tag:blogger.com,1999:blog-13776757653519459972024-03-10T08:15:36.406+05:30MY SATVIK KITCHENSHILPY MALHOTRAhttp://www.blogger.com/profile/00430445495620222202noreply@blogger.comBlogger162125tag:blogger.com,1999:blog-1377675765351945997.post-40077417199415364022016-04-30T21:54:00.000+05:302016-04-30T21:54:14.922+05:30SEMOLINA CAKE (MANGO FLAVORED)<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #f1c232; font-size: x-large;"><b>SEMOLINA CAKE (MANGO FLAVORED)</b></span></div>
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<b><span style="color: purple; font-size: large;">INGREDIENTS</span></b></div>
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<ul style="text-align: left;">
<li>Semolina (rava/sooji) - 1 cup</li>
<li>Mango - 1 medium sized sliced into cubes</li>
<li>Milk (boiled & at room temperature) - as required</li>
<li>Oil - 1/4th cup</li>
<li>Sugar - 3/4th cup</li>
<li>Baking powder - 1 teaspoon</li>
<li>Ground cardamom (elaichi) - 1/2 teaspoon</li>
</ul>
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<span style="color: blue; font-size: large;"><b>METHOD</b></span></div>
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<li>In a mixer grinder, add mango cubes & add enough milk to grind it into a fine paste that is not too thick nor too liquid. </li>
<li>If it turns out to be too watery, cake will take a longer time to bake. Therefore, if it turns too watery, mix it with semolina & leave it aside for around 15-20 minutes such that semolina absorbs the liquid & becomes thicker.</li>
<li>As you get the desired consistency, proceed with the next step.</li>
<li>Next, mix semolina with sugar, cardamom & baking powder.</li>
<li>Now, add oil & mix well.</li>
<li>Next, add the mango pulp & mix again. You can even add nuts of your choice if desired. Let it sit for around 15 minutes.</li>
<li>Grease a baking tin with oil & pour cake batter into the tin.</li>
<li>Bake it at 175 degrees for around 25-30 minutes.</li>
<li>You can check it by pricking a toothpick or a knife inside once after 20 minutes whether it is done or not.</li>
<li>Once the knife comes out clean, take it out of the oven, invert & slice.</li>
<li>Garnish with nuts.</li>
<li>Semolina cake with mango flavor is ready to serve.</li>
</ul>
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SHILPY MALHOTRAhttp://www.blogger.com/profile/00430445495620222202noreply@blogger.com0tag:blogger.com,1999:blog-1377675765351945997.post-62398824505809606862015-11-10T21:13:00.001+05:302015-11-10T21:43:19.824+05:30POTATO MINT CUTLET (AALU PUDINA TIKKI AIRFRIED)<div dir="ltr" style="text-align: left;" trbidi="on">
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<b><span style="color: orange; font-size: x-large;">POTATO MINT CUTLET (AALU PUDINA TIKKI AIRFRIED)</span></b></div>
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<b><i><span style="color: #6aa84f; font-size: large;">INGREDIENTS</span></i></b></div>
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<ul style="text-align: left;">
<li>Potatoes (boiled and mashed) - 5-6 medium sized</li>
<li>Mint (pudina chopped) - 2 tablespoons</li>
<li>Coriander leaves chopped - 2 tablespoons</li>
<li>Salt - 3/4th teaspoon (adjust according to taste)</li>
<li>Red chilli powder - 1/2 teaspoon</li>
<li>Dried mango powder (amchoor) - 1/3 teaspoon</li>
<li>Corn flour - 2 teaspoons</li>
<li>Oil - 2-3 tablespoons (if using air fryer otherwise oil for deep frying)</li>
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<b><i><span style="color: #e69138; font-size: large;">METHOD</span></i></b></div>
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<li>In case you are using air fryer then we need to cook potatoes first to make a mix.</li>
<li>Heat 2-3 tablespoons oil in a pan and add boiled and mashed potatoes to it.</li>
<li>Toss them well and then add salt, red chilli powder, amchoor powder and cornflour and cook and mix well.</li>
<li>Add coriander and mint leaves and cook well.</li>
<li>In case you are not using the airfrier, mix all the ingredients except oil. </li>
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<li>Next, make small round cutlets.</li>
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<li>If using airfrier,grease the surface and airfry at 180 degrees for around 12-15 minutes till they turn golden brown in colour.</li>
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<li>If not using airfrier, heat oil for deep frying.</li>
<li>Deep fry cutlets till they turn golden brown in color. </li>
<li>Potato mint cutlets are ready to serve.</li>
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SHILPY MALHOTRAhttp://www.blogger.com/profile/00430445495620222202noreply@blogger.com0tag:blogger.com,1999:blog-1377675765351945997.post-63965528115413834712015-10-21T21:36:00.002+05:302015-10-21T21:36:54.470+05:30SOOJI HALWA<div dir="ltr" style="text-align: left;" trbidi="on">
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<b><span style="color: #e69138; font-size: x-large;">SOOJI HALWA</span></b></div>
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<span style="color: #9fc5e8; font-size: large;"><b>INGREDIENTS</b></span><br />
<ul>
<li>Semolina (Sooji)-1 cup</li>
<li>Desi Ghee-1/2 cup</li>
<li>Sugar-1 cup</li>
<li>Boiled Water-4 cups</li>
<li>Dry coconut-grated</li>
<li>Cardamom powder-a pinch for flavour</li>
<li>Raisins</li>
</ul>
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<span style="color: #93c47d; font-size: large;"><b>METHOD</b></span><br />
<ul>
<li>Heat desi ghee in a pan.</li>
<li>Add semolina to it & stir continuously till the color turns to brown.</li>
<li>Add the cardamom powder & sugar & stir for 2-3 minutes.</li>
<li>Next add boiling hot water & stir continuously to avoid the formation of lumps.</li>
<li>Cook till it becomes slightly thick & then add raisins & grated coconut.</li>
<li>Garnish with grated coconut.</li>
<li>Sooji halwa is ready to serve.</li>
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SHILPY MALHOTRAhttp://www.blogger.com/profile/00430445495620222202noreply@blogger.com0tag:blogger.com,1999:blog-1377675765351945997.post-74904493407839734982015-10-17T21:20:00.002+05:302015-10-17T21:24:49.617+05:30CHOCO LAVA CAKE<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #783f04; font-size: x-large;"><strong>CHOCO LAVA CAKE</strong></span></div>
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<span style="color: #cc0000; font-size: large;"><strong>INGREDIENTS</strong></span><br />
<ul>
<li>All purpose flour (maida) - 1 tablespoon</li>
<li>Cocoa powder/carob powder - 1.5 teaspoon</li>
<li>Powdered sugar - 1 tablespoon</li>
<li>Salt - a pinch</li>
<li>Baking powder - a pinch</li>
<li>Baking soda - a pinch</li>
<li>Butter (melted) or oil - 2 teaspoon</li>
<li>Milk - 3 tablespoons</li>
<li>A piece of chocolate</li>
</ul>
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<span style="color: #bf9000; font-size: large;"><strong>METHOD</strong></span><br />
<ul>
<li>Sieve maida, cocoa powder, sugar, salt, baking soda & baking powder.</li>
<li>Next, add butter/oil & milk & mix well.</li>
<li>Next, take a silicon mould & grease it with oil or butter.</li>
<li>Then, add half of the batter.</li>
<li>Keep a piece of chocolate on the batter.</li>
<li>Now, add remaining batter.</li>
<li>Next, keep the mould in the microwave (normal mode, high power) & microwave for 1 minute or around 1 minute 30 seconds (adjust the time according to the microwave settings).</li>
<li>Let it cool down & invert the mould.</li>
<li>Choco lava cake is ready to serve.</li>
</ul>
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SHILPY MALHOTRAhttp://www.blogger.com/profile/00430445495620222202noreply@blogger.com1tag:blogger.com,1999:blog-1377675765351945997.post-46044368718450618812015-10-06T18:59:00.001+05:302015-10-06T19:13:27.537+05:30FRIED RICE<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #e69138; font-size: x-large;"><strong>FRIED RICE</strong></span> </div>
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<strong><span style="color: #b4a7d6; font-size: large;">INGREDIENTS</span></strong></div>
<ul style="text-align: left;">
<li><div class="separator" style="clear: both; text-align: left;">
Rice - 250 grams</div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
Carrot (finely chopped) -2 medium sized</div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
Capsicum (finely chopped) - 1 small sized</div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
Cabbage (finely chopped) - 1/4 cup</div>
</li>
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Baby corn (sliced) - few strands</div>
</li>
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Green chillies chopped - 1-2</div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
Soya sauce - 2 tablespoons</div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
Chilli sauce - 2-3 tablespoons</div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
Salt to taste</div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
Red chilli powder - 1/4 teaspoon</div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
Black pepper powder - 1/4 teaspoon</div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
Oil - 4 tablespoons</div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
Water - 3 times the quantity of rice</div>
</li>
</ul>
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<span style="color: #990000; font-size: large;"><strong>METHOD</strong></span></div>
<ul>
<li><div class="separator" style="clear: both; text-align: left;">
First we cook rice.</div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
Soak rice in water for around 20 minutes.</div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
After 20 minutes, strain off the excess water.</div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
In a heavy bottom pan, add rice & 3 times water as the quantity of rice. Mainly we have to cook rice to the extent of 90%. Adjust the quantity of water accordingly.</div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
Also add 1-2 tablespoons oil & a little quantity of salt.</div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
Cook on high flame till it comes to a good boil & then reduce the flame.</div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
Let water get soaked off & rice are ready to be used for fried rice.</div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
Keep aside.</div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
Next heat oil in a pan.</div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
Add finely chopped carrot, cabbage, capsicum, green chillies & baby corn & let them crackle for a minute.</div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
Next add salt (to taste), red chilli powder, black pepper powder & mix well.</div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
Add soya sauce & chilli sauce & mix well.</div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
Now, add cooked rice to this mixture & toss & cook them well.</div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
Fried rice are ready to serve.</div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
Taste best when served with Manchurian - <a href="http://vaishnavacooking.blogspot.in/2012/07/veg-manchurian.html#!/2012/07/veg-manchurian.html">Click here for the recipe</a></div>
</li>
</ul>
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SHILPY MALHOTRAhttp://www.blogger.com/profile/00430445495620222202noreply@blogger.com0tag:blogger.com,1999:blog-1377675765351945997.post-33271911017964786452015-10-04T14:22:00.000+05:302015-10-04T14:22:14.532+05:30SPICY & SOUR POTATOES (DRY)<div dir="ltr" style="text-align: left;" trbidi="on">
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<b><span style="color: #e69138; font-size: x-large;">SPICY & SOUR POTATOES (DRY)</span></b></div>
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<span style="color: red; font-size: large;"><b><br /></b></span>
<span style="color: red; font-size: large;"><b>INGREDIENTS</b></span><br />
<br />
<ul style="text-align: left;">
<li>Potatoes (peeled & sliced into rounds) - 5-6 medium sized</li>
<li>Mustard oil - 2 tablespoons</li>
<li>Red chilli powder - 1/2 teaspoon</li>
<li>Coriander (dhania) powder - 1-1.5 teaspoons</li>
<li>Anardana powder - 3/4 teaspoon</li>
<li>Dried mango powder (amchoor) - 1/4 teaspoon</li>
<li>Turmeric powder - 1/4 teaspoon</li>
<li>Roasted cumin (bhuna jeera) powder - 1/2 teaspoon</li>
<li>Salt - 1 teaspoon (approx.) (adjust according to taste)</li>
</ul>
<div>
<br /></div>
<div>
<span style="color: #3d85c6; font-size: large;"><b>METHOD</b></span></div>
<div>
<ul style="text-align: left;">
<li>Heat mustard oil in a pan.</li>
<li>Heat oil till it gets burnt. It is indicated by smoke and fumes that start coming out of hot oil.</li>
<li>Turn off the flame. Let this oil get cooled down a bit.</li>
<li>Next,peel and slice potatoes into round chips.</li>
<li>Keep aside.</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQysftSwhVg3e_6hb2h0JBIw-zPhlmkB1hANYVnGbB3gcZ_eV1FT6raDnK31NkhwRg4ZxBmVDNYddl46DbjtFBWTDfN2knhpSk5NizyDWosg9v0LjVdVlQX-5JEJHXbWg-_bu6CbnJtg/s1600/DSC_0540.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="215" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQysftSwhVg3e_6hb2h0JBIw-zPhlmkB1hANYVnGbB3gcZ_eV1FT6raDnK31NkhwRg4ZxBmVDNYddl46DbjtFBWTDfN2knhpSk5NizyDWosg9v0LjVdVlQX-5JEJHXbWg-_bu6CbnJtg/s320/DSC_0540.JPG" width="320" /></a></div>
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<div>
<ul style="text-align: left;">
<li>Now, mix together red chilli powder, coriander powder, roasted cumin powder, turmeric powder, anardana powder, amchoor powder & salt in a bowl.</li>
</ul>
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<div>
<ul style="text-align: left;">
<li>Now place the sliced potatoes in this spices mix & cover each slice well.</li>
<li>Keep these marinated potatoes aside.</li>
</ul>
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<div>
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<ul style="text-align: left;">
<li>Next heat the burnt mustard oil again.</li>
<li>Add the marinated potatoes to the hot oil & roast & toss well.</li>
</ul>
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<div>
<ul style="text-align: left;">
<li>Cook & toss them well on medium flame till they are soft and well cooked.</li>
<li>Turn off the flame.</li>
<li>Spicy & sour potatoes are ready to serve.</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRCAKiaIqLBivzj6U6Nb_rfgQ7j0u4rPkuH6b2oHa00Fk2CwvxiHnJqCzqyKNa5FpP4ItixMG-QfxdBiNxeE6NSxW6lZt5Cgdlp82KJHyT68jSBK7JwV3hWMM-axCX-oDdY05CziF_JQ/s1600/DSC_0579.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="306" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRCAKiaIqLBivzj6U6Nb_rfgQ7j0u4rPkuH6b2oHa00Fk2CwvxiHnJqCzqyKNa5FpP4ItixMG-QfxdBiNxeE6NSxW6lZt5Cgdlp82KJHyT68jSBK7JwV3hWMM-axCX-oDdY05CziF_JQ/s400/DSC_0579.JPG" width="400" /></a></div>
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SHILPY MALHOTRAhttp://www.blogger.com/profile/00430445495620222202noreply@blogger.com1tag:blogger.com,1999:blog-1377675765351945997.post-6028877296134976072015-09-25T19:21:00.000+05:302015-09-25T19:21:17.011+05:30CORN KEBABS<div dir="ltr" style="text-align: left;" trbidi="on">
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<strong><span style="color: #38761d; font-size: x-large;">CORN KEBABS</span></strong></div>
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<span style="color: #38761d; font-size: large;"><strong>INGREDIENTS</strong></span></div>
<ul style="text-align: left;">
<li><div class="separator" style="clear: both; text-align: left;">
Potatoes (boiled & mashed) - 4-5 medium sized</div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
Corn kernel - 100 grams</div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
Carrot (grated) - 1</div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
Mint leaves (chopped) - 1-2 tablespoons</div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
Coriander leaves (chopped) - 1-2 tablespoons</div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
Cornflour - 3-4 teaspoons</div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
Red chilli powder - 1/2 teaspoon</div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
Salt (adjust according to taste) - 3/4 teaspoon approx.</div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
Dried mango powder (amchoor) - 1/4 teaspoon</div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
Green chillies (chopped) - 2</div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
Oil for deep frying</div>
</li>
</ul>
<div class="separator" style="clear: both; text-align: left;">
<span style="color: #45818e; font-size: large;"><strong>METHOD</strong></span></div>
<ul>
<li><div class="separator" style="clear: both; text-align: left;">
In a pressure cooker, add corn kernel and water just enough to cover corn.</div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
Pressure cook for around 5 minutes so that corn becomes soft enough to be used for the kebabs.</div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
After around 5 minutes, turn off the flame and let the pressure release.</div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
Next, grind it coarsely to get very small pieces of corn left.</div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
Strain off the excess water from the corn.</div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
Now, in a bowl add mashed potatoes, grated carrot and corn and mix them well.</div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
Next, add cornflour, red chilli powder, salt, amchoor, chopped green chillies, mint leaves and coriander leaves and mix well.</div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
A nice potato mix is ready for the kebabs.</div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
Heat oil in a pan for deep frying.</div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
Take some potato mixture and mould it in the form of a small tikki using a little water or oil.</div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
Drop it into hot oil and deep fry till it turns slightly brown in colour. Deep fry on low flame so that it gets cooked well from the inside.</div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
As it turns brown in colour, turn off the flame and take it out on a paper towel or a tissue paper to soak excess oil.</div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
Corn kebabs are ready to serve.</div>
</li>
</ul>
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SHILPY MALHOTRAhttp://www.blogger.com/profile/00430445495620222202noreply@blogger.com0tag:blogger.com,1999:blog-1377675765351945997.post-17603232934646709532015-08-06T20:36:00.000+05:302015-08-06T20:36:34.007+05:30KADHAI PANEER<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #674ea7; font-size: x-large;"><strong>KADHAI PANEER</strong></span></div>
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<strong><span style="color: #674ea7; font-size: x-large;"></span></strong> </div>
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<span style="color: #ffd966; font-size: large;"><strong>INGREDIENTS</strong></span></div>
<ul style="text-align: left;">
<li><div class="separator" style="clear: both; text-align: left;">
Paneer (cottage cheese sliced into thick cubes) - 1/2 kg</div>
</li>
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Capsicum (chopped) - 1 medium sized</div>
</li>
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Red bell pepper - 1 medium sized</div>
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Yellow bell pepper - 1 medium sized</div>
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Tomato puree - 200 grams</div>
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Tomatoes (chopped) - 2</div>
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Cabbage (chopped) - 1/2</div>
</li>
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Salt (to taste) - 1.5 teaspoons approx. (adjust according to taste)</div>
</li>
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Black Pepper - 1/2 teaspoon</div>
</li>
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Dhaniya (coriander) powder - 1 teaspoon</div>
</li>
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Soya sauce - 1 teaspoon</div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
Tomato Ketchup - 1-2 teaspoons</div>
</li>
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Oil - for deep frying</div>
</li>
</ul>
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<span style="color: #38761d; font-size: large;"><strong>METHOD</strong></span></div>
<ul style="text-align: left;">
<li><div class="separator" style="clear: both; text-align: left;">
Slice all the vegetables and cottage cheese and keep them aside.</div>
</li>
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To make cabbage ready to use, boil water in a pan and add sliced cabbage to it.</div>
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Bring it to a light boil & turn off the flame.</div>
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Strain off the excess water and let it dry a little.</div>
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Cabbage is ready to use.</div>
</li>
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Heat oil for deep frying in a pan.</div>
</li>
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Saute all the vegetables (bell peppers, capsicum, paneer, cabbage) for around 2 minutes to retain the crunchiness in the vegetables.</div>
</li>
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Take them off oil and keep them aside.</div>
</li>
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Next, heat 2 tablespoons oil in a pan.</div>
</li>
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Add tomato puree to it.</div>
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When it starts leaving oil, add chopped tomatoes and cook for another 2 minutes.</div>
</li>
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Now, add salt, black pepper powder & coriander powder and mix well.</div>
</li>
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After 2 minutes, add all the lightly fried vegetables to this mixture.</div>
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Now, cook them for around 4-5 minutes till water gets a little dried up.</div>
</li>
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Add tomato ketchup to it and mix well.</div>
</li>
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Turn off the flame.</div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
Kadhai paneer is ready to serve.</div>
</li>
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SHILPY MALHOTRAhttp://www.blogger.com/profile/00430445495620222202noreply@blogger.com2tag:blogger.com,1999:blog-1377675765351945997.post-48323130996684480722015-05-07T19:11:00.002+05:302015-05-07T19:11:39.541+05:30CHECKERBOARD COOKIES<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #e69138; font-size: x-large;"><strong>CHECKERBOARD COOKIES</strong></span></div>
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<div style="text-align: left;">
<span style="color: #93c47d; font-size: large;"><strong>INGREDIENTS</strong></span></div>
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</div>
<div style="text-align: left;">
<strong><span style="color: #8e7cc3;">FOR VANILLA DOUGH</span></strong></div>
<ul style="text-align: left;">
<li>All purpose flour (maida) - 3/4 cup</li>
<li>Powdered sugar - 4 tablespoon</li>
<li>Butter - 4 tablespoon</li>
<li>Vanilla extract - 1 teaspoon</li>
<li>Baking powder - a pinch</li>
<li>Salt - a pinch</li>
</ul>
<div style="text-align: left;">
<strong><span style="color: #38761d;">FOR CHOCOLATE DOUGH</span></strong></div>
<ul style="text-align: left;">
<li>All purpose flour (maida) - 3/4 cup</li>
<li>Powdered sugar - 5 tablespoon</li>
<li>Butter - 4 tablespoon</li>
<li>Cocoa powder - 1 tablespoon</li>
<li>Baking powder - a pinch</li>
<li>Salt - a pinch</li>
</ul>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
<span style="color: #351c75; font-size: large;"><strong>METHOD</strong></span></div>
<ul style="text-align: left;">
<li>First make vanilla dough. Mix all purpose flour, baking powder & salt & keep aside.</li>
<li>Next, cream butter & sugar together & add vanilla extract to it.</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHGYtKydEHYy5_dpmginncCwZ0dnNvrbTNCBAqeoDzs7nmOthN5mzRw3hHU-NUqR0ygpQJy7CsbPuF7_breP0w9UMgRaJwisRAqzjw0lxSn26kbU6chZc1bEz7P55Z_yJ9wbcfPtKItQ/s1600/DSC_1080.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="215" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHGYtKydEHYy5_dpmginncCwZ0dnNvrbTNCBAqeoDzs7nmOthN5mzRw3hHU-NUqR0ygpQJy7CsbPuF7_breP0w9UMgRaJwisRAqzjw0lxSn26kbU6chZc1bEz7P55Z_yJ9wbcfPtKItQ/s320/DSC_1080.JPG" width="320" /></a></div>
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<ul style="text-align: left;">
<li>Now mix flour mixture together with butter & sugar till a bread crumbs sort of mixture is formed.</li>
</ul>
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<li><div class="separator" style="clear: both; text-align: left;">
Now knead dough by adding a little quantity of milk to it.</div>
</li>
</ul>
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<ul style="text-align: left;">
<li>Keep it aside.</li>
<li>Now, make chocolate dough. Mix cocoa powder, all purpose flour, baking powder & salt & keep aside.</li>
<li>Cream butter & sugar together & add it to the flour mixture till a bread crumbs sort of mixture is formed.</li>
</ul>
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<ul style="text-align: left;">
<li>Add a little quantity of milk & knead it into a soft dough.</li>
</ul>
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<ul style="text-align: left;">
<li>Now flatten both the dough separately into a round thick slab.</li>
</ul>
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<ul>
<li><div style="text-align: left;">
Next, wrap them in a cling wrap & refrigerate it for around 1-2 hours.</div>
</li>
<li><div style="text-align: left;">
After 1-2 hours, take them out & slice into thick long strips.</div>
</li>
</ul>
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<ul>
<li><div style="text-align: left;">
Now, in order to make the checkerboard pattern.</div>
</li>
<li><div style="text-align: left;">
Place two chocolate strips & one vanilla strip alternatively for the bottom layer.</div>
</li>
<li><div style="text-align: left;">
Now, for the middle layer, place vanilla strip on top of chocolate layer & chocolate layer on top of vanilla layer.</div>
</li>
<li><div style="text-align: left;">
Similarly, place strips for the topmost layer.</div>
</li>
</ul>
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<ul>
<li>Once this is done, press the layers together to form the checkerboard pattern.</li>
<li>Now slice it into square checkerboard cookies using a sharp knife.</li>
</ul>
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<ul>
<li>Assemble the left over dough & make any pattern of your choice using the leftover dough.</li>
<li>I made round cookies using the same.</li>
</ul>
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<ul>
<li><div style="text-align: left;">
Grease a cookie sheet with a little oil.</div>
</li>
<li><div style="text-align: left;">
Place the cookies on the cookie sheet & they are ready to be baked.</div>
</li>
<li><div style="text-align: left;">
Leave enough space between the cookies to allow them to rise perfectly.</div>
</li>
</ul>
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<ul>
<li>Preheat oven at 180 degrees Celsius for around 5 minutes.</li>
<li>Bake it for around 13-15 minutes at 180 degrees Celsius or till they are well baked.</li>
<li>Timings may vary according to your oven so keep a check when you bake the cookies.</li>
<li>Take them out of the oven.</li>
<li>Checkerboard cookies are ready to serve.</li>
</ul>
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SHILPY MALHOTRAhttp://www.blogger.com/profile/00430445495620222202noreply@blogger.com1tag:blogger.com,1999:blog-1377675765351945997.post-2155206135688145512015-05-07T11:01:00.000+05:302015-05-07T11:01:03.863+05:30MACARONI PASTA (SOUTH INDIAN STYLE)<div dir="ltr" style="text-align: left;" trbidi="on">
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<strong><span style="color: #bf9000; font-size: x-large;">MACARONI PASTA (SOUTH INDIAN STYLE)</span></strong></div>
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<span style="color: #cc0000; font-size: large;"><strong>INGREDIENTS</strong></span></div>
<ul style="text-align: left;">
<li>Macaroni - 1 cup</li>
<li>Tomatoes (puree form) - 3 medium sized</li>
<li>Mustard seeds - 1/2 teaspoon</li>
<li>Dry whole red chillies - 2</li>
<li>Salt - 3/4 teaspoon (adjust according to taste)</li>
<li>Turmeric powder - 1/4 teaspoon</li>
<li>Red chilli powder - 1/4 teaspoon</li>
<li>Garam masala powder - 1/4 teaspoon</li>
<li>Tomato ketchup - 2 tablespoons</li>
<li>Vinegar (optional) - 1 teaspoon</li>
<li>Oil - 2 tablespoons</li>
<li>Water - 1/2 cup</li>
</ul>
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</div>
<div style="text-align: left;">
<span style="color: #38761d; font-size: large;"><strong>METHOD</strong></span></div>
<ul style="text-align: left;">
<li>Boil macaroni pasta as per the instructions given on the packet.</li>
<li>Once ready, keep it aside.</li>
<li>Heat oil in a pan.</li>
<li>Add mustard seeds & whole dry red chillies & allow them to crackle.</li>
</ul>
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<ul style="text-align: left;">
<li>As they crackle, add tomato puree to it.</li>
<li>Add turmeric powder, red chilli powder, salt & garam masala powder & mix well.</li>
<li>Allow them to get cooked well till the mixture leaves oil.</li>
</ul>
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<ul style="text-align: left;">
<li>Next, add tomato ketchup & vinegar & mix well.</li>
<li>Add water to this mixture & bring it to a boil till a nice thick gravy is formed.</li>
<li>Add the boiled macaroni to this nice gravy formed & allow it to get cooked for around 5 minutes.</li>
</ul>
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<li><div class="separator" style="clear: both; text-align: left;">
Once when well cooked turn off the flame.</div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
Macaroni pasta is ready to serve.</div>
</li>
</ul>
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SHILPY MALHOTRAhttp://www.blogger.com/profile/00430445495620222202noreply@blogger.com0tag:blogger.com,1999:blog-1377675765351945997.post-39710396806092219552015-05-03T14:44:00.000+05:302015-05-03T14:44:08.060+05:30GRILLED PIZZA SANDWICH<div dir="ltr" style="text-align: left;" trbidi="on">
<div style="text-align: center;">
<span style="color: #990000; font-size: x-large;"><strong>GRILLED PIZZA SANDWICH</strong></span></div>
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<strong><span style="color: #38761d; font-size: large;"></span></strong><br />
<strong><span style="color: #38761d; font-size: large;">INGREDIENTS</span></strong><br />
<ul>
<li>Corn - 3-4 tablespoons</li>
<li>Capsicum (chopped) - 1/2 capsicum</li>
<li>Paneer (cottage cheese) - 50 grams chopped into small pieces</li>
<li>Mozzarella cheese - 3-4 tablespoons</li>
<li>Salt - 1/4 teaspoon</li>
<li>Black pepper powder - a pinch</li>
<li>Red chilli powder - a pinch</li>
<li>Oregano - 1/4 teaspoon</li>
<li>Bread slices - 6-8</li>
</ul>
<br />
<strong><span style="color: #f1c232; font-size: large;">METHOD</span></strong><br />
<ul>
<li>Mix corn, capsicum, paneer & mozzarella cheese together.</li>
<li>Add salt, black pepper powder, red chilli powder & oregano & mix well.</li>
</ul>
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<ul>
<li>Spread this mixture on a bread slice.</li>
</ul>
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<ul>
<li>Cover it with another bread slice.</li>
<li>Apply a little oil on both sides & grill the sandwich till it is well grilled from both sides.</li>
<li>Slice & divide into two.</li>
<li>Grilled pizza sandwich is ready to serve.</li>
</ul>
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SHILPY MALHOTRAhttp://www.blogger.com/profile/00430445495620222202noreply@blogger.com0tag:blogger.com,1999:blog-1377675765351945997.post-2168121328588745022015-04-28T10:15:00.002+05:302015-04-28T10:15:38.720+05:30PEANUT DIP<div dir="ltr" style="text-align: left;" trbidi="on">
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<strong><span style="color: #e69138; font-size: x-large;">PEANUT DIP (CHUTNEY)</span></strong></div>
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<span style="color: #93c47d; font-size: large;"><strong>INGREDIENTS</strong></span><br />
<ul>
<li>Peanuts - handful</li>
<li>Cumin seeds (jeera) - 1/4 teaspoon</li>
<li>Red chilli powder - 1/4-1/3 teaspoon</li>
<li>Salt to taste - 1/4 teaspoon approx.</li>
<li>Water</li>
</ul>
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<span style="color: #8e7cc3; font-size: large;"><strong>METHOD</strong></span><br />
<ul>
<li>Dry roast peanuts along with cumin seeds (jeera) on a heavy bottomed pan.</li>
<li>Roast them till they turn slightly brown in colour and the raw flavour goes away.</li>
</ul>
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<ul>
<li>Turn off the flame and take these roasted peanuts out.</li>
<li>In a mixer grinder add these peanuts along with red chilli powder & salt.</li>
<li>Add water just enough to cover half the peanuts.</li>
<li>Grind them to a smooth paste in the form of a dip or a chutney.</li>
</ul>
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<ul>
<li>Peanut dip is ready to serve.</li>
</ul>
</div>
SHILPY MALHOTRAhttp://www.blogger.com/profile/00430445495620222202noreply@blogger.com1tag:blogger.com,1999:blog-1377675765351945997.post-84286621784664428472015-04-25T21:53:00.000+05:302015-04-25T22:07:34.100+05:30VADA PAV<div dir="ltr" style="text-align: left;" trbidi="on">
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<strong><span style="color: #b45f06; font-size: x-large;">VADA PAV</span></strong></div>
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<div style="text-align: left;">
Vada pav has two elements and two dips, out of the two elements one is used as a filling i.e. aalu bonda and second is pav that is used as an outer layer of vada pav. It also has two dips, one is pudina (mint) chutney <a href="http://vaishnavacooking.blogspot.in/2012/05/pudina-mint-chutney.html#!/2012/05/pudina-mint-chutney.html">(recip available here)</a> and the other one is peanut dip (recipe for the same would be updated soon)</div>
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<div style="text-align: left;">
First we will have a look at aalu bonda recipe.</div>
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<br /></div>
<div style="text-align: left;">
<span style="color: #674ea7; font-size: large;"><strong>INGREDIENTS</strong></span></div>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
<strong><span style="color: #38761d;">FOR AALU BONDA</span></strong></div>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
For the filling</div>
<ul style="text-align: left;">
<li>Potatoes (boiled, peeled & mashed) - 3-4 medium sized</li>
<li>Cumin seeds (jeera) - 1/4 teaspoon</li>
<li>Mustard seeds - 1/4 teaspoon</li>
<li>Turmeric powder - 1/4 teaspoon</li>
<li>Red chilli powder - 1/4 teaspoon</li>
<li>Salt to taste</li>
<li>Oil - 2 tablespoons</li>
</ul>
<div style="text-align: left;">
For the outer covering</div>
<ul style="text-align: left;">
<li>Besan (chickpea flour) - 4-5 tablespoons</li>
<li>Salt - 1/4 teaspoon - 1/3 teaspoon</li>
<li>Red chilli powder - 1/4 teaspoon</li>
<li>Water</li>
<li>Oil for deep frying</li>
</ul>
<div style="text-align: left;">
<span style="color: #38761d;"><strong>FOR VADA PAV</strong></span></div>
<ul style="text-align: left;">
<li>Pav (you can use pav used for pav bhaji) - 6</li>
<li>Pudina (mint) chutney - <a href="http://vaishnavacooking.blogspot.in/2012/05/pudina-mint-chutney.html#!/2012/05/pudina-mint-chutney.html">Recipe can be seen here</a></li>
<li>Peanut dip - recipe will be updated soon</li>
</ul>
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<strong><span style="color: #351c75; font-size: large;"></span></strong> </div>
<div style="text-align: left;">
<strong><span style="color: #351c75; font-size: large;">METHOD</span></strong></div>
<ul style="text-align: left;">
<li>First we prepare potato filling.</li>
<li>Heat oil in a pan.</li>
<li>Add jeera (cumin seeds) & mustard seeds to hot oil.</li>
<li>Allow them to crackle.</li>
<li>As they crackle, add mashed potatoes to the pan & mix well.</li>
</ul>
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<li><div class="separator" style="clear: both; text-align: left;">
Add salt, turmeric powder & red chilli powder to these potatoes & mix well.</div>
</li>
</ul>
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<ul style="text-align: left;">
<li>Add chopped coriander & potatoes are ready to be used as a filling.</li>
</ul>
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<ul style="text-align: left;">
<li>Now make lemon sized balls using these potatoes.</li>
<li>Keep them aside.</li>
</ul>
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<ul style="text-align: left;">
<li>Next, prepare the besan (chickpea) paste for the outer covering.</li>
<li>Add a little water step by step to make a slightly thick liquid to coat the potato balls.</li>
<li>Add salt & red chilli powder to it & mix well.</li>
</ul>
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<ul>
<li>Next heat oil in a heavy bottom pan to deep fry aalu bonda.</li>
<li>Dip a potato ball in besan and coat it well for both sides.</li>
</ul>
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<ul>
<li>Drop it in hot oil for deep frying.</li>
<li>Deep fry from both the sides till it turns golden brown in colour & is well cooked.</li>
</ul>
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<ul>
<li>When done take it out on a paper towel or a tissue paper.</li>
<li>Aalu bonda is ready to be used for vada pav.</li>
</ul>
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<br />
<ul>
<li>Now slice the pav from the centre till half sliced.</li>
<li>Apply pudina (mint) chutney on the upper side.</li>
<li>Apply peanut dip on the lower side.</li>
<li>Place the aalu bonda inside.</li>
<li>Vada pav is ready to serve.</li>
</ul>
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SHILPY MALHOTRAhttp://www.blogger.com/profile/00430445495620222202noreply@blogger.com0tag:blogger.com,1999:blog-1377675765351945997.post-27788681797382253962015-04-17T21:20:00.000+05:302015-04-17T21:20:24.310+05:30POTATO WEDGES (BAKED/AIRFRIED)<div dir="ltr" style="text-align: left;" trbidi="on">
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<strong><span style="color: #e69138; font-size: x-large;">POTATO WEDGES (BAKED/AIRFRIED)</span></strong></div>
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<strong><span style="color: #f9cb9c; font-size: large;">INGREDIENTS</span></strong><br />
<ul>
<li>Potatoes (peeled) - 3-4</li>
<li>Olive oil - 3-4 tablespoons</li>
<li>Red chilli powder - 1/4 teaspoon</li>
<li>Chilli flakes - 1/4 teaspoon</li>
<li>Salt - 1/2 teaspoon (adjust according to taste)</li>
</ul>
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<span style="color: #76a5af; font-size: large;"><strong>METHOD</strong></span><br />
<ul style="text-align: left;">
<li>Slice potatoes in the form of french fries, slightly thicker than the normal ones.</li>
<li>In a bowl mix oil, salt, red chilli powder & chilli flakes.</li>
<li>Now add the sliced potatoes to the oil mixture prepared & coat each slice with the oil coating.</li>
<li>Keep it aside for 5-7 minutes.</li>
</ul>
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<ul>
<li>Do not keep it aside for a longer time as otherwise potatoes will start leaving water & along with that all the spices too get separated.</li>
<li>Next preheat an oven or an airfryer at 180 degrees celsius for around 2-3 minutes.</li>
<li>Place all the wedges on the baking rack. You can place them on a silver foil paper as well.</li>
</ul>
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<ul>
<li>Bake them at 180 degrees Celsius for around 15-20 minutes or until crisp.</li>
</ul>
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<ul>
<li>When perfectly crispy & done, take them out.</li>
<li>Potato wedges are ready to serve.</li>
<li>Serve them hot with tomato ketchup.</li>
</ul>
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SHILPY MALHOTRAhttp://www.blogger.com/profile/00430445495620222202noreply@blogger.com0tag:blogger.com,1999:blog-1377675765351945997.post-33521098095976097142015-04-06T22:04:00.002+05:302015-04-06T22:04:37.642+05:30SCHEZWAN RICE<div dir="ltr" style="text-align: left;" trbidi="on">
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<strong><span style="color: orange; font-size: x-large;">SCHEZWAN RICE</span></strong></div>
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<span style="color: #20124d; font-size: large;"><strong>INGREDIENTS</strong></span><br />
<ul>
<li>Rice - 1/4 cup</li>
<li>Salt to taste</li>
<li>Capsicum (chopped) - 1 medium sized</li>
<li>Carrot (chopped) - 1-2 medium sized</li>
<li>Cabbage (chopped) - 1/2 </li>
<li>Schezwan sauce - 1 teaspoon <a href="http://vaishnavacooking.blogspot.in/2015/04/schezwan-sauce.html">(click here for the recipe)</a></li>
<li>Vinegar - 1/2-1 teaspoon</li>
<li>Oil - 1 tablespoon</li>
</ul>
<span style="color: #e06666; font-size: large;"><strong>METHOD</strong></span><br />
<ul>
<li>First we prepare rice to be used to make schezwan rice.</li>
<li>Soak rice in water for around 20 minutes.</li>
<li>Next, heat water (double the quantity of rice) in a heavy bottomed pan.</li>
<li>Add soaked rice to it.</li>
<li>Also add salt as per taste.</li>
<li>Bring it to a good boil & cover the pan with a lid.</li>
<li>When water gets dried up completely, turn off the flame.</li>
<li>Rice is ready to use. Keep it aside.</li>
<li>Now, prepare cabbage to use.</li>
<li>Boil water in a pan, add chopped cabbage to it.</li>
<li>After boiling it for a minute, turn off the flame.</li>
<li>Strain off the excess water & cabbage is ready to use.</li>
<li>Next, heat oil in a pan.</li>
<li>Add chopped capsicum, chopped carrot & chopped cabbage to it.</li>
</ul>
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<ul>
<li>Sauté these vegetables for 1-2 minutes.</li>
<li>Add a teaspoon of schezwan sauce & vinegar to these vegetables.</li>
<li>Add a little salt according to taste.</li>
</ul>
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<ul>
<li>Mix them well & add boiled rice to these vegetables.</li>
</ul>
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<ul>
<li>Mix them well & fry rice for a few minutes till they are well cooked.</li>
</ul>
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<ul>
<li>Schezwan rice are ready to serve. </li>
</ul>
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SHILPY MALHOTRAhttp://www.blogger.com/profile/00430445495620222202noreply@blogger.com1tag:blogger.com,1999:blog-1377675765351945997.post-22599450393190076912015-04-05T11:12:00.003+05:302015-04-05T11:13:51.376+05:30SCHEZWAN SAUCE<div dir="ltr" style="text-align: left;" trbidi="on">
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<strong><span style="color: #674ea7; font-size: x-large;">SCHEZWAN SAUCE</span></strong></div>
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<strong><span style="color: #38761d; font-size: large;">INGREDIENTS</span></strong></div>
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Dry whole red chillies - 10-15</div>
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Ginger (grated) - 1/4 inch</div>
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Salt to taste</div>
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Vinegar - 1/4-1/2 teaspoon</div>
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Sugar - 1/2 teaspoon</div>
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Oil - 1-2 tablespoons</div>
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Water - 1/2 cup</div>
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<span style="color: #6fa8dc; font-size: large;"><strong>METHOD</strong></span></div>
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Soak whole dry red chillies in slightly warm water for around 1-2 hours.</div>
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After they are well soaked, grind well soaked whole dry red chillies.</div>
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Next, heat oil in a pan.</div>
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Add grated ginger to it.</div>
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As ginger crackles, add red chilli paste to it.</div>
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Cook it well till it leaves oil. You will be able to see oil at the edges.</div>
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Now, add salt, vinegar & sugar to it. </div>
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Once mixed well add 1/2 a cup water to it.</div>
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Let it boil well for a few minutes till you get nice & thick sauce.</div>
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Once it gets well cooked, turn off the flame.</div>
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Schezwan sauce is ready to serve.</div>
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You can adjust the spices according to your taste.</div>
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You can keep it refrigerated in an air tight container for around 2-3 weeks.</div>
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SHILPY MALHOTRAhttp://www.blogger.com/profile/00430445495620222202noreply@blogger.com0tag:blogger.com,1999:blog-1377675765351945997.post-17221349124279025002015-04-03T20:42:00.003+05:302015-04-03T20:42:46.963+05:30PANEER MANCHURIAN<div dir="ltr" style="text-align: left;" trbidi="on">
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<strong><span style="color: #990000; font-size: x-large;">PANEER MANCHURIAN</span></strong></div>
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<span style="color: #674ea7; font-size: large;"><strong>INGREDIENTS</strong></span><br />
<ul>
<li>Paneer cubes - 200 grams</li>
<li>Capsicum (chopped) - 1/2 medium sized</li>
<li>Cabbage (chopped) - 1/2 medium sized</li>
<li>Ginger (grated) - 1/2 inch</li>
<li>Corn flour - 2 tablespoons</li>
<li>Water - 1/4 cup + 1/4 cup</li>
<li>Soya sauce - 1-2 tablespoons</li>
<li>Vinegar - 1/2 teaspoon</li>
<li>Tomato ketchup - 2 tablespoons</li>
<li>Sugar - 1/4 teaspoon</li>
<li>Oil - 2 tablespoons + for deep frying</li>
<li>Salt to taste</li>
<li>Black pepper powder - 1/4 teaspoon</li>
</ul>
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<span style="color: #bf9000; font-size: large;"><strong>METHOD</strong></span><br />
<ul>
<li>Mix 1 tablespoon cornflour in 1/4 cup water.</li>
<li>Next, heat oil for deep frying.</li>
<li>Now dip paneer cubes in water & cornflour mix.</li>
<li>Deep fry in hot oil till it turns golden brown in colour.</li>
<li>Take them out on a paper towel & keep aside.</li>
<li>Now, in order to make cabbage ready to eat, boil water in a pan.</li>
<li>Add chopped cabbage to the boiling water.</li>
<li>Boil for a minute and turn off the flame.</li>
<li>Strain off the excess water & cabbage is ready to use.</li>
<li>Next, we prepare gravy for the Manchurian.</li>
<li>Heat 2 tablespoons oil in a pan.</li>
<li>Add grated ginger to it.</li>
<li>As it crackles, add chopped capsicum & cabbage to it.</li>
<li>Sauté these vegetables together for 3-4 minutes.</li>
<li>Add salt and black pepper powder to it. Mix well.</li>
<li>Next add soya sauce, vinegar & tomato ketchup to the mixture.</li>
<li>After cooking them for a minute, add 1 cup water to it.</li>
<li>Bring it to a good boil and add (1 tablespoon cornflour + 1/4 cup water) to it.</li>
<li>Lower the flame and let it simmer till a nice slightly thick gravy is formed.</li>
<li>Add sugar to the gravy at this point.</li>
<li>Once the gravy is ready, add fried paneer cubes to it & cook for another 5 minutes.</li>
<li>Once well cooked, turn off the flame.</li>
<li>Paneer Manchurian is ready to serve.</li>
</ul>
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SHILPY MALHOTRAhttp://www.blogger.com/profile/00430445495620222202noreply@blogger.com0tag:blogger.com,1999:blog-1377675765351945997.post-33482463842937418682015-04-01T19:30:00.001+05:302015-04-01T19:30:12.405+05:30ANGOORI RASMALAI<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: orange; font-size: x-large;"><strong>ANGOORI RASMALAI</strong></span></div>
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<strong><span style="color: #134f5c; font-size: large;">INGREDIENTS</span></strong></div>
<ul style="text-align: left;">
<li>Milk (full cream milk preferred) - 1 litre (1/2 litre for rasmalai balls & 1/2 litre for syrup)</li>
<li>Lemon juice of 1 lemon</li>
<li>Sugar - 1/3 cup (sugar syrup) + 2-3 tablespoons (thickened milk)</li>
<li>Water - 1 cup</li>
<li>Cardamom powder - 2-3 pinch</li>
<li>Saffron strands - a few</li>
</ul>
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<span style="color: #351c75; font-size: large;"><strong>METHOD</strong></span></div>
<ul style="text-align: left;">
<li>First we make rasmalai balls.</li>
<li>Boil 1/2 a litre milk and as it comes to a boil, add lemon juice to it.</li>
<li>As soon as you add lemon juice, you will see milk starts curdling.</li>
<li>Once it is done, turn off the flame and you will see green whey gets separated.</li>
<li>Strain off the water and separate the milk or chenna as we call it.</li>
<li>Rinse it with water 2-3 times so that lemon effect goes away.</li>
</ul>
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<li>Next, start kneading with your palms for around 2-3 minutes, till you get a soft dough.</li>
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<li>Now divide the dough into very small balls.</li>
<li>You will get approximately 18-20 chenna balls.</li>
<li>We keep the size of these balls very small, because once the are dipped into sugar syrup they double in size.</li>
</ul>
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<ul>
<li>In the meantime, boil 1 cup water in a pan and add 1/3 cup sugar to it.</li>
<li>Also add a little cardamom (elaichi) powder to it.</li>
<li>Boil it well till the sugar gets dissolved completely.</li>
<li>As soon as it is done, add the rasmalai balls to it and cover the pan.</li>
<li>Make sure that the pan is big enough so that chenna balls get enough space to double in size.</li>
<li>It will take around 10-15 minutes.</li>
<li>Check after 10 minutes and if you see they have risen well, turn off the flame.</li>
<li>Keep them aside.</li>
</ul>
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<ul>
<li>Next step is to make rasmalai syrup to dip chenna balls.</li>
<li>Boil 1/2 a litre milk in a heavy bottomed pan.</li>
<li>Boil it till it becomes almost 3/4th in quantity or a little more thicker if you like it that way.</li>
<li>Mix a few saffron strands in 1-2 tablespoons hot milk.</li>
<li>Pour these saffron strands into thickened milk.</li>
<li>Also add a little cardamom powder & 2-3 tablespoons sugar.</li>
<li>Boil well and Rasmalai syrup is ready.</li>
<li>Turn off the flame.</li>
<li>Now, take chenna balls out of sugar syrup and add them to the rasmalai syrup.</li>
<li>Garnish with saffron strands.</li>
<li>Angoori rasmalai is ready to serve.</li>
<li>Tastes best when chilled.</li>
</ul>
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SHILPY MALHOTRAhttp://www.blogger.com/profile/00430445495620222202noreply@blogger.com4tag:blogger.com,1999:blog-1377675765351945997.post-32808078424056400032015-03-18T20:53:00.003+05:302015-03-18T20:53:59.709+05:30HUNG CURD SALAD<div dir="ltr" style="text-align: left;" trbidi="on">
<div style="text-align: center;">
<strong><span style="color: #274e13; font-size: x-large;">HUNG CURD SALAD</span></strong></div>
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<span style="color: #674ea7; font-size: large;"><strong>INGREDIENTS</strong></span><br />
<ul>
<li>Curd - 100 ml</li>
<li>Capsicum (finely chopped) - 1/2</li>
<li>Cucumber (finely chopped) - 1/2</li>
<li>Tomato (finely chopped) - 1/2</li>
<li>Salt - 1/4 teaspoon </li>
<li>Black pepper powder - 1/4 teaspoon</li>
<li>Red chilli powder - 1/4 teaspoon</li>
</ul>
<span style="color: #660000; font-size: large;"><strong></strong></span><br />
<span style="color: #660000; font-size: large;"><strong>METHOD</strong></span><br />
<ul>
<li>First we prepare hung curd. For hung curd, tie normal curd in a muslin cloth and tie it around a tap.</li>
<li>Let it remain there for 4-5 hours.</li>
<li>After 4-5 hours, squeeze the cloth a little to get rid of any excess water.</li>
<li>When you open the cloth you will see a ball of cream. We call this cream as hung curd.</li>
<li>Now take the cream ball in a bowl and beat it a little.</li>
<li>Add salt, red chilli powder and black pepper powder and mix well.</li>
<li>Add chopped tomato, cucumber and capsicum and mix well.</li>
<li>Hung curd salad is ready to serve.</li>
<li>Serve it cold.</li>
</ul>
</div>
SHILPY MALHOTRAhttp://www.blogger.com/profile/00430445495620222202noreply@blogger.com2tag:blogger.com,1999:blog-1377675765351945997.post-60931071684440971642015-03-14T21:01:00.001+05:302015-03-14T21:01:22.688+05:30BREAD UTTAPAM<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #e69138; font-size: x-large;"><b>BREAD UTTAPAM</b></span></div>
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<span style="color: #6aa84f; font-size: large;"><b>INGREDIENTS</b></span><br />
<br />
<ul style="text-align: left;">
<li>Bread - 5 slices</li>
<li>Sooji (semolina) - half cup</li>
<li>Curd - half cup</li>
<li>Capsicum (chopped) - 1</li>
<li>Tomato (chopped) - 1</li>
<li>Salt to taste</li>
<li>Red chilli powder to taste</li>
<li>Water - half cup</li>
</ul>
<div>
<br /></div>
<div>
<span style="color: #3d85c6; font-size: large;"><b>METHOD</b></span></div>
<div>
<ul style="text-align: left;">
<li>Mix sooji, curd, bread and water well in a mixer.</li>
</ul>
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<div>
<ul style="text-align: left;">
<li>Take out in a bowl and add salt an red chilli powder to it and mix well.</li>
<li>Next, add capsicum and tomato.</li>
</ul>
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<div>
<ul style="text-align: left;">
<li>Mix well and now the batter is ready to use.</li>
<li>Heat a non stick pan.</li>
<li>Put some oil on it and spread a small portion of the batter on it.</li>
</ul>
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<ul style="text-align: left;">
<li>Flip it and cook it well from both sides.</li>
</ul>
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<div>
<ul style="text-align: left;">
<li>Once well cooked turn off the flame.</li>
<li>Bread uttapam is ready to serve.</li>
<li>Serve it hot with sambhar or tomato ketchup or any other dip of your choice.</li>
</ul>
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SHILPY MALHOTRAhttp://www.blogger.com/profile/00430445495620222202noreply@blogger.com3tag:blogger.com,1999:blog-1377675765351945997.post-58654448216712807462015-03-08T19:15:00.004+05:302015-03-08T19:15:37.913+05:30PHIRNI<div dir="ltr" style="text-align: left;" trbidi="on">
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<strong><span style="color: #660000; font-size: x-large;">PHIRNI</span></strong></div>
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<strong><span style="color: #674ea7; font-size: large;">INGREDIENTS</span></strong></div>
<ul style="text-align: left;">
<li><div class="separator" style="clear: both; text-align: left;">
Rice - 1/4 cup</div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
Milk - 1/2 litre</div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
Sugar - 2-3 tablespoons (adjust according to taste)</div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
Elaichi powder - a pinch</div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
Chopped cashew nuts and almonds </div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
Chopped pistachios - for garnish</div>
</li>
</ul>
<div class="separator" style="clear: both; text-align: left;">
</div>
<div class="separator" style="clear: both; text-align: left;">
<span style="color: #a64d79; font-size: large;"><strong>METHOD</strong></span></div>
<ul>
<li><div class="separator" style="clear: both; text-align: left;">
Wash rice and soak them in water for around 1-2 hours.</div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
After soaking it for around 1-2 hours, add 1-2 tablespoons milk to it and grind well till it appears like semolina (sooji).</div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
Boil milk in a heavy bottom pan.</div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
Add ground rice to it after milk boils.</div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
Keep stirring continuously on low flame.</div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
Add cardamom powder to it.</div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
Cook till it becomes thick and well cooked.</div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
Next, add sugar to it and mix well.</div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
Add chopped cashew nuts and almonds to it.</div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
After giving it a good stir, turn off the flame.</div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
Garnish with chopped pistachios.</div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
Phirni is ready to serve.</div>
</li>
</ul>
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SHILPY MALHOTRAhttp://www.blogger.com/profile/00430445495620222202noreply@blogger.com0tag:blogger.com,1999:blog-1377675765351945997.post-23533681277117166702015-03-05T13:38:00.000+05:302015-03-05T13:38:02.531+05:30VEG HAKKA NOODLES<div dir="ltr" style="text-align: left;" trbidi="on">
<div style="text-align: center;">
<strong><span style="color: red; font-size: x-large;">VEG HAKKA NOODLES</span></strong></div>
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<strong><span style="color: #38761d; font-size: large;">INGREDIENTS</span></strong><br />
<ul>
<li>Noodles - 1 packet</li>
<li>Capsicum (sliced) - 1 medium sized</li>
<li>Carrot (sliced) - 2 medium sized</li>
<li>Cabbage (chopped) - 1/2 (half a cabbage)</li>
<li>Oil - 2 tablespoons</li>
<li>Salt to taste</li>
<li>Black pepper powder - 1/3 teaspoon</li>
<li>Red chilli powder - 1/3 teaspoon</li>
<li>Tomato ketchup - 3 - 4 tablespoons</li>
<li>Soya sauce - 2 tablespoons</li>
<li>Vinegar (optional) - 1 tablespoon</li>
</ul>
<br />
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<span style="color: #0b5394; font-size: large;"><strong>METHOD</strong></span><br />
<ul style="text-align: left;">
<li>Boil water in a pan and add a little oil to it.</li>
<li>Boil noodles in hot water till just soft. Do not boil them too much. It will take around 3-4 minutes.</li>
<li>Strain them and run cold water through it and keep aside.</li>
<li>Next boil water again and add chopped cabbage to it.</li>
<li>Boil once, turn off the flame.</li>
<li>Strain and keep aside. Cabbage is now ready to be used.</li>
<li>Heat oil in a pan.</li>
<li>Add chopped capsicum and carrot to it.</li>
</ul>
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<ul>
<li>Sauté for a minute or two and add cabbage to it.</li>
</ul>
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<ul>
<li>Sauté these vegetables and allow them to become slightly cooked.</li>
<li>Let them remain crunchy enough and add boiled noodles to it.</li>
<li>Next add salt, black pepper powder and red chilli powder and mix well.</li>
</ul>
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<ul>
<li>Now, add soya sauce, tomato ketchup and vinegar (optional) to the noodles and mix really well.</li>
</ul>
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<ul>
<li>Turn off the flame.</li>
<li>Veg hakka noodles are ready to serve.</li>
</ul>
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SHILPY MALHOTRAhttp://www.blogger.com/profile/00430445495620222202noreply@blogger.com1tag:blogger.com,1999:blog-1377675765351945997.post-37103981130067758042015-01-04T21:38:00.002+05:302015-01-04T21:38:28.523+05:30ITALIAN FOCACCIA BREAD<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #134f5c; font-size: x-large;"><strong>ITALIAN FOCACCIA BREAD</strong></span></div>
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<span style="color: #38761d; font-size: large;"><strong>INGREDIENTS</strong></span><br />
<ul>
<li>All purpose flour (maida) - 250 grams</li>
<li>Activated yeast (liquid) - 2 tablespoons</li>
<li>Turmeric powder - 1/4 teaspoon</li>
<li>Red chilli powder - 1/4 teaspoon</li>
<li>Fenugreek leaves - 2 tablespoons</li>
<li>Salt to taste - 3/4-1 teaspoon</li>
<li>Olive oil - 2 tablespoons</li>
<li>Water to knead the dough</li>
</ul>
*Activated yeast - Add 1/2 a teaspoon of dry yeast to 2 tablespoons warm water and 1/4 teaspoon powdered sugar. Keep aside for around 10-15 minutes.<br />
<br />
<br />
<span style="color: #351c75; font-size: large;"><strong>METHOD</strong></span><br />
<ul>
<li>Make a well in the centre of the flour.</li>
<li>Add red chilli powder and turmeric powder in the well made.</li>
</ul>
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<ul>
<li>Now, add activated yeast to this.</li>
</ul>
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<ul>
<li>Mix well.</li>
<li>Add fenugreek (methi) leaves and salt to taste.</li>
</ul>
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<ul>
<li>Mix them well using a spoon.</li>
<li>Add a little water and a little olive oil and mix well.</li>
</ul>
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<ul>
<li>Add more oil and knead a soft dough.</li>
<li>Add a little water if required to knead a soft dough.</li>
</ul>
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<ul>
<li>Now cover this dough in a damp cloth and keep it in a warm place (inside microwave) for around 20-30 minutes.</li>
<li>The dough will become double in size.</li>
<li>Now, knock out the air inside and knead the dough again for a few minutes.</li>
<li>Take a baking pan and grease it with a little oil.</li>
<li>Spread the dough evenly in the baking pan.</li>
</ul>
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<br />
<ul>
<li>Preheat the oven at 230 degrees for around 5 minutes.</li>
<li>Bake the dough for around 15 minutes at 230 degrees.</li>
</ul>
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<ul>
<li>After 15 minutes, take out the pan and invert.</li>
<li>The loaf will come out.</li>
</ul>
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<br />
<ul>
<li>Slice the baked loaf.</li>
<li>Focaccia bread is ready to serve.</li>
</ul>
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</div>
SHILPY MALHOTRAhttp://www.blogger.com/profile/00430445495620222202noreply@blogger.com1tag:blogger.com,1999:blog-1377675765351945997.post-33956450378620608742015-01-03T12:23:00.000+05:302015-01-03T12:23:41.066+05:30COCONUT MUFFINS (EGGLESS)<div dir="ltr" style="text-align: left;" trbidi="on">
<div style="text-align: center;">
<strong><span style="color: purple; font-size: x-large;">COCONUT MUFFINS (EGGLESS)</span></strong></div>
<br />
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<br />
<br />
<span style="color: #cc0000; font-size: large;"><strong>INGREDIENTS</strong></span><br />
<ul style="text-align: left;">
<li>
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Cake Flour - 120 grams</span></li>
<li><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"></span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Fresh grated coconut – ¾ cup</span></li>
<li><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"></span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Sugar - 60 grams</span></li>
<li><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"></span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Baking Powder - 1/2 teaspoon</span></li>
<li><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"></span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Baking Soda - 1/4 teaspoon</span></li>
<li><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"></span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Cornflour - 2 tablespoons</span></li>
<li><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"></span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Salt - 1/4 teaspoon</span></li>
<li><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"></span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Oil - 1/4 cup (60 ml)</span></li>
<li><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"></span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Vanilla extract - 2.5 teaspoons</span></li>
<li><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"></span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Milk - 1/2 cup (120 ml)</span></li>
<li><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"></span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Vinegar - 1/2 teaspoon<o:p></o:p></span></li>
</ul>
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">CAKE FLOUR - TAKE 120 GRAMS OF MAIDA & REPLACE 2
TABLESPOONS OF MAIDA WITH 2 TABLESPOONS OF CORNFLOUR</span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">*Increase the quantity of sugar by around 20-30 grams or according to your taste because of the addition of coconut, otherwise muffins would not be sweet enough.</span></div>
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"><div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
</div>
<o:p><div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
</div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"><span style="font-size: large;"><strong><span style="color: #351c75;">METHOD<o:p></o:p></span></strong></span></span></div>
<ul style="text-align: left;">
<li><div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Preheat oven at 180 degrees Celsius for
around 5 minutes.</span></div>
</li>
<li><div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"></span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Sift cake flour, baking powder, baking
soda, and salt & sugar once or twice so that they get mixed well.</span></div>
</li>
<li><div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"></span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">In another bowl, add milk & vinegar
& keep them aside for a minute.</span></div>
</li>
<li><div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"></span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Add oil & vanilla extract to this
mixture.</span></div>
</li>
<li><div class="MsoNormal" style="margin: 0cm 0cm 10pt; text-align: left;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"></span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Now, make a well in the centre of the
dry ingredients & add the wet ingredients mixture to it.</span></div>
</li>
</ul>
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"></span><div class="MsoNormal" style="margin: 0cm 0cm 10pt; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRbVpfYacXm7aESWLOesfDoNjz_DegZnNNfr-s9zeh5K4D4z0fn44s_CVE82WbhA7mRsa-EFwa4Frb0i0BO2tq8UPmFndfFpCOj8uyk_jabDgIKczE66_oY7PJ5gJeDsOA49Kgd-LxSA/s1600/DSC_0212.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRbVpfYacXm7aESWLOesfDoNjz_DegZnNNfr-s9zeh5K4D4z0fn44s_CVE82WbhA7mRsa-EFwa4Frb0i0BO2tq8UPmFndfFpCOj8uyk_jabDgIKczE66_oY7PJ5gJeDsOA49Kgd-LxSA/s1600/DSC_0212.JPG" height="214" width="320" /></a></div>
<ul style="text-align: left;">
<li><div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"></span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Gently mix them so that there are no
lumps.</span></div>
</li>
<li><div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"></span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Don't mix them too much; just fold the
ingredients gently till they are mixed well.</span></div>
</li>
<li><div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"></span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Next, add freshly grated coconut to the
batter prepared.</span></div>
</li>
</ul>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"></span> </div>
<div class="separator" style="clear: both; text-align: center;">
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</div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"></span> </div>
<ul style="text-align: left;">
<li><div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"></span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Grease the cupcakes baking tray with a
little oil.</span></div>
</li>
<li><div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"></span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Pour the mixture in the greased cupcakes
moulds.</span></div>
</li>
</ul>
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<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"></span> </div>
<ul style="text-align: left;">
<li><div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"></span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Bake them for around 15-17 minutes at
180 degrees Celsius.</span></div>
</li>
<li><div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"></span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">After 15 minutes, insert a knife or a
toothpick in the cupcake & if they come out clean, then the cupcakes are
baked well.</span></div>
</li>
<li><div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"></span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Cool them on a wire rack.</span></div>
</li>
<li><div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"></span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Invert the tray & take them out.</span></div>
</li>
<li><div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"></span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Garnish muffins with grated coconut.</span></div>
</li>
<li><div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"></span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Coconut muffins are ready to serve.<o:p></o:p></span></div>
</li>
</ul>
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</div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"><o:p> </o:p></span><div class="separator" style="clear: both; text-align: center;">
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</o:p></span><br />
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<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"><o:p> </o:p></span></div>
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SHILPY MALHOTRAhttp://www.blogger.com/profile/00430445495620222202noreply@blogger.com5tag:blogger.com,1999:blog-1377675765351945997.post-17332551480000267072015-01-01T12:42:00.000+05:302015-01-01T12:42:11.986+05:30FRIED MASALA IDLI<div dir="ltr" style="text-align: left;" trbidi="on">
<div style="text-align: center;">
<strong><span style="color: #b45f06; font-size: x-large;">FRIED MASALA IDLI</span></strong></div>
<div style="text-align: left;">
</div>
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<div style="text-align: left;">
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<div style="text-align: left;">
<span style="color: #3d85c6; font-size: large;"><strong>INGREDIENTS</strong></span></div>
<ul style="text-align: left;">
<li>Idli <a href="http://vaishnavacooking.blogspot.in/2012/08/rice-idli-microwave.html#!/2012/08/rice-idli-microwave.html">(click here for the recipe)</a> - cut into small pieces</li>
<li>Beans (chopped) - 100 gram</li>
<li>Capsicum - 2 medium sized</li>
<li>Carrot (chopped) - 2 medium sized</li>
<li>Tomatoes (chopped) - 3-4</li>
<li>Mustard seeds - 1/4 teaspoon</li>
<li>Whole dried red chillies - 2-3</li>
<li>Red chilli powder - 1/4 teaspoon</li>
<li>Salt to taste</li>
<li>Tomato ketchup - 4-5 tablespoons</li>
<li>Oil - 2-3 tablespoons</li>
</ul>
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<span style="color: #351c75; font-size: large;"><strong></strong></span> </div>
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<span style="color: #351c75; font-size: large;"><strong>METHOD</strong></span></div>
<ul style="text-align: left;">
<li>Cut idli into small pieces.</li>
</ul>
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<ul style="text-align: left;">
<li>Heat oil in a pan.</li>
<li>Add whole dried red chillies and mustard seeds and allow them to crackle.</li>
<li>As they crackle, add chopped capsicum, beans and carrot.</li>
</ul>
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<ul style="text-align: left;">
<li>Fry them for around 5-10 minutes.</li>
<li>As they turn soft add chopped tomatoes to these vegetables.</li>
</ul>
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<ul style="text-align: left;">
<li>Now cook these tomatoes with the vegetables till the mixture starts leaving oil.</li>
<li>Add salt, red chilli powder and tomato ketchup and mix well.</li>
</ul>
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<br />
<ul>
<li>When the above mixture is ready, add a little water and bring it to a good boil to make a thick gravy.</li>
<li>Now, add chopped idli to this mixture.</li>
<li>Mix them well and cook for another 5-10 minutes.</li>
<li>Fried masala idli is ready to serve.</li>
</ul>
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SHILPY MALHOTRAhttp://www.blogger.com/profile/00430445495620222202noreply@blogger.com5