tag:blogger.com,1999:blog-36974043806873386822024-03-17T07:11:28.642-04:00Savi-RuchiSome experiments, some tried n tested recipes & some memories..........Savi-Ruchihttp://www.blogger.com/profile/16926588321017386519noreply@blogger.comBlogger408125tag:blogger.com,1999:blog-3697404380687338682.post-2649632104109691272018-04-05T15:18:00.000-04:002018-04-10T15:19:06.717-04:00Spicy Vegan Chickpea Omelette | Egg-less Omelette Recipe : Gluten free and Vegan Recipe<div dir="ltr" style="text-align: left;" trbidi="on">
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Why on earth do you need to make and egg-less omelette? Because.., there are few (rather many!!) of us who do not prefer to eat eggs. This recipe is also for kids/adults who are allergic to eggs and diary. This recipe is a mock omelette recipe (just like mock duck or mock meat!!). We do not understand how risky certain food is for people(especially kids) with allergies.<br />
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Can we get started now?<br />
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<i>Preparation Time: 5 mins </i><br />
<i>Cooking Time: About couple of minutes for each omelette</i><br />
<i>Serves: Makes about 4 omelettes.</i><br />
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<b><span style="font-size: large;">Ingredients:</span></b><br />
Chickpea Flour | Besan : 1/2 cup<br />
Salt: As needed<br />
Onion: 1 tbsp, finely chopped<br />
Tomato: 1 tbsp, finely chopped, refer notes<br />
Red bell pepper: 1 tbsp, finely chopped, optional, refer notes<br />
Cilantro | Coriander leaves: 2 tsp, finely chopped<br />
Grated ginger: 1 tsp, optional<br />
Kala Namak : 1/2 tsp, refer notes<br />
Baking soda: 1/8 tsp or a pinch<br />
Salt: As needed<br />
Red chili powder: 1/4 tsp<br />
Water: 1/2 cup + 2 tbsp, adjust accordingly<br />
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Other ingredients:<br />
Cooking oil: 1/2 tsp, for each omelette<br />
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<b><span style="font-size: large;">Method:</span></b><br />
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Sieve the chickpea flour.<br />
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Add the red chili powder, salt, baking soda, kala namak to the flour and mix.<br />
Add the finely chopped onion, tomato, pepper, cilantro and water to the dry ingredients and whisk well. Make sure there are no lumps.<br />
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Chickpea flour easily lumps up. So, whisk well.<br />
Let the batter sit for 10 mins.<br />
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Meantime, heat the griddle. When griddle is hot, brush the griddle with oil and pour a ladle full of batter on to the griddle.<br />
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Cook until golden brown on both the sides.<br />
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Repeat with the remaining batter.<br />
Serve it with a ketchup, green chutney or omelette placed in between bread slices.<br />
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<b><span style="font-size: large;">Notes:</span></b><br />
I de-seed the tomato and chop them fine. Tomato seeds and pulp would ooze out the tomato juice and impart a tomato flavor to the omelette. I do not like that.<br />
Replace red bell pepper to any other pepper of your choice or skip it.<br />
I like the taste of kala namak. You can easily find this salt at the Indian Grocers. Try adding it once. It'll impart a nice flavor.<br />
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Savi-Ruchihttp://www.blogger.com/profile/16926588321017386519noreply@blogger.com0tag:blogger.com,1999:blog-3697404380687338682.post-75542709101523356452018-03-27T22:13:00.000-04:002018-03-27T23:16:51.004-04:00Spicy Avocado And Spinach Paratha : Wholegrain Vegan Spinach Flatbread<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: xx-small;">(PS: The struggle is real guys! Can you see the little hands wanting to lick the pickle)</span><br />
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For people who do not get avocado in their Country, just chill and skip adding avocado. Instead if you have tofu or cottage cheese (paneer) handy, feel free to add it. This is a kick-ass spicy parantha . You could adjust the spice level according to your needs.<br />
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Do not get overwhelmed by the amount of ingredients. These are easily available at home. Or you can fetch them at any Indian Grocers.<br />
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Verdict: I have a 11 year old who starts drinking water just by seeing chilies or hearing the word spice/spicy. He is very very hard to convince and he loves this paratha. He calls this pasta paratha. Pasta is his favorite food and this paratha comes close to pasta taste. That is his explanation!! Whatever..I'm happy that he likes this paratha.<br />
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<b><span style="font-size: large;">Notes: </span></b><br />
I have blanched the spinach and then pureed here. But, if you are using baby spinach, you do not have to blanch.<br />
I have added flax seed powder to increase the nutritional level of the paratha. You could skip it or replace it with soybean flour or any other nut powder.<br />
I have used garlic powder as I did not want the raw smell of garlic to overpower. If you do not have garlic powder, you could use dry roast the garlic, grate and use it.<br />
Replace garlic powder with fennel powder for a different flavor.<br />
You could make triangular, layered, circular or square paratha.<br />
I have used peanut oil to shallow fry the paratha. You could use clarified butter, butter or olive oil too.<br />
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<i>Preparation Time: 30-45 mins</i><br />
<i>Cooking Time: About 2 mins for each paratha</i><br />
<i>Makes: 10 parathas, </i><br />
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<b><span style="font-size: large;">Ingredients:</span></b><br />
<b><i>For the Dough:</i></b><br />
Spinach : 2 heaped cups,<br />
Avocado: 1 small or 1/2 of a large avocado<br />
Garlic: 2 big cloves, or 6-8 small nos (Indian Variety)<br />
Green chili: 2 nos<br />
Lemon juice: 2 tsp<br />
Whole wheat flour: 2 cups<br />
Chickpea flour | Besan : 1/2 cup<br />
Flax seed powder | Flax meal: 2 tbsp, refer notes<br />
Oil: 2 tsp<br />
Salt: As needed<br />
Water: As needed<br />
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<b><i>For sprinkling the spices on the paratha:</i></b><br />
Dhania powder | Coriander powder: 1 tsp<br />
Chaat masala : 1 tsp<br />
Red chili powder: 1 tsp<br />
Salt: As needed<br />
Cumin powder: 1/2 tsp<br />
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<b><i>Other ingredients:</i></b><br />
Oil: For shallow frying the paratha<br />
Dry wheat flour: For dusting and rolling the paratha<br />
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Special equipment:<br />
A rolling pin<br />
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<b><span style="font-size: large;">Method: </span></b><br />
<i><b>Making the dough:</b></i><br />
Blanch the spinach and keep it aside. Scoop out the flesh from the avocado and mash it gently.<br />
Put the spinach, mashed avocado, garlic, green chili in a food processor and make a puree from it.<br />
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You do not need to add any water.<br />
Mix the dry flours in another bowl (whole wheat flour, chickpea flour, flax seeds powder, and salt).<br />
Scoop the spinach and avocado paste onto the dry flours. Add the lemon juice to it and mix well.<br />
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Add few tablespoons of water at a time to the mixture and make a soft and pliable dough. The dough should not stick to your hands. Once the dough is formed, add the oil and knead the dough for couple of minutes.<br />
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Rest the dough to absorb the flavors for 30 mins to 1 hour.<br />
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<b><i>Rolling the dough:</i></b><br />
Divide the dough equally to yield 10 mandarin orange sized balls or big lime sized balls.<br />
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Mix all the dry spices mentioned above. (under the section for sprinkling the spice on the paratha)<br />
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Dust the working surface generously and roll the dough ball into 5 inch circle.<br />
Sprinkle the spice powder, few drops of oil and some flour on the rolled dough.<br />
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Fold it like a triangle, square or circle.<br />
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Let it rest until you repeat the procedure for the next couple of dough balls.<br />
Dust the folded dough square and roll into a 1/4in square paratha. (or any other shape of your choice)<br />
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<b><i>Shallow frying the paratha:</i></b><br />
Heat a griddle on a medium-high heat. When the griddle is hot enough, add few drops of oil on the griddle and place the rolled paratha. Add oil onto the edges of the paratha and shallow fry it on both sides until it turns golden brown.<br />
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<a href="https://4.bp.blogspot.com/-HaHZOwG3sFk/Wrrk0valwiI/AAAAAAABsn4/UJrq2uSU4I0d_jRlilSKc_0D2nBPf-5OgCEwYBhgL/s1600/AvocadoSpinach.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="915" data-original-width="515" src="https://4.bp.blogspot.com/-HaHZOwG3sFk/Wrrk0valwiI/AAAAAAABsn4/UJrq2uSU4I0d_jRlilSKc_0D2nBPf-5OgCEwYBhgL/s1600/AvocadoSpinach.jpg" /></a></div>
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Savi-Ruchihttp://www.blogger.com/profile/16926588321017386519noreply@blogger.com0tag:blogger.com,1999:blog-3697404380687338682.post-30232405507690452122018-03-22T13:55:00.002-04:002018-03-22T13:55:12.601-04:00Halu Menasina Saaru | Pepper Rasam made using Milk: An excellent home remedy for common cold<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://3.bp.blogspot.com/-Y7i51C9C_8M/WrPURdyESHI/AAAAAAABsec/Wp_kHRmSZnI34Nqc2Ysj7xu3_b7s0aORQCLcBGAs/s1600/pepper%2Brasam.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="774" data-original-width="515" src="https://3.bp.blogspot.com/-Y7i51C9C_8M/WrPURdyESHI/AAAAAAABsec/Wp_kHRmSZnI34Nqc2Ysj7xu3_b7s0aORQCLcBGAs/s1600/pepper%2Brasam.jpg" /></a></div>
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As kids whenever we got cold or sore throat, our mom would make this rasam. She made sure we eat it and gave it as a drink too. Honestly when I was a kid, I didn't enjoy eating this. I gave innumerable reasons to avoid eating this rasam. What goes around comes around, isn't it? Now, my son does the same thing that I did to my mom. I really feel sorry for her now.<br />
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Anyways, that's for another day. After I started making this rasam for myself, I enjoy eating, drinking and even bathing with it. You know what I mean ;)</div>
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This rasam will wake up your senses and all the blocked sinuses will start running.<br />
<br />
<i>Preparation Time : 10 mins</i><br />
<i>Cooking Time: 15 mins</i><br />
<i>Serves : 2 to 3</i><br />
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<a href="https://1.bp.blogspot.com/-5L9FN6noL4U/WrPUOEMScgI/AAAAAAABsek/PHmNmp84h2ghXswm8VuwGDIS5Or6-NflwCEwYBhgL/s1600/menasina%2Bsaaru.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="749" data-original-width="515" src="https://1.bp.blogspot.com/-5L9FN6noL4U/WrPUOEMScgI/AAAAAAABsek/PHmNmp84h2ghXswm8VuwGDIS5Or6-NflwCEwYBhgL/s1600/menasina%2Bsaaru.jpg" /></a></div>
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<b><span style="font-size: large;">Ingredients:</span></b><br />
<b><i>For the rasam:</i></b><br />
Water: About 3 cups<br />
Salt: As needed<br />
Milk: About 1/4 cup, refer notes<br />
Jaggery or brown sugar: 2 tsp<br />
Spice powder: 3 tbsp<br />
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<b><i>For the spice powder:</i></b><br />
Pepper corns: 1/2 or 3/4 tsp<br />
Cumin seeds: 1 tsp<br />
Coriander seeds: 1/4 tsp, optional<br />
Dry coconut : 1 tbsp, grated or powdered<br />
<b><i><br /></i></b>
<b><i>For the tempering:</i></b><br />
Coconut oil: 1 tsp, or any oil of your choice.<br />
Mustard seeds: 1/2 tsp<br />
Cumin seeds: 1/2 tsp<br />
Curry leaves: 4-6 nos, torn<br />
Asafoetida: a big pinch<br />
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<a href="https://3.bp.blogspot.com/-ptw70npMgiE/WrPUOHca_uI/AAAAAAABse4/afBTlWPb1oU6NhBzvwg56qCOIrGNfrB7gCEwYBhgL/s1600/halu%2Bmenasina%2Bsaru.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="809" data-original-width="515" src="https://3.bp.blogspot.com/-ptw70npMgiE/WrPUOHca_uI/AAAAAAABse4/afBTlWPb1oU6NhBzvwg56qCOIrGNfrB7gCEwYBhgL/s1600/halu%2Bmenasina%2Bsaru.jpg" /></a></div>
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<b><span style="font-size: large;">Method:</span></b><br />
Dry roast the pepper corns, cumin seeds and coriander seeds until they leave out a nutty flavor. Turn off the heat and allow it to cool.<br />
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<a href="https://1.bp.blogspot.com/-Z7sP8pgv3Ps/WrPUOLEhcuI/AAAAAAABse4/4pkDUnUbtvMrgG-r34Hdqj54mgCfeV4sQCEwYBhgL/s1600/menasina%2Bsaaru1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="386" data-original-width="515" height="298" src="https://1.bp.blogspot.com/-Z7sP8pgv3Ps/WrPUOLEhcuI/AAAAAAABse4/4pkDUnUbtvMrgG-r34Hdqj54mgCfeV4sQCEwYBhgL/s400/menasina%2Bsaaru1.jpg" width="400" /></a></div>
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Once cool, blend together the roasted spices with dry coconut. Make a fine powder.<br />
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<a href="https://3.bp.blogspot.com/-unuoA7r6V18/WrPUO5RyNKI/AAAAAAABseg/VqTA4-yfDsAfGLCxN1A1DsbJZ6IlPxK4QCEwYBhgL/s1600/menasina%2Bsaaru2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="386" data-original-width="515" height="298" src="https://3.bp.blogspot.com/-unuoA7r6V18/WrPUO5RyNKI/AAAAAAABseg/VqTA4-yfDsAfGLCxN1A1DsbJZ6IlPxK4QCEwYBhgL/s400/menasina%2Bsaaru2.jpg" width="400" /></a></div>
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Mix together water, spice powder, salt and jaggery. Allow it to boil on a low-medium heat for 15 mins. Your house will smell amazing during this time!!<br />
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<a href="https://2.bp.blogspot.com/-l5XejJr3eG8/WrPUPPdQw_I/AAAAAAABsek/c_IxtQ6AhuAjb-40TLXNLyE9t__uMrWtwCEwYBhgL/s1600/menasina%2Bsaaru3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="386" data-original-width="515" height="298" src="https://2.bp.blogspot.com/-l5XejJr3eG8/WrPUPPdQw_I/AAAAAAABsek/c_IxtQ6AhuAjb-40TLXNLyE9t__uMrWtwCEwYBhgL/s400/menasina%2Bsaaru3.jpg" width="400" /></a></div>
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After the liquid has thickened up a bit, add the milk.<br />
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<a href="https://1.bp.blogspot.com/-lfLAGVgBWao/WrPUPSvBtmI/AAAAAAABseo/OBZaGo6Aqo4giJ5u0xxc--u4XmcMn7SPwCEwYBhgL/s1600/menasina%2Bsaaru4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="386" data-original-width="515" height="298" src="https://1.bp.blogspot.com/-lfLAGVgBWao/WrPUPSvBtmI/AAAAAAABseo/OBZaGo6Aqo4giJ5u0xxc--u4XmcMn7SPwCEwYBhgL/s400/menasina%2Bsaaru4.jpg" width="400" /></a></div>
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Allow the mixture to boil again for another 5-7 mins.<br />
Meantime, prepare the tempering. Add coconut oil to a small wok. When oil is hot, add the mustard and cumin seeds. When the seeds crackle, add the curry leaves. Let the curry leaves wilt and turn off the heat. Add the asafoetida/hing after turning off the heat.<br />
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<a href="https://1.bp.blogspot.com/-zaKgAPyEpJ4/WrPUQfEkFyI/AAAAAAABsew/BTlJEO5Q58IOQ79Nsc5KQJc4D3gxXqncQCEwYBhgL/s1600/menasina%2Bsaaru6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="386" data-original-width="515" height="298" src="https://1.bp.blogspot.com/-zaKgAPyEpJ4/WrPUQfEkFyI/AAAAAAABsew/BTlJEO5Q58IOQ79Nsc5KQJc4D3gxXqncQCEwYBhgL/s400/menasina%2Bsaaru6.jpg" width="400" /></a></div>
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Pour this tempering over the boiling rasam and close the lid of the rasam.<br />
The tempering will be infused in the rasam making it more flavorful.<br />
Serve it hot as a drink, or with rice and a side dish.<br />
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<a href="https://1.bp.blogspot.com/-YrRS7fJxWR0/WrPUQ7YftlI/AAAAAAABse4/tQAcT7jdcO4Gi8Mmtg-JV0nwVnaVxXLOwCEwYBhgL/s1600/menasina%2Bsaru.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="697" data-original-width="515" src="https://1.bp.blogspot.com/-YrRS7fJxWR0/WrPUQ7YftlI/AAAAAAABse4/tQAcT7jdcO4Gi8Mmtg-JV0nwVnaVxXLOwCEwYBhgL/s1600/menasina%2Bsaru.jpg" /></a></div>
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<span style="font-size: large;"><b>Notes:</b></span><br />
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<ul>
<li>I mostly use whole milk to make this rasam. If you are using fat free or 1% milk, you might want to reduce the water and add more milk accordingly.</li>
<li>Do not use hot milk to this. Always use milk that is at room temperature, or else milk will curdle.</li>
<li>Also do not add milk in the first step. Let the spices boil in water first.</li>
</ul>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3697404380687338682.post-41406634863715120482017-06-28T00:49:00.003-04:002017-06-28T00:49:52.515-04:00Quickest bisi bele bath | Pressure cooker bisi bele bath | Cracked wheat bisi bele bath <div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://3.bp.blogspot.com/-SbE1HPPeabo/WVMzFi61Z7I/AAAAAAABO5k/ZemaJtppuXcRl1Rgn5G2pqifrBlQv92-wCLcBGAs/s1600/broken%2Bwheat%2Bbisibelebath%2B1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="775" data-original-width="515" src="https://3.bp.blogspot.com/-SbE1HPPeabo/WVMzFi61Z7I/AAAAAAABO5k/ZemaJtppuXcRl1Rgn5G2pqifrBlQv92-wCLcBGAs/s1600/broken%2Bwheat%2Bbisibelebath%2B1.jpg" /></a></div>
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This is a diabetic friendly bisi bele bath as it is made with cracked wheat (godhi nucchu or daliya) instead of the rice. It's also one of the quickest one pot meal. It's nutritious, healthy and a complete meal by itself.<br />
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<span style="font-size: small;">Preparation Time: 15 mins</span><br />
<span style="font-size: small;">Cooking Time: 3</span>0 mins<br />
<span style="font-size: small;">Serves:3-4 </span><br />
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<a href="https://2.bp.blogspot.com/-OrDcaUREz6M/WVMzF1PklEI/AAAAAAABO5o/l-4XQvuollIB3ui1wntwGl5Mv7yULi23gCEwYBhgL/s1600/cracked%2Bwheat%2Bbisi%2Bbele%2Bbath.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="774" data-original-width="515" src="https://2.bp.blogspot.com/-OrDcaUREz6M/WVMzF1PklEI/AAAAAAABO5o/l-4XQvuollIB3ui1wntwGl5Mv7yULi23gCEwYBhgL/s1600/cracked%2Bwheat%2Bbisi%2Bbele%2Bbath.jpg" /></a></div>
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<span style="background-color: white; font-family: inherit;"><b style="color: #434242;"><span style="font-size: large;">Ingredients:</span></b><br />Broken wheat - 1 cup<br />Pigeon pea dal / Toor Dal - 1/2 cup<br />Mixed Vegetables - 2 cups (Carrot, beans, green peas, potatoes, chow-chow, beets), refer notes</span><br />
<span style="background-color: white; font-family: inherit;">Surti lilwa/avrekalu : 1/4 cup<br />Tamarind - small lime/lemon sized<br />Jaggery - According to taste, optional</span><br />
<span style="background-color: white; font-family: inherit;">Turmeric powder: 1/4 tsp</span><br />
<span style="background-color: white; font-family: inherit;">Asafoetida: 1 big pinch<br />Salt - According to taste</span><br />
<span style="background-color: white; font-family: inherit;"><a href="http://www.savi-ruchi.com/2014/03/homemade-bisi-bele-bath-powder-recipe.html" style="outline: none;" target="_blank">Homemade bisi bele bath powder</a>: About 1/4th cup</span><br />
Oil: 2 tsp<br />
<span style="background-color: white; font-family: inherit;"><br /></span><span style="background-color: white; font-family: "arial" , "helvetica" , sans-serif;"></span><span style="background-color: white; font-family: inherit;"><i><b>Ingredients for tempering (Tadka):</b></i></span><br />
<span style="background-color: white; font-family: inherit;">Peanuts - 1 table spoon</span><br />
<span style="background-color: white; font-family: inherit;">Cashew Nuts - 4-6</span><br />
<span style="background-color: white; font-family: inherit;">Ghee - 2 table spoons</span><br />
<span style="background-color: white; font-family: inherit;">Red Chilly - 1, broken</span><br />
<span style="background-color: white; font-family: inherit;">Curry Leaves :4-6 nos, torn</span><br />
<span style="background-color: white; font-family: inherit;">Mustard Seeds: 1 tsp</span><br />
<span style="background-color: white; font-family: inherit;">Asafoetida: a big pinch</span><br />
<span style="background-color: white; font-family: inherit;">Bell peppers/capsicum - 1 finely chopped (Optional)</span><br />
<span style="background-color: white; font-family: inherit;"><br /></span>
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<a href="https://2.bp.blogspot.com/-HDsfO_U4PnA/WVMzFpXkwtI/AAAAAAABO5g/yU7PSf1o_fwbYh0Ifq98wG4NhVxgk5JRgCEwYBhgL/s1600/bisi%2Bbele%2Bbhath%2Bmaking.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="386" data-original-width="515" src="https://2.bp.blogspot.com/-HDsfO_U4PnA/WVMzFpXkwtI/AAAAAAABO5g/yU7PSf1o_fwbYh0Ifq98wG4NhVxgk5JRgCEwYBhgL/s1600/bisi%2Bbele%2Bbhath%2Bmaking.jpg" /></a></div>
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<b style="font-family: inherit; font-size: x-large;">Method:</b><br />
<div align="left" style="margin-bottom: 0in;">
<span style="color: black;"><span style="font-family: inherit;"><span style="background: #ffffff;">Wash
the broken wheat and toor dal together in running water. Drain the
water from the mixture and let it soak for about 10 mins.</span></span></span><br />
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<a href="https://3.bp.blogspot.com/-cKc5g5Nqufg/WVMzGPuB-zI/AAAAAAABO6A/5l4C8Il0PyUHO0ezYYXq3PNHyOnSQZ1OACEwYBhgL/s1600/cracked%2Bwheat.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="373" data-original-width="515" height="288" src="https://3.bp.blogspot.com/-cKc5g5Nqufg/WVMzGPuB-zI/AAAAAAABO6A/5l4C8Il0PyUHO0ezYYXq3PNHyOnSQZ1OACEwYBhgL/s400/cracked%2Bwheat.jpg" width="400" /></a></div>
<span style="color: black;"><span style="font-family: inherit;"><span style="background: #ffffff;"><br /></span></span></span></div>
<div align="left" style="margin-bottom: 0in;">
<span style="color: black;"><span style="font-family: inherit;"><span style="background: rgb(255, 255, 255);">Meantime
soak the tamarind in the hot/warm water. We need the extract of the
tamarind. (PS: The other item in the photo is the jaggery syrup or
brown sugar syrup).</span></span></span><br />
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<a href="https://3.bp.blogspot.com/-JvcZl9vGVGU/WVMzGw83ByI/AAAAAAABO6A/OmBqYZlm0iAe2-3RLzQtsYJXOjFDew_DwCEwYBhgL/s1600/spices%2Bfor%2Bbisi%2Bbele%2Bbhath.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="916" data-original-width="515" height="640" src="https://3.bp.blogspot.com/-JvcZl9vGVGU/WVMzGw83ByI/AAAAAAABO6A/OmBqYZlm0iAe2-3RLzQtsYJXOjFDew_DwCEwYBhgL/s640/spices%2Bfor%2Bbisi%2Bbele%2Bbhath.jpg" width="358" /></a></div>
<span style="color: black;"><span style="font-family: inherit;"><span style="background: rgb(255 , 255 , 255); font-size: x-small;">(PS: 1. Soaked Tamarind, </span></span></span><br />
<span style="color: black;"><span style="font-family: inherit;"><span style="background: rgb(255 , 255 , 255); font-size: x-small;"> 2. Jaggery syrup</span></span></span><br />
<span style="color: black;"><span style="font-family: inherit;"><span style="background: rgb(255 , 255 , 255); font-size: x-small;"> 3. Bisi bele bath powder</span></span></span><br />
<span style="color: black;"><span style="font-family: inherit;"><span style="background: rgb(255 , 255 , 255); font-size: x-small;"> 4. Turmeric</span></span></span><br />
<span style="color: black;"><span style="font-family: inherit;"><span style="background: rgb(255 , 255 , 255); font-size: x-small;"> 5. Salt</span></span></span><br />
<span style="color: black;"><span style="font-family: inherit;"><span style="background: rgb(255 , 255 , 255); font-size: x-small;"> 6. Asafoetida)</span></span></span></div>
<div align="left" style="margin-bottom: 0in;">
<span style="color: black;"><span style="font-family: inherit;"><span style="background: rgb(255, 255, 255);">Heat oil in the pressure cooker. When oil is hot, add the broken wheat and toor dal. Saute the broken wheat and dal for couple of minutes. </span></span></span></div>
<div align="left" style="margin-bottom: 0in;">
<span style="color: black;"><span style="font-family: inherit;"><span style="background: rgb(255, 255, 255);">To that add the chopped vegetables, surti lilwa, and mix well.</span></span></span></div>
<div align="left" style="margin-bottom: 0in;">
<span style="color: black;"><span style="font-family: inherit;"><span style="background: rgb(255, 255, 255);">Add about 5 cups of water to the pressure cooker. </span></span></span></div>
<div align="left" style="margin-bottom: 0in;">
<span style="color: black;"><span style="font-family: inherit;"><span style="background: rgb(255, 255, 255);">Add the salt, tamarind extract, jaggery, asafoetida, turmeric powder and the bisi bele bath powder to the cooker. Mix well. </span></span></span></div>
<div align="left" style="margin-bottom: 0in;">
<span style="color: black;"><span style="font-family: inherit;"><span style="background: rgb(255, 255, 255);">Close the pressure cooker lid and cook the mixture on a medium-high heat for 4 whistles. Turn off the heat and let the pressure release. It'll take a minimum of 15 mins for the pressure to release. </span></span></span><br />
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<a href="https://2.bp.blogspot.com/-HDsfO_U4PnA/WVMzFpXkwtI/AAAAAAABO6A/2gtCrY2js4kWfiqko8hswImNwpaRaslDwCEwYBhgL/s1600/bisi%2Bbele%2Bbhath%2Bmaking.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="386" data-original-width="515" height="298" src="https://2.bp.blogspot.com/-HDsfO_U4PnA/WVMzFpXkwtI/AAAAAAABO6A/2gtCrY2js4kWfiqko8hswImNwpaRaslDwCEwYBhgL/s400/bisi%2Bbele%2Bbhath%2Bmaking.jpg" width="400" /></a></div>
<span style="color: black;"><span style="font-family: inherit;"><span style="background: rgb(255, 255, 255);"><br /></span></span></span></div>
<div align="left" style="margin-bottom: 0in;">
<span style="color: black;"><span style="font-family: inherit;"><span style="background: rgb(255, 255, 255);">Meantime prepare the seasoning. Heat ghee (clarified butter) on a small pan/wok. When ghee is hot, add the mustard seeds, followed by peanuts. Saute the peanuts on a low-medium heat. When peanuts turn golden brown, add the curry leaves, asafoetida and the bell peppers. Saute the bell peppers till they turn soft yet crunchy. </span></span></span><br />
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<a href="https://1.bp.blogspot.com/-3qEYkosfeZ4/WVMzFvR-IBI/AAAAAAABO6A/oQCCg9kfMkgFovUyJso7RnTTWG994Gk6QCEwYBhgL/s1600/broken%2Bwheat%2Bbisibelebath.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="362" data-original-width="515" height="280" src="https://1.bp.blogspot.com/-3qEYkosfeZ4/WVMzFvR-IBI/AAAAAAABO6A/oQCCg9kfMkgFovUyJso7RnTTWG994Gk6QCEwYBhgL/s400/broken%2Bwheat%2Bbisibelebath.jpg" width="400" /></a></div>
<span style="color: black;"><span style="font-family: inherit;"><span style="background: rgb(255, 255, 255);"><br /></span></span></span></div>
<div align="left" style="margin-bottom: 0in;">
<span style="color: black;"><span style="font-family: inherit;"><span style="background: rgb(255, 255, 255);">Release the pressure from the cooker and pour the seasoning over the cooked bisi bele bath. Mix well and serve. (Refer notes)</span></span></span><br />
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<ul>
<li>I add about a tbsp of finely chopped beets (beetroot) to get a rich color to the bisi bele bath.</li>
<li>If the cooked mixture is too hard, add a cup of boiling water, mix well and cook again for a couple of minutes.</li>
<li>I use the ratio 1 cup of broken wheat + lentils to 3 cups of water. Half cup on the higher side wont hurt.</li>
<li>If you are using the Instant pot, first saute as usual in saute mode. Then turn it on in manual mode (sealing postion ON) for 11 mins. Tada!</li>
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Savi-Ruchihttp://www.blogger.com/profile/16926588321017386519noreply@blogger.com0tag:blogger.com,1999:blog-3697404380687338682.post-72906374958134982272017-06-12T13:18:00.000-04:002017-06-12T13:18:11.944-04:00Stage 1 foods: 10 ways to feed your baby vegan and gluten free rice cereal <div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://1.bp.blogspot.com/-wCPL_peIwEE/WT7Hnk4etjI/AAAAAAABNG4/J6x0GxRGolsatoJsm0nj8zKZu4WF9uDKgCLcB/s1600/10%2Bways%2Bto%2Bfeed%2Bbaby.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://1.bp.blogspot.com/-wCPL_peIwEE/WT7Hnk4etjI/AAAAAAABNG4/J6x0GxRGolsatoJsm0nj8zKZu4WF9uDKgCLcB/s400/10%2Bways%2Bto%2Bfeed%2Bbaby.jpg" width="400" /></a></div>
You can serve this baby rice cereal in 101 ways, literally. I am showing you some of the ways that I serve for my baby. As mentioned in the previous posts, I am still avoiding the wheat, sugar and salt.<br />
<br />
Let us first understand how to cook the homemade baby rice cereal<br />
<br />
Ingredients:<br />
<a href="http://www.savi-ruchi.com/2017/04/stage-1-foods-homemade-baby-rice-cereal.html" target="_blank">Homemade rice cereal</a>: 1 tbsp, refer notes<br />
Water: 3 tbsp or 1/4 cup, refer notes<br />
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Method:<br />
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Add water to a kadai/sauce pan.<br />
When water comes to a rolling boil, add the rice cereal, mix thoroughly.<br />
Cook on a low-medium heat for 5-7 mins.<br />
When the cereal becomes thick and gets cooked, turn off the heat.<br />
Allow it to cool and serve.<br />
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Refer the <a href="https://youtu.be/Rn-uA5RIK9c" target="_blank">video </a>to check for the consistency.<br />
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<iframe allowfullscreen="" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/Rn-uA5RIK9c/0.jpg" frameborder="0" height="266" src="https://www.youtube.com/embed/Rn-uA5RIK9c?feature=player_embedded" width="320"></iframe></div>
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Notes:<br />
If you want to make runnier cereal, add only 2 tsp of rice cereal to 1/4 cup water. For thicker versions, add a little more than 1 tbsp. Few trial and errors, you'll get the consistency right for you and for your baby.<br />
If the baby is big enough, you can cook the rice cereal with vegetable broth or chicken broth.<br />
I have already mentioned,<a href="http://www.savi-ruchi.com/2017/04/stage-1-foods-pear-puree.html" target="_blank"> how to make baby purees at home</a>. All the purees that I have used are home made.<br />
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Option 1: Rice cereal with breastmilk/formula milk.<br />
After the rice cereal has cooled down, add about 1 oz of formula and feed. Adjust the consistency according to your baby's needs.<br />
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Option 2: Rice cereal with apple puree and a dash of cinnamon powder.<br />
After the rice cereal has cooled down, add about 2 oz of apple puree, a dash of cinnamon powder. Mix well and feed. Adjust the consistency according to your baby's needs.<br />
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Option 3: Carrot rice cereal pudding<br />
After the rice cereal has cooled down, add about 2 oz of carrot puree. Mix well and feed. Adjust the consistency according to your baby's needs.<br />
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Option 4: Mango rice cereal pudding<br />
<div>
After the rice cereal has cooled down, add about 2 oz of mango puree. Mix well and feed. Adjust the consistency according to your baby's needs. This is my personal favorite. It tastes so yum!<br />
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Option 5: Rice cereal with pureed butternut squash<br />
After the rice cereal has cooled down, add about 2 oz of butternut squash puree. Mix well and feed. Adjust the consistency according to your baby's needs.<br />
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Option 6: Rice cereal mixed with plain Greek yogurt (curd)<br />
After the rice cereal has cooled down, add about 2 oz of thick plain yogurt. Mix well and feed. Adjust the consistency according to your baby's needs.<br />
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Option 7: Rice cereal mixed with <a href="http://www.savi-ruchi.com/2017/04/stage-1-foods-pear-puree.html" target="_blank">pear puree</a>.</div>
<div>
After the rice cereal has cooled down, add about 2 oz of pear puree. Mix well and feed. Adjust the consistency according to your baby's needs.</div>
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Option 8: Dates and rice cereal pudding</div>
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After the rice cereal has cooled down, add about 1 or 2 tsp of thick dates paste. Mix well and feed. Adjust the consistency according to your baby's needs.<br />
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Option 9: Rice cereal cooked with sweet potato puree.</div>
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Instead of water, add about 2 oz of sweet potato puree and about 2 oz of water. Cook the rice cereal in this mixture. Allow it to cool and serve.<br />
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Option 10: Rice cereal and banana pudding.</div>
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After the rice cereal has cooled down, add about 1 or 2 tbsp of mashed banana. Mix well and feed. Adjust the consistency according to your baby's needs.<br />
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The options do not end here. You can feed the baby with peas puree, mashed avocado, and other stage 1 foods puree. These are perfect stage 1 foods. </div>
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Savi-Ruchihttp://www.blogger.com/profile/16926588321017386519noreply@blogger.com0tag:blogger.com,1999:blog-3697404380687338682.post-6216387076370800532017-06-07T22:41:00.002-04:002017-06-07T22:41:49.717-04:00Soppina Huli | Vegan Dandelion Greens Curry | Keerai Sambar | Soppina Sambar : A vegan and gluten friendly side dish<div dir="ltr" style="text-align: left;" trbidi="on">
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I scrutinize the vegetable section of the grocery store whenever I get a chance. Now, with an eight month old, it's not always possible. Couple of weeks back when I saw dandelion greens at the vegetable section, I was taken aback.<br />
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Can you spot these yellow flowers..., these are dandelion flowers and I'm talking about that plant...you can see these almost every where in spring season here in America. I stress again.., every nook and corner..<br />
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As per my knowledge, they are weeds that grow around the spring time. Dandelions are seen in the nook and corner here in spring season. I was not aware that, they were edible. I didn't dare buy them.<br />
After coming home, I started looking for dandelion greens recipe. Uh uh.., nothing much could be found..but I understood that.., dandelion greens are very good for you. You can read about the health benefits of these greens <a href="http://healthyeating.sfgate.com/health-benefits-eating-dandelion-greens-4433.html" target="_blank">here</a>, <a href="http://foodfacts.mercola.com/dandelion-greens.html" target="_blank">here </a>and <a href="http://www.naturallivingideas.com/dandelion-greens/" target="_blank">here</a>.<br />
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I got a big bunch of dandelion greens and made many Indian dishes using the same. We could hardly make out that I have used a new leafy vegetable for cooking. Dandelion greens blend very well with Indian cooking. I have made 6 dishes using dandelion greens so far and everything turned out so yummy!!<br />
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Don't call me crazy.., I like to make use of the local and fresh produce as much as possible. They are healthy, and pocket friendly, when compared to the imported counterparts ;)<br />
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You could eat this by itself as a thick soup or as a side dish with steamed rice or bread.<br />
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<i>Preparation Time: 10 mins</i><br />
<i>Cooking Time: 40 mins</i><br />
<i>Serves: 4 to 6</i><br />
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<b><span style="font-size: large;">Notes: </span></b><br />
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<ul style="text-align: left;">
<li>You could use any greens like amaranthus leaves, malabar spinach, hongone soppu, dantu soppu, harive soppu etc instead of dandelion greens. </li>
<li>Adjust the spice level according to your needs. I have used both green and red chili in this recipe. You could skip one of them, if you want a mild curry.</li>
</ul>
<b><span style="font-size: large;">Ingredients:</span></b><br />
Dandelion greens: About 3 cups, chopped fine, refer notes<br />
Green gram | Hara moong | Hesru kalu : 1/4 cup<br />
Toor dal | Split pigeon peas: 1/4 cup<br />
Green chili: 2 nos<br />
Turmeric powder: 1/4 tsp<br />
Salt: As needed<br />
Water: As needed<br />
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For the spice paste:<br />
Oil: 1 tsp<br />
Cumin seeds: 1 tsp<br />
Gram dal | Channa dal | Kadle bele: 1 tsp<br />
Urad dal: 1 tsp<br />
Coriander seeds: 2 t+sp<br />
Cinnamon stick: 1 inch<br />
Garlic: 1 clove, optional<br />
Dry red chili: 2 or 3 nos, non spicy variety<br />
Tamarind: grape sized or 1 tsp, thick extract<br />
Grated coconut: 1/4 cup, fresh or frozen<br />
<br />
For the tempering:<br />
Coconut oil: 1 tsp, or any other cooking oil of your choice<br />
Mustard seeds: 1 tsp<br />
Curry leaves: 4-6 nos, torn<br />
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<b><span style="font-size: large;">Method:</span></b><br />
Wash the dandelion greens thoroughly under running water and chop them fine. You can use the stem of the greens too. No need to discard them.<br />
Wash the green gram and toor dal too. Add the lentils to the chopped greens.<br />
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Add the whole green chili, turmeric powder and water to the greens and pressure cook the greens mixture for 3 to 4 whistles.<br />
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If you do not have a pressure cooker, I suggest soaking the lentils for 30 mins to 1 hour and then cook it in a sauce pan along with the greens. We want the lentils to be overcooked..kind of mushy.<br />
Meantime, let's work on the spice paste. Heat oil in a small wok.<br />
When oil is hot, reduce the heat to low-medium. Add the cumin seeds, channa dal and urad dal. Roast these for couple of minutes.<br />
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Then add the coriander seeds, roast again for a minute.<br />
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Add the cinnamon stick and garlic. Repeat sauteing and roasting for another minute.<br />
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Add the broken red chili and roast again until the chili becomes crispy.<br />
Turn off the heat and add the tamarind.<br />
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Allow the spices to cool down. Once they are cool enough to handle add these to a blender.<br />
Add the grated coconut along with the spices and blend it to a smooth paste. You can add some water to make a smooth paste.<br />
Transfer the cooked lentils and greens to a sauce pan. Remove the green chili from the cooked greens and mash it gently. To the mashed greens, add the spice paste and salt.<br />
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Adjust the consistency of the curry by adding water. Boil everything together for 5-7 mins.<br />
Prepare the tempering. Heat oil in a small wok, when oil is hot, add the mustard seeds. When seeds splatter, add the curry leaves and turn off the heat.<br />
Pour this tempering over the sambar/curry and enjoy it hot.<br />
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Savi-Ruchihttp://www.blogger.com/profile/16926588321017386519noreply@blogger.com0tag:blogger.com,1999:blog-3697404380687338682.post-43867104858081940112017-04-27T10:07:00.000-04:002017-04-27T10:07:00.887-04:00Stage 1 Foods: Homemade baby rice cereal | Gluten free cereal for babies<div dir="ltr" style="text-align: left;" trbidi="on">
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How to make baby rice cereal at home?<br />
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I started giving store bought rice cereal (similar to cerelac that you get at India) for my daughter a month ago. However, I wasn't pleased to give her store bought food every day. But, she was too young to eat cooked and mashed rice. If you put the cooked rice in a blender, it becomes goopy. I wasn't comfortable giving that either.<br />
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So, I decided to make my own rice cereal. Got some inputs from friends and family and made very little to see if my daughter was able to digest it. Very happy that I made it. My daughter fell sick and was down with stuffy nose and fever. She refused to eat anything. During that time, she consumed very little quantities of this rice cereal.<br />
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<b>Notes: </b><br />
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<ul style="text-align: left;">
<li><i>You can flavor this rice cereal with cinnamon powder, dates puree/syrup, cumin powder and give it according to your baby's choice. I chose not to give my baby salt or sugar until she's at least nine months old. I'm also thinking of avoiding gluten (wheat, AP flour and all its derivatives until she's one). It's totally personal choice. But, whenever she gets a bite from her brother's food like dosa, or idly, she does get a taste of salt :) If you don't mind giving salt, season this rice cereal with salt and ghee. It tastes yum!</i></li>
</ul>
<ul style="text-align: left;">
<li><i>You don't need fancy ingredients to make this cereal. All you need is rice, it could be organic or non organic brown/white/red rice.Again it could be long, medium or short grained rice. I suggest use the same rice that your family uses everyday to make the baby rice cereal. We use sona masoori rice (medium grain rice) and red rice (Kerala rice) often at our home. So, I have used sona masoori rice to make the rice cereal. </i></li>
</ul>
<br />
Preparation Time: 10 mins<br />
Roasting Time: 3-4 mins<br />
Makes around 1.5 cups of baby cereal<br />
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Ingredients and Method:<br />
Any rice of your choice: 1 cup<br />
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<i>Wash the rice thoroughly until the water runs clear. Drain the water from the rice and spread the rice on a kitchen cloth/muslin cloth. </i><br />
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<i><br /></i>
<i>Allow the rice to dry for an hour indoors. </i><br />
<i>Dry roast the dried rice on a low-medium heat until the rice puffs up. It will be done in 3-4 mins. </i><br />
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<i>Look at the below picture to see how the roasted rice looks like. </i><br />
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<i><br /></i>
<i>Cool the roasted rice and once cool, powder it. </i><br />
<i>You can decide whether you want very fine powder or coarse powder. I made mine like fine rawa/semolina/corn meal. </i><br />
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<i><br /></i>
<i>You baby rice cereal is ready. </i><br />
<i>Cool it completely and store it in a air tight container. </i><br />
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Savi-Ruchihttp://www.blogger.com/profile/16926588321017386519noreply@blogger.com0tag:blogger.com,1999:blog-3697404380687338682.post-1199369721172237272017-04-24T00:42:00.000-04:002017-04-24T00:42:16.770-04:00Noodles and Vegetables with Honey Ginger Sauce<div dir="ltr" style="text-align: left;" trbidi="on">
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Am I the only one who crave for noodles when sick with cold and sore throat? I love this noodles with honey-ginger sauce and it is perfect to soothe my sore throat too. Honey and ginger are extensively used in Ayurvedic medicine to relieve cold, cough and sore throat. I got this sauce idea from one of the recipe books.<br />
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The twist here is..I'm using angel hair pasta as noodles.<br />
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<br />
<i>Preparation Time: 20 mins</i><br />
<i>Cooking Time: 20-25 mins</i><br />
<i>Serves: 4 to 6 people</i><br />
<i><br /></i>
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<i><br /></i>
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<b><span style="font-size: large;">Ingredients:</span></b><br />
Angel hair pasta or any other Chinese noodles: 1 lb or 500 grams<br />
Salt: As needed<br />
Oil: 2 tbsp + 1 tsp, divided use<br />
Water: As needed to boil the pasta<br />
Finely chopped green beans: 1/2 cup<br />
Julienned carrots: 1/4 cup<br />
Bell peppers: 3/4 cup, I used red and green here.<br />
Finely chopped cabbage: 3 tbsp<br />
Toasted sesame seeds: 2 tsp, for garnishing<br />
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<b>For the sauce:</b><br />
Honey: 3 tbsp<br />
Grated ginger: 1 tbsp<br />
Light soya sauce: 3 tbsp<br />
Vinegar: 2 tbsp, refer notes<br />
Oil: 1 tsp<br />
Red chili paste/Sriracha: 1 tbsp, adjust according to your needs, refer the notes<br />
Pepper powder: 1/4 tsp<br />
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<b><span style="font-size: large;"><br /></span></b>
<b><span style="font-size: large;">Method: </span></b><br />
<i>Combine together all the items mentioned for the sauce. Mix well and let it sit for 30-45 mins.</i><br />
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<i>Add water to a broad sauce pan. When water starts boiling, add the salt, 1 tsp oil and the raw noodles.</i><br />
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<i><br /></i>
<i>Cook the noodles as per the package instructions. Stir the noodles occasionally. </i><br />
<i>When the noodles are cooked, drain the water from the noodles and rinse the noodles in cold water immediately. </i><br />
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<i><br /></i>
<i>Keep the noodles in the cold water until further use.</i><br />
<i>Heat oil in a broad wok/pan on a high heat. When oil is hot, add the finely chopped cabbage. Saute it for couple of minutes. </i><br />
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<i>Next add the chopped beans and carrots. Saute it until they are cooked and yet firm. </i><br />
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<i>Follow it by bell peppers. Saute for a minute. </i><br />
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<i>Meantime, drain the noodles thoroughly and keep it ready.</i><br />
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<i>Add the prepared sauce to the wok/pan and allow the sauce to boil. </i><br />
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<i>Mix in the noodles to the hot sauce. Adjust the seasoning and toss the noodles. Make sure that the sauce coats the noodles pretty well. </i><br />
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<i><br /></i><i>Add the toasted sesame seeds and toss again. </i><br />
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<i>Serve the noodles hot. You won't need any side to go with this noodles. It tastes good as is.</i><br />
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<b><span style="font-size: large;">Notes:</span></b><br />
<ul style="text-align: left;">
<li>Rinsing the noodles in cold water halts the further cooking of the noodles. We do not want the noodles to be sticky and mushy. They should be cooked, soft and separate. </li>
<li>Keep the heat medium-high when sauteing the vegetables.</li>
<li>You could replace vinegar with lemon juice. </li>
<li>I didn't have red chili sauce, hence used Sriracha. Red chili sauce would be nicer to use. </li>
<li>I like my noodles sweet n spicy, hence I add 1 tbsp of chili sauce. You please adjust according to your needs.</li>
</ul>
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Savi-Ruchihttp://www.blogger.com/profile/16926588321017386519noreply@blogger.com0tag:blogger.com,1999:blog-3697404380687338682.post-41290395706009185992017-04-17T20:55:00.000-04:002017-04-17T20:57:33.468-04:00Raw Jack fruit dosa | Gujje Dose | Halasinakayi dose | Sunshine Dosa | Kathal Dosa : Gluten free jack fruit crepes <div dir="ltr" style="text-align: left;" trbidi="on">
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Raw jack fruit dosa needs no fermentation and can be made in a jiffy. It's gluten free and vegan. You need jack fruits that is raw and firm. Please do not use tender jack fruit (baby jack fruit) to make this. Please refer to <a href="http://www.smithakalluraya.com/raw-jackfruit-sambar-kathal-ka-sambar-halasinakayi-huli-recipe/" target="_blank">CookwithSmile </a>blog. She has put tender jack fruit pictures. We are using fully grown jack fruit that is yet to ripen. Look at the picture below.<br />
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The aroma of this dosa makes you want to eat more. The subtle flavor of jack fruit makes you salivate. Don't believe.., just make it once. You'll hunt for raw jack fruit to make them again and again.<br />
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We call it Sunshine Dosa at home because of the vibrant yellow color.<br />
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Here goes the recipe:<br />
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Preparation Time: 10 mins<br />
Cooking Time: About a minute for each dosa<br />
Serves: 4 adults (Makes about 18 to 20 dosas)<br />
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Ingredients:<br />
2 cups raw rice (normal sona masoori/ponni would do)<br />
4 cups raw jackfruit (remove the seeds & cut into small pieces)<br />
1 tbsp fresh/frozen grated coconut, optional<br />
salt according to taste.<br />
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Additional ingredients:<br />
Few drops of coconut oil/cooking oil for each dosa.<br />
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Method:<br />
<ul>
<li>Soak the rice for at least 5 hours.</li>
</ul>
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<ul>
<li>De seed the jack fruit and chop them into small pieces.</li>
</ul>
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<ul>
<li>Grind the rice along with the jackfruit, coconut & make smooth paste out of it. The batter should be just like any other normal dosa batter.</li>
</ul>
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<ul>
<li>Add salt according to taste & start preparing the dosas immediately. (No fermentation required) Refer to the video below. </li>
</ul>
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<ul>
<li style="text-align: left;">Serve the dosa with honey, chutney or any dip of your choice. Tender jack fruit sambar/koddel goes very well with this dosa.</li>
</ul>
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<span style="font-size: xx-small;">PS: This is one of my revisited posts. </span></div>
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Savi-Ruchihttp://www.blogger.com/profile/16926588321017386519noreply@blogger.com3tag:blogger.com,1999:blog-3697404380687338682.post-20060317371367999832017-04-11T23:54:00.000-04:002017-04-11T23:54:04.998-04:00Stage 1 foods: Pear puree<div dir="ltr" style="text-align: left;" trbidi="on">
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How to make pear puree at home?<br />
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Stage 1 foods/purees can be given to babies from 4+ months. However, I started after my baby turned 6 months old.<br />
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<b>Notes:</b><br />
<i>I stored the puree in 2.5 oz bottles/jar. That is how much I give my daughter at a time.</i><br />
<i>You can store in 4 oz or 2.5 oz bottle.</i><br />
<i>Store in small bottles, enough for 1 serving. This way, you'll not end up wasting the food and you can thaw just 1 jar of food/serving.</i><br />
<i>I used organic vegetables/fruits for making baby food.</i><br />
<i>Since, it's first food I'm not adding any flavoring like cinnamon, cardamom to the puree. If you wish, you could add flavoring of your choice.</i><br />
<i>However refrain from adding sugar or salt. Your baby does not need additional sugar/salt. Fruits have enough sugar in them. </i><br />
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<b><i>Items needed for making and storing the baby food.</i></b><br />
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<ul style="text-align: left;">
<li>A steamer | pressure cooker | electric cooker</li>
<li>Food processor | blender | Indian mixie</li>
<li>Food grade bottles/jar that can be freezed. I prefer glass jars, but in the beginning had to use few plastic ones too. Later, I switched completely to glass jars. I washed the food jars thoroughly and wiped them to remove the moisture from the jars.</li>
</ul>
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<b>How to make pear puree:</b><br />
Organic pear: About 1 lb or 1/2 kg<br />
Makes about 7 2.5oz jar<br />
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<b>Method:</b><br />
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Core and de-seed the pear. You can peel the skin, I didn't peel it though.<br />
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Chop into 1 inch cubes and steam the pear for 5 minutes. Do not add any water/milk while steaming. Pear has enough water in itself.<br />
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Once the steamed pear cools down, blend them in a food processor/mixie. I tried doing it in my food processor. My food processor couldn't grind the skin of the pear, hence I moved it to my Indian mixie.<br />
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<i>(PS: Can you see the difference between the food processor puree and the Indian mixie puree?We want it like the later.</i>.)<br />
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Make sure you make a fine puree of the fruit.<br />
Scoop out the puree into the desired jars and freeze.<br />
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I use 1 fruit jar per day and I got enough for a week.<br />
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Savi-Ruchihttp://www.blogger.com/profile/16926588321017386519noreply@blogger.com0tag:blogger.com,1999:blog-3697404380687338682.post-21387965684202382932017-04-09T22:00:00.000-04:002017-04-09T22:00:13.957-04:00Introducing solids to the baby<div dir="ltr" style="text-align: left;" trbidi="on">
My second baby is 6 months old now and we are officially introducing solids to her. Our doctor recommended introducing solids at 5 and 1/2 months. We went on a trip to India and our parents insisted we start solids earlier..so..we started solids after she completed 5 months. But, I was giving very little..around a teaspoon of rice cereal, once a day. After 2 weeks, we started giving the same rice cereal in the evenings too.<br />
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I got mixed opinions about starting solids and got really confused with what to do. My suggestion is don't listen to the outside world or the internet. Go with your mommy intuition and the baby cues to introduce solids. It'll really help. Based on the opinions from others, I gave baby cereal to my baby after she completed 4 months. She didn't take it. I stopped forcing her and didn't feed solids for another 3 weeks.<br />
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Take it slow. I know, you'll be eager to give him/her all the healthy food available (This is a note to self too).<br />
Consult your pediatrician or your mom/grand-mom. They will have a wealth of information about what are the first foods that can be given to the babies.<br />
Don't prepare a big batch of baby food once. Make in smaller portions. The idea is to introduce variety of foods in the first few months. If you make in bulk, you will feed the same to baby and he/she will get used to that one taste. It'll become difficult to make him/her try something else. (I have made that mistake with my first one.., so I am planning to make sure,, I don't repeat the same mistake)<br />
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To start with, I got store bought (Gerber/Plum Organics/Beechnut etc) stage 1 fruit/vegetable puree. I got the smallest size available (2.5 oz ) and also bought 4 of each. I meant.., I bought 4 carrot purees, 4 sweet potato purees etc..<br />
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Start only one vegetable/fruit puree at a time. Give the same thing for 3 days minimum before starting a new one. This is to make sure that the baby isn't allergic to anything and also to make sure he/she is digesting it well. Our pediatrician asked us to start the new food in the mornings, so that you can keep an eye on the baby for allergies. Please be extra careful, if your family has a history of allergies. Take it very slow and watch out for reactions.<br />
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I started my daughter with carrots, followed by sweet potatoes, pears, peas, apple, squash and banana.<br />
After trying all these, I decided to make my own stage 1 fruit/vegetable purees. I saved the glass containers (to reuse to store the baby food that I make).<br />
I also bought 4 oz jelly jars to save the home made purees.<br />
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I started making enough purees for a week and started freezing them. I know, people will judge me for giving frozen food for the baby. I feel safe giving my baby home made frozen food than canned store bought baby food. Again, do what works for you. If you have the patience and time to make baby purees, go ahead, make it and freeze. Do not freeze a lot. Do it in batches for a week or so.<br />
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Disclaimer: I'm not a dietitian or a pediatrician. I have written what has worked for my daughter. I'm documenting my daughter's journey along with.<br />
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In the coming posts, you can expect recipes for baby vegetable/fruit purees. I'll start with stage 1 and then move along.</div>
Savi-Ruchihttp://www.blogger.com/profile/16926588321017386519noreply@blogger.com0tag:blogger.com,1999:blog-3697404380687338682.post-28176202782735798882016-07-27T23:59:00.000-04:002016-07-28T04:33:57.053-04:00Strawberry Sasive | Strawberries in coconut-mustard sauce<div dir="ltr" style="text-align: left;" trbidi="on">
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Life is taking unexpected turns from the last few months or so. I'm still coming to terms with it. We are having not so good days and hoping that the ray of light is not far away. All I can say is, God is helping us and he will definitely be with us.<br />
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Hopefully, I will start blogging frequently from now on. We went strawberry picking and got a whole basket of strawberries home. So, I started experimenting and made lots of new recipes using strawberries. I'll try to post all of them. </div>
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One of the first recipes that I tried was this strawberry sasive, I loved it thoroughly. </div>
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<i>Preparation Time: 10 mins</i></div>
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<i>Cooking Time: 5-7 mins</i></div>
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<i>Serves:4-6</i></div>
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<b><span style="font-size: large;">Ingredients:</span></b></div>
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Strawberries:6-8 nos, refer notes</div>
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Salt: As needed</div>
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Water: About 1/4 cup</div>
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Whisked yogurt: 1/4 cup<br />
Jaggery: 2 tsp, optional<br />
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<b><i>For coconut-mustard paste:</i></b></div>
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Fresh or frozen coconut: 1/4 cup, grated</div>
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Mustard seeds: 1/2 tsp</div>
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Green chili: 2 nos, according to taste</div>
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Water: As needed<br />
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<i><b>For tempering/oggarane:</b></i><br />
Cooking Oil: 1 tsp<br />
Mustard seeds: 1/2 tsp<br />
Cumin seeds: 1/4 tsp<br />
Curry leaves: 3-5 nos, torn<br />
Red chili: 1 no, broken (optional)<br />
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<span style="font-size: large;"><b>Method:</b></span><br />
Wash the strawberries thoroughly and roughly chop them.<br />
Add about 1/4 cup of water, salt, jaggery to the chopped strawberries and bring it to a boil.<br />
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Strawberries get cooked pretty fast. In less than 5 minutes, strawberries will be done.<br />
Allow the strawberries to cool.<br />
Make a fine paste of the items mentioned under the coconut paste. Add very little water. You could use the water used for boiling the strawberries.<br />
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Add the cooked strawberries to the coconut paste and crush it coarsely.<br />
Scoop out the mixture to a bowl. Add the whisked yogurt. Mix well.<br />
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Prepare the tempering. Add oil in a small pan. When oil is hot, add the mustard seeds. When mustard seeds crackle, add the cumin seeds. When cumin seeds turn golden brown, add the curry leaves and red chili. Remove from the heat and pour it over the saasive prepared. Mix well and serve with steamed rice.<br />
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<b><span style="font-size: large;">Notes:</span></b><br />
Do not use very sour strawberries. Try to use sweeter ones. If the strawberries are very sour, try using 3 or 4 only. </div>
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Savi-Ruchihttp://www.blogger.com/profile/16926588321017386519noreply@blogger.com0tag:blogger.com,1999:blog-3697404380687338682.post-1916118326539129372016-07-21T04:39:00.008-04:002016-07-21T04:39:56.071-04:00Pudina Chutney | Mint Chutney | Pudina Thogayal : Iyengar Style <div dir="ltr" style="text-align: left;" trbidi="on">
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Pudina Thogayal is a <i>South Indian</i> version of the <i>mint chutney</i> that is popularly consumed as a side dish for steamed rice. It is very flavorful and goes well with so many South Indian items like dosa, akki rotti, or uttappam. I make this chutney mostly in summers as I harvest mint once in 15 days (I grow it in my balcony garden). Also, mint helps cool down your body in hot and humid summer days.<br />
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Preparation Time: 10 mins</div>
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Cooking Time: 10 mins</div>
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Serves: Makes about 1.5 cups of thogayal<br />
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<span style="font-size: large;"><b>Notes: </b></span></div>
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<li><i>Pick only the leaves from the mint leaves and discard the stem</i></li>
<li><i>Cilantro can be washed and used along with the tender stems. </i></li>
<li><i>The stems of the cilantro adds volume to the thogayal and also makes it flavorful.</i></li>
<li><i>Do not add more water while making a coarse paste. The thogayal needs to be thick. Add a teaspoon of water at a time and continue grinding.</i></li>
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<b><span style="font-size: large;">Ingredients:</span></b></div>
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Pudina | Mint leaves:1.5 cups tightly packed, refer notes</div>
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Coriander leaves | Cilantro: 1/2 cup, refer notes</div>
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Dry coconut: 1/4 cup</div>
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Green chilies: 4 nos, adjust accordingly</div>
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Tamarind: a big grape sized or about 1 tsp of thick tamarind extract</div>
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Urad dal | Black gram dal | Uddinabele: 2 tbsp<br />
Turmeric powder: 1/4 tsp</div>
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Oil: 1 tsp</div>
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Salt: As needed</div>
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Water: As needed<br />
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For tempering:<br />
Oil: 2 tsp<br />
Mustard seeds: 1/2 tsp<br />
Curry leaves: 4 nos, torn</div>
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Broken red chili: 1 no<br />
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<b><span style="font-size: large;">Method:</span></b><br />
Wash the mint and coriander leaves thoroughly and roughly chop them.<br />
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In a broad wok, heat oil. When oil is hot, roast the urad dal until golden brown.<br />
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When the dal is golden brown, add the green chili and saute for 15 secs.<br />
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Add the roughly chopped mint and cilantro. Saute till the leaves wilt and become soft.<br />
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When leaves are soft, add the turmeric powder, salt and the tamarind. Turn off the heat and allow the leaves to cool for about 5 minutes.<br />
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Scoop out the cooked mint mixture to a blender or mixie jar. Add the grated dry coconut and make a coarse paste out of it. Add couple of tablespoons of water, if needed.<br />
Heat oil in a wok. When oil is hot, add the mustard seeds.<br />
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When seeds crackle, add curry leaves and broken red chili.<br />
Scoop out the chutney paste to the wok that has the tempering and heat the chutney until the extra water is absorbed. Cook the thogayal on a low heat for about 3-5 mins.<br />
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Turn off the heat. Allow it to cool and serve it with rice or dosa.<br />
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Savi-Ruchihttp://www.blogger.com/profile/16926588321017386519noreply@blogger.com0tag:blogger.com,1999:blog-3697404380687338682.post-77496956873454654962016-06-16T10:00:00.000-04:002016-06-17T01:39:32.920-04:00No grind Idli Recipe | Vegan and Gluten Free Idli Recipe | Idli Recipe using Urad dal Flour : Beginner Series<div dir="ltr" style="text-align: left;" trbidi="on">
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Idli is a South Indian breakfast/tiffin recipe that is mostly gluten free and vegan. Idli is made with fermented lentils and rice mixture. However for instant idlis or no grind idli, we add yogurt to skip the fermentation process. Addition of baking soda, fruit salt or citric acid crystals are common too.<br />
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I'm having a tough time cooking these days and always avoid soaking, and grinding of the urad dal. So, I came up with this idli recipe. It does need fermentation but I did avoid yogurt and all other rising agents like baking soda, fruit salt etc.<br />
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<i>Preparation Time: 5 mins</i><br />
<i>Cooking Time: 15 mins, for each batch</i><br />
<i>Fermentation Time: 8-10 hours</i><br />
<i>Makes about 15-18 idlis</i><br />
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<b><span style="font-size: large;">Ingredients:</span></b><br />
Urad dal flour: 1 cup, store bought<br />
Idli Rawa : 1.5 cups, store bought<br />
Fenugreek powder: 1 tsp<br />
Water: About 2 cups, more or less<br />
Salt: As needed<br />
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<b><span style="font-size: large;">Method:</span></b><br />
Add about 2 cups of water to the urad dal flour and whisk well. You can use a hand blender or whisk to make the batter airy and frothy.<br />
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Add the idli rawa and fenugreek powder to the whisked urad dal batter. Fold in. You should not whisk now. Just mix it. Add water, if needed. The batter should be like a thick milkshake/smoothie consistency.<br />
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Keep the batter in a warm place overnight or for a minimum of 8-10 hours (this depends on the outside temperature too).<br />
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Before making the idlis, add salt and mix.<br />
Grease the idli moulds and scoop out about 1.5 tbsp of batter to each mould.<br />
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Steam the idlis for about 15 mins.<br />
Allow it cool for 5 mins. Once the steamer is cool enough to handle, remove the moulds and scoop out the steamed idli using a spoon or blunt knife.<br />
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Serve the idli hot with a side dish/dip of your choice.<br />
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Some side dishes that go well with <a href="http://www.savi-ruchi.com/2011/01/idlyidli-beginner-series.html" target="_blank">idli </a>are given below.<br />
<a href="http://www.savi-ruchi.com/2011/09/hotel-sambar-recipe.html" target="_blank">Hotel Sambar</a><br />
<a href="http://www.savi-ruchi.com/2010/07/shunti-chutney-ginger-chunteydip.html" target="_blank">Ginger coconut chutney</a><br />
<a href="http://www.savi-ruchi.com/2011/01/red-chili-chutney-recipered-chili-dip.html" target="_blank">Red chili chutney</a><br />
<a href="http://www.savi-ruchi.com/2013/03/flax-seed-and-garlic-dry-chutney.html" target="_blank">Flax seeds and garlic dry chutney</a><br />
<a href="http://www.savi-ruchi.com/2013/07/peanut-mint-dip-pudina-peanut-chutney.html" target="_blank">Peanut Mint Chutney</a><br />
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<b><span style="font-size: large;">Notes:</span></b><br />
Please refer <a href="http://www.savi-ruchi.com/2011/01/idlyidli-beginner-series.html" target="_blank">here </a>for all the tips and tricks to make idli. </div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3697404380687338682.post-19580061229131051512016-06-02T13:27:00.003-04:002016-06-02T13:27:53.332-04:00Cucumber Dosa | Southekai Dose | Cucumber Crepes : Gluten free and vegan recipe.<div dir="ltr" style="text-align: left;" trbidi="on">
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Learn how to make cucumber dosa | southekayi dose or gluten free crepes,</div>
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Cucumber dosa doesn't need any fermentation. It's very quick to make, gluten free, vegan and healthy dosa recipe. The specialty of this dosa is, it stays soft for hours. You can pack this for lunch and also eat it cold or at room temperature.<br />
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<b><i>Preparation Time: 10 mins</i></b></div>
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<b><i>Cooking Time: About 90 secs for each dosa</i></b></div>
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<b><i>Soaking Time: 3-5 hours</i></b></div>
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<b><i>Makes about 20 dosas</i></b><br />
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<b><span style="font-size: large;">Ingredients:</span></b></div>
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Rice: 2 cups, refer notes</div>
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Cucumber: 2 medium sized or 1.5 large, refer notes</div>
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Salt: As needed</div>
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Water: As needed</div>
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Oil: A few drops for each dosa</div>
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<b><span style="font-size: large;">Method:</span></b></div>
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Wash the rice thoroughly and soak the rice in enough water for 3-5 hours.<br />
Drain the water from the rice. Reserve the drained water.<br />
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First add half the cucumber cubes and half the soaked rice to the mixie or food processor.<br />
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Do not add water while grinding the rice. The cucumber oozes out enough water to grind the rice to a smooth paste.</div>
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Repeat the grinding process until all the rice and cucumber is ground to a smooth paste.<br />Scoop out the paste in a sauce pan or a mixing bowl. </div>
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<br />Add enough water (you can use the drained water here!) and salt. Mix well.<br />Let it sit for 10 mins (not really needed though)<br />Heat a griddle. I use a cast iron griddle to make my dosas. Make dosas similar to rava dosa or neer dosa. You can refer the video <a href="https://www.youtube.com/watch?v=Ce7gxBwnLXY" target="_blank">here</a>. You need to cook only one side for this dosa.</div>
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Serve the dosa hot or at room temperature with a chutney/dip of your choice. </div>
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<b><span style="font-size: large;">Notes:</span></b></div>
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<ul style="text-align: left;">
<li><i>I have used sona masoori rice, basmati rice, and ponni rice to make this dosa. You can use any rice of your choice. I however do not recommend boiled rice or idli rice.</i></li>
<li><i>I use the whole cucumber as is with the skin and the seeds. You could peel the skin, if you want to. I roughly use about 2 to 2.5 cups of 1 inch cubed cucumbers. </i></li>
<li><i>Try to use a tender cucumber in which the seeds are soft.</i></li>
<li><i>You can add green chili if you wish. I do not add.</i></li>
<li><i>It is important to add the cucumber cubes to the mixie jar or food processor first, followed by soaked rice.</i></li>
</ul>
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Savi-Ruchihttp://www.blogger.com/profile/16926588321017386519noreply@blogger.com0tag:blogger.com,1999:blog-3697404380687338682.post-57407749583875907512016-05-23T23:59:00.000-04:002016-05-24T02:00:48.458-04:00Strawberry and apple chutney | Spicy Strawberry Chutney | Sweet n Sour Strawberry Dip : A Vegan Dip Recipe<div dir="ltr" style="text-align: left;" trbidi="on">
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Learn how to make strawberry chutney with a twist. I have adapted the bajji/gojju recipe of South Canara and given a twist to the regular bajji. You can call it strawberry gojju too...<br />
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I bought 2 big boxes of strawberry during one of the trips to the supermarket. After coming home, I tasted them and it was a huge disappointment. The strawberries were too sour to my liking. I made milkshakes, lassi with them, but the amount of sugar that went in making the milkshake turned me off. So, I freezed them for later use.<br />
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Now that its been a couple of months that I freezed the strawberries, I wanted to finish them as early as possible.. So started making new and interesting experiments using the sour strawberries. I made this chutney last week. We liked the chutney so much that I made it again yesterday. Try it to believe!<br />
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<b><i>Preparation Time: 5 mins</i></b><br />
<b><i>Cooking Time: 10 mins</i></b><br />
<b><i>Serves: 4-6 (Makes about 1.5 cups of chutney)</i></b><br />
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<span style="font-size: large;"><b>Notes:</b></span><br />
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<ul style="text-align: left;">
<li><i>If the strawberries are very sour, I recommend adding only 4-6 strawberries. Adjust the number of strawberries accordingly. I used only 6 strawberries.</i></li>
<li><i>If the strawberries are too sweet, you could use 8 strawberries and to make the chutney sour, you could use a Granny Smith Apple to add the tart to the chutney.</i></li>
<li><i>Do not use Granny Smith apple and very sour strawberries. You get the point right? We need to add some natural sugar to this chutney.</i></li>
<li><i>I use any other variety of apple (like Fuji apple, gala apples, red delicious apple etc) to make this chutney. The apple adds an extra texture and sweetness to the chutney.</i></li>
<li><i>For a very mild chutney, you could add 1 jalapeno with the seeds removed. I use 2-3 Indian spicy green chilies. We like our chutney spicy.</i></li>
</ul>
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<b><span style="font-size: large;">Ingredients:</span></b><br />
For the chutney:<br />
Strawberries: 6-8 nos, refer notes<br />
Apple: 1 no, refer notes<br />
Green bell pepper: 1/2 no or 1 small<br />
Green chilies | Jalapenos : 1-3 nos, adjust according to your spice levels.<br />
Salt:As needed<br />
Cilantro | Coriander leaves: 2 tbsp, roughly chopped<br />
Curry leaves: 4 nos, torn<br />
Asafoetida: 1/8 tsp<br />
Jaggery | Brown Sugar: 1-2 tsp, to suit your needs<br />
Salt: As needed<br />
Grated coconut: 1/4 cup, fresh or frozen<br />
Water: About 1/3 cup, more or less<br />
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For the tempering:<br />
Oil: 1 tsp<br />
Mustard seeds: 1/2 tsp<br />
Curry leaves: 2-3 nos, torn<br />
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<b><span style="font-size: large;">Method:</span></b><br />
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Wash the apple thoroughly. Deseed the apple and roughly chop the apple. You can keep the skin of the apple.<br />
Wash the strawberries and roughly chop them.<br />
In a sauce pan, add all the ingredients (except grated coconut) mentioned in the chutney section. I repeat, do not add grated coconut. Bring it to a boil on a medium heat for about 7-10 mins. Do not add too much water. The fruits need to get cooked.<br />
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Allow the cooked mixture to cool.<br />
Once cool, add coconut to the mixer and add this cooked mixture. Use the boiled water to make the chutney/dip. The water would be very flavorful. Do not discard the water. That is the reason I asked you to add little water in the beginning, remember?<br />
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Grind it to a medium coarse paste. Do not grind it very fine. We need some texture to our chutney.<br />
Prepare the tempering. Heat oil in a small wok, when oil is hot, add the mustard seeds and curry leaves. When leaves wilt and seeds splutter, turn off the heat. Pour the tempering over the chutney.<br />
Serve the chutney as a side dish with rice, Indian flat breads, <a href="http://www.savi-ruchi.com/2013/11/ragi-rotti-finger-millet-flat-bread.html" target="_blank">ragi rotti</a>, <a href="http://www.savi-ruchi.com/2014/08/molake-kaalu-rotti-sprouts-thalipeeth.html" target="_blank">gluten free sprouts bread </a>or any dish of your preference.<br />
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Savi-Ruchihttp://www.blogger.com/profile/16926588321017386519noreply@blogger.com0tag:blogger.com,1999:blog-3697404380687338682.post-51423064030904069612016-05-18T12:11:00.001-04:002016-05-18T12:11:48.823-04:00Tadka khichdi | Spiced khichdi | Tempered khichdi<div dir="ltr" style="text-align: left;" trbidi="on">
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Learn how to make this spicy khichdi. You can replace ghee with coconut oil for the vegan version of this dish. You'll not be disappointed for sure. Just try once :)<br />
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Preparation Time: 10 mins<br />
Cooking Time: 45 mins<br />
Serves: 6-8<br />
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<b><span style="font-size: large;">Ingredients:</span></b><br />
<i>Rice: 2 cups, refer notes</i><br />
<i>Green gram dal | Hesru kaalu | Hara moong: 3/4 cup</i><br />
<i>Split moong dal | Hesru bele | Yellow moong: 1/4 cup</i><br />
<i>Water: 6 cups</i><br />
<i>Salt: As needed</i><br />
<i>Hot water: About 1/2 cup, optional</i><br />
<i><br /></i>
<b><i>For the spicy tempering:</i></b><br />
<i>Oil: 2 tsp, any oil of your choice</i><br />
<i>Ghee | Clarified Butter: 1 tbsp</i><br />
<i>Mustard seeds | Saasive: 1 tsp</i><br />
<i>Cumin seeds | Jeerige: 1/2 tsp</i><br />
<i>Cloves: 4 nos</i><br />
<i>Curry leaves: 5-6nos, torn</i><br />
<i>Finely chopped garlic: 1 tbsp</i><br />
<i>Green chilies: 4 nos, chopped</i><br />
<i>Grated ginger: 1 tbsp</i><br />
<i>Red chili powder: 1/2 tsp</i><br />
<i>Garam masala: 1/2 tsp</i><br />
<i>Turmeric powder: 1/2 tsp</i><br />
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<b><span style="font-size: large;">Method:</span></b><br />
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Wash the rice, green gram and yellow moong thoroughly.<br />
Add the water and pressure cook the rice and lentils together for 3-4 whistles.Allow the cooker to cool for 15 mins.<br />
Once the rice is cool, open the lid and mash the cooked rice mixture gently.<br />
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Heat oil and ghee in a small wok. Keep the heat to a medium.<br />
When oil is hot, add the mustard seeds, cumin seeds and cloves. When seeds crackle, add the curry leaves.<br />
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Follow it by garlic. When garlic is golden brown, add the chopped green chilies, ginger paste and saute.<br />
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Turn off the heat of the tempering and allow it to cool for a minute. Add the turmeric powder, red chili powder and garam masala to the not so hot oil.<br />
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Add the tempering to the cooked rice and lentil mixture. Add the salt and hot water (if needed).<br />
Mix well and let the khichdi cook again on a medium heat for about 5-7 mins.<br />
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Serve the khichdi hot with a side dish of your choice. We like to eat our khichdi with <a href="http://www.savi-ruchi.com/2013/10/pakode-ki-kadhi-kadhi-pakora-recipe.html" target="_blank">kadhi</a>, <a href="http://www.savi-ruchi.com/2009/06/baingan-bhaja.html" target="_blank">begun bhaja</a>, salad or plain yogurt.<br />
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<b><span style="font-size: large;">Notes:</span></b><br />
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<ul>
<li>You can use any rice of your choice. I have used basmati rice (long grain white rice), sona masoori rice (small grain white rice), and brown rice.</li>
<li>If you add the dry spice powders to very hot oil, the powders get burnt and that is not what we want. We want to infuse the flavors into the oil without burning the spice powders.</li>
</ul>
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Savi-Ruchihttp://www.blogger.com/profile/16926588321017386519noreply@blogger.com0tag:blogger.com,1999:blog-3697404380687338682.post-14308555356381351622016-05-13T14:32:00.000-04:002016-05-13T14:47:01.281-04:00Badanekai Masale Palya | Kathirikai Podi Curry | Spiced eggplant Curry : Karnataka Style <div dir="ltr" style="text-align: left;" trbidi="on">
I'm back with another classic recipe of my mom and my grandmom. We love to eat this palya with <a href="http://www.savi-ruchi.com/2013/11/ragi-rotti-finger-millet-flat-bread.html" target="_blank">ragi rotti</a>, <a href="http://www.savi-ruchi.com/2010/01/avarekayi-menthya-soppu-rotti-fenugreek.html" target="_blank">akki rotti</a> or as a side dish for rice and <a href="http://www.savi-ruchi.com/2009/09/nimbe-thovve-saaru-lemon-lenthil.html" target="_blank">nimbe saaru </a>(lemon rasam). This is a Mysore style masala eggplant palya. It is a "no onion-no garlic" recipe.<br />
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<b><i>Preparation Time: 10 mins</i></b><br />
<b><i>Cooking Time: 15 mins</i></b><br />
<b><i>Serves:3-4</i></b><br />
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<span style="font-size: large;"><b>Ingredients:</b></span><br />
Eggplants: About 1 lb (any variety, refer comments below).<br />
Oil: 1.5 tbsp<br />
Mustard seeds : 1 tsp<br />
Urad dal | Uddina bele | Black dal: 1.5 tsp<br />
Curry leaves: 4-5 nos, torn<br />
Sambar powder: 2 tsp<br />
Turmeric powder: 1/4 tsp<br />
Salt: As needed<br />
Sugar: 1.5 tsp, optional (refer notes)<br />
Lemon juice: 1 tsp<br />
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<b><span style="font-size: large;">Method:</span></b><br />
Chop eggplants into thin wedges or 1/2 in cubes.<br />
Keep the chopped eggplants in cold water. Keeping the eggplants in cold water helps in reducing the bitterness of the eggplant. Also, the eggplant wont change color.<br />
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Heat oil in a broad pan. When oil is hot, throw in mustard seeds, followed by urad dal.<br />
When dal turns golden brown, add curry leaves.<br />
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Drain the water from the eggplants and add the eggplants to the pan.<br />
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Mix well to coat the oil and allow the eggplant to become tender. Keep the heat to medium.<br />
Keep mixing once a while to ensure the eggplants are not getting burnt.<br />
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Once the eggplants are half done, add the salt, sambar powder, turmeric powder, sugar and give it a mix.<br />
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Allow the eggplants to absorb the spices. Reduce the heat to low and continue cooking for another 3-5 mins.<br />
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The eggplants must be cooked, soft to touch and yet firm. That is when you know the curry is ready.<br />
Finally, add the lemon juice, turn off the heat and mix well.<br />
Serve this curry with rice, rotti or a dish of your choice.<br />
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<b><span style="font-size: large;">Notes:</span></b><br />
<br />
<ul style="text-align: left;">
<li>If you use long green Mysore badanekai/eggplants, you do not need sugar. These tender green eggplants are not at all bitter.</li>
<li>I have tried making this curry using all kinds of eggplants like the Chinese Eggplant, small round eggplants, the big bartha kind eggplant, Mysore badanekai. It turns out good with each one of them.</li>
<li>We like our curry a tad bit sweet, so I add sugar or jaggery. If you don't like, you can skip it. Do not worry, it tastes equally good. </li>
</ul>
</div>
Savi-Ruchihttp://www.blogger.com/profile/16926588321017386519noreply@blogger.com0tag:blogger.com,1999:blog-3697404380687338682.post-9924700011094609622015-04-01T14:10:00.000-04:002015-04-01T14:18:00.531-04:00Owl Cupcakes | Eggless Owl Cupcakes<div dir="ltr" style="text-align: left;" trbidi="on">
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Learn how to make eggless owl cupcakes<br />
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Though this owl cupcake is easy to make, it is very time consuming. However, these are so cute and the kids will love them for sure. When I carried these for my son’s birthday party at School, the kids starting guessing the ingredients and enjoyed eating them so much. In fact, my son said.., whenever the other kids get cupcakes from stores, they scrape off the frosting and then eat the cup cake. But, in my case, most of the kids came to me and said.., they loved the frosting. They even thanked me for such cute cupcakes. So, all my efforts was well worth it. The icing of the cake was.., my son was so proud of his mom and he thanked me personally too.<br />
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Back to the recipe. I am not an expert in making cakes or
cupcakes. I have got many requests to show how I made these owl cupcakes for my
son’s birthday. You can customize it according to what is available at hand. Do
not forget to refer the notes section as I am mentioning the alternatives to
most of the items used.<br />
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<b><span style="font-size: large;">Ingredients:</span></b><o:p></o:p></div>
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<a href="http://www.savi-ruchi.com/2013/09/vegan-chocolate-cupcakes.html" target="_blank">Chocolate cupcakes</a>: About 2 dozens or as much as you want,
refer notes<o:p></o:p></div>
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<a href="http://www.savi-ruchi.com/2015/01/chocolate-buttercream-frosting-recipe.html" target="_blank">Chocolate buttercream frosting</a>: 1 lb or 1/2 kg, refer notes<o:p></o:p></div>
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Mini Oreos: 1 pack. <o:p></o:p></div>
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Chocolate chips (mini) : 1 pack |OR| <o:p></o:p></div>
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M&M Chocolates: 1 pack (chocolate color or dark brown
color), refer notes<o:p></o:p></div>
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Colorful Skittles: 1 pack, refer notes<o:p></o:p><br />
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<b><span style="font-size: large;">Method:</span></b><o:p></o:p></div>
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Open the mini Oreos carefully with the white cream intact.</div>
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Using a knife, cut the other Oreo cookie in half, refer to
the pics below.<o:p></o:p><br />
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Spread about a tablespoon or more of frosting on each
cupcake. <o:p></o:p><br />
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Place 2 Oreo cookies with the cream side facing up (as shown
below). <o:p></o:p><br />
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Dab a little frosting on to the mini chocolate chips and
place them on top of the Oreo cookie.<o:p></o:p><br />
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Press in the skittle in the center (for the nose)<o:p></o:p><br />
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Use the cut oreo cookies to make ears. So, your owl cupcake
is ready. Repeat the same with the other cupcakes. I made about 40 cupcakes. <o:p></o:p><br />
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<b><span style="font-size: large;">Notes:</span></b><o:p></o:p></div>
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<ul style="text-align: left;">
<li>You could use readymade plain cupcakes or make it using the
cake mix. I made the cupcakes from scratch.</li>
<li>You could use store bought chocolate buttercream frosting
and reduce your effort.</li>
<li>Skittles can be replaced with Gems (easily available in
India)</li>
<li>M&M’s can also be replaced with chocolate colored gems or
I am sure you get mini chocolate chips everywhere these days. </li>
</ul>
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Savi-Ruchihttp://www.blogger.com/profile/16926588321017386519noreply@blogger.com0tag:blogger.com,1999:blog-3697404380687338682.post-84257041220751667752015-03-29T21:55:00.003-04:002015-03-29T22:05:41.170-04:00Spinach and apple bajji | Palak and apple gojju | Spinach and Apple Chutney<div dir="ltr" style="text-align: left;" trbidi="on">
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My son is in “chutney loving phase” now. Gone are
his love for <a href="http://www.savi-ruchi.com/2011/01/idlyidli-beginner-series.html" target="_blank">idli</a>, <a href="http://www.savi-ruchi.com/2008/09/bread-dosa.html" target="_blank">dosa</a>, and other South Indian dishes. He loves eating chutney
now. He wants chutney three times a day and seven days a week. He wants to eat
the chutney with hot rice. I challenge myself to make healthier chutney for him
every other day. So, you can expect a lot of chutney recipes here <span style="font-family: Wingdings; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-char-type: symbol; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-symbol-font-family: Wingdings;">J</span></div>
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This is one chutney I prepared couple of weeks ago and since
then I have made it thrice already. It is delicious, healthy and easy to make.
It takes about 20 mins to make this chutney.<o:p></o:p></div>
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<i>Preparation Time: 5 mins<o:p></o:p></i></div>
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<i>Cooking Time: 15 mins<o:p></o:p></i></div>
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<i>Serves:3-4 </i><o:p></o:p><br />
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<b><span style="font-size: large;">Ingredients:</span></b><o:p></o:p></div>
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Red apple: 1 large, refer notes<o:p></o:p></div>
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Spinach: 2 cups, tightly packed<o:p></o:p></div>
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Green bell pepper: ¼ cup, cubed<o:p></o:p></div>
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Green chili: 2-3 nos, according to taste<o:p></o:p></div>
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Turmeric: a big pinch<o:p></o:p></div>
<div class="MsoNormal">
Tamarind: 1 small marble sized<o:p></o:p></div>
<div class="MsoNormal">
Salt: As needed<o:p></o:p></div>
<div class="MsoNormal">
Asafoetida: a big pinch<o:p></o:p></div>
<div class="MsoNormal">
Brown sugar or jaggery: 1 tsp<o:p></o:p></div>
<div class="MsoNormal">
Coconut: ¼ cup, fresh or frozen<o:p></o:p></div>
<div class="MsoNormal">
Water: As needed<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>For tempering:</b><o:p></o:p></div>
<div class="MsoNormal">
Coconut oil: 1 tsp<o:p></o:p></div>
<div class="MsoNormal">
Mustard seeds: ¾ tsp<o:p></o:p></div>
<div class="MsoNormal">
Curry leaves: 3-4 nos, torn<o:p></o:p><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-fb9kvOsfvTc/VRisNZzspiI/AAAAAAAAYbg/S5HpniCamrE/s1600/spinach%2Bapple%2Bchutney.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-fb9kvOsfvTc/VRisNZzspiI/AAAAAAAAYbg/S5HpniCamrE/s1600/spinach%2Bapple%2Bchutney.jpg" /></a></div>
<br /></div>
<div class="MsoNormal">
<b><span style="font-size: large;">Method:</span></b><br />
<b><span style="font-size: large;"><br /></span></b>
<br />
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<a href="http://2.bp.blogspot.com/-z5quAkURXw0/VRisOF9ORzI/AAAAAAAAYb0/3CMLN2Vi6u4/s1600/spinach_apple_chutney.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-z5quAkURXw0/VRisOF9ORzI/AAAAAAAAYb0/3CMLN2Vi6u4/s1600/spinach_apple_chutney.jpg" /></a></div>
<b><span style="font-size: large;"><br /></span></b></div>
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<o:p></o:p></div>
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<br />
<ul style="text-align: left;">
<li>Wash, core and cube the red apples.</li>
<li>Wash the spinach thoroughly and roughly chop them. Slit the
green chilies.</li>
<li>Add the spinach, cubed bell peppers, slit green chilies,
turmeric and cubed red apples to a sauce pan. Add about a cup of water to it.</li>
<li>Boil the vegetables for 3-4 mins. Add the tamarind, salt, jaggery and
asafoetida to the sauce pan and boil until the vegetables are soft and tender.</li>
<li>Allow the mixture to cool. If you are using frozen coconut,
add the frozen coconut to the vegetable mix and allow to cool.</li>
<li>Once the mixture comes to room temperature, make a coarse
paste of all the ingredients. Do not add too much water. You can add the water
that is used for cooking the spinach and apple. Use water wisely.</li>
<li>Scoop out the paste to a bowl and prepare the tempering.</li>
<li>Heat oil in a small wok. When oil is hot, throw in the
mustard seeds. When mustard seeds crackle, throw in the curry leaves and turn
off the heat.</li>
<li>Add the tempering to the chutney.</li>
<li>Mix well and serve it hot with rice or chapathi. </li>
</ul>
<o:p></o:p></div>
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<o:p></o:p><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-Y6uzZh9Fo5k/VRisNxB2WfI/AAAAAAAAYbw/_8SgGk_L_c8/s1600/spinach%2Bchutney.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-Y6uzZh9Fo5k/VRisNxB2WfI/AAAAAAAAYbw/_8SgGk_L_c8/s1600/spinach%2Bchutney.jpg" /></a></div>
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><span style="font-size: large;">Notes:</span></b><o:p></o:p></div>
<div class="MsoNormal">
<br />
<ul style="text-align: left;">
<li>I use red delicious apple or Fuji apple (sweeter apple) for
preparing this chutney. If you are using
a sour variety of apple, make sure to use less tamarind and more jaggery.</li>
<li>Coconut oil tempering is perfect for this chutney, however you
are free to use an oil of your choice. </li>
</ul>
<o:p></o:p></div>
<div class="MsoNormal">
<o:p></o:p></div>
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Savi-Ruchihttp://www.blogger.com/profile/16926588321017386519noreply@blogger.com0tag:blogger.com,1999:blog-3697404380687338682.post-86745680655042211752015-03-25T15:38:00.005-04:002015-03-25T15:38:55.964-04:00Uppu Huli Dose | Uppu Huli Dosa Recipe | Sweet n Sour Dosa Recipe : Step by step pictures<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://4.bp.blogspot.com/-wiMvFM0MTKM/VRMN8ARIu6I/AAAAAAAAYYc/qZHc0c5n9Dw/s1600/Dosa%2Brecipe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-wiMvFM0MTKM/VRMN8ARIu6I/AAAAAAAAYYc/qZHc0c5n9Dw/s1600/Dosa%2Brecipe.jpg" /></a></div>
<br />
South Indians are famous for their dosas. We can make dosa with whatever we have at hand. The South Canara and the Malnad region of Karnataka have their own specialties of dosas. They make <a href="http://www.savi-ruchi.com/search/?q=cucumber+dosa" target="_blank">cucumber dosa</a>, <a href="http://www.savi-ruchi.com/2008/12/balehannu-dose-banana-dosa.html" target="_blank">banana dosa</a>, <a href="http://www.savi-ruchi.com/2009/07/heerekayi-dose-ridge-gourd-dosa.html" target="_blank">heerekai dosa</a>, <a href="http://www.savi-ruchi.com/2008/10/neer-dosa-kayi-bella.html" target="_blank">neer dosa</a> and this uppu huli dosa regularly for their breakfast.<br />
<br />
Uppu translates to salt, huli to sourness. This uppu huli dosa has all the ingredients that you put to your rasam. So, sometimes they put in rasam powder along with the tamarind to prepare this dosa.<br />
This dosa is nutritious and makes a complete meal. It has vegetables, lentils and rice. Perfect one pot meal kinda dish. You can eat it with butter, ghee, a mild chutney/dip or as is :)<br />
<br />
There are two ways in which mom-in-law prepares this. One with the normal dosa batter that she has handy or by grinding soaked rice, toor dal and roasted spices. I am showing you guys the first and the easy one here. Do not forget to refer notes. I have some important tips for you there!<br />
<br />
<i>Preparation Time: 10 mins</i><br />
<i>Cooking Time: 1-2 mins for each dosa</i><br />
<i>Serves: 6-7</i><br />
<i><br /></i>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-RkLW6aUVGn0/VRMN9d0arvI/AAAAAAAAYYI/5555S2AVD_o/s1600/swwet%2Bn%2Bsour%2Bdosa.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-RkLW6aUVGn0/VRMN9d0arvI/AAAAAAAAYYI/5555S2AVD_o/s1600/swwet%2Bn%2Bsour%2Bdosa.jpg" /></a></div>
<i><br /></i>
<br />
<b><span style="font-size: large;">Ingredients:</span></b> (Makes about 25-30 dosas)<br />
Left over dosa batter: ~4 cups<br />
Salt: As needed, refer notes<br />
Jaggery | Brown sugar: 2 tbsp<br />
Spinach: 2 cups, heaped<br />
Onion: 1 large, finely chopped<br />
<br />
<b>For the spice paste:</b><br />
Oil: 1/2 tsp<br />
Coriander seeds: 1 tbsp<br />
Cumin seeds: 2 tsp<br />
Fenugreek seeds: 1/4 tsp<br />
Curry leaves: 4-6 nos, torn<br />
Dry red chili: 4-6 nos, broken<br />
Asafoetida: a big pinch<br />
Grated coconut: 2 tbsp, fresh or frozen, refer notes<br />
Thick tamarind extract: 2 tsp, refer notes<br />
<br />
Other ingredients:<br />
Oil: About 1/2 tsp for each dosa<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-kQpv5guzWp4/VRMN9CrYGhI/AAAAAAAAYYA/qaO9AsCa8_U/s1600/spicy%2Bdosa.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-kQpv5guzWp4/VRMN9CrYGhI/AAAAAAAAYYA/qaO9AsCa8_U/s1600/spicy%2Bdosa.jpg" /></a></div>
<br />
<b><span style="font-size: large;"><br /></span></b>
<b><span style="font-size: large;">Method:</span></b><br />
Add oil to a small sauce pan and roast all the ingredients(except coconut and tamarind extract) mentioned for the spice paste until golden brown. Add the asafoetida towards the end.<br />
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<br />
Allow the spices to cool. Once cool blend all the spices along with coconut and tamarind extract to a smooth paste. Do not add too much water as the dosa batter will thin down.<br />
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<br />
Mix this spice mixture with the dosa batter. Throw in the salt, jaggery and mix.<br />
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<a href="http://2.bp.blogspot.com/-y4cNpNI_xlM/VRMN8IWjkfI/AAAAAAAAYXs/i3kZibz74rY/s1600/dosa%2B3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-y4cNpNI_xlM/VRMN8IWjkfI/AAAAAAAAYXs/i3kZibz74rY/s1600/dosa%2B3.jpg" height="239" width="320" /></a></div>
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<br />
Wash the spinach thoroughly and chop them fine. Chop the onions too.<br />
Throw in the chopped spinach and onion. Mix well.<br />
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<br />
Allow the batter to rest for 5-10 mins.<br />
Heat the griddle. Once hot, spoon a laddle full of batter on the griddle and spread it like a dosa. These will be like pancakes, a little thicker. Sprinkle oil on the sides of the dosa. Cook the dosa covered on a low-medium heat on both the sides for a minimum of 45secs to 1 min.<br />
Once the dosa is cooked, serve it hot with a chutney or as is.<br />
Repeat the same with the remaining batter.<br />
<br />
Some of the chutney/dip recipes that go well with this dosa are:<br />
<a href="http://www.savi-ruchi.com/2015/03/menthyada-bajji-menthya-gojju-methi.html" target="_blank">Menthya gojju</a><br />
<a href="http://www.savi-ruchi.com/2009/02/kadalebele-chutney-gram-dal-chutney.html" target="_blank">Kadale bele chutney</a><br />
<a href="http://www.savi-ruchi.com/2013/07/peanut-mint-dip-pudina-peanut-chutney.html" target="_blank">Peanut-Mint Chutney</a><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-S4a2HUbmaxM/VRMN9_-_ZOI/AAAAAAAAYYU/j5n_y_bKT3c/s1600/uppu%2Bhuli%2Bdose.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-S4a2HUbmaxM/VRMN9_-_ZOI/AAAAAAAAYYU/j5n_y_bKT3c/s1600/uppu%2Bhuli%2Bdose.jpg" /></a></div>
<br />
<br />
<b><span style="font-size: large;">Notes:</span></b><br />
<ul style="text-align: left;">
<li><i><b>It is very important to cook the dosa on a low-medium heat. Because of the jaggery and the spices, the dosa will turn brown and even get burnt easily. So, take your time to cook them.</b> I am stressing again</i></li>
<li><i>You could add other leafy vegetables like methi leaves (fenugreek leaves), amaranth leaves, or even cabbage (finely shredded) to make this dosa. </i></li>
<li><i>Adjust the salt carefully as the left over dosa batter usually contains salt. </i></li>
<li><i>If the left over dosa batter is sour, then add less amount of tamarind. I do not recommend sour dosa batter for this dosa. It is better to have fresh batter. </i></li>
</ul>
</div>
Savi-Ruchihttp://www.blogger.com/profile/16926588321017386519noreply@blogger.com0tag:blogger.com,1999:blog-3697404380687338682.post-60354844678123480622015-03-17T17:22:00.000-04:002015-03-17T17:22:19.045-04:00Menthyada Bajji | Menthya Gojju | Methi Chutney | Fenugreek seeds dip : Karnataka Recipe <div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://4.bp.blogspot.com/-9c1KBMOjBeI/VQiZSUQeX8I/AAAAAAAAYWY/T4ywvCR4jCU/s1600/menthyada%2Bgojju.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-9c1KBMOjBeI/VQiZSUQeX8I/AAAAAAAAYWY/T4ywvCR4jCU/s1600/menthyada%2Bgojju.jpg" /></a></div>
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<br />
Menthya Gojju is a <a href="http://en.wikipedia.org/wiki/Malenadu" target="_blank">Malenadu</a> Specialty. Malenadu is a region of Karnataka State in India. It literally translates to "Rain Land". I belong to this region and I love love love this place. The fog covered mountains, the dense evergreen forest and the misty air are what this region is famous for. The moment I write or think about Malenadu, I literally go to the dreamland. It takes sometime for me to come back to reality.<br />
<br />
I wish I could sit near the paddy fields, I wish I could soak in the rain, and I wish I could watch the fog covered, lush green mountains until my heart desires. I wish I go back there soon.......You can search for the Malenadu or Malnad region pictures to believe me.<br />
<br />
Now back to the recipe. This side dish can be served with rice, <a href="http://www.savi-ruchi.com/2013/07/palak-dose-spinach-dosa-recipe-with.html" target="_blank">dosa</a>, <a href="http://www.savi-ruchi.com/2008/10/pundi-rice-balls.html" target="_blank">pundi gatti</a> (<a href="http://www.savi-ruchi.com/2013/08/akki-tari-kadubu-idli-rava-unde-steamed.html" target="_blank">unde</a>), <a href="http://www.savi-ruchi.com/2011/01/idlyidli-beginner-series.html" target="_blank">idli </a>or chapathi (Indian flat bread).<br />
<br />
<i>Preparation Time: 5 mins</i><br />
<i>Cooking Time: 5 mins</i><br />
<i>Serves:4-6</i><br />
<i><br /></i>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-Zc6iQhtnOWU/VQiZS60TefI/AAAAAAAAYWo/CHJfxQlhvNI/s1600/methi%2Bchutney.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-Zc6iQhtnOWU/VQiZS60TefI/AAAAAAAAYWo/CHJfxQlhvNI/s1600/methi%2Bchutney.jpg" /></a></div>
<i><br /></i>
<br />
<span style="font-size: large;"><b>Ingredients:</b></span><br />
Channa dal | Gram dal | Kadalebele: 1/4 cup<br />
Urad dal | Black gram dal | Uddinabele : 2 tbsp<br />
Fenugreek seeds: 1 tsp<br />
Dried red chili : 6-8 nos, non spicy variety, refer notes<br />
Mustard seeds: a pinch, optional<br />
Grated coconut: 1.5 cups, fresh or frozen, refer notes<br />
Tamarind pulp or extract: 1 tsp. thick extract<br />
Jaggery or Brown Sugar: 2 tsp<br />
Salt: As needed<br />
Oil: 1 tsp<br />
Water: As needed<br />
<br />
For tempering:<br />
Oil: 1 tsp, preferably coconut oil<br />
Mustard seeds: 1 tsp<br />
Cumin seeds: 1/2 tsp<br />
Curry leaves: 4-6 nos, torn<br />
Asafoetida: a big pinch<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-OBG-x4VsuYE/VQiZSInCtHI/AAAAAAAAYWU/xu6_-cDr7fo/s1600/menthyada%2Bbajji.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-OBG-x4VsuYE/VQiZSInCtHI/AAAAAAAAYWU/xu6_-cDr7fo/s1600/menthyada%2Bbajji.jpg" /></a></div>
<br />
<br />
<span style="font-size: large;"><b>Method:</b></span><br />
Heat oil in a wok or sauce pan. When oil is hot, throw in the channa dal, and urad dal.<br />
Roast the dals on a low-medium heat until they turn slightly golden brown. This will take about 4-5 mins<br />
Add the fenugreek seeds, mustard seeds and roast again for couple of minutes.<br />
Break the dry red chili and add it to the wok. Roast again until the raw smell of the chili is gone and chilis are nicely roasted.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-lPjvJfpqH3Y/VQiZTJJ39iI/AAAAAAAAYWw/b10XZENHWqE/s1600/methyada_bajji.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-lPjvJfpqH3Y/VQiZTJJ39iI/AAAAAAAAYWw/b10XZENHWqE/s1600/methyada_bajji.jpg" /></a></div>
<br />
Turn off the heat and allow it to cool.<br />
Once cool, grind the roasted spices along with coconut, jaggery, salt, and tamarind extract. Add little water at a time to make a smooth but thick paste.<br />
Scoop the chutney/dip. Prepare the tempering.<br />
Heat oil in a small wok. When oil is hot, throw in the mustard seeds. When seeds crackle, add the cumin seeds. When cumin seeds turn golden brown, throw in the curry leaves and turn off the heat.<br />
Add the asafoetida to the tempering and pour this tempering over the chutney/dip prepared.<br />
Mix it well and serve it.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-z7flY8l-iHM/VQiZSIy7RTI/AAAAAAAAYWg/bBH_HtOQycY/s1600/menthyada%2Bchutney.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-z7flY8l-iHM/VQiZSIy7RTI/AAAAAAAAYWg/bBH_HtOQycY/s1600/menthyada%2Bchutney.jpg" /></a></div>
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<br />
<b><span style="font-size: large;">Notes:</span></b><br />
<br />
<ul style="text-align: left;">
<li>You could adjust the spice according to your needs. I normally add Kashmiri or Byadagi chilies for their color and mild flavor. </li>
<li>You can make this chutney with dry coconut or coconut powder too. Coconut powder is easily available everywhere. </li>
<li>I sometimes add finely chopped onion to this dip. I do not blend the onion, but after the chutney is made, I mix in the raw onion. It tastes very yummy. </li>
</ul>
</div>
Savi-Ruchihttp://www.blogger.com/profile/16926588321017386519noreply@blogger.com0tag:blogger.com,1999:blog-3697404380687338682.post-56113794986155906682015-03-13T15:09:00.000-04:002015-03-13T15:09:57.609-04:00Mixed Veg Korma | Vegetable Kurma Recipe : Karnataka Style Mixed Veg Sagu Recipe<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://2.bp.blogspot.com/-veMwx2agx0c/VQM0S-RL9oI/AAAAAAAAYU8/SRpx-Hr25dg/s1600/veg%2Bsagu.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-veMwx2agx0c/VQM0S-RL9oI/AAAAAAAAYU8/SRpx-Hr25dg/s1600/veg%2Bsagu.jpg" /></a></div>
<br />
This one is one of the simplest kurma recipe ever. This doesn't call for the cinnamon, clove and other garam masala spices. It's very unique and tastes awesome. Do try it and let me know.<br />
<br />
<i>Preparation Time: 10 mins</i><br />
<i>Cooking Time: 30 mins</i><br />
<i>Serves: 4-6</i><br />
<i><br /></i>
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<a href="http://2.bp.blogspot.com/-rsXFkYxcBjY/VQM0RkF_76I/AAAAAAAAYUc/_6FGq2Nt6Jw/s1600/poori%2Bwith%2Bkurma.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-rsXFkYxcBjY/VQM0RkF_76I/AAAAAAAAYUc/_6FGq2Nt6Jw/s1600/poori%2Bwith%2Bkurma.jpg" /></a></div>
<i><br /></i>
<br />
<b><span style="font-size: large;">Ingredients: </span></b><br />
Mixed vegetables : 3 cups (cut into strips or cubes), refer notes<br />
Salt: As needed<br />
Turmeric: 2 big pinches, divided use<br />
Water: To boil the vegetables<br />
Tomatoes: 2-3 nos<br />
Oil: 1 tbsp<br />
Cumin seeds: 1/2 tsp<br />
Mustard seeds: 1 tsp<br />
Onion: 2 tbsp, finely chopped, optional<br />
Curry leaves: 4-6 nos, torn<br />
Red chili powder: 1/2 tsp, or to taste<br />
Kitchen king masala: 1 tsp<br />
Milk: 1/4 cup<br />
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For the spice paste:<br />
Cashew nuts: 2 tbsp, refer notes<br />
Poppy seeds | gasgase: 2 tsp<br />
Sesame seeds | yellu | til : 2 tsp<br />
Cilantro: 1/4 cup (use it with the stem)<br />
Green chili: 2 nos<br />
Grated coconut: 2 tbsp<br />
Onion: 1 small or 1/4th cup, roughly chopped<br />
Ginger: 1/2 inch<br />
Garlic: 1 large clove or 3-4 small ones<br />
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<a href="http://4.bp.blogspot.com/-6qHvznRzskY/VQM0TcQF7oI/AAAAAAAAYVE/TsumfLX-NsY/s1600/vegetable%2Bkurma%2Brecipe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-6qHvznRzskY/VQM0TcQF7oI/AAAAAAAAYVE/TsumfLX-NsY/s1600/vegetable%2Bkurma%2Brecipe.jpg" /></a></div>
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<span style="font-size: large;"><b>Method:</b></span><br />
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<a href="http://2.bp.blogspot.com/-hRiunRuIBow/VQM0RgwBTYI/AAAAAAAAYUg/Jr4MdyS4R5U/s1600/kurma%2Bingredients.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-hRiunRuIBow/VQM0RgwBTYI/AAAAAAAAYUg/Jr4MdyS4R5U/s1600/kurma%2Bingredients.jpg" /></a></div>
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Soak the cashew nuts and poppy seeds in water for 30-45 mins.<br />
Add about 1 cup of water, salt and a pinch of turmeric to the chopped vegetables. Boil the vegetables until they are cooked and yet firm.<br />
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<a href="http://3.bp.blogspot.com/-eJLFUPB2w9w/VQM0Rnb6zoI/AAAAAAAAYUY/w_hudKz-TQQ/s1600/chopped%2Bvegetables.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-eJLFUPB2w9w/VQM0Rnb6zoI/AAAAAAAAYUY/w_hudKz-TQQ/s1600/chopped%2Bvegetables.jpg" height="239" width="320" /></a></div>
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Make a smooth paste of poppy seeds, cashew nuts and sesame seeds.<br />
To that paste, add grated coconut, green chili, coriander leaves, onion, ginger and garlic. Add little water and make a smooth spice paste.<br />
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Heat oil in a wok or sauce pan. When oil is hot, throw in the mustard seeds and cumin seeds.<br />
When seeds crackle, add the curry leaves and finely chopped onion. Saute till the onion becomes translucent and cooked.<br />
To the same pan, add the spice paste and a pinch of turmeric. Cook the spice paste on a low-medium heat for 5 mins. This is to ensure that the spices are properly cooked and there is no raw smell. Keep stirring as the spice paste thickens very fast and can burn easily.<br />
Meantime, make a puree out of the tomatoes. You could blanch the tomatoes, if needed. I normally do not blanch it for this recipe.<br />
When the spices are cooked, throw in the red chili powder and mix.<br />
Add the tomato puree and cook further for 3-4 mins. Ensure the tomatoes are properly cooked.<br />
To this, add the boiled vegetables along with the water. Adjust the salt. Add kitchen king masala and milk.<br />
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Boil the kurma for another 7-10 mins until the spices are well blended with the vegetables.<br />
Serve the kurma hot with roti, poori, chapathi or rice.<br />
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<a href="http://2.bp.blogspot.com/-2O74SH3hvM4/VQM0SvfFPfI/AAAAAAAAYUw/DIQLoNXqtQc/s1600/veg%2Bkorma.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-2O74SH3hvM4/VQM0SvfFPfI/AAAAAAAAYUw/DIQLoNXqtQc/s1600/veg%2Bkorma.jpg" /></a></div>
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<b><span style="font-size: large;">Notes:</span></b><br />
The vegetables that I normally use are green beans (French beans), carrots, potato, chayote squash, and green peas or any other legumes.<br />
Instead of cashew nuts, you could use almond meal or putani/daliya (roasted channa dal).<br />
I have an another<a href="http://www.savi-ruchi.com/2008/12/saagu-vegetable-saagucurry.html" target="_blank"> vegetable saagu</a> recipe <a href="http://www.savi-ruchi.com/2008/12/saagu-vegetable-saagucurry.html" target="_blank">here</a>.<br />
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Savi-Ruchihttp://www.blogger.com/profile/16926588321017386519noreply@blogger.com0tag:blogger.com,1999:blog-3697404380687338682.post-5524518151670250012015-03-10T15:34:00.000-04:002015-03-10T15:34:59.812-04:00Garlic Pull-Apart Rolls | Eggless garlic roll recipe <div dir="ltr" style="text-align: left;" trbidi="on">
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I have been making these garlic rolls for more than 3 years now and it is a huge hit at parties and potlucks. I avoid making breads and buns because of the efforts needed to knead the dough. However these are a breeze to make. The garlic pull apart rolls doesn't need kneading. It looks good, tastes good and you get compliments for making these. What else do you need? Hope I inspired you guys to try them at home. If I can, I am sure you all can too.<br />
<i><br /></i>
<i>Preparation Time: 5 mins</i><br />
<i>Baking Time: 25-30 mins</i><br />
<i>Makes : 16 rolls</i><br />
<i>Recipe Source: <a href="http://www.mysingaporekitchen.com/" target="_blank">MySingaporeKitchen</a></i><br />
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<a href="http://2.bp.blogspot.com/-2wV-tJWZOhk/VP9F538KccI/AAAAAAAAYSY/xf_MMD5Hc8g/s1600/eggless%2Bgarlic%2Brolls.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-2wV-tJWZOhk/VP9F538KccI/AAAAAAAAYSY/xf_MMD5Hc8g/s1600/eggless%2Bgarlic%2Brolls.jpg" /></a></div>
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<b><span style="font-size: large;">Ingredients:</span></b><br />
AP flour | Maida: 3 cups<br />
Active dry yeast: 1 tbsp, refer notes<br />
Warm Water: 1 cup<br />
Salt: 1 tsp<br />
Sugar: 2 tbsp<br />
Olive Oil: 2-3 tbsp<br />
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For the garlic spread:<br />
Butter: 1 stick, refer notes<br />
Garlic cloves: 4 large or 1 small lobe<br />
Salt: As needed, refer notes<br />
Coriander leaves: 3-4 tbsp<br />
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Other ingredients:<br />
Sesame seeds: 1 tbsp, for garnish<br />
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<b><span style="font-size: large;">Method:</span></b><br />
Bring the butter to room temperature<br />
First important thing is to proof the yeast. Add salt, and sugar to the warm water and mix.<br />
Sprinkle the yeast on the warm water and gently mix. Keep the yeast mixture aside on a warm place for 5-7 mins (I always keep it in my oven with the oven lights ON). The yeast will froth and become goo-ey.<br />
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Meantime, sieve the AP flour.<br />
Add the frothy yeast mixture to the AP flour and mix well. I let my food processor do it for me.<br />
Add a tbsp of olive oil and knead for 2-3 mins (just like you knead the atta to make chapathi).<br />
Coat the oil on the dough and cover it with a damp kitchen towel. Keep the covered dough in a warm place for 1 hour. The dough would have doubled in 60 mins.<br />
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During the dough resting time, prepare the garlic spread. Mash the room temperature butter well.<br />
Grate the garlic cloves and add the grated garlic, salt (refer notes), coriander leaves to the mashed butter. Mix in well and let it rest.<br />
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After the dough has doubled, remove the damp kitchen towel and punch the dough back. Divide the dough into 4 equal parts.<br />
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Take one of the dough balls, dust the kitchen table and start rolling the dough.<br />
Make a slightly rectangular shape (about 6-8 inches long).<br />
Take about 1 tbsp of garlic spread and spread it over the rolled dough. Roll it and cut them into 4 equal sizes.<br />
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Place the rolls on a greased baking tray. Keep the rolls 1/2 inch apart from each other. The dough will rise again and will stick to each other.<br />
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Repeat the same procedure with the remaining dough balls. You will get 16 rolls. Spread the garlic butter on top of the rolls. Garnish with sesame seeds (optional) and allow the rolls to rise again for 30 mins.<br />
After 20 mins of resting, preheat the oven to 350F or 180C.<br />
Bake the rolls for 25-30 mins. Keep a close watch after 20 mins. The rolls will start turning golden brown..<br />
Allow the rolls to cool for 20-30 mins and dig in!!<br />
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<b><span style="font-size: large;">Notes:</span></b><br />
Yeast plays an important role to make any bread. So, it is very important to proof the yeast first. If the yeast doesn't become frothy, start it all over again or get a new batch of yeast.<br />
I keep my yeast in the freezer for up to couple of years without any issue.<br />
You could use about 2 tsp of yeast and allow it to rise for 1.5 or more hours.<br />
Use about 100 grams or 1/4 cup of softened butter. If you use salted butter to make the garlic spread, do not use additional salt. I normally use unsalted butter, hence add about 1/2 tsp of salt to make the spread.<br />
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Savi-Ruchihttp://www.blogger.com/profile/16926588321017386519noreply@blogger.com0tag:blogger.com,1999:blog-3697404380687338682.post-44370623680684603192015-02-13T22:46:00.001-05:002015-02-13T22:46:06.426-05:00Vegan Banana Bread Recipe | Whole wheat Vegan Banana Cake Recipe : Eggless recipes<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://4.bp.blogspot.com/-jd4svH5TSI8/VN7Dg0EO7II/AAAAAAAAXJU/lsBbyllT7G8/s1600/vegan%2Bbanana%2Bbread.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-jd4svH5TSI8/VN7Dg0EO7II/AAAAAAAAXJU/lsBbyllT7G8/s1600/vegan%2Bbanana%2Bbread.jpg" /></a></div>
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From the last few weeks, my son wanted me to bake something for him. I kept on postponing because of the move and also because of his health. I saved couple of bananas to make some banana bread. This time, without fail I took the pictures for the post.<br />
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It's a vegan (no butter, no milk, no AP flour) banana bread recipe. I have used whole wheat flour (atta) to make this bread healthy. You can treat yourself with this once a while :)<br />
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Please excuse the unevenly sliced and crumbly cake. My son was so restless to eat it and I had to.<br />
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Preparation Time: 15 mins<br />
Baking Time: 30-45 mins<br />
Baking Temperature: 350F | 180C<br />
Serves: Makes a loaf or an 8 inch round cake<br />
Recipe Source: Adapted from <a href="http://www.vegrecipesofindia.com/banana-bread-eggless-vegan-recipe/" target="_blank">vegrecipesofIndia</a><br />
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<b><span style="font-size: large;">Ingredients:</span></b><br />
Ripened Bananas: 2 large (or about 1 cup mashed)<br />
Whole wheat flour | atta : 1.5 cups<br />
Sugar: 1/3 cup, refer notes<br />
Oil: 3/4 cup, sunflower or vegetable oil (I have used olive oil too)<br />
Baking soda: 1/2 tsp<br />
Baking powder: 1.5 tsp<br />
Vanilla Extract: 1 tsp<br />
Chopped almonds and cashew nuts: 1/4 cup<br />
Chocolate chips: 1/4 cup<br />
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<span style="font-size: large;"><b>Method:</b></span><br />
Sieve the whole wheat flour, baking powder and baking soda. Keep it aside for couple of minutes.<br />
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Preheat the oven to 350F or 180C.<br />
Meantime, mash the bananas thoroughly. There should not be any lumps. You can even blend it in a food processor or hand mixer.<br />
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Add the sugar, oil and vanilla extract to the mashed bananas and mix them well.<br />
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Now add in the dry ingredients to the wet ingredients.<br />
Throw in the nuts and chocolate chips too.<br />
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Fold the dry and wet ingredients gently. Do not whisk, gently fold in everything.<br />
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The batter will be a little tighter than the normal cake batter. Do not worry. It will be just fine.<br />
Grease the baking pan and scoop the batter onto the pan. Level the batter and gently tap the pan.<br />
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Place the baking pan in the oven and bake the cake for about 35-45 mins. To check if the cake is done: A tooth pick inserted in the center of the cake should come out clean.<br />
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<b><span style="font-size: large;">Notes:</span></b><br />
Baking time varies considerably. Please keep an eye on your cake after 25 mins. Mine was a tad bit over baked this time. This was the first cake I baked in my new house and I was over confident about the baking time.<br />
You could use any nuts of your choice.<br />
If the bananas are not over ripe, you might have to increase the sugar to 1/2 cup. Adjust the sugar, according to the sweetness of the banana.<br />
I repeat again, you do not have to whisk the batter vigorously. Just fold in the ingredients.<br />
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Savi-Ruchihttp://www.blogger.com/profile/16926588321017386519noreply@blogger.com1