tag:blogger.com,1999:blog-85089870331201525722024-03-13T00:47:03.553-07:00PAYT POOJAA journal of Indian cooking abroad focusing on stories, tips, shortcuts, and 'best of' recipes.Geeta Kakadehttp://www.blogger.com/profile/09701253077121052175noreply@blogger.comBlogger114125tag:blogger.com,1999:blog-8508987033120152572.post-11343368784162845172020-03-27T10:52:00.001-07:002020-03-27T10:52:12.523-07:00<div dir="ltr" style="text-align: left;" trbidi="on">
Offering my two cents worth under the present conditions in the world, please try to fill in any empty hours with writing. My new blog www.writernow.org will help you do just that.</div>
Geeta Kakadehttp://www.blogger.com/profile/09701253077121052175noreply@blogger.com0tag:blogger.com,1999:blog-8508987033120152572.post-73568017873168646402019-12-04T15:26:00.000-08:002019-12-04T15:26:46.441-08:00<div dir="ltr" style="text-align: left;" trbidi="on">
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<br />
Thanksgiving 2019<br />
<br />
Each year on the Saturday following Thanksgiving, my son in law's aunt hosts a cooking competition similar to 'Chopped'; with a few exceptions.<br />
Invitees are given a list of four ingredients 4-6 weeks before the date.<br />
This year's ingredients were pumpkins/squashes, potato chips, cumin, and candy cane!<br />
After much thought, research and selection, my grandson and I teamed up to invent a baked pumpkin dish. A pie pumpkin was cut, the insides scooped out, smeared with olive oil, salt, and pepper and baked empty for 25 mins. We then filled it with a mixture of cooked quinoa and Thai pumpkin curry<br />
(to which the jeera/cumin and crushed candy cane had been added). It was baked for 30-45 mins (till a knife could pierce the skin).<br />
While the filling was made up by me the baking of the pumpkin and Thai curry was based on facts gathered from different web sites.<br />
What was left was re-purposing the potato chips. Finally, the night before the competition I came across a recipe that made cups with potato strips and baked to resemble chips. A muffin pan was lined with the strips. I followed the recipe here: <a href="http://yummilyyours.com/baked-potato-chip-cups/">http://yummilyyours.com/baked-potato-chip-cups/</a><br />
My only advice is the cups need to be removed from the pan, turned upside down and baked for another 3-5 mins to crisp up the bottom.<br />
At the bottom of each cup, we placed a small bit of a crisp chip and a tiny bit of candy cane to accentuate the flavor. Just before eating people filled their own cups and ate it.<br />
The cups were a cute idea and they baked up like little flowers (I did 3-4 thin strips crisscrossed in each pan letting a bit hang over the edge) but do not add fillings till the last minute as the cup becomes soggy.<br />
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I sent my entry in as I could not attend but we did not win.<br />
We did get an honorable mention according to my daughter (or maybe she just said that to cheer me up!)<br />
My daughter won with macaroon pumpkin samosas with mint chutney and macaroons filled with homemade pumpkin pie filling.</div>
Geeta Kakadehttp://www.blogger.com/profile/09701253077121052175noreply@blogger.com0tag:blogger.com,1999:blog-8508987033120152572.post-65643539811597894992017-12-28T10:27:00.000-08:002017-12-28T10:34:29.625-08:00Instant lemon pickle<div dir="ltr" style="text-align: left;" trbidi="on">
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Instant Lemon Pickle.</div>
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A few years ago, a guest watched my dismay as people ate their way through a newly arrived jar of pickle from India. Later she asked me for a lemon and what ensued was magic created by Mallige Arasu. Truly, a great and easy recipe is a treasured gift.</div>
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<span style="background-color: white; font-size: 13px; white-space: pre-wrap;">1 lemon chopped into 1 c.m pieces (lemons in CA are 2-3 inches long and 1-11/2 inches diameter). Cook lemon in 1 cup water with 1 Tbsp salt (i used pickling salt...its like rock salt). If lemons are fresh and juicy, reduce water. While the lemon is simmering, roast one third tsp whole methi/fenugreek and one whole tsp rai/mustard seeds. Powder fine Its hard to make a small quantity so I make 1 Tbsp of each and store the powder. Heat 1 Tbsp oil (mustard oil or sesame oil gives a good flavor...I used olive oil for this batch.) Add a pinch of hing/asafoetedia and 2/3 tsp whole rai. When it splutters add 3/4 tsp prepared powder and chili powder to taste. As soon as masala blooms in oil add lemon pieces, mix well, cool and store in refrigerator. Lasts a year or more. I omit chillies powder and store with pickle powders only. Then if someone can't eat hot food I serve as is. I have used pepper powder for people with stomach problems. This is a soft pickle but tastes yummy. Salt too can be reduced. When served fresh it is usually finished at the meal so I make a lot.</span></div>
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<span style="background-color: white;"><span style="color: #1d2129; font-family: inherit; font-size: x-small;"><span style="letter-spacing: -0.12000000476837158px; white-space: pre-wrap;">It can be spread on toasted bread and topped with </span></span><span style="color: #1d2129; font-family: "sf optimized" , , , "blinkmacsystemfont" , , sans-serif; font-size: x-small;"><span style="letter-spacing: -0.12000000476837158px; white-space: pre-wrap;">sliced tomatoes or cucumber or fried eggplant/potatoes, sprinkled with grated cheese, broiled for a few seconds to melt cheese...great for an appetizer, light lunch.</span></span></span></div>
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Geeta Kakadehttp://www.blogger.com/profile/09701253077121052175noreply@blogger.com0tag:blogger.com,1999:blog-8508987033120152572.post-37348589807215436812017-04-16T09:36:00.001-07:002017-04-17T14:35:52.945-07:00Kheer Kadam aka Heart's Delight<div dir="ltr" style="text-align: left;" trbidi="on">
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Kheer Kadam with shortcuts!<br />
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Heart's delight is my own name for the sweet. In my beloved Bangalore (of old), we have a Bengali sweet shop KC Das, which has filled us with countless pleasure from the day it opened...in more ways than one.<br />
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The fresh sweets arrive by 1 p.m and by 3 are all gone. There are some left behind in the glass cases but our favorite: Kheer Kadam vanishes with the same speed as it does once it is in our mouths!<br />
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I have never attempted to delve into the mysteries of making this delicacy with its pink interior and creamy white exterior and powdery coating; always thinking its origins were locked in the masterminds of Bengali sweetmakers, passed down through the generations as the Smuckers Strawberry Jam recipe! I was wrong. The Indian mind's generosity knows no bounds and recipes are shared and passed on through generations and now via the Internet...so read on dear friend to share the way I found joy...and a way of enjoying this sweet...in the culinary desert of the USA (yes I do mean desert with one s).<br />
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Of course my version has its own variations and shortcuts to befit my senior lifestyle.<br />
I wait eagerly for the day when my beloved granddaughter comes to visit as she does all the challenging parts of the project.<br />
One her last visit we had made almond and cashew katli following this microwave recipe from my blog: http://paytpooja.blogspot.com/search?q=katli.<br />
I realized this would make a good top layer for the sweet (remember to make this with a little less sugar to achieve a great end taste).<br />
While I waited for her, I planned the project out in great detail.<br />
On her last visit, I opened a can of rasagullas (told you it was a shortcut recipe). I was surprised though the famous name on the can claimed it was rasagulla, it was shaped like rasamalai but never let it be said that little things deter determined chefs! So on to step one:<br />
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1. We laid all the rasagullas out on a plate, gently pressed them and drained the syrup; then repeated the process...it has to be about 95% dry.<br />
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2. In a bowl with a few tablespoons of water, we first put in 1 tsp of red food color and then GD spread 1/2 a tsp on each gulla...notice the befitting abbreviation as it now has very little 'ras'!<br />
We let this dry for ten minutes, then repeated the process on the other side. At this point I was called to the door and returned to find granddaughter was anointing the second side with a much darker version of the first bowl of water. (Ah it is such fun to squeeze out a little more color when grandma's not around!)<br />
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3. GD took our 'katli', rolled it into a ball and then rolled it out between two sheets of waxed paper.<br />
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4. Using different sized cookie cutters we eventually found the right size to cover each rasgulla (restored to its full title with our colored 'ras'). We used two discs for each one as that was easy, taking care every bit was covered...the rejects were put aside for early tasting...a very important part of the process to enjoy full enjoyment. To say I was surprised by the outcome was putting it mildly...I was bowled over with our success.<br />
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NOTES:<br />
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1. Chilling them for 24 made this sweet El Supremo of things we've made this year!<br />
The ras soaked into part of the cover and helped us award the sweet this title.<br />
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2. Remember the shades of water mentioned earlier. Well, when the sweet was cut open, I discovered this added an additional element of wonder...one side was darker and the white band in the middle made it look gorgeous.<br />
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3. We had no unsweetened coconut to roll it in/sprinkle over it so skipped that. If you're doing this, remember to use dry coconut the size of fine breadcrumbs.<br />
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4. GD who doesn't have anything to compare what we made to was overjoyed by my delight.<br />
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5. On the Internet the top coating is of khoa and sugar...remember this has to be less sweet than normal to bring out the full flavor of this delicacy as the rasgulla is very sweet.<br />
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6. The Internet has several other versions of this sweet but I like mine as this taste is linked to the memory of my beloved sweet of yesteryear!<br />
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Geeta Kakadehttp://www.blogger.com/profile/09701253077121052175noreply@blogger.com0tag:blogger.com,1999:blog-8508987033120152572.post-2944201358801834002017-01-23T11:43:00.001-08:002017-01-23T11:43:29.596-08:00<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">As we always have a mix of vegetarians and and non-vegetarians over for any get together, I made this recipe to suit both groups making potatoes for the former and chicken for the latter as fillings. </span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">This is a two part recipe: filling and baskets.</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Ingredients for filling:</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">4 red or white potatoes</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 piece chicken breast meat, 2 pieces thigh/leg meat (I used boneless)</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 tsp garam masala</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">4 Tbsps olive oil</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1-2 large onions</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">4 Tbsps olive oil.</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">2 Tbsps ketchup</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 Tbsp grated ginger</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 Tbsp grated/finely chopped garlic </span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">2 Tbsp finely chopped fresh coriander.</span></div>
<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 tsp jeera powder.</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Pinch of haldi (for each)</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Salt and chilli powder to taste</span></div>
<b style="font-weight: normal;"><br /></b>
<br />
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Procedure: </span></div>
<b style="font-weight: normal;"><br /></b>
<br />
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1. Boil potatoes ( I used medium sized red ones). Cut into small cubes.</span></div>
<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">2. Cook chicken with salt and 1 tsp garam masala till done ( I get a whole roasted chicken sometimes and chop/shred the meat into small pieces.)</span></div>
<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Heat 4 Tbsps olive oil (any oil will do) in a pan.</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Fry 1-2 large onions chopped medium fine to golden brown. ( total should be 2 cup fulls)</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Remove ¾ of fried onions to a bowl.</span></div>
<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Add ketchup, ginger and garlic, chilli powder and pepper to taste, fresh coriander/haridhania. (chopped green chillies for potatoes are optional)</span></div>
<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Fry till all liquid is absorbed and masala looks like medium thick chutney.</span></div>
<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Divide masala into two pans.</span></div>
<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Put potatoes in one, chicken in the other.</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Add 1 Tsp jeera powder to chicken only.</span></div>
<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Mash half of the potato slightly with back of spoon as it is frying.</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Make sure chicken is tender enough so that when mixed pieces are almost like shredded chicken.</span></div>
<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Fry both till all remaining liquid is absorbed...this has to be dry so it won’t seep through container!</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Add salt to taste (remember chicken was cooked with salt).</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Squeeze 1 tsp. lime juice over potatoes.</span></div>
<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Mix onions that were set aside to both dishes.</span></div>
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<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Taste. </span></div>
<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Cool completely.</span></div>
<b style="font-weight: normal;"><br /></b>
<br />
<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">For the bread baskets:</span></div>
<b style="font-weight: normal;"><br /></b>
<br />
<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">24 slices brown bread (You can use different types of bread if you want. for variety….</span></div>
<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">I used multigrain for this recipe.) </span></div>
<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">½ a stick of butter.</span></div>
<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Muffin pans...I used both large and small.</span></div>
<b style="font-weight: normal;"><br /></b>
<br />
<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">I make the bread baskets while the potatoes and chicken are cooking.</span></div>
<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Heat oven to 350 degrees.</span></div>
<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Take slices of bread and roll them out with a rolling pin.</span></div>
<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">(mine rolled out to 1 mm with one roll using slight pressure)</span></div>
<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Cut with a three inch cookie cutter/ or katori.</span></div>
<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Brush both sides with butter melted in the microwave for 20 seconds.</span></div>
<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">(I smeared it with my fingertips as it spread better.)</span></div>
<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Place in muffin pans pressing down lightly to form baskets and bake at 350 for 10 mins.</span></div>
<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Make sure they don’t burn.</span></div>
<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Rim will turn brown though sides don’t change color much with brown bread.</span></div>
<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Remove and cool. (Even though they seem soft when you take them out they harden as they cool...I kept mine four hours to get the desired stiffness.)</span></div>
<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Store in plastic bag or airtight container if making a day ahead.</span></div>
<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Re-heat in toaster oven if you want to before you fill and serve.</span></div>
<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Just before serving fill with chicken or potatoes.</span></div>
<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">For those who eat meat, fill with half chicken and half potato for a delicious combination.</span></div>
<b style="font-weight: normal;"><br /></b>
<br />
<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">TIPS</span></div>
<b style="font-weight: normal;"><br /></b>
<br />
<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">I made both small and large baskets in small and large muffin pans to see the outcome.</span></div>
<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">My cutter for the small ones was a 2” ‘masala dabba’ container. Using a smaller one will help fit it easier into the small muffin pan...I had to do a fold in three places to fit it in.</span></div>
<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">My cutter for the large one was a 3” ‘katori’/stainless steel bowl and it fit perfectly into the large muffin pan.</span></div>
<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">The larger ones were easier to fill and made two mouthfuls, the small ones needed a little more time and care to fill.</span></div>
<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Other tasty filling ideas: fried mince/keema with masala of your choice, cold potato salad/chicken salad, any left over vegetables or meat dishes that are dry.</span></div>
<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">The bread gives a sweetness and the filling a spiciness that go well together.</span></div>
<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Bread baskets get firm after four hours so do plan ahead when making this.</span></div>
<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Easy to pick up and eat as a ‘finger food’.</span></div>
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Geeta Kakadehttp://www.blogger.com/profile/09701253077121052175noreply@blogger.com0tag:blogger.com,1999:blog-8508987033120152572.post-38945061053824140732017-01-23T11:41:00.003-08:002017-01-23T11:41:33.248-08:00Pulao/Pilau/Pilaf<div dir="ltr" style="text-align: left;" trbidi="on">
Pulao<br />
<br />
One of the most fragrant dishes is this rice that we had as children. Of course no one can replicate the way my mother made it, but here's my version.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMK4OCas213EiK0COPJE17Lqv5ppp7RwJ5npbj6rCWTXfnlloTPYN29txfWQ1GxCyp33WUgPtz0zyXOuP3jB9Ys6SanHS4v2JrfU5BTF8JoSiUNImzXKaMKbyyL1HHWbXUjzhEj6lQeeo/s1600/IMG_7776.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMK4OCas213EiK0COPJE17Lqv5ppp7RwJ5npbj6rCWTXfnlloTPYN29txfWQ1GxCyp33WUgPtz0zyXOuP3jB9Ys6SanHS4v2JrfU5BTF8JoSiUNImzXKaMKbyyL1HHWbXUjzhEj6lQeeo/s1600/IMG_7776.JPG" width="302" /></a></div>
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Pilau<br />
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2 cups Basmati rice.<br />
4 cups water.<br />
1 cup sliced onion.<br />
1 " piece ginger grated.<br />
6 cloves garlic grated/mashed/ground<br />
2 Tbsps olive oil<br />
1 tsp ghee.<br />
1/2 cup frozen or half cooked fresh peas.<br />
1 inch piece cinnamon<br />
5 cloves<br />
3 cardamom pods<br />
2 small bay leaves.<br />
1/3 tsp saffron.<br />
Peel of one orange.<br />
Salt to taste.<br />
<br />
Wash rice well and soak in four cups water. After 10 mins drain and reserve the water.<br />
Heat oil, add cinnamon, cloves (after removing pod on top), cardamom and bay leaves.<br />
Let it fry on medium till it changes color, then add ghee and fry for another minute.<br />
(At this point, kids should be running into the kitchen and saying, "What's for lunch?)<br />
Remove all spices from oil, place in reserved water and bring to a boil.<br />
(I do this as people here are not used to eating with our spices and some chew on them!)<br />
Drain and reserve water. Put saffron into it.<br />
In the pan with the oil fry the onions till golden brown.<br />
Add ginger and garlic and fry for 2-3 minutes.<br />
(At this point kids should come in and say, "When can we eat?")<br />
Add the drained rice and peas and fry for 5 mins on medium heat.<br />
Add salt to taste, water with saffron.<br />
At this stage transfer to a rice cooker or follow these steps.<br />
Bring rice and water to a boil then lower heat to medium, cover pan leaving one side open and cook for 8 minutes.<br />
Uncover, fluff rice with a fork.<br />
If all the water isn't absorbed, cover and let it cook on medium low for another 3-4 minutes.<br />
Keep lid on till everyone comes to the table and then open the dish so everyone can enjoy the aroma of the pilau before they eat it.<br />
If re-heating in microwave do the same thing.<br />
Serve with kurma.<br />
<br />
<br />
<div>
<br /></div>
<div>
<br /></div>
</div>
Geeta Kakadehttp://www.blogger.com/profile/09701253077121052175noreply@blogger.com0tag:blogger.com,1999:blog-8508987033120152572.post-80101605989124575072016-05-22T19:02:00.001-07:002016-05-23T09:00:44.339-07:00<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="" data-block="true" data-editor="dp5aq" data-offset-key="cnl63-0-0" style="color: #1d2129; font-family: helvetica, arial, sans-serif; font-size: 14px; white-space: pre-wrap;">
<div class="_1mf _1mj" data-offset-key="cnl63-0-0" style="direction: ltr; position: relative;">
<span data-offset-key="cnl63-0-0">Mary's Lebanese Sfoof Cake...and a whole lot of love.</span></div>
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<span data-offset-key="cnl63-0-0"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKSliakBwHD4eaSdbTbJekSRxc4aOUrpWEdklYagsiegVHqAfmJvp7vJrt1pN1FG7-l982ED8A6KJAL3A1wJsLdp7prd4KT15W4-SVZJmVNXizHajkOb1xxvFfI94oNQgbj2SmdTNDxak/s1600/photo-4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKSliakBwHD4eaSdbTbJekSRxc4aOUrpWEdklYagsiegVHqAfmJvp7vJrt1pN1FG7-l982ED8A6KJAL3A1wJsLdp7prd4KT15W4-SVZJmVNXizHajkOb1xxvFfI94oNQgbj2SmdTNDxak/s320/photo-4.JPG" width="320" /></a></div>
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<span data-offset-key="cnl63-0-0"><br /></span></div>
<div class="_1mf _1mj" data-offset-key="cnl63-0-0" style="direction: ltr; position: relative;">
<span data-offset-key="cnl63-0-0"><br /></span></div>
<div class="_1mf _1mj" data-offset-key="cnl63-0-0" style="direction: ltr; position: relative;">
<span data-offset-key="cnl63-0-0">An 'out of the blue' incident that made my day!</span><br />
<span data-offset-key="cnl63-0-0"><br /></span>
<span data-offset-key="cnl63-0-0"><span style="background-color: white;">My neighbor, Mary, is from Lebanon and doesn't speak much English but we communicate happily with a few words, sign language and exchanging food & fruit.</span></span></div>
<div class="_1mf _1mj" data-offset-key="cnl63-0-0" style="direction: ltr; position: relative;">
<span data-offset-key="cnl63-0-0"><br /></span></div>
<div class="_1mf _1mj" data-offset-key="cnl63-0-0" style="direction: ltr; position: relative;">
<span data-offset-key="cnl63-0-0">Mary brings some of this cake over every time she makes it and I love it...when she brought it last Friday I asked her if she could have one of her grandchildren write down the recipe as I loved it (all this with actions and a few words). She nodded and left.</span><br />
<span data-offset-key="cnl63-0-0">On Saturday when I got back from my walk Bob said Mary had been over. His smile was that of a man who's embarrassed.</span></div>
</div>
<div class="" data-block="true" data-editor="dp5aq" data-offset-key="cggsa-0-0" style="color: #1d2129; font-family: helvetica, arial, sans-serif; font-size: 14px; white-space: pre-wrap;">
<div class="_1mf _1mj" data-offset-key="cggsa-0-0" style="direction: ltr; position: relative;">
<span data-offset-key="cggsa-0-0">"What did she bring?" (You can tell Mary's spoiled me/us.)</span></div>
</div>
<div class="" data-block="true" data-editor="dp5aq" data-offset-key="2rngp-0-0" style="color: #1d2129; font-family: helvetica, arial, sans-serif; font-size: 14px; white-space: pre-wrap;">
<div class="_1mf _1mj" data-offset-key="2rngp-0-0" style="direction: ltr; position: relative;">
<span data-offset-key="2rngp-0-0">"Nothing. She wanted you. She said something that sounded like receipt."</span></div>
</div>
<div class="" data-block="true" data-editor="dp5aq" data-offset-key="8vcbl-0-0" style="color: #1d2129; font-family: helvetica, arial, sans-serif; font-size: 14px; white-space: pre-wrap;">
<div class="_1mf _1mj" data-offset-key="8vcbl-0-0" style="direction: ltr; position: relative;">
<span data-offset-key="8vcbl-0-0">"Ah!" I caught on. "She wanted to give me a recipe I asked for! Where is it?"</span></div>
</div>
<div class="" data-block="true" data-editor="dp5aq" data-offset-key="89mf6-0-0" style="color: #1d2129; font-family: helvetica, arial, sans-serif; font-size: 14px; white-space: pre-wrap;">
<div class="_1mf _1mj" data-offset-key="89mf6-0-0" style="direction: ltr; position: relative;">
<span data-offset-key="89mf6-0-0">"She didn't give me anything. I told her you'd gone out." He made the motions of turning a steering wheel, looking at me hopefully.</span></div>
</div>
<div class="" data-block="true" data-editor="dp5aq" data-offset-key="2org6-0-0" style="color: #1d2129; font-family: helvetica, arial, sans-serif; font-size: 14px; white-space: pre-wrap;">
<div class="_1mf _1mj" data-offset-key="2org6-0-0" style="direction: ltr; position: relative;">
<span data-offset-key="2org6-0-0">" You did great. I'll walk across and get the recipe. Be right back!"</span></div>
</div>
<div class="" data-block="true" data-editor="dp5aq" data-offset-key="6dqmp-0-0" style="color: #1d2129; font-family: helvetica, arial, sans-serif; font-size: 14px; white-space: pre-wrap;">
<div class="_1mf _1mj" data-offset-key="6dqmp-0-0" style="direction: ltr; position: relative;">
<span data-offset-key="6dqmp-0-0">I rang the bell and Mary opened the door. "Come in! Come in!"</span></div>
</div>
<div class="" data-block="true" data-editor="dp5aq" data-offset-key="6hrei-0-0" style="color: #1d2129; font-family: helvetica, arial, sans-serif; font-size: 14px; white-space: pre-wrap;">
<div class="_1mf _1mj" data-offset-key="6hrei-0-0" style="direction: ltr; position: relative;">
<span data-offset-key="6hrei-0-0">I followed her to the kitchen and she took out a piece of plastic and spread it on her counter (smart move). Then she took out baking stuff and all the ingredients. I wanted to object but wondered if that would be rude. She had it all planned. It had taken fifteen or sixteen years for us to get to this point.</span></div>
</div>
<div class="" data-block="true" data-editor="dp5aq" data-offset-key="81pa5-0-0" style="color: #1d2129; font-family: helvetica, arial, sans-serif; font-size: 14px; white-space: pre-wrap;">
<div class="_1mf _1mj" data-offset-key="81pa5-0-0" style="direction: ltr; position: relative;">
<span data-offset-key="81pa5-0-0">She looked at the surprise on my face and as I'd voiced my protests said, "Yes! Yes! Yes!"</span></div>
<div class="_1mf _1mj" data-offset-key="81pa5-0-0" style="direction: ltr; position: relative;">
<span data-offset-key="81pa5-0-0">I know a determined woman when I come across one and no one knows better than me it is easier to watch how a dish is made and learn than to try it out alone.</span></div>
</div>
<div class="" data-block="true" data-editor="dp5aq" data-offset-key="6kjni-0-0" style="color: #1d2129; font-family: helvetica, arial, sans-serif; font-size: 14px; white-space: pre-wrap;">
<div class="_1mf _1mj" data-offset-key="6kjni-0-0" style="direction: ltr; position: relative;">
<span data-offset-key="6kjni-0-0">The end result was a beautiful cake, a delicious cup of coffee strong enough to make me want to come home and clean my house till it looked as good as hers.</span></div>
</div>
<div class="" data-block="true" data-editor="dp5aq" data-offset-key="ce66g-0-0" style="color: #1d2129; font-family: helvetica, arial, sans-serif; font-size: 14px; white-space: pre-wrap;">
<div class="_1mf _1mj" data-offset-key="ce66g-0-0" style="direction: ltr; position: relative;">
<span data-offset-key="ce66g-0-0">When she had the cake in the oven I looked out the window.</span></div>
</div>
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<span data-offset-key="9g491-0-0">The back garden is immaculate...I mean immaculate. </span></div>
</div>
<div class="" data-block="true" data-editor="dp5aq" data-offset-key="d4674-0-0" style="color: #1d2129; font-family: helvetica, arial, sans-serif; font-size: 14px; white-space: pre-wrap;">
<div class="_1mf _1mj" data-offset-key="d4674-0-0" style="direction: ltr; position: relative;">
<span data-offset-key="d4674-0-0">"Very nice." I said feebly vowing not to let her see mine till the gardener put some work into it.</span></div>
</div>
<div class="" data-block="true" data-editor="dp5aq" data-offset-key="18du-0-0" style="color: #1d2129; font-family: helvetica, arial, sans-serif; font-size: 14px; white-space: pre-wrap;">
<div class="_1mf _1mj" data-offset-key="18du-0-0" style="direction: ltr; position: relative;">
<span data-offset-key="18du-0-0">Mike her husband is 82 and she is 78 (first she said 87 but when I wrote it down and showed her she reversed the numbers). I told her Iw as 66. "Yes?" she said. "You baby!"</span></div>
</div>
<div class="" data-block="true" data-editor="dp5aq" data-offset-key="439p8-0-0" style="color: #1d2129; font-family: helvetica, arial, sans-serif; font-size: 14px; white-space: pre-wrap;">
<div class="_1mf _1mj" data-offset-key="439p8-0-0" style="direction: ltr; position: relative;">
<span data-offset-key="439p8-0-0">A baby who apparently wasn't able to keep everything as neat and tidy as well as Mary could. She watches her 7 grandchildren; the youngest of whom is turning 3 and a regular little Denis the Menace according to her and has so many aches and pains. I didn't dare tell her about the pain in my back. The 'you baby' remark was painfully fresh in my mind.</span></div>
</div>
<div class="" data-block="true" data-editor="dp5aq" data-offset-key="8odlu-0-0" style="color: #1d2129; font-family: helvetica, arial, sans-serif; font-size: 14px; white-space: pre-wrap;">
<div class="_1mf _1mj" data-offset-key="8odlu-0-0" style="direction: ltr; position: relative;">
<span data-offset-key="8odlu-0-0">The cake was ready, I ran home for my camera. I told her son who had come downstairs that I would put it on my cooking blog if that was okay. There was a lot of smiling and excited talk after that while I took my pictures.</span></div>
</div>
<div class="" data-block="true" data-editor="dp5aq" data-offset-key="5dilf-0-0" style="color: #1d2129; font-family: helvetica, arial, sans-serif; font-size: 14px; white-space: pre-wrap;">
<div class="_1mf _1mj" data-offset-key="5dilf-0-0" style="direction: ltr; position: relative;">
<span data-offset-key="5dilf-0-0">I refused the whole cake, thanked Mary and came home with a few deliciously warm pieces on a plate. </span></div>
</div>
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<div class="_1mf _1mj" data-offset-key="bqrnh-0-0" style="direction: ltr; position: relative;">
<span data-offset-key="bqrnh-0-0">I was so touched I was almost ready to cry.</span></div>
</div>
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<div class="_1mf _1mj" data-offset-key="ar48u-0-0" style="direction: ltr; position: relative;">
<span data-offset-key="ar48u-0-0"><br data-text="true" /></span></div>
</div>
<div class="" data-block="true" data-editor="dp5aq" data-offset-key="9a5ip-0-0" style="color: #1d2129; font-family: helvetica, arial, sans-serif; font-size: 14px; white-space: pre-wrap;">
<div class="_1mf _1mj" data-offset-key="9a5ip-0-0" style="direction: ltr; position: relative;">
<span data-offset-key="9a5ip-0-0">P.S. My house is in the same condition as it was yesterday!</span></div>
</div>
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<div class="_1mf _1mj" data-offset-key="c7ot8-0-0" style="direction: ltr; position: relative;">
<span data-offset-key="c7ot8-0-0"><br data-text="true" /></span></div>
</div>
<div class="" data-block="true" data-editor="dp5aq" data-offset-key="a20ha-0-0" style="color: #1d2129; font-family: helvetica, arial, sans-serif; font-size: 14px; white-space: pre-wrap;">
<div class="_1mf _1mj" data-offset-key="a20ha-0-0" style="direction: ltr; position: relative;">
<span data-offset-key="a20ha-0-0">Mary's Sfoof Cake</span></div>
</div>
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<div class="_1mf _1mj" data-offset-key="frgtt-0-0" style="direction: ltr; position: relative;">
<span data-offset-key="frgtt-0-0"><br data-text="true" /></span></div>
</div>
<div class="" data-block="true" data-editor="dp5aq" data-offset-key="95se9-0-0" style="color: #1d2129; font-family: helvetica, arial, sans-serif; font-size: 14px; white-space: pre-wrap;">
<div class="_1mf _1mj" data-offset-key="95se9-0-0" style="direction: ltr; position: relative;">
<span data-offset-key="95se9-0-0">Grease a 9 by 11 glass baking dish (It has to be glass).</span></div>
</div>
<div class="" data-block="true" data-editor="dp5aq" data-offset-key="ee3et-0-0" style="color: #1d2129; font-family: helvetica, arial, sans-serif; font-size: 14px; white-space: pre-wrap;">
<div class="_1mf _1mj" data-offset-key="ee3et-0-0" style="direction: ltr; position: relative;">
<span data-offset-key="ee3et-0-0">Mary poured olive oil into her hand and greased the dish with that.</span></div>
</div>
<div class="" data-block="true" data-editor="dp5aq" data-offset-key="3saa6-0-0" style="color: #1d2129; font-family: helvetica, arial, sans-serif; font-size: 14px; white-space: pre-wrap;">
<div class="_1mf _1mj" data-offset-key="3saa6-0-0" style="direction: ltr; position: relative;">
<span data-offset-key="3saa6-0-0"><br /></span></div>
<div class="_1mf _1mj" data-offset-key="3saa6-0-0" style="direction: ltr; position: relative;">
<span data-offset-key="3saa6-0-0">Into a mixing bowl she measured:</span></div>
<div class="_1mf _1mj" data-offset-key="3saa6-0-0" style="direction: ltr; position: relative;">
<span data-offset-key="3saa6-0-0"><br /></span></div>
<div class="_1mf _1mj" data-offset-key="3saa6-0-0" style="direction: ltr; position: relative;">
<span data-offset-key="3saa6-0-0">4 cups all purpose flour</span></div>
</div>
<div class="" data-block="true" data-editor="dp5aq" data-offset-key="cm3ro-0-0" style="color: #1d2129; font-family: helvetica, arial, sans-serif; font-size: 14px; white-space: pre-wrap;">
</div>
<div class="" data-block="true" data-editor="dp5aq" data-offset-key="9h2te-0-0" style="color: #1d2129; font-family: helvetica, arial, sans-serif; font-size: 14px; white-space: pre-wrap;">
<div class="_1mf _1mj" data-offset-key="9h2te-0-0" style="direction: ltr; position: relative;">
<span data-offset-key="9h2te-0-0">1 heaped tsp Anise powder (Mary had the container from Costco, our wholesale place but I'm sure fennel/somph roasted in the microwave and powdered would give as great a flavor. I put this in before I researched the word fennel and realized what Mary had used was star anise powder not somph/saunf powder as I first wrote about. The powder in her container was dark brown)</span></div>
</div>
<div class="" data-block="true" data-editor="dp5aq" data-offset-key="2qud3-0-0" style="color: #1d2129; font-family: helvetica, arial, sans-serif; font-size: 14px; white-space: pre-wrap;">
<div class="_1mf _1mj" data-offset-key="2qud3-0-0" style="direction: ltr; position: relative;">
<span data-offset-key="2qud3-0-0">11/2 tsp baking powder. </span></div>
<div class="_1mf _1mj" data-offset-key="2qud3-0-0" style="direction: ltr; position: relative;">
<span data-offset-key="2qud3-0-0">Separately she mixed and added to this: </span></div>
<div class="_1mf _1mj" data-offset-key="2qud3-0-0" style="direction: ltr; position: relative;">
3/4 to 1 cup sugar ( Mary used 3/4)</div>
<div class="" data-block="true" data-editor="dp5aq" data-offset-key="3squ7-0-0">
<div class="_1mf _1mj" data-offset-key="3squ7-0-0" style="direction: ltr; position: relative;">
<span data-offset-key="3squ7-0-0">1/2 tsp turmeric</span></div>
</div>
</div>
<div class="" data-block="true" data-editor="dp5aq" data-offset-key="cm8ll-0-0" style="color: #1d2129; font-family: helvetica, arial, sans-serif; font-size: 14px; white-space: pre-wrap;">
<div class="_1mf _1mj" data-offset-key="cm8ll-0-0" style="direction: ltr; position: relative;">
<span data-offset-key="cm8ll-0-0"><br data-text="true" /></span></div>
</div>
<div class="" data-block="true" data-editor="dp5aq" data-offset-key="19thf-0-0" style="color: #1d2129; font-family: helvetica, arial, sans-serif; font-size: 14px; white-space: pre-wrap;">
<div class="_1mf _1mj" data-offset-key="19thf-0-0" style="direction: ltr; position: relative;">
<span data-offset-key="19thf-0-0">3/4 cup corn oil</span></div>
</div>
<div class="" data-block="true" data-editor="dp5aq" data-offset-key="85p8e-0-0" style="color: #1d2129; font-family: helvetica, arial, sans-serif; font-size: 14px; white-space: pre-wrap;">
<div class="_1mf _1mj" data-offset-key="85p8e-0-0" style="direction: ltr; position: relative;">
<span data-offset-key="85p8e-0-0"><br data-text="true" /></span></div>
</div>
<div class="" data-block="true" data-editor="dp5aq" data-offset-key="4m88b-0-0" style="color: #1d2129; font-family: helvetica, arial, sans-serif; font-size: 14px; white-space: pre-wrap;">
<div class="_1mf _1mj" data-offset-key="4m88b-0-0" style="direction: ltr; position: relative;">
<span data-offset-key="4m88b-0-0">water (Mary used less than 3/4 cup water)</span></div>
</div>
<div class="" data-block="true" data-editor="dp5aq" data-offset-key="9f27n-0-0" style="color: #1d2129; font-family: helvetica, arial, sans-serif; font-size: 14px; white-space: pre-wrap;">
<div class="_1mf _1mj" data-offset-key="9f27n-0-0" style="direction: ltr; position: relative;">
<span data-offset-key="9f27n-0-0"><br data-text="true" /></span></div>
</div>
<div class="" data-block="true" data-editor="dp5aq" data-offset-key="2qknj-0-0" style="color: #1d2129; font-family: helvetica, arial, sans-serif; font-size: 14px; white-space: pre-wrap;">
<div class="_1mf _1mj" data-offset-key="2qknj-0-0" style="direction: ltr; position: relative;">
<span data-offset-key="2qknj-0-0">White sesame seeds (for topping only).</span></div>
</div>
<div class="" data-block="true" data-editor="dp5aq" data-offset-key="b6r2h-0-0" style="color: #1d2129; font-family: helvetica, arial, sans-serif; font-size: 14px; white-space: pre-wrap;">
<div class="_1mf _1mj" data-offset-key="b6r2h-0-0" style="direction: ltr; position: relative;">
<span data-offset-key="b6r2h-0-0"><br data-text="true" /></span></div>
</div>
<div class="" data-block="true" data-editor="dp5aq" data-offset-key="da4hd-0-0" style="color: #1d2129; font-family: helvetica, arial, sans-serif; font-size: 14px; white-space: pre-wrap;">
<div class="_1mf _1mj" data-offset-key="da4hd-0-0" style="direction: ltr; position: relative;">
<span data-offset-key="da4hd-0-0">Mix the turmeric and sugar with a spoon and then add to other dry ingredients in the bowl.</span></div>
</div>
<div class="" data-block="true" data-editor="dp5aq" data-offset-key="715pp-0-0" style="color: #1d2129; font-family: helvetica, arial, sans-serif; font-size: 14px; white-space: pre-wrap;">
<div class="_1mf _1mj" data-offset-key="715pp-0-0" style="direction: ltr; position: relative;">
<span data-offset-key="715pp-0-0">Mix well. </span></div>
</div>
<div class="" data-block="true" data-editor="dp5aq" data-offset-key="mkoo-0-0" style="color: #1d2129; font-family: helvetica, arial, sans-serif; font-size: 14px; white-space: pre-wrap;">
<div class="_1mf _1mj" data-offset-key="mkoo-0-0" style="direction: ltr; position: relative;">
<span data-offset-key="mkoo-0-0">Add oil and mix. </span></div>
</div>
<div class="" data-block="true" data-editor="dp5aq" data-offset-key="u77l-0-0" style="color: #1d2129; font-family: helvetica, arial, sans-serif; font-size: 14px; white-space: pre-wrap;">
<div class="_1mf _1mj" data-offset-key="u77l-0-0" style="direction: ltr; position: relative;">
<span data-offset-key="u77l-0-0">Add water and mix gathering dough to middle gently.</span></div>
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<span data-offset-key="f4ihl-0-0">The end result has to be slightly more watery than cake dough.</span></div>
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<span data-offset-key="85qoq-0-0">She poured it into the pan, took some more oil in the palm of her hand and used it to spread the dough to the corners of the pan.</span></div>
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<span data-offset-key="80uq6-0-0">She sprinkled a generous amount of sesame seed on the top and baked it for ten minutes on the lower shelf of the oven...after seven minutes she kept taking it out and looking at the bottom of the cake.</span></div>
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<span data-offset-key="42hn9-0-0">When the bottom of the cake was as brown as the top looks in the picture, she turned the oven to broil for three minutes, moved the cake to the top shelf watching carefully till the top was a deep golden brown too.</span></div>
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<span data-offset-key="897db-0-0">When it had cooled a bit (five minutes), she cut it into large diamonds. This cake was about 1/2 an inch thick...the pieces she gave me with my cup of coffee are on top just to show what the pieces look like. The corner pieces were slightly darker brown and crunchy...truly amazing.</span></div>
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<span data-offset-key="fa42v-0-0">In all such a great experience.</span></div>
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<span data-offset-key="fa42v-0-0">Language isn't a barrier unless you let it become one and I'm so happy to know Mary and her family.</span><br />
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<span data-offset-key="fa42v-0-0">From Wikipedia: </span><span style="color: #6a6a6a; font-family: "arial" , sans-serif; font-weight: bold; white-space: normal;">Anise</span><span style="background-color: white; color: #545454; font-family: "arial" , sans-serif; font-size: x-small; white-space: normal;"> also called aniseed, is a flowering plant in the family Apiaceae native to the eastern Mediterranean region and Southwest Asia. Its flavor has similarities with some </span><span style="color: #6a6a6a; font-family: "arial" , sans-serif; font-weight: bold; white-space: normal;">other</span><span style="background-color: white; color: #545454; font-family: "arial" , sans-serif; font-size: x-small; white-space: normal;"> spices, such as star </span><span style="color: #6a6a6a; font-family: "arial" , sans-serif; font-weight: bold; white-space: normal;">anise</span><span style="background-color: white; color: #545454; font-family: "arial" , sans-serif; font-size: x-small; white-space: normal;">, fennel, .... Therefore, the same </span><span style="color: #6a6a6a; font-family: "arial" , sans-serif; font-weight: bold; white-space: normal;">name</span><span style="background-color: white; color: #545454; font-family: "arial" , sans-serif; font-size: x-small; white-space: normal;"> ( saunf) is usually given to both of them.</span></div>
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Geeta Kakadehttp://www.blogger.com/profile/09701253077121052175noreply@blogger.com0tag:blogger.com,1999:blog-8508987033120152572.post-1132114053601074262015-10-13T18:02:00.000-07:002015-10-13T18:02:05.483-07:00<div dir="ltr" style="text-align: left;" trbidi="on">
TOMATO RICE<br />
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TOMATO RICE</div>
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This is healthy and delicious and tastes better the next day.<br />I got the recipe from a cousin, years ago. As HD loves it, I've kept improving on it till it found a place in the family 5 star cookbook.</div>
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Ingredients<br />This is what I used today as our ripe tomatoes aren't really juicy...they've travelled a long way in refrigerated trucks and are beautiful and shiny red but flavor wise I had to use other ingredients to get the taste I wanted.<br />If you have great tomatoes use about eight.</div>
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2 cups Basmati rice...cook and cool.</div>
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3 Tbsps Olive oil<br />1 oz butter or ghee.<br />Bay leaf, cloves, elaichi, cinnamon.<br />1 huge tomato, chopped.<br />1 16 oz can peeled chopped tomatoes.<br />2 ozs tomato sauce.<br />1/2 cup frozen peas (optional).<br />1 large/2 medium onions, chopped.<br />I really good, firm, tasty, tomato. (Chop and set aside.)<br />1/2 cup chopped haridhania/fresh coriander.<br />5 mint leaves chopped fine.<br />1/2 cup haridhania, 4 cloves garlic...ground fine.<br />1 tsp biriyani pulao masala or garam masala powder.<br />Salt, chilli powder and pepper powder...to taste.<br />!/4 tsp haldi.</div>
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Heat oil. Add bay leaf, cloves, elaichi and cinnamon. As you get the first whiff of spices, add the butter or ghee and lower the heat.<br />After 2-3 mins when the smell is great, put in chopped onion. You might have to remove the spices first, if you are making this for folk not used to eating 'around' our spices.<br />Fry onions golden brown, remove 2 Tbsp and set aside.<br />To the rest, add ground masala and the huge chopped tomato.<br />(If using all fresh tomatoes, add them now.)<br />Fry for about five mins on medium heat.<br />Add the canned tomatoes and sauce, frozen peas, chopped haridhania, salt, chilli powder, biriyani masala powder, pepper powder and haldi.<br />Cover and let it cook on medium for ten minutes. It should thicken to the consistency of thick dosa batter.<br />(I usually make extra so this is a large quantity. It freezes well and tastes great on it's own with dosa or chapati)</div>
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Mix rice lightly with your hand to make sure grains are separate. Pour tomato mix over rice (I used one cup mix for 1 cup rice but it's your choice whether you want the rice barely or richly coated...both versions taste good).<br />Mix well, then place on stove on low for 5 mins or while you fry the vades.<br />You can dot the top with a little more butter before you do this. </div>
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Place in bowl, surround with freshly chopped tomatoes, sprinkle with reserved fried onion and finely chopped fresh mint.<br />The fresh chopped tomatoes were done by a chef at a catered party and are really a great idea. If the rice is a bit spicy, the fresh tomatoes cool your mouth so well.<br />The chopped mint gives a really good taste as well, but it really has to be fine.<br />The tomato rice pairs really well with the channa dal vases (especially the chill one HD says) and it tastes better the next day.<br />Tomato rice freezes and reheats well but I prefer freezing the mix and then adding freshly cooked/day old rice to it.</div>
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Tips: You could blanch the tomatoes first if you like.<br />Also chop them small or cook them longer so they disintegrate in the cooking.<br />I add a few pieces at the end and cook for a couple of minutes as HD likes that but that's just my twist on it.</div>
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Geeta Kakadehttp://www.blogger.com/profile/09701253077121052175noreply@blogger.com0tag:blogger.com,1999:blog-8508987033120152572.post-20322747732114812952015-10-13T18:00:00.001-07:002015-10-13T18:00:49.914-07:00<div dir="ltr" style="text-align: left;" trbidi="on">
KEEP IT SIMPLE: A FENNEL BULB & SOME CARROTS<br />
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<span style="background-color: white; color: #141823; font-family: helvetica, arial, sans-serif; font-size: 15.552000045776367px; line-height: 32.832000732421875px;">When you can, try a recipe/veggie totally different from what you are used to...you may surprise yourself.</span><br style="color: #141823; font-family: helvetica, arial, sans-serif; font-size: 15.552000045776367px; line-height: 32.832000732421875px;" /><span style="background-color: white; color: #141823; font-family: helvetica, arial, sans-serif; font-size: 15.552000045776367px; line-height: 32.832000732421875px;">I've watched chefs on cooking shows use celery bulbs so many times and talk so highly about the flavor. Finally picked up one and a few hours later was wondering why I'd waited so long.</span><br style="color: #141823; font-family: helvetica, arial, sans-serif; font-size: 15.552000045776367px; line-height: 32.832000732421875px;" /><span style="background-color: white; color: #141823; font-family: helvetica, arial, sans-serif; font-size: 15.552000045776367px; line-height: 32.832000732421875px;">After the photo shoot (for pic 1), I washed and sliced the bulb, removed the leaves and chopped those and stored them for future use in soups.</span><br style="color: #141823; font-family: helvetica, arial, sans-serif; font-size: 15.552000045776367px; line-height: 32.832000732421875px;" /><span style="background-color: white; color: #141823; font-family: helvetica, arial, sans-serif; font-size: 15.552000045776367px; line-height: 32.832000732421875px;">I sprayed a frying pan and put the sliced</span><span class="text_exposed_show" style="color: #141823; display: inline; font-family: helvetica, arial, sans-serif; font-size: 15.552000045776367px; line-height: 32.832000732421875px;"> fennel and sliced carrots, turned them over when brown and covered lightly to make sure they cooked through. I put half the amount of salt I would normally use and pepper to taste. Then I sprinkled some Parmesan cheese and pepper on top and put it in the toaster oven for the cheese to melt. (Remember the earlier comment about half the salt...that's because the cheese might make it too salty). After sprinkling some finely chopped fennel leaves on top, I served it with hot sauce on the side and it was gone in a few minutes!<br />The fennel did not have a strong anise/somph flavor, looked like onion slice but melted in the mouth like only fennel can...the carrots made a nice contrast. Chilli powder would go great with this too but I was making it for someone who cannot have any because of diet restrictions.</span></div>
Geeta Kakadehttp://www.blogger.com/profile/09701253077121052175noreply@blogger.com0tag:blogger.com,1999:blog-8508987033120152572.post-12218624702593227322015-10-13T17:57:00.000-07:002015-10-13T17:57:29.827-07:00<div dir="ltr" style="text-align: left;" trbidi="on">
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SHORTCUTS IN THE INDIAN KITCHEN</div>
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Some shortcuts for busy folk who still want to present the best dishes possible. These are made and stored in my Food Bank and I get a good return on my investment on days filled with other demands on my time.</div>
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1. Fry some rai, urad dal (use jeera instead of dal or with), karipata and red chillies with hing in oil and keep this 'agar/phodni/talchu' in a bottle in the fridge. When mixed with any cooked/steamed veggie, you have a side dish in mins. Proportion for rai is 1 to<span class="text_exposed_show" style="display: inline;"> 2 urad dal for this.</span></div>
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2. Dry roast the above ingredients, grind and store in a small jar in the fridge. When I'm making coconut chutney, I add a spoonful and it enhances the taste.</div>
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3. Clean, cook veggies and freeze them in small bags when they are fresh and they are ready to be cooked alone or in a curry as needed. PLEASE NOTE: I also serve something fresh at the meal to compensate for the loss of any nutrients and encourage those who worry about frozen food to take a vitamin.</div>
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4. My most used ingredients are peeled and grated ginger and garlic that is frozen on a plate and then cut into cubes and stored in the freezer. The juices from the fresh ginger and garlic help 'bind' it to burfi like cubes. Ration I use is half a piece of ginger to one piece of garlic.</div>
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5. Slice a batch of onions in the food processor, fry them golden brown and bag them (one tablespoon per bag). Freeze this and use as needed.</div>
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6. In a little oil but mostly pure ghee, I fry 10 bay leaves (ours are small), 5 1 inch cinnamon sticks, 30 cloves (buds removed of course), big and small elaichi and 10 anise. This has to be done on medium till the aroma is really strong. Bottle, cool and store in the fridge.</div>
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7. In summer when it is raining tomatoes, I chop these too and freeze the surplus neighbors give me. One to two tomatoes per bag...they are easy to separate.</div>
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8. ditto with all herbs.</div>
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Having a 'no free time day'? Take out one bag of onions, one of tomatoes, ginger, garlic, cilantro and a bag of frozen fried cauliflower and some peas. Add garam masala, chill powder, haldi, salt and any other masala you use. Simmer ten mins. If you like you can finish with a tablespoon of each or all of the following: coconut milk, ground khus khus/cashewnut powder.</div>
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If you're not making chapatis, cook some rice in the rice cooker with a tablespoon of the ready bay leaf/spices mix and salt. I add fried onions to this too.</div>
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While the rice and curry are cooking, chop up a salad or make a chutney/raita to finish the meal. i usually start the rice and I'm done by the time its ready or sooner. All this prep means I have fewer dishes/gadgets to wash too.</div>
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Now all you brilliant chefs, share your shortcuts here...</div>
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Geeta Kakadehttp://www.blogger.com/profile/09701253077121052175noreply@blogger.com0tag:blogger.com,1999:blog-8508987033120152572.post-86925971997576792382015-10-13T17:54:00.002-07:002018-03-27T13:13:10.188-07:00<div dir="ltr" style="text-align: left;" trbidi="on">
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IDLIS WITH a NEW TWIST.</div>
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Try this:</div>
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When making idlis I sometimes pour half the batter in the pan (has to be thick), then put a tsp of thick chutney in the middle and then pour the other half of the batter on top and steam.<br />
Here I've used coconut chutney (brown because of the tamarind paste plus there has to be a color contrast), but using different kinds...green, red and brown would make for a colorful and surprise presentation.<br />
I serve extra chutney on the side for those die hards who need to drow<span class="text_exposed_show" style="display: inline;">n their idlis in chutney.</span></div>
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IDLIS & CHUTNEY</div>
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<a class="profileLink" data-hovercard="/ajax/hovercard/user.php?id=529412031&extragetparams=%7B%22directed_target_id%22%3A218627361542522%7D" href="https://www.facebook.com/saba.rahman.14" style="color: #3b5998; cursor: pointer; text-decoration: none;">Saba Rahman</a> and <a class="profileLink" data-hovercard="/ajax/hovercard/user.php?id=1642838280&extragetparams=%7B%22directed_target_id%22%3A218627361542522%7D" href="https://www.facebook.com/florence.graves.18" style="color: #3b5998; cursor: pointer; text-decoration: none;">Florence Graves</a>, the recipe link is here for the idlis:</div>
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<a href="http://l.facebook.com/l.php?u=http%3A%2F%2Fpaytpooja.blogspot.com%2Fsearch%2Flabel%2FPayt%2520Puja%2520Presents%25205%2520star%2520Idlis&h=7AQHUBBA9AQHEpuPpBz8FyBb7C-BhQ3i75JuOGN9lMV9Y1Q&enc=AZO9SUACLgXz26kIGkHilm35YqHq4TOIIqW5DwZV3v1yu1RIPg-Tgbdl5WYjEoLcQqI_DcWg5CKdXqPra3KQDUdPFDS1sIxxJx2g98uJ8fx5gf1u2uqfIuQ7OdDOwF8HWC_1xRcOM6SIADQxtnNk3GSY-JzLkkZWX4Zj5Zt3KRgsE48T8X8ZKNypVL0e59KEtOI&s=1" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://paytpooja.blogspot.com/…/Payt%20Puja%20Presents%205%…</a> <br />
If you don't get to it please Google <a href="http://l.facebook.com/l.php?u=http%3A%2F%2FPaytpooja.blogspot.com%2F&h=9AQENwditAQEvtYgyJBZdQV7yEH8vnYx-mJ03a8iXeUp0hQ&enc=AZOufPc8QZGZMetwSvHctEd2Dfq2IJjXW3jGITzITr2YDONHD7LvKTXtPPYiHhZBoFHNDX58BQ3uiwgnBf_D9C9eKU4n7BjoP7gujtKgB-pmbXN73lgLXeC3X_gkE4iHIUHtJ0ss4Bk1aSCr3iKhb2aDN-Ske2WRJ03cm7KTklRZX5lINFZa2sCHAPB0j8XM39k&s=1" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">Paytpooja.blogspot.com</a> and then a search for 5 star idlis. My blog is where the best family recipes are.<br />
Idlis depend on so many things though, the weather, the fermenting, the kind of rice...even mine don't come out the same twice in a row so it needs a little experimentation.<br />
Re-reading my recipe I have to point out I use a Kitchen Aid blender now as I no longer have the stone electrical grinder. With the Vitamin I don't seem to get as good results as it heats up the dough while grinding it.</div>
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Pre-made powder for chutney: I have this powder ground and ready and a spoon of it goes into fresh coconut chutney. 1 rai, 2 urad dal, 1whole jeera, 1/3 methi seeds, red chillies.<br />
Roast each in a pan or in the mic if you are familiar with that method. Grind, cool and store.<br />
Fresh chutney: 1 cup grated coconut, 2 Tbsps fried channa/pottu kadalai, roasted gram ( ready to eat kind without the skin) 1 green chilly, 3 cloves garlic, 1/2 tsp tamarind paste (its a concentrate so err on the side of caution and use less first), salt to taste. Halfway through I put in a tsp of the powder.<br />
I add another red chilly here after I take out some chutney for me as HD likes chutneys spicy. This was ground in the Vitamix as it does a good job when very little water is used.</div>
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Geeta Kakadehttp://www.blogger.com/profile/09701253077121052175noreply@blogger.com0tag:blogger.com,1999:blog-8508987033120152572.post-76313656938527380972015-10-13T17:52:00.001-07:002015-10-13T17:52:56.311-07:00<div dir="ltr" style="text-align: left;" trbidi="on">
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Curd chillies...a delicious accompaniment to a meal.</div>
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We are in the midst of summer here with temperatures in the high nineties/low hundreds. The heat got me trying this very old recipe from my mother and in laws, with a new twist in the way of additional spices from Aayi'<a href="http://l.facebook.com/l.php?u=http%3A%2F%2Fsrecipes.com%2F&h=qAQFohOrxAQHxDRyLjg4mfSfIZLpvKwAT8rq1hrgWOytLTQ&enc=AZPGDSA85IF48k8RmZsCYTpvNHdDqzPs68_1lVuyNZHP7rXgfUoYdtaz1hvl66LHt67zaa7ZMB3KOklgQixM-xwMd6fuesJmD1FfV0n8WcJeBiEhcBNkUp2_pVEHG-7khCYTwzmaPAQYg73LmjqKFoWJ0NllzR-JU7nr1a0r0ObJplfjLRkfiv5BL61bvGWiNw8&s=1" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">srecipes.com.</a><br />Curd chillies have been preserved for ages in the summer and my in laws made them at home. These salted chillies are delicious deep fried. They are not just an accompaniment for Indian meals<span class="text_exposed_show" style="display: inline;">...when the kids were young we had spaghetti once a week and these fried and crumbled on top of the sauce would just make the dish so much better.<br />They are made in large quantities but as I was experimenting with the dish for the first time, I made a small amount. For those who don't want to bother with the process they are available in all supermarkets in South India.</span></div>
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For 10 chillies:<br />Powder 2 tsps cumin seed, 1/3 tsp fennel seeds, pinch of hing (aayi'<a href="http://l.facebook.com/l.php?u=http%3A%2F%2Fsrecipes.com%2F&h=MAQHh_dXIAQHKYb3B3f5_KAelC6nS08mA5TCezd_p0JX6dQ&enc=AZO7qQ0r3lyn7Z5cZOpETffViwEtumPCin2nBZiJ5toscpdBCI-KW9I28pyckrrrpBUVto_Ml0KTg_7WGfq1wobneWr4taZSjAUDM_EEWJd4b-1aWhZC90unZ-tfMitN67bwU9Tj--1Cr7fkpvHHk1-YL2RUM-bJ9BgM-qTx9Bh2tSYOlnfGNr-H0ljpqOYewrg&s=1" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">srecipes.com</a>)<br />Mix the above powder with 1/2 cup salt<br />Green chillies (use serrano if you can get them otherwise jalapeño are fine).<br />Wash, pat dry and slit.<br />Stuff with salt mix.<br />Soak in 2 cups curd whipped with 1 tsp salt or use very thick buttermilk.<br />Soak chillies for 3 days in this curd. (I refrigerated it).<br />Remove chillies from curd and place on plate to dry in the sun reserving curd mixture.<br />Every night place the chillies back in the curd and dry the next day till all the curd is used up. I just did this for three days and then let the chillies dry completely in the sun till they are really crisp.<br />Some people lightly fry them, store them and re fry them. <br />I store them and fry them in a very little oil before eating. They have to be fried well...note the dark one (fried) on the plate below.<br />Mine seem to have a thick coating of curd that the store bought ones don't have...I guess they use thin buttermilk.<br />First picture was half way through the drying process when I just had to fry and taste one. Second pictures shows color of finished product.<br />Enjoy!</div>
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Geeta Kakadehttp://www.blogger.com/profile/09701253077121052175noreply@blogger.com0tag:blogger.com,1999:blog-8508987033120152572.post-34358451415791090802015-10-13T17:51:00.001-07:002015-10-13T17:51:38.806-07:00<div dir="ltr" style="text-align: left;" trbidi="on">
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Summer Bounty: Fig Jam and Mascarpone tarts.</div>
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A generous neighbor who keeps giving me figs, <a class="profileLink" data-hovercard="/ajax/hovercard/user.php?id=1099969288&extragetparams=%7B%22directed_target_id%22%3A218627361542522%7D" href="https://www.facebook.com/srwin" style="color: #3b5998; cursor: pointer; text-decoration: none;">Sabena Winkle</a>'s comment about figs and link to a post, Sonal Gupta's help in finding her friend's recipe for mascarpone all added up to some new, delicious tarts for the granddaughter's party. What would I do without my good friends?</div>
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Crust for tart shells (can be made 2 days early and stored in an airtight container after cooling): I used the ready made pie sheets, defrosted them and<span class="text_exposed_show" style="display: inline;"> rolled them out to about 1 mm thin. Cut them to the size you want, place the circles in muffin pans, dock them (prick the bottom with a fork) and bake according to package directions. You might have to gather up the sheet into a ball and re-roll to get the proper thickness.<br />Mascarpone (can be made a couple of days early too):<br /><a href="http://2blissofbaking.com/2015/06/30/home-made-mascarpone-cheese/" rel="nofollow" style="color: #3b5998; cursor: pointer; text-decoration: none;" target="_blank">http://2blissofbaking.com/…/06/30/home-made-mascarpone-che…/</a><br />(only change in the making was I heated the cream in the microwave.)<br />Before using: Whip two table spoons of heavy cream into peaks, add mascarpone, 1/3-1/2 cup honey, 1 tsp lemon zest and 1 Tbsp lemon juice and mix well. (do not over beat.)<br />Fig Jam:<br />I follow the instructions on the Sure Jell pkt for making jam. For this recipe the jam has to be thick. When I want to use it as a topping I make it thinner and always freeze both versions. I make the jam with less sugar than the recipe calls for as the Sure Jell makes sure it jells.<br />Some assembly required: On cooled shells place half a tsp of refrigerated mascarpone cheese and top off with fig jam...do this just before serving.<br />My picture shows the reverse as I took the shells topped off with jam to the party and then just before serving added the refrigerated mascarpone.<br />The taste of the mascarpone and the combo of pastry, jam and cheese are worth trying these tarts for. You can use any jam to make this.</span></div>
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Geeta Kakadehttp://www.blogger.com/profile/09701253077121052175noreply@blogger.com0tag:blogger.com,1999:blog-8508987033120152572.post-11310385017801357962015-10-13T17:50:00.001-07:002015-10-13T17:50:22.143-07:00<div dir="ltr" style="text-align: left;" trbidi="on">
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BREAD PUDDING...OLD RECIPE/NEW TWIST!</div>
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My neighbors have been extremely generous sharing the summer bounty from their gardens with me and to thank them I made them a tray each of bread pudding. The recipe is one of the first in my cookbook as a 14 year old and I continue to use it. The additions of toppings are 51 years later! </div>
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4 cups of crusty bread (please use crusty bread like French bread or crusty rolls).<span class="text_exposed_show" style="display: inline;"><br />2 cups milk<br />2 eggs<br />1/4 to 1/2 cup sugar (increase to taste)<br />Raisins... to your hearts content...I used quarter a cup fat, golden raisins.<br />Vanilla 2 teaspoons. (less if you're anti vanilla) OR<br />1 tsp vanilla essence and 1/2 tsp fresh ground nutmeg powder.</span></div>
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Heat your oven to 375 degrees.<br />Make your bread into small chunks and layer in a baking tray (I used a foil tray).<br />Beat/whisk eggs, milk and sugar till combined. Add vanilla and raisins.<br />When you pour this over the bread make sure the bread has enough liquid to soak in properly. I turned the bread over after fifteen minutes and there was still enough milk mixture in the pan to come up to two thirds of the bread content. If the bread soaks up all the milk add a little more.<br />If I hadn't been giving it to the neighbor who's grandkids are over every day in the summer, one option is to add a spoon of good rum or brandy at this stage.<br />Stir everything after another 15 minutes, place in oven to bake. <br />Check in 45 minutes...if a knife inserted in the middle comes out clean, its done. Mine needed another 5 minutes as I have a slow oven. <br />TIPS Do not dry out the pudding too much by leaving too long in the oven. <br />Surprisingly HD liked the moist center the most.</div>
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These days there is a whiskey sauce to have with it (recipe easily found online) but we prefer it the way it is.</div>
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As a diabetic (my neighbors are too...Wait! Will <a class="profileLink" data-hovercard="/ajax/hovercard/user.php?id=100001339804105&extragetparams=%7B%22directed_target_id%22%3A218627361542522%7D" href="https://www.facebook.com/mabeltauro" style="color: #3b5998; cursor: pointer; text-decoration: none;">Mabel Tauro</a> say I live in Diabetic Colony now or I'm infecting everyone with my diabetic germs here?) I used less sugar...the raisins, fig jam and sugar free whipped cream gave it the perfect sweetness.<br />After I gave their trays to the neighbors I fixed a plate for each of us like this:<br />Warm bread pudding, 1 Tbspn of Fig jam which hadn't set properly yet (needs to be at the pre-set pouring stage for this), and a dollop of whipped cream. <br />Chopped walnuts on top might give some crunchy appeal.<br />HD actually loved it enough to say, "This is really good!" twice. <br />High praise from a man not fond of desserts.</div>
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Geeta Kakadehttp://www.blogger.com/profile/09701253077121052175noreply@blogger.com0tag:blogger.com,1999:blog-8508987033120152572.post-60737131119256350432015-10-13T17:47:00.001-07:002015-10-13T17:47:53.838-07:00<div dir="ltr" style="text-align: left;" trbidi="on">
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Mathri and Samosa Bites:</div>
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2 easy dishes with my 2 GRANDkids.<br />I try to make their visits as stimulating as possible, with a different project each time they come so I'm winning against their tech stuff. One such visit took us into the kitchen and we made these two dishes a couple of weeks before their summer vacation ended. <br />The granddaughter has developed a taste for samosas and the grandson likes the salty taste of the mathris. I chose the easiest recipe for themas I didn't want them to abandon me half way through the process.<br />I got a pleasant surprise...they both showed such effort with their dishes.</div>
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Both dishes are shortcuts to the traditional dishes and I have mentioned them here before but not dedicated a post to them.</div>
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For Mathri:</div>
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1 sheet pie pastry<br />1-2 tsp omum/ajwain<br />1-2 tsp whole pepper<br />1-2 tsp rock salt</div>
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Heat oven to 350 degrees F.<br />1 sheet pie pastry, thawed.<br />(These come 2 to a box in the freezer section. Don't have it where you are? Follow any pie pastry recipe online.)<br />Gather up the sheet into a ball, then roll it out to 1 mm thickness.<br />Sprinkle with crushed (not ground) omum/ajwain/carom seeds, crushed pepper and rock salt (if the latter has particles that are too large, crush that too). How much you add at this point depends on your taste.<br />(i crush with mortar and pestle but even a rolling pin does the trick.)<br />Lightly press these ingredients into dough.<br />Using a cookie cutter, cut out circles. We re-rolled the 'extra' edges and cut them into diamond shapes, so nothing was wasted.<br />Place on foil lined tray (to avoid difficult clean up) and bake as per package instructions...it was done in 10 mins at 350 but it depends on individual ovens. Remove when golden brown.<br />Enjoy with pickle or just by itself.<br />I've had this with Punjabi mango pickle as a kid so love that memory...here I have it plain or with the 'masala' from the lime pickle.</div>
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For samosa bites:</div>
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1 packet of 4" by 4" puff pastry sheets.<br />Samosa filling...this can be the usual potato filling, leftover veggies or keema filling... made the day before. I've even used salmon prepared with chopped, fried onion, chopped cilantro and masalas to taste.<br />Bowl of water.</div>
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Heat oven to 425 degrees.<br />Thaw pastry sheets, lightly dust with maida and gently roll out to six" by five". You can leave it as is for thicker crust...I prefer thinner.<br />Cut with a pizza cutter into 4.<br />Place a tsp of filling in the center, dab with water around edges and fold over and seal. Using a fork press edges down.<br />Place on foil lined baking sheet and bake for 10-15 mins depending on your oven. Tops should be golden brown.<br />We had two trays of this so half way through I changed shelves to get even browning.<br />Served it with hot and sweet chutneys.<br />The puff pastry makes a perfect crust. HD's family actually made samosas with the traditional puff pastry crust from scratch, so he loves them.<br />As bites these are perfect for appetizers or those trying to curtail the amount they eat.</div>
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The kids got an A+ from me for focus and patience. Their mother couldn't believe they had made it...I couldn't believe their patience. Future home chefs in the making, I hope! I would love to know the cooking gene has been passed on to them.</div>
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Enjoy! For HD and me, 4-6 of these 'samosa bites' each made a perfectly satisfying, healthy TV dinner later on.</div>
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Geeta Kakadehttp://www.blogger.com/profile/09701253077121052175noreply@blogger.com0tag:blogger.com,1999:blog-8508987033120152572.post-33180468121978637632015-10-13T17:41:00.002-07:002015-10-13T17:41:14.656-07:00<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="background-color: white; color: #141823; font-family: helvetica, arial, sans-serif; font-size: 15.552000045776367px; line-height: 32.832000732421875px;">Peda Research:</span><br style="color: #141823; font-family: helvetica, arial, sans-serif; font-size: 15.552000045776367px; line-height: 32.832000732421875px;" /><span style="background-color: white; color: #141823; font-family: helvetica, arial, sans-serif; font-size: 15.552000045776367px; line-height: 32.832000732421875px;">Pedas have been a long time favorite sweet of my mother's, sister's and mine. The kind one gets in a particular sweetmeat shop in Bangalore, Bhagatram's, are not available anywhere else. The last time I went back the taste had changed as the grandson had altered the recipe! I almost cried when I tasted the new version!</span><br style="color: #141823; font-family: helvetica, arial, sans-serif; font-size: 15.552000045776367px; line-height: 32.832000732421875px;" /><span style="background-color: white; color: #141823; font-family: helvetica, arial, sans-serif; font-size: 15.552000045776367px; line-height: 32.832000732421875px;">Finally, have my results ready for publication here.</span><br style="color: #141823; font-family: helvetica, arial, sans-serif; font-size: 15.552000045776367px; line-height: 32.832000732421875px;" /><span style="background-color: white; color: #141823; font-family: helvetica, arial, sans-serif; font-size: 15.552000045776367px; line-height: 32.832000732421875px;">The topmost pic with the pistachio topping in Vidya Bandur's recipe...made in the microw</span><span class="text_exposed_show" style="color: #141823; display: inline; font-family: helvetica, arial, sans-serif; font-size: 15.552000045776367px; line-height: 32.832000732421875px;">ave and a real shortcut...it came out good. Heeding Vidya's warning I might have become too anxious and taking it out too soon as it has a tendency to 'melt' if left outside for too long. Hers were the quickest to make, very tasty, and held their shape great as long as they were not left outside the fridge in this heat!<br />On the right is the tri color barfi from <a class="profileLink" data-hovercard="/ajax/hovercard/user.php?id=100000203883592&extragetparams=%7B%22directed_target_id%22%3A218627361542522%7D" href="https://www.facebook.com/jagruti.dhanecha" style="color: #3b5998; cursor: pointer; text-decoration: none;">Jagruti's Cooking Odyssey</a>...the colors were from my own imagination. The taste is super as is the tip of roasting milk powder (I did it in the microwave). Again, this melts quickly when out of the fridge so it goes straight from there into my mouth...should have left the half and half and sugar to cook a little longer.<br />At the bottom is my own peda recipe made with chenna and crushed almonds in the mix...I thought I was doing something unique when I put in crushed almonds then I saw the above recipes had almond meal too. This one held its shape the best. <br />On the left is <a class="profileLink" data-hovercard="/ajax/hovercard/user.php?id=100001466416855&extragetparams=%7B%22directed_target_id%22%3A218627361542522%7D" href="https://www.facebook.com/hilda.mascarenhas" style="color: #3b5998; cursor: pointer; text-decoration: none;">Hilda Mascarenhas</a>' rose syrup barfi...sorry I couldn't add the rose syrup to it. Tastes really great!<br />So what does a diabetic do with all the mithai? Well, first of all I downsize proportions drastically while making which might be why some of them don't come out perfect the first time, and then the results are frozen in individual snack bars and enjoyed one per day for as long as they last. Hd will eat it the first day its made but after that its all mine unless daughter and grandkids come over and help!<br />All mistakes are mine and the recipes will be re-tried BUT do roast your milk powder in the mic before using...the aroma and taste is great.<br />Thanks to all the expert input and I'm getting good with making different pedas...at least taste wise great.</span></div>
Geeta Kakadehttp://www.blogger.com/profile/09701253077121052175noreply@blogger.com0tag:blogger.com,1999:blog-8508987033120152572.post-26456950842433307702015-10-13T17:40:00.001-07:002015-10-13T17:40:33.202-07:00<div dir="ltr" style="text-align: left;" trbidi="on">
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A perennial favorite: SOUTH INDIAN CURD RICE</div>
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It is going to be over a hundred degrees today and the only thing I want for dinner is curd rice. The TV anchor said Monday was the last day of summer. For me it is summer till the heat is over.<br />Sandy Nag's post about curd rice reminded me I haven't posted my recipe which has been 'on hold' all summer. Better late than later...<br />Curd rice (Thair saadam) is very popular in Tamil Nadu, where both my parents grew up. Both were originally from Andhra where its know as perugu annam. Whatever the name, it is said when a South Indian is eating and reaches for the curd rice it is their Jana Gana Mana...meaning end of the meal; the same way the Indian National Anthem was played at the end of a movie, when I was growing up.<br />Curd Rice was the first dish I was asked to bring to a potluck in the US. Too nervous, as a newlywed who had to wade through the snow in a grand saree, wearing knee length leather boots, holding the saree above my knees (that's how high the snow drifts were that first winter in Michigan), I gladly agreed to HD's suggestion that he make the curd rice and we not mention the source to anyone! Everyone loved it and I passed my first cooking challenge in the eyes of the South Indian community married ladies! (Re. the boots they were removed in the foyer and one then slipped on dress shoes or fancy slippers for the party.)<br />Over the years I thought I had perfected my curd rice till a year ago I was asked to make it for a special birthday and came up with the final version with ideas from my mother's recipe, HD, and 7 cooking blogs; each giving me one idea and enabling me to come up with the perfect version of this beloved, traditional dish....</div>
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1 cup plain rice. (not Basmathi)<br />1/2 gallon more or less cold milk. (I used non-fat)<br />1/2-1 Tbsp thick curd at room temperature PLUS<br />2 Tbsp curd PLUS<br />1 cup thick, cold curd.<br />1-2 tsps sugar.<br />Salt<br />1 Tbsp fresh, grated ginger.<br />2 tsps ghee.<br />Seasoning: Rai, urad, karipata, red chillies, hing.</div>
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Wash and cook the rice with extra water so it is soft. Some people add salt while cooking; others add it later.<br />When rice is cooked, add ghee and mash rice with back of spoon to get half mashed consistency. (Don't omit the ghee step...you will be surprised how good the end result is.)<br />Add cold milk and mix first with a spoon, then with your hand, to ensure there are no lumps...it will be lukewarm...be generous with the milk as it shouldn't be too thick.<br />In the center, make a small depression and place a tablespoon of curd at room temperature in it.<br />Cover and keep dish in a warm place if you live in a cold place...mine is kept on the counter top.<br />In a separate pan, in one tsp of oil and season rai, fry urad golden brown, add karipata, red chillies and hing to taste. Remove and reserve 1/3 of the seasoning. Add grated ginger to the rest and fry for a minute...cool, add two Tbsps curd mixed with 1/3 cup water to this with sugar, stir to combine and refrigerate. This HAS to be done ahead for flavors to develop and permeate the curd properly. I use extra ginger as we love the flavor and it helps with 'pitha/bile' in the heat...use less till you find your own satisfaction level with the taste.<br />Eight hours later your curd rice should be ready for the next stage (6 on a very hot day). You have literally made the curd in your curd rice dish!<br />My mother always said our Brahmin neighbors made curd rice this way overnight and took it to work the next day as it was the most inexpensive way to do it.<br />I refrigerate for 6-8 hrs at this point as curd rice needs time to develop the perfect tinge of slight sourness and has to be cold. Some people prefer it at room temperature.<br />If you can't wait for this, buy one of the sour yogurts like Mountain High or Dannon and add that at this point.<br />Just before eating, add the last cup of thick cold curd, your rice should be ready. I do this just to move the taste from grand to perfect. It should be thick dropping consistency.<br />Decorate with the 1/3 seasoning, set aside earlier.<br />Enjoy with lime pickle and paapad/appalam.</div>
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TIPS: for a shortcut version I just season the curd and keep it in a container and add it to my rice. <br />I would only use the 'perfect' version for an occasion.</div>
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Geeta Kakadehttp://www.blogger.com/profile/09701253077121052175noreply@blogger.com0tag:blogger.com,1999:blog-8508987033120152572.post-47655927333099370952015-10-13T17:38:00.005-07:002015-10-13T17:38:49.443-07:00<div dir="ltr" style="text-align: left;" trbidi="on">
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September's Tomato Chutney.</div>
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Did you know September is fruit and vegetable month in the USA? I saw this mentioned in an article yesterday, so before September is over:</div>
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Please name your favorite 1. fruit and 2. veggie recipe.</div>
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I can get away with tomato chutney as its a veggie that's a fruit!<br />How do you tell if its a veggie or a fruit: the Internet says 'if it has seeds, its a fruit." Well, all my veggies has seeds or are the seed of the plant except for spinach/greens/mushrooms but that's discussion or another day.</div>
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One of HD's great loves in the world of food is tomatoes, so when my neighbor came over with tomatoes from her garden (2 large ones and a bowl of cherry tomatoes...yes its still warm enough for the tomato plants to keep producing), I made the chutney that was a favorite on my mother's table at breakfast time. I didn't tell HD about the cherry tomatoes being incorporated in the dish as he's a food 'purist' and for some recipes wants exactly what was used in the past/original recipe with none of my 'let's try something new' methods....but I digress.<br />He loved it and I just smiled all evening. <br />Thanks to Donna Pinto mentioning her mother's recipe...I remembered I had yet to post this.</div>
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Tomato Chutney</div>
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4 Tomatoes, cubed.<br />1 onion chopped.<br />1/2 Tbsp grated ginger.<br />Rai, jeera, hing, karipata.<br />Haldi, chilli powder or chopped green chillies, salt.<br />Chopped coriander.</div>
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Heat 1 Tbsp oil, season rai, jeera, hing and karipata.<br />Fry onion till light golden brown, add tomatoes, ginger, haldi, chill powder/chopped green chilies and salt.<br />Let it cook till semi thick. (The more guests that showed up without warning for breakfast in India, the more watery this chutney became.)<br />Top of with chopped coriander or incorporate the coriander while cooking tomatoes.</div>
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We had it for breakfast with parathas in India, but it goes with any type of roti/dosa. I thicken the leftover and have it as a sandwich filling with cheese or cream cheese the next day for lunch...satisfies my Indian taste buds.</div>
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Quick, simple, very tasty.</div>
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Geeta Kakadehttp://www.blogger.com/profile/09701253077121052175noreply@blogger.com0tag:blogger.com,1999:blog-8508987033120152572.post-23383681729151507792015-10-13T17:36:00.003-07:002015-10-13T17:36:43.682-07:00<div dir="ltr" style="text-align: left;" trbidi="on">
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VARIETY IS THE SPICE OF LIFE.</div>
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At the doctor's today picked up a magazine and started reading about FOOD RESEARCH, one of my favorite topics. Here's one of the tips from the article,'50 Things Food Manufacturers Won't Tell You.'<br />IT emphasizes what Indian culture used to stress in the past, and I hope will continue to do in the present: Variety is the spice of life but it is also a MUST for health.<br />Kantha Shelke, PhD, a food scientist who specializes in ingredients at Corvus <span class="text_exposed_show" style="display: inline;">Blue, a Chicago based research firm, writes:<br />"The concept of 'the dose makes the poison' is very important in the realm of food, especially when it comes to natural flavors and artificial colors. All food ingredients and nutrients-even those we need to survive-have a threshold for safety. When caramel color was approved, nobody anticipated how much of it would be used in the food and beverage industry. It's in a lot of foods you don't expect: certain soups, pilaf, and hamburgers for example. So if everything you eat is from a box, a can or a bag, then you may get too much and have reason for concern. But if you eat a variety of foods, you don't have to worry."</span></div>
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Geeta Kakadehttp://www.blogger.com/profile/09701253077121052175noreply@blogger.com0tag:blogger.com,1999:blog-8508987033120152572.post-20873088648475423742015-10-13T17:36:00.000-07:002015-10-13T17:36:16.477-07:00<div dir="ltr" style="text-align: left;" trbidi="on">
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<span class="fsm fwn fcg"><a class="_5pcq" href="https://www.facebook.com/groups/khattameethatheekha/permalink/938428116229106/" style="color: #9197a3; cursor: pointer; text-decoration: none;" target="">October 9 at 10:15am</a></span><span aria-hidden="true" role="presentation"> · </span><a ajaxify="/ajax/edits/browser/post/?content_token=938428116229106" aria-label="Show edit history" class="uiLinkSubtle" data-ft="{"tn":"+E"}" data-hover="tooltip" href="https://www.facebook.com/groups/khattameethatheekha/permalink/940606279344623/#" rel="dialog" role="button" style="color: #9197a3; cursor: pointer; text-decoration: none;">Edited</a></div>
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Mango Fool</div>
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"Try this Fool."<br />"What! How dare you? Who are you calling a Fool. YOU *&^#* fool."<br />"No, no, no, no! Not that kind of fool Ms. Short Fuse...this kind...."</div>
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"Foole is first mentioned as a dessert in 1598 (together with trifle),[1] although the origins of gooseberry fool may date back to the 15th century.[2] The earliest recipe for fruit fool dates to the mid 17th century." Wikipedia.</div>
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This desert was brought to India by the British and has an original version that combines heavy whipped cream, custard, sugar, flavorings. Strawberries, raspberries and the original gooseberries are the fruits named but try any fruit you think will do well in the recipe.<br />My version lives up to my reputation of one always on the lookout for 'simple' and 'quick' recipes. The original version is available on the Internet.<br />A fool can be made with any really ripe fruit you want...at a pinch you can use canned fruit like peaches too.<br />I found some Kent mango slices in my freezer and decided to use them. Kent is the best variety of mango we get in Southern CA and so when the short season is at its peak, I freeze some of the fruit.<br />I cut up a couple of slices to tiny cubes and set that aside.<br />I whisked the slices of fruit in the food processor till pulpy, not smooth.<br />Then I folded in whipped cream from a tub (you can use fat free, sugar free or the original version.) I added a spoon of vanilla, 1/2 a tsp of fresh ginger juice and half a tsp of cardamom powder (all optional). Instead of folding in by hand, you can continue doing this in the FP at it's lowest setting. When done add the mango cubes set aside.<br />This recipe does not have proportions as you have to fold in enough whipped cream till you see a setting consistency then spoon into dessert cups/servers and chill thoroughly. The advantage is you can add more or less fruit.<br />To the small tub of whipped cream I added roughly the same amount of fruit.<br />Top off with a dollop of whipped cream and a sprinkle of cardamom or a piece of the fruit you've used. Chill thoroughly...it thickens/sets more.<br />This dessert literally melts in the mouth, takes little effort and is light and healthy. <br />And so I say..."Enjoy this Fool and your weekend".</div>
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Geeta Kakadehttp://www.blogger.com/profile/09701253077121052175noreply@blogger.com0tag:blogger.com,1999:blog-8508987033120152572.post-53084695469799022772015-09-13T12:15:00.000-07:002015-09-13T12:15:20.621-07:00Diabetes and Foodies<div dir="ltr" style="text-align: left;" trbidi="on">
Being a Foodie is one thing...overeating at every given opportunity quite another.<br />
Not only is obesity becoming an epidemic...Diabetes is.<br />
If not controlled, Diabetes is a grim reaper.<br />
Does having this disease mean you can't enjoy food any more...not at all.<br />
<br />
Join me on FB...'Diabetes: Journal of Life', to gain insight, help others and share your experiences.<br />
<br />
</div>
Geeta Kakadehttp://www.blogger.com/profile/09701253077121052175noreply@blogger.com0tag:blogger.com,1999:blog-8508987033120152572.post-10626927676201028772014-12-25T16:52:00.001-08:002014-12-25T17:15:34.893-08:00Chole/garbanzo beans samosas.<div dir="ltr" style="text-align: left;" trbidi="on">
Chole Puffs/ Samosas.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTb82XxAjywU4eZ6roMAvRHUyqLRefxR-04Wu1J7h61O-QHXfpKLNOR9zPqyPszIEFa9TgE4f1OQXlrGLLbsXWAh49Nts9FKNgtmN6uli8cudYQ9DP9S4XN4svExqWWUbogSHJ4z0-kis/s1600/CHOLE+PUFFS.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTb82XxAjywU4eZ6roMAvRHUyqLRefxR-04Wu1J7h61O-QHXfpKLNOR9zPqyPszIEFa9TgE4f1OQXlrGLLbsXWAh49Nts9FKNgtmN6uli8cudYQ9DP9S4XN4svExqWWUbogSHJ4z0-kis/s1600/CHOLE+PUFFS.jpg" height="240" width="320" /></a></div>
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<br />
Constantly on the lookout for new recipes that help maintain good sugar levels, I tried this filling as an experiment for a party 9 years ago and it's become a family hit. A shortcut that helps me many a time are these covers I've discovered. As you get older you are not particular about samosa having to be in triangles...push the limits of creativity and make them any shape that is convenient.<br />
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For 20 large samosas.<br />
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Cover<br />
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I use Empanada covers from the Mexican Grocery store. (10 puri like circles will yield 10 large samosas). They are available in the frozen section and if you can't find them, ask for them.<br />
You can also make the cover dough following any basic samosa cover recipe.<br />
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Filling: Either follow your favorite recipe for chole or the one below.<br />
<br />
2 cans garbonza beans (chole)<br />
or 32 ozs soaked, cooked chole.<br />
2 medium onions.<br />
2 medium tomatoes, chopped.<br />
1/2 bunch haridhania/cilantro, chopped fine.<br />
6 cloves garlic.<br />
1" ginger.<br />
2 level tsps channa masala<br />
1/2 level tsp white or black pepper powder.<br />
Chilli powder and salt to taste.<br />
1/2 level tsp haldi.<br />
1/2 level tsp amchoor.<br />
2 small bay leaf/tej patha<br />
3 cloves<br />
1 stick cinnamon (1")<br />
2-4 Tbsps oil (I use olive oil).<br />
1 Tbsp butter (optional)<br />
1 spoon chaat masala.<br />
<br />
Oil for deep frying.<br />
<br />
Chop one onion in cubes and the other fine.<br />
Open cans and drain chole. Rinse well.<br />
Heat oil. Fry bay leaves, cloves and cinnamon till they change color. <br />
Remove from oil.<br />
Add cubed onion only and fry till transparent.<br />
Add tomatoes and fry till soft. Remove.<br />
Grind onions and tomatoes with cloves, cinnamon, ginger and garlic.<br />
In remaining oil fry finely chopped onion golden brown. Remove.<br />
Put masala into oil with channa masala powder, pepper and chilli powder.<br />
Add butter at this stage.<br />
Add chole, haldi, salt.<br />
(I use a flat spoon/satta to mix so chole doesn't get mashed)<br />
If needed and tomatoes are not juicy enough, add a couple of tablespoons water so everything blends well.<br />
Keep flame on medium for 5 mins, cover pan.<br />
Remove from stove, add hari dhania, fried onion, chat masala and mix.<br />
End result has to be dry like a potato filling.<br />
<br />
Cool, taste, think...make additions if required.<br />
The chole has to be excellent.<br />
I make this a day before and refrigerate as I feel flavors blend better overnight. It can be done in one stretch too.<br />
<br />
Defrost empanada covers and then taking one at a time on a lightly floured surface fill with one Tbsp chole, moisten edges with a little smeared water and seal. I use a fork to press down edges.<br />
Heat oil in a kadai/wok<br />
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and fry till both sides are golden brown.<br />
Drain on a paper towel lined plate.<br />
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Serve hot with pudhina chutney or as a samosa chaat with beaten yogurt, chilli powder, kala namak, chaat masala, chopped raw onion, chopped haridhania, sweet date chutney and hot green chutney.<br />
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It's a party favorite and worth the work!<br />
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Geeta Kakadehttp://www.blogger.com/profile/09701253077121052175noreply@blogger.com0tag:blogger.com,1999:blog-8508987033120152572.post-68337282956398886072014-12-16T08:37:00.000-08:002014-12-16T08:37:59.346-08:00<div dir="ltr" style="text-align: left;" trbidi="on">
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NO FRY DAHI VADES<br />
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I'm always trying out some of the recipes posted in my cooking group. <br />
Ruchi Airen's no fry dahi vade, made weeks ago, caught my attention: http://www.foodfellas4you.com/dahi-ki-pakori-in-the-appe-pan/<br />
While experimenting with her recipe, I researched and tried out two other 'no-fry' dahi vades from authors not on our blog. One was Nishamadhulika's steamed dahi vades (in an idli steamer) and the other was Tarla Dalal's 'no-fry' dahi vades where they are made on a skillet. <br />
Please note the different toppings were so I wouldn't forget which was which when eating/writing the recipes up.<br />
I was extremely pleased with all three results and thank Ruchi for bringing one of my favorite dishes, with a healthier 'no fry' method to my attention.<br />
In the click, Ruchi's dahi vade is on top, NM's on bottom left and TD's on bottom right.<br />
On the whole, I feel the traditional dahi vade does not retain/absorb too much oil if fried at the correct temperature and then dropped into warm water but this healthier option is available to us all now.<br />
I hope dahi vades will feature in your menus soon....<br />
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Geeta Kakadehttp://www.blogger.com/profile/09701253077121052175noreply@blogger.com0tag:blogger.com,1999:blog-8508987033120152572.post-10545482850747805742014-10-09T12:30:00.001-07:002014-10-09T12:30:42.300-07:00<div dir="ltr" style="text-align: left;" trbidi="on">
Microwave Almond/Kaju Katli<br />
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This is a YES YOU CAN! recipe even for those who have never attempted Indian sweets before and want to present this dish looking like experts!<br />
<br />
I converted the pan recipe into a microwave recipe and loved the results.<br />
(No challenging pan to wash up and HD was relieved.)<br />
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I always thought badam and kaju katli was something one could only get at a mithai shop and have loved this non-dairy sweet forever. My grandkids inherited my love for almond/kaju katli. Our mithai wallah put his ingredients on his box and when I saw cornstarch and other stuff I went in search of the original recipe. After combining 3 recipes, 5 tries and lots of happy tasting on my part, I am so happy to share the results with everybody here for this unbelievably quick and easy sweet that tastes so.o.o incredibly good.<br />
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TIPS<br />
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Almond is bland so I add half kaju (cashew nuts), half almonds to the recipe for a taste that suits us.<br />
You can add rose water, almond essence, vanilla essence, cardamom or saffron to the recipe.<br />
<br />
PLEASE DO NOT CHANGE PROPORTIONS THE FIRST TIME YOU TRY THIS. Every time I changed proportions the consistency did not come out as expected.<br />
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INGREDIENTS<br />
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(Makes 20 pieces depending on how thick you pour and cut them. I pour it 1 mm thick.)<br />
<br />
1 cup almonds (or half cup almonds and half cup cashewnuts).<br />
3/4 cup sugar<br />
2 tsp. ghee<br />
1/2 tsp powdered caradmom<br />
3/4 Tbsp water.<br />
<br />
Place almonds in microwave safe bowl with enough water to cover them and heat for 4 mins.<br />
Cool and then blanch/remove skin.<br />
Place almonds on a plate and let them dry out a bit. (I let them sit overnight or put them in front of a fan, if I'm in a hurry).<br />
Powder almonds and cashews in a blender. ( I grind it a little coarse as I like the mouth feel of the nuts).<br />
Powder sugar for a couple of minutes if it is the fine sugar we get in the USA or a little more if it is the granulated sugar in India.<br />
Add almond powder, melted ghee and water and pulse so it is well mixed.<br />
<br />
Put everything in a microwave safe bowl.<br />
On medium cook for 2 mins.<br />
Remove and stir. <br />
If it is smooth place back in mic for two mins, ONE minute at a time.<br />
(Be patient here for good results).<br />
If there is ANY sign of it browning or hardening then mix and pour on plate.<br />
<br />
I add cardamom powder at the stage and mix.<br />
(If you are adding saffron, dissolve it in the water first).<br />
Pour on a lightly greased plate, leave to cool for half hour, score into diamond shapes.<br />
Leave to cool for an hour or more.<br />
Remove and enjoy! Store if any pieces remain.<br />
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Geeta Kakadehttp://www.blogger.com/profile/09701253077121052175noreply@blogger.com0tag:blogger.com,1999:blog-8508987033120152572.post-87029508594659742242014-08-26T18:49:00.001-07:002014-08-26T18:49:25.482-07:00<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">‘Bread Baskets’ for August 2014 Finger Food Recipe Challenge</span></div>
<b id="docs-internal-guid-a0203acc-1526-0dcf-e4d1-7a7bbec567f4" style="font-weight: normal;"><br /></b>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">As we always have a mix of vegetarians and and non-vegetarians over for any get together, I made this recipe to suit both groups making potatoes for the former and chicken for the latter as fillings. </span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">This is a two part recipe: filling and baskets.</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">4 red or white potatoes</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">2 Tbsps ketchup</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 tsp jeera powder.</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Pinch of haldi (for each)</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Salt and chilli powder to taste</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Procedure: </span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1. Boil potatoes ( I used medium sized red ones). Cut into small cubes.</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">2. Cook chicken with salt and 1 tsp garam masala till done ( I get a whole roasted chicken sometimes and chop/shred the meat into small pieces.)</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Heat 4 Tbsps olive oil (any oil will do) in a pan.</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Fry 1-2 large onions chopped medium fine to golden brown. ( total should be 2 cup fulls)</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Remove ¾ of fried onions to a bowl.</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Add ketchup, ginger and garlic, chilli powder and pepper to taste, fresh coriander/haridhania. (chopped green chillies for potatoes are optional)</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Fry till all liquid is absorbed and masala looks like medium thick chutney.</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Divide masala into two pans.</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Put potatoes in one, chicken in the other.</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Add 1 Tsp jeera powder to chicken only.</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Mash half of the potato slightly with back of spoon as it is frying.</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Make sure chicken is tender enough so that when mixed pieces are almost like shredded chicken.</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Fry both till all remaining liquid is absorbed...this has to be dry so it won’t seep through container!</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Add salt to taste (remember chicken was cooked with salt).</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Squeeze 1 tsp. lime juice over potatoes.</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Mix onions that were set aside to both dishes.</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Taste. </span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Cool completely.</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">For the bread baskets:</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">24 slices brown bread (You can use different types of bread if you want. for variety….</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">I used multigrain for this recipe.) </span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">½ a stick of butter.</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Muffin pans...I used both large and small.</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">I make the bread baskets while the potatoes and chicken are cooking.</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Heat oven to 350 degrees.</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Take slices of bread and roll them out with a rolling pin.</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">(mine rolled out to 1 mm with one roll using slight pressure)</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Cut with a three inch cookie cutter/ or katori.</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Brush both sides with butter melted in the microwave for 20 seconds.</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">(I smeared it with my fingertips as it spread better.)</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Place in muffin pans pressing down lightly to form baskets and bake at 350 for 10 mins.</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Make sure they don’t burn.</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Rim will turn brown though sides don’t change color much with brown bread.</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Remove and cool. (Even though they seem soft when you take them out they harden as they cool...I kept mine four hours to get the desired stiffness.)</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Store in plastic bag or airtight container if making a day ahead.</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Re-heat in toaster oven if you want to before you fill and serve.</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Just before serving fill with chicken or potatoes.</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">For those who eat meat, fill with half chicken and half potato for a delicious combination.</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">TIPS</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">I made both small and large baskets in small and large muffin pans to see the outcome.</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">My cutter for the small ones was a 2” ‘masala dabba’ container. Using a smaller one will help fit it easier into the small muffin pan...I had to do a fold in three places to fit it in.</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">My cutter for the large one was a 3” ‘katori’/stainless steel bowl and it fit perfectly into the large muffin pan.</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">The larger ones were easier to fill and made two mouthfuls, the small ones needed a little more time and care to fill.</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Other tasty filling ideas: fried mince/keema with masala of your choice, cold potato salad/chicken salad, any left over vegetables or meat dishes that are dry.</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">The bread gives a sweetness and the filling a spiciness that go well together.</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Bread baskets get firm after four hours so do plan ahead when making this.</span></div>
<span style="font-family: Arial; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;">Easy to pick up and eat as a ‘finger food’.</span></div>
Geeta Kakadehttp://www.blogger.com/profile/09701253077121052175noreply@blogger.com0