tag:blogger.com,1999:blog-49974016288368848512024-02-21T08:44:30.414-05:00A Chef's MelodyShivalihttp://www.blogger.com/profile/03964334176492102202noreply@blogger.comBlogger151125tag:blogger.com,1999:blog-4997401628836884851.post-90623648203994385372023-04-07T16:24:00.013-04:002023-08-27T18:43:38.287-04:00Dindigal Jackfruit Biryani<p class="p" style="margin-left: 0pt; text-indent: 0pt;"><span style="background-color: #660000;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: Arial; font-size: 20pt; letter-spacing: 0pt;"> </span><span><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: Arial; font-size: 20pt; letter-spacing: 0pt;">Ingredients -</span><span style="font-family: Arial; font-size: 20pt; letter-spacing: 0pt;"><o:p></o:p></span></span></span></p><p class="MsoNormal"><span style="background-color: #660000;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: Arial; font-size: 20pt; letter-spacing: 0pt;"><br /></span><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: Arial; font-size: 20pt; letter-spacing: 0pt;">To grind -</span><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: Arial; font-size: 20pt; letter-spacing: 0pt;"><br /></span><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: Arial; font-size: 20pt; letter-spacing: 0pt;">2 inch Cinnamon </span><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: Arial; font-size: 20pt; letter-spacing: 0pt;"><br /></span><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: Arial; font-size: 20pt; letter-spacing: 0pt;">3 Cloves</span><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: Arial; font-size: 20pt; letter-spacing: 0pt;"><br /></span><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: Arial; font-size: 20pt; letter-spacing: 0pt;">3 Green Cardamom </span><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: Arial; font-size: 20pt; letter-spacing: 0pt;"><br /></span><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: Arial; font-size: 20pt; letter-spacing: 0pt;">1 piece mace</span><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: Arial; font-size: 20pt; letter-spacing: 0pt;"><br /></span><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: Arial; font-size: 20pt; letter-spacing: 0pt;">1/4 tsp Stone flower</span><span style="font-family: Arial; font-size: 20pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></span></p><p class="MsoNormal" style="margin-left: 0pt; text-indent: 0pt;"><span style="background-color: #660000;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: Arial; font-size: 20pt; letter-spacing: 0pt;">5 Green chilies</span><span style="font-family: Arial; font-size: 20pt; letter-spacing: 0pt;"><o:p></o:p></span></span></p><p class="MsoNormal" style="margin-left: 0pt; text-indent: 0pt;"><span style="background-color: #660000;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: Arial; font-size: 20pt; letter-spacing: 0pt;">2 inch </span><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: Arial; font-size: 20pt; letter-spacing: 0pt;">Ginger </span><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: Arial; font-size: 20pt; letter-spacing: 0pt;"><br /></span><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: Arial; font-size: 20pt; letter-spacing: 0pt;">12 Garlic </span><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: Arial; font-size: 20pt; letter-spacing: 0pt;"><br /></span><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: Arial; font-size: 20pt; letter-spacing: 0pt;">15 Shallots</span><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: Arial; font-size: 20pt; letter-spacing: 0pt;"><br /></span><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: Arial; font-size: 20pt; letter-spacing: 0pt;"><br /></span><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: Arial; font-size: 20pt; letter-spacing: 0pt;">Tempering -</span><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: Arial; font-size: 20pt; letter-spacing: 0pt;"><br /></span><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: Arial; font-size: 20pt; letter-spacing: 0pt;">Oil - 1/4 cup</span><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: Arial; font-size: 20pt; letter-spacing: 0pt;"><br /></span><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: Arial; font-size: 20pt; letter-spacing: 0pt;">Ghee - 2 tbsp</span><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: Arial; font-size: 20pt; letter-spacing: 0pt;"><br /></span><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: Arial; font-size: 20pt; letter-spacing: 0pt;">Sliced onions - 1/2 cup</span><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: Arial; font-size: 20pt; letter-spacing: 0pt;"><br /></span><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: Arial; font-size: 20pt; letter-spacing: 0pt;">Raw jackfruit cubes - 1 cup</span><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: Arial; font-size: 20pt; letter-spacing: 0pt;"><br /></span><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: Arial; font-size: 20pt; letter-spacing: 0pt;">curd - 1/2 cup</span><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: Arial; font-size: 20pt; letter-spacing: 0pt;"><br /></span><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: Arial; font-size: 20pt; letter-spacing: 0pt;">Coriander - 1/4 cup</span><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: Arial; font-size: 20pt; letter-spacing: 0pt;"><br /></span><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: Arial; font-size: 20pt; letter-spacing: 0pt;">Mint - 1/4 cup</span><span style="font-family: Arial; font-size: 20pt; letter-spacing: 0pt;"><o:p></o:p></span></span></p><p class="MsoNormal" style="margin-left: 0pt; text-indent: 0pt;"><span style="background-color: #660000;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: Arial; font-size: 20pt; letter-spacing: 0pt;">Jeeraga samba rice/sona masoori rice - 1 cup</span><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: Arial; font-size: 20pt; letter-spacing: 0pt;"><br /></span><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: Arial; font-size: 20pt; letter-spacing: 0pt;">Water - 2 cups</span><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: Arial; font-size: 20pt; letter-spacing: 0pt;"><br /></span><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: Arial; font-size: 20pt; letter-spacing: 0pt;">Salt to taste</span><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: Arial; font-size: 20pt; letter-spacing: 0pt;"><br /></span><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: Arial; font-size: 20pt; letter-spacing: 0pt;"><br /></span><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: Arial; font-size: 20pt; letter-spacing: 0pt;">Method -</span><span style="font-family: Arial; font-size: 20pt; letter-spacing: 0pt;"><o:p></o:p></span></span></p><p class="MsoNormal" style="margin-bottom: 5pt; margin-left: 36pt; margin-top: 5pt; text-indent: -18pt;"><span style="background-color: #660000;"><!--[if !supportLists]--><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: Symbol; font-size: 10pt; letter-spacing: 0pt;">· </span><!--[endif]--><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: Arial; font-size: 20pt; letter-spacing: 0pt;">Cut the Raw Jackfruit into cubes and put it in a bowl of water or it will start to decolorise immediately.</span><span style="font-family: Arial; font-size: 20pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></span></p><p class="MsoNormal" style="margin-bottom: 5pt; margin-left: 36pt; margin-top: 5pt; text-indent: -18pt;"><span style="background-color: #660000;"><!--[if !supportLists]--><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: Symbol; font-size: 10pt; letter-spacing: 0pt;">· </span><!--[endif]--><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: Arial; font-size: 20pt; letter-spacing: 0pt;">Pat dry it and deep fry till golden.</span><span style="font-family: Arial; font-size: 20pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></span></p><p class="MsoNormal" style="margin-bottom: 5pt; margin-left: 36pt; margin-top: 5pt; text-indent: -18pt;"><span style="background-color: #660000;"><!--[if !supportLists]--><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: Symbol; font-size: 10pt; letter-spacing: 0pt;">· </span><!--[endif]--><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: Arial; font-size: 20pt; letter-spacing: 0pt;">For the masala, first grind the whole spices and then add the rest of the elements and grind to a coarse paste.</span><span style="font-family: Arial; font-size: 20pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></span></p><p class="MsoNormal" style="margin-bottom: 5pt; margin-left: 36pt; margin-top: 5pt; text-indent: -18pt;"><span style="background-color: #660000;"><!--[if !supportLists]--><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: Symbol; font-size: 10pt; letter-spacing: 0pt;">· </span><!--[endif]--><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: Arial; font-size: 20pt; letter-spacing: 0pt;">In a kadai add oil, ghee, sliced onions and sauté for couple of mins.</span><span style="font-family: Arial; font-size: 20pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></span></p><p class="MsoNormal" style="margin-bottom: 5pt; margin-left: 36pt; margin-top: 5pt; text-indent: -18pt;"><span style="background-color: #660000;"><!--[if !supportLists]--><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: Symbol; font-size: 10pt; letter-spacing: 0pt;">· </span><!--[endif]--><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: Arial; font-size: 20pt; letter-spacing: 0pt;">Then add the ground paste and cook till the raw smell disappears.</span><span style="font-family: Arial; font-size: 20pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></span></p><p class="MsoNormal" style="margin-bottom: 5pt; margin-left: 36pt; margin-top: 5pt; text-indent: -18pt;"><span style="background-color: #660000;"><!--[if !supportLists]--><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: Symbol; font-size: 10pt; letter-spacing: 0pt;">· </span><!--[endif]--><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: Arial; font-size: 20pt; letter-spacing: 0pt;">Then add the deep fried Jackfruit, let this cook for sometime.</span><span style="font-family: Arial; font-size: 20pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></span></p><p class="MsoNormal" style="margin-bottom: 5pt; margin-left: 36pt; margin-top: 5pt; text-indent: -18pt;"><span style="background-color: #660000;"><!--[if !supportLists]--><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: Symbol; font-size: 10pt; letter-spacing: 0pt;">· </span><!--[endif]--><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: Arial; font-size: 20pt; letter-spacing: 0pt;">Now add curd, coriander, mint, salt to taste. Let this cook for couple of mins.</span><span style="font-family: Arial; font-size: 20pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></span></p><p class="MsoNormal" style="margin-bottom: 5pt; margin-left: 36pt; margin-top: 5pt; text-indent: -18pt;"><span style="background-color: #660000;"><!--[if !supportLists]--><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: Symbol; font-size: 10pt; letter-spacing: 0pt;">· </span><!--[endif]--><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: Arial; font-size: 20pt; letter-spacing: 0pt;">Add in the soaked rice, water. Cover the rice with banana leaf (optional) close the lid and let this cook for 15-20 mins on slow flame till all the water is absorbed.</span><span style="font-family: Arial; font-size: 20pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></span></p><p class="MsoNormal" style="margin-bottom: 5pt; margin-left: 36pt; margin-top: 5pt; text-indent: -18pt;"><span style="background-color: #660000;"><!--[if !supportLists]--><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: Symbol; font-size: 10pt; letter-spacing: 0pt;">· </span><!--[endif]--><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: Arial; font-size: 20pt; letter-spacing: 0pt;">Let the rice rest for sometime before serving.</span><span style="font-family: Arial; font-size: 20pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></span></p><p class="MsoNormal" style="margin-bottom: 5pt; margin-left: 36pt; margin-top: 5pt; text-indent: -18pt;"><span style="background-color: #660000;"><!--[if !supportLists]--><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: Symbol; font-size: 10pt; letter-spacing: 0pt;">· </span><!--[endif]--><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; font-family: Arial; font-size: 20pt; letter-spacing: 0pt;">Enjoy with onion Raita.</span><span style="font-family: Arial; font-size: 20pt; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"><o:p></o:p></span></span></p><p class="MsoNormal"><span style="background-color: #660000; font-family: Calibri; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: SimSun; mso-spacerun: 'yes';"> </span></p>Shivalihttp://www.blogger.com/profile/10286373933022701222noreply@blogger.comtag:blogger.com,1999:blog-4997401628836884851.post-60406252404338337252023-04-07T16:11:00.000-04:002023-04-07T16:11:15.409-04:00Idli Batter Khaman/Dhokla<p><b><u><i> Ingredients</i></u></b></p><p>1 cup idli batter</p><p>1/3 cup besan</p><p>2 tbsp sooji</p><p>2tsp sugar</p><p>1tsp oil</p><p>1tsp turmeric</p><p>1 sachet blue eno </p><p>salt</p><p>for tempering:</p><p>1tbsp oil</p><p>1tsp mustard seeds</p><p>2tsp sesame seeds</p><p>1/4 tsp hing</p><p>1 green chilli,slit</p><p>10 curry leaves</p><p>2tbsp sugar</p><p>1 cup water</p><p>Process:</p><p></p><ul style="text-align: left;"><li>Mix all ingredients -idli batter, sooji, besan, salt, turmeric, sugar, and oil to a smooth paste.</li><li>Once the steamer is ready,grease the dhokla plate and add eno and lemon juice to the batter and mix well.</li><li>Pour the batter in the greased plate and steam for 15 mins.</li><li>Check if done by inserting a toothpick in the center of the dhokla.If done the toothpick will come out clean.</li><li>Set aside to cool for 5 mins.</li><li>For tempering: Heat oil in a kadhai. When hot add mustard seeds,hing,sesame seeds and green chilli.</li><li>Turn the heat to low and add water, sugar and salt. Bring this mixture to a rolling boil and then pour this mixture on the dhokla evenly.Let it absorb the flavor for 10 mins.</li><li>Serve warm with mint chutney.</li></ul><p></p>Shivalihttp://www.blogger.com/profile/10286373933022701222noreply@blogger.comtag:blogger.com,1999:blog-4997401628836884851.post-53427620701472888622023-02-12T21:13:00.008-05:002023-08-27T18:47:37.186-04:00Instant Pot Lemon Quinoa<p> <b><i><u><span style="font-family: inherit;">What do you need</span></u></i></b></p><p><span style="font-family: inherit;">1.5 cups quinoa,washed well</span></p><p><span style="font-family: inherit;">1 spring curry leaves</span></p><p><span style="font-family: inherit;">3 green chilies,slit</span></p><p><span style="font-family: inherit;">3 tbsp peanuts</span></p><p><span style="font-family: inherit;">1 tsp mustard seeds</span></p><p><span style="font-family: inherit;">2 tbsp urad dal</span></p><p><span style="font-family: inherit;">1 tsp chana dal</span></p><p><span style="font-family: inherit;">4-6 tbsp lemon juice</span></p><p><span style="font-family: inherit;">3/4 tsp turmeric powder</span></p><p><span style="font-family: inherit;">1/2 tsp hing</span></p><p><span style="font-family: inherit;">salt</span></p><p><span style="font-family: inherit;">oil</span></p><p><span style="font-family: inherit;">3 3/4 cups water</span></p><p><span style="font-family: inherit;"><b><i><u>What to do</u></i></b></span></p><ul style="text-align: left;"><li>Press saute mode on instant pot and wait for a min.</li><li><span style="font-family: inherit;">Add 1 tsp oil, when hot add mustard seeds when the seeds pop add urad dal,chana dal,hing,green chilies and curry leaves and saute for 30 secs.</span></li><li><span style="font-family: inherit;">Add the peanuts and saute until they turn light brown.</span></li><li><span style="font-family: inherit;">Add the quinoa,salt,turmeric and saute for a min.</span></li><li><span style="font-family: inherit;">Now add the water and lemon juice.Check for salt.</span></li><li><span style="font-family: inherit;">Turn off saute mode.<span face="Helvetica, Arial, Trebuchet, Tahoma, sans-serif" style="background-color: white;">With venting knob in Venting Position, close the lid, then turn venting knob to Sealing Position.</span>Pressure cook for 4 mins<span face="Helvetica, Arial, Trebuchet, Tahoma, sans-serif" style="background-color: white;">then Natural Release for 20 minutes </span>.</span></li><li><span style="background-color: white; font-family: inherit;">After natural releasing, turn the Venting Knob to the Venting position to release the remaining pressure.</span></li><li><span style="background-color: white; font-family: inherit;">Open the lid carefully.</span></li><li><span style="background-color: white; font-family: inherit;">Serve warm.</span></li></ul><p></p>Shivalihttp://www.blogger.com/profile/03964334176492102202noreply@blogger.comtag:blogger.com,1999:blog-4997401628836884851.post-87363051241667130132023-02-12T12:37:00.006-05:002023-02-12T12:37:59.565-05:00Jowar dosa<p></p><div><b><i><u>What do you need:</u></i></b></div><div><b><i><u><br /></u></i></b></div><div>1 cup jowar flour</div><div>1/2 cup fine sooji/rava</div><div>1/2 cup curd/plain yogurt</div><div>1 tsp sugar (optional)</div><div>1/2 baking soda</div><div>salt</div><div>oil/ghee</div><div><br /></div><div><u><b><i>What to do:</i></b></u></div><div><u><b><i><br /></i></b></u></div><div><ul style="text-align: left;"><li>In a blender, take jowar flour, sooji, curd, salt, sugar and use enough water to attain dosa batter consistency.</li><li>Let the batter rest for an hour.</li><li>When you are ready to make dosas, heat the dosa pan on medium heat. When hot sprinkle water to cool the pan. Wipe off with a towel.</li><li>Add baking soda to the batter and mix well. Spread 2 ladleful of batter on the pan and spread evenly.</li><li>Drizzle the oil/ghee on the edges and increase the heat to medium high.</li><li>When you see the edges turning brown, gently release the edges from the pan with a spatula and place the dosa on a plate.</li><li>Serve with chutney and sambar.</li></ul></div><p></p>Shivalihttp://www.blogger.com/profile/03964334176492102202noreply@blogger.comtag:blogger.com,1999:blog-4997401628836884851.post-44874586807545234182022-09-05T21:55:00.005-04:002022-09-05T21:58:53.310-04:00Eggless Zebra Cake<p><b>For the cake :</b></p><p><i><u><b>What we need</b></u></i></p><p>2 cups All purpose flour</p><p>1 1/2 cups sugar</p><p>1/4 cup cocoa powder</p><p>1 tsp baking powder</p><p>1/2 tsp baking soda</p><p>1/8 tsp salt</p><p>1 cup oil (flavorless like sunflower oil)</p><p>1 cup+2 tbsp milk</p><p>2 tsp white vinegar</p><p>1 tsp vanilla extract</p><p><u><b><i>What we need to do</i></b></u></p><p></p><ul style="text-align: left;"><li>Preheat the oven at 350 deg F and grease a baking pan well with oil.</li><li>Sieve the flour,baking powder,salt and baking soda.</li><li>In a blender,add oil,milk and sugar.Blend until smooth.</li><li>Transfer this mixture in a bowl and slowly add in the dry ingredients in batches and fold the dry ingredients gently into the wet ingredients.</li><li>Add vanilla extract and mix.</li><li>Transfer half of the batter into another bowl and add the sifted cocoa and mix well.</li><li>Drop in a ladle full of batter(white) in the middle of the baking pan and then a ladle of cocoa batter in the middle of the vanilla batter and so on until all the batter is done.</li><li>Tap the pan on the counter twice to avoid air bubbles and bake in the middle rack of the oven for 35-40 mins or until the toothpick when inserted in the middle of the cake comes out clean.</li><li>Remove from the oven.Cool and remove from the pan.</li></ul><div><b>Nutella frosting:</b></div><div><br /></div><div><i><u><b>What we need</b></u></i></div><div>3/4 cup unsalted butter(room temp.)</div><div>1/2 cup nutella</div><div>1 1/2 cup icing sugar</div><div>1 tsp vanilla extract</div><div>3-4 tbsp milk</div><div><br /></div><div><u><i><b>What we need to do</b></i></u></div><div>In a large bowl,add butter and sugar and blend with the hand mixer for a minute.Add nutella,vanilla extract and milk and blend for another minute.</div>Shivalihttp://www.blogger.com/profile/10286373933022701222noreply@blogger.comtag:blogger.com,1999:blog-4997401628836884851.post-60915494993847195662021-04-02T16:33:00.000-04:002021-04-02T16:33:30.052-04:00Eggless wheat gingerbread cookies<p> What do you need</p><p>2 cups Whole wheat flour/Atta</p><p>3/4 cup clarified butter/ghee</p><p>1/4 tsp ginger juice(extracted from grated fresh ginger)</p><p>1 tsp dry ginger powder</p><p>1/2 cup+2 tbsp granulated sugar(powdered in a coffee grinder)</p><p>1/4 cup milk</p><p>pinch of salt</p><p>for decoration-2 tbsp granulated sugar</p><p>With a small gingerbread cookie cutter I made 34 cookies using this recipe.</p><p>What you need to do</p><p></p><ul style="text-align: left;"><li>In a large bowl,cream the sugar and butter until light and fluffy.</li><li>Add the salt,ginger powder,ginger juice and wheat flour and mix everything till the ghee is mixed evenly.</li><li>Add a tbsp of milk at a time to form a dough ball.</li><li>Cover this dough and refrigerate for 30 mins.</li><li>Roll the dough about 1/4 inch thick and using a gingerbread cookie cutter cut the cookies.</li><li>Place the cookies 1/2 inch apart on a cookie sheet lined with parchment paper.</li><li>Sprinkle granulated sugar on the each cookie.</li><li>Place the cookie sheet in the freezer for 30 mins.</li><li>Preheat the oven at 350 deg F and bake the cookies on the middle rack of the oven for 18-20 mins.Just until the edges turn light brown.</li><li>Remove from the oven and let them cool.Store in an airtight container.</li></ul><div>Note:If you roll the dough thin the cookies bake for 10 mins or else cookies might turn dark brown.</div><p></p>Shivalihttp://www.blogger.com/profile/03964334176492102202noreply@blogger.comtag:blogger.com,1999:blog-4997401628836884851.post-11358550138187674362020-12-23T16:35:00.002-05:002020-12-23T16:35:14.902-05:00Eggless Cake with Boxed cake mix<p><b><i><u> What do you need</u></i></b></p><p>1 box cake mix any flavor(15.25 oz)</p><p>water-as mentioned on the box</p><p>oil-as mentioned on the box</p><p>1/4 cup regular plain yogurt(not greek yogurt)</p><p>1/4 cup plain/ all purpose flour</p><p><br /></p><p><b><i><u>What you need to do</u></i></b></p><p style="text-align: left;"></p><ul style="text-align: left;"><li>Preheat the oven to 350 deg F.Grease a cake pan.</li><li>In a large bowl,mix in the yogurt,water and oil.</li><li>Add the cake mix and flour in small batches and mix till well combined.</li><li>Pour the batter in the prepared cake pan and tap the pan twice on the counter to release any air pockets.</li><li>Bake as directed on the boxed mix.</li><li>Cool for 15 mins before unmolding.</li><li>Let it cool completely before frosting.</li></ul><p></p>Shivalihttp://www.blogger.com/profile/03964334176492102202noreply@blogger.comtag:blogger.com,1999:blog-4997401628836884851.post-25728398469087766832020-12-20T18:39:00.002-05:002020-12-20T18:39:32.920-05:00Vaangi bhat<p><b><i><u> What do you need</u></i></b></p><p style="text-align: left;">5-6 small eggplants,sliced to half moon shape.</p><p style="text-align: left;">3 tsp oil</p><p style="text-align: left;">salt to taste</p><p style="text-align: left;">2 tbsp peanuts</p><p style="text-align: left;">a pinch hing</p><p style="text-align: left;">1/4 tsp turmeric powder</p><p style="text-align: left;">2 sprigs curry leaves</p><p style="text-align: left;">1/2 tsp tamaring pulp</p><p style="text-align: left;">1-2 tsp jaggery</p><p style="text-align: left;"><u>for masala powder</u></p><p style="text-align: left;">1 tbsp channa dal</p><p style="text-align: left;">3/4 tbsp urad dal</p><p style="text-align: left;">1/2 tbsp coriander seeds</p><p style="text-align: left;">1/2 inch cinnamon</p><p style="text-align: left;">10 red chillis</p><p style="text-align: left;">1 tbsp dry coconut powder</p><p><br /></p><p><b><i><u>What you need to do</u></i></b></p><p></p><ul style="text-align: left;"><li>Cook rice in 2 cups of water.Spread the cooked rice on a plate and drizzle 1 tsp of oil over it.</li><li>Dry roast all the ingredients under masala powder for 2-3 minutes and after it cools grind it to a powder.</li><li>Add 2 tsp oil in a wok and add the peanuts and roast till they are light golden.Drain the peanuts and set aside.</li><li>Add mustard seeds and hing.When the mustard seeds crackle ,add the curry leaves,eggplant slices,turmeric,and salt.Cover and cook till the eggplants get soft.Add tamarind and jaggery and cook for another 4-5 mins.</li><li>Add these cooked eggplant,masala powder,peanuts and 1 tsp oil to the rice.Mix gently and set aside for 30 mins before serving.</li></ul><p></p>Shivalihttp://www.blogger.com/profile/03964334176492102202noreply@blogger.comtag:blogger.com,1999:blog-4997401628836884851.post-59424174269884693642020-12-20T18:38:00.002-05:002020-12-20T18:38:45.289-05:00Cranberry Cake<p> <b><i><u>What do we need</u></i></b></p><p><u>for the cake</u></p><p>2 cups All purpose flour</p><p>1.5 cups sugar</p><p>3/4 cup butter,at room temp</p><p>3 large eggs</p><p>1 tsp almond extract</p><p>2 cups (12 oz) fresh cranberry</p><p>pinch of salt</p><p><u>for the glaze</u></p><p>1 cup powdered sugar</p><p>2 tbsp orange juice</p><p>1/4 tsp orange zest</p><p><b><i><u>What you need to do</u></i></b></p><p></p><ul style="text-align: left;"><li>Pre-heat the oven at 350 deg F.Grease a 9 x 13 pan.</li><li>In a large bowl,beat the eggs and sugar together until the mixture is light and fluffy and almost doubles in size(about 5 mins).</li><li>Add in the butter,salt, and almond extract and beat it for another 2 mins.</li><li>Gently fold in the flour and then the cranberries.</li><li>Pour in the greased pan and tap the pan couple of times to release the air bubbles.</li><li>Bake for 40-45 mins or until a toothpick comes out clean when inserted in the middle of the cake.Let the cake cool for an hour.</li><li>For the glaze-Mix in all the ingredients until smooth.</li><li>Drizzle the glaze over the cake.</li><li>Enjoy.</li></ul><p></p>Shivalihttp://www.blogger.com/profile/03964334176492102202noreply@blogger.comtag:blogger.com,1999:blog-4997401628836884851.post-74550889101662148782020-11-08T16:51:00.005-05:002020-11-08T16:56:04.716-05:00Tikhat Shev<p><u><i><b style="background-color: white;">What do you need</b></i></u></p><span face="Roboto, Arial, sans-serif" style="background-color: white; color: #030303; font-size: 14px; white-space: pre-wrap;">3 cup Besan/Chickpea flour</span><div><span style="background-color: white;"><span face="Roboto, Arial, sans-serif" style="color: #030303; font-size: 14px; white-space: pre-wrap;">2 & 1/2 tbsp oil
</span><span style="color: #030303; font-size: 14px; white-space: pre-wrap;">1 tsp red chili powder</span></span></div><div><span face="Roboto, Arial, sans-serif" style="background-color: white; color: #030303; font-size: 14px; white-space: pre-wrap;">1/2 tsp carom seeds,crushed
1/2 tsp cumin powder
1/4 tsp asafoetida (Hing)
1/4 tsp turmeric powder</span></div><div><span style="background-color: white; color: #030303; font-size: 14px; white-space: pre-wrap;">salt to taste</span></div><div><span style="background-color: white;"><span face="Roboto, Arial, sans-serif" style="color: #030303; font-size: 14px; white-space: pre-wrap;">Oil to deep fry
</span><span face="Roboto, Arial, sans-serif" style="color: #030303; font-size: 14px; white-space: pre-wrap;">
<b><i><u>What you need to do</u></i></b>
<ul style="text-align: left;"><li><span face="Roboto, Arial, sans-serif" style="color: #030303; font-size: 14px; white-space: pre-wrap;">Sieve the besan to avoid any lumps.</span></li><li><span face="Roboto, Arial, sans-serif" style="color: #030303; font-size: 14px; white-space: pre-wrap;">Take 2 & 1/2 tbsp oil in large bowl.Add salt ,red chilli powder,carom seeds
cumin powder,asafoetida, turmeric.</span></li><li><span face="Roboto, Arial, sans-serif" style="color: #030303; font-size: 14px; white-space: pre-wrap;">Add 2 tbsp water in it and beat it vigorously with beater or spoon for few minutes
It helps to make shev lighter and more crispy.</span></li><li><span face="Roboto, Arial, sans-serif" style="color: #030303; font-size: 14px; white-space: pre-wrap;">Then add besan in above mixture and mix it well.</span></li><li><span face="Roboto, Arial, sans-serif" style="color: #030303; font-size: 14px; white-space: pre-wrap;">Add sufficient amount of water and prepare a medium soft dough.</span></li><li><span face="Roboto, Arial, sans-serif" style="color: #030303; font-size: 14px; white-space: pre-wrap;">Cover this dough with lid and allow to rest it for 10-15 minutes.</span></li><li><span face="Roboto, Arial, sans-serif" style="color: #030303; font-size: 14px; white-space: pre-wrap;">After 10 minutes ,take a shev maker and grease little oil inside it.</span></li><li><span face="Roboto, Arial, sans-serif" style="color: #030303; font-size: 14px; white-space: pre-wrap;">Wet palm with water and take some portion of dough in palm.Fill it properly in the shev maker and
close the shev maker.</span></li><li><span face="Roboto, Arial, sans-serif" style="color: #030303; font-size: 14px; white-space: pre-wrap;">Heat oil in a pan on medium flame.</span></li><li>Prepare a shev directly in hot oil with Shev maker.</li><li><span face="Roboto, Arial, sans-serif" style="color: #030303; font-size: 14px; white-space: pre-wrap;">Deep fry shev on medium flame till become crispy.</span></li><li><span face="Roboto, Arial, sans-serif" style="color: #030303; font-size: 14px; white-space: pre-wrap;">When shev becomes crispy allow to drain oil and transfer
it on kitchen paper.</span></li><li><span face="Roboto, Arial, sans-serif" style="color: #030303; font-size: 14px; white-space: pre-wrap;">Deep fry all batches in same way.Crispy masala shev is ready.</span></li><li><span face="Roboto, Arial, sans-serif" style="color: #030303; font-size: 14px; white-space: pre-wrap;"> Allow to cool at room temperature and then store it in dry airtight container.
</span></li></ul></span></span><div><span face="Roboto, Arial, sans-serif" style="background-color: #f9f9f9; color: #030303; font-size: 14px; white-space: pre-wrap;"><br /></span></div></div>Shivalihttp://www.blogger.com/profile/03964334176492102202noreply@blogger.comtag:blogger.com,1999:blog-4997401628836884851.post-51622308335570807662020-11-06T17:42:00.002-05:002020-11-06T17:42:56.884-05:00Sweet Wheat Sharkarpali<p> What do you need</p><p>3 cups whole wheat flour(atta)</p><p>1 cup sugar</p><p>1 cup water</p><p>3/4 cup ghee</p><p>1/8 tsp salt</p><p>1/2 tsp cardamom powder</p><p>oil for deep frying</p><p><br /></p><p>What you need to do</p><p></p><ul style="text-align: left;"><li>In a pot,add the water,sugar,ghee and let it simmer until the sugar dissolves completely.</li><li>Transfer this mixture to a large plate to cool.</li><li>When the mixture is warm,add the salt and cardamom powder.Mix everything well.</li><li>Add the wheat flour in batches and mix till the mixture form a dough ball.</li><li>Let this rest for 15 mins.</li><li>Divide this dough into 6 small balls.Take one of this ball and roll it out into a thick chapati.Cut small squares out of the dough by making horizontal and vertical cut on this dough 1/2 inch apart.</li><li>Spread these squares on a plate and let them dry for 15 mins.Repeat this process with other dough balls.</li><li>Heat oil in a kadhai,when hot ,reduce the heat to medium and fry these squares in batches for 6-8 mins or until they are light golden.Drain and transfer onto a tissue paper.</li><li>Let the cool completely before storing into an airtight container.</li></ul><p></p>Shivalihttp://www.blogger.com/profile/03964334176492102202noreply@blogger.comtag:blogger.com,1999:blog-4997401628836884851.post-55686118545063250412020-10-05T14:10:00.003-04:002020-10-05T14:12:08.854-04:00Eggless Whole Wheat Jaggery Peach Upside Down cake<p><u><i> <b>What do you need</b></i></u></p><p>2 cups packed jaggery powder</p><p>24 oz jar Kirkland canned peaches</p><p>1/4 cup unsalted butter</p><p>1.5 cups whole wheat flour(Atta/chappati flour)</p><p>1.5 tsp baking powder</p><p>1/2 tsp baking soda</p><p>1/2 cup flavorless oil</p><p>1 cup plain yogurt</p><p>1/8 tsp salt</p><p>1 tsp pure vanilla extract</p><p>1 tsp white vinegar</p><p><b><i><u>What you need to do</u></i></b></p><p></p><ul style="text-align: left;"><li><span style="font-family: "Museo Slab", Times, serif; font-size: 15px;">Heat oven to 350°F (325°F for dark or nonstick pan). </span></li><li><span style="font-family: "Museo Slab", Times, serif; font-size: 15px;">Melt butter in a pot and stir in 1 cup jaggery and bring to a boil,stirring frequently.Continue boiling for 1 minute.Pour into a lightly greased 9x13"pan.</span></li><li><span style="font-family: "Museo Slab", Times, serif; font-size: 15px;">Drain the jar of canned peaches and reserve the liquid.Arrange the peaches on the butter jaggery mixture.</span></li><li><span style="font-family: "Museo Slab", Times, serif; font-size: 15px;">In a bowl,whip oil and 1 cup packed powdered jaggery until smooth.Add yogurt and again whip for another minute.</span></li><li><span style="font-family: "Museo Slab", Times, serif; font-size: 15px;">In a separate bowl,sift whole wheat flour,baking soda,baking powder,and salt twice.</span></li><li><span style="font-family: "Museo Slab", Times, serif; font-size: 15px;">Add this dry mix in batches to the jaggery-yogurt-oil mix ,fold gently to form a lump free batter.If the batter is thick add couple of tbsp of the reserved liquid.Add the vanilla extract and vinegar and give it a finally gentle mix.Do not overmix.</span></li><li><span style="font-family: "Museo Slab", Times, serif; font-size: 15px;">Pour this batter evenly on the peaches.Bake for 35-40 mins or until the toothpick comes out clean when inserted in the center of the cake.</span></li><li><span style="font-family: "Museo Slab", Times, serif; font-size: 15px;">Remove the baking pan from the oven and let it cool for 30 mins.Optional-You can poke the cake with a toothpick and pour 1/3 cup of the reserved liquid evenly on the cake and let it rest for 15 mins.</span></li><li><span style="font-family: "Museo Slab", Times, serif; font-size: 15px;">Run the knife along the edge of the cake and place rectangular cookies sheet on the top and flip the cake.Let the cake rest for another 30 mins before slicing.</span></li></ul><p></p>Shivalihttp://www.blogger.com/profile/03964334176492102202noreply@blogger.comtag:blogger.com,1999:blog-4997401628836884851.post-35159071207413230022020-09-16T15:39:00.002-04:002020-09-22T12:14:59.524-04:00Microwave Eggless Bourbon Biscuit Cake<p> <b><i><u>What do you need</u></i></b></p><p>300 gm bourbon biscuit</p><p>1/4 cup sugar</p><p>1 1/4 cup milk, at room temperature</p><p>1 tsp baking powder</p><p><b><i><u>What you need to do</u></i></b></p><p></p><ul style="text-align: left;"><li>Break each biscuit into 2 pieces and place it into a blender jar and make a fine powder.Add sugar and grind it for another 30 secs.</li><li>Take a microwave safe glass baking pan and grease it well with oil.Add a parchment paper at the bottom.</li><li>In a bowl,add the ground biscuit and add baking powder to it.Mix well.</li><li>Slowly add milk and mix well to make a lump free batter.If the batter is thick add a couple of tablespoons of milk.</li><li>Transfer the batter to a baking pan and tap the pan a couple of times on the counter to release any air bubbles.</li><li>Microwave for 5 mins.Let it stand in the microwave for a minute.</li><li>Remove from the microwave and cool completely for about an hour.</li><li>Run a knife along the edge of the cake and transfer the cake onto a plate.</li></ul><div><u>For Chocolate Ganache</u></div><div>In a microwave safe bowl,add 1/2 cup milk chocolate chips and 3 tbsp heavy whipping cream.Microwave for 30 sec.Remove and whisk well.Set aside for 5 mins.Pour this ganache onto the cake and spread it with a spatula/knife.You may sprinkle some chopped walnuts on the ganache. Place the cake in fridge for at least 30 mins.Enjoy.</div><p></p>Shivalihttp://www.blogger.com/profile/03964334176492102202noreply@blogger.comtag:blogger.com,1999:blog-4997401628836884851.post-12747835066886774182020-09-14T10:40:00.001-04:002020-09-14T10:40:33.971-04:00Milk Powder Gulab Jamun<p><b><i><u> What do you need</u></i></b></p><p>1 1/2 cup non fat milk powder</p><p>1/2 cup milk</p><p>1/4 cup ghee</p><p>3 cup sugar</p><p>1 cup water</p><p>4 tbsp maida</p><p>1 tsp rose water</p><p>few strands saffron</p><p>3/4 tsp baking powder</p><p>1/2 tsp cardamom powder</p><p>oil to fry</p><p><b><i><u>What you need to do</u></i></b></p><p></p><ul style="text-align: left;"><li><span face="Roboto, Arial, sans-serif" style="background-color: #f9f9f9; color: #030303; font-size: 14px; white-space: pre-wrap;">In a pan, add - milk, ghee and milk powder. Stir well before turning the flame on. Cook on medium flame until it forms a ball, approximately 4-5 mins.</span>Turn the flame off and transfer to a bowl.</li><li>For Sugar Syrup : Add the sugar to a pan with 1 cup of water and boil until sugar is melted. If the sugar syrup is not clear, add 2 tbsp milk, stir once and let it boil 2-3 minutes.</li><li>Skim the dirt off the surface using a perforated spoon. Add saffron,1/2 tsp rose water and mix well, add more water as required to form a sticky consistency sugar syrup.Turn the flame off and keep aside.This syrup must be hot(not boiling hot) when the gulab jamun are submerged into it.</li><li>Forming Gulab Jamun: To the cooled milk powder mixture add - maida, cardamom powder, baking powder, 1/2 tsp rose water and 2 tbsp of water. Mix all ingredients and start kneading, add remaining 1 tbsp water if required to make a soft and smooth dough.</li><li>Divide the dough into 16 equal portions and then press each portion of the dough between palm and slowly releasing pressure whilst rolling it to a smooth round ball.</li><li>Always keep the dough covered to prevent them from forming crust & drying.</li><li>Deep fry the gulab jamun balls in low flame stirring constantly until rosy & golden. Immediately transfer to hot sugar syrup and dunk them to ensure maximum syrup penetration.</li><li>Let the gulab jamuns absorb & stay idle in the syrup for atleast 2 hours before serving.</li></ul><p></p>Shivalihttp://www.blogger.com/profile/03964334176492102202noreply@blogger.comtag:blogger.com,1999:blog-4997401628836884851.post-31022638688237581272020-09-08T14:07:00.007-04:002020-09-08T14:07:48.614-04:00Eggless Vanilla Sponge Cake with Condensed Milk<p><b><u><i> <span style="font-family: arial;">What do you need</span></i></u></b></p><p><span style="font-family: arial;">1 1/4 cup All Purpose flour/Maida</span></p><p><span style="font-family: arial;">1/2 cup powdered sugar</span></p><p><span style="font-family: arial;">1/2 cup sweetened condensed milk</span></p><p><span style="font-family: arial;"><span style="background-color: white; font-size: 14px;">1/2 cup flavorless oil</span></span></p><p><span style="font-family: arial;"><span style="background-color: white; font-size: 14px;">1 cup milk,at room temperature</span></span></p><p><span style="font-family: arial;"><span style="background-color: white; font-size: 14px;">1 tsp pure vanilla extract</span></span></p><p><span style="font-family: arial;"><span style="background-color: white; font-size: 14px;">1 tsp baking powder</span></span></p><p><span style="font-family: arial;"><span style="background-color: white; font-size: 14px;">1/4 tsp baking soda</span></span></p><p><span style="font-family: arial;"><span style="background-color: white; font-size: 14px;">a pinch of salt</span></span></p><p><span style="font-family: arial;"><span style="background-color: white; font-size: 14px;"><b><i><u>What you need to do</u></i></b></span></span></p><p></p><ul style="text-align: left;"><li><span style="font-family: arial;"><span style="background-color: white; font-size: 14px;">Preheat the oven to 350 deg F.</span></span></li><li><span style="font-family: arial;"><span style="background-color: white; font-size: 14px;">Grease a 8 inch baking pan with oil and line the bottom with a parchment paper.</span></span></li><li><span style="font-family: arial;"><span style="background-color: white; font-size: 14px;">In a bowl,add condensed milk,sugar,milk,and oil and whisk everything to make a homogeneous batter.(Wet ingredients)</span></span></li><li><span style="font-family: arial;"><span style="background-color: white;"><span style="font-size: 14px;">Place a sieve on a separate bowl and sift the all purpose flour,baking soda,salt,and baking powder.</span></span></span></li><li><span style="font-family: arial;"><span style="background-color: white;"><span style="font-size: 14px;">Slowly add this dry ingredients mix to the wet ingredients and whisk everything together to make a smooth batter.</span></span></span></li><li><span style="font-family: arial;"><span style="background-color: white;"><span style="font-size: 14px;">Transfer this batter to the greased baking pan.Tap the pan a couple of times on the counter to release any air bubbles.Bake for 25-30 mins or until a toothpick when inserted in the middle of the cake comes out clean.</span></span></span></li><li><span style="font-family: arial;"><span style="background-color: white;"><span style="font-size: 14px;">Remove the cake from the oven and let the cake cool completely.Run a knife around the edge of the cake and transfer the cake to a plate.</span></span></span></li><li><span style="font-family: arial;"><span style="background-color: white;"><span style="font-size: 14px;">Enjoy.</span></span></span></li></ul><p></p><p><span style="font-family: arial;"><span style="background-color: white; font-size: 14px;"><br /></span></span></p><p><span style="font-family: arial;"><span style="background-color: white; font-size: 14px;"><br /></span></span></p><p><span style="color: #5f6368; font-family: Roboto, arial, sans-serif;"><span style="background-color: white; font-size: 14px;"><b><br /></b></span></span></p>Shivalihttp://www.blogger.com/profile/03964334176492102202noreply@blogger.comtag:blogger.com,1999:blog-4997401628836884851.post-12423724555166299372020-07-20T11:57:00.000-04:002020-07-20T11:57:23.880-04:00Nylon Dhokla<b><i><u>What do you need </u></i></b><div><br /></div><div>2 cup Besan/Chickpea flour</div><div>1 tbsp oil</div><div>1 tbsp ginger-green chili paste</div><div>1 1/2 tsp citric acid</div><div>2 cup water</div><div>2 1/2 tbsp sugar</div><div>1/2 tsp baking soda</div><div>1 tsp Eno fruit salt(flavorless/plain version)</div><div><br /></div><div><u>For tempering</u></div><div>1 tbsp mustard seeds</div><div>2 spring curry leaves</div><div>2 sliced green chilies</div><div>1 tbsp white sesame seeds</div><div>6 tbsp sugar</div><div>1/8 tsp salt</div><div>1/4 tsp asafoetida/hing</div><div>1 cup water</div><div>1/8 cup finely chopped cilantro(for garnishing)</div><div>3 tbsp lemon juice(optional)</div><div><br /></div><div><u><b><i>What you need to do</i></b></u></div><div><ul style="text-align: left;"><li>Sift the besan into a bowl.</li><li>In another bowl,add water,oil,citric acid,sugar,salt and mix well until the sugar is dissolved.</li><li>Add the besan in batches and mix simultaneously with a whisk to avoid lumps.</li><li>Add the ginger-green chili paste.</li><li>Put water is the steamer,let it boil.</li><li>Add soda and eno to the batter.Mix well and transfer to a grease 9" thali.</li><li>Steam in the steamer for 15 mins on high and 10 mins on simmer.</li><li>Remove the plate from the steamer.Let the dhokla cool for 5 mins.</li><li>Hear a tadka pan,add oil.When the oil is hot,add mustard seeds,asafoetida,curry leaves,sesame seeds,chilies,salt and cook for a min.Turn off the heat,add water,lemon juice and sugar.Turn the heat on to simmer and let this mixture boil for 3-4 mins.</li><li>Turn off the heat and pour this tadka evenly on the dhokla.Let it sit aside for 10 mins.</li><li>Garnish with cilantro and serve warm.</li></ul></div>Shivalihttp://www.blogger.com/profile/03964334176492102202noreply@blogger.comtag:blogger.com,1999:blog-4997401628836884851.post-2680445340185555552020-07-07T17:50:00.000-04:002020-07-07T17:50:06.867-04:00Whole Wheat Ginger cookies<i><b><u>What do you need</u></b></i><div><br /></div><div>1 cup atta/whole wheat chappati flour</div><div>1/2 cup oats flour</div><div>1/3 cup ghee at room temperature</div><div>1/3 cup sugar/fine jaggery powder</div><div>1/4 cup crushed nuts</div><div>1 tbsp ginger powder</div><div>1/4 tsp baking soda </div><div>1/4 cup milk,at room temperature</div><div><br /></div><div><b><i><u>What you need to do</u></i></b></div><div><ul style="text-align: left;"><li>Sift the wheat flour,oats flour,baking soda, and ginger powder into a large bowl.</li><li>In another bowl,add the ghee and sugar and whisk it until well incorporated.</li><li>Slowly add the flour mixture,crushed nuts and mix everything well.</li><li>Add the milk a tbsp at a time to form a dough.Do not over knead the dough.</li><li>Roll the dough into a log and wrap it in a aluminum foil/cling wrap.</li><li>Refrigerate for an hour.</li><li>Preheat the oven to 350 deg F.Grease a cookie sheet with oil.</li><li>Cut 1/2 inch disc out of the log.Place them on the cookie sheet 1 1/2 inches apart.</li><li>Bake for 16-18 mins.</li><li>Remove from the oven and let them cool completely on a wire rack before storing in an airtight container.</li></ul></div><div><br /></div>Shivalihttp://www.blogger.com/profile/03964334176492102202noreply@blogger.comtag:blogger.com,1999:blog-4997401628836884851.post-10781351188478415762020-06-15T15:51:00.000-04:002020-06-15T15:51:51.440-04:00Kesar Lassi<u><i><b>What you will need</b></i></u><div><br /></div><div>1 cup cold homemade curd/dahi</div><div>10 strands saffron</div><div>2 tbsp milk</div><div>2 tbsp sugar</div><div>1/8 tsp cardamom powder</div><div>1 tsp crushed pistachios and almonds</div><div><b><i><u><br /></u></i></b></div><div><b><i><u>What you have to do</u></i></b></div><div style="text-align: left;"><ul style="text-align: left;"><li>Warm the milk for 10 secs in the microwave and add the saffron strands to it.Set aside for 10 mins.</li><li>In a mixer/blender jar,add all the ingredients except nuts and whip for 30 secs.</li><li>Pour in a glass and garnish with nuts</li></ul></div>Shivalihttp://www.blogger.com/profile/03964334176492102202noreply@blogger.comtag:blogger.com,1999:blog-4997401628836884851.post-77922564707601795102020-06-05T10:58:00.000-04:002020-06-05T10:58:26.157-04:00Cucumber Dosa<b><i><u>What do you need</u></i></b><div><br /></div><div>1 cup white quinoa,washed and soaked for 1 hour</div><div>1/4 cup thick poha,washed and soaked for 30 mins</div><div>2 green chilies</div><div>1 inch ginger</div><div>10 sprig cilantro</div><div>2 Persian cucumbers,washed,peeled and grated</div><div>salt</div><div>oil </div><div><br /></div><div><u><i><b>What you need to do</b></i></u></div><div><ul style="text-align: left;"><li>Drain the quinoa and grind it to a smooth paste.Add couple of tbsp of water if needed.</li><li>Now add the remaining ingredients and blend to a smooth paste.</li><li>Remove this batter in a bowl.</li><li>Heat a skillet.When hot grease the skillet with a tbsp of oil.</li><li>Add 2 dollops of batter to the skillet and spread it evenly.Cover and cook for 2 mins on medium-high heat.</li><li>Remove the cover,flip and cook the other side.</li><li>Serve hot with coconut chutney.</li></ul><div>Makes:10 dosas</div></div>Shivalihttp://www.blogger.com/profile/03964334176492102202noreply@blogger.comtag:blogger.com,1999:blog-4997401628836884851.post-4512996686077182762020-05-21T15:33:00.001-04:002020-05-21T15:33:35.487-04:00Vegetable Pulao<b><i><u>What do you need </u></i></b><div><b><i><u><br /></u></i></b></div><div>1 cup rice(Sona masoori/Basmati),washed and soaked for 30 mins.</div><div>1 cup chopped vegetables of your choice(cauliflower,carrots,green beans,peas,potato)</div><div>2-3 green chilies</div><div>1 medium red onion,chopped lengthwise</div><div>1/8 cup finely chopped cilantro+ 2 tbsp for garnishing</div><div>1/8 cup chopped mint leaves</div><div>1 inch ginger</div><div>2 large garlic cloves</div><div>1/4 tsp turmeric</div><div>2 cloves</div><div>1 inch cinnamon stick</div><div>1 green cardamom</div><div>1 tbsp biryani masala/garam masala</div><div>salt to taste</div><div>2 tbsp ghee</div><div>2 tbsp lemon juice</div><div>1 3/4 cups water</div><div><br /></div><div><b><i><u>What you need to do</u></i></b></div><div><ul style="text-align: left;"><li>Grind cilantro,mint,ginger,garlic,and green chilies to a coarse paste.</li><li> In a pressure cooker,heat ghee.When hot add the cloves,cinnamon stick,cardamom and saute for 30 secs.</li><li>Add the onion and cook until the onion is light golden.</li><li>Add the ground paste and saute for 3-4 mins.</li><li>Add the vegetables,salt and turmeric powder and saute for couple of mins.</li><li>Drain the rice.Now add the rice and mix gently till the rice get coated with the masala.</li><li>Add the garam masala, lemon juice,and water.</li><li>Pressure cook on medium heat for 4 whistles.</li><li>When the pressure cooker cools,open the cooker and fluff the rice using a fork.</li><li>Garnish with cilantro.</li><li>Serve with raita,papad,and pickle.</li></ul><div><u>Note</u> -You may add nuts of your choice.</div></div><div><b><i><u><br /></u></i></b></div><div><b><i><u><br /></u></i></b></div>Shivalihttp://www.blogger.com/profile/03964334176492102202noreply@blogger.comtag:blogger.com,1999:blog-4997401628836884851.post-6640802053319611902020-05-15T20:37:00.000-04:002020-05-15T20:37:28.772-04:00Easy No Eggs No Yeast Bagels<b><i><u>What do you need</u></i></b><div><br /></div><div>1 3/4 cups self-rising flour</div><div>1 cup full fat Greek yogurt</div><div>1 tbsp butter</div><div>1 tbsp white sesame seeds</div><div>1 tbsp black poppy seeds</div><div><br /></div><div><u><i><b>What you need to do</b></i></u></div><div><ul style="text-align: left;"><li>Preheat the oven to 350 deg F.Line a baking sheet with parchment paper.</li><li>In a large bowl,take the flour and yogurt and combine until this mix forms a ball.</li><li>Place this dough on a lightly floured kitchen counter and knead the dough for 5 mins.</li><li>Divide the dough in 4 equal portions.</li><li>Roll each portion into a log and join the ends to form a bagel and place it on a baking sheet.</li><li>Brush the tops of the bagels with butter and sprinkle the seeds.</li><li>Bake for 20 mins or until golden brown.Remove from the oven. Enjoy a warm bagel with cheese/butter.</li></ul></div>Shivalihttp://www.blogger.com/profile/03964334176492102202noreply@blogger.comtag:blogger.com,1999:blog-4997401628836884851.post-80544815178411465732020-05-13T18:10:00.001-04:002020-05-13T18:16:59.087-04:00Beetroot Leaves Dal<span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><u><b><i><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;">What do you need</span></span></span></span></i></b></u></span></span><br />
<div>
<br /></div>
<div>
<span style="vertical-align: inherit;"><span style="vertical-align: inherit;">1 bunch beetroot leaves(remove the beetroots)</span></span></div>
<div>
<span style="vertical-align: inherit;"><span style="vertical-align: inherit;">1/2 cup toor dal,washed and soaked in water for 1 hour</span></span></div>
<div>
<span style="vertical-align: inherit;"><span style="vertical-align: inherit;">4 garlic cloves,minced</span></span></div>
<div>
<span style="vertical-align: inherit;"><span style="vertical-align: inherit;">2 green chilies,slit</span></span></div>
<div>
<span style="vertical-align: inherit;"><span style="vertical-align: inherit;">7-8 curry leaves</span></span></div>
<div>
<span style="vertical-align: inherit;"><span style="vertical-align: inherit;">1/2 tsp red chili powder</span></span></div>
<div>
<span style="vertical-align: inherit;"><span style="vertical-align: inherit;">1/2 tsp turmeric powder</span></span></div>
<div>
<span style="vertical-align: inherit;"><span style="vertical-align: inherit;">1 tbsp coriander cumin powder</span></span></div>
<div>
<span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;">1 tbsp sambar masala</span></span></span></span></div>
<div>
<span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;"><span style="vertical-align: inherit;">salt to taste</span></span></span></span></div>
<div>
<span style="vertical-align: inherit;"><span style="vertical-align: inherit;">1 tbsp ghee</span></span></div>
<div>
1/2 tsp oil</div>
<div>
<span style="vertical-align: inherit;"><span style="vertical-align: inherit;">1/2 tsp mustard seeds</span></span></div>
<div>
<span style="vertical-align: inherit;"><span style="vertical-align: inherit;">1/4 tsp hing</span></span></div>
<div>
<br /></div>
<div>
<u>Ingredients for garnishing(optional)</u></div>
<div>
1 tbsp lemon juice</div>
<div>
1/4 cup chopped cilantro</div>
<div>
<br /></div>
<div>
<u><b><i>What you need to do</i></b></u></div>
<div>
<u><b><i><br /></i></b></u></div>
<div>
<ul style="text-align: left;">
<li>Wash the beetroot leaves.Separate the stems.Trim off the edges of the stems and chop the leaves and stems finely.</li>
<li><span style="vertical-align: inherit;"><span style="vertical-align: inherit;">In a pressure cooker,add toor dal,beetroot leaves and stems,1 1/2 cup water,1/4 tsp turmeric,1/8 tsp hing,oil,and green chilies.Pressure cook for 4 whistles.</span></span></li>
<li><span style="vertical-align: inherit;"><span style="vertical-align: inherit;">Once the pressure cooker cools,open the lid and blend the dal well with a whisk or hand blender.</span></span></li>
<li>In a pot,heat ghee.When hot add mustard seeds,hing,curry leaves,red chili powder,turmeric,coriander-cumin powder,sambar masala,garlic,and salt.</li>
<li>Saute for 30 secs.Add the cooked dal and 1/2 cup of water.</li>
<li>Cook the dal on simmer for 10 mins.</li>
<li>Turn off the heat.</li>
<li>Garnish with lemon juice and cilantro.Set aside for 5 mins before serving with steaming hot rice.</li>
</ul>
</div>
<div>
<br /></div>
Shivalihttp://www.blogger.com/profile/03964334176492102202noreply@blogger.comtag:blogger.com,1999:blog-4997401628836884851.post-55951944010633841532020-05-11T17:54:00.001-04:002020-05-11T17:57:28.344-04:00Eggplant fry<b><i><u>What do you need</u></i></b><br />
<br />
1 medium size American eggplant<br />
1/2 tsp turmeric powder<br />
1 tsp chili powder<br />
1 tbsp coriander-cumin powder.<br />
1 tbsp besan<br />
1 tbsp rice flour<br />
salt to taste<br />
oil for frying<br />
<br />
<b><i><u>What you need to do</u></i></b><br />
<ul>
<li>Wash the eggplant and pat it dry with a kitchen towel.</li>
<li>Remove the stem and slice the eggplant in 1/2 inch thick disks.</li>
<li>In a plate,add turmeric,chili powder,coriander-cumin powder,salt,besan, and rice flour.Mix well.</li>
<li>Dip each eggplant disk into the mix and make sure each disk is coated well with the mix.Set aside for 30 mins.</li>
<li>In a pan,add 3 tbsp of oil.When hot place the eggplant disks.</li>
<li>Cook on each side for 4-5 mins on low flame.Drizzle more oil if necessary.</li>
<li>When the eggplant disks are soft and light golden on both sides, remove them on a paper napkin.</li>
<li>Serve warm with dal rice.</li>
</ul>
Shivalihttp://www.blogger.com/profile/03964334176492102202noreply@blogger.comtag:blogger.com,1999:blog-4997401628836884851.post-61291369952585381292020-05-09T23:43:00.000-04:002020-05-09T23:43:27.378-04:00Rava Dhokla<b><i><u>What do you need</u></i></b><br />
<br />
1 cup fine sooji<br />
1 cup yogurt,whisked<br />
1 tbsp ginger green chili paste<br />
1 tsp sugar<br />
salt to taste<br />
1/4 tsp turmeric powder(optional)<br />
1 tbsp lemon juice<br />
1 tsp unflavored eno/baking soda<br />
<br />
<u>For tempering</u><br />
1 tbsp oil<br />
10 curry leaves<br />
1 tsp mustard seeds<br />
1/8 tsp asafoetida/hing<br />
1 tsp sesame seed<br />
2 tbsp lemon juice<br />
1 green chili,slit<br />
1/8 tsp salt<br />
2 tbsp sugar<br />
1/3 cup water<br />
2 tbsp finely chopped cilantro for garnishing<br />
<u><i><b><br /></b></i></u>
<u><i><b>What you need to do</b></i></u><br />
<br />
<ul>
<li>In a large bowl,mix sooji,yogurt,ginger chili paste,sugar,salt,and turmeric and set aside for 15 mins.</li>
<li>Meanwhile,get the steamer ready.</li>
<li>After 15 mins,check the batter if it is too dry,add couple of tablespoons of water.The batter should be of the same consistency as idli batter.Add the eno and 1 tbsp of lemon juice.Mix well and immediately transfer it to a greased plate and steam on high for 18-20 mins or until the toothpick when inserted in the center comes out clean.</li>
<li>Remove the dhokla from the steamer and cool for 5 mins.</li>
<li>In a kadhai,heat oil.When hot add mustard seeds,hing,sesame seeds,green chili,salt,and curry leaves.Mix well.Switch off the flame and add the water,lemon juice, and sugar.</li>
<li>Turn the heat on to the lowest setting and let this mixture come to a rolling boil.Mix well to make sure the sugar has dissolved.</li>
<li>While the dhokla is still in the plate,cut it into small squares and pour the tempering.It may seem that there is lot of water in the tempering but after resting the dhokla for 10 mins all the water will be absorbed.Garnish with cilantro.</li>
<li>Serve with mint chutney.</li>
</ul>
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<br />Shivalihttp://www.blogger.com/profile/03964334176492102202noreply@blogger.comtag:blogger.com,1999:blog-4997401628836884851.post-42986768206540611742020-05-08T21:23:00.000-04:002020-05-08T21:23:21.457-04:00Healthy Whole Wheat Cookies<b><i><u>What do you need</u></i></b><br />
<br />
1 1/4 cup Whole wheat flour/atta<br />
1/4 cup honey<br />
2 tbsp sunflower oil<br />
1 egg,at room temperature<br />
1 tsp pure vanilla extract<br />
1/2 tsp baking powder<br />
1/8 tsp salt<br />
1 tbsp finely chopped pistachios(optional)<br />
1/2 tsp orange/lemon zest(optional)<br />
<br />
<b><i><u>What you need to do</u></i></b><br />
<br />
<ul>
<li>In a mixing bowl, whisk together a egg and honey.</li>
<li>Add oil and vanilla extract and continue to whisk.</li>
<li>Add in the wheat flour,baking powder,salt,pistachios,and zest.Fold gently with a spatula.Gently shape this dough into a ball.</li>
<li>Cover this dough and refrigerate for 30 mins.</li>
<li>Preheat the oven to 350 deg F and line a cookie sheet with parchment paper.</li>
<li>Light flour the counter top and roll the dough to 1/4 inch thickness.</li>
<li>Using any cookie cutter,cut out shapes from the dough.Re-roll scraps.</li>
<li>Place the cookies a inch apart on the cookie sheet and bake for 15-18 mins.</li>
<li>After they are done remove from the oven.Allow them to cool for at least 5 mins on the cookie sheet before transferring them onto a wire rack to cool completely.</li>
<li>Store in an airtight container.</li>
</ul>
Shivalihttp://www.blogger.com/profile/03964334176492102202noreply@blogger.com