tag:blogger.com,1999:blog-55532923584274093362024-03-22T05:09:08.734+04:00....Recipe GardenA selection of Malabar and International Cuisine!Aleema Misbahhttp://www.blogger.com/profile/10505804513726296215noreply@blogger.comBlogger21125tag:blogger.com,1999:blog-5553292358427409336.post-63349889208817925612012-08-03T02:04:00.000+04:002019-04-04T23:06:41.048+04:00Rich Chocolate Cake with chocolate frosting<div dir="ltr" style="text-align: left;" trbidi="on">
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Just realized that I hadn’t posted this recipe since Aug.
Back from a long summer vacation and now finally decided to do so.Thanks to my
sister’s co-sis-in-law Shaheen Fazir for this lip smacking cake recipe! Taste
and success at first attempt is guaranteed!!<o:p></o:p></div>
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<o:p> </o:p> </div>
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Click here for the original recipe.<o:p></o:p></div>
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<b>Ingredients:</b></div>
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Sugar - 1 1/2 cup<o:p></o:p></div>
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Egg - 2</div>
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Butter - 1/2 cup (melted)or 8 tbsp</div>
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Cocoa Powder- 3 heaped tbsp</div>
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Yogurt - 1 1/4 cup</div>
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Soda Bicarbonate - 1 1/2 level. tsp</div>
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Sunflower/Canola Oil - 1/4 cup</div>
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Vanilla Essence - 1 tsp</div>
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Salt - a pinch (Don't add salt if the butter is salted)</div>
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Maida and/ or Whole Wheat flour- 1 1/2 cup(Mix half and
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Walnuts/Almonds(optional) -1/2 cup ground to a powder<o:p></o:p></div>
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<b>Preparation:</b></div>
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Sift the flour with the soda and salt (if using) and keep
aside.<o:p></o:p></div>
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Beat the eggs slightly and keep aside. Preheat the oven to
350 F or 175 C.</div>
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Powder the sugar and beat with the melted butter till the
sugar dissolves.</div>
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Touch it to see if there is any granular texture left</div>
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Add the eggs and mix well.</div>
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Add the canola oil, cocoa powder, vanilla essence and yogurt
one by one till well mixed. </div>
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Use a whisk or a fork while blending. Add the flour slowly,
blending it in as you go.Do not add at </div>
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one go as it makes lumps which would be
difficult to mix. </div>
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The mix should be smooth textured and then add the ground
walnuts. Adding it earlier makes it difficult to figure out if the batter is
well mixed in or not. Do not over mix after the flour is added.Prepare a baking
pan (8x8 inch or circular pan) with a coating of oil and then sprinkle a
dusting of flour on it evenly.</div>
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Bake in the middle rack for about 35-45 minutes. It is
cooked when a toothpick inserted in the middle comes out clean and the whole
house smells of cocoa and butter. </div>
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<u>For the Chocolate Frosting</u>:<o:p></o:p></div>
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Chocolate frosting takes just a little longer than simple
chocolate icing, but it’s well worth the extra time. Fluffy, decadent and
utterly delicious! An electric mixer is useful for this recipe.<o:p></o:p></div>
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<b>Ingredients:</b><o:p></o:p></div>
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120 grams of butter<o:p></o:p></div>
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2 ½ cups of icing sugar</div>
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½ cup of cocoa</div>
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1/3 cup of milk</div>
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1 teaspoon of vanilla essence</div>
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<b>Method:</b><o:p></o:p></div>
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Chop the butter, place it in a bowl and cream it using an
electric mixer.<o:p></o:p></div>
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Add the cocoa and the icing sugar a little at a time and
beat into the butter.<o:p></o:p></div>
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Add the milk and vanilla essence, mix until smooth and
light.<o:p></o:p></div>
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Spread the frosting evenly over the cake. Sprinkle grated
dark chocolate.</div>
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Aleema Misbahhttp://www.blogger.com/profile/10505804513726296215noreply@blogger.com0tag:blogger.com,1999:blog-5553292358427409336.post-92110689871469234572012-01-15T22:25:00.002+04:002019-04-04T23:12:51.973+04:00Chicken ‘n’ cheese Lasagna with Farfalle Pasta<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "arial" , "helvetica" , sans-serif;">It’s 2012 and I haven’t posted anything new! Need to buckle down this year and share more and more recipes …ok that’s one of my resolutions for the new year which kick-started with a breath-taking sight of the fireworks display from the world’s tallest Burj Khalifa. Thanks to Rabia ammay and Bachikaka for the poolside BBQ….nothing could have been better than that! </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Starting the new year with this simple and delicious recipe which was voted as the best evening snack by my little ones. That’s one good thing about my kids...cook something new and that’s the best they’ve ever had:-)</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">For those who are jittery about baking…this one’s for you. Can be cooked in any non-stick dish over the gas stove!</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><strong>Ingredients:</strong></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Pasta (bow tie/Farfalle)- 2 large </span><span style="font-family: "arial" , "helvetica" , sans-serif;">cups</span><span style="font-family: "arial" , "helvetica" , sans-serif;"> </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Cheddar Cheese – 1 cup (grated)</span><span style="font-family: "arial" , "helvetica" , sans-serif;"> </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Oregano – just enough to sprinkle over the top. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><strong>For the Chicken layer:</strong></span><span style="font-family: "arial" , "helvetica" , sans-serif;"> </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Chicken(boneless) – 4-5 chunks </span><span style="font-family: "arial" , "helvetica" , sans-serif;"></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Olive oil</span><span style="font-family: "arial" , "helvetica" , sans-serif;"> </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Onion – 1 large( sliced )</span><span style="font-family: "arial" , "helvetica" , sans-serif;"> </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Coriander leaves- chopped finely</span><span style="font-family: "arial" , "helvetica" , sans-serif;"> </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Salt+pepper to taste</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><strong>For the Egg mix:</strong></span><span style="font-family: "arial" , "helvetica" , sans-serif;"> </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Egg- 4eggs</span><span style="font-family: "arial" , "helvetica" , sans-serif;"> </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Milk – ½ cup</span><span style="font-family: "arial" , "helvetica" , sans-serif;"> </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Pepper- 1tbsp</span><span style="font-family: "arial" , "helvetica" , sans-serif;"> </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">All purpose Flour(maida) – 2 tsp</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><strong><u>Method:</u></strong></span><span style="font-family: "arial" , "helvetica" , sans-serif;"> </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Boil Pasta in 8cups (or more) of water. Add salt and 1tbsp of oil in the water. When soft and well- cooked , drain off the water and keep aside.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><strong>For the chicken mix:</strong></span><span style="font-family: "arial" , "helvetica" , sans-serif;"> </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Boil chicken in salt and pepper and shred it into small pieces .(best option is to use the blender…just one pulse…else, it will turn into a paste)</span><span style="font-family: "arial" , "helvetica" , sans-serif;"> </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Sauté onion in 1 tbsp of olive oil, add the shredded chicken and finely chopped coriander leaves. Keep aside.</span></div>
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<span style="font-family: "arial";"><strong>Egg mix:</strong></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Beat eggs with an electric egg beater by adding milk, salt, pepper (1tsp), flour and finely chopped coriander leaves.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><strong>Layering:</strong></span><span style="font-family: "arial" , "helvetica" , sans-serif;"> </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Take a non-stick dish(25-28cm) and add 2 tbsp of olive oil. Spread half of the cooked pasta as your bottom layer. It should just cover the bottom of the pan ..so don’t make a very thick pasta layer. (Approximately 2-3 pastas over each other..that was just to give you an idea). </span><span style="font-family: "arial" , "helvetica" , sans-serif;"></span><span style="font-family: "arial" , "helvetica" , sans-serif;">Next spread half of the chicken mix. Pour half of the egg mix. Sprinkle a generous amount of Cheddar cheese.</span><span style="font-family: "arial" , "helvetica" , sans-serif;"> </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Repeat the above process with the remaining Pasta, followed by chicken mix, egg mix and cheese.</span><span style="font-family: "arial" , "helvetica" , sans-serif;"> </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Finally sprinkle some oregano over the top. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Keep the dish over low flame for 30-40mins or until well cooked.( You may choose to bake it but I haven’t tried that method. …should any of you happen to try please it me know how it turned)</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">For serving : remove from the dish (same side up), and cut into medium pieces.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Variations: You may add chopped capsicum /mushroom in the chicken mix.</span></div>
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Aleema Misbahhttp://www.blogger.com/profile/10505804513726296215noreply@blogger.com2tag:blogger.com,1999:blog-5553292358427409336.post-17360391199510043442011-10-23T22:37:00.001+04:002011-10-23T22:39:44.357+04:00Banana Kheer (Vayakka Payasam)<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIV5IIJumvP-sigq-ryIYSls6lvPl1zz2VP9vNTVpKlPw0hVW2Y0PH2C4EIykbBwAYWhD_kj_hW3PQCxVRi2IvA07hrVbU0yph3ZRzknizK7oRFKLpUo5VPehgyojRi8R-3R8kZSpLXlO1/s1600/banana+kheer.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIV5IIJumvP-sigq-ryIYSls6lvPl1zz2VP9vNTVpKlPw0hVW2Y0PH2C4EIykbBwAYWhD_kj_hW3PQCxVRi2IvA07hrVbU0yph3ZRzknizK7oRFKLpUo5VPehgyojRi8R-3R8kZSpLXlO1/s400/banana+kheer.JPG" width="266" /></a></div><br />
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<div class="MsoNormal"></div><div class="MsoNormal">Banana kheer is one of my favorite childhood food. In my fondest food memories, I still remember how mom would prepare this in minutes and me and my siblings would devour it in seconds.</div><div class="MsoNormal">This tradition of feeding kids still continues and I can proudly say “yes!!! my kids also love this!” Wonder why there’s always a sense of complacency upon learning that my kids too love what I loved as a kid; probably that’s the fastest way of bridging the generation gap….eventually you tend to connect with them with ease. Don’t know if that’s the case with any other moms.</div><div class="MsoNormal">Talking about the kheer, it has to be prepared only with the Plaintains which are soft and ripened fully. This is a very basic recipe with milk, flour and plaintains, and has lots of opportunities to individualize. So go for it! </div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b>Ingredients:<o:p></o:p></b></div><div class="MsoNormal">Milk – 2glassful</div><div class="MsoNormal">All purpose flour (maida)- 3 tsp</div><div class="MsoNormal">Ripe Plaintains ( Kerala banana)- 1(diagonally cut into thin pieces)</div><div class="MsoNormal">Cardamom- 2(slightly crushed)</div><div class="MsoNormal">Sugar- 2tbsp</div><div class="MsoNormal">Pure ghee- 2 tsp</div><div class="MsoNormal">Pinch of salt</div><div class="MsoNormal">Serves: 3-4</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b>Method:<o:p></o:p></b></div><span style="font-family: 'Times New Roman'; font-size: 12pt;">Boil</span><span lang="PT-BR" style="font-family: 'Times New Roman'; font-size: 12pt;"> milk. Add Sugar, salt & cardamom. </span><span style="font-family: 'Times New Roman'; font-size: 12pt;">Make a thick paste of maida by adding some water. Now add this into the milk while it’s still boiling (stirring at the same time). The milk would thicken now. Next add the banana pieces and stir for 1-2minutes. Switch off gas and keep covered for 5-10minutes, until the banana pieces have softened completely. Add pure ghee and serve hot. (Its consistency would be that of any other kheer)</span></div>Aleema Misbahhttp://www.blogger.com/profile/10505804513726296215noreply@blogger.com0tag:blogger.com,1999:blog-5553292358427409336.post-20607870865846623792011-10-19T20:07:00.004+04:002019-04-08T14:02:20.538+04:00Fish Packets (Meen Puffs)<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU9-9gHv76yzUuvRawlQPcPne31J6hUS4nN-9jpmvDDrV61OAtbdMd6k_DBEVH_aLjdsD7gtH6CU4Cv_dhnKvYT7c788Squ-jP7vnn3XzkLSbFGMRqd4gXSEPiOZ-eMQhwDcXj6H22xqyM/s1600/fish+packet11.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU9-9gHv76yzUuvRawlQPcPne31J6hUS4nN-9jpmvDDrV61OAtbdMd6k_DBEVH_aLjdsD7gtH6CU4Cv_dhnKvYT7c788Squ-jP7vnn3XzkLSbFGMRqd4gXSEPiOZ-eMQhwDcXj6H22xqyM/s400/fish+packet11.JPG" width="400" /></a></div>
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<span class="apple-style-span"><span style="font-family: "arial";">B</span></span><span style="font-family: "arial";">ack in action after a long monsoon vacation in Kerala. <o:p></o:p></span></div>
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<span style="font-family: "arial";">I’d like to share this simple snack which was prepared by mom for Iftaar. Do try as it’s finger lickin' good! <o:p></o:p></span></div>
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<span style="font-family: "arial";"><o:p> </o:p></span><span class="Apple-style-span" style="font-family: "arial";"> </span></div>
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<span style="font-family: "arial";">Masala (filling):<o:p></o:p></span></div>
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<span style="font-family: "arial";">King fish (preferably)- 3 medium slices( marinate with turmeric and salt)<o:p></o:p></span></div>
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<span style="font-family: "arial";">Onion- 4<o:p></o:p></span></div>
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<span style="font-family: "arial";">Ginger + garlic paste- 1inch + 6 cloves<o:p></o:p></span></div>
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<span style="font-family: "arial";">Green chilly- 2<o:p></o:p></span></div>
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<span style="font-family: "arial";">Curry leaves -few<o:p></o:p></span></div>
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<span style="font-family: "arial";">Coriander leaves: few<o:p></o:p></span></div>
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<span style="font-family: "arial";">Turmeric<o:p></o:p></span></div>
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<span style="font-family: "arial";">Salt<o:p></o:p></span></div>
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<span style="font-family: "arial";">Oil for frying<o:p></o:p></span></div>
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<span style="font-family: "arial";">For the pancake:<o:p></o:p></span></div>
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<span style="font-family: "arial";">Plain flour (Maida) – 300gm <o:p></o:p></span></div>
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<span style="font-family: "arial";">Egg-1<o:p></o:p></span></div>
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<span style="font-family: "arial";">Salt<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: "arial";">(makes 15packets)</span></div>
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<span style="font-family: "arial";">Method:<o:p></o:p></span></div>
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<span style="font-family: "arial";">Shallow fry the fish, discard any bones and shred into small pieces with a fork.<o:p></o:p></span></div>
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<span style="font-family: "arial";">Take 3tsp oil in a pan and sauté onion. Add ginger garlic paste, green chilly, curry leaves, coriander leaves & turmeric. Sauté for 5mins until well mixed.<o:p></o:p></span></div>
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<span style="font-family: "arial";">Your filling is ready.<i style="font-size: small; font-weight: bold;"><o:p></o:p></i></span></div>
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<span style="font-family: "arial";">Make a semi liquid batter with Maida, egg, water and salt ( slightly thinner than Dosa mix).<o:p></o:p></span></div>
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<span style="font-family: "arial";">Now pour a ladle of batter in a pan and make a very thin pancake ( apprx 15-20cm diameter). When half cooked, place 1tbsp of masala in the centre.<o:p></o:p></span></div>
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<span style="font-family: "arial";">Immediately fold it from <span class="apple-style-span"><span class="Apple-style-span" style="background-color: white;">both side</span><span class="Apple-style-span" style="background-color: white;">s to form a square packet. (it will stick on its own).</span><span class="Apple-style-span" style="background-color: white;"> </span></span></span></div>
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<span style="font-family: "arial";"><span class="apple-style-span"><span class="Apple-style-span" style="background-color: white;">Once all the packets are ready, shallow fry in oil until cooked on both sides.<o:p></o:p></span></span></span></div>
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<span class="apple-style-span"><span style="font-family: "arial";"><span class="Apple-style-span" style="background-color: white;">Dip the fried packets in beaten egg- (mixed with salt and pepper) and slightly fry in the pan with a few teaspoons of oil. <o:p></o:p></span></span></span></div>
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<span class="apple-style-span"><span style="font-family: "arial";"><span class="Apple-style-span" style="background-color: white;">Your Fish packets are ready!<o:p></o:p></span></span></span></div>
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<span class="apple-style-span"><span style="font-family: "arial";"><span class="Apple-style-span" style="background-color: white;">Alternate method for frying, recommended by my sister: Fold the packets lengthwise, dip it in beaten egg and then in bread crumbs and deep fry till golden brown. This will give you a crispier version as compared to the former which is soft. I like it in any form. </span></span></span><br />
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Aleema Misbahhttp://www.blogger.com/profile/10505804513726296215noreply@blogger.com9tag:blogger.com,1999:blog-5553292358427409336.post-15734445971859203712011-05-28T13:30:00.000+04:002011-05-28T13:30:24.317+04:00Spicy Prawns Biryani<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY5-3J7f12Ud27_VbvSCiY_c9di4kxtOW-cfits0_TY8y0tH5mL_8-cLSpf2ZlDYiGmHAG-m-x-vzglaAbBM5ILa9JS3qBJCYjyfl51XF5845O-aBOFcXM7VkqBeeLnGhaoyhZ77_sxsyr/s1600/recipe2+013.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY5-3J7f12Ud27_VbvSCiY_c9di4kxtOW-cfits0_TY8y0tH5mL_8-cLSpf2ZlDYiGmHAG-m-x-vzglaAbBM5ILa9JS3qBJCYjyfl51XF5845O-aBOFcXM7VkqBeeLnGhaoyhZ77_sxsyr/s400/recipe2+013.jpg" width="400" /></a></div><br />
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<div class="MsoNormal">No wedding or celebration in Kerala is complete without Biryani and so is any of my weekend. Over these years I’ve explored and prepared a variety of them viz.- Hyderabadi, Sindhi, Arabic etc. and loved all of it! My mom is a specialist in Dum Biryani and I wish to attain her crown some day.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">I would love to share this delectable Prawns biryani recipe which I’m sure you’ll love. Biryani is generally prepared with lamb or chicken, and very rarely do you get to taste prawns biryani and that too prepared in the ‘dum’ style. T<span class="apple-style-span">he rice is cooked separately and alternative layers of prawns and rice is arranged and cooked on a very low flame for a long time. Do not attempt if you are in a hurry!!<o:p></o:p></span></div><div class="MsoNormal">It appears to be a lengthy process, but the work is definitely worth it. Its more on the spicier side, hence you may wish to reduce the no.of chillies to suit your taste buds.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal" style="mso-outline-level: 1;">Serves : 6-7</div><div class="MsoNormal"><b>Ingredients:</b></div><div class="MsoNormal">For the masala:</div><div class="MsoNormal">Prawns – 1kg</div><div class="MsoNormal">Onion – 8(big) thinly sliced (lengthwise)</div><div class="MsoNormal">Tomatoes – 3 (thinly chopped or slightly pureed) </div><div class="MsoNormal">Ginger paste – 2 tbsp</div><div class="MsoNormal">Garlic paste – 3-4 tbsp</div><div class="MsoNormal">Green chilli – 10 nos ( grind into paste )</div><div class="MsoNormal">Coriander leaves – finely chopped </div><div class="MsoNormal">Juice of 5 lemons</div><div class="MsoNormal">Whole garam masala – Cardamom, cinnamon, bay leaf, cloves.</div><div class="MsoNormal">Ghee and Cooking oil.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b>Masala powders :</b></div><div class="MsoNormal">Garam masala – 2tbps</div><div class="MsoNormal">Turmeric powder- 2 tsp</div><div class="MsoNormal">Red chilli pdr – 5tsp</div><div class="MsoNormal">Coriander powder- 1 teaspoonful</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">2 sliced onions – golden fried in ghee for garnish.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal" style="mso-outline-level: 1;"><b style="mso-bidi-font-weight: normal;">Masala preparation:<o:p></o:p></b></div><div class="MsoNormal">Marinate prawns with 3tsp red chilli pdr, ¼ tsp turmeric, 3 lime juice, salt & leave for 1hr.</div><div class="MsoNormal">In a non stick dish add 3tbs oil and slightly fry the prawns. Do not overcook the prawns as it’ll get hard.</div><div class="MsoNormal">Remove prawns from pan and add some more oil (1/2cup would be needed). Add 2 cardamom & 3 cloves. </div><div class="MsoNormal">Add 6 sliced onions and sauté. Add ginger garlic paste,green chilli paste & salt.</div><div class="MsoNormal">Saute till the onion has slightly browned and add the masala powders (1/4 tsp turmeric pdr, 2tsp red chilli pdr, 1 large tsp coriander pdr). Saute well for 5mins. Next add the tomato puree and sauté well until the oil separates. Add juice of<span style="mso-spacerun: yes;"> </span>3 lemons and finely chopped coriander leaves. Masala is ready for the ‘dum’.</div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDgZegn5g-ten0DgxDn5t3rEwxprLN5WgiZ4xtp8NAZlpjDiw4vmYd2kepbd3jZJ_24UE15jR8GwwsBUbBTIq9-uBxkyg6JdzRxKCWXP86qZs-IANvXfXXr__Oav63AaYc4nhwf1hXzz2W/s1600/recipe2+007.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDgZegn5g-ten0DgxDn5t3rEwxprLN5WgiZ4xtp8NAZlpjDiw4vmYd2kepbd3jZJ_24UE15jR8GwwsBUbBTIq9-uBxkyg6JdzRxKCWXP86qZs-IANvXfXXr__Oav63AaYc4nhwf1hXzz2W/s400/recipe2+007.jpg" width="400" /></a></div><div class="MsoNormal"></div><div class="MsoNormal" style="mso-outline-level: 1;"><b style="mso-bidi-font-weight: normal;">Ghee rice preparation<o:p></o:p></b></div><div class="MsoNormal">Long grain basmati – 3 mugs( I use the regular coffee mug).</div><div class="MsoNormal">Wash and soak the rice for 30mins to1hr. Drain out water and leave for 15mins.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">In a large non-stick dish add 1 cup ghee. Add whole garam masalas ( 4 cardamom , 3 cloves,1 cinnamon stick, 1 bay leaf), add 2 finely chopped onions(cut lengthwise ).</div><div class="MsoNormal">Saute slightly and don’t let it brown. Add 5 mugs of water. Add ¼ tsp turmeric pdr, juice of 2 lime and salt to taste.</div><div class="MsoNormal">When the water boils, add the rice and stir well. leave lid open for 5mins, stir once again<span style="mso-spacerun: yes;"> </span>and then close lid and simmer for 15mins or until the rice is ¾ cooked and the water has completely dried out.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5IGQqb3o7wgvKs5_CMgGymIFqyP5lHKUjrEsUg2w4-arbTj-LkBdgubuff9pHgdkwTixJEBT6-bXrSW4KvG53PVtB_8tF-WXmg42ajp_a4ErCx7n01koxWECSpkE14SyaMS8qWIJdZnqs/s1600/recipe2+010.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5IGQqb3o7wgvKs5_CMgGymIFqyP5lHKUjrEsUg2w4-arbTj-LkBdgubuff9pHgdkwTixJEBT6-bXrSW4KvG53PVtB_8tF-WXmg42ajp_a4ErCx7n01koxWECSpkE14SyaMS8qWIJdZnqs/s400/recipe2+010.jpg" width="400" /></a></div><div class="MsoNormal"></div><div class="MsoNormal" style="mso-outline-level: 1;"><b style="mso-bidi-font-weight: normal;">Layering:<o:p></o:p></b></div><div class="MsoNormal">Remove half of the prawns masala from the dish and keep aside.</div><div class="MsoNormal">Layer half of the prepared ghee rice over the prawns. </div><div class="MsoNormal">Now add fried onions and sprinkle 1tsp of garam masala. </div><div class="MsoNormal">Spread the remaining prawns masala over the rice and finish with another layer of rice.</div><div class="MsoNormal">garnish with fried onions,1tsp of garam masala and coriander leaves.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Cover and simmer for 30mins on low flame. Switch off flame and keep covered for another 30mins. Open lid and mix the rice and prawns until well combined </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Garnish: Sprinkle finely chopped coriander leaves and fried onions.</div><div class="MsoNormal">Serving suggestions: Serve with <span style="mso-spacerun: yes;"> </span>Raita , pickles and pappad.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7OD7AS2T_BQB3U_ZtQCag0F5NX_mgc8_qs7mHDyHXS8s85zmy6WQaCWI7JTIICnCtoUboicXSNarmx2hRqaKEj13UxlaV5xcEmw-SlJoTPAqb1uYeMWTEnkqUQqgTlK0WXsN9nfdf4OmJ/s1600/recipe2+014.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7OD7AS2T_BQB3U_ZtQCag0F5NX_mgc8_qs7mHDyHXS8s85zmy6WQaCWI7JTIICnCtoUboicXSNarmx2hRqaKEj13UxlaV5xcEmw-SlJoTPAqb1uYeMWTEnkqUQqgTlK0WXsN9nfdf4OmJ/s400/recipe2+014.jpg" width="400" /></a></div><div class="MsoNormal"></div><div class="MsoNormal"><b>Notes:</b> <span class="apple-style-span">The essential requirement for a good Biryani is to use good quality fragrant long grained basmati rice</span></div><br />
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</div><br />
<br />
</div>Aleema Misbahhttp://www.blogger.com/profile/10505804513726296215noreply@blogger.com9tag:blogger.com,1999:blog-5553292358427409336.post-24851386000223224252011-05-26T00:12:00.003+04:002011-05-26T13:06:02.742+04:00Oreo Chocolate Truffles<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpDPHS5QfoE466h4spRnIbbhehMUU4PNF8pEiAZH5_TbMNiZi_ZXu_1GzlH7PjdeQFddK-DW5tL0aj4p7UUMj0wrTgqKYr-EEkVEcSOVkqcyH9ekrHhUtcylAPxjivcETgldwVepKuEquK/s1600/oreo+truffles.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpDPHS5QfoE466h4spRnIbbhehMUU4PNF8pEiAZH5_TbMNiZi_ZXu_1GzlH7PjdeQFddK-DW5tL0aj4p7UUMj0wrTgqKYr-EEkVEcSOVkqcyH9ekrHhUtcylAPxjivcETgldwVepKuEquK/s400/oreo+truffles.jpg" width="400" /></a></div><br />
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<div class="MsoNormal"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">This one’s for all you chocolate lovers…especially dedicated to my better half & kids.</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">All you need is just 3 ingredients and the combination of the trio is simply magical.</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">The below recipe makes around 22-24 truffles…I lost count….’cause whilst I was in the counting process they were simultaneously being wolfed down by my kids.</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Thanks to Danielle for sharing this award winning recipe on Foodbuzz.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal" style="line-height: 15.0pt;"><b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Ingredients:</span></b></div><div class="MsoNormal" style="line-height: 15.0pt;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Oreo Cookies- 18 nos<o:p></o:p></span></div><div class="MsoNormal" style="line-height: 15.0pt;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><st1:place w:st="on"><st1:city w:st="on">Philadelphia</st1:city></st1:place> Cream cheese ( or any local product)– 150 gms<o:p></o:p></span></div><div class="MsoNormal" style="line-height: 15.0pt;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Cooking chocolate/Dark chocolate – 200 gms<o:p></o:p></span></div><div class="MsoNormal" style="line-height: 15.0pt;"><br />
</div><div class="MsoNormal" style="line-height: 15.0pt;"><o:p><b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Method:</span></b></o:p></div><div class="MsoNormal" style="line-height: 15.0pt;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Put the cookies (including cream filling) in the food processor and pulse until the cookies are completely crumbled.<o:p></o:p></span></div><div class="MsoNormal" style="line-height: 15.0pt;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Add the cookie crumbs and the cream cheese in a medium bowl. Combine until the mixture is a solid heap of deliciousness.<o:p></o:p></span></div><div class="MsoNormal"><span class="apple-style-span"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Scoop out the desired amount and form into balls.</span><span class="Apple-style-span" style="color: #191919; font-family: Georgia;"><o:p></o:p></span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1x6VF7UWemxXp2bTVugjvXBDFLu3V3HQawgU0gLPg8hJgrEHp7ONvzpd2o_raBceL-mFJoW6X1iDvOzZpAKDp-PmNvy2Tujjqj6QKD3qleK5oka7L2otbHojs5p10Pr5WLgZQqauLzwNW/s1600/oreo+truffles3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1x6VF7UWemxXp2bTVugjvXBDFLu3V3HQawgU0gLPg8hJgrEHp7ONvzpd2o_raBceL-mFJoW6X1iDvOzZpAKDp-PmNvy2Tujjqj6QKD3qleK5oka7L2otbHojs5p10Pr5WLgZQqauLzwNW/s400/oreo+truffles3.jpg" width="400" /></a></div><div class="MsoNormal"><span class="apple-style-span"><span style="color: #191919; font-family: Georgia;"><br />
</span></span></div><div class="MsoNormal"><span class="apple-style-span"></span></div><div class="MsoNormal" style="line-height: 15pt;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Refrigerate them for 30mins-1hour to add to the firmness. This makes them a bit easier to dunk into the chocolate without losing their shape. Dunk the formed truffles into the chocolate coating and let set on a piece of wax paper, about 10 minutes.<o:p></o:p></span></div><div class="MsoNormal" style="line-height: 15pt;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Sprinkle chocolate chips or cookie crumbs as desired.</span></div><div class="MsoNormal" style="line-height: 15pt;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div class="MsoNormal" style="line-height: 15pt;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>For the chocolate dip</b>: Melt chocolate in a double boiler or in a microwave stirring constantly and carefully dip truffles one at a time using a fork,allowing any excess chocolate to drip into the bowl (not letting the choco balls to be damaged). </span></div><div class="separator" style="clear: both; color: #191919; font-family: Georgia; font-size: 10pt; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3UK2S80ZaVaKEoL0IwpMGB2vdsRucB1ho5wYwPwcmLFkWnnpyM3fv0RBVcS7dfOc1I4fxr6w2I_qO-XNAvALqYuyxdpv201ci55dYQE2ffcbyVgZkvvAAvYI_eyKTJcYVTHKML7MEmo1T/s1600/oreotruffles1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3UK2S80ZaVaKEoL0IwpMGB2vdsRucB1ho5wYwPwcmLFkWnnpyM3fv0RBVcS7dfOc1I4fxr6w2I_qO-XNAvALqYuyxdpv201ci55dYQE2ffcbyVgZkvvAAvYI_eyKTJcYVTHKML7MEmo1T/s400/oreotruffles1.jpg" width="400" /></a></div><div class="MsoNormal" style="font-size: 10pt; line-height: 15pt;"><span style="font-size: 10pt;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Enjoy.....</span></span></div><br />
</div>Aleema Misbahhttp://www.blogger.com/profile/10505804513726296215noreply@blogger.com1tag:blogger.com,1999:blog-5553292358427409336.post-4344595293975012562011-05-21T11:31:00.001+04:002011-05-21T11:36:43.382+04:00Hot & Sweet Mustard Mango ( Kadu Manga )<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm9w9ZBGLpubb-TVEBlpUx7dMTUJSo9ESZBq_w441LzHW_TQez4UlKOmMRGCNPL5B2yfhpNtDSM7J9HgVGZkZb3PoJj1LjZeO7qtAlIbMbEt2Iw-m9lSZT442hK3UyaLr32m5zTg-AZLSv/s1600/recipe+019.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm9w9ZBGLpubb-TVEBlpUx7dMTUJSo9ESZBq_w441LzHW_TQez4UlKOmMRGCNPL5B2yfhpNtDSM7J9HgVGZkZb3PoJj1LjZeO7qtAlIbMbEt2Iw-m9lSZT442hK3UyaLr32m5zTg-AZLSv/s400/recipe+019.jpg" width="400" /></a></div><br />
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<div class="MsoNormal">With summer dawning in, there’s certainly one pleasure and that’s ….mangoes. From juices to pickles there’s a wide range of recipes that can be prepared from this ‘king of fruits’. I’ve decided to share this yummy yet simple recipe, which is an excellent dish to go along with rice or rotis. As the name suggests it includes sugar, salt and red chili… so you can well imagine what an amazing combo this might be. </div><div class="MsoNormal">For best results it should be cooked in a mud clay pot.( Cooking in clay pot brings out a different taste and eliminates the hazards associated with non stick dishes). I picked up mine from Kerala and generally use it for traditional cooking. </div><div class="MsoNormal">Don’t worry if you don’t own one... I’ve suggested an alternative for that. </div><div class="MsoNormal">Please do prepare it and write in your comments. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b>Ingredients: </b></div><div class="MsoNormal">Green raw mangoes- 2 nos cut lengthwise with skin.</div><div class="MsoNormal">Red chili powder- 3 tsp</div><div class="MsoNormal">Turmeric powder – ¼ tsp</div><div class="MsoNormal">Fenugreek seeds – ½ tsp</div><div class="MsoNormal">Water – 2cups</div><div class="MsoNormal">Salt & Sugar to taste</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b>Garnish:</b></div><div class="MsoNormal">Mustard seeds : 2 tsp</div><div class="MsoNormal">Curry leaves – 6-7</div><div class="MsoNormal">Oil- 2tsp</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b>Method:</b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal" style="margin-left: .5in; mso-list: l0 level1 lfo1; tab-stops: list .5in; text-indent: -.25in;">1-<span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span>Take water in a mud clay pot and add red chili powder, turmeric, fenugreek, mango pieces and salt. </div><div class="MsoNormal" style="margin-left: .5in; mso-list: l0 level1 lfo1; tab-stops: list .5in; text-indent: -.25in;">2-<span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span>Cook until mango has softened and cooked thoroughly. Remove from fire.</div><div class="MsoNormal" style="margin-left: .5in; mso-list: l0 level1 lfo1; tab-stops: list .5in; text-indent: -.25in;">3-<span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span>The water would have reduced to half by now. </div><div class="MsoNormal" style="margin-left: .5in; mso-list: l0 level1 lfo1; tab-stops: list .5in; text-indent: -.25in;">4-<span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span>In oil, splutter mustard and curry leaves and pour into the pot. Cover for 30-40mins until the clay pot has absorbed the excess moisture and the watery gravy has thickened.</div><div class="MsoNormal" style="margin-left: .5in; mso-list: l0 level1 lfo1; tab-stops: list .5in; text-indent: -.25in;">5-<span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span>If you do not own a clay pot you may cook in a heavy bottomed dish; remove the mango pieces once cooked and reduce the gravy by stirring constantly over high flame.</div><div class="MsoNormal" style="margin-left: .5in; mso-list: l0 level1 lfo1; tab-stops: list .5in; text-indent: -.25in;">6-<span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span>You may wish to add 2 tsp of sugar along with salt during step1. I prefer to add it just before eating. </div><div class="MsoNormal" style="margin-left: .25in;"><o:p><br />
</o:p></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgss90QfrASwjvmjg1okM1DjFtEINm56Lk3JQlO4qWWG_3QDCsQ6H7-sJUoa3FpFGtOH9OUEhKKOJWacJLhJYSwmsPPQ0hPqigWNpXB9cnUB6kAnNX0Ovwa_TH0UTSoKHMy6pEuL7JYhYQq/s1600/recipe+025.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgss90QfrASwjvmjg1okM1DjFtEINm56Lk3JQlO4qWWG_3QDCsQ6H7-sJUoa3FpFGtOH9OUEhKKOJWacJLhJYSwmsPPQ0hPqigWNpXB9cnUB6kAnNX0Ovwa_TH0UTSoKHMy6pEuL7JYhYQq/s400/recipe+025.jpg" width="400" /></a></div><div class="MsoNormal" style="margin-left: .25in;"><br />
</div><div class="MsoNormal" style="margin-left: .25in;">Serving suggestion: Add sugar and mash it along with the mango pulp and its ready to gormandize.</div></div>Aleema Misbahhttp://www.blogger.com/profile/10505804513726296215noreply@blogger.com2tag:blogger.com,1999:blog-5553292358427409336.post-86750608847204125702011-03-27T12:25:00.000+04:002011-03-27T12:36:26.647+04:00Shahi Rabri...rich n creamy milk dessert<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ9D71TaGgkPoh0YrlFvPCHdCsOKqOT2UTfZXdMGKVkaS6I1U0I3Sgax-_LgDmzgmwkvr9RmWJ86NgDocDBmZftozd95sSOCufmHBCdgw37XW-Y3kUHJ_4N17inppf-O6OlI59ck_aNUzW/s1600/shahi+rabri.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="297" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ9D71TaGgkPoh0YrlFvPCHdCsOKqOT2UTfZXdMGKVkaS6I1U0I3Sgax-_LgDmzgmwkvr9RmWJ86NgDocDBmZftozd95sSOCufmHBCdgw37XW-Y3kUHJ_4N17inppf-O6OlI59ck_aNUzW/s400/shahi+rabri.jpg" width="400" /></a></div><br />
Rabri is an Indian dessert made by boiling milk on low heat for a long time..almost 2-3hours until it reduces to half the quantity and gets thicker. Time consuming isn’t it? Not any longer..because I’ve found this quick and yummy recipe from the web and its as good as the traditional one. Do try it..you’ll love it! <br />
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<b>Ingredients:</b><br />
Milk powder- 2 cups<br />
Sugar- 1/2 cup<br />
Milk- 2 cups<br />
Condensed milk- 3/4 cup<br />
Cardamom powder-1/2 tsp<br />
Butter-100 gms<br />
Eggs – 2 nos<br />
Bread slices- 2 nos ( remove edges)<br />
Chopped Almonds and pistachios for garnishing<br />
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<b>Method:</b><br />
Blend together bread and eggs in a food processor till both ingredients are well combined.<br />
Heat butter, add the bread mixture into it and stir for 2-3mins. Keep aside.<br />
In a bowl add milk powder, sugar, regular milk and condensed milk. Mix it with a hand beater. Put this mixture in a pan and heat it. Stir it continuously for about 5mins.<br />
Once it starts to boil, add the bread mixture and cardamom pdr and and continue stirring until it starts to get slightly creamy. When the mixture cools, it will get even thicker , so be careful and let it only be ‘slightly’ thick when hot.<br />
Garnish with almonds and pistachios and refrigerate for 2-3hrs(after it cools). <br />
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Note: It’s important to stir continuously, else the milk can stick to the pan and burn.<br />
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Suggestion: You may add a few drops rose essence(kewra) if you like the flavour. I excluded that. <br />
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</div>Aleema Misbahhttp://www.blogger.com/profile/10505804513726296215noreply@blogger.com7tag:blogger.com,1999:blog-5553292358427409336.post-7314347466184965432011-03-09T10:52:00.000+04:002011-03-27T12:36:03.337+04:00Methi Paratha (Fenugreek flatbread)<div dir="ltr" style="text-align: left;" trbidi="on"><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWYqiv6CXG8lwUsTxJV4K2049r2l_YYRxAWfgKFjdvAOt_A_ZEFwCaGmYgLK3mv1xU4ok_0P40NoyQ_ds8fa6f-Ed9ClIkKOwGATEmhntBSCXZ3GC16rKHImRJ1YxllgewilweO9Z_4wzo/s1600/methi+paratha.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWYqiv6CXG8lwUsTxJV4K2049r2l_YYRxAWfgKFjdvAOt_A_ZEFwCaGmYgLK3mv1xU4ok_0P40NoyQ_ds8fa6f-Ed9ClIkKOwGATEmhntBSCXZ3GC16rKHImRJ1YxllgewilweO9Z_4wzo/s400/methi+paratha.jpg" width="400" /></a></div><div class="MsoNormal">North Indian stuffed Parathas are one of my favorites. Tried Googling the history of parathas and found that it originated in Punjab and later became popular all over <st1:country-region w:st="on"><st1:place w:st="on">India</st1:place></st1:country-region>. I’ve tried almost all of them viz. Aloo(potato) paratha, Methi, Mooli(raddish), Paneer and so on and so forth. Apart from these, Kerala parathas are also very popular. They are quite different from the north Indian ones with a distinct circular, flaky appearance- sans any filling. They are easily available in bulk orders at any Malabar restaurant!(I prepare them at least once in a week). </div><div class="MsoNormal">I’ve decided to add a list of parathas to my blog and to begin with it’s Methi Paratha which is just so easy to make and delicious too. It’s a healthy idea for kid’s tiffin! Fenugreek/Methi is very common in Indian cooking. The leaves have a medicinal value and are slightly bitter. The dried leaves are popularly known as Kasoori Methi and are used to flavor a lot of dishes like Butter chicken, Shahi Paneer, Aloo Gobi etc.<br />
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</div><div class="MsoNormal"><b>Ingredients:</b></div><div class="MsoNormal">Wheat flour (Atta)- 3cups</div><div class="MsoNormal">Fenugreek leaves (Methi)- 1 cup (discard stem)</div><div class="MsoNormal">Green chilli – 1 chopped finely</div><div class="MsoNormal">Coriander powder – ½ tsp<br />
Turmeric powder- <span class="Apple-style-span" style="font-size: 16px;">¼ </span>tsp</div><div class="MsoNormal">Ginger – ½ tsp paste</div><div class="MsoNormal">Ghee /Olive oil or butter</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b>Method:</b></div><div class="MsoNormal">Pluck the methi leaves and discard stem. Wash and chop into small pieces. </div><div class="MsoNormal"><span class="apple-converted-space"><span style="font-family: Verdana; font-size: 10pt;">1-</span></span><span class="apple-style-span"><span style="font-family: Verdana; font-size: 10pt;">Heat the oil and add ginger paste. Saute for a few seconds. Add methi leaves, green chillies and some salt. Add the coriander powder and stir until the leaves start to wilt. Saute for about 5-6mins only. Let this mixture cool.</span></span><span style="font-family: Verdana; font-size: 10pt;"><br />
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<span class="apple-style-span">2. Add the spiced methi mixture to the flour. Add 1tbsp of ghee/oil (optional). Add enough water and salt to make a soft, pliable dough. Leave it covered for about 30mins-1hr. Divide into equal-sized balls and roll out into thin parathas using dry flour. Cook on a</span><span class="apple-converted-space"> </span><span class="apple-style-span"><i>tawa</i></span><span class="apple-converted-space"><i> </i></span><span class="apple-style-span">or griddle until both sides are slightly brown. Flip only 2-3times.</span><br />
<br />
<span class="apple-style-span">3. After removing from fire, pat ghee or butter on both side and keep covered to maintain softness.<o:p></o:p></span></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span class="apple-style-span"><span style="font-family: Verdana; font-size: 10pt;">Serve them hot with yoghurt (mixed with salt and chat masala or amchur pdr) and any pickle. <o:p></o:p></span></span></div><div class="MsoNormal"><span class="apple-style-span"><span style="font-family: Verdana; font-size: 10pt;">Optional: You may add ginger+garlic paste and cumin pdr while preparing the methi mixture. <o:p></o:p></span></span></div><div class="MsoNormal"><span class="apple-style-span"><span style="font-family: Verdana; font-size: 10pt;">Some prepare it by directly adding the methi leaves and spices to the flour, but it tastes best with the above method.</span></span></div><div class="MsoNormal"><br />
</div></div>Aleema Misbahhttp://www.blogger.com/profile/10505804513726296215noreply@blogger.com3tag:blogger.com,1999:blog-5553292358427409336.post-68345059631439012922011-01-11T21:28:00.000+04:002011-01-21T14:48:01.096+04:00Pineapple Pachadi....hot & sweet pineapple raitha in creamy coconut & curd<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijHjZuM9WacYxne_cEgX_ize2h1i59n9WWu7wGPNP60yt7EXQOxHHFhLt3WSpqBMT_Dlhd78-FM_NzOh_9AsrsZmrTOH8wxVvXQd-LatdepLBHvdWB7JFpk_eJiRtW51xNr07rx4omc8Ps/s1600/pineapple+pachadi.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijHjZuM9WacYxne_cEgX_ize2h1i59n9WWu7wGPNP60yt7EXQOxHHFhLt3WSpqBMT_Dlhd78-FM_NzOh_9AsrsZmrTOH8wxVvXQd-LatdepLBHvdWB7JFpk_eJiRtW51xNr07rx4omc8Ps/s400/pineapple+pachadi.jpg" width="400" /></a></div><m:smallfrac m:val="off"> <m:dispdef> <m:lmargin m:val="0"> <m:rmargin m:val="0"> <m:defjc m:val="centerGroup"> <m:wrapindent m:val="1440"> <m:intlim m:val="subSup"> <m:narylim m:val="undOvr"> </m:narylim></m:intlim> </m:wrapindent> </m:defjc></m:rmargin></m:lmargin></m:dispdef></m:smallfrac><br />
<div class="MsoNoSpacing" style="font-family: inherit;"><span style="font-size: small;">New year is synonymous with resolutions, fresh starts and plans for the year ahead. The most common one I’ve heard of is ... ‘get fit’. Initially people do take it seriously, go for those brisk walks, give up sweets, ice-creams and all those mid-meals ..thus begins the battle of the bulge. However this is only short lived... soon those salads & dry rotis look boring and now that feeling of ‘I deserve something better’ starts to dawn upon you.</span></div><div class="MsoNoSpacing" style="font-family: inherit;"><span style="font-size: small;">I’m not a diet guru but my mantra of eating have always been the Hadith -‘fill only one-third of your stomach with food, one-third with liquid and one-third with air.’ </span></div><div class="MsoNoSpacing" style="font-family: inherit;"><span style="font-size: small;">Having said that, I have no intention of excluding fatty food from my blog...so all you calorie conscious people, please do keep a tab on the intake...eat well, stay healthy. </span></div><div class="MsoNoSpacing" style="font-family: inherit;"><span style="font-size: small;">I would like to introduce this amazing south Indian dish which I’m sure you’ll love. It’s similar to the North Indian raitha and is also prepared with mango, pumpkin & banana. But the Pineapple version is my favorite. Do try it! </span></div><div class="MsoNoSpacing" style="font-family: inherit;"><span style="font-size: small;"><br />
</span></div><div class="MsoNoSpacing" style="font-family: inherit;"><span style="font-size: small;"><b>Ingredients:</b></span></div><div class="MsoNoSpacing" style="font-family: inherit;"><span style="font-size: small;"><br />
</span></div><div class="MsoNoSpacing" style="font-family: inherit;"><span style="font-size: small;">Pineapple (canned)- 1 large tin <br />
Chili pdr- 2tsp<br />
Turmeric pdr- 1tsp</span></div><div class="MsoNoSpacing" style="font-family: inherit;"><span style="font-size: small;">Yogurt- 2 cups (or as required)<br />
<br />
</span></div><div class="MsoNoSpacing" style="font-family: inherit;"><span style="font-size: small;">For Grinding:<br />
Freshly grated coconut- 4-5 tbsp<br />
Cumin seed - 1/2 tsp<br />
Dried red chili - 2 nos<br />
<br />
</span></div><div class="MsoNoSpacing" style="font-family: inherit;"><span style="font-size: small;">For the garnish:</span></div><div class="MsoNoSpacing" style="font-family: inherit;"><span style="font-size: small;">Mustard seeds-1tsp</span></div><div class="MsoNoSpacing" style="font-family: inherit;"><span style="font-size: small;">Curry leaves- 6-7</span></div><div class="MsoNoSpacing" style="font-family: inherit;"><span style="font-size: small;">Dried red chili- 2-3</span></div><div class="MsoNoSpacing" style="font-family: inherit;"><span style="font-size: small;"><br />
</span></div><div class="MsoNoSpacing" style="font-family: inherit;"><span style="font-size: small;"><b>Method:</b></span></div><div class="MsoNoSpacing" style="font-family: inherit;"><span style="font-size: small;"><br />
</span></div><div class="MsoNoSpacing" style="font-family: inherit;"><span style="font-size: small;">Drain out the syrup from the can & cut pineapple into very small pieces. Cook pineapple pieces with red chili pdr, turmeric & pinch of salt. ( If using fresh pineapple, add 1tsp sugar along with salt to sweeten it). Cook till pineapple is soft.</span></div><div class="MsoNoSpacing" style="font-family: inherit;"><span style="font-size: small;"><br />
</span></div><div class="MsoNoSpacing" style="font-family: inherit;"><span style="font-size: small;">Grind coconut with cumin seed & dried red chili with 2tbsp water. Add this to the pineapple. Keep stirring for 4-5mins. Switch off the gas and allow to cool.</span></div><div class="MsoNoSpacing" style="font-family: inherit;"><span style="font-size: small;">Lightly beat yogurt till smooth. Add the above mix into the yogurt.</span></div><div class="MsoNoSpacing" style="font-family: inherit;"><span style="font-size: small;">For the garnish- Splutter mustard seeds, curry leaves (few), 2-3 dried red chili. Saute for 5secs and add into the pineapple.</span></div><div class="MsoNoSpacing" style="font-family: inherit;"><span style="font-size: small;">Serve as a side dish with plain rice.</span></div>Aleema Misbahhttp://www.blogger.com/profile/10505804513726296215noreply@blogger.com7tag:blogger.com,1999:blog-5553292358427409336.post-63610556699635894502010-11-30T18:51:00.000+04:002011-01-21T14:46:31.928+04:00Nutella Pudding...with creamy Hazelnut spread and biscuits<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2Q-naTNM6f0AtmA4FzwHBKEJpzx4W16_gdR00ZJNFQWSN0yiO1VJiW0ojXQGszKYTw7kJBI_75HV5GpAicnddiG8wDi0OoCt8-xJXYI4eKS5T_Vx0Vh82tx0vyukXSsc4fWgo7HSRbK7y/s1600/nutella.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2Q-naTNM6f0AtmA4FzwHBKEJpzx4W16_gdR00ZJNFQWSN0yiO1VJiW0ojXQGszKYTw7kJBI_75HV5GpAicnddiG8wDi0OoCt8-xJXYI4eKS5T_Vx0Vh82tx0vyukXSsc4fWgo7HSRbK7y/s400/nutella.jpg" width="400" /><!--[if gte mso 9]><xml> <w:WordDocument> <w:View>Normal</w:View> <w:Zoom>0</w:Zoom> <w:TrackMoves/> <w:TrackFormatting/> <w:PunctuationKerning/> <w:ValidateAgainstSchemas/> <w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid> <w:IgnoreMixedContent>false</w:IgnoreMixedContent> <w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText> <w:DoNotPromoteQF/> <w:LidThemeOther>EN-US</w:LidThemeOther> <w:LidThemeAsian>X-NONE</w:LidThemeAsian> <w:LidThemeComplexScript>X-NONE</w:LidThemeComplexScript> <w:Compatibility> <w:BreakWrappedTables/> <w:SnapToGridInCell/> <w:WrapTextWithPunct/> <w:UseAsianBreakRules/> <w:DontGrowAutofit/> <w:SplitPgBreakAndParaMark/> <w:DontVertAlignCellWithSp/> <w:DontBreakConstrainedForcedTables/> <w:DontVertAlignInTxbx/> <w:Word11KerningPairs/> <w:CachedColBalance/> </w:Compatibility> <m:mathPr> <m:mathFont m:val="Cambria Math"/> <m:brkBin m:val="before"/> <m:brkBinSub m:val="--> <m:smallfrac m:val="off"> <m:dispdef> <m:lmargin m:val="0"> <m:rmargin m:val="0"> <m:defjc m:val="centerGroup"> <m:wrapindent m:val="1440"> <m:intlim m:val="subSup"> <m:narylim m:val="undOvr"> </m:narylim></m:intlim> </m:wrapindent><!--[endif]--><!--[if gte mso 9]><xml> <w:LatentStyles DefLockedState="false" DefUnhideWhenUsed="true"
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</style> <![endif]--> </m:defjc></m:rmargin></m:lmargin></m:dispdef></m:smallfrac></a></div><div class="MsoNormal">On the occassion of UAE’s 39<sup>th</sup><span> </span>national day, 4 days public holiday was announced (clubbing together the islamic new year). This was reason enough for an itchy feet and before you could even blink people had <span> </span>packed their bags and flocked to Muscat for a holiday retreat. Naturally Muscatians drove in the opposite direction! Took the kids for an<span> </span>early morning play at the beach, visited the spectacular musical fountain display at the foot of the world’s tallest tower –Burj Khalifa....all of us were brimming with joy throughout.</div><div class="MsoNormal"><span> </span>Holidays are synonymous with good food and nothing like home-made food. <span> </span>Prepared prawns with capsicum in coconut sauce and it turned out yummy. Also grilled, chicken in the gas oven-my first attempt at oven grilling. There are a lot more recipes on the card, hope to share only the best ones!</div><div class="MsoNormal">My kids just go bonkers over Nutella-hazelnut spread and always enjoy a generous amount of it on their bread. Sometimes they even have it straight from the bottle! This pudding comes to me from a facebook group ‘friends cooky’s’. <span> </span>Nutella is the pioneer in Hazelnut spread, however if this brand is not available in your city you may try any other local hazelnut spread. </div><div class="MsoNormal">It’s really simple and success is guaranteed at first attempt.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b>Ingredients:</b></div><div class="MsoNormal">Hazelnut spread (Nutella) - 200 gm<br />
Whipping cream (Dream whip) - 1 sachet<br />
Nestle/Puck cream - 2 tins<br />
Caramel powder - 1 sachet<br />
Marie biscuits or any other arrowroot biscuit - 1 packet</div><div class="MsoNormal">Milk - 1/4 cup (to dip the biscuits)<br />
<br />
</div><div class="MsoNormal"><b>Method:</b><br />
Dip the biscuits in milk and lay in a large pudding dish as the first layer. Dip only slightly as we need it crunchy in the pudding. <br />
In a juice mixer, beat together Nestle cream (1 tin) , Whipping Cream and Caramel powder. (This is the same caramel powder that is used for making instant caramel custard pudding.) You’ll now get a yellowish creamy mixture.</div><div class="MsoNormal">Pour this mixture over the layered biscuits and again layer the biscuits as before.</div><div class="MsoNormal">Refrigerate for 1/2 an hour.</div><div class="MsoNormal">Blend the remaining Nestle cream and hazelnut spread in the same blender and spread it evenly over the 2<sup>nd</sup> layer of biscuits. Garnish with almonds and refrigerate until chilled.</div>Aleema Misbahhttp://www.blogger.com/profile/10505804513726296215noreply@blogger.com4tag:blogger.com,1999:blog-5553292358427409336.post-73691321352346182602010-11-24T20:02:00.000+04:002011-01-21T14:46:31.929+04:00Dream Whip Fruit Pudding<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGG5fNOabytV-OydOd-9p4DsLlslVlF8pGFoO3uPX-GNU_LEbPzvXSJgrOb39baiIdnnliO5DRa9GVwbKP1HpWOAY5fsCMFoWPfCJxnWrG5oYfbOUqemylW1IF6EXCTLVj30vR9oC5XUmp/s1600/recipes+140q.jpg" imageanchor="1"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGG5fNOabytV-OydOd-9p4DsLlslVlF8pGFoO3uPX-GNU_LEbPzvXSJgrOb39baiIdnnliO5DRa9GVwbKP1HpWOAY5fsCMFoWPfCJxnWrG5oYfbOUqemylW1IF6EXCTLVj30vR9oC5XUmp/s400/recipes+140q.jpg" width="400" /> </a></div><div class="MsoNormal"><b><br />
</b></div><div class="MsoNormal">The waiting period was over and Eid arrived! The day began sweetly, with Sheer-korma(will share the recipe soon) followed by Biryani and loads of fun with family. I had prepared this sweet dish for the occasion and it’s just delish! A must try!</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b>Ingredients:</b></div><div class="MsoNormal">White Bread – 5 slices</div><div class="MsoNormal">Mixed fruits can – 1large tin (drain out the syrup)</div><div class="MsoNormal">Sugar syrup- 1cup sugar boiled in 1 cup water</div><div class="MsoNormal"><b>For blending:</b></div><div class="MsoNormal">Whipping cream powder(dream whip)- 2 sachet</div><div class="MsoNormal">Condensed Milk- ½ tin</div><div class="MsoNormal">Puck cream- 1 small tin</div><div class="MsoNormal">Milk- measured in the same cream tin</div><div class="MsoNormal">Gelatin- 1tsp</div><div class="MsoNormal">Sugar-1tsp</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b> Method:</b></div><div class="MsoNormal">Cut off edges of bread and slice them into 4 pieces. Melt the sugar in water by boiling it for 2-3mins. Allow it to cool. Dip the bread slices in sugar syrup. The syrup is just to sweeten the bread , and it should not be thick.(alternatively you can place the slices in the dish and drizzle the syrup over it, so that the bread isn’t too soggy). Place the bread slices on the bottom of a large glass serving dish (in a single layer). Spread the mixed fruits over this. </div><div class="MsoNormal">With an electric blender, blend together- whipping cream, condensed milk, cream, gelatin, milk and sugar. Pour this mix evenly over the fruits. Garnish with cherries, pistachio and almond flakes.</div><div class="MsoNormal">Refrigerate for 3-4hrs or until cold and set.</div><div class="MsoNormal">Optional- You may also add few dry fruits like fig, dates, cashew nuts etc. over the fruits. But this pudding tastes good even without it! </div><div class="separator" style="clear: both; text-align: center;"><br />
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</div>Aleema Misbahhttp://www.blogger.com/profile/10505804513726296215noreply@blogger.com1tag:blogger.com,1999:blog-5553292358427409336.post-81260290446711612072010-10-05T23:10:00.000+04:002011-01-21T14:46:31.929+04:00Butter cake<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggycphCAbo0K-6nvF6MWhfrAKUD8KLUaWwZKC-ygS-sQhUJSfwcptbWz0Jqf-PASHmQIZ-4CdSyQNkhjg6sFw-D8NzK9rvs-ZT-Aii1_xkQYm68KZVZxtc2bfVlh_BWpW_bpO_SNvXfYNa/s1600/recipes+029g.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggycphCAbo0K-6nvF6MWhfrAKUD8KLUaWwZKC-ygS-sQhUJSfwcptbWz0Jqf-PASHmQIZ-4CdSyQNkhjg6sFw-D8NzK9rvs-ZT-Aii1_xkQYm68KZVZxtc2bfVlh_BWpW_bpO_SNvXfYNa/s400/recipes+029g.jpg" width="400" /> </a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: small;"> <smallfrac m:val="off"><dispdef><lmargin m:val="0"><rmargin m:val="0"><defjc m:val="centerGroup"><wrapindent m:val="1440"><intlim m:val="subSup"><narylim m:val="undOvr"></narylim></intlim></wrapindent></defjc></rmargin></lmargin></dispdef></smallfrac></span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small; line-height: 115%;">Baking is one of the simplest methods of cooking. However, if not done in the right manner can turn out to be a nightmare. It's always essential to pre-measure all your ingredients and have them ready just before you start off. </span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small; line-height: 115%;">Thanks to my colleague Jezmy from Maldives for inspiring me with her baked treats! Muffins, cookies, cakes…week after week…don’t think anyone can beat that! I’ll definitely share her recipes one day.</span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small; line-height: 115%;">I got this basic butter cake recipe whilst net-surfing and it turned out delectable! A must try!</span></div><div class="MsoNoSpacing" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"> </span> <br />
<span style="font-size: small;"><u><b>Ingredients </b></u><br />
</span></div><div class="MsoNoSpacing" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">250gms unsalted butter (preferrably Amul )<br />
200gm sugar (powdered) <br />
4 eggs <br />
1 tsp vanilla essence <br />
200gm self raising flour, sifted with ½ tsp salt <br />
4 tbsp fresh milk <br />
<br />
<u><b>Method </b></u><br />
Grease and line a cake tin with greaseproof paper. Preheat oven to 170C . <br />
Cream butter and sugar (with an electric egg beater) until light and creamy. <br />
Add eggs one at a time, beating well after each addition until mixture is light and fluffy. <br />
Add vanilla essence. <br />
Fold in sifted flour (only self-raising flour to be used)gradually to the prepared mix. </span></div><div class="MsoNoSpacing" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Finally stir in milk. Mix until well combined. <br />
Pour mixture into prepared tin. <br />
Level out mixture at the sides but allow a shallow well in the center. This is to enable the cake to level up evenly during baking. <br />
Bake in the middle rack of preheated oven for 55-60 minutes or until cooked through when tested with a skewer. </span></div><div class="MsoNoSpacing" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">The buttery aroma is also an indication that it’s done.</span></div><div class="separator" style="clear: both; text-align: center;"></div>Aleema Misbahhttp://www.blogger.com/profile/10505804513726296215noreply@blogger.com0tag:blogger.com,1999:blog-5553292358427409336.post-37052839546477511892010-10-05T17:28:00.001+04:002011-10-25T20:42:04.536+04:00Cheese Tikki<div dir="ltr" style="text-align: left;" trbidi="on"><smallfrac m:val="off"><dispdef><lmargin m:val="0"><rmargin m:val="0"><defjc m:val="centerGroup"><wrapindent m:val="1440"><intlim m:val="subSup"><narylim m:val="undOvr"></narylim></intlim></wrapindent></defjc></rmargin></lmargin></dispdef></smallfrac><br />
<div class="MsoNormal"><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkBWDrg-Nj5Z5NBtogYkgN9QnwjTI5BgfFfgJSpHsL4QA142hQP1IL6F3fLXMxx7oyOYeeYrX3ztvEihyhbesHxhLiMhpYuNBxgvBy1JFp7l-0n2zlSIModHnAAQyZ7EaJz12G9Ho4pUag/s1600/recipes+101.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkBWDrg-Nj5Z5NBtogYkgN9QnwjTI5BgfFfgJSpHsL4QA142hQP1IL6F3fLXMxx7oyOYeeYrX3ztvEihyhbesHxhLiMhpYuNBxgvBy1JFp7l-0n2zlSIModHnAAQyZ7EaJz12G9Ho4pUag/s400/recipes+101.jpg" width="400" /></a></div>Apologies for the 4 month long silence or rather summer break.…had forced myself into aestivation ;-)…and hope to elude any sort of winter hibernation <span style="font-family: Wingdings;">J</span></div><div class="MsoNoSpacing">Had been to Kerala for Ramadan followed by Eid and yes it was a memorable vacation indeed! Tried lots and lots of new recipes, specially for Iftaar and just can’t wait till I share them. Without much ado let’s head off…</div><div class="MsoNoSpacing">To start with here’s presenting …Cheese tikki!! It’s something the kids will love and so would the grown-ups. It’s one of the most simplest snacks & doesn’t require any exotic ingredients. </div><div class="MsoNoSpacing"></div><div class="MsoNoSpacing">Bon Appetit!!</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDpqRRMrJYtPs1IcJEZ1uvDgep1v9Y8Htcb0zdxam-ttge1b1izeqYk9zr0Cke4hjN93Gaa1sdVRZaBGA2i53Ly65iD3ts_YIvTF1pk7XAnw0gFnwDNsLfjeTqrtV_aB2x4tXmfX7GbGpH/s1600/recipe.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="283" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDpqRRMrJYtPs1IcJEZ1uvDgep1v9Y8Htcb0zdxam-ttge1b1izeqYk9zr0Cke4hjN93Gaa1sdVRZaBGA2i53Ly65iD3ts_YIvTF1pk7XAnw0gFnwDNsLfjeTqrtV_aB2x4tXmfX7GbGpH/s400/recipe.JPG" width="400" /></a></div><div style="text-align: center;"> This is how it appears before and after coating....</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoW4pZzz8a-ft8SoYsz0lKhgPUrIQjtNhRaiCa4OJRqdJidokgqWLcd9eDKS_B9hiZXrtBixysnOc45u_rD_l19EJP57Ouj4Qk5mypoGBrEFVYx6MNcHOeLnaVR9iltJV9dlFWe2abFQWn/s1600/DSC01177.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoW4pZzz8a-ft8SoYsz0lKhgPUrIQjtNhRaiCa4OJRqdJidokgqWLcd9eDKS_B9hiZXrtBixysnOc45u_rD_l19EJP57Ouj4Qk5mypoGBrEFVYx6MNcHOeLnaVR9iltJV9dlFWe2abFQWn/s400/DSC01177.JPG" width="400" /></a></div><div class="MsoNoSpacing"><div class="separator" style="clear: both; text-align: center;"></div><br />
</div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><b>Ingredients:</b></div><div class="MsoNoSpacing">Cream cheese triangles-8 triangles</div><div class="MsoNoSpacing">White Bread -8slices</div><div class="MsoNoSpacing">Onion- 1 large- chopped finely</div><div class="MsoNoSpacing">Tomato- 1 large- chopped finely</div><div class="MsoNoSpacing">Green chilly-1-cut finely</div><div class="MsoNoSpacing">Coriander leaves-1bunch-chopped finely</div><div class="MsoNoSpacing">Juice of 1 lemon</div><div class="MsoNoSpacing">Pepper powder-1tsp</div><div class="MsoNoSpacing">Salt to taste</div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><b>For coating:</b></div><div class="MsoNoSpacing">2cups of Bread crumbs mixed with ½ cup of sesame seeds.</div><div class="MsoNoSpacing">1egg- beaten</div><div class="MsoNoSpacing"><br />
</div><div class="MsoNoSpacing"><b>Method:</b></div><div class="MsoNoSpacing">Shred the bread slices into small bits and place them in a large bowl. Now add the chopped onion, tomato, green chilly & coriander leaves. Add the cheese once it’s soft, and blend all of these ingredients with your hand. You may add 2-3tsp of milk to moisten this. Add lemon juice, pepper powder, salt and continue to mix well until a smooth dough has been formed. If the dough is too sticky you may add 1 or 2 extra slices of bread.</div><div class="MsoNoSpacing">Now divide them into small equal number of balls. Shape them in the form of small fingers and keep aside.</div><div class="MsoNoSpacing"><b>For frying:</b></div><div class="MsoNoSpacing">Dip the rolls in egg , next roll them in the bread crumbs until all sides have been coated well.</div><div class="MsoNoSpacing">Deep fry on medium heat till crispy and golden brown.</div><div class="MsoNoSpacing">Serve hot with tomato ketchup.</div></div>Aleema Misbahhttp://www.blogger.com/profile/10505804513726296215noreply@blogger.com1tag:blogger.com,1999:blog-5553292358427409336.post-61271514729797625512010-05-14T15:43:00.000+04:002011-01-21T14:46:31.930+04:00Chaat Sandwich<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCv6Q-wF-bZ89OjZGh1d3w4-H2_PtRxpDAUv4rUfyFU8lXR3C-uJkxL5YHzCyL5Me8smHg-Nn2oQD9FyJDm_4VxY5CYJ37EMsujgwt_7sPO9wc21-x6UA6o9yAhi65YxTU86uzKa_4QFWP/s1600/chaat.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCv6Q-wF-bZ89OjZGh1d3w4-H2_PtRxpDAUv4rUfyFU8lXR3C-uJkxL5YHzCyL5Me8smHg-Nn2oQD9FyJDm_4VxY5CYJ37EMsujgwt_7sPO9wc21-x6UA6o9yAhi65YxTU86uzKa_4QFWP/s400/chaat.jpg" width="400" /></a></div><br />
Chaats are very popular fast food in Northwest India. They are typically sold on roadsides and also available at restaurants. Count me amongst those who devour chaats with relish!<br />
Afrah’s friends pleaded for a potato-snack party for her bday and it didn’t take me a minute to decide on Batata-wada. So what would be next …Punjabi samosa! But then nothing unique about it. My toing and froing stopped when I recollected this Hyderabi chaat sandwhich which my sis had prepared for her school snack festival. I remember Anusha preparing around 50-60 of this with her friend Nikitha and turning mom’s kitchen into a mess! Albeit it sold like hotcakes..or should I say hotsandwiches! Still remember seeing a huge crowd at their stall! So here I am to share this chaat with you, which I doubt you’ll find at Bombay Chowpatty or any chaat stalls!<br />
<br />
<br />
<b>Ingredients:</b><br />
Bread – 6 slices cut into triangles.<br />
Potato- 3 large <br />
Onion- 2 large chopped into tiny pieces<br />
Tomato- 1 large chopped into tiny pieces<br />
Raw mango (optional)- 1 cut into tiny pieces<br />
Red chilly powder- 1 tsp<br />
Lime juice- 1 tsp<br />
Garam masala powder- ¼ tsp<br />
Coriander leaves- ½ cup<br />
Fine Sev – 1 Cup<br />
Tomato sauce<br />
<br />
<b>Sweet Red chutney(meetha chutney):</b> Soak 1 small lemon size tamarind in 1 cup water for 1hour or you may microwave it for 30secs to make it soft. Cut 5-6 seedless dates into small pieces. Squish the tamarind with your fingers to extract all the pulp. Discard the fibre and seeds. Add the thick tamarind liquid to the dates. Add ¼ tsp chilli pdr, ¼ tsp cumin pdr, salt and grind to a smooth watery paste. Keep it aside for garnish.(you may need to adjust the quantity of tamarind and dates depending on the size).<br />
<br />
<br />
<b>Green chutney- ingredients:</b> 1 cup mint leaves, ½ cup coriander leaves, ½ onion , 1 tsp lime juice, ½ tsp sugar, 1 green chili. Grind into smooth paste using very little water. Keep aside for garnish.<br />
<br />
<b>Method:</b><br />
Boil and mash the potatoes. Add red chilli pdr, lime juice, garam masal pdr, salt. Mix well into a smooth paste. <br />
Preparing the bread-base: there are 2 ways to do this. 1- Toast the bread slices (hard brown toast)using a little bit of ghee and then coat one side with the potato mix. 2- First coat the potato mix on one side of the slice, spread evenly, press well, then dust cornflour on it and deep fry in oil. Although I’ve used the 2nd method, I would recommend the 1st option as for the 2nd method, it consumes a lot of oil. <br />
Garnish- place the bread slices on the serving dish. Spread 1 tsp tomato sauce. Sprinkle onion pieces, next tomato pieces, mango pieces(very few), drizzle 2-3 tsp red chutney, now add a lot of Sev(as shown in pic), add green chutney and lastly coriander leaves. Serve immediately!Aleema Misbahhttp://www.blogger.com/profile/10505804513726296215noreply@blogger.com1tag:blogger.com,1999:blog-5553292358427409336.post-60107219437570241012010-05-09T09:48:00.000+04:002011-01-21T14:46:31.931+04:00Mango Chicken (Chef's special :-) )<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTqyKj98zJmsau7XVSGQrmMss5HehSSQDDm29tNVAL0JTfWaZQHZgde4DLpZovMUJF4mQ2_azcPVp-F1xMwAWEjA_kheor31jXY0vSxMF0CE9T11qlJeOWVMbudGMWnckhtyy1Tg1qD7IL/s1600/DSC00781.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTqyKj98zJmsau7XVSGQrmMss5HehSSQDDm29tNVAL0JTfWaZQHZgde4DLpZovMUJF4mQ2_azcPVp-F1xMwAWEjA_kheor31jXY0vSxMF0CE9T11qlJeOWVMbudGMWnckhtyy1Tg1qD7IL/s320/DSC00781.JPG" width="320" /></a></div><br />
<br />
The mere thought of having green mangoes would excite the salivary glands of almost anyone.<br />
The perfect mangoes for mango-chicken are the ones that are just in the ripening stage. Pick the mango which is green yet soft. These, when cut, would appear yellowish within. <br />
You’ll find a varied list of mango chicken recipes on the web-site, but this one’s my very own creation and a hit product of my culinary experiments.<br />
<br />
<b>Ingredients: </b><br />
<br />
Chicken – 1 kg, cut into small pieces<br />
Onion-3 large, sliced lengthwise<br />
Grind to paste- ½ inch ginger + 6 pieces garlic+1green chilly <br />
Raw mangoes (green on the outside, soft & yellowish inside) - 2 small <br />
Whole Spices: Cardamom- 3, Cloves- 4, Bay leaf- 1, Cinnamon – 1 small stick (2inch long)<br />
Red Chilly powder- 2 tsp<br />
Turmeric powder- ½ tsp<br />
Curd- 2 tbsp<br />
Salt to taste<br />
Cashew nut paste- grind 8 pieces of cashew nut using a little bit of water to form thick paste.<br />
A bunch of Coriander leaves & mango slices for garnish.<br />
<br />
<b>Method:</b><br />
<br />
Peel the mangoes. Make puree of 1 mango and keep aside. Cut the other mango into thin slices for garnish.<br />
Heat 2 tsp oil and sauté onion till soft and translucent. Add ginger & garlic paste, sauté. Add all the spices and sauté for 2 mins. Now add the chilly powder and turmeric powder. Sauté well. Next add the chicken pieces and mango paste. Stir well and add the curd & salt. Add ½ glass of water and cook until chicken is done. (Don’t add too much of water as the gravy may turn out too loose). Now stir in the cashew nut paste; add a bunch of finely chopped coriander leaves and cook for a minute(discard the bay leaf). The gravy should now have a thick consistency. Transfer into a serving dish and garnish with few coriander leaves and mango slices.<br />
<br />
Serving suggestion- to be served with Paratha or Puri.Aleema Misbahhttp://www.blogger.com/profile/10505804513726296215noreply@blogger.com0tag:blogger.com,1999:blog-5553292358427409336.post-87581396633960167832010-05-04T23:21:00.001+04:002011-10-23T18:46:26.264+04:00Ladies Delight ( an Oriental dessert )<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd8CXIDYert-ZjQq58aRN-aFJkZynzJ6WMdiTKIRrDtypke31TnNGAJ9Zr0PGkKTGQyZaMicxI-9C8-oriIdZzEVB2_cH4KjT-W7Fqjoho75KuuqHlz6rS3lGx3OzKUPpvDt91qF9lzu4V/s1600/ladies+delight2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd8CXIDYert-ZjQq58aRN-aFJkZynzJ6WMdiTKIRrDtypke31TnNGAJ9Zr0PGkKTGQyZaMicxI-9C8-oriIdZzEVB2_cH4KjT-W7Fqjoho75KuuqHlz6rS3lGx3OzKUPpvDt91qF9lzu4V/s400/ladies+delight2.JPG" width="400" /></a></div><br />
Wonder why this Oriental dish is so-called… perhaps its ease and simplicity delights the women folk??<br />
I would say it should be renamed - ‘Men’s delight’, as my better-half was extremely ‘delighted’ whilst relishing it. I leave the whys and wherefores of this to you…after all ‘what’s in a name’. <br />
I had once seen this recipe stuck on a Nestle’ cream tin but hadn’t tried it, until one of my colleagues brought it to office. Just follow the simple steps and the end result is a scrumptious, mouth-watering dessert and it’s over even before you go for the second piece! <br />
So let’s get our ingredients ready and start off!<br />
<br />
<b>All you need:</b><br />
<br />
Sandwich bread-8 slices<br />
Nestle’ cream- 1 small tin<br />
Rosewater- 1 tsp<br />
For Sugar syrup: Boil 1 cup of water with ½ cup sugar for 10mins.(Syrup shouldn’t be thick) <br />
Oil for frying<br />
Pistachio or cashew nut flakes for garnish.<br />
<br />
<b>Method:</b><br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div>Remove the crust of the bread slices and flatten each of them using a rolling pin. Mix cream and rosewater in a bowl. (you can prepare this without rosewater also). Spread ½ tbsp of cream over the slice and roll it. Use a paste of refined flour ( 3 tsp flour+1 tbsp water) to stick the sides. Press the sides so that the cream does not come out while frying. Deep fry this in hot oil until golden brown. The bread will absorb a lot of oil, but don’t panic. Remove from pan and place on kitchen paper to drain out excess oil. Dip this in the sugar syrup and place on serving dish. If you don’t want it to be too sweet then you may place the fried pieces on the serving dish and drizzle the syrup on it with a spoon. Garnish with crushed pistachio or cashew nut (I’ve used cashew nut). <br />
Serve hot.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgahbrmS3MQV27KkrVuhTSHy4PMXdReeIahKifSubgCqx7Suk0SGb51Fpbvf1fsKg-5hz0IqgusRAGor2cl_3iJzq8OU_XHFp9FvHGYMbBQJHTR8QmWxbpSxszwiwu2cLFatRxr2BsTSOGr/s1600/ladies+delight.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="283" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgahbrmS3MQV27KkrVuhTSHy4PMXdReeIahKifSubgCqx7Suk0SGb51Fpbvf1fsKg-5hz0IqgusRAGor2cl_3iJzq8OU_XHFp9FvHGYMbBQJHTR8QmWxbpSxszwiwu2cLFatRxr2BsTSOGr/s400/ladies+delight.JPG" width="400" /></a></div><br />
</div>Aleema Misbahhttp://www.blogger.com/profile/10505804513726296215noreply@blogger.com0tag:blogger.com,1999:blog-5553292358427409336.post-47115737730500781302010-05-04T22:58:00.000+04:002011-01-21T14:46:31.932+04:00My Mummy’s……..LAMB-LEG MASALA (Malabar Channah)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaLNJrUSfmTrahal9WXFyQL_snhNqLafDLI8FJKGKTXtnHVULnVCJDnrbsxuWOOx4q0j9dXr-SzYuQ-LjpkB-VgOuY824dKSsyuharAEfhN1O6Czzz-OIkjDG2d1lTEg0r8Eu1J4LyNiK_/s1600/IMG00283-20100406-2128.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaLNJrUSfmTrahal9WXFyQL_snhNqLafDLI8FJKGKTXtnHVULnVCJDnrbsxuWOOx4q0j9dXr-SzYuQ-LjpkB-VgOuY824dKSsyuharAEfhN1O6Czzz-OIkjDG2d1lTEg0r8Eu1J4LyNiK_/s320/IMG00283-20100406-2128.jpg" /></a></div>There are 3 ingredients to the good life;learning, earning and yearning. I’d always been yearning to prepare this yummy dish-my mom’s speciality. In Malabar, leg of lamb is the sine qua non for wedding parties. At few places the whole lamb is prepared, wherein the lamb is stuffed with chicken which in turn is stuffed with egg! I’ve tasted a lot of lamb-leg dishes but my mom’s is the best! Had eluded from cooking it, as I assumed it involved a lot of hard work. Stopped my procrastination and decided to go the whole nine yards and bought the lamb shoulder piece. For best results buy a young shoulder piece weighing around 700gms. <br />
<br />
<b>Marinade:</b><br />
Grind to a paste-<br />
garlic-3 cloves<br />
Green chillies-3<br />
Cilantro(coriander leaves)- small bunch<br />
Juice of 1 lemon<br />
Salt<br />
Turmeric powder- 1/2 Tsp<br />
<br />
Apply this paste to the leg of lamb and leave for 2 hours( if short of time,30 mins will do)<br />
<br />
Sliced onions -4<br />
Tomatoes- 5<br />
Green chillies-4<br />
Cardamom- 5<br />
Cloves-6<br />
Garlic- 15 cloves<br />
Ginger- 1inch<br />
Red chilly powder- 2 spoon<br />
Turmeric- 1 tsp<br />
Cilantro- 1 small bunch<br />
Juice of 1.5 or 2 lemons<br />
<br />
<b>Method:</b><br />
Fry the lamb in some oil and fry on both sides for a little while. Keep aside.<br />
In the same oil add cardamom, cloves,onion and salt. After frying well, add ginger & garlic. Once the raw smell is gone, add red chilly and turmeric powder. Fry for 2 to 3 minutes. Add tomatoes and stir for 2 to 3 minutes. Add 1.5 cups water, juice of 1.5 lemons & cilantro. When this boils, add lamb-leg and pressure cook for 2- 3 whistles on medium flame. Then reduce to low heat for 15 minutes. When cooking in pressure cooker, switch off after 2 whistles and turn over lamb-leg to ensure even cooking, and continue rest of cooking in cooker. When done switch off flame. <br />
Take out the lamb piece and place on serving dish. Reduce the gravy by stirring frequently for 15mins to prevent burning. Once the sauce has thickened, pour over leg. Garnish with cilantro.<br />
This one’s a must try and proud to say that it turned out exactly the same as my mom’s.Aleema Misbahhttp://www.blogger.com/profile/10505804513726296215noreply@blogger.com0tag:blogger.com,1999:blog-5553292358427409336.post-71485799118543770932010-03-16T11:23:00.000+04:002011-01-21T14:46:31.933+04:00Gajar Ka Halwa (Carrot Halwa)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUOdOlq64NiukiutcvONVpaVD6-SnCTTyrWLB7-VS6UkHYKh44i12P-Kxuke8cVE88jJkWm2mYiOoNfCHIWuRlokVJIitqXuFj7yzw4426q7LiX29MlmKS57r0vfb2Tbbw-hfqKgwpb7JT/s1600/DSC00675.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUOdOlq64NiukiutcvONVpaVD6-SnCTTyrWLB7-VS6UkHYKh44i12P-Kxuke8cVE88jJkWm2mYiOoNfCHIWuRlokVJIitqXuFj7yzw4426q7LiX29MlmKS57r0vfb2Tbbw-hfqKgwpb7JT/s400/DSC00675.JPG" width="400" /></a></div><br />
A hectic Friday morning…nothing uncommon or unusual about it. Kids demanding for their pick à la carte. Biryani is still in the cards, so what would be the dessert of the day? Went for my usual Friday grocery purchase and saw these long red North Indian carrots and voilà……Gajar Ka Halwa quickly shot into my nerves! GKH is a classic Indian carrot pudding and one of the simplest too. These juicy red carrots are sweeter than the orange ones and grow during the cooler climates;hence, are available only between Dec-Mar. So just the right time to prepare them. So first it was Besan Sooji ka Halwa and now carrot halwa….there’s a lot more on my chart, few yet to be explored! Supply is equal to demand. With an increasing demand for sweet dish from my better half and little ones, this enterprise shalt continue! InshaAllah! <br />
<br />
<span style="font-weight: bold;">Thou shalt need …</span><br />
<br />
Red Carrots- 4 cups (grated)<br />
Fresh Milk – 2 cups <br />
Condensed milk – ½ tin<br />
Sugar- 1 cup<br />
Ghee- 3 tsp<br />
Almonds, Cashew, Raisins- few of each.<br />
Cardamom powder- 1 pinch<br />
<br />
<span style="font-weight: bold;">This is how I prepare it:</span><br />
<br />
Heat ghee in a large, heavy-bottomed, wide pan**. Slightly fry the cashew, almonds and raisins. Once the raisins puff up, add the carrots. (Do not grate the carrots very fine, as they may turn out to be mushy. Use the hand-held grater with bigger holes.) Stir for 2 mins until you notice a change in colour in the carrots. Its time to add the milk now. In roughly around 20mins all the milk will be absorbed. Add the sugar after the carrots are fully cooked. Keep stirring on low flame until the ghee separates. Now add the condensed milk. (I prefer condensed milk as khoya isn’t easily available at all stores). Lastly add cardamom pdr and keep stirring until the halwa turns slightly deep red in colour and is soft and moist but not wet.<br />
<br />
Serving tips- place cold halwa in a crystal serving dish and top it with a scoop of vanilla ice-cream. Mmmm…that’s my favorite! Else, simply have it when it’s still warm-garnished with pistachio.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-5XgFrVpPSL5heidCAgdhc-boCVDUvkPo4CwOyhmtbNHp1hDiFcldJd-9ITY7z2Ex3eDiIlp0vxRFBUJ170SsC8wgoVBE9pDhgIi6velhrr2Ha1w7VzWhayc9FEe2kCHC2BGMkhDC1j2B/s1600/DSC00681.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-5XgFrVpPSL5heidCAgdhc-boCVDUvkPo4CwOyhmtbNHp1hDiFcldJd-9ITY7z2Ex3eDiIlp0vxRFBUJ170SsC8wgoVBE9pDhgIi6velhrr2Ha1w7VzWhayc9FEe2kCHC2BGMkhDC1j2B/s320/DSC00681.JPG" /></a></div><br />
<br />
<span style="font-style: italic;">**A wide sized pan is mandatory, so as to speedup the evaporation time of the milk, thus ensuring that the carrots aren’t overcooked.</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div>Aleema Misbahhttp://www.blogger.com/profile/10505804513726296215noreply@blogger.com2tag:blogger.com,1999:blog-5553292358427409336.post-33280151005057303982010-03-03T23:09:00.000+04:002011-01-21T14:46:31.933+04:00Pasted Chicken<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSBQ1ZUF2o0QE7mrF7NMIxbRc5WrZcV5Jdp5JXN71v5mvcSYh6HGNxDbTmPwj7qvK3DuECpm8XDMnW_C8E2pwNHNhS7cCcTTGDW1bOUzoYT0gWnBeOcfHq-yCaUHWyOYPKv0bYH9idmbS-/s1600/PASTED+CHICKEN.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSBQ1ZUF2o0QE7mrF7NMIxbRc5WrZcV5Jdp5JXN71v5mvcSYh6HGNxDbTmPwj7qvK3DuECpm8XDMnW_C8E2pwNHNhS7cCcTTGDW1bOUzoYT0gWnBeOcfHq-yCaUHWyOYPKv0bYH9idmbS-/s400/PASTED+CHICKEN.JPG" width="400" /></a></div><span style="font-family: verdana;">Please don’t bother to check out any other web-site for this recipe, as this one’s unique in its kind! I’ve given it some variation to suite the taste buds and am sure you’ll love it.<br />
It’s a delicious, quick and easy chicken dish-sans fancy ingredients. Its definitely one of my go-to meal- I almost always have the ingredients on hand! I shall be posting the actual pics of all my recipes in the near future...but please dont wait for them...just start trying the recipes out!<br />
<br />
<span style="font-weight: bold;">Ingredients:</span><br />
Chicken (small pieces)– 1kg<br />
Ginger+garlic paste- 3tbsp<br />
Red chilli powder- 2 tbsp<br />
Curry leaves- a handful(10-12nos)<br />
Green chilli- 2 slit lengthwise<br />
Oil for frying- 1 cup<br />
Tomato ketchup- 2 cup<br />
Tomato paste- 3 tbsp<br />
Spring onion- 1 bunch cut into long diagonal pieces<br />
Capsicum- 2 nos (cut into small pieces)<br />
Salt to taste<br />
<br />
Method:<br />
Heat oil in a frying pan and add chilli powder and salt*. Add the chicken pieces to this and mix well until all the chicken has been coated equally with the chilli powder. Fry the chicken until reddish brown. Now add the ginger+garlic paste & green chilli and stir for 2mins. Add the tomato paste and ketchup. Toss well and add curry leaves. Keep fryingng on high flame until the ketchup and tomato paste have become sticky and golden. This may roughly take 5-10mins. The chicken should by now have got a reddish appearance. Lastly garnish with spring onion and capsicum and toss for 2mins(don’t overcook as the leaves may change colour).<br />
<br />
*heat the oil on low flame at this stage, else the chilli powder may get burnt.</span><span style="font-weight: bold;"></span>Aleema Misbahhttp://www.blogger.com/profile/10505804513726296215noreply@blogger.com5tag:blogger.com,1999:blog-5553292358427409336.post-2385984192768687552010-03-02T22:29:00.000+04:002011-01-21T14:45:20.078+04:00Besan Sooji ka Halwa (a concoction of Semolina(rava) and gram flour)<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUtfu4QnaNKpt-7ruqwR4Wr2Zhf9zRdUUaXtrx7KWXyB0BMDVROCPT-mrzBHByY_RVf-amLBMX-p8JxxqHoSbmwblRF7xQ3v96D_StfCNEt8Jk2NMIXt4u-EEtaxpdm8_1a6BrB3j-wq16/s1600/besan+sooji+pic.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUtfu4QnaNKpt-7ruqwR4Wr2Zhf9zRdUUaXtrx7KWXyB0BMDVROCPT-mrzBHByY_RVf-amLBMX-p8JxxqHoSbmwblRF7xQ3v96D_StfCNEt8Jk2NMIXt4u-EEtaxpdm8_1a6BrB3j-wq16/s400/besan+sooji+pic.jpg" width="400" /></a></div><br />
It took me less than a minute to decide what my first post would be on this blog!When it comes to this semolina halwa, my threesome are of one mind! mmmmmm...the aroma that engulfs the entire house can't stop you from taking a quick tidbit. So without much ado lets head straight for the ingredients.<br />
<br />
<span style="font-weight: bold;">Ingredients in order of appearance:</span><br />
Pure Ghee- 1 cup<br />
Besan(Gram Flour)- 1 cup<br />
Sooji(Rava/Semolina)- 1 cup<br />
Milk powder- 1 cup<br />
Sugar – 1 cup<br />
Water – 1cup<br />
Cardamom powder- ¼ tsp<br />
Raisins- ½ cup<br />
Few flakes of Almond & Pistachio<br />
Optional- dried coconut(khopra) flakes.<br />
<br />
Take a frying pan and heat 1 cup of Ghee(nothing better than RKG). Don’t heat it too much. . Simultaneously in another bowl, prepare the water syrup by boiling water with sugar & cardamom. Add the Gram Flour to the ghee and keep stirring continuously for about 5mins and until you start getting a good aroma. Now its time to add the Semolina and continue stirring. One important note when it comes to cooking Indian sweets is the manner in which they are roasted, kneaded etc., so be watchful about the colour too. You would still find this in a liquid state. Don’t panic! Now add the raisins and almonds and stir. Once the raisins have turned dark, turn off the stove. Add the milk powder and mix well. Now the liquid state will take a powdery form. Place the pan back on the gas and add the water syrup. Continue stirring until the halwa leaves the sides of the pan and the ghee separates from it and the entire texture gets a smooth look.<br />
Spread and flatten this on a glass tray and garnish with pistachio and coconut flakes. Just dive straight into it and relish!<span style="font-weight: bold;"><span style="font-weight: bold;"></span></span></div>Aleema Misbahhttp://www.blogger.com/profile/10505804513726296215noreply@blogger.com2