tag:blogger.com,1999:blog-1600246048468720102024-03-08T10:20:29.136-08:00Shveta's RecipesShvetahttp://www.blogger.com/profile/03026202729573568243noreply@blogger.comBlogger150125tag:blogger.com,1999:blog-160024604846872010.post-48150774895678952812014-02-26T12:39:00.000-08:002014-02-26T12:39:38.434-08:00Vegetable Kofta Curry<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://1.bp.blogspot.com/-xgZj69LMJTY/Uw5OricjajI/AAAAAAAATuA/Qkx0sLdwuB8/s1600/vegetablekofteWM.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-xgZj69LMJTY/Uw5OricjajI/AAAAAAAATuA/Qkx0sLdwuB8/s1600/vegetablekofteWM.jpg" height="300" width="400" /></a></div>
<span data-mce-style="color: #ffcc00;" style="color: #ffcc00;"><strong>Vegetable Kofta Curry</strong></span><br />
The
word kofta is derived from Persian language. In Persian, Kuft means "to
beat" or "to grind" and hence Kufta means "beaten" or "ground".
Vegetable koftas are fried pakoras (dumplings) in rich cream gravy.<br /><br />
<span data-mce-style="color: #ffcc00;" style="color: #ffcc00;"><i>Preparation time: 15 minutes<br /> Cooking time: 20 minutes</i></span><br />
<span data-mce-style="color: #ffcc00;" style="color: #ffcc00;"><i>Approx. 12 Koftas </i><strong><br /> </strong></span><br />
<span data-mce-style="color: #ffcc00;" style="color: #ffcc00;"><strong>Ingredients:</strong></span><br /> <span data-mce-style="color: #ffcc00;" style="color: #ffcc00;"></span>Bottle guard (Lauki) - 1 peeled and grated<br /> Cabbage - 1/4 grated<br /> Carrots - 3 peeled and grated<br /> Green chilies - 2 finely chopped<br /> Besan (gram flour) - 2 cups<br /> Cumin powder - 1 tsp<br /> Turmeric powder - 1 pinch<br /> Red chili powder - 1 tsp<br /> Salt as per taste<br /> Oil for frying the koftas<br /><br />
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<a href="http://3.bp.blogspot.com/-uESs9jAbgDw/Uw5O9KSVKTI/AAAAAAAATuI/Y0A0l8vO-oo/s1600/vegetablekofte2WM.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-uESs9jAbgDw/Uw5O9KSVKTI/AAAAAAAATuI/Y0A0l8vO-oo/s1600/vegetablekofte2WM.jpg" height="300" width="400" /></a></div>
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<span data-mce-style="color: #ffcc00;" style="color: #ffcc00;"><strong>For Gravy:</strong></span><br /> Whole garam masala - 1 tbsp<br /> Onion - 1 (pureed)<br /> Tomato puree - 2 cups<br /> Ginger paste - 1 tbsp<br /> Garlic paste - 1 tbsp<br /> Green chilies - 2 finely chopped<br /> Paneer - 2 tbsp grated<br /> Cashew powder - 1 tbsp<br /> Red chili powder - 1 tbsp<br /> Green chili - 1 tsp (finely chopped)<br /> Heavy whipping cream - 1/2 cup<br /> Olive oil - 2 tbsp<br /> Garam masala powder - 1/2 tsp<br /> Sugar/ Honey - 2 tsp.<br /> Salt as per taste<br /> For Garnish:<br /> Kasoori methi - 1 tbsp<br /><br />
<span data-mce-style="color: #ffcc00;" style="color: #ffcc00;"><strong>Method:</strong></span><br />
<span data-mce-style="color: #ffcc00;" style="color: #ffcc00;"><strong> To make Koftas:</strong></span><br />
<ol>
<li>In a bowl, add grated cabbage, carrots, bottle guard. Mix well.</li>
<li>Now in a large bowl, add besan and all the dry spices for making koftas.</li>
<li>Add
all the above vegetables to it. Mix well and make a pakora like batter.
If it is dry add very little water as grated bottle guard (lauki) makes
the batter little watery.</li>
<li>In a pan, heat cooing oil and deep fry marble size koftas carefully till they are golden brown in color.</li>
<li>Drain and keep aside.</li>
</ol>
<span data-mce-style="color: #ffcc00;" style="color: #ffcc00;"><strong>To make Gravy:</strong></span><br />
<ol>
<li>Heat olive oil in a pan. Add whole garam masala. Let it crackle.</li>
<li>Add
pureed onions and saute it, till turns light golden. Add ginger paste,
garlic paste and chopped green chilies. Cook for 2 minutes.</li>
<li>Add tomato puree, red chili powder, garam masala powder and salt.</li>
<li>Add
grated paneer (2 tbsp) and cashew powder. Bring it to a boil. Reduce
heat and simmer for 10 minutes.Add sugar or honey and stir in heavy
cream. Simmer for 2-3 minutes and gravy is ready.</li>
<li>Add koftas to the gravy 10 minutes before serving.</li>
</ol>
<span data-mce-style="color: #ffcc00;" style="color: #ffcc00;"><strong> Garnish and Serving suggestions:</strong></span><br /> Garnish Vegetable kofta curry with fragrant dry kasoori methi. Enjoy with fresh roti, paratha or steamed basmati rice.<br /><br />
<div style="color: orange;">
<span style="color: #134f5c;"><b>Note:</b> You can buy all Indian Spices and ingredients at</span> <span style="color: lime;">Amazon.com</span> <span style="color: #134f5c;">or</span> <span style="color: lime;">ebay</span>.</div>
</div>
Shvetahttp://www.blogger.com/profile/03026202729573568243noreply@blogger.com0tag:blogger.com,1999:blog-160024604846872010.post-10007373303725721402014-02-24T12:42:00.000-08:002014-02-26T12:43:39.237-08:00<div dir="ltr" style="text-align: left;" trbidi="on">
<h3 style="font-family: Arial,Helvetica,sans-serif; padding-left: 30px; text-align: center;">
<span data-mce-style="color: #ff0000;" style="color: red;">Festive India</span>: Latest IPhone App</h3>
<div style="font-family: Arial,Helvetica,sans-serif; text-align: center;">
<a data-mce-href="http://shvetahora.files.wordpress.com/2012/11/iphone_52.jpg" href="http://shvetahora.files.wordpress.com/2012/11/iphone_52.jpg"><img alt="" class="alignnone size-full wp-image-3002" data-mce-src="http://shvetahora.files.wordpress.com/2012/11/iphone_52.jpg" src="http://shvetahora.files.wordpress.com/2012/11/iphone_52.jpg" height="556" title="Iphone_5" width="372" /></a></div>
<div style="font-family: Arial,Helvetica,sans-serif; text-align: center;">
I'm glad to announce the release of latest Free IPhone App: Festive India.</div>
<div style="font-family: Arial,Helvetica,sans-serif; text-align: center;">
<b><span data-mce-style="color: #ff0000;" style="color: red;"><br /><span style="color: #990000;">It's FREE!!!</span></span></b></div>
<div style="font-family: Arial,Helvetica,sans-serif; text-align: center;">
<span data-mce-style="color: #ff0000;" style="color: red;"><b>Festive India</b></span>
is an IPhone App featuring Indian festivals with dates and their
details. It includes Indian Gods/ Goddess with respective Aarti, Mantra,
Chalisa, and Paath etc. in Hindi, English Text and YouTube Video links.</div>
<div style="font-family: Arial,Helvetica,sans-serif; text-align: center;">
<a data-mce-href="http://shvetahora.files.wordpress.com/2012/11/iphone5-front-back.jpg" href="http://shvetahora.files.wordpress.com/2012/11/iphone5-front-back.jpg"><img alt="" class="alignnone size-full wp-image-2998" data-mce-src="http://shvetahora.files.wordpress.com/2012/11/iphone5-front-back.jpg" src="http://shvetahora.files.wordpress.com/2012/11/iphone5-front-back.jpg" height="410" title="iphone5-front-back" width="400" /></a></div>
<div style="font-family: Arial,Helvetica,sans-serif; text-align: center;">
<span data-mce-style="color: #ff6600;" style="color: #ff6600;"><b style="color: #990000;">Available at Itunes, </b><b><span style="color: #990000;">Download @</span><br /> <a data-mce-href="https://itunes.apple.com/us/app/festive-india/id572454411?ls=1&mt=8" href="https://itunes.apple.com/us/app/festive-india/id572454411?ls=1&mt=8" title="https://itunes.apple.com/us/app/festive-india/id572454411?ls=1&mt=8">https://itunes.apple.com/us/app/festive-india/id572454411?ls=1&mt=8</a></b></span></div>
<div style="font-family: Arial,Helvetica,sans-serif; text-align: center;">
<span data-mce-style="color: #ff0000;" style="color: red;"><b><br /><span style="color: #990000;">Key Features:</span></b></span></div>
<ul style="color: black; font-family: Arial,Helvetica,sans-serif; text-align: center;">
<li style="text-align: left;"><span data-mce-style="color: #ff6600;"> <span data-mce-style="font-size: small; color: #808080;" style="font-size: small;">All Indian festivals in year 2012, 2013 and 2014 </span></span></li>
<li style="text-align: left;"><span data-mce-style="font-size: small; color: #808080;" style="font-size: small;">Detailed Festival description with picture</span></li>
<li style="text-align: left;"><span data-mce-style="font-size: small; color: #808080;" style="font-size: small;">Spectacular Picture gallery for Indian Gods/ Goddess</span></li>
<li style="text-align: left;"><span data-mce-style="font-size: small; color: #808080;" style="font-size: small;">Hindi and English text in easily readable fonts for Aarti, Mantra and Chalisa</span></li>
<li style="text-align: left;"><span data-mce-style="font-size: small; color: #808080;" style="font-size: small;">YouTube video links for all Prayers including Aarti, Mantra, Chalisa, Bhajan, Vrat Katha, Paath and Songs</span></li>
<li style="text-align: left;"><span data-mce-style="font-size: small; color: #808080;" style="font-size: small;">200+ Text files for Prayers</span></li>
<li style="text-align: left;"><span data-mce-style="font-size: small; color: #808080;" style="font-size: small;">250+ YouTube Video links for Prayer</span></li>
<li style="text-align: left;"><span data-mce-style="font-size: small; color: #808080;" style="font-size: small;">Add Alerts to upcoming festivals to your Calendar</span></li>
<li style="text-align: left;"><span data-mce-style="font-size: small; color: #808080;" style="font-size: small;">Add any Festival or Prayer to your favorite list</span></li>
<li style="text-align: left;"><span data-mce-style="font-size: small; color: #808080;" style="font-size: small;">Panchang available for all Indian Tithis/Vrat/ Tauhaar</span></li>
<li style="text-align: left;"><span style="font-size: small;"><span data-mce-style="font-size: small; color: #808080;">Chaughdia for everyday Muhurats</span></span></li>
</ul>
<div style="color: black; font-family: Arial,Helvetica,sans-serif; text-align: center;">
<span data-mce-style="color: #808080;"> <span style="font-size: small;">Reviews and Ratings at Itunes are highly appreciated!</span></span></div>
<div style="font-family: Arial,Helvetica,sans-serif; text-align: center;">
<span style="font-size: small;"><span data-mce-style="color: #808080;" style="color: grey;"> <span style="color: #990000;">For more updates,</span><span data-mce-style="color: #ff0000;" style="color: red;"> <span style="color: #cc0000;">"Like" Festive India facebook page</span></span><span style="color: #990000;"> @,</span></span><br style="color: #990000;" /><span data-mce-style="color: #ff0000;" style="color: red;"> <a data-mce-href="https://www.facebook.com/FestiveIndia" href="https://www.facebook.com/FestiveIndia"><span data-mce-style="color: #ff0000;">https://www.facebook.com/FestiveIndia</span></a></span></span></div>
</div>
Shvetahttp://www.blogger.com/profile/03026202729573568243noreply@blogger.com0tag:blogger.com,1999:blog-160024604846872010.post-49584442207049709172013-01-16T16:12:00.000-08:002014-02-26T12:01:16.335-08:00Quick and Healthy: Colorful Fried Rice<div dir="ltr" style="text-align: left;" trbidi="on">
Happy New Year to everyone! Let’s start this year with this quick and
healthy recipe for fried rice. It can be prepared with all the
vegetables you have or all the vegetables you like:)… Enjoy this easy
recipe!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-wWJFaYPUBvU/UPdAEbSsDEI/AAAAAAAAS3Y/9E2s5rmqqD4/s1600/friedrice.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-wWJFaYPUBvU/UPdAEbSsDEI/AAAAAAAAS3Y/9E2s5rmqqD4/s400/friedrice.jpg" height="300" width="400" /></a></div>
<div style="color: #990000; text-align: left;">
<b><span style="font-size: small;">Approx. 4 servings</span></b></div>
<h4>
<i></i></h4>
<span data-mce-style="color: #ff6600;" style="color: #ff6600;"><b><span style="color: black;">Ingredients:</span></b><br /> </span> Basmati rice - 1.5 cup<br />
Onions - 1 medium (sliced)<br />
Cauliflower or Broccoli - 1 cup (small florets)<br />
Red bell pepper - 1 (cup cut strips)<br />
Green peas - 1/2cup<br />
Garlic - 1/2 tbsp minced<br />
Ginger - 1/2 tbsp grated<br />
Olive oil - 1 tbsp<br />
Garlic chili sauce -1 tbsp<br />
<span data-mce-style="color: #ff6600;" style="color: black;"><b><br />Spices:</b></span><br />
Cumin seeds (Jira) - 1 tsp<br />
Red chili powder - 1 tsp<br />
Turmeric powder - 1/2 tsp<br />
Salt to taste<br />
<br />
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<a href="http://3.bp.blogspot.com/-mwd9HViQSA8/UPdAQuiubsI/AAAAAAAAS3k/cpNy-aVGFFQ/s1600/collages_2012_Veg_fried__161252581.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://3.bp.blogspot.com/-mwd9HViQSA8/UPdAQuiubsI/AAAAAAAAS3k/cpNy-aVGFFQ/s400/collages_2012_Veg_fried__161252581.png" height="400" width="400" /></a></div>
<br />
<div style="color: black;">
<b>Method:</b></div>
<ul>
<li>Wash basmati rice twice. Cook the rice with 3 cups of water.</li>
<li>Clean and cut all the vegetables as directed. Keep aside.</li>
<li>In a pan on medium heat, add olive oil. Add cumin seeds, when it starts to crackle, add sliced onions. Sauté for 2-3 minutes.</li>
<li>Add ginger-garlic and all the vegetables. Sauté on high for 3-4 minutes.</li>
<li>Add all these cooked vegetables to the cooked rice and add red chili powder, turmeric powder and salt.</li>
<li>In the end, add garlic chili sauce, mix well and slow cook the vegetable fried rice half covered for 4 more minutes.</li>
</ul>
<span data-mce-style="color: #ff6600;" style="color: #ff6600;"><b style="color: black;">Serving Suggestions: </b><b><br /> </b></span>Serve steamy vegetable fried rice with boondi raita (spicy yogurt).<br />
Note: You can buy all Indian spices at Amazon.com or ebay.</div>
Shvetahttp://www.blogger.com/profile/03026202729573568243noreply@blogger.com4tag:blogger.com,1999:blog-160024604846872010.post-47993028460091132852012-10-22T11:17:00.002-07:002012-10-22T11:17:36.456-07:00Durga Ashtami/ Navmi Special: Indian Thali<div dir="ltr" style="text-align: left;" trbidi="on">
<a href="http://2.bp.blogspot.com/-F4l_2tDRt7w/T30qS41JsBI/AAAAAAAAR5k/N1I7dzS_bds/s1600/thali1WM.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-F4l_2tDRt7w/T30qS41JsBI/AAAAAAAAR5k/N1I7dzS_bds/s400/thali1WM.jpg" width="400" /></a><br />
<div style="font-family: inherit;">
<span data-mce-style="color: #ff6600;" style="color: #ff6600;"><span style="color: #990000;">Thali means platter. This platter is special because it has all the dishes served on festivals. This particular is for </span><i style="color: #990000;">Navmi</i><span style="color: #990000;">
(last day of Navratra). This food is offered to Goddess and then to
nine little girls. The compulsory dishes for the offering are Halwa
(Pudding), Puri (Fried Indian flat bread) and Kala chana (Black gram).
Rest of the menu is optional.<br /></span></span></div>
<div style="font-family: inherit;">
I have already posted the recipes for Halwa(Pudding), Kala Chana, Khaman Dhokla and Shahi Kheer.<br />
</div>
<div style="font-family: inherit;">
Link for <b style="color: #990000;">Aata Halwa</b> or Pudding recipe:<br />
<a href="http://shvetasrecipes.blogspot.com/2011/04/aate-ka-halwa-or-kada-prashad-wheat.html">http://shvetasrecipes.blogspot.com/2011/04/aate-ka-halwa-or-kada-prashad-wheat.html</a><br />
</div>
<div style="font-family: inherit;">
Link for <span style="color: #990000;"><b>Kala Chana</b> </span>recipe:<br />
<a href="http://shvetasrecipes.blogspot.com/2010/03/protein-packed-punjabi-kala-chana-black.html">http://shvetasrecipes.blogspot.com/2010/03/protein-packed-punjabi-kala-chana-black.html</a></div>
<div style="font-family: inherit;">
<span data-mce-style="color: #ff6600;" style="color: #990000;">Note:</span> But for this special festival navratri menu, avoid using onions and garlic in the food.<br />
</div>
<div style="font-family: inherit;">
Link for <span data-mce-style="color: #ff6600;" style="color: #990000;"><b>Khaman-Dhokla</b></span> recipe:<br />
<a href="http://shvetasrecipes.blogspot.com/2010/03/khaman-dhokla-gujrati-speciality.html">http://shvetasrecipes.blogspot.com/2010/03/khaman-dhokla-gujrati-speciality.html</a><br />
</div>
<div style="font-family: inherit;">
Link for <span data-mce-style="color: #ff6600;" style="color: #990000;"><b>Shahi Kheer</b></span> recipe:<br />
<a href="http://shvetahora.wordpress.com/2009/02/06/shahi-kheer-rice-pudding-indian-style/">http://shvetahora.wordpress.com/2009/02/06/shahi-kheer-rice-pudding-indian-style/</a></div>
</div>
Shvetahttp://www.blogger.com/profile/03026202729573568243noreply@blogger.com1tag:blogger.com,1999:blog-160024604846872010.post-23784760431580793362012-08-31T10:51:00.000-07:002012-08-31T10:51:39.725-07:00Shveta's Recipes: Iphone App<div dir="ltr" style="text-align: left;" trbidi="on">
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<div class="separator" style="clear: both; color: black; font-family: Georgia,"Times New Roman",serif; text-align: center;">
<b><span style="font-size: large;">Download App with all new features and 200 </span></b></div>
<div class="separator" style="clear: both; color: black; font-family: Georgia,"Times New Roman",serif; text-align: center;">
<b><span style="font-size: large;">mouth-watering recipes</span></b></div>
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<b><i><span style="font-size: large;">@</span></i></b></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><a href="http://itunes.apple.com/us/app/shvetas-recipes/id552590933?mt=8"><span style="font-size: large;"><span style="color: #cc0000;">http://itunes.apple.com/us/app/shvetas-recipes/id552590933?mt=8</span></span></a></span></div>
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Shvetahttp://www.blogger.com/profile/03026202729573568243noreply@blogger.com4tag:blogger.com,1999:blog-160024604846872010.post-15041331069174091372012-07-16T14:31:00.001-07:002012-07-16T14:31:34.489-07:00Shveta's Recipes App on Android too!<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
<div class="separator" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;">
<img border="0" height="640" src="http://3.bp.blogspot.com/-1dLmc-ipeks/UASGL-jaBTI/AAAAAAAASEY/X21e6ppwKxA/s640/android-ad-image3web.jpg" width="448" /></div>
<br />
<div style="color: #cccccc;">
I am glad to announce the launch of Shveta's Recipes App on Android. Now available at Google play.</div>
<span data-mce-style="color: #99ccff;" style="color: #99ccff;"><span style="color: #cccccc;"> Here are the links to install them on your devices. There are 2 versions of Shveta's Recipes App:</span><br /></span><br />
<div style="color: #990000;">
<a href="https://play.google.com/store/apps/details?id=com.shvetarecipe.freeversion"><strong></strong></a><strong><a data-mce-href="https://play.google.com/store/apps/details?id=com.shvetarecipe.freeversion" href="" target="_blank">Shveta's Indian Recipes Lite</a></strong> <strong>: <em>Free (35 recipes)</em></strong><br /> <strong><a data-mce-href="https://play.google.com/store/apps/details?id=com.shvetarecipe.fullversion" href="https://play.google.com/store/apps/details?id=com.shvetarecipe.fullversion" target="">Shveta's Recipes</a><a href="https://play.google.com/store/apps/details?id=com.shvetarecipe.fullversion"> </a>: <em>Buy for 99 cents (All 200 recipes)</em></strong></div>
OR<br />
<a data-mce-href="https://play.google.com/store/apps/details?id=com.shvetarecipe.freeversion" href="https://play.google.com/store/apps/details?id=com.shvetarecipe.freeversion" target="_blank">https://play.google.com/store/apps/details?id=com.shvetarecipe.freeversion</a><br />
<a data-mce-href="https://play.google.com/store/apps/details?id=com.shvetarecipe.fullversion" href="https://play.google.com/store/apps/details?id=com.shvetarecipe.fullversion" target="_blank">https://play.google.com/store/apps/details?id=com.shvetarecipe.fullversion</a><br /><br />
<span data-mce-style="color: #99ccff;" style="color: #cccccc;">Shveta’s
Recipes has 200 vegetarian recipes for easy cooking. All recipes have
precise ingredient list and a detailed step-by-step method. Each recipe
has a well presented picture of the finished dish. </span><br /><br style="color: #cccccc;" /> <span data-mce-style="color: #99ccff;" style="color: #cccccc;">These
recipes are categorized in 7 different courses; Appetizer, Main course,
Paneer dishes, Snacks, Side dish, Drinks and Desserts. The recipes are
mostly influenced by the regional food of different states in India. Few
recipes are continental.<br /> </span><br /> <span data-mce-style="color: #ff6600;" style="color: #990000;"><strong>KEY FEATURES:</strong></span><br /> <span data-mce-style="color: #99ccff;" style="color: #cccccc;">• 200 step-by-step vegetarian recipes </span><br style="color: #cccccc;" /> <span data-mce-style="color: #99ccff;" style="color: #cccccc;"> • Stunning photograph with each recipe</span><br style="color: #cccccc;" /> <span data-mce-style="color: #99ccff;" style="color: #cccccc;">• Simple and easy navigation</span><br style="color: #cccccc;" /> <span data-mce-style="color: #99ccff;" style="color: #cccccc;"> • Divided in 7 categories: Appetizer, Main course, Paneer Dishes, Snacks, Side dish, Drinks and Desserts</span><br style="color: #cccccc;" /> <span data-mce-style="color: #99ccff;" style="color: #cccccc;">• All recipes include precise ingredient list</span><br style="color: #cccccc;" /> <span data-mce-style="color: #99ccff;" style="color: #cccccc;"> • Each recipe includes number of servings</span><br style="color: #cccccc;" /> <span data-mce-style="color: #99ccff;" style="color: #cccccc;">• Once installed, no Internet connection required to view recipes</span><br style="color: #cccccc;" /> <span data-mce-style="color: #99ccff;" style="color: #cccccc;"> • Share Application link using email or SMS</span><br />
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Suggestions, ratings, comments and feedback is highly appreciated. </div>
</div>Shvetahttp://www.blogger.com/profile/03026202729573568243noreply@blogger.com5tag:blogger.com,1999:blog-160024604846872010.post-17607252323068115662012-05-31T11:05:00.000-07:002012-05-31T11:05:04.840-07:00Sweet Dalia (Cracked wheat): Nutritious breakfast<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-2r4ueWdbPY8/T8ex4ONA1EI/AAAAAAAAR9Q/BCmLxdX9wXY/s1600/gurdalia2WM.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="242" src="http://4.bp.blogspot.com/-2r4ueWdbPY8/T8ex4ONA1EI/AAAAAAAAR9Q/BCmLxdX9wXY/s400/gurdalia2WM.jpg" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-C1Etln-E9xc/T8ex_i6KxHI/AAAAAAAAR9Y/suZiAzXlvfE/s1600/gurdalia1WM.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="225" src="http://1.bp.blogspot.com/-C1Etln-E9xc/T8ex_i6KxHI/AAAAAAAAR9Y/suZiAzXlvfE/s400/gurdalia1WM.jpg" width="400" /></a></div>
Sweet dalia is a nutritious breakfast for growing kids and especially
new moms. It is rich in iron and protein with fewer calories. Cracked
wheat is high in fiber.<br /><br />
<div style="color: #cc0000;">
<strong>Ingredients:<br /> </strong><em>Approx. 2 servings</em></div>
<ul>
<li>Broken wheat (Dalia) – 1 cup</li>
<li>Grated Jaggery (Gur) – 3/4 cup</li>
<li>Clarified butter (Ghee) – 1/4 cup</li>
<li>Cashews, Almonds – 1/2 cup (coarsely chopped)</li>
<li>Cardamom powder (Elaichi) – 1 tsp</li>
<li>Golden raisins - 1 tbsp</li>
<li>Milk – 1 cup</li>
<li>Water – 2 cups</li>
<li>Freshly grated coconut – 1/2 cup(optional</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-VY2wlFjtmws/T8eyT4dU3LI/AAAAAAAAR9g/UJjs2w34ixE/s1600/DSC00299.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="231" src="http://3.bp.blogspot.com/-VY2wlFjtmws/T8eyT4dU3LI/AAAAAAAAR9g/UJjs2w34ixE/s400/DSC00299.JPG" width="400" /></a></div>
<br />
<div style="color: #cc0000;">
<strong>Method:</strong></div>
<ol>
<li>Dry roast coarsely chopped cashews and almonds and keep aside.</li>
<li><strong></strong>In a heavy bottom pan, roast Dalia with ghee on medium-low heat. Let it roast for 7-8 minutes or till it gives roasted aroma.</li>
<li><strong></strong>In a sauce pan, add water and milk. Bring it to a boil.</li>
<li><strong></strong>Add it to roasted Dalia. Mix well to avoid any lumps. Cook it covered for 3-4 minutes on low heat.</li>
<li><strong></strong>Add grated jaggery and grated coconut. Mix well.</li>
<li><strong></strong>Add cardamom powder, golden raisins and roasted nuts to dalia. Let it cook for few more minutes, till it turns dry.</li>
</ol>
Serve warm.</div>Shvetahttp://www.blogger.com/profile/03026202729573568243noreply@blogger.com4tag:blogger.com,1999:blog-160024604846872010.post-68368794266293164572012-05-04T10:54:00.000-07:002012-05-04T10:54:22.367-07:00Moong dal Cheela: Savory crepe for breakfast<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-0f-VYRARAGc/T6QWuOVVrOI/AAAAAAAAR6M/N8E8BCjmLFE/s1600/besancheela2WM.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-0f-VYRARAGc/T6QWuOVVrOI/AAAAAAAAR6M/N8E8BCjmLFE/s400/besancheela2WM.jpg" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-mQWnK7_lxLQ/T6QW13xBwRI/AAAAAAAAR6U/tHketZKhepo/s1600/besancheelaWM.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="317" src="http://3.bp.blogspot.com/-mQWnK7_lxLQ/T6QW13xBwRI/AAAAAAAAR6U/tHketZKhepo/s400/besancheelaWM.jpg" width="400" /></a></div>
Moong dal (yellow split lentil) is very healthy and easy to digest.
It can be used to make these simple crepes with onions and green
chilies. Enjoy these crepes for breakfast or evening snack.<br />
<br />
<div style="color: #990000;">
<b>Ingredients:<br /> </b>Approx. 4 servings</div>
<ul>
<li>Moong dal (yellow split lentil) - 2 cups</li>
<li>Ginger - 1 inch piece grated</li>
<li>Green chili - 1 finely chopped</li>
<li>Cumin seeds - 1 tsp</li>
<li>Turmeric powder - 1/4 tsp</li>
<li>Fresh Cilantro - 2 tbsp finely chopped</li>
<li>Salt as per taste</li>
<li>Cooking oil for pan frying</li>
</ul>
<b><span data-mce-style="color: #ffcc00;" style="color: #cc0000;">Method:</span><br /> </b><br />
<ol>
<li>Wash and soak moong dal in water for around 4 hours.</li>
<li>Grind the dal, green chili and ginger to a smooth paste. Add little water if required.</li>
<li>In a large bowl, add batter, chopped cilantro, turmeric powder, salt and cumin seeds.</li>
<li>Add little water to make the batter of a thick pouring consistency. Mix well.</li>
<li>Heat a tawa (griddle) or a non-stick pan. Apply ½ tbsp oil to it.</li>
<li>On
medium heat, pour a ladle full of batter and spread it in a circle,
moving from the center to the outer edges like making dosa or any
pancake.</li>
<li>Pour a teaspoon of oil along the sides, and let it cook
on medium heat. Flip and let it cook on each side till it becomes
golden brown.</li>
<li>Repeat the above process with the remaining batter.</li>
</ol>
Serve hot with Green cilantro chutney or ketchup.</div>Shvetahttp://www.blogger.com/profile/03026202729573568243noreply@blogger.com1tag:blogger.com,1999:blog-160024604846872010.post-47905098453066507682012-04-22T15:11:00.000-07:002012-04-23T11:34:09.387-07:00Seven Layer Bean Dip<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-KmA9YFF0r-U/T5R9-9nVDWI/AAAAAAAAR54/j2_8CYW6b-Y/s1600/sevenlayerdip1WM.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-KmA9YFF0r-U/T5R9-9nVDWI/AAAAAAAAR54/j2_8CYW6b-Y/s400/sevenlayerdip1WM.jpg" width="400" /></a></div>
This Mexican dip is a party favorite. It can be prepared in advance
and refrigerated. It should be served at room temperature. You can add
any ingredients of your choice but below is the list of most preferred
ingredients in a seven layer dip.<br />
<br />
<div style="color: #cc0000;">
<b>Ingredients:<br /> </b><i>Approx. 6 servings</i></div>
<ul>
<li>Re-fried beans - 1 can (16 oz)</li>
<li>Taco seasoning mix - 1 (1 ounce) packet</li>
<li>Sour cream - 1 (16 ounce) container</li>
<li>Guacamole - 1 cup (homemade or store bought)</li>
<li>Salsa - 1 cup</li>
<li>Tomato - 1 large chopped</li>
<li>Green bell pepper -1 chopped</li>
<li>Green onions - 1 bunch chopped</li>
<li>Sliced black olives - 1 (6 ounce) can, drained</li>
<li>Shredded Mexican cheese - 2 cups</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-PqMThesHKv4/T5R-P6owARI/AAAAAAAAR6A/Ty4WAVLGESY/s1600/sevenlayerdip2WM.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-PqMThesHKv4/T5R-P6owARI/AAAAAAAAR6A/Ty4WAVLGESY/s400/sevenlayerdip2WM.jpg" width="400" /></a></div>
<div style="color: #cc0000;">
<b>Method:</b></div>
<ol start="1">
<li>In a medium bowl, blend the taco seasoning mix and re-fried beans. Spread the mixture onto a large rectangle glass container.</li>
<li>Spread sour cream over the re-fried beans.</li>
<li>Top the layers with guacamole and salsa.</li>
<li>Now add layers of tomato, green bell pepper, half green onions and top with Mexican cheese.</li>
<li>Garnish with sliced black olives and remaining green onions.</li>
</ol>
<a href="http://ad.doubleclick.net/click%3Bh%3Dv8/3c5f/3/0/%2a/x%3B256308197%3B0-0%3B0%3B80021376%3B496-200/200%3B47771508/47786911/1%3B%3B%7Esscs%3D%3fhttp://gan.doubleclick.net/gan_click?lid=41000000028505128&pid=SAK1023&adurl=http%3A%2F%2Fwww.wayfair.com%2FEuro-Pro-Shark-Ninja-Master-Prep-Pro-Food-Processor-and-Drink-Mixer-in-Black-QB1004-L816-K%7ESAK1023.html&usg=AFHzDLtlmxar0LW80Yabtqo9wuZqzgHrgA&pubid=536995" rel="nofollow" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;" target="_blank"></a>Serve at room temperature. Enjoy with your favorite tortilla chips.</div>Shvetahttp://www.blogger.com/profile/03026202729573568243noreply@blogger.com1tag:blogger.com,1999:blog-160024604846872010.post-75553230389999206962012-04-04T22:21:00.000-07:002012-10-22T11:11:19.526-07:00Durga Ashtami/ Navmi Special: Indian Thali<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-F4l_2tDRt7w/T30qS41JsBI/AAAAAAAAR5k/N1I7dzS_bds/s1600/thali1WM.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-F4l_2tDRt7w/T30qS41JsBI/AAAAAAAAR5k/N1I7dzS_bds/s400/thali1WM.jpg" width="400" /></a></div>
<div style="font-family: inherit;">
<span data-mce-style="color: #ff6600;" style="color: #ff6600;"><span style="color: #990000;">Thali means platter. This platter is special because it has all the dishes served on festivals. This particular is for </span><i style="color: #990000;">Navmi</i><span style="color: #990000;">
(last day of Navratra). This food is offered to Goddess and then to
nine little girls. The compulsory dishes for the offering are Halwa
(Pudding), Puri (Fried Indian flat bread) and Kala chana (Black gram).
Rest of the menu is optional.</span></span></div>
<div style="font-family: inherit;">
I have already posted the recipes for Halwa(Pudding), Kala Chana, Khaman Dhokla and Shahi Kheer.<br />
<br /></div>
<div style="font-family: inherit;">
Link for <b style="color: #990000;">Aata Halwa</b> or Pudding recipe:<br />
<a href="http://shvetasrecipes.blogspot.com/2011/04/aate-ka-halwa-or-kada-prashad-wheat.html">http://shvetasrecipes.blogspot.com/2011/04/aate-ka-halwa-or-kada-prashad-wheat.html</a><br />
<br /></div>
<div style="font-family: inherit;">
Link for <span style="color: #990000;"><b>Kala Chana</b> </span>recipe:<br />
<a href="http://shvetahora.wordpress.com/2009/02/12/protein-packed-punjabi-kala-chana-black-chickpeas/">http://shvetahora.wordpress.com/2009/02/12/protein-packed-punjabi-kala-chana-black-chickpeas/</a></div>
<div style="font-family: inherit;">
<span data-mce-style="color: #ff6600;" style="color: #990000;">Note:</span> But for this special festival navratri menu, avoid using onions and garlic in the food.<br />
<br /></div>
<div style="font-family: inherit;">
Link for <span data-mce-style="color: #ff6600;" style="color: #990000;"><b>Khaman-Dhokla</b></span> recipe:<br />
<a href="http://shvetasrecipes.blogspot.com/2010/03/khaman-dhokla-gujrati-speciality.html">http://shvetasrecipes.blogspot.com/2010/03/khaman-dhokla-gujrati-speciality.html</a><br />
<br /></div>
<div style="font-family: inherit;">
Link for <span data-mce-style="color: #ff6600;" style="color: #990000;"><b>Shahi Kheer</b></span> recipe:<br />
<a href="http://shvetahora.wordpress.com/2009/02/06/shahi-kheer-rice-pudding-indian-style/">http://shvetahora.wordpress.com/2009/02/06/shahi-kheer-rice-pudding-indian-style/</a></div>
</div>
Shvetahttp://www.blogger.com/profile/03026202729573568243noreply@blogger.com6tag:blogger.com,1999:blog-160024604846872010.post-56246603636035304132012-03-23T10:02:00.000-07:002012-03-28T15:50:24.130-07:00Shakarpara: A sweet treat<div dir="ltr" style="text-align: left;" trbidi="on">
<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-tDoBLQWGnhc/T2yruJP4dxI/AAAAAAAAR5M/GkgITEzPSDw/s1600/shubh+navratri.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="212" src="http://2.bp.blogspot.com/-tDoBLQWGnhc/T2yruJP4dxI/AAAAAAAAR5M/GkgITEzPSDw/s400/shubh+navratri.jpg" width="400" /></a></div>
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-FmF-_pN8ftk/T2yr34XeetI/AAAAAAAAR5U/7xglqyTHlKE/s1600/Shakarpara.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="296" src="http://3.bp.blogspot.com/-FmF-_pN8ftk/T2yr34XeetI/AAAAAAAAR5U/7xglqyTHlKE/s400/Shakarpara.jpg" width="400" /></a></div>
Shakarpara means sugar treats. These are small diamond shaped sweets
usually made during Diwali or other festivals. These sweets can be
stored in air tight containers for 3-4 weeks.<b><br /> </b><br />
<div style="color: black;">
<b>Ingredients:<br /> </b><i>Approx. 12 servings</i></div>
<ul>
<li>Wheat flour - 1 cup</li>
<li>All purpose flour (Maida) - 1/2 cup</li>
<li>Ghee or butter - 1/2 cup</li>
<li>Sugar - 1 cup</li>
<li>Milk - 1/4 cup</li>
<li>Cooking oil for frying</li>
</ul>
<div style="color: black;">
<b>Method:</b></div>
<ol start="1">
<li>In a large bowl, combine wheat flour, all purpose flour and ghee. Mix well.</li>
<li>Ina
sauce pan, combine milk sugar and 1/2 cup water. Bring it to a boil
till the sugar dissolves completely. Take it off the heat and let it
cool.</li>
<li>Now add sugar syrup little by little to the flour mixture and knead it into stiff dough.</li>
<li>Let the dough rest for 5 minutes.</li>
<li>Heat the oil in a pan for frying on medium heat.</li>
<li>Divide the dough into 4 equal parts. Take each part and roll the dough into 1/4 inch thick sheet.</li>
<li>Cut the sheet into small diamond shapes with the help of knife or the pizza cutter.</li>
<li>Carefully fry these diamonds in the medium hot oil till it becomes golden on both sides.</li>
<li>Drain them on the kitchen towel and cool them completely.</li>
<li>Once these diamond shaped shakarparas are completely cool, you can store them in air tight containers for 3-4 weeks.</li>
</ol>
Enjoy these sweet treats with a cup of coffee or masala tea.</div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-x-A2GF2O3rI/T1FGP_Jr2AI/AAAAAAAAR3w/01Md0kxgy78/s1600/methiparatha1WM.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-x-A2GF2O3rI/T1FGP_Jr2AI/AAAAAAAAR3w/01Md0kxgy78/s400/methiparatha1WM.jpg" width="400" /></a></div>
Methi paratha is a great source of nutritious elements. Methi has anti-diabetic medicinal value for type-1 and type-2 diabetes. Aside its nutritional and medicinal benefits, methi parathas are great for breakfast, traveling, picnics or just snacking with pickles anytime.<br />
<br />
<div style="color: black;">
<span data-mce-style="color: #008000;"><b>Ingredients:</b></span></div>
<div style="color: black;">
<span data-mce-style="color: #008000;"> <i>Approx. 8 Methi parathas</i></span></div>
<ul>
<li>Whole wheat flour - 2 cups</li>
<li>Besan (gram flour) - 2 tbsp</li>
<li>Fresh methi or Fenugreek leaves - 2 bunches</li>
<li>Ginger-garlic paste - 1 tsp</li>
<li>Yogurt (dahi) - 2 tablespoon</li>
<li>Cooking oil - 4 tsp</li>
</ul>
<div style="color: black;">
<span data-mce-style="color: #008000;"><b>Dry Spices:</b></span></div>
<ul>
<li>Chaat masala - 2 tsp</li>
<li>Ajwain - 1/4 teaspoon</li>
<li>Jeera (Cumin) seeds - 1 tsp</li>
<li>Green chilies - 2 finely chopped</li>
<li>Garam Masala Powder - 1/4 tsp</li>
<li>Salt to taste</li>
</ul>
<div style="color: black;">
<span data-mce-style="color: #008000;"><b>Method:</b></span></div>
<ol>
<li>Clean methi leaves thoroughly.</li>
<li>Finely chop methi leaves and keep aside.</li>
<li>In a large bowl, combine whole wheat flour, besan, chopped methi leaves, chopped green chilies, yogurt, ginger-garlic paste, all the dry spices and salt. Mix well.</li>
<li>Knead soft dough of the above mixture, adding little water at a time. Keep the dough aside for half hour.</li>
<li>Divide the dough into small balls of suitable size and roll it out.</li>
<li>Cook these parathas on medium hot griddle. Turn them over to cook evenly in golden color on both sides. Apply little ghee/oil on each side and cook more for 30 seconds.</li>
</ol>
Serve garma garam Methi paratha with raita (flavored yogurt) on the side.</div>Shvetahttp://www.blogger.com/profile/03026202729573568243noreply@blogger.com2tag:blogger.com,1999:blog-160024604846872010.post-23585075291651234372012-02-07T22:18:00.000-08:002012-03-15T21:40:50.705-07:00Rajma Masala<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-QmZ-JjOpfUA/TzITM9NkmLI/AAAAAAAARjY/5qNdibIjD84/s1600/rajma1WM.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="308" src="http://3.bp.blogspot.com/-QmZ-JjOpfUA/TzITM9NkmLI/AAAAAAAARjY/5qNdibIjD84/s400/rajma1WM.jpg" width="400" /></a></div>
Rajma represents Punjabi cuisine and best accompanied with fragrant basmati rice. It can be cooked in pressure cooker or slow cooker. Enjoy its authentic recipe.<br />
<br />
<div style="color: black;">
<span data-mce-style="color: #800000;"><b>Ingredients:</b><br />
<i>Approx. 4 servings</i></span></div>
<ul>
<li>Red kidney beans (Rajma) - 1 cup</li>
<li>Onion - 1, coarsely chopped</li>
<li>Garlic - 2 tsp, chopped</li>
<li>Ginger - 2 tsp, chopped</li>
<li>Green chilies - 2 cut lengthwise</li>
<li>Tomato - 1 large chopped</li>
<li>Cooking oil - 1 tbsp</li>
<li>Butter - 1 tbsp</li>
<li>Sugar - 1 tsp</li>
<li>Fresh cilantro - 2 tbsp finely chopped</li>
<li>Water - 4 cups</li>
</ul>
<b><span data-mce-style="color: #800000;" style="color: maroon;">Dry Spices:</span><br />
</b><br />
<ul>
<li>Cumin seeds - 1 tsp</li>
<li>Red chili powder - 1/2 tsp</li>
<li>Garam Masala - 1/2 tsp</li>
<li>Turmeric powder - 1/2 tsp</li>
<li>Salt as per taste</li>
</ul>
<div style="color: black;">
<span data-mce-style="color: #800000;"><b>Method:</b></span></div>
<ol>
<li>Soak beans overnight in plenty of water. Rinse beans before cooking. In the pressure cooker or in slow cooker, add beans, 4 cups of water and salt. Let it cook until Rajma beans are soft.</li>
<li>In the food processor, puree chopped onions, garlic and ginger. Keep aside.</li>
<li>In a sauce pan, heat oil in medium -high heat. Add cumin seeds. Let it splatter then add onion, ginger-garlic puree. Half cover it to avoid splattering.</li>
<li>Let it cook on medium heat. Keep stirring till it turns light brown in color and most of its moisture is evaporated.</li>
<li>Add cut green chilies, chopped tomatoes and all the remaining dry spices to it.</li>
<li>Cook on low heat for another 4-5 minutes.</li>
<li>Add cooked beans and sugar to the pan. Mix well. Let it simmer for another 10 minutes on medium-low heat.</li>
</ol>
<b><span data-mce-style="color: #800000;" style="color: maroon;">Garnish and serving suggestions:</span><br />
</b>Garnish rajma with freshly chopped cilantro and serve hot with basmati rice.</div>Shvetahttp://www.blogger.com/profile/03026202729573568243noreply@blogger.com2tag:blogger.com,1999:blog-160024604846872010.post-18460483469107680282012-01-31T10:54:00.000-08:002012-03-15T21:41:37.677-07:00Quick Gajar Halwa: Carrot Pudding<div dir="ltr" style="text-align: left;" trbidi="on">
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<b>This is a quick and non-traditional recipe for Gajar halwa or Gajrela.<br /><br />
</b><br />
<div style="color: black;">
<span data-mce-style="color: #ff6600;"><b>Ingredients:<br />
<i>Approx. 6 servings</i></b></span></div>
<ul>
<li>Carrots – 2 lbs</li>
<li>Condensed milk – 1/2 can</li>
<li>Ghee (clarified butter) – 2 tbsp</li>
<li>Cardamom powder (elaichi) – 1 tsp</li>
<li>Almonds, pistachio, cashews – 1/2 cup chopped</li>
</ul>
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<div style="color: black;">
<span data-mce-style="color: #ff6600;"><b>Method:</b></span></div>
<ol>
<li>Lightly peel and grate carrots in food processor or with hand grater.</li>
<li>Pressure cook the carrots for 5 minutes.</li>
<li>In a heavy bottom pan, add the steamed carrots. Let the water dry out.</li>
<li>Now add ghee to the carrots. Sauté for 5 minutes. Now add condensed milk to these carrots.</li>
<li>Keep stirring. When it doesn’t stick to the pan anymore, it is done.</li>
<li>Now add cardamom powder and nuts to it. Mix well.</li>
</ol>
Enjoy carrot pudding or gajar halwa for dessert anytime.</div>Shvetahttp://www.blogger.com/profile/03026202729573568243noreply@blogger.com2tag:blogger.com,1999:blog-160024604846872010.post-49978896655996979292012-01-26T12:24:00.000-08:002012-01-26T12:24:29.518-08:00Chana dal vada : A crunchy snack for soggy weather<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-92LlPa33XrA/TyG1nCB6T_I/AAAAAAAARgM/oIN_4HCkwFI/s1600/chanadalvadaWM.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a></div><h3><strong>Happy <span data-mce-style="color: #ff6600;" style="color: #ff6600;">Indian</span> <span data-mce-style="color: #ffffff;" style="color: white;">Republic</span> <span data-mce-style="color: #008000;" style="color: green;">Day</span>!</strong></h3><em>Saare jahan se achcha Hindusitan hamara.......</em><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-92LlPa33XrA/TyG1nCB6T_I/AAAAAAAARgM/oIN_4HCkwFI/s1600/chanadalvadaWM.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="312" src="http://4.bp.blogspot.com/-92LlPa33XrA/TyG1nCB6T_I/AAAAAAAARgM/oIN_4HCkwFI/s400/chanadalvadaWM.jpg" width="400" /></a></div>Chana dal vada is a perfect snack for rainy, soggy weather. Enjoy these crunchy fritters with the chutney of your choice and a hot cup of tea.<br />
<br />
<span data-mce-style="color: #ff6600;" style="color: #ff6600;"><strong>Ingredients:</strong></span><br />
<span data-mce-style="color: #ff6600;" style="color: #ff6600;"> <em>Approx. 6 servings</em></span><br />
<ul><li>Yellow chana dal - 2 cups</li>
<li>Onion - 1/2 cup finely chopped</li>
<li>Ginger garlic paste - 1/2 tbsp</li>
<li>Green chilies - 2 finely chopped</li>
<li>Fresh cilantro leaves - 2 tbsp finely chopped</li>
<li>Cumin seeds - 1 tsp</li>
<li>Salt as per taste</li>
<li>Vegetable oil for frying</li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-shE32LrXzX8/TyG2G2dyGTI/AAAAAAAARgU/6DcH4FcJbvQ/s1600/chanadalvada2WM.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-shE32LrXzX8/TyG2G2dyGTI/AAAAAAAARgU/6DcH4FcJbvQ/s400/chanadalvada2WM.jpg" width="400" /></a></div><br />
<span data-mce-style="color: #ff6600;" style="color: #ff6600;"><strong>Method:</strong></span><br />
<ol><li>Soak chana dal 4-5 hours in plenty of water.</li>
<li>Drain the water. Keep 1/4 cup soaked dal aside. Grind remaining dal without adding water.</li>
<li>In a large bowl, add the above dals, onions, ginger-garlic paste, cilantro leaves, green chilies, cumin seeds and salt. Mix well.</li>
<li>Heat oil in a pan for frying vadas.</li>
<li>Take 1 tbsp of the above batter in the palm of your hand, flatten them a bit and carefully fry them in medium hot oil till they turn golden brown in color.</li>
<li>Drain vadas on the kitchen towel.</li>
</ol>Enjoy these garma garam vadas with the chutneys of your choice.</div>Shvetahttp://www.blogger.com/profile/03026202729573568243noreply@blogger.com0tag:blogger.com,1999:blog-160024604846872010.post-30194891501628117182012-01-06T16:19:00.000-08:002013-01-20T19:53:25.988-08:00Pinni: A traditional Punjabi sweet<div dir="ltr" style="text-align: left;" trbidi="on">
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Pinni is a traditional Punjabi sweet. It is usually prepared during winter in Punjabi households. It can be stored for almost a month in air tight container.<br />
<br />
<div style="color: #990000;">
<span data-mce-style="color: #ff6600;"><b>Ingredients:</b></span></div>
<div style="color: #990000;">
<span data-mce-style="color: #ff6600;"> <i>Approx. 24 Pinnis</i></span></div>
<ul>
<li>Whole wheat flour - 3 cups</li>
<li>Powdered Sugar -2 cups</li>
<li>Khoya (Mawa) - 1 cup grated [optional]</li>
<li>Almonds - 1/2 cup coarsely chopped</li>
<li>Cashews - 1/2 cup coarsely chopped</li>
<li>Clarified butter(Ghee) - 2 cups</li>
<li>Cardamom powder - 1 tsp</li>
<li>Milk - 3 tsp</li>
</ul>
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<br />
<div style="color: #990000;">
<span data-mce-style="color: #ff6600;"><b>Method:</b></span></div>
1. In a heavy bottomed pan, heat ghee.<br />
2. Add wheat flour and cook it on low flame.<br />
3. Keep stirring continuously, till it becomes light brown.<br />
4. Now add grated mawa or khoya to it. Mix well.<br />
5. When flour is evenly browned and aromatic, add the sugar and stir for a minute.<br />
6. Remove the pan from the heat.<br />
7. Add the almonds, cashews and cardamom powder.<br />
8. Transfer it to a large plate and allow cooling a bit.<br />
9. Mix the contents well. Drizzle the milk and mix well.<br />
10. With the above mixture, start making ping pong size balls.<br />
11. Decorate with chopped nuts.<br />
12. Let the pinnis cool completely, before storing them in the airtight containers.<br />
Enjoy pinnis all winter long after your meal or as an afternoon snack.</div>
Shvetahttp://www.blogger.com/profile/03026202729573568243noreply@blogger.com5tag:blogger.com,1999:blog-160024604846872010.post-7910790575537094552012-01-01T16:37:00.000-08:002012-04-08T20:12:52.244-07:00Stuffed Jumbo Pasta Shells<div dir="ltr" style="text-align: left;" trbidi="on">
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<b><span style="font-weight: normal;">An easy pasta no-stove recipe. It can be prepared before hand. You are sure to impress the guests!</span></b></div>
<br />
<div style="color: #990000;">
<span data-mce-style="color: #ff6600;"><b>Ingredients:<br />
Approx. 6 servings</b></span></div>
<ul>
<li>Shredded mozzarella cheese - 4 cups</li>
<li>Ricotta cheese - 1 (15 ounce) container</li>
<li>Frozen chopped spinach - 1 (10 ounce) package thawed and drained</li>
<li>Jumbo pasta shells - 1 (12 ounce) package cooked and drained</li>
<li>Pasta sauce - 1 (28 ounce) jar</li>
<li>Salt as per taste</li>
<li>Freshly ground black pepper - 1 tsp</li>
</ul>
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<div style="color: #990000;">
<span data-mce-style="color: #ff6600;"><b>Method:</b></span></div>
<ol start="1">
<li>Cook jumbo pasta shells as directed on the package. Do not overcook them. Keep them al dente.</li>
<li>Preheat oven at 370 degrees F.</li>
<li>In a large bowl, combine cheeses and spinach; stuff into shells.</li>
<li>Line a cookie sheet with aluminum foil. Lightly grease it.</li>
<li>Apply a layer of pasta sauce in the cookie sheet.</li>
<li>Arrange stuffed shells on the layer of pasta sauce. Pour remaining pasta sauce over the shells. Cover and bake at 350 degrees F for 30 minutes or until heated through.</li>
<li>Uncover the sheet. Sprinkle some mozzarella cheese on the stuffed pasta shells and bake it uncovered for another 5 minutes, till the cheese melts and turns golden and crusty.</li>
</ol>
Enjoy warm Stuffed jumbo pasta shells with your favorite salad on the side.</div>Shvetahttp://www.blogger.com/profile/03026202729573568243noreply@blogger.com1tag:blogger.com,1999:blog-160024604846872010.post-91706177437497519582011-12-09T10:12:00.000-08:002011-12-09T10:12:16.455-08:00Schezwan Fried Rice<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-lHbhoz_dSHU/TuJOwL1BaQI/AAAAAAAARV8/jxif72uTHrQ/s1600/schezwanrice1WM.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-lHbhoz_dSHU/TuJOwL1BaQI/AAAAAAAARV8/jxif72uTHrQ/s400/schezwanrice1WM.jpg" width="400" /></a></div>Schezwan fried rice is part of Chinese cuisine. Schezwan sauce has distinct red chili and garlic flavor. Schezwan sauce is easily available at any Asian grocery store. When rice is tossed in fresh vegetables and schezwan sauce, it gets a unique spicy and tangy flavor. Enjoy this easy to follow recipe.<br />
<br />
<span data-mce-style="color: #ff0000;" style="color: red;"><strong>Ingredients:<br />
<em>Schezwan fried rice : For Approx. 4 servings</em><br />
</strong></span><br />
<ul><li>Cooked rice - 2 cups</li>
<li>Onion - 1/2 sliced</li>
<li>Red bell pepper - 1/2 cut into strips</li>
<li>Water chestnuts - 1/2 cup sliced</li>
<li>Baby Corn - 1/2 cup cut in halves</li>
<li>Fresh mushrooms - 1/2 cup sliced</li>
<li>Fresh green beans - 1/2 cup cut in 2 inch pieces</li>
<li>Cashew nuts - 1/4 cup halves</li>
<li>Spring onions - 1/4 cup cut</li>
<li>Schezwan Sauce - 1 tbsp</li>
<li>Green chili vinegar - 1 tsp</li>
<li>Salt as per taste</li>
<li>Olive oil - 2 tbsp</li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-6JNEy3SRJdM/TuJO96Ha4mI/AAAAAAAARWE/-HWxvzCt0hY/s1600/schezwanrice2WM.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-6JNEy3SRJdM/TuJO96Ha4mI/AAAAAAAARWE/-HWxvzCt0hY/s400/schezwanrice2WM.jpg" width="400" /></a></div><br />
<span data-mce-style="color: #ff0000;" style="color: red;"><strong>Method:</strong></span><br />
<ol><li>In a wok or big non-stick pan, heat olive oil on medium-hot flame.</li>
<li>Add onions, water chestnuts, green beans, baby corns, mushrooms and in the very end red bell pepper. Toss together for 2-3 minutes on high heat. Now add cashews. The vegetables should be crunchy so we keep just cook, till its half done.</li>
<li>Add schezwan sauce, rice vinegar, cooked rice and salt. Add spring onion leaves and toss well.</li>
<li>Cook for 3-4 minutes and schezwan fried rice is ready to be served.</li>
</ol><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-iYCLT7ZFxhg/TuJPMAbyD1I/AAAAAAAARWM/vRCMoEuJhEo/s1600/schezwanrice3WM.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="293" src="http://2.bp.blogspot.com/-iYCLT7ZFxhg/TuJPMAbyD1I/AAAAAAAARWM/vRCMoEuJhEo/s400/schezwanrice3WM.jpg" width="400" /></a></div><strong><span data-mce-style="color: #ff0000;" style="color: red;">Garnish and Serving Suggestions:</span><br />
</strong>Garnish with fresh spring onions and cashews. Serve hot.</div>Shvetahttp://www.blogger.com/profile/03026202729573568243noreply@blogger.com2tag:blogger.com,1999:blog-160024604846872010.post-90449403785672084652011-11-28T10:59:00.000-08:002011-11-28T10:59:43.056-08:00Chocolate Almond Nuggets<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-UsszDKl1WP8/TtPZZuh_TEI/AAAAAAAARSw/WgdH4mED_vs/s1600/Chocolatenut1WM.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="293" src="http://1.bp.blogspot.com/-UsszDKl1WP8/TtPZZuh_TEI/AAAAAAAARSw/WgdH4mED_vs/s400/Chocolatenut1WM.jpg" width="400" /></a></div>Chocolate with nuts is a classic combination. This homemade fudge is hard to resist. Enjoy this easy to follow, simple recipe for Chocolate lovers.<br />
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<span data-mce-style="color: #800000;" style="color: maroon;"><strong>Ingredients:</strong></span><br />
<ul><li>Semisweet chocolate chips - 2 cups (12 ounces)</li>
<li>Heavy whipping cream - 1/2 cup</li>
<li>Powdered sugar - 1 cup</li>
<li>Butter - 2 tbsp</li>
<li>Vanilla extract - 1/4 tsp</li>
<li>Roasted chopped Almonds - 1/2 cup</li>
</ul><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-1lcsXQl0nM4/TtPZqgqCF5I/AAAAAAAARS4/ADnnq2IvUBE/s1600/Chocolatenut2WM.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="295" src="http://2.bp.blogspot.com/-1lcsXQl0nM4/TtPZqgqCF5I/AAAAAAAARS4/ADnnq2IvUBE/s400/Chocolatenut2WM.jpg" width="400" /></a></div><br />
<span data-mce-style="color: #800000;" style="color: maroon;"><strong>Method:</strong></span><br />
<ol><li>Melt chocolate over double boiler.</li>
<li>Add cream and stir in sugar. Keep stirring until it becomes smooth.</li>
<li>Add butter, vanilla extract and stir to blend well. Stir in Chopped almonds. Mix well.</li>
<li>Butter a smooth plate. Pour the chocolate mix into the plate and refrigerate for couple of hours.</li>
<li>Cut into desired shapes. Store between parchment paper to avoid sticking.</li>
</ol>Enjoy anytime.</div>Shvetahttp://www.blogger.com/profile/03026202729573568243noreply@blogger.com1tag:blogger.com,1999:blog-160024604846872010.post-83755474806232709922011-11-15T12:25:00.000-08:002011-11-15T12:25:47.042-08:00Rasmalai: A melt in your mouth dessert<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-GfEaTCeDMb4/TsLG49grb3I/AAAAAAAAPbA/A9ks-cJn-B4/s1600/rasmalaiWM.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="308" src="http://3.bp.blogspot.com/-GfEaTCeDMb4/TsLG49grb3I/AAAAAAAAPbA/A9ks-cJn-B4/s400/rasmalaiWM.jpg" width="400" /></a></div>Rasmalai is a delicate and flavorful Bengali dessert. It is easy to prepare at home with a few ingredients. Rasmalai is milk patties soaked in cardamom and saffron flavored milk. It has very delicate flavor and is served chilled after the meal.<br />
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<div style="color: #f6b26b;"><strong>Ingredients:<br />
</strong><em>For Rasmalai: Approx. 6 servings</em></div>Whole Milk – 1 gallon<br />
Lemon juice – 1 tbsp OR Vinegar – 1 tbsp<br />
Kesar (saffron) – 1/4 tsp<br />
Almonds – 12<br />
Pistachios – 10<br />
Crushed cardamom seeds – 1 tsp<br />
Sugar – 1.5 cups<br />
Rose essence – 8 drops<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-CCDjwwdhx6c/TsLHMgl-2iI/AAAAAAAAPbI/O-ucOUg5jpc/s1600/rasmalai_2WM.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-CCDjwwdhx6c/TsLHMgl-2iI/AAAAAAAAPbI/O-ucOUg5jpc/s400/rasmalai_2WM.jpg" width="400" /></a></div><br />
<div style="color: #f6b26b;"><strong>Method:<br />
Making Paneer or Cheena:</strong></div><ol start="1"><li>Squeeze fresh lemon juice in a bowl and keep aside. OR if using vinegar, add 1 tbsp vinegar to half cup water and keep aside.</li>
<li>In a heavy bottom pan, boil half gallon whole milk.</li>
<li>When milk comes to a boil, gradually add lemon juice or vinegar solution to it. Stir the milk gently and it starts curdling. Very soon the whey is separated from the curdled milk. Turn the heat off.</li>
<li>Now in a strainer, line the muslin cloth. Strain the above curdled milk from this cloth.</li>
<li>The solids on the muslin cloth are “paneer” or “cheena”. Wrap the paneer in a muslin cloth and rinse it under cold water for couple of times. Rinsing helps in taking out vinegar or lemon taste from the paneer. Squeeze well.</li>
<li>Hang this wrapped paneer to take out the excess water squeeze the cloth, or press the wrapped paneer under a heavy pan for about one hour.</li>
<li>Paneer or cheena is ready to make rasmalai.<em> </em></li>
</ol><span data-mce-style="color: #ffff99;" style="color: #f6b26b;"><strong>Making the Rasmalai:</strong></span><strong></strong><br />
<ol start="3"><li>Take fresh paneer or cheena on a large plate or surface. Knead it for at least 5 minutes. Make soft and smooth dough of it. Kneading is one of the most important parts of making rasmalai.</li>
<li>Once the paneer becomes very soft and smooth, divide the dough into 10 equal parts and roll them in smooth balls and flatten them a bit to form small discs shape.</li>
<li>Meanwhile, on medium high heat in a large vessel, boil 6 cups of water and add 1 cup of sugar to it. Mix well.</li>
<li>Add the above paneer discs to the boiling water very gently. There should be enough room for the discs to expand. Cover the lid for 2-3 minutes. Stir gently and let it boil for 5-6 more minutes.</li>
<li>Check the rasmalai patties, as they are almost doubled in size. Turn the heat off.</li>
<li>Carefully take the patties out of the sugar syrup. Squeeze them gently. Keep aside.</li>
<li>To prepare the malai, take the remaining half gallon milk in a non stick pan and bring it to a boil. Let it simmer on low heat for 15-20 minutes, stirring occasionally. Milk reduces and starts to thicken.</li>
<li>Add half cup sugar, rose essence, cardamom and saffron. Mix well.</li>
<li>Now carefully add rasmalai patties to this milk. Let it simmer for 5 minutes.</li>
<li>Turn the heat off and let it cool completely. Keep it in the refrigerator.</li>
</ol><strong><span data-mce-style="color: #ffff99;" style="color: #f6b26b;">Garnish and serving suggestions:</span><br />
</strong>Garnish with sliced almonds and pistachios and serve chilled.</div>Shvetahttp://www.blogger.com/profile/03026202729573568243noreply@blogger.com6tag:blogger.com,1999:blog-160024604846872010.post-32381909994862644102011-11-03T16:20:00.000-07:002011-11-03T16:20:34.927-07:00Fresh Mangodi ki Subzi<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-omarXTrj3r8/TrMf7jkjACI/AAAAAAAAPao/rkn5BXn5k2c/s1600/mangodikisabziWM.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="302" src="http://4.bp.blogspot.com/-omarXTrj3r8/TrMf7jkjACI/AAAAAAAAPao/rkn5BXn5k2c/s400/mangodikisabziWM.jpg" width="400" /></a></div><div style="color: #cccccc;"><strong><span style="font-weight: normal;">This recipe comes from the western state in India, Rajasthan. </span></strong><strong><span style="font-weight: normal;">Mangodes are usually sundried mini dumpling made up of lentil flour. But in this recipe I prepared fresh Mangode to make this curry. It gievs more delicate taste to the curry. </span></strong></div><br />
<span data-mce-style="color: #ff9900;" style="color: #ff9900;"><strong>Ingredients: For approx. 4 servings<br />
To make mangode:</strong></span><br />
Yellow moong dal - 2 cups<br />
Gram flour (besan) - 2 tbsp<br />
Turmeric powder - 1 pinch<br />
Red chili powder - 1 pinch<br />
Jeera - 1 tsp<br />
baking powder - 1 pinch<br />
Cooking oil for deep frying<br />
Salt as per taste<br />
<br />
<span data-mce-style="color: #ff9900;" style="color: #ff9900;"><strong>To make curry:</strong></span><br />
Yogurt - 1/2 cup<br />
Asafoetida powder - 1 pinch<br />
Bay leaf - 1<br />
Cumin seeds - 1/2 tsp<br />
Dried red chilies - 2-3<br />
Ginger paste - 1/2 tbsp<br />
Tomato puree - 2 tbsp<br />
Garam masala powder - 1/2 tsp<br />
Red chili powder - 1 tsp<br />
Coriander powder - 1 tbsp<br />
Turmeric powder - 1/2 tsp<br />
Cooking oil - 2 tbsp<br />
Salt as per taste<br />
<br />
<span data-mce-style="color: #ff9900;" style="color: #ff9900;"><strong>Method:<br />
To make Mangode:</strong></span><br />
<ul><li>Soak green moong dal overnight. Next morning, grind moong dal using very little water.</li>
<li>In a bowl combine, moong dal mix, besan , turmeric powder, red chili powder, jeera, baking powder and salt. Mix well and prepare a pakora consistency batter.</li>
<li>In a pan, heat the oil for frying. Deep fry small mangode in medium hot oil using small spoon. Fry till mangode turns golden brown. Drain them on kitchen towel and keep aside.</li>
</ul><span data-mce-style="color: #ff9900;" style="color: #ff9900;"><strong>To make curry:</strong></span><br />
<ul><li>In a bowl, add yogurt, besan, turmeric powder, red chili powder, coriander powder and salt. Mix well till it becomes smooth. Keep aside.</li>
<li>In a pan, heat 2 tbsp cooking oil. Add bay leaf, asafetida powder, cumin seeds, dry red chilies and sauté.</li>
<li>When it crackles, add ginger paste, fried mangode, tomato puree and yogurt mixture. Add one cup of water and mix well. Let it simmer 3-4 minutes. Add garam masala powder and its ready to serve.</li>
</ul><span data-mce-style="color: #ff9900;" style="color: #ff9900;"><strong>Garnish and Serving suggestion:</strong></span><br />
Garnish with fresh chopped cilantro and serve hot with fresh chapatis or fragrant basmati rice.<a data-mce-href="http://www.addtoany.com/share_save?linkurl=http%3A%2F%2Fshvetahora.wordpress.com%2F2011%2F02%2F21%2Ffresh-mangodi-ki-subzi%2F&linkname=Fresh%20Mangodi%20ki%20Subzi" href="http://www.addtoany.com/share_save?linkurl=http%3A%2F%2Fshvetahora.wordpress.com%2F2011%2F02%2F21%2Ffresh-mangodi-ki-subzi%2F&linkname=Fresh%20Mangodi%20ki%20Subzi" target="_blank"><br />
</a></div>Shvetahttp://www.blogger.com/profile/03026202729573568243noreply@blogger.com0tag:blogger.com,1999:blog-160024604846872010.post-33555764208217746892011-10-19T09:26:00.000-07:002011-10-19T09:26:06.923-07:00Diwali Special: Namkeen poha chivda (Crunchy snack)<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-X9MZnVln27U/Tp75nHAj4SI/AAAAAAAAPPI/Tka9rqrO5tE/s1600/pohechivdaWM.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-X9MZnVln27U/Tp75nHAj4SI/AAAAAAAAPPI/Tka9rqrO5tE/s400/pohechivdaWM.jpg" width="400" /></a></div><span data-mce-style="color: #ff9900;" style="color: #ff9900;"><strong>Namkeen Poha Chivda: Crunchy Snack<br />
</strong><span data-mce-style="color: #888888;" style="color: #888888;">A simple and crunchy Diwali snack.</span><strong><br />
</strong></span><br />
<span data-mce-style="color: #ff9900;" style="color: #ff9900;"><strong>Ingredients :</strong> </span><br />
Thin Poha (flattened rice) - 2 cups<br />
Peanuts - 1/2 cup<br />
Dalia (roasted chana dal) – 1/2 cup<br />
Cashews - 1/2 cup<br />
Golden raisins - 1/4 cup [OPTIONAL]<br />
Garlic cloves - 4 minced<br />
Curry Leaves – 15<br />
Asafoetida (hing) – 2 pinch<br />
Green chilies - 2 finely chopped<br />
Dried coconut flakes – 1/4 cup<br />
Mustard seeds – 1 tsp<br />
Turmeric powder - 1 tsp<br />
Sugar fine – 2 tbsp<br />
Salt as per taste<br />
Oil for tempering - 2 tbsp<br />
<br />
<span data-mce-style="color: #ff9900;" style="color: #ff9900;"><strong>Method:</strong> </span><br />
<ul><li>In a microwavable plate, dry roast half poha in microwave for 2 minutes on high. Repeat the same for other half. Keep aside.</li>
<li>In a pan, heat oil. Now add mustard seeds, when it starts splattering, add minced garlic. Saute for 2 minutes.</li>
<li>Add asafoetida powder, green chilies, peanuts, dalia, cashews, raisins, coconut flakes and curry leaves. Saute for few minutes.</li>
<li>Now add turmeric powder and mix well. Also add roasted poha to the pan, mix well.</li>
<li>Finally add salt and sugar and keep mixing gently. Take it off the heat or it will burn.</li>
<li>Cool the mixture completely and store it in airtight container. It can be stored for a couple of weeks if kept airtight.</li>
</ul>Enjoy this crunchy snack with Masala tea or Kesariya chai.</div>Shvetahttp://www.blogger.com/profile/03026202729573568243noreply@blogger.com3tag:blogger.com,1999:blog-160024604846872010.post-66031511818385209572011-10-13T19:25:00.000-07:002011-10-13T19:25:29.709-07:00Khandvi: A Gujarati delight<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-GLBjHj6xTzs/Tpeb3_0xX0I/AAAAAAAAPJU/pGubuUi0428/s1600/khandvi1WM.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="275" src="http://4.bp.blogspot.com/-GLBjHj6xTzs/Tpeb3_0xX0I/AAAAAAAAPJU/pGubuUi0428/s400/khandvi1WM.jpg" width="400" /></a></div>Khandvi is a very delicate Gujarati snack. It takes little patience and practice to make these beautiful rolls. But it’s worth trying.<br />
<br />
<span data-mce-style="color: #ffcc00;" style="color: #ffcc00;"><strong>For Khandvi batter:</strong></span><br />
Besan (Gram flour) – 1 cup<br />
Yogurt – 1 cup<br />
Water – 1/2 cup<br />
Green chili paste – 1 tsp<br />
Ginger paste – 1 tsp<br />
Lemon juice – 1 tbsp<br />
Asafetida powder (Hing) – 1 pinch<br />
Turmeric powder – 1 pinch<br />
Salt as per taste<br />
<br />
<span data-mce-style="color: #ffcc00;" style="color: #ffcc00;"><strong>For Tempering:</strong></span><br />
Mustard seeds (rai) – 1 tsp<br />
Curry leaves – 5<br />
Green chilies – 2 chopped<br />
Fresh cilantro – 1 tbsp finely chopped<br />
Fresh grated coconut – 2 tbsp<br />
Cooking oil - 2 tbsp<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-u3cskcs10N8/TpedH1HuDvI/AAAAAAAAPJg/3gzCNM57XEA/s1600/khandvi2WM.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="263" src="http://1.bp.blogspot.com/-u3cskcs10N8/TpedH1HuDvI/AAAAAAAAPJg/3gzCNM57XEA/s400/khandvi2WM.jpg" width="400" /></a></div><br />
<span data-mce-style="color: #ffcc00;" style="color: #ffcc00;"><strong>Method: </strong></span><br />
<ol><li>In a large bowl, add sieved besan, ginger paste, green chili paste, turmeric powder, asafetida powder and salt. Now add yogurt and water to it. Mix thoroughly. There must be no lumps and batter should be smooth.</li>
<li>In a thick bottom pan, cook this batter, stirring continuously. It starts to thicken. Keep stirring for approx. 5 minutes or till done.</li>
<li>Now keep the back of two steel thalis or any other large smooth area ready.</li>
<li>Take some batter on the back of each of these thalis and quickly spread them in very thin layer.</li>
<li>Let it cool for 2-3 minutes. Then slice them with knife into 2 inch long stripes.</li>
<li>Roll each stripe gently and arrange these rolls neatly in a serving dish.</li>
<li>For tempering, heat oil in a pan and add mustard seeds. When mustard starts splattering, add curry leaves and chopped green chilies. Sauté for a minute and pour it evenly on the rolled Khandvi.</li>
</ol><span data-mce-style="color: #ffcc00;" style="color: #ffcc00;"><strong>Garnish and serving suggestions:</strong></span><br />
Garnish Khandvi with fresh grated coconut and fresh chopped cilantro. Serve immediately.</div>Shvetahttp://www.blogger.com/profile/03026202729573568243noreply@blogger.com2tag:blogger.com,1999:blog-160024604846872010.post-86773176456845321312011-10-07T11:29:00.000-07:002011-10-07T11:29:59.872-07:00Fruit Custard<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-sfFTux6-69U/To9ELP10WCI/AAAAAAAAPJI/KvoJ-mAGwk8/s1600/fruitcustardWM.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-sfFTux6-69U/To9ELP10WCI/AAAAAAAAPJI/KvoJ-mAGwk8/s400/fruitcustardWM.jpg" width="400" /></a></div>Fruit custard is an easy fruit salad with delicate creamy sweet sauce. It can be served as dessert or a side dish.<br />
<br />
<div style="color: #f6b26b;"><strong>Ingredients:<br />
</strong><em>For Fruit Custard – Approx. 6 servings</em></div><ul><li>Custard powder (Vanilla flavor) - 2 tbsp</li>
<li>Whole Milk - 3 cups</li>
<li>Sugar - 4 tbsp</li>
<li>Seedless grapes - 1 cup</li>
<li>Apple - 1</li>
<li>Banana - 1/2</li>
<li>Pomegranate seeds - 1/2 cup</li>
<li>Almonds - 8</li>
<li>Cashew nuts - 8</li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-FkoK82YGFVk/To9EURDc6kI/AAAAAAAAPJM/1GhMY5_uqRM/s1600/fruitcustard2WM.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="295" src="http://4.bp.blogspot.com/-FkoK82YGFVk/To9EURDc6kI/AAAAAAAAPJM/1GhMY5_uqRM/s400/fruitcustard2WM.jpg" width="400" /></a></div><br />
<div style="color: #f6b26b;"><strong>Method:</strong></div><ol><li>In a small bowl, take 1/2 cup warm milk and add 2 tbsp custard powder. Mix well to make it smooth and lump free. Keep aside.</li>
<li>In a heavy bottom pan, add remaining milk and bring it to a boil. Add sugar and mix well.</li>
<li>Now gradually add custard mix to the milk. Stir continuously. It starts to thicken.</li>
<li>Mix well and turn the heat off.</li>
<li>Cool it down at the room temperature and then refrigerate.</li>
<li>Clean and cut all the fruits in bite size pieces and keep aside.</li>
<li>Chop the nuts for garnish and keep aside.</li>
</ol><div style="color: #f6b26b;"><strong>Garnish and serving suggestion:</strong></div>In a serving bowl, arrange cut fruits. Now pour chilled custard and garnish with chopped nuts and pomegranate seeds. Serve chilled.</div>Shvetahttp://www.blogger.com/profile/03026202729573568243noreply@blogger.com2tag:blogger.com,1999:blog-160024604846872010.post-76454602023913126252011-09-25T16:12:00.000-07:002012-04-08T20:00:17.244-07:00Paneer pasanda<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-Io0BRQtADY4/Tn-02xILM0I/AAAAAAAAPJA/JwvPES42A4k/s1600/paneerpasandaWM.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="291" src="http://2.bp.blogspot.com/-Io0BRQtADY4/Tn-02xILM0I/AAAAAAAAPJA/JwvPES42A4k/s400/paneerpasandaWM.jpg" width="400" /></a></div>
Paneer Pasanda is Indian cottage cheese in mild gravy. It has unique flavor of fenugreek leaves.<br />
<br />
<div style="color: #990000;">
<span data-mce-style="color: #e8781d;"><b>Ingredients: </b></span></div>
<div style="color: #990000;">
<span data-mce-style="color: #e8781d;"><i>For Paneer pasanda : Approx. 6 servings</i></span></div>
<ul style="color: black;">
<li>Paneer - 1 lbs</li>
</ul>
<div style="color: #990000;">
<span data-mce-style="color: #e8781d;"><b>For sauce or gravy:</b></span></div>
<ul>
<li>Onion - 1 (pureed)</li>
<li>Tomato puree - 1 cups</li>
<li>Ginger paste - 1 tbsp</li>
<li>Garlic paste - 1 tbsp</li>
<li>Paneer - 2 tbsp grated</li>
<li>Cashew nuts - 1/4 cup tbsp powdered</li>
<li>Green chili - 1 tsp (finely chopped) [OPTIONAL]</li>
<li>Heavy cream - 3/4 cup</li>
<li>Olive oil - 1 tbsp</li>
<li>Butter - 1 tbsp</li>
<li>Sugar/Honey - 2 tsp</li>
</ul>
<div style="color: #990000;">
<span data-mce-style="color: #e8781d;"><b>Dry Spices:</b></span></div>
<ul>
<li>Whole garam masala - 1 tbsp</li>
<li>Cumin - 1 tsp</li>
<li>Turmeric Powder - 1/2 tsp</li>
<li>Red chili powder - 1/2 tsp</li>
<li>Coriander powder - 1/2 tsp</li>
<li>Garam masala powder - 1/2 tsp</li>
<li>Tandoori masala - 1/4 tsp</li>
<li>Dry Fenugreek leaves (kasoori methi) - 2 tsp</li>
<li>Salt as per taste</li>
</ul>
<div style="color: #990000;">
<b><span data-mce-style="color: #e8781d;">Method:</span></b></div>
<ol>
<li>Cut paneer in 1x1 inch cubes. Put them in boiling water for 3-4 minutes. Drain, add some salt and tandoori masala on paneer pieces and keep aside for at least 20 minutes.</li>
<li>Very lightly shallow fry paneer cubes in 1 tbsp of oil. Keep aside.</li>
<li>Heat olive oil in a pan. Add whole garam masala. Let it crackle. Add cumin to it. Then add pureed onions and saute them, till turns light golden. Add ginger paste, garlic paste and chopped green chilies (optional). Cook for 2 minutes.</li>
<li>Add tomato puree, turmeric powder, red chili powder, coriander powder, garam masala powder and salt.</li>
<li>Add grated paneer and cashew nut powder to the gravy. Bring it to a boil. Reduce heat and simmer for 10 minutes. Add honey to it. Stir in heavy cream and simmer for 10-15 minutes.</li>
<li>Add paneer pieces to the gravy. Simmer for another 5 minutes.</li>
<li>Add kasoori methi and mix well. Paneer pasanda is ready to be served.</li>
</ol>
Enjoy with fresh naan, paratha or steamed basmati rice.</div>Shvetahttp://www.blogger.com/profile/03026202729573568243noreply@blogger.com4