tag:blogger.com,1999:blog-56224381057880442972024-03-08T14:11:58.111-08:00Yummy, Tasty, Popular, Delicious, Simple RecipesKSBhttp://www.blogger.com/profile/05620447032290599828noreply@blogger.comBlogger42125tag:blogger.com,1999:blog-5622438105788044297.post-36013090543581764732011-07-22T23:11:00.000-07:002011-07-22T23:18:47.291-07:00Mutter (Matar/Mattar) Paneer<div dir="ltr" style="text-align: left;" trbidi="on"><div style="text-align: left;"><strong><span style="color: #b45f06;">Green Peas (Mutter) and Paneer (Cottage Cheese) Curry/Gravy</span></strong></div><div style="text-align: left;"><br />
(Servings: 4)</div><div style="text-align: left;"><br />
<strong>Ingredients</strong><br />
<br />
</div><ul style="text-align: left;"><li>Paneer cubes (cut in small size) 400-500 grams</li>
<li>Green peas 200-400 grams </li>
<li>Ghee (preferable) or any edible oil 2 tablespoon </li>
<li>Additional ghee (preferable) or any edible oil to deep fry</li>
<li>Onions 2 large (finely chopped)</li>
<li>Ginger 1 inch piece (finely chopped)</li>
<li>Turmeric powder 1/4 teaspoon</li>
<li>Red chili powder 1 teaspoon</li>
<li>Coriander powder 1 teaspoon</li>
<li>Garam masala powder 1 teaspoon</li>
<li>Salt to taste</li>
</ul><div style="text-align: left;"><br />
<strong>Method</strong></div><ol style="text-align: left;"><li><div style="text-align: left;">Heat ghee (edible oil) in a wok (kadai) and deep-fry the cubes of paneer till light brown. Drain these on an absorbent paper. </div></li>
<li><div style="text-align: left;">Heat two tablespoons ghee in a pan and add chopped onions and ginger. Sauté till lightly browned. </div></li>
<li><div style="text-align: left;">Add turmeric powder, red chili powder, coriander powder, salt and peas and cook, adding a little water till the peas are tender and a little gravy remains. </div></li>
<li><div style="text-align: left;">Add the fried paneer, garam masala powder and boil for five minutes. </div></li>
<li><div style="text-align: left;">Serve hot with chappatis, rotis, nans or rice. </div></li>
</ol><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><em><span style="font-size: medium;">For recipes of <strong><span style="color: red;">exotic and party dishes (more than 100 of them)</span></strong>, refer: (<strong><span style="color: red;">Recipes: Exotic</span></strong>) </span></em><a href="http://tastetherecipes.blogspot.com/"><span style="color: #cc0033;"><em><span style="font-size: medium;">http://tastetherecipes.blogspot.com/</span></em></span></a><br />
<p$1><em></em><br />
<p$1><em>For designer jewelry, refer: (<strong><span style="color: #b45f06;">Jewelry Design</span></strong>) </em><a href="http://thejewellerydesigner.blogspot.com/"><em><span style="color: #cc0033;">http://thejewellerydesigner.blogspot.com/</span></em></a><br />
<p$1><em></em><br />
<p$1><em>For other Home Tips refer: (<strong><span style="color: lime;">Home Page for All Home Tips</span></strong>) </em><a href="http://home-tips-tricks.blogspot.com/"><em><span style="color: #cc0033;">http://home-tips-tricks.blogspot.com/</span></em></a><em> </em></p$1></p$1></p$1></p$1></span></span></span><br />
<ol style="text-align: left;"></ol></div>KSBhttp://www.blogger.com/profile/05620447032290599828noreply@blogger.com0tag:blogger.com,1999:blog-5622438105788044297.post-32171144639053904602011-04-23T23:32:00.000-07:002011-04-23T23:36:26.461-07:00Dum Aloo<div dir="ltr" style="text-align: left;" trbidi="on"><strong>Kashmiri Dum Aloo: <em>Simple Recipe, Yet The Same Yummy Taste</em></strong><br />
<br />
<strong>Ingredients</strong><br />
<br />
Baby potatoes- 1/2 kg (for 4 to 5 servings)<br />
Ghee or any other edible oil- 4 tbsp<br />
Onion- 1 grated<br />
Plain yogurt (curds/dahi)- 2 cups <br />
Milk- 1/2 cup<br />
Asafetida- a pinch<br />
Bay leaf- 5<br />
Ginger garlic paste- 1 tsp<br />
Chili powder- 1 tsp<br />
Turmeric powder- 1/2 tsp<br />
Salt- to taste<br />
Masala- grind the following ingredients together to make the masala: coriander seeds<br />
1tbsp, black cardamoms 4, cardamoms 2, cloves 4, peppercorns 7, cinnamon 1 inch, caraway seeds (shahajeera) 1/4 tsp<br />
<br />
<strong>Method</strong><br />
<ol><li>Wash the potatoes, peel the potatoes, prick all over with a fine fork and soak in the water with little salt for around 2 hours.</li>
<li>Dry the potatoes on a cloth.</li>
<li>Heat the ghee or edible oil in a pressure cooker. Stir-fry the potatoes in it over medium heat till they turn light brown. Take them out and keep them aside.</li>
<li>In the same pressure cooker add the bay leaves, asafetida, ginger-garlic paste and grated onion. Stir-fry it on a medium heat till the paste becomes red-brown and the mixture starts separating from the oil.</li>
<li>Add to it the ground masala and mix it well. Cook for 2-3 minutes on a medium heat.</li>
<li>Add the turmeric powder, chili powder and salt. Saute for a minute.</li>
<li>Add the milk and curd and continuously stir it.</li>
<li>In case you feel that the gravy is thick, add water and cook for couple of minutes preferably on high heat.</li>
<li>Add the potatoes in the gravy and cook under pressure in the pressure cooker. Dum aloo is ready.</li>
<li>Garnish with coriander.</li>
<li>Serve hot with chapatis, rotis, nans, rice etc.</li>
</ol><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><em><span style="font-size: large;">For recipes of <strong><span style="color: red;">exotic and party dishes (more than 100 of them)</span></strong>, refer: (<strong><span style="color: red;">Recipes: Exotic</span></strong>) </span></em><a href="http://tastetherecipes.blogspot.com/"><span style="color: #cc0033;"><em><span style="font-size: large;">http://tastetherecipes.blogspot.com/</span></em></span></a><br />
<p$1><em></em><br />
<p$1><em>For designer jewelry, refer: (<strong><span style="color: #b45f06;">Jewelry Design</span></strong>) </em><a href="http://thejewellerydesigner.blogspot.com/"><em><span style="color: #cc0033;">http://thejewellerydesigner.blogspot.com/</span></em></a><br />
<p$1><em></em><br />
<p$1><em>For other Home Tips refer: (<strong><span style="color: lime;">Home Page for All Home Tips</span></strong>) </em><a href="http://home-tips-tricks.blogspot.com/"><em><span style="color: #cc0033;">http://home-tips-tricks.blogspot.com/</span></em></a><em> </em></p$1></p$1></p$1></p$1></span></span></span><br />
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<ol></ol></div>KSBhttp://www.blogger.com/profile/05620447032290599828noreply@blogger.com0tag:blogger.com,1999:blog-5622438105788044297.post-80181861590920501362011-04-05T01:11:00.000-07:002011-04-05T01:12:53.611-07:00Vegetable Cutlet<div dir="ltr" style="text-align: left;" trbidi="on"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><strong>Vegetable Cutlet Recipe: <em>The Easy Way</em></strong></span><br />
<br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><strong>Ingredients</strong></span><br />
<br />
<ul style="text-align: left;"><li><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">Potatoes, boiled, peeled and mashed- 2</span></span></li>
<li><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">Vegetables (beets, carrots, peas, cabbage etc), chopped finely, boiled and drained well - 3 cups</span></span></span></li>
<li><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">Breadcrumbs- <span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">1 cup</span></span></li>
<li><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">Ghee (clarified butter)- <span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">1 tbsp </span></span></span></span></span></span></li>
<li><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">Edible oil for shallow frying of cutlets</span></span></span></span></span></span></span></li>
<li><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">Green chillies, finely chopped- 2</span></span></span></li>
<li><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">Ginger garlic paste- <span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">1 tsp </span></span></span></span></span></span></li>
<li><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">Coriander leaves <span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">chopped</span></span></span>- <span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">1 tsp </span></span></span></span></span></span></li>
<li><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">Amchor (mango powder)- <span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"></span></span></span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">1/2 tsp </span></span></span></span></span></span></span></span></li>
<li><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">Garam masala powder- <span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">1/2 tsp</span></span></span></span></span></span></span></span></li>
<li><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">Red chilli powder- <span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">1 tsp</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></li>
<li><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">Dhania (coriander) powder- <span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">1 tsp</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></li>
<li><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">Cumin powder- <span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">1 tsp</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></li>
<li><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">Saunf (fennel) powder- 1/2 tsp</span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span> </span></span></span></span></span></span></span></span></li>
<li><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">Cashew nuts <span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">chopped </span></span></span></span>- <span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"></span></span></span></span></span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">1 tsp </span></span></span></span></span></span></span></span></li>
<li><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"></span></span></span></span></span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">Salt to taste</span></span></span></span></li>
</ul><div style="text-align: left;"><br />
<strong>Method</strong></div><ol style="text-align: left;"><li><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">Heat ghee and add ginger-garlic paste and green chillies. Fry for about a minute.</span></span></span></li>
<li><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">Add the chopped cashew nuts and all the powdered spices. Add the coriander leaves. Fry for half a minute.</span></span></span></span></li>
<li><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;">Add all the drained vegetables and mix well. If there is any water, heat and fry till all moisture is completely gone.</span></span></span></span></span></li>
<li><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">Add mashed potatoes and salt to taste. Mix the whole thing well. Heat the mixture and remove it from the stove.</span></span></span></span></span></span></li>
<li><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">Make flat rounds of the mixture. </span></span></span></span></span></span></li>
<li><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">Shallow fry in edible oil on both sides till the cutlets turn golden brown. </span></span></span></span></span></span></li>
<li><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">Serve hot with tomato sauce (ketchup) or chutney.</span> </span></span></span></span></span></li>
</ol><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-bidi-font-weight: bold; mso-bidi-language: AR-SA; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-US;"><em>For recipes of <strong><span style="color: red;">exotic dishes</span></strong>, refer: (<strong><span style="color: red;">Recipes: Exotic</span></strong>) </em><a href="http://tastetherecipes.blogspot.com/"><span style="color: #cc0033;"><em>http://tastetherecipes.blogspot.com/</em></span></a><br />
<p$1><em></em><br />
<p$1><em>For designer jewelry, refer: (<strong><span style="color: #b45f06;">Jewelry Design</span></strong>) </em><a href="http://thejewellerydesigner.blogspot.com/"><em><span style="color: #cc0033;">http://thejewellerydesigner.blogspot.com/</span></em></a><br />
<p$1><em></em><br />
<p$1><em>For other Home Tips refer: (<strong><span style="color: lime;">Home Page for All Home Tips</span></strong>) </em><a href="http://home-tips-tricks.blogspot.com/"><em><span style="color: #cc0033;">http://home-tips-tricks.blogspot.com/</span></em></a><em> </em></p$1><em></em></p$1><em></em></p$1><em></em></p$1></span></span></span><br />
<ol style="text-align: left;"></ol></div>KSBhttp://www.blogger.com/profile/05620447032290599828noreply@blogger.com0tag:blogger.com,1999:blog-5622438105788044297.post-48596719614777303822011-04-01T00:54:00.000-07:002011-04-01T00:57:09.293-07:00Egg Pudding<div dir="ltr" style="text-align: left;" trbidi="on"><strong>Easy to Cook Dessert: <em>The Easy Way</em></strong><br />
<br />
<strong>Ingredients</strong><br />
<br />
<em>For pudding</em><br />
<ul style="text-align: left;"><li>5 eggs </li>
<li>¼ cup butter</li>
<li>¼ cup sugar</li>
<li>½ cup all-purpose flour (maida)</li>
<li>½ liter milk</li>
<li>1 tsp vanilla </li>
</ul><em>For hard sauce</em><br />
<ul style="text-align: left;"><li>1/3 cup butter </li>
<li>1 cup powdered sugar</li>
<li>½ tsp vanilla</li>
<li>Nutmeg powder </li>
</ul><div><strong>Method</strong></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><em>For pudding</em></div><ol style="text-align: left;"><li><div style="text-align: left;">Heat a pan. Put butter into it. </div></li>
<li><div style="text-align: left;">As the butter melts, add flour and sugar to it. </div></li>
<li><div style="text-align: left;">When it starts thickening, add milk in it and keep stirring. </div></li>
<li><div style="text-align: left;">Cook this mixture for around 4 to 5 minutes and remove it from the stove.</div></li>
<li><div style="text-align: left;">Break the eggs into a bowl and beat them.</div></li>
<li><div style="text-align: left;">Add the beaten eggs to the mixture and keep stirring.</div></li>
<li><div style="text-align: left;">Add vanilla to it.</div></li>
<li><div style="text-align: left;">Transfer the contents to a pudding dish.Heat the over up to 350 degrees F.</div></li>
<li><div style="text-align: left;">Keep the pudding dish in a pan of water in the oven. </div></li>
<li><div style="text-align: left;">Bake the pudding for around 35 to 40 minutes in the oven.</div></li>
</ol><div style="text-align: left;"><em>For hard sauce</em></div><ol style="text-align: left;"><li><div style="text-align: left;">Beat the butter till it is fluffy.</div></li>
<li><div style="text-align: left;">Gradually add sugar to the butter and keep stirring.</div></li>
<li><div style="text-align: left;">Add vanilla to it and keep beating.</div></li>
</ol><div style="text-align: left;">Serve the egg pudding with hard sauce. For this, pour hard sauce over egg pudding and sprinkle a pinch of nutmeg powder on it. </div><div style="text-align: left;"><br />
<em>For recipes of <strong><span style="color: red;">exotic dishes</span></strong>, refer: (<strong><span style="color: red;">Recipes: Exotic</span></strong>) </em><a href="http://tastetherecipes.blogspot.com/"><span style="color: #cc0033;"><em>http://tastetherecipes.blogspot.com/</em></span></a><br />
<p$1><em></em><br />
<p$1><em>For designer jewelry, refer: (<strong><span style="color: #b45f06;">Jewelry Design</span></strong>) </em><a href="http://thejewellerydesigner.blogspot.com/"><em><span style="color: #cc0033;">http://thejewellerydesigner.blogspot.com/</span></em></a><br />
<p$1><em></em><br />
<p$1><em>For other Home Tips refer: (<strong><span style="color: lime;">Home Page for All Home Tips</span></strong>) </em><a href="http://home-tips-tricks.blogspot.com/"><em><span style="color: #cc0033;">http://home-tips-tricks.blogspot.com/</span></em></a><em> </em></p$1><em></em></p$1><em></em></p$1><em></em></p$1><em></em></div><div></div></div>KSBhttp://www.blogger.com/profile/05620447032290599828noreply@blogger.com0tag:blogger.com,1999:blog-5622438105788044297.post-25563830568395803812011-03-25T23:58:00.000-07:002011-04-01T00:56:37.822-07:00Fruit Platter<div dir="ltr" style="text-align: left;" trbidi="on"><b style="mso-bidi-font-weight: normal;">The Exotic After Meals Dish</b><br />
<br />
<b style="mso-bidi-font-weight: normal;">Ingredients</b><br />
<br />
<o:p><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Watermelon, pineapple, banana, strawberry, kiwi, orange, blueberry, black berry, assorted grapes, mango, apple, cantaloupe and cherries: all of these fruits or many of these fruits (decide the quantities of each type of fruit as per your own judgment): </span></o:p><br />
<br />
<o:p><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Decorative lettuce.</span></o:p><br />
<br />
<o:p><strong>Method</strong></o:p><br />
<br />
<o:p>1. Select a dish that is pleasant in looks and shape. (If you wish to give the fruit platter as a present or wish <o:p>to contribute in a pot luck, use a decent looking inexpensive disposable dish).</o:p></o:p><br />
<br />
<o:p>2. Wash the fruits thoroughly. </o:p><br />
<br />
3. Cut the larger fruits like water melon, banana, pineapple etc in slices of relatively same sizes. Various types of berries, grapes etc can remain whole.<br />
<br />
4. Line the outside rim of the dish by the decorative lettuce. Neatly place the fruits onto the dish placing each fruit in its own section. if any empty spaces remain, fill them up with smaller whole fruits like berries, grapes etc; you can drizzle them over the entire platter.<br />
<br />
5. The fruit platter is ready to serve.<br />
<br />
<em>For recipes of <strong><span style="color: red;">exotic dishes</span></strong>, refer: (<strong><span style="color: red;">Recipes: Exotic</span></strong>) </em><a href="http://tastetherecipes.blogspot.com/"><span style="color: #cc0033;"><em>http://tastetherecipes.blogspot.com/</em></span></a><br />
<p$1><em></em><br />
<p$1><em>For designer jewelry, refer: (<strong><span style="color: #b45f06;">Jewelry Design</span></strong>) </em><a href="http://thejewellerydesigner.blogspot.com/"><em><span style="color: #cc0033;">http://thejewellerydesigner.blogspot.com/</span></em></a><br />
<p$1><em></em><br />
<p$1><em>For other Home Tips refer: (<strong><span style="color: lime;">Home Page for All Home Tips</span></strong>) </em><a href="http://home-tips-tricks.blogspot.com/"><em><span style="color: #cc0033;">http://home-tips-tricks.blogspot.com/</span></em></a><em> </em></p$1><em></em></p$1><em></em></p$1><em></em></p$1><em></em><br />
<em></em></div>KSBhttp://www.blogger.com/profile/05620447032290599828noreply@blogger.com0tag:blogger.com,1999:blog-5622438105788044297.post-4347606749269577672011-03-25T23:21:00.000-07:002011-03-25T23:24:25.916-07:00Scrambled Eggs<div dir="ltr" style="text-align: left;" trbidi="on"><b style="mso-bidi-font-weight: normal;">Easy to Cook Eggs Recipe</b><br />
<br />
<b style="mso-bidi-font-weight: normal;"><o:p>Ingredients</o:p></b><br />
<br />
Eggs- 2 eggs per person<br />
Butter- 1 tea spoon butter per egg<br />
Salt to taste<br />
Pepper to taster<br />
Optional- any other additions (as per your choice or desire) herbs, shredded cheese, chopped tomatoes, sauteed mushrooms, chopped scallions etc<br />
<br />
<b style="mso-bidi-font-weight: normal;">Method<o:p></o:p></b><br />
<br />
1. Break the eggs in a deep bowl. Beat the eggs by a fork (or a wire whisk) for about half a minute till the eggs are frothy and evenly colored. Caution: do not add salt at this stage since it will toughen the eggs.<br />
2. Warm up a non-stick frying pan on medium to low heat. Put the butter in the pan and let it melt. Now reduce the heat to low and pour the beaten eggs into the pan.<br />
3. Cook the eggs at low heat. Do not start stirring immediately. After you notice the first signs of setting of eggs, start stirring by a flat wooden spoon till the eggs get cooked as per your choice.<br />
4. Now season the scrambled eggs with salt and pepper. You have an option of adding herbs, shredded cheese, chopped tomatoes, sauteed mushrooms, chopped scallions etc.<br />
5. Remove the pan from the stove.<br />
6. Serve hot.<br />
<br />
<em>For recipes of <strong><span style="color: red;">exotic dishes</span></strong>, refer: (<strong><span style="color: red;">Recipes: Exotic</span></strong>) </em><a href="http://tastetherecipes.blogspot.com/"><span style="color: #cc0033;"><em>http://tastetherecipes.blogspot.com/</em></span></a><br />
<p$1><em></em><br />
<p$1><em>For designer jewelry, refer: (<strong><span style="color: #b45f06;">Jewelry Design</span></strong>) </em><a href="http://thejewellerydesigner.blogspot.com/"><em><span style="color: #cc0033;">http://thejewellerydesigner.blogspot.com/</span></em></a><br />
<p$1><em></em><br />
<p$1><em>For other Home Tips refer: (<strong><span style="color: lime;">Home Page for All Home Tips</span></strong>) </em><a href="http://home-tips-tricks.blogspot.com/"><em><span style="color: #cc0033;">http://home-tips-tricks.blogspot.com/</span></em></a><em> </em></p$1></p$1></p$1></p$1></div>KSBhttp://www.blogger.com/profile/05620447032290599828noreply@blogger.com0tag:blogger.com,1999:blog-5622438105788044297.post-60974350659669340552011-02-25T23:28:00.000-08:002011-02-25T23:35:00.314-08:00Potato Curry<div dir="ltr" style="text-align: left;" trbidi="on"><p$1><div dir="ltr" style="text-align: left;" trbidi="on"><p$1><p$1><div dir="ltr" style="text-align: left;" trbidi="on"><p$1><p$1><p$1><div dir="ltr" style="text-align: left;" trbidi="on"><p$1><p$1><p$1><strong>Aloo Curry: <em>The Simplest Tasty Curry</em></strong><br />
<p$1><div align="justify"><p$1><p$1><p$1><p$1></p$1></p$1></p$1></p$1></div><p$1><div align="justify"><p$1><p$1><p$1><strong></strong></p$1></p$1></p$1> </div><div align="justify"><p$1><p$1><p$1><strong>Ingredients </strong></p$1></p$1></p$1></div><div align="justify"></div></p$1><p$1><p$1></p$1></p$1><p$1><ul style="text-align: left;"><li><div align="justify"><p$1><p$1><p$1>Potatoes 4 Boiled </p$1></p$1></p$1></div></li>
</ul><div align="justify"><p$1><p$1></p$1></p$1></div><ul><li><div align="justify"><p$1><p$1><p$1>Onion 1 large, chopped fine</p$1></p$1></p$1></div></li>
</ul><div align="justify"><p$1><p$1></p$1></p$1></div><ul><li><div align="justify"><p$1><p$1><p$1>Tomatoes 2 large, chopped </p$1></p$1></p$1></div></li>
</ul><div align="justify"><p$1><p$1></p$1></p$1></div><ul><li><div align="justify"><p$1><p$1><p$1>Chili powder 1/2 tsp</p$1></p$1></p$1></div></li>
</ul><div align="justify"><p$1><p$1></p$1></p$1></div><ul><li><div align="justify"><p$1><p$1><p$1>Ginger garlic paste 1/2 tsp</p$1></p$1></p$1></div></li>
</ul><div align="justify"><p$1><p$1></p$1></p$1></div><ul><li><div align="justify"><p$1><p$1><p$1>Edible Oil 1 to 2 tsp</p$1></p$1></p$1></div></li>
</ul><div align="justify"><p$1><p$1></p$1></p$1></div><ul><li><div align="justify"><p$1><p$1><p$1>Salt to taste</p$1></p$1></p$1></div></li>
</ul><div align="justify"><p$1><p$1></p$1></p$1></div><ul><li><div align="justify"><p$1><p$1><p$1>Garam masala 1 teaspoon </p$1></p$1></p$1></div></li>
</ul><div align="justify"><p$1><p$1></p$1></p$1></div><ul><li><div align="justify"><p$1><p$1><p$1>Mustard seeds 1/2 tsp </p$1></p$1></p$1></div></li>
</ul><div align="justify"><p$1><p$1></p$1></p$1></div><ul><li><div align="justify"><p$1><p$1><p$1>Cumin seeds 1/2 tsp </p$1></p$1></p$1></div></li>
</ul><div align="justify"><p$1><p$1></p$1></p$1></div><ul><li><div align="justify"><p$1><p$1><p$1>Asafoetida (hing) a pinch</p$1></p$1></p$1></div></li>
</ul><div align="justify"><p$1><p$1></p$1></p$1></div></p$1></p$1></p$1></p$1></p$1></div></p$1></p$1></p$1></div></p$1><p$1><ul style="text-align: left;"><li><div align="justify"><p$1><p$1><p$1>Curry leaves</p$1></p$1></p$1></div></li>
</ul><div align="justify"><p$1><p$1></p$1></p$1></div></p$1><p$1><ul style="text-align: left;"><li><div align="justify"><p$1><p$1><p$1>Chopped coriander leaves (cilantro)</p$1></p$1></p$1></div></li>
</ul><div align="justify"><p$1><p$1></p$1></p$1></div></p$1><p$1><div align="justify"><p$1><p$1><p$1><strong></strong></p$1></p$1> </p$1></div><div align="justify"><p$1><p$1><p$1><strong>Method</strong></p$1></p$1></p$1></div><div align="justify"><p$1></p$1></div></p$1><p$1><ol style="text-align: left;"><li><div align="justify"><p$1><p$1><p$1>Peel the boiled potatoes and cut them in cubes. </p$1></p$1></p$1></div></li>
<li><div align="justify"><p$1><p$1><p$1>Cut green chillies in pieces.</p$1></p$1></p$1></div></li>
<li><div align="justify"><p$1><p$1><p$1>Heat edible oil in a pan. </p$1></p$1></p$1></div></li>
<li><div align="justify"><p$1><p$1><p$1>Add mustard and cumin seeds. When they stop spluttering, add asafoetida (hing). </p$1></p$1></p$1></div></li>
<li><div align="justify"><p$1><p$1><p$1>Add chopped onion, fry till onions are transperant.</p$1></p$1></p$1></div></li>
<li><div align="justify"><p$1><p$1><p$1>Add chopped tomatoes and cook for 5 minutes. </p$1></p$1></p$1></div></li>
<li><div align="justify"><p$1><p$1><p$1>Add ginger garlic paste, curry leaves and stir. </p$1></p$1></p$1></div></li>
<li><div align="justify"><p$1><p$1><p$1>Add cut potatoes, salt, 1 cup water, garam masala and red chili powder. Stir.</p$1></p$1></p$1></div></li>
<li><div align="justify"><p$1><p$1><p$1>Bring to boil, cover and cook for 5 minutes on low heat. </p$1></p$1></p$1></div></li>
<li><div align="justify"><p$1><p$1><p$1>Add chopped coriander leaves (cilantro). Mix well. </p$1></p$1></p$1></div></li>
<li><div align="justify"><p$1><p$1><p$1>Serve it with Indian breads such as chapatis, phulkas, rotis, nans, parathas etc </p$1></p$1></p$1></div></li>
</ol><p$1></p$1></p$1></p$1><p$1></p$1><em>For recipes of <strong><span style="color: red;">exotic dishes</span></strong>, refer: (<strong><span style="color: red;">Recipes: Exotic</span></strong>) </em><a href="http://tastetherecipes.blogspot.com/"><em><span style="color: #cc0033;">http://tastetherecipes.blogspot.com/</span></em></a><br />
<p$1><em></em><br />
<p$1><em>For designer jewelry, refer: (<strong><span style="color: #b45f06;">Jewelry Design</span></strong>) </em><a href="http://thejewellerydesigner.blogspot.com/"><em><span style="color: #cc0033;">http://thejewellerydesigner.blogspot.com/</span></em></a><br />
<p$1><em></em><br />
<p$1><em>For other Home Tips refer: (<strong><span style="color: lime;">Home Page for All Home Tips</span></strong>) </em><a href="http://home-tips-tricks.blogspot.com/"><em><span style="color: #cc0033;">http://home-tips-tricks.blogspot.com/</span></em></a><em> </em><br />
<p$1><em></em></p$1></p$1></p$1></p$1></p$1></div></p$1><p$1></p$1><p$1></p$1></div>KSBhttp://www.blogger.com/profile/05620447032290599828noreply@blogger.com0tag:blogger.com,1999:blog-5622438105788044297.post-70553138698577265572011-01-12T02:30:00.000-08:002011-01-12T02:34:11.856-08:00French Fries<strong>French Fries: <em>The Easy way</em></strong><br />
<br />
<strong>Ingredients</strong><br />
<br />
<ul><li>6 large potatoes (normally one potato will be good enough for one person)</li>
<li>Edible oil</li>
<li>Salt</li>
</ul><br />
<strong>Method</strong><br />
<br />
<ol><li>Cut the potatoes into strips (fingers shape) of about 1/3 to 1/2-inch thickness and width. </li>
<li>Soak potatoes in ice cold water for 1 hour at room temperature. </li>
<li>Drain the water and pat dry the strips of potatoes with paper towels. </li>
<li>Heat edible oil in deep frying pan.</li>
<li>Place potato strips in a single layer in deep fry basket; fry in hot oil for about 3 to 4 minutes or until the potato strips turn golden brown and tender. We call them french fries now.</li>
<li>Remove the french fries from oil and drain them on paper towels.</li>
<li>Repeat this process for all the potato strips.</li>
<li>Season the french fries with salt to taste.</li>
</ol><em>For recipes of <strong><span style="color: red;">exotic dishes</span></strong>, refer: (<strong><span style="color: red;">Recipes: Exotic</span></strong>) </em><a href="http://tastetherecipes.blogspot.com/"><em>http://tastetherecipes.blogspot.com/</em></a><br />
<em>For designer jewelry, refer: (<strong><span style="color: #b45f06;">Jewelry Design</span></strong>) </em><a href="http://thejewellerydesigner.blogspot.com/"><em>http://thejewellerydesigner.blogspot.com/</em></a><br />
<em>For other Home Tips refer: (<strong><span style="color: lime;">Home Page for All Home Tips</span></strong>) </em><a href="http://home-tips-tricks.blogspot.com/"><em>http://home-tips-tricks.blogspot.com/</em></a><em> </em>KSBhttp://www.blogger.com/profile/05620447032290599828noreply@blogger.com0tag:blogger.com,1999:blog-5622438105788044297.post-75936865551903310112011-01-04T04:12:00.000-08:002011-01-04T04:21:06.871-08:00Paneer Pakora<strong>Paneer Pakoras: </strong><strong><em>The Easy Way<br /><br /></em>Ingredients</strong><br /><br />• 250 gms paneer<br />• 8 tbsp gram flour<br />• 2-1/2 tsp Red chili powder<br />• 1-1/4 tsp mango powder<br />• 1/4 tsp cooking soda<br />• Water as per requirement<br />• Salt to taste<br />• Edible oil<br /><br /><strong>Method </strong><br /><strong><br /></strong>• Cut the paneer into thick square pieces.<br />• Sprinkle mango powder and red chili powder on these pieces.<br />• Mix the gram flour, red chili powder, soda and salt in a bowl.<br />• Add some water to the mixture to make it into thick batter.<br />• Dip each piece of the paneer in this batter.<br />• Heat the edible oil in a frying pan.<br />• Now put the pieces of paneer in the heated oil.<br />• Fry them till they become golden brown.<br />• Paneer pakoras are ready and scoop them out of the pan on to a plate.<br />• Serve the paneer pakoras with green chutney.<br /><br /><em>For recipes of exotic dishes, refer: <strong><span style="color:#ff0000;">(Recipes: Exotic)</span></strong> <a href="http://tastetherecipes.blogspot.com/">http://tastetherecipes.blogspot.com/</a><br />For designer jewelry, refer: <strong><span style="color:#ff6600;">(Jewelry Design)</span></strong> <a href="http://thejewellerydesigner.blogspot.com/">http://thejewellerydesigner.blogspot.com/</a><br />For other Home Tips refer:<strong><span style="color:#006600;"> (Home Page for All Home Tips)</span></strong> </em><a href="http://home-tips-tricks.blogspot.com/"><em>http://home-tips-tricks.blogspot.com/</em></a><em> </em>KSBhttp://www.blogger.com/profile/05620447032290599828noreply@blogger.com0tag:blogger.com,1999:blog-5622438105788044297.post-21422163897850603592010-10-31T23:43:00.000-07:002011-01-04T04:18:13.429-08:00Aloo Tikki<strong>Aloo Tikki: </strong><strong><em>Simplest Recipe</em></strong><br /><br /><strong>Ingredients</strong><br /><ul><li>500 gram or 3 large large potatoes: boiled, peeled and mashed</li><li>25 gram cornflour</li><li>1/2 cup green peas: boiled</li><li>2 green chillies: chopped</li><li>juice of 1/2 a lemon</li><li>1 tsp cumin powder</li><li>1 tsp red chili powder</li><li>Salt to taste</li><li>Edible oil for </li></ul><p><strong>Method</strong><br /></p><ol><li>Mix all the ingredients well, except the oil. Divide it into 10 or 12 equal portions and make balls out of them. Flatten each ball between the palms to turn it into disc.</li><li>Heat oil in a fry pan and shallow fry the flattened balls (discs) over medium heat until golden brown and crisp on both sides.</li><li>Soak the oil of tikkies on an absorbent paper.</li><li>Serve hot with tomato ketchup or chutney or yogurt.</li></ol><em>For recipes of exotic dishes, refer: <strong><span style="color:red;">(Recipes: Exotic)</span></strong> <a href="http://tastetherecipes.blogspot.com/">http://tastetherecipes.blogspot.com/</a> </em><br /><em>For designer jewelry, refer: <span style="color:lime;"><strong>(Jewelry Design)</strong> </span><a href="http://thejewellerydesigner.blogspot.com/">http://thejewellerydesigner.blogspot.com/</a></em><br /><em></em><em>For other Home Tips refer: <strong><span style="color:orange;">(Home Page for All Home Tips)</span></strong> <a href="http://home-tips-tricks.blogspot.com/">http://home-tips-tricks.blogspot.com/</a></em>KSBhttp://www.blogger.com/profile/05620447032290599828noreply@blogger.com0tag:blogger.com,1999:blog-5622438105788044297.post-47544775596693194062010-10-20T00:20:00.000-07:002010-10-20T00:32:24.510-07:00Egg Bhurji<strong>Simplest Recipe of Egg <span id="SPELLING_ERROR_0" class="blsp-spelling-error">Bhurji</span></strong>
<br /><strong></strong>
<br /><strong>Ingredients </strong>
<br /><ul><li>Eggs 6</li><li>Onions chopped 1 cup</li><li>Tomatoes chopped 3/4 cup</li><li>Green chili chopped 2</li><li>Red chili powder 1 tea spoon</li><li>Ginger paste 1/4 tea spoon</li><li>Vegetable oil 3 table spoon</li><li>Chopped coriander leaves </li><li>Salt to taste </li></ul><p><strong>Method </strong>
<br /><strong>
<br /></strong>1. Beat the eggs in a bowl. Add salt, red chili powder and beat again so that salt and red chili powder mix well.
<br />2. Heat oil in a pan (preferably a non stick pan). Add green chili, ginger paste and onions and saute over medium heat till onions become slight brown in color.
<br />3. Add tomatoes and cook until tender.
<br />4. Add beaten eggs and mix well. Using a spatula (wooden, in case of non-stick pan), turn the scrambled eggs upside down so that the eggs get fully cooked (for around 4 minutes).
<br /></strong>5. Garnish with chopped coriander leaves.
<br />6. Serve hot with green chili sauce/tomato sauce. Or you can eat egg <span id="SPELLING_ERROR_1" class="blsp-spelling-error">bhurji</span> with <span id="SPELLING_ERROR_2" class="blsp-spelling-error">rotis</span> or chapatis. </p><em>For recipes of exotic dishes, refer: <strong><span style="color:#ff0000;">(Recipes: Exotic)</span></strong> <a href="http://tastetherecipes.blogspot.com/">http://tastetherecipes.blogspot.com/</a>
<br />For designer jewelry, refer: <strong><span style="color:#009900;">(Jewelry Design)</span></strong> <a href="http://thejewellerydesigner.blogspot.com/">http://thejewellerydesigner.blogspot.com/</a>
<br />For other Home Tips refer: <strong><span style="color:#ff6600;">(Home Page for All Home Tips)</span></strong> <a href="http://home-tips-tricks.blogspot.com/">http://home-tips-tricks.blogspot.com/</a> </em>
<br />KSBhttp://www.blogger.com/profile/05620447032290599828noreply@blogger.com0tag:blogger.com,1999:blog-5622438105788044297.post-29920336743659735442010-07-09T22:54:00.000-07:002010-07-09T23:03:26.737-07:00Tadka Dal<strong></strong><strong></strong><br /><strong>Dal Tadka <em>(Toor Dal)</em></strong><em><br /></em><br /><strong>Ingredients </strong><br /><ul><li>Toor dal- 1 cup</li><li>Tomato- 1, cut it in small cubes</li><li>Turmeric powder- a pinch</li><li>Edible oil- 2 tsp</li><li>Onion- 1/4 cup, chop them fine</li><li>Garlic- 3 pods crushed</li><li>Jeera (cumin seeds) - 1 tsp</li><li>Dry red chillies- 3 to 4</li><li>Mustard seeds- 1/4 tsp</li><li>Salt- to taste</li><li>Hing (Asafoetida)- a pinch</li><li>Amchoor (dry mango powder)- 1/2 tsp (optional to suit your taste)</li><li>Sugar- a pinch (optional to suit to your taste)</li><li>Chopped fresh coriander leaves (for garnishing) </li></ul><p><strong>Method</strong> </p><ol><li>Cook the toor dal in a pressure cooker with cubed tomatoes and turmeric powder in 3 cups of water. Take precautions and make sure that the dal does not become mushy. </li><li>Heat edible oil in a pan and add the ingredients for tempering i.e. chopped onion, crushed garlic, jeera, dry red chillies and mustard seeds. After the mustard seeds start to pop and the onions turn transparent, add to it the cooked dal.</li><li>Add salt to taste, hing, sugar (optional, as per your taste requirement) and amchoor (optional, as per your taste requirement) and mix well. Make dal of desired consistency by adding water or heating for longer period.</li><li>Garnish wtih coriander leaves.</li><li>Serve hot with rotis and steamed white rice. </li></ol><p><em>For recipes of exotic dishes, refer: <strong><span style="color:#ff0000;">(Recipes: Exotic)</span></strong> <a href="http://tastetherecipes.blogspot.com/">http://tastetherecipes.blogspot.com/</a><br /><br />For designer jewelry, refer: <strong><span style="color:#006600;">(Jewelry Design)</span></strong> <a href="http://thejewellerydesigner.blogspot.com/">http://thejewellerydesigner.blogspot.com/</a><br /><br />For other Home Tips refer: <strong><span style="color:#3333ff;">(Home Page for All Home Tips)</span></strong> <a href="http://home-tips-tricks.blogspot.com/">http://home-tips-tricks.blogspot.com/</a><br /></em></p>KSBhttp://www.blogger.com/profile/05620447032290599828noreply@blogger.com0tag:blogger.com,1999:blog-5622438105788044297.post-61875062290821092962010-07-09T07:44:00.000-07:002010-07-09T22:36:31.477-07:00Tadka Dal<p><strong></strong></p><p><strong></strong> </p><p><strong>Dal Tadka <em>(Moong Dal or Masoor Dal)</em></strong></p><p></p><p></p><p><strong>Ingredients </strong></p><ul><li>Moong dal or masoor dal- 1.5 cups</li><li>Turmeric- a pinch</li><li>Ghee- 2 tsps</li><li>Cumin seeds- 1 tsp</li><li>Mustard seeds- 1 tsp</li><li>Hing- a pinch </li><li>Green chillies- 3 or 4 (or as per your need)</li><li>Garlic- 2 pods (sliced or minced)</li><li>Coriander leaves- for garnish</li><li>Curry leaves- for garnish</li><li>Salt- to taste</li><li>Lime juice- 1 to 2 tsps </li></ul><p><strong>Method<br /></strong><br /></p><ol><li>Cook in a pressure cooker the dal with turmeric. Take precautions and make sure that the dal does not become mushy. </li><li>Put a non stick vessel on the stove. Add ghee, cumin seeds and mustard seeds.</li><li>After the seeds splutter add hing. </li><li>Then add the green chillies and garlic. </li><li>Fry for a minute. </li><li>Add the cooked dal. Add salt.</li><li>Fry for 4 to 5 minutes.</li><li>Garnish with curry leaves and coriander leaves.</li><li>Add some lime juice.</li><li>Serve the tadka dal with rotis and rice. </li></ol><p><em>For recipes of exotic dishes, refer: <strong><span style="color:#ff0000;">(Recipes: Exotic)</span></strong> <a href="http://tastetherecipes.blogspot.com/">http://tastetherecipes.blogspot.com/</a><br /><br />For designer jewelry, refer: <strong><span style="color:#006600;">(Jewelry Design)</span></strong> <a href="http://thejewellerydesigner.blogspot.com/">http://thejewellerydesigner.blogspot.com/</a><br /><br />For other Home Tips refer:<strong><span style="color:#3333ff;"> (Home Page for All Home Tips)</span></strong> <a href="http://home-tips-tricks.blogspot.com/">http://home-tips-tricks.blogspot.com/</a><br /></em></p>KSBhttp://www.blogger.com/profile/05620447032290599828noreply@blogger.com1tag:blogger.com,1999:blog-5622438105788044297.post-4615014429762984102010-04-05T01:16:00.001-07:002012-03-08T03:55:23.775-08:00Rajma<div dir="ltr" style="text-align: left;" trbidi="on"><br />
<div><b>Kidney Beans Curry</b><br />
<b></b><br />
<b>Ingredients</b> <i>(to serve 4 to 5 persons) </i><br />
<ul><li>Kidney beans 1.25 cups (soaked overnight in water at room <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">temperature</span> or in hot water for 2 hours and drained)</li>
<li>Onion 1 large (grated)</li>
<li>Tomatoes 2 medium size (chopped)</li>
<li>Edible oil 0.25 cups</li>
<li>Ginger 5 grams</li>
<li>Garlic 6 flakes</li>
<li>Red dry chilies 1 or 2 (whole)</li>
<li>Red chili powder 0.50 tablespoon</li>
<li><span class="blsp-spelling-error" id="SPELLING_ERROR_1">Garam</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_2">masala</span> powder 0.50 teaspoon</li>
<li>Salt to taste</li>
</ul><b>Method</b><br />
<ol><li><b></b>Grind together ginger and garlic into a paste.</li>
<li>Heat edible oil in a pressure cooker for about 2 minutes. Add chilies. Stir for a few seconds. Add onions and fry till golden brown. Add ginger garlic paste. Stir for a few seconds. Add tomatoes, chili powder and salt. Cook till tomatoes are pulpy and oil shows separately (<span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">approximately</span> 3 to 4 minutes). Keep stirring occasionally. Add beans and add around 2 to 2.25 cups of water. Stir well.</li>
<li>Close the pressure cooker. Bring to full pressure on high heat. Reduce heat and cook for around 10 to 12 minutes. </li>
<li>Remove the cooker from heat and allow to cool naturally.</li>
<li>Open the cooker. Partially mash beans with back of a ladle till gravy is creamy. Stir in <span class="blsp-spelling-error" id="SPELLING_ERROR_4">garam</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_5">masala</span> powder. </li>
<li>Serve hot.</li>
</ol><i><b><span style="color: #006600;">For recipes of exotic dishes, refer: (Recipes: Exotic)</span></b> </i><a href="http://tastetherecipes.blogspot.com/"><i>http://tastetherecipes.blogspot.com/</i></a><br />
<br />
<i><b><span style="color: #006600;">For designer jewelry, refer: (Jewelry Design)</span></b> </i><a href="http://thejewellerydesigner.blogspot.com/"><i>http://thejewellerydesigner.blogspot.com/</i></a><br />
<br />
<i><b><span style="color: #006600;">For other Home Tips refer: (Home Page for All Home Tips)</span></b> </i><a href="http://home-tips-tricks.blogspot.com/"><i>http://home-tips-tricks.blogspot.com/</i></a></div></div>KSBhttp://www.blogger.com/profile/05620447032290599828noreply@blogger.com0tag:blogger.com,1999:blog-5622438105788044297.post-66158952096646728542010-03-25T05:10:00.001-07:002012-03-08T03:56:14.060-08:00Khichdi<div dir="ltr" style="text-align: left;" trbidi="on"><br />
<div><b>(Soft Rice with Green Gram and Vegetables)</b><br />
<b></b><br />
<b>Ingredients</b> <i>(to serve 4 to 5 persons) </i><br />
<ul><li><span class="blsp-spelling-error" id="SPELLING_ERROR_0">Basmati</span> rice 1/2 cup</li>
<li>Split skinned g<span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">reen</span> gram 1/2 cup</li>
<li>Onion 1 large chopped</li>
<li>Cauliflower 150 grams cut into chunks</li>
<li>Potatoes 1 medium sized peeled and cut into pieces</li>
<li>Peas 1/2 cup shelled or frozen</li>
<li>Edible oil 1/4 cup</li>
<li>Ghee 2 to 3 teaspoons</li>
<li>Ginger 10 grams</li>
<li>Garlic 5 flakes</li>
<li>Green cardamoms 3 peeled</li>
<li>Cinnamon 1 stick 2.5 centimeter</li>
<li>Cloves 2</li>
<li>Bay leaves 2</li>
<li>Cumin seeds 1 teaspoon</li>
<li>Turmeric powder 1/2 teaspoon</li>
<li>Coriander powder 1 tablespoon</li>
<li>Red chili powder 1/2 teaspoon</li>
<li>Sugar 1 teaspoon</li>
<li>Salt to taste</li>
</ul><b>Method</b><br />
<br />
<ol><li>Grind together ginger and garlic into a paste.</li>
<li>Separately grind together cardamoms, cinnamon and cloves into a paste adding a little water (1 teaspoon) from time to time.</li>
<li>In a pan, roast green gram on medium heat till brown (approximately 3 to 4 minutes), stirring constantly. Remove and wash gram.</li>
<li>Heat oil in a pressure cooker for about 2 to 2.5 minutes. add bay leaves and cumin seeds. Stir for a few seconds. Add onions and fry till golden brown. Add ginger garlic paste. stir for a few seconds. Add washed gram rice and other ingredients, ground spices and ghee (1 teaspoon). Mix well. Add around 4 cups of water. Stir once.</li>
<li>Close the pressure cooker. Bring to full pressure on high heat. Reduce heat and cook for 2 to 3 minutes.</li>
<li>Remove the cooker from heat. Allow to cool naturally.</li>
<li>Open the cooker. Stir in ground spices. Pour rest of the ghee evenly over <span class="blsp-spelling-error" id="SPELLING_ERROR_2">khichdi</span>. serve hot.</li>
</ol><i><b><span style="color: #006600;">For recipes of exotic dishes, refer: (Recipes: Exotic)</span></b> </i><a href="http://tastetherecipes.blogspot.com/"><i>http://tastetherecipes.blogspot.com/</i></a><br />
<i><b><span style="color: #006600;">For designer jewelry, refer: (Jewelry Design)</span></b> </i><a href="http://thejewellerydesigner.blogspot.com/"><i>http://thejewellerydesigner.blogspot.com/</i></a><br />
<i><b><span style="color: #006600;">For other Home Tips refer: (Home Page for All Home Tips)</span></b> </i><a href="http://home-tips-tricks.blogspot.com/"><i>http://home-tips-tricks.blogspot.com/</i></a></div></div>KSBhttp://www.blogger.com/profile/05620447032290599828noreply@blogger.com0tag:blogger.com,1999:blog-5622438105788044297.post-75118569674046679072010-01-13T04:50:00.001-08:002012-03-08T03:56:56.352-08:00Carrot Cheese Paratha<div dir="ltr" style="text-align: left;" trbidi="on"><br />
<div><b>Ingredients</b> <br />
<ul><li>Grated carrots 1 cup </li>
<li>Grated cheese 1/2 cup</li>
<li>Salt to taste</li>
<li>Pepper powder to taste</li>
<li><span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">Coriander</span> leaves 1/4 cup</li>
<li>Green chili paste as per taste</li>
<li>Wheat flour 1 cup</li>
<li>Edible oil 2 table spoons</li>
<li>Butter for frying 1 table spoon </li>
</ul><b>Method</b> <br />
<ol><li>Mix oil in wheat flour, add salt to taste, mix thoroughly and add water little at a time to make the dough.</li>
<li>Knead the dough.</li>
<li>Mix <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">thoroughly</span> grated carrots, grated cheese, <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">coriander</span>, chili paste, salt and pepper powder. Thus the stuffing is ready</li>
<li>Roll out <span class="blsp-spelling-error" id="SPELLING_ERROR_3"><span class="blsp-spelling-error" id="SPELLING_ERROR_0">roti</span></span> from the dough and put the stuffing in the center and fold from all the four sides taking care to seal the edges.</li>
<li>Roast the stuffed <span class="blsp-spelling-error" id="SPELLING_ERROR_4"><span class="blsp-spelling-error" id="SPELLING_ERROR_1">roti</span></span> on the pan. Use little butter on both the sides and fry till it is lightly brown.</li>
<li><span class="blsp-spelling-error" id="SPELLING_ERROR_5"><span class="blsp-spelling-error" id="SPELLING_ERROR_2">Paratha</span></span> is ready and eat it hot with tomato ketchup or green chutney or plain yogurt.</li>
</ol><i><b><span style="color: #006600;">For recipes of exotic dishes, refer: (Recipes: Exotic)</span></b> </i><a href="http://tastetherecipes.blogspot.com/"><i>http://tastetherecipes.blogspot.com/</i></a><br />
<br />
<i><b><span style="color: #006600;">For designer jewelry, refer: (Jewelry Design)</span></b> </i><a href="http://thejewellerydesigner.blogspot.com/"><i>http://thejewellerydesigner.blogspot.com/</i></a><br />
<br />
<i><b><span style="color: #006600;">For other Home Tips refer: (Home Page for All Home Tips)</span></b> </i><a href="http://home-tips-tricks.blogspot.com/"><i>http://home-tips-tricks.blogspot.com/</i></a></div></div>KSBhttp://www.blogger.com/profile/05620447032290599828noreply@blogger.com0tag:blogger.com,1999:blog-5622438105788044297.post-81796702153820558832010-01-12T21:57:00.001-08:002012-03-08T03:57:27.440-08:00Chakli<div dir="ltr" style="text-align: left;" trbidi="on"><br />
<div><b></b><br />
<b><span class="blsp-spelling-error" id="SPELLING_ERROR_0"><span class="blsp-spelling-error" id="SPELLING_ERROR_0">Chakli</span></span> Recipe: <i>the Easy Way</i></b><br />
<b><i></i></b><br />
<b>Ingredients</b><br />
<ul><li>Wheat flour 1 cup</li>
<li><span class="blsp-spelling-error" id="SPELLING_ERROR_1"><span class="blsp-spelling-error" id="SPELLING_ERROR_1">Maida</span></span> ½ cup</li>
<li>Salt to taste</li>
<li><span class="blsp-spelling-error" id="SPELLING_ERROR_3"><span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">Chili</span></span> powder ½ tea spoon</li>
<li>White sesame seeds 2 tea spoons</li>
<li>Cumin seeds 2 tea spoons</li>
<li>Butter 2 table spoons</li>
<li>Oil to fry</li>
</ul><b>Method</b><br />
<br />
<ol><li>Mix the wheat flour and maida. </li>
<li>Place this mixture in a muslin cloth and tie with a string. Then, place it in a steamer and steam for 20 minutes.</li>
<li>Remove the string and beat the ball of flours with a wooden spoon to powder it. Sift to remove any lumps, powder the lumps and sift again.</li>
<li>Add rest of the ingredients except the oil. </li>
<li>Add water little at a time and knead into soft but not sticky dough.</li>
<li>Place some dough in the <span class="blsp-spelling-error" id="SPELLING_ERROR_4"><span class="blsp-spelling-error" id="SPELLING_ERROR_4">chakli</span></span> press and make discs of concentric circles on a piece of butter paper or plastic sheet.</li>
<li>Transfer the discs carefully into moderately hot oil and fry till crisp.</li>
<li>After cooling the prepared <span class="blsp-spelling-error" id="SPELLING_ERROR_5"><span class="blsp-spelling-error" id="SPELLING_ERROR_5">chaklis</span></span>, store them in air tight container. </li>
</ol><i><b><span style="color: #006600;">For recipes of exotic dishes, refer: (Recipes: Exotic)</span></b> </i><a href="http://tastetherecipes.blogspot.com/"><i>http://tastetherecipes.blogspot.com/</i></a><br />
<i><b><span style="color: #006600;">For designer jewelry, refer: (Jewelry Design) </span></b></i><a href="http://thejewellerydesigner.blogspot.com/"><i>http://thejewellerydesigner.blogspot.com/</i></a><br />
<i><b><span style="color: #006600;">For other Home Tips refer: (Home Page for All Home Tips)</span></b> </i><a href="http://home-tips-tricks.blogspot.com/"><i>http://home-tips-tricks.blogspot.com/</i></a></div></div>KSBhttp://www.blogger.com/profile/05620447032290599828noreply@blogger.com0tag:blogger.com,1999:blog-5622438105788044297.post-13897927846811014702009-12-17T22:56:00.001-08:002012-03-08T03:57:56.763-08:00Gulab Jamun<div dir="ltr" style="text-align: left;" trbidi="on"><br />
<br />
<b>Ingredients</b> <i>(for making 20 to 25 <span class="blsp-spelling-error" id="SPELLING_ERROR_0">gulab</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_1">jamuns</span>)</i><br />
<br />
<ul><li>3 cups sugar (for making syrup)</li>
<li>A few saffron strands (preferable though optional)</li>
<li>2 cups (around 250 grams) of grated <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Hariali</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_3">mava</span> (also called <span class="blsp-spelling-error" id="SPELLING_ERROR_4">khoya</span>)- it is a special kind of <span class="blsp-spelling-error" id="SPELLING_ERROR_5">mava</span> called <span class="blsp-spelling-error" id="SPELLING_ERROR_6">Hariali</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_7">mawa</span> or <span class="blsp-spelling-error" id="SPELLING_ERROR_8">Chikna</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_9">mava</span>, bit yellowish in color and is loose and sticky.</li>
<li>5 tablespoons plain flour (<span class="blsp-spelling-error" id="SPELLING_ERROR_10">maida</span>)</li>
<li>Pinch of baking soda</li>
<li>1/4 teaspoon cardamom powder</li>
<li>Pure ghee or <span class="blsp-spelling-error" id="SPELLING_ERROR_11">vanaspati</span> for deep frying</li>
</ul><b>Method</b><br />
<br />
<ol><li>In a large pan, dissolve the sugar in 1 and 1/2 cups of water and bring it to boil. </li>
<li>Simmer over a slow flame till the syrup is of one string consistency.</li>
<li>Remove <span class="blsp-spelling-corrected" id="SPELLING_ERROR_12">impurities</span> that may float on top of the syrup. </li>
<li>Add saffron strands and keep the syrup warm. </li>
<li>Now for <span class="blsp-spelling-error" id="SPELLING_ERROR_13">gulab</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_14">jamuns</span>, in a bowl, place <span class="blsp-spelling-error" id="SPELLING_ERROR_15">khoya</span>, flour (<span class="blsp-spelling-error" id="SPELLING_ERROR_16">maida</span>), pinch of baking soda and cardamom powder and mix them well. Knead to a firm dough. Do not use water at all. </li>
<li>Divide this dough into 20 to 25 equal portions (depending on the desired size) and roll each one of them into round shape. Ensure not to have cracks on the surface of the rolled rounds. It is a prerequisite for <span class="blsp-spelling-error" id="SPELLING_ERROR_17">gulab</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_18">jamuns</span> not to crack while frying. </li>
<li>Refrigerate for 10 to 15 minutes.</li>
<li>Deep fry in ghee over a slow flame till the <span class="blsp-spelling-error" id="SPELLING_ERROR_19">jamuns</span> are golden brown in color (it will take around 10 to 12 minutes).</li>
<li>Drain and immerse in the warm sugar syrup. Soak for 30 minutes.</li>
<li>Preferably, serve them hot.</li>
</ol><i><b><span style="color: #006600;">For recipes of exotic dishes, refer: (Recipes: Exotic)</span></b> </i><a href="http://tastetherecipes.blogspot.com/"><i>http://tastetherecipes.blogspot.com/</i></a><br />
<br />
<i><b><span style="color: #006600;">For designer jewelry, refer: (Jewelry Design)</span></b> </i><a href="http://thejewellerydesigner.blogspot.com/"><i>http://thejewellerydesigner.blogspot.com/</i></a><br />
<br />
<i><b><span style="color: #006600;">For other Home Tips refer:</span></b> (Home Page for All Home Tips) </i><a href="http://home-tips-tricks.blogspot.com/"><i>http://home-tips-tricks.blogspot.com/</i></a></div>KSBhttp://www.blogger.com/profile/05620447032290599828noreply@blogger.com0tag:blogger.com,1999:blog-5622438105788044297.post-40703994017224841652009-11-08T05:45:00.001-08:002012-03-08T03:58:44.514-08:00Lady Finger with Potato<div dir="ltr" style="text-align: left;" trbidi="on"><br />
<div><span style="color: #330033;"><b><span style="color: #993399;">Lady Finger (ladyfinger or okra) with Potato</span></b><br />
<b></b></span><br />
<b>Ingredients</b><br />
<br />
<ul><li>1 potato </li>
<li>250 grams lady fingers</li>
<li>1 tomato</li>
<li>1 table spoon edible oil </li>
<li>1 teaspoon turmeric</li>
<li>1 teaspoon red chili powder </li>
<li>1 pinch cumin seeds </li>
<li>Salt to taste</li>
<li>Coriander leaves</li>
</ul><b>Method</b><br />
<br />
<ul><li>Cut potato into cubes and lady fingers into small pieces. </li>
<li>Pour one table spoon oil in a frying pan. Heat it.</li>
<li>Add cumin seeds after oil is well heated. Fry till they are golden brown.</li>
<li>Add potato cubes and pieces of lady fingers. </li>
<li>Add the turmeric, red chili powder and salt. </li>
<li>Stir and mix well and cover with a lid. </li>
<li>Cook on low flame and stir intermittently. </li>
<li>After five minutes, beat tomato in mixer and add it (or you can cut tomato into small pieces and add them). </li>
<li>Cook till the oil starts coming out. Turn off the heat. </li>
<li>Garnish with coriander leaves.</li>
<li>Eat with chapatis or <span class="blsp-spelling-error" id="SPELLING_ERROR_0"><span class="blsp-spelling-error" id="SPELLING_ERROR_0">rotis</span></span>.</li>
</ul><i><span style="color: #006600;"><b>For recipes of exotic dishes, refer:</b></span> (Recipes: Exotic) </i><a href="http://tastetherecipes.blogspot.com/"><i>http://tastetherecipes.blogspot.com/</i></a><br />
<i><span style="color: #006600;"><b>For designer jewelry, refer:</b></span> (Jewelry Design) </i><a href="http://thejewellerydesigner.blogspot.com/"><i>http://thejewellerydesigner.blogspot.com/</i></a><br />
<b><i><span style="color: #006600;">For other Home Tips refer: </span></i></b>(Home Page for All Home Tips) <a href="http://home-tips-tricks.blogspot.com/">http://home-tips-tricks.blogspot.com/</a></div></div>KSBhttp://www.blogger.com/profile/05620447032290599828noreply@blogger.com0tag:blogger.com,1999:blog-5622438105788044297.post-84462861247574704562009-11-06T21:55:00.001-08:002012-03-08T03:59:09.068-08:00Lady Finger (Ladyfinger)<div dir="ltr" style="text-align: left;" trbidi="on"><br />
<br />
<b>Lady Finger (Okra): <i>Quick and Easy</i></b><br />
<b><i></i></b><br />
<b>Ingredients</b><br />
<br />
<ul><li>250 grams lady fingers</li>
<li>1 or 2 green chillies </li>
<li>1 table spoon edible oil </li>
<li>1 pinch mustard </li>
<li>1 pinch <span class="blsp-spelling-error" id="SPELLING_ERROR_0">urad</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_1">dal</span> (optional) </li>
<li>Few curry leaves (optional) </li>
<li>1/2 teaspoon lemon juice </li>
<li>1 onion</li>
<li>Salt to taste</li>
</ul><b>Method</b><br />
<br />
<ol><li>Chop the onion and chillies into small pieces. </li>
<li>Cut lady fingers into small pieces. </li>
<li>Take a frying pan and pour the edible oil and heat it. </li>
<li>Add <span class="blsp-spelling-error" id="SPELLING_ERROR_2">urad</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_3">dal</span> (optional) and mustard and let it crackle. </li>
<li>Add chilly, curry leaves (optional) and let it crackle too. </li>
<li>Add onions and saute till the onions turn soft and light brown.</li>
<li>Put lady fingers in. Saute at regular intervals. Sprinkle very little (almost negligible)water and keep cooking. </li>
<li>If the lady fingers are too sticky, add lemon juice. </li>
<li>After the lady fingers are nearly cooked, add the salt and saute. </li>
<li>Eat with chapatis or <span class="blsp-spelling-error" id="SPELLING_ERROR_4">rotis</span>. </li>
</ol><i><span style="color: #006600;"><b>For recipes of exotic dishes, refer:</b> </span><span style="color: black;">(Recipes: Exotic) </span></i><a href="http://tastetherecipes.blogspot.com/"><i>http://tastetherecipes.blogspot.com/</i></a><br />
<i><b><span style="color: #006600;">For designer jewelry, refer:</span></b> (Jewelry Design) </i><a href="http://thejewellerydesigner.blogspot.com/"><i>http://thejewellerydesigner.blogspot.com/</i></a><br />
<i><b><span style="color: #006600;">For other Home Tips refer:</span></b> (Home Page for All Home Tips) </i><a href="http://home-tips-tricks.blogspot.com/"><i>http://home-tips-tricks.blogspot.com/</i></a></div>KSBhttp://www.blogger.com/profile/05620447032290599828noreply@blogger.com0tag:blogger.com,1999:blog-5622438105788044297.post-16948280513560758122009-08-15T04:27:00.001-07:002012-03-08T03:59:35.896-08:00Sooji Halwa (Sooji Sheera)<div dir="ltr" style="text-align: left;" trbidi="on"><br />
<div><b>Ingredients</b><br />
<ul><li>1/2 cup <span class="blsp-spelling-error" id="SPELLING_ERROR_0">sooji</span> (<span class="blsp-spelling-error" id="SPELLING_ERROR_1">rawa</span>)</li>
<li>3/4 cup sugar</li>
<li>1/4 cup unsalted butter</li>
<li>1 cup milk</li>
<li>1/2 cup water</li>
<li>1/4 tea spoon cardamom powder</li>
<li>Chopped almonds for garnishing</li>
</ul><b>Method</b><br />
<br />
<ol><li>Roast <span class="blsp-spelling-error" id="SPELLING_ERROR_2">sooji</span> in a large container in unsalted butter till it turns golden brown. Reduce the heat to minimum.</li>
<li>Mix water and milk in a separate container and boil it.</li>
<li>Pour this mixture over the roasted <span class="blsp-spelling-error" id="SPELLING_ERROR_3">sooji</span> and stir. Cover it.</li>
<li>Allow to cook for 3 to 4 minutes and stir from time to time.</li>
<li>Once cooked, add sugar and mix thoroughly.</li>
<li>Sugar will dissolve. Continue to stir for 5 more minutes.</li>
<li>Add cardamom powder and mix well.</li>
<li>Transfer this to a serving bowl and garnish with chopped almonds.</li>
</ol><i><b><span style="color: #006600;">For recipes of exotic dishes, refer:</span></b> (Recipes: Exotic) </i><a href="http://tastetherecipes.blogspot.com/"><i>http://tastetherecipes.blogspot.com/</i></a><br />
<i><b><span style="color: #006600;">For designer jewelry, refer:</span></b> (Jewelry Design) </i><a href="http://thejewellerydesigner.blogspot.com/"><i>http://thejewellerydesigner.blogspot.com/</i></a><br />
<i><b><span style="color: #006600;">For other Home Tips refer:</span></b> (Home Page for All Home Tips) </i><a href="http://home-tips-tricks.blogspot.com/"><i>http://home-tips-tricks.blogspot.com/</i></a></div></div>KSBhttp://www.blogger.com/profile/05620447032290599828noreply@blogger.com0tag:blogger.com,1999:blog-5622438105788044297.post-5174502927105458732009-08-15T03:47:00.001-07:002012-03-08T04:00:11.012-08:00Methi Baigan (Methi Brinjal)<div dir="ltr" style="text-align: left;" trbidi="on"><br />
<br />
<b>Ingredients</b><br />
<br />
<ul><li>1/2 bunch <span class="blsp-spelling-error" id="SPELLING_ERROR_0">fenugreek</span> leaves (<span class="blsp-spelling-error" id="SPELLING_ERROR_1">methi</span> leaves)</li>
<li>3 small <span class="blsp-spelling-error" id="SPELLING_ERROR_2">brinjals (baigans or eggplant)</span></li>
<li>4 flakes of garlic (cut into small pieces)</li>
<li>1 tea spoon sesame seeds</li>
<li>1/2 tea spoon mustard seeds</li>
<li>1/2 tea spoon (or as per taste) red chili powder</li>
<li>1/2 tea spoon turmeric powder</li>
<li>1 tea spoon coriander powder</li>
<li>2 table spoon edible oil </li>
<li>Salt to taste</li>
<li>1 pinch sugar</li>
</ul><b>Method </b><br />
<br />
<ol><li>Cut <span class="blsp-spelling-error" id="SPELLING_ERROR_3">brinjal</span> into pieces.</li>
<li>Wash <span class="blsp-spelling-error" id="SPELLING_ERROR_4">methi</span> leaves thoroughly, cut roughly and keep aside. </li>
<li>Heat edible oil in a pan. </li>
<li>Put in mustard seeds. When they splutter, add garlic pieces and sesame seeds. Put in <span class="blsp-spelling-error" id="SPELLING_ERROR_5">brinjal</span> pieces. Add chili powder and turmeric powder. Stir fry. Add coriander powder.</li>
<li>Cover the pan and cook for two minutes on medium flame. Cook till <span class="blsp-spelling-error" id="SPELLING_ERROR_6">brinjals</span> become tender.</li>
<li>Remove the cover and add the chopped <span class="blsp-spelling-error" id="SPELLING_ERROR_7">methi</span> (<span class="blsp-spelling-error" id="SPELLING_ERROR_8">fenugreek</span>) leaves. </li>
<li>Stir fry. Add salt and sugar. Stir fry till it is cooked. Do not cover in order to retain the green color of <span class="blsp-spelling-error" id="SPELLING_ERROR_9">methi</span>.</li>
<li>Serve hot with <span class="blsp-spelling-error" id="SPELLING_ERROR_10">rotis</span>. </li>
</ol><i><b><span style="color: #006600;">For recipes of exotic dishes, refer:</span></b> (Recipes: Exotic) </i><a href="http://tastetherecipes.blogspot.com/"><i>http://tastetherecipes.blogspot.com/</i></a><br />
<i><b><span style="color: #006600;">For designer jewelry, refer:</span></b> (Jewelry Design) </i><a href="http://thejewellerydesigner.blogspot.com/"><i>http://thejewellerydesigner.blogspot.com/</i></a><br />
<i><b><span style="color: #006600;">For other Home Tips refer:</span></b> (Home Page for All Home Tips) </i><a href="http://home-tips-tricks.blogspot.com/"><i>http://home-tips-tricks.blogspot.com/</i></a></div>KSBhttp://www.blogger.com/profile/05620447032290599828noreply@blogger.com0tag:blogger.com,1999:blog-5622438105788044297.post-1000661550036277012009-08-15T03:03:00.001-07:002012-03-08T04:00:55.405-08:00Masala Cauliflower (Gobi Masala)<div dir="ltr" style="text-align: left;" trbidi="on"><b></b><br />
<b>Ingredients</b><br />
<ul><li>Cauliflower- 1 big</li>
<li>Yogurt- 1/2 cup (beaten)</li>
<li>Tomatoes- 2 (medium sized) peeled and chopped finely</li>
<li>Edible oil- 3 table spoon </li>
<li>Edible oil for frying </li>
<li>Salt to taste </li>
<li>Coriander leaves- finely cut 1/2 cup </li>
<li>Onions- 2 big (grated) </li>
<li>Grind together: ginger- 1 inch piece, garlic- 10 flakes, green chillies- 2, <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">chili</span> powder- 1 tea spoon, turmeric powder- 1/2 tsp, cumin powder- 1/2 tea spoon</li>
<li>Make a paste of: cashew nuts- 10, poppy seeds (roasted)- 1 table spoon </li>
</ul><b>Method </b><br />
<br />
<br />
1. Cut cauliflower into florets.<br />
2. Mix 4 cups of hot water and 2 tea spoons of salt in a bowl. Immerse cauliflower for about 1/2 an hour and drain it.<br />
3. Deep fry the cauliflower florets and keep aside.<br />
4. Grind <span class="blsp-spelling-error" id="SPELLING_ERROR_1">masala</span> to paste and keep aside.<br />
5. Heat oil. Fry the grated onions in it till golden brown.<br />
6. Add the paste of <span class="blsp-spelling-error" id="SPELLING_ERROR_2">masala</span> and fry in a medium flame till oil separates from it.<br />
7. Add cut tomatoes, 1/4 cup of water and salt. Cook till tomatoes are pulpy.<br />
8. Add 1 table spoon of yogurt. Stir fry till the yogurt is well blended. Add remaining yogurt in the same way, one table spoon at a time till all is used.<br />
9. Stir and fry. add the paste of cashew nuts and poppy seeds. fry till the oil separates.<br />
10. Add cauliflower florets, fry for few minutes turning on all sides to coat with <span class="blsp-spelling-error" id="SPELLING_ERROR_3">masala</span>. Add little water if needed.<br />
11. Cook till the gravy turns fairly thick.<br />
12. Garnish with coriander leaves.<br />
13. Serve hot with <span class="blsp-spelling-error" id="SPELLING_ERROR_4">rotis</span> or nans. <br />
<br />
<br />
<i><b><span style="color: #006600;"></span></b></i><br />
<i><b><span style="color: #006600;"></span></b></i><br />
<i><b><span style="color: #006600;"></span></b></i><br />
<i><b><span style="color: #006600;"></span></b></i><br />
<i><b><span style="color: #006600;">For recipes of exotic dishes, refer: </span></b>(Recipes: Exotic) </i><a href="http://tastetherecipes.blogspot.com/"><i>http://tastetherecipes.blogspot.com/</i></a><br />
<i><b><span style="color: #006600;">For designer jewelry, refer:</span></b> (Jewelry Design) </i><a href="http://thejewellerydesigner.blogspot.com/"><i>http://thejewellerydesigner.blogspot.com/</i></a></div>KSBhttp://www.blogger.com/profile/05620447032290599828noreply@blogger.com0tag:blogger.com,1999:blog-5622438105788044297.post-43262636522715193832009-07-09T21:12:00.001-07:002012-03-08T04:01:20.292-08:00Batata Wada<div dir="ltr" style="text-align: left;" trbidi="on"> <b><span class="blsp-spelling-error" id="SPELLING_ERROR_0">Batata</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Vada</span> or Potato <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Wada</span>: <i>The easy Way</i></b><br />
<b><i></i></b><br />
<b>Ingredients (for 4 to 6 <span class="blsp-spelling-error" id="SPELLING_ERROR_3">wadas</span> depending on size)</b><br />
<br />
<ul><li>Edible oil (for deep frying of <span class="blsp-spelling-error" id="SPELLING_ERROR_4">wadas</span>) as required</li>
<li><span class="blsp-spelling-error" id="SPELLING_ERROR_5">Besan</span> (gram flour) 1 cup </li>
<li>Potatoes (large, boiled, soft and peeled) 2</li>
<li>Onion (chopped finely) 1</li>
<li>Clove of garlic (cut to very fine pieces) 4 to 6</li>
<li>Green chilies (mashed or cut into very fine pieces) 2</li>
<li>Coriander leaves (green, finely chopped) 2 to 3 strands</li>
<li>Turmeric 1/4 tea spoon</li>
<li>Red chili powder 1 table spoon</li>
<li>Salt to taste</li>
<li>Sugar as required</li>
<li>Tomato ketchup or any other chutney</li>
</ul><b>Method</b><br />
<br />
<ol><li>Mash the peeled potatoes. Add to it the chopped onion, finely cut or mashed green chilies, finely cut coriander leaves and cut garlics. Add salt and sugar to taste. Mix this very well. (<i><span class="blsp-spelling-corrected" id="SPELLING_ERROR_6">alternatively</span>,</i> take 1 tea spoon oil, heat it and add mustard seeds. When they start spluttering, add onion, green chilies and garlic. Fry for sometime. Add the mashed potatoes, salt, sugar, finely chopped coriander leaves and mix very well. Remove from the stove).</li>
<li>Make the balls of required size (suggested size: medium) from this <span class="blsp-spelling-corrected" id="SPELLING_ERROR_7">potato</span> mixture.</li>
<li>In a bowl, take <span class="blsp-spelling-error" id="SPELLING_ERROR_8">besan</span> (gram flour). Add red chili powder, turmeric powder and salt. Add water and make a paste of medium viscosity (slightly on thicker side).</li>
<li>Heat oil in a deep pan. Take a ball of potato mixture, dip it in <span class="blsp-spelling-error" id="SPELLING_ERROR_9">besan</span> paste and fry it in oil till it turns light brown in color. Take it out in a serving bowl. Do it for all the <span class="blsp-spelling-corrected" id="SPELLING_ERROR_10">potato</span> balls.</li>
<li>Eat the potato <span class="blsp-spelling-error" id="SPELLING_ERROR_11">wadas</span> with tomato ketchup or any other chutney of your choice. </li>
</ol><i><b><span style="color: #006600;">For recipes of exotic dishes, refer:</span></b> (Recipes: Exotic) </i><a href="http://tastetherecipes.blogspot.com/"><i>http://tastetherecipes.blogspot.com/</i></a><br />
<i><b><span style="color: #006600;">For designer jewelry, refer:</span></b> (Jewelry Design) </i><a href="http://thejewellerydesigner.blogspot.com/"><i>http://thejewellerydesigner.blogspot.com/</i></a></div>KSBhttp://www.blogger.com/profile/05620447032290599828noreply@blogger.com0tag:blogger.com,1999:blog-5622438105788044297.post-25126745996882805682009-07-05T00:01:00.001-07:002012-03-08T04:01:43.099-08:00Egg Curry<div dir="ltr" style="text-align: left;" trbidi="on"> <b>Tasty Egg Cury</b><br />
<b></b><br />
<b>Ingredients</b><br />
<br />
<ul><li>Eggs (hard boiled, shell removed and cut each egg into 2 equal pieces)- 4</li>
<li>Onion (large, thinly sliced)- 1 </li>
<li>Onion (large, chopped)- 1</li>
<li>Tomato (medium size, chopped)- 1</li>
<li>Edible oil- 5 to 6 table spoons</li>
<li>Ginger- 1 and 1/2 inch</li>
<li>Garlic- 6 to 8 flakes</li>
<li>Coconut (grated)- 1/2 cup</li>
<li>Red chili powder- 1 tea spoon</li>
<li>Garam masala powder- 1 tea spoon</li>
<li>Turmeric powder- 1/2 tea spoon</li>
<li>Salt- to taste</li>
<li>Sugar- to taste</li>
<li>Cilantro- for garnishing</li>
</ul><b>Method</b><br />
<br />
<ol><li>Heat 2 table spoons of oil in a pan for a minute.</li>
<li>add sliced onion, ginger and garlic.</li>
<li>Fry till onions are cooked and transparent.</li>
<li>Add coconut and continue to fry till coconut becomes light brown.</li>
<li>Swich off the heat.</li>
<li>Add garam masala and red chili powder.</li>
<li>Make a fine paste of all this in a mixer using water as per requirement.</li>
<li>Heat remaining oil in a frying pan and add chopped onions. Fry till onions are pale brown.</li>
<li>Add the paste (coconut, ginger, garlic, garam masala and chili powder. Mix and stir.</li>
<li>Add tomatoes, sugar and salt. Stir fry for a minute.</li>
<li>Add 1/2 cup water and cok till totatoes are pulpy and oil is separated.</li>
<li>Add more water if required for maintaining consistency of gravy.</li>
<li>In this gravy, add eggs and cook for 2 to 3 minutes adding water if required. </li>
<li>Allow to boiled for a minute and switch off heat.</li>
<li>Transfer to a serving bowl and garnish with cilantro.</li>
</ol><i><b><span style="color: #006600;">For recipes of exotic dishes, refer: </span></b>(Recipes: Exotic) </i><a href="http://tastetherecipes.blogspot.com/"><i>http://tastetherecipes.blogspot.com/</i></a><br />
<i><b><span style="color: #006600;">For designer jewelry, refer:</span></b> (Jewelry Design) </i><a href="http://thejewellerydesigner.blogspot.com/"><i>http://thejewellerydesigner.blogspot.com/</i></a></div>KSBhttp://www.blogger.com/profile/05620447032290599828noreply@blogger.com0