tag:blogger.com,1999:blog-90784360133393956522024-02-07T14:22:12.467-07:00Dining with the ChandersEveryday Indian cooking made easy!Anonymoushttp://www.blogger.com/profile/09260275458038966665noreply@blogger.comBlogger125125tag:blogger.com,1999:blog-9078436013339395652.post-2650440373616718702013-03-28T11:22:00.000-06:002013-03-28T11:22:15.975-06:00Toor Dal Vada<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Trebuchet MS, sans-serif;">Dal vada, also known as Parippu vada is the hugely popular tea time snack/street food from Kerela. This is my grandmother's recipe and this is as authentic as it gets! Try it with <a href="http://diningwiththechanders.blogspot.ca/2012/08/green-coconut-chutney.html" target="_blank">coconut chutney</a>.</span><div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtdL_JTeQ_IZig2fgY5xMOZkkpAepcimihBnTGke2Mk511_sXhhsGEd1B-h4C2xBS-TrsMQ7vDcNX3b14v6pXiS6nKMfJ7lEQUoF3Uow-lz27HiNiOtuo1U-YhqqD3NvG7MNzsP4V_NGKN/s1600/IMG_2825.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtdL_JTeQ_IZig2fgY5xMOZkkpAepcimihBnTGke2Mk511_sXhhsGEd1B-h4C2xBS-TrsMQ7vDcNX3b14v6pXiS6nKMfJ7lEQUoF3Uow-lz27HiNiOtuo1U-YhqqD3NvG7MNzsP4V_NGKN/s640/IMG_2825.JPG" width="640" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">What you'll need..</span></div>
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<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">1 Cup toor dal (Split pigeon peas)</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1 Large onion, finely chopped</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">2 Green chillies, finely chopped</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">2 Tbsp cilantro leaves, chopped</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1 Inch piece of ginger, finely chopped</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">8-10 Curry leaves</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1/4 Tsp hing (Asafoetida)</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1/2 - 1 Tbsp red chilli powder</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Salt to taste</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Oil for frying</span></li>
</ul>
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<span style="font-family: Trebuchet MS, sans-serif;">How to..</span></div>
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<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">Wash and soak the dal in water for about 6-8 hours.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Then drain the water and coarse grind the dal along with chilli powder. While grinding the dal, use as little water as possible. The batter for the vada should be dry and not watery.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Place the coarsely ground dal in a bowl and add onion, green chilli, cilantro, ginger, curry leaves, hing and salt to it. Mix well. </span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Heat oil for frying in a non stick pan. Once the oil is hot, form flat, round patties with the batter using your hands and then drop them carefully into the oil. Fry them in batches, few at a time and serve hot with <a href="http://diningwiththechanders.blogspot.ca/2012/08/green-coconut-chutney.html" target="_blank">coconut chutney</a>.</span></li>
</ul>
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Anonymoushttp://www.blogger.com/profile/09260275458038966665noreply@blogger.com0tag:blogger.com,1999:blog-9078436013339395652.post-49303124323868945912013-03-28T10:54:00.000-06:002013-03-28T10:54:35.300-06:00Bean Sprout Salad<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Trebuchet MS, sans-serif;">Bean sprouts are great for you because they are a high source of vitamins and minerals. This bean sprout salad recipe hits the spot with taste and is very fulfilling.</span><div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHChN24csj5VQWyJyB-uCsK2vCFUSak8i0kEe0Lcdz1yMKMh3dJUlNTTyMkXaQ45686pdE_Wnc8oym2ICPxIWvSoa6ycqxC8JR94Gm6PZj-Apv-FWswCfasnijI3-8DvdPxgNu90hISNd3/s1600/IMG_2939.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHChN24csj5VQWyJyB-uCsK2vCFUSak8i0kEe0Lcdz1yMKMh3dJUlNTTyMkXaQ45686pdE_Wnc8oym2ICPxIWvSoa6ycqxC8JR94Gm6PZj-Apv-FWswCfasnijI3-8DvdPxgNu90hISNd3/s640/IMG_2939.JPG" width="640" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">What you'll need..</span></div>
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<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">2 Cups moong bean sprouts</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1/4 Cup cucumber, finely chopped</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">2 Green onions, thinly sliced</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1/4 Cup tomato, finely chopped</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Juice of 1/2 lemon</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1 green chilli, finely chopped</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">2-3 Tbsp cilantro leaves, finely chopped</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1/4 Tsp cumin powder</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1/2 Tsp chilli powder</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Salt to taste</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Pinch chaat masala</span></li>
</ul>
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<span style="font-family: Trebuchet MS, sans-serif;">How to..</span></div>
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<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">In a large bowl, add bean sprouts, cucumber, green onions, tomato, green chilli, cilantro, salt, cumin powder, chilli powder and lemon juice. Mix well. </span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Garnish with chaat masala and serve.</span></li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFVpopp_KvA9PoRY-chmUZa8quDJ1y7nNu-1A1clcB44ZT1IJX1ogUKsA9hWz203_0EbJbC4QB6wK74x9i96G_PMvxaUuWqAHVT0fAes_6p-teCFsX-FvBYJ9Cci_FvFWclcHoAj6xp33h/s1600/IMG_2940.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFVpopp_KvA9PoRY-chmUZa8quDJ1y7nNu-1A1clcB44ZT1IJX1ogUKsA9hWz203_0EbJbC4QB6wK74x9i96G_PMvxaUuWqAHVT0fAes_6p-teCFsX-FvBYJ9Cci_FvFWclcHoAj6xp33h/s640/IMG_2940.JPG" width="640" /></a></div>
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Anonymoushttp://www.blogger.com/profile/09260275458038966665noreply@blogger.com0tag:blogger.com,1999:blog-9078436013339395652.post-36169631876945081332013-03-28T10:35:00.001-06:002013-03-28T10:35:15.873-06:00Chivda<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Trebuchet MS, sans-serif;">Who doesn't like this sweet, spicy and crunchy Indian snack. Its so good, its addictive! Can be made in minutes and is great to munch on with your evening tea! </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">What you'll need..</span><br />
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<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">2 cups corn flakes (I used frosted flakes because they are already sweet. If you are using plain corn flakes, you need to add sugar to this recipe, 1-2 Tsp)</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">2 Tbsp roasted peanuts</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">2 Tbsp raisins</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1 Tsp sesame seeds</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1/2 Tsp coriander seeds</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1/4 Tsp Hing (Asafoetida)</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1/2 Tsp turmeric powder</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1/2 Tsp chilli powder</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">6-8 Curry leaves</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1-2 Dried red chillies</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">2 Tbsp oil</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Salt to taste</span></li>
</ul>
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<span style="font-family: Trebuchet MS, sans-serif;">How to..</span></div>
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<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">Heat oil in a non stick pan. Add peanuts, raisins, sesame seeds, coriander seeds, dried red chilli and curry leaves and fry them on medium heat for 3-4 minutes.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Then add hing, turmeric powder, chilli powder, salt and sugar. Mix well.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Add corn flakes to this spice mixture and mix well. Remove from heat once mixed and allow it to cool before serving.</span></li>
</ul>
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Anonymoushttp://www.blogger.com/profile/09260275458038966665noreply@blogger.com0tag:blogger.com,1999:blog-9078436013339395652.post-22795298514071927072013-03-28T10:10:00.000-06:002013-03-28T10:13:28.086-06:00Toor Dal<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Trebuchet MS, sans-serif;">This is my everyday dal recipe with a little twist (kasoori methi). My go to recipe when I want just simple home food. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">What you'll need..</span></div>
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<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">1/2 cup toor dal (Split pigeon peas)</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1 Large tomato, finely chopped</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1 Green chilli, chopped</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1/2 Tsp mustard seeds</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1/2 Tsp cumin seeds</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1/4 Tsp Hing (Asafoetida)</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1/2 Tsp turmeric powder</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1 Tsp chilli powder</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1/4 cup tamarind juice</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">2-3 Tbsp cilantro leave, chopped</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1 Tbsp kasoori methi, crushed (Dried fenugreek leaves)</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Salt to taste</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">2 Tbsp oil</span></li>
</ul>
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<span style="font-family: Trebuchet MS, sans-serif;">How to..</span></div>
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<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">Boil the dal along with water in a pressure cooker till its well done. </span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Heat oil in a pan. Add mustard and cumin seeds to it and wait for them to splutter.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Add tomatoes, green chilli, hing, turmeric, chilli powder, kasoori methi and salt. Mix well and cook on medium heat till the tomatoes get soft and mushy. </span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Once the tomatoes are cooked, add the boiled dal and tamarind juice to it. Mix well. If the dal is too thick, add water as needed.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Bring this to a boil and then simmer on low heat for 6-8 minutes. Garnish with cilantro leaves and serve hot with rice.</span></li>
</ul>
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<span style="background-color: white; color: #333333; font-family: 'Trebuchet MS', sans-serif; font-size: 14px; line-height: 19px; text-align: center;"> </span><span style="background-color: white; font-family: 'Trebuchet MS', sans-serif; font-size: 14px; line-height: 19px; text-align: center;"> </span><span style="background-color: white; font-family: 'Trebuchet MS', sans-serif; line-height: 19px; text-align: center;">Follow/Like us on facebook at</span><span style="background-color: white; color: #333333; font-family: 'Trebuchet MS', sans-serif; line-height: 19px; text-align: center;"> </span><span style="background-color: white; color: #89000b; font-family: 'Trebuchet MS', sans-serif; font-size: 14px; line-height: 19px; outline-style: none; text-decoration: initial;"><i><a href="https://www.facebook.com/DiningWithTheChanders" style="-webkit-transition: color 0.3s; color: #89000b; display: inline; font-family: 'Trebuchet MS', Trebuchet, sans-serif; outline: none; text-decoration: initial;">https://www.facebook.com/DiningWithTheChanders</a></i></span></div>
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Anonymoushttp://www.blogger.com/profile/09260275458038966665noreply@blogger.com0tag:blogger.com,1999:blog-9078436013339395652.post-30140432057741240772013-03-28T09:49:00.000-06:002013-03-28T10:08:35.413-06:00Aloo Methi<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Trebuchet MS, sans-serif;">I love methi, but since I can't get fresh methi where I live, I use the frozen one. It tastes just as great and is really easy to make. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">P.S- Methi and garlic is a match made in heaven!</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">What you'll need..</span></div>
<div>
<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">2 Medium potatoes, cut into rounds</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">2 Tbsp methi, if using the frozen one. Use more if using fresh (Fenugreek)</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">3-4 Garlic pods</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">2 Green chillies</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1 Medium tomato, finely chopped</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1/2 Tsp turmeric powder</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1 Tsp chilli powder</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">2-3 Tbsp oil</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Salt to taste</span></li>
</ul>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">How to..</span></div>
</div>
<div>
<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">Add oil to a frying pan and shallow fry the potatoes on medium heat. If you cover the potatoes with a lid for a few minutes it will help cook them faster.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Once cooked, remove the potatoes from the pan and set aside.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">In the same pan, in the remaining oil, add a paste of garlic n chilli. Fry for about 15-20 seconds till the garlic gets fragrant.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Now add the methi leaves. If using frozen ones, then defrost them in the microwave before adding them to the pan. Fry the methi in the pan on medium heat for 3-4 minutes.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Add tomato, turmeric, chilli and salt. Mix well and continue to cook till the tomato gets mushy.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Once the tomato is cooked, add the potatoes back into the pan and mix well. Serve hot with rotis.</span></li>
</ul>
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Anonymoushttp://www.blogger.com/profile/09260275458038966665noreply@blogger.com1tag:blogger.com,1999:blog-9078436013339395652.post-29242534426437457292012-12-04T09:33:00.003-07:002013-03-28T09:45:38.889-06:00Batura<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Trebuchet MS, sans-serif;"><a href="http://diningwiththechanders.blogspot.ca/2012/09/chole.html" target="_blank">Chole</a> Batura is one of north India's most popular dishes and one of my favorites! But this batura recipe is unlike any you have had before. Most batura recipes are made from maida rolled out like a <a href="http://diningwiththechanders.blogspot.ca/2012/11/puri-poori.html" target="_blank">puri</a> and fried, but this recipe (which is my mother's) has a combination of maida and potatoes which makes this 'Melt in your mouth' good! This is a must try!</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">What you'll need.. (Makes 8-9)</span><br />
<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">1 Cup maida, additional for dipping (All purpose flour)</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">2 Medium potatoes, boiled and peeled</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">2-3 Green chillies, finely chopped</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">3 Tbsp cilantro leaves, finely chopped</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1-2 Tbsp yogurt, if needed</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1 Tsp cumin seeds</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Salt to taste</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Oil for frying</span></li>
</ul>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">How to..</span></div>
<div>
<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">Finely mash the potatoes in a large bowl, no lumps.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Add green chillies, cilantro and cumin. Mix well.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Add maida and salt. Mix well with the potato mixture and knead into dough. Do not add any water. The moisture from the potatoes should be sufficient for the dough but if you feel that it's a little dry, add a little yogurt and knead again. The dough should be soft. </span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Rub a little oil in the palm of your hands and make 8-9 equal sized balls. They should be smaller in size than the ones you normally make for roti.</span></li>
<li style="margin: 0px; outline: none; padding: 0px;"><span style="font-family: 'Trebuchet MS', sans-serif;">Heat sufficient oil in a pan for frying.</span></li>
<li style="margin: 0px; outline: none; padding: 0px;"><span style="font-family: 'Trebuchet MS', sans-serif;">Roll one of the dough balls in thin, circular shape with a rolling pin, about 3 inches in diameter. Dipping it in some maida will make it easier to roll. </span></li>
<li style="margin: 0px; outline: none; padding: 0px;"><span style="font-family: 'Trebuchet MS', sans-serif;">Carefully slide this into the hot oil. The batura sinks initially and then instantly forms bubbles and rises to the surface. When this happens, use your spatula to lightly push down the batura. This will help create the perfect balloon shape. Once this shape is formed, turn the batura over and let the other side fry for a few seconds. Not all baturas will form the balloon shape, but regardless, they all taste great.</span></li>
<li style="margin: 0px; outline: none; padding: 0px;"><span style="font-family: 'Trebuchet MS', sans-serif;">Remove from heat onto a paper towel and serve hot with <a href="http://diningwiththechanders.blogspot.ca/2012/09/chole.html" target="_blank">chole</a>. Repeat for all the remaining baturas.</span></li>
</ul>
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Anonymoushttp://www.blogger.com/profile/09260275458038966665noreply@blogger.com2tag:blogger.com,1999:blog-9078436013339395652.post-5312514565260028592012-12-04T08:52:00.003-07:002013-01-31T12:25:29.820-07:00Spice Scented Basmati Rice<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Trebuchet MS, sans-serif;">I love the aroma of this rice. This Basmati rice can bring any curry to life but I generally make this with my <a href="http://diningwiththechanders.blogspot.ca/2012/09/murgh-peshawari.html" target="_blank">Peshawari chicken curry</a> because the combination is fabulous!! It also taste great with <a href="http://diningwiththechanders.blogspot.ca/2012/08/dal-makhani_24.html" target="_blank">Dal Makhani</a> and <a href="http://diningwiththechanders.blogspot.ca/2012/11/rajma-masala.html" target="_blank">Rajma </a></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">What you'll need..</span><br />
<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">1 Cup Basmati rice, soaked in water for 10 minutes</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">4-5 Cardamom pods, slit in the middle</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">4-5 Cloves</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">4-5 Peppercorns</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1 Inch piece of cinnamon</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1 Tsp cumin seeds (Alternatively, you can also use fennel seeds)</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">2 Bay leaves</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">2 Tbsp oil (You can also use ghee/clarified butter)</span></li>
</ul>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">How to..</span></div>
<div>
<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">Heat oil in a non stick pot. Add cumin seeds and wait for them to splutter.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">On medium heat, add cardamom, cloves, peppercorns, cinnamon and bay leaves. Fry for about 30 seconds. </span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Discard the soaking water and add the rice to the pot. Mix well with all the spices.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Add 1 and 1/2 cups of water and bring to a boil on high heat. Once majority of the water on surface has evaporated and only some remains at the bottom, give the rice a quick stir, reduce the heat to low and cover with a lid. Continue to cook for 10 minutes. </span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Remove from heat, rest for 5 minutes and serve hot.</span></li>
</ul>
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Anonymoushttp://www.blogger.com/profile/09260275458038966665noreply@blogger.com0tag:blogger.com,1999:blog-9078436013339395652.post-54154843243810036992012-12-03T09:56:00.002-07:002013-01-31T12:27:29.839-07:00Aloo Baingan<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Trebuchet MS, sans-serif;">Potatoes taste great with anything, really! and here is another simple yet great tasting potato and eggplant dish.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="background-color: white; line-height: 19px;">What you'll need..</span></span><br />
<ul style="background-color: white; line-height: 19px; list-style-image: initial; list-style-position: initial; margin: 0.5em 0px; outline: none; padding: 0px 0px 0px 2em;">
<li style="margin: 0px; outline: none; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">5-6 Indian eggplant, cut into pieces</span></li>
<li style="margin: 0px; outline: none; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">1 Large potato, cut into pieces</span></li>
<li style="margin: 0px; outline: none; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">1/4 Tsp turmeric powder</span></li>
<li style="margin: 0px; outline: none; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">1/2 Tsp chilli powder</span></li>
<li style="margin: 0px; outline: none; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">1/2 Tsp garam masala (Optional)</span></li>
<li style="margin: 0px; outline: none; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">1 Tsp coriander powder</span></li>
<li style="margin: 0px; outline: none; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">2 Tbsp cilantro leaves, chopped</span></li>
<li style="margin: 0px; outline: none; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">3 Tbsp oil</span></li>
<li style="margin: 0px; outline: none; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">Salt to taste</span></li>
</ul>
<div style="background-color: white; line-height: 19px; margin: 0px; outline: none; padding: 0px;">
<span style="font-family: Trebuchet MS, sans-serif;">How to..</span></div>
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<ul style="list-style-image: initial; list-style-position: initial; margin: 0.5em 0px; outline: none; padding: 0px 0px 0px 2em;">
<li style="margin: 0px; outline: none; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">Heat oil in a non stick pan. </span><span style="font-family: 'Trebuchet MS', sans-serif;">Add the eggplant and potatoes, mix well and then cover with a lid and cook on medium to high heat for 8-10 minutes, stirring occasionally. </span></li>
<li style="margin: 0px; outline: none; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">Add salt, turmeric, chilli, garam masala, and coriander powder and mix well. </span></li>
<li style="margin: 0px; outline: none; padding: 0px;"><span style="font-family: Trebuchet MS, sans-serif;">Continue to cook without the lid for 8-10 minutes, stirring occasionally, till the potatoes are well done. Garnish with cilantro leaves and serve hot.</span></li>
</ul>
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Anonymoushttp://www.blogger.com/profile/09260275458038966665noreply@blogger.com0tag:blogger.com,1999:blog-9078436013339395652.post-14216841586187679742012-12-03T09:21:00.000-07:002013-01-31T12:29:23.256-07:00Cabbage Subzi<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Trebuchet MS, sans-serif;">If you tried the <a href="http://diningwiththechanders.blogspot.ca/2012/09/simple-cabbage.html" target="_blank">Simple cabbage</a> and thought it needed a little zing.. then this is the dish for you. A tasty cabbage dish that is great with roti.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">What you'll need..</span><br />
<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">3 Cups shredded cabbage</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1 Small onion, chopped</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1 Medium tomato, chopped</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">2 Green chillies, chopped</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1/2 Tsp mustard seeds</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1/2 Tsp cumin seeds</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1/4 Tsp turmeric powder</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1/2 Tsp chilli powder</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1 Tsp coriander powder</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">2 Tbsp cilantro leaves</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">2 Tbsp oil</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Salt to taste</span></li>
</ul>
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<span style="font-family: Trebuchet MS, sans-serif;">How to..</span></div>
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<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">Heat oil in a non stick pan. Add mustard and cumin seeds and wait for them to splutter.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Add the chopped onion and fry for 4-5 minutes. </span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Add the tomato, green chillies, salt, turmeric, chilli and coriander powder. Mix well and continue to cook till the tomatoes turn soft and mushy.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Now add the cabbage and mix well. Cover with a lid and cook for about 5 minutes. Then remove the lid and continue to cook for another 5 minutes. </span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Garnish with cilantro leaves, mix well and serve hot.</span></li>
</ul>
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Anonymoushttp://www.blogger.com/profile/09260275458038966665noreply@blogger.com0tag:blogger.com,1999:blog-9078436013339395652.post-53790260786826870422012-12-03T08:54:00.000-07:002013-01-31T12:31:25.829-07:00Dal Turai<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Trebuchet MS, sans-serif;">A simple, everyday, dal recipe.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">What you'll need..</span><br />
<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">1 Medium onion, chopped</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1 Large tomato, chopped</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1 Turai, peeled and chopped (Ridge gourd)</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1 Cup chana dal, soaked in water for 20 mins (Split bengal gram)</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1 Tsp cumin seeds</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">2 Green chillies, chopped</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1/2 Tsp turmeric powder</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1 Tsp chilli powder</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">2 Tbsp cilantro leaves</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">2 Tbsp oil</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Salt to taste</span></li>
</ul>
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<span style="font-family: Trebuchet MS, sans-serif;">How to..</span></div>
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<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">Heat oil in a pressure cooker. Add cumin seeds and wait for them to splutter.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Add the onion and fry till it turns translucent in color. </span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Add the turai and continue to cook for 3-4 minutes.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Add tomato, green chillies, turmeric, chilli powder and salt. Mix well and cook for 3-4 minutes.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Discard the soaking water and add chana dal along with 2 cups of water. Mix well and cover with the lid. Pressure cook on high till you hear the first whistle and then simmer on low for 20 minutes. Remove from heat and set aside.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Once all the steam inside has cooled off, open the lid and mash some of the dal with a potato masher to make the gravy thicker. Garnish with cilantro leaves, mix well and serve hot with rice.</span></li>
</ul>
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Anonymoushttp://www.blogger.com/profile/09260275458038966665noreply@blogger.com0tag:blogger.com,1999:blog-9078436013339395652.post-35226917390528707222012-11-20T09:21:00.001-07:002013-01-31T12:33:02.736-07:00Sukhi Arbi<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Trebuchet MS, sans-serif;">This is an easy taro root dish that is quick to make and of course, tastes great! Perfect for lunch, with roti. This recipe is adapted from <a href="http://khanakhazana.com/">khanakhazana.com</a></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">What you'll need..</span><br />
<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;"><span style="background-color: white; line-height: 19px;">6-8 Arbi/Kachalu, hard boiled and peeled (Taro root/Colocasia root)</span></span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;"><span style="background-color: white; line-height: 19px;">1/2 Tsp cumin seeds</span></span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;"><span style="background-color: white; line-height: 19px;">1/4 Tsp Hing (Asafoetida)</span></span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;"><span style="background-color: white; line-height: 19px;">1/4 Tsp turmeric powder</span></span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;"><span style="background-color: white; line-height: 19px;">1/2 Tsp chilli powder</span></span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;"><span style="background-color: white; line-height: 19px;">1 Tsp coriander powder</span></span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;"><span style="background-color: white; line-height: 19px;">1 Tbsp besan (Gram flour)</span></span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;"><span style="background-color: white; line-height: 19px;">2 Tbsp cilantro leaves, chopped</span></span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;"><span style="background-color: white; line-height: 19px;">2 Tsp lemon juice</span></span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;"><span style="background-color: white; line-height: 19px;">1 Tbsp oil</span></span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;"><span style="background-color: white; line-height: 19px;">Salt to taste</span></span></li>
</ul>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="line-height: 19px;">How to..</span></span></div>
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<li><span style="font-family: Trebuchet MS, sans-serif;"><span style="line-height: 19px;">Cut the arbi into thick rounds.</span></span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;"><span style="line-height: 19px;">Heat oil, on medium-low heat, in a non stick flat pan. Add cumin seeds and besan and fry till the besan gets fragrant and turns golden yellow in color.</span></span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;"><span style="line-height: 19px;">Now add hing, turmeric, chilli and coriander powder to the besan and mix well. Make sure the oil is not too hot and these spices don't get burnt.</span></span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;"><span style="line-height: 19px;">Add the sliced arbi and salt and mix well till they get well coated with all the spices.</span></span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;"><span style="line-height: 19px;">Fry the arbi for 4-5 minutes, turning sides occasionally, till they start to crisp on the outside.</span></span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;"><span style="line-height: 19px;">Garnish with lemon juice, cilantro leave and serve hot.</span></span></li>
</ul>
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Anonymoushttp://www.blogger.com/profile/09260275458038966665noreply@blogger.com0tag:blogger.com,1999:blog-9078436013339395652.post-21821532706896601002012-11-20T08:37:00.000-07:002013-01-31T12:35:17.847-07:00Rajma Masala<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Trebuchet MS, sans-serif;">This North Indian staple is a nutritious and delicious curry of red kidney beans in a spicy tomato and onion gravy. Full of good flavors, this dish is popularly consumed with just plain rice or jeera (cumin) rice.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">What you'll need..</span><br />
<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">500 gms boiled/canned rajma (Red kidney beans)</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1 Large onion, chopped</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">2 Large tomatoes, pureed or 1 heaping cup canned puree</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1 Tbsp ginger-garlic paste</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1 Tsp cumin seeds</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1 Inch piece of cinnamon</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">2 Bay leaves</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">4 Cloves</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1/4 Tsp turmeric powder</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1 Tsp chilli powder</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">2 Tsp coriander powder</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1 Tsp garam masala</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">2 Tbsp cilantro leaves, chopped</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">3 Tbsp oil</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Salt to taste</span></li>
</ul>
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<span style="font-family: Trebuchet MS, sans-serif;">How to..</span></div>
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<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">Heat oil on medium heat in a large non stick pan. Add cumin seeds, cinnamon, bay leaves and cloves and fry these whole spices for about 30 seconds.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Add ginger garlic paste and fry for 12-15 seconds. Then add the chopped onion and continue to fry on high heat for 4-5 minutes till the onions start to turn golden brown in color.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Add the tomato puree, salt, turmeric, chilli, coriander and garam masala. Mix well, cover with a lid and cook on medium heat for about 5 mins till the tomato gets cooked and the gravy starts to thicken.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Now add the boiled rajma and mix well. If the gravy is too thick add water as needed. </span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Cover with a lid and cook on medium heat for 10-12 minutes. Garnish with cilantro leaves and serve hot.</span></li>
</ul>
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Anonymoushttp://www.blogger.com/profile/09260275458038966665noreply@blogger.com0tag:blogger.com,1999:blog-9078436013339395652.post-2180754149842353022012-11-19T11:31:00.002-07:002013-01-31T12:38:57.426-07:00Veg Quesadilla<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Trebuchet MS, sans-serif;">This is a scrumptious, easy to make, quesadilla recipe i.e flour tortillas filled with a savoury mixture of veggies and cheese, then grilled to ooey gooey perfection and topped with some salsa... uuummmmmmm!</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">What you'll need.. (Makes 5-6)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">For Quesadilla:</span></div>
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<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">5-6 Flour tortillas</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1 Medium onion, finely chopped</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1 Medium tomato, finely chopped</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1 Small green/red bell pepper, finely chopped</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">3 Green onions, finely chopped</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1/2 Cup corn</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">2-3 Garlic pods, grated</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1/2 Tsp chilli flakes</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1-2 Tsp lemon juice</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Cheddar cheese, grated</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1 Tbsp Oil, plus additional as needed</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Salt to taste</span></li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2t8qVMjuQIn25-G4qu-Oht9fCC_oB2OLKCm3hf1c3JngqxFO54ByoMRfmXRR8_RypWkNkZ87SVVPGA3AbeDasHmHyzZmu2Ya-A5pmXXzHwtlHI9Aaht6Owpm6fGipFjKxdh96j3HHwRIB/s1600/IMG_2751.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2t8qVMjuQIn25-G4qu-Oht9fCC_oB2OLKCm3hf1c3JngqxFO54ByoMRfmXRR8_RypWkNkZ87SVVPGA3AbeDasHmHyzZmu2Ya-A5pmXXzHwtlHI9Aaht6Owpm6fGipFjKxdh96j3HHwRIB/s320/IMG_2751.JPG" width="320" /></a><span style="font-family: Trebuchet MS, sans-serif;">For Salsa: (Great with tostitos chips too!)</span></div>
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<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">1/2 Small onion, finely chopped</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1 Medium tomato, finely chopped</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1-2 Garlic pods, grated</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">2 Tbsp cilantro leaves, chopped</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1 Tsp chilli flakes</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">2 Tsp lemon juice</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1 Tsp olive oil</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Salt to taste</span></li>
</ul>
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<span style="font-family: Trebuchet MS, sans-serif;">How to..</span></div>
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<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">Mix all the ingredients of the salsa in a bowl and set aside.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Heat 1 Tbsp oil in a non stick pan. Add grated garlic to it and fry for 10-12 seconds.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Add onions and green peppers and cook for 3-4 minutes till the onions get translucent in color.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Add tomatoes, green onions, corn, chilli flakes, lemon juice and salt. Mix well and cook for another 2-3 minutes till the tomatoes get a little soft but not mushy. Remove from heat and set aside.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Heat a stove top grill pan or a flat pan. Add a few drops of oil to it.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Now assemble the quesadillas. Spoon in the veggie mixture onto 1/2 side of a tortilla (semi circle). Add a generous amount of grated cheese over the veggies and fold the tortilla in 1/2.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Place this over the grill pan. Press it down with a spatula and grill for about 2 minutes till you see grill marks on the tortilla, then flip over to the other side and cook for another 2 minutes.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Repeat this for all the remaining tortillas. Cut them in half, top with some salsa and serve hot.</span></li>
</ul>
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Anonymoushttp://www.blogger.com/profile/09260275458038966665noreply@blogger.com0tag:blogger.com,1999:blog-9078436013339395652.post-31096313987239912402012-11-19T10:36:00.002-07:002013-01-31T12:41:02.574-07:00Hara Bhara Kabab<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Trebuchet MS, sans-serif;">This veg cutlet gets its name from its green color, thanks to all the green veggies that go into it like spinach, peas and cilantro. It tastes great, is ideal for entertaining and is a must try for all the herbivores! </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">What you'll need.. (Makes 8-9)</span><br />
<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">2 Medium potatoes, boiled</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1 Heaping cup spinach leaves</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1/2 Cup peas</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">2 Green chillies, chopped</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1 Tsp grated ginger/ginger paste</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1/4 Cup cilantro leaves, finely chopped</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1/4 Tsp pepper</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1/2 Tsp Amchoor (Dry mango powder)</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1/2 Tsp chilli powder</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1/2 Tsp cumin powder</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1/2 Tsp garam masala</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">3 Tbsp corn starch (You can also use about 1/2-3/4 cup of breadcrumbs instead)</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">6-8 Pieces of cashews</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Oil for frying</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Salt to taste</span></li>
</ul>
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<span style="font-family: Trebuchet MS, sans-serif;">How to..</span></div>
<div>
<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">Peel the boiled potatoes and mash them in a large bowl. Ensure that there are no lumps.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Blanch the spinach leaves in boiling water for about 1 minute. Then remove the leaves from the hot water and soak them in ice water or just cold water. After about 5 minutes, remove them from the cold water, wipe them with paper towel and finely chop them. Add this to the mashed potatoes.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Microwave the peas for a couple minutes till they are soft and then mash them with a spoon or a masher. Add this to the potatoes as well.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Now add chillies, cilantro, ginger, amchoor, chilli powder, garam masala, cumin powder, salt, pepper and cornstarch(or breadcrumbs). Mix well till all the ingredients blend together. </span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Rub a few drops of oil between the palm of your hands and roll the mashed potato mixture into little balls and shape them like cutlets. </span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Add a piece of cashew to the top of these cutlets and press down lightly.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Heat oil for frying and fry these a few at a time till they are golden brown and crispy. Serve hot.</span></li>
</ul>
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Anonymoushttp://www.blogger.com/profile/09260275458038966665noreply@blogger.com0tag:blogger.com,1999:blog-9078436013339395652.post-15233209053962511362012-11-08T12:34:00.002-07:002013-01-31T12:42:57.394-07:00Crispy Chicken Bites<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Trebuchet MS, sans-serif;">These delicious chicken bites have just the right amount of spice and crunch making it the perfect party appetizer! If you like chicken, you will LOVE this.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">What you'll need..</span><br />
<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">20 bite size boneless pieces of chicken (I used thighs)</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">3 Tbsp plain yogurt</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1 Tsp chilli powder</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1/2 Tsp fresh cracked pepper</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1/2 Tsp garam masala</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1 Tsp garlic powder or 2-3 Garlic pods, finely grated</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1/2 Tsp onion powder</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1 Tbsp lemon juice</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1/2 Cup all purpose flour (Maida)</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">2-3 Tbsp Corn starch</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">2 Green onions, chopped</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1 Tbsp oil, additional for frying</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Salt to taste</span></li>
</ul>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">How to..</span></div>
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<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">In a bowl, whisk the yogurt with 3-4 Tbsp of water into a smooth liquid.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Add salt, chilli powder, pepper, garam masala, garlic powder, onion powder, lemon juice and 1 Tbsp of oil to it. Mix well.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Add this chicken pieces to this marinade, mix well and set aside for 2 hours.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Heat oil for frying in a non stick pan.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Mix the all purpose flour and corn starch along with some salt and pepper in a bowl.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Add a few chicken pieces to this bowl, coat them with the flour and then drop them into the hot oil. Fry them till they are golden brown and crispy. </span><span style="font-family: 'Trebuchet MS', sans-serif;">Repeat with the remaining chicken pieces.</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Garnish with chopped green onions and serve hot.</span></li>
</ul>
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Anonymoushttp://www.blogger.com/profile/09260275458038966665noreply@blogger.com0tag:blogger.com,1999:blog-9078436013339395652.post-50974945709300527542012-11-08T11:51:00.003-07:002013-01-31T12:44:13.394-07:00Egg Salad Sandwich<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Trebuchet MS, sans-serif;">A classic recipe for a quick lunch on the go.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">What you'll need..</span><br />
<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">2 Hard boiled eggs</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1 Tbsp celery stalk, chopped</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1 Tbsp green onion, chopped</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1 Tbsp Mayo</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1/2 Tbsp melted butter</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1/4 Tsp fresh cracked pepper</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Your favorite bakery bread/bun</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Romaine/Iceberg lettuce shredded or your favorite greens</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Salt to taste</span></li>
</ul>
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<span style="font-family: Trebuchet MS, sans-serif;">How to..</span></div>
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<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">Grate the boiled eggs through the coarse/large end of a cheese grater into a mixing bowl.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Add celery, green onion, mayonnaise, butter, pepper and salt to the bowl. Mix well.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Slice the bun in half and toast.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Assemble your sandwich with lettuce and egg salad.</span></li>
</ul>
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Anonymoushttp://www.blogger.com/profile/09260275458038966665noreply@blogger.com0tag:blogger.com,1999:blog-9078436013339395652.post-6292005106668073002012-11-06T09:32:00.000-07:002013-01-31T12:46:19.394-07:00Singapore Noodles<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Trebuchet MS, sans-serif;">Another delicious Indo-Chinese concoction of vermicelli noodles tossed with curried vegetables. You can also add shrimp or chicken to these noodles but this recipe is the basic vegetarian version. These noodles taste great with <a href="http://diningwiththechanders.blogspot.ca/2012/09/gobi-manchurian.html" target="_blank">gobi manchurian</a> or <a href="http://diningwiththechanders.blogspot.ca/2012/08/chilli-chicken.html" target="_blank">chilli chicken.</a></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">What you'll need..</span></div>
<div>
<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">1/2 Pack rice noodles/vermicelli noodles (200-250 gms)</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1/2 Cup carrots, julienned</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1/2 Cup bean sprouts</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1 Cup cabbage, shredded</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1 Medium onion, thinly sliced</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">3-4 Green onions, chopped</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">2 Tsp ginger-garlic paste</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1/2 Tsp fresh cracked pepper</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1 Tsp chilli flakes</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1 Tsp garam masala</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1 Tbsp curry powder</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1 Tsp soy sauce</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1 Tsp vinegar</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">2 Tsp lemon juice</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">3 Tbsp oil</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Salt to taste</span></li>
</ul>
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<span style="font-family: Trebuchet MS, sans-serif;">How to..</span></div>
</div>
<div>
<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">Soak the noodles in hot water for about 20 minutes. (or cook them as per the instructions on the package)</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Heat oil in a non stick wok. Add the ginger-garlic paste and saute for 12-15 seconds.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Add onion and saute for 3-4 minutes till the onions turn pink. </span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Now add cabbage and carrots and saute for another 3-4 minutes. </span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Add the green onions and bean sprouts and mix well.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Add salt, pepper, chilli flakes, garam masala and curry powder and mix well. Cook for another 2 minutes.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Now add the noodles along with lemon juice, soy sauce and vinegar and mix well till the noodles are well coated with all the spices. Serve hot.</span></li>
</ul>
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Anonymoushttp://www.blogger.com/profile/09260275458038966665noreply@blogger.com0tag:blogger.com,1999:blog-9078436013339395652.post-71355994070471194432012-11-06T08:48:00.001-07:002013-01-31T12:47:33.133-07:00Butternut Squash Soup with Cilantro Pesto<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Trebuchet MS, sans-serif;">My friend Ambika recently shared her butternut squash soup recipe with me and inspired me to try homemade soups. Given how cold the weather is now, I was happy to try it. With a couple tweaks of my own, here's the recipe for a nutritious, homemade soup..</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">What you'll need..</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">For Soup:</span><br />
<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">3 Cups butternut squash, chopped into chunks</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1 Small onion, finely chopped</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1 Tsp ginger, finely chopped</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1 Tsp garlic, finely chopped</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1 Tbsp oil or butter</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">6-8 Whole peppercorns</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Salt to taste</span></li>
</ul>
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<span style="font-family: Trebuchet MS, sans-serif;">For Cilantro Pesto:</span></div>
<div>
<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">1/2 Cup cilantro leaves</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">2-3 Garlic pods</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1 Tsp sesame seeds</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1 Tsp lemon juice</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1 Tbsp olive oil</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Salt to taste</span></li>
</ul>
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<span style="font-family: Trebuchet MS, sans-serif;">How to..</span></div>
</div>
<div>
<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">Grind all the ingredients for the pesto (except salt) into a thick paste. Add salt, mix well and set aside.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Heat oil in a non stick pot. </span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Add the chopped onion and fry on medium heat for 3-4 minutes till the onion turns pink.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Add the peppercorns, ginger and garlic and continue to cook for another 5 minutes. </span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Add the butternut squash chunks and saute with the onions for a few minutes.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Add salt and 2 cups of water. Mix well then cover with a lid and cook till the squash gets soft and tender. Then remove from heat and set aside for a few minutes.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Add this to a blender and puree into a smooth mixture. The soup is meant to be thick but you can thin it down with a little water if you like. Garnish with a dollop of cilantro pesto (or cream, pine nuts, pecans, anything you like) and serve hot.</span></li>
</ul>
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Anonymoushttp://www.blogger.com/profile/09260275458038966665noreply@blogger.com0tag:blogger.com,1999:blog-9078436013339395652.post-54311874058796593902012-11-05T12:31:00.001-07:002013-01-31T12:49:04.824-07:00Dal Dosa<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Trebuchet MS, sans-serif;">This savory and spicy dosa is another one of my grandmother's recipes and is made from rice and lentils. Unlike the regular dosa batter, it does not need to be fermented and therefore it is more instant in nature. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">What you'll need.. (Makes 10-11)</span><br />
<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">1 Cup plain uncooked rice</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1/2 Cup toor dal (split pigeon peas)</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1/2 Cup urad dal (split white lentils)</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1 Tbsp red chilli powder (you can add more if you like, depending on how hot your chilli powder is)</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1/4 Tsp hing (Asafoetida)</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1 Large onion, finely chopped</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">2 Green chillies, finely chopped</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">2 Tbsp cilantro leaves, finely chopped</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">15-20 Curry leaves</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Salt to taste</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Oil, as needed</span></li>
</ul>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">How to..</span></div>
<div>
<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">Mix the rice and lentils together. Wash them and soak them in water for about 6-8 hours (or overnight).</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Discard the soaking water and grind the rice and lentils in a blender along with 1 and 1/2 to 2 cups of water into a smooth batter.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Pour this batter into a bowl. Add chilli powder, hing, salt, onion, chillies, cilantro and curry leaves to the batter and mix well.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Heat 1/2 Tsp oil to a non stick flat pan. Pour a ladle of batter on the pan and spread it evenly from center to the sides in a circular shape. This dosa is meant to be a little thick. </span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Add a few drops of oil to the edges of the dosa and then cover with a lid and cook for about 2 mins on medium heat. Then remove the lid and flip the dosa over and cook the other side for another 2 mins without the lid. </span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Repeat the same for the remaining batter. Serve hot with chutney.</span></li>
</ul>
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Anonymoushttp://www.blogger.com/profile/09260275458038966665noreply@blogger.com0tag:blogger.com,1999:blog-9078436013339395652.post-56244460641507503812012-11-05T12:28:00.000-07:002013-01-31T12:50:40.892-07:00Puri / Poori<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Trebuchet MS, sans-serif;">Who does not like puri? I just realized this weekend that I hadn't eaten puri in over 6 months.. yikes! So of course I had to make some.. and for the perfect morsel, I always have them with <a href="http://diningwiththechanders.blogspot.ca/2012/08/potatoes-and-green-onions.html" target="_blank">simple</a> or <a href="http://diningwiththechanders.blogspot.ca/2012/09/spicy-potatoes.html" target="_blank">masala</a> potatoes.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">What you'll need.. (Makes 6-7)</span><br />
<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">1 Cup Atta (wheat flour).. additional for dipping</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1/2 Tsp chilli powder</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Salt to taste</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Oil for frying</span></li>
</ul>
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<span style="font-family: Trebuchet MS, sans-serif;">How to..</span></div>
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<ul style="text-align: left;">
<li style="margin: 0px; outline: none; padding: 0px;"><span style="font-family: 'Trebuchet MS', sans-serif;">Add the wheat flour, chilli powder and salt to a bowl and mix well. </span><span style="font-family: 'Trebuchet MS', sans-serif;">Knead this with slightly warm water into a soft dough. Now add 1 Tsp of oil and knead again till the dough becomes non sticky. Set aside for 10-15 minutes.</span></li>
<li style="margin: 0px; outline: none; padding: 0px;"><span style="font-family: 'Trebuchet MS', sans-serif;">Make 6-7 equal size balls with the dough. They should be smaller in size than the ones you normally make for roti.</span></li>
<li style="margin: 0px; outline: none; padding: 0px;"><span style="font-family: 'Trebuchet MS', sans-serif;">Heat sufficient oil in a pan for frying.</span></li>
<li style="margin: 0px; outline: none; padding: 0px;"><span style="font-family: 'Trebuchet MS', sans-serif;">Roll one of the dough balls in thin, circular shape with a rolling pin, about 3 inches in diameter. Dipping it in some dry wheat flour will make it easier to roll. </span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Carefully slide this into the hot oil. The puri sinks initially and then instantly forms bubbles and rises to the surface. When this happens, use your spatula to lightly push down the puri. This will help create the perfect balloon shape. Once this shape is formed, turn the puri over and let the other side fry for a few seconds.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Remove from heat onto a paper towel and serve hot. Repeat for all the remaining puris.</span></li>
</ul>
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Anonymoushttp://www.blogger.com/profile/09260275458038966665noreply@blogger.com0tag:blogger.com,1999:blog-9078436013339395652.post-65507557974526778292012-10-30T10:01:00.002-06:002013-01-31T12:52:13.682-07:00Palak Paneer<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Trebuchet MS, sans-serif;">This is a popular and nutritious north Indian dish made with sauteed pieces of <a href="http://diningwiththechanders.blogspot.ca/2012/10/homemade-paneer.html" target="_blank">paneer</a> in a rich and creamy spinach puree. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">What you'll need..</span><br />
<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">A big bunch of spinach leaves, about 300 gms</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">10-15 Cubes of <a href="http://diningwiththechanders.blogspot.ca/2012/10/homemade-paneer.html" target="_blank">paneer</a></span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1 Medium onion, chopped</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">2 Green chillies, chopped</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1 Tsp ginger paste</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1 Tsp garlic paste</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">2 Tsp coriander powder</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1 Tsp chilli powder</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1 Tsp garam masala</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1 Tsp kasoori methi leaves (dried fenugreek leaves)</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">2-3 Tbsp tomato puree (I used canned puree but alternatively, you could also use fresh puree of 1 medium tomato)</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">2 Tbsp heavy cream (Optional)</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">2 Tbsp oil</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Salt to taste</span></li>
</ul>
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<span style="font-family: Trebuchet MS, sans-serif;">How to..</span></div>
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<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">Heat 1/2 Tbsp of oil in a non stick flat pan and add the paneer cubes to it. Saute on medium heat for 4-5 minutes, till all sides of the paneer turn golden brown in color. Set aside.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Bring water to boil in a pot and add the spinach leaves to it. Blanch in hot water for about 2 mins and then drain the hot. Now add the leaves to a bowl of cold water or ice water and set aside.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Now heat 1 Tbsp oil in a non stick pan and add the chopped onions to it. Fry on medium heat for 3-4 minutes till the onions turn pink. </span><span style="font-family: 'Trebuchet MS', sans-serif;">Add ginger-garlic paste and green chillies and cook for another 3-4 minutes.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Add chilli powder, coriander powder, garam masala and salt. Mix well. Add the pureed tomato and cook for 3-4 minutes, then remove from heat and set aside to cool.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Once cooled, add this onion and tomato mixture to a blender along with the spinach leaves. Add about 1/2 cup of water and blend into a smooth puree.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">In the same pan, heat the remaining 1/2 Tbsp of oil. Add the spinach puree, salt and powdered kasoori methi and simmer on medium heat. </span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Now add the cream and mix well. Add the paneer pieces and allow to simmer for about 5 minutes. Serve hot with roti.</span></li>
</ul>
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Anonymoushttp://www.blogger.com/profile/09260275458038966665noreply@blogger.com0tag:blogger.com,1999:blog-9078436013339395652.post-74034366140107595862012-10-30T08:56:00.003-06:002013-01-31T12:54:11.300-07:00Moong Curry<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Trebuchet MS, sans-serif;">This is a simple everyday curry that is quick and easy to make and perfect with roti.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">What you'll need..</span><br />
<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">1/2 Cup whole green moong lentils</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1 Medium tomato, chopped</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">2 Green chillies, chopped</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1 Tsp cumin seeds</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1 and 1/2 Tsp chilli powder</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">2 Tsp coriander powder</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1/2 Tsp amchoor powder (dried mango powder)</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">2 Tbsp onion, finely chopped</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">2 Tbsp cilantro leaves, finely chopped</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1 Tbsp lemon juice</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1 and 1/2 Tbsp oil</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Salt to taste</span></li>
</ul>
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<span style="font-family: Trebuchet MS, sans-serif;">How to..</span></div>
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<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">To a pressure cooker, add 2 cups of water, moong lentils, tomato, green chillies, salt, 1 Tsp chilli powder and 1 Tsp coriander powder. </span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Cook on high heat till you hear the first whistle and then on low heat for 12-15 minutes. Turn off the heat and allow it to cool.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Once cooled and all the steam has escaped, open the lid. The curry should be a little thick in consistency and the moong should be well cooked. Pour the curry into the serving dish.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Mix the remaining chilli powder, coriander powder and amchoor. Sprinkle this mixture evenly over the curry. </span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Heat oil in a pan and add the cumin seeds to it. Wait for them to splutter and then add the hot oil over the spice mixture on the curry.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Garnish with chopped onions, cilantro and lemon juice. Serve hot. </span></li>
</ul>
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Anonymoushttp://www.blogger.com/profile/09260275458038966665noreply@blogger.com0tag:blogger.com,1999:blog-9078436013339395652.post-60216602454433356652012-10-25T12:06:00.001-06:002013-01-31T12:55:41.153-07:00Malai Kofta<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Trebuchet MS, sans-serif;">Arun and I had recently been to "The Tandoor" restaurant in Edmonton. We tried the malai kofta there and absolutely loved it. Since then, I had been craving it and so I finally decided to make it at home. I have to say, I was pretty impressed with how the dish turned out. This is definitely a dish for special occasions. These delicate cheese and potato dumplings in a rich and creamy tomato gravy are a decadent delight!</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">What you'll need..</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">For the Koftas: (makes 8-9)</span><br />
<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">2 Medium potatoes, boiled</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1/3 Cup grated <a href="http://diningwiththechanders.blogspot.ca/2012/10/homemade-paneer.html" target="_blank">paneer</a></span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1 Green chilli, finely chopped</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">2 Tbsp cilantro leaves, finely chopped</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1/2 Tsp cumin seeds</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1/2 Tsp chilli powder</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1/4 Tsp black pepper powder</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">2 Tbsp corn starch</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Salt to taste</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Oil for frying</span></li>
</ul>
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<span style="font-family: Trebuchet MS, sans-serif;">For the gravy:</span></div>
<div>
<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">1 Tsp ginger paste</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1 Tsp garlic paste</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1 Tsp chilli powder</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1 Tsp garam masala</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">2 Tsp coriander powder</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1 Tbsp kasoori methi (Dried fenugreek leaves)</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1 Tbsp sugar</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">2-3 Tbsp milk</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1/3 Cup heavy cream</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1 Medium onion, chopped</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1 Cup tomato puree (I used the canned puree because it has a brighter tomato color but you can certainly use fresh tomato puree)</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">8-9 Whole cashews, unsalted</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">2 Tbsp oil</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Salt to taste</span></li>
</ul>
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<span style="font-family: Trebuchet MS, sans-serif;">How to..</span></div>
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<li><span style="font-family: Trebuchet MS, sans-serif;">Peel the boiled potatoes and mash them to a smooth and soft consistency (no lumps).</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Add grated paneer, chilli, cilantro, cumin, chilli powder, pepper powder, cornstarch and salt to the potatoes. Mix well till all the ingredients are combined.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Divide the potato mixture into 8 or 9 equal parts and roll them into balls. </span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Heat oil in a non stick pan and deep fry these balls for a few minutes till they turn golden brown in color and their exterior turns crisp. Set aside.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Heat 1/2 Tbsp oil in a separate pan and add the cashews to it. Fry on medium heat for 3-4 minutes till the cashews turn slightly golden in color. Remove from heat and grind the cashews into a paste with 2-3 tbsp milk. Set aside.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">In the same pan, add 1 Tbsp oil and add the chopped onions to it. Fry the onions for 3-4 mins till they turn pink and then add the ginger and garlic paste. Continue to fry on medium heat for 5 minutes.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Add salt, chilli powder, garam masala and coriander powder. Mix well. </span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Add the tomato puree and continue to cook on medium heat for 4-5 minutes. Now remove this from heat and allow it to cool. Once cooled, grind this into a smooth puree along with 1/2 cup of water.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Heat the remaining 1/2 Tbsp of oil in the same pan and add the pureed tomato and onion mixture to it. (For an silky smooth gravy, pass the puree through a sieve and discard any pulp.)</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Add the cashew paste, sugar and kasoori methi to the gravy and mix well. Simmer on medium heat. If the gravy is too thick, add a little water.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Now add the cream and mix well. Simmer for 5-8 minutes. Add the fried dumplings to the gravy just a few minutes before serving. Enjoy!</span></li>
</ul>
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Anonymoushttp://www.blogger.com/profile/09260275458038966665noreply@blogger.com0tag:blogger.com,1999:blog-9078436013339395652.post-72550826873719680342012-10-25T10:08:00.000-06:002014-06-03T15:54:51.190-06:00Homemade Paneer <div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Trebuchet MS, sans-serif;">I always find making paneer at home more economical than buying it at the grocery store. Also, the paneer made at home (in my opinion) tastes better because it's made fresh and void of any preservatives.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">What you'll need..</span><br />
<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">1 Lt 3-4% whole milk (Makes about 8-10 pieces of paneer) </span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">3-4 Tbsp lemon juice</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">3-4 Ice cubes </span></li>
</ul>
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<span style="font-family: Trebuchet MS, sans-serif;">How to..</span></div>
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<li><span style="font-family: Trebuchet MS, sans-serif;">Bring the milk to boil in a non stick pot. </span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Once boiled, add lemon juice and continue to simmer on medium-low heat. </span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">You will notice that the milk starts to curdle and separate from the whey. Once all the milk has curdled, turn off the heat and add ice cubes to the pot. </span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Now, place your cheese cloth over a sieve and place the sieve over a bowl. Pour all the liquid through the cheese cloth. The cheese cloth will collect all the curdled milk particles and the bowl will collect all the whey. Discard the whey.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Hang the cheese cloth over the bowl for about 30 minutes so all the remaining water in the cheese can drip. </span></li>
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<li style="text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">Now squeeze the cheese in the cheese cloth with you hands to get rid of any additional water. </span></li>
<li style="text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">Place the ball of cheese in the cheese cloth over a flat surface like a plate or baking sheet and place another plate over it. Add some weight to the plate on top like some books or lentil containers. Set aside for about 2 hours. This will squeeze out any remaining water from the cheese and leave you with a hard, round block of cheese. </span></li>
<li style="text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">Remove from cheese cloth, cut into pieces as required and enjoy!</span></li>
</ul>
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Anonymoushttp://www.blogger.com/profile/09260275458038966665noreply@blogger.com0tag:blogger.com,1999:blog-9078436013339395652.post-73303326238542702352012-10-23T12:22:00.000-06:002013-01-31T13:00:28.904-07:00Creme Brulee<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Trebuchet MS, sans-serif;">Its been 2 months since this blog started and we've completed 100 recipes and had over 7000 views!! Its time to celebrate with a classic french dessert that is </span><span style="font-family: 'Trebuchet MS', sans-serif;">surprisingly easy to make at home!</span><span style="font-family: 'Trebuchet MS', sans-serif;"> One of Arun's favorite desserts, adapted from food network's "Bake with Anna Olson"</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">What you'll need..</span><br />
<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">2 and 1/2 Cups heavy whipping cream</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1 Tbsp pure vanilla extract</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1 Large egg</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">4 Large egg yolks</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1/2 Cup plus 2 Tbsp sugar, additional for brulee</span></li>
</ul>
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<span style="font-family: Trebuchet MS, sans-serif;">How to..</span></div>
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<li><span style="font-family: Trebuchet MS, sans-serif;"><span style="background-color: white; line-height: 18px;">Preheat the oven to 325 degrees Fahrenheit.</span></span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;"><span style="background-color: white; line-height: 18px;">Whisk the vanilla extract into the cream and heat the cream on medium to low heat for about 5 minutes, stirring occasionally and watching so that it does not boil over.</span></span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;"><span style="background-color: white; line-height: 18px;">In a separate bowl, whisk together the egg yolks, whole egg and 1/2 cup plus 2 tbsp of sugar into a soft yellow paste. </span></span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;"><span style="background-color: white; line-height: 18px;">Now slowly add the hot cream to the bowl, adding a little at a time and whisking constantly (but not over vigorously) until all has been added. </span></span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;"><span style="background-color: white; line-height: 18px;">Strain the liquid through a seive and then pour this into 4 ramekins. If any small bubbles appear on the surface of the custards, dab them with a paper towel.</span></span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;"><span style="background-color: white; line-height: 18px;">Place 4 ramekins in a large baking pan where the sides of the pan are higher than the ramekins. I used my 13x9x2 baking pan.</span></span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;"><span style="background-color: white; line-height: 18px;">Now pour boiling water into the baking pan and carefully around the ramekins, so that the water comes just past halfway up the sides of the ramekins. Place this into the oven. </span></span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;"><span style="background-color: white; line-height: 18px;">Bake the custards for about 30 minutes, until they are set around the edges, but still have a little jiggle to them when gently moved. Remove from the oven and let the custards sit in the same water bath for 10 more minutes. Then remove the ramekins from the water and set aside to let them cool completely. Once cooled, they can be covered and chilled in the fridge.</span></span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;"><span style="background-color: white;"><span style="line-height: 18px;">Before serving, remove the custards from the fridge. Sprinkle a little sugar evenly on top of all the custards for the brulee. The burning of sugar on top of the custard is what creates that solid glass like texture. This can be done in 2 ways. Either use a kitchen butane torch and torch the sugar on top till it gets caramelized or set the oven to broil and pre-heat to 500 degrees Fahrenheit. Place the ramekins on the top shelf and broil for 5-8 minutes till you can see the sugar caramelizing. Remove from heat, cool for 5 minutes and enjoy!</span></span></span></li>
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Anonymoushttp://www.blogger.com/profile/09260275458038966665noreply@blogger.com0