tag:blogger.com,1999:blog-16633134406232124992024-03-13T21:58:32.810-07:00A Virtual VegetarianA Virtual Vegetarian blog is a collection of recipes and musings about food.A Virtual Vegetarianhttp://www.blogger.com/profile/14992126485093617524noreply@blogger.comBlogger53125tag:blogger.com,1999:blog-1663313440623212499.post-47732394193892006822019-03-15T00:27:00.000-07:002019-03-15T00:27:02.449-07:00Steamed Muthia <div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-weight: normal; margin: 0px;"><span style="color: #666666; font-family: "verdana" , sans-serif; font-size: small;">Ingredients</span></span><span style="font-weight: normal; margin: 0px;"></span></h3>
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<span style="font-family: "verdana" , sans-serif;"><span style="color: #666666;"><span style="margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; margin: 0px;"> </span></span></span><span style="margin: 0px;"><span style="background-color: rgba(255, 255, 255, 0); margin: 0px;">Oil (3-4 tbsps) </span></span></span></span><span style="font-family: "verdana" , sans-serif;"><span style="color: #666666;"><span style="margin: 0px;"><span style="background-color: rgba(255, 255, 255, 0); margin: 0px;">Bottle gourd (doodhi), grated (2 cups)</span></span></span></span></div>
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<span style="font-family: "verdana" , sans-serif;"><span style="color: #666666;"><span style="margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; margin: 0px;"> </span></span></span><span style="margin: 0px;"><span style="background-color: rgba(255, 255, 255, 0); margin: 0px;">Onion, grated (1 cup)</span></span></span></span></div>
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<span style="font-family: "verdana" , sans-serif;"><span style="color: #666666;"><span style="margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; margin: 0px;"> </span></span></span><span style="margin: 0px;"><span style="background-color: rgba(255, 255, 255, 0); margin: 0px;">Bengal gram flour (besan) (1/2 cup)</span></span></span></span></div>
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<span style="font-family: "verdana" , sans-serif;"><span style="color: #666666;"><span style="margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; margin: 0px;"> </span></span></span><span style="margin: 0px;"><span style="background-color: rgba(255, 255, 255, 0); margin: 0px;">Whole wheat flour (gehun ka ata) (1/2 cup)</span></span></span></span></div>
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<span style="font-family: "verdana" , sans-serif;"><span style="color: #666666;"><span style="margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; margin: 0px;"> </span></span></span><span style="margin: 0px;"><span style="background-color: rgba(255, 255, 255, 0); margin: 0px;">Semolina (sooji) (1/4 cup)</span></span></span></span></div>
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<span style="font-family: "verdana" , sans-serif;"><span style="color: #666666;"><span style="margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; margin: 0px;"> </span></span></span><span style="margin: 0px;"><span style="background-color: rgba(255, 255, 255, 0); margin: 0px;">Mustard seeds (sarson) (1/4 tsp)</span></span></span></span></div>
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<span style="font-family: "verdana" , sans-serif;"><span style="color: #666666;"><span style="margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; margin: 0px;"> </span></span></span><span style="margin: 0px;"><span style="background-color: rgba(255, 255, 255, 0); margin: 0px;">Asafoetida (hing) (¼ tsp)</span></span></span></span></div>
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<span style="font-family: "verdana" , sans-serif;"><span style="color: #666666;"><span style="margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; margin: 0px;"> </span></span></span><span style="margin: 0px;"><span style="background-color: rgba(255, 255, 255, 0); margin: 0px;">Sesame seeds (til) (¼ tsp)</span></span></span></span></div>
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<span style="font-family: "verdana" , sans-serif;"><span style="color: #666666;"><span style="margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; margin: 0px;"> </span></span></span><span style="margin: 0px;"><span style="background-color: rgba(255, 255, 255, 0); margin: 0px;">Lemon (nimbu) juice (1/4 cup)</span></span></span></span></div>
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<span style="font-family: "verdana" , sans-serif;"><span style="color: #666666;"><span style="margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; margin: 0px;"> </span></span></span><span style="margin: 0px;"><span style="background-color: rgba(255, 255, 255, 0); margin: 0px;">Green chillies (hari mirch) and ginger (adrak) paste (1/4 cup)</span></span></span></span></div>
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<span style="font-family: "verdana" , sans-serif;"><span style="color: #666666;"><span style="margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; margin: 0px;"> </span></span></span><span style="margin: 0px;"><span style="background-color: rgba(255, 255, 255, 0); margin: 0px;">Haldi/Turmeric Powder (¼ tsp)</span></span></span></span></div>
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<span style="font-family: "verdana" , sans-serif;"><span style="color: #666666;"><span style="margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; margin: 0px;"> </span></span></span><span style="margin: 0px;"><span style="background-color: rgba(255, 255, 255, 0); margin: 0px;">Fennel seeds (saunf) (¼ tsp)</span></span></span></span></div>
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<span style="font-family: "verdana" , sans-serif;"><span style="color: #666666;"><span style="margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; margin: 0px;"> </span></span></span><span style="margin: 0px;"><span style="background-color: rgba(255, 255, 255, 0); margin: 0px;">Cumin seeds (jeera) (¼ tsp)</span></span></span></span></div>
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<span style="font-family: "verdana" , sans-serif;"><span style="color: #666666;"><span style="margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; margin: 0px;"> </span></span></span><span style="margin: 0px;"><span style="background-color: rgba(255, 255, 255, 0); margin: 0px;">Salt (to taste)</span></span></span></span></div>
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<span style="font-family: "verdana" , sans-serif;"><span style="color: #666666;"><span style="margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; margin: 0px;"> </span></span></span><span style="margin: 0px;"><span style="background-color: rgba(255, 255, 255, 0); margin: 0px;">Sugar (1/2 tsp)</span></span></span></span></div>
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<span style="font-family: "verdana" , sans-serif;"><span style="color: #666666;"><span style="margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; margin: 0px;"> </span></span></span><span style="margin: 0px;"><span style="background-color: rgba(255, 255, 255, 0); margin: 0px;">Coriander leaves (hara dhaniya), for garnish </span></span></span></span></div>
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<span style="font-family: "verdana" , sans-serif;"><span style="color: #666666;"><span style="margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; margin: 0px;"> </span></span></span><span style="margin: 0px;"><span style="background-color: rgba(255, 255, 255, 0); margin: 0px;">Coconut grated, for garnish </span></span></span></span></div>
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<span style="margin: 0px;"><span style="background-color: rgba(255, 255, 255, 0); margin: 0px;"><span style="font-family: "calibri";"><b></b><i></i><u></u><sub></sub><sup></sup><strike></strike><br />
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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://4.bp.blogspot.com/-K81swaPl_Ns/XItRiCvBycI/AAAAAAAAXmM/eQ8FrmG2c7MnhsU59T2PPvXtr1SYWIkgACLcBGAs/s1600/muthia.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" data-original-height="538" data-original-width="538" height="320" src="https://4.bp.blogspot.com/-K81swaPl_Ns/XItRiCvBycI/AAAAAAAAXmM/eQ8FrmG2c7MnhsU59T2PPvXtr1SYWIkgACLcBGAs/s320/muthia.jpg" title="Muthia" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Steamed Muthia with bottle gourd or fenugreek leaves</td></tr>
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<span style="font-family: "symbol"; font-size: 10pt; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;"> </span></span></span><span style="font-size: 12pt; font-weight: normal; margin: 0px;"><span style="background-color: rgba(255, 255, 255, 0); margin: 0px;"><br />
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<span style="font-size: 12pt; font-weight: normal; margin: 0px;"><span style="background-color: rgba(255, 255, 255, 0); margin: 0px;"><span style="color: #666666; font-family: "verdana" , sans-serif;">Method</span></span></span><span style="font-weight: normal; margin: 0px;"></span></h3>
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<span style="font-size: 12pt; font-weight: normal; margin: 0px;"><span style="background-color: rgba(255, 255, 255, 0); margin: 0px;"><span style="font-family: "verdana" , sans-serif;"></span><span style="color: #666666;"></span><br />
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<span style="font-family: "verdana" , sans-serif;"><span style="color: #666666;"><span style="font-size: 10pt; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; margin: 0px;"> <span style="font-size: small;">This </span></span></span></span><span style="margin: 0px;"><span style="background-color: rgba(255, 255, 255, 0); margin: 0px;">recipe needs a steamer or an oiled sieve which can be kept on a vessel of boiling water to steam the muthias.</span></span></span></span></div>
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<span style="margin: 0px;"><span style="background-color: rgba(255, 255, 255, 0); margin: 0px;"><span style="font-family: "verdana" , sans-serif;"></span><span style="color: #666666;"></span><br />
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<span style="font-family: "verdana" , sans-serif;"><span style="color: #666666;"><span style="font-size: 10pt; margin: 0px;"><span style="margin: 0px;"><span style="font-size: small;"></span>·<span style="font-size-adjust: none; font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; margin: 0px;"> </span></span></span><span style="margin: 0px;"><span style="background-color: rgba(255, 255, 255, 0); margin: 0px;">Mix grated doodhi, onion along with wheat flour, besan (Bengal gram flour) and semolina together. Semolina is added to give the snack a crunch and hold it together well.</span></span></span></span></div>
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<span style="margin: 0px;"><span style="background-color: rgba(255, 255, 255, 0); margin: 0px;"><span style="font-family: "verdana" , sans-serif;"></span><span style="color: #666666;"></span><br />
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<span style="font-family: "verdana" , sans-serif;"><span style="color: #666666;"><span style="font-size: 10pt; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; margin: 0px;"> </span></span></span><span style="margin: 0px;"><span style="background-color: rgba(255, 255, 255, 0); margin: 0px;">Add in spices including turmeric powder, green chilli and ginger paste, cumin seeds, fennel seeds, asafoetida, sugar, salt, lemon juice and 1 tbsp of oil and mix the dough well.</span></span></span></span></div>
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<span style="margin: 0px;"><span style="background-color: rgba(255, 255, 255, 0); margin: 0px;"><span style="font-family: "verdana" , sans-serif;"></span><span style="color: #666666;"></span><br />
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<span style="font-family: "verdana" , sans-serif;"><span style="color: #666666;"><span style="font-size: 10pt; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; margin: 0px;"> </span></span></span><span style="margin: 0px;"><span style="background-color: rgba(255, 255, 255, 0); margin: 0px;">Shape a lemon-size portion with your hand until it binds well. Alternatively, the muthia dough can be rolled into a cylinder of one-inch diameter, rolling it between a hard surface and the palm of the hand. Then cut it at ¼ inches intervals, to form slices or disks.</span></span></span></span></div>
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<span style="margin: 0px;"><span style="background-color: rgba(255, 255, 255, 0); margin: 0px;"><span style="font-family: "verdana" , sans-serif;"></span><span style="color: #666666;"></span><br />
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<span style="font-family: "verdana" , sans-serif;"><span style="color: #666666;"><span style="font-size: 10pt; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; margin: 0px;"> </span></span></span><span style="margin: 0px;"><span style="background-color: rgba(255, 255, 255, 0); margin: 0px;">Steam the cut muthias for about 15-20 minutes and allow them to cool completely.</span></span></span></span></div>
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<span style="font-family: "verdana" , sans-serif;"><span style="color: #666666;"><span style="font-size: 10pt; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; margin: 0px;"> </span></span></span><span style="margin: 0px;"><span style="background-color: rgba(255, 255, 255, 0); margin: 0px;">To temper the muthias, heat 2 tsp oil, add mustard seeds and asafoetida, once the mustard seeds splutter, add the muthias carefully, tossing them lightly.</span></span></span></span></div>
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<span style="margin: 0px;"><span style="background-color: rgba(255, 255, 255, 0); margin: 0px;"><span style="font-family: "verdana" , sans-serif;"></span><span style="color: #666666;"></span><br />
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<span style="font-family: "verdana" , sans-serif;"><span style="color: #666666;"><span style="font-size: 10pt; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; margin: 0px;"> </span></span></span><span style="margin: 0px;"><span style="background-color: rgba(255, 255, 255, 0); margin: 0px;">Cook until the edges are brown in colour, and serve warm with a sprinkling of grated coconut and chopped coriander leaves and chutney of your choice.</span></span></span></span></div>
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A Virtual Vegetarianhttp://www.blogger.com/profile/14992126485093617524noreply@blogger.com0tag:blogger.com,1999:blog-1663313440623212499.post-64517340649406180372018-08-28T07:48:00.000-07:002018-08-28T07:51:50.255-07:00Majha Rasoi - Maharastrian PopUp at Lalit Ashok Hotel Bengaluru<div dir="ltr" style="text-align: left;" trbidi="on">
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The state of Maharashtra in India is blessed with wonderful landscape. From lush coastal areas to rugged mountains and tropical forests to expansive plains.</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://4.bp.blogspot.com/-ZXmjOQ2lYUg/W4VdhSsZFlI/AAAAAAAAMn0/1cqN6LjGs0YzdCwWDDGuNkE-Qlr8uBrDwCLcBGAs/s1600/IMG_1777.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://4.bp.blogspot.com/-ZXmjOQ2lYUg/W4VdhSsZFlI/AAAAAAAAMn0/1cqN6LjGs0YzdCwWDDGuNkE-Qlr8uBrDwCLcBGAs/s320/IMG_1777.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Thecha, Lasun Chutney, Khobra che Chutney, Shendanachya Chutney</td></tr>
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With so much diversity and abundance , Maharashtrian cuisine is bursting with flavours and textures! </div>
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A specially curated menu by expert Chef Parimal Sawant, will journey from Kolhapur to Malvan and everywhere in between to enjoy dishes made with well-known masalas from each region. Bringing together vibrant flavours and condiments like freshly pounded Thecha, Lasan Chutney, Shengdanya cha Chutney and Kolambi che lonche.</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://4.bp.blogspot.com/-053J-3J3FZ0/W4Vda30PVhI/AAAAAAAAMno/EdQMFF6HS6ciKT5F_0nX8eXBPN_Af2JqgCEwYBhgL/s1600/IMG_1774.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://4.bp.blogspot.com/-053J-3J3FZ0/W4Vda30PVhI/AAAAAAAAMno/EdQMFF6HS6ciKT5F_0nX8eXBPN_Af2JqgCEwYBhgL/s320/IMG_1774.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sabudana Vada and Bhakar Vadi</td></tr>
</tbody></table>
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Expect to see equal amounts of fantastic vegetarian and non-vegetarian fare as special dishes are chosen to showcase two very distinct style leaders of cuisine, the spicy Vidharbha styles which encompasses dishes like Kolhapuri Chicken and Bhakarwadi and from the Konkan coast the Malvani style fish curry and Kolambi Masala.</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://2.bp.blogspot.com/-blsbdDzHqHk/W4VdbyQ4NjI/AAAAAAAAMns/TWj0Z47EFNQ66xwgzyi-uA3kjJ4tzxCsQCEwYBhgL/s1600/IMG_1776.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://2.bp.blogspot.com/-blsbdDzHqHk/W4VdbyQ4NjI/AAAAAAAAMns/TWj0Z47EFNQ66xwgzyi-uA3kjJ4tzxCsQCEwYBhgL/s320/IMG_1776.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Zunka and Pithla</td></tr>
</tbody></table>
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In the starters there is a wide variety starting with delicious Sol Vadi from Sabudana Vada, Kothambir Vadi, Taleli Masali. In the mains there are dishes like Valacha Bhirde, Batatachi Bhajji, Varhadi Kombadi, Zunka Bhakar, Tandalachi Bhakri and Masala Bhaat.</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://3.bp.blogspot.com/-5w8soDfgWJc/W4VdmN5q1oI/AAAAAAAAMn4/yIFzYJTiXHo3Q1DX6NpmjxtkDwc_qxcXwCEwYBhgL/s1600/IMG_1780.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://3.bp.blogspot.com/-5w8soDfgWJc/W4VdmN5q1oI/AAAAAAAAMn4/yIFzYJTiXHo3Q1DX6NpmjxtkDwc_qxcXwCEwYBhgL/s320/IMG_1780.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Batatyachi Bhaji, Koshambir, Phulka Bhakri</td></tr>
</tbody></table>
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<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-V1eujstg-rA/W4Vdn8CFWPI/AAAAAAAAMn8/VKhB8odIuPkJAwLR5O6iBavDzdAuEkMdACEwYBhgL/s1600/IMG_1781.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://4.bp.blogspot.com/-V1eujstg-rA/W4Vdn8CFWPI/AAAAAAAAMn8/VKhB8odIuPkJAwLR5O6iBavDzdAuEkMdACEwYBhgL/s320/IMG_1781.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Masala Bhaat</td></tr>
</tbody></table>
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For desserts there are Taleli Modak, Naralachi Wadi and Basundi, what more can one ask for? </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://3.bp.blogspot.com/-lYpIrxtZEBQ/W4VfYv8jzWI/AAAAAAAAMoY/ztnS0czXSaMB1dgzsIzeAQJtdZU248VTgCLcBGAs/s1600/IMG_1782.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://3.bp.blogspot.com/-lYpIrxtZEBQ/W4VfYv8jzWI/AAAAAAAAMoY/ztnS0czXSaMB1dgzsIzeAQJtdZU248VTgCLcBGAs/s320/IMG_1782.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Basundi, Taleli Modak and Naralachi Wadi</td></tr>
</tbody></table>
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Don’t miss an opportunity to indulge in some deliciously rustic Maharashtrian fare!</div>
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<br />
Lalit Ashok Hotel<br />
For reservations: 080 3052 7777<br />
From Aug 24-Sept 2nd, 2018, for Lunch and Dinner</div>
</div>
<b></b><i></i><u></u><sub></sub><sup></sup><strike></strike><br /></div>
A Virtual Vegetarianhttp://www.blogger.com/profile/14992126485093617524noreply@blogger.com0Kumara Krupa High Grounds, Next to CM Guest House, Bengaluru, Karnataka 560001, India12.9919749 77.581773-12.530055599999999 36.273179 38.5140054 118.890367tag:blogger.com,1999:blog-1663313440623212499.post-63505412264794121912018-05-16T22:44:00.001-07:002018-05-16T22:44:27.341-07:00Fine Dining Finesse - The Amaranta PopUp by Chef Tejas Sovani <div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: "calibri";">Here is a plum opportunity to elevate your fine dining
experience. The Uber talented and creative Chef Tejas Sovani of Amaranta,
Oberoi Gurugram was in the city hosting a PopUp at Szechwan Court, Oberoi to
showcase his interpretation of Modern Indian Cuisine.</span><br />
<div style="margin: 0px;">
<span style="font-family: "calibri";"><br /></span></div>
<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://3.bp.blogspot.com/-S9Ov-WljzF8/Wv0Rwf3_XTI/AAAAAAAAKm4/K-BUEok7oUAfGRmkX8py7mSIMtOHnMfBACLcBGAs/s1600/IMG_4685.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://3.bp.blogspot.com/-S9Ov-WljzF8/Wv0Rwf3_XTI/AAAAAAAAKm4/K-BUEok7oUAfGRmkX8py7mSIMtOHnMfBACLcBGAs/s320/IMG_4685.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A Cut Above - Chef Tejas Sovani of Amaranta, Oberoi Gurugram</td></tr>
</tbody></table>
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<div style="margin: 0px;">
<span style="font-family: "calibri";">Trained in Michelin star kitchens, Chef Sovani marries both
traditional flavours and adds the pizazz of modern techniques and exquisite
plating. Each dish stood out as a shining example of Modern Indian cuisine done
right. </span></div>
<br />
<div style="margin: 0px;">
<span style="font-family: "calibri";">The PopUp will be run under Chef Nimisha Verghese until May
30th, 2018 and will be available for both Lunch and Dinner. The signature
4-course set menu offers both vegetarian as well as non-vegetarian options
under each course. </span></div>
<span style="font-family: "calibri";"><br /></span>
<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://2.bp.blogspot.com/-3zNzu0bFGjQ/Wv0Ryr1dWxI/AAAAAAAAKnY/FOSqTneavosy7nSJhDkEB1a6qR-4NN2hgCEwYBhgL/s1600/IMG_4686.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://2.bp.blogspot.com/-3zNzu0bFGjQ/Wv0Ryr1dWxI/AAAAAAAAKnY/FOSqTneavosy7nSJhDkEB1a6qR-4NN2hgCEwYBhgL/s320/IMG_4686.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Amaranta PopUp Set Menu @ Szechwan Court Oberoi, Bengaluru</td></tr>
</tbody></table>
<div style="margin: 0px;">
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<div style="margin: 0px;">
<span style="font-family: "calibri";">I will be reviewing the exquisite vegetarian options, my co-dinners chose other options and enjoyed it thoroughly.</span></div>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-R-dNs6NFMV8/Wv0Ryt9p57I/AAAAAAAAKno/xvrYMrNg6hE5gMpohL1tymI8VvKcvsSygCEwYBhgL/s1600/IMG_4687.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="640" data-original-width="640" height="320" src="https://2.bp.blogspot.com/-R-dNs6NFMV8/Wv0Ryt9p57I/AAAAAAAAKno/xvrYMrNg6hE5gMpohL1tymI8VvKcvsSygCEwYBhgL/s320/IMG_4687.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Amuse-Bouche Batter fried Dhokla</td></tr>
</tbody></table>
<div style="margin: 0px;">
<br /></div>
<div style="margin: 0px;">
<span style="font-family: "calibri";">The meal began with an amuse-bouche of battered and deep
fried spinach leaf encased Dhokla in a teekhi meethi khatti sauce.</span></div>
<div style="margin: 0px;">
<br /></div>
<div style="margin: 0px;">
<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://1.bp.blogspot.com/-2JJtZ2JobR8/Wv0Rz-TPlWI/AAAAAAAAKnc/5nASp3ByUTUUJgfLdtEWbVzYq8YK9ZD_wCEwYBhgL/s1600/IMG_4688.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://1.bp.blogspot.com/-2JJtZ2JobR8/Wv0Rz-TPlWI/AAAAAAAAKnc/5nASp3ByUTUUJgfLdtEWbVzYq8YK9ZD_wCEwYBhgL/s320/IMG_4688.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Compressed Melon Tartare with Lemon gel and Mustard Cream sauce</td></tr>
</tbody></table>
<br /></div>
<div style="margin: 0px;">
<span style="font-family: "calibri";">For the 1st course I had;</span></div>
<br />
<div style="margin: 0px;">
<span style="font-family: "calibri";">Compressed Melon Tartare. The melon had the texture of tuna
and the mustard cream sauce reminds us of kashundi. Topped with ginger crisps,
it brought all the flavours together. Paired with The Fishplate 2015, Sauvignon
Blanc it was refreshing.</span></div>
<br />
<div style="margin: 0px;">
<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://4.bp.blogspot.com/-Y3VU-7g507s/Wv0R2U38cSI/AAAAAAAAKnk/EutIVgDB5aMNR-cQgsy-HF8dFzQgcDLFgCEwYBhgL/s1600/IMG_4690.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1550" data-original-width="1600" height="310" src="https://4.bp.blogspot.com/-Y3VU-7g507s/Wv0R2U38cSI/AAAAAAAAKnk/EutIVgDB5aMNR-cQgsy-HF8dFzQgcDLFgCEwYBhgL/s320/IMG_4690.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Spiced Potato Bao</td></tr>
</tbody></table>
<br /></div>
<div style="margin: 0px;">
<span style="font-family: "calibri";">The next course course was;</span></div>
<br />
<div style="margin: 0px;">
<span style="font-family: "calibri";">A Spiced Potato Bao came injected with a mint chutney that
added an extra zing to the potato stuffing. The topping of a creamy mint
avocado Tartare pulled all the flavours together. This was paired with the
Viognier Grover Zampa Vijay Amritraj Reserve, a full bodied Red.</span></div>
<br />
<div style="margin: 0px;">
<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://4.bp.blogspot.com/-H1MSDDIYRP0/Wv0R1Gb9CEI/AAAAAAAAKng/E9c9t5GZ0LsASM2q_Zxz3ZoTtuI5xmUPACEwYBhgL/s1600/IMG_4691.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://4.bp.blogspot.com/-H1MSDDIYRP0/Wv0R1Gb9CEI/AAAAAAAAKng/E9c9t5GZ0LsASM2q_Zxz3ZoTtuI5xmUPACEwYBhgL/s320/IMG_4691.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fermented Plum Sorbet with Black Salt</td></tr>
</tbody></table>
<br /></div>
<div style="margin: 0px;">
<span style="font-family: "calibri";">We were presented with a delicate palate cleanser; A Fermented Plum
Sorbet with black salt which had tart flavours and a salty component
reminiscent of a kala khatta gola.</span></div>
<br />
<div style="margin: 0px;">
<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://3.bp.blogspot.com/-ea1Bl09Mzjc/Wv0R3woJrkI/AAAAAAAAKno/IK-i6zx_pRQ1SwthGQmfO4ikVozeBlRBgCEwYBhgL/s1600/IMG_4698.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://3.bp.blogspot.com/-ea1Bl09Mzjc/Wv0R3woJrkI/AAAAAAAAKno/IK-i6zx_pRQ1SwthGQmfO4ikVozeBlRBgCEwYBhgL/s320/IMG_4698.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Birbal Ki Khichadi</td></tr>
</tbody></table>
<br /></div>
<div style="margin: 0px;">
<span style="font-family: "calibri";">Course 3, was an inventive dish;</span></div>
<br />
<div style="margin: 0px;">
<span style="font-family: "calibri";">Birbal ki khichadi made with Cous-Cous, Quinoa, dal and served
with choice of 4 toppings and a CornTikki. The toppings were creative and
playful. A mellow Garlic Burrhani raita, Rice Chiwdas that were tart and spicy,
Achari Gajar Gobhi and a wedge of lime. We are sure that a while this dish was
inspired by North Indian cuisine, I could detect a hint of Bisibele somewhere.</span></div>
<br />
<div style="margin: 0px;">
<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://3.bp.blogspot.com/-mAieQG98Uvw/Wv0R5yvqv0I/AAAAAAAAKns/kO69TyxwdEIs4H7QnfT6gZ7KjFapRWShACEwYBhgL/s1600/IMG_4699.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://3.bp.blogspot.com/-mAieQG98Uvw/Wv0R5yvqv0I/AAAAAAAAKns/kO69TyxwdEIs4H7QnfT6gZ7KjFapRWShACEwYBhgL/s320/IMG_4699.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lasooni Palak with pickled Vegetables, King Oyster Mushroom, Cottage cheese sprinkles and Curry leaf Snow</td></tr>
</tbody></table>
<br /></div>
<div style="margin: 0px;">
<span style="font-family: "calibri";">Course 4 started with a bang;</span></div>
<br />
<div style="margin: 0px;">
<span style="font-family: "calibri";">Pickled vegetables in a garlic flavoured Spinach puree was
embellished with homemade cottage cheese crumble and the most delightful Curry
leaf Snow. Studded in the bed of green was a luscious piece of King mushroom
sauteed in butter and a few pickled vegetables. An intriguing play on textures
and flavours that was outstanding!</span></div>
<br />
<div style="margin: 0px;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-s3JTcv8Q-OQ/Wv0Ruo1JNqI/AAAAAAAAKns/iRXOsJiRhTQQCTISV5OpIAF8AIWnLHj3gCEwYBhgL/s1600/IMG_4680.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://1.bp.blogspot.com/-s3JTcv8Q-OQ/Wv0Ruo1JNqI/AAAAAAAAKns/iRXOsJiRhTQQCTISV5OpIAF8AIWnLHj3gCEwYBhgL/s320/IMG_4680.JPG" width="320" /></a></div>
<br /></div>
<br />
<div style="margin: 0px;">
<span style="font-family: "calibri";">The crowning glory was a medley of flavours and textures on
our dessert plate. A Fig and Beetroot Halwa was stuffed in a Phyllo Sambusek
and served with Aamras foam, Beetroot reduction and crusted with seasonal
fruits.</span></div>
<br />
<div style="margin: 0px;">
<span style="font-family: "calibri";">What a way to end a spectacular meal, the accompanying wines
were perfect and the company of fellow diners even better.</span></div>
<b></b><i></i><u></u><sub></sub><sup></sup><strike></strike><span style="font-family: "calibri";"></span></div>
A Virtual Vegetarianhttp://www.blogger.com/profile/14992126485093617524noreply@blogger.com0tag:blogger.com,1999:blog-1663313440623212499.post-11893559245782223322018-03-26T02:24:00.001-07:002018-03-26T02:24:20.774-07:00Tomato Pickle ~ Andhra style spicy Takkali Urugai or Thokku<div dir="ltr" style="text-align: left;" trbidi="on">
<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="margin: 0px;"><span style="color: black; font-family: inherit;">Ripe for the picking - Andhra Tameta Uragai pickle</span></span><span style="margin: 0px;"></span></div>
<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="color: black; font-family: inherit;"><br /></span></div>
<div dir="ltr" style="text-align: left;" trbidi="on">
<div style="font-stretch: normal; margin: 0cm 0cm 0pt; min-height: 20.3px; text-align: left;">
<span style="color: black; font-family: inherit;">I stubbed my toe onto the dining table leg and the nail popped off but it was still barely hanging from the cuticle. Anyways I bandaged my toe and went about my chores. I dropped kids off to school and on my way back home I passed a thelewala (hand cart) selling ripe tomatoes. My driver knows me well enough and said, Madam, tomato chanagide, Photo tege (kannada language)? Don’t you just love it when people around you know what will cheer you up!</span></div>
</div>
<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="color: black; font-family: inherit;"><br /></span></div>
<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="color: black; font-family: inherit; margin: 0px;">Anyway I bought 2 kg of these luscious desi/natti heirloom tomatoes which has a hint sourness and full of the sun ripened tomato flavour in them.</span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: inherit;"></span><span style="color: black;"></span><br /></div>
<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://3.bp.blogspot.com/-lHst4L4-u_E/WrixLeAqofI/AAAAAAAAHOA/KZ0aHbSMsAcVjjBwGvPKFK6JRdXN9ErlwCLcBGAs/s1600/image1.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="color: black; font-family: inherit;"><img border="0" data-original-height="720" data-original-width="720" height="320" src="https://3.bp.blogspot.com/-lHst4L4-u_E/WrixLeAqofI/AAAAAAAAHOA/KZ0aHbSMsAcVjjBwGvPKFK6JRdXN9ErlwCLcBGAs/s320/image1.jpeg" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: black; font-family: inherit; font-size: x-small;">Desi Natti Heirloom Tomatoes</span></td></tr>
</tbody></table>
<span style="color: black; font-family: inherit; margin: 0px;">I returned home and knew I’m low on my pickle/chutney stock so I decided to make a batch of Tomato thokku (cross between chutney and pickle), but I wanted to make it spicy Andhra style to eat with curd rice or Idli/Dosa.</span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="color: black; font-family: inherit; font-size: x-small;">Pulp and seeds scooped out of the tomatoes and placed in the sun to dry</span></td></tr>
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<span style="color: black; font-family: inherit; margin: 0px;">The unique method of preparation is that the tomatoes pulp/seeds are scooped out and the tomatoes halves are sprinkled with sea salt and sun dried for a whole day.</span><span style="margin: 0px;"></span></div>
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<span style="margin: 0px;"><span style="font-family: inherit;"><span style="color: black;"><b>Tomato Uragai</b></span></span></span></div>
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<span style="margin: 0px;"></span><span style="color: black; font-family: inherit; margin: 0px;">1 kg tomatoes, halved and the seeds/pulp scooped out</span></div>
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<span style="margin: 0px;"></span><span style="color: black; font-family: inherit; margin: 0px;">2 tbsp tamarind pulp</span></div>
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<span style="margin: 0px;"></span><span style="color: black; font-family: inherit; margin: 0px;">6-8 Guntur dry red chillies broken into halves</span></div>
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<span style="margin: 0px;"></span><span style="color: black; font-family: inherit; margin: 0px;">1/4 tsp asafoetida powder</span></div>
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<span style="margin: 0px;"></span><span style="color: black; font-family: inherit; margin: 0px;">1/2 tsp mustard seeds for tempering</span></div>
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<span style="margin: 0px;"></span><span style="color: black; font-family: inherit; margin: 0px;">1 tbsp crushed garlic (optional)</span></div>
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<span style="margin: 0px;"></span><span style="color: black; font-family: inherit; margin: 0px;">6-8 curry leaves</span></div>
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<span style="margin: 0px;"></span><span style="color: black; font-family: inherit; margin: 0px;">1/4 cup sesame/gingelly oil</span></div>
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<span style="margin: 0px;"></span><span style="color: black; font-family: inherit; margin: 0px;">Salt to taste</span></div>
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<span style="margin: 0px;"></span><span style="color: black; font-family: inherit; margin: 0px;"><b>Dry Roast/Sun dry and powder:</b></span></div>
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<span style="margin: 0px;"></span><span style="color: black; font-family: inherit; margin: 0px;">10-12 Byadgi dry red chillies</span></div>
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<span style="margin: 0px;"></span><span style="color: black; font-family: inherit; margin: 0px;">5-6 short dry red chillies</span></div>
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<span style="margin: 0px;"></span><span style="color: black; font-family: inherit; margin: 0px;">1 tsp each of Cumin, Fenugreek and Mustard seeds</span></div>
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<span style="margin: 0px;"></span><span style="color: black; font-family: inherit; margin: 0px;"><b>Method</b></span></div>
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<span style="margin: 0px;"></span><span style="font-family: inherit;"><span style="color: black;"><span style="margin: 0px;">Sun dry the tomato halves in the sun for 1-2 days depending on the intensity of the heat until the skins attain a crinkly texture. </span><span style="margin: 0px;">Blend to a coarse paste the tomatoes and tamarind. </span><span style="margin: 0px;">Roast the powder ingredients and set aside.</span></span></span></div>
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<span style="margin: 0px;"></span><span style="color: black; font-family: inherit; margin: 0px;">Heat gingelly/sesame oil and add the mustard seeds and Guntur dry chillies. Allow it to darken then add the crushed garlic, curry leaves and asafoetida. Reduce the heat to low and add the powder and the tomato purée. Cook on low, stirring occasionally until the oil floats to the sides of the pan and it emits a beautiful aroma. About 6-8 minutes, add salt and turn off the flame. Cool and store in a glass jar in the fridge. This will keep for up to 3-4 weeks... but you will finish it before that!</span></div>
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<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-l2qIre75uTQ/WrizM4QHNuI/AAAAAAAAHOk/SiHgYYlMjZEl8RiSj0yjf6VP8QKP3piugCLcBGAs/s1600/IMG_2802.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="color: black; font-family: inherit;"><img border="0" data-original-height="985" data-original-width="1600" height="196" src="https://1.bp.blogspot.com/-l2qIre75uTQ/WrizM4QHNuI/AAAAAAAAHOk/SiHgYYlMjZEl8RiSj0yjf6VP8QKP3piugCLcBGAs/s320/IMG_2802.JPG" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: x-small;">Tomatoes after a whole day of drying in the sun</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-vYDbKnLXUSY/WrizW6RvB0I/AAAAAAAAHOo/y1IP0mZM0MomRu38Gb8PILK8j9p8mdS8gCEwYBhgL/s1600/IMG_2804.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="color: black; font-family: inherit;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://4.bp.blogspot.com/-vYDbKnLXUSY/WrizW6RvB0I/AAAAAAAAHOo/y1IP0mZM0MomRu38Gb8PILK8j9p8mdS8gCEwYBhgL/s320/IMG_2804.JPG" width="240" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: black; font-family: inherit; font-size: x-small;">Dried tomatoes and a bit of tamarind ground to a chunky pulp</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-s-wNwke-3iM/WrixMMctaDI/AAAAAAAAHOU/fQF6OsPPWUwvkOxjb7QAwnDYoWkqM1qCgCEwYBhgL/s1600/image3.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="color: black; font-family: inherit;"><img border="0" data-original-height="960" data-original-width="960" height="320" src="https://2.bp.blogspot.com/-s-wNwke-3iM/WrixMMctaDI/AAAAAAAAHOU/fQF6OsPPWUwvkOxjb7QAwnDYoWkqM1qCgCEwYBhgL/s320/image3.jpeg" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="background-color: transparent; color: black; display: inline; float: none; font-family: inherit; font-size: x-small; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: center; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">Large crinkly Byadgi chillies, Cumin seeds, Guntur chillies, Fenugreek seeds, Mustard seeds</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-SK0AdlrLnx0/Wriz3E2MvyI/AAAAAAAAHPA/MkWoeSMxADMhuWPq140Rmc081isj53c0QCEwYBhgL/s1600/IMG_2806.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="color: black; font-family: inherit;"><img border="0" data-original-height="1600" data-original-width="1202" height="320" src="https://3.bp.blogspot.com/-SK0AdlrLnx0/Wriz3E2MvyI/AAAAAAAAHPA/MkWoeSMxADMhuWPq140Rmc081isj53c0QCEwYBhgL/s320/IMG_2806.JPG" width="240" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: black; font-family: inherit; font-size: x-small;">Sun dried spices ground to a fine powder</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-CU1Ab1ktOYs/WrizMRlfG1I/AAAAAAAAHOw/GtwQnLCmK1097u611AKsVW7ZXhlLBbnyACEwYBhgL/s1600/IMG_2803.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="color: black; font-family: inherit;"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://3.bp.blogspot.com/-CU1Ab1ktOYs/WrizMRlfG1I/AAAAAAAAHOw/GtwQnLCmK1097u611AKsVW7ZXhlLBbnyACEwYBhgL/s320/IMG_2803.JPG" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: inherit;"><span style="color: black;"><span style="font-size: x-small;">Guntur dry red chillies, minced garlic, curry leaves</span></span></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-P3RUmKwHnC0/Wri2CdobceI/AAAAAAAAHPM/E37oj7lSDBIqW-mnuX1mj7x3PJW3iGilwCLcBGAs/s1600/IMG_2794.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="color: black; font-family: inherit;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://4.bp.blogspot.com/-P3RUmKwHnC0/Wri2CdobceI/AAAAAAAAHPM/E37oj7lSDBIqW-mnuX1mj7x3PJW3iGilwCLcBGAs/s320/IMG_2794.JPG" width="240" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: black; font-family: inherit; font-size: x-small;">Heat oil, add the spices and cook along with tomatoes and spice powder</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="color: black; font-family: inherit; font-size: x-small;">Cook until oil forms a ring on the side of the pan and the pickle has thickened and emits a beautiful aroma</span></td></tr>
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A Virtual Vegetarianhttp://www.blogger.com/profile/14992126485093617524noreply@blogger.com0tag:blogger.com,1999:blog-1663313440623212499.post-43844453556183790232018-03-26T00:38:00.001-07:002018-03-26T00:39:04.198-07:001Q1 Buranchi ~ Gourmet Passport review<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td class="tr-caption" style="text-align: center;">1Q1 Buranchi~ Gourmet Passport Dine with Rocky event</td></tr>
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Buranchi is the Japanese word for Brunch and we recently had the opportunity to meet up with entrepreneur, cook book author and a raconteur of good tings in life, Rocky Mohan who I've known virtually for couple of years and am very fond of his Kashmiri Dum aloo recipe which is a staple in our household!</div>
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<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-WETiVH-MiMM/WriQWid-XVI/AAAAAAAAHM0/-pvlrNa16foyzEyCKXmBZhXfSEr0VXSZACEwYBhgL/s1600/IMG_3172.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1143" data-original-width="1600" height="228" src="https://3.bp.blogspot.com/-WETiVH-MiMM/WriQWid-XVI/AAAAAAAAHM0/-pvlrNa16foyzEyCKXmBZhXfSEr0VXSZACEwYBhgL/s320/IMG_3172.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">With the man himself, Rocky Mohan</td></tr>
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His newest venture is the bible for gourmands, the Gourmet Passport app. While everything in life nowadays is driven by technology this Application is your one stop concierge service for all your dining needs. Carefully curated by Rocky and his team of experts ~ restaurants that offer truly exceptional dining options are part of this program. And that is how we landed at the cool and ultra hip new restaurant 1Q1 for their leisurely Sunday brunch of Pan Asian food with a special emphasis on Japanese cuisine.</div>
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Chef Mako Ravindran and entrepreneur Anirudh Kheny have put together a phenomenal menu that has something for everyone. Since I am vegetarian I tried all the vegetarian and vegan delights.<br />
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<tr><td class="tr-caption" style="text-align: center;">Steaming hot Dim Sum </td></tr>
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The dim sum were exquisite, super thin skinned dumplings were stuffed with a delicious assortment of vegetables and tofu and were served steaming hot with and assortment of dipping sauces. Next I tried the sushi, one of which was rolled with sweet crunchy pickled cucumber and was my favourite. <br />
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<tr><td class="tr-caption" style="text-align: center;">Varied Vegetarian Sushi, pickled ginger, fragrant umami Soy Sauce, Tofu Salad </td></tr>
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Classic Japanese fried dish ~ Tempura a light as air battered deep fried vegetables were perfectly crunchy coating and the beautifully julienned vegetables maintained their crispness while frying.<br />
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<tr><td class="tr-caption" style="text-align: center;">Vegetable Tempura and scallion flavoured dipping sauce </td></tr>
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The restaurant also served a Robatayaki (Japanese slow cooking grilling technique) Tofu in a sweet and sour glaze that was quite nice. <br />
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<tr><td class="tr-caption" style="text-align: center;">Braised Tofu in sweet and sour glaze</td></tr>
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For the mains I ordered my all time favourite, Thai green curry with vegetables and steamed rice. The curry was perfectly spiced and had the beautiful creamy texture that one expects to eat with aromatic steamed Jasmine rice that was cooked just right, neither clumpy nor under done. I would have loved to have a few leaves of basil and Kaffir lime added to the gravy to give that authentic flavour and aroma, though. Finally the dessert spread was not too large but it hit all the right notes in term of sweetness. I tried simply delicious the Old Monk chocolate mousse an ode to the iconic Indian rum Old Monk which is was created by the family of Rocky Mohan of the Mohan-Meakin fame.<br />
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<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-gR7_nnKsRYI/WriQzWlXz4I/AAAAAAAAHNI/VpEvdGTDagETmlIVfnAAy-I2Qg87mB9JACEwYBhgL/s1600/IMG_3109.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://4.bp.blogspot.com/-gR7_nnKsRYI/WriQzWlXz4I/AAAAAAAAHNI/VpEvdGTDagETmlIVfnAAy-I2Qg87mB9JACEwYBhgL/s320/IMG_3109.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Old Monk Chocolate Mousse</td></tr>
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The brunch was made even more delightful in the company of Bengaluru glitterati like the dapper Suresh Hinduja, elegant Chetan Kamani who made a very short appearance, charming Sheetal C, handsome Nitin Hajela, delightful Debolina and her husband, the lovely Namita, fascinating Swati, ravishing Deena, lovable Anita and her husband and so many more!<br />
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<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-qyyAISQpEH0/WriQ9n8xs1I/AAAAAAAAHNI/Qx6YmtnVU8Y-X4Tm6M5dRwCq5vjDTcoVwCEwYBhgL/s1600/IMG_3169.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1143" data-original-width="1600" height="228" src="https://3.bp.blogspot.com/-qyyAISQpEH0/WriQ9n8xs1I/AAAAAAAAHNI/Qx6YmtnVU8Y-X4Tm6M5dRwCq5vjDTcoVwCEwYBhgL/s320/IMG_3169.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">An old friend, the dapper Mr Suresh Hinduja </td></tr>
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<tr><td style="text-align: center;"><a href="https://4.bp.blogspot.com/-bVsEUNNOv6o/WriRBDRfvJI/AAAAAAAAHNI/UtO1-pSIhBAVoyRetJj6jiVUrz7YH5ReQCEwYBhgL/s1600/IMG_3173.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1068" data-original-width="1600" height="213" src="https://4.bp.blogspot.com/-bVsEUNNOv6o/WriRBDRfvJI/AAAAAAAAHNI/UtO1-pSIhBAVoyRetJj6jiVUrz7YH5ReQCEwYBhgL/s320/IMG_3173.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="background-color: transparent; color: black; display: inline; float: none; font-family: "times new roman"; font-size: 12.8px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: center; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">Caroline Radhakrishnan an avid punner, baker, blogger along with Aslam Gafoor an iconic Bengaluru gourmand</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-P_XzFPMiI58/WriegdpWcQI/AAAAAAAAHNo/6kxAuh_Tj8ooVzShDnUyTLnSoJOQUFb3QCLcBGAs/s1600/IMG_3170.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1068" data-original-width="1600" height="213" src="https://3.bp.blogspot.com/-P_XzFPMiI58/WriegdpWcQI/AAAAAAAAHNo/6kxAuh_Tj8ooVzShDnUyTLnSoJOQUFb3QCLcBGAs/s320/IMG_3170.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">With the fashionable Shalini and her husband</td></tr>
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<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-kwI1RSWVbMQ/WriehGt1H4I/AAAAAAAAHNs/g4Ae7Eod284CPnFK9SHKTeF1SukgPOMwQCLcBGAs/s1600/IMG_3174.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1068" data-original-width="1600" height="213" src="https://1.bp.blogspot.com/-kwI1RSWVbMQ/WriehGt1H4I/AAAAAAAAHNs/g4Ae7Eod284CPnFK9SHKTeF1SukgPOMwQCLcBGAs/s320/IMG_3174.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Deena, Me, Suresh, Namita, Caroline, Chetan, Rocky and Anita</td></tr>
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This app is worth its weight in gold and if you need to find gourmet dining options in Delhi, Mumbai our own Uru, then download the app and start enjoying its benefits today, you wont be disappointed.<br />
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A Virtual Vegetarianhttp://www.blogger.com/profile/14992126485093617524noreply@blogger.com0tag:blogger.com,1999:blog-1663313440623212499.post-24367143685805736962018-03-22T23:25:00.000-07:002018-03-22T23:25:23.318-07:00Getting to the Root: Taro ~ Arbi ki sabzi<div dir="ltr" style="text-align: left;" trbidi="on">
A native to India, the root vegetable Taro is recognized to have originated in southern India. Oddly Nigeria is the top producer of this vegetable and India is not even in the top 5!<br />
Like any root vegetable it likes deep, moist, swampy type soil to grown in....very tropical indeed. There are over 25 varieties and the most common one in India are the small sized ones that range from 1.5-3 inches in length.<br />
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<tr><td class="tr-caption" style="text-align: center;">Arbi ki Sabzi - Taro root in yoghurt gravy</td></tr>
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I cook this vegetable quite often as the boys enjoy this vegetable lightly spiced and plenty roasted, but then there are days when I like to make it gravy style so that we can have it along with roti or rice. I often surprise guests with the recipe I'm sharing today and tends to draw much curiosity and a new found appreciation for the vegetable that often stumps people on how to cook it!<br />
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Couple of important things to keep in mind is that the tuber has a mildly gooey texture on the outer surfac after cooking. <br />
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<li>Choose even sized taro or arbi, so that they cook evenly.</li>
<li>Boil the arbi in water for 6-10 minutes depending upon the quantity.</li>
<li>Peel the skin off and then cut in even sized pieces.</li>
<li>Roasting the arbi gives it a crisp exterior and is perfect to use in the Air-fryer.</li>
<li>Finally, some varieties can give you an mildly itchy/tingely senstations in your palms while peeling so just lighly grease your palms and add some sour agent like, amchur, lime juice or tamarind water while further cooking the tuber to neutralize the oxalates.</li>
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<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-ytxqm1lrNjM/WrSK93KmumI/AAAAAAAAHMI/R-sUzjl1OMIVzyowX65FuLZXdZoP1kwqQCEwYBhgL/s1600/IMG_0870.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://2.bp.blogspot.com/-ytxqm1lrNjM/WrSK93KmumI/AAAAAAAAHMI/R-sUzjl1OMIVzyowX65FuLZXdZoP1kwqQCEwYBhgL/s400/IMG_0870.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Arbi ki sabzi in a thali meal: Raita, Arbi, stirfried mixed vegetables, thepla, pickle and chutney</td></tr>
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<b>Arbi ki Sabzi</b><br />
Ingredients<br />
500 gms Arbi or Taro root<br />
2 tbsp cornstarch/arrowroot powder<br />
1/2 tsp haldi/turmeric<br />
1 cup curd or yoghurt<br />
1 cup water<br />
1 tbsp besan/ gram flour<br />
2-4 cloves<br />
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1/2 tsp ajwain/ carom seeds</div>
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1/2 tsp cumin seeds/jeera</div>
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1 tsp garam masala</div>
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1 tsp amchur powder/dry mango powder</div>
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1/2 tsp kashmiri red chilli powder</div>
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1/8 tsp Hing/Asafoetida</div>
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1 tbsp grated ginger</div>
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3 tbsp ghee</div>
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Oil for shallow frying</div>
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1 Green chilli, slit</div>
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Salt to taste</div>
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Juice of one small lime</div>
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Coriander leaves for garnish</div>
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Method</div>
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Boil the arbi in water for 6-8 mintures or until they are soft enough to pierce with a knife. Cool, peel and slice into 1/2 inch thick slices. Coat with cornstarch and salt and shallow fry in a pan until pale gold in colour. Remove and set aside.</div>
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Blend to a thick puree the curds, water and besan and set aside.</div>
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Heat a kadhai with ghee and add the cloves, jeera, and carom seeds and allow it to sputter. Add the hing, turmeric, ginger and red chilli powder. Add the curd puree, lower heat and cook for 6-8 minutes until it comes to a soft simmer, add a bit more water if you want the gravy to be thinner, add salt and the pan fried arbi. add a slit chilli and cook for another minute or two and then add lime juice and coriander leaves and turn off the flame. Serve hot with phulka rotis or any bread of your choice. </div>
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A Virtual Vegetarianhttp://www.blogger.com/profile/14992126485093617524noreply@blogger.com0Bengaluru, Karnataka, India12.9715987 77.59456269999998312.4764182 76.949115699999979 13.4667792 78.240009699999987tag:blogger.com,1999:blog-1663313440623212499.post-57962988054936797422018-03-02T00:33:00.001-08:002018-03-26T00:40:22.249-07:00Sindh Kitchen Restaurant Review<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: inherit;"><span style="margin: 0px;">Very rarely does one have the chance to interact with the owner of a restaurant and his family, and recently I had the opportunity to meet Akshay Luthria and his elegant mother Ms. Vandana and vivacious sister Ankita. It was so wonderful to meet Akshay, who </span><span style="margin: 0px;">cooks from the heart and his team of chefs who are trained in the kitchens of 5*star hotels deftly combine flavors from his
childhood, his heritage, and the bountiful produce from Namma Bengaluru to create wonderful Sindhi and North West Frontier cuisine which are absolutely delectable.</span></span><br />
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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://3.bp.blogspot.com/-OEi__ImkvMU/Wpj_W1lKl5I/AAAAAAAAHKE/Al1xhBtqEp89jYk9knrC7RKDr-GutuEPQCLcBGAs/s1600/IMG_2321.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1206" data-original-width="1600" height="240" src="https://3.bp.blogspot.com/-OEi__ImkvMU/Wpj_W1lKl5I/AAAAAAAAHKE/Al1xhBtqEp89jYk9knrC7RKDr-GutuEPQCLcBGAs/s320/IMG_2321.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mixed Appetizers</td></tr>
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<span style="margin: 0px;"><span style="font-family: inherit;">Sindhi cuisine is not very famous as there are very few restaurants pan India that serve it, but its here.... ready to rule the hearts of all and give the regular North Indian restaurants a run for their money! </span></span></div>
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<span style="margin: 0px;">Since I am a vegetarian and this blog is about Vegetarian cuisine, the dishes I will focus on the Vegetarian menu, but they have an extensive non-vegetarian menu as well. </span><br />
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<span style="margin: 0px;">We started off with a mint drink that were refreshing and cleansed our palate as we moved onto a mind boggling variety of appetizers, and the winners without a doubt were Dal tikri ~ chana dal served on crisp puris and topped with sweet and spicy chutneys and chopped onions. Palak Papri chaat ~ crisp deep fried palak leaves served with spiced yoghurt, then came Crispy Coriander Paneer, cubes of paneer stuffed with spinach, cheese, nuts and coated with coriander and deep fried ~ the dish just melted in the mouth as the paneer was so succulent and moist, this dish was a clear winner for me. Other equally awesome dishes were the famous Soya chap, a dish made with sheets of soya to mimic chicken, Stuffed Karela ~ large pieces of bitter gourd stuffed paneer and afghani style spices. The stuffed Mushrooms were filled with fenugreek cheese and cooked in the tandoor and had that wonderful smoky flavour too it. Served with the appetizers were onions soaking in curd and spices and a variety of Chutney's including one made with tomatoes and green chillies that is Akshay's mother special recipe/blend.</span></div>
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<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-1DHrfrO_2L0/WpkBlQ8LfVI/AAAAAAAAHKs/FiyxJE_aeDohXRZp2KCcQEx85J1DQjXTQCLcBGAs/s1600/IMG_2341.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1199" data-original-width="1600" height="239" src="https://3.bp.blogspot.com/-1DHrfrO_2L0/WpkBlQ8LfVI/AAAAAAAAHKs/FiyxJE_aeDohXRZp2KCcQEx85J1DQjXTQCLcBGAs/s320/IMG_2341.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mushroom stuffed with cheese and tandoori spices</td></tr>
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M<span style="margin: 0px;">oving to the Mains, we tasted the traditional Sindhi Sai Bhaji and Bhugga/Wari chawal, then to Sindhi kadhi, steamed rice and Aloo Tuk. Next came an onslaught of gravy dishes like Paneer Peshawari, Dal Bhukara, Sabzi Lazeez ~ a melange of vegetables cooked in a saffron infused yoghurt sauce and another unique dish Sunheri Kofta Makhan palak ~ succulent koftas in a creamed palak gravy, truly delicious and these were served with Balochi Naan, Kadak Mirch ka parotha, soft Khameeri roti, and Kashmiri Naan which was studded with assorted dry fruits. I wish I could describe in detail about each dish.....but the bottom line is that everything was delicious and well worth a visit. It might just become a family favourite and your go to place in Malleshwaram.</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://1.bp.blogspot.com/-BTPBGNMBsrY/WpkCM_9375I/AAAAAAAAHK0/ONjr2EP3ZIgU1VyUmNEOPYgw5UB0tLUNwCLcBGAs/s1600/IMG_2339.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1584" data-original-width="1600" height="316" src="https://1.bp.blogspot.com/-BTPBGNMBsrY/WpkCM_9375I/AAAAAAAAHK0/ONjr2EP3ZIgU1VyUmNEOPYgw5UB0tLUNwCLcBGAs/s320/IMG_2339.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bhugga/Wari Chawal, Sindhi Kadhi, Sai Bhaji</td></tr>
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<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-nI5d5fWhiXs/WpkCdUQJEzI/AAAAAAAAHK8/RVvVgzc9HcEMnwOlCkhAhmDbUmNQ3a1wwCLcBGAs/s1600/IMG_2331.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1003" data-original-width="1600" height="200" src="https://3.bp.blogspot.com/-nI5d5fWhiXs/WpkCdUQJEzI/AAAAAAAAHK8/RVvVgzc9HcEMnwOlCkhAhmDbUmNQ3a1wwCLcBGAs/s320/IMG_2331.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Satpura/Kadak Mirch roti, Naan, Khameeri Roti</td></tr>
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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://1.bp.blogspot.com/-_T1QQuNpXZ0/WpkCcap3KXI/AAAAAAAAHK4/WVyd6xLQIGsOIF8JKBpPlOPAi_mUAVscgCLcBGAs/s1600/IMG_2332.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://1.bp.blogspot.com/-_T1QQuNpXZ0/WpkCcap3KXI/AAAAAAAAHK4/WVyd6xLQIGsOIF8JKBpPlOPAi_mUAVscgCLcBGAs/s320/IMG_2332.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Kashmiri Pulao</td></tr>
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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://2.bp.blogspot.com/-LYwYUy9fktA/WpkCdtNrthI/AAAAAAAAHLA/-BVP_gMb_RMzZnUqGWlhXu_TPqXj3FSRgCLcBGAs/s1600/IMG_2337.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1295" data-original-width="1600" height="259" src="https://2.bp.blogspot.com/-LYwYUy9fktA/WpkCdtNrthI/AAAAAAAAHLA/-BVP_gMb_RMzZnUqGWlhXu_TPqXj3FSRgCLcBGAs/s320/IMG_2337.JPG" style="cursor: move;" width="320" /></a></td></tr>
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Top row: Paneer Peshawari, Moong Dal, Dal Bukhara</div>
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Bottom Row: Mushroom corn, Sabzi Lazeez, Sunheri kofta Palak makhan </div>
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Finally, while I had no place left for dessert...I squeezed in Angoori rasmalai (the most softest melt in the mouth Ras Malai I've ever had) served on a bed of Gajar ka halwa and studded with a piece of Pragree, deep fried pastry stuffed with khoa and dunked in a sugar syrup (a seasonal Sindhi dish served for Holi festival).<br />
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<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-_3xKV2H9lCk/WpkIu5LoTYI/AAAAAAAAHLg/nm0EIrmHU2EW3QtI_8BSvofTDz3zcqy0wCLcBGAs/s1600/image1.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="720" data-original-width="960" height="240" src="https://2.bp.blogspot.com/-_3xKV2H9lCk/WpkIu5LoTYI/AAAAAAAAHLg/nm0EIrmHU2EW3QtI_8BSvofTDz3zcqy0wCLcBGAs/s320/image1.jpeg" width="320" /></a></td></tr>
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Angoori Ras malai on Gajar ka halwa and served with Pragree</div>
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Photo Credit: Nameesh Rajamane</div>
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COE: I was invited for the preview by the restaurant and am posting voluntarily this unbiased recommendation of their amazing Menu.<br />
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So to wrap up the post: My recommendation is pretty self evident, please do give it a try and I'm sure you will not regret it. Unique dishes prepared with seasonal produce, cooked without excessive use of cream, oil, ghee and cooking soda. The restaurant is located inside Bloom Boutique hotel and are open for Breakfast, Lunch, High Tea/Snack/Chaat and dinner. They also have a catering arm and can customize our party/needs and also do Boxed lunches for offices, etc.<br />
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Taste: 4<br />
<span style="background-color: transparent; color: black; display: inline; float: none; font-family: "times new roman"; font-size: 16px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">Ambiance: 3.5</span><br />
Value for Money: 4<br />
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<a href="http://www.smashingbread.com/" target="_blank">Sindh Kitchen</a><br />
Location: 8 Sampinge Road, opposite GRT jewellers Malleshwaram (Inside Bloom Boutique Hotel)<br />
Phone: 91-7760260406 / 91-9650616707</div>
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A Virtual Vegetarianhttp://www.blogger.com/profile/14992126485093617524noreply@blogger.com0tag:blogger.com,1999:blog-1663313440623212499.post-75483194253491234342018-03-01T04:34:00.001-08:002018-03-01T04:34:43.414-08:00A Tangy Twist - Puli Mologai or Puli Inji<div dir="ltr" style="text-align: left;" trbidi="on">
My ancestors hail from a small village deep in the heart of Southern India. The family owned large tracts of fertile lands along the Kaveri river, however as they moved en mass to big cities for better opportunities they eventually sold some tracts and donated parts of the lands to faithful family retainers and farmers who tilled the land. The ancestral house was the last surviving piece of the vibrant history that had seen famous musicians and academicians emerge from its hearth! <br />
<br />
During a family gathering, I was casually informed that I had inherited 1/9th share of a 150 year old tamarind tree that used to produce well over 2-300 kgs/year of this tart fruit! Sadly during a major storm few years ago the tree was damaged and it eventually had to be cut down to prevent it from breaking down further....well it died after that ordeal and it was the end of an era! <br />
<br />
Previous generations enjoyed its goodness and every year like clock work, large sacks of rice, tur dal, young tamarind, huge stems of plantains (hanging clusters of over 100 bananas), ripe jack fruits (each weighing at least 50kgs) would arrive with a housekeeper and his help from the village to my Grandmas house in Bombay, and she in turn would visit each of her children to give them a share of the bounty!<br />
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The tamarind pod holds a special place in the hearts and tongue of South Indian food lovers, as quite a few dishes like Sambar, Rasam, Kuzhambu, Pulikachal and many other gravy dishes are made with tamarind pulp. I love the sweet and mild tartness of young tamarind pods, when they are a light brown shade versus the strong sour flavour of tamarind that has aged over 6 months and turned a deep shade of dark brown to almost black.<br />
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Today I made a dish that is my families repertoire of dishes that are made on special occasions like festivals and other celebratory meals. It is unique as it can be classified as a pickle or chutney. It is sour from the tamarind, spicy from the ginger and green chillies and a hint of sweetness from jaggery, to round out all the flavours! It can be eaten along with steamed rice and ghee or as an accompaniment with curd rice, but I like to have it on my breakfast toast or along with dosa.<br />
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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://4.bp.blogspot.com/-zlrvuQqYsJM/WpfxJRvcS-I/AAAAAAAAHJw/1soJ7fvufPIvws6P7tVXRb8FcDblGfCMgCLcBGAs/s1600/IMG_2370.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Ginger and green chillies in thick tamarind sauce" border="0" data-original-height="1298" data-original-width="1600" height="323" src="https://4.bp.blogspot.com/-zlrvuQqYsJM/WpfxJRvcS-I/AAAAAAAAHJw/1soJ7fvufPIvws6P7tVXRb8FcDblGfCMgCLcBGAs/s400/IMG_2370.JPG" title="Puli Mologai ~ Puli Inji" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Puli Mologai ~ Puli Inji</td></tr>
</tbody></table>
<b>Puli Molagai</b><br />
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<div style="margin: 0cm 0cm 0pt; text-align: left;">
<span style="color: #454545; margin: 0px;"><span style="font-family: inherit;">1/4 cup finely chopped ginger</span></span><span style="color: #454545; margin: 0px;"></span></div>
<div style="text-align: left;">
<span style="color: #454545; margin: 0px;"><span style="font-family: inherit;">1/4 cup
chopped green chillies</span></span><span style="color: #454545; margin: 0px;"></span></div>
<div style="text-align: left;">
<span style="color: #454545; margin: 0px;"><span style="font-family: inherit;">1 1/2 cups thick tamarind juice (pulp and water of about 80 gms of tamarind or size of an orange)</span></span></div>
<div style="text-align: left;">
<span style="color: #454545; margin: 0px;"><span style="font-family: inherit;">1/4 tsp
mustard seeds </span></span><span style="color: #454545; margin: 0px;"></span></div>
<div style="text-align: left;">
<span style="color: #454545; margin: 0px;"><span style="font-family: inherit;">1/4 tsp
methi/fenugreek seeds</span></span><span style="color: #454545; margin: 0px;"></span></div>
<div style="text-align: left;">
<span style="color: #454545; margin: 0px;"><span style="font-family: inherit;">1/4 tsp
haldi/turmeric powder </span></span><span style="color: #454545; margin: 0px;"></span></div>
<div style="text-align: left;">
<span style="color: #454545; margin: 0px;"><span style="font-family: inherit;">1/8 tsp
hing</span></span><span style="color: #454545; margin: 0px;"></span></div>
<div style="text-align: left;">
<span style="color: #454545; margin: 0px;"><span style="font-family: inherit;">8-10 curry
leaves</span></span><span style="color: #454545; margin: 0px;"></span></div>
<div style="text-align: left;">
<span style="color: #454545; margin: 0px;"><span style="font-family: inherit;">1-2 dry
red chillies </span></span><span style="color: #454545; margin: 0px;"></span></div>
<div style="text-align: left;">
<span style="color: #454545; margin: 0px;"><span style="font-family: inherit;">Red chilli
powder - optional depending on how spicy you want the dish to be</span></span></div>
<div style="text-align: left;">
<span style="color: #454545; margin: 0px;"><span style="font-family: inherit;">2 tbsp
grated jaggery</span></span><span style="color: #454545; margin: 0px;"></span></div>
<div style="text-align: left;">
<span style="color: #454545; margin: 0px;"><span style="font-family: inherit;">2-3 tbsp
gingelly (sesame oil)</span></span><span style="color: #454545; margin: 0px;"></span></div>
<div style="text-align: left;">
<span style="color: #454545; margin: 0px;"><span style="font-family: inherit;">Salt to
taste</span></span><span style="color: #454545; margin: 0px;"></span></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<span style="color: #454545; margin: 0px;"><span style="font-family: inherit;"><b>Method</b></span></span><span style="color: #454545; margin: 0px;"></span></div>
<div style="text-align: left;">
<span style="font-family: inherit;"><b><br /></b></span></div>
<div style="font-stretch: normal; margin: 0cm 0cm 0pt; text-align: left;">
<span style="color: #454545; margin: 0px;"><span style="font-family: inherit;">Heat oil
and add the dried red chillies, methi seeds and mustard seeds and let it
sputter. Add hing, curry leaves, ginger and green chillies. Cook for 1-2
minutes on low heat. Add the turmeric, red chilli powder and salt. Then add the
tamarind juice. Allow to cook on low heat for 10-12 minutes until a beautiful
aroma is released and the gravy would have reduced by half and thickened up. Add the jaggery and cook for another minute or two. Serve
warm or at room temperature. It will keep well for a few days outside or longer if stored in the fridge. This yields about 3/4 cups worth of Puli Molagai. </span></span></div>
</div>
A Virtual Vegetarianhttp://www.blogger.com/profile/14992126485093617524noreply@blogger.com0tag:blogger.com,1999:blog-1663313440623212499.post-68187672309005805022017-12-08T23:49:00.003-08:002017-12-08T23:52:55.676-08:00Little Green Café - Restaurant review<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="color: #666666; font-family: "trebuchet ms" , sans-serif;">A few of us decided to meet up on a Friday night at Little Green Café, situated off Church street on Museum road opposite Chutney Chang in the bustling restaurant row near Bengaluru's famous MG Road. The restaurant has a quaint artsy cafe/cottage like ambiance which serves exclusively vegetarian organic fare.</span><br />
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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://4.bp.blogspot.com/-BfUdjtLwVI4/WiuO0KrPmQI/AAAAAAAAHIM/pbhWfdt41sUszT8vUrz04XBNlzWrv611QCLcBGAs/s1600/IMG_0056.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://4.bp.blogspot.com/-BfUdjtLwVI4/WiuO0KrPmQI/AAAAAAAAHIM/pbhWfdt41sUszT8vUrz04XBNlzWrv611QCLcBGAs/s320/IMG_0056.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pendant Lighting at Little Green Cafe Bengaluru Pic Credit, RupaB</td></tr>
</tbody></table>
<span style="color: #666666; font-family: "trebuchet ms" , sans-serif;">Couple of </span><span style="color: #666666; font-family: "trebuchet ms" , sans-serif;">things that immediately got my attention was that they used reclaimed wood to make a beautifully patterned floor. The lighting was next, the almost 60-80 LED lights hanging from the ceiling only consume the energy a regular 60w bulb uses!only 1 watt per bulb and there were at least a hundred of them hanging down from the ceiling. Finally, they use a unique air-conditioning/cooling, that works like a cooler and so their is less carbon footprint from cooling the whole place down. With large picture windows that surround the restaurant, light and cool breeze pour in all the time.</span><br />
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<div style="text-align: left;">
<span style="color: #666666; font-family: "trebuchet ms" , sans-serif;">Now coming to the food, we started with non-alcoholic drinks, mine was the Lemon mint cooler with Basil seeds and another friend ordered a Watermelon Basil. Both were refreshing and cost Rs180 each, however I wish they offered natural stevia sweetener as I felt it was a bit too sugary.</span><br />
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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://4.bp.blogspot.com/-JcC3EZAeD10/WiuOzyaQzwI/AAAAAAAAHII/X6FITi8pXVknSqOn8IavJ7UQxVgbKhvBgCEwYBhgL/s1600/IMG_0062.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://4.bp.blogspot.com/-JcC3EZAeD10/WiuOzyaQzwI/AAAAAAAAHII/X6FITi8pXVknSqOn8IavJ7UQxVgbKhvBgCEwYBhgL/s320/IMG_0062.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lemon Mint cooler <span style="background-color: transparent; color: black; display: inline; float: none; font-family: "times new roman"; font-size: 12.8px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: center; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">at Little Green Cafe Bengaluru</span>, Pic Credit: RupaB</td></tr>
</tbody></table>
<span style="color: #666666; font-family: "trebuchet ms" , sans-serif;">We tried several appetizers, the Mezze Platter, little Tikkis, Bruschetta 3 ways and a Mushroom Cappuccino soup.</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://1.bp.blogspot.com/-RxHJJ5qwuy8/WiuO16OCb7I/AAAAAAAAHIQ/o_a6hbH1cRsK4eCnZan75zsildPOM8etQCEwYBhgL/s1600/IMG_0063.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://1.bp.blogspot.com/-RxHJJ5qwuy8/WiuO16OCb7I/AAAAAAAAHIQ/o_a6hbH1cRsK4eCnZan75zsildPOM8etQCEwYBhgL/s320/IMG_0063.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mezze Platter <span style="background-color: transparent; color: black; display: inline; float: none; font-family: "times new roman"; font-size: 12.8px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: center; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">at Little Green Cafe Bengaluru</span>, Pic Credit: RupaB</td></tr>
</tbody></table>
<span style="color: #666666; font-family: "trebuchet ms" , sans-serif;">The Mezze platter at Rs300 was the best, the Beetroot hummus a clear winner in terms of taste and texture. It was served with pita halves and crisp lavash sticks and a small helping of tatziki. The other hummus served was Chia hummus, basically a regular hummus with a sprinkling of chia seeds which did nothing to add to the flavour as barely 1/2 tsp of chia was used as a garnish. We asked for some extra lavash sticks and they kindly brought us some at no extra charge.</span><br />
<span style="color: #666666; font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="color: #666666; font-family: "trebuchet ms" , sans-serif;">The Little tikkis at Rs250 had 6 mini tikkis that are made with quinoa & feta and ricotta and greens. I could neither taste nor see the said ingredients, hence I will not recommend this dish. </span><br />
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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://3.bp.blogspot.com/-AhWyxHGZHTo/WiuO3UkH0bI/AAAAAAAAHIU/dFsopiv6KeMIdQBcGDR15rAAUS-S2HQBgCEwYBhgL/s1600/IMG_0064.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://3.bp.blogspot.com/-AhWyxHGZHTo/WiuO3UkH0bI/AAAAAAAAHIU/dFsopiv6KeMIdQBcGDR15rAAUS-S2HQBgCEwYBhgL/s320/IMG_0064.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bruscetta <span style="background-color: transparent; color: black; display: inline; float: none; font-family: "times new roman"; font-size: 12.8px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: center; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">at Little Green Cafe Bengaluru</span>, Pic Credit: RupaB</td></tr>
</tbody></table>
<span style="color: #002000; font-family: "trebuchet ms";">N</span><span style="color: #666666; font-family: "trebuchet ms" , sans-serif;">ext up were the Bruscetta at Rs250, 6 slices of baguette bread with 3 different toppings. Sauteed mushrooms was outstanding, next was the Tomato avocado...even though these two flavours work well together, it did not have any of the creamy avocado flavour making it very average in terms of taste. Finally the traditional tomato/olive and herbs was again quite bland!</span><br />
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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://4.bp.blogspot.com/-GDvkc9rOYr0/WiuOzYEBQAI/AAAAAAAAHIE/KRw1JBXVXfMuFMINQuBgz3TBYao5Rq6aACEwYBhgL/s1600/IMG_0061.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://4.bp.blogspot.com/-GDvkc9rOYr0/WiuOzYEBQAI/AAAAAAAAHIE/KRw1JBXVXfMuFMINQuBgz3TBYao5Rq6aACEwYBhgL/s320/IMG_0061.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mushroom Cappuccino <span style="background-color: transparent; color: black; display: inline; float: none; font-family: "times new roman"; font-size: 12.8px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: center; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">at Little Green Cafe Bengaluru</span>, Pic Credit: RupaB</td></tr>
</tbody></table>
<span style="color: #666666; font-family: "trebuchet ms" , sans-serif;">The soup, while the name suggests coffee, I'm assuming it means there should be a froth/foam that is supposed to top the soup (faux molecular style). The bowl was quite large and the flavour of the soup was quite good and had a unusual sweet after taste for a savoury dish, but we did not see any foam and the waiter had no clue why it was called cappuccino!</span><br />
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<span style="color: #666666; font-family: "trebuchet ms" , sans-serif;">In the mains we ordered two dishes, starting with Thai curry with red rice at Rs380. The gravy was sufficiently thick, mild Thai flavours with a few vegetables and firm tofu complete with the aromas of basil and lemongrass which was served with well cooked chewy Kerala red rice.</span><br />
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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://2.bp.blogspot.com/-rjXJsmxwFtc/WiuO5T0I72I/AAAAAAAAHIY/N67X9622G-Uydf70rczf2ahH6Aza59WrACEwYBhgL/s1600/IMG_0065.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://2.bp.blogspot.com/-rjXJsmxwFtc/WiuO5T0I72I/AAAAAAAAHIY/N67X9622G-Uydf70rczf2ahH6Aza59WrACEwYBhgL/s320/IMG_0065.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pav Bhaji Fondue <span style="background-color: transparent; color: black; display: inline; float: none; font-family: "times new roman"; font-size: 12.8px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: center; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">at Little Green Cafe Bengaluru</span>, Pic Credit: RupaB</td></tr>
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<span style="color: #666666; font-family: "trebuchet ms" , sans-serif;">The second main was Pav bhaji Fondue at Rs360. Now the only thing fondue about this dish was that it was served in a fondue pot and an assortment of 2 pieces of grilled breads: mini pav, bruschetta, lavash sticks and mini pita. The flavour was quite good, reminiscent of a Bombay style gravy, but the portion was quite small in my opinion.</span><br />
<span style="color: #666666; font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="color: #666666; font-family: "trebuchet ms" , sans-serif;">Desserts are placed up front by the cashier station and it changes everyday. We saw barely 6-8 pieces individually placed in little plates and placed in the cold cabinet, and it was not appetizing looking so we decided to pass on dessert.</span><br />
<span style="color: #666666; font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="-webkit-text-stroke-width: 0px; background-color: transparent; display: inline !important; float: none; font-style: normal; font-variant: normal; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="color: #666666; font-family: "trebuchet ms" , sans-serif;">Code of Ethics: We went on our own accord and paid for our meal.</span></span><br />
<span style="-webkit-text-stroke-width: 0px; background-color: transparent; display: inline !important; float: none; font-style: normal; font-variant: normal; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="color: #666666; font-family: "trebuchet ms" , sans-serif;"><br /></span></span>
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: #666666;"><span style="-webkit-text-stroke-width: 0px; background-color: transparent; display: inline !important; float: none; font-style: normal; font-variant: normal; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">Overall Rating</span><br style="-webkit-text-stroke-width: 0px; background-color: transparent; box-sizing: border-box; font-style: normal; font-variant: normal; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;" /><span style="-webkit-text-stroke-width: 0px; background-color: transparent; display: inline !important; float: none; font-style: normal; font-variant: normal; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
Food – 7/10</span><br style="-webkit-text-stroke-width: 0px; background-color: transparent; box-sizing: border-box; font-style: normal; font-variant: normal; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;" /><span style="-webkit-text-stroke-width: 0px; background-color: transparent; display: inline !important; float: none; font-style: normal; font-variant: normal; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
Ambiance- 8/10</span><br style="-webkit-text-stroke-width: 0px; background-color: transparent; box-sizing: border-box; font-style: normal; font-variant: normal; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;" /><span style="-webkit-text-stroke-width: 0px; background-color: transparent; display: inline !important; float: none; font-style: normal; font-variant: normal; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
Service – 8/10</span><br style="-webkit-text-stroke-width: 0px; background-color: transparent; box-sizing: border-box; font-style: normal; font-variant: normal; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;" /><span style="-webkit-text-stroke-width: 0px; background-color: transparent; display: inline !important; float: none; font-style: normal; font-variant: normal; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: normal; word-spacing: 0px;">
Value – 7/10</span></span></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: #666666;"><span class="ng-binding" style="box-sizing: border-box;"><b>Little Green Cafe</b></span>
</span></span><br />
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<span style="color: #666666; font-family: "trebuchet ms" , sans-serif;"><span class="ng-binding" style="box-sizing: border-box;">9/3, Prestige Pearl House, Museum Road, near Church Street, Bengaluru</span></span></div>
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A Virtual Vegetarianhttp://www.blogger.com/profile/14992126485093617524noreply@blogger.com0tag:blogger.com,1999:blog-1663313440623212499.post-75957277048059343182017-11-27T02:47:00.002-08:002017-11-27T04:10:53.244-08:00Healthy Cooking - Simplified with Philips Domestic Appliances<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #666666; font-family: "trebuchet ms" , sans-serif;">Time and flavour are of essence, I had the opportunity to witness the saucy Chef Ranveer Brar cook up a storm in under 30 minutes together with the incredibly fit Shwetambari Shetty, a Zumba and fitness expert with a huge fan following.<br />
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The appliances that Chef showcased were the Philips Air fryer and the new Viva collection Juice Masticator amongst the other traditional ones like their mixer-grinder and hand blender. Chef Ranveer Brar was assisted by the very talented Chef Ramasamy Selvaraju, who had all the ingredients prepped and ready for the Chef.<br />
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Both the celebrities were candid about their experiences in becoming health conscious and the need to improve awareness in healthy eating options and not denying the body and soul of a good meal. While the experts had a lot of pointers the very affable Mr.Gulbahar Taurani, Marketing and Business Head of Philips India Domestic appliances also mentioned that the dynamics of the Indian consumer is also evolving in an their needs for delicious food.<br />
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To begin with a colourful healthy juice was made with pears, carrots, cucumbers and watermelon and attractively placed in a champagne flute garnished with fresh cut fruits.<br />
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Next was an appetizer, Idli chat made with Rava Idli's that went through a few minutes in the Air fryer to give it the perfect crisp exterior and mixed with a tempering of coconut oil and aromatic curry leaves! Beautifully presented with a handful of crispy popped rice that were tossed with Idli chutney podi/powder, giving the old dish a new twist! <br />
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Liberally spiced with a Chettinad flavour were the fish fingers which were then dipped in a delectable batter and air fried to give it an extra crisp coating and keeping he fish moist on the inside, this dish got most of the audiences attention as everyone wanted to know to make the ever popular snacks like pakoda/bhajia in the Air-fryer.<br />
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Finally we ended with a befitting sweet nothing.......<br />
<span style="color: #666666; font-family: "trebuchet ms" , sans-serif;">White chocolate brownies. Now who can resist a little tidbit that is covered with sprinkle of cocoa and decorated with bright red cherries?<br />
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What was wonderful about this event was the interactive nature of the presentation. Some of top bloggers and influencers of Bengaluru were in attendance and we were free to ask any questions of the panel, who graciously took the time to answer in detail. Another perk was the hostess Ms. Sushma Bala who kept the audience members very happy by handing gifts to audience members who correctly answered food related questions. The winners each received the Phillips handheld blender, a very good tool to have in the modern kitchen.<br />
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The event finally ended with the customary selfie time with the celebrities and a sumptuous dinner at the Taj Vivanta hotel on the swanky MG road.<br />
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<span style="color: #666666; font-family: "trebuchet ms" , sans-serif;">As more people strive to eat healthier, they also need to stock up on all types of gadgets to help make the most and I highly recommend investing in a Phillips Air-fryer, the super handy Hand held blender and finally the Cold press Juice masticator, the Trio are a boon to every enthusiastic home chef. I thank Philips Domestic products and Avian Media for extending and invite to me and experience their new products in action.</span><br />
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Photograph credits: Avian Media and me</div>
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A Virtual Vegetarianhttp://www.blogger.com/profile/14992126485093617524noreply@blogger.com0Bengaluru, Karnataka, India12.9715987 77.59456269999998312.4764182 76.949115699999979 13.4667792 78.240009699999987tag:blogger.com,1999:blog-1663313440623212499.post-85461644998194143192016-04-04T00:42:00.002-07:002016-04-06T00:06:53.867-07:00Vadu Manga - Catch them young<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="color: #444444; font-family: "trebuchet ms" , sans-serif;">VADU MANGAI OR BABY MANGO PICKLE</span><br />
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<span style="color: #444444; font-family: "trebuchet ms" , sans-serif;">Come summer I look forward to making pickles and sundried items that will last me through the year. There are a few staples that I make every year and then I add something new each year for variety.</span><br />
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<span style="color: #444444; font-family: "trebuchet ms" , sans-serif;">This year started, as always with my favourite Baby mango pickle. In southern India and especially the communities like mine who adore yoghurt rice and can eat it anytime of the day, this pickle is an absolute must to have in the larder all year round!</span><br />
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<span style="color: #444444; font-family: "trebuchet ms" , sans-serif;">There are two schools of thought about the best recipe for these baby mangoes, one is that it should only be brined and the second and my favoured recipe is to store the brined mangoes in a red chilli and mustard flavoured base. Depending on which part of Tamil Nadu your origins are from....decides which one you may favour! If you are from Tanjore (my ancestors were from this region), then your family makes the brined version and if you are from around the border of Kerala, you will probably have the red chilli and mustard kind.</span><br />
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<span style="color: #444444; font-family: "trebuchet ms" , sans-serif;">Ingredients</span><br />
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<span style="color: #444444; font-family: "trebuchet ms" , sans-serif;">500 gms raw baby mangoes, about 3-4 cups</span><br />
<span style="color: #444444; font-family: "trebuchet ms" , sans-serif;">4-6 tbsp Salt</span><br />
<span style="color: #444444; font-family: "trebuchet ms" , sans-serif;">4-6 tbsp Kashmiri Red chilly powder</span><br />
<span style="color: #444444; font-family: "trebuchet ms" , sans-serif;">2-4 tbsp spicy red chilli powder</span><br />
<span style="color: #444444; font-family: "trebuchet ms" , sans-serif;">2 tbsp Turmeric powder</span><br />
<span style="color: #444444; font-family: "trebuchet ms" , sans-serif;">2 tbsp sesame oil</span><br />
<span style="color: #444444; font-family: "trebuchet ms" , sans-serif;">3 tbsp ground Mustard seeds</span><br />
<span style="color: #444444; font-family: "trebuchet ms" , sans-serif;">1 cup Boiled and cooled water</span><br />
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<span style="color: #444444; font-family: "trebuchet ms" , sans-serif;">Wash and wipe the baby mangoes ( 1-2 inch long), removing any damaged ones. Allow them to dry under the fan for an hour. In a bowl, place the dry mangoes and pour the oil and mix throughly to coat each and every mango. Take a glass jar and place a handful of mangoes and add a tsp of salt, continue layering the mangoes and salt until all the mangoes are done. </span><br />
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<span style="color: #444444; font-family: "trebuchet ms" , sans-serif;">Cover and let it rest, shaking the mangoes every now and then. In 3-5 days the mangoes would have shrivelled up and they will be floating in brine.</span><br />
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<span style="color: #444444; font-family: "trebuchet ms" , sans-serif;">Remove the mangoes from the brine and let it sun dry for half a day. Save a cup of the brine.</span><br />
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<span style="color: #444444; font-family: "trebuchet ms" , sans-serif;">Mix the red chilli powders, turmeric and mustard powder in the brine water and add a cup of the boiled water as well as the dry mangoes. Let the mangoes marinate for a couple of days and then it will be ready.</span></div>
A Virtual Vegetarianhttp://www.blogger.com/profile/14992126485093617524noreply@blogger.com0tag:blogger.com,1999:blog-1663313440623212499.post-16560414760657261492015-10-11T01:31:00.004-07:002016-04-06T00:08:24.857-07:00Glorious Garlic Lasooni Dal<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="color: #666666; font-family: "trebuchet ms" , sans-serif;"><span style="-webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); font-size: 15px; text-decoration: -webkit-letterpress;"><br /></span></span>
<span style="color: #666666; font-family: "trebuchet ms" , sans-serif;"><span style="-webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); font-size: 15px; text-decoration: -webkit-letterpress;">Garlic cannot bestow immortality but it can make you lead a longer life. Garlic is making news in all fields for having antibiotic, anti cancer and many other properties. Although it has a strong flavor it is a good spice to have on hand as it vastly improves the flavor of many dishes. Take for example the humble dal, we make it almost three times a week and I like to have variations to the recipe and this one makes a soul satisfying dish! Lasooni, means garlicky and this Lasooni Dal is a hit with even the kids.</span></span><br />
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<b style="color: #666666; font-family: 'Trebuchet MS', sans-serif;">Lasooni Dal</b><br />
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<span style="color: #666666; font-family: "trebuchet ms" , sans-serif;">Ingredients</span></div>
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<span style="color: #666666; font-family: "trebuchet ms" , sans-serif;">1/2 cup each Moong and Masoor dal, cooked until soft</span></div>
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<span style="color: #666666; font-family: "trebuchet ms" , sans-serif;">2-4 tbsp chopped garlic</span></div>
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<span style="color: #666666; font-family: "trebuchet ms" , sans-serif;">2 dry red chillies</span></div>
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<span style="color: #666666; font-family: "trebuchet ms" , sans-serif;">2 tbsp ghee</span></div>
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<span style="color: #666666; font-family: "trebuchet ms" , sans-serif;">1 tsp cumin seeds</span></div>
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<span style="color: #666666; font-family: "trebuchet ms" , sans-serif;">1/2 tsp red chili powder</span></div>
<div style="-webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); font-size: 15px;">
<span style="color: #666666; font-family: "trebuchet ms" , sans-serif;">1/2 tsp turmeric powder</span></div>
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<span style="color: #666666; font-family: "trebuchet ms" , sans-serif;">Salt to taste</span></div>
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<span style="color: #666666; font-family: "trebuchet ms" , sans-serif;">Coriander leaves for garnish</span></div>
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<span style="color: #666666; font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div style="-webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); font-size: 15px;">
<span style="color: #666666; font-family: "trebuchet ms" , sans-serif;">Method</span></div>
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<span style="color: #666666; font-family: "trebuchet ms" , sans-serif;">Heat ghee in a pan and add the dry chillies, cumin seeds, garlic and cook for a minute or two, then add the red chili powder and turmeric. Pour this, on the salted and cooked dal. Garnish with coriander leaves and serve with rice or rotis.</span></div>
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A Virtual Vegetarianhttp://www.blogger.com/profile/14992126485093617524noreply@blogger.com0tag:blogger.com,1999:blog-1663313440623212499.post-44068878559773995332015-10-05T21:39:00.002-07:002015-10-05T21:40:45.310-07:00Carb your spending: Cauliflower and Potato curry<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;"><span style="-webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); background-color: rgba(255, 255, 255, 0); font-size: 15px;"><br /></span></span>
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;"><span style="-webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); background-color: rgba(255, 255, 255, 0); font-size: 15px;">The cauliflower is very low in Carbohydrates making it very attractive in low carb diets as it's very filling, it doesn't hurt that a head of Cauliflower is also easy on the wallet...</span></span><br />
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">Regardless, I'm very fond of Cauliflower....well our whole family is and so it finds its way to our dinner table at the very least twice a week. I make several different dishes, but the dish we love hands down is Aloo Gobhi masala. </span></div>
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">A very humble dish that requires very few easily found ingredients. In most North Indian style dishes, one uses garlic, ginger, onion and tomatoes as the base....like the holy trinity/ mirepoix in Creole cuisine ( onion, celery and bell pepper) this is the holy quartet!</span><br />
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<a href="http://3.bp.blogspot.com/-i5guuVwTkHw/VhIMlyj6seI/AAAAAAAAFyg/mCGu729a538/s1600/IMG_4511.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="236" src="http://3.bp.blogspot.com/-i5guuVwTkHw/VhIMlyj6seI/AAAAAAAAFyg/mCGu729a538/s400/IMG_4511.JPG" width="400" /></a></div>
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">Aloo Gobhi Masala</span></div>
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<div style="-webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); font-size: 15px;">
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">Ingredients</span></div>
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">1 large medium head of cauliflower, cut into florets</span></div>
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">2-3 medium potatoes, peeled and diced into 1 inch cubes</span></div>
<div style="-webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); font-size: 15px;">
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">3/4 cup chopped onion</span></div>
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">1/2 cup chopped tomatoes</span></div>
<div style="-webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); font-size: 15px;">
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">1 tbsp minced ginger </span></div>
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">1/2 tbsp minced ginger</span></div>
<div style="-webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); font-size: 15px;">
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">1/2 tsp turmeric powder</span></div>
<div style="-webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); font-size: 15px;">
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">1/2 tsp garam masala ( optional )</span></div>
<div style="-webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); font-size: 15px;">
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">1/4 tsp cumin seeds</span></div>
<div style="-webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); font-size: 15px;">
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">2 tbsp oil</span></div>
<div style="-webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); font-size: 15px;">
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">1 green chili slit</span></div>
<div style="-webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); font-size: 15px;">
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">Coriander leaves for garnish</span></div>
<div style="-webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); font-size: 15px;">
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">Salt to taste</span></div>
<div style="-webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); font-size: 15px;">
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<div style="-webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); font-size: 15px;">
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">Method</span></div>
<div style="-webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); font-size: 15px;">
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">Heat oil in a pan, add cumin seeds, garlic, ginger, onion, and green chili. When the onion turns translucent add the tomatoes, turmeric powder and salt. Cook on a low flame till the tomatoes turn pulpy. Add potatoes and salt, stir and cover the pan. Cook until the potatoes are half cooked. Add the cauliflower and cook until the cauliflower are soft. When the cauliflower has softened, sprinkle garam masala and coriander leaves. Serve with roti or rice.</span></div>
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A Virtual Vegetarianhttp://www.blogger.com/profile/14992126485093617524noreply@blogger.com0tag:blogger.com,1999:blog-1663313440623212499.post-6505711569751510412015-10-04T23:21:00.000-07:002015-10-05T21:42:55.659-07:00Cultivated, Colorful and Casual: Caprese Salad<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #666666; font-family: 'Trebuchet MS', sans-serif;">What is summer without a Salad made with sun ripened tomatoes? While at a gourmet food store I picked up a "Made in India", Bocconcini. This fresh Buffalo Mozzarella cheese is made in Haryana and let me tell you it was impressive!</span><br />
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<a href="http://3.bp.blogspot.com/-6eyvkFV_kFQ/VhITaccj-XI/AAAAAAAAF0I/pwodl0r2Chg/s1600/IMG_4520.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="244" src="http://3.bp.blogspot.com/-6eyvkFV_kFQ/VhITaccj-XI/AAAAAAAAF0I/pwodl0r2Chg/s320/IMG_4520.JPG" width="320" /></a></div>
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">The beauty of this dish is from the creamy cheese, flavor of the tomato and basil and a drizzle of balsamic reduction....oh its Caprese heaven for sure.</span><br />
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<a href="http://3.bp.blogspot.com/-FQvjHpIlqmo/VhITaSgVZXI/AAAAAAAAF0I/J3Ftw0K3Ld4/s1600/IMG_4519.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="218" src="http://3.bp.blogspot.com/-FQvjHpIlqmo/VhITaSgVZXI/AAAAAAAAF0I/J3Ftw0K3Ld4/s320/IMG_4519.JPG" width="320" /></a></div>
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">Caprese Salad</span></div>
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">Ingredients</span></div>
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">2-4 large ripe tomatoes</span></div>
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">100 gms Bocconcini</span></div>
<div style="-webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); font-size: 15px; text-decoration: -webkit-letterpress;">
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">10-12 fresh basil leaves</span></div>
<div style="-webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); font-size: 15px; text-decoration: -webkit-letterpress;">
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">4 tbsp balsamic reduction (cook 3/4 cup balsamic vinegar down till it becomes syrupy)</span></div>
<div style="-webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); font-size: 15px; text-decoration: -webkit-letterpress;">
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">2 tbsp extra virgin olive oil</span></div>
<div style="-webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); font-size: 15px; text-decoration: -webkit-letterpress;">
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">Salt and pepper to taste</span></div>
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">Method</span></div>
<div style="-webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); font-size: 15px; text-decoration: -webkit-letterpress;">
<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">Slice tomatoes into thick slices place a basil leaf on the tomato, top with sliced boconcini and drizzle with mixture of balsamic reduction and olive oil. Serve at room temperature. <span style="background-color: rgba(255, 255, 255, 0);">Sprinkle salt and pepper just before serving.</span></span></div>
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A Virtual Vegetarianhttp://www.blogger.com/profile/14992126485093617524noreply@blogger.com0tag:blogger.com,1999:blog-1663313440623212499.post-17797579905590327922015-10-04T00:19:00.001-07:002015-10-04T00:19:09.704-07:00The gentle lentil: Khatti Masoor Dal<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="-webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; font-size: 15px; text-decoration: -webkit-letterpress;"><br /></span>
<span style="-webkit-composition-fill-color: rgba(130, 98, 83, 0.0980392); color: rgba(0, 0, 0, 0.701961); font-family: UICTFontTextStyleBody; font-size: 15px; text-decoration: -webkit-letterpress;">I acquired this recipe from a very traditional Ghaziabad Agarwal family, where this type of dal is a regular item in their daily cuisine. While I was living in Delhi, our neighbor was a wonderful woman who took pity on us students living the dorm and offered us home cooked meals once in a while. One of the dishes in her repertoire was this very simple, Khatti Masoor Dal; I.e Whole Masoor dal ( pink color) stewed with tamarind and ginger. Just as simple as that and on a cold winter day it was a soul satisfying dish eaten either with rocks or rice....just divine!</span><br />
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You can substitute any whole lentil for this dish, it will taste just as good.<br />
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Khatti Masoor Dal</div>
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Ingredients</div>
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1 cup whole red lentil/ sabut masoor dal, soaked and cooked until fork tender</div>
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1 tbsp tamarind paste</div>
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1 tbsp chopped ginger</div>
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1 finely chopped green chili</div>
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1 tbsp oil/ghee</div>
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1/2 tsp cumin seeds</div>
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1/2 tsp chili powder</div>
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1/4 tsp asafoetida</div>
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Coriander leaves to garnish</div>
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Salt to taste</div>
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Method</div>
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Soak the lentils for about half an hour (optional) and cook until the lentils are soft when pressed between your fingers ( approx 10 mins cooking time ). Don't drain the lentils, keep the water aside for thinning down the lentils while simmering. <br />
Heat oil/ ghee in a pan, add the asafoetida, cumin seeds, ginger, garlic and let it sputter, add the tamarind paste and cooked lentil along with the boiling liquor. Add salt to taste and allow it to simmer on a low flame for 10-15 mins. Garnish with coriander leaves and serve with roti or rice.
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A Virtual Vegetarianhttp://www.blogger.com/profile/14992126485093617524noreply@blogger.com0tag:blogger.com,1999:blog-1663313440623212499.post-72516725638032424922015-10-02T23:14:00.000-07:002015-10-02T23:35:48.515-07:00Dinner in minutes: Eggplant Rice aka Vangi Bhath<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #666666; font-family: 'Trebuchet MS', sans-serif; font-size: 15px;">While at the store the other day, I came across a spice blend called Vangi Bhath. Vangi means eggplant or aubergine and Bhath means Rice. This melange of fried aubergine said and rice with the spice blend makes a divine dish in minutes and tastes heavenly when served well th a side of Yoghurt.</span><br />
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">Vangi Bhath is a dish commonly prepared in most South Indian states. Tempted, I picked up a packet of MTR Vangi Bhath powder in hopes of making a one pot dish on nights that I'm not in the mood the cook.</span></div>
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">The hubby loves eggplant, I'm not particularly fond of it, however I will eat Eggplant in this form without complaints as it tasted so delicious. Using the elongated thin skinned asian variety of eggplants work best for this dish, sliced in long batons, the eggplants should be sprinkled with salt to remove extra moisture and bitterness. Allow the eggplants to sit for a few minutes on a colander and then lightly squeeze out any moisture. Having precooked rice is a plus, or just make a fresh pot cooked al dente (90% cooked) so that the rice absorbs some of the spices in the final stages of cooking.</span><br />
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">Vangi Bhath</span></div>
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">Ingredients</span></div>
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">250 gms eggplant, chopped and salted and set on a colander</span></div>
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">4 cups cooked rice</span></div>
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">1-2 tbsp tamarind paste</span></div>
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">2-4 tbsp peanuts</span></div>
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">2 tbsp MTR Vangi Bhath powder</span></div>
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">1/2 cup water</span></div>
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">1 sprig curry leaves and 2 dry red chillies ( optional )</span></div>
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">2 tbsp sesame or peanut oil</span></div>
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">1/2 tbsp channa dal, raw</span></div>
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">1/2 tsp mustard seeds</span></div>
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">1/4 tsp asafoetida</span></div>
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">Cilantro leaves for garnish</span></div>
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">Method</span></div>
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">Allow chopped and salted eggplant to release its moisture, squeeze out any remaining moisture and set aside. Heat oil in a large pan and when hot add the channa dal, mustard seeds, peanuts, curry leaves allow everything to sizzle and then add the eggplant. Cook on a high flame until the eggplants acquire a light browning. Add the tamarind paste, MTR Vangi Bhath spice mix and half cup water. Allow the spice to blend and then add the cooked rice, toss gently to prevent rice from breaking up. Cover and cook for about 5 mins on a very low flame. Garnish with cilantro/coriander leaves and serve with a bowl of yoghurt or raita.
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A Virtual Vegetarianhttp://www.blogger.com/profile/14992126485093617524noreply@blogger.com0tag:blogger.com,1999:blog-1663313440623212499.post-84205899063916146012015-09-29T22:28:00.003-07:002015-09-29T22:29:00.822-07:00Bowled over by Soup : Vegetarian Tom yum Thai<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">We had a hailstorm here in the middle of summer, bringing down the temperature drastically. What else is better on a cool night than a bowl of hot soup? I set the stock base simmering while I chopped all the vegetables, when my son came home, the whiff of the aroma hit the minute I opened the door and he was hungry instantly!</span></div>
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">I love Thai cuisine just because it is such an interesting mix of herbs and spices along with the melange of vegetables making it a very healthy cuisine. </span><br />
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">The key to Thai cooking are its ingredients. I often have a jar of a basic Thai paste in my fridge. It is essentially a mix of Galangal, lemon grass, kafir lime leaves, fresh red chillies, green coriander stalks and lemon juice. I grind everything to as fine a paste as possible, and freeze in ice cube trays. I later store the cubes in zip top bags and use the cubes as required. Please use a separate ice cube tray or your regular ice cubes will taste of the paste.</span></div>
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif; font-size: bold;">Vegetarian Tom Yum Soup</span></h3>
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">Ingredients</span></div>
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">4 cups water/ homemade vegetable stock</span></div>
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">2 tbsp thick tamarind extract</span></div>
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">2/3 tbsp of my homemade Thai paste or Tom yum soup paste</span></div>
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">1-2 cups chopped Vegetables of you choice ( mine are zucchini, baby corn, mushroom, cabbage, red chillies and spring onions)</span></div>
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">4-6 kaffir lime leaves</span></div>
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">Few stalks of coriander leaf ( leaf removed, only stem)</span></div>
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">10 basil leaves</span></div>
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">Salt to taste</span></div>
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">Method</span></div>
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<span style="color: #666666; font-family: Trebuchet MS, sans-serif;">Heat water add, tamarind extract, salt, Thai paste, kafir lime leaves, coriander stalks and bring to a boil. When you get a wonderful soupy aroma ( about 5-8 minutes) add the vegetables and cook further for a few minutes. Remove from heat and serve immediately with a few leaves of basil. Suwadee</span></div>
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A Virtual Vegetarianhttp://www.blogger.com/profile/14992126485093617524noreply@blogger.com0tag:blogger.com,1999:blog-1663313440623212499.post-41778308280751987362015-03-14T03:23:00.002-07:002016-04-06T00:05:20.049-07:00Instant green chilli pickle: Get you chilli fix<div dir="ltr" style="text-align: left;" trbidi="on">
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Sometimes a new product or idea can spread like fire, which is exactly what happened when the chilli pepper was introduced to the Indian continent by the Portuguese who in turn brought it from either the Caribbean islands or Chile/Brazil.</span><br />
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<span style="color: #666666; font-family: "trebuchet ms" , sans-serif;">Indian cooking and Ayurveda are not exactly accepting of "foreign" foods but the green chilli was quickly incorporated into our cuisine and particularly Ayurvedic medicines. The chilli pepper soon pushed aside the black pepper in many Ayurvedic formulations to cure diseases from Cholera to medicated ointments/balms to relieve joint aches. Today one cannot dream of indian cooking without the chilli in its many forms, fresh, dry, powder, marinated...</span><br />
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<span style="color: #666666; font-family: "trebuchet ms" , sans-serif;">Last week I visited the produce market several times and each time I picked a batch of green chillies....I cannot understand why I did that considering we don't really consume too many chillies as the boys don't like to eat even faintly spicy foods! It's okay though, as I really needed to make a batch of Instant chilli pickle. Ever since I started eating unpolished brown rice, Jowar berries and ragi rotis...I CRAVE some chilli heat, so I always have a small jar of this pickle in the fridge. It goes well with dal roti/rice or mixed into a salad.</span><br />
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<span style="color: #666666; font-family: "trebuchet ms" , sans-serif;"><b>Ingredients</b><br />
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100-150 gms fresh green chillies, washed, dried and cut into small pieces</span><br />
<span style="color: #666666; font-family: "trebuchet ms" , sans-serif;">1/3 cup split mustard seeds</span><br />
<span style="color: #666666; font-family: "trebuchet ms" , sans-serif;">1tbsp Nigella seeds</span><br />
<span style="color: #666666; font-family: "trebuchet ms" , sans-serif;">1/2 cup white vinegar</span><br />
<span style="color: #666666; font-family: "trebuchet ms" , sans-serif;">3tbsp mustard oil or any oil you may have at home</span><br />
<span style="color: #666666; font-family: "trebuchet ms" , sans-serif;">1tsp turmeric powder</span><br />
<span style="color: #666666; font-family: "trebuchet ms" , sans-serif;">2-3 tbsp salt</span><br />
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<b>Method</b></span><br />
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Mix all the ingredients and stir well. Store in a glass jar, preferably in the refrigerator to keep the chillies crisp. The pickle is ready to consume in a few days after the chilli heat has had a chance to mellow in the salty sour brine.
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A Virtual Vegetarianhttp://www.blogger.com/profile/14992126485093617524noreply@blogger.com0tag:blogger.com,1999:blog-1663313440623212499.post-49434561556123469862015-03-02T23:19:00.003-08:002015-03-02T23:19:50.783-08:00Pasta Perfect: Aglio Olio e peperoncino<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #666666;">For a foodie there is nothing more sublime then biting into a piece of Pasta that has been cooked just right. Add a burst of flavor from fresh garlic and a hint of heat from chilli flakes tied together with the silky texture of olive oil and you are sure to be transported into sheer bliss.</span><br />
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<span style="color: #666666;">I <b>ALWAYS</b> have several packages of dried pasta in my pantry, and the Penne shape is the preferred choice for the boys at home....something about its shape and ridges that hold on to a sauce real well!</span><br />
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<span style="color: #666666;">When I'm all out of ideas and the fridge is nearing empty, a big bowl of Aglio Olio e peperoncino is the dish I love to make. Good quality olive oil, loads of freshly minced garlic, a generous pinch of bright red chilli flakes, chopped parsley and you have made a soul satisfying dish. The trick to making this fabulous bowl of pasta is cooking the pasta only 90% through and using a very good quality extra virgin olive oil that is from the first cold pressing. The flavor of the oil is very important as it adds a bit of fruity acidity to the dish. However if you don't have a good EVOO, just add some lemon/lime zest to the pasta.</span><br />
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<span style="color: #666666;"><b>Ingredients</b></span><br />
<span style="color: #666666;">1 package dried pasta of your choice (approx 500 gms), cooked al dente</span><br />
<span style="color: #666666;">6-8 tbsp EVOO ( olive oil)</span><br />
<span style="color: #666666;">3-4 tbsp minced/finely chopped garlic</span><br />
<span style="color: #666666;">2 tbsp chopped parsley</span><br />
<span style="color: #666666;">1 tbsp red pepper flakes</span><br />
<span style="color: #666666;">3 tbsp grated Parmesan cheese (optional)</span><br />
<span style="color: #666666;">1/2 tsp lime zest (optional)</span><br />
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<span style="color: #666666;"><b>Method</b></span><br />
<span style="color: #666666;">Bring a large pot of water (3-4 ltr) to a boil. Add 2 tsp of salt, the dried pasta and let it cook on a medium flame for about 8 mins or as per the directions on the package. When about 90% cooked (still a bit firm to the bite) remove from heat and drain the pasta, keeping aside 200 ml of the drained water. Set aside. Heat olive oil, add minced garlic, chili flakes and parsley and let it sizzle for a minute. In a large bowl place the pasta and add the olive oil mixture, add lemon zest and toss so that all the pasta is coated, adding few tablespoons at a time of the pasta water to keep it moist. Taste for salt and add more if needed. Serve immediately into individual bowls and garnish with some fresh parsley and Parmesan cheese! Mangia!</span><br />
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A Virtual Vegetarianhttp://www.blogger.com/profile/14992126485093617524noreply@blogger.com0tag:blogger.com,1999:blog-1663313440623212499.post-4571837932095995162013-08-14T00:28:00.000-07:002013-08-14T00:30:19.056-07:00The Gift of Community: Mangalorean Wedding Pickle<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: 'Trebuchet MS', sans-serif;">I first tasted this pickle at my dearest friend P's home. She had just returned from a family wedding and this was part of the goodies she brought back with her. While catching up at dinner we were served this amazing pickle! My hubby who is very fond of all things sweet and sour tasted this pickle and boy did he like it. It is was an unusual combination to us.....Ivy gourd and carrots! Never imagined that it would/could make such an addictive pickle.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">P dug up her copy of the Mangalorean Ladies club cookbook and we found the recipe. I made a batch and on tasting, P gave it 2 thumbs up in terms of taste and flavor. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">This pickle is prepared weeks before a wedding takes place in the community. Women relatives and neighbors gather one afternoon and cut the vegetables to make the pickle.... such a warm and communal feeling that we lack in the modern era of nuclear families.</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">Fast forward.</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">A few year ago when we were in India for a short stint I was able to team up with a neighbor G mami (age 75+) and made pickles and preserves all through the summer, it was such great fun as I relived some of my childhood summers through the process! My only regret was that I did not try making papads. G Mami is the quintessential "Iyer Mami" immensely talented and is like the Energizer bunny, always doing something whether it be cooking meals for the family (she cooks most of the 3 course meals daily) visiting temples, maintaining fasts and conducting poojas and had very busy social calendar. However she always had time to do so many "other"activities, I often wondered how she did it and if I would have the same enthusiasm and vigour when I am her age. When Making this pickle I thought she may not appreciate it, but her family liked it so much that she made a batch too!</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: Trebuchet MS, sans-serif;">Ingredients</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">500 gms, carots, peeled and sliced into inch long matchsticks</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">500 gms, tendli, (ivy gourd) thinly sliced</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 cup garlic, peeled and sliced</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/4 cup crushed garlic</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 cup green chillies, sliced</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/4 cup curry leaves</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 1/2 cup vinegar</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 1/2 cup water</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/4 cup sugar</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 cup sesame oil</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2tbsp + 2 tbsp salt</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Pickle powder</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1cup dry red chillies ( mix Byadgi and spicy chilies in equal amounts)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 tbsp Chana dal</span><span style="font-family: Trebuchet MS, sans-serif;">2 tbsp urad dal (dhuli)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 tsp sesame seeds</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 tsp methi Dana</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 tsp mustard seeds</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Dry roast all the above ingredients, individually on a pan on low heat. Mix and make a fine powder. Set aside.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Method </span></div>
<span style="font-family: Trebuchet MS, sans-serif;">Mix 2 tbsp salt with carrots and tendli/kundru and place in a large plastic container. Set a plate smaller than the bowl on top of the vegetable and place couple of heavy cans so that the vegetables are made to sink into the juice/liquid that it releases. Allow it to brine for a day or two. Remove from the brine and sun dry the vegetables for another two days.</span><span style="font-family: Trebuchet MS, sans-serif;">After the vegetables have dried, make the pickle powder and keep aside. Heat vinegar and water and boil the garlic and green chillies till the color fades (10-12 minutes). Remove the garlic and green chillies and keep aside. In the remaining vinegar solution, add the sugar and allow it to melt and become a bit syrupy (approx. 3/4 cup).</span><span style="font-family: Trebuchet MS, sans-serif;">Heat sesame oil, add crushed garlic ( use a large kadhai to do this, as the oil will froth up quite a bit), cook for a minute, and add curry leaves. Turn off the flame and as it cools add the garlic and green chillies (boiled). Add the dry vegetables and the vinegar syrup and powdered masala. Taste to check for salt. Store in a glass/porcelain container and it is ready to use in two days.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">* The traditional recipe also calls for raw papaya....I did not use it.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">* * I use this pickle as a sandwich spread, or on top of rotis, with plain rice and dal.....endless uses! </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">* * * Its addictive..... :)</span>
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A Virtual Vegetarianhttp://www.blogger.com/profile/14992126485093617524noreply@blogger.com0tag:blogger.com,1999:blog-1663313440623212499.post-75106956149116012392013-07-30T02:01:00.001-07:002013-08-02T23:05:22.545-07:00When you are in a squeeze try Lemon Rice <div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: 'Trebuchet MS', sans-serif; text-align: left;">This diminutive fruit wields great power and can transform many a dish. I love lemon rice, a traditional South Indian rice staple and is often made when you have surprise guests or in a time crunch or to make when traveling.</span></div>
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<b style="font-family: 'Trebuchet MS', sans-serif;">Ingredients</b></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">3 cups cooked white/brown or unpolished rice</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Juice of 2 limes/lemons, reserved</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">2tbsp raw/roasted peanuts (optional)</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1tbsp Urad dal</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1 tbsp Chana dal</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">2 tsp ginger, finely chopped</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1 tsp turmeric</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1tsp chopped green chilli</span></div>
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1/2 tsp hing/asafoetida<br />
1/2 tsp mustard seeds<br />
Few curry leaves<br />
Chopped coriander leaves for garnish<br />
2 tsp oil<br />
Salt to taste<br />
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<b>Method</b></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">Heat oil in a pan, add urad dal, Chana dal, peanuts and allow them to brown, add mustard, hing, curry leaves, green chilli, turmeric and salt. Stir for a moment. Add lime juice and stir to mix ingredients. Add the rice and Stir on low flame till all ingredients are well mixed. Turn off, garnish with coriander leaves and serve with chutney and raita/yoghurt.</span></div>
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A Virtual Vegetarianhttp://www.blogger.com/profile/14992126485093617524noreply@blogger.com0tag:blogger.com,1999:blog-1663313440623212499.post-61244070676586934482013-07-20T09:36:00.000-07:002013-07-20T09:37:07.333-07:00A Pinwheel Delight: Patra, Patarvelia or Alu Vadi<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Trebuchet MS, sans-serif;">I don't like to spend hours on end in the Kitchen to cook up a meal. </span><span style="font-family: 'Trebuchet MS', sans-serif;">Ideally I like to spend no more than 30 minutes from start to finish! I'm usually asked how is it possible to put together an Indian meal comprising of Dal, Subji ( dry/gravy vegetable dish), salad, roti and rice in such little time. The trick is in planning ahead and breaking up the process and a trusty pressure cooker. While the rice and dal cook in the cooker, I chop up vegetables for the Subji, salad and the Dal seasoning, so it's quite easy to put a meal together!</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: Trebuchet MS, sans-serif;">You ask, how does a time and motion study work into this post....well it doesn't!</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">One of the few dishes I'm willing to spend more than half hour on, is the quintessential Gujarati snack time favorite, the Patra, Patarvelia or Alu Vadi. Oh how my better half loves this dish, so I make it once a month if I can find the Taro/colocassia leaves at the supermarket and make a double batch so that there is always some in the freezer.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><b>For Patra stuffing</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">9-12 large patra leaves (colocasia leaves), about a foot long each</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1/2 cup thick tamarind extract</span></div>
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2 cups gramflour (besan)</div>
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1/2 cup chopped coriander leaves, finely chopped</div>
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2 tbsp grated coconut (optional)</div>
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2 tbsp sugar</div>
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2 tbsp crushed ginger</div>
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2 tbsp crushed green chilli</div>
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2 tsp chilli powder</div>
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1 tsp cumin powder</div>
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1 tsp turmeric powder</div>
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1/2 tsp asafoetida</div>
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salt to taste</div>
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<b>For seasoning</b></div>
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2-3 tbsp. oil</div>
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1 tbsp sesame seeds</div>
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1 tsp mustard seeds</div>
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1 tbsp coriander leaves, finely chopped</div>
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1 tbsp coconut grated fine</div>
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1/4 cup water</div>
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Method</div>
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Clean, wash and wipe leaves. Cut thick veins on the leave using a paring knife taking care not to tear the leaf. Lightly roll with a rolling pin over the veins and set aside.</div>
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Mix all ingredients for stuffing and make a thick paste. Place the underside of the leaf facing up on a flat surface and apply a thinnish layer of the paste all over the leaf. Place another leaf over it. Create 2-3 layers of leaves/paste, with the final layer being that of paste. Now carefully fold 1 inch of the edge of the leaf towards the center on either side of the leaf. Then starting on the widest part of the leaf start rolling the leaves into a log similar to rolling a Swiss roll. Making sure that the roll is tightly rolled. Repeat steps with balance of leaves.</div>
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Heat a steamer pot and using either a Steamer basket/perforated tray or dhokla stand place the prepared rolls, cover and steam for 25-35 mins on a medium flame. Make sure to check water levels in the steamer pot occasionally. The rolls are done when you insert a knife into the roll and it comes out clean. Allow it to cool completely and cut into discs 1/2- 3/4 inch thick with a sharp knife in a gentle sawing motion, taking care not to tear the outer leaves. Set aside.</div>
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Heat oil in a pan add mustard seeds and allow to sputter. Turn off the flame and add rest of the ingredients. Gently slide the discs and allow to brown. Serve warm or cold with green coriander chutney.</span></div>
A Virtual Vegetarianhttp://www.blogger.com/profile/14992126485093617524noreply@blogger.com0tag:blogger.com,1999:blog-1663313440623212499.post-41862029964744145352013-06-19T20:56:00.001-07:002013-06-19T21:10:06.605-07:00At the root of good health: Fresh Turmeric, Ginger Pickle<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Trebuchet MS, sans-serif;">Fresh Turmeric root has many medically proven benefits. From the dreaded Cancer, </span><span style="font-family: 'Trebuchet MS', sans-serif;">Alzheimer's, Rheumatic Arthritis, IBS to common ailments like influenza, cough/cold to asthma.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br />Yesterday, on a food forum a poster asked why turmeric was used to boil meat? The answer is that Turmeric has anti microbial properties which are said to kill several strains of microbes like salmonella and candida that tend to spoil non refrigerated foods.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br />This is a "fresh" pickle my Mom made whenever there was a profusion of fresh turmeric root at the green grocer. In SEA it's fairly easy to find fresh turmeric root at most vegetable vendors, and we often found it at most East Indian/Chinese grocers in the US.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br />Here is the recipe for an easy pickle, crunchy and tangy! Since the recipe uses no oil or vinegar, this pickle is best to stored in the fridge or it losses its tartness and crunchy bite. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">I make a cold (cooked)millet salad with tomatoes, sliced onion and couple of generous spoons of the pickle. Sometimes I eat it with dosa/idli, or tossed with boiled pasta, or as a topping to my sub style sandwich.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Turmeric ginger chilli pickle</span></h3>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Ingredients</b></span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">1 cup turmeric root, peeled and sliced</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1/4 ginger, peeled and finely chopped</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">5 green chillies, chopped</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Juice of 2 large limes</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Salt to taste</span></div>
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<b>Method</b></div>
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Mix the turmeric, ginger and green chillies with salt and lime juice. Store in a recycled glass jar.</div>
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A Virtual Vegetarianhttp://www.blogger.com/profile/14992126485093617524noreply@blogger.com1tag:blogger.com,1999:blog-1663313440623212499.post-49771043552893226532013-05-30T21:30:00.001-07:002013-05-30T21:30:39.764-07:00Gourmet Goddess: A Sasam Tale<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="-webkit-composition-fill-color: rgba(130, 98, 83, 0.0976563); -webkit-composition-frame-color: rgba(191, 107, 82, 0.496094); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969); -webkit-text-size-adjust: auto; line-height: 24px; text-align: -webkit-auto;"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></span>
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<span style="-webkit-composition-fill-color: rgba(130, 98, 83, 0.0976563); -webkit-composition-frame-color: rgba(191, 107, 82, 0.496094); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969); -webkit-text-size-adjust: auto; line-height: 24px; text-align: -webkit-auto;"><span style="font-family: Trebuchet MS, sans-serif;">I joined the <a href="http://www.iwasingapore.org/">Indian Women's Organization</a> and found its a great way to meet like minded individuals, especially when you are new to a place. They organize many noteworthy events and as recent as last week a sub group titled Gourmet Goddess planned an event.....but of course I just had to attend/join a group with such a fabulous name!</span></span><br />
<span style="-webkit-composition-fill-color: rgba(130, 98, 83, 0.0976563); -webkit-composition-frame-color: rgba(191, 107, 82, 0.496094); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969); -webkit-text-size-adjust: auto; line-height: 24px; text-align: -webkit-auto;"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></span>
<span style="-webkit-composition-fill-color: rgba(130, 98, 83, 0.0976563); -webkit-composition-frame-color: rgba(191, 107, 82, 0.496094); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969); -webkit-text-size-adjust: auto; line-height: 24px; text-align: -webkit-auto;"><span style="font-family: Trebuchet MS, sans-serif;">The show-n-tell held last week was themed Mango: Sweet and Savoury. Each member had to cook/bring a dish featuring the main ingredient: the Mango, and each participant had to do a brief introduction and method of making the dish. </span></span><br />
<span style="-webkit-composition-fill-color: rgba(130, 98, 83, 0.0976563); -webkit-composition-frame-color: rgba(191, 107, 82, 0.496094); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969); -webkit-text-size-adjust: auto; line-height: 24px; text-align: -webkit-auto;"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></span>
<span style="-webkit-composition-fill-color: rgba(130, 98, 83, 0.0976563); -webkit-composition-frame-color: rgba(191, 107, 82, 0.496094); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969); -webkit-text-size-adjust: auto; line-height: 24px; text-align: -webkit-auto;"><span style="font-family: Trebuchet MS, sans-serif;">I felt I should make a dish that would be a bit unique....but what? So I questioned friends, asked on a food forum, and then realized I had a dish in my own repertoire! The Sasam, a Konkani GSB dish that is very essential to their cuisine. Sasam means mustard in Konkani language and the dish features a gravy made with coconut and mustard. The dish is very versatile, can be eaten warm or cold, thick gravy or runny, and spicy or mild, you control the ingredients to your taste!</span></span><br />
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<i><span style="color: #999999;">Photo Courtesy, Vidhya Nair</span></i></div>
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<b style="font-family: 'Trebuchet MS', sans-serif; font-size: x-large;">Konkani Mango/Pineapple Sasam</b></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">Ingredients</span></h3>
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<span style="font-family: 'Trebuchet MS', sans-serif;">3 Cups, peeled and cubed fruit (mango, pineapple or both)</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">1/2 Cup mango pulp</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">10-12 chopped green/red grapes, chopped in half</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">1 cup fresh grated coconut (white only)</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">2-4 dry roasted whole red chillies</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">1 tsp tamarind paste</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 tsp mustard seeds</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 tbsp grated jaggery</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Optional</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 tsp coconut oil</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1/2 tsp mustard seeds</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">6-8 curry leaves</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Salt to taste</span></div>
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<h3 style="text-align: center;">
<span style="font-family: Trebuchet MS, sans-serif;">Method</span></h3>
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<span style="font-family: Trebuchet MS, sans-serif;">Mix jaggery with fruit, pulp and set aside. Grind coconut, red chili and mustard to a fine paste, add salt and mix with fruit. Refrigerate until ready to serve. Adding chopped grapes enhance the taste and presentation.</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">Optional: Heat oil add mustard seeds and let it sputter, add curry leaves and pour over fruit mix.</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">Since the dish is not cooked, it's flavor and quality will deteriorate rapidly if kept at room temperature.</span></div>
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A Virtual Vegetarianhttp://www.blogger.com/profile/14992126485093617524noreply@blogger.com0tag:blogger.com,1999:blog-1663313440623212499.post-68134504607580082302013-05-29T22:55:00.000-07:002013-05-29T22:57:31.856-07:00On the Silk Road: Lauki ke Kofte<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: 'Trebuchet MS', sans-serif;">This year my son studied the silk route extensively and I enjoyed reliving a bit of my childhood through his quest. Part of the reading requirements was to read about the famous travelers of those times and the life they lead. During the research we looked at food and how one can see the footprints it left on the local cuisine along the route. It's pretty obvious that meat was skewered and placed on a spit to cook, but new techniques of mincing it, rolling it into balls and letting it simmer in a gravy was the next step in the mixing of cultures and this is where my recipe steps in...a vegetarian version of the famous middle eastern dish of Kofte.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">My husband is very fond of Kofta, especially Lauki, better known as Bottle gourd or Luffa. While he was in grad school he said a friend of his made Lauki ke Kofte that melted in the mouth and wanted me to re-create it...alas I tried for years, but my kofta's were always hard as golf balls. I eventually came to the conclusion that all the recipes I tried weren't working! So first was the de-learn all the previous recipes I had tried ( almost 30+). I started fresh and made a bulls eye on first try, lucky me !Here is the recipe that took me over a decade to arrive at, lucky you!</span><br />
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<a href="http://3.bp.blogspot.com/-fefXZ4VFmFc/UaW5Gkg6XKI/AAAAAAAAAc0/C-GF0dVKb8o/s1600/92916857-99EE-400B-903E-178E61B37246.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="253" src="http://3.bp.blogspot.com/-fefXZ4VFmFc/UaW5Gkg6XKI/AAAAAAAAAc0/C-GF0dVKb8o/s1600/92916857-99EE-400B-903E-178E61B37246.JPG" width="320" /></a></div>
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<span style="font-family: 'Trebuchet MS', sans-serif; font-size: large;">Ingredients for Kofta</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 medium sized bottle gourd, grated and mixed with 2 tsp salt and placed on a colander to drain liquid, Save this liquid</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 medium sized potato, grated</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">3 tbsp besan/gram flour</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 tbsp sooji/semolina</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 tbsp wheat flour</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 tsp coriander leaves, chopped</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 tsp garlic, grated</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 tsp ginger, grated</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 green chilli, finely chopped</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 tsp oil</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1/2 tsp coriander powder</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1/2 tsp cumin powder</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Pinch of baking powder</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Method for Kofta</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Squeeze out the water from the grated gourd. Save this water. Mix all ingredients gently and allow it it sit for half an hour. Roll into small balls approximately the size of a medium lime. Place the balls on a foil sheet and spray cooking oil and bake in the oven at 150 degrees for 10-12 mins, the outside will take on a golden hue. Remove from the oven and keep aside. If you prefer, you can deep fry the Kofta as well.</span></div>
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<a href="http://4.bp.blogspot.com/-SBkEe6BpgvY/UaW5SZuYg_I/AAAAAAAAAdU/4lnrvidekXM/s1600/0EF913C1-1148-4C92-8856-A8CCDAA1ACEE.JPG" imageanchor="1"><img border="0" src="http://4.bp.blogspot.com/-SBkEe6BpgvY/UaW5SZuYg_I/AAAAAAAAAdU/4lnrvidekXM/s320/0EF913C1-1148-4C92-8856-A8CCDAA1ACEE.JPG" /></a> </div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Ingredients for Gravy</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">4 medium onions, chopped and blanched in the microwave</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 tbsp tomato paste, if using purée, then you will need a bit more</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 cups milk</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 tbsp Everest brand tandoori masala (optional)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 tbsp Everest brand kitchen king masala</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 tbsp kasoori/dry methi leaves, roasted</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 tbsp sugar</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 tbsp chopped coriander leaves</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 tbsp garlic, grated</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 tbsp ginger, grated</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 tbsp oil</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 tbsp ghee/butter(optional)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 green chillies slit down the middle</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1/2 tsp cumin powder</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Salt to taste</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Method</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Cook the chopped onions with 1/2cup water in the microwave for 4-6 mins, when cool, blend it. Heat oil and ghee, add onion paste and cook till it turns grey. Add tomato paste and all the dry masala powders. Cook till emits a beautiful aroma. Slowly add the milk, leftover liquid from grated bottle gourd and keep stirring till it thoroughly mixes. Cook for another few minutes, add sugar, salt, Kofta balls, coriander leaves and powder. Serve warm with roti/rice.</span></div>
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A Virtual Vegetarianhttp://www.blogger.com/profile/14992126485093617524noreply@blogger.com2