tag:blogger.com,1999:blog-73744229531798058742024-02-19T21:48:00.553+05:30Partha's RhapsodyFood for your SoulAnonymoushttp://www.blogger.com/profile/07795339370015827895noreply@blogger.comBlogger75125tag:blogger.com,1999:blog-7374422953179805874.post-27164351557433305772016-10-26T12:44:00.000+05:302016-10-26T12:44:29.037+05:30Pistachio filled Nankhatai<div dir="ltr" style="text-align: left;" trbidi="on">
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Pistachio
filled Nankhatai<o:p></o:p></div>
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Goodness of
probiotic atta with earthy taste of besan, the nankhatai are melt in mouth with
chewy pista honey centred. <o:p></o:p></div>
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Preparation
time : 10 mins<o:p></o:p></div>
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Baking time
:50 mins includes preheating time<o:p></o:p></div>
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Makes : 30
lemon sized bisciuits<o:p></o:p></div>
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Difficulty :
Easy<o:p></o:p></div>
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Ingredients
for biscuit:<o:p></o:p></div>
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1 ½ cup Jiwa
Probiotic atta<o:p></o:p></div>
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½ cup besan<o:p></o:p></div>
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½ cup rava
or suji<o:p></o:p></div>
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1 cup ghee<o:p></o:p></div>
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1 cup fine
sugar<o:p></o:p></div>
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1 tsp baking
powder<o:p></o:p></div>
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½ cup cold water
or chilled milk<o:p></o:p></div>
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1 tbsp
elaichi powder<o:p></o:p></div>
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Pista slivers
for garnish<o:p></o:p></div>
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For filling:<o:p></o:p></div>
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¾ cup pista
powder<o:p></o:p></div>
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¼ cup
everyday whitener<o:p></o:p></div>
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1.5 tbsp
honey<o:p></o:p></div>
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Few drops
milk<o:p></o:p></div>
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Method:<o:p></o:p></div>
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For filling:</div>
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<ul style="text-align: left;">
<li>Mix pista powder, dairy whitener and honey.</li>
<li>If required add milk to bind. Divide pista dough
into 30 equal balls.</li>
</ul>
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For biscuit:</div>
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<ol style="text-align: left;">
<li>Preheat oven at 175 c or if using fan at 160 c
for 10 mins.</li>
<li> <span style="text-indent: -18pt;">Seive together atta, besan, rava, elaichi powder
and baking powder.</span></li>
<li>In another bowl cream sugar and ghee till
fluffy. It will take 5 mins with the help of beater.</li>
<li> <span style="text-indent: -18pt;">Fold in the dry mix. Use cut and fold method to
fold the mixture with spatula.</span></li>
<li>Add milk slowly to form hard pliable dough.</li>
<li>Divide the dough into 30 equal lemon sized
balls.</li>
<li>Make indent in one ball place pista dough and
seal the dough.</li>
<li>Roll into smooth ball and roll top in pista
slivers.</li>
<li> <span style="text-indent: -18pt;">Place biscuit 1” apart on baking tray lined with
parchment or silicon baking paper.</span></li>
<li> <span style="text-indent: -18pt;">Place tray in middle rack and bake for 15 mins.</span></li>
<li>You will know that it is baked when they turn
golden.</li>
<li>Let them cool in tray for 5 mins.</li>
<li>Transfer to cooling rack. Allow to cool completely.</li>
<li>Store in airtight container for 10 days and
month in fridge. </li>
</ol>
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<br /></div>
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Notes: </div>
<div>
<ol style="text-align: left;">
<li>Can use any atta instead of Jiwa probiotic</li>
<li>Filling is optional</li>
<li>Can change the flavours by adding gulkand or thandai mix.</li>
</ol>
</div>
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<div class="blogger-post-footer">http://parthasrhapsody.blogspot.com/feeds/posts/default?alt=rss</div>Anonymoushttp://www.blogger.com/profile/07795339370015827895noreply@blogger.com0tag:blogger.com,1999:blog-7374422953179805874.post-43951936047742041182015-02-24T15:25:00.000+05:302015-02-24T15:25:02.432+05:30Kothimbir Vadi<div dir="ltr" style="text-align: left;" trbidi="on">
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<b><i>Blogging Marathon</i></b> # 49<b><i> , Week</i></b> 4 <b><i>Day</i></b> : 1</div>
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<b><i>Theme : Bookmarked Recipes</i></b></div>
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<b><i>Course : </i></b><b><i>Starters n Snacks</i></b><br />
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For this week's theme am making Kothimbir Vadi is very popular Maharashtra snack and fritter recipe. It is prepared in various forms and ways. I like the steamed version as it is more healthier than the traditional preparation which is deep fried. Both taste equally good. As this week theme was bookmarked recipes I have a huge list of recipes which I want to try but somehow not able to make. <b><i>Blogging Marathon</i></b> is such a platform which gives opportunities to explore and try thing or do things which we always think off. My recipe is sourced from Tarla Dalal ji's recipe which is doabetic friendly and also for those who are calorie conscious.<br />
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Kothimbir means corainder leaves in marathi and vadi is referred to batter that is steamed and this vadi recipe is sol lovely and tasty that it can be served as tea-time snack or even starters for your parties. It is very easy and can be prepared and kept. Thus it makes ideal for party food.<br />
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My another reason to try this one is as this is diabetic friendly recipe and we diabetic people always complain of not having varities in our diet as any refined flour would shoot up the sugar level and yes fried food is also not good, so this recipe is ideal as Chickpea flour or channa dal atta aka besan is much healthier option compared to other flour. Here is my vadi with a twist.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb4qMiHqo_j7WEFIf0oO_22yHJtrncBdCaNmmoyfVR1sFXhgVSTbuBlRI7XxBOZBNehsP-qqIb3K9KWUlcjAJmzUUKlF_B6hXS17DiBZKOHEhKM-YFuV6mYva4AQWoFnsEo17NsfcLPtFL/s1600/1kothmir+vadi.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb4qMiHqo_j7WEFIf0oO_22yHJtrncBdCaNmmoyfVR1sFXhgVSTbuBlRI7XxBOZBNehsP-qqIb3K9KWUlcjAJmzUUKlF_B6hXS17DiBZKOHEhKM-YFuV6mYva4AQWoFnsEo17NsfcLPtFL/s1600/1kothmir+vadi.jpg" height="221" width="320" /></a></div>
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<b><i>Recipe Source <a href="http://www.tarladalal.com/kothimbir-vadi-(diabetic-snack)-video-of-tarla-dalal-639v" target="_blank">Here</a></i></b><br />
<b><i>Preparation time : 5 mins</i></b></div>
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<b><i>Cooking time: 15 to 20 mins</i></b><br />
<b><i>Serves : 3 to 4</i></b><br />
<b><i>Makes : 12 to 14</i></b></div>
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<b><i>Difficulty level : Medium</i></b></div>
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<br /></div>
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<b><i>Ingredients:</i></b></div>
<div>
1 cup besan / chock pea flour<br />
1 cup washed and chopped coriander leaves<br />
1 tsp chilli powder<br />
1 tsp coriander powder<br />
1/2 tsp ginger garlic paste<br />
salt to taste<br />
1 tbsp curd + 1 tbsp water<br />
<br />
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<b><i>For tempering:</i></b></div>
<div>
1 tbsp oil<br />
1 tbsp sesame seeds / til<br />
<br />
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<b><i>Method:</i></b></div>
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<ul style="text-align: left;">
<li style="text-align: justify;">In a bowl mix all the ingredients and knead to a firm smooth dough.</li>
<li style="text-align: justify;">Scrap the any dough stuck to the bowl. Divide the dough into two equal parts</li>
<li style="text-align: justify;">Smear oil on rolling board. Roll the dough into cylindrical approx 3 to 4" long a 1 " thick.</li>
<li style="text-align: justify;">Similarly roll the other dough too.</li>
</ul>
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<ul style="text-align: left;">
<li style="text-align: justify;">Steam the roll in a steamer for 12 to 15 mins on high flame. Cover the lid with cloth.</li>
<li style="text-align: justify;">Insert the toothpick to check whether it is cooked thoroughly. If toothpick comes clean it means it's cooked. It comes with dough means it requires another a minute or so.</li>
<li style="text-align: justify;">Remove from steamer and let it cool slightly.</li>
<li style="text-align: justify;">Cut into 1/4" thick discs. </li>
<li style="text-align: justify;">Heat oil add sesame seed. When it crackles pour over vadi and serve hot.</li>
</ul>
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' <b><i>Notes:</i></b><br />
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<ul style="text-align: left;">
<li style="text-align: justify;">Do not add to much water a time or else it would be very soft but chewy.</li>
<li style="text-align: justify;">You can shallow fry these vadis with sesame seed</li>
<li style="text-align: justify;">I have added spices little more than the original recipe as I like it bit spicy with tea.</li>
</ul>
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Check out the <b style="color: #990000;"><a href="http://spicingyourlife.blogspot.com/p/blogging-marathon.html" target="_blank">Blogging Marathon page for the other Blogging Marathoners doing BM# 49</a></b></div>
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Hope you have enjoyed reading this post. Please take a minute to share your views and valuable comments. </div>
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Regards, </div>
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Briju Parthasarathy</div>
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<div class="blogger-post-footer">http://parthasrhapsody.blogspot.com/feeds/posts/default?alt=rss</div>Anonymoushttp://www.blogger.com/profile/07795339370015827895noreply@blogger.com10tag:blogger.com,1999:blog-7374422953179805874.post-34190748777611084262015-02-19T07:37:00.001+05:302015-02-19T07:43:03.388+05:30Grisinni - Itlalian Soft Bread Sticks<div dir="ltr" style="text-align: left;" trbidi="on">
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<b><i>Blogging Marathon</i></b> # 49<b><i> , Week</i></b> 3 <b><i>Day</i></b> : 1</div>
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<b><i>Theme : Accompaniments in Restaurant </i></b></div>
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<b><i>Course : </i></b><b><i>Accompaniments</i></b><br />
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This week theme is based on the accompaniments served in restaurant. Accompaniments are those dishes that are basically on the house served as complimentary to the dinner or particular dish ir even as welcome dish in restaurants which are not charged.<br />
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In Indian restaurants only papads, popoddums or fries and pickles are served but now a days the trend is changing by seeing the western restaurants. I like the best accompaniments that are served in Italian restaurants it carries an elaborate counter with salads, various dressing and cheese with these lovely Breadstick recipe with Parmesan. The recipe that am sharing was given to my hubby by one of the cooks in his Italian cafeteria. It is simple and yet very tasty. It is crispy from outside but bit chewy from inside and bit rustic and darker than the madia breadsticks.<br />
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<b><i>Preparation time : 20 mins</i></b></div>
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<b><i>Cooking time: 20 mins</i></b><br />
<b><i>Rising time : 1.30 hrs</i></b><br />
<b><i>Serves : 1 breadstick per person</i></b><br />
<b><i>Makes : 20</i></b></div>
<div>
<b><i>Difficulty level : Medium</i></b></div>
<div>
<br /></div>
<div>
<b><i>Ingredients:</i></b></div>
<div>
1/2 cup warm water<br />
3 cups whole wheat flour<br />
1/3 cup wheat bran<br />
2 tbsp brown sugar<br />
2 tsp yeast<br />
3 tbsp soft salted butter<br />
1 tsp salt<br />
Some wheat flour for rolling<br />
<br />
<div>
<b><i>For spreading:</i></b></div>
<div>
3 tbsp melted butter<br />
1/4 cup parmesan cheese<br />
1 tbsp italian herbs crushed<br />
1/2 tsp celery salt (optional)<br />
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<b><i>Method:</i></b></div>
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<ul style="text-align: left;">
<li style="text-align: justify;">In a bread machine pan add in all ingredients i.e. wheat flour, bran and oil. Place sugar and yeast on one side and salt in diagonal opposite side.</li>
<li style="text-align: justify;">Select bread dough cycle, add water and start the cycle.</li>
<li style="text-align: justify;">When the cycle is complete remove the dough. Knead for a min.</li>
<li style="text-align: justify;">Dust the surface and roll in rectangle approx of 10" by 9".</li>
<li style="text-align: justify;">Mix spreading ingredients in a bowl.</li>
<li style="text-align: justify;">Spread this prepared mix on rolled dough.</li>
<li style="text-align: justify;">Fold in envelope fold. Seal the sides and roll into 12" by 10" rectangle to 1/4 " thickness.</li>
<li style="text-align: justify;">Cut into strips, place on baking tray. You can make plates or twist like rope.</li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD4l52zonTvR5whU_eaqV4jhDBv9YeWqO2-E7alAaAODR1lKwmyvEKeFDfc-Z1fssw13ctEARbKxDDlbE5384ou2Zu2h1B34csEPhDjbN6IuDmNlc7jT4jk41DWER2gZEF8SXzbS9IHQzi/s1600/breadstick3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD4l52zonTvR5whU_eaqV4jhDBv9YeWqO2-E7alAaAODR1lKwmyvEKeFDfc-Z1fssw13ctEARbKxDDlbE5384ou2Zu2h1B34csEPhDjbN6IuDmNlc7jT4jk41DWER2gZEF8SXzbS9IHQzi/s1600/breadstick3.jpg" height="180" width="320" /></a></div>
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<li style="text-align: justify;">Cover the sticks with damp tea towel and let it rest in warm place for second rise approx for 30 minutes.</li>
<li style="text-align: justify;">Bake in preheated oven at 180c for 15 min. Turn the tray in halfway, until brown in colour</li>
<li style="text-align: justify;">Remove the tray from oven, transfer the sticks on cooling rack and spread soft butter on each.</li>
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<b><i>Notes:</i></b><br />
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<li style="text-align: justify;">The filling may ooze out while rolling it is absolutely normal.</li>
<li style="text-align: justify;">when you take out the sticks it may look and feel soft but on cooling shall become hard from outside.</li>
<li style="text-align: justify;">It would be bit chewy from inside.</li>
<li style="text-align: justify;">You can use any other cheese and seasoning of your choice. Or knead all ingredients together</li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM3Fd_t4NSIslrGWPIPVkUI-Sb8gPw-UCUgWuvHZ2HshobTtjriogqvNycK-V1mb4ObmVexsqczpy8MZPTQUhxnZ96vq3TAiUaqxBt00LKW1EfcFoxjvXk3VfVPyGGMcK-UDVx8qSCd2Ko/s1600/breadstick2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM3Fd_t4NSIslrGWPIPVkUI-Sb8gPw-UCUgWuvHZ2HshobTtjriogqvNycK-V1mb4ObmVexsqczpy8MZPTQUhxnZ96vq3TAiUaqxBt00LKW1EfcFoxjvXk3VfVPyGGMcK-UDVx8qSCd2Ko/s1600/breadstick2.jpg" height="207" width="320" /></a></div>
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Shall soon post the pictures with steps.</div>
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Check out the <b style="color: #990000;"><a href="http://spicingyourlife.blogspot.com/p/blogging-marathon.html" target="_blank">Blogging Marathon page for the other Blogging Marathoners doing BM# 49</a></b></div>
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Hope you have enjoyed reading this post. Please take a minute to share your views and valuable comments. </div>
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<br /></div>
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Regards, </div>
<div>
Briju Parthasarathy</div>
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</div>
<div class="blogger-post-footer">http://parthasrhapsody.blogspot.com/feeds/posts/default?alt=rss</div>Anonymoushttp://www.blogger.com/profile/07795339370015827895noreply@blogger.com7tag:blogger.com,1999:blog-7374422953179805874.post-76016367547598798672015-02-13T18:22:00.001+05:302015-02-13T18:22:14.665+05:30Strawberry Rice Pudding - Strawberry Kheer<div dir="ltr" style="text-align: left;" trbidi="on">
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<b><i>Blogging Marathon</i></b> # 49<b><i> , Week</i></b> 2 <b><i>Day</i></b> : 3</div>
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<b><i>Theme : Desserts in different form</i></b></div>
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<b><i>Course : Dessert</i></b></div>
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Today is the last day for the Dessert theme and am making Strawberry Rice pudding. I love this pudding as it is healthy, good for diabetics and strawberries helps to keep bloodsugar level low and also can satisfy their craving.</div>
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Rice pudding or kheer are easy to make and deliciously smooth and creamy, you can add any flavour to it. As strawberries are in season it is god way to use and enhance the flavour of pudding. Not only it good for adults but also good for babies you can add some chopped nuts, cook together and makes a lovely meal.</div>
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<b><i>Preparation time : 5 mins</i></b></div>
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<b><i>Cooking time: 35 mins</i></b><br />
<b><i>Serves : 4</i></b></div>
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<b><i>Difficulty level : Easy</i></b></div>
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<b><i>Ingredients:</i></b></div>
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1 cup water<br />
2 cups full cream milk<br />
1/3 cup long grain rice<br />
4 tbsp Canderell Sugar free powder / Nutura sugar free powder equal to 4 tbsp sugar<br />
1 cup/ 4 oz / 125 gms diced strawberries<br />
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<b><i>For garnish:</i></b></div>
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strawberries<br />
few sprigs of mint<br />
grated chocolate<br />
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<b><i>Method:</i></b></div>
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<li style="text-align: justify;">Wash and dice the strawberries. In another pan cook strawberries and 1 tbsp of sugarfree powder.Cook for 5 - 10 minutes in slow flame till it is thick and cooked thoroughly.</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN_57DYXEVlrUccUYvYPj4NUyp7ZMheSnteXCh98y9opvTqR-Fglhn5pAGmOZVcvo7oewvDufpTWOASx23_LfxG_gh8NiYj_KQFOsy9Y1gIA_5t37eev02JDWKgdSOx52JivKHSgeyNBNX/s1600/Strawberry+pudding.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN_57DYXEVlrUccUYvYPj4NUyp7ZMheSnteXCh98y9opvTqR-Fglhn5pAGmOZVcvo7oewvDufpTWOASx23_LfxG_gh8NiYj_KQFOsy9Y1gIA_5t37eev02JDWKgdSOx52JivKHSgeyNBNX/s1600/Strawberry+pudding.jpg" height="122" width="640" /></a></div>
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<li style="text-align: justify;">In a heavy bottom sauce pan bring milk and water to a boil on high flame.</li>
<li style="text-align: justify;">After the first boil reduce to medium flame. Wash and add rice to boiling milk.</li>
<li style="text-align: justify;">Cover the pan keeping a gap. Or else your milk will spill. Stirring frequently.</li>
<li style="text-align: justify;">After 15 to 20 minutes check the rice. Can mash and see the rice between your fingers. Rice should mash but still little firm.</li>
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<li style="text-align: justify;">At this stage add the rest sugarfree and cook for a min.</li>
<li style="text-align: justify;">Add a tbsp of strawberry mix to this, stir well and remove from flame.</li>
<li style="text-align: justify;">If you feel the pudding is too thick add half cup of milk and cook for 3 to 5 mins.</li>
<li style="text-align: justify;">Transfer to bowl or glass of your choice.</li>
<li style="text-align: justify;">You can serve either hot or cold.</li>
</ul>
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<b><i>For garnish:</i></b><br />
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<b><i><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvAARUdoWbWoRy2YDpc5Cis4FeL1fIB7Z0_hCNaKVGxvIIk7bMoJjMFDgkLstWi1Wig38UdVIvcZ0s2d0EZ22n2_YSnUcBIpwMEoZQ8yWUmivWjwvGa3qfSafHccfIi_0ahFINTFhVPrU7/s1600/sp2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvAARUdoWbWoRy2YDpc5Cis4FeL1fIB7Z0_hCNaKVGxvIIk7bMoJjMFDgkLstWi1Wig38UdVIvcZ0s2d0EZ22n2_YSnUcBIpwMEoZQ8yWUmivWjwvGa3qfSafHccfIi_0ahFINTFhVPrU7/s1600/sp2.jpg" height="180" width="320" /></a></i></b></div>
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<ul style="text-align: left;">
<li style="text-align: justify;">Spread a tbsp of strawberry puree in a glass or bowl.</li>
<li style="text-align: justify;">Pour rice pudding. Garnish with a dash of puree on top with a mint sprig.</li>
<li style="text-align: justify;">Shave the chocolate on the pudding.</li>
<li style="text-align: justify;">Slit strawberry and insert on rim of the glass.<div class="separator" style="clear: both; text-align: center;">
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Check out the <b style="color: #990000;"><a href="http://spicingyourlife.blogspot.com/p/blogging-marathon.html" target="_blank">Blogging Marathon page for the other Blogging Marathoners doing BM# 49</a></b>
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Hope you have enjoyed reading this post. Please take a minute to share your views and valuable comments. </div>
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<br /></div>
<div style="text-align: justify;">
Regards, </div>
<div style="text-align: justify;">
Briju Parthasarathy</div>
</div>
<div class="blogger-post-footer">http://parthasrhapsody.blogspot.com/feeds/posts/default?alt=rss</div>Anonymoushttp://www.blogger.com/profile/07795339370015827895noreply@blogger.com8tag:blogger.com,1999:blog-7374422953179805874.post-489503307536584942015-02-11T14:44:00.002+05:302015-02-11T14:44:56.180+05:30Churros Con Chocolate<div dir="ltr" style="text-align: left;" trbidi="on">
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<b><i>Blogging Marathon</i></b> # 49<b><i> , Week</i></b> 2 <b><i>Day</i></b> : 2</div>
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<b><i>Theme : Desserts in different form</i></b></div>
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<b><i>Course : Dessert</i></b></div>
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Churros is fried dough pastry or you can call them as Spanish doughnut. I came across this recipe while watching Serious Eats on Fox traveller show. My husband used to always say that I should try this particular sweet as it is not as sweet as other desserts are and I would love making them.<br />
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So here is my recipe of Churros inspired from the Show Serious Eats. It is very simple to make and really fun making them with Hot Chocolate Sauce. The base is just like choux pastry melt butter with water and stir in flour. Let it cool and refrigerate the batter and fry.<br />
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<b><i>Preparation time : 20 mins</i></b></div>
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<b><i>Cooking time: 40 mins</i></b><br />
<b><i>Inactive time: 40 mins</i></b></div>
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<b><i>Serves : 4</i></b></div>
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<b><i>Difficulty level : Medium</i></b></div>
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<b><i>Ingredients for Churros:</i></b></div>
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1 cup all purpose flour or maida<br />
1 cup water<br />
1/4 cup salted butter<br />
1 palette sugar free / 1 tbsp sugar<br />
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<b><i>Ingredients for Chocolate sauce:</i></b></div>
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1/2 cup milk<br />
1/4 cup heavy cream<br />
1/2 cup dark chocolate chopped<br />
1/2 green chilli<br />
1 tsp bitter orange marmalade<br />
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<b><i>Ingredients for Coating Churros:</i></b></div>
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1/2 cup castor sugar<br />
1 tbsp cinnamon powder</div>
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<b><i>Method for Churros:</i></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJYeHDv1TDqWHtegagFjezPtmkiTrVRH1k2WnwaCx2MHRXdNqu-qhYlteeCu_UzAurQg4RvesPu0fNt1L3nNg-ocIcXrWpZpukuP43WzXUmxOFWHTXigvrPqNpA9XbaVN0o_U4ngXUpkpu/s1600/churros+collage1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJYeHDv1TDqWHtegagFjezPtmkiTrVRH1k2WnwaCx2MHRXdNqu-qhYlteeCu_UzAurQg4RvesPu0fNt1L3nNg-ocIcXrWpZpukuP43WzXUmxOFWHTXigvrPqNpA9XbaVN0o_U4ngXUpkpu/s1600/churros+collage1.jpg" height="136" width="640" /></a></div>
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<li>Bring water, butter to a boil in a medium sauce pan. Add sugar free and let it boil for a min.</li>
<li>Remove from heat and add flour. Stir well with the help of whisk. Return to fire and cook till it forms a smooth dough.</li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvw73zcXvzVpNlr0ZAnsxIiDm70pmXogUe7oD6l73ckESdcMXNfqNzqQ-aTnM59wqQIPhIpdya5MWtBoY6Z4cYzphmFLgQftJ1w3ImVy07Q50ymDkW3tWKCgs71kzTYnzHY8BiYgzIxd__/s1600/churros+collage2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvw73zcXvzVpNlr0ZAnsxIiDm70pmXogUe7oD6l73ckESdcMXNfqNzqQ-aTnM59wqQIPhIpdya5MWtBoY6Z4cYzphmFLgQftJ1w3ImVy07Q50ymDkW3tWKCgs71kzTYnzHY8BiYgzIxd__/s1600/churros+collage2.jpg" height="250" width="640" /></a></div>
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<li>Cover the pan and let it cool. Transfer the dough to piping bag fitted with star nozzle.</li>
<li>Cover the nozzle with cling and keep in fridge for 30 mins.</li>
<li>Heat oil in a sauce pan, fry churros few at a time. Squeeze the churros directly in oil, cut them with a pair of scissors to the length of your choice.</li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfELpTCT-xDXxdh73zi6MGAmMd_21nvZX0V19W9ZhS0Ns0eLNc_tyXeCVDW9yEvWvUm62Stx_LoG1OqJsTBddDrV9w80VcXlFMw-cVOUG3mkynVyCkdam3PLNlZ9BfY1tvxQmIoz0eIZ0Q/s1600/churros+collage4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfELpTCT-xDXxdh73zi6MGAmMd_21nvZX0V19W9ZhS0Ns0eLNc_tyXeCVDW9yEvWvUm62Stx_LoG1OqJsTBddDrV9w80VcXlFMw-cVOUG3mkynVyCkdam3PLNlZ9BfY1tvxQmIoz0eIZ0Q/s1600/churros+collage4.jpg" height="124" width="640" /></a></div>
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<li>Fry for 2 -3 min on medium flame till it golden brown in colour. Remove with slotted spoon and let it drain on kitchen paper.</li>
<li>Coat them with sugar mix.</li>
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<b><i>Method for Chocolate sauce:</i></b></div>
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<li>In a medium sized pot heat milk and cream with chillie on medium flame.</li>
<li>When it comes to boil, slow the flame and add chopped chocolate. Stir well.</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeTxIfb-aLNVMKNRDAta1f3naPcltakgKNa4Aur9oGP0RCwL6zkZF0k20woZBto84qq-Xz-_hOEcbo8Uz_wT7-bKIr2PbyH9dBGzrw151jm4CPKwhAvfVBmTmXhlTFAzYW2ZTwTyMwDKZ1/s1600/churros+collage3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeTxIfb-aLNVMKNRDAta1f3naPcltakgKNa4Aur9oGP0RCwL6zkZF0k20woZBto84qq-Xz-_hOEcbo8Uz_wT7-bKIr2PbyH9dBGzrw151jm4CPKwhAvfVBmTmXhlTFAzYW2ZTwTyMwDKZ1/s1600/churros+collage3.jpg" height="114" width="640" /></a></div>
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<li>Add marmalade and cook for a min.</li>
<li>Let chilli steep, remove chilli and serve in bowl along with churros.</li>
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<b><i>Notes:</i></b></div>
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<ul>
<li>You can use sugar instead of sugar free.</li>
<li>If using oil add 1/2 tsp baking powder to get soft churros.</li>
<li>Heat oil on medium flame. If oil is too hot the churros will not properly from inside. It should be hollow from middle.</li>
<li>Use sturdy icing bag or icing pipe with big star nozzle. Those who dont have can use murukku machine with big murukku plate.</li>
<li>If you are using use and through icing bag use a heavy duty plastic bag or else it will split open when you are trying to pipe churros.</li>
<li>Use sharp scissors to get uniform cut.</li>
<li>If the sauce gets thick just re-heat before serving.</li>
<li>You can refrigerate the dough bu wrapping the nozzle with cling fill for 4 -5 days. Thaw for 20 - 30 minutes depending on the climate and fry as usual.</li>
<li>Can easily double the recipe without any issues in consistency</li>
</ul>
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Check out the <b style="color: #990000;"><a href="http://spicingyourlife.blogspot.com/p/blogging-marathon.html" target="_blank">Blogging Marathon page for the other Blogging Marathoners doing BM# 49</a></b>
<br />
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Hope you have enjoyed reading this post. Please take a minute to share your views and valuable comments.<br />
<br />
Regards,<br />
Briju Parthasarathy</div>
<div class="blogger-post-footer">http://parthasrhapsody.blogspot.com/feeds/posts/default?alt=rss</div>Anonymoushttp://www.blogger.com/profile/07795339370015827895noreply@blogger.com10tag:blogger.com,1999:blog-7374422953179805874.post-9160816022982774892015-02-10T13:00:00.000+05:302015-02-10T13:00:34.557+05:30Kesar Badam Kulfi / Qulfi<div dir="ltr" style="text-align: left;" trbidi="on">
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<b><i>Blogging Marathon</i></b> # 49<b><i> , Week</i></b> 2 <b><i>Day</i></b> : 1</div>
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<b><i>Theme : Desserts in different form</i></b></div>
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<b><i>Course : Dessert</i></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg13BjiKalBYtaacN5mAr0gfyrj1jkhkofjvsnOKDQs0bR8rufC52LcyZXlsGJRwt3IEmki7JObkeSiTiIvq4vHzJ4ULyF2zFA0yDmdOq8YTfLVJlCCgDNVvAoQuw9swIsroK9LtMs_jkY/s1600/kulfi1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg13BjiKalBYtaacN5mAr0gfyrj1jkhkofjvsnOKDQs0bR8rufC52LcyZXlsGJRwt3IEmki7JObkeSiTiIvq4vHzJ4ULyF2zFA0yDmdOq8YTfLVJlCCgDNVvAoQuw9swIsroK9LtMs_jkY/s1600/kulfi1.jpg" height="207" width="400" /></a></div>
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Kulfi / Qulfi is popular frozen dessert of India. It is also referred as "Traditional Indian Ice cream" very popular in India, Pakistan, Burma, Bangladesh, Nepal and Middle east. Now adays you get kulfi in United States, Europe and Australia in Indian Restaurants.</div>
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Today am sharing one of the kulfi i,e, Kesar Badam Kulfi. There are many short cuts to this recipe but the taste varies and would to make it old traditional way by boiling milk on slow flame with flavours such as kesar, elaichi, rose etc. Milk is reduced to almost 1/3 quantity with sugar and then frozen in tightly sealed moulds. Traditionally it is made in kullar i.e. earthen pot or bowl.</div>
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My twist to the recipe is i have sugar Nutura Sugar free to make it diabetic version and also healthy version of the Kulfi.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeCltoYScWhI8NiTwDjaaWi-LP5INw-HhQDlG1BtZ8nYllMepgYfeQ28exDOvI_z_VH4vrU2VBrWMMA9_2qLnWp51t88yJlQtPS4omNE0gQuE-Hm2DKMXcEycO-pokoCqaAdZvJ46JfvF7/s1600/kulfi3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeCltoYScWhI8NiTwDjaaWi-LP5INw-HhQDlG1BtZ8nYllMepgYfeQ28exDOvI_z_VH4vrU2VBrWMMA9_2qLnWp51t88yJlQtPS4omNE0gQuE-Hm2DKMXcEycO-pokoCqaAdZvJ46JfvF7/s1600/kulfi3.jpg" height="211" width="320" /></a></div>
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<b><i>Preparation time : 5 mins</i></b></div>
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<b><i>Cooking time: 60 mins</i></b><br />
<b><i>Freezing time: over night</i></b></div>
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<b><i>Serves : 4</i></b></div>
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<b><i>Difficulty level : Medium</i></b></div>
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<b><i>Ingredients:</i></b></div>
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2 litres / 9 cups full cream milk<br />
10 tbsp Sugar free or 15 palettes of sugar free<br />
few strands kesar<br />
1/2 cup sliced almonds<br />
1 tbsp elaichi powder<br />
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<b><i>Method:</i></b></div>
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</div>
<ul style="text-align: left;">
<li>Heat milk in non stick or thick bottom pan. bring it to boil. Reduce the flame, simmer and reduce to almost 3 cups.</li>
<li>Add sugar free and stir till it dissolves.</li>
<li>Heat 2 tbsp milk and soak saffron in it. Mix this to the reduced milk.</li>
<li>Add sliced almonds and elaichi powder to the milk mix.</li>
<li>Cook for a min and remove from flame.</li>
<li>Let it cool and pour in kulfi moulds. Tightly seal the moulds and freeze them in refrigerator.</li>
<li>To unmold place the mould in hot water for a min and demould the kulfi and serve. </li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiEW2hb7Y6gQ2MvwQJjY3rz84r4WpqvKms3yuQ9AMlYBlgwHYB7I3iYHa60ItnFagBWey-Nz3ui_py_7xH4NpErlQk_2-_Zc69Tv1jruKC8LhdqPBtdauWu9dxCTnRJSS-vFHqXOiCIa5w/s1600/kulfi2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiEW2hb7Y6gQ2MvwQJjY3rz84r4WpqvKms3yuQ9AMlYBlgwHYB7I3iYHa60ItnFagBWey-Nz3ui_py_7xH4NpErlQk_2-_Zc69Tv1jruKC8LhdqPBtdauWu9dxCTnRJSS-vFHqXOiCIa5w/s1600/kulfi2.jpg" height="180" width="320" /></a></div>
<b><i>Notes:</i></b></div>
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<ul>
<li>After the first boil, cook milk on slow flame continously stirring or else milk will burn at bottom.</li>
<li>You can also add mawa to thicken the milk.</li>
<li>Use of honey adds different nutty flavout to the kulfi but do not boil after adding honey.</li>
<li>Different flavours can be added such as Mango pulp. Pulp should be added only after it is completely cool or else the milk will curddle.</li>
</ul>
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Check out the <b style="color: #990000;"><a href="http://spicingyourlife.blogspot.com/p/blogging-marathon.html" target="_blank">Blogging Marathon page for the other Blogging Marathoners doing BM# 49</a></b>
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Hope you have enjoyed reading this post. Please take a minute to share your views and valuable comments.
Regards,
Briju Parthasarathy</div>
</div>
<div class="blogger-post-footer">http://parthasrhapsody.blogspot.com/feeds/posts/default?alt=rss</div>Anonymoushttp://www.blogger.com/profile/07795339370015827895noreply@blogger.com13tag:blogger.com,1999:blog-7374422953179805874.post-80907569280887686082015-02-05T17:16:00.003+05:302015-02-05T17:16:36.894+05:30Rajma Parantha<div dir="ltr" style="text-align: left;" trbidi="on">
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<b><i>Blogging Marathon</i></b> # 49<b><i> , Week</i></b> 1 <b><i>Day</i></b> : 3</div>
<b><i>Theme : Indian Bread Basket</i></b><br />
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<b><i>Course : Breakfast , Brunch</i></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicsVLqabNLxfSjddk9bP3kHglxnKW5OiWyXiz1ddDdg7dvKpkQv9Jpa6U1X9DcWuKd6igld8LTW5Dw_s3sV_lhFBt8YiI0A8rQPKTDCtSp6gEjVtoz4yCf6rKcJxiEfNCo5tvSE5Yub9aZ/s1600/20150205_092037.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicsVLqabNLxfSjddk9bP3kHglxnKW5OiWyXiz1ddDdg7dvKpkQv9Jpa6U1X9DcWuKd6igld8LTW5Dw_s3sV_lhFBt8YiI0A8rQPKTDCtSp6gEjVtoz4yCf6rKcJxiEfNCo5tvSE5Yub9aZ/s1600/20150205_092037.jpg" height="180" width="320" /></a></div>
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Today is Rajma day in my house. So thought why not start the day with nutritious and fulfilling breakfast with Rajma. This recipe is made with simple ingredients yet a star in itself. Again this is one of the recipes I learnt from Sindhi family friend. I like ti so much that try to make it now and then. As it is very nutritious and also very good for diabetic people as it is made from complex carbohydrate and helps to maintain the sugar level. It does not spike sugar level as normal roti does.</div>
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It is great for kids who are fuzzy about food and can be given as lunch they would love this if you give them with some cheese sauce.<br />
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<b><i>Preparation time : 5 mins</i></b></div>
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<b><i>Cooking time: 30 mins</i></b><br />
<b><i>Soaking time: over night</i></b></div>
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<b><i>Yields : 2 parantha</i></b></div>
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<b><i>Difficulty level : Medium</i></b></div>
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<b><i>Ingredients:</i></b></div>
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1/4 cup wheat flour</div>
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1 small onion finely chopped</div>
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1/2 tsp jeera / cumin seeds</div>
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1 tbsp butter</div>
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salt to taste<br />
1/2 cup boiled rajma</div>
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3 green chillies<br />
1" ginger</div>
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Butter for roasting<br />
Rajma water preserved from cooking</div>
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<b><i>Method:</i></b></div>
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<ul>
<li>Coarsely grind boiled rajma along with chillies and ginger.</li>
<li>Heat butter in a pan, add in onions. Fry onions till translucent</li>
<li>Add coarsely ground rajma mix, salt, haldi and jeera.</li>
<li>Saute for a minute.</li>
<li>Transfer to a plate and allow to cool for 5 mins.</li>
<li>Add atta, mix well. Bind a dough not to stiff with help of reserve rajma water.<div class="separator" style="clear: both; text-align: center;">
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</li>
<li>Let it rest for 5 mins. Divide the dough into 2 portions</li>
<li>Roll the parantha on greased plastic sheet with the help of rolling pin into 4 " circle.</li>
<li>Cook on each side for 2 mins.</li>
<li>Remove from pan and re-roll it carelly.</li>
<li>Cook re - rolled parantha on hot griddle, using butter until both sides are golden brown.</li>
<li>Serve with fresh butter or any side of your choice</li>
</ul>
<b><i>Note :</i></b><br />
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<ul>
<li>Mix the ingredients properly before adding water.</li>
<li>Add water little by little or else you will end up with soft dough.</li>
<li>You can skip of cooking and rolling back. I personally recommend this as it becomes more flaky and crispy then just roasting it straight.</li>
<li>Do not try to roll it to thin after pre-cook as it may break into pieces.</li>
<li>You can also roll parantha using your fingers to make it into a disc.</li>
<li>Apply ghee on plastic sheet and rolling pin or else it will stick to the sheet and pin.</li>
<li>It has to be delicately handled or else your parantha will break into peices.</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU6kCEQfiAYechzJ-f3cr3Bdw8TVp-cdg_AzPfxfngF2-vNp1IvVFYVyeE27wSKOkbL-E25BOxfGh6vghR8GpAyWSMsK18xNmEcV5veK-7YNJQRnfkz70Gy5QMQfVQRaQTTg7nGJIGgEpm/s1600/20150205_092033.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU6kCEQfiAYechzJ-f3cr3Bdw8TVp-cdg_AzPfxfngF2-vNp1IvVFYVyeE27wSKOkbL-E25BOxfGh6vghR8GpAyWSMsK18xNmEcV5veK-7YNJQRnfkz70Gy5QMQfVQRaQTTg7nGJIGgEpm/s1600/20150205_092033.jpg" height="277" width="320" /></a></div>
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Check out the <b style="color: #990000;"><a href="http://spicingyourlife.blogspot.com/p/blogging-marathon.html">Blogging Marathon page for the other Blogging Marathoners doing BM# 49</a></b></div>
</div>
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Hope you have enjoyed reading this post. Please take a minute to share your views and valuable comments.</div>
<div style="text-align: justify;">
Regards,</div>
<div style="text-align: justify;">
Briju Parthasarathy</div>
</div>
</div>
<div class="blogger-post-footer">http://parthasrhapsody.blogspot.com/feeds/posts/default?alt=rss</div>Anonymoushttp://www.blogger.com/profile/07795339370015827895noreply@blogger.com13tag:blogger.com,1999:blog-7374422953179805874.post-21218055380210307362015-02-04T18:54:00.000+05:302015-02-04T18:54:10.280+05:30Koki - Loli Sindhi Onion Parantha<div dir="ltr" style="text-align: left;" trbidi="on">
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<b><i>Blogging Marathon</i></b> # 49<b><i> , Week</i></b> 1 <b><i>Day</i></b> : 2</div>
<b><i>Theme : Indian Bread Basket</i></b><br />
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<b><i>Course : Breakfast , Brunch</i></b></div>
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Koki or Loli is made from wheat flour, onion and coriander. It is filling breakfast item which every sindhis love a lot. I learnt it from Astrani Aunty who was known for her cooking. She makes this every Loli every sunday with moong dal. It is simple yet yummy parantha which goes well with Dals, Curries, Pickles, Curd, Butter or even just without anything. It is good as travel food or as picnic food as it stays fresh for 2 days if made bit crispy without any refrigeration. </div>
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<b><i>Preparation time : 5 mins</i></b></div>
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<b><i>Cooking time: 15 mins</i></b></div>
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<b><i>Yields : 2 parantha</i></b></div>
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<b><i>Difficulty level : Easy</i></b></div>
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<b><i>Ingredients:</i></b></div>
<div style="text-align: justify;">
1/2 cup wheat flour</div>
<div style="text-align: justify;">
1 small onion finely chopped</div>
<div style="text-align: justify;">
1/2 tsp jeera / cumin seeds</div>
<div style="text-align: justify;">
1/2 tsp kalonji / onion seeds</div>
<div style="text-align: justify;">
1 tbsp finely chopped fresh coriander / dhaniya / clinatro</div>
<div style="text-align: justify;">
1 tbsp ghee</div>
<div style="text-align: justify;">
salt to taste</div>
<div style="text-align: justify;">
2 green chillies finely chopped</div>
<div style="text-align: justify;">
Ghee for frying</div>
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<b><i>Method:</i></b></div>
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</div>
<ul>
<li>In a bowl take flour add chopped onions, coriander leaves, jeera, kalonji, ghee and chopped chillies.</li>
<li>Mix the flour and ingredients nicely, add little water and bind a stiff dough. ( I used 2 tbsp water)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUWCYdegI8X7yC5Gpi0N7J8hRY7-8HZKVy911LiuiYLnYxiSuonSQRhkB9_9MsyDsVvQXp4yvXvbT1xmqrz47KtRiPpW1LHpduIDjoRWp1QvqoRWhXaCg9q69BamTsutlfTbIN6Dr92NTL/s1600/koki+collage1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUWCYdegI8X7yC5Gpi0N7J8hRY7-8HZKVy911LiuiYLnYxiSuonSQRhkB9_9MsyDsVvQXp4yvXvbT1xmqrz47KtRiPpW1LHpduIDjoRWp1QvqoRWhXaCg9q69BamTsutlfTbIN6Dr92NTL/s1600/koki+collage1.jpg" height="90" width="640" /></a></div>
</li>
<li>Rest the dough for 5 mins. Divide dough in 2 equal sized balls.</li>
<li>Heat a tawa/ griddle. Roll the each portion little thick.</li>
<li>Roast the rolled parantha for about a min on both sides.</li>
<li>Take it off the flame and again roll the koki, till it is thick parantha. 1/8" thickness</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD9TYXUar93nR_so0qrA1p6bdhWMcHHC9QdXKs_HUItqWojavufJJlPO-W_RWkdAGWeN-zSTksiIueohqtid54qmwZJcsiZeh1LIRp3BmOm0FhNfolRrwd0P0u38Jewiic81TPlURTtfh8/s1600/koki+collage2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD9TYXUar93nR_so0qrA1p6bdhWMcHHC9QdXKs_HUItqWojavufJJlPO-W_RWkdAGWeN-zSTksiIueohqtid54qmwZJcsiZeh1LIRp3BmOm0FhNfolRrwd0P0u38Jewiic81TPlURTtfh8/s1600/koki+collage2.jpg" height="240" width="640" /></a></div>
<ul>
<li>Place it again on tawa / griddle, cook it again for 2 min on each side.</li>
<li>Add ghee and cook till it is golden brown.</li>
<li>Repeat for the second koki.</li>
<li>Serve with butter of any side of your choice.</li>
</ul>
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO4IZz3yB_tameyn8mOWklg6IVcfDNN6mnzd6yhQJt7e6Iebhi1kTqLfRiCOEHxWxBNiq2EBhXqzEz8NHEzWDzC-h3K2a24GtXCFOmsDKfAQr7DpfbgQRHGHId_lowHiHUXX1cc3xuws3L/s1600/koki2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO4IZz3yB_tameyn8mOWklg6IVcfDNN6mnzd6yhQJt7e6Iebhi1kTqLfRiCOEHxWxBNiq2EBhXqzEz8NHEzWDzC-h3K2a24GtXCFOmsDKfAQr7DpfbgQRHGHId_lowHiHUXX1cc3xuws3L/s1600/koki2.jpg" height="180" width="320" /></a></div>
<b><i><br /></i></b>
<b><i>Note :</i></b><br />
<div>
<ul>
<li>Mix the ingredients properly before adding water.</li>
<li>Add water little by little or else you will end up with soft dough.</li>
<li>You can skip of cooking and rolling back. I personally recommend this as it becomes more flaky and crispy then just roasting it straight.</li>
<li>Do not try to roll it to thin after pre-cook as it may break into pieces.</li>
<li>You can add dry annardanna it gives a nice and tangy taste.</li>
</ul>
</div>
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</div>
<div>
<br /></div>
<br />
<div style="text-align: justify;">
Check out the <b style="color: #990000;"><a href="http://spicingyourlife.blogspot.com/p/blogging-marathon.html">Blogging Marathon page for the other Blogging Marathoners doing BM# 49</a></b></div>
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<br /></div>
<div style="text-align: justify;">
Hope you have enjoyed reading this post. Please take a minute to share your views and valuable comments.</div>
<div style="text-align: justify;">
Regards,</div>
<div style="text-align: justify;">
Briju Parthasarathy</div>
</div>
<div class="blogger-post-footer">http://parthasrhapsody.blogspot.com/feeds/posts/default?alt=rss</div>Anonymoushttp://www.blogger.com/profile/07795339370015827895noreply@blogger.com11tag:blogger.com,1999:blog-7374422953179805874.post-70235368935358288512015-02-03T10:35:00.001+05:302015-02-03T10:35:17.881+05:30Dangela - Savory Pancake<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFrZH5GfpAWPSz1T4wPKEFV4kL_d99aueufxJ1kN6hIXDdk7MYz3eMnM-fRMnQCXclsgkei4F7rNAFXZWDciId3XsNa9haipTIafhP9ptbzt9014d3kl43QJ_QeerpV1v1o_mtN98hSivN/s1600/20150203_093132.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFrZH5GfpAWPSz1T4wPKEFV4kL_d99aueufxJ1kN6hIXDdk7MYz3eMnM-fRMnQCXclsgkei4F7rNAFXZWDciId3XsNa9haipTIafhP9ptbzt9014d3kl43QJ_QeerpV1v1o_mtN98hSivN/s1600/20150203_093132.jpg" height="180" width="320" /></a></div>
<b><i>Blogging Marathon</i></b> # 49<b><i> , Week</i></b> 1 <b><i>Day</i></b> : 1</div>
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<b><i>Theme : Indian Bread Basket</i></b><br />
<b><i>Course : Breakfast , Brunch / Light Dinner</i></b></div>
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Dangela is quicker version of Handvo. Dangela is made from Handvo flour or batter. Handvo flour or batter is made from rice, lentils such as toor dal, channa dal, udad dal and coarse wheat flour. The proportion of Handvo varies from house to house my mom always used to make it with kesari rava, this gave a crunch to the recipe.</div>
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<a name='more'></a><br /></div>
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Dangela is similar to Adai as the base is almost same. The only difference is we gujaratis like it little sweet and tangy along with loads of methi.</div>
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<br /></div>
<div style="text-align: justify;">
<b><i>Preparation time : 20 mins</i></b></div>
<div style="text-align: justify;">
<b><i>Soaking time : 3 hrs</i></b></div>
<div style="text-align: justify;">
<b><i>Cooking time: 10 mins</i></b></div>
<div style="text-align: justify;">
<b><i>Yields : 3 9" sized pancake</i></b></div>
<div style="text-align: justify;">
<b><i>Difficulty level : Easy</i></b></div>
<div style="text-align: justify;">
<b><i><br /></i></b></div>
<div style="text-align: justify;">
<b><i>Ingredients:</i></b></div>
<div style="text-align: justify;">
1 cup raw rice<br />
1/4 cup toor dal<br />
1/4 cup channa dal<br />
1 tbsp udad dal<br />
2 tbsp kesari rava or whole wheat rava<br />
1 tsp haldi / turmeric powder<br />
salt as per taste<br />
1/2 tsp ajwain / omam seeds<br />
3 -4 green chillies<br />
1" ginger<br />
5 cloves garlic<br />
1/2 cup methi leaves<br />
1 small onion finely chopped<br />
jaggery to taste<br />
1 tbsp curd<br />
pinch / 1/8 tsp soda bi card<br />
1 tbsp hot oil<br />
<br />
<div>
<b><i>For tempering for each dangela:</i></b></div>
<div>
2 tbsp oil<br />
1/2 tsp mustard seeds / rai<br />
1 tbsp gingelly seeds / til</div>
<br />
<div>
<b><i>Method:</i></b></div>
<div>
</div>
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<ul style="text-align: left;">
<li style="text-align: justify;">Soak rice and dals for 3 hours.</li>
<li style="text-align: justify;">Grind soaked rice and dals along with chillies, ginger and garlic.</li>
<li style="text-align: justify;">The consistency should be like uttapam not very thin bit coarsely grind.</li>
<li style="text-align: justify;">Transfer to a bowl add in haldi, salt, jaggery, omam seeds and curd.</li>
<li style="text-align: justify;">Allow it to ferment over night.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4E95XwB0HrNANPsdmB0FSyd5xkHhu0lQxsJyXPHgXxGaVNWpnaYSSu-9TRPKjT4_LP1x77vof4dE5-eUkeJyIKy7oxZXGTYgrQJWfJXHKG7IA74E1U8NoYgZG2dKaVZjsf0-BswP2pnyO/s1600/Collages.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4E95XwB0HrNANPsdmB0FSyd5xkHhu0lQxsJyXPHgXxGaVNWpnaYSSu-9TRPKjT4_LP1x77vof4dE5-eUkeJyIKy7oxZXGTYgrQJWfJXHKG7IA74E1U8NoYgZG2dKaVZjsf0-BswP2pnyO/s1600/Collages.jpg" height="178" width="640" /></a></div>
</li>
<li style="text-align: justify;">Wash and chop methi leaves.</li>
<li style="text-align: justify;">Add in methi leaves and onion to the batter. Add in soda and pour hot oil and stir.</li>
<li style="text-align: justify;">Heat oil in a pan and add mustard seeds. when it spluters add in half of gingelly seeds and pour in 2 laddle of batter and spread. It should not be thin but thicker than uttapam.</li>
<li style="text-align: justify;">Take some oil from side and pour over pancake.</li>
<li style="text-align: justify;">Sprinkle gingelly seeds, cove and cook on medium heat for 2 -3 mins.</li>
<li style="text-align: justify;">When you see sides getting brown flip and cook on the other side for 3 mins.</li>
<li style="text-align: justify;">Serve with green chutney / pickle of your choice.</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9zgAz8znJ9VNXuG1bx8x3a0oHDB5vaBvAIGEoETECCiG6GoglW4VB2JlJ6z4vc1hX448BVW9pPo6pVoNpmPT0CHq20gGc4K3ImDkDAwC4rPR7rZWnX0DgtoquuOcmilx0Gdebga_R7-h7/s1600/20150203_093108.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9zgAz8znJ9VNXuG1bx8x3a0oHDB5vaBvAIGEoETECCiG6GoglW4VB2JlJ6z4vc1hX448BVW9pPo6pVoNpmPT0CHq20gGc4K3ImDkDAwC4rPR7rZWnX0DgtoquuOcmilx0Gdebga_R7-h7/s1600/20150203_093108.jpg" height="180" width="320" /></a></div>
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<b><i>Note :</i></b><br />
<br />
<ul style="text-align: left;">
<li>To make jain version omit garlic and onion. Add any gourd like snake gourd or bottle gourd to get the soft dangela.</li>
<li>You can make it with less oil.</li>
<li>Can use dhokla flour for instant version.</li>
</ul>
<br />
Check out the <b style="color: #990000;"><a href="http://spicingyourlife.blogspot.com/p/blogging-marathon.html" target="_blank">Blogging Marathon page for the other Blogging Marathoners doing BM# 49</a></b>
</div>
<br />
Hope you have enjoyed reading this post. Please take a minute to share your views and valuable comments.<br />
Regards,<br />
Briju Parthasarathy</div>
<div class="blogger-post-footer">http://parthasrhapsody.blogspot.com/feeds/posts/default?alt=rss</div>Anonymoushttp://www.blogger.com/profile/07795339370015827895noreply@blogger.com14tag:blogger.com,1999:blog-7374422953179805874.post-62289123372216887662014-03-27T16:31:00.002+05:302014-03-27T16:31:22.795+05:30Eggless Chocolate Cake<div dir="ltr" style="text-align: left;" trbidi="on">
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<b><i>Blogging Marathon</i></b> # <b><i>38 , Week</i></b> 4 <b><i>Day</i></b> : 3</div>
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<b><i>Theme : Kids Delight - Chocolate</i></b><br />
<b><i>Course : Desserts</i></b><br />
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<b><i><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEa4oOtEfnuPxt-VUvAx5h8h9xxd_YKPQY-Nwe1wECFKFLR-1VS0s8wAAppjw2l7Ug6bp5STPwUy3psFlv6dLro6vBavO1zW21rBa7NX5nH7yU7zCo8Yps5qt_i06csVuU8GWA-oI73Ezb/s1600/20140327_161240.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEa4oOtEfnuPxt-VUvAx5h8h9xxd_YKPQY-Nwe1wECFKFLR-1VS0s8wAAppjw2l7Ug6bp5STPwUy3psFlv6dLro6vBavO1zW21rBa7NX5nH7yU7zCo8Yps5qt_i06csVuU8GWA-oI73Ezb/s1600/20140327_161240.jpg" height="320" width="251" /></a></i></b></div>
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<b><i><br /></i></b>Eggless Chocolate Cake in just 5 minutes time sounds awesome and mouthwatering too. Today we are going to make a quick Chocolate Cake in microwave which is quick and sinfully chocolaty. I wanted to bake this cake since i ever first had in 2011 at my friends place. While browsing for choco chip recipes I came across this recipe and it sounded very similar.<br />
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<a name='more'></a>Recipe source : <a href="http://spillthespices.blogspot.in/2013/05/2-minute-eggless-microwave-chocolate.html" target="_blank">Spill the Spices</a><br />
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<b><i>Preparation time : 5 mins</i></b><br />
<div>
<b><i>Cooking time: 2 mins</i></b></div>
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<b><i>Yields : 2</i></b></div>
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<b><i>Difficulty level : Easy</i></b></div>
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<b><i><br /></i></b></div>
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<b><i>Ingredients:</i></b></div>
<div>
3 tbsp maida<br />
3 tbsp sugar<br />
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</div>
1.5 tbsp cocoa powder<br />
3 tbsp oil<br />
3 - 4 tbsp milk<br />
a pinch baking soda<br />
2 tbsp choco chips / big chink of cooking chocolate<br />
<br /></div>
<div>
<b><i>For Garnishing:</i></b></div>
<div>
Powdered Sugar<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEa4oOtEfnuPxt-VUvAx5h8h9xxd_YKPQY-Nwe1wECFKFLR-1VS0s8wAAppjw2l7Ug6bp5STPwUy3psFlv6dLro6vBavO1zW21rBa7NX5nH7yU7zCo8Yps5qt_i06csVuU8GWA-oI73Ezb/s1600/20140327_161240.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEa4oOtEfnuPxt-VUvAx5h8h9xxd_YKPQY-Nwe1wECFKFLR-1VS0s8wAAppjw2l7Ug6bp5STPwUy3psFlv6dLro6vBavO1zW21rBa7NX5nH7yU7zCo8Yps5qt_i06csVuU8GWA-oI73Ezb/s1600/20140327_161240.jpg" height="320" width="251" /></a></div>
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<b><i>Method:</i></b></div>
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<ul style="text-align: left;">
<li style="text-align: justify;">In a mug mix maida, sugar, cocoa, soda, oil and 3 tbsp milk.</li>
<li style="text-align: justify;">Make a smooth batter, it should be pouring consistency as of cake. If bit thick add 1 tbsp more milk and mix properly.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCLwDP79znGOfLRObYIzYhLPanUl0WtNSSmHs3EHvC8wcTQmkuUnuCNwgbbfZRJ2ud8mJ3oWa7O8hPchyphenhyphenVwQB7WRC2sK3DybggAFbxuXaWMLEg1D1gV7fMqeK5Bb4TyBG0SGMyQbMRv3sW/s1600/bm+38.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCLwDP79znGOfLRObYIzYhLPanUl0WtNSSmHs3EHvC8wcTQmkuUnuCNwgbbfZRJ2ud8mJ3oWa7O8hPchyphenhyphenVwQB7WRC2sK3DybggAFbxuXaWMLEg1D1gV7fMqeK5Bb4TyBG0SGMyQbMRv3sW/s1600/bm+38.jpg" height="210" width="640" /></a></div>
</li>
<li style="text-align: justify;">Grease microwave proof bowl with oil and pour half the cake batter. Layer with choco chips. </li>
<li style="text-align: justify;">Cover the choco chips and taking care that chips are properly covered.</li>
<li style="text-align: justify;">Microwave high for 2 mins.</li>
<li style="text-align: justify;">Let it cool in bowl for 5 mins, unmould and dust with sugar and serve hot. </li>
</ul>
<div>
<b><i>Notes:</i></b></div>
<div style="text-align: left;">
</div>
<ul style="text-align: left;">
<li style="text-align: justify;">I can use any good chocolate instead of choco chips.</li>
</ul>
<div>
Linking this to Srivalli of <a href="http://spicingyourlife.blogspot.in/2010/01/announcing-kids-delight-wholesome.html" target="_blank"><b><i>Spicing your life</i></b></a> for the Kids Delight event hosted by <a href="http://gayathriscookspot.blogspot.in/2014/03/announcing-kids-delight-chocolate-with.html" target="_blank"><i>Gayatri of Gayatri's Cook Spot</i></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1USvCT76lU-XeExfrDlU7JFuIdI9LbgRABIsQDR0d6BImUqSV7_7UU-jxEcICrvqsytMrvw7nq1p6D4t6DE6F_Zi3tywFNbXINoQ8QmmcgNRofXh19UvmsTdikPbPgIIsY8LjeFZhjljp/s1600/Kids_Delight1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1USvCT76lU-XeExfrDlU7JFuIdI9LbgRABIsQDR0d6BImUqSV7_7UU-jxEcICrvqsytMrvw7nq1p6D4t6DE6F_Zi3tywFNbXINoQ8QmmcgNRofXh19UvmsTdikPbPgIIsY8LjeFZhjljp/s1600/Kids_Delight1.JPG" height="260" width="320" /></a></div>
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<div style="-webkit-text-stroke-width: 0px; color: black; font-family: 'Times New Roman'; font-size: medium; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: auto; text-align: justify; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px;">
<div style="margin: 0px;">
Check out the <b style="color: #990000;"><a href="http://spicingyourlife.blogspot.com/p/blogging-marathon.html">Blogging Marathon page for the other Blogging Marathoners doing BM#38</a></b> </div>
<div style="margin: 0px;">
Hope you have enjoyed reading this post. Please take a minute to share your views and valuable comments. </div>
<div style="margin: 0px;">
<br /></div>
<div style="margin: 0px;">
Regards,</div>
<div style="margin: 0px;">
<br /></div>
<div style="margin: 0px;">
Briju Parthasarathy</div>
</div>
</div>
<div class="blogger-post-footer">http://parthasrhapsody.blogspot.com/feeds/posts/default?alt=rss</div>Anonymoushttp://www.blogger.com/profile/07795339370015827895noreply@blogger.com14tag:blogger.com,1999:blog-7374422953179805874.post-6896567417484400922014-03-25T16:52:00.001+05:302014-03-25T16:53:06.131+05:30Chocolate Phirni<div dir="ltr" style="text-align: left;" trbidi="on">
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<b><i>Blogging Marathon</i></b> # <b><i>38 , Week</i></b> 4 <b><i>Day</i></b> : 2</div>
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<b><i>Theme : Kids Delight - Chocolate</i></b><br />
<b><i>Course : Desserts</i></b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqQelRkUcpPNtiznCbwSC8gHPXyzTd7LWnd6iTtfGPTvkCxKqtA1qOUlXZdKWKSJ9QyP6CYQJU8ViC8DduYrL0agkr41-dyEVcUmN0bFvdXWQN5WfKbQnu-1kaXqrUl0mu1Ame8DL_toCO/s1600/20140319_205416.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqQelRkUcpPNtiznCbwSC8gHPXyzTd7LWnd6iTtfGPTvkCxKqtA1qOUlXZdKWKSJ9QyP6CYQJU8ViC8DduYrL0agkr41-dyEVcUmN0bFvdXWQN5WfKbQnu-1kaXqrUl0mu1Ame8DL_toCO/s1600/20140319_205416.jpg" height="180" width="320" /></a></div>
<b><i><br /></i></b>
Chocolate Phirni is very delicious twist to pour popular Phirni which is a popular North Indian and Middle Eastern milk pudding made with rice. This delicious dessert is traditionally served in clay bowls and can be eaten hot or cold.<br />
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<a name='more'></a><br />
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For those who are new to Phirni, it is a smooth rice pudding made from whole milk and rice paste. The classic flavours of Phirni are Kesar - Pista, Kaju, Badam or Rose Phirni. My niece loves anything with chocolate so thought to make this for her while am at my parents place and by the time my post is up she has licked the bowl.<br />
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<br />
So lets learn how to good old classic Phirni with a twist.<br />
<b><i><br /></i></b>
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<div>
<b><i>Preparation time : 10 mins</i></b><br />
<b><i>Cooking time: 30 -40 mins</i></b></div>
<div>
<b><i>Yields : 6</i></b></div>
<div>
<b><i>Difficulty level : Easy to medium</i></b></div>
<div>
<b><i><br /></i></b></div>
<div>
<b><i>Ingredients:</i></b></div>
<div>
1 litre milk / 4 cups of milk<br />
1 tbsp basmati rice<br />
2 tbsp fine basmati rice or any regular rice flour<br />
1/4 cup sugar<br />
50 gms 55% Dark Chocolate<br />
1 tbsp ghee</div>
<div>
<b><i><br /></i></b></div>
<div>
<b><i>For Garnishing:</i></b></div>
<div>
Pista slices</div>
<div>
<br /></div>
<div>
<b><i>Method:</i></b></div>
<div>
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<ul style="text-align: left;">
<li style="text-align: justify;">Heat ghee in a non stick pan, add rice and roast till it's fluffy.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjieXrkfI2o9ChR6L3X5hzD9CjRdB1uJ-aibjI9N2obMfz_hqb9h_GBG-yhpEJbjJSghjejxzEnJfXeG4vmnpsMECCdpniTTCsojxEaIwrtHBp4gUpmaSzTskC7DXi34MtsSpgr-Gbly5YC/s1600/collage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjieXrkfI2o9ChR6L3X5hzD9CjRdB1uJ-aibjI9N2obMfz_hqb9h_GBG-yhpEJbjJSghjejxzEnJfXeG4vmnpsMECCdpniTTCsojxEaIwrtHBp4gUpmaSzTskC7DXi34MtsSpgr-Gbly5YC/s1600/collage.jpg" height="184" width="640" /></a></div>
</li>
<li style="text-align: justify;">Add in 31/2 cups of milk and bring it to boil on high heat, simmer the flame to medium. Continue to boil for 5 to 7 mins stirring after every minute. </li>
<li style="text-align: justify;">Dissolve 2 tbsp rice flour in half cup milk. Add the paste in boiling milk while stirring.</li>
<li style="text-align: justify;">Let it cook for further 10 - 12 mins on slow flame, stir every minute or else your rice shall stick to bottom of pan.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdHDFnRciJrs9Fb0YBS3aBLAasSuUibJUOSUhHKH-YiISa6cv_aKpX-ZNs8ecof-2m6faknN3LfPPpILVy8J-pFdGtcEBOOJJyhGkcYKiUoB9EuSXeqc4AZ7WA1MINKl6ORw_n93TItPcv/s1600/collage3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdHDFnRciJrs9Fb0YBS3aBLAasSuUibJUOSUhHKH-YiISa6cv_aKpX-ZNs8ecof-2m6faknN3LfPPpILVy8J-pFdGtcEBOOJJyhGkcYKiUoB9EuSXeqc4AZ7WA1MINKl6ORw_n93TItPcv/s1600/collage3.jpg" height="284" width="640" /></a></div>
</li>
<li style="text-align: justify;">When you reach nice thick texture just like custard, it coats back of spoon add in sugar.</li>
<li style="text-align: justify;">Let sugar dissolve completely add in chopped chocolates and stir. Remove from flame and transfer in serving bowls, cups garnish with sliced pistachios.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkLGMQuSCigowvTQmKaugzro6ujfTG_hVAk2SVWNyTdBHODOiegxvQSAnD3cgwyNmStCfkok7lT7UUNLiiQ9Qs4J6BR5crrTAws4cpdRSYXm5aSBlhuDQVg5GkfF5PEhXQV2v5xRW2h0zP/s1600/collage4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkLGMQuSCigowvTQmKaugzro6ujfTG_hVAk2SVWNyTdBHODOiegxvQSAnD3cgwyNmStCfkok7lT7UUNLiiQ9Qs4J6BR5crrTAws4cpdRSYXm5aSBlhuDQVg5GkfF5PEhXQV2v5xRW2h0zP/s1600/collage4.jpg" height="126" width="640" /></a></div>
</li>
<li style="text-align: justify;">Let it cool and set.</li>
<li style="text-align: justify;">Serve hot or chilled.</li>
</ul>
<div style="text-align: justify;">
<b><i>Notes:</i></b></div>
<div style="text-align: left;">
</div>
<ul style="text-align: left;">
<li style="text-align: justify;">I have added a tbsp of rice in beginning to give a bite texture, this is completely optional.</li>
<li style="text-align: justify;">If you want to make the sweet traditional way then soak 4 tbsp of rice in water for 2 -3 hours. Drain and grind to paste with some milk and add in the milk instead of flour.</li>
<li style="text-align: justify;">You can add any flavour of your choice.</li>
<li style="text-align: justify;">Use of fresh fruits such as orange, mango can also be used. But of adding the fruits try to add them after the phirni has cooled a bit or else you shall end up with split pudding. The pudding should not be very thick. Add in 1/2 cup milk after taking off the fire.</li>
<li style="text-align: justify;">You can use any chocolate of your choice but I prefer to use dark chocolate because of its health benefits.</li>
<li style="text-align: justify;">Sugar substitute can be used instead of sugar, follow the conversion as per the substitute.</li>
</ul>
<div style="text-align: justify;">
Linking this to Srivalli of <a href="http://spicingyourlife.blogspot.in/2010/01/announcing-kids-delight-wholesome.html" target="_blank"><b><i>Spicing your life</i></b></a> for the Kids Delight event hosted by <a href="http://gayathriscookspot.blogspot.in/2014/03/announcing-kids-delight-chocolate-with.html" target="_blank"><i>Gayatri of Gayatri's Cook Spot</i></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1USvCT76lU-XeExfrDlU7JFuIdI9LbgRABIsQDR0d6BImUqSV7_7UU-jxEcICrvqsytMrvw7nq1p6D4t6DE6F_Zi3tywFNbXINoQ8QmmcgNRofXh19UvmsTdikPbPgIIsY8LjeFZhjljp/s1600/Kids_Delight1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1USvCT76lU-XeExfrDlU7JFuIdI9LbgRABIsQDR0d6BImUqSV7_7UU-jxEcICrvqsytMrvw7nq1p6D4t6DE6F_Zi3tywFNbXINoQ8QmmcgNRofXh19UvmsTdikPbPgIIsY8LjeFZhjljp/s1600/Kids_Delight1.JPG" height="260" width="320" /></a></div>
<div style="text-align: justify;">
<br /></div>
</div>
<div style="text-align: justify;">
Check out the <b style="color: #990000;"><a href="http://spicingyourlife.blogspot.com/p/blogging-marathon.html">Blogging Marathon page for the other Blogging Marathoners doing BM#38</a></b>
Hope you have enjoyed reading this post. Please take a minute to share your views and valuable comments.
Regards,
Briju Parthasarat<b style="text-align: justify;"><i>Preparation time : 15 mins</i></b></div>
<div style="text-align: justify;">
<br /></div>
</div>
<div class="blogger-post-footer">http://parthasrhapsody.blogspot.com/feeds/posts/default?alt=rss</div>Anonymoushttp://www.blogger.com/profile/07795339370015827895noreply@blogger.com7tag:blogger.com,1999:blog-7374422953179805874.post-43982974400779664102014-03-24T10:30:00.000+05:302014-03-24T10:30:07.853+05:30EgglessChocolate Nankhattai<div dir="ltr" style="text-align: left;" trbidi="on">
<div style="text-align: justify;">
<b><i>Blogging Marathon</i></b> # <b><i>38 , Week</i></b> 4 <b><i>Day</i></b> : 1</div>
<div style="text-align: justify;">
<b><i>Theme : Chocolate</i></b><br />
<b><i>Course : Breakfast / Snacks</i></b></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx1xb1y038d7lbl3o2n5CZCGeXW1fD1CEmpfcJpalfUBGSstscpGSjMNw517if24KyUfTZ0nv01zE7-5ma9LUZgDvu78OaVAk8ywTjym1gRsl6o08KfqW4AazsLySNiHPyCIwhvvTSMYg6/s1600/20140320_054321.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx1xb1y038d7lbl3o2n5CZCGeXW1fD1CEmpfcJpalfUBGSstscpGSjMNw517if24KyUfTZ0nv01zE7-5ma9LUZgDvu78OaVAk8ywTjym1gRsl6o08KfqW4AazsLySNiHPyCIwhvvTSMYg6/s1600/20140320_054321.jpg" height="225" width="320" /></a></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Eggless Chocolate Nankhattai are rich, buttery, highly indulging and sinfully chocolatty nankhattai aka Cookies with delicate flavour of rich cocoa and chocolate chips.</div>
<div style="text-align: justify;">
</div>
<a name='more'></a><br /><br />
<div style="text-align: justify;">
I have used dark chocolate cookies due to its health benefits and also it has low sugar content especially it is need of the hour as in our modern lifestyle we mothers rely in the packed foods and dont know how much sugar and what sugar is going in our stomach. It is a humble try to give our kids a healthy option of the same cookie by modifying the recipe.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
You might say that then why am using butter, the answer is if you are using the butter it helps your children's as it is high in Vitamin A, Calcium which is required for their Brain in these days. That's the reason I thought to post this recipe of Chocolate Nankhatai recipe for <b><i><a href="http://spicingyourlife.blogspot.in/p/blogging-marathon.html" target="_blank">Srivalli's Blogging Marathon</a>, and her Event : <a href="http://spicingyourlife.blogspot.in/2010/01/announcing-kids-delight-wholesome.html" target="_blank">Kids Delight - Chocolate</a> hosted by <a href="http://gayathriscookspot.blogspot.in/2014/03/announcing-kids-delight-chocolate-with.html?utm_source=feedburner&utm_medium=email&utm_campaign=Feed:+GayathrisCookSpot+(Gayathri%27s+Cook+Spot)" target="_blank">Gayatri</a>.</i></b></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD621VC_RIK6UDVdpYa6Thd64bUPfmi1OxU9GY4iQxdyQQIr_Durr2NSGfR6SWep11TxN_zJY74QWi59XaDeSyA2TXlhKJxvHJiSnlS02IvDo1G875dsyxfINyJAleZzPXcMrJk2gjPHw1/s1600/20140320_054325.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD621VC_RIK6UDVdpYa6Thd64bUPfmi1OxU9GY4iQxdyQQIr_Durr2NSGfR6SWep11TxN_zJY74QWi59XaDeSyA2TXlhKJxvHJiSnlS02IvDo1G875dsyxfINyJAleZzPXcMrJk2gjPHw1/s1600/20140320_054325.jpg" height="320" width="180" /></a></div>
<div style="text-align: justify;">
<b><i><br /></i></b></div>
<div style="text-align: justify;">
<b><i>So lets make the Chocolate Nankhatai</i></b></div>
<div style="text-align: justify;">
<b><i><br /></i></b></div>
<div style="text-align: justify;">
<b><i>Preparation time : 15 mins</i></b></div>
<div style="text-align: justify;">
<b><i>Cooking time: 20 - 30 mins</i></b></div>
<div style="text-align: justify;">
<b><i>Yields : 18 cookies/ Nankhattai</i></b></div>
<div style="text-align: justify;">
<b><i>Difficulty level : Easy</i></b></div>
<div style="text-align: justify;">
<b><i><br /></i></b></div>
<div style="text-align: justify;">
<b><i>Ingredients:</i></b></div>
<div style="text-align: justify;">
1 cup of maida/ all purpose flour</div>
<div style="text-align: justify;">
1/4 cup sugar substitute Splenda/ 8 sachet of Stevia (For diabetic recipe)</div>
<div style="text-align: justify;">
1/2 cup sugar</div>
<div style="text-align: justify;">
1/2 cup / 100 gms salted butter at room temperature</div>
<div style="text-align: justify;">
1/8 cup unsweetened cocoa powder (Hershey's if possible or Dutch Cocoa)</div>
<div style="text-align: justify;">
1/4 cup choco chips</div>
<div style="text-align: justify;">
1/2 tsp baking powder</div>
<div style="text-align: justify;">
milk if required</div>
<div style="text-align: justify;">
<b><i><br /></i></b></div>
<div style="text-align: justify;">
<b><i>For Topping:</i></b></div>
<div style="text-align: justify;">
2 tbsp sugar to sprinkle on top</div>
<div style="text-align: justify;">
chocolate chip</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<b><i>Method:</i></b></div>
<div style="text-align: justify;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7rJt3jGM3iyHBtEysZ3igS4THcbuth2ZBALZueUEAzhoC6vkYEde56ew2Et8VsHoaO43Tv3e6n6pBtfk3PTzacAquf6PNab7-uDCRARAQ1k-b_b5DC5O9_kSMwufko2UJOo2FYv9q4Dsa/s1600/Collages.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7rJt3jGM3iyHBtEysZ3igS4THcbuth2ZBALZueUEAzhoC6vkYEde56ew2Et8VsHoaO43Tv3e6n6pBtfk3PTzacAquf6PNab7-uDCRARAQ1k-b_b5DC5O9_kSMwufko2UJOo2FYv9q4Dsa/s1600/Collages.jpg" height="164" width="640" /></a></div>
<ul>
<li>Bring butter to room temperature.</li>
<li>Sieve maida, cocoa powder and baking powder and keep aside.</li>
<li>Beat butter and sugar substitute till light and fluffy.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYHE8b-FxdBhPmrdt7zex46ojsP1s7vyrXRZPwMQNosbdaRldbs_6az6NVIgzI14xESoV5e5CtEwgmaAdBs3Ft76lxpNNkRO3ZZoDYNQ024jwIUQNWjnFJIAvIcXqVlZERx_RsuqkODrQb/s1600/Collages1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYHE8b-FxdBhPmrdt7zex46ojsP1s7vyrXRZPwMQNosbdaRldbs_6az6NVIgzI14xESoV5e5CtEwgmaAdBs3Ft76lxpNNkRO3ZZoDYNQ024jwIUQNWjnFJIAvIcXqVlZERx_RsuqkODrQb/s1600/Collages1.jpg" height="133" width="400" /></a></div>
</li>
<li>Mix in flour and rub till it resembles sand like texture.</li>
<li>Add in milk and mix the dough till it comes together<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkLtgUnNShLpZsCZY_wxfjI3IEDEvPs_D4NB8faMDNrt5qu9H1uWhSZBpUEXD6Yd499FLHVTaosc1P2JsC4l9-Xhm8pX0MlEpTFqfby6QvZSVBRTWDS_BtaRimMz8LEQ64YX5tdYJQrdFm/s1600/collage2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkLtgUnNShLpZsCZY_wxfjI3IEDEvPs_D4NB8faMDNrt5qu9H1uWhSZBpUEXD6Yd499FLHVTaosc1P2JsC4l9-Xhm8pX0MlEpTFqfby6QvZSVBRTWDS_BtaRimMz8LEQ64YX5tdYJQrdFm/s1600/collage2.jpg" height="322" width="640" /></a></div>
</li>
<li>Add in choco chips and mix well.</li>
<li>Scoop a tbsp of dough and shape into smooth ball, flatten and keep on baking tray lined with baking paper<div class="separator" style="clear: both; text-align: center;">
</div>
</li>
<li>Press choco chips on top and sprinkle sugar.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAnK7VACiNGYxOk07CatqjcE3uQIk2vmlxdJ7B7hoAD507exB-C4knwP7uB8OQqANikhQD9w7EpjtVbqOjmwc2awY0FGIR262GLU-QfjFTMgvvZKovzpPJIpFolTaWH5T5BafwkSLyGuvW/s1600/collage3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAnK7VACiNGYxOk07CatqjcE3uQIk2vmlxdJ7B7hoAD507exB-C4knwP7uB8OQqANikhQD9w7EpjtVbqOjmwc2awY0FGIR262GLU-QfjFTMgvvZKovzpPJIpFolTaWH5T5BafwkSLyGuvW/s1600/collage3.jpg" height="114" width="640" /></a></div>
</li>
<li>Bake it in preheated oven at 160 c for 10 -15 mins.</li>
<li>Bake till firm around edges but still soft from centre.</li>
<li>Let it cool in pan for 5 mins and then transfer them to cooling rack to cool completely.</li>
<li> Store in airtight container</li>
</ul>
<br />
<div style="text-align: justify;">
<b><i>Notes:</i></b></div>
<div style="text-align: justify;">
</div>
<ul>
<li>I have used sugar substitute so that juvenile diabetics children can enjoy.</li>
<li>You can add sugar in place of sugar substitute</li>
<li>The cookie shall be very soft so don't try to bake till firm or else you might end up with burnt cookie.</li>
<li>Can also use margarine instead of butter.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE42BVVnZaRuXC1dI-EXHUs1p8GHRJDueKFcgecv84CFtVnDwfkeXBIHWRaGpjiASJo4F65q9gHzkgDI9tSNI4VCajhhSNBwhiz3fePg1GsHHXrkJ6w38mPB4Xi7m8CwJuL9cnYskZE1v9/s1600/20140320_054337.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE42BVVnZaRuXC1dI-EXHUs1p8GHRJDueKFcgecv84CFtVnDwfkeXBIHWRaGpjiASJo4F65q9gHzkgDI9tSNI4VCajhhSNBwhiz3fePg1GsHHXrkJ6w38mPB4Xi7m8CwJuL9cnYskZE1v9/s1600/20140320_054337.jpg" height="320" width="180" /></a></div>
</li>
</ul>
<br />
<span style="font-family: inherit;"><div style="text-align: justify;">
<b style="font-family: inherit;"><i>Health Benefits Of Butter</i></b><span style="font-family: inherit;"> </span></div>
<div style="text-align: justify;">
<ul>
<li><span style="font-family: inherit;">Rich in vitamin A, butter is necessary for thyroid, adrenal health and good eye vision.</span></li>
<li><span style="font-family: inherit;">It contains lauric acid that is essential for treating fungal infections and candida.</span></li>
<li><span style="font-family: inherit;">The fat contains lecithin, which is important for cholesterol metabolism.</span></li>
<li><span style="font-family: inherit;">Butter protects the body against free radical damage and weakening of arteries, as it contains anti-oxidants.</span></li>
<li><span style="font-family: inherit;">It contains conjugated lenoleic acid that serves as a potent anti-cancer agent, muscle builder and immunity booster.</span></li>
<li><span style="font-family: inherit;">The fat promotes fertility in women and also offers protection against tooth decay.</span></li>
<li><span style="font-family: inherit;">The only source of an anti-stiffness factor, butter protects the calcification of the joints and pineal gland, prevents hardening of arteries and cataract.</span></li>
<li><span style="font-family: inherit;">The fat enables body to absorb minerals, as it is a source of Activator X.</span></li>
<li><span style="font-family: inherit;">It contains cholesterol that is significant for children’s brain and nervous system development.</span></li>
<li><span style="font-family: inherit;">Butter protects toddlers and elderly people from gastrointestinal infections.</span></li>
<li><span style="font-family: inherit;">It is a source of Vitamin K2, which is important for treating arthritis, osteoporosis, tooth decay, tuberculosis, emphysema and asthma.</span></li>
<li><span style="font-family: inherit;">The fat helps in keeping skin smooth and healthy.</span></li>
<li><span style="font-family: inherit;">Butter provides padding to protect vital organs and the skeleton against bumps and falls.</span></li>
<li><span style="font-family: inherit;">It insulates the body from temperature variations. </span></li>
</ul>
</div>
</span><div style="text-align: justify;">
Check out the <b style="color: #990000;"><a href="http://spicingyourlife.blogspot.com/p/blogging-marathon.html">Blogging Marathon page for the other Blogging Marathoners doing BM#38</a></b> </div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7WQuIVacQUsWR53wyvwmvJxt-528XY8k-15qhjC9mvhWc3c3fHHix8VVYFQjPXDTnnJMA6wQljUlbHbQ0O95Y603BzmUltMLf1CS6W9s8gFfpNPUqF2S3Ufaes73WODKj0FZVbIbAnFyU/s1600/Kids_Delight1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7WQuIVacQUsWR53wyvwmvJxt-528XY8k-15qhjC9mvhWc3c3fHHix8VVYFQjPXDTnnJMA6wQljUlbHbQ0O95Y603BzmUltMLf1CS6W9s8gFfpNPUqF2S3Ufaes73WODKj0FZVbIbAnFyU/s1600/Kids_Delight1.JPG" height="260" width="320" /></a></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Hope you have enjoyed reading this post. Please take a minute to share your views and valuable comments. </div>
<div style="text-align: justify;">
Regards, </div>
<div style="text-align: justify;">
Briju Parthasarathy</div>
</div>
<div class="blogger-post-footer">http://parthasrhapsody.blogspot.com/feeds/posts/default?alt=rss</div>Anonymoushttp://www.blogger.com/profile/07795339370015827895noreply@blogger.com9tag:blogger.com,1999:blog-7374422953179805874.post-88696769291411181362014-03-20T05:41:00.001+05:302014-03-23T21:08:50.081+05:30Beetroot Shorba<div dir="ltr" style="text-align: left;" trbidi="on">
<div style="text-align: justify;">
<b><i>Blogging Marathon</i></b> # <b><i>38 , Week</i></b> 3 <b><i>Day</i></b> : 2</div>
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<b><i>Theme : Soups and Salads</i></b><br />
<b><i>Course : Starters & Appetizers </i></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiEPe5stcMbmX1sriokTNv1kyEhNIUL2xrzVJ7fxVkOXNJLrAuqgZK4J8Lnt66FyVOKDMNHEdZU5p8Qy4NPrfY8X4MRPgWm035htZKzqBJ4xnQnjoubmdOfWHC3qvLvyNy1xyfleQ3LONd/s1600/DSC00105.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiEPe5stcMbmX1sriokTNv1kyEhNIUL2xrzVJ7fxVkOXNJLrAuqgZK4J8Lnt66FyVOKDMNHEdZU5p8Qy4NPrfY8X4MRPgWm035htZKzqBJ4xnQnjoubmdOfWHC3qvLvyNy1xyfleQ3LONd/s1600/DSC00105.JPG" height="178" width="320" /></a></div>
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My last dish for the Theme Soups and Salads is very hearty and healthy soup Beetroot Shorba aka Soup. This soup so yummy that even those who don't like the taste of beetroot shall enjoy and would ask for more, it is good way to feed your kids as they would relish this vibrant deep pink coloured soup without knowing that it is made from Beetroot.</div>
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As a kid even I dislike the beetroot but when I tasted this lovely soup at a restaurant started loving it and then used to make at home and now after many years am going to make for my friend <a href="http://spicingyourlife.blogspot.in/p/blogging-marathon.html" target="_blank"><b><i>Srivalli's Blogging Marathon</i></b></a>. Thanks Srivalli for giving this opportunity to share one of my favorite soup recipe. As you know improvisation of any dish or twist to a dish takes to a new level and my twist to this classic recipe is grapes and chilli vinegar, yes you have read it correctly have added couple of black grapes to give that sweet and sour taste to the soup which made this soup so refreshing and took it whole new level of flavours.</div>
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<b style="font-style: italic;">Preparation time : </b>15 mins</div>
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<i style="font-weight: bold;">Cooking time: </i>15 mins</div>
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<i style="font-weight: bold;">Serves: </i>2</div>
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<i style="font-weight: bold;">Difficulty Level : </i>Easy</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_EDYU-p5J9jBSITRe2UKMIEOUZT_YXrv7ajdiR0TKBjU4U3q0p_qxzNXYBBqmnTVcxD8-6G2qgRTexrB0aEHFselTTMj1voR3KpenBqr8HA1jKQyNclKVNX3RgPV_9E9xNeuS42Mjrmsb/s1600/DSC00106.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_EDYU-p5J9jBSITRe2UKMIEOUZT_YXrv7ajdiR0TKBjU4U3q0p_qxzNXYBBqmnTVcxD8-6G2qgRTexrB0aEHFselTTMj1voR3KpenBqr8HA1jKQyNclKVNX3RgPV_9E9xNeuS42Mjrmsb/s1600/DSC00106.JPG" height="178" width="320" /></a></div>
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<b><i>Ingredients :</i></b></div>
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<ul>
<li>2 medium beetroot</li>
<li>1 medium tomatoes</li>
<li>1 small onion</li>
<li>1 small potato / 1 tbsp cornflour</li>
<li>1 tsp jeera</li>
<li>8 -10 black pepper corns</li>
<li>salt to taste</li>
<li>4 black seedless grapes</li>
<li>1 tbsp butter</li>
<li>1 tsp olive oil</li>
<li>1 tsp chilli vinegar</li>
<li>2 cups of <a href="http://parthasrhapsody.blogspot.com/2014/03/vegetable-stock-how-to-make.html" target="_blank">vegetable stock</a></li>
</ul>
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<b><i>For Garnish:</i></b></div>
<div>
<ul>
<li>Basil leaves or Mint leaves</li>
<li>2 tbsp curd / fresh cream</li>
</ul>
<div>
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<b><i>Method:</i></b></div>
<div>
<ul>
<li>Wash beetroot and tomatoes.</li>
<li>Roughly chop onions, beetroot, tomato and potato. Cut grapes into halves.<div class="separator" style="clear: both; text-align: justify;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDekvsBBQVR2WhsPJqwW8CQNOsxJRLOD94LcWEWAztcbRGry0RnF6IvXVC-fBaBBZ2KDhY0-YErTz1sQMzFipl4rtquRg6MvEGG7xSCM9OVzLo2HVPd6b5inNyaAiLVwOzvCxli3NeM4JA/s1600/Soup1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDekvsBBQVR2WhsPJqwW8CQNOsxJRLOD94LcWEWAztcbRGry0RnF6IvXVC-fBaBBZ2KDhY0-YErTz1sQMzFipl4rtquRg6MvEGG7xSCM9OVzLo2HVPd6b5inNyaAiLVwOzvCxli3NeM4JA/s1600/Soup1.jpg" height="388" width="640" /></a></div>
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<li>Heat butter and oil in pan add jeera and saute for a minute. Saute onion till slightly translucent for a min or two.</li>
<li>Add in rest ingredients expect salt and saute for till vegetables gets caramelized.</li>
<li>Add vegetable stock and cook till it is cooked.<div class="separator" style="clear: both; text-align: justify;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIOL228a8PbGhv88uT6I84v_fMXlwkV-V4sBPopJRzG88cp6cLoVkBKIHsI1rYn0L2Q9YoRdTXBy6dsBGzs_a88rI9x4TkYjTDsPqfr8_woFwqspiZhi94ix3-PNB221upLSFOVbmaw55w/s1600/Soup2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIOL228a8PbGhv88uT6I84v_fMXlwkV-V4sBPopJRzG88cp6cLoVkBKIHsI1rYn0L2Q9YoRdTXBy6dsBGzs_a88rI9x4TkYjTDsPqfr8_woFwqspiZhi94ix3-PNB221upLSFOVbmaw55w/s1600/Soup2.jpg" height="462" width="640" /></a></div>
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<li>Allow it to cool. Blend the soup in mixer or with hand blender till smooth consistency.</li>
<li>Pass the soup through a strainer, transfer to the pan.</li>
<li>Add salt, vinegar and heat for a couple of minutes. Add water if the soup is too thick.</li>
<li>Transfer into serving bowl and gar<span style="font-family: inherit;">nish w</span>ith mint leaves and curd on top.</li>
</ul>
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<b><i>Notes:</i></b></div>
<div>
<ul>
<li>Wash the beetroot very nicely or else you might find traces of sand.</li>
<li>If you want to make it quicker and healthy version just pressure cook the ingredients and skip oil and butter.</li>
<li>Do not over boil the soup as it tends to loose the flavour and nutrients on prolonged boiling.</li>
<li>Always taste the soup for seasoning.</li>
<li>If using corn starch mix in 2 - 3 tbsp of water and add before boiling.</li>
<li>If your curd is to thick add couple tsp of milk to make it thin and thus it would be easy to use fro garnish</li>
</ul>
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<b><i>Did you know :</i></b></div>
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<ul style="text-align: left;">
<li>Beetroot helps to lower your blood pressure</li>
<li>Boost your stamina</li>
<li>The beetroot we eat now is Beta vulgaris, which evolved as a cultivated version of the sea beet, Beta maritima.</li>
<li>The ancient Greeks offered beetroot to the god Apollo on silver platters at his temple at Delphi.</li>
<li>The 17th century herbalist Nicholas Culpeper said that beetroot juice is good for headaches and afflictions of the brain.</li>
<li>Martin Chuzzlewit is the only novel by Charles Dickens that mentions beetroot.</li>
<li>The sugar beet has been the official state historic vegetable of Utah since 2002.</li>
<li>The ancient Romans considered beetroot to be an aphrodisiac.</li>
<li>The Lupanare, the official brothel ofPompeii, had its walls decorated with pictures of beetroots.</li>
<li>One of Alan Sugar’s first jobs at the age of 11 involved boiling beetroot for a local greengrocer.</li>
<li>When American astronauts on Apollo 18 docked with Russians on Soyuz 19 in 1975, the Russians offered them traditional foods including beetroot and cabbage soup.</li>
<li>The world’s biggest beetroot was grown in 2005 by Dutchman Piet de Goede weighing156lb 10oz</li>
</ul>
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Check out the <b style="color: #990000;"><a href="http://spicingyourlife.blogspot.com/p/blogging-marathon.html">Blogging Marathon page for the other Blogging Marathoners doing BM#38</a></b></div>
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Hope you have enjoyed reading this post. Please take a minute to share your views and valuable comments.</div>
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Regards,</div>
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Briju Parthasarathy<br />
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<div class="blogger-post-footer">http://parthasrhapsody.blogspot.com/feeds/posts/default?alt=rss</div>Anonymoushttp://www.blogger.com/profile/07795339370015827895noreply@blogger.com7tag:blogger.com,1999:blog-7374422953179805874.post-25184991990892072802014-03-18T12:00:00.000+05:302014-03-19T12:54:02.000+05:30Salat Aravi - Simple Arab Salad<div dir="ltr" style="text-align: left;" trbidi="on">
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<b><i>Blogging Marathon</i></b> # <b><i>38 , Week</i></b> 3 <b><i>Day</i></b> : 2</div>
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<b><i>Theme : Soups and Salads</i></b><br />
<b><i>Course : </i></b><b><i>Starters & Appetizers</i></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWH_ADQ5W7YdOwQESGDhbtnHbceklVZ22uwsFEBRNmD5ZPZ03NRNrqZLmfmfjNLm7y43Sz4oWSoeJIvA2GawTpZtI2rdPoKZGGtzb8xtzqqW022aN2LLAP8bUz4FvHP0d-UKTn0SDyJiNj/s1600/DSC00082.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWH_ADQ5W7YdOwQESGDhbtnHbceklVZ22uwsFEBRNmD5ZPZ03NRNrqZLmfmfjNLm7y43Sz4oWSoeJIvA2GawTpZtI2rdPoKZGGtzb8xtzqqW022aN2LLAP8bUz4FvHP0d-UKTn0SDyJiNj/s1600/DSC00082.JPG" height="231" width="320" /></a></div>
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This salad recipe is very simple yet a prominent part of Middle Eastern Cuisine, is served with rice dish such as Mujadarah (Lentil Rice dish), Kabbsa or Kabseh ( Whole Spice infused Basmati rice), Machboos or Maqluba (Rice and Chicken). It is often served as a part of Mezze - selection of small dishes which are used as spreads.</div>
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In the Arab World it is highly desired to chop salads very finely and in tiny bits. It is on one's chopping skills how tiny you can chop, it is important to have uniform size of all vegetables dices.</div>
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As you might have seen in many places that the Arab Salad made from lettuce, cucumber, tomatoes, onion and rocket too, but the original salad does not include lettuce so it is called vegetable salad not green salad.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP6bmyH1qeskGkc4KOJ3Sg54VaXcnwZO39oeNqDatJUEzH7_qPRsNJOFsJhKU3tagkPnABER_agpFD7TGaQXSyqZjyQ_MYiAmpy0JFSd1kxHFyNpOzhyphenhyphenAStbatqTTZFw9cWjM-M6enXdg8/s1600/DSC00099.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP6bmyH1qeskGkc4KOJ3Sg54VaXcnwZO39oeNqDatJUEzH7_qPRsNJOFsJhKU3tagkPnABER_agpFD7TGaQXSyqZjyQ_MYiAmpy0JFSd1kxHFyNpOzhyphenhyphenAStbatqTTZFw9cWjM-M6enXdg8/s1600/DSC00099.JPG" height="179" width="320" /></a></div>
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Similar salad recipes in the Middle East inculdes the Persian Salad Shirazi, Turkish Choban and the Israeli Salat Yerakot and Indian Kachumber Salad.</div>
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<b style="font-style: italic;">Preparation time : </b>15 mins</div>
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<i style="font-weight: bold;">Cooking time: </i>Nil</div>
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<i style="font-weight: bold;">Serves: </i>4</div>
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<i style="font-weight: bold;">Difficulty Level : </i>Medium</div>
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<b><i>Ingredients :</i></b></div>
<div style="text-align: justify;">
<ul>
<li>2 medium cucumber</li>
<li>2 medium tomatoes</li>
<li>1 small onion</li>
<li>1 small capsicum or bell pepper</li>
<li>few mint leaves - chopped</li>
<li>1/2 bunch or 1/4 cup chopped parsley</li>
</ul>
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<b><i>For Dressing:</i></b></div>
<div>
<ul>
<li>juice of 1/2 lime or 1 tbsp lemon juice</li>
<li>salt to taste</li>
<li>1/2 tsp black pepper powder</li>
<li>1 tbsp olive oil</li>
</ul>
</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiik434o8TbCgATh-iDXPV_G4PdgYoS-Ihqk3hT9HWL7J7nuQKyPwVjRw9dHPL4RFd0WEq746M5NE-u_3nE2yuYUKR8lBhf_dE95VxBP0CeFfhtCj1zBIYYTHDfMmrF5RBRezoWH_Yh5xGC/s1600/Pictures1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiik434o8TbCgATh-iDXPV_G4PdgYoS-Ihqk3hT9HWL7J7nuQKyPwVjRw9dHPL4RFd0WEq746M5NE-u_3nE2yuYUKR8lBhf_dE95VxBP0CeFfhtCj1zBIYYTHDfMmrF5RBRezoWH_Yh5xGC/s1600/Pictures1.jpg" height="360" width="640" /></a></div>
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<b><i>Method:</i></b></div>
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<ul>
<li>Wash the vegetables in plenty water, pat dry.</li>
<li>Finely chop cucumber and tomatoes in uniform size.</li>
<li>Dice onions and capsicum into very fine dices.</li>
<li>Mix all in the bowl and check for balance of colour i.e. red and green colour if one is more adjust with the other. Add chopped mint and parsley leaves.</li>
<li>In another bowl mix lime juice, salt, pepper and oil well.</li>
<li>Pour over the salad and toss well.</li>
</ul>
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<b><i>Notes:</i></b></div>
<div style="text-align: justify;">
<ul>
<li>Finely chop the cucumber and tomatoes</li>
<li>If tomatoes and cucumber are more juicy remove the pulp or else you will end up in juicy salad.</li>
<li>Can serve the salad cold. If serving salad cold add dressing just before serving.</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEino9t8EyqFD4R_AddEkuYWwG38Ab8wMBldXNGiLy98WBKjzeZjMzJsntBEq3wLzOpg3XriLoMHDJ6RxxT7naWWPLxG0PCBbTBsGLg0PyW_USK7d3fmiGlyke_P2BVGUsXGo8MN_xVoOApN/s1600/DSC00095.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEino9t8EyqFD4R_AddEkuYWwG38Ab8wMBldXNGiLy98WBKjzeZjMzJsntBEq3wLzOpg3XriLoMHDJ6RxxT7naWWPLxG0PCBbTBsGLg0PyW_USK7d3fmiGlyke_P2BVGUsXGo8MN_xVoOApN/s1600/DSC00095.JPG" height="194" width="320" /></a></div>
<b><i>Did you know:</i></b></div>
<ul>
<li>Cucumbers are technically described as a fruit just like tomatoes.</li>
<li>Cucumber is more than 90% water</li>
<li>Cucumber are natural diuretics</li>
<li>Cucumber contains most of the Vitamin that you need everyday.</li>
<li>Cucumber helps to avoid hangovers and bad headaches just eat few slices of cucumber before going to bed.</li>
</ul>
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Check out the <b style="color: #990000;"><a href="http://spicingyourlife.blogspot.com/p/blogging-marathon.html">Blogging Marathon page for the other Blogging Marathoners doing BM#38</a></b> </div>
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Hope you have enjoyed reading this post. Please take a minute to share your views and valuable comments. </div>
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<br />
Regards, </div>
<div style="text-align: justify;">
Briju Parthasarathy</div>
</div>
<div class="blogger-post-footer">http://parthasrhapsody.blogspot.com/feeds/posts/default?alt=rss</div>Anonymoushttp://www.blogger.com/profile/07795339370015827895noreply@blogger.com8tag:blogger.com,1999:blog-7374422953179805874.post-30636391954775236422014-03-17T08:30:00.000+05:302014-03-18T09:59:49.367+05:30Vietnamese Green Mango Salad - Goi Xoai Xanh<div dir="ltr" style="text-align: left;" trbidi="on">
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<b><i>Blogging Marathon</i></b> # <b><i>38 , Week</i></b> 3 <b><i>Day</i></b> : 1</div>
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<b><i>Theme : Soups and Salads</i></b><br />
<b><i>Course : Starters</i></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtqtGecQHEyt1Nk2L7es07_VHI7mus2e9V6hZnrh4qx90ik5adV2qBBMwqLrvg3LXlMGjKCKJP6TiZm0Hz3lctt1AjqntH_4dfUm7N-clDHSzO2sc-GzIi3AyISQYxjs5Nt1d4Sr2X00pN/s1600/DSC00062.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtqtGecQHEyt1Nk2L7es07_VHI7mus2e9V6hZnrh4qx90ik5adV2qBBMwqLrvg3LXlMGjKCKJP6TiZm0Hz3lctt1AjqntH_4dfUm7N-clDHSzO2sc-GzIi3AyISQYxjs5Nt1d4Sr2X00pN/s1600/DSC00062.JPG" height="178" width="320" /></a></div>
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I watch a lot of travel and food shows, one such programme was about Luke Nguyen Star chef of Sydney who is pro in Vietnamese cuisine and his journey to Mekong river - Vietnam showed many classic recipes from the local area and one such was Raw Mango Salad. </div>
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Greens mangoes are in season, also everyone loves mangoes and in my family i was the real lover of raw mango. My mom used to make keri no sambharo aka raw </div>
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mango salad with onions and syrup from Sweet Mango pickle. It was like a custom to make the salad till raw mangoes were available. </div>
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Toady am going the share my version of Luke Nguyen Mango Salad called Goi Xoai Xanh which means <b><i>"Green Mango Salad"</i></b>. Originally the mangoes are never shredded in Vietnam as they loose the moisture content, instead of shredding they use sharp knife to make slices or cuts in the mangoes like<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaN6RHibsVQHjJaGgVYGylWU1heqafHAaVVMuBN5EMohFbdkOaLfHZa9d5PVEiF5FLi1wyh6cTOTGvYMG_e4MrEsbouMYqu3XKKU8D3ILQVrXhxbe41Ulp9Y34u3Fc9WdShLDpffyYxjIn/s1600/DSC00065.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaN6RHibsVQHjJaGgVYGylWU1heqafHAaVVMuBN5EMohFbdkOaLfHZa9d5PVEiF5FLi1wyh6cTOTGvYMG_e4MrEsbouMYqu3XKKU8D3ILQVrXhxbe41Ulp9Y34u3Fc9WdShLDpffyYxjIn/s1600/DSC00065.JPG" height="178" width="320" /></a></div>
grooves and then use peeler or knife to slice and you get lovely julienne of mango and the dressing is mixed and crushed in mortar and then mangoes are bruised and served. But am not going to follow all tedious recipe as I dint have this large mortar and pestle, just going to mix all ingredients and toss in veggies and serve.</div>
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<div style="text-align: justify;">
<b style="font-style: italic;">Preparation time : </b>10 mins</div>
<div style="text-align: justify;">
<b style="font-style: italic;">Cooking time : Nil</b></div>
<div style="text-align: justify;">
<b><i>Serves :</i></b> 4</div>
<div style="text-align: justify;">
<b><i>Difficulty level :</i></b> Easy </div>
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<br /></div>
<div style="text-align: justify;">
<b><i>Ingredients :</i></b></div>
<div style="text-align: justify;">
2 small raw mango (Totapuri variety)<br />
1 medium carrot (1/2 if carrot is big)<br />
1 medium red onion<br />
1 red chillies<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF7dxKhkXOk1GKLR1qSM9ZlAHOuBpdQKvAjTteX3wgUpCy7I23BxaKEByHFu1wK6ikqdenbot60ARB_HOxnhuSkjDHsksEK_UrUa96N9Kj8ZrREHyJ2aRXTSqJYsArnoHTEcs0UN-xDEAV/s1600/DSC00028.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF7dxKhkXOk1GKLR1qSM9ZlAHOuBpdQKvAjTteX3wgUpCy7I23BxaKEByHFu1wK6ikqdenbot60ARB_HOxnhuSkjDHsksEK_UrUa96N9Kj8ZrREHyJ2aRXTSqJYsArnoHTEcs0UN-xDEAV/s1600/DSC00028.JPG" height="185" width="200" /></a></div>
<br />
<b><i>For Dressing :</i></b><br />
juice of 1/2 - 1 lime<br />
2 tsp sugar or 1 sachet of Stevia<br />
1/4 tsp salt or to taste<br />
1tbsp Oil<br />
<br />
<b><i>For Garnish:</i></b><br />
Roasted Peanut<br />
Sprig of Mint</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<b><i>Other things required:</i></b></div>
<div style="text-align: justify;">
Slicer<br />
Peeler<br />
Squeerzer<br />
Mixing bowl<br />
Spatula and spoons<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3KilDr2-bJeFoTZ8n_HWjkAb39805ndu3Jm_W_IZ8DmfVWZxEa7vAwv50IEsmqU_gpc1uiN7LfOVbiWEwLCvzX4sghSdlSjMrULoyBt1JUA90wBiIFB58GUgT0Wydn5K4vz9U8C1xAMXb/s1600/Collages6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3KilDr2-bJeFoTZ8n_HWjkAb39805ndu3Jm_W_IZ8DmfVWZxEa7vAwv50IEsmqU_gpc1uiN7LfOVbiWEwLCvzX4sghSdlSjMrULoyBt1JUA90wBiIFB58GUgT0Wydn5K4vz9U8C1xAMXb/s1600/Collages6.jpg" height="283" width="640" /></a></div>
<b><i>Method:</i></b><br />
<br />
<ul>
<li>Wash and peel Carrots and Mango.</li>
<li>Cut carrrot, mango and onion into juliennes.</li>
<li>Mix dressing ingredients and chopped chillies in a bowl well till sugar dissolves.</li>
<li>Add in juliennes, with the help of wooden laddle mush the vegetables as you do in mortar and pestle. </li>
<li>Transfer to a bowl or plate garnish with roasted peanut and a sprig of mint.</li>
</ul>
</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWOT_4D6LfjCIspDYLooP4I6lmCfkliF8pgFS6ycnykzymY83NYd8ti5oPSeVirimB0Y5u6ICUmHlKZShidDFZ7-spzyR6ClWLr22ltBgk7atDTouVW8YIM2eg0guHs63SYRZZEZvHu7Or/s1600/DSC00066.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWOT_4D6LfjCIspDYLooP4I6lmCfkliF8pgFS6ycnykzymY83NYd8ti5oPSeVirimB0Y5u6ICUmHlKZShidDFZ7-spzyR6ClWLr22ltBgk7atDTouVW8YIM2eg0guHs63SYRZZEZvHu7Or/s1600/DSC00066.JPG" height="240" width="320" /></a></div>
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<b><i>Notes:</i></b></div>
<div style="text-align: justify;">
</div>
<ul>
<li>Totapuri mango is best for this salad as it is not very sour and has sweet after note. And gives more authentic taste.</li>
<li>Can use semi ripe mango if you want the sweet salad.</li>
<li>You can shred the carrot and mango if desired.</li>
<li>Birds eye chillie is originally used in Vietnamese cuisine but can replace with any red chillie which is available.</li>
<li>Dash of light Soya Sauce enhances the flavor. If using soya sauce reduce the salt as sauce is salty. </li>
</ul>
<br />
<div style="text-align: justify;">
Check out the <b style="color: #990000;"><a href="http://spicingyourlife.blogspot.com/p/blogging-marathon.html">Blogging Marathon page for the other Blogging Marathoners doing BM#38</a></b> </div>
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<br /></div>
<div style="text-align: justify;">
Hope you have enjoyed reading this post. Please take a minute to share your views and valuable comments. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Regards,</div>
<div style="text-align: justify;">
Briju Parthasarathy<br />
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<div class="blogger-post-footer">http://parthasrhapsody.blogspot.com/feeds/posts/default?alt=rss</div>Anonymoushttp://www.blogger.com/profile/07795339370015827895noreply@blogger.com15tag:blogger.com,1999:blog-7374422953179805874.post-90093566765693955112014-03-13T16:06:00.003+05:302014-03-18T09:08:25.128+05:30How to Perfect Hot Chocolate<div dir="ltr" style="text-align: left;" trbidi="on">
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<b><i>Blogging Marathon</i></b> # <b><i>38 , Week</i></b> 2 <b><i>Day</i></b> : 3</div>
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<b><i>Theme : How to Cook the perfect Series : How to Make Perfect Hot Chocolate</i></b><br />
<b><i>Course : Drinks & Beverages</i></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTr_44USAhbbekbJxbEAWlydsbTbTQ_Po_9MC1jOsUqcu6D5aYSAMgjs16qLFixoflYgq_PNCIPfiLTCLkni6iP0DUrUEGEAoGwEeHJcUiQ88YzQ9os41y_kbNGtFrSR8PgkFlrCw3SV2a/s1600/20140313_145625.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTr_44USAhbbekbJxbEAWlydsbTbTQ_Po_9MC1jOsUqcu6D5aYSAMgjs16qLFixoflYgq_PNCIPfiLTCLkni6iP0DUrUEGEAoGwEeHJcUiQ88YzQ9os41y_kbNGtFrSR8PgkFlrCw3SV2a/s1600/20140313_145625.jpg" height="180" width="320" /></a></div>
<i><br /></i></div>
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Hot Chocolate also known as hot cocoa it is heated beverage. It was first invented in Mexico and later became popular in Europe and now it is the most favorite hot beverage after Tea and Coffee. There are many version available, is typically made from shavings of Chocolate, Milk, cream, melted chocolate, the other version which is popular is made from Cocoa powder which is known as drinking chocolate.</div>
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<span style="text-align: justify;">I was scratching my head what to post and was happy to see Hot Chocolate in "How to Cook Perfect Series". I like my hot chocolate with a hint of cinnamon and orange so i add dried orange peel candy in my hot chocolate.</span><br />
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Recipe source :<a href="http://www.theguardian.com/lifeandstyle/wordofmouth/2012/jan/12/how-to-make-perfect-hot-chocolate" target="_blank"> Hot Chocolate - recipe here</a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0bmSl_KRXgEkEkW2da0z-8we1k1y3F8FEjH3ZaGaSCA_4X6mxi04Z7wCh87b1N9IfzHgLOo2j2wCN4fX5dYo7hJy6-Ovj1YjgSHtyJCrTaauTA5_5WQmnxJO_4KRbRCpJmvqdlfe-Cg0Z/s1600/20140313_145640.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0bmSl_KRXgEkEkW2da0z-8we1k1y3F8FEjH3ZaGaSCA_4X6mxi04Z7wCh87b1N9IfzHgLOo2j2wCN4fX5dYo7hJy6-Ovj1YjgSHtyJCrTaauTA5_5WQmnxJO_4KRbRCpJmvqdlfe-Cg0Z/s1600/20140313_145640.jpg" height="153" width="320" /></a></div>
<b style="font-style: italic;">Preparation time : </b>10 mins</div>
<div style="text-align: justify;">
<b style="font-style: italic;">Cooking time : </b>10 mins</div>
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<b><i>Serves :</i></b> </div>
<div style="text-align: justify;">
<b><i>Difficulty level :</i></b> Easy to Hard</div>
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<br /></div>
<div style="text-align: justify;">
<b><i>Ingredients :</i></b></div>
<div style="text-align: justify;">
70 gms dark chocolate 55 - 70%<br />
30 gms milk chocolate<br />
13/4 (450 ml ) cup whole milk<br />
1/2 cup fresh cream<br />
1/2 tsp cinnamom<br />
1/2 tsp orange peel candy</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<b><i>Other things required:</i></b></div>
<div style="text-align: justify;">
Pan<br />
Knife<br />
Whisk<br />
Glass to serve<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2pTnTIOcI2FH84ecrOJelOMzPOGK_Z9JdB8Jl_Vhp_XmGpBeg_XJyQyhc-XJPxjOauJFO5-d5Dfy8T78jDIsY13qCT4mF4a9Qh4lvQZ8Ff52nCh1_pE8ZZGca_HlIOnS7fqQqoszqtBb0/s1600/New+folder12.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2pTnTIOcI2FH84ecrOJelOMzPOGK_Z9JdB8Jl_Vhp_XmGpBeg_XJyQyhc-XJPxjOauJFO5-d5Dfy8T78jDIsY13qCT4mF4a9Qh4lvQZ8Ff52nCh1_pE8ZZGca_HlIOnS7fqQqoszqtBb0/s1600/New+folder12.jpg" height="292" width="640" /></a></div>
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<div>
<b><i>Method:</i></b></div>
<div>
</div>
<ul style="text-align: left;">
<li>Boil half the milk i.e. 1 cup of milk, bring to boil.</li>
<li>Remove from flame and add in chocolates, orange peel and mix well.</li>
<li>When chocolate is melted add in rest milk and cream.</li>
<li>Heat again whisking all time. add in cinnamom and heat for a min.</li>
<li>Take care not to boil the milk.</li>
<li>Transfer in the glass or mug and serve with a dollop of cream.</li>
</ul>
<div style="text-align: left;">
<b><i>Notes:</i></b></div>
</div>
<div style="text-align: justify;">
<br />
<ul>
<li>Chop the chocolates to melt it quicker</li>
<li>Never boil the chocolate as it will break the chocolate molecule and may split the milk.</li>
</ul>
<div>
<b><i>Health Benefits :</i></b> </div>
<br />
<br />
<ul>
<li>Flavonoids found in cocoa makes hot chocolate also has a positive health effect on arterial health.</li>
<li>Flavonoids found in hot chocolate are beneficial to health because they shield walls of blood vessels from free radical damage.</li>
<li><br /></li>
</ul>
<br />
<br />
<br /></div>
<div style="text-align: justify;">
Check out the <b style="color: #990000;"><a href="http://spicingyourlife.blogspot.com/p/blogging-marathon.html">Blogging Marathon page for the other Blogging Marathoners doing BM#38</a></b></div>
<div style="text-align: justify;">
Hope you have enjoyed reading this post. Please take a minute to share your views and valuable comments.</div>
<div style="text-align: justify;">
Regards,</div>
<div style="text-align: justify;">
Briju Parthasarathy</div>
</div>
<div class="blogger-post-footer">http://parthasrhapsody.blogspot.com/feeds/posts/default?alt=rss</div>Anonymoushttp://www.blogger.com/profile/07795339370015827895noreply@blogger.com8tag:blogger.com,1999:blog-7374422953179805874.post-75037030377378106372014-03-11T19:14:00.003+05:302014-03-18T09:08:54.019+05:30Cucumber Sandwiches<div dir="ltr" style="text-align: left;" trbidi="on">
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<b><i>Blogging Marathon</i></b> # <b><i>38 Week</i></b> 2 <b><i>Day</i></b> : 2</div>
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<b><i>Theme : How to Cook the perfect Series : How to Make Perfect Cucumber Sandwiches</i></b></div>
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<b>Course :</b><i> Appetizer </i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy5GBwmD7HALS-uNqou1iUHT3T69m_bAbV2vnqeEJhGAJ12nLEVlzo5SAAhulhvWvJPJJCfF8xpnhi5dbAljPGf1-iQPhLEDyF2wII3_c6ArDgpr5keUODA6U4rl31Yp6_3wLkZ6Fhdbg-/s1600/20140311_181243_Richtone(HDR).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy5GBwmD7HALS-uNqou1iUHT3T69m_bAbV2vnqeEJhGAJ12nLEVlzo5SAAhulhvWvJPJJCfF8xpnhi5dbAljPGf1-iQPhLEDyF2wII3_c6ArDgpr5keUODA6U4rl31Yp6_3wLkZ6Fhdbg-/s1600/20140311_181243_Richtone(HDR).jpg" height="180" width="320" /></a></div>
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Cucumber sandwiches are the traditional dainty sandwiches of English Tea party and also my favorite ones too. I first had at my Taayi's place aka Mota mummy's place, my elder cousin sister used to make these for us. I was first hesitant to post this recipe under the Theme <i style="font-weight: bold;">How to Cook Perfect for our Blogging Marathon # 38, </i>later thought why not it is a perfect welcome post for the Coming Summer season as it involves no cooking and also refreshing as cucumbers and mint both are considered refreshing food in summers.</div>
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These sandwiches can be made ahead and kept in fridge or room temperature without getting soggy by drying seasoned cucumber slices between sheets of kitchen towel. They are ideal for Kitty Parties, Baby shower, Get together parties, Luncheon party, Kids Lunch Box or for Picnics or when you are travelling just wrap them and relish on the way.</div>
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It is so easy that even your kids can make these dainty sandwiches. One can do variations with simple cucumber sandwich to let your imagination go wild. Have added a dash of chilli vinegar and mint to my sandwich as I want a little kick and pep in my food. If making for kids can add little cheese and tomato ketchup to the butter and make your own spread for the sandwich.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjqR1_GIzAmpZcRNoGZ0XrlVNHo5P-9qPRoLBTnp243NR_RRBax-gMncpFG6ffOGoObcbgZ-tqy8SyG5VkbfqnCXpXJx79m5CPGVJCSjsjVWJtF4Ws4s2vOyGBy3Mejb01uJ3oFZaUk-f7/s1600/20140311_181635_Richtone%2528HDR%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjqR1_GIzAmpZcRNoGZ0XrlVNHo5P-9qPRoLBTnp243NR_RRBax-gMncpFG6ffOGoObcbgZ-tqy8SyG5VkbfqnCXpXJx79m5CPGVJCSjsjVWJtF4Ws4s2vOyGBy3Mejb01uJ3oFZaUk-f7/s1600/20140311_181635_Richtone%2528HDR%2529.jpg" height="143" width="320" /></a></div>
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<b><i><br /></i></b></div>
<div style="text-align: justify;">
<b><i>Preparation time : </i></b>20 mins</div>
<div style="text-align: justify;">
<b><i>Cooking time : </i></b>Nil</div>
<div style="text-align: justify;">
<b><i>Ideal time : </i></b>15 mins</div>
<div style="text-align: justify;">
<b><i>Serves :</i></b> 2 (Makes 6)</div>
<div style="text-align: justify;">
<b><i>Difficulty level :</i></b> Easy to Hard</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<b><i>Ingredients :</i></b></div>
<div style="text-align: justify;">
6 slices of white bread (Can use whole wheat bread or any bread of your choice)</div>
<div style="text-align: justify;">
1 small cucumber</div>
<div style="text-align: justify;">
3 tbsp white butter / salted butter</div>
<div style="text-align: justify;">
Salt to taste</div>
<div style="text-align: justify;">
White pepper to taste</div>
<div style="text-align: justify;">
1/4 tsp Chilli vinegar</div>
<div style="text-align: justify;">
1 tbsp Mint finely chopped</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<b><i>Other things required:</i></b></div>
<div style="text-align: justify;">
Kitchen towel</div>
<div style="text-align: justify;">
Slicer or Mandolines </div>
<div style="text-align: justify;">
Peeler</div>
<div style="text-align: justify;">
Colander or sieve</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirjvuq4BYOGWnUJVrPj0LehgDc8kbZeT6XG90pZQ-nfW2sTbGTifvU7Rxw_FPdxx07Rf8G4Dvv-EZ2ietZiSU3t8xErhM2PzrAuEYsGFfw0zGQAplECvC163N_WQbO0k7TnCfu5qHTupKo/s1600/pics.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirjvuq4BYOGWnUJVrPj0LehgDc8kbZeT6XG90pZQ-nfW2sTbGTifvU7Rxw_FPdxx07Rf8G4Dvv-EZ2ietZiSU3t8xErhM2PzrAuEYsGFfw0zGQAplECvC163N_WQbO0k7TnCfu5qHTupKo/s1600/pics.jpg" height="290" width="640" /></a></div>
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<b><i>Method:</i></b></div>
<div style="text-align: justify;">
</div>
<ul>
<li>Wash and peel cucumbers.</li>
<li>Slice the cucumbers into thin slices, put them in a colander / sieve. Sprinkle salt lightly and leave for 20 minutes.</li>
<li>If the cucumbers are over salted rinse them cold water.</li>
<li>Keep kitchen towel papers over towel and place the slices on them, pat dry with paper so that it is completely dry.</li>
<li>In a bowl mix butter, chopped mint and Vinegar.</li>
<li>Butter each slice generously with butter, arrange the cucumber slices overlapping each other. Crush white pepper on top.</li>
<li>Place the other slice and trim of the edges / crust.</li>
<li>Press down firmly and cut into fingers, squares, triangles.</li>
<li>Serve with tea or lemonade or any drink of your choice.</li>
</ul>
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMzZA_2tACtzoh0TdiWZ_4Qmg8BMUz7OgKCHFghactReCUTbaHcT1cYkgdtXmP3mfnJea9rZI5unSQvc8Xp6WwMqOopztU8O3usNpsVrxM6fyDwpNASZDTJI9SQ223k2W2QRRQC93TU8pB/s1600/20140311_181814_Richtone%2528HDR%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMzZA_2tACtzoh0TdiWZ_4Qmg8BMUz7OgKCHFghactReCUTbaHcT1cYkgdtXmP3mfnJea9rZI5unSQvc8Xp6WwMqOopztU8O3usNpsVrxM6fyDwpNASZDTJI9SQ223k2W2QRRQC93TU8pB/s1600/20140311_181814_Richtone%2528HDR%2529.jpg" height="320" width="265" /></a></div>
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<b><i>Notes:</i></b></div>
<div style="text-align: justify;">
</div>
<ul>
<li>Properly drain the cucumber other wise the sandwich would turn soggy.</li>
<li>Wash the cucumber if you have over salted.</li>
<li>Can use any other seasoning of your choice.</li>
<li>Can add slices of tomatoes, cheese slice.</li>
</ul>
<br />
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Check out the <b style="color: #990000;"><a href="http://spicingyourlife.blogspot.com/p/blogging-marathon.html">Blogging Marathon page for the other Blogging Marathoners doing BM#38</a></b> </div>
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<br /></div>
<div style="text-align: justify;">
Hope you have enjoyed reading this post. Please take a minute to share your views and valuable comments.</div>
<div style="text-align: justify;">
Regards,</div>
<div style="text-align: justify;">
Briju Parthasarathy</div>
</div>
<div class="blogger-post-footer">http://parthasrhapsody.blogspot.com/feeds/posts/default?alt=rss</div>Anonymoushttp://www.blogger.com/profile/07795339370015827895noreply@blogger.com17tag:blogger.com,1999:blog-7374422953179805874.post-68576709963466049142014-03-10T09:21:00.000+05:302014-03-10T09:39:14.255+05:30Vegetable Stock - How to make<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFYc_B10ZmSSzf3Molsn8yhO-at0xrYsKF8jvZ_pVAs4ueOfHN10zz1hEQbr27yybaHGz3pjNkKlTYubRDcE8RJyq_s9tQmzulWYjIOJQsUldzp5rT77E0UIsEEAurUAG9Dg8T25vNhlDw/s1600/20140309_204015.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFYc_B10ZmSSzf3Molsn8yhO-at0xrYsKF8jvZ_pVAs4ueOfHN10zz1hEQbr27yybaHGz3pjNkKlTYubRDcE8RJyq_s9tQmzulWYjIOJQsUldzp5rT77E0UIsEEAurUAG9Dg8T25vNhlDw/s1600/20140309_204015.jpg" height="320" width="247" /></a></div>
<div style="text-align: justify;">
Vegetable stock is a great way of using trimming of vegetables or the vegetables which are lying unused in fridge. Homemade stock always taste better than canned or store bought. It is most easiest stock to be prepared, unless like chicken or fish or beef stock you have boil the bones for hours and then you get stock, remove the scum in between to avoid any colourization of stock whereas in Vegetable stock you have to cook vegetables in water for max 30 mins and the flavours and nutrients are infused well in the water and what you get is tasty and blissfully yummy stock.</div>
<a name='more'></a><br />
<div style="text-align: justify;">
The most amazing thing about vegetable stock is you can make with all sort of vegetable barring brinjal and other vegetables which turns brown due to oxidation. Basically you need any three vegetables onion, carrot and celery / cabbage.</div>
<div style="text-align: justify;">
<br />
If you want a sweeter note to your stock add in corns, sweet potato, potato, pumpkin or leeks. If you like a sour note to your stock add cruciferous vegetables such as cabbage, brocolli as they tend to release salts when simmered for long time. To make asian style broth add ginger, lemongrass, star anise and coriander which is ideal for making asian soups or gravies.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXHPFrTSRkuCIq39JyFtwjYmaeQQEviLt1QKmjaCKm-lXZmMVoKsDPzQ2VZUCcKSVRNKiatpZoYiNAOL8N68JXvnyFGo7fyqvI7giJ2J3J2LXm8AI6ui0FEM-JaDXE2Pq6zq8zm5xjso4j/s1600/20140309_195708.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXHPFrTSRkuCIq39JyFtwjYmaeQQEviLt1QKmjaCKm-lXZmMVoKsDPzQ2VZUCcKSVRNKiatpZoYiNAOL8N68JXvnyFGo7fyqvI7giJ2J3J2LXm8AI6ui0FEM-JaDXE2Pq6zq8zm5xjso4j/s1600/20140309_195708.jpg" height="180" width="320" /></a></div>
<br />
<b><i>Why homemade vegetable stock are good?</i></b><br />
Vegetables add in nutrients, phytonutrients, minerals and antioxidant into your stock. Use of Anti inflammatory foods such as ginger, garlic, lemongrass, turmeric, pepper, leafy vegetables, onion, rosemary, tarragaon and thyme are few such food are potent detoxifying and anti viral herbs that helps you to get rid of toxins,stimulate circulation, boos immunity and help in digestion.<br />
<br />
<b><i>What care should be taken while using vegetables scraps for making stock?</i></b></div>
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Wash you vegetables thoroughly. Do not use mouldy vegetables, store your vegetable scraps in freezer.<br />
<br />
<b><i>What I do with my stock?</i></b><br />
<div>
I use them in making my dishes such as<br />
Risotto and rice dishes<br />
Pasta and sauces<br />
Soups and gravies, Stews.<br />
<br />
<b><i>Preparation time :</i></b> 5 mins<br />
<b><i>Cooking time :</i></b> 1 hr<br />
<b><i>Difficulty level :</i></b> Easy<br />
<b><i>Makes :</i></b> 1 litre<br />
<br />
<b><i>Ingredients :</i></b><br />
1 carrot / 1.2 cup carrot peels<br />
2-3 French beans<br />
1 Onion / 1/4 cup Greens of Spring onoion<br />
2 outer leaf of cabbage<br />
1/2 cup Leeks green part<br />
3- pepper corns<br />
2 cloves<br />
3 litre water<br />
<br />
<b><i>Other equipment required : </i></b></div>
</div>
<div style="text-align: justify;">
Pot<br />
Strainer<br />
Clean sterilized bottle for storing<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCuTLQ-5E7ZXDx8HhKUxWVxUk5bMwO359pvEdFPKEof470P5TemyrD-j9Cpz2REvyC4JxQzxBT7QtuKLzg-BP-3pH9qISlehmjxJT21fflh2MDzYGNh9nUAgfvVTEq7lPLsir5gc43hJao/s1600/20140309_200117.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCuTLQ-5E7ZXDx8HhKUxWVxUk5bMwO359pvEdFPKEof470P5TemyrD-j9Cpz2REvyC4JxQzxBT7QtuKLzg-BP-3pH9qISlehmjxJT21fflh2MDzYGNh9nUAgfvVTEq7lPLsir5gc43hJao/s1600/20140309_200117.jpg" height="200" width="151" /></a></div>
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<div>
<b><i>Method : </i></b></div>
<div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<ul>
<li>Add all ingredients in big pot or 5 litre pressure cooker.</li>
<li>Cover the vegetable with cold water and bring to boil over high flame.</li>
<li>Reduce the heat and simmer the stock for about an hour.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJJRdiNfJ1N5W-c0DNtSWkce_SzgZ8SMaENGrrx9xSg67N2Ks3Pt2XupaokYR2OpXEyDy6-H2daLn00jMDa52MDqtROeMt7Jt3_6SK2hxulZOuvi0oAvS2kN24jzVyJGB2IKgb4kI1hzDk/s1600/20140309_203641.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJJRdiNfJ1N5W-c0DNtSWkce_SzgZ8SMaENGrrx9xSg67N2Ks3Pt2XupaokYR2OpXEyDy6-H2daLn00jMDa52MDqtROeMt7Jt3_6SK2hxulZOuvi0oAvS2kN24jzVyJGB2IKgb4kI1hzDk/s1600/20140309_203641.jpg" height="320" width="180" /></a></div>
</li>
<li>Cool stock till luke warm, strain and discard the vegetables.</li>
</ul>
<div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge4pb7UNGpcRlJwp9Cl7g-s4d79SsXcpHSQ26KttIdCCjK8phuEe7nhm34zBOI6GZ0nZpiZ2eGuAdE8owpjJ364sZETSJWuNq3k75ijOZVe28T-9thCao51dvVnnhyphenhyphenznzSU1topK1q35Rb/s1600/20140309_203701.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge4pb7UNGpcRlJwp9Cl7g-s4d79SsXcpHSQ26KttIdCCjK8phuEe7nhm34zBOI6GZ0nZpiZ2eGuAdE8owpjJ364sZETSJWuNq3k75ijOZVe28T-9thCao51dvVnnhyphenhyphenznzSU1topK1q35Rb/s1600/20140309_203701.jpg" height="320" width="180" /></a></div>
<b><i><br /></i></b>
<b><i>How to store stock:</i></b></div>
</div>
<ul>
<li>Pour into sterilized bottle or jar. Leave half inch space, Cool completely in refrigerator before freezing the stock.</li>
<li>Simultaneously you can also freeze stock in ice tray box, store cubes in zip seal bags for future use.</li>
<li>Can be stored in refrigerator for a week. </li>
</ul>
<br />
<br /></div>
<div style="text-align: justify;">
Hope you have enjoyed reading this post. Please take a minute to share your views and valuable comments. </div>
<div style="text-align: justify;">
Regards, </div>
<div style="text-align: justify;">
Briju Parthasarathy</div>
</div>
<div class="blogger-post-footer">http://parthasrhapsody.blogspot.com/feeds/posts/default?alt=rss</div>Anonymoushttp://www.blogger.com/profile/07795339370015827895noreply@blogger.com0tag:blogger.com,1999:blog-7374422953179805874.post-20859965103143324162014-03-10T09:00:00.000+05:302014-03-18T09:34:51.697+05:30Peas Soup - How to Cook Perfect Series<div dir="ltr" style="text-align: left;" trbidi="on">
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<b><i>Blogging Marathon</i></b> # <b><i>38 Week</i></b> 2 <b><i>Day</i></b> : 1</div>
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<b><i>Theme : How to Cook the perfect Series : How to cook Perfect Peas Soup</i></b></div>
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<b>Course :</b><i> Appetizer </i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2hZ1D3-jprPO5cH4KF2gC3FFO617WrYEFmEFVhRDF1ZLVzphpfyZL2AvCvkb1AIaBsJe6GPS21-mJOqvxJsV5LB3iT9pUyQ0zO96GdUR36OE10p4VlSZ6DC6ypVUkkE4p3efSrPEEeOIV/s1600/20140309_213851.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2hZ1D3-jprPO5cH4KF2gC3FFO617WrYEFmEFVhRDF1ZLVzphpfyZL2AvCvkb1AIaBsJe6GPS21-mJOqvxJsV5LB3iT9pUyQ0zO96GdUR36OE10p4VlSZ6DC6ypVUkkE4p3efSrPEEeOIV/s1600/20140309_213851.jpg" height="180" width="320" /></a>Peas soup has been eaten since antiquity, this soup is known as English Peas soup, in France it is know as Potage Saint - Germain, a name that comes from suburb of Paris where peas used to be cultivated.<br />
<br />
Peas soup is healthy and easy to cook, mouth watering. There are so many variations of Peas soup, but the classic one is combination of Peas, shallot and bacon. I was planning to post this recipe since I strated blogging but some how could not post. First time I watched this recipe on Asian Variety show broadcast on and Sony when I was Nigeria, Peas and Mint Soup sounded so scrumptious that I cooked so many times, but could not post.</div>
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After two months break from Srivalli's Blogging Marathon, this is my first event that am participating and very thrilled to read Peas soup as a part of - How to Cook Perfect series that runs in Guardian newspaper, where Felicity Cloake cooks a selection of tried and trusted popular recipes in search of perfect recipes. </div>
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Recipe source: <a href="http://www.theguardian.com/lifeandstyle/wordofmouth/2012/jul/26/how-to-cook-perfect-pea-soup" target="_blank">Peas Soup</a></div>
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<div style="text-align: justify;">
<b><i>Preparation time : 10</i></b> mins to 30 mins</div>
<div style="text-align: justify;">
<b><i>Cooking time :</i></b> <b><i>10</i></b> mins</div>
<div style="text-align: justify;">
<b><i>Serves : 2 </i></b></div>
<div style="text-align: justify;">
<b><i>Difficulty level :</i></b> <b><i>Easy</i></b><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTCnVWXJaySqdxo8ni5XERUJ1ngITu_ZC6bT_UDF8bjz78rwvzPJwRbppLLOrxgBD_5e5Qo__qcQTIDTCXeAqcLYp2_gWxIlF9X-LvufUR4gMNjoChJu-y0sqPEWFydSTw3C5WU9pox52u/s1600/20140309_213919.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTCnVWXJaySqdxo8ni5XERUJ1ngITu_ZC6bT_UDF8bjz78rwvzPJwRbppLLOrxgBD_5e5Qo__qcQTIDTCXeAqcLYp2_gWxIlF9X-LvufUR4gMNjoChJu-y0sqPEWFydSTw3C5WU9pox52u/s1600/20140309_213919.jpg" height="298" width="320" /></a></div>
<b><i><br /></i></b>
<br />
<div>
<b><i>Ingredients :</i></b></div>
<div>
1 tbsp butter<br />
11/2 cup shelled fresh peas / Frozen peas<br />
2 small spring onion / 1/2 cup chopped<br />
350 - 375 ml Vegetable Stock -<a href="http://parthasrhapsody.blogspot.com/2014/03/vegetable-stock-how-to-make.html" target="_blank"><b><i> recipe here</i></b></a><br />
pinch of sugar<br />
salt to taste<br />
squeeze of lemon<br />
<br />
<div>
<b><i>For Garnish :</i></b></div>
<div>
fresh mint leaves roughly chopped<br />
fresh cream</div>
</div>
<div>
<b><i><br /></i></b></div>
<div>
<b><i>Other things required :</i></b></div>
<div>
Non-stick pot<br />
Grinder<br />
<br />
<div>
<b><i>Method:</i></b></div>
<div>
<ul>
<li>Wash the spring leaves under running water to get rid of any soil or sand.<div class="separator" style="clear: both; text-align: center;">
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</li>
<li>Chop spring onions finely.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJVv3pR5DKZKniZpXfwvZb8IEW6lj3XjFB7VP6jXtZNKKHYUmC6kIxlEXNKYp8wgRqcKJUyfM4KqByXVYSATmvAd11TvCjKBZNBQebridh4ZpjchImHnXTQSIQpsrpQM1SGWe8jMDuHDq0/s1600/20140309_204431.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJVv3pR5DKZKniZpXfwvZb8IEW6lj3XjFB7VP6jXtZNKKHYUmC6kIxlEXNKYp8wgRqcKJUyfM4KqByXVYSATmvAd11TvCjKBZNBQebridh4ZpjchImHnXTQSIQpsrpQM1SGWe8jMDuHDq0/s1600/20140309_204431.jpg" height="200" width="150" /></a></div>
</li>
<li>Heat butter in a pan, add chopped onion and cook until it sweets or softens.<div class="separator" style="clear: both; text-align: center;">
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</li>
<li>Add peas, saute for a minute. Add vegetable stock. Bring it to boil, then simmer till peas are tender shall take about 10 -13 min for fresh peas and 5 - 8 mins for frozen peas.</li>
</ul>
<ul><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqr9q6AWZrWE8aDmrTNmuC5QkHHz3I5l83uiFxQIrvWSaCFDH-doq0T8sfmxySrnboXZ4KZa4jn-ZgtJU7Xf_D2E9KdCURnKW-Ki1eeKrNpa7ktGQtrxYzHR3ojyvQxDAF72wfdR4Na6RR/s1600/20140309_205249.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqr9q6AWZrWE8aDmrTNmuC5QkHHz3I5l83uiFxQIrvWSaCFDH-doq0T8sfmxySrnboXZ4KZa4jn-ZgtJU7Xf_D2E9KdCURnKW-Ki1eeKrNpa7ktGQtrxYzHR3ojyvQxDAF72wfdR4Na6RR/s1600/20140309_205249.jpg" height="200" width="140" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLeaZDRmMNsh_nnv-uMVi7_pfkbUaN9c_VrSnPjZYRg706ZaF3hh9ugURR_5ZA-rw3Z0cWmW8KLQqTkaNKpjPzelNLwT1GlulQjSKhxRSr1pwEDFJSowmdL97HOh1ouxyWzSCA2MZDXYlP/s1600/20140309_205047.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLeaZDRmMNsh_nnv-uMVi7_pfkbUaN9c_VrSnPjZYRg706ZaF3hh9ugURR_5ZA-rw3Z0cWmW8KLQqTkaNKpjPzelNLwT1GlulQjSKhxRSr1pwEDFJSowmdL97HOh1ouxyWzSCA2MZDXYlP/s1600/20140309_205047.jpg" height="200" width="146" /></a>
<li><div class="separator" style="clear: both; text-align: center;">
</div>
</li>
</ul>
<ul>
<li>Cool for a while and blend the peas using blender or hand blender till smooth. Add lemon juice and season to taste. Add sugar if peas are not sweet.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1zjhSZjbfK7x377tWhqz9K7UKHXf3yUOnS0fKO_2P-vWvLypFvy2eu60-fZvqP2FxuFcspb63RGIns7G0r2JCaLzw4CtRczjhFgAGad3q4qTdmnOsJ2ULTd_QRUwV6aPmjMIuGQ1SPV6L/s1600/20140309_212418.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1zjhSZjbfK7x377tWhqz9K7UKHXf3yUOnS0fKO_2P-vWvLypFvy2eu60-fZvqP2FxuFcspb63RGIns7G0r2JCaLzw4CtRczjhFgAGad3q4qTdmnOsJ2ULTd_QRUwV6aPmjMIuGQ1SPV6L/s1600/20140309_212418.jpg" height="200" width="112" /></a></div>
</li>
<li>Add more stock if the soup is thick and re heat soup on low flame for a min or so.</li>
<li>Serve the soup garnished with mint leaves and cream.</li>
</ul>
<div>
<b><i><br /></i></b>
<b><i>Notes:</i></b></div>
<div>
<ul>
<li>While sauteing the onions take care not to caramelize. As caramelized onion shall result in change of soup colour.</li>
<li>If using fresh peas the cooking time may vary.</li>
<li>Can also use Vegetable stock cube if the fresh stock is not available.</li>
<li>If you want to use bacon as mentioned in the original recipe : use 1 rasher of smoky streaky bacon finely chopped and saute with onions.</li>
<li>Can also plain water if using bacon or can substitute with any stock of your choice like chicken stock.</li>
</ul>
</div>
</div>
</div>
</div>
<div style="text-align: justify;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje8zOGNEKs1QmHidhjfDRf7RybyPmsp_wMkMc8O2O-GZxh0FCF-Tr-GcUMMNEqP-Ln36XL1wo_P2TqXu6nAK8vaynUWZBRX4_11TtNVNQ-QWQn4WrAlPMvbyknDSZiKWPcH52yQsNAjbdb/s1600/20140309_213838.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje8zOGNEKs1QmHidhjfDRf7RybyPmsp_wMkMc8O2O-GZxh0FCF-Tr-GcUMMNEqP-Ln36XL1wo_P2TqXu6nAK8vaynUWZBRX4_11TtNVNQ-QWQn4WrAlPMvbyknDSZiKWPcH52yQsNAjbdb/s1600/20140309_213838.jpg" height="129" width="200" /></a></div>
<br />
<br />
Check out the <b style="color: #990000;"><a href="http://spicingyourlife.blogspot.com/p/blogging-marathon.html">Blogging Marathon page for the other Blogging Marathoners doing BM#38</a></b></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Hope you have enjoyed reading this post. Please take a minute to share your views and valuable comments.
Regards,</div>
<div style="text-align: justify;">
Briju Parthasarathy</div>
</div>
<div class="blogger-post-footer">http://parthasrhapsody.blogspot.com/feeds/posts/default?alt=rss</div>Anonymoushttp://www.blogger.com/profile/07795339370015827895noreply@blogger.com13tag:blogger.com,1999:blog-7374422953179805874.post-46900601163437074452014-03-05T15:28:00.000+05:302014-03-18T09:09:37.864+05:30Milk - Cake<div dir="ltr" style="text-align: left;" trbidi="on">
<div style="text-align: justify;">
<b><i>Blogging Marathon</i></b> # <b><i>38 Week</i></b> 1 <b><i>Day</i></b> : 3</div>
<div style="text-align: justify;">
<b><i>Theme : One dish, Different Country - Cakes from Around the World - Milk Cake</i></b></div>
<div style="text-align: justify;">
<b>Course :</b><i> Dessert</i><br />
<i><br /></i></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS_YleU3Lim5tCqDwxF12cOyMKJSGbr4gKpuNubi5Fk1coQnZpDcDo7PGE2sFrWVFUYWps1Yst7FDOMATo5DzySB8-oaPgtXw2sgAE-ljwZAcAF2TpipsnkJp1sfF8MgI-M2uwnn1qEvhg/s1600/20140305_150139.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: justify;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS_YleU3Lim5tCqDwxF12cOyMKJSGbr4gKpuNubi5Fk1coQnZpDcDo7PGE2sFrWVFUYWps1Yst7FDOMATo5DzySB8-oaPgtXw2sgAE-ljwZAcAF2TpipsnkJp1sfF8MgI-M2uwnn1qEvhg/s1600/20140305_150139.jpg" height="112" width="200" /></a></div>
<div style="text-align: justify;">
Milk cake is a rich cake made from Milk. Is mouth watering sweet specially made during Festival seasons, the Milk cake is most commonly confused with Kalakand, but Kalakand has a tone of golden brown colour to white just like Mysore pak has and milk cake are usually white or light cream in colour. This cake is very rich and healthy as it made from whole milk. This recipe is very easy to make as you need only very few ingredients and the end result is yummy and delicious sweet. The recipe is time consuming but as they say "Sabra ka phal Methi hota hai" so is the sweet.</div>
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<a name='more'></a><div style="text-align: justify;">
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<div style="text-align: justify;">
<b><i>Preparation time : 10</i></b> mins</div>
<div style="text-align: justify;">
<b><i>Cooking time :</i></b> <b><i>40</i></b> mins</div>
<div style="text-align: justify;">
<b><i>Serves : 6 people</i></b></div>
<div style="text-align: justify;">
<b><i>Difficulty level :</i></b> <b><i>Easy</i></b></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<b><i>Ingredients :</i></b></div>
<div style="text-align: justify;">
1 litre of Full cream Milk</div>
<div style="text-align: justify;">
1/4 cup heavy cream</div>
<div style="text-align: justify;">
1/2 cup sugar</div>
<div style="text-align: justify;">
1 tbsp ealichi (as per taste)</div>
<div style="text-align: justify;">
Sliced Pistachios for Garnish</div>
<div style="text-align: justify;">
Ghee for greasing the plate</div>
<div style="text-align: justify;">
1/2 Lemon juice</div>
<div style="text-align: justify;">
<b><i><br /></i></b></div>
<div style="text-align: justify;">
<b><i>Other things required :</i></b></div>
<div style="text-align: justify;">
Non-stick pot</div>
<div style="text-align: justify;">
Plate to set the cake</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGhynKBEmREz8o2sFuoxdKfepbTinr4-LFCB-gNhKvtQJ60zp14D9lPQQ1sOAQJQmlkToQ9bexQ3OTNM_dccrtWPx5afqDdNyFPT9A0V7hfmMAAHoApSm66Lnoj0rRbYZ8mOKzkqsfHwBH/s1600/20140305_150113.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGhynKBEmREz8o2sFuoxdKfepbTinr4-LFCB-gNhKvtQJ60zp14D9lPQQ1sOAQJQmlkToQ9bexQ3OTNM_dccrtWPx5afqDdNyFPT9A0V7hfmMAAHoApSm66Lnoj0rRbYZ8mOKzkqsfHwBH/s1600/20140305_150113.jpg" height="276" width="320" /></a></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<b><i>Methods :</i></b></div>
<br />
<ul style="text-align: left;">
<li style="text-align: justify;">Heat milk in heavy bottom pan or Non-stick pan till it comes to boil on high flame.</li>
<li style="text-align: justify;">Boil further for 5 mins on medium flame.</li>
<li style="text-align: justify;">Add milk juice slowly, take care that the milk should not curdle instantly.</li>
<li style="text-align: justify;">As the milk is boiling it shall slowly separate, this shall take 5 - 7 minutes to separate whey.</li>
<li style="text-align: justify;">Remove the whey say around a cup inorder to avoid the after sour taste in the cake.</li>
<li style="text-align: justify;">Continue to cook further till the whey evaporates. At this point add in cream and cook till cream is completely absorbed and the milk becomes grainy and dry.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEituKPYEDVfJu-OxRHG8HWbrJczJDB8IHXNKGGG86VOz2bcWQlRYI_5SbR_sCyNptBwlR00h6ylHMfWx28NN-nzzWCJxR9xvdRjRhoAUx2X10UU63CMqHAcXb4BU9-8rrH2cGzDANkUZp6m/s1600/New+folder11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEituKPYEDVfJu-OxRHG8HWbrJczJDB8IHXNKGGG86VOz2bcWQlRYI_5SbR_sCyNptBwlR00h6ylHMfWx28NN-nzzWCJxR9xvdRjRhoAUx2X10UU63CMqHAcXb4BU9-8rrH2cGzDANkUZp6m/s1600/New+folder11.jpg" height="222" width="640" /></a></div>
</li>
<li style="text-align: justify;">Add in Sugar and cardamom powder and stir continuously. Cook till the mixtures moves with the spoon or leaves the sides of the pan.</li>
<li style="text-align: justify;">Transfer the mix on to a greased pan. Spread it evenly using greased spatula or cup.</li>
<li style="text-align: justify;">Sprinkle pista and press.</li>
<li style="text-align: justify;">Let it set at room temperature for atleast 2 hrs.</li>
<li style="text-align: justify;">Cut into wedges and serve. </li>
</ul>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzaoOZheZh4Bo_F2RjSFfSEjy9ILQ6ZF-maTdSllf5V7erTYQYuq5EvX0w9GW4MXRIvIoE9p1oVHKkZJjQ_kbMg6EoS7pJGDX9_oCc2SBB1bbdL-7Km_wjrSUMALMrABbSOUxPsb8gXn4A/s1600/20140305_150257.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzaoOZheZh4Bo_F2RjSFfSEjy9ILQ6ZF-maTdSllf5V7erTYQYuq5EvX0w9GW4MXRIvIoE9p1oVHKkZJjQ_kbMg6EoS7pJGDX9_oCc2SBB1bbdL-7Km_wjrSUMALMrABbSOUxPsb8gXn4A/s1600/20140305_150257.jpg" height="202" width="320" /></a></div>
<div style="text-align: justify;">
<b><i>Notes :</i></b></div>
<br />
<ul style="text-align: left;">
<li style="text-align: justify;"><b><i>Always use heavy bottom pan or if possible non-stick or else milk will scorch.</i></b></li>
<li style="text-align: justify;"><b><i>Add lemon juice very slowly, because the milk should not curdle instantly or else you will end up with the sour cake.</i></b></li>
<li style="text-align: justify;"><b><i>Remove some whey, reason a it shall help to cook quickly and reason b is the crumb's of milk shall stay soft.</i></b></li>
<li style="text-align: justify;"><b><i>Always cook on medium to low heat.</i></b></li>
</ul>
<br />
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Check out the <b style="color: #990000;"><a href="http://spicingyourlife.blogspot.com/p/blogging-marathon.html">Blogging Marathon page for the other Blogging Marathoners doing BM#38</a></b></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Hope you have enjoyed reading this post. Please take a minute to share your views and valuable comments.
Regards,</div>
<div style="text-align: justify;">
Briju Parthasarathy</div>
</div>
<div class="blogger-post-footer">http://parthasrhapsody.blogspot.com/feeds/posts/default?alt=rss</div>Anonymoushttp://www.blogger.com/profile/07795339370015827895noreply@blogger.com10tag:blogger.com,1999:blog-7374422953179805874.post-11287999929551852552014-03-04T15:59:00.003+05:302014-03-18T09:10:06.055+05:30Eggless Italian Chocolate and Hazelnut Cake - Torta Gianduia<div dir="ltr" style="text-align: left;" trbidi="on">
<div align="justify">
<b><i>Blogging Marathon</i></b> # <b><i>38 Week</i></b> 1 <b><i>Day</i></b> : 2</div>
<div align="justify">
<b><i>Theme : One dish, Different Country - Cakes from Around the World - Torta Gianduia</i></b></div>
<div align="justify">
<b>Course :</b><i> Dessert</i><br />
<i><br /></i>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlCxbndKKY3h2tu1kumoc8_f6u-n0e8ozkjvZxnHBuNTf4QJgVdBBBClSLgEUEt6zGE1rObRycyKJhkxT94WB1T7oo8T6qaFck4eBEm_4Uht1GJ3r3zeyqos50eo1EjcyKznz1naV_-5gF/s1600/2014-03-03+19.43.36.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlCxbndKKY3h2tu1kumoc8_f6u-n0e8ozkjvZxnHBuNTf4QJgVdBBBClSLgEUEt6zGE1rObRycyKJhkxT94WB1T7oo8T6qaFck4eBEm_4Uht1GJ3r3zeyqos50eo1EjcyKznz1naV_-5gF/s1600/2014-03-03+19.43.36.jpg" height="200" width="199" /></a><br />
<i style="text-align: left;">When this months Blogging Marathon Challenge I chose One dish different countries as my theme for this week. There are so many dishes around the world which are resemble and am going to post on the most famous cake dessert which are specially prepared during festivals such as Swiss cake for Christmas, Torta Gianduia made specially during Carnival festival.</i><br />
<i style="text-align: left;"><br /></i>
<i style="text-align: left;">Gianduia is a sweet chocolate containing hazelnut, invented in Turin by Caffarel in 1852. It takes its name from marionette character which represents Piedmont, the Italian region where Gianduia chocolate was invented. Traditionally Gianduia cake preparation is very elaborate and the traditional recipe uses no flour at all, but only bitter chocolate, sugar, butter, water, and heavy cream. This version is eggless, and so does include flour. It tastes just as good, though!</i><br />
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<a name='more'></a><br /></div>
<b><i>Preparation time : 20</i></b> mins<br />
<div align="justify">
<b><i>Cooking time :</i></b> <b><i>20</i></b> mins</div>
<div align="justify">
<b><i>Serves : 6 people</i></b></div>
<div align="justify">
<b><i>Difficulty level :</i></b> <b><i>Easy</i></b></div>
<br />
<b><i>Ingredients :</i></b><br />
1 cup Maida / All purpose flour<br />
1/4 cup Whole wheat flour<br />
1/4 cup / 3 tbsp Unsweetened Cocoa powder<br />
14 cup hazel nut<br />
1/4 cup less 1 tbsp Sugar Substitute (If using Stevia 9 sachets)<br />
1/8 cup / 1 tbsp Hazelnut paste / Nutella<br />
1/4 cup oil<br />
3/4 cup + 1/8 cup milk<br />
1 tbsp Vinegar<br />
1 tsp baking powder<br />
1 tsp cinnamon<br />
2 tbsp hazelnut, toasted and sliced <br />
<br />
<b><i>Other things required :</i></b><br />
Bowl for mixing<br />
Seive<br />
Spatula<br />
Baking paper / Grease proof paper<br />
6" Round cake tin or Square tin<br />
<br />
<b><i>Method :</i></b><br />
<br />
<ul style="text-align: left;">
<li>Sift Maida, wheat flour along with Cocoa powder and baking powder.</li>
<li>Roast hazelnut, cool and grind to fine powder. Mix with dry ingredients.</li>
<li>In a bowl add milk and vinegar and keep it aside for 5 mins or till milk thickens.</li>
<li>Add hazelnut paste and cinnamon powder and mix well.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlWWG48FIJXZ7EAodvQmFOP10UwxAaF-8YFcGehznlmT_09n-tF0G2R0mvG-eRYd9r8gXCZspWQcop_Jz08H2KDqHojFF3KzT7ev8qyCybMTqiLT-eeylIklfpqE0Dl-7Y-b1o56OnqFaR/s1600/Untitled.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlWWG48FIJXZ7EAodvQmFOP10UwxAaF-8YFcGehznlmT_09n-tF0G2R0mvG-eRYd9r8gXCZspWQcop_Jz08H2KDqHojFF3KzT7ev8qyCybMTqiLT-eeylIklfpqE0Dl-7Y-b1o56OnqFaR/s1600/Untitled.jpg" height="225" width="320" /></a></div>
</li>
</ul>
<ul style="text-align: left;">
<li>Add flour mix in three batches and mix using cut and fold method.</li>
<li>If you feel the batter is too thick then add milk to get thick consistency.</li>
<li>Pour in Greased and lined tin. Tap to remove any air.</li>
<li>Sprinkle the hazelnut on top and tap again.</li>
<li>Bake for 20 mins at 160 c in preheated oven or till ready.</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKRRybadlE6RWgCW8YX93Eap2WWhPpl0BaWu37ZbgxQvX5WrZWwKXJUkOoUefMxoUZEIG5qBDLScPNeJm1b0YqeL9gLfZwnhp7VbG87Vwfi3u3PbRL2b_RAzy0PFr6k3HIus-TgWC-ppHF/s1600/20140304_150558.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKRRybadlE6RWgCW8YX93Eap2WWhPpl0BaWu37ZbgxQvX5WrZWwKXJUkOoUefMxoUZEIG5qBDLScPNeJm1b0YqeL9gLfZwnhp7VbG87Vwfi3u3PbRL2b_RAzy0PFr6k3HIus-TgWC-ppHF/s1600/20140304_150558.jpg" height="320" width="294" /></a></div>
<b><i>Notes :</i></b><br />
<br />
<ul style="text-align: left;">
<li>Check in between say after 12 -13 mins if the nuts are getting burnt reduce the temperature of oven.</li>
<li>The cooking time varies from oven to oven. My oven took 20 mins to bake at cake mode i.e. top and bottom setting.</li>
<li>Please use tooth pick method to check if the cake is baked or not i.e. Insert the tooth pick or wooden skewer in middle and</li>
</ul>
a) if it comes out dry it is done.<br />
b) If it comes out goey i.e. batter is stuck means cake needs 10 mins of baking.<br />
c) if it comes with few crumbs it means the cake needs 3- 5 mins of baking.<br />
<ul style="text-align: left;">
<li>Other way is by smell, if you get the aroma of cake means the cake is perfectly baked. Would recommend to only those who regularly bake they can distinguish the baked aroma.</li>
<li>This cake would be bit dense due to use of whole wheat flour and hazelnut flour.</li>
</ul>
<br />
<b><i>Best Paried with :</i></b><br />
<br />
<br />
<br />
<br />
<ul style="text-align: left;">
<li>The cake is best paired with cup of Espresso or Cold coffee.</li>
<li>Frangelico is after dinner drink</li>
<li>Scoop of Rich Chocolate ice-cream</li>
<li>Hot Chocolate and Hazelnut ganache</li>
</ul>
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Briju Parthasarathy</div>
<div class="blogger-post-footer">http://parthasrhapsody.blogspot.com/feeds/posts/default?alt=rss</div>Anonymoushttp://www.blogger.com/profile/07795339370015827895noreply@blogger.com11tag:blogger.com,1999:blog-7374422953179805874.post-70302632756089524212014-03-03T08:37:00.000+05:302014-03-18T09:10:55.903+05:30Eggless Strawberry Swiss Roll Cake - Biskuitroulade<div dir="ltr" style="text-align: left;" trbidi="on">
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<b><i>Blogging Marathon</i></b> # <b><i>38 Week</i></b> 1 <b><i>Day</i></b> : 1</div>
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<b><i>Theme : One dish, Different Country - Cakes from Around the World - British Rolled cake</i></b></div>
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<b>Course :</b><i> Dessert</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg9ovc7lhAAp2rsdWoIn2pG8jRg6tQXea9YT8cVE2te7hK9rbuclvCxjW5OBGJYIWsMXNyyytRQCzneJS4L68lnNHF-xw-d9eK2PiEsXuX0sozQCUfFYkXEPSqtvJcSaBjS_Z0QZ_dMSNa/s1600/2014-03-02+17.53.19.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg9ovc7lhAAp2rsdWoIn2pG8jRg6tQXea9YT8cVE2te7hK9rbuclvCxjW5OBGJYIWsMXNyyytRQCzneJS4L68lnNHF-xw-d9eK2PiEsXuX0sozQCUfFYkXEPSqtvJcSaBjS_Z0QZ_dMSNa/s1600/2014-03-02+17.53.19.jpg" height="194" width="320" /></a></div>
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While there have been many arguments as to the origin of the Swiss roll, it probably originated in Central Europe rather than in Switzerland. The term Swiss roll to described a filled roll cake probably originated in Britain in the late 1880's, and is now popular usage all over the world. The classic Swiss roll is a roll cake with a whipped cream filling, though jelly fillings and chocolate fillings are also very popular.</div>
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<a name='more'></a>As a kid I always loved to have swiss roll cake or cream roll cake and thought that one day I shall make it. Have earlier tried but it always resulted in a broken roll, and at theback of mind it was always there that I shall keep trying until I succeed, Making an eggless roll is a challenge as you don't get the perfect roll since it tends to break. I have tried several ways and found one interesting recipe at <u style="font-style: italic; font-weight: bold;">Kavitha's blog</u> but had to modify the recipe since the original recipe resulted in a too sweet cake and also the roll was not perfect and was breaking.. The batter was too thick so had to add milk to get proper consistency and reduce the cooking time. The modifications turned out very good, and the result is shown below.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTXWq2nCWQxqmmiTkp8ZjyF_e89BvxniXLEVrcoPnSm5rQS9IIgoxnP2ikNaBFC3dAZczvfhsziYQNET4hMTxJhdBqDTywQnpzjj5lZGsBJxppekhb3bEf2_uM3LObBc265bqkSJHOU2Pn/s1600/20140228_180511.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTXWq2nCWQxqmmiTkp8ZjyF_e89BvxniXLEVrcoPnSm5rQS9IIgoxnP2ikNaBFC3dAZczvfhsziYQNET4hMTxJhdBqDTywQnpzjj5lZGsBJxppekhb3bEf2_uM3LObBc265bqkSJHOU2Pn/s1600/20140228_180511.jpg" height="300" width="320" /></a></div>
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<b><i>Recipe Source : <u><a href="http://foodomania.com/swiss-roll-cake/">Food mania</a></u></i></b><br />
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<b><i>Preparation time : 70</i></b> mins</div>
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<b><i>Cooking time :</i></b> <b><i>15</i></b> mins</div>
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<b><i>Serves : 10" roll 4-5 people</i></b></div>
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<b><i>Difficulty level :</i></b> <b><i>Difficult</i></b></div>
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<b><i>Ingredients for Sponge Roll :</i></b><br />
1 cup all purpose flour (APF) / Maida<br />
1/2 cup sugar (as per taste)<br />
1/2 tsp baking powder<br />
1/4 tsp baking soda / soda bi carbonate<br />
pinch salt<br />
1/3 cup thick curd<br />
1/4 cup milk<br />
1/4 cup oil<br />
1/2 tsp strawberry essence<br />
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<b><i>Ingredients for Simple Syrup:</i></b><br />
3 tbsp sugar<br />
3 -4 tbsp water<br />
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<b><i>Ingredients for Filling and Frosting :</i></b><br />
1/4 cup Sugar free Strawberry jam / regular strawberry jam<br />
3/4 cup cold frosting cream/ heavy whipping cream or 1 sachet whipping cream<br />
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<b><i>Other things required:</i></b><br />
Sheet pan or Brownie pan<br />
Grease proof paper / Butter paper<br />
Bowl for mixing<br />
Whisker<br />
Knife<br />
Kitchen towel<br />
Foil paper<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9D2nTKXkJv5xmppU66THBqpz-oMS0D4X2vUK5AsZcxrJGO6aMYy7cdjKn7lkTd2OdNd2zpWH8mSF2NUePCAGGFZc_0aULW1z9iOKxJMtzR8q52GuQDfo5429ZKVUZAMwWZi0LxeLSCC-_/s1600/2014-02-28+18.19.17.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9D2nTKXkJv5xmppU66THBqpz-oMS0D4X2vUK5AsZcxrJGO6aMYy7cdjKn7lkTd2OdNd2zpWH8mSF2NUePCAGGFZc_0aULW1z9iOKxJMtzR8q52GuQDfo5429ZKVUZAMwWZi0LxeLSCC-_/s1600/2014-02-28+18.19.17.jpg" height="320" width="268" /></a></div>
<b><i>Method for Sponge:</i></b><br />
<ul style="text-align: left;">
<li>Preheat the oven at 150 c if using fan mode or else at 160 c if using normal OTG.</li>
<li>Line a sheet pan (10" x 13") with butter paper and grease the paper.</li>
<li>Sieve maida with salt and keep aside.</li>
<li>Grind sugar to powder.</li>
<li>In a bowl mix sugar and curd till sugar is dissolved</li>
<li>Add baking soda and powder in curd mix and let it sit for 5 mins. After 5 mins you will see lots of bubble forming and the curd mix will thicken.</li>
<li>Add oil, essence and mix well.</li>
<li>Stir in flour in cut and fold method, when the flour is incorporated well add milk and mix. Do not over do the batter.</li>
<li>Pour the batter in the prepared pan, tap the pan 2-3 times inorder to spread the cake mix and also to remove any air bubble.</li>
<li>Bake cake for 15 mins in Fan oven mode or for 20 mins in normal oven. Can check for tooth pick.</li>
<li>Once done remove pan from oven and let the cake cool in pan for 5 mins.</li>
</ul>
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<b><i>Method for Making simple syrup:</i></b><br />
<ul style="text-align: left;">
<li>Mix sugar and water in small pan and heat it up for 3 - 4 mins or just till it starts boiling.</li>
<li>Can also use honey instead of sugar.</li>
</ul>
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<b><i>Method for Filling:</i></b><br />
<ul style="text-align: left;">
<li>Heat jam till it melts. Transfer to a bowl and allow it to cool at room temperature.</li>
<li>For Frosting : Whip the chilled cream in pre chilled bowl. When you reach soft peak add in icing sugar as per taste and whip till you get hard peaks.</li>
<li>Refrigerate till further use. </li>
</ul>
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<b><i>Method for Making the Roll:</i></b><br />
<ul style="text-align: left;">
<li>Dust kitchen towel with powdered sugar.</li>
<li>Invert the cake roll on the towel, dust powdered sugar on top too.</li>
<li>Tightly roll the cake from one end and wrap till end. Allow it cool at room temperature.</li>
<li>Open the cake carefully, if the cake sticks to the towel gently pull of using knife.</li>
<li>Brush the simple syrup. Spread jam on the roll.</li>
<li>Spread the whipped cream leaving the sides atleast 1" from both the ends.</li>
<li>Carefully wrap the roll. Wrap again with foil paper lightly tightly so that the roll shapes well.</li>
<li>Refrigerate atleast for 1 hr.</li>
<li>After an hour remove the wrap and frost the roll completely.</li>
<li>Chill for 30 mins before serving. Make pattern with the help of fork. just run the fork from top to bottom.</li>
<li>Serve on plate garnished with frosting net at base and strawberry fans.</li>
</ul>
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<b><i>Notes: Important points to remember while making Roulade:</i></b><br />
<ul style="text-align: left;">
<li>Adding good quality of baking powder and soda is crucial as it is the only ingredient which will help the cake to rise.</li>
<li>As been a eggless cake it is necessary to soak it with syrup or else you might end up with the hard cake.</li>
<li>Always melt jam before spreading as the lumpy jam can break the cake layer.</li>
<li>Make sure to spread in thin layer as thick layer shall result in broken roll. Add tbsp of milk if you feel the batter is thick.</li>
<li>After 10 - 12 mins check the cake. Use tooth pick to check, if it comes out clean it is done. If it comes with some cake crumbs stuck to the toothpick means need more baking.</li>
<li>You will get the aroma of baked cake and this is the sign of perfectly baked cake.</li>
<li>Properly dust the cake and towel with powdered sugar or else it shall stick to towel and shall tear apart while unrolling</li>
<li>If the cake gets stuck with the towel don't pull the towel away from cake. Use knife to loosen the stuck cake from the roll carefully.</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwbioCcFWcmDsaZwiyWG3h7mOfnZmLrToAqJIFNEhp-iSpgkAAwoHgBJpK0U2JNmSKGLNBiETBq6rNj-rub9Aek6p_zl9lkCFI56E_SuybbTvv2nmWjbMoK3fgYMfGWc_mZNWCdOHtidyI/s1600/20140228_180635_Richtone%2528HDR%2529.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwbioCcFWcmDsaZwiyWG3h7mOfnZmLrToAqJIFNEhp-iSpgkAAwoHgBJpK0U2JNmSKGLNBiETBq6rNj-rub9Aek6p_zl9lkCFI56E_SuybbTvv2nmWjbMoK3fgYMfGWc_mZNWCdOHtidyI/s1600/20140228_180635_Richtone%2528HDR%2529.jpg" height="320" width="206" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT6AMGyu7XnwQ1LR1Oxwfu9Zt62RZByI0VOzVu9UXGRVj0JKcfcv8Xp5YHSD0fSE1jZUqXszyUUZaRYhUzMNF84HhrEJTDBkwX90xtXPDezK1rYcdQ5pYdUEgWWmC6BrBskr4UWjavycqY/s1600/2014-02-28+18.22.52.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT6AMGyu7XnwQ1LR1Oxwfu9Zt62RZByI0VOzVu9UXGRVj0JKcfcv8Xp5YHSD0fSE1jZUqXszyUUZaRYhUzMNF84HhrEJTDBkwX90xtXPDezK1rYcdQ5pYdUEgWWmC6BrBskr4UWjavycqY/s1600/2014-02-28+18.22.52.jpg" height="320" width="221" /></a></div>
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Check out the <b style="color: #990000;"><a href="http://spicingyourlife.blogspot.com/p/blogging-marathon.html">Blogging Marathon page for the other Blogging Marathoners doing BM#38</a></b><br />
<br />
Hope you have enjoyed reading this post. Please take a minute to share your views and valuable comments. Regards,<br />
Briju Parthasarathy</div>
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<div class="blogger-post-footer">http://parthasrhapsody.blogspot.com/feeds/posts/default?alt=rss</div>Anonymoushttp://www.blogger.com/profile/07795339370015827895noreply@blogger.com20Pune, Maharashtra, India18.5204303 73.85674369999992518.2795348 73.534020199999929 18.7613258 74.17946719999992tag:blogger.com,1999:blog-7374422953179805874.post-11187315663992038482013-12-31T21:03:00.000+05:302014-03-18T09:12:41.373+05:30Crème Brulee–Eggless<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5PS-NYEYEBqdBmL65WQjlVIQ1y87umcT5UZJnxzEauCQpcSUf3FnuHWaLvWDCvL0UFE4TaEH5AEnG1wRs47QzSXa5XwLCo9PGtv8JwQo58iEtzA3P20ikCzb-semtALRvhy3OH-r0jBQh/s1600/cb.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5PS-NYEYEBqdBmL65WQjlVIQ1y87umcT5UZJnxzEauCQpcSUf3FnuHWaLvWDCvL0UFE4TaEH5AEnG1wRs47QzSXa5XwLCo9PGtv8JwQo58iEtzA3P20ikCzb-semtALRvhy3OH-r0jBQh/s1600/cb.jpg" height="233" width="320" /></a></div>
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<i><b>Crème brûlée</b></i> (/ˌkrɛm bruːˈleɪ/; <small>French pronunciation: </small>[kʁɛm bʁy.le]),<sup><a href="http://en.wikipedia.org/wiki/Cr%C3%A8me_br%C3%BBl%C3%A9e#cite_note-1">[1]</a></sup> also known as <b>burnt cream</b>, <i><b>crema catalana</b></i>, or <b>Trinity cream</b><sup><a href="http://en.wikipedia.org/wiki/Cr%C3%A8me_br%C3%BBl%C3%A9e#cite_note-2">[2]</a></sup> is a dessert consisting of a rich custard base topped with a contrasting layer of hard caramel. It is normally served at room temperature. Making egg-less Crème Brulee was top of the list in dare section and also it was a challenge given by Jayant uncle who is a food and found of crème brulee and many other french desserts. </div>
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<span style="text-align: left;">Crème brulee without egg or egg-replacer was bit difficult, but am a person who give up so easily. When I was making Bhapa doi thought of using curd as setting ingredient or stabilizer but it will give a tangy note at the end of a bite which is not really crème brulee flavour, so used mix of crème, condense milk and evaporated milk to make it. Thanks to Gayatri’s brain child </span><a href="http://bakingeggless.blogspot.in/2013/12/creme-brulee.html?zx=f4a81b0976e2d6d6" style="text-align: left;">Eggless Baking Group</a><span style="text-align: left;"> and </span><a href="http://lakshmi17.blogspot.in/" style="text-align: left;">Vimala Lakshmi of Cooking Club</a><span style="text-align: left;"> who suggested this recipe</span><span style="text-align: left;"> where she challenges us every month with some Egg based dish and we have to make eggless version.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJzt0kra7G1aaR7vXF_s3WHGqbLiXkmPhi624KYiT_thn0imofyrZx8HyncN7kJqaieAfXximTOcXxGlAhU5_GsDPdWWd2n0kRY2wdnxh0MNXf5KZbsWL75IgZxlDCuTv8FBVOjhp2NISe/s1600/cb1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJzt0kra7G1aaR7vXF_s3WHGqbLiXkmPhi624KYiT_thn0imofyrZx8HyncN7kJqaieAfXximTOcXxGlAhU5_GsDPdWWd2n0kRY2wdnxh0MNXf5KZbsWL75IgZxlDCuTv8FBVOjhp2NISe/s1600/cb1.jpg" height="158" width="320" /></a></div>
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Crème Brulee is custard base is traditionally flavored with vanilla, but can also be flavored with lemon or orange (zest), rosemary, lavender, chocolate,Amaretto, Grand Marnier, cinnamon, coffee, liqueurs, green tea, pistachio, hazelnut, coconut, or other fruit. Trust me this dish of mine turned out to be the best crème brulee and am happy that it passed the taste test of Dhoddy uncle and got a clear certificate that it is the best Crème Brulee he had. So here is my twist to the traditional dish with my take in egg-less version. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFbIN_84V3W7gLZLQyiO7NeczhqONF3Enijt1m0ka-kozAQyxKPbeR2zk5e46SnGvKd9x9pDdyCBXPTP2zLZHa2p-j034qqdryZ0EC5oqcNBcVMkW-JC_NUCDPghss3fegYq4NvBh-rtyD/s1600/20131219_221154.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFbIN_84V3W7gLZLQyiO7NeczhqONF3Enijt1m0ka-kozAQyxKPbeR2zk5e46SnGvKd9x9pDdyCBXPTP2zLZHa2p-j034qqdryZ0EC5oqcNBcVMkW-JC_NUCDPghss3fegYq4NvBh-rtyD/s1600/20131219_221154.jpg" height="240" width="320" /></a></div>
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<strong><em>Total time :</em></strong> 3 hrs </div>
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<strong><em>Preparation time :</em></strong> 15 min </div>
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<strong><em>In active time :</em></strong> 2hrs 15 – 20 mins </div>
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<strong><em>Cooking time :</em></strong> 1 hr </div>
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<strong><em>Yields :</em></strong> 6 small (3” diameter) and 2 (4” diameter) medium sized ramekins </div>
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<strong><em>Difficulty level : </em></strong>Intermediate to Difficult <br />
<b><i>Recipe Source :</i></b> <a href="http://www.sanjeevkapoor.com/creme-brulee---sanjeev-kapoors-party-cooking.aspx">Sanjeev Kapoor</a></div>
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<strong><em>Ingredients :</em></strong> </div>
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200 ml / 1 cup heavy whipping crème </div>
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100 ml / 1/2 cup evaporated milk </div>
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140 gms/ 1/2 cup condensed milk </div>
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50 gms / 3 tbsp custard powder </div>
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1/2 cup cold milk </div>
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1/4 cup sugar </div>
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1/2 cup sugar for browning </div>
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<strong><em>Other things required:</em></strong> </div>
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Pan </div>
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whisk </div>
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ramekins </div>
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Brownie pan for baking </div>
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Aluminum foil to cover </div>
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<strong><em>Method : </em></strong> </div>
<ul>
<li> <div align="justify">
Mix custard powder in 1/2 cup of cold milk.</div>
</li>
<li> <div align="justify">
In a pan whisk together rest milk, condense milk, heavy whipping cream and sugar.</div>
</li>
<li> <div align="justify">
Heat the milk till it reaches boiling point, stirring continuously. When it reaches boiling point add in custard powder.</div>
</li>
<li> <div align="justify">
Stir continuously to avoid lumps in custard.</div>
</li>
<li> <div align="justify">
Cook for 2 – 3 mins or till it thickens.</div>
</li>
<li> <div align="justify">
Strain the custard and pour into small ramekins, cover them with aluminum foil.</div>
</li>
<li> <div align="justify">
Place them in a brownie baking tray i.e. 9 “ x 2” dish.</div>
</li>
<li> <div align="justify">
Pour enough hot water into the pan to come half way up the sides of ramekins.</div>
</li>
<li> <div align="justify">
Bake for 40 mins in pre-heated oven at 350ᵒ .</div>
</li>
<li> <div align="justify">
Remove the ramekins from the pan and refrigerate for at least 2 – 3 hrs.</div>
</li>
<li> <div align="justify">
Remove the brulee from at-least 30 mins prior to browning the sugar on top.</div>
</li>
<li> <div align="justify">
Evenly sprinkle castor sugar over the top of each custard I used around 1/2 – 1 tsp</div>
</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqcfdTcUSdD-ffT8phSGHG0K2wd494g_RXhm7oBh0LlpxE-42V9-J8vjV5rbVJeC071ETtIHf24Tuy1IlnXLoRdhDHaymcmT7IKaCekp7tBUZ5-GxryteRdbiBp9MBua9zMaTfYI86IZZe/s1600/20131219_221303.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqcfdTcUSdD-ffT8phSGHG0K2wd494g_RXhm7oBh0LlpxE-42V9-J8vjV5rbVJeC071ETtIHf24Tuy1IlnXLoRdhDHaymcmT7IKaCekp7tBUZ5-GxryteRdbiBp9MBua9zMaTfYI86IZZe/s1600/20131219_221303.jpg" height="265" width="320" /></a></div>
<div align="justify">
<strong><em><br /></em></strong></div>
<div align="justify">
<strong><em>Caramelizing using Broiler / oven:</em></strong></div>
<ul>
<li> <div align="justify">
Place the ramekin under the broiler until the sugar is melted and caramelized. </div>
</li>
</ul>
<div align="justify">
<strong><em> Caramelizing using Spoon:</em></strong></div>
<ul>
<li> <div align="justify">
Heat a spoon on flame till nice hot.</div>
</li>
<li> <div align="justify">
Place the heated spoon over the sugared top of custard and listen the sizzle sound, can also smell the caramelized sugar.</div>
</li>
<li> <div align="justify">
Repeat if some parts are not caramelized.</div>
</li>
</ul>
<div align="justify">
<strong><em>Notes : </em></strong></div>
<ul>
<li> <div align="justify">
Can use egg- replacer i.e. you would require 3 tbsp dissolved in 6 tbsp hot water. Cook cream and milk mix over double boiler.</div>
</li>
<li> <div align="justify">
Cover the ramekin with foil in order to avoid the water getting in the custard.</div>
</li>
<li> <div align="justify">
Place the tray on 2nd rack from the top.</div>
</li>
<li> <div align="justify">
Pour water in the tray after placing the tray in oven, to avoid the splashing the water.</div>
</li>
<li> <div align="justify">
Ensure that the ramekins should not touch the sides of the pan. As the difference in temperature may result in cracking of the ramekin.</div>
</li>
<li> <div align="justify">
Use kitchen pad to hold the spoon while heating to protect you from burning.</div>
</li>
<li> <div align="justify">
After every use wash the spoon as the sugar will burn and stick to the spoon. If you do not wash the spoon you would end up with the charred taste.</div>
</li>
</ul>
<div>
Hope you have enjoyed reading this post. Please take a minute to share views and valuable comments. Regards,</div>
<div>
Briju Parthasarathy</div>
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<div class="blogger-post-footer">http://parthasrhapsody.blogspot.com/feeds/posts/default?alt=rss</div>Anonymoushttp://www.blogger.com/profile/07795339370015827895noreply@blogger.com2tag:blogger.com,1999:blog-7374422953179805874.post-38871056920360451982013-12-26T14:36:00.000+05:302013-12-26T14:37:32.532+05:30Rose Sandesh<div dir="ltr" style="text-align: left;" trbidi="on">
<div align="justify">
<b><i>Blogging Marathon</i></b> # 35 <b><i>Week</i></b> 4 <b><i>Day</i></b> 3 </div>
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<b><i>Theme : Special Theme : </i></b>Bookmarked Recipes - online or otherwise </div>
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<b>Course :</b><i> Dessert</i> </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiczGSRgfAntDZmfj_ctSkgHXDeRzd_WPrpyTVM8HkRu39gTrb0cTmWidgXyT0YULIWdlce-bteqlbfpQC2J6oy1wTCZV2YfTKyxZGgnycoju-yZ_Yad-mXc2pdDb2EWXSvH4XTj01EJRHS/s1600-h/DSC00356%25255B4%25255D.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="DSC00356" border="0" height="158" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6l_7EeHOfPFyvc3WfvbRNbU-O4dl2nEWfnYm6WJclRQfQ9oCU_z6KUIjYVyXnMRocD7Kz-TVYuYNG3zBvAF28N29BRS_uOgjPXI5P8qARhZWN3-G6_tGW-ct_ONgnFknwnIpQT2Fbk6cx/?imgmax=800" style="background-image: none; border: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="DSC00356" width="240" /></a></div>
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<b>Sandesh</b> (<a href="http://en.wikipedia.org/wiki/Bengali_language">Bengali</a>: সন্দেশ <i>Shôndesh</i>; <a href="http://en.wikipedia.org/wiki/Hindi_language">Hindi</a>: संदेश) is an Bengali dessert created with milk and <a href="http://en.wikipedia.org/wiki/Sugar">sugar</a>.<sup><a href="http://en.wikipedia.org/wiki/Sandesh_(confectionery)#cite_note-1">[1]</a></sup> Some recipes of Sandesh call for the use of <i>chhena</i> (cheese) or paneer instead of milk.<sup><a href="http://en.wikipedia.org/wiki/Sandesh_(confectionery)#cite_note-2">[2]</a></sup> Some people in the region of <a href="http://en.wikipedia.org/wiki/Dhaka">Dhaka</a> call it <i>Pranahara</i> (literally, heart 'stealer') which is a softer kind of sandesh, made with <i>mawa</i> and the essence of <a href="http://en.wikipedia.org/wiki/Curd">curd</a>.<sup><a href="http://en.wikipedia.org/wiki/Sandesh_(confectionery)#cite_note-3">[3]</a></sup></div>
<a name='more'></a><div align="justify">
Sandesh can be made with the use of <a href="http://en.wikipedia.org/wiki/Chhena">Chhena</a> or cottage cheese. The simplest kind of Sandesh in Bengal is the kanchagolla. It is basically prepared by tossing the Indian cheese (chhena) lightly with sugar over low heat. The sandesh is essentially hot, sweetened Chhana which has been shaped into balls. For the more complex and elaborately prepared sandesh, the chhana which is used for preparation is dried and pressed, flavored with essence of fruits, sometimes even colored and cooked to many different levels of consistencies. Sometimes it is filled with syrup, blended with coconut or kheer and molded into a variety of shapes. These shapes can frequently be seen resembling conch-shells, elephants, fish etc.</div>
<b><i> </i></b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOKaHnDjsH1KNGoWyaCb2Q7dYEcGvBboIRrHVtjPIfFD3t21YsQXGzQ6T1LLyebd5robDhK8TlRwy6NTS0rWOhUAY-zHXsGc614FzuxXPEfq29r8KebpTShltYe-d-44Q65zI0zUuE5el4/s1600-h/DSC00354%25255B3%25255D.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="DSC00354" border="0" height="155" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimWkmDDJktx8F_B7q18LpfCGgIbpxeaerPzCYJGHLxoPRsLZiNkR8RrSYdvKJjhSgva1-UDTXqVXqcjojOcuj0J0jmRcvdUN6LFnPsI1DE7yyKlfeqpGLa9MuhTELiMM1ln3pBs7FoTXFg/?imgmax=800" style="background-image: none; border: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="DSC00354" width="244" /></a></div>
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Recipe Source : <a href="http://www.tarladalal.com/Rose-Sandesh-7473r" title="http://www.tarladalal.com/Rose-Sandesh-7473r">http://www.tarladalal.com/Rose-Sandesh-7473r</a></i></b><br />
<div align="justify">
<b><i>Preparation time : </i></b>30 mins</div>
<div align="justify">
<b><i>Cooking time :</i></b> 10 mins </div>
<div align="justify">
<b><i>Makes : 10</i></b> </div>
<div align="justify">
<b><i>Difficulty level :</i></b> Medium </div>
<div align="justify">
<b><i><br /></i></b>
<b><i>Ingredients :</i></b></div>
<ul>
<li> 2 ltrs low fat milk<br />
</li>
<li> 1/2 tsp citric acid (nimbu ka phool)<br />
</li>
<li> 2 tsp (approx.) sugar substitute<br />
</li>
<li> a few drops of rose essence<br />
</li>
<li> a few crushed rose petals</li>
</ul>
<strong><em>For the garnish</em></strong><br />
a few rose petals <br />
<strong><em><br /></em></strong>
<strong><em>Method :</em></strong> <br />
<ul>
<li> <div align="justify">
Heat the milk in a vessel. When it starts boiling add citric acid. Stir continuously using a wooden spoon till it curdles completely. Remove from flame. </div>
</li>
<li> <div align="justify">
Drain the curdled milk through a fine muslin cloth and wring it to squeeze out excess water from the resultant paneer. </div>
</li>
<li> <div align="justify">
Open the cloth and mash the paneer with your palm on the cloth itself. If the paneer is hot use the edge of the cloth to rub it. </div>
</li>
<li> <div align="justify">
Remove the paneer onto the kitchen platform and rub in the sugar substitute according to taste. Add the rose essence and crushed rose petals. </div>
</li>
<li> <div align="justify">
Knead well to bind and get rid of any lumps. </div>
</li>
<li> <div align="justify">
Make 10 small round portions of the paneer, big enough to fit in the sandesh/ moulds. </div>
</li>
<li> <div align="justify">
Press the rounds on the sandesh moulds and shape accordingly. </div>
</li>
<li> <div align="justify">
Garnish with rose petals, unmould and store refrigerated.</div>
</li>
<li> <div align="justify">
Serve chilled.</div>
</li>
</ul>
<strong><em>Tips</em></strong> <br />
<ol>
<li>If sandesh moulds are not available you can use plastic or rubber chocolate moulds or simply shape the sandesh into small rounds. </li>
<li>If you do not like the raw taste of paneer cook for 5 min on low flame or on micro high for 1 min stirring after 30 seconds.</li>
</ol>
<strong><em>Nutrient values per piece</em></strong><br />
<table border="0" cellpadding="2" cellspacing="0" style="width: 398px;"> <tbody>
<tr> <td valign="top" width="59">Fat</td> <td valign="top" width="70">Protein</td> <td valign="top" width="104">Carbohydrate</td> <td valign="top" width="54">Energy</td> <td valign="top" width="60">Iron</td> <td valign="top" width="49">Fibre</td></tr>
<tr> <td valign="top" width="58">0.2 gm</td> <td valign="top" width="71">5.0gm</td> <td valign="top" width="104">9.2 gm</td> <td valign="top" width="54">58 kcal</td> <td valign="top" width="64">0 gm</td> <td valign="top" width="58">0.4 mg</td></tr>
</tbody></table>
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<br />
Check out the <b><a href="http://spicingyourlife.blogspot.com/p/blogging-marathon.html">Blogging Marathon page for the other Blogging Marathoners doing BM#35</a></b> </div>
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Hope you have enjoyed reading this post. Please take a minute to share views and valuable comments. </div>
<div align="justify">
<br />
Regards, </div>
<div align="justify">
Briju Parthasarathy</div>
</div>
<div class="blogger-post-footer">http://parthasrhapsody.blogspot.com/feeds/posts/default?alt=rss</div>Anonymoushttp://www.blogger.com/profile/07795339370015827895noreply@blogger.com8tag:blogger.com,1999:blog-7374422953179805874.post-59516297904795491802013-12-26T13:35:00.000+05:302014-03-18T09:13:25.420+05:30Paneer Palak Methi Chaman<div dir="ltr" style="text-align: left;" trbidi="on">
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<b><i>Blogging Marathon</i></b> # 35 <b><i>Week</i></b> 4 <b><i>Day</i></b> 2 </div>
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<b><i>Theme : Special Theme : </i></b> Bookmarked Recipes - online or otherwise </div>
<div align="justify">
<b>Course :</b><i> </i>Main Course </div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieiB7ENuSgc0nh5wYcku5s86Oiz5uEukOqZ7ChagrxRyhXxzAKMKZ6z1o7RWCe17NaFrLhq6XzARBoaUz926Pam3ZtdinAtTFaMPclshlPcFFq1KdsdIzUjR499uBe8gm5KKhG-l5-vjsS/s1600/DSC00362.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieiB7ENuSgc0nh5wYcku5s86Oiz5uEukOqZ7ChagrxRyhXxzAKMKZ6z1o7RWCe17NaFrLhq6XzARBoaUz926Pam3ZtdinAtTFaMPclshlPcFFq1KdsdIzUjR499uBe8gm5KKhG-l5-vjsS/s320/DSC00362.JPG" height="156" width="320" /></a></div>
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During winter season we get lots of green leafy vegetable and especially in Gujarat or Northern region of India include greens in their dishes. If you visit any house you would find either Palak, Methi, Sarso, Bathua, Amaranth etc prepared everyday as one of the main course. They say in Gujarat that Green leafy vegetable are good source of iron, calcium and is warm for body and that is the reason you will see all sorts of green leafy vegetables in winter. At my place it is a must to cook green leafy vegetable atleast once a day when in season, my mom and papa loves methi and hare lashun ki bhaji and it is cooked every alternative day. Now a days we get all sorts of green leafy vegetables throughout the year, but the taste is not same. Somehow in winter i feel the taste of vegetable is something different more fresh and that particular flavour is found only during winter. </div>
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<br />
<a name='more'></a>My mom used to make palak with methi when we were kids as methi is bitter and we used to make fuzz to eat, so had to find her ways to feed us in-order to give us good intake of calcium and iron. Then i used to do same with my niece, she was one step ahead she would not eat any green unless it is palak panner so thanks to Tarla ji for this wonderful recipe and now I use the same with my Hubby is no better than a kids. He will not eat methi alone so make this dish specially for him at-least once a week, it healthy, iron and calcium rich and also low cholesterol. </div>
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<div align="justify">
So lets relish this methi masked with palak along paneer in our diet. </div>
<b><i><br /></i></b>
<b><i>Preparation time : </i></b>15 mins <br />
<b><i>Cooking time :</i></b> 15 mins <br />
<b><i>Serves : 4</i></b> <br />
<b><i>Difficulty level :</i></b> Medium <br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWt0z4pkgYgkbIJA0cSDOWVuJj7-hwuiX5zaIW5sFyAv-61_rUP9Lg8_nH_U3gKBHhGC1oDeF_rCSSxbKVwnF3VXD5gr0Q1WyuNjHWpTsC2ssPlfeP9ii0Cy_i8FQe5U4DaV7RrnJ0B6U1/s1600/DSC00363.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWt0z4pkgYgkbIJA0cSDOWVuJj7-hwuiX5zaIW5sFyAv-61_rUP9Lg8_nH_U3gKBHhGC1oDeF_rCSSxbKVwnF3VXD5gr0Q1WyuNjHWpTsC2ssPlfeP9ii0Cy_i8FQe5U4DaV7RrnJ0B6U1/s320/DSC00363.JPG" height="147" width="320" /></a></div>
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<div align="justify">
<b><i>Ingredients : </i></b> </div>
<ul>
<li> <div align="justify">
1 cup paneer / cottage cheese cut into traingle wedges of 1 - 2" </div>
</li>
<li> <div align="justify">
4 cups of spinach leaves blanched </div>
</li>
<li> <div align="justify">
2 cups of fenugreek / methi leaves fresh </div>
</li>
<li> <div align="justify">
1 tbsp dried fenugreek leaves / kasuri methi </div>
</li>
<li> <div align="justify">
1 tbsp oil </div>
</li>
<li> <div align="justify">
1 tbsp ghee </div>
</li>
<li> <div align="justify">
1 tsp cumin seeds/ jeera</div>
</li>
<li> 1/4 tsp asafoetida (hing)</li>
<li> a pinch of turmeric powder (haldi)</li>
<li> 1/4 tsp chilli powder</li>
<li> 1/4 tsp coriander powder</li>
<li> 1 tsp ginger-green chilli paste</li>
<li> salt to taste</li>
<li> 1/4 tsp garam masala</li>
<li> 1 tbsp fresh cream</li>
</ul>
<div align="justify">
<b><i>Method :</i></b> </div>
<ul>
<li> <div align="justify">
Heat ghee in kadhai and saute paneer wedges till the edges turn golden brown in colour, transfer it to a plate.</div>
</li>
<li> <div align="justify">
Roast kasuri methi/ dried methi leaves in apn till crisp, keep it aside.</div>
</li>
<li> <div align="justify">
Boil water in a pan with a pinch of salt and soda – bi card.</div>
</li>
<li> <div align="justify">
Wash methi and palak aka fenugreek and spinach seperately in running water.</div>
</li>
<li> <div align="justify">
Blanch the leaves separately in boiling water fro 2 –3 mins. Transer immediately to cool water.</div>
</li>
<li> <div align="justify">
Let it drain in strainer and blend till smooth paste or coarse paste as per your preference. Keep aside</div>
</li>
<li>Heat the remaining oil in a non-stick pan, add the cumin seeds and onions and sauté till the onions turn golden brown. </li>
<li>Add the asafoetida, turmeric powder, chilli powder, coriander powder, ginger-green chilli paste, prepared puree and dried fenugreek leaves and fry again for 2-3 minutes </li>
<li>Add the salt, paneer, garam masala, cream along with 1 cup of water and cook for 2 to 3 minutes. </li>
<li>Serve hot with roti/ phulka / rice.</li>
</ul>
<div align="justify">
<b><i>Note :</i></b> </div>
<ul>
<li> <div align="justify">
Wash green leafy vegetables before chopping in running water or for 3 –4 times as it has sand or soil in roots.</div>
</li>
<li> <div align="justify">
Always transfer blanched vegetables to ice cold water bath. Reason 1: it helps to retain its colour and 2: Stops from over cooking </div>
</li>
<li> <div align="justify">
Use of ghee is optional.</div>
</li>
<li> <div align="justify">
Have made small changes in the dish i.e. used 1 tbsp ghee also.</div>
</li>
<li> <div align="justify">
To reduce the bitterness of fenugreek, wash them in salted water and also blanch in salted water.</div>
</li>
<li> <div align="justify">
To attain the saag like texture coarsely grind the palak and methi.</div>
</li>
</ul>
<div align="justify">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQJTyvAtR7HmKgtDfd_1O8b6t43zB1BCye-aU75-oQ1jndf6RdymwvxlULgkV-7KPtGbLzhWI5LQI-AJC2Yhbhblsilw2tuFghsHSff1jQ2Ys0sKU5bAxHaFICrOO5h5BX9CYwUhJaf9mp/s1600/DSC00364.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQJTyvAtR7HmKgtDfd_1O8b6t43zB1BCye-aU75-oQ1jndf6RdymwvxlULgkV-7KPtGbLzhWI5LQI-AJC2Yhbhblsilw2tuFghsHSff1jQ2Ys0sKU5bAxHaFICrOO5h5BX9CYwUhJaf9mp/s320/DSC00364.JPG" height="199" width="320" /></a></div>
<i><b>Nutritive values per serving</b></i><br />
Energy : 174 calories<br />
Protein : 6.9 gm<br />
Carbohydrates : 5.8 gms<br />
Fat : 15.3 gm<br />
Calcium : 280.3 mg <br />
<br />
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Sending this recipe to <a href="http://savorindian.blogspot.in/2013/12/event-announcement-cooking-with-green.html">Prerena Khanwalkar's event Cooking with Green</a></div>
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</div>
<div align="justify">
Hope you have enjoyed reading this post. Please take a minute to share views and valuable comments. </div>
<div align="justify">
<br /></div>
<div align="justify">
Regards, </div>
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Briju Parthasarathy</div>
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