tag:blogger.com,1999:blog-77581714538800726792024-03-14T00:27:37.869-04:00merakitchen'mera' means my in hindi. So - mera kitchen means my kitchen. Recipes featured here are what I cook in 'mera kitchen'.Samtahttp://www.blogger.com/profile/02020502098978925325noreply@blogger.comBlogger231125tag:blogger.com,1999:blog-7758171453880072679.post-7510181577214533512022-02-13T19:07:00.002-05:002022-02-19T13:32:49.208-05:00Safed Murg Korma (White Chicken Korma)<p>When you have a chicken loving family, you need to come up with quick chicken dishes that are different each week and are easy and quick to prepare with less ingredients that are easily avialable in your fridge, freezer and pantry - you experiment. This is one such dish. </p><p>I know there are many blogs, youtube videos with many many dishes - each one overlaps another or is very similar. Thats cooking for you. I just adeed stuff in my pantry to make a white gravy as the kid wanted a white chicken dish this week. This gravy is not too spicy but is full of flavor and looks and tastes rich.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEg_N5AT1gs9Zo3JdNSbNp4beiS74qKb6cdQqZoSZOxqbmSXAvpx5b7WA6kSkZRaE-VFNejSEbQBbHtRn6SJjg8Gt1-4ktkJDP7ePDHwBfaj_CkVImn_2D4zF3s54XYDNXfFsRhkg72m8zZIJTe4HMGPnxYQLN26dp0G179gKmq1Ly4CgtDze7ruFFWXEw=s3072" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3072" data-original-width="3072" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEg_N5AT1gs9Zo3JdNSbNp4beiS74qKb6cdQqZoSZOxqbmSXAvpx5b7WA6kSkZRaE-VFNejSEbQBbHtRn6SJjg8Gt1-4ktkJDP7ePDHwBfaj_CkVImn_2D4zF3s54XYDNXfFsRhkg72m8zZIJTe4HMGPnxYQLN26dp0G179gKmq1Ly4CgtDze7ruFFWXEw=w640-h640" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b><u>Ingredients</u></b></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">2 pounds chicken - I used boneless skinless thighs</div><div class="separator" style="clear: both; text-align: left;">2 medium onions</div><div class="separator" style="clear: both; text-align: left;">8 garlic cloves</div><div class="separator" style="clear: both; text-align: left;">1/2 inch ginger</div><div class="separator" style="clear: both; text-align: left;">1 green chili</div><div class="separator" style="clear: both; text-align: left;">1/4 cup cashews</div><div class="separator" style="clear: both; text-align: left;">8 to 10 almonds</div><div class="separator" style="clear: both; text-align: left;">1 teaspoon popy seeds (optional)</div><div class="separator" style="clear: both; text-align: left;">2 tablespoons sour cream (hung yogurt can be used too)</div><div class="separator" style="clear: both; text-align: left;">4 tablespoons oil</div><div class="separator" style="clear: both; text-align: left;">1 inch cinnamon stick</div><div class="separator" style="clear: both; text-align: left;">2 bay leaves</div><div class="separator" style="clear: both; text-align: left;">1 teaspoons garam masala powder</div><div class="separator" style="clear: both; text-align: left;">salt to taste</div><div class="separator" style="clear: both; text-align: left;">2 teaspoons kewra water (optional)</div><div class="separator" style="clear: both; text-align: left;">Chopped cilantro for garnish (optional)</div><div class="separator" style="clear: both; text-align: left;"><b><u><br /></u></b></div><div class="separator" style="clear: both; text-align: left;"><b><u>Method</u></b></div><div class="separator" style="clear: both; text-align: left;"><b><u><br /></u></b></div><div class="separator" style="clear: both; text-align: left;">Blend the onions, garlic and ginger into a fine paste - do not add water. Soak the cashews and the almonds in hot water for abut 20 mins. Peel the almonds, if they have skin. </div><div class="separator" style="clear: both; text-align: left;">In a karahi add the oil. Once it heats up, add the cinnamon stick and the bay leaves. When they emit a nice aroma (in about 20 seconds) add the onion paste and mix well. Fry till you see the oil on the sides. Be careful not to burn or brown the onions. Add salt to taste and the garam masala and mix well. To this add the sour cream and keep stirring till it all blends well. Add 1/4 cup of water. To this add cut chicken pieces. I cut them into 1 inch pieces. Cover and cook on medium flame. Make a paste of the cashews, almonds, poppy seeds and chilli by adding little water. Add this mixture to the cooking chicken. Clean the mixer cup with 1/4 cup water and add this to the karahi. Mix everything well. Cover and let it cook on low medium flame for 15 mins. open and check if chicken is cooked and for salt. Add kewra water and mix well. </div><div class="separator" style="clear: both; text-align: left;">Remove onto a serving platter and garnish with chopped cilantro. </div><div class="separator" style="clear: both; text-align: left;">Serve with steamed rice, paratha, naan or roti.</div><br /><p></p>Samtahttp://www.blogger.com/profile/02020502098978925325noreply@blogger.com0tag:blogger.com,1999:blog-7758171453880072679.post-86626194330208848002021-02-03T21:32:00.004-05:002021-02-03T21:39:22.428-05:00Vada Pav<p> So, the <a href="https://merakitchen.blogspot.com/2017/01/bombay-pavpau.html" target="_blank">Bombay Pav</a>, <a href="https://merakitchen.blogspot.com/2021/02/sukka-lasun-chutney-dry-garlic-chutney.html" target="_blank">Sukka Lasun Chutney</a> & <a href="https://merakitchen.blogspot.com/2021/02/batata-vada-potato-vada.html" target="_blank">Batata Vada</a> came together and formed this heavenly dish called 'Vada Pav'. Any person from Bombay / Mumbai will know what this yummy street food is. Its like the fast food of Mumbai............ like a desi burger 😀</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-Zt5-YtOzH_I/YBtIKuDrGaI/AAAAAAAFULA/fgxmf9GR9w4FgWmHztxSArLSaIb-5rCOgCNcBGAsYHQ/s2048/vada%2BPav.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="2048" height="640" src="https://1.bp.blogspot.com/-Zt5-YtOzH_I/YBtIKuDrGaI/AAAAAAAFULA/fgxmf9GR9w4FgWmHztxSArLSaIb-5rCOgCNcBGAsYHQ/w640-h640/vada%2BPav.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">To assemble the Vada Pav we just need a few things. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">We had a besan paste made for covering the potato mixture in <a href="https://merakitchen.blogspot.com/2021/02/batata-vada-potato-vada.html" target="_blank">this recipe</a>. We use the leftover paste to make the chura (crumble). Add 2 crushed gralic cloves and some chilli powder to the paste and drip drops into the hot oil. Fry till its nice and crispy. Drain it onto a paper towel and let it cool. Pulse it a couple time in the mixer. Chura is ready. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Take green chilis - i generally get the medium hot ones from the Indian store. Make a small slit in the middle. Fry it in the hot oil - be very very careful. Just 2 minutes and its done. Drain it on a paper towel and sprinkle salt.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Take the Pav and slit in the middle. Put some butter on the pav and then sprinkle the sukka lasun chutney. Put a vada on it and smoosh lightly with the top of the pav. Savor with Chura and Friend Green Chilli. <br />You can use the green mint and coriander chutney as well as the date and tamarind chutney too inside the pav before adding the vada.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-MVYUp847fGE/YBtITyiFkwI/AAAAAAAFULE/u2GJ-Bm01tE20nrkmLGDpPRH4xJeXlpNACNcBGAsYHQ/s2048/Vada%2BPav%2B-%2BCollage.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="2048" height="640" src="https://1.bp.blogspot.com/-MVYUp847fGE/YBtITyiFkwI/AAAAAAAFULE/u2GJ-Bm01tE20nrkmLGDpPRH4xJeXlpNACNcBGAsYHQ/w640-h640/Vada%2BPav%2B-%2BCollage.JPG" width="640" /></a></div><br /><p></p>Samtahttp://www.blogger.com/profile/02020502098978925325noreply@blogger.com0tag:blogger.com,1999:blog-7758171453880072679.post-19287270853420710202021-02-03T19:52:00.007-05:002021-02-03T21:39:52.217-05:00Batata Vada (Potato Vada)<p>This weekend we saw the worst noreaster in our 15 years in New Jersey. It was snowing from Sunday afternoon unto Tuesday afternoon. Snow snow everywhere just reminded me of the Mumbai rains. Ofcorse fried pakodas with chai is what comes to mind. But, we went a step ahead and made batata vadas and then some vada pav. </p><p>Snow day spent well in the warm kitchen cookign this up and then sitting and savoring it with a hot cup of elachi chai (cardamom flavored brewed Indian tea)</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-valDjs_Udl4/YBsym60J-JI/AAAAAAAFUKw/dyseUSI57SwVLslbe1MFVzJgAraWkKRnACNcBGAsYHQ/s2048/Batata%2BVada.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://1.bp.blogspot.com/-valDjs_Udl4/YBsym60J-JI/AAAAAAAFUKw/dyseUSI57SwVLslbe1MFVzJgAraWkKRnACNcBGAsYHQ/w640-h480/Batata%2BVada.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b><u>Ingredients</u></b></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b><u><i>For Potato Mixture</i></u></b></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">6 to 7 medium golden potatoes</div><div class="separator" style="clear: both; text-align: left;">1/4 cup crushed garlic</div><div class="separator" style="clear: both; text-align: left;">2 green chilis finely chopped - add more or less as per your spice tolerance=</div><div class="separator" style="clear: both; text-align: left;">10 to 12 curry leaves - torn to pieces</div><div class="separator" style="clear: both; text-align: left;">1/2 teaspoon mustard seeds</div><div class="separator" style="clear: both; text-align: left;">a pinch of hing/asafoetida</div><div class="separator" style="clear: both; text-align: left;">1/2 teaspoon tumeric powder</div><div class="separator" style="clear: both; text-align: left;">2 to 3 TBS oil</div><div class="separator" style="clear: both; text-align: left;">salt to taste</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b><u><i>For the covering</i></u></b></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">2 cups besan (bengal gram flour)</div><div class="separator" style="clear: both; text-align: left;">1/2 cup rice flour</div><div class="separator" style="clear: both; text-align: left;">1/2 teaspoon ajwain (carrom seeds)</div><div class="separator" style="clear: both; text-align: left;">pinch of hing/asafoetida</div><div class="separator" style="clear: both; text-align: left;">1/2 teaspoon turmeric powder</div><div class="separator" style="clear: both; text-align: left;">salt to taste</div><div class="separator" style="clear: both; text-align: left;">1/4 teaspoon eno fruit salt</div><div class="separator" style="clear: both; text-align: left;">water to make a paste</div><div class="separator" style="clear: both; text-align: left;">oil for frying vadas</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b><u><br /></u></b></div><div class="separator" style="clear: both; text-align: left;"><b><u>Method</u></b></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b><u><i>For Potato Mixture</i></u></b></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Boil potatoes in a pressure cooker for 2 whistles. Once they are cooled down, peel and mash them with your hands. You should get about 3 to 3 1/2 cups roughly smashed potatoes. In a karahi, add oil. When it heats up, add the mustard seeds and let them crackle. Then add the crushed garlic and bring the heat to a medium. Mix well. Add the green chilis & curry leaves. Add tumeric powder and some salt. Mix well. Get it off the heat. To this add the smashed potatoes and mix everything well. Check to see the salt - add a little more if needed. Make golf size round balls and set them in a plate. I got about 16 portions from the mixture.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b><u><i>For Vadas</i></u></b></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Mix the besan, rice flour, asafoetida, salt, tumeric powder and lightly crushed ajwain in a bowl. To this add water little by little to get a nice thinck lump free mixture. It needs to be a nice thick mixture that lines the back of a spoon very smoothly. Take a wok and add oil to it. I generally use peanut oil for frying, you could use any oil with a high smoking point. Heat the oil on medium flame.While the oil is heating, add the eno fruit salt to the besan mixture and mix well. The mixture will swell up and its fine. When the oil is heated, add a drop of the besan mixture to check if it floats to the surface, if yes then the oil is reay to fry the vadas. Carefully take a portion of the potato mixture and roll it in the besan mixture and cover it all over. Carefully put it into the hot oil. It will bubble up and immediately float to the suface. If you have a big wok, you can fry 3 to 4 vadas at one time. Use a slotted sppon to turn the vada around. When the outer covering turns a golden color, take it out on a plate lined with kitchen towels. It takes about 7 to 8 minutes to get the vadas ready. Vadas are ready to be savored as it is, with read chutney or green chutney or imli chutney. You could also make vada Pavs.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><p></p>Samtahttp://www.blogger.com/profile/02020502098978925325noreply@blogger.com0tag:blogger.com,1999:blog-7758171453880072679.post-45420781427980022102021-02-03T18:23:00.003-05:002021-02-03T18:36:42.172-05:00Sukka Lasun Chutney (Dry Garlic Chutney)<p> Sukka Lasun Chutney (Dry Galic Chutney) is a red, firey, spicey and yummy chutney that you will find in Maharashtrian homes regularly. This chutney is loved with simple varan and bhaat (dal & rice) and even with chappatis. My mother used to roll the chappati with this powder and molten coconut oil.......... oh it was so yummy and filling. Ofcorse the chutney at home was never too spicy as our tolence levels are pretty low 😏</p><p>We made this chutney this weekend. The plan was to make vada pav and this is the spicy chutney that accompanies it. </p><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-hb8pdpPSWJE/YBskdMSIafI/AAAAAAAFUKU/Yi0TF95GAS4sGDzQlu_Pxnw1ep3buXX0ACNcBGAsYHQ/s2048/Sukka%2BLasun%2BChutney.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="2048" height="640" src="https://1.bp.blogspot.com/-hb8pdpPSWJE/YBskdMSIafI/AAAAAAAFUKU/Yi0TF95GAS4sGDzQlu_Pxnw1ep3buXX0ACNcBGAsYHQ/w640-h640/Sukka%2BLasun%2BChutney.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><b><u><br /></u></b></div><div class="separator" style="clear: both; text-align: left;"><b><u>Ingredients</u></b></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">1/2 cup raw peanuts</div><div class="separator" style="clear: both; text-align: left;">1/2 cup dried coconut (Khopra)</div><div class="separator" style="clear: both; text-align: left;">1/4 cup garlic cloves</div><div class="separator" style="clear: both; text-align: left;">1/4 cup sesame seeds (optional)</div><div class="separator" style="clear: both; text-align: left;">1/4 cup red chili powder - add more or less as per your spice tolerance<i><span style="font-size: x-small;"> (I used kashmiri.......... but, you can use any type you like)</span></i></div><div class="separator" style="clear: both; text-align: left;">salt to taste</div><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-e0AYNao7bAM/YBskdC6sGsI/AAAAAAAFUKY/SMxdZhqlggIiTIfOtPSkQiykPr9k7nxSACNcBGAsYHQ/s2048/Lasun%2BChutney%2BIngredients.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="2048" height="640" src="https://1.bp.blogspot.com/-e0AYNao7bAM/YBskdC6sGsI/AAAAAAAFUKY/SMxdZhqlggIiTIfOtPSkQiykPr9k7nxSACNcBGAsYHQ/w640-h640/Lasun%2BChutney%2BIngredients.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b><u>Method</u></b></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Dry roast the peanuts on a medium low flame till you get a nice aroma and they turn golden. Remove them to a plate. You can remove the skin of the peanuts if you wish to. - just rub them and it will come off - blow it into the sink. Add the coconut and dry roast till its golden. Remove on a plate. Dry roast the sesame seeds till they start spluttering and then remove onto a plate. Peel the garlic and slice the. Roast on a low flame till they turn a golden color. Remove to plate. To this plate add the chili powder and salt. Mix it well. Let it all cool down completely.</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-LOWqHP-M024/YBskdCrJKeI/AAAAAAAFUKc/QGhiyATNUNEUyaLEdOnAEibECLkEfIeAQCNcBGAsYHQ/s2048/Lasun%2BChutney%2B-%2BRoasted.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="2048" height="640" src="https://1.bp.blogspot.com/-LOWqHP-M024/YBskdCrJKeI/AAAAAAAFUKc/QGhiyATNUNEUyaLEdOnAEibECLkEfIeAQCNcBGAsYHQ/w640-h640/Lasun%2BChutney%2B-%2BRoasted.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">Once the mixture cools down, add it to a mixer pot and pulse it 4 to 5 times. Check to see that the peanuts are ground - if not, pulse it again a couple times. There is natural oil in the peanuts and sesame and that is released when you pulse the mixture. Store it in an airtight container. I keep it in the refrigerator to maintain the freshness and aroma.</div><br /><p></p>Samtahttp://www.blogger.com/profile/02020502098978925325noreply@blogger.com0tag:blogger.com,1999:blog-7758171453880072679.post-69023407682423948122021-02-03T15:58:00.001-05:002021-02-03T15:58:36.282-05:00Bombay Pav/Pau<div class="separator" style="clear: both; text-align: left;">
Any person who comes from Bombay ( I still cannot call the place Mumbai) will always love the 'Bombay/Mumbai Pav'. This bread is used for making Vada Pav, Pav Bhaaji, Kutchi Dabeli, Keema Pav, Maska Pav and so many other yummy things.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">I have a <a href="http://merakitchen.blogspot.com/2012/12/ladi-pav.html" target="_blank">Laadi Pav</a> recipe from 2012 - I have always got amazing results. But, I have always tried to mix and match the ingredients to get it as close to the Pav from the local bakery back home as possible. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">This one hit a home run. It was exactly as Khan Uncle made it in his small bakery at Evershine nagar in Malad. The pav from his bakery were used for making all the yummy delicacies at home. I miss all this.... but, am happy to be able to make my own stuff too. I always say.... Yeast is my best friend. </div><div class="separator" style="clear: both; text-align: left;"><br /></div>
<div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-ER7o_eJ3tCo/YBmgTJtJIjI/AAAAAAAFUJs/lqsko8-68kcU_05UDCoM4sjZDJwTdF_TgCNcBGAsYHQ/s2048/Laadi%2BPav%2B1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="480" src="https://1.bp.blogspot.com/-ER7o_eJ3tCo/YBmgTJtJIjI/AAAAAAAFUJs/lqsko8-68kcU_05UDCoM4sjZDJwTdF_TgCNcBGAsYHQ/w640-h480/Laadi%2BPav%2B1.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div>
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<span face=""arial" , sans-serif" style="color: #222222;"><span><b><u>Ingredients</u></b></span></span><br />
<span face=""arial" , sans-serif" style="color: #222222;"><span><b><u><br /></u></b></span></span>
<span face=""arial" , sans-serif" style="color: #222222;"><span>3/4 cup warm water (100 F) - do not use hot water or else it will kill the yeast</span></span><br />
<span face=""arial" , sans-serif" style="color: #222222;"><span>2 teaspoons (tsps) yeast (active dry yeast)</span></span><br />
<span face=""arial" , sans-serif" style="color: #222222;"><span>1/2 cup warm milk (100 F)</span></span><br />
<span face=""arial" , sans-serif" style="color: #222222;"><span>2 tablespoons (TBS) sugar</span></span><br />
<span face=""arial" , sans-serif" style="color: #222222;"><span>1/2 tsp salt</span></span><br />
<span face=""arial" , sans-serif" style="color: #222222;"><span>4 TBS melted butter OR Olive Oil</span></span><br />
<span face=""arial" , sans-serif" style="color: #222222;"><span>3 to 3 1/2 cups Bread Flour/All Purpose Flour </span></span><br />
<span face=""arial" , sans-serif" style="color: #222222;"><span>1 TBS butter to put on the top of pav (optional)<br /></span></span>
<span face=""arial" , sans-serif" style="color: #222222;"><span><b><u><br /></u></b></span></span>
<span face=""arial" , sans-serif" style="color: #222222;"><span><b><u>Method</u></b></span></span><br />
<span face=""arial" , sans-serif" style="color: #222222;"><span><br /></span></span>
<span face=""arial" , sans-serif" style="color: #222222;"><span>In a mixing bowl add the warm water and sugar and yeast and let it sit for 10 minutes till it becomes a frothy mixture - this shows that the yeast is active and that its proofed.</span></span><br />
<span face=""arial" , sans-serif" style="color: #222222;"><span>Add the warm milk, salt, butter/oil, garlic powder, pepper powder, italian seasoning and mix well. Now add the flour one cup at a time and mix well till everything is incorporated. I used only 3 cups flour in this stage.</span></span><br />
<span face=""arial" , sans-serif" style="color: #222222;"><span>Take this sticky dough on the counter - you may add a little dough (1 tablespoon at a time) to get a soft dough (it will still be a bit sticky). Knead this dough very well for 7 to 10 minutes. This is important to get the gluten going.</span></span><br />
<span face=""arial" , sans-serif" style="color: #222222;"><span>Make it into a ball and keep it in a big bowl that is greased with some oil. Let it sit covered in a warm place for 11/2 hours untill it gets double in size.</span></span><br />
<span face=""arial" , sans-serif" style="color: #222222;"><span>Punch the fluffed up dough and knead again for a minute. Make 15 equal portions (medium pav size) or 24 equal portion (small size). Place these on a greased 9X13 pan in a line with a little space in between each roll. Cover it with a kitchen towel and let it sit in a warm place for 45 minutes till the rolls have doubled in size.</span></span><br /><span face=""arial" , sans-serif" style="color: #222222;"><span>Preheat the oven to 380 F. Bake in the oven for 12 to 15 minutes till the tops of the rolls become brown. I try and tap the tops and when it sounds hollow, I know its done.</span></span><br />
<span face=""arial" , sans-serif" style="color: #222222;"><span>Remove from oven. Take the butter and smear it on the top of the pav with a brush when its hot - this will give it a beautiful glaze. This is an optional step. Let it cool on a wire rack before serving.</span></span><br /><br /></div>
Samtahttp://www.blogger.com/profile/02020502098978925325noreply@blogger.com0tag:blogger.com,1999:blog-7758171453880072679.post-22521654991518536022021-01-14T19:36:00.004-05:002021-01-14T19:36:52.242-05:00Sweet Pongal <p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-gUb-aZ1qxxw/YADhADP_k5I/AAAAAAAFTdk/dk-FpdhILxEhoJubJ0M-C2p8ARb5e9-ygCNcBGAsYHQ/s1600/Sweet%2BPongal.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://1.bp.blogspot.com/-gUb-aZ1qxxw/YADhADP_k5I/AAAAAAAFTdk/dk-FpdhILxEhoJubJ0M-C2p8ARb5e9-ygCNcBGAsYHQ/w640-h480/Sweet%2BPongal.jpeg" width="640" /></a></div><br /><p></p><p><b><u>Ingredients</u></b></p><p>1/2 cup rice (I used ambemohar) - kolam, sona masoori or basmati can be used too<br />1/4 cup moong dal<br />1/2 cup to 3/4 cup jaggery <br />1 cup milk<br />2 cups water<br />4 cardamom (peeled and powdered)<br />2 tbs broken cashews<br />2 tbs raisins<br />pinch of edible camphor (if available)</p><p><br /><b><u>Method</u></b></p><p>Wash and rinse the rice and moong dal. Drain all the water and keep aside. Add 1 tbs of ghee to a pressure cooker or Instantpot. Add the rinsed rice and moong dal and roast till there is a nice aroma. Add the milk and water and mix well. Cover and pressure cook - 4 to 5 whistles in cooker or 21 mins in the instantpot with valve closed. Once done, let the pressure release naturally. Mash and mix the dal and rice together. Mix in 1 tbs ghee and mix well again.<br />In a saucepan add the jaggery and 2 tbs water. Let the jaggery melt. Add this to the mashed rice and dal mixture and mix well. Add cardamom powder and edible camphor (if using). <br />In a small pan add the 1 tbs ghee. When it gets hot add the cashews and the raisins. Turn the heat off and let the cashews and the raisins simmer. Add this to the pongal. Serve warm.</p>Samtahttp://www.blogger.com/profile/02020502098978925325noreply@blogger.com0tag:blogger.com,1999:blog-7758171453880072679.post-33352964775344020452021-01-10T21:44:00.001-05:002021-01-10T21:44:07.187-05:00Oats Laddoo<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-FCDtx_q5SJs/X_u6lSv2bgI/AAAAAAAFTX8/pqfAfyjXsWcYDRq5wP230gfkVilyil0aQCNcBGAsYHQ/s1600/Oats%2BLaddoo.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://1.bp.blogspot.com/-FCDtx_q5SJs/X_u6lSv2bgI/AAAAAAAFTX8/pqfAfyjXsWcYDRq5wP230gfkVilyil0aQCNcBGAsYHQ/w640-h480/Oats%2BLaddoo.jpeg" width="640" /></a></div><br /><p></p><p><b><u>Ingredients</u></b></p><p>1 1/2 cup old fashioned quick oats<br />1/2 cup peanuts or almonds (can add more)<br />1/2 cup jaggery (add more if you want more sweet)<br />8 Cardamom and 1/4 nutmeg (powdered)<br />1/4 cup melted ghee</p><p><b><u>Method</u></b></p><p>Dry roast the oats till you get a nice aroma<br />Dry roast the peanuts/almonds<br />Grind to a powder the oats, peanuts and jaggery. Add powdered cardamom and nutmeg. Mix well in a bowl. Add melted ghee and mix well. Add more ghee a teaspoon at a time. Form laddoos and enjoy.<br />I got like 14 from this mix</p>Samtahttp://www.blogger.com/profile/02020502098978925325noreply@blogger.com0tag:blogger.com,1999:blog-7758171453880072679.post-16015458360960074622020-07-21T16:57:00.000-04:002020-07-21T16:57:04.771-04:00Beef Empanada<br /><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: left;">I have been meaning to make Beef Empanadas like forever. I was always intrigued by the flaky crust and the savory yummy filling and wanted to recreate my own version at home. I have tried Chicken and Beef empanadas and have been partial to the Beef ones. <br /><br />I read a few recipes and saw some videos. Essentially every recipe I saw had the same ingredients and lots of love. So, with all that knowlege, I set foot in my kitchen today and made these crispy, flaky, yummy goodies. </div></div><div class="separator" style="clear: both; text-align: center;"><br /><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-X44OzIU1yxM/XxdM7UO6gxI/AAAAAAAFOZ8/TFA9kQU_npMR47BodUi_ZvvzqLxIBYt-QCNcBGAsYHQ/s2048/Beef%2BEmpanada%2Bwatermark.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="2048" height="625" src="https://1.bp.blogspot.com/-X44OzIU1yxM/XxdM7UO6gxI/AAAAAAAFOZ8/TFA9kQU_npMR47BodUi_ZvvzqLxIBYt-QCNcBGAsYHQ/w625-h625/Beef%2BEmpanada%2Bwatermark.JPG" width="625" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b><u>Ingredients</u></b></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b><u><i>For the filling</i></u></b></div><div class="separator" style="clear: both; text-align: left;">1 pound ground beef</div><div class="separator" style="clear: both; text-align: left;">1 cup chopped onion</div><div class="separator" style="clear: both; text-align: left;">1 cup chopped bell pepper (I used 1/2 green and 1/2 red)</div><div class="separator" style="clear: both; text-align: left;">4 cloves garlic - chopped</div><div class="separator" style="clear: both; text-align: left;">1 tomato - chopped</div><div class="separator" style="clear: both; text-align: left;">1/2 tsp dried oregano</div><div class="separator" style="clear: both; text-align: left;">1 tsp paprika</div><div class="separator" style="clear: both; text-align: left;">1 tsp roasted ground cumin</div><div class="separator" style="clear: both; text-align: left;">salt to taste</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b><u><i>For the crust </i></u></b></div><div class="separator" style="clear: both; text-align: left;">2 cups flour</div><div class="separator" style="clear: both; text-align: left;">4 TBS butter (melted)</div><div class="separator" style="clear: both; text-align: left;">1/2 tsp salt</div><div class="separator" style="clear: both; text-align: left;">3/4 cup water (more if needed - 1 TBS at a time)</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Vegetable Oil to fry Empanadas</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-A6f9fstV-Zs/XxdM7c39jHI/AAAAAAAFOaA/ytTh22x2JaUXZ4ev-S8v50OdRzl_AGDXACNcBGAsYHQ/s2048/Beef%2BEmpanada%2B1%2Bwatermark.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="2048" height="625" src="https://1.bp.blogspot.com/-A6f9fstV-Zs/XxdM7c39jHI/AAAAAAAFOaA/ytTh22x2JaUXZ4ev-S8v50OdRzl_AGDXACNcBGAsYHQ/w625-h625/Beef%2BEmpanada%2B1%2Bwatermark.JPG" width="625" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><div class="separator" style="clear: both;"><b><u>Method</u></b></div><div class="separator" style="clear: both;"><b><u><br /></u></b></div><div class="separator" style="clear: both;">Add the ingredients for the crust and knead into a soft pliable dough. It should be soft to touch but not sticky. Acover it with a cloth and let it sit for 1 hour. </div><div class="separator" style="clear: both;">In a saucepan add the ground beef and let it cook for 15 minutes - stir it occasionally. Once it has changed colot and you see oil/fat on the sides - use a slotted spoon and remove the beef onto a plate. Leave the oil/fat in the saucepan. To this add the onions, peppers and garlic and let it sweat for 5 minutes. Add the tomato and the spices and salt and mix well. cook for about 5 to 7 minutes till you see oil seperating on the sides of the pan. Now add the beef and mix well. Cover and let this cook for 15 minutes. Stir it once in the middle. Remove from heat and let it cool.</div><div class="separator" style="clear: both;">Take the dough and make 16 small portions and make them into round smooth circles. Using a rolling pin roll it into a flat round tortilla - not too thin nor too thick, about 3 to 4 inches in diameter. Carefully add a tablespoon of filling in the middle and use one end to close the empanada and make into a half moon. Use a fork to seal the ends. You can very well you a mold to do this too - I have a mold, but could not find one - so went old school. make all the 16 of them and lay them on a cookie sheet in a single file and refegirate for 15 minutes. Heat oil in a wok - bring the flame to a medium high. Now add one or two empanadas at a time - depending on how big your wok is. Fry it till its nice golden brown. Drian on a paper towel and savor with some salsa, sour cream, guacamole or good old ketchup. </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-nJWa4AHcKxw/XxdWbG0uBbI/AAAAAAAFOaQ/xoOi0wGSEtQ_hYlt5zEsMJ4XZ7ccmV7cACNcBGAsYHQ/s2048/Beef%2BEmpanada%2B2%2Bwatermark.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1638" height="781" src="https://1.bp.blogspot.com/-nJWa4AHcKxw/XxdWbG0uBbI/AAAAAAAFOaQ/xoOi0wGSEtQ_hYlt5zEsMJ4XZ7ccmV7cACNcBGAsYHQ/w625-h781/Beef%2BEmpanada%2B2%2Bwatermark.JPG" width="625" /></a></div></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br />Samtahttp://www.blogger.com/profile/02020502098978925325noreply@blogger.com0tag:blogger.com,1999:blog-7758171453880072679.post-52441681142498529452020-04-19T17:57:00.003-04:002020-04-19T17:57:54.811-04:00Whole Wheat Pav<br />
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<a href="http://3.bp.blogspot.com/-kTFncdTX5Zg/VZVm7QMV7yI/AAAAAAADfEw/y6YGKjXnI-M/s1600/IMG_7442.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="372" src="https://3.bp.blogspot.com/-kTFncdTX5Zg/VZVm7QMV7yI/AAAAAAADfEw/y6YGKjXnI-M/s640/IMG_7442.JPG" width="640" /></a></div>
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Ingredients</div>
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1 1/2 cups lukewarm water</div>
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2 1/4 tsp yeast (1 packet)</div>
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4 TBS sugar</div>
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1/4 tsp salt</div>
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3 TBS vital gluten (powder)</div>
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2 1/2 to 3 cups wholewheat flour</div>
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1 cup Bread Flour or All Purpose Flour</div>
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4 TBS butter (melted)</div>
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<a href="http://1.bp.blogspot.com/-MTDHoOeHT8k/VZVm7HD-GII/AAAAAAADfE0/IFRBKPK-5tw/s1600/IMG_7439.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="502" src="https://1.bp.blogspot.com/-MTDHoOeHT8k/VZVm7HD-GII/AAAAAAADfE0/IFRBKPK-5tw/s640/IMG_7439.JPG" width="640" /></a></div>
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Method<br />
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Add water sugar and yeast and let it sit for 10 minutes to allow the yeast to bloom. To this add the melted butter, salt and 2 1/2 cups wheat flour and 1 cup All purpose Flour /Bread Flour and vital gluten. Mix it well and then knead it. I used a stand mixer to do this - but, it can be done by hand too. If the dough is wet, add 1 TBS wheat flour at a time to knead and get a soft round dough. Knead the dough for 8 to 10 minutes. Grease a pot with oil and add the dough to it, cover and let it sit in a warm place for 1.5 hours or untill its doubled in size. After the first rise, punch the dough and get all the air out. Knead it well and make 15 equal portions and makeinto smooth rounds. Lay them in a 3 colums and 5 rows pattern in a 9X5 tray. Cover and let it rise in a warm place for an hour. Preheat oven to 400 Degrees Farhenhite. Place the raised pavs in the oven and bake for 12 to 15 minutes till the tops are a golden brown. Get them out of the oven and brush with butter on the top (this is an optional step). Golden soft wholewheat pavs are ready to be savored.<br />
<br />Samtahttp://www.blogger.com/profile/02020502098978925325noreply@blogger.com0tag:blogger.com,1999:blog-7758171453880072679.post-2572142961603596812020-03-29T22:30:00.002-04:002020-03-30T15:45:50.410-04:00Bun Maska<div class="separator" style="clear: both; text-align: left;">
Corona Virus has kind of taken over the World. We have been in quarantine for 15 days now. I have stepped outside the house only to go to the backyard or to walk to the post box. </div>
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Well, quarantine has its fun times too. As movie lovers, this is the time we are catching up on tons of movies. Weekdays are still quiet busy for the hubby and the baby as they both have work and school respectively. However, weekends are filled with movies and lots of popcorn. </div>
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Yesterday we watched this cute Netflix Original movie called 'Maska'. Maska means butter in Hindi. The movie is a lighthearted coming of age story centered around a century old Irani Cafe. These cafes were a hightlight of South Mumbai. Not many exist now, but a few that do still serve this amazing bun maska with Irani chai and a lot of other goodies. These cafes are owned and run by people belonging to the Parsi community in India. </div>
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I was watching the movie, but wa secretly salivating thinking about Bun Maska and Irani Chai.</div>
So, today morning - woke up and got this bun started and waited with eager breath for it to be baked.<br />
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Yum Yum Goodness.</div>
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<a href="https://1.bp.blogspot.com/-_DEeLNmTPoI/XoE4uOM0ADI/AAAAAAAFGbU/SSw5-_nnyjUriZp89mR58PBpEoCnltacgCNcBGAsYHQ/s1600/Bun%2BMaska%2B1%2Bwatermark.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="640" src="https://1.bp.blogspot.com/-_DEeLNmTPoI/XoE4uOM0ADI/AAAAAAAFGbU/SSw5-_nnyjUriZp89mR58PBpEoCnltacgCNcBGAsYHQ/s640/Bun%2BMaska%2B1%2Bwatermark.JPG" width="640" /></a></div>
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<b><u>Ingredients</u></b><br />
<br />
1/2 cup lukewarm water<br />
3 tablespoons sugar<br />
2 1/4 teaspoon active dry yeast (1 packet)<br />
4 tablespoons butter (melted)<br />
1 cup lukewarm milk<br />
3 1/2 cups Bread Flour or All Purpose Flour<br />
1/2 teaspoon salt<br />
1/2 tutti fruti or raisins<br />
2 tablespoons milk (to brush the tops)<br />
oil for coating the dough<br />
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<b><u>Method</u></b><br />
<br />
in a stand mixer add the water, sugar and yeast. Let the yeast bloom for 5 to 0 minutes. Now add the milk, salt, butter and flour. Mix it at a very slow speed till everything is intergrated. Once integrated, inscrease the speed and let the mixer knead the dough. If the mixture looks too wet, add 1 tablespoon flour at a time to get a soft dough. Knead the dough for about 10 to 12 minutes. This can be done by hand too and believe me when I say, its a very theraputic experience. At the end, add the raisins or tutti fruti and mix well. <br />
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Once done, coat the dough with oil and let it rest covered in a warm dry place. In about an hour or hour and half (depending on the heat and humidity of the place) the dough would rise in volume, almost double. Now get it out and give it a nice punch to get all the air out. punch and knead for about 3 to 4 minutes. Now grease a 9X13 cake pan with oil. Make 15 small rounds of the dough. Make smooth rounds and place them in the pan with space in between. Cover and let it sit in a warm place. About 45 minutes or an hour later, the dough would have risen. Prheat the oven to 380 degrees farenhite. Take a brush and brush the tops very softly with the milk. Be very careful, as you do not want to get any of the air out and deflate the dough. <br />
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Bake it in the oven for 15 minutes. The tops should look nice and golden brown and when you tap it, it should be hard and sound hollow. Get it out of the oven and let it cook. After 15 minutes, remove it on a cooling rack. Seperate the buns. Cut it int he middle and slater with some yummy butter (maska) and relish the yummy goodness. <br />
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If you want it to be a bit sweeter. After the first raise, add some sugar to it before kneading and shaping it into pavs. <br />
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This maska pav with Irani chai is like heaven in your mouth. Took me back to the Irani Cafes.<br />
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<a href="https://1.bp.blogspot.com/-OOC9XJR0iQw/XoE4uLm3eqI/AAAAAAAFGbY/ftLOwrM6G9oMa2-5j7caVzhKuZEK2ubHQCNcBGAsYHQ/s1600/Bun%2BMaska%2B2%2Bwatermark.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="640" src="https://1.bp.blogspot.com/-OOC9XJR0iQw/XoE4uLm3eqI/AAAAAAAFGbY/ftLOwrM6G9oMa2-5j7caVzhKuZEK2ubHQCNcBGAsYHQ/s640/Bun%2BMaska%2B2%2Bwatermark.JPG" width="640" /></a></div>
<br />Samtahttp://www.blogger.com/profile/02020502098978925325noreply@blogger.com0tag:blogger.com,1999:blog-7758171453880072679.post-526029786892880282018-01-30T16:55:00.002-05:002018-01-30T16:55:59.162-05:00Curry Leaves (Kadi Patta) Chicken Curry<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-yVqW95sav4I/WmU9beIFvsI/AAAAAAAEU6o/rmBu9xKPU-gaZ27qvo4DligZ2ESJOeZUwCLcBGAs/s1600/Curry%2BLeaf%2BChicken.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://4.bp.blogspot.com/-yVqW95sav4I/WmU9beIFvsI/AAAAAAAEU6o/rmBu9xKPU-gaZ27qvo4DligZ2ESJOeZUwCLcBGAs/s640/Curry%2BLeaf%2BChicken.jpeg" width="640" /></a></div>
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<b><u>Ingredients</u></b><br />
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2 pounds chicken (I used boneless skinless chicken thighs)<br />
2 tablespoons yogurt<br />
1/2 teaspoon turmeric powder<br />
1 teaspoon ginger garlic paste<br />
1/2 cup curry leaves (stripped from the stem)<br />
1/2 cup cilantro/coriander leaves<br />
2 green chilis (you can add more or less as you like it)<br />
2 tablespoons cashew nuts<br />
1/4 cup dried coconut<br />
1 tablespoon poppy seeds<br />
3 green cardamoms<br />
2 cloves<br />
1/2 inch cinnamon stick<br />
1 teaspoon coriander seeds<br />
1 teaspoon fennel seeds<br />
1/2 teaspoon cumin seeds<br />
1/8 teaspoon fenugreek seeds<br />
1/2 teaspoon black peppercorns<br />
4 tablespoons oil<br />
2 medium onions - thinly sliced<br />
4 cloves garlic - grated<br />
salt to taste<br />
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<b><u>Method</u></b><br />
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Cut chicken into 1 inch pieces. Marinate with the yogurt, turmeric powder, ginger garlic paste and a little salt. Let it sit for 30 minutes - you can marinate this overnight too - just marinate and leave it covered in the refrigerator.<br />
In a karahi/wok - take 1 tablespoon oil. to this add the chilis, curry leaves and cilantro and saute on medium flame for about 4 to 5 minutes. Take it out on a plate and let it cool. In the same karahi/wok, add 1 tablespoon oil. When it gets hot - lower the flame to medium low and add the corinader seeds, fennel seeds, cumin seeds, fenugreek seeds, black peppercorns, cinnamon stick, cloves and cardamom. It should just take about 30 seconds for the aroma to fill the kitchen. Add cashew nuts and poppy seeds. Saute till the cashews become golden on the outside. Remove and keep it aside with the previous curry leaves and coriander. Now in the same wok, add the dried coconut and saute it without any oil till the coconut becomes a nice golden brown and leaves a fragrant aroma. Remove into the same plate with the masala and curry leaves. Grind it all together to a smooth paste adding little water.<br />
In the same karahi/wok - add the 2 tablespoons oil. Then add the thinly sliced onions and grated ginger and a bit of salt. saute till the onions turn a nice golden color. To this add the marinated chicken and mix well. Now add the ground masala and add just enough water to make a thick gravy. Mix well. Cover and cook for 20 minuted on medium flame. After 20 minutes, the gravy should have oil floating over it. Check if the chicken is cooked. Add salt as per taste - mix well. Garnish with chopped cilantro. Serve with steamed rice, dosa, chappati, naan or appam.Samtahttp://www.blogger.com/profile/02020502098978925325noreply@blogger.com0tag:blogger.com,1999:blog-7758171453880072679.post-57421049784668117962017-04-11T17:14:00.000-04:002017-04-11T17:14:52.289-04:00Honey Oat Bread (Can be made in a Bread Machine too)<div class="separator" style="clear: both; text-align: left;">
Bread Baking is a hobby and a passion. The waiting with baited breath to get the yeast to rise and the kneading of the dough and then the wait to get the dough raised to double its size only to punch it down and knead it again. And of course the best part - the aroma of freshly baked bread when it spreads through the house.</div>
I know I know - its too dramatic on my part. But, that's exactly how I feel about baking a bread at home. Its pure excitement. Of Course the family loves home baked bread and that's a big perk in itself.<br />
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We bake a bread at home every week. We try to go through just one loaf of bread in a week - so as to give other food items a chance to be part of our consumption too. No other reason. We believe in equality.</div>
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I have been baking a whole wheat bread for a long time. Wanted to incorporate oats too. There are a lot of recipes out there. Somehow, it never interested our palette. I tried experimenting and finally came up with this recipe which is a keeper. The bread is a little different texture wise as it is a bit crumbly compared to a white bread or a whole wheat bread - but, its soft and airy and has a beautiful aroma. Can be toasted and had with jam or butter or if you are not a fan of toasting it, you will like it just like that too. We love to toast it on a pan with a drizzle of ghee (Clarified butter) - yummmmm!!!!!!!</div>
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<a href="https://3.bp.blogspot.com/-MeW2_hp8HMk/WO07Z2vb1tI/AAAAAAAEFAM/8JfBpBhLpPgCAltbj3UdnfnaIsucHn9EACLcB/s1600/Honey%2BOats%2BBread%2B1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://3.bp.blogspot.com/-MeW2_hp8HMk/WO07Z2vb1tI/AAAAAAAEFAM/8JfBpBhLpPgCAltbj3UdnfnaIsucHn9EACLcB/s640/Honey%2BOats%2BBread%2B1.JPG" width="640" /></a></div>
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<b><u>Ingredients</u></b></div>
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1 and 1/4 cup warm water (do not use hot water)</div>
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1/3 cup honey</div>
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2 and 1/4 teaspoon active dry yeast (1 packet)</div>
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4 tablespoons oil (I use olive oil)</div>
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1 and 1/2 cup oats flour (I used old fashioned oats that were ground in a blender)</div>
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1 and 1/2 to 2 cups bread flour</div>
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1/2 teaspoon salt</div>
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some extra flour (for kneading if you are not using the breadmaker)</div>
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<a href="https://3.bp.blogspot.com/-w2Mk1ml5jsg/WO07Z0PwKvI/AAAAAAAEFAI/GU4WLqeSHRIRaBeAclEyz6unIpVPSSl0wCLcB/s1600/Honey%2BOats%2BBread%2B3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="480" src="https://3.bp.blogspot.com/-w2Mk1ml5jsg/WO07Z0PwKvI/AAAAAAAEFAI/GU4WLqeSHRIRaBeAclEyz6unIpVPSSl0wCLcB/s640/Honey%2BOats%2BBread%2B3.JPG" width="640" /></a></div>
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<b><u>Method</u></b><br />
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In a stand mixer add the warm water, honey and yeast. Let the yeast bloom. This should take about 5 to 10 minutes. Now add the salt and oil and the oats flour and bread flour (1 and 1/2 cups). Start stirring the mixture. If you see its a little loose, add 2 tablespoons of bread flour at a time and mix well. You should get a soft dough which forms a round on the dough hook, but is sticky to touch.<br />
Mix it with the dough hook on medium speed for about 10 minutes. You could do this by hand too. Remove the dough out and mix it with oiled hands and put it back into the greased bowl. Cover and let it sit in a warm place for about 1 hour until it rises to double its size.<br />
Once its doubled in size. Punch it in the bowl to release all the air. Get the dough out on a clean counter. Mix it well with hands and knead it for about 5 to 7 minutes. Spread some flour on the counter and using a rolling pin roll the dough into a oval shape. Now roll one end of the dough and connect the seams. Place it in a greased 9X5 bread loaf pan with the seam side down. Cover with a soft cloth and let it rise in a warm place for about 45 minutes to an hour.<br />
In the last 15 minutes of its rise - preheat the oven to 350 Fahrenheit. Place the loaf pan carefully in the oven and let it bake for 30 to 35 minutes. After 30 minutes, check the bread, if you tap the top and it sounds hollow, you know the bread is cooked.<br />
Remove the bread form the oven and immediately and carefully remove the bread onto a cooling rack. let it cook completely before you slice it.<br />
This bread stays good for 3 to 4 days outside or for a week in the fridge.<br />
Enjoy this yummy bread.<br />
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<a href="https://1.bp.blogspot.com/-vWzQmTcRqaw/WO07Z3kKhpI/AAAAAAAEFAE/aC9ML9XTJtgy2Tnt2dc8TaLjZnvz0Bo4QCLcB/s1600/Honey%2BOats%2BBread%2B2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://1.bp.blogspot.com/-vWzQmTcRqaw/WO07Z3kKhpI/AAAAAAAEFAE/aC9ML9XTJtgy2Tnt2dc8TaLjZnvz0Bo4QCLcB/s640/Honey%2BOats%2BBread%2B2.JPG" width="640" /></a></div>
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<b><u>Notes</u></b><br />
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<ul>
<li>Before baking, you could brush the top lightly with a mixture of equal parts honey and warm water and sprinkle some oats on top - to get a beautiful look.</li>
<li>You can bake this bread in a breakmaker too. I have used my WestBend breadmaker with the white bread setting for 1 and 1/2 pound loaf. Just add the ingredients in the inner pot and start the cycle. </li>
</ul>
Samtahttp://www.blogger.com/profile/02020502098978925325noreply@blogger.com0tag:blogger.com,1999:blog-7758171453880072679.post-24366483191000784002017-03-29T09:34:00.002-04:002017-03-29T09:34:44.427-04:00Rice & Shrimp Taco - #TacoTuesday #2<div class="separator" style="clear: both; text-align: left;">
I have been meaning to post these taco recipes for quite some time now. These tacos were made almost a year ago, but never got around to posting them on the blog. Hopefully, all the tacos will find a home here soon now. </div>
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<a href="https://4.bp.blogspot.com/-uiZYq5WmxQ0/WNWA94ir3_I/AAAAAAAEEnA/zAdP21WShdk0_Mgk82gif2F9_w7ulNYQgCLcB/s1600/Taco%2BTuesday%2B%25232%2B-%2BShrimp%2B%2526%2BRice%2BTaco.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="368" src="https://4.bp.blogspot.com/-uiZYq5WmxQ0/WNWA94ir3_I/AAAAAAAEEnA/zAdP21WShdk0_Mgk82gif2F9_w7ulNYQgCLcB/s640/Taco%2BTuesday%2B%25232%2B-%2BShrimp%2B%2526%2BRice%2BTaco.JPG" width="640" /></a></div>
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<b><u>Ingredients</u></b><br />
<br />
8 small tortilla (6 inch ones) - I used the ones made at home - <a href="http://merakitchen.blogspot.com/2016/04/flour-tortillas.html" target="_blank">Recipe Here</a><br />
1 pound medium shrimp (about 25 shrimps)<br />
1 tsp chilli powder<br />
1 tsp roasted cumin powder<br />
1 tsp garlic powder<br />
1 TBS lemon juice<br />
salt to taste<br />
1 tbs oil<br />
1 onion - sliced<br />
1/2 cup chopped cilantro<br />
1 cup cooked rice<br />
Chipotle mayonnaise (store bought)<br />
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<b><u>Method</u></b><br />
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Mix together the cilli powder, roasted cumin powder, garlic powder and salt along with lemon juice and form a paste. To this add the shrimps and coat each piece well with the marinade. Let it sit for atleast an hour. In a wok, add the oil and then cook the shrimps till they curl up and become a pink color - about 4 to 6 minutes. Remove shrimp on a plate.<br />
In the same wok - add the sliced onions and get a nice seat on them on high heat. Remove on a plate.<br />
I just warm the tortillas a bit. You can do this on a griddle or in a microwave too.<br />
To assemble the tacos - take a tortilla, place a tablespoon of rice and then some of the onions. Add about 4 shrimps per taco. Top with chopped cilantro and drizzle some chipotle mayo on top. Serve as is with a side of Pico de Gallo and Guacamole.Samtahttp://www.blogger.com/profile/02020502098978925325noreply@blogger.com0tag:blogger.com,1999:blog-7758171453880072679.post-10797274948319204032017-03-18T21:40:00.004-04:002017-03-19T11:20:44.898-04:00Mexican Sweet Corn Soup - #SoupSwappersWe have never been much of soup lovers. The occasional soup we have is <a href="http://merakitchen.blogspot.com/2013/03/loaded-chicken-noodle-soup.html" target="_blank">Chicken Noodle Soup</a> or <a href="http://merakitchen.blogspot.com/2010/01/cream-of-tomato-soup.html" target="_blank">Tomato Soup</a> or the Manchow Soup and ofcorse the yummy Indian Chinese Sweet Corn Soup.<br />
I joined this group called Soup Saturday Swappers in an attempt to learn more about the various other soups out there. The challenge this month was to cook a Mexican Soup. I further challenged myself and attempted a full vegetarian soup.<br />
My research gave me so many options - all yummy pork and chicken soups out there. The one that caught my eye was the simple Sweet Corn Soup with Mexican flavors of roasted cumin and paprika. Its a very simple recipe and a very tasty soup too.<br />
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<a href="https://2.bp.blogspot.com/-YBOj-sbRDX0/WM3Y8sAF4DI/AAAAAAAEEWk/nKIH9NRjOUQ-uPMqf4VXvSUqOOs2QKMoACLcB/s1600/Mexican%2BSweet%2BCorn%2BSoup%2B2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://2.bp.blogspot.com/-YBOj-sbRDX0/WM3Y8sAF4DI/AAAAAAAEEWk/nKIH9NRjOUQ-uPMqf4VXvSUqOOs2QKMoACLcB/s640/Mexican%2BSweet%2BCorn%2BSoup%2B2.JPG" width="640" /></a></div>
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Its the peak of winter here and we have had icy storms around. So, there was no fresh corn on the cob available anywhere. I made use of the frozen sweet corn here. I am sure fresh corn taste would have been amazing - but, the frozen corn soup was yummy too.<br />
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<b><u>Ingredients</u></b><br />
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4 cups corn kernels<br />
1 yellow onion<br />
4 garlic cloves<br />
2 celery stalks<br />
2 teaspoons roasted cumin<br />
1 teaspoon paprika<br />
1/2 teaspoon black pepper powder<br />
2 tablespoons oil<br />
2 cups vegetable stock<br />
1/2 cup cotija cheese (I used romano as cotija was not available)<br />
1/2 cup corn (steamed) - for garnish)<br />
2 tbs cotija or romano cheese - for garnish<br />
1/2 cup chopped cilantro - for garnish<br />
sour cream - for garnish (optional)<br />
salt to taste<br />
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<a href="https://2.bp.blogspot.com/-3VdCPUxGQPg/WM3Y88ytIMI/AAAAAAAEEWs/o1C9yEB-IDE3aatpQuJdrbpKEl52hymuwCLcB/s1600/Mexican%2BSweet%2BCorn%2BSoup%2B3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://2.bp.blogspot.com/-3VdCPUxGQPg/WM3Y88ytIMI/AAAAAAAEEWs/o1C9yEB-IDE3aatpQuJdrbpKEl52hymuwCLcB/s640/Mexican%2BSweet%2BCorn%2BSoup%2B3.JPG" width="640" /></a></div>
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<b><u>Method</u></b><br />
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Heat a huge saucepan or dutch oven and add the oil to it. Then add the garlic, onions, celery and 4 cups corn and let it saute for about 10 minutes - stir it occasionally. When you see the onions are transparent and the corn looks a bit cooked, add the cumin powder and paprika powder and mix well. Add the vegetable stock to this mixture. Cover the pan and let it come to a boil. Once it boils, lower the heat and let this mixture simmer for about 20 minutes.<br />
Remove it off the heat and let it cool down a bit. Use either a immersion blender or a blender like vitamix or blendtec to puree the mixture. To this add the cotija or romano cheese and salt to taste. Bring it back on heat and let it cook for about 5 minutes. Add the black pepper powder and mix well.<br />
Soup is now ready to be served.<br />
When serving - add soup to a bowl, top it with some steamed corn kernels, some shredded cheese and chopped cilantro. You can add a dollop of sour cream for extra creamy soup. Enjoy!!!<br />
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Sending this to #SoupSwappers<br />
<br />
This month the theme is - Mexican Soup, Caldo & Sopa<br />
Hosted by <a href="http://www.karenskitchenstories.com/" target="_blank">Karen’s Kitchen Stories</a><br />
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Do check the posts of the different Mexican Soups made by fellow bloggers.<br />
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<!-- end InLinkz script -->Samtahttp://www.blogger.com/profile/02020502098978925325noreply@blogger.com1tag:blogger.com,1999:blog-7758171453880072679.post-40044392268361388712017-03-17T19:16:00.001-04:002017-03-18T16:46:54.098-04:00Fish & Chips - #FishFridayFoodie <div class="separator" style="clear: both; text-align: left;">
Happy St. Patrick's Day to everyone who is celebrating. I do not know much about this day - just know that it is the traditional day when St. Patrick passed away and its a Public holiday in Ireland as they celebrate the feast of his life.</div>
St. Patrick used the 3 leaf shamrock (clover) to explain the Holy Trinity to the Irish and I guess hence its all about clover leaves this day. I learnt from Lil Miss A that the reason everyone wears green on this day is because green is the color associated with Catholics in Ireland and Orange is associated with Protestants. I was not sure about this as she is just 6........... so, I did read about it online. She is right........ ofcorse she learnt it at school.<br />
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Ofcorse then there are legends or myths about rainbows and leprechauns and pots of gold. </div>
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And ofcorse #LuckOfTheIrish</div>
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I wanted to make something special for this day that was from the region of Ireland.Wanted to try something simple that the family would love. So settled with fish and chips. I know, people associated Fish & Chips with UK........ but, it is very much found in Ireland and in Irish Pubs too. I just joined the group #FishFridayFoodie and they had a theme for Irish Inspired dishes. So, that was another reason for this dish. <span style="background-color: rgba(255 , 255 , 255 , 0.901961); color: #756e6c; font-family: "alegreya sans" , sans-serif; font-size: 16.8px;"> </span><br />
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<b><u>Ingredients</u></b><br />
<i><u><br /></u></i>
<i><u>For Fish</u></i><br />
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5 big tilapia Loins cut into 3 inch pieces - we got about 15 of them.<br />
1 cup All Purpose Flour<br />
1/2 teaspoon paprika<br />
1/2 teaspoon chilli powder<br />
1/2 teaspoon black pepper powder<br />
1/2 teaspoon garlic powder<br />
1/2 teaspoon baking powder<br />
1 teaspoon salt<br />
7 oz beer (I used corona)<br />
2 cups oil<br />
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<i><u>For Chips (in Air Fryer)</u></i><br />
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4 Russett Potatoes<br />
2 tablespoons Al Purpose Flour<br />
Salt<br />
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<b><u>Method</u></b><br />
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<u><i>For Fish</i></u><br />
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Wash and pat dry the fish pieces and let them sit on a paper towel.<br />
In a pan add the oil and let it heat till it becomes very hot (about 380F).<br />
In a bowl whisk together the flour, salt, chili powder, paprika, black pepper, and garlic powder and baking powder. Take half of this dry mixture on a plate. With the remaining half in the bowl, add the beer to this mixture and mix well till you get a flowy batter.<br />
Take the fish. Put it on the dry flour mixture and then dunk it in the beer batter and then again in the dry mixture and dust extra flour off and let it sit on a baking sheet. Use tongs to do this. Get all the other fish pieces ready in the same fashion.<br />
Keep cut potatoes in ice water after cut, and let sit 5-10 minutes<br />
Meanwhile, dry the fish with paper towels and dredge each piece in the flour mixture on the baking sheet.<br />
Add 3 fish at a time to the hot oil and fry for about 8 minutes till it turns a beautiful golden brown. Once done, remove and transfer to on a paper towel lined plate to drain.<br />
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<u><i>For Chips</i></u><br />
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Peel the potatoes and cut them into big sticks like french fries. Keep them soaked in cold water for about 1 hour. Drain the water and pat dry the potatoes with a paper towel. Take half of them in a bowl, add 1/4 tsp salt and 1 tsp flour and dust each stick with it. Add 1 tbspoon oil and shake the bowl again. Add this to the airfryer at 375F for 20 minutes. Halfway through the cycle, just open the airfryer and give it a shake. Repeat with the other half potato sticks. Remove them on a plate and sprinkle some more salt on top.<br />
You can fry these chips in oil too. You will need 2 cups oil. Heat it to 375F. Add potatoes in batches (do not overcrowd). They should turn a nice golden brown in about 5 minutes. Remove onto a paper towel lined plate to drain. When all the chips are done, add salt and mix well.<br />
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Serve the fish and chips together on a plate - if you line it with a magazine page or newspaper, you can get the authentic street side way of having the same food.<br />
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Sending this to #FishFridayFoodie</div>
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The theme this month was “Irish Fish & Seafood Recipes” - hosted by Heather at <a href="http://www.allroadsleadtothe.kitchen/" target="_blank">All Roads Lead to the Kitchen</a></div>
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Would you like to join Fish Friday Foodies? </div>
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We post and share new seafood/fish recipes on the third Friday of the month. </div>
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<!-- end InLinkz script -->Samtahttp://www.blogger.com/profile/02020502098978925325noreply@blogger.com1tag:blogger.com,1999:blog-7758171453880072679.post-85801061389799216442017-03-15T15:16:00.003-04:002017-03-15T15:16:52.637-04:00Kerala Style Mutton Stew (InstantPot)The man of the house (Mr. A) had a real tough job yesterday. He had to go out and clean our huge driveway after the beautiful snowfall that dumped almost 10 inches of snow. He is okay doing this work as long as he gets some nice yummm food. So, he asked for Kerala Style Mutton Stew and Appams as a reward for his hard work. So, the preparations for the feast started at home and the results were pretty much appreciated by the man and the kid too.<br />
This is a very easy and tasty stew to make and its so warm and comforting on such cold and windy days. <br />
Here is wishing for the winter to go bye-bye untill December 2017.<br />
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<a href="https://3.bp.blogspot.com/-FH1AxYKzcXU/WMgg6AYixgI/AAAAAAAEEDw/it7CS4UV7tgYKsIJqPsHtmK4pfEK1vv0ACLcB/s1600/Mutton%2BStew%2Band%2BAppam%2B2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://3.bp.blogspot.com/-FH1AxYKzcXU/WMgg6AYixgI/AAAAAAAEEDw/it7CS4UV7tgYKsIJqPsHtmK4pfEK1vv0ACLcB/s640/Mutton%2BStew%2Band%2BAppam%2B2.JPG" width="640" /></a></div>
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<b><u>Ingredients</u></b><br />
<br />
<u><i>To Grind</i></u><br />
<br />
1/2 tsp cumin seeds<br />
1 tsp fennel seeds<br />
2 green cardamoms<br />
3 cloves<br />
1/2 piece of mace<br />
1 black cardamom<br />
1/2 teaspoon black pepper<br />
1/2 star anise<br />
1 tsp poppy seeds (optional)<br />
<br />
<u><i>To Marinate</i></u><br />
<br />
1 pound mutton/goat meat (cut into 2 inch pieces)<br />
2 tablespoons yogurt<br />
1 tsp ginger garlic paste<br />
1 tsp turmeric<br />
<br />
<u><i>To Make Stew</i></u><br />
<br />
2 tsp coconut oil (you can use any other oil too)<br />
1 onion - thinly sliced<br />
2 tsps ginger garlic paste<br />
1 can coconut milk<br />
1 potato (cubed)<br />
2 carrots (cubed)<br />
20 green beans (halved)<br />
salt to taste<br />
chopped cilantro for garnish<br />
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<a href="https://4.bp.blogspot.com/-w981OanxQ40/WMgg6K6rNmI/AAAAAAAEEDs/lFaRyWiLfbQoqIAhkUTMWre-z6ezr-KEQCLcB/s1600/Mutton%2BStew%2Band%2BAppam%2B4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://4.bp.blogspot.com/-w981OanxQ40/WMgg6K6rNmI/AAAAAAAEEDs/lFaRyWiLfbQoqIAhkUTMWre-z6ezr-KEQCLcB/s640/Mutton%2BStew%2Band%2BAppam%2B4.JPG" width="640" /></a></div>
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<b><u>Method</u></b><br />
<br />
Take the ingredients in the '<i>To Marinate</i>' tab and mix well. Let it sit aside for atleast an hour. Now take the ingredients in the '<i>To Grind</i>' tab and using a spice grinder/coffee grinder, grind it to a fine powder. Keep it aside.<br />
Take the instantpot and put the inset. On saute mode add the oil. Now add the onions and fry them till they get transparent (we do not want to brown them). Now add the ginger garlic paste and saute till the raw smell goes away, Add the marinated mutton and half the potatoes. Add 1/2 cup water. Close the intantpot and put the seal on. Manual pressure for 12 minutes. Then Natural release for 10 minutes and do a quick pressure release. Mutton would be partially cooked. Now add the other vegetables and the ground spice mixture. Stir and mix well. Cover the instantpot again with the vent sealed. Manual cook for 5 minutes and Natural release for 5 minutes. Do a quick release after that. Generally all the vegetables and the mutton are cooked perfect by this time. If not - just do a manual cook for another 4 minutes.<br />
Put the instantpot on saute mode and add the coconut milk and salt to taste to the mutton and vegetable. Mix well and let this mixture come to a boil. Simmer for 5 minutes. Garnish with cilantro and serve with Appams.<br />
<br />
<b><u>Notes</u></b><br />
<br />
<ul>
<li>This stew can be made using a pressure cooker to cook the mutton too.</li>
<li>Just fry onions in a pressure cooker, add the mutton and half the potatoes. Give it 2 whistles. After pressure is released. Add the other vegetables and cook for another 2 whistles. Wait for pressure to release. If cooked, just add coconut milk and the masala and salt and give it a boil. If not...... cover and cook for another whistle. </li>
</ul>
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<br />Samtahttp://www.blogger.com/profile/02020502098978925325noreply@blogger.com0tag:blogger.com,1999:blog-7758171453880072679.post-52087827556177676632017-03-13T18:18:00.000-04:002017-03-13T18:18:06.774-04:00Thandai Powder<div class="separator" style="clear: both; text-align: left;">
Today is the festival of colors also called 'Holi' in India. It is a festival to welcome spring and all its colors. People color each other with different colors and use water to play around. Significance of water is actually to cool down. </div>
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As always food plays a vital role in any festival and Holi is not far behind either. My mother used to make <a href="http://merakitchen.blogspot.com/2012/04/puran-poli.html" target="_blank">Puran Polis</a> (I need to update the picture here). But there are so many other sweets and snacks that form part of the festival.<br />Thandai is a drink that is served during this festival. Its a milk beverage infused with mild aromatic spices and dried fruits and rose petals.<br />People do add bhang (marijuana) to make it an intoxicating adult beverage too. </div>
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We visited friends who had arranged a Holi party at their beautiful home. I volunteered to make thandai along with something else. It was an amazing feeling to see how much everyone loved the drink. </div>
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<a href="https://4.bp.blogspot.com/-vF87i-OFPO4/WMcTGTEMbwI/AAAAAAAEEDM/IoDNyykIvIsf1X8cgm9gU7kd_Fvw_aqTACLcB/s1600/thandai%2Bmasala%2B1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://4.bp.blogspot.com/-vF87i-OFPO4/WMcTGTEMbwI/AAAAAAAEEDM/IoDNyykIvIsf1X8cgm9gU7kd_Fvw_aqTACLcB/s640/thandai%2Bmasala%2B1.JPG" width="640" /></a></div>
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<b><u>Ingredients</u></b><br />
<br />
1/4 cup cashews<br />
1/4 cup pistachios<br />
1/4 cup almonds<br />
2 tablespoons poppy seeds/khuskhus<br />
2 tablespoons melon seeds<br />
2 tablespoons fennel seeds<br />
1 teaspoon black pepper<br />
10 green cardamoms<br />
2 tablespoons dried rose petals (optional)<br />
a few strands of saffron<br />
1 cup sugar<br />
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<a href="https://4.bp.blogspot.com/-T6A0lI6e-IE/WMcTGe70VnI/AAAAAAAEEDQ/Gxd_l-j6G944St_OmK7YDRifBWiKdctfACLcB/s1600/thandai%2Bmasala%2B4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://4.bp.blogspot.com/-T6A0lI6e-IE/WMcTGe70VnI/AAAAAAAEEDQ/Gxd_l-j6G944St_OmK7YDRifBWiKdctfACLcB/s640/thandai%2Bmasala%2B4.JPG" width="640" /></a></div>
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<b><u>Method</u></b><br />
<br />
Take all the ingredients and using a very dry grinder, grind it to a powder. Sieve and grind the coarse leftover powder again. Repeat this process till its fully done.<br />
The above ingredients should yield roughly about 2 cups of thandai powder.<br />
<br />
I use whole milk to make thandai. For one cup whole milk (boiled and completely cooled), use about 5 to 6 ice cubes and 2 tablespoons of 'Khus Sherbat' and 1 tablespoon of thandai powder. Blend it all together in a blender/mixer. You can serve it in tall glasses. Straining it is optional.<br />
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<b><u>Notes</u></b><br />
<br />
<ul>
<li>Using the Khus Sherbat is optional - I like it as this adds a nice green hue and some extra sweetness.</li>
<li>When you are blending the thandai, you can adjust the amount of sugar as per your like - more or less does not matter. </li>
</ul>
Samtahttp://www.blogger.com/profile/02020502098978925325noreply@blogger.com0tag:blogger.com,1999:blog-7758171453880072679.post-7665058939529328542017-02-06T20:09:00.001-05:002017-02-06T20:09:16.614-05:00Red Chowli / Cowpeas Sukka in Instantpot<div class="separator" style="clear: both; text-align: left;">
Today when I opened the fridge to see what I could cook for lunch, I was pleasantly surprised. There was nothing out there except a bunch of tomatoes. How did I forget about getting groceries? Not to worry when you have pulses in the pantry, right?<br />Now to think of what pulses to cook. Man, cooking is fun, but thinking of what to cook is stressful. I would love for a genie to decide a menu (simple for everyday cooking and elaborate when we have guests) and I wouldn't mind cooking all the stuff.<br />I saw these cute cowpeas staring at me through their container. It had been a while since I cooked these beauties. So, today finally it was their turn. I am sure they were ecstatic to be out of the container to fulfill their duty of feeding the humans - okay, I am just imagining things now. Well, I do possess a great imagination power and it is known to my family and close friends. </div>
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Generally these pulses need to be soaked for atleast 8 hours before cooking. But, since I decided at 10 Am to cook lunch with these, I had a little over 2 hours to soak and get them ready. So, in came my handy electric kettle. I just boiled water in it and soaked the cowpeas in that boiling water for 2 hours. I got nicely soaked cowpeas in that time. I have done this for a lot of other pulses too. It sure helps.</div>
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<a href="https://3.bp.blogspot.com/-4dvUWLOQq7E/WJjpGDzRCrI/AAAAAAAEBI4/vEoSRlOZcAYfQ76o9W1MRK6M4sYkzD_yACLcB/s1600/Red%2BChowli%2B-Cowpeas%2BSukka%2B3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://3.bp.blogspot.com/-4dvUWLOQq7E/WJjpGDzRCrI/AAAAAAAEBI4/vEoSRlOZcAYfQ76o9W1MRK6M4sYkzD_yACLcB/s640/Red%2BChowli%2B-Cowpeas%2BSukka%2B3.JPG" width="640" /></a></div>
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<b><u>Ingredients</u></b><br />
<br />
2 cups cowpeas<br />
1 cup chopped onion (I used 1 big onion)<br />
1 cup chopped tomato (I used 1 big tomato)<br />
10 garlic cloves (crushed using mortar and pester)<br />
2 tablespoons coconut oil<br />
1 teaspoon mustard seeds<br />
1 teaspoon cumin seeds<br />
1 teaspoon sesame seeds (optional)<br />
10 to 12 curry leaves<br />
1/2 cup shredded coconut (I used fresh shredded coconut - you can use frozen ones too)<br />
1/2 teaspoon turmeric powder<br />
2 teaspoons red chilli powder (you can add more if you like it hot)<br />
2 teaspoons coriander cumin powder (Dhania Jeera Powder)<br />
1/2 teaspoon black pepper powder<br />
1/4 teaspoon fenugreek powder<br />
pinch of asafoetida<br />
1/2 teaspoon sugar/jaggery<br />
salt to taste<br />
chopped cilantro and shredded coconut for garnish<br />
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<a href="https://3.bp.blogspot.com/-URqOtSfBsbE/WJjpGazbEtI/AAAAAAAEBI8/zg-Cg4xS8DMxOhtVWFTgxQ7RNHkGMTovgCLcB/s1600/Red%2BChowli%2B-Cowpeas%2BSukka%2B5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://3.bp.blogspot.com/-URqOtSfBsbE/WJjpGazbEtI/AAAAAAAEBI8/zg-Cg4xS8DMxOhtVWFTgxQ7RNHkGMTovgCLcB/s640/Red%2BChowli%2B-Cowpeas%2BSukka%2B5.JPG" width="640" /></a></div>
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<b><u>Method</u></b><br />
<br />
Wash the cowpeas and put about 5 cups of water and soak them for 7 to 8 hours. Once soaked, they will plump up. Drain the water and keep aside.<br />
With the Isntantpot (IP ) in saute mode, add the coconut oil. When it gets hot add the mustard seeds and let them crackle. Then add the cumin seeds and sesame seeds along with the curry leaves. After about 15 to 20 seconds add the crushed garlic and stir the mixture lightly. Add the chopped onions and half teaspoon salt. Let the onions turn a nice golden. You will need to keep stirring during this process. Then add the chopped tomatoes along with turmeric, chilli powder, coriander cumin powder, pepper powder, fenugreek powder, asafoetida and mix well. Add the cowpeas to the mixture along with the shredded coconut and mix well. Add 1 to 1and 1/2 cup water (I added enough water to cover the cowpeas). Cancel saute mode. Cover the lid with the vent sealed and manual for 30 minutes. After its done quick release. This will be a dry curry with very little to no liquid/gravy. Open and see if the beans are cooked. If they are then add salt to taste and about 1/2 teaspoon sugar or jaggery. Mix well with a light hand. Garnish with cilantro and shredded coconut and serve wit chappatis, appam or dal and rice.<br />
<br />
Note - this can be cooked on the stovetop too. You would want to cook the cowpeas in the pressure cooker for about 4 whistles. Drain any water it may have after cooking. In a karahi, add the oil and follow everything to get the onion and tomato and spice mixture. To this add the cooked cowpeas, salt and sugar and about 1/4 cup water and mix well. Cover and cook for 5 minutes before garnishing with cilantro and shredded coconut.Samtahttp://www.blogger.com/profile/02020502098978925325noreply@blogger.com0tag:blogger.com,1999:blog-7758171453880072679.post-1805129123860882762017-02-01T14:00:00.000-05:002017-02-01T14:00:10.578-05:00Shrimp Biryani in Instantpot<div class="separator" style="clear: both; text-align: left;">
We are a biryani loving family. Give us biryani with kachumbar or raita and we are a very happy family. Even Lil Miss A loves this spicy aromatic rice preparation. </div>
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I have been using the instant pot for over a year now. Love this gadget.<br />Its not like I use it everyday. Well, there are a few things that I love cooked in pots over the stovetop or in an oven. But, I must say, this is used atleast 3 times a week in 'merakitchen'.</div>
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This shrimp biryani was made in the instant pt (IP) when a friend came over to visit. It was something that I could do with what I had on hand....... yes, busy week had made me skip grocery shopping. One of those times the IP came in very very handy. It was a nice treat as she loved it and the tiffin box I packed for her was relished by her family too. </div>
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<a href="https://2.bp.blogspot.com/-b5Esq-H8JEM/WJEE6sZ1pDI/AAAAAAAEA-w/D479Ejw7VTgBMUgRKW7OTOVBI2HHV0GhQCLcB/s1600/Srimp%2BBiryani%2Bin%2BIP%2B1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://2.bp.blogspot.com/-b5Esq-H8JEM/WJEE6sZ1pDI/AAAAAAAEA-w/D479Ejw7VTgBMUgRKW7OTOVBI2HHV0GhQCLcB/s640/Srimp%2BBiryani%2Bin%2BIP%2B1.JPG" width="640" /></a></div>
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<b><u>Ingredients</u></b><br />
<br />
1 pound medium uncooked shrimp - devined (its approximately 40 to 45 shrimp)<br />
1/2 cup fried onions - I get these fried onions from the Indian store. But, you can make it at home too<br />
1 cup chopped cilantro<br />
1 cup chopped mint leaves<br />
1/2 cup yougurt<br />
2 teaspoons <a href="http://merakitchen.blogspot.com/2017/01/biryani-masala-powder.html" target="_blank">biryani masala</a> (the link is to masala powder made at 'merakitchen')<br />
2 teaspoon ginger garlic paste<br />
1 tomato - chopped<br />
1 teaspoon chilli powder<br />
1/2 teaspoon turmeric powder<br />
1 cinnamon<br />
2 bay leaves<br />
1/2 teaspoon black peppercorns<br />
2 green cardamoms<br />
2 cloves<br />
2 tablespoons coconut oil OR Ghee (Clarified Butter)<br />
2 cups Long Grain Basmati Rice - you can use any rice you prefer<br />
2 cups water<br />
salt to taste<br />
Chopped Cilantro for garnish<br />
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<a href="https://2.bp.blogspot.com/-c6N-cU80gwY/WJEE6uZ4qaI/AAAAAAAEA-s/hlFggH6xGJE869Kpa8Hw2t65cxn_FmUOACLcB/s1600/Srimp%2BBiryani%2Bin%2BIP%2B4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://2.bp.blogspot.com/-c6N-cU80gwY/WJEE6uZ4qaI/AAAAAAAEA-s/hlFggH6xGJE869Kpa8Hw2t65cxn_FmUOACLcB/s640/Srimp%2BBiryani%2Bin%2BIP%2B4.JPG" width="640" /></a></div>
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<b><u>Method</u></b><br />
<br />
Wash the rice and soak it in water for atleast 30 minutes. Marinate the shrimps in fried onions, chopped mint, chopped cilantro, ginger garlic paste, biryani masala, turmeric powder, chili powder, yogurt and 1/2 teaspoon salt. Let it sit for 30 minutes too.<br />Heat the IP in saute mode. Add the ghee/oil. Once it melts, add the cinnamon stick, bay leaves, cardamom, cloves and black peppercorns. Saute for about 15 seconds and then add the shrimps into the oil. Cancel the saute mode. Mix everything well. Now add the rice and and add 2 cups of water. The water will just about cover the shrimp and rice mixture. Add some salt to taste. Cover the IP. Set manual for 7 minutes.<br />Once done, you can Quick release and open the lid once the floating valve goes down. Biryani is ready. Remove it onto a serving dish and garnish with chopped cilantro and serve with kachumbar.Samtahttp://www.blogger.com/profile/02020502098978925325noreply@blogger.com0tag:blogger.com,1999:blog-7758171453880072679.post-90975509732898869242017-01-31T11:28:00.002-05:002017-01-31T11:28:37.280-05:00Biryani Masala Powder<div class="separator" style="clear: both; text-align: left;">
We are a biryani loving family. Chicken biryani, mutton biryani, shrimp biryani, fish biryani, paneer biryani, veg biryani.............. well, you name it and we eat it. We also cook it at home. </div>
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We have been making our own masalas at home for as long as I can remember. My mother and grandmothers made their own masalas and I guess that legacy is continued at 'merakitchen'.</div>
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I generally make these masalas in small batches which last about 4 to 6 months. I keep them in the freezer to retain their aromas.</div>
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Follow the link '<a href="http://merakitchen.blogspot.com/2017/01/some-spices-used-in-indian-desi-kitchens.html" target="_blank">some-spices-used-in-indian-desi-kitchens</a>' to get a picture of the spices used here. This is not an exhaustive list. </div>
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<a href="https://4.bp.blogspot.com/-_ggmnRC6SOs/WIzLo_SHmnI/AAAAAAAEA90/RCb--FK2MkwfxqnKauqAACGX9Ya7PPCXACLcB/s1600/Biryani%2BMasala.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="456" src="https://4.bp.blogspot.com/-_ggmnRC6SOs/WIzLo_SHmnI/AAAAAAAEA90/RCb--FK2MkwfxqnKauqAACGX9Ya7PPCXACLcB/s640/Biryani%2BMasala.JPG" width="640" /></a></div>
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<b><u>Ingredients</u></b><br />
<br />
Cloves / Lavang - 30 pieces<br />
Black cardamom / Badi elaichi - 5 pieces<br />
Green cardamom / Choti elaichi - 25 pieces<br />
Cinnamon / Dalchini -5 (big)<br />
Nutmeg / Jaiphal- 1/4 piece<br />
Cumin seeds / Jeera - 5 tablespoons<br />
Black cumin / Shahi jeera - 4 teaspoons<br />
Mace / Javitri - 7 pieces<br />
Stone flower / Dagad phool - 10 pieces<br />
Star anise / Chara phool - 8 pieces<br />
Fennel Seeds / Saunf - 4 tablespoons<br />
Coriander seeds / Akkha Dhania - 1/2 Cup<br />
Black pepper / Kali mirch - 3 tablespoons<br />
Bay leaf / Tej patta - 7<br />
Fenugreek seeds / Methi dana - 1/8 teaspoon<br />
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<b><u>Method</u></b><br />
<br />
Dry Roast all the ingredients one at a time and let them cool in a plate. Once they are at room temperature, grind the entire batch into a powder. I do not sieve the ground spices, but you may do so if you please.<br />
Let it sit on a plate to let go of any heat it may have generated in the grinding process. Store it in a glass jar with a tight cap and keep it in the freezer. This way you keep the aromas intact.<br />
Makes about 2 cups of masala powder. And it has a life of 1 year in the freezer. But, if you are a biryani lover like us................ this will be over in no time.Samtahttp://www.blogger.com/profile/02020502098978925325noreply@blogger.com0tag:blogger.com,1999:blog-7758171453880072679.post-67377452604889620832017-01-29T17:04:00.002-05:002017-01-29T17:04:19.623-05:00Some Spices Used in Indian (Desi) KitchensI have posted a few masala powder recipes on my blog. I have yet to write about a few other spice powders that I usually have in my freezer.<br />I just thought - why not write a post showing the different spices used in these masalas. This is not an extensive list. These are a few key ingredients that are used in making spice/masala powders that we use to enhance the taste of curries or biryanis or dry vegetable or meat preparations.<br />The pictures are pretty self explanatory.<br />
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<a href="https://3.bp.blogspot.com/-mNBt_cFT3dQ/WI5mo5EomTI/AAAAAAAEA-I/2NZbGMVq8Fop-MjA5mMVGYMXCTfKYWSDQCLcB/s1600/Spices%2B1%2B%2528picmonkey%2529%2B-%2Bwm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://3.bp.blogspot.com/-mNBt_cFT3dQ/WI5mo5EomTI/AAAAAAAEA-I/2NZbGMVq8Fop-MjA5mMVGYMXCTfKYWSDQCLcB/s640/Spices%2B1%2B%2528picmonkey%2529%2B-%2Bwm.jpg" width="562" /></a></div>
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<a href="https://1.bp.blogspot.com/-o4KcCrv6TE8/WI5mo8Bu23I/AAAAAAAEA-M/u9Nrsp80_1gsZvCkMkuqCMXnMrUSV0c3wCLcB/s1600/Spices%2B3%2B%2528picmonkey%2529%2Bwm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://1.bp.blogspot.com/-o4KcCrv6TE8/WI5mo8Bu23I/AAAAAAAEA-M/u9Nrsp80_1gsZvCkMkuqCMXnMrUSV0c3wCLcB/s640/Spices%2B3%2B%2528picmonkey%2529%2Bwm.jpg" width="586" /></a></div>
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Now I will go ahead and write about the spice/masala powders that are made and used in 'merakitchen'Samtahttp://www.blogger.com/profile/02020502098978925325noreply@blogger.com0tag:blogger.com,1999:blog-7758171453880072679.post-368543661955424642017-01-16T17:20:00.000-05:002017-01-16T17:24:36.852-05:00Apple Pie Cake (with a crunchy cinnamon sugar topping)Apple pie is one of those American Desserts that makes you go 'yes please!'. I have always loved apple pie with the flaky crust and the gooey apple cinnamon filling. Well, I had no patience to make the pie crust and I wanted to have an apple pie. What is the next best thing to do? Yes, you try and make a cake that tastes like the apple pie.<br />
While I was looking for pie crust recipes - I had stumbled upon this cake recipe. Something that had been on my mind but never got to the oven. I took inspiration from <a href="http://pinchofyum.com/cinnamon-sugar-apple-cake" rel="nofollow" target="_blank">this recipe at 'Pinch of Yum'</a><br />
I tweaked the recipe a bit in terms of the sugar I used (used a little less than mentioned) and the amount of apples I used too (used a bit more - just because I did not want to munch on raw apples). I also had an orange sitting on my table, so used the zest and the juice. Was not my intention to change the recipe......... lets just say.....it happened.<br />
We loved the cake. It tasted good warm and cold. And we had it with a side of vanilla ice-cream on one occasion too.<br />
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<a href="https://3.bp.blogspot.com/-OONf4GS3aWs/WH1DD5N3tGI/AAAAAAAD_VU/QuVDPbH5vOw9xyWEz72m2xkZokNjx0E0gCEw/s1600/Apple%2BPie%2BCake%2B7.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://3.bp.blogspot.com/-OONf4GS3aWs/WH1DD5N3tGI/AAAAAAAD_VU/QuVDPbH5vOw9xyWEz72m2xkZokNjx0E0gCEw/s640/Apple%2BPie%2BCake%2B7.JPG" width="640" /></a></div>
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<b><u>Ingredients</u></b></div>
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1 cup brown sugar</div>
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1/3 cup vegetable oil</div>
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1 egg</div>
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1 cup buttermilk</div>
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1/2 teaspoon baking soda</div>
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1/2 teaspoon baking powder</div>
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1 teaspoon vanilla extract</div>
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2 1/2 cups All Purpose Flour</div>
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2 cups chopped apples</div>
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1 teaspoon allspice powder</div>
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1 teaspoon orange zest</div>
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4 tablespoons orange juice</div>
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1/2 cup sugar</div>
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1 tablespoon butter</div>
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1 teaspoon ground cinnamon</div>
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<a href="https://2.bp.blogspot.com/-Dcw0DfSQ71s/WH1DDy2_55I/AAAAAAAD_Vc/GVSzcTyS_Rc1L2etD_KEsn0F9ig9zK_vgCEw/s1600/Apple%2BPie%2BCake%2B2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="512" src="https://2.bp.blogspot.com/-Dcw0DfSQ71s/WH1DDy2_55I/AAAAAAAD_Vc/GVSzcTyS_Rc1L2etD_KEsn0F9ig9zK_vgCEw/s640/Apple%2BPie%2BCake%2B2.JPG" width="640" /></a></div>
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<b><u>Method</u></b></div>
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Preheat the oven to 325 F and grease a 9X13 pan. </div>
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Cut the apples into small pieces and add the orange juice to it (this will prevent it from browning). Sieve the flour, allspice powder, baking powder and baking soda together and keep aside. In a bowl, mix the brown sugar, oil, buttermilk and egg. No need to beat the mixture. To this add the vanilla extract and the orange zest and mix well. To this add the dry flour mixture and incorporate the mixture well. Add the chopped apples and incorporate everything well. I used a spatula to do this. Pour the batter into the 9X13 pan and spread it evenly using the spatula. </div>
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Mix together the butter, cinnamon powder and sugar. Using your fingers spread this mixture on top of the batter very evenly. Pop it into the oven.</div>
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The recipe said bake for 45 minutes. Insert a toothpick and check for doneness. If it comes out clean, your cake is baked, if not, you need to bake for another 5 to 10 minutes. </div>
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At 45 minutes my cake was still very raw. So, I had to bake for another 10 to 15 minutes. </div>
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Remove from oven and cool a bit. Slice and serve warm with vanilla ice-cream or just like that. </div>
Samtahttp://www.blogger.com/profile/02020502098978925325noreply@blogger.com0tag:blogger.com,1999:blog-7758171453880072679.post-77062315291236875252017-01-13T21:09:00.001-05:002017-01-13T21:09:32.534-05:00Saagwala Chicken (Chicken in Spinach Gravy) in InstantPot<div class="separator" style="clear: both; text-align: left;">
Writing here after a very very long time. Its not like I don't want to cook or I do not wish to write. I somehow do not get that undisturbed time to sit and write a blogpost. Towards the end of the day, all I want to do is snuggle in the cozy blanket and just snooze away. I guess, that's what the cold winters do to you............. they make you lazy and also 'fat'.</div>
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My InstantPot had been doing a good job in my kitchen. I do not use it everyday. Well, there are a few things that I like to cook on the good old stove or sometimes its just the oven or the airfryer that is made use of. But, I can say that all these appliances are used pretty regularly in 'mera kitchen'</div>
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Today was a very crazy day. Lil Miss A had a holiday at school and so we woke up a bit late and then it was fun and games till I got a message from a friend about going out to lunch. Mr. A was working from home and he needs his lunch too. I had to leave home in 45 minutes and had to get ready and get the bub ready too and had to make lunch arrangements for the hubster. The InstantPot came to my rescue. There was spinach, tomatoes, chicken and spices....... and that how this curry came about. </div>
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<a href="https://3.bp.blogspot.com/-xOUHhXG-w64/WHmC871pYZI/AAAAAAAD_Mo/_qU0MLwNMxsiAgJztPSXl7IcPqPNBKaMQCLcB/s1600/Saag%2BChicken%2Bin%2BIP%2B2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="https://3.bp.blogspot.com/-xOUHhXG-w64/WHmC871pYZI/AAAAAAAD_Mo/_qU0MLwNMxsiAgJztPSXl7IcPqPNBKaMQCLcB/s640/Saag%2BChicken%2Bin%2BIP%2B2.JPG" width="640" /></a></div>
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<b><u>Ingredients</u></b><br />
<br />
2 pounds chicken - I used boneless skinless chicken thighs and breasts - cut into bite size pieces<br />
4 medium tomatoes<br />
10 garlic cloves<br />
1/2 inch ginger piece<br />
1 tablespoon fennel seeds<br />
1/2 tablespoon cumin seeds<br />
1/2 teaspoon black pepper<br />
2 green cardamoms<br />
1 black cardamom<br />
3 cloves<br />
1/2 inch cinnamon<br />
2 teaspoon chilli powder<br />
1/2 teaspoon turmeric<br />
1 big onion or 2 medium ones - thinly sliced<br />
5 cups spinach - I used baby spinach<br />
2 tablespoons oil<br />
salt to taste<br />
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<a href="https://1.bp.blogspot.com/-D-2lhTxIJi8/WHmC8w06EiI/AAAAAAAD_Mw/-Y_KxWetpkMcwU5rHO2A32yLMpg4L3k7wCLcB/s1600/Saag%2BChicken%2Bin%2BIP%2B3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://1.bp.blogspot.com/-D-2lhTxIJi8/WHmC8w06EiI/AAAAAAAD_Mw/-Y_KxWetpkMcwU5rHO2A32yLMpg4L3k7wCLcB/s640/Saag%2BChicken%2Bin%2BIP%2B3.JPG" width="640" /></a></div>
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<b><u>Method</u></b><br />
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Grind the tomatoes, garlic, fennel, cumin, cardamom, black cardamom, cloves, cinnamon, chilli powder, ginger, turmeric and black pepper to a fine paste, You do not need to add water as the tomatoes help with their liquid. Make a puree of the spinach. Add a little water just to aid the puree process. <br />
Put the InstantPot in saute mode. Add the oil. Once it heats up, add the sliced onions and a little salt. Fry the onions till they turn a golden color. Now add the ground paste and mix well. Keep stirring occasionally untill the oil starts to leave the sides. Add the chicken pieces and the spinach puree and mix well. Add 1/2 cup water. Cancel saute function. Cover the lid of the InstantPot with the vent on sealing. Manual for 10 minutes on high pressure. Let the InstantPot do its magic. Let the pressure release naturally.<br />
Open the lid and check if the chicken is cooked. Mine was done well. If not, just put it on saute mode for another 5 minutes.<br />
Serve with steamed rice, chapatis or naan<br />
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<a href="https://4.bp.blogspot.com/-dgkxXm0YOGM/WHmC8-cz0ZI/AAAAAAAD_Ms/HlqmsVIxRscAYv62uQFDaidZfStbijRGwCLcB/s1600/Saag%2BChicken%2Bin%2BIP.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://4.bp.blogspot.com/-dgkxXm0YOGM/WHmC8-cz0ZI/AAAAAAAD_Ms/HlqmsVIxRscAYv62uQFDaidZfStbijRGwCLcB/s640/Saag%2BChicken%2Bin%2BIP.JPG" width="640" /></a></div>
<br />Samtahttp://www.blogger.com/profile/02020502098978925325noreply@blogger.com0tag:blogger.com,1999:blog-7758171453880072679.post-47984301947644554492016-10-03T23:33:00.003-04:002016-10-03T23:33:52.565-04:00Mutton Curry (InstantPot)<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-WJvce5ZJXFk/V_Md3dooQSI/AAAAAAAD6MM/C4XbScPzCgILMcJbnFW7gUV5uSom83t2wCLcB/s1600/image1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="548" src="https://4.bp.blogspot.com/-WJvce5ZJXFk/V_Md3dooQSI/AAAAAAAD6MM/C4XbScPzCgILMcJbnFW7gUV5uSom83t2wCLcB/s640/image1.JPG" width="640" /></a></div>
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It has been some time since we cooked mutton (goat meat) curry at home. The halal store being a bit away from home is the main reason. However, Lil Miss A has started taking Kathak lessons and the halal store is 5 minutes away from where her classes are conducted. Well, thats how we got mutton after a long time and we could not wait to savor the curry.<br />
I always wanted to use the <a href="http://instantpot.com/" target="_blank">instant pot</a> to cook goat meat and I got my wish too.<br />
Of Course Mr. A wanted to have <a href="http://merakitchen.blogspot.com/2012/12/ladi-pav.html" target="_blank">ladi-pav</a> with the curry - so, made that along with some khachumbar (Indian Salad). It was an amazing meal.<br />
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<a href="https://3.bp.blogspot.com/-OtO2QcEs7Wo/V_Md3OeWO7I/AAAAAAAD6ME/l-EdWuHTLMgUwh-OlOcdD7hTXgMeZ0M4ACLcB/s1600/image2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://3.bp.blogspot.com/-OtO2QcEs7Wo/V_Md3OeWO7I/AAAAAAAD6ME/l-EdWuHTLMgUwh-OlOcdD7hTXgMeZ0M4ACLcB/s640/image2.JPG" width="626" /></a></div>
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<b><u>Ingredients</u></b><br />
<br />
2 pounds mutton (I ask the butcher to cut it into pieces for curry)<br />
2 TBS yogurt<br />
1/2 tsp turmeric powder<br />
1 tsp fennel seeds<br />
1 tsp cumin seeds<br />
1 tsp coriander seeds<br />
1/8 tsp fenugreek seeds<br />
4 cloves<br />
4 green cardamom<br />
1 inch cinnamon<br />
1 piece mace<br />
2 bay leaves<br />
1 black cardamom<br />
3 medium onions (sliced)<br />
3 medium tomatoes (quartered)<br />
1/2 cup grated coconut<br />
10 cloves garlic (smashed)<br />
1 inch ginger piece (cut into pieces)<br />
2 tsp chilli powder (more or less as per spice preference)<br />
4 TBS ghee (you can use oil too - but, ghee gives it an amazing aroma)<br />
salt to taste<br />
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<a href="https://2.bp.blogspot.com/-6k6btZxcQzQ/V_Md3acemqI/AAAAAAAD6MI/KGYRjw8LK50QLMapl-ef5w6_yPNHiIK7QCLcB/s1600/IMG_1279.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="580" src="https://2.bp.blogspot.com/-6k6btZxcQzQ/V_Md3acemqI/AAAAAAAD6MI/KGYRjw8LK50QLMapl-ef5w6_yPNHiIK7QCLcB/s640/IMG_1279.JPG" width="640" /></a></div>
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<b><u>Method</u></b><br />
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Clean the mutton pieces in water untill the water is clear. Add the yogurt and the turmeric and let it marinate for atleast an hour (overnight is best)<br />
Put the Instant Pot in saute mode. When it gets hot, dry roast the fennel seeds, cumin seeds, fenugreek seeds, coriander seeds, cloves, green cardamom, black cardamom, bay leaves, cinnamon, mace. Be careful not to burn the spices - this should take just 1 to 2 minutes. Remove carefully onto a plate. Now add the ghee and to this add the garlic and sliced onions. Fry till the onions turn golden brown. Now add the garlic, tomatoes and chilli powder and mix well. Saute till the tomatoes become mushy and oil leaves the sides. Now add the coconut and mix well. Switch off the pot. Let this mixture cool a bit. Once its cool, grind it to a smooth paste along with the dry roasted masalas.<br />
Add the marinated mutton and the ground mixture into the instant pot and mix well. Cover and cook manual for 35 minutes with vent sealed and natural release. Mutton should be cooked to fall off bone consistency. Cooking time will vary depending on the meat. If at 35 minutes its not cooked the way you want it - then cook for another 5 minutes with vent sealed and natural release.<br />
Open the lid, and add salt to taste. Garnish with chopped cilantro and serve with pav, chappati, naan or steamed rice.Samtahttp://www.blogger.com/profile/02020502098978925325noreply@blogger.com0tag:blogger.com,1999:blog-7758171453880072679.post-85358697256186699572016-09-10T21:48:00.003-04:002016-09-10T21:48:35.403-04:00Dhaba Style Chicken Curry (In the Instantpot)<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-LlidU48_te0/V9Sq7s97XuI/AAAAAAAD5VE/KORUU6sZ6I0JDDOUStn_gVLPjzuq12_GACLcB/s1600/Dhaba%2BStyle%2BChicken%2BCurry%2B-%2BInstantpot.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://1.bp.blogspot.com/-LlidU48_te0/V9Sq7s97XuI/AAAAAAAD5VE/KORUU6sZ6I0JDDOUStn_gVLPjzuq12_GACLcB/s640/Dhaba%2BStyle%2BChicken%2BCurry%2B-%2BInstantpot.jpg" width="640" /></a></div>
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<b><u>Ingredients</u></b><br />
<br />
2 pounds chicken (I used boneless skinless chicken thighs)<br />
2 TBS Yogurt<br />
1/2 tsp salt<br />
1/2 tsp turmeric powder<br />
1 teaspoon chili powder<br />
3 medium onions<br />
4 green chilis (you can add more or less as per spice level desired)<br />
10 to 12 garlic cloves<br />
1/2 inch ginger piece<br />
3 TBS coconut oil (you can use ghee or any other oil too)<br />
salt to taste<br />
<b><u><i><br /></i></u></b>
<b><u><i>For Masala Powder</i></u></b><br />
<br />
1 inch cinnamon (dalchini)<br />
2 cloves (lavang)<br />
2 green cardamoms (elaichi)<br />
1 tsp black peppercorns (kali mirch)<br />
1 tsp fennel seeds (saunf)<br />
1 tsp cumin seeds (jeera)<br />
1/8 tsp fenugreek seeds (methi dana)<br />
2 tsps coriander seeds (dhania beej)<br />
1/2 tsp carom seeds (ajwain)<br />
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Method<br />
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<br />
<b><u>Ingredients</u></b><br />
<br />
2 pounds chicken (I used boneless skinless chicken thighs)<br />
2 TBS Yogurt<br />
1/2 tsp salt<br />
1/2 tsp turmeric powder<br />
1 teaspoon chili powder<br />
3 medium onions<br />
4 green chilis (you can add more or less as per spice level desired)<br />
10 to 12 garlic cloves<br />
1/2 inch ginger piece<br />
3 TBS coconut oil (you can use ghee or any other oil too)<br />
salt to taste<br />
<b><u><i><br /></i></u></b>
<b><u><i>For Masala Powder</i></u></b><br />
<br />
1 inch cinnamon (dalchini)<br />
2 cloves (lavang)<br />
2 green cardamoms (elaichi)<br />
1 tsp black peppercorns (kali mirch)<br />
1 tsp fennel seeds (saunf)<br />
1 tsp cumin seeds (jeera)<br />
1/8 tsp fenugreek seeds (methi dana)<br />
2 tsps coriander seeds (dhania beej)<br />
1/2 tsp carom seeds (ajwain)<br />
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<b><u><br /></u></b>
<b><u>Method</u></b><br />
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Cut the chicken into 2 inch pieces. Marinate in yogurt, 1/2 tsp salt, turmeric and chilli powder for about 1 hour. You can do this overnight too.<br />
Make a powder of the ingredients mentioned in the 'for masala powder' tab and keep aside. I use a coffee grinder for this. I have had this coffee grinder doing my spice grinding for a few years now.<br />
Make a paste of the onions, garlic, ginger and green chilis and keep aside.<br />In the same grinder make a puree of the tomatoes and keep aside.<br />
In the<a href="http://instantpot.com/" target="_blank"> Instantpot</a> on saute mode, add the oil. When it gets hot, add the onion paste along with half the dry ground masala. Saute till it becomes a nice golden brown color, and keep stirring a few times in the middle. When the onions turn a golden brown, add the tomato puree and mix well. Saute till the oil leaves the gravy on the sides. Add the remaining half of the ground masala and the chicken pieces and mix well. Add 1 cup water. Cover the lid with vent sealed. Manual for 12 minutes and then a quick release. Open the lid, add more if you need a thin gravy. Add salt to taste. Garnish with chopped cilantro/coriander and serve with hot phulkas or steamed rice. We liked this with some sandwich bread too.<br />
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Note - This can be cooked on a stovetop too using a saucepan. Everything remains the same - just add the chicken pieces and cover and let it cook for about 20 minutes on medium flame. Check if chicken is cooked, if not then cook for another 5 minutes. Adjust salt and water and serve.Samtahttp://www.blogger.com/profile/02020502098978925325noreply@blogger.com0