSC_4903.JPG" width="424" /></a></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;"><u>Ingredients</u> : For individual serving</span></div>
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<ul>
<li><span style="font-family: "verdana" , sans-serif; font-size: large;">1 tsp Gond katira/ Tragacanth gum </span></li>
<li><span style="font-family: "verdana" , sans-serif; font-size: large;">a glass of chilled milk</span></li>
<li><span style="font-family: "verdana" , sans-serif; font-size: large;">1-2 tbsp rose syrup</span></li>
<li><span style="font-family: "verdana" , sans-serif; font-size: large;">Sugar as required(optional)</span></li>
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<span style="font-family: "verdana" , sans-serif; font-size: large;"><u>Procedure</u> : </span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">Soak gond katira in water overnight.</span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">It will swell up to almost three times.</span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">Wash it well with water and strain it. You may keep it in fridge till further use.</span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">Take rose syrup in a non stick pan and reduce it on low flame for few minutes till it gets thick. </span><br />
<span style="font-family: "verdana"; font-size: large;">Dip the rim of the glass of choice on the thickened rose syrup. </span><br />
<span style="font-family: "verdana"; font-size: large;">Swirl the remaining rose syrup inside the glass on the edges all around.</span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">Take 2 tbsp of soaked gond katira in the glass and pour cold milk over it. </span><br />
<span style="font-family: "verdana"; font-size: large;">Sugar can be added to the milk before pouring, in case you want it sweeter otherwise the sweetness from the rose syrup should be enough.</span><br />
<span style="font-family: "verdana"; font-size: large;">Garnish with some chopped rose petals.</span><br />
<span style="font-family: "verdana"; font-size: large;">Serve chilled.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM2RkqB7bKOSEbcspe7oux7ZOJVsgy6vt0UWOHB-7Kq5u8CsZFZitbUBRn8Ia0KpjISOlGrR3bEoj0L4mZdG0E5G0AQnzcvTXxyhigiH42PuWjkX_uyXl4x2m7zeinctCyd2ptc6_YYuY/s1600/1-DSC_4908.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM2RkqB7bKOSEbcspe7oux7ZOJVsgy6vt0UWOHB-7Kq5u8CsZFZitbUBRn8Ia0KpjISOlGrR3bEoj0L4mZdG0E5G0AQnzcvTXxyhigiH42PuWjkX_uyXl4x2m7zeinctCyd2ptc6_YYuY/s640/1-DSC_4908.JPG" width="424" /></a></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">Happy Summer beating with Coolers</span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">Amrita</span></div>
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Sweet'n'Savouryhttp://www.blogger.com/profile/16260610594441716223noreply@blogger.com0tag:blogger.com,1999:blog-2927881231465901890.post-7174971403824589732016-04-23T18:23:00.002-07:002016-04-23T18:23:42.716-07:00Product Review~Snalthy<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Verdana, sans-serif; font-size: large;">One fine afternoon, I received a mail from Snalthy asking me if I would like to sample their products and review them. The name intrigued me and a visit to their website revealed that Snalthy is short for Snacks made healthy. I checked their list and found quite an impressive array of products. My affirmation led to the products getting delivered within few days. </span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">One of the prime reasons why I jumped into reviewing their products is the fact that at one point of my life I was struggling hard to lose all the baby fat I had accumulated over the years and was experimenting the eat-healthy, frequent snacking formula. I was in hostel then, midway through my Physiotherapy course, that the enlightenment </span><span style="text-align: left;"><span style="font-family: Verdana, sans-serif; font-size: large;">occurred. I decided I had lived the fat-girl life enough and started on a religious exercise regime. I eliminated all sorts of junk food and started to make the right choice in eating. It was a little tough journey as I had to constantly struggle through but I happily achieved it with my perseverance. </span></span></div>
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<span style="text-align: left;"><span style="font-family: Verdana, sans-serif; font-size: large;">The product made me remember those days and I was wishing if only someone had come with it way back then. </span></span></div>
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<span style="text-align: left;"><span style="font-family: Verdana, sans-serif; font-size: large;">Snalthy was the brainchild of three friends who came up with the idea of providing a product which has a threefold property of :</span></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;"><span style="text-align: left;">a) Using no </span><span style="background-color: white; line-height: 21.45px; text-align: center;">Refined / Bleached flour (Maida), White sugar, Hydrogenated fat (Vanaspati), Baking powder, Baking soda, Emulsifiers, Artificial colours, Artificial flavors, etc.</span></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;"><span style="background-color: white; line-height: 21.45px; text-align: center;">b) Providing snacks in limited </span></span><span style="background-color: white; font-family: 'PT Sans', sans-serif; line-height: 21.45px; text-align: center;"><span style="font-size: large;">calorie single serve pack ensuring freshness in every bite</span></span></div>
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<span style="background-color: white; font-family: 'PT Sans', sans-serif; line-height: 21.45px; text-align: center;"><span style="font-size: large;">c) Using b</span></span><span style="background-color: white; font-family: 'PT Sans', sans-serif; line-height: 21.45px; text-align: center;"><span style="font-size: large;">aking, roasting, toasting methods rather than the frying method. </span></span></div>
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<span style="background-color: white; font-family: 'PT Sans', sans-serif; line-height: 21.45px; text-align: center;"><span style="font-size: large;">Snalthy offers wide varieties of healthy, tasty, nutritious with all natural ingredients and zero added chemicals snacks ranging from cookies, bars, Indian snacks, sweets, rusk, baked fruit chips & fruit sticks, bread sticks, breakfast, dry fruits and nuts. Snalthy also have snacks for special needs like obesity, low sugar, grandparents, sports etc. Snalthy packs can fit in kids snack box, backpacks, car dashboards, travel pack, office worktables and lots more.</span></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">I received 12 packs of their products which was an assortment from their huge list. </span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">The first one that I opened was from their Rusk section called the Mixed nuts rusk. Mini bite sized rusks with no apparent taste or texture of the nuts disappointed me a bit. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGdApdckD6BxAgveL4EoquYKk5fj1Mdd8ZhFzHaVkbbOyrJc45oT0u-hmYp3BFVp8N8QjDEHRwCNoipH1N6hyphenhyphenHoOaM0RmxKVf49vpUoL8ooEzJzBBOZ-602XFDI_-cpbRVODXFEbKLBTQ/s1600/1-DSC_4835.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGdApdckD6BxAgveL4EoquYKk5fj1Mdd8ZhFzHaVkbbOyrJc45oT0u-hmYp3BFVp8N8QjDEHRwCNoipH1N6hyphenhyphenHoOaM0RmxKVf49vpUoL8ooEzJzBBOZ-602XFDI_-cpbRVODXFEbKLBTQ/s320/1-DSC_4835.JPG" width="309" /></a></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">The products from their Baked chips section had five varieties of Salted potato chips, an interesting Orange banana sticks, salted apple sticks, garlic breadsticks and my favourite amongst the entire lot crispy Mexican chips. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU9RrpkdSO9DiM0yxO-cqBoWNyMcHwXjQ_FuG2lPb74hifanmG2A_pzLr_x7NMgT_JXcE0fzNkNjNdrMghcGScOX6F8c-1MFnEZF-2HurA44xvWOe1IDq2pJfzv0mNwmTBLsMk7Q-0lAc/s1600/1-DSC_4843.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU9RrpkdSO9DiM0yxO-cqBoWNyMcHwXjQ_FuG2lPb74hifanmG2A_pzLr_x7NMgT_JXcE0fzNkNjNdrMghcGScOX6F8c-1MFnEZF-2HurA44xvWOe1IDq2pJfzv0mNwmTBLsMk7Q-0lAc/s200/1-DSC_4843.JPG" width="191" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPzkNGk10JcpaHP6oKYm7wtH_hvGfIMn3O6KaePWNSu244U5RxurtiptjiZBdMC1Bw46p9Jtr5ackWEiZLPPlZhVHQasZZV8y7kN0KQYwU4v0v5L4OTm3UZzrN4X1e1o4s-F4y2LlNGJY/s1600/1-DSC_4840.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPzkNGk10JcpaHP6oKYm7wtH_hvGfIMn3O6KaePWNSu244U5RxurtiptjiZBdMC1Bw46p9Jtr5ackWEiZLPPlZhVHQasZZV8y7kN0KQYwU4v0v5L4OTm3UZzrN4X1e1o4s-F4y2LlNGJY/s200/1-DSC_4840.JPG" width="189" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL9_UGoWg5kbhPpAJk-9SgDUL5Mabh7rWz1FeW8LfD3uAy946t18bUSmqIV9MGHPMAXbYRk78WYnE1TTVaj_K6xi0pOKa0fB1qjubQS0OqdKXh76VE9PmJ9MEr-9TVGRaSPGrwJyDfCiw/s1600/1-DSC_4854.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL9_UGoWg5kbhPpAJk-9SgDUL5Mabh7rWz1FeW8LfD3uAy946t18bUSmqIV9MGHPMAXbYRk78WYnE1TTVaj_K6xi0pOKa0fB1qjubQS0OqdKXh76VE9PmJ9MEr-9TVGRaSPGrwJyDfCiw/s200/1-DSC_4854.JPG" width="181" /></a></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">Their chips are crisp and a yummy baked alternative to the regular fried ones. I particularly loved the Mexican ones because of their perfect flavouring and the orange banana ones for their newness. </span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">Under the cookies section, I received 2 , Cocoa almond and almond cookies. </span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">Both are yummy and flavourful and the best part is that you can taste the cane sugar added instead of the refined one. </span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">Their crackers section had 2 varieties, the spinach and methi crackers.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">I found them both a little bland for my taste buds but yes they are crisp and you can make out the usage of wheat flour in their ingredients. </span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">In their Bars section, I found their sesame and raisin bar delicious but their caramel toffee is a bit chewy and sticks to your teeth</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">Snalthy has an all over India free delivery and to my experience they are very prompt in their customer relations. The products have a little steep price tag with everything at a Rs 189 figure. Therefore for the consumer to buy a pack of cookies which has just about 4 tiny pieces or baked chips which are just about a handful is a little alarming. </span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">But the thing to remember is that you will be paying for product which uses only whole wheat flour and cane sugar which are healthier substitutes and even their mode of cooking is healthier. And you have to remember this while tasting most of their products otherwise you will find them not upto the mark. </span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">I wish Snalthy all the best for their endeavor and may they continue to bring in healthier and safer snack options to people. </span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">Visit their website to know more details : </span><span style="text-align: left;"><span style="font-family: Verdana, sans-serif; font-size: large;">http://www.snalthy.com</span></span></div>
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<span style="text-align: left;"><span style="font-family: Verdana, sans-serif; font-size: large;">Happy Snacking</span></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">Amrita</span></div>
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Sweet'n'Savouryhttp://www.blogger.com/profile/16260610594441716223noreply@blogger.com0tag:blogger.com,1999:blog-2927881231465901890.post-46379521058612973002016-04-08T22:00:00.000-07:002016-11-23T09:45:59.825-08:00Rasmadhuri<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "verdana" , sans-serif; font-size: large;">April heralds the welcoming of new year all over India. It is amazing to see a true example of unity in diversity through the new year celebrations all over. The essence of the celebrations are more or less the same everywhere. </span></div>
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<span style="background-color: white; font-family: "verdana" , sans-serif; font-size: large; text-align: left;">Celebrated with different names, it basically </span><span style="background-color: white; font-family: "verdana" , sans-serif; font-size: large; text-align: left;">marks the beginning of the harvest season and arrival of Spring.</span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;"><span style="font-family: "verdana" , sans-serif;"><span style="background-color: white; text-align: left;">It is called Vaisakhi in Punjab, </span><span style="background-color: white; text-align: left;">Vishu in Kerala, </span><span style="background-color: white; text-align: left;"><span style="line-height: 28.8px;">Ugadi in </span>Karnataka<span style="line-height: 28.8px;"> and </span>Andhra pradesh<span style="line-height: 28.8px;">, </span></span></span><span style="background-color: white; line-height: 28.8px; text-align: left;">Chaitti in Himachal Pradesh, </span><span style="background-color: white; line-height: 28.8px; text-align: left;">Mahavishuva Sankrant in Orissa, Navreh in Kashmir, </span><span style="background-color: white; line-height: 28.8px; text-align: left;">Cheiraoba in Manipur, </span><span style="background-color: white; line-height: 28.8px; text-align: left;">Puthandu in Tamil Nadu, Gudi Padwa in Maharashtra, </span><span style="background-color: white; line-height: 28.8px; text-align: left;">Rongali Bihu in Assam.</span></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large; line-height: normal;">Poila Boishakh is celebrated in West Bengal which literally means first day of the first month. An auspicious time for marriages and beginning of all business activities, it is celebrated with traditional dressing and food. </span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">Born and brought up in Kolkata, I have had a mixture of celebrations with each festival. To me, Poila Boisakh means the rustle and bustle at Chaitra sales, cleaning up the house spic and span, throwing away old unwanted things and bringing in new stuff. No Bengali festival is complete without their elaborate meals and it is the perfect time of the year to visit eateries serving traditional Bengali thali's-the amish and niramish ones. People are seen jostling in their favourite sweet shops to buy the most coveted mishti for the celebrations. Each shop burns the midnight oil to create sweet delicacies which are devoured with much fun and fervour.</span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">Poila Boisakh is also incomplete without the traditional dressing. It is so wonderful to see the passionate and artistic community of Bengalis stick to their roots and wear traditional dresses. So while women don their favourite sarees, the men are seen with their Panjabi or dhoti. Even the little ones are seen donning traditional dresses. </span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">Bengali is one of the sweetest known language and throughout the day it is lovely to hear people wishing each other in the melodious 'Shubho Noboborsho'. </span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">An important part of new year is the cleaning of the house. It is Spring cleaning time of the year where old unwanted things are thrown away, houses are painted, nook and corners cleaned of dirt and pests. This is time of the year when the Summer has just entered the city and humidity is also a bit high hence cockroaches sneak out from their hiding and make their way into our homes, crawling in through the dirty drain pipes bringing in all the disease causing bacteria with them. The most easiest and sure shot way to get complete rid of them is <a href="http://www.godrejhit.com/">Godrej LAL HIT</a>, with its deep reach nozzle, it is able to g</span><span style="font-family: "verdana" , sans-serif; font-size: large;">et rid of the cockroaches hiding in your kitchen sink outlet, under the gas cylinder or under your fridge. This ensures a hygienic environment for the family which is of utmost importance, esp during Poila Boisakh where we are eager to cook the quintessential and delicious Payesh. From this Poila Boisakh onwards, make it a point while cleaning your kitchen to use Godrej LAL HIT in the places where cockroaches hide frequently-like sink outlets, under the fridge and gas cylinder and around the dustbin. </span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">I planned to try my hands on a mishti for this new year and have come up with Rasmadhuri where a rasagulla log is sandwiched with a saffron infused sandesh and then covered with the same. In the essence of the traditional festivity, I have placed the mishti in banana leaf wrappers. </span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;"><u>Ingredients</u> : Yields about 6 in number</span></div>
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<li><span style="font-family: "verdana" , sans-serif; font-size: large;">500 ml cow's milk (or full cream milk)</span></li>
<li><span style="font-family: "verdana" , sans-serif; font-size: large;">1 tbsp lemon juice/a pinch of citric acid</span></li>
<li><span style="font-family: "verdana" , sans-serif; font-size: large;">1/2 cup sugar</span></li>
<li><span style="font-family: "verdana" , sans-serif; font-size: large;">1 1/2 cup water</span></li>
<li><span style="font-family: "verdana" , sans-serif; font-size: large;">a tsp each of chopped almonds, pista and raisins</span></li>
<li><span style="font-family: "verdana" , sans-serif; font-size: large;">few strands of saffron in little warm milk</span></li>
<li><span style="font-family: "verdana" , sans-serif; font-size: large;">2 tbsp powdered sugar</span></li>
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<span style="font-family: "verdana" , sans-serif; font-size: large;"><u>Procedure</u> : </span></div>
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<span style="background-color: white; color: #222222; line-height: 25.2000007629395px;"><span style="font-family: "verdana" , sans-serif; font-size: large;">Heat milk in a pan and let it come to a boil. </span></span></div>
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<span style="background-color: white; color: #222222; font-family: "verdana" , sans-serif; font-size: large; line-height: 25.2000007629395px;">Add citric acid/lemon juice and stir well. </span></div>
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<span style="background-color: white; color: #222222; font-family: "verdana" , sans-serif; font-size: large; line-height: 25.2000007629395px;">Soon you will see the milk curdling and whey separating. </span></div>
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<span style="background-color: white; color: #222222; font-family: "verdana" , sans-serif; font-size: large; line-height: 25.2000007629395px;">Wait till the whey separates well.</span></div>
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<span style="background-color: white; color: #222222; font-family: "verdana" , sans-serif; font-size: large; line-height: 25.2000007629395px;">Remove from heat and using a muslin cloth drain the chenna(curdled </span><span style="background-color: white; color: #222222; font-family: "verdana" , sans-serif; font-size: large; line-height: 25.2000007629395px;">milk) from whey. </span></div>
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<span style="background-color: white; color: #222222; font-family: "verdana" , sans-serif; font-size: large; line-height: 25.2000007629395px;">Hang the muslin cloth to drain excess water for half an hour. </span></div>
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<span style="background-color: white; color: #222222; font-family: "verdana" , sans-serif; font-size: large; line-height: 25.2000007629395px;">Remove and put on a plate. Cover with another plate and put a heavy </span><span style="background-color: white; color: #222222; font-family: "verdana" , sans-serif; font-size: large; line-height: 25.2000007629395px;">object to drain any remaining liquid for about half an hour.</span></div>
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<span style="background-color: white; color: #222222; font-family: "verdana" , sans-serif; font-size: large; line-height: 25.2000007629395px;">Take out the chenna and knead with the heel of your palm till smooth </span><span style="background-color: white; color: #222222; font-family: "verdana" , sans-serif; font-size: large; line-height: 25.2000007629395px;">and reaches dough consistency. This requires patience and strong arm </span><span style="background-color: white; color: #222222; font-family: "verdana" , sans-serif; font-size: large; line-height: 25.2000007629395px;">muscles and can take around 10 minutes.</span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;"><span style="background-color: white; color: #222222; line-height: 25.2000007629395px;">Make cylindrical shapes out of 1/3 rd of the kneaded chenna and keep remaining aside.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTbwH908WtVIDvvmhjUveyPgMDRIqcvQ5CSniDnMEj0XHmHWpLGbBQxyrPC9WTN9FzEwEGi8XaLwN0_UuUO6RIdSg6TuhM2zXKc-8KueD47V3MY8tebDk9CEnCDfi4fazyURiUYgNYkLw/s1600/DSC_1071.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="255" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTbwH908WtVIDvvmhjUveyPgMDRIqcvQ5CSniDnMEj0XHmHWpLGbBQxyrPC9WTN9FzEwEGi8XaLwN0_UuUO6RIdSg6TuhM2zXKc-8KueD47V3MY8tebDk9CEnCDfi4fazyURiUYgNYkLw/s1600/DSC_1071.JPG" width="400" /></a></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;"><span style="background-color: white; color: #222222; line-height: 25.2000007629395px;">Make sugar syrup by boiling 1/2 cup sugar and 1 1/2 cup water in a wide mouthed pan. </span></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;"><span style="background-color: white; color: #222222; line-height: 25.2000007629395px;">Lower the log shaped chenna very gently in the sugar syrup.</span></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;"><span style="background-color: white; color: #222222; line-height: 25.2000007629395px;">Let them simmer on medium heat for 15-20 minutes or till they begin floating on the surface. </span></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;"><span style="background-color: white; color: #222222; line-height: 25.2000007629395px;">Strain out the chenna cylinders and reserve for further use.</span></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;"><span style="background-color: white; color: #222222;">Alternatively, take sugar and water in a pressure cooker and as the syrup comes to a rolling boil, lower the chenna cylinders. Put the lid on and cook on medium heat for 2 whistles. Allow the heat to dissipate naturally and take out the cooked chenna cylinders</span><span style="background-color: white; color: #222222; line-height: 18.4799995422363px;">.</span></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;"><span style="background-color: white; color: #222222; line-height: 18.4799995422363px;">Divide the remaining kneaded chenna again into two. To one part add 1 tbsp powdered sugar, chopped nuts and saffron infused milk. </span></span></div>
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<span style="background-color: white; color: #222222; font-family: "verdana" , sans-serif; font-size: large; line-height: 18.4799995422363px;">Cut the chenna cylinders into half and sandwich with the nuts and saffron milk added chenna.</span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">Place these sandwiched logs in Banana leaf wrappers.</span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">Add 1 tbsp of milk and 1 tbsp powdered sugar to the 1/3rd remaining chenna and mix it well. Add more milk if required to get a diluted consistency. Fill the banana leaf wrappers with this diluted chenna. </span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">Refrigerate for it to set.</span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">Garnish with saffron coloured streaks on top and a pista. </span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: large;">Banana leaf wrapper can be made very easily at home. Here is a picture tutorial. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMNF4spsrLbQQgxDSLMXr5gd4jfDGwo6WydIptJStuj3q9SGrqWuyPS9ne8lUVudUJQfk2b7SFdCv5MYRdfn3GLiwmIu_klAuTROJilHwpJ7Rk1X-mWkLHaR12SRBmPli9sUvnWws8qgw/s1600/Collages.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="384" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMNF4spsrLbQQgxDSLMXr5gd4jfDGwo6WydIptJStuj3q9SGrqWuyPS9ne8lUVudUJQfk2b7SFdCv5MYRdfn3GLiwmIu_klAuTROJilHwpJ7Rk1X-mWkLHaR12SRBmPli9sUvnWws8qgw/s1600/Collages.jpg" width="640" /></a></div>
Disclaimer : This post is in association with Godrej LAL HIT.<br />
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<span style="font-family: "verdana" , sans-serif; font-size: large;">Shubho Noboborsho</span><br />
<span style="font-family: "verdana" , sans-serif; font-size: large;">Amrita</span></div>
Sweet'n'Savouryhttp://www.blogger.com/profile/16260610594441716223noreply@blogger.com6tag:blogger.com,1999:blog-2927881231465901890.post-2700651070543594772016-04-08T12:14:00.000-07:002016-04-08T12:14:55.880-07:00Poila Boisakh and some must haves to complete the celebration<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Verdana, sans-serif; font-size: large;">It is time of the year to usher in merrymaking and welcome the first day of the new year in Bengali calendar, celebrated as Poila Boisakh. The passionate and artistic community of Bengalis celebrate this day with lots of </span><span style="text-align: left;"><span style="font-family: Verdana, sans-serif; font-size: large;">élan-energy, style and enthusiasm. This new day of the new year is celebrated with a mix of old traditions and modern energy. </span></span></div>
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<span style="text-align: left;"><span style="font-family: Verdana, sans-serif; font-size: large;">Here are my 5 pointers to make your Poila Boisakh a memorable one</span></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;"><u>Decorating home </u>- </span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">Perfect time of the year to get rid of old unwanted things and make space for new stuff. </span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">Go traditional with white Alpona/Alpana motifs on the floor using a paste of rice instead of colours. Create a traditional design to welcome all auspicious things to your home.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">Adorn your vase with some fragrant flowers like Rajnigandha.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">Jazz up your home decor with some kantha/batik cushion covers/ mats. </span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;"><u>Shopping fun </u>-</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">Indulge in some shopping in the amazing Chaitra sales this time of the year which is the most awaited discount sale in the city.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">Shop for new clothes for yourself and your family and also some home furnishings. </span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;"><u>Dress right</u> -</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">The call of the day is to dress traditional. Don your pretty sarees and wear a beautiful neckpiece with long earrings.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">Men must don a traditional attire too and therefore dress in batik or kantha Panjabi or a dhoti. </span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;"><u>Greetings</u> -</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">The day is celebrated by touching feet of elders and getting their blessings for the new year. </span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">Exchange 'Shubho Noboborsho' wishes with near and dear ones along with a box of the quintessential Sandesh or your favourite Bengali sweet to complete the celebrations. </span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;"><u>Spic and span Kitchen</u> - </span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">In the essence of the new year celebrations, ensure that your kitchen is clean and insect free. </span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">One of the biggest problems is complete riddance of cockroaches and nothing works better than Godrej HIT. With its deep reach nozzle, it ensures a no cockroach zone in every nook and corner. </span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">Nothing better than welcoming the new year with good health and high spirits. Shubho Noboborsho to everyone. </span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">Know more about the product :</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">Facebook : </span><span style="text-align: left;"><span style="font-family: Verdana, sans-serif; font-size: large;">https://www.facebook.com/HITkpkd/?fref=ts</span></span></div>
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<span style="text-align: left;"><span style="font-family: Verdana, sans-serif; font-size: large;">Twitter : </span></span><span style="text-align: left;"><span style="font-family: Verdana, sans-serif; font-size: large;">https://twitter.com/HITKPKD</span></span></div>
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<span style="text-align: left;"><span style="font-family: Verdana, sans-serif; font-size: large;">Order online here : </span></span><span style="text-align: left;"><span style="font-family: Verdana, sans-serif; font-size: large;">http://www.amazon.in/HIT-Crawling-Insect-Killer-CIK/dp/B00XORDU9E/ref=sr_1_1?ie=UTF8&qid=1459950917&sr=8-1&keywords=lal+hit</span></span></div>
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<span style="text-align: left;"><span style="font-family: Verdana, sans-serif; font-size: large;">Disclaimer : This post was written in association with Godrej HIT. </span></span><b style="background-color: white; font-family: Arial; font-size: 12px; text-align: left; text-indent: -12px;"><span style="cursor: url(http://cdn2.reverso.net/lexi/v1771/static/img/CM.cur), auto; font-size: 18px;"><span direction="" id="ID0EQ" style="color: blue; cursor: url(http://cdn2.reverso.net/lexi/v1771/static/img/CM.cur), auto;"><span class="nbsp1" style="border-bottom-color: rgb(255, 255, 255) !important; border-bottom-style: solid !important; border-bottom-width: 1px !important; cursor: url(http://cdn2.reverso.net/lexi/v1771/static/img/CM.cur), auto; height: 12px; padding-left: 4px; width: 4px;"> </span></span></span></b></div>
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Sweet'n'Savouryhttp://www.blogger.com/profile/16260610594441716223noreply@blogger.com0