tag:blogger.com,1999:blog-13140841869654511362024-03-13T14:03:49.323-07:00DEGCHIDegchihttp://www.blogger.com/profile/07622401435360422729noreply@blogger.comBlogger43125tag:blogger.com,1999:blog-1314084186965451136.post-55447251321208149102015-08-14T23:44:00.002-07:002015-08-14T23:44:45.806-07:00Bhoplyachi ghari - Red Pumpkin Sweet Puri ~ Maharashtrain Special<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Verdana, sans-serif;">Good morning all. I have been away from my blog for a pretty long time. I have been enjoying my early motherhood days, and now since my son has started Montessori school, I now have some hours of breathing space and do what I like most.</span><br />
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<span style="font-family: Verdana, sans-serif;">Today's post is about pumpkin poori which I have made for the monthly Indian cooking challenge read more about ICC<a href="http://spicingyourlife.blogspot.com/2009/06/announcing-indian-cooking-challenge.html"> here </a>and <a href="http://spicingyourlife.blogspot.in/2015/08/bhoplyachi-ghari-maharashtrain-special.html">here</a>. This recipe is suggested by <a href="http://www.atpumpkinfarm.com/">Pradnya</a>. It has been a year now since I have relocated to Pune. I was introduced to this recipe by my neighbour Varsha, so when I saw this as the recipe for Indian cooking challenge, I knew where to go for tips. This is a sweet poori which you can take along with you for a picnic, a long train journey or enjoy it just like that.</span><br />
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<span style="font-family: Verdana, sans-serif;">Ingredients:</span><br />
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<li><span style="background-color: white; color: #666666; font-family: Verdana, sans-serif; line-height: 18.4799995422363px;">200 gm grated red pumpkin</span></li>
<li><span style="background-color: white; color: #666666; font-family: Verdana, sans-serif; line-height: 18.4799995422363px;">200 gm Jaggery- grated</span></li>
<li><span style="background-color: white; color: #666666; font-family: Verdana, sans-serif; line-height: 18.4799995422363px;">1 tspn cardamom powder</span></li>
<li><span style="background-color: white; color: #666666; font-family: Verdana, sans-serif; line-height: 18.4799995422363px;">2-3 cups whole wheat flour</span></li>
<li><span style="background-color: white; color: #666666; font-family: Verdana, sans-serif; line-height: 18.4799995422363px;">a pinch of salt</span></li>
<li><span style="background-color: white; color: #666666; font-family: Verdana, sans-serif; line-height: 18.4799995422363px;">oil to deep fry</span></li>
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<span style="color: #666666; font-size: 13.1999998092651px; line-height: 18.4799995422363px;"><span style="font-family: Verdana, sans-serif;">Method:</span></span></h2>
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<li><span style="font-family: Verdana, sans-serif; font-size: 12.8000001907349px;">Saute the grated pumpkin in 1 tablespoon oil till it is soft and mushy.</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: 12.8000001907349px;">Add grated jaggery and mix well.</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: 12.8000001907349px;">Cook till excess water evaporates.</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: 12.8000001907349px;">Keep it aside and let it cool.</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: 12.8000001907349px;">Add the cardamom powder and pinch of salt in wheat flour.</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: 12.8000001907349px;">Add the wheat flour as required to make a dough.Do not add water.</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: 12.8000001907349px;">Make the small balls from the dough and roll them flat.</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: 12.8000001907349px;">Make small pooris.</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: 12.8000001907349px;">Heat the oil in deep pan/ kadhai and fry them on medium flame till they get golden brown.</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: 12.8000001907349px;">Serve them hot or let them cool and store in airtight container .They will be good for 3-4 days.</span></li>
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<span style="font-family: Verdana, sans-serif;">Notes:</span></h2>
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<span style="font-family: Verdana, sans-serif;">For making crisp pooris you can add 1 tablespoon of sooji or rice flour.</span></div>
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<span style="font-family: Verdana, sans-serif;">Do not overcook the pumpkin and jaggery mixture else while rolling the pooris it will get crack.</span></div>
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<span style="font-family: Verdana, sans-serif;">I packed some poori for my weekend picnic and rest of the pooris we ate in lunch with spicy and sour pumpkin sabji. It s a nice combination of sweet pumpkin pooris and spicy pumpkin sabji.</span></div>
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Degchihttp://www.blogger.com/profile/07622401435360422729noreply@blogger.com1tag:blogger.com,1999:blog-1314084186965451136.post-11361976348449200162014-10-18T00:33:00.001-07:002014-10-18T03:55:33.346-07:00Light up your life with Festival of Lights<div dir="ltr" style="text-align: left;" trbidi="on">
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Diwali is a time of celebration, decoration, indulgence and getting together with family to welcome the new year and light up homes and hearts with lights, crackers and memories.<br />
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This year would be special for our family as we will be celebrating Diwali in India.<br />
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Our Festivities typically start with getting the house in order. We shuffle every room, out come the contents of closets, the clothes being sunkissed in preparation for the upcoming winter. In fact everything in the house hold undergoes sort of sunbathing, which helps in getting rid of moisture & closet smell which tends to occur after the monsoon season.</div>
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Next is getting the house all decked up in new drapes, linens and other colorful house decoration items. We devote quite a good amount of time in shopping for these items almost every time we embark on travel within or outside India.</div>
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As the days come closer, the food extravaganza start with days spent in preparing sweets & savories, which are not only for the family and guests who drop by during Diwali, but also are distributed to the near and dear ones.<br />
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Finally, with Dhanteras the daily evening ritual of decorating the house with earthen oil lamps starts which continues for few days after Diwali as well. The whole atmosphere smells great and provides a enlightening feeling.<br />
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On the day of Diwali, it is usually very hectic with purchases for the evening prayer, last minute preparations for food & decorations and then getting dressed up in all splendour to welcome Maa Lakshmi to home with open doors, heart and mind.<br />
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Sharing some diwali photos from my home.<br />
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<b style="text-align: center;">Rajasthani Mandnaa (<span style="background-color: yellow;">Footprints of Godess lakshmi</span>)</b><br />
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Floating Diyas<br />
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Pooja Thali<br />
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Handmade diyas made by me from play dough clay.<br />
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I wish that all my readers have a very Happy & enjoyable Diwali every year. Stay safe, cherish the lights and food and pray for everyone's prosperity & health all year round.<br />
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May Goddess Laksmi visit you everyday of your life.<br />
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<div style="background: rgb(255, 255, 255); border: 0px; color: #333333; font-family: 'PT Serif', arial, sans-serif; font-size: 16px; line-height: 24px; margin: 0px 0px 1.2em; outline: 0px; padding: 0px; text-align: center; vertical-align: baseline;">
<strong style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="background: transparent; border: 0px; font-size: medium; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="background: transparent; border: 0px; color: #ff6600; font-size: 24px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">ॐ श्री महालछ्मयै च विदमहे विष्णु पत्न्यै च धीमहि</span></span></strong></div>
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Degchihttp://www.blogger.com/profile/07622401435360422729noreply@blogger.com0tag:blogger.com,1999:blog-1314084186965451136.post-76605236264331580672012-04-25T18:44:00.001-07:002012-04-25T18:48:06.002-07:00Dana-methi mirchi/ fenugreek seeds- chili<p><strong></strong></p> <p><strong><a href="http://spicingyourlife.blogspot.com/p/blogging-marathon.html">Blogging Marathon # 15</a></strong></p> <p> </p> <p><a href="http://lh3.ggpht.com/-KOSEOEIZA2A/T5ioYOCiJ0I/AAAAAAAAGNY/yHM7olZ0cBg/s1600-h/0226.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="022" border="0" alt="022" src="http://lh4.ggpht.com/-UX7YztZ7r5s/T5ioZHi_roI/AAAAAAAAGNg/4kGljdo3G0U/022_thumb3.jpg?imgmax=800" width="613" height="414" /></a> <br /></p> <p> </p> <p>You will find Dana-methi mirchi by default in the menu of all Rajasthani marriage functions.  Beside culinary uses, the Fenugreek seeds has many medicinal benefits. Since the ancient times, Fenugreek seeds has been used to increase milk production in nursing mothers. You can read more about it’s benefits <a href="http://www.nutrition-and-you.com/fenugreek-seeds.html">here</a> and <a href="http://www.breastfeedingonline.com/fenugreek.shtml">here</a>. </p> <p> </p> <p> </p> <h4>Ingredients</h4> <p> </p> <ul> <li>1 cup chopped green chili </li> <li>2 tablespoon fenugreek seeds(dana methi) </li> <li>1 teaspoon mustard seeds </li> <li>2 pinch asafoetida (hing) </li> <li>1/4th teaspoon turmeric powder </li> <li>1 teaspoon dry raw mango powder (<a href="http://recipes.wikia.com/wiki/Amchoor">amchur powder</a>) </li> <li>2 tablespoon oil </li> <li>salt to taste </li> </ul> <p><a href="http://lh3.ggpht.com/-1gNyyK0yAvs/T5ioZbFF6WI/AAAAAAAAGNo/WObFyZzTgsQ/s1600-h/0024.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="002" border="0" alt="002" src="http://lh3.ggpht.com/-OpzIi98YB1A/T5ioZ6tvjfI/AAAAAAAAGNw/saoFmpj1APs/002_thumb1.jpg?imgmax=800" width="604" height="354" /></a></p> <p> </p> <p><a href="http://lh3.ggpht.com/-tQjPihMz9PI/T5ioaOG6RFI/AAAAAAAAGN4/U1-48MkR2u0/s1600-h/0064.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="006" border="0" alt="006" src="http://lh4.ggpht.com/-KKNQI235BTw/T5ioaoflUqI/AAAAAAAAGOA/R7lv2rqKl3I/006_thumb1.jpg?imgmax=800" width="604" height="341" /></a></p> <p> </p> <p><a href="http://lh6.ggpht.com/-EHQU4ZAOUJY/T5iobEwdAjI/AAAAAAAAGOI/V-UBDeqZ95U/s1600-h/0074.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="007" border="0" alt="007" src="http://lh3.ggpht.com/-n-m3StjzqlM/T5iobZjx0rI/AAAAAAAAGOQ/MBWrjU0l_GI/007_thumb1.jpg?imgmax=800" width="604" height="341" /></a></p> <h4>Method</h4> <br /> <p> </p> <ol> <li>Soak the fenugreek seeds for 3-4 hrs. </li> <li>Heat the oil in the pan. </li> <li>Add mustard seeds and hing. </li> <li>Add green chili's. Fry it for 2 minutes. </li> <li>Add turmeric powder, salt and fenugreek seeds and cook it for a minute. </li> <li>Add dry mango powder. mix and switch off the gas. </li> </ol> <p><a href="http://lh4.ggpht.com/-JCBJk2IbUls/T5iobz90QoI/AAAAAAAAGOY/MME_8jM23JA/s1600-h/0264.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="026" border="0" alt="026" src="http://lh6.ggpht.com/-A3w04hLsHso/T5iocd4QkLI/AAAAAAAAGOg/wv9QLKy1w1Q/026_thumb1.jpg?imgmax=800" width="604" height="352" /></a> <br /></p> <h4> </h4> <h4> </h4> <h4>Note-</h4> <p> </p> <ul> <li>If you are in a hurry, instead of soaking the fenugreek seeds, you can boil them for 10-15 minutes and drain. </li> <li>If you can’t handle the hotness of green chili. Boil the chopped green chili for 2 minutes or microwave it in the bowl of water for a minute and then drain. It will reduce the hotness of chili. </li> <li>This chili will be good at room temperature for 2-3days outside the refrigerator. </li> </ul> <p>Check out the <b><a href="http://spicingyourlife.blogspot.com/p/blogging-marathon.html">Blogging Marathon page for the other Blogging Marathoners doing BM# 15</a></b></p> Degchihttp://www.blogger.com/profile/07622401435360422729noreply@blogger.com21tag:blogger.com,1999:blog-1314084186965451136.post-27266526851394532062012-04-24T11:49:00.001-07:002012-04-25T10:40:19.939-07:00Lasan ki chutney/ Garlic Chutney<p><strong></strong></p> <p><strong><a href="http://spicingyourlife.blogspot.com/p/blogging-marathon.html">Blogging Marathon # 15</a></strong></p> <p> </p> <p><a href="http://lh6.ggpht.com/-nkw2-zqYfxs/T5b1laDyUcI/AAAAAAAAGMI/VRiIWHAsrLI/s1600-h/IMG_0203%252520-%252520Copy%252520%2525282%252529%25255B6%25255D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="IMG_0203 - Copy (2)" border="0" alt="IMG_0203 - Copy (2)" src="http://lh5.ggpht.com/-4CfTn3VB-yo/T5b1mYgNETI/AAAAAAAAGMQ/UVCmy1nCU1g/IMG_0203%252520-%252520Copy%252520%2525282%252529_thumb%25255B3%25255D.jpg?imgmax=800" width="613" height="430" /></a> <br /></p> <p> </p> <p>Lasan ki chutney is indispensible part for Rajasthani cuisine. This hot fiery garlic chutney represent the colorful, courageous and spirited people of Rajasthan. This chutney is made in Rajasthan year around but it is especially relished more in winter because of its high heat intensity. Rajasthani people like to eat it with <a href="http://www.manishavijay.blogspot.com/2011/06/dal-bati.html">dal-bati</a> and bajra ki roti (millet flour flatbread). Read about the medicinal benefits of garlic <a href="http://www.whfoods.com/genpage.php?tname=foodspice&dbid=60">here</a>.</p> <p> </p> <p> </p> <p><a href="http://lh6.ggpht.com/-16gVqUf-hSE/T5b1m344IVI/AAAAAAAAGMY/3PfZHmNCXI8/s1600-h/IMG_2596%25255B4%25255D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="IMG_2596" border="0" alt="IMG_2596" src="http://lh6.ggpht.com/-JBsHKhKwjdw/T5b1niRVvZI/AAAAAAAAGMg/OofdnUPQBhA/IMG_2596_thumb%25255B1%25255D.jpg?imgmax=800" width="604" height="387" /></a></p> <p> </p> <p> </p> <h4> </h4> <h4> </h4> <h4> </h4> <h4>Ingredients</h4> <p> </p> <ul> <li>2        pods of whole garlic </li> <li>6-8     Fresh red chilies </li> <li>1        tomato </li> <li>1/2     teaspoon turmeric powder </li> <li>1        teaspoon coriander powder </li> <li>1/4th  teaspoon mustard seeds </li> <li>1/4th   teaspoon <a href="http://en.wikipedia.org/wiki/Garam_masala">garam masala</a> (optional) </li> <li>2        tablespoon oil </li> <li>salt to taste </li> </ul> <p> </p> <h4>Method-</h4> <p> </p> <p> </p> <p><a href="http://lh6.ggpht.com/-G4sDi3wYh04/T5b1o9iIxGI/AAAAAAAAGMo/Yi1nfEXZpHA/s1600-h/IMG_7093%25255B4%25255D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="IMG_7093" border="0" alt="IMG_7093" src="http://lh5.ggpht.com/-oBGEIPM0E7w/T5b1psxYr5I/AAAAAAAAGMw/3GjFV_GtT98/IMG_7093_thumb%25255B1%25255D.jpg?imgmax=800" width="604" height="342" /></a></p> <p> </p> <ol> <li>Peel the garlic cloves.  Crush half of the cloves with the belan (rolling pin) and half in the mortar and pastel or if you are in hurry grind it in the food processor but try to keep it coarse. </li> <li>Make paste of the red chili's. </li> <li>In a pan heat the oil and add cumin and mustard seeds </li> <li>Add garlic and sauté till it changes it color to light brown. </li> <li>Add red chili paste and other spices. </li> <li>Add finely diced tomato. </li> <li>Cook for 8-10 minutes or till it takes the consistency of chutney. </li> </ol> <h5>                   <a href="http://lh3.ggpht.com/-n0VwnrJd9Kc/T5b1qdfHtVI/AAAAAAAAGM4/-hNbtB8VCj0/s1600-h/IMG_0202%252520-%252520Copy%252520-%252520Copy%25255B7%25255D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="IMG_0202 - Copy - Copy" border="0" alt="IMG_0202 - Copy - Copy" src="http://lh4.ggpht.com/-AEsiPwbXZ5E/T5b1qxd2ULI/AAAAAAAAGNA/gMvLCz9KzMc/IMG_0202%252520-%252520Copy%252520-%252520Copy_thumb%25255B4%25255D.jpg?imgmax=800" width="384" height="444" /></a></h5> <p> </p> <p> </p> <h5>Notes-</h5> <p> </p> <ul> <li>If fresh red chili's are not available you can use soaked dried red chili's. </li> <li>You can also use half red capsicum + 2 teaspoon red chili powder instead of 6-8 fresh red chili's. </li> <li>Store in a container and refrigerate. It will remain fresh for more than a month. </li> </ul> <p> </p> <p><a href="http://lh5.ggpht.com/-7YFzGn47yRU/T5b1rw67hFI/AAAAAAAAGNI/AXRma3UN-hI/s1600-h/IMG_2750%25255B10%25255D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="IMG_2750" border="0" alt="IMG_2750" src="http://lh6.ggpht.com/-Ja9i1OJlAbk/T5b1sZTqqUI/AAAAAAAAGNQ/wuL1wtrl5ZY/IMG_2750_thumb%25255B4%25255D.jpg?imgmax=800" width="613" height="421" /></a></p> <p> </p> <p>This thali includes in a clockwise direction from-</p> <p><a href="http://manishavijay.blogspot.com/2012/04/lasan-ki-chutney-garlic-chutney.html">Lasan ki chutney</a> [garlic chutney]</p> <p>Kairi ki Launji [raw mango chutney]</p> <p><a href="http://manishavijay.blogspot.com/2008/08/panchkuta-entry-for-weekend-herb.html">Panchkuta</a> [ Rajasthani special sabji of dried berries]</p> <p>Dahi Vada [black gram lentil dumplings in a yoghurt with tamarind chutney]</p> <p>Raab [corn yoghurt]</p> <p>Karba [rice and grapes yoghurt]</p> <p>Aate ka Halwa [ wheat flour dessert]</p> <p>Khazaa [all purpose flour fried crackers]</p> <p>Mithudi [all purpose flour and jaggery fried cookies]</p> <p>Methi parantha [Fenugreek tortilla]</p> <p>Poori [Wheat flour fried tortilla]</p> <p> </p> <p>The above picture is of special festive meal made on the occasion of a festival of <a href="http://www.hindu-blog.com/2008/08/goddess-sheetala-shitala-mata.html">Shitala Ashtami</a>. This meal is cooked one day in advance since on the day of the festival no cooking is done. </p> <p> </p> <p>Check out the <b><a href="http://spicingyourlife.blogspot.com/p/blogging-marathon.html">Blogging Marathon page for the other Blogging Marathoners doing BM# 15</a></b></p> Degchihttp://www.blogger.com/profile/07622401435360422729noreply@blogger.com24tag:blogger.com,1999:blog-1314084186965451136.post-56230023146348050792012-04-23T19:35:00.000-07:002012-04-25T10:40:19.966-07:00Mirchi ka kuttaa/ Green chili relish<p><strong></strong></p> <p><strong><a href="http://spicingyourlife.blogspot.com/p/blogging-marathon.html">Blogging Marathon # 15</a></strong></p> <p> </p> <p><a href="http://lh3.ggpht.com/-oP695S6UN0Q/T5YbmlnSw4I/AAAAAAAAGKo/Hj3eZLrvcko/s1600-h/IMG_0203---Copy6.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="IMG_0203 - Copy" border="0" alt="IMG_0203 - Copy" src="http://lh5.ggpht.com/-4Q9q8Z8Sc4A/T5YbnCx2gsI/AAAAAAAAGKw/8s1C4bjRdzA/IMG_0203---Copy_thumb3.jpg?imgmax=800" width="613" height="464" /></a></p> <p> </p> <p>Mirchi ka kuttaa is a hot and sour chutney consisting of crushed <a href="http://greenchilifarm.com/interesting-green-chile-facts/">green chilies</a>.  Kuttaa means crushed in Rajasthani  language, this is one of the favorite accompaniments of Rajasthani  meals. The green chili makes it spicy while crushed mustard seeds, dry mango powder and lemon gives the sour taste. This is a side dish enriched with vitamin C.</p> <p> </p> <h3>Ingredients</h3> <p> </p> <ul> <li>1 cup crushed green chili </li> <li>1/2 pod of Garlic </li> <li>1/2 tea spoon Mustard seeds </li> <li>1 tea spoon crushed Mustard seeds </li> <li>1/2 teaspoon Cumin powder </li> <li>1/2 teaspoon Turmeric powder </li> <li>1/2 teaspoon dry Mango powder (aamchur) </li> <li>2 tablespoon oil </li> <li>Pinch of <em>asafoetida </em>(hing) </li> <li>salt to taste </li> </ul> <p> </p> <h4>Method</h4> <p> </p> <p> </p> <p><a href="http://lh4.ggpht.com/-3nez3hOIaj8/T5YbnueTB5I/AAAAAAAAGK4/L8D-ynkbxsQ/s1600-h/IMG_70824.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="IMG_7082" border="0" alt="IMG_7082" src="http://lh5.ggpht.com/-rIWZw2B0TqY/T5YboQzh39I/AAAAAAAAGLA/TVUY8FrOlGk/IMG_7082_thumb1.jpg?imgmax=800" width="604" height="377" /></a> <br /></p> <p> </p> <ol> <li>Crush the garlic in the mortar and pestle or with the rolling pin on the chopping board. Keep aside. </li> <li>Heat the oil in a pan. Add mustard seeds and asafoetida followed by crushed garlic. Sauté it, till it changes its color to the light brown. </li> <li>Add Crushed green chilies. cook  it for 2-3 minutes. </li> <li>Add turmeric powder, salt, crushed mustard seeds and cumin powder  and cook for 2 minutes. </li> <li>Add dry Mango powder or alternatively switch off the gas and add  1 tablespoon lemon juice. </li> <li>Store it in a container and refrigerate. Use it as needed. It will be good for 15-20 days or more in the refrigerator. <br /></li> </ol> <p><a href="http://lh6.ggpht.com/-zogIjiLsgrI/T5YboyTwj5I/AAAAAAAAGLI/P2WEn1cSqgA/s1600-h/IMG_70914.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="IMG_7091" border="0" alt="IMG_7091" src="http://lh6.ggpht.com/-nb6514gIDys/T5YbpoJ14RI/AAAAAAAAGLQ/6k-AzD3zYvM/IMG_7091_thumb1.jpg?imgmax=800" width="604" height="342" /></a></p> <p> </p> <p> </p> <p>                                   </p> <p>                       <a href="http://lh4.ggpht.com/-MzDYsCKQsso/T5YbqFiZ7WI/AAAAAAAAGLY/ff8FxKlVUDc/s1600-h/IMG_020220.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="IMG_0202" border="0" alt="IMG_0202" src="http://lh6.ggpht.com/-10dS9mHXzV4/T5YbrL1XhPI/AAAAAAAAGLg/nkXKp6RwQUg/IMG_0202_thumb17.jpg?imgmax=800" width="406" height="571" /></a></p> <h5>Note</h5> <p> </p> <p> </p> <ul> <li>You can crush the mustard seeds in a spice or coffee grinder or with the help of rolling pin on the board. </li> <li>If you do not have the traditional mortar and pastel you can crush the green chili's with the help of steel glass. This is very easy handy tip given by my kakisa (aunt) and it is very helpful to me here in the United States. </li> </ul> <p> </p> <p><a href="http://lh6.ggpht.com/-ZgNVyUru-NY/T5Ybr-7Y1xI/AAAAAAAAGLo/wuRNft3A7Bg/s1600-h/IMG_70854.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="IMG_7085" border="0" alt="IMG_7085" src="http://lh5.ggpht.com/-zmOJg6bKidQ/T5Ybss6Qq1I/AAAAAAAAGLw/b2gQRM2gruw/IMG_7085_thumb1.jpg?imgmax=800" width="577" height="404" /></a></p> <p> </p> <p>Check out the photos of silbata ( traditional stone grinder) which my mom uses back home.</p> <p> </p> <p><a href="http://lh3.ggpht.com/-mpPFzEGVeUE/T5YbtoEiJxI/AAAAAAAAGL4/lF3ZIVHcToo/s1600-h/pic11.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="pic" border="0" alt="pic" src="http://lh6.ggpht.com/-WFM1ki7UivY/T5YbuK67GoI/AAAAAAAAGMA/uiW8b9IJ3uc/pic_thumb9.jpg?imgmax=800" width="604" height="455" /></a></p> <p> </p> <p>Check out the <b><a href="http://spicingyourlife.blogspot.com/p/blogging-marathon.html">Blogging Marathon page for the other Blogging Marathoners doing BM# 15</a></b></p> Degchihttp://www.blogger.com/profile/07622401435360422729noreply@blogger.com18tag:blogger.com,1999:blog-1314084186965451136.post-5070806976462702342012-03-22T18:56:00.001-07:002012-04-25T10:40:19.958-07:00Til kai Ladoo–Sweet Sesame balls<h6><a href="http://spicingyourlife.blogspot.com/2012/03/blogging-marathon-14-7-day-marathon.html">Blogging Marathon # 14</a></h6> <p> </p> <p><a href="http://lh4.ggpht.com/-4O-Ya9JeKY8/T2vYXDNgfsI/AAAAAAAAGJ0/IkQgI9BK5bY/s1600-h/IMG_0203---Copy11.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="IMG_0203 - Copy" border="0" alt="IMG_0203 - Copy" src="http://lh3.ggpht.com/-xqQ1rH1xfXU/T2vYX78gPJI/AAAAAAAAGJ8/aCSaAclrDqc/IMG_0203---Copy_thumb8.jpg?imgmax=800" width="613" height="382" /></a></p> <p><a href="http://whfoods.org/genpage.php?tname=foodspice&dbid=84">Sesame</a> ladoos are made as an offering to the gods during the festival of <a href="http://en.wikipedia.org/wiki/Makar_Sankranti">Makar Sakranti</a>. Various sweets made from sesame are enjoyed specially during winter season in Northern part of India.   <br />Sesame seeds are a very good source of copper, magnesium and calcium. In <a href="http://www.buzzle.com/articles/jaggery-nutrition.html">Jaggery</a> the total mineral content is 5 times higher than brown sugar and 50 times that of regular sugar. A food rich in iron, it is a healthy nutrition choice for anemic patients. </p> <p>These nutrition packed ladoos are quick and easy to make and they are healthy and can be consumed guilt free to relish.</p> <p> </p> <h4>Ingredients</h4> <p> </p> <ul> <li>1 + 1 cup sesame seeds </li> <li>1 1/2 cup jaggery powder </li> <li>1/4th teaspoon cardamom powder(optional) </li> <li>1 tablespoon ghee </li> </ul> <p><a href="http://lh3.ggpht.com/-XmNYFhKj9QI/T2vYYaYudHI/AAAAAAAAGKE/gN0UVd5wZ7c/s1600-h/IMG_0203%252520-%252520Copy%25255B9%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="IMG_0203 - Copy" border="0" alt="IMG_0203 - Copy" src="http://lh5.ggpht.com/-51qI7Pa--Js/T2vYY7Gui8I/AAAAAAAAGKM/ZhrmbLC7Z0U/IMG_0203%252520-%252520Copy_thumb%25255B9%25255D.jpg?imgmax=800" width="599" height="404" /></a> <br /></p> <h5> </h5> <h5> </h5> <h5>Method</h5> <p> </p> <ol> <li>Slightly dry roast the sesame seeds till the color slightly changes to pale brown. It will take approximately 2-3 minutes. </li> <li>Grind the 1 cup sesame seeds into coarse powder. </li> <li>In a pan add jaggery and 1 tablespoon ghee. Cook it till the jaggery melts and comes to a boil. </li> <li>Add 1 cup sesame seeds and the sesame powder in the jaggery syrup.Mix well and remove from the gas. Add cardamom powder. </li> <li>Allow the mixture to cool down slightly say for 2-3 minutes. </li> <li>You have to shape them into small balls while the mixture is warm. </li> <li>Grease the hands with the ghee and then wet your hands with water. start making balls from the mixture. It is difficult to make balls once the mixture is completely cool. so you have to be really fast. </li> </ol> <p>              <a href="http://lh5.ggpht.com/-paRLYlQIlZ4/T2vYZiVbOHI/AAAAAAAAGKU/ivlOXnjGvKw/s1600-h/IMG_0203---Copy18.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="IMG_0203 - Copy" border="0" alt="IMG_0203 - Copy" src="http://lh6.ggpht.com/-lxuJJaRKiRE/T2vYaB8SaTI/AAAAAAAAGKc/3y_pqAZ7rMo/IMG_0203---Copy_thumb12.jpg?imgmax=800" width="473" height="404" /></a></p> <p> </p> <h6>Variation </h6> <br /> <ul> <li>you can add roasted peanut, cashew or almond powder to the sesame seeds. <br />Instead of jaggery you can use sugar. </li> </ul> <p><i>Do Check out what my fellow Blogging Marathoners are doing </i><a href="http://spicingyourlife.blogspot.com/p/blogging-marathon.html"><i>here</i></a><i>:</i></p> Degchihttp://www.blogger.com/profile/07622401435360422729noreply@blogger.com7tag:blogger.com,1999:blog-1314084186965451136.post-87938578419229073882012-03-21T21:01:00.001-07:002012-04-25T10:40:19.992-07:00Fal- Wheat and Jaggery Sweet<p> </p> <h6><a href="http://spicingyourlife.blogspot.com/2012/03/blogging-marathon-14-7-day-marathon.html">Blogging Marathon # 14</a></h6> <p><a href="http://lh4.ggpht.com/-zszh9hTDEp8/T2qj4ZHwDRI/AAAAAAAAGG0/0ZIVk1-CRLY/s1600-h/IMG_0586%25255B12%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="IMG_0586" border="0" alt="IMG_0586" src="http://lh4.ggpht.com/-3I_w77oADCk/T2qj40GqEbI/AAAAAAAAGG8/bSdePSJWMDE/IMG_0586_thumb%25255B9%25255D.jpg?imgmax=800" width="604" height="369" /></a></p> <p> </p> <p>This sweet is a special offering to God <a href="http://en.wikipedia.org/wiki/Shiva">Shiva</a> and Goddess <a href="http://en.wikipedia.org/wiki/Parvati">Parvati</a> on the occasion of a very famous Rajasthani festival <a href="http://www.aryabhatt.com/fast_fair_festival/Festivals/Gangaur%20festival.htm">GANGAUR.</a> GAN means SHIVA and GAUR means PARVATI.</p> <p>The festival commences on the first day of <a href="http://en.wikipedia.org/wiki/Chaitra">chaitra</a> month, the day following <a href="http://en.wikipedia.org/wiki/Holi">Holi</a> and continues for 18 days. On the evening of the seventh day after Holi, unmarried girls carry 'Ghudlias' (earthen pots with holes all around in which a lamp is lit) on their heads and they go from house to house and singing devotional songs.<font style="background-color: #809ec2"></font><font style="style"> </font><font style="background-color: #809ec2"><font style="style"></font></font><font style="style"><font style="style">(<em><font style="style"><a href="http://www.sssbalvikas.org/glory5-mar12.asp">This ritual</a> is observed to celebrate the triumph of Rao Santhal, ruler of Jodhpur,Rajasthan over the cruel Mir Ghudley Khan, who had carried away 140 young girls celebrating the festival of Gangaur, in 1548 AD. The burning lamp symbolizes maharaja's valor and chivalry</font></em>).</font></font></p> <p>The idols of Shiva and Parvati made of clay and wood are worshipped. These divine entities are called as 'Isar' and 'Gangaur'.</p> <p><a href="http://lh4.ggpht.com/-RvYURdC2kFA/T2qj5WW4p1I/AAAAAAAAGHE/kfhKyMQ59QU/s1600-h/DSC00193%25255B8%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="DSC00193" border="0" alt="DSC00193" src="http://lh5.ggpht.com/-drZo_SlKsl0/T2qj5-GrLfI/AAAAAAAAGHM/MNpR13r3a0k/DSC00193_thumb%25255B5%25255D.jpg?imgmax=800" width="587" height="404" /></a> </p> <p>[<strong><em>These paper Mache idols are made by my husband’s grandma narayani devi</em></strong>]</p> <p>On this day maiden and married ladies worship Goddess Parvarti for getting good husband and for the Health ,welfare and long life of their husbands respectively. They apply mehandi on their hands and dress up themselves beautifully.</p> <p><a href="http://lh5.ggpht.com/-eFMxFdo8C2c/T2qj6gVsUKI/AAAAAAAAGHU/TaXxO6UYiRY/s1600-h/IMG_0040%25255B7%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="IMG_0040" border="0" alt="IMG_0040" src="http://lh5.ggpht.com/-gkOEBsxqi9A/T2qj7JweudI/AAAAAAAAGHc/BRvIQQBK6rY/IMG_0040_thumb%25255B4%25255D.jpg?imgmax=800" width="604" height="337" /></a></p> <p><em><strong>[Mehandi art by me]</strong></em></p> <p>The festivals conclude with the procession of idols on the 18th day. Ladies sing song about farewell of Gauri from her parent's home to her husband's home.</p> <p>    </p> <p>                <a href="http://lh4.ggpht.com/-KXV3ky31PrY/T2qj7mwTYtI/AAAAAAAAGHk/FtS0x4Z-C-4/s1600-h/HPIM0210%25255B17%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="HPIM0210" border="0" alt="HPIM0210" src="http://lh3.ggpht.com/-GbCxDK9xMQc/T2qj8LEwHiI/AAAAAAAAGHs/zJBzXfGtkFg/HPIM0210_thumb%25255B14%25255D.jpg?imgmax=800" width="425" height="528" /></a></p> <p>               [Gauri procession idol placed in the <a href="http://en.wikipedia.org/wiki/Mehrangarh_Fort">Mehrangardh Jodhpur fort</a>]</p> <p> </p> <p>Now coming back to FAL. Gauri had these fal while leaving her parent's home that's why this offering is made to her on this festival.</p> <p> </p> <p><a href="http://lh3.ggpht.com/-GkbtOLKBc4k/T2qj8l3OVGI/AAAAAAAAGH0/m5eWJAQ_h-c/s1600-h/IMG_0572%25255B7%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="IMG_0572" border="0" alt="IMG_0572" src="http://lh6.ggpht.com/-V4eskpM4KAk/T2qj9OznoOI/AAAAAAAAGH8/dY0WC-exM7c/IMG_0572_thumb%25255B4%25255D.jpg?imgmax=800" width="604" height="377" /></a></p> <p> </p> <h5>Ingredients</h5> <p> </p> <ul> <li>1 cup wheat flour</li> <li>1 cup jaggery</li> <li>1/4 th cup water</li> <li>1 tablespoon ghee (clarified butter)</li> <li>Ghee or oil for frying</li> </ul> <h5>Method</h5> <p> </p> <ol> <li>In a pot mix jaggery with water and boil it till it melts.</li> <li>Take the wheat flour in a big bowl.</li> <li>Add a tablespoon of ghee and Mix it with fork.</li> <li>Add the jaggery syrup to the wheat flour as required and knead the dough.</li> <li>Make small cherry size balls of the dough and pinch the ball with thumb and fingers to give the pyramid like shape.</li> <li>Fry it in the ghee or oil till it turn golden brown.</li> </ol> <h6><a href="http://lh4.ggpht.com/-GU-QmBQSw6M/T2qj9k9nb9I/AAAAAAAAGIE/Q26Lpm_lBEA/s1600-h/IMG_0553%25255B7%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="IMG_0553" border="0" alt="IMG_0553" src="http://lh6.ggpht.com/-jmhBnzVEVqg/T2qj-6rAOgI/AAAAAAAAGIM/BAwjdOrs_EY/IMG_0553_thumb%25255B4%25255D.jpg?imgmax=800" width="604" height="341" /></a></h6> <p> </p> <p><a href="http://lh3.ggpht.com/-7eiR3rMHRvM/T2qj_cd7eCI/AAAAAAAAGIU/lDptiWiLVno/s1600-h/IMG_0551%25255B7%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="IMG_0551" border="0" alt="IMG_0551" src="http://lh6.ggpht.com/-OQWICXkkYa0/T2qj__5EuII/AAAAAAAAGIc/dnoxTOsPGd0/IMG_0551_thumb%25255B4%25255D.jpg?imgmax=800" width="604" height="341" /></a></p> <p> </p> <p><a href="http://lh3.ggpht.com/-WtTzBuYv8fg/T2qkAf_bjxI/AAAAAAAAGIk/W4yrWKrl5P8/s1600-h/IMG_0555%25255B7%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="IMG_0555" border="0" alt="IMG_0555" src="http://lh3.ggpht.com/-BI17CLE3zls/T2qkAxcdTUI/AAAAAAAAGIs/NYpumerSttE/IMG_0555_thumb%25255B4%25255D.jpg?imgmax=800" width="604" height="341" /></a></p> <p> </p> <p><a href="http://lh6.ggpht.com/-sILC9HxpL28/T2qkBEtzwfI/AAAAAAAAGI0/dCrcXQ204CE/s1600-h/IMG_0562%25255B7%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="IMG_0562" border="0" alt="IMG_0562" src="http://lh5.ggpht.com/-xnJzOhBBITQ/T2qkBmP0yJI/AAAAAAAAGI8/r_2Ipg0d-6U/IMG_0562_thumb%25255B4%25255D.jpg?imgmax=800" width="604" height="341" /></a></p> <p> </p> <p><a href="http://lh6.ggpht.com/-FEl0qUxjyis/T2qkCAAjjCI/AAAAAAAAGJE/CaZ4OY2TjwQ/s1600-h/IMG_0557%25255B7%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="IMG_0557" border="0" alt="IMG_0557" src="http://lh5.ggpht.com/-g--V38b7850/T2qkCsisOdI/AAAAAAAAGJM/VcQh4X_sZu8/IMG_0557_thumb%25255B4%25255D.jpg?imgmax=800" width="604" height="341" /></a></p> <p> </p> <p><a href="http://lh4.ggpht.com/-9ZYNJkn13is/T2qkD-YGizI/AAAAAAAAGJU/BK8noZ_eeE0/s1600-h/IMG_0564%25255B7%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="IMG_0564" border="0" alt="IMG_0564" src="http://lh6.ggpht.com/-2mKvgR80N4E/T2qkEc5iKiI/AAAAAAAAGJc/CF7E97EpNrE/IMG_0564_thumb%25255B4%25255D.jpg?imgmax=800" width="604" height="341" /></a></p> <h6>Variation</h6> <ul> <li>You can make any shape out of the dough.</li> <li>You can add sesame seeds to the dough.</li> <li>Instead of jaggery you can use sugar.</li> </ul> <p><a href="http://lh6.ggpht.com/-E1n1x6JEEJM/T2qkE5Jc71I/AAAAAAAAGJk/FA98B5b_KuM/s1600-h/IMG_0578%25255B14%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="IMG_0578" border="0" alt="IMG_0578" src="http://lh6.ggpht.com/-TsNmyMbf-dE/T2qkFGy7ZWI/AAAAAAAAGJs/GigEVn47zKQ/IMG_0578_thumb%25255B11%25255D.jpg?imgmax=800" width="604" height="341" /></a></p> <p> </p> <p><i>Do Check out what my fellow Blogging Marathoners are doing </i><a href="http://spicingyourlife.blogspot.com/p/blogging-marathon.html"><i>here</i></a><i>:</i></p> Degchihttp://www.blogger.com/profile/07622401435360422729noreply@blogger.com8tag:blogger.com,1999:blog-1314084186965451136.post-52041205704433064862012-03-20T19:57:00.000-07:002012-04-25T10:40:19.961-07:00Badam Halwa- Almond dessert<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://spicingyourlife.blogspot.com/2012/03/blogging-marathon-14-7-day-marathon.html">Blogging Marathon # 14</a></h6>
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<a href="http://lh3.ggpht.com/-nvmxoR_0kCc/T2krATwo14I/AAAAAAAAGDE/Qjwr5ysdzm8/s1600-h/5123882294_60cb04d04c_b%25255B5%25255D.jpg"><img alt="5123882294_60cb04d04c_b" border="0" height="441" src="http://lh4.ggpht.com/--rVdvUhCPsw/T2krA7V3fJI/AAAAAAAAGDM/Lt4HUZIIQJg/5123882294_60cb04d04c_b_thumb%25255B3%25255D.jpg?imgmax=800" style="background-image: none; border-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="5123882294_60cb04d04c_b" width="613" /></a><br />
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Almond Halwa is an Indian delicacy - It's a dessert made up of almonds, ground to coarse texture and slowly cooked in clarified butter with a touch of saffron for color and garnished with almonds and pistachio. The aromatic fragrance of almond is just heavenly and will pull you towards it and when you take the first bite. Your eyes start to close on its own and you experience the richness of this dessert, the ghee dissolves in your mouth and the heart goes uummm uummmmm. The feeling is just so good. <a href="http://www.whfoods.com/genpage.php?tname=foodspice&dbid=20">Almonds</a> are one of the most nutritious of all nuts but this recipe is definitely not for the weight watchers but they would definitely want to enjoy this on their cheat day.<br />
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<h5>
Ingredients</h5>
<br />
<ul>
<li>2 cup Blanched Almonds </li>
<li>2 cup milk or as required for grinding the almonds. </li>
<li>1.5 cup ghee(clarified butter) </li>
<li>2 cup sugar or more as per preference of sweetness </li>
<li>1/2 teaspoon cardamom powder </li>
<li>2 - 4 pinch saffron </li>
</ul>
<h4>
Method</h4>
<br />
<ol>
<li>Grind the almonds into a paste using milk as required. </li>
<li>Warm 1 cup ghee in a non stick pan or heavy bottomed vessel. </li>
<li>Add the almond paste in the ghee. mix well. </li>
<li>Add sugar. Once it starts to melt the paste will get thinner and starts boiling. </li>
<li>Let the almond paste cook in it till it gets thick again. </li>
<li>Add 1/2 cup ghee and cook till the paste get thicker and starts leaving the sides of the pan. </li>
<li>In a 1 tablespoon warm milk dissolve saffron. Add saffron to the almond paste. </li>
<li>Mix well. Garnish it with slivered almonds and serve hot. </li>
</ol>
<a href="http://lh6.ggpht.com/-JJDS5xAOQ28/T2krBMWkilI/AAAAAAAAGDU/d1QMLyrvWVE/s1600-h/039%25255B6%25255D.jpg"><img alt="039" border="0" height="404" src="http://lh3.ggpht.com/-NIS0dq7vptA/T2krBzlOVBI/AAAAAAAAGDc/4sfUIpNcCuA/039_thumb%25255B3%25255D.jpg?imgmax=800" style="background-image: none; border-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="039" width="537" /></a><br />
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<a href="http://lh5.ggpht.com/-UCHLeOHDIdU/T2krO7WI4fI/AAAAAAAAGGE/HX1_IbzAZco/s1600-h/IMG_8977%25255B7%25255D.jpg"><img alt="IMG_8977" border="0" height="404" src="http://lh5.ggpht.com/-u7OYI-pzK9w/T2krPkT5ZEI/AAAAAAAAGGM/VA5xLtxv0y8/IMG_8977_thumb%25255B4%25255D.jpg?imgmax=800" style="background-image: none; border-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="IMG_8977" width="603" /></a><br />
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<h5>
Note </h5>
<ul>
<li>Cook the almond paste on low-medium heat. </li>
<li>Even though you are continuously stirring the almond paste, ensure to keep the gas on medium. </li>
<li>Even the slightest sticking or scorching of paste to the bottom of the pan will ruin your effort and give the after taste of burnt milk taste so keep an eye out. </li>
<li>Listen to some nice music and keep stirring the almond paste in rhythm to beats of the music. The whole process of stirring takes at least 25-30 minutes but the end result is well worth the effort. </li>
</ul>
<br />
<h5>
How to blanch the almonds ? </h5>
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<a href="http://lh6.ggpht.com/-GWo3iUgFpuQ/T2krP0np7QI/AAAAAAAAGGU/zIz1axSnl18/s1600-h/035%25255B13%25255D.jpg"><img alt="035" border="0" height="404" src="http://lh3.ggpht.com/-yFV2MYOSQ-s/T2krRf7AJ8I/AAAAAAAAGGc/kBBmWUlWwPo/035_thumb%25255B7%25255D.jpg?imgmax=800" style="background-image: none; border-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="035" width="304" /></a><br />
<ul>
<li>Soak the almonds for atleast 4-5 hours' or soak it overnight. Peel off the skin of the almonds. Just press the bottom part of almond with thumb and forefinger and the peel will slip out from almond. <br /> or <br />Place almonds in bowl of water. microwave it for 1 minute and slip the skins off. </li>
</ul>
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<a href="http://lh5.ggpht.com/-JxiLkIzX2zw/T2krSU3qf9I/AAAAAAAAGGk/AgMw7GHrpG4/s1600-h/059%25255B7%25255D.jpg"><img alt="059" border="0" height="404" src="http://lh3.ggpht.com/--HK39tIWOk8/T2krS9WSPFI/AAAAAAAAGGs/oVYcli2SiXA/059_thumb%25255B4%25255D.jpg?imgmax=800" style="background-image: none; border-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="059" width="537" /></a><br />
<br />
<i>Do Check out what my fellow Blogging Marathoners are doing </i><a href="http://spicingyourlife.blogspot.com/p/blogging-marathon.html"><i>here</i></a><i>:</i><br />
<ul></ul>
</div>Degchihttp://www.blogger.com/profile/07622401435360422729noreply@blogger.com14tag:blogger.com,1999:blog-1314084186965451136.post-80620121908126364272012-03-19T19:46:00.000-07:002012-04-25T10:40:19.989-07:00Lapsi : Sweet Porridge of cracked wheat<div dir="ltr" style="text-align: left;" trbidi="on"><h6> </h6><h5><a href="http://spicingyourlife.blogspot.com/2012/03/blogging-marathon-14-7-day-marathon.html">Blogging Marathon # 14</a></h5><br />
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<a href="http://lh6.ggpht.com/-vjae45qmuLM/T2fjiMFmKtI/AAAAAAAAGBE/HHdZTTc2up4/s1600-h/IMG_0545%25255B15%25255D.jpg"><img alt="IMG_0545" border="0" height="439" src="http://lh5.ggpht.com/-9_FqzxDa6YU/T2fjixpmB2I/AAAAAAAAGBM/04Fx_5MdsC4/IMG_0545_thumb%25255B12%25255D.jpg?imgmax=800" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="IMG_0545" width="604" /></a><br />
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Lapsi is a sweet cracked wheat delicious delicacy. This is the most auspicious offering to the God in all the religious rituals and ceremonies of the <a href="http://en.wikipedia.org/wiki/Marwaris">Marwari's</a> and Rajasthani community. Lapsi is to western Indian states (especially in Rajasthan and Gujarat) as <a href="http://en.wikipedia.org/wiki/Pongal_%28dish%29">sweet pongal</a> to Tamilnadu.<br />
Whenever I prepare this I remember my mother's advice that each grain of wheat should be visible as pearl. The following recipe is a quick and fool proof recipe cooked in the pressure cooker.<br />
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<a href="http://lh3.ggpht.com/-t1lYoUrtd00/T2fjjaPaPhI/AAAAAAAAGBU/Oesh0va_dFc/s1600-h/IMG_0540%25255B8%25255D.jpg"><img alt="IMG_0540" border="0" height="341" src="http://lh5.ggpht.com/-W-4UaRl5_08/T2fjj02aGFI/AAAAAAAAGBc/Y_ok3wYgDsQ/IMG_0540_thumb%25255B5%25255D.jpg?imgmax=800" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="IMG_0540" width="604" /></a><br />
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<h4>Ingredients</h4><br />
<br />
<ul><li>1 cup coarse cracked wheat</li>
<li>1 cup <a href="http://en.wikipedia.org/wiki/Jaggery">Jaggery</a></li>
<li>1/2 cup ghee (clarified butter)</li>
<li>2.5 cup water</li>
<li>1/4th teaspoon cardamom powder</li>
<li>For garnish- slivered almonds and coconut</li>
</ul><a href="http://lh4.ggpht.com/-FEmfvVueYio/T2fjkGyQ2WI/AAAAAAAAGBk/SL5L3mP5Fu0/s1600-h/IMG_0511%25255B12%25255D.jpg"><img alt="IMG_0511" border="0" height="341" src="http://lh3.ggpht.com/-CKOGkmVpuJA/T2fjkrV95gI/AAAAAAAAGBs/-el0oA3HCS0/IMG_0511_thumb%25255B6%25255D.jpg?imgmax=800" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="IMG_0511" width="604" /></a><br />
<a href="http://lh5.ggpht.com/-1-sWVX28tmU/T2fjlA-Z2sI/AAAAAAAAGB0/IzO5k7Drfjs/s1600-h/IMG_0527%25255B8%25255D.jpg"><img alt="IMG_0527" border="0" height="341" src="http://lh5.ggpht.com/-Oli2VoyBjkI/T2fjlt5LbfI/AAAAAAAAGB8/E3_DQ8dfU9M/IMG_0527_thumb%25255B5%25255D.jpg?imgmax=800" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="IMG_0527" width="604" /></a><br />
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<h4>Method</h4><br />
<ol><li>In a pot add water and jaggery. Let it boil till the jaggery melts and mix in the water. Strain the syrup if you see any impurities of jaggery floating in the water. Keep this jaggery syrup aside.</li>
<li>Heat the ghee and cracked wheat in a pressure cooker and roast them on medium heat till it turns golden brown.</li>
<li>Add the jaggery syrup in roasted cracked wheat and pressure cook it to 4-5 whistles.</li>
<li>Let it rest for 5 minutes then open the pressure cooker.</li>
<li>Add cardamom powder,almonds and coconut and serve hot.</li>
</ol><a href="http://lh4.ggpht.com/-rR5qSgP1pwI/T2fjmwp5BTI/AAAAAAAAGCE/GoxUuq4iSNI/s1600-h/IMG_0518%25255B8%25255D.jpg"><img alt="IMG_0518" border="0" height="341" src="http://lh5.ggpht.com/-0vXjKfqemr0/T2fjnWiEERI/AAAAAAAAGCM/qr4fcTa-10g/IMG_0518_thumb%25255B5%25255D.jpg?imgmax=800" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="IMG_0518" width="604" /></a><br />
<a href="http://lh5.ggpht.com/-8pNXucLEjXU/T2fjoB8NnFI/AAAAAAAAGCU/xXvtleIQ3Ig/s1600-h/IMG_0522%25255B8%25255D.jpg"><img alt="IMG_0522" border="0" height="341" src="http://lh4.ggpht.com/-9BMwSHh3FNE/T2fjoagT-uI/AAAAAAAAGCc/Hmd-g9-jV74/IMG_0522_thumb%25255B5%25255D.jpg?imgmax=800" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="IMG_0522" width="604" /></a><br />
<a href="http://lh4.ggpht.com/-hayMNao63xU/T2fjpjpG9VI/AAAAAAAAGCk/YluISLNuwLk/s1600-h/IMG_0520%25255B9%25255D.jpg"><img alt="IMG_0520" border="0" height="341" src="http://lh4.ggpht.com/-2Qc7EGEKPaE/T2fjqNcoTOI/AAAAAAAAGCs/lLIEab8xLMM/IMG_0520_thumb%25255B6%25255D.jpg?imgmax=800" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="IMG_0520" width="604" /></a><br />
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<h5>Variation-</h5><br />
<ol><li>You can use sugar instead of jaggery</li>
<li>You can replace some portion of water with milk if you like to eat is as milky porridge.</li>
</ol><a href="http://lh4.ggpht.com/-LpAuiKpYdx4/T2fjrvk-b6I/AAAAAAAAGC0/GOfwyxGOfBA/s1600-h/IMG_0536%25255B11%25255D.jpg"><img alt="IMG_0536" border="0" height="453" src="http://lh4.ggpht.com/-yJGE_b25iAg/T2fjsEz8Z3I/AAAAAAAAGC8/loqmrMiclgA/IMG_0536_thumb%25255B8%25255D.jpg?imgmax=800" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="IMG_0536" width="613" /></a><br />
<br />
<br />
<i>Do Check out what my fellow Blogging Marathoners are doing </i><a href="http://spicingyourlife.blogspot.com/p/blogging-marathon.html"><i>here</i></a><i>:</i><br />
<ul></ul><ul></ul></div>Degchihttp://www.blogger.com/profile/07622401435360422729noreply@blogger.com11tag:blogger.com,1999:blog-1314084186965451136.post-35435914842829316582012-03-18T18:58:00.001-07:002012-04-25T10:40:19.943-07:00Anjeer khajoor ki Burfi-Fig & Dates Fudge<h6>Blogging Marathon#14</h6> <p> </p> <h4> </h4> <h4> </h4> <h4><a href="http://lh6.ggpht.com/-G5_-fN_44SA/T2aSqQJma7I/AAAAAAAAF_k/sGr8kjfnZXM/s1600-h/IMG_543419.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="IMG_5434" border="0" alt="IMG_5434" src="http://lh3.ggpht.com/-9AXfth6z4PU/T2aSq_xVUsI/AAAAAAAAF_s/vOiYzpt0Z0M/IMG_5434_thumb16.jpg?imgmax=800" width="604" height="427" /></a></h4> <h4> </h4> <h4> </h4> <p>The health benefits of <a href="http://www.whfoods.com/genpage.php?tname=foodspice&dbid=24">figs</a> and <a href="http://www.nutrition-and-you.com/dates.html">dates</a> are far too many. Figs are a good source of dietary fiber, potassium and manganese. The date fruit pulp is very sweet something similar to honey or sugar syrup. Dates gives instant energy and revitalizes the body instantly. <br />The adding of almonds, cashew. and pistachio makes it more healthy and increases its nutritional value. This is a healthy nutrition packed sweet without any added sugar. I usually make this sweet during winter season. <br /></p> <h4 align="justify"> </h4> <h4> Ingredients</h4> <p> </p> <ul> <li>20 pieces of figs soaked for 3 to 4 hours </li> <li>20 pieces of dates soaked for an hour. </li> <li>1 cup chopped assorted dry fruits </li> <li>1/2 cup ghee (clarified butter) </li> <li>1 edible silver foil (optional) </li> </ul> <p><a href="http://lh6.ggpht.com/-kRcM-9sw77o/T2aSrciuA1I/AAAAAAAAF_0/wbH5nfK_WOI/s1600-h/IMG_541827.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="IMG_5418" border="0" alt="IMG_5418" src="http://lh3.ggpht.com/-PZWNQw9xDKg/T2aSuYIv8kI/AAAAAAAAF_8/MU0_v76QzEg/IMG_5418_thumb24.jpg?imgmax=800" width="604" height="372" /></a></p> <p> </p> <h3>Method</h3> <p> </p> <ol> <li>Make the puree of soaked figs and dates. You can add little water if needed. </li> <li>Add the ghee in a non stick pan. </li> <li>Add the puree and cook it on the medium heat till the moisture evaporates from the puree and it started leaving the sides of the pan, approximately 10-15 minutes. </li> </ol> <p><a href="http://lh5.ggpht.com/-nJ0G-_o_GFs/T2aSu6nHKmI/AAAAAAAAGAE/iQdDIz_eLlM/s1600-h/IMG_54217.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="IMG_5421" border="0" alt="IMG_5421" src="http://lh3.ggpht.com/-YF2LoJYJCSs/T2aSvhnGmdI/AAAAAAAAGAM/fv-TQhSm_bM/IMG_5421_thumb4.jpg?imgmax=800" width="604" height="342" /></a></p> <p>        </p> <p>         4.  Add dry fruits. mix it well and set it in a pre-greased tray. apply sliver foil on top of it.</p> <p><a href="http://lh3.ggpht.com/-6VDzbZ9g_ik/T2aSwHogLqI/AAAAAAAAGAU/CjHxcPKVPCU/s1600-h/IMG_54238.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="IMG_5423" border="0" alt="IMG_5423" src="http://lh6.ggpht.com/-cq3u76jiJhU/T2aSwq7B-UI/AAAAAAAAGAc/z06AN6o2DQI/IMG_5423_thumb5.jpg?imgmax=800" width="598" height="404" /></a></p> <p>       5.Let it set. In winter it will set outside in 2 hours but in summer you would want to keep it in the refrigerator for an hour to set. </p> <p><a href="http://lh5.ggpht.com/-a3uuek4qJc0/T2aSxbVVXBI/AAAAAAAAGAk/kkSSzqyw96k/s1600-h/IMG_54288.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="IMG_5428" border="0" alt="IMG_5428" src="http://lh6.ggpht.com/-ceP3or3sNkU/T2aSx7oUs7I/AAAAAAAAGAs/MIwEP7W2faA/IMG_5428_thumb5.jpg?imgmax=800" width="604" height="376" /></a></p> <p><a href="http://lh6.ggpht.com/-wuubPK6oi_E/T2aSyZOKKhI/AAAAAAAAGA0/z63eAkXhNp8/s1600-h/IMG_54297.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="IMG_5429" border="0" alt="IMG_5429" src="http://lh5.ggpht.com/-LTPefLaQPks/T2aSzNJ6GTI/AAAAAAAAGA8/FdCrVPJi414/IMG_5429_thumb4.jpg?imgmax=800" width="568" height="404" /></a></p> <p>          6. Cut in the desired shape and serve.</p> <p> </p> <p><em>Do Check out what my fellow Blogging Marathoners are doing </em><a href="http://spicingyourlife.blogspot.com/p/blogging-marathon.html"><em>here</em></a><em>:</em></p> Degchihttp://www.blogger.com/profile/07622401435360422729noreply@blogger.com12tag:blogger.com,1999:blog-1314084186965451136.post-587415606534719102012-03-16T21:12:00.001-07:002012-04-25T10:40:19.971-07:00Kesar Pista Shrikhand-saffron cardamom yogurt<h5> </h5> <h5> </h5> <p><a href="http://spicingyourlife.blogspot.com/2012/03/blogging-marathon-14-7-day-marathon.html">Blogging Marathon # 14</a></p> <h5> </h5> <h5><a href="http://lh3.ggpht.com/-MaRUWZnbiuM/T2QPBZJ5LCI/AAAAAAAAF-E/qP5OKmLyE88/s1600-h/IMG_6808%25255B17%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="IMG_6808" border="0" alt="IMG_6808" src="http://lh4.ggpht.com/-rfyTWsg51HM/T2QPB1twsrI/AAAAAAAAF-M/ZSpvugNDEXY/IMG_6808_thumb%25255B14%25255D.jpg?imgmax=800" width="604" height="389" /></a></h5> <h5> </h5> <p> </p> <p>Shrikhand is traditional Indian dessert made with hanged or stained curd. It is very popular in the states of Gujarat, Maharashtra and Madhya Pradesh in India. <br />I always make this as an offering to <a href="http://en.wikipedia.org/wiki/Krishna">Lord Krishna</a> on the occasion of <a href="http://en.wikipedia.org/wiki/Krishna_Janmashtami">Janmashtami</a>. It is one of the summer time favorite desserts among my family and friends.</p> <p> </p> <p><a href="http://lh4.ggpht.com/-1-zHiNGxR3Y/T2QPCOjf5rI/AAAAAAAAF-U/eyT9iI5pyTM/s1600-h/IMG_0246%25255B10%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="IMG_0246" border="0" alt="IMG_0246" src="http://lh6.ggpht.com/-s-nGkfcwhsM/T2QPC6jGbrI/AAAAAAAAF-c/pVQV640p0rw/IMG_0246_thumb%25255B7%25255D.jpg?imgmax=800" width="467" height="772" /></a></p> <p><a href="http://lh4.ggpht.com/-wWLV-geQshM/T2QPDDmXkZI/AAAAAAAAF-k/COi8L9WNS50/s1600-h/IMG_6844%25255B8%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="IMG_6844" border="0" alt="IMG_6844" src="http://lh5.ggpht.com/-XcmERfaNZBs/T2QPDreCViI/AAAAAAAAF-s/JsImUrcp0lM/IMG_6844_thumb%25255B5%25255D.jpg?imgmax=800" width="471" height="404" /></a></p> <h5> </h5> <h5>Ingredients:</h5> <p> </p> <ul> <li>1 kg (2 Lbs. approx.) curd </li> <li>1.25 cup powdered sugar</li> <li>4 pinch saffron</li> <li>1/2 tea spoon cardamom powder</li> <li>1 tablespoon chopped pistachios</li> <li>1 tablespoon chopped almonds</li> </ul> <p> </p> <h4> </h4> <h4>Method:</h4> <p> </p> <p> </p> <p><a href="http://lh6.ggpht.com/-fgzVuBKTFp0/T2QPD3UO2eI/AAAAAAAAF-0/SqzJYm9z-NI/s1600-h/IMG_1641%252520%252528Small%252529%25255B5%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="IMG_1641 (Small)" border="0" alt="IMG_1641 (Small)" src="http://lh3.ggpht.com/-ji5scX3D2A4/T2QPEVptLtI/AAAAAAAAF-8/ctbqGSousys/IMG_1641%252520%252528Small%252529_thumb%25255B2%25255D.jpg?imgmax=800" width="563" height="404" /></a></p> <p><a href="http://lh5.ggpht.com/-NVoGBmFOLIw/T2QPE-0h0jI/AAAAAAAAF_E/3bjq5xRG8Eo/s1600-h/IMG_6798%25255B9%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="IMG_6798" border="0" alt="IMG_6798" src="http://lh4.ggpht.com/-JyyoDdJD0JY/T2QPFT46XtI/AAAAAAAAF_M/CpRH4FapIq4/IMG_6798_thumb%25255B6%25255D.jpg?imgmax=800" width="572" height="404" /></a></p> <br /> <ol> <li>Hang the curd in a muslin cloth for 5-6 hours or overnight.</li> <li>Dissolve saffron in a teaspoon of warm milk or you can put saffron in one table spoon of water and microwave it for 30 seconds, see the result strands will be double of there original size</li> <li>In a big bowl mix all the ingredients. Refrigerate.</li> <li>Serve chilled.</li> </ol> <ol> <h5>Quick Tip-</h5> <p> </p> <p>You can use Greek yogurt which is already very thick instead of the hung curd.</p> <p> </p> <h5>Variations</h5> <p>Add any flavor or fruit of your choice like rose, <a href="http://en.wikipedia.org/wiki/Gulkand">gulkand</a>, <a href="http://en.wikipedia.org/wiki/Thandai">thandai,</a> mango, strawberry, peach, blueberry, raspberry etc. etc.</p> <p> </p> <p>Do Check out what my fellow Blogging Marathoners are doing <a href="http://spicingyourlife.blogspot.com/p/blogging-marathon.html">here</a>:</p> <p> </p> <p>-</p> </ol> Degchihttp://www.blogger.com/profile/07622401435360422729noreply@blogger.com16tag:blogger.com,1999:blog-1314084186965451136.post-42960820015078345652012-03-15T18:31:00.000-07:002012-04-25T10:40:19.947-07:00Lychee Gulla<p> </p> <p><a href="http://spicingyourlife.blogspot.com/2012/03/blogging-marathon-14-7-day-marathon.html">Blogging Marathon # 14</a></p> <a href="http://lh3.ggpht.com/-SoQkEFoBK0s/T2KZ-nzqUJI/AAAAAAAAF8k/KnGSEU_nFnM/s1600-h/IMG_007236.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="IMG_0072" border="0" alt="IMG_0072" src="http://lh6.ggpht.com/-t1mRV8FI3aI/T2KZ_M7_mDI/AAAAAAAAF8s/gLJpZUkr-S8/IMG_0072_thumb33.jpg?imgmax=800" width="603" height="404" /></a> <p align="justify"> </p> <p align="justify">It is spring time again !!  I thought of making something refreshing to match the season. As the temperature warms up, cool desserts soothe and quench your thirst. I am delighted to share a recipe of my own “Lychee Gulla” with you all. It has the looks of an Indian dessert rasagulla, hence the name lychee gulla. It is a quick and easy mithai or dessert. You can make it with either fresh lychees or canned ones. Nowadays lychees are in season so I would suggest to make it with fresh fruit.</p> <h3 align="justify"> </h3> <h3 align="justify">Ingredients</h3> <p align="justify"> </p> <ul> <li> <div align="justify">20 lychees</div> </li> <li> <div align="justify">1 cup <a href="http://www.manishavijay.blogspot.com/2011/03/rabdithick-milk-dessert.html">rabdi</a></div> </li> <li> <div align="justify">2 tablespoon of Chopped blanched Almonds </div> </li> <li> <div align="justify">2 tablespoon of Chopped blanched Pistachio</div> </li> </ul> <p>Check out the rabdi recipe <a href="http://www.manishavijay.blogspot.com/2011/03/rabdithick-milk-dessert.html">here-</a></p> <p><a href="http://lh5.ggpht.com/-MVfymA9MYz0/T2KZ_q-45rI/AAAAAAAAF80/3Geo-99ekNY/s1600-h/P10007414.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="P1000741" border="0" alt="P1000741" src="http://lh4.ggpht.com/-7cGMFFTizas/T2KaAN6NiEI/AAAAAAAAF88/p9nlga2z7OI/P1000741_thumb1.jpg?imgmax=800" width="604" height="342" /></a></p> <p>If you have time you can make rabdi at home or you can use store brought or ready mix packet rabdi, the choice is yours.</p> <h6>Quick tip</h6> <p><font style="background-color: #c0504d"></font> -Instead of rabdi you can use kulfi or any ice-cream.</p> <p> </p> <h3>Method</h3> <p> </p> <ul> <li>Peel and deseed the lychees. </li> <li>Add the almonds and pistachio to 1/2 cup of <a href="http://www.manishavijay.blogspot.com/2011/03/rabdithick-milk-dessert.html">rabdi</a> to make stuffing. </li> <li>Stuff the lychees with <a href="http://www.manishavijay.blogspot.com/2011/03/rabdithick-milk-dessert.html">rabdi</a> and dry fruit mix. </li> <li>Serve chilled with a dollop of <a href="http://www.manishavijay.blogspot.com/2011/03/rabdithick-milk-dessert.html">rabdi</a> on it </li> </ul> <a href="http://lh5.ggpht.com/-ukqR51a2804/T2KaAgRIw9I/AAAAAAAAF9E/jnl8inTNzBU/s1600-h/P100072210.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="P1000722" border="0" alt="P1000722" src="http://lh3.ggpht.com/-bN7f7M6Ky8I/T2KaBe4vKFI/AAAAAAAAF9M/ViMfrvWFVmA/P1000722_thumb7.jpg?imgmax=800" width="604" height="342" /></a> <p> </p> <p> </p> <ul></ul> <p><a href="http://lh4.ggpht.com/-u0ChstCPRCc/T2KaBy668JI/AAAAAAAAF9U/gp9tX8J0Irk/s1600-h/P10007256.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="P1000725" border="0" alt="P1000725" src="http://lh3.ggpht.com/-tETQvIbaaVE/T2KaCW2vRYI/AAAAAAAAF9c/ekxJUpCGfHs/P1000725_thumb3.jpg?imgmax=800" width="604" height="372" /></a></p> <p> </p> <p>Use your imagination to present it in your style either in traditional way like a mithai or in modern chic style like party shots.</p> <p><a href="http://lh4.ggpht.com/-zr28g0rAi8c/T2KaCwjqXbI/AAAAAAAAF9k/CjkKJcUNJsc/s1600-h/P100073617.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="P1000736" border="0" alt="P1000736" src="http://lh3.ggpht.com/-Bay1cCZP3w4/T2KaDtRGtmI/AAAAAAAAF9s/i-wEyPaIsIs/P1000736_thumb11.jpg?imgmax=800" width="604" height="342" /></a></p> <p> </p> <p>                                                                                                                                        </p> <p><a href="http://lh6.ggpht.com/-788wfV9Xyao/T2KaDxnoEVI/AAAAAAAAF90/fEjdhJCQSKA/s1600-h/P100074414.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="P1000744" border="0" alt="P1000744" src="http://lh3.ggpht.com/-ZdabxMSuJPU/T2KaEUFvNOI/AAAAAAAAF98/rmQPDcHhHss/P1000744_thumb11.jpg?imgmax=800" width="436" height="772" /></a></p> <p> </p> <p>Do Check out what my fellow Blogging Marathoners are doing <a href="http://spicingyourlife.blogspot.com/p/blogging-marathon.html">here</a>:</p> Degchihttp://www.blogger.com/profile/07622401435360422729noreply@blogger.com21tag:blogger.com,1999:blog-1314084186965451136.post-6669767612720846142011-07-06T09:45:00.001-07:002012-04-25T10:40:01.152-07:00Tutti frutti cookies<p> </p> <p><a href="http://lh3.ggpht.com/-63npEMZztT4/ThSRDVpdDjI/AAAAAAAAFes/Wy6t_AWt9aU/s1600-h/IMG_1804%25255B4%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="IMG_1804" border="0" alt="IMG_1804" src="http://lh6.ggpht.com/-G8ip93o9t7Q/ThSRD_fG86I/AAAAAAAAFew/0HXSg_nMvTo/IMG_1804_thumb%25255B1%25255D.jpg?imgmax=800" width="603" height="404" /></a></p> <p> </p> <p> </p> <p>Tutti frutti cookies are my all time favorite snack. we have 2 awesome bakery in my home town, Garib bakery and 15 AD whose cookies I have been eating from childhood. Whenever I go home my mom makes sure to fill the cookie jar with variety of cookies from my favorite bakery. Today I am so happy that I made the same tasting cookies or rather I can proudly say better because I ate hot from the oven. <br /></p> <h3> </h3> <h3> </h3> <h3>Ingredients-</h3> <br /> <ul> <li>3/4th cup unsalted butter at room temperature. <br /></li> <li>3/4th cup sugar</li> <li>1.5 cup all purpose flour (maida) <br /></li> <li>1.5 tea spoon baking powder <br /></li> <li>2 pinch salt <br /></li> <li>1/2 tea spoon vanilla essence <br /></li> <li>1/2 cup tutti frutti <br /></li> <li>1 tea spoon orange Zest</li> </ul> <p><a href="http://lh4.ggpht.com/-mIrUL_XV__o/ThSREeH-8HI/AAAAAAAAFe0/Z8NUNZxeTek/s1600-h/IMG_1799%25255B4%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="IMG_1799" border="0" alt="IMG_1799" src="http://lh4.ggpht.com/-kFfEs7Xking/ThSRE9swpEI/AAAAAAAAFe4/2Rf7w9s6EEU/IMG_1799_thumb%25255B1%25255D.jpg?imgmax=800" width="603" height="404" /></a> <br /></p> <h3> </h3> <h3> </h3> <h3> </h3> <h3> </h3> <h3> </h3> <h3> </h3> <h3>Method-</h3> <br /> <ul> <li>Whip together butter and sugar until fluffy. <br /></li> <li>Stir in vanilla essence. <br /></li> <li>Add tutti frutti and orange zest. <br /></li> <li>Sift together all purpose flour,baking powder and salt. <br /></li> <li>Gradually add maida to butter and sugar mix. <br /></li> <li>Make a dough with the help of hand. <br /></li> <li>refrigerate the dough for 1 hour.</li> </ul> <p><a href="http://lh3.ggpht.com/-Mu9f_jb5Uq8/ThSRFVGt8TI/AAAAAAAAFe8/gybCWeXY-D8/s1600-h/IMG_1771%25255B5%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="IMG_1771" border="0" alt="IMG_1771" src="http://lh6.ggpht.com/-u_d4zmOa63c/ThSRFwdmJNI/AAAAAAAAFfA/dV4lJgIpdBE/IMG_1771_thumb%25255B2%25255D.jpg?imgmax=800" width="604" height="333" /></a></p> <p><a href="http://lh3.ggpht.com/-1ThMm7zN3rI/ThSRGAV6WXI/AAAAAAAAFfE/iSK1iM3QEUc/s1600-h/IMG_1775%25255B4%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="IMG_1775" border="0" alt="IMG_1775" src="http://lh3.ggpht.com/-sq5a1VETsxA/ThSRGia8F1I/AAAAAAAAFfI/cO5kUM53Kx8/IMG_1775_thumb%25255B1%25255D.jpg?imgmax=800" width="603" height="404" /></a></p> <p><a href="http://lh6.ggpht.com/-GEsRZEL2X5Q/ThSRG2bKnGI/AAAAAAAAFfM/TfinLS_rujk/s1600-h/IMG_1780%25255B4%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="IMG_1780" border="0" alt="IMG_1780" src="http://lh5.ggpht.com/-2CNd8S6T-kU/ThSRH3LR-OI/AAAAAAAAFfQ/DUHfPQumKqg/IMG_1780_thumb%25255B1%25255D.jpg?imgmax=800" width="603" height="404" /></a></p> <p><a href="http://lh5.ggpht.com/-4-p8YWUFY6U/ThSRIVovYhI/AAAAAAAAFfU/c5IJDngli6I/s1600-h/IMG_1781%25255B4%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="IMG_1781" border="0" alt="IMG_1781" src="http://lh4.ggpht.com/-1QOWl1XUPGs/ThSRIn9RFFI/AAAAAAAAFfY/7FaYTMgPu0Y/IMG_1781_thumb%25255B1%25255D.jpg?imgmax=800" width="603" height="404" /></a></p> <p> <br /></p> <ul> <li>Preheat the oven at 300F. <br /></li> <li>Make cookie from the dough of whatever shape you like. <br /></li> <li>Place the parchment paper or foil on the cookie sheet. <br /></li> <li>Arrange cookie on the baking sheet at lest 1 inch apart from each other from all sides. <br /></li> <li>Bake for 20- 25 minutes. Depending upon the temperature of your oven. <br /></li> <li>Cool them on the cooling rack.</li> </ul> <p><a href="http://lh5.ggpht.com/-eD3ZecQbzhE/ThSRJe8TcnI/AAAAAAAAFfc/7S_xSinU_K0/s1600-h/IMG_1790%25255B4%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="IMG_1790" border="0" alt="IMG_1790" src="http://lh3.ggpht.com/-1JXXwRlbkpc/ThSRKBH-pyI/AAAAAAAAFfg/d3Udbh8Rbvo/IMG_1790_thumb%25255B1%25255D.jpg?imgmax=800" width="604" height="331" /></a> <br /></p> <ul> <li>Have them with Tea, coffee or just like that. <br /></li> <li>CRUNCH!!!! MUNCH !!!! YUM</li> </ul> <p><a href="http://lh4.ggpht.com/-4TI9Npu6qb0/ThSRKiNZKuI/AAAAAAAAFfk/xDo1Lvbd8EA/s1600-h/IMG_1810%25255B4%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="IMG_1810" border="0" alt="IMG_1810" src="http://lh4.ggpht.com/-89haCCsBjRI/ThSRLC17VXI/AAAAAAAAFfo/T-EBEJqHIJk/IMG_1810_thumb%25255B1%25255D.jpg?imgmax=800" width="603" height="404" /></a> <br /></p> <h5> </h5> <h5>Note-</h5> <ul> <li>You can add 1-2 teaspoon milk if you think that dough is not binding enough. <br /></li> <li>They will bake between 15-20 minutes depending upon the temperature of the oven. Although they might look like that they are not baked, soft but give them some standing time they will be just perfect. <br /></li> <li>I got little creative with the cookie dough. I set it in the empty aluminum foil wrap box so that I can cut nice square shape. </li> <li>The cookies will get double of there original size after baking so cut small pieces.</li> </ul> <p>I am sending this recipe to  'Only – Baked'  Event hosted by Harini of <a href="http://tamalapaku.blogspot.com/2011/06/only-baked-goods-event-announcement.html">Tamalapaku</a> and the event started by <a href="http://cooking-goodfood.blogspot.com/2011/06/only-event-for-july-and-giveaway.html">Pari of foodelicious.</a></p> <p><a href="http://lh5.ggpht.com/-bsZhYqpSxzY/ThSRLSBb75I/AAAAAAAAFfs/HjVbjKkYG50/s1600-h/Only%252520Baked%25255B6%25255D.png"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="Only Baked" border="0" alt="Only Baked" src="http://lh3.ggpht.com/-VcE_bIZ5otE/ThSRLlH8JFI/AAAAAAAAFfw/3PwTnVO1KGo/Only%252520Baked_thumb%25255B4%25255D.png?imgmax=800" width="158" height="157" /></a></p> <hr /> <hr /> <hr /> <hr /> Degchihttp://www.blogger.com/profile/07622401435360422729noreply@blogger.com14tag:blogger.com,1999:blog-1314084186965451136.post-18053398043876258762011-06-29T05:17:00.001-07:002012-04-25T10:40:19.934-07:00Sindhi Koki or Alu<h6>BM# 6 DAY 7</h6> <p> </p> <p><a href="http://lh6.ggpht.com/-izYND2fxzho/TgsXwKy-umI/AAAAAAAAFck/Hstw7EK3DmE/s1600-h/IMG_18514.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="IMG_1851" border="0" alt="IMG_1851" src="http://lh6.ggpht.com/-2V23YhtSnS0/TgsXwuVMMzI/AAAAAAAAFco/IVsuA9k5iZU/IMG_1851_thumb1.jpg?imgmax=800" width="603" height="404" /></a></p> <p>I have sweet memories attached with the koki. One of my dearest friend "D" is Sindhi. During the exams time whenever we used to do group study at her home, her mother treated us with Kokis at the tea time. I have had lunch many times at her home and I am a big fan of the Sindhi cuisine. <br />Today is the last day of the <a href="http://spicingyourlife.blogspot.com/p/blogging-marathon.html">blogging marathon</a> started by <a href="http://spicingyourlife.blogspot.com/">srivalli</a>. I had fun blogging with all the seasoned bloggers. Hats off to your enthusiasm to blog daily. I am passionate about cooking but for blogging more frequently, I was in  need of a catalyst like this marathon event. <br />As part of the last day of the blogging marathon we needed to prepare a recipe from our fellow marathon blogger. I am paired up with <a href="http://http://ribbonstopastas.blogspot.com/">Vaishali</a> and, I am glad that I have found another creative soul. Since many of my recipes for this blogging marathon have been wheat flour based I thought it would be a good idea to pick and prepare the Sindhi Roti - Koki and Alu on side from <a href="http://ribbonstopastas.blogspot.com/2011/05/koki.html">Vaishali’s</a> blog. </p> <p> </p> <h2><font color="#000000">KOKI</font></h2> <p> </p> <h4>Ingredients</h4> <p><b></b></p> <ul> <li><b>1 cup wheat flour</b> </li> <li><b>2tbsp oil / ghee</b> </li> <li><b>1 small onion finely chopped</b> </li> <li><b>1 green chilly finely chopped</b> </li> <li><b>¼ tsp. crushed anardana /pomegranate seeds  (optional)</b> </li> <li><strong>1/4th tea spoon turmeric powder  (optional)</strong></li> <li><b>Coriander leaves</b> </li> <li><b>Mint leaves</b> </li> <li><b>Salt to taste</b> </li> </ul> <h4>Method</h4> <p> </p> <ul> <li><b>Take the flour in a bowl.</b> </li> <li><b>Make a well in the center.</b> </li> <li><b>Sprinkle salt and pepper.</b> </li> <li><b>Pour oil / ghee. Add remaining ingredients.</b> </li> <li><b>Mix well with hands till the flour resembles crumbs.</b> </li> <li><b>Adding little water knead into a stiff dough.</b> </li> </ul> <p><a href="http://lh4.ggpht.com/-FqP3Hn_7p-0/TgsXxXATb8I/AAAAAAAAFcs/Is3eG4jUH3A/s1600-h/IMG_18346.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="IMG_1834" border="0" alt="IMG_1834" src="http://lh5.ggpht.com/-5iU9o81s4Oc/TgsXyLKB1TI/AAAAAAAAFcw/MBWPwv1OX5c/IMG_1834_thumb3.jpg?imgmax=800" width="600" height="404" /></a></p> <ul> <li><b>Make two balls.</b> </li> <li><b>Roll into a thick chapatti.(do not use any flour for dusting)</b> </li> <li><b>Put criss cross lines with a knife.(make sure you don’t go deep to cut it off.)</b> </li> </ul> <p><a href="http://lh6.ggpht.com/-zkWBUrhEx4g/TgsXyeat-0I/AAAAAAAAFc0/UIwwcdaFoYQ/s1600-h/IMG_18374.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="IMG_1837" border="0" alt="IMG_1837" src="http://lh6.ggpht.com/-ohH7b9lUgyA/TgsXz1yf9oI/AAAAAAAAFc4/m0M8PmjG0EM/IMG_1837_thumb1.jpg?imgmax=800" width="603" height="404" /></a></p> <ul> <li><b>Roast on slow flame ,smearing it with ghee on both sides till nice and crisp and a golden color.</b> </li> </ul> <p><a href="http://lh4.ggpht.com/-cso7lAdtGYE/TgsX0VxvyZI/AAAAAAAAFc8/N9RkFzVGJts/s1600-h/IMG_18444.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="IMG_1844" border="0" alt="IMG_1844" src="http://lh6.ggpht.com/-Ji8OFiuXF80/TgsX0pQ8tEI/AAAAAAAAFdA/I3iwK8kpnDE/IMG_1844_thumb1.jpg?imgmax=800" width="603" height="404" /></a></p> <p> </p> <ul> <li>Serve hot with Sindhi alu and curd or with a hot cup of tea. </li> </ul> <b> <p><a href="http://lh4.ggpht.com/-aMPS9diFq8A/TgsX1JKIbVI/AAAAAAAAFdE/-NDsBsks0LM/s1600-h/IMG_18724.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="IMG_1872" border="0" alt="IMG_1872" src="http://lh4.ggpht.com/-ei4s3vNaKbg/TgsX1rfGRQI/AAAAAAAAFdI/Yel9xijfTkM/IMG_1872_thumb1.jpg?imgmax=800" width="603" height="404" /></a></p> <p><a href="http://lh3.ggpht.com/-yesaEOxbB9c/TgsX1_5YKRI/AAAAAAAAFdM/PfXUT7JZ1sY/s1600-h/IMG_18614.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="IMG_1861" border="0" alt="IMG_1861" src="http://lh6.ggpht.com/-XnGX9PTw8j8/TgsX2fvdLHI/AAAAAAAAFdQ/8fPoRsH5hT4/IMG_1861_thumb1.jpg?imgmax=800" width="603" height="404" /></a> <br /></p> </b> <p><b></b></p> <h5>Note</h5> <ul> <li><b>- The criss cross is to ensure cooking deep inside as these are rolled thick.</b> </li> </ul> <p> </p> <p> </p> <p> <hr /></p> <h2> </h2> <h2> </h2> <h2> </h2> <h2> </h2> <h2>Sindhi Alu</h2> <p> </p> <p><a href="http://lh4.ggpht.com/-ExT9D5Ec2-s/TgsX28EVvYI/AAAAAAAAFdU/oGQcIoi3phY/s1600-h/IMG_18484.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="IMG_1848" border="0" alt="IMG_1848" src="http://lh4.ggpht.com/--jOHrXojKPg/TgsX3bx7c8I/AAAAAAAAFdY/_tS88E7PUOg/IMG_1848_thumb1.jpg?imgmax=800" width="604" height="402" /></a></p> <h5>Ingredients</h5> <ul> <li><b>4-5 potatoes</b> </li> <li><b>1/4  tsp.........turmeric powder</b> </li> <li><b>1/2 tsp..........chilly powder</b> </li> <li><b>1/4 tsp..........amchoor powder/sundried mango powder</b> </li> <li><b>1/4 tsp..........dhaniya powder/corainder seeds powder</b> </li> <li><b>oil for shallow frying</b> </li> <li><b>salt to taste</b> </li> </ul> <h5>Method</h5> <p> </p> <ul> <li><b>Heat oil.</b> </li> <li><b>Add potatoes .</b> </li> <li><b>Sprinkle salt.</b> </li> <li><b>Fry for a few minutes.</b> </li> <li><b>Cover and cook on slow flame till soft.</b> </li> <li><b>Remove the excess oil.</b> </li> <li><b>Sprinkle spices.</b> </li> <li><b>Cover and cook for 2-3 minutes.</b> </li> <li><b>Serve garnished with coriander leaves.</b> </li> </ul> <p><em>Have a look what my fellow </em><a href="http://spicingyourlife.blogspot.com/p/blogging-marathon.html"><em>Blogging Marathoner's</em></a><em> are doing.</em></p> Degchihttp://www.blogger.com/profile/07622401435360422729noreply@blogger.com15tag:blogger.com,1999:blog-1314084186965451136.post-16977513138711010382011-06-28T06:37:00.001-07:002012-04-25T10:40:19.925-07:00Papad ki sabji<h6>BM#6 Day 6</h6> <p> </p> <p><a href="http://4.bp.blogspot.com/-vH19EINIM8k/TglFb6Os3BI/AAAAAAAAFcM/3pSeFCBP70Q/s1600/IMG_1828.JPG"><img border="0" src="http://4.bp.blogspot.com/-vH19EINIM8k/TglFb6Os3BI/AAAAAAAAFcM/3pSeFCBP70Q/s640/IMG_1828.JPG" width="640" height="478" /></a></p> <p>Papad is known as Papadum in english. Papad is  made from the various lentils. Papad recipes vary from region to region. I call it as a savior curry or 5 minutes curry. Whenever I come back home from a long trip and don't have any fresh vegetables in the home, and also bored of eating outside food and frozen food. This curry saves my day. I also like to make this curry when it is raining outside. Try it, its something different and easy to cook.</p> <p><b>Ingredients </b></p> <ul> <li>5 papad (papadum) </li> <li>1/4 cup curd </li> <li>2 cups water </li> <li>1 tea spoon minced garlic </li> <li>1/2 tea spoon minced ginger </li> <li>1 green chilly </li> <li>1/2 teaspoon cumin seeds </li> <li>1 teaspoon coriander powder </li> <li>1/2 teaspoon red chilly powder </li> <li>1/4 teaspoon turmeric powder </li> <li>pinch of hing (Asafoetida) </li> <li>salt to taste(keep in mind,papad has already salt in it) </li> <li>coriander(cilantro) for garnishing </li> <li>2 tablespoon oil. </li> </ul> <p><a href="http://lh6.ggpht.com/manisha.soni/SH1xeK8sN9I/AAAAAAAAAEo/3TdwolSUmM4/s1600-h/IMG_1000%20%28Small%29%5B12%5D.jpg"><img border="0" alt="IMG_1000 (Small)" src="http://lh3.ggpht.com/manisha.soni/SH1xekv_nWI/AAAAAAAAAEs/AIe39RmPP9M/IMG_1000%20%28Small%29_thumb%5B10%5D.jpg?imgmax=800" width="594" height="345" /></a></p> <p><b></b></p> <p><b></b></p> <h4><b>Method </b></h4> <ul> <li>Break the papad into small pieces. </li> <li>Add all the spices except cumin seeds and asafetida in the curd. Beat them and make a paste. </li> <li>Boil 2 cups of water. </li> <li>Heat the oil in the pan. Add cumin seeds. Add asafetida , ginger, garlic and chilly. Fry it for a minute. </li> <li>Add papad pieces. fry for 30 seconds. </li> <li>Add curd paste. Fry for 1 minute. </li> <li>Add warm water.Boil for 3-4 minute. </li> </ul> <p><a href="http://lh4.ggpht.com/manisha.soni/SH1xfBqyYfI/AAAAAAAAAEw/qdkAiZ0r_s4/s1600-h/IMG_1005%20%28Small%29%5B5%5D.jpg"><img border="0" alt="IMG_1005 (Small)" src="http://lh6.ggpht.com/manisha.soni/SH1xfnWiTMI/AAAAAAAAAE0/q6ZwmzjSJrM/IMG_1005%20%28Small%29_thumb%5B3%5D.jpg?imgmax=800" width="613" height="354" /></a></p> <ul> <li>Garnish with cilantro. </li> <li>Serve hot with roti (wheat tortilla). </li> </ul> <p><a href="http://lh6.ggpht.com/manisha.soni/SH1xcwk9gfI/AAAAAAAAAEg/NmDGKCFwzw8/s1600-h/IMG_1008%20%28Small%29%5B9%5D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="IMG_1833" border="0" alt="IMG_1833" src="http://lh6.ggpht.com/-LVS1U_irHHY/TgnZK13ZLJI/AAAAAAAAFcQ/wvDVqs7Hi78/IMG_18335.jpg?imgmax=800" width="612" height="480" /></a></p> <p> </p> <p><em>Have a look what my fellow </em><a href="http://spicingyourlife.blogspot.com/p/blogging-marathon.html"><em>Blogging Marathoner's</em></a><em> are doing.</em></p> Degchihttp://www.blogger.com/profile/07622401435360422729noreply@blogger.com13tag:blogger.com,1999:blog-1314084186965451136.post-17932299357150692862011-06-27T11:47:00.001-07:002012-04-25T10:40:19.930-07:00Aakhi badia, kachri, gawar fali ki sabji<h6>BM#6 Day 5</h6> <p> </p> <p><a href="http://lh4.ggpht.com/-9ix9cMp3dhA/TgjQGqhN35I/AAAAAAAAFbs/peumvSnChhE/s1600-h/IMG_0933%25255B5%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="IMG_0933" border="0" alt="IMG_0933" src="http://lh3.ggpht.com/-Yxn26yKT2Ds/TgjQHBzWFBI/AAAAAAAAFbw/R2ch-CYZkJA/IMG_0933_thumb%25255B2%25255D.jpg?imgmax=800" width="613" height="401" /></a></p> <p> </p> <p>One of the distinctive features of the Rajasthani cuisine is the use of the dried beans, berries, vegetables and the sun-dried eatables made from lentils and whole grain.This curry is made from sun-dried badi (dried lentil dumplings), kachri (vegetable from the cucumber family grown especially in desert region) and  dried gawarfali(cluster beans). In Rajasthani language Akshya tritya is known as Aakha Teej, Akkha means whole in marwadi so on Akshay atritya, marwadi  people like to cook every thing whole like this sabji . Read more about rajasthani cusine <a href="http://manishavijay.blogspot.com/2011/06/rajasthani-cuisine.html">here</a>.</p> <p> </p> <h3>Ingredients</h3> <p> </p> <ul> <li>1 cup whole badi / dried lentil dumplings <br /></li> <li>2 cup dried gawar fali / cluster bean <br /></li> <li>8-10 dried kachri (a vegetable from cucumber family) <br /></li> <li>1/2 cup thick fresh beaten curd <br /></li> <li>1 tea spoon cumin seeds <br /></li> <li>1/4 + 1/4 tea spoon turmeric powder <br /></li> <li>1 tea spoon chilli powder <br /></li> <li>2 tea spoon dhania / coriander powder <br /></li> <li>1 pinch of asafetida <br /></li> <li>1 tablespoon crushed garlic <br /></li> <li>1 handful chopped cilantro / coriander <br /></li> <li>1 tablespoon oil <br /></li> <li>salt to taste</li> </ul> <br /> <p> </p> <h3>Method</h3> <p> </p> <p><a href="http://lh4.ggpht.com/-VeyTVD-lVuo/TgjQHQBix5I/AAAAAAAAFb0/xGlw2RiNymU/s1600-h/IMG_7156%25255B11%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="IMG_7156" border="0" alt="IMG_7156" src="http://lh3.ggpht.com/-fcei84V2huA/TgjQIr0ErFI/AAAAAAAAFb4/QCr_NGbz36M/IMG_7156_thumb%25255B5%25255D.jpg?imgmax=800" width="586" height="404" /></a></p> <ul> <li>Soak the dried gavar fali/cluster beans for 2 hrs. <br /></li> <li>In a pot take 4 cups water and let it boil. <br /></li> <li>Add gawar fali,1/4th tea spoon turmeric powder and let it boil for 10 minutes. <br /></li> <li>Add badia and kachri to the same boiling pot along with the kachri. <br /></li> <li>Boil till the badia, falia and kachri gets cooked, approx.10-15 minutes. <br /></li> <li>In a curd add salt, turmeric powder,red chilli powder,dhania powder and beat it.Keep aside. <br /></li> <li>Heat oil in a separate pan.Add cumin seeds,asafetida and crushed garlic.</li> </ul> <p><a href="http://lh6.ggpht.com/-HrXzWxMg1FQ/TgjQJAot5II/AAAAAAAAFb8/h8KdKySzL2I/s1600-h/IMG_7082%25255B4%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="IMG_7082" border="0" alt="IMG_7082" src="http://lh6.ggpht.com/-nO-FnRPE7sU/TgjQJtl7gvI/AAAAAAAAFcA/kNQPzPZIQR4/IMG_7082_thumb%25255B1%25255D.jpg?imgmax=800" width="604" height="302" /></a> <br /></p> <ul> <li>Add spices mixed beaten curd. <br /></li> <li>Cook till the curd leaves the oil.Approx.3-4 minutes. <br /></li> <li>Add boiled badi, kacheri and gawar falia.</li> </ul> <p><a href="http://lh3.ggpht.com/-HWYlZADYQCk/TgjQLSIlYjI/AAAAAAAAFcE/uH1SlKIjjCQ/s1600-h/IMG_7165%25255B12%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="IMG_7165" border="0" alt="IMG_7165" src="http://lh6.ggpht.com/-3IZAwFCPml0/TgjQL_d2ROI/AAAAAAAAFcI/n1g7SICfads/IMG_7165_thumb%25255B3%25255D.jpg?imgmax=800" width="604" height="370" /></a> <br /></p> <ul> <li>Let it cook with curd gravy for 5 minutes. <br /></li> <li>Serve hot with kheech (wheat/millet porridge) or bajra (millet) roti.</li> </ul> <h5>Note</h5> <p>You can use fresh cluster beans and kachri also in this recipes. If you are using fresh vegetables,boil badia only for 10 minutes rest the process is same.</p> <p>Have another look at  kachri  photo <a href="http://madteaparty.wordpress.com/2007/07/26/a-strange-gourd/#comments">here</a> and <a href="http://whenmysoupcamealive.blogspot.com/2011/02/mixed-vegetable-kachri.html">here</a> .</p> <p><em>Have a look what my fellow </em><a href="http://spicingyourlife.blogspot.com/p/blogging-marathon.html"><em>Blogging Marathoner's</em></a><em> are doing.</em></p> Degchihttp://www.blogger.com/profile/07622401435360422729noreply@blogger.com15tag:blogger.com,1999:blog-1314084186965451136.post-14886682093781417302011-06-26T07:18:00.001-07:002012-04-25T10:40:19.920-07:00Gahun ka kheech<div dir="ltr" style="text-align: left;" trbidi="on">
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<h6>
<a href="http://http//spicingyourlife.blogspot.com/p/blogging-marathon.html">BM#6 DAY 4</a></h6>
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<a href="http://lh6.ggpht.com/-g7LYOAxQYJs/TgdBdkKYqoI/AAAAAAAAFbk/MX5YrCa6TgI/s1600-h/IMG_0930%25255B4%25255D.jpg"><img alt="IMG_0930" border="0" height="316" src="http://lh5.ggpht.com/-e_PI2s1_HAA/Tgc_mfIUoDI/AAAAAAAAFbo/0l6C2lVZN0E/IMG_0930_thumb%25255B4%25255D.jpg?imgmax=800" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="IMG_0930" width="584" /></a><br />
Gahun ka kheech/wheat porridge is healthy and nutritious meal eaten by Rajasthani in North western India, also known as kheechda .It is often eaten during winter but it is also a festive dish to make on akshya tritya. Do not confuse Kheech with the dalia which is a simple porridge made out of cracked wheat, which is cooked in milk or water .The kheech is made from hulled wheat,the husk removed wheat. <br />
Nowadays you can enjoy the rajasthani delicacy in the Dhanis (rajasthani resorts) which are mushrooming in every city. Back home in the winter, we prepare this kheech once a week along with other types of kheech like bajri (millet) ka kheech and khaat (corn porridge).<br />
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<h3>
Ingredients</h3>
<br />
<ul>
<li>2 cups hulled broken wheat <br />
</li>
<li>1 tablespoon whole moong dal (green gram lentil) <br />
</li>
<li>1 tablespoon chana dal (split bengal gram lentil) <br />
</li>
<li>1/4th teaspoon turmeric powder <br />
</li>
<li>2 tablespoon ghee/clarified butter <br />
</li>
<li>1 cup milk (optional) <br />
</li>
<li>salt to taste </li>
</ul>
<h3>
Method</h3>
<br />
<ul>
<li>In a pressure cooker add ghee and slightly roast the wheat for 2 minutes. <br />
</li>
<li>Add the dals/lentil, turmeric powder,salt and 4-5 cups water. <br />
</li>
<li>Pressure cook it on low for 25-30 minutes. <br />
*<i>Take one whistle on medium heat and then lower down the temperature to low/sim and let it cook for 25 minutes. <br />
</i></li>
<li>When the pressure of the pressure cooker cools down open the cooker. <br />
</li>
<li>Add milk or water and stir it with spatula for 3-4 minutes <br />
</li>
<li>Serve hot with a dollop of ghee on it. <br />
</li>
<li>You can eat it just like porridge or with kadhi, badiyon ki sabji(lentil dumpling curry) and if you have sweet tooth with jaggery or galvani (jaggery soup). </li>
</ul>
<h6>
<span style="font-size: small;">How to remove the husk of the wheat?</span></h6>
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<a href="http://lh4.ggpht.com/-kouY0uzBNTc/Tgc_m-Px4vI/AAAAAAAAFbc/p_amdqNdUVw/s1600-h/IMG_7168%25255B5%25255D.jpg"><img alt="IMG_7168" border="0" height="364" src="http://lh3.ggpht.com/-aLDs6XQ54rc/Tgc_nFpLyaI/AAAAAAAAFbg/dFctG4qUfzo/IMG_7168_thumb%25255B2%25255D.jpg?imgmax=800" style="background-image: none; border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="IMG_7168" width="590" /></a><br />
<br />
<ul>
<li><i><b></b></i>Spread the whole wheat on a big tray. <br />
</li>
<li>Sprinkle the water over it. <br />
</li>
<li>Let it soak for 1/2 hour. <br />
</li>
<li>Then slightly crush it in the big mortar and a pastel or in food processor </li>
<li>Rub it between your hands and remove its outer layer. <br />
</li>
<li>Let it dry for sometime and then grind it coarsely like dalia / broken wheat. </li>
</ul>
Have a look what my fellow <a href="http://spicingyourlife.blogspot.com/p/blogging-marathon.html">Blogging Marathoner's</a> are doing.<br />
Sending it to "Flavours of Rajasthan" event, guest hosted by <a href="http://sonu-palatecorner.blogspot.com/2011/06/yay-my-200th-post-is-announcement-of.html">Sonu</a>, started by <a href="http://www.simplysensationalfood.com/">Nayna</a>.<br />
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</div>
Degchihttp://www.blogger.com/profile/07622401435360422729noreply@blogger.com18tag:blogger.com,1999:blog-1314084186965451136.post-63628292484430651152011-06-25T06:50:00.001-07:002012-04-25T10:40:19.976-07:00Moti Roti<div align="justify">
<a href="http://lh5.ggpht.com/-nX1ZTfiWRHA/TgXngMvPF-I/AAAAAAAAFaQ/hpOJt-d-_DQ/s1600-h/IMG_6759%25255B1%25255D.jpg"><img alt="IMG_6759" border="0" height="412" src="http://lh5.ggpht.com/-mTUtTRgx_W8/TgXngZv6zsI/AAAAAAAAFaU/uH65b3htfPU/IMG_6759_thumb%25255B1%25255D.jpg?imgmax=800" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="IMG_6759" width="613" /></a></div>
<div align="justify">
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<div align="justify">
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<div align="justify">
Moti roti/Jadi roti/Thick roti/ Pinched Roti- Call it by any name. It taste as heavenly like <a href="http://manishavijay.blogspot.com/2011/06/dal-bati.html"><span style="color: #1b703a;">Dal Bati</span>.</a> If you are craving for Dal Bati and not in the mood of baking Bati, Make this Moti roti on the tava/griddle. This is so heavy and filling, quarter pie of the roti makes me full but just for the taste alone, I cannot resist myself to one pie. I always end up with a second serving which I top it with small pieces of jaggery. </div>
<h3>
</h3>
<h3 align="justify">
</h3>
<h3 align="justify">
</h3>
<h3 align="justify">
</h3>
<h3 align="justify">
</h3>
<h4 align="justify">
Ingredients (serves 2)</h4>
<ul>
<li>2 cups wheat flour </li>
<li>1/4th cup gram flour(optional) </li>
<li>2 tablespoon melted ghee (clarified butter) </li>
<li>1/2 teaspoon ajwain (carom seeds) </li>
<li>salt to taste </li>
<li>water as required. </li>
</ul>
<h3>
Method</h3>
<br />
<ul>
<li>Add ghee in the wheat flour. Mix it with fork. </li>
<li>Add salt and ajwain. </li>
<li>Now knead the flour with the water and make a stiff dough. </li>
<li>Knead till smooth and make a round 1 or 2 ball out of it.* </li>
<li>Roll it to make 1- 1.5 cm thick roti. </li>
<li>Place it on the hot griddle on low heat. </li>
</ul>
<a href="http://lh4.ggpht.com/-DNEK39hHA_Y/TgXngyNPHTI/AAAAAAAAFaY/Xfk-sHQbCwo/s1600-h/IMG_67485.jpg"><img alt="IMG_6748" border="0" height="370" src="http://lh5.ggpht.com/-oPXxg9mYsCM/TgXnhYEC3dI/AAAAAAAAFac/n3qJSbUMaec/IMG_6748_thumb2.jpg?imgmax=800" style="background-image: none; border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="IMG_6748" width="471" /></a> <br />
<ul>
<li>When the color changes on the top and tiny bubbles appear, turn it over (approx. time 1 min). </li>
</ul>
<a href="http://lh6.ggpht.com/-jaPo6euLArM/TgXnhqVS0fI/AAAAAAAAFag/IINgAUhKDPY/s1600-h/IMG_67506.jpg"><img alt="IMG_6750" border="0" height="362" src="http://lh5.ggpht.com/-2lh_2NOKUaM/TgXniLYv7pI/AAAAAAAAFak/8h8MY1o6k1k/IMG_6750_thumb3.jpg?imgmax=800" style="background-image: none; border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="IMG_6750" width="473" /></a> <br />
<ul>
<li>Now pinch the roti on upper side in a circular motion. </li>
</ul>
<a href="http://lh4.ggpht.com/-NUamHObUzlw/TgXnjPSm-dI/AAAAAAAAFao/ONeBelYlYAs/s1600-h/IMG_67515.jpg"><img alt="IMG_6751" border="0" height="352" src="http://lh6.ggpht.com/-00qSPaIKxvQ/TgXnjTnPy6I/AAAAAAAAFas/PsRdLMTKa7M/IMG_6751_thumb2.jpg?imgmax=800" style="background-image: none; border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="IMG_6751" width="479" /></a> <br />
<ul>
<li>Let the lower side get crisp. Once it get crisp use the mesh stand* to roast the pinched side over very low flame/coil/induction gas. </li>
</ul>
<a href="http://lh6.ggpht.com/-rMZ3JYq0k_s/TgXnjq-eQcI/AAAAAAAAFaw/Ozr_y7C9wag/s1600-h/IMG_67555.jpg"><img alt="IMG_6755" border="0" height="364" src="http://lh3.ggpht.com/-b9N8S25aFJo/TgXnjzZacJI/AAAAAAAAFa0/V-n-dkIAS2A/IMG_6755_thumb2.jpg?imgmax=800" style="background-image: none; border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="IMG_6755" width="480" /></a><br />
<br />
<a href="http://lh5.ggpht.com/-NgIGUInnv9M/TgXnkchilhI/AAAAAAAAFa4/CErcLglJ-DM/s1600-h/IMG_67565.jpg"><img alt="IMG_6756" border="0" height="351" src="http://lh6.ggpht.com/-EHhKigM9Ky0/TgXnkgr-iwI/AAAAAAAAFa8/Brus4wQft-o/IMG_6756_thumb2.jpg?imgmax=800" style="background-image: none; border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="IMG_6756" width="482" /></a> <br />
<ul>
<li>Smear the roti with lots of ghee and serve with the dal of your choice. </li>
</ul>
<a href="http://lh5.ggpht.com/--ekfQyixhmw/TgXnk7Qg2TI/AAAAAAAAFbA/lXAflSaCzOc/s1600-h/IMG_67666.jpg"><img alt="IMG_6766" border="0" height="314" src="http://lh4.ggpht.com/-n8X7_L-QpGs/TgXnlECKMSI/AAAAAAAAFbE/sz2wWlWkOeM/IMG_6766_thumb3.jpg?imgmax=800" style="background-image: none; border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="IMG_6766" width="487" /></a><br />
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<h4>
Note:</h4>
<br />
1-The griddle which I used was of 12 inch in diameter so I made 1 ball of whole dough. <br />
2- If you don't have mesh to roast you can roast it on griddle. <br />
3- Low flame or heat helps in making the roti crisp. <br />
4- To enjoy it more, crumble the roti, mix with dal. Add 1 tablespoon ghee and eat with onion, garlic chutney, papad and pickle on the the side.<br />
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<a href="http://lh6.ggpht.com/-MShUpToQ0DU/TgXnlcubEvI/AAAAAAAAFbI/5FXkgW4WBDo/s1600-h/IMG_85425.jpg"><img alt="IMG_8542" border="0" height="338" src="http://lh6.ggpht.com/-zkc73dRkY28/TgXnmNI45QI/AAAAAAAAFbQ/sE-eltFKUi4/IMG_8542_thumb2.jpg?imgmax=800" style="background-image: none; border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="IMG_8542" width="451" /></a> <br />
5- This crisp roti you can pack along with you when you travel. the shelf life is more than a week.<br />
<br />
Have a look what my fellow <a href="http://spicingyourlife.blogspot.com/p/blogging-marathon.html">Blogging Marathoner's</a> are doing.<br />
Sending it to "Flavours of Rajasthan" event, guest hosted by <a href="http://sonu-palatecorner.blogspot.com/2011/06/yay-my-200th-post-is-announcement-of.html">Sonu</a>, created by <a href="http://www.simplysensationalfood.com/">Nayna</a>.<br />
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<br />Degchihttp://www.blogger.com/profile/07622401435360422729noreply@blogger.com17tag:blogger.com,1999:blog-1314084186965451136.post-48623703679843311882011-06-24T07:16:00.001-07:002012-04-25T10:40:19.952-07:00Dal-Bati<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://lh4.ggpht.com/-FDFGF5KSE6Q/TgScPRNSdaI/AAAAAAAAFZ4/A1fh0eV-xsA/s1600-h/dal%252520bati%25255B6%25255D.jpg"><img alt="dal bati" border="0" height="429" src="http://lh5.ggpht.com/-auIrJGBPVM4/TgScPknqHkI/AAAAAAAAFZ8/6updb160q_M/dal%252520bati_thumb%25255B3%25255D.jpg?imgmax=800" style="background-image: none; border: 0px currentColor; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="dal bati" width="506" /></a><br />
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<a href="http://spicingyourlife.blogspot.com/p/blogging-marathon.html">BM#6 Day 2</a><br />
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The first things comes in your mind if you think about Rajasthani cuisine is dal bati Churma. Bati is just like the whole wheat flour dinner roll or round bread. Traditional it was baked over the fire wood,coal and dried cow dungs. Nowadays people in the North India mostly bake it on gas tandoor and at other places batis are baked in the oven. The baked batis are dipped in the bowl of ghee and then served. Don’t think about calories when you are eating this Rajasthani delicacy else you will not enjoy the heavenly taste of it. A must seen dish in all the festivals, marriages, Marwari community picnics or if you have guest at home. There is an another steamed version of baked bati known as Bafla, will share it recipe some other time. <br />
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<h3>
Ingredients:</h3>
<br />
<br />
<ul>
<li>4 cup wheat flour </li>
<li>1/4th cup table spoon sooji/rava/semolina </li>
<li>4 table spoon ghee </li>
<li>4 table spoon fresh curd </li>
<li>1/2tea spoon ajwain/carom seeds </li>
<li>1/2 tea spoon salt </li>
<li>1 tea spoon of baking soda (optional) </li>
<li>water as required </li>
<li>Ghee for dipping batis in it. </li>
</ul>
<h3>
Method:</h3>
<a href="http://lh5.ggpht.com/-75OJwMZ3vaw/TgScQH7Y9mI/AAAAAAAAFaA/6NO77uElfhY/s1600-h/IMG_3460%25255B6%25255D.jpg"><img alt="IMG_3460" border="0" height="366" src="http://lh6.ggpht.com/-tzvoPFIbN9s/TgScQb_8CfI/AAAAAAAAFaE/T3Twx3bXKsY/IMG_3460_thumb%25255B3%25255D.jpg?imgmax=800" style="background-image: none; border: 0px currentColor; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="IMG_3460" width="448" /></a> <br />
<br />
<ol>
<li>Mix all the ingredients and make a stiff dough. <br />
</li>
<li>Keep it aside for 30 minutes. <br />
</li>
<li>Make 8-10 round balls. <br />
</li>
<li>Press gently in the center with thumb. <br />
</li>
<li>Pre heat the oven on 350F. <br />
</li>
<li>Keep the batis on the baking tray and bake the batis for 35-40 minutes. <br />
</li>
<li>Turn bati after every 10 min. <br />
</li>
<li>Dip the batis in the bowl of ghee.Let the bati soak the ghee. <br />
</li>
<li>Serve Hot with dal, of your choice. </li>
</ol>
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<a href="http://lh3.ggpht.com/-jYrCymDmcMk/TgScQ_H_UUI/AAAAAAAAFaI/_kJdYPrBRyM/s1600-h/dal%252520bati%252520-%252520Copy%25255B6%25255D.jpg"><img alt="dal bati - Copy" border="0" height="363" src="http://lh4.ggpht.com/-IQBDbQJCJI0/TgScRGdLzmI/AAAAAAAAFaM/pb9pBkrdh10/dal%252520bati%252520-%252520Copy_thumb%25255B3%25255D.jpg?imgmax=800" style="background-image: none; border: 0px currentColor; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="dal bati - Copy" width="484" /></a><br />
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10. Dal Bati also goes well with <a href="http://manishavijay.blogspot.com/2008/06/rajasthan-food-is-experience-to-be.html">gatte ki sabji</a>, lasan ki chutney, mirchi ka kuta and churma.<br />
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<h1 align="justify">
Panchmel Dal</h1>
<h3>
Ingredient's </h3>
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1 handful of toor dal (split pigeon peas lentil) <br />
1 handful of yellow mung dal/mogar (split green gram lentil) <br />
1 handful of chana dal (split Bengal gram lentil) <br />
1 handful of masoor dal(split red lentils) <br />
1 tbsp. urad dal (split black lentils)<br />
1 tbsp. whole moong (whole green gram lentil) <br />
5 green chillies <br />
4-5 cloves of garlic <br />
1 inch ginger <br />
1/4th cup chopped cilantro/coriander <br />
1 tsp. chilli powder <br />
1/4 tsp. turmeric powder <br />
1/2 tsp. garam masala <br />
1 tsp. jeera/cumin seeds <br />
2 dry red chilli <br />
2 cloves <br />
a pinch of hing/asafetida <br />
2 +1 tbsp. ghee <br />
salt to taste <br />
lemon juice as per taste<br />
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<h3>
Method </h3>
1.In a pressure cooker, add all the dal,4 cups of water and 1/4th tea spoon turmeric powder and pressure cook it.Take approx. 4-5 whistle. <br />
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2. In a mortar and pastel crush green chilli, garlic and ginger together. <br />
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3.In a pan add 2 tbsp.ghee when it gets hot add cumin seeds, asafetida, clove and whole red chilli. <br />
<br />
4. Add crushed chilli-Ginger- garlic. Sauté it for a minute till it gives you the nice aroma. <br />
<i>* At this stage add 1 chopped onion if you prefer it in your dal and sauté it.</i> <br />
<br />
5. Add salt, red chilli and garam masala. <br />
<i>*At this stage if you like tomato taste in your dal add 1 chopped tomato and sauté it. <br />
</i><br />
6. Add this seasoning/ tadka to the cooked dal. <br />
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7.If needed add water according to the desired consistency to the dal. <br />
<br />
8. Bring it to the boil. Boil it for 4-5 minutes. <br />
<br />
9. Add lemon juice and garnish it with the cilantro. <br />
<br />
10. Add 1 tablespoon ghee and serve hot with the bati.<br />
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Note- You can stuff bati with alu /potato masala to make masala bati.<br />
You can stuff bati with satu/roasted chana powder to make Bihari Litti.<br />
<br />
Have a look what my fellow <a href="http://spicingyourlife.blogspot.com/p/blogging-marathon.html">Blogging Marathoner's</a> are doing.<br />
Sending it to "Flavours of Rajasthan" event, guest hosted by <a href="http://sonu-palatecorner.blogspot.com/2011/06/yay-my-200th-post-is-announcement-of.html">Sonu</a>, started by <a href="http://www.simplysensationalfood.com/">Nayna</a>.<br />
<br />
<br />
</div>
Degchihttp://www.blogger.com/profile/07622401435360422729noreply@blogger.com18tag:blogger.com,1999:blog-1314084186965451136.post-65013250371339446432011-06-23T05:38:00.001-07:002012-04-25T10:40:01.148-07:00Rajasthani Cuisine<p>Rajasthan is in the northwestern part of the Indian subcontinent. It is located in the Thar Desert region. Rajasthan weather is typical hot & dry weather. In summer the temprature reaches up to 48 Celsius and in winter it drops to 0 Celsius. The scarcity of water and lack of fresh green vegetables farming has a significant impact on the rajasthani cuisine.</p> <p>You can see the use of buttermilk and curd in the place of fresh tomato and tamarind for giving sourness in the gravies. The use of milk instead of water in gravies and also, the use of desi ghee(clarified butter)  in most of the recipes. Fresh beans(sangri) and berries(kair, gunda), mango pieces(amchur),  are dried for later use. The dried preparations like papad , badi and rabodi are made from lentils and whole grains as they could be conserved for long periods of time and proved themselves to be very useful in the early days when there was little produce in summers and transport was not so efficient. Use of bajra(millet), jawar(barley) , gram flour is prominent in the Rajasthani cuisine. Food that could last for several days and could be eaten without heating was preferred.</p> <p> </p> <p>In my space here I will share several vegetarian Rajasthani delicacies with you which I have grown up eating. Thank you Dadisa (grandmom), nanisa and mummy for helping me learning all these recipes. <br />For the next seven days I am going to cook Rajasthani delicacy daily as I am taking part in blogging Marathon(BM) and I choose to blog under Seven Days of Regional Specials.</p> Degchihttp://www.blogger.com/profile/07622401435360422729noreply@blogger.com5tag:blogger.com,1999:blog-1314084186965451136.post-1067077284354720682011-06-23T05:37:00.001-07:002012-04-25T10:40:19.915-07:00Churma ke ladoo<div dir="ltr" style="text-align: left;" trbidi="on">
<div align="left">
<a href="http://draft.blogger.com/%20http://www.manishavijay.blogspot.com/search/label/Blogging%20Marathon">"Blogging Marathon" </a>BM#6 Day 1 </div>
Churma ke ladoo / Sweet wheat flour balls is a delicious wheat flour, desi ghee(clarified butter) sweet which just melts in your mouth.It is a festive sweet also. A Rajasthani will never make dal bati without churma. It is the default sweet with the dal bati. I have grown up seeing that whenever we have guests at home dal bati Churma is the fixed item on the menu. In Rajasthan it is a traditional custom to serve sweets in the beginning of the meal. <br />
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<div align="left">
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<div align="left">
<a href="http://lh6.ggpht.com/-dZfyHkmFpN8/TgMzWiT4yRI/AAAAAAAAFY0/oHBaoQZYfUY/s1600-h/IMG_343217.jpg"><img alt="IMG_3432" border="0" height="367" src="http://lh5.ggpht.com/-XK0woOOPnCk/TgMzWyFeiWI/AAAAAAAAFY4/66FrJQesoVU/IMG_3432_thumb14.jpg?imgmax=800" style="background-image: none; border-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="IMG_3432" width="465" /></a></div>
<h3>
Ingredients</h3>
<ul>
<li>2 cup wheat flour </li>
<li>1.5 cup powdered sugar </li>
<li>1/4th cup sooji/rava/semolina </li>
<li>1 cup ghee </li>
<li>1/4th cup mix of dry fruits and mishri (tiny sugar cubes) </li>
<li>1/2 tea spoon cardamom powder </li>
<li>Ghee for frying </li>
</ul>
<br />
<h3>
Method</h3>
<ul>
<li>In a big bowl mix wheat flour, sooji and 2 tablespoon full of ghee. </li>
<li>Knead well with the help of water and make a stiff dough. </li>
<li>Keep aside for half an hour and then make 8 balls from the dough. </li>
</ul>
<a href="http://lh4.ggpht.com/-pGxoTp3NBwg/TgMzXfSHYRI/AAAAAAAAFY8/2TgfKICLPoM/s1600-h/IMG_34115.jpg"><img alt="IMG_3411" border="0" height="334" src="http://lh5.ggpht.com/-IHiBeaDtuW4/TgMzX7qisQI/AAAAAAAAFZA/ygoB9vksmSE/IMG_3411_thumb2.jpg?imgmax=800" style="background-image: none; border-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="IMG_3411" width="488" /></a><a href="http://lh6.ggpht.com/-mBgs1RB9PF0/TgMzYPXiP1I/AAAAAAAAFZE/UTWHU8fL_oc/s1600-h/IMG_341319.jpg"><img alt="IMG_3413" border="0" height="370" src="http://lh4.ggpht.com/-HyN2T-0wXec/TgMzYsgK-II/AAAAAAAAFZI/kjOQ9-JFEPI/IMG_3413_thumb16.jpg?imgmax=800" style="background-image: none; border-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="IMG_3413" width="487" /></a><br />
<ul>
<li>Press the ball in between your palm and fingers to give a fist shape. </li>
<li>In a frying pan, fry the fist shaped dough in ghee on a slow flame till it reaches the golden brown colour. </li>
</ul>
<a href="http://lh5.ggpht.com/-Vu22TVQgEzM/TgMzY_h6yqI/AAAAAAAAFZM/AWpcj8-RKLw/s1600-h/IMG_34175.jpg"><img alt="IMG_3417" border="0" height="377" src="http://lh5.ggpht.com/-YPhxE4Qn-yE/TgMzZb00MnI/AAAAAAAAFZQ/y1uotPX5lvk/IMG_3417_thumb2.jpg?imgmax=800" style="background-image: none; border-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="IMG_3417" width="489" /></a><br />
<ul>
<li>Break the fried fists into the pieces and allow them to cool for 10-15 minutes. </li>
</ul>
<a href="http://lh4.ggpht.com/--nDD7X7VfME/TgMzZ5IR5FI/AAAAAAAAFZU/ekb_a4GI_ZE/s1600-h/IMG_34216.jpg"><img alt="IMG_3421" border="0" height="350" src="http://lh5.ggpht.com/-yD5U52ryMvE/TgMzaAyhaRI/AAAAAAAAFZY/ps7agMZN0Co/IMG_3421_thumb3.jpg?imgmax=800" style="background-image: none; border-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="IMG_3421" width="483" /></a><br />
<ul>
<li>In a food processor grind the pieces into the powder(churma) of coarse texture. </li>
<li>Sift the powder through the sieve so that coarse powder is separated from the fine powder. </li>
</ul>
<a href="http://lh6.ggpht.com/-_VAyZCSmvyY/TgMzaufoQbI/AAAAAAAAFZc/YFxMgkiaAfc/s1600-h/IMG_34245.jpg"><img alt="IMG_3424" border="0" height="362" src="http://lh4.ggpht.com/-TYEGrSOdi_g/TgMzbFKcpHI/AAAAAAAAFZg/cz3pmtjb4VI/IMG_3424_thumb2.jpg?imgmax=800" style="background-image: none; border-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="IMG_3424" width="497" /></a><br />
<ul>
<li>Grind the coarse powder once again in the food processor and sift again. </li>
</ul>
<a href="http://lh5.ggpht.com/-sBGuVXEic-M/TgMzbraDs2I/AAAAAAAAFZk/qpvUH36VVMQ/s1600-h/IMG_34276.jpg"><img alt="IMG_3427" border="0" height="394" src="http://lh4.ggpht.com/--b4jLU--dQU/TgMzb0cBhhI/AAAAAAAAFZo/NA64BPX7KYw/IMG_3427_thumb3.jpg?imgmax=800" style="background-image: none; border-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="IMG_3427" width="503" /></a><br />
<ul>
<li>In a big frying pan add 1/2 cup ghee and the powder (churma) and roast it slightly for 5 min on simmering heat. This will give a nice roasted smell to the powder and it will increase the shelf life of churma also. </li>
<li>Add sugar, cardamom and the dry fruit mix to the powder. </li>
<li>Add 2 tablespoon ghee + 1 tablespoon ghee (if required) and bind the powder into the ladoo (round shape). </li>
<li>Once the ladoos are ready, store them in an air tight container. </li>
</ul>
<a href="http://lh6.ggpht.com/-HSfW6ghHu2s/TgMzcXvFszI/AAAAAAAAFZs/1rP1SwSSPKw/s1600-h/IMG_14909.jpg"><img alt="IMG_1490" border="0" height="327" src="http://lh4.ggpht.com/-9bbAHvvqx1k/TgMzcwHFy2I/AAAAAAAAFZw/dbjkK3b4jJ8/IMG_1490_thumb3.jpg?imgmax=800" style="background-image: none; border-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="IMG_1490" width="441" /></a><br />
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<br />
<h4>
Note-</h4>
<br />
<ol>
<li>Some people don't roast the fine powder(churma), they directly add the ghee and sugar to the powder and bind them into the ladoo. However, from my experience, the slight roasting gives a nice aroma and delicious taste to the ladoo. </li>
<li>Some people like to make churma ladoo with the jaggery instead of sugar. For jaggery churma ladoo : </li>
</ol>
<ul><ul>
<li>Take 2 cups powdered jaggery instead of sugar. <br />
In a pan add 1 tablespoon ghee, jaggery and 1 tablespoon of water and cook till jaggery dissolve. </li>
<li>Let it cool slightly.Add this dissolved jaggery to the powder and bind the ladoos. </li>
</ul>
</ul>
Have a look what my fellow <a href="http://spicingyourlife.blogspot.com/p/blogging-marathon.html">Blogging Marathoner's</a> are doing.<br />
Sending to "Flavours of Rajasthan" event, guest hosted by <a href="http://sonu-palatecorner.blogspot.com/2011/06/yay-my-200th-post-is-announcement-of.html">Sonu</a>, event by <a href="http://www.simplysensationalfood.com/">Nayna</a>.<br />
</div>
Degchihttp://www.blogger.com/profile/07622401435360422729noreply@blogger.com17tag:blogger.com,1999:blog-1314084186965451136.post-84599093342399803962011-03-28T19:56:00.001-07:002011-03-28T20:18:14.881-07:00Watermelon Carving<div dir="ltr" style="text-align: left;" trbidi="on"><br />
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<a href="http://lh6.ggpht.com/_4mUeEscif2w/TZFKKUUXDRI/AAAAAAAAFFE/Zlrn3XxlL9A/s1600-h/IMG_3621%5B6%5D.jpg"><img alt="IMG_3621" border="0" height="325" src="http://lh5.ggpht.com/_4mUeEscif2w/TZFKK0egXlI/AAAAAAAAFFI/fgaWRomwFFk/IMG_3621_thumb%5B3%5D.jpg?imgmax=800" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="IMG_3621" width="399" /></a><br />
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Decorate your salad bar with this beautiful hand carved watermelon rose in this summer for your barbeque party or pool party.<br />
I like to do vegetable and/or fruit carving during my leisure time. This one is my second attempt at watermelon carving. It is always fun doing it. It also took less time than my <a href="http://manishavijay.blogspot.com/2008/07/fruit-carving.html"><i><u>previous work</u></i></a>, although it definitely requires lots of patience for the beginners. but with continuous practice , speed comes naturally.<br />
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Below are the step by step images to provide an idea of how to carve a watermelon rose.<br />
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Step- 1<br />
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<a href="http://lh6.ggpht.com/_4mUeEscif2w/TZFKLVmz-lI/AAAAAAAAFFM/NxvjGlaXpqc/s1600-h/IMG_3586%5B6%5D.jpg"><img alt="IMG_3586" border="0" height="344" src="http://lh4.ggpht.com/_4mUeEscif2w/TZFKLi0MqCI/AAAAAAAAFFQ/I-vToUJR0JI/IMG_3586_thumb%5B3%5D.jpg?imgmax=800" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="IMG_3586" width="406" /></a><br />
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Step – 2<br />
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<a href="http://lh4.ggpht.com/_4mUeEscif2w/TZFKL0d34bI/AAAAAAAAFFU/YbwivphdGRE/s1600-h/IMG_3596%5B6%5D.jpg"><img alt="IMG_3596" border="0" height="337" src="http://lh4.ggpht.com/_4mUeEscif2w/TZFKMfCN3BI/AAAAAAAAFFY/Lp6-509_LvE/IMG_3596_thumb%5B3%5D.jpg?imgmax=800" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="IMG_3596" width="413" /></a><br />
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Step – 3<br />
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<a href="http://lh5.ggpht.com/_4mUeEscif2w/TZFKMwRAkGI/AAAAAAAAFFc/KPGJfUESb90/s1600-h/IMG_3604%5B5%5D.jpg"><img alt="IMG_3604" border="0" height="332" src="http://lh4.ggpht.com/_4mUeEscif2w/TZFKNYL9sNI/AAAAAAAAFFg/z50ALRCDQus/IMG_3604_thumb%5B2%5D.jpg?imgmax=800" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="IMG_3604" width="423" /></a><br />
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Step – 4<br />
<a href="http://lh6.ggpht.com/_4mUeEscif2w/TZFKOtRuSjI/AAAAAAAAFFk/htUGuuCXXZ4/s1600-h/IMG_3606%5B5%5D.jpg"><img alt="IMG_3606" border="0" height="316" src="http://lh3.ggpht.com/_4mUeEscif2w/TZFKPGPxoQI/AAAAAAAAFFo/DMD6OBsrz2E/IMG_3606_thumb%5B2%5D.jpg?imgmax=800" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="IMG_3606" width="425" /></a><br />
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Step – 5<br />
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<a href="http://lh4.ggpht.com/_4mUeEscif2w/TZFKPYw1JmI/AAAAAAAAFFs/WAcb2YDKGU4/s1600-h/IMG_3610%5B5%5D.jpg"><img alt="IMG_3610" border="0" height="337" src="http://lh6.ggpht.com/_4mUeEscif2w/TZFKPhG6njI/AAAAAAAAFFw/MjqmN3lsTM8/IMG_3610_thumb%5B2%5D.jpg?imgmax=800" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="IMG_3610" width="429" /></a><br />
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Step – 6 <br />
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<a href="http://lh5.ggpht.com/_4mUeEscif2w/TZFKP3r0xQI/AAAAAAAAFF0/wbTAUrAMlSU/s1600-h/IMG_3618%5B12%5D.jpg"><img alt="IMG_3618" border="0" height="330" src="http://lh4.ggpht.com/_4mUeEscif2w/TZFKQRRRKPI/AAAAAAAAFF4/IKB1R7m9c7w/IMG_3618_thumb%5B6%5D.jpg?imgmax=800" style="background-image: none; border-color: -moz-use-text-color; border-style: none; border-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="IMG_3618" width="431" /> </a><br />
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This watermelon carving I am submitting for create and carve event hosted by Helen of <a href="http://fussfreeflavours.com/">fussfreeflavours.</a><br />
The <a href="http://simplysensationalfood.blogspot.com/2010/12/create-and-carve-fruit-n-veg-event.html" target="_blank">Create & Carve food blogging event</a> was started by Nayna of Simply Food last year.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-_oeJxB7Jv6E/TZFOrkaUfWI/AAAAAAAAFF8/6plSF-nRGrs/s1600/create-n-carve-logo.logo-4.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="http://4.bp.blogspot.com/-_oeJxB7Jv6E/TZFOrkaUfWI/AAAAAAAAFF8/6plSF-nRGrs/s200/create-n-carve-logo.logo-4.jpg" width="200" /></a></div></div>Degchihttp://www.blogger.com/profile/07622401435360422729noreply@blogger.com4tag:blogger.com,1999:blog-1314084186965451136.post-3738187238449238232011-03-23T16:59:00.000-07:002011-06-23T07:12:29.767-07:00Rabdi–Thick milk dessert<p> </p> <p> </p> <p><a href="http://lh3.ggpht.com/_4mUeEscif2w/TYqfsBK8GlI/AAAAAAAAFEc/diNqqxfFr-0/s1600-h/P1000743%5B5%5D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="P1000743" border="0" alt="P1000743" src="http://lh5.ggpht.com/_4mUeEscif2w/TYqfsalFJ8I/AAAAAAAAFEg/64oyuTvB_BA/P1000743_thumb%5B2%5D.jpg?imgmax=800" width="418" height="330" /></a></p> <p> </p> <p>I am back with a new recipe after a long pause. As the summer approaches, Enjoy my favourite dessert – The chilled Rabdi this summer.</p> Rabdi is rich & creamy milk dessert popular especially in North India.There are many short cut versions of making instant rabdi using bread and corn starch/flour. The traditional method is rather elaborate and requires full attention, but trust me, the result is definitely worth the effort. <br /> <p><strong></strong></p> <p><strong>Ingredients:</strong> <br /></p> <p>1 gallon milk ( 3.78 liter ) <br />1 can Condensed Milk <br />2 tablespoon Cardamom (Elaichi) powder <br />4 tablespoon of Chopped blanched Almonds <br />2 tablespoon of Chopped blanched Pistachio <br />2 pinch of saffron <br />1 tablespoon of Rose water <br />1 tablespoon of Ghee(clarified butter) <br /></p> <p><strong>Method:</strong></p> <p> </p> <p>1-Grease the non stick pan with ghee. <br />2-Add milk. Keep the heat in between sim and medium. <br />3-After a boil. Keep stirring the milk continuously or stir after every 10 min.</p> <p><a href="http://lh5.ggpht.com/_4mUeEscif2w/TYqfspfcNQI/AAAAAAAAFEk/jRXbXYioRL4/s1600-h/mawa%20%283%29%5B7%5D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="mawa (3)" border="0" alt="mawa (3)" src="http://lh5.ggpht.com/_4mUeEscif2w/TYqfs0zXo4I/AAAAAAAAFEo/WzhU--a7i6w/mawa%20%283%29_thumb%5B4%5D.jpg?imgmax=800" width="431" height="287" /></a></p> <p> </p> <p><a href="http://lh6.ggpht.com/_4mUeEscif2w/TYqftHt3DLI/AAAAAAAAFEs/Irb8pHCV2to/s1600-h/mawa%20%285%29%5B5%5D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="mawa (5)" border="0" alt="mawa (5)" src="http://lh4.ggpht.com/_4mUeEscif2w/TYqftjJrOyI/AAAAAAAAFEw/PfmcjIzEDrY/mawa%20%285%29_thumb%5B2%5D.jpg?imgmax=800" width="431" height="304" /></a></p> <p> </p> <p><a href="http://lh6.ggpht.com/_4mUeEscif2w/TYqftyNA-EI/AAAAAAAAFE0/G165ugb42yA/s1600-h/mawa%20%286%29%5B6%5D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="mawa (6)" border="0" alt="mawa (6)" src="http://lh5.ggpht.com/_4mUeEscif2w/TYqfuGZ66jI/AAAAAAAAFE4/TJPxbuylBKw/mawa%20%286%29_thumb%5B3%5D.jpg?imgmax=800" width="434" height="335" /></a> <br />4-When the milk is reduced to 1/4th of its original volume and you can see the texture like bread crumbs in the milk and on the spoon. your rabdi is ready. Add condensed milk, elaichi (cardamom) powder.</p> <p><a href="http://lh6.ggpht.com/_4mUeEscif2w/TYqfuhYl3HI/AAAAAAAAFE8/A8cWQP1zJzI/s1600-h/mawa%20%2811%29%5B6%5D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="mawa (11)" border="0" alt="mawa (11)" src="http://lh4.ggpht.com/_4mUeEscif2w/TYqfu06OLnI/AAAAAAAAFFA/y1m_Z6yA8Xo/mawa%20%2811%29_thumb%5B3%5D.jpg?imgmax=800" width="433" height="323" /></a> <br />5. Add almonds, pistachio, few drops of rose water and  saffron strands and allow it to cool down. <br />6. Refrigerate and serve chilled. <br /></p> <p> </p> <p><strong>Note</strong> <br /></p> <ol> <li>1It is very important to stir the milk and keep a constant watch on it to avoid any sticking on the bottom of pan.</li> <li>If due to lack of attention  milk sticks to the bottom don't scratch the bottom, immediately transfer the milk to another pan.</li> <li>For 1 gallon milk it will take approximately 1- 2 hrs. to reduce to its 1/4th volume.</li> </ol> Degchihttp://www.blogger.com/profile/07622401435360422729noreply@blogger.com4tag:blogger.com,1999:blog-1314084186965451136.post-64517631023324872782008-08-23T20:11:00.001-07:002011-06-27T11:55:04.703-07:00Panchkuta - An Entry for the Weekend Herb Blogging.<p><a href="http://lh4.ggpht.com/manisha.soni/SLDRQPrHGFI/AAAAAAAAAfg/Bqjrqz0Q8vg/s1600-h/IMG_1777%20%28Small%29%5B5%5D.jpg"><img style="border-right: 0px; border-top: 0px; border-left: 0px; border-bottom: 0px" height="332" alt="IMG_1777 (Small)" src="http://lh6.ggpht.com/manisha.soni/SLDRQqGnQlI/AAAAAAAAAfk/6Xr7KykOzus/IMG_1777%20%28Small%29_thumb%5B3%5D.jpg?imgmax=800" width="456" border="0" /></a> </p> <p>I came to know about the weekend herb blogging from Srivalli's  <em><strong><a href="http://cooking4allseasons.blogspot.com/2008/08/announcing-weekend-herb-blogging.html">Cooking 4 All Seasons</a></strong></em> blog, which is an event started by Kalyan of <em><strong><a href="http://kalynskitchen.blogspot.com/">kalynskitchen</a></strong></em>. Being from the state of Rajasthan, I took this opportunity to introduce the quintessential Rajasthani dish of all times - The Panchkuta. <br />This dish is essentially made up of 5 ingredients found widely across the Great Thar Desert. For ages, this has been the mainstay food of travellers across the desert. It has long shelf life after being cooked and does not require refrigeration unlike other foods. In case you are travelling through Rajasthan, don't be amused if you find your fellow traveller pulling up a box of Panchkuta with pooris/rotis and enjoying his lunch/dinner. </p> <p>The five ingredients of Panchkuta are sangri, kair, Kumat, Goonda and dry red chillies.</p> <p><a href="http://lh5.ggpht.com/manisha.soni/SLDRQ2fRwAI/AAAAAAAAAfo/3Spq_l3tPZg/s1600-h/IMG_1744%20%28Small%29%5B14%5D.jpg"><img style="border-right: 0px; border-top: 0px; border-left: 0px; border-bottom: 0px" height="319" alt="IMG_1744 (Small)" src="http://lh6.ggpht.com/manisha.soni/SLDRRalQnQI/AAAAAAAAAfs/P6YNUQJDDsc/IMG_1744%20%28Small%29_thumb%5B10%5D.jpg?imgmax=800" width="448" border="0" /></a> </p> <p> <strong>Sangri</strong> ( Prosopis cineraria ) - Sangri ki phali (pods of the khejari tree) grows in Rajasthan. This is the protein powerhouse of the desert with 53 per cent protein. <u><em><a href="http://en.wikipedia.org/wiki/Prosopis_cineraria">Linky</a></em></u><strong></strong></p> <p><strong>Kair</strong> ( Capparis decidua ) - This is a wild berry which grows on the shrubs in the Thar. <em><u><a href="http://en.wikipedia.org/wiki/Capparis_decidua">Linky</a> <br /></u></em><strong>Kumat</strong> ( Acacia Senegal ) - Seeds from the pods of this small deciduous tree. <em><u><a href="http://en.wikipedia.org/wiki/Acacia_senegal">Linky</a></u></em></p> <p>Other ingredient which form part of the Panchkuta is goonda (Cordia mixa) <em><u><a href="http://images.google.com/imgres?imgurl=http://www.tropicalfruitandveg.co.uk/images/gunda.jpg&imgrefurl=http://www.tropicalfruitandveg.co.uk/showpage.php%3Fshow%3Dall%26type%3Dvegetable%26pn%3D1%26pp%3D6&h=484&w=646&sz=39&hl=en&start=1&um=1&usg=__mCOcNs6LKXqnIvK76Oxy8oVkWlA=&tbnid=WJX9x3NBTuGZ8M:&tbnh=103&tbnw=137&prev=/images%3Fq%3Dlasora%26um%3D1%26hl%3Den%26client%3Dfirefox-a%26rls%3Dorg.mozilla:en-US:official%26sa%3DG">Linky</a></u></em>. With the current place I am in, I couldn't get this.The taste of this dish is slightly different and has to be developed. If you taste it after soaking/boiling them, it might not be that agreeable, but once the dish is ready, the taste comes out really well.</p> <p><strong>Ingredients </strong></p> <ul> <li>1 cup sangri </li> <li>1/4 cup kair </li> <li>1/4 cup kumat</li> <li>4 dry red chillies </li> <li>1 tablespoon raisins </li> <li>1 tea spoon haldi (turmeric) powder </li> <li>2 tea spoon red chilli powder </li> <li>2 tea spoon dhaniya (coriander) powder </li> <li>2 tea spoon amchur(dry mango) powder </li> <li>1/2 teas spoon cumin seeds </li> <li>pinch of hing (afsofedia) </li> <li>2 tablespoon oil </li> <li>salt to taste. </li> </ul> <p><strong>Method </strong></p> <ul> <li>Soak sangri, kair and kumatia in water overnight.</li> </ul> <p><a href="http://lh5.ggpht.com/manisha.soni/SLDRR4chRUI/AAAAAAAAAfw/iUZZoRULdIg/s1600-h/IMG_1762%20%28Small%29%5B4%5D.jpg"><img style="border-right: 0px; border-top: 0px; border-left: 0px; border-bottom: 0px" height="293" alt="IMG_1762 (Small)" src="http://lh4.ggpht.com/manisha.soni/SLDRSak6gZI/AAAAAAAAAf0/awnqMgjQEuc/IMG_1762%20%28Small%29_thumb%5B2%5D.jpg?imgmax=800" width="458" border="0" /></a>  </p> <ul> <li>Drain the water. Add 2 cups of fresh water,1 tea spoon salt and 1/2 tea spoon haldi and boil for 10 minutes. </li> <li>Drain the water. </li> <li>Heat oil in the pan. Add cumin seeds, hing and red chillies. </li> <li>Add sangri, kair and kumat. </li> <li>Add all spices and amchur powder. cook for 2 minutes. </li> <li>Serve with poori or bajri (millet) roti. </li> </ul> <p><a href="http://lh5.ggpht.com/manisha.soni/SLDRSwY59CI/AAAAAAAAAf4/SVDh4c4fwh4/s1600-h/IMG_1785%20%28Small%29%5B11%5D.jpg"><img style="border-right: 0px; border-top: 0px; border-left: 0px; border-bottom: 0px" height="319" alt="IMG_1785 (Small)" src="http://lh3.ggpht.com/manisha.soni/SLDRTbH9VjI/AAAAAAAAAf8/4pKAzcETT6I/IMG_1785%20%28Small%29_thumb%5B9%5D.jpg?imgmax=800" width="457" border="0" /></a></p> Degchihttp://www.blogger.com/profile/07622401435360422729noreply@blogger.com23tag:blogger.com,1999:blog-1314084186965451136.post-18747146801900375672008-08-23T17:33:00.001-07:002013-08-23T03:29:42.627-07:00Sattu<div dir="ltr" style="text-align: left;" trbidi="on">
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I made sattu on the occasion of Festival Bade (Kajari) Teej, which is celebrated among us marwaris in Rajasthan on the third day after Raksha bandhan. On this day maidens keep fast for their prospective groom's and married ladies for their husband's long and prosperous life. Ladies decorate there hands with Henna & swings are put on trees. In the evening, women gather to perform pooja of the neem. Once the moon is sighted, then the wife breaks her fast by taking bite of the Sattu sweet offered by her husband. Read more about teej<b><i><u> </u></i></b><a href="http://www.teejfestival.org/teej-festival.html"><b><i>here</i></b></a>.<br />
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Until the 20th century, Sattu was the staple food packed along with travelers proceeding on long journeys. Not only it has long shelf life, it also gives instant a filling feeling. Sattu can be made from various flours like rice flour, wheat flour and gram flour. I made it with roasted gram flour.<br />
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<b>Ingredients</b><br />
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<b><a href="http://lh5.ggpht.com/manisha.soni/SLCscdz3BvI/AAAAAAAAAfM/M-y5IbNVUtM/s1600-h/IMG_1676%20%28Small%29%5B4%5D.jpg"><img alt="IMG_1676 (Small)" border="0" height="390" src="http://lh3.ggpht.com/manisha.soni/SLCsc0ETatI/AAAAAAAAAfQ/Pi-pFVsUcUs/IMG_1676%20%28Small%29_thumb%5B2%5D.jpg?imgmax=800" style="border-color: -moz-use-text-color; border-style: none; border-width: 0px;" width="640" /></a> </b><br />
<ul>
<li>3 cup roasted dalia powder </li>
<li>1.5 cup ghee(clarified butter) </li>
<li>2.5 cup powdered sugar(confectionery sugar) </li>
<li>1/4 cup almond accents </li>
<li>1 tea spoon cardamom powder </li>
</ul>
<b>Method</b><br />
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<ul>
<li>Warm the ghee. </li>
<li>Mix all the ingredients and make a soft dough. </li>
<li>Divide it into 15 portions. </li>
<li>Make a boll of each portion, slightly press between the palms and give the shape of patties or any other shape you like. </li>
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Degchihttp://www.blogger.com/profile/07622401435360422729noreply@blogger.com5