tag:blogger.com,1999:blog-86281896462791459492024-03-13T13:40:07.817-07:00My Rasoi AdventuresMy attempts at making vegetarian food exciting and adventurousMy Rasoi Adventureshttp://www.blogger.com/profile/08375322323175996281noreply@blogger.comBlogger70125tag:blogger.com,1999:blog-8628189646279145949.post-28539969706122768912017-03-26T17:49:00.000-07:002017-03-26T17:49:37.280-07:00Chhole Masala<div dir="ltr" style="text-align: left;" trbidi="on">
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<b> </b>Chhole Masala is a protein packed curry from the northern region of India. The beans are cooked in a tangy curry with onions and garlic. There are many variations and methods to make this curry. Here is the recipe on how I like it. So do try and leave a comment on how you like it.<b> </b><br />
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<b>Ingredients:</b></div>
<ul style="text-align: left;">
<li>2 cups dry Garbanzo Beans (Chhole or Chickpeas)</li>
<li>1/2 cup finely chopped Onions</li>
<li>2 finely chopped Tomatoes</li>
<li>2 tsp Red chili-garlic paste</li>
<li>2 tsp Turmeric powder</li>
<li>4 tsp Red Chili powder</li>
<li>2 tsp Coriander-Cumin powder </li>
<li>2 tsp Chhole Masala (I used Everest Chhole masala)</li>
<li>1 tsp Amchur powder (Dry Mango powder)</li>
<li>2 tsp Cumin seeds</li>
<li>3-4 Cloves</li>
<li>1 Cinnamon stick</li>
<li>2 dry Red Chilies</li>
<li>Cilantro to garnish</li>
<li>A pinch of Asafoetida</li>
<li>Salt to taste</li>
</ul>
<div>
<b>Instructions:</b><br />
<ul style="text-align: left;">
<li>Wash and soak the beans for 6-8 hours or overnight in cold water.</li>
<li>Cook the beans in the pressure cooker. It should take 3-4 whistles or around 10-12 minutes. If you don't have a pressure cooker, you can cook in open pan. It will take around 40-45 minutes or cook until the beans are soft to bite.</li>
<li>Now heat some oil in a pan. Add asafoetida and cumin seeds along with cloves and cinnamon.</li>
</ul>
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<ul style="text-align: left;">
<li>Once the seeds start to crackle and the spices are fragrant, add the onions.</li>
</ul>
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<ul style="text-align: left;">
<li>Saute the onions till they are translucent and then add the tomatoes.</li>
</ul>
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<ul style="text-align: left;">
<li>Add all the spices (salt, chili powder, turmeric powder, coriander cumin powder, chhole masala and amchur powder) and mix it well.</li>
</ul>
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<ul style="text-align: left;">
<li>Add a cup of water and mix. Now add the cooked beans and mix well.</li>
</ul>
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<ul style="text-align: left;">
<li>Add another 2 cups of water, and cover with a lid and let it simmer for 10 minutes or till the gravy thickens. I like to crush some of the beans with back of the spoon to thicken the gravy.</li>
<li>Garnish with cilantro and serve hot with Puris, Roti, Naan or rice. </li>
</ul>
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My Rasoi Adventureshttp://www.blogger.com/profile/08375322323175996281noreply@blogger.com0tag:blogger.com,1999:blog-8628189646279145949.post-50852652824593718552016-10-28T13:50:00.001-07:002016-10-28T13:58:18.192-07:00Thandai Panna Cotta with Saffron Jelly<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-size: small;"> This is my favorite time of the year. The festivities start with the Indian festival of lights - Diwali. Thanksgiving follows next with festive food and crazy overnight shopping. And finally, the holiday season ends with Christmas and we welcome the new year with a bang. So its 2 months of awesome time with family and friends over food and fun.</span><br />
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<span style="font-size: small;"> With so much happening around this time, I am always looking for some quick to make dishes. As a big fan of fusion foods, I decided to marry two of my favorite cuisines to create a fun dessert. So here it is, the classic Italian dessert Panna Cotta with the Indian flavor of Thandai, served with Saffron flavored jelly.</span><br />
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<span style="font-size: small;"> Thandai is a classic Indian flavor. The paste is made with almonds, pistachio, fennel seeds, black pepper, saffron, cardamom etc. Being a vegetarian, I have used Agar Agar instead of Gelatin. Agar Agar flakes are widely available in grocery stores as well as online sites like Amazon.</span><br />
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<span style="font-size: small;">So here is my fusion dessert, Thandai Panna Cotta with Saffron Jelly.</span><br />
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<span style="font-size: small;"><b>Ingredients</b>:</span></div>
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<span style="font-size: small;">Panna Cotta:</span></div>
<ul style="text-align: left;">
<li><span style="font-size: small;">1 cup Heavy cream</span></li>
<li><span style="font-size: small;">1/2 cup Half and half</span></li>
<li><span style="font-size: small;">1 tsp Agar Agar powder </span></li>
<li><span style="font-size: small;">Sugar - I used about 4 Tbsp. Can adjust as desired</span></li>
<li><span style="font-size: small;">2 Tbsp <i>Thandai </i>powder </span></li>
</ul>
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<span style="font-size: small;">Saffron Jelly:</span></div>
<ul>
<li><span style="font-size: small;">2 cups Water</span></li>
<li><span style="font-size: small;">1 tsp Agar Agar powder</span></li>
<li><span style="font-size: small;">Sugar - I used about 2 Tbsp. Can adjust as desired</span></li>
<li><span style="font-size: small;">3 tsp Rose water or 1 tsp rose essence</span></li>
<li><span style="font-size: small;">7-8 Strands of Saffron</span></li>
</ul>
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<span style="font-size: small;"><b>Instructions</b>:</span></div>
<span style="font-size: small;"><br /></span>
<span style="font-size: small;"><b>For the<i> Panna Cotta</i>:</b></span><br />
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<ul style="text-align: left;">
<li style="margin-left: 15px;"><span style="font-size: small;">Dissolve agar agar in 2 tbsp water and keep it aside</span></li>
</ul>
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<ul style="text-align: left;">
<li style="margin-left: 15px;"><span style="font-size: small;">Mix cream, half & half, <i>Thandai </i>masala and sugar in a non stick pan.</span></li>
<li style="margin-left: 15px;"><span style="font-size: small;">Heat on medium-high heat and bring it to simmer. After that add the agar agar mixture and bring it to boil. Make sure to stir it continuously. </span></li>
</ul>
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<ul style="text-align: left;">
<li style="margin-left: 15px;"><span style="font-size: small;">Once it comes to boil, take it off the heat and strain it. </span></li>
</ul>
</div>
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<ul style="text-align: left;">
<li style="margin-left: 15px;"><span style="font-size: small;">Put in the serving glass and let it cool. Once it is room temperature, let it set in refrigerator for 2 hours or until set properly.</span><span style="font-size: small;"> </span></li>
</ul>
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<div>
<span style="font-size: small;"><b>For the jelly:</b></span></div>
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<ul style="text-align: left;">
<li style="margin-left: 15px;"><span style="font-size: small;">Dissolve agar agar in 2 tbsp water and keep it aside </span></li>
<li style="margin-left: 15px;"><span style="font-size: small;">Mix water, rose water, sugar and saffron in a pan.</span></li>
<li style="margin-left: 15px;"><span style="font-size: small;">Heat on medium-high heat and bring it to simmer. After that add the agar agar mixture and bring it to boil. Make sure to stir it continuously. </span></li>
</ul>
<span style="font-size: small;"></span></div>
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<ul style="text-align: left;">
<li style="margin-left: 15px;"><span style="font-size: small;">Once it comes to boil, take it off the heat.</span></li>
<li style="margin-left: 15px;"><span style="font-size: small;">Take the serving glass from the refrigerator and pour this jelly water carefully over the already-set Panna Cotta.</span></li>
<li style="margin-left: 15px;"><span style="font-size: small;">Let it cool until it reaches room temperature. Then keep it in the refrigerator to let it set for 3-4 hours or overnight.</span><span style="font-size: small;"> </span></li>
</ul>
<div>
<span style="font-size: small;">Finally, Garnish with Pistachios and serve cold.</span></div>
</div>
<span style="font-size: small;"><br /></span>
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My Rasoi Adventureshttp://www.blogger.com/profile/08375322323175996281noreply@blogger.com2tag:blogger.com,1999:blog-8628189646279145949.post-63825960931151818462016-09-25T11:46:00.000-07:002016-09-25T11:46:26.510-07:00Schezwan Sauce<div dir="ltr" style="text-align: left;" trbidi="on">
Today I am back to blogging after a really long time and posting a really simple, but a versatile sauce recipe. Schezwan Sauce is widely used in Indo-Chinese cuisine, it has a very unique flavor and can enhance any dish. It is a blend of mainly red chilies, garlic and ginger. It is a simple sauce with minimal ingredients and very easy to make.<br />
<br />
There are a variety of red chilies available in the market, you can choose to use any of them depending on your preference, and how spicy you want it to be. My personal preference is a combination of some fresh peppers and some dried chilies. This sauce can be used for making <a href="http://my-rasoi-adventures.blogspot.com/2012/10/hakka-noodles.html" target="_blank">noodles</a>, <a href="http://my-rasoi-adventures.blogspot.com/2012/12/vegetable-manchurian.html" target="_blank">manchurian</a>, fried rice or as a simple stir fry sauce too for Asian dishes.<br />
<br />
Here is my version for this simple, yet delicious Schezwan sauce recipe.<br />
<br />
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<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<b>Ingredients:</b><br />
<ul style="text-align: left;">
<li>1 cup red chili paste</li>
<li>12-15 finely chopped garlic cloves</li>
<li>1/4 cup finely chopped Onions </li>
<li>2 tbsp finely chopped ginger</li>
<li>2 tsp white Vinegar </li>
<li>1 tsp Soy sauce</li>
<li>1 tsp Sugar</li>
<li>1 tsp Black pepper </li>
<li>Salt to taste</li>
<li>2 tbsp Oil</li>
</ul>
<b>Instructions:</b><br />
<ul style="text-align: left;">
<li><b> </b>For the red Chili paste, I used a combination of fresh red jalapenos, dry red <i>Kashmiri </i>chilies, and dry Thai chilies.</li>
<li>Soak the chilies in hot water for 30 minutes. Then drain the chilies, de-seed them and grind them to a smooth paste. Add little water, if needed, while grinding. Keep the paste aside.</li>
</ul>
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<ul style="text-align: left;">
<li>Heat the oil in the pan.</li>
<li>Add the garlic and ginger. Saute them until the raw smell of the garlic goes away. </li>
</ul>
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<ul style="text-align: left;">
<li>Make sure the garlic is not brown.</li>
</ul>
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<ul style="text-align: left;">
<li>Now add the onions. Saute the onions until they are translucent. </li>
</ul>
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<ul style="text-align: left;">
<li>Then add the chili paste. Saute the paste for 3-4 minutes or until the oil separates from the side.</li>
</ul>
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<ul style="text-align: left;">
<li>Now add the soy sauce, vinegar, salt, black pepper, sugar and 1/2 cup water and mix it well.</li>
</ul>
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<ul style="text-align: left;">
<li>Let it cook for another 5-6 minutes, until the sauce thickens.</li>
</ul>
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<ul style="text-align: left;">
<li>Once it is cooled, store it an air-tight container. The sauce will stay good for about 3 weeks in the refrigerator.</li>
</ul>
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<ul style="text-align: left;">
<li>If you want to store it for a longer time, you can also freeze the sauce</li>
<li>I generally keep a small container in refrigerator for daily use and freeze the rest </li>
</ul>
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<ul style="text-align: left;">
</ul>
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My Rasoi Adventureshttp://www.blogger.com/profile/08375322323175996281noreply@blogger.com0tag:blogger.com,1999:blog-8628189646279145949.post-57952347196385308662016-03-28T22:50:00.002-07:002016-03-28T22:50:58.170-07:00Artichoke Risotto<div dir="ltr" style="text-align: left;" trbidi="on">
Risotto is a rice dish from northern Italy, which is traditionally cooked in a broth to a creamy consistency. This is
the most common style of cooking rice in Italy. The rice variety
generally used are the short grain white rice, which can absorb liquids and release starch, hence making nice creamy risottos.
The primary variety used is Arborio rice which is high in starch and
makes good risottos.<br />
Risotto can be made in various
ways, with different vegetables, wines, broths, cheeses etc. Here is one
variation, Artichoke Risotto.<br />
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<b><br /></b>
<b>Ingredients;</b><br />
<ul style="text-align: left;">
<li>1 cup Arborio rice</li>
<li>3 cups Vegetable broth</li>
<li>1 cup Artichoke hearts</li>
<li>1/4 cup Sun-dried tomatoes</li>
<li>1/2 cup finely chopped Onions </li>
<li>2 tbsp Pine nuts</li>
<li>2 Garlic cloves sliced</li>
<li>1 tsp lime zest </li>
<li>2 tsp Olive oil</li>
<li>Salt to taste</li>
<li>1 tsp black pepper</li>
<li>Dried Parsley (optional) </li>
</ul>
<b>Instructions:</b> <br />
<ul style="text-align: left;">
<li>Take a medium pan, roast the pine nuts for 3-4 minutes on medium heat and keep it aside.</li>
<li>Heat some olive oil in the same pan. Add the garlic and stir it till it golden brown.</li>
</ul>
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<ul style="text-align: left;">
<li>Now add the onions and salt. Cook the onions till they are translucent.</li>
</ul>
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<ul style="text-align: left;">
<li>Then add the Arborio rice and stir it properly. Make sure all the rice kernels are coated with oil.</li>
</ul>
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<ul style="text-align: left;">
<li>Cook the rice for 2-3 minutes.</li>
<li>In the meantime, heat the vegetable broth in another pan on medium heat.</li>
<li>Once the rice is sizzling, start adding the vegetable broth, one cup at a time.</li>
<li>After the first cup of broth is absorbed, add the next cup.</li>
<li> Be sure to stir frequently between additions. </li>
<li>Continue adding the broth in this way, until the rice fully cooked. It should take around 18-20 minutes.</li>
</ul>
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<ul style="text-align: left;">
<li>The risotto should be loose. If it is too dry, you can add a bit more broth.</li>
<li>Once the risotto is almost done, stir in the pine nuts, artichoke hearts and sundried tomatoes.</li>
</ul>
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<ul style="text-align: left;">
<li>Finally, add the lime zest and black pepper and give a stir lightly. </li>
</ul>
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<ul style="text-align: left;">
<li>Garnish with little parsley and serve hot. </li>
</ul>
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My Rasoi Adventureshttp://www.blogger.com/profile/08375322323175996281noreply@blogger.com0tag:blogger.com,1999:blog-8628189646279145949.post-46229438191708701242015-09-18T16:43:00.000-07:002015-09-18T16:43:13.497-07:00Rasiya Muthiya<div dir="ltr" style="text-align: left;" trbidi="on">
<i>Rasiya Muthiya </i>is a traditional Gujrati recipe. The Muthiyas are basically rice dumplings and Rasiya means with gravy. So Rasiya Muthiya can be literally translated to rice dumplings with gravy. They gravy here is usually yogurt based and typically spicy.<br />
<br />
If you have leftover rice, then this simple and quick dish is one of the best to use them. You can add green chilies, ginger or cilantro to it as well. But since I made it for a Jain festival, where green vegetables are avoided, I didn't use any of it.<br />
<br />
<b>Ingredients:</b><br />
<ul style="text-align: left;">
<li>1 cup boiled Rice</li>
<li>3 tbsp Whole wheat flour</li>
<li>2 tbsp Chickpea flour (Besan)</li>
<li>2 tsp Turmeric powder</li>
<li>4 tsp Red Chili powder</li>
<li>2 tbsp Yogurt</li>
<li>Salt to taste</li>
<li>2 tsp Oil</li>
<li>A pinch of Asafoetida</li>
<li>1 tsp Cumin Seeds</li>
<li>2 cup Buttermilk (yogurt+water mix)</li>
<li>1 cup water</li>
</ul>
<b>Instructions:</b><br />
<br />
<b>For the <i>Muthiyas</i>:</b><br />
<ul style="text-align: left;">
<li>Take a big mixing bowl, add the rice, turmeric powder, chili powder and salt and mix it well</li>
</ul>
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<ul style="text-align: left;">
<li>Now add the whole wheat flour and the chickpea flour and mix well.</li>
</ul>
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<ul style="text-align: left;">
<li>Then add the yogurt and make it in a dough. Make sure you don't add any water to the dough. </li>
<li>If the dough is too hard, add more yogurt, whereas if the dough is too tough, add some more wheat flour and chickpea flour.</li>
</ul>
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<ul style="text-align: left;">
<li>Make small oval shape muthiyas and keep them aside </li>
</ul>
<b>For the Gravy:</b><br />
<br />
<ul style="text-align: left;">
<li>Heat some oil in a pan. Add the Asafoetida and cumin seeds.</li>
<li>Once the seeds start to crackle, add about 1/2 a cup water to it.</li>
</ul>
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<ul style="text-align: left;">
<li>When the water starts to simmer a little, add a couple of muthiyas to it and stir it lightly</li>
<li>After that add the buttermilk and the remaining water and mix it well.</li>
<li>Now add the salt, turmeric powder and red chili powder and mix it well.</li>
<li>Once this mixture starts boiling, add the muthiyas one by one.</li>
</ul>
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<ul style="text-align: left;">
<li>Now let it cook on medium heat till the muthiyas are soft and cooked, about 10-12 minutes.</li>
<li>If the gravy is less or it dries up, add a little water. Once the muthiyas are cooked, take it off the heat.</li>
<li>Serve it hot and enjoy.</li>
</ul>
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My Rasoi Adventureshttp://www.blogger.com/profile/08375322323175996281noreply@blogger.com0tag:blogger.com,1999:blog-8628189646279145949.post-91254575084975996092015-08-19T22:21:00.000-07:002015-08-19T22:21:33.867-07:00Cauliflower soup<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
I am finally back to my blog after a long time. It has been a crazy summer. I took 2 big vacations this summer, first to see my family in India and then an awesome 10 days vacation in Peru. I will post about Peru some other time.<br />
Today, I am bringing a simple, yet healthy tasty soup recipe. It is a very simple recipe with minimal ingredients. So lets make some Cauliflower soup.<br />
<br />
<b>Ingredients:</b><br />
<ul style="text-align: left;">
<li>1 medium chopped Cauliflower</li>
<li>1/2 cup chopped Onions </li>
<li>1/2 cup chopped Green Bell Peppers</li>
<li>1 tbsp chopped Parsley</li>
<li>1 tsp Cumin Seeds</li>
<li>1/2 tsp black pepper powder</li>
<li>2 tsp Thyme leaves</li>
<li>2-3 minced Garlic cloves</li>
<li>2 tbsp Olive Oil</li>
<li>Salt to taste</li>
</ul>
<b>Instructions: </b><br />
<ul style="text-align: left;">
<li>Heat the olive oil in a pan. Add the cumin seeds. </li>
<li>Once the cumin seeds start to crackle, add the garlic and stir it till it golden brown</li>
<li>Now add the onions and cook them till they are translucent.</li>
<li>Then add the bell peppers and mix them well</li>
<li>Now add the cauliflower florets and about 4-5 cups of water. </li>
<li>Then add parsley, thyme, salt and pepper and mix it well</li>
</ul>
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<ul style="text-align: left;">
<li>Let it cook until cauliflower is tender, about 15-20 minutes.</li>
<li>Now, transfer the mixture to a blender and puree it. Take care while handling the hot mixture.</li>
<li>Return the puree to the pan and let it simmer for another 2-3 minutes</li>
</ul>
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<ul style="text-align: left;">
<li>Garnish with some parsley and serve hot</li>
</ul>
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My Rasoi Adventureshttp://www.blogger.com/profile/08375322323175996281noreply@blogger.com0tag:blogger.com,1999:blog-8628189646279145949.post-52043590243882359892015-03-27T23:59:00.000-07:002015-03-29T22:39:59.138-07:00Vegan Iron Chef 2015<div dir="ltr" style="text-align: left;" trbidi="on">
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<div dir="ltr">
Last week, I participated in SF Vegan Iron Chef 2015 held in San Francisco by <a href="http://veganironchef.vegfoodevents.com/">Karine</a><a href="http://veganironchef.vegfoodevents.com/"> </a><a href="http://veganironchef.vegfoodevents.com/">Brighten</a><a href="http://veganironchef.vegfoodevents.com/"> events</a>.
The experience was amazing, and I learned a lot out of it. The theme
this year was handheld foods and the competition was between home chefs
and professional chefs. I reached the final round after winning the
first round against pro Chef Maria. </div>
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<br /></div>
<div dir="ltr">
In the first round, we were suppose to make Tacos. So, I decided to do
my favorite, a fusion Taco. Both Indian and Mexican cuisines are so
varied and rich in flavors. And the spices used in both cuisines are
similar to each other. So I can say fusion of these cuisines is like a
heaven for a spice enthusiast like myself. </div>
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<br /></div>
<div dir="ltr">
For the final round, we had 20 minutes to make the fresh raw spring
rolls using Jicama, Hodo Soy Yuba noodles and Mango. That was a nerve
wracking and stressful round, especially because I had never used many
of the ingredients nor made raw spring rolls. Although, I must say it
was a great experience and was happy I could come up with fresh and
flavorful spring rolls. The spring rolls made by my competitor, chef
Kevin, were stunning. Unfortunately I didn't get to try them, but they
looked amazing.</div>
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<br /></div>
<div dir="ltr">
Here are some of
the pics from the event. Pictures by Colleen Holland, cofounder of
VegNews, who was also one of the judges for the event. </div>
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I will post the recipes for the tacos as well as the spring rolls soon.</div>
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My Rasoi Adventureshttp://www.blogger.com/profile/08375322323175996281noreply@blogger.com0tag:blogger.com,1999:blog-8628189646279145949.post-87586865089937841282015-02-14T13:12:00.000-08:002015-02-14T13:13:22.285-08:00Mocha Shortbread Cookies<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-size: small;"> <span style="font-family: inherit;">Happy <span style="font-family: inherit;">V</span>alentines day, everyone!</span></span> As mentioned before, my husband is very fond of sweets and desserts. We are also big fans of coffee and love trying coffee from different places and all kinds of coffee beans and roast. So for this occasion, I thought to combine the top two favorites and made some chocolate coffee aka Mocha shortbread cookies. Hope you all enjoy and a sweet day!<br />
<br />
<b>Ingredients:</b><br />
<ul>
<li>2 cup All purpose flour (Maida)</li>
<li>3/4 cup softened Butter (Can be replaced with Vegan Butter)</li>
<li>1/2 cup confectioners or powdered Sugar</li>
<li>1 tsp Vanilla extract</li>
<li>1/2 cup mini Chocolate Chips</li>
<li>2 Espresso shots or 2 tbsp Instant Coffee powder</li>
</ul>
<b>Instructions:</b><br />
<ul>
<li>Mix the melted butter and sugar in a large bowl. You can replace the powdered sugar with granulated sugar or brown sugar depending on one's preference.</li>
<li>Now add the Vanilla extract and beat at medium speed till it is creamy. If you don't have a beater, stir it thoroughly </li>
<li>Now add the chocolate chips and coffee and stir it thoroughly.</li>
<li>Now add the flour slowly and continue mixing it on a low speed</li>
<li>Mix it till the mixture leaves the sides of the bowl and forms a smooth soft dough </li>
<li>Now divide the mixture in 3 parts, and flatten each part a bit.</li>
<li>Cover with a plastic wrap and refrigerate it for couple of hours</li>
<li>Meanwhile, preheat the oven at 350<sup>o</sup> F.</li>
<li>Now, roll out the dough a little more, and cut out the desired cookie shapes.<b> </b>I used the heart shape cutter for the occasion.</li>
<li>Arrange them on a cookie sheet and bake for 7-9 minutes or till they turn golden brown.</li>
<li>Remove from oven and then cool on the wire racks.</li>
<li>Once they are completely cooled, store them in an air-tight container. Enjoy!!</li>
</ul>
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My Rasoi Adventureshttp://www.blogger.com/profile/08375322323175996281noreply@blogger.com0tag:blogger.com,1999:blog-8628189646279145949.post-7408343009611133712015-02-05T22:43:00.001-08:002015-02-05T22:43:55.529-08:00Cabbage Kofta Curry<div dir="ltr" style="text-align: left;" trbidi="on">
What do you do when you have lots of cabbage in the refrigerator and don't want to eat the regular simple curry? I had this situation recently, and I also had some frozen garlic naan. So I decided to use everything and try something new. So here it is, Cabbage Koftas(dumplings) in a rich creamy gravy.<br />
Malai Kofta is a popular dish in the <i>mughlai </i>cuisine. Typically, the koftas or the dumplings are made from potato and Paneer and served with a rich tomato gravy. But this is a variation, the koftas are made from cabbage. They are delicious and slightly spicier than the traditional ones. <br />
One more variation is, the traditional gravy has lot of cream for the richness. But the recipe here is vegan, made from cashews and whole spices.<br />
<br />
Hope you all like this variation of the traditional Kofta curry.<br />
<br />
<b>Ingredients:</b><br />
<ul style="text-align: left;">
<li>2 cups shredded Cabbage</li>
<li>1 cup Gram Flour (Besan)</li>
<li>2 tbsp Green Chili paste</li>
<li>2 tbsp Ginger-Garlic paste</li>
<li>1 tsp <i>Garam Masala</i></li>
<li>1 finely chopped Onion</li>
<li>2 finely chopped Tomatoes</li>
<li>2 Garlic cloves</li>
<li>1 Cinnamon Stick</li>
<li>2-3 Cloves</li>
<li>1/2 cup raw Cashews </li>
<li>1 tsp Turmeric powder</li>
<li>1 tbsp Chili powder</li>
<li>1 tbsp Coriander-Cumin powder</li>
<li>1 tsp Cumin Seeds</li>
<li>1/2 tsp dry Fenugreek leaves (<i>Kasturi Methi</i>) </li>
<li>Chopped Cilantro for garnish</li>
<li>A pinch of Asafoetida</li>
<li>A pinch of Baking Soda</li>
<li>Salt to taste</li>
<li><i> </i>Oil</li>
</ul>
<b>Instructions:</b><br />
<br />
<b>For the Koftas:</b><br />
<ul style="text-align: left;">
<li>Take a big mixing bowl, add the cabbage, baking soda and salt<b> </b>and mix well.</li>
<li>Add the chili paste, ginger-garlic paste and garam masala and mix well.</li>
<li>Now, add the gram flour, 1 spoon at a time and mix well to make a dough.</li>
<li>The dough has to be a little harder than the normal medium consistency. If the dough is too hard, add some water. And if the dough is too soft, add some more flour.</li>
<li>Now, drop a spoonful of mixture in a heated oil and deep fry till they are golden brown. We can also make discs and shallow fry them with little or no oil.</li>
<li>Drain on absorbent paper and keep it aside.</li>
</ul>
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<ul style="text-align: left;">
<li>Now heat some oil in a pan. Add asafoetida and cumin seeds along with cloves and cinnamon.</li>
<li>Once the seeds start to crackle and the spices are fragrant, add the onions and garlic. </li>
<li>Saute onions till they are translucent.</li>
<li>Now add the tomatoes and cashews and mix it well.</li>
<li>Saute them for 3-4 minutes, till all the raw smell of cashews is gone.</li>
<li>Take it off the heat and let it cool for some time.</li>
<li>Now, grind this mixture into a smooth paste. Add some water if needed.</li>
<li>Then add some oil in the same pan and add the paste.</li>
</ul>
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<ul style="text-align: left;">
<li>Add all the spices (salt, chili powder, turmeric powder and coriander cumin powder) and fenugreek leaves and mix it well.</li>
<li>Also add a cup or two of water and mix. Simmer the gravy till it thickens and reaches medium consistency.</li>
</ul>
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<ul style="text-align: left;">
<li>Add the koftas only at the time of serving, else they may become soggy.</li>
<li>Garnish with some cilantro and serve with any kind of Naan, Roti, paratha or rice</li>
</ul>
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My Rasoi Adventureshttp://www.blogger.com/profile/08375322323175996281noreply@blogger.com0tag:blogger.com,1999:blog-8628189646279145949.post-29095877819437023012014-12-19T20:40:00.000-08:002014-12-19T20:40:58.027-08:00Gobi Paneer Paratha<div dir="ltr" style="text-align: left;" trbidi="on">
Gobi Paneer Paratha, a whole wheat bread stuffed with fresh cauliflower and paneer mixed with aromatic spices. These parathas are really simple and are great as a quick and tasty meal. They serve as a complete meal by itself or can be paired with any simple curry that you like.<br />
One can make it with little or no oil, thus making it healthy low-calorie meal. So lets get to the recipe. I hope you like it.<br />
<br />
<b>Ingredients:</b><br />
<ul style="text-align: left;">
<li>2 cups wheat flour</li>
<li>2 tsp Oil</li>
<li>Salt to taste</li>
<li>1 cup grated Gobi (Cauliflower)</li>
<li>1 cup grated Paneer (Indian Cottage Cheese)</li>
<li>1/4 cup finely chopped Cilantro</li>
<li>1/4 cup finely chopped Onion</li>
<li>1/4 cup finely chopped Bell Pepper </li>
<li>2 tsp Chili-Ginger-Garlic paste</li>
<li>1 tsp Cumin seeds</li>
<li>Oil </li>
</ul>
<b>Instructions:</b><br />
<ul style="text-align: left;">
<li>Sieve the flour</li>
<li>Add 2 tsp oil and salt and mix it well. </li>
<li><span style="font-family: Times, Times New Roman, serif;">Add enough water and make a semi-soft dough. </span></li>
<li><span style="font-family: Times, Times New Roman, serif;">Knead the dough properly. Cover it and keep aside.</span></li>
<li><span style="font-family: Times, Times New Roman, serif;">Now take a big bowl, add the cauliflower and paneer to it and mix it well.</span></li>
<li><span style="font-family: Times, Times New Roman, serif;">Add onions, bell pepper and cilantro to the bowl.</span></li>
<li><span style="font-family: Times, Times New Roman, serif;">Then add the spices and mix it well.</span></li>
</ul>
<span style="font-family: Times, Times New Roman, serif;"></span><br />
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<span style="font-family: Times, Times New Roman, serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWyBQ2IUVuShRlyrU_5ZeSy7Cq-s7GdgiqqxCG58f-bwq750nnik19jZzSTj-EV_hkhpMre_nW0lv7lzuoJXTa33VBGbIDiwwfZu_om6Fh8zkOl2H0d-8NB8nqhru7V7Pg8o-BynBGJrQ/s1600/20141103_203200.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWyBQ2IUVuShRlyrU_5ZeSy7Cq-s7GdgiqqxCG58f-bwq750nnik19jZzSTj-EV_hkhpMre_nW0lv7lzuoJXTa33VBGbIDiwwfZu_om6Fh8zkOl2H0d-8NB8nqhru7V7Pg8o-BynBGJrQ/s1600/20141103_203200.jpg" height="180" width="320" /></a></span></div>
<span style="font-family: Times, Times New Roman, serif;">
</span><br />
<div>
<ul style="text-align: left;">
<li><span style="font-family: Times, Times New Roman, serif;">Now, knead the dough and divide into smaller portions.</span></li>
<li><span style="font-family: Times, Times New Roman, serif;">Roll out each portion of the dough into a small round with the help of flour.</span></li>
<li><span style="font-family: Times, Times New Roman, serif;">Put 2 tablespoons of the stuffing in the center.</span></li>
</ul>
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<span style="font-family: Times, Times New Roman, serif;">
</span></div>
<div>
<ul style="text-align: left;">
<li><span style="font-family: Times, Times New Roman, serif;">Fold towards the center from all 4 sides and press to seal.</span><span style="font-family: Times, Times New Roman, serif;"> </span></li>
</ul>
</div>
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<ul style="text-align: left;">
<li><span style="font-family: Times, Times New Roman, serif;">Gently roll it again in round.</span></li>
<li><span style="font-family: Times, Times New Roman, serif;">Put the paratha on hot tava (or skillet), cook for a minute or two and turn once.</span></li>
<li><span style="font-family: Times, Times New Roman, serif;">After 1 minute, add a little oil/butter around the edges, turn again and fry the other side. </span></li>
<li><span style="font-family: Times, Times New Roman, serif;">When brown patches appear on both sides, the paratha is ready.</span></li>
<li><span style="font-family: Times, Times New Roman, serif;">Serve hot with Cilantro chutney, ketchup and/or yogurt.</span></li>
</ul>
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<ul style="text-align: left;">
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<b><span style="font-family: Times, Times New Roman, serif;">Tips: </span></b><br />
<ul style="text-align: left;">
<li><span style="font-family: Times, Times New Roman, serif;">You can add any of your favorite vegetables to the stuffing.</span></li>
<li><span style="font-family: Times, Times New Roman, serif;">Make sure the stuffing is not too soft. It shouldn't have any water content in it.
</span></li>
<li><span style="font-family: Times, Times New Roman, serif;">It can be made without oil or butter too.</span></li>
</ul>
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My Rasoi Adventureshttp://www.blogger.com/profile/08375322323175996281noreply@blogger.com0tag:blogger.com,1999:blog-8628189646279145949.post-16653491153787224152014-11-12T23:52:00.000-08:002014-11-12T23:53:27.142-08:00Roasted pepper and Onion with Beans Tacos<div dir="ltr" style="text-align: left;" trbidi="on">
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Who doesn't like Mexican food? After coming late from work, I generally prefer to make a quick delicious meal. If you are also in same boat as me, these tacos definitely fit the bill.<br />
It is a nice combination of roasted peppers and smoky flavor of fire-roasted tomatoes. You could add many toppings like lettuce, sour cream etc as you like, but I like mine to be minimal so that the actual flavors of the stuffing are not diluted.<br />
I do hope that you like this quick healthy dinner.<br />
<b>Ingredients:</b><br />
<ul style="text-align: left;">
<li>1 cup thinly sliced red Bell Pepper</li>
<li>1/2 cup thinly sliced Onions</li>
<li>1 tsp Black Pepper powder </li>
<li>1/2 cup finely chopped Onions </li>
<li>3 minced Garlic cloves</li>
<li>2 cups Black beans</li>
<li>1/2 cup diced fire-roasted tomatoes</li>
<li>2 tsp Cumin seeds</li>
<li>2 tsp red Chili powder</li>
<li>6-8 Corn Taco Shells</li>
<li>1 cup Salsa</li>
<li>1 cup diced Avocados</li>
<li>1/2 shredded Cheese (Can use vegan cheese also)</li>
<li>Olive Oil</li>
</ul>
<b>Instructions:</b><br />
<br />
<b> For roasted peppers and Onions:</b><br />
<ul style="text-align: left;">
<li>Preheat the oven at 450°F. </li>
<li>Add the sliced peppers and onions to a bowl. Add some Olive Oil to the bowl.</li>
<li>Season with salt and pepper and mix it well.</li>
<li>Arrange the mixture on a large baking sheet and roast for 10 minutes.</li>
<li>Stir and roast again for 10-15 minutes or until the peppers are tender and beginning to turn slightly black.</li>
<li>Remove from oven, transfer to the bowl and keep aside</li>
</ul>
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<br />
<b>For the bean stuffing:</b><br />
<ul style="text-align: left;">
<li>Heat some oil in a pan. Add the cumin seeds.</li>
<li>Once the seeds start to crackle, add the garlic and chopped onions and saute till they are translucent.</li>
<li>Now add the cooked black beans and fire roasted tomatoes. Add about 1 cup water and salt and chili powder and mix it well.</li>
<li>Let it simmer on low heat for about 15 minutes, until most of the liquid is evaporated.</li>
<li>Take it off the heat. Now, gently mash the beans until the mixture is thick but still chunky. </li>
<li>Transfer to the bowl and keep aside.</li>
</ul>
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<b>For assembling the tacos</b><br />
<b><br /></b>
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<ul style="text-align: left;">
<li>Heat the taco shells in microwave for couple of minutes</li>
<li>Take a taco, add some stuffing to it.</li>
<li>Top it with some roasted peppers and onions.</li>
<li>Garnish with some avocado, cheese and salsa.</li>
<li>Serve immediately and Enjoy!</li>
</ul>
Hope you enjoy this quick meal! <br />
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<td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpwpzF_f21D5Vkg7LeTWeFoJobEH5CIFHN2EAdDLQtXIIcWbVvyobCnqwtJvoCr2gpoA0NqI-wIW_M1RMy1utolYgVAdINQn7vsQjx-wbHfXhIStdbOF9Xuk0cfwOAqRJaB_vrC1e-TAA/s1600/20141105_211227.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpwpzF_f21D5Vkg7LeTWeFoJobEH5CIFHN2EAdDLQtXIIcWbVvyobCnqwtJvoCr2gpoA0NqI-wIW_M1RMy1utolYgVAdINQn7vsQjx-wbHfXhIStdbOF9Xuk0cfwOAqRJaB_vrC1e-TAA/s320/20141105_211227.jpg" width="320" /></a></td>
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<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhkyCOCZv6FItOKoDIYI-5ebhe9iRDTdb1avltv0QcRcThLSsrRslS_UeqGpCRcOZW_h5K5C2yc_eZnB6t9ReZP2mnFH3pyUX7JxF-bCD1ZU3_fsz5r6z5iiAo2DzpC669O52DjN9uzYs/s1600/20141105_211305.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhkyCOCZv6FItOKoDIYI-5ebhe9iRDTdb1avltv0QcRcThLSsrRslS_UeqGpCRcOZW_h5K5C2yc_eZnB6t9ReZP2mnFH3pyUX7JxF-bCD1ZU3_fsz5r6z5iiAo2DzpC669O52DjN9uzYs/s320/20141105_211305.jpg" width="320" /></a></td></tr>
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My Rasoi Adventureshttp://www.blogger.com/profile/08375322323175996281noreply@blogger.com0tag:blogger.com,1999:blog-8628189646279145949.post-62427446071995194062014-10-27T23:10:00.000-07:002014-10-28T19:41:32.526-07:00Diwali Festivities<div dir="ltr" style="text-align: left;" trbidi="on">
As many of you might be aware, last week was Diwali, the festival of Lights. Diwali, also known as Deepavali spiritually signifies the victory of good over evil. It is usually celebrated over 5 days. Each day has a special significance.<br />
<br />
First day is the <i>Dhanteras</i>, followed by <i>Naraka Chaturdasi</i> or <i>Kali Chaudas</i>. The third day is the main day, Diwali. For some parts in India, mainly western India, the fourth day marks the beginning of their new year. The festivities end with <i>Bhai Beej</i> dedicated to the sister-brother bond.<br />
<br />
So, wish you all a very Happy Diwali and a prosperous new year too. Hope you all had a great celebration too. In the spirit of the festival, plus my husband's birthday, we had a fun filled weekend which included a special Diwali dinner on Friday evening with a group of friends. The menu for the evening was:<br />
<br />
Main Course/ Entrees:<br />
<ul style="text-align: left;">
<li>Masala Cups</li>
<li>Jeera Paratha</li>
<li><a href="http://my-rasoi-adventures.blogspot.com/2014/09/shaam-savera.html" target="_blank">Shaam Savera</a> </li>
<li>Corn Capsicum Curry</li>
<li>Peas Pulao</li>
<li><a href="http://my-rasoi-adventures.blogspot.com/2012/10/dal-fry.html" target="_blank">Dal Fry</a></li>
</ul>
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<ul style="text-align: left;">
</ul>
No meal can be completed without a good dessert, so how can I miss the yummy dessert that we had.<br />
<ul style="text-align: left;">
<li>Chocolate Pani Puri</li>
</ul>
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<ul style="text-align: left;">
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Saturday was reserved for his birthday. I made a special plan for him, took him out for Sunset Sailing under the beautiful Golden Gate bridge followed by an amazing dinner.<br />
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Sunday was another Diwali lunch with another group of friends, but this time it was a potluck. The theme for the potluck was regional specialties, so we had a nice variety of food. Some of the items from the huge menu, whose recipes I will be posting in the near future, were:<br />
<ul style="text-align: left;">
<li>Peas Kachori</li>
<li>Undhiyu - A special curry recipe from Gujarat</li>
<li>Baked Pakodas</li>
<li>Sev Khaman - Another Gujarati recipe</li>
<li>Dal Dhokli</li>
<li>Tamarind Rice - A Southern Indian Specialty</li>
<li>Puran Poli - Specialty of Maharashtra, western part of India</li>
<li>Bajri(Millet) Bread - A specialty from North Gujarat and Rajasthan</li>
<li>Choorma Ladu - A sweet dish </li>
</ul>
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Do let us know how your celebrations were. Also, how do you generally plan parties and do you have any tips on managing and executing the plan successfully?<br />
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My Rasoi Adventureshttp://www.blogger.com/profile/08375322323175996281noreply@blogger.com0tag:blogger.com,1999:blog-8628189646279145949.post-33851070539707561312014-09-14T12:08:00.000-07:002014-09-14T12:08:01.651-07:00Shaam Savera<div dir="ltr" style="text-align: left;" trbidi="on">
As many of you know I am a big fan of spinach and I always have it in my refrigerator. Recently, it so happened I had lot of spinach but didn't want to make any of my usual spinach recipes. And so I started looking online for other options to use it. And then I stumbled upon a recipe from Sanjeev Kapoor and immediately decided to give it a shot.<br />
So here is my version of the Classic Shaam Savera recipe. In other words, Spinach dumplings in Tomato Gravy. Hope you all enjoy it like we did.<br />
<br />
<b>Ingredients:</b><br />
<ul style="text-align: left;">
<li>4 cups Spinach leaves</li>
<li>1 cup grated Paneer (Cottage Cheese)</li>
<li>1 tsp Cardamom powder</li>
<li>1 tsp Cumin Seeds</li>
<li> 5 tsp Ginger-Chili-Garlic paste</li>
<li>2 tbsp Gram flour (Besan)</li>
<li>2 tbsp Corn flour </li>
<li>1/2 tsp Turmeric powder</li>
<li>2 cups Tomato puree</li>
<li>2 tsp Red Chili powder</li>
<li>2 tsp Dried fenugreek leaves</li>
<li>1 tbsp Butter</li>
<li>Salt to taste</li>
<li>Oil</li>
</ul>
<b>Instructions:</b><br />
<br />
<b>For the Koftas:</b><br />
<ul style="text-align: left;">
<li>Blanch the spinach leaves in 7-8 cups of boiling water for 2 minutes.</li>
<li>Drain and wash them in cold water to stop further cooking</li>
<li>Now, squeeze the water from the leaves and chop finely and keep it aside</li>
<li>Heat about 2 tbsp Oil in a pan</li>
<li>Add the cumin seeds, garlic-chili-ginger paste to the pan</li>
<li>Once the cumin seeds starts to crackle, add the gram flour and saute for about 2 minutes.</li>
<li>Add turmeric powder to the pan</li>
<li>Then add the chopped spinach leaves and stir continuously.</li>
<li>Continue stirring till the mixture is completely dry</li>
<li>Take it off the heat and keep it aside to let it cool</li>
</ul>
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<ul style="text-align: left;">
<li>Meanwhile in another bowl, take the grated paneer. Add salt and cardamom powder and mix it well</li>
</ul>
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<ul style="text-align: left;">
<li>Divide this paneer mixture in 8 equal portions and roll them into balls and keep it aside</li>
<li>Now divide the spinach mixture in 8 equal portions. </li>
</ul>
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<ul style="text-align: left;">
<li>To make the koftas, take one portion of spinach mixture, flatten it in your palms. Place the paneer ball in the center of it. Take the edges and roll it to make a ball.</li>
</ul>
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<ul style="text-align: left;">
<li>Roll the ball in corn flour and keep it aside. Repeat the process for the remaining mixture</li>
</ul>
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<ul style="text-align: left;">
<li>Heat sufficient oil in a pan. Deep fry the stuffed koftas on a low heat till they are golden brown.</li>
<li>Drain on absorbent paper.</li>
</ul>
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<br />
<b>For the Gravy</b><br />
<ul style="text-align: left;">
<li><b> </b>Heat some oil in a pan. Add the cumin seeds.</li>
<li>Once the seeds start to crackle, add the ginger-chili-garlic paste and saute it for a minute.</li>
</ul>
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<ul style="text-align: left;">
<li>Then add the tomato puree, salt, turmeric powder, red chili powder and mix it well.</li>
<li>Then add the butter and fenugreek leaves and cook for another 2 minutes and take it off the heat</li>
</ul>
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<ul style="text-align: left;">
<li>In a serving bowl, pour the gravy. Cut the koftas into halves and place them on the gravy</li>
<li>Serve immediately with your favorite roti/naan or rice</li>
</ul>
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My Rasoi Adventureshttp://www.blogger.com/profile/08375322323175996281noreply@blogger.com0tag:blogger.com,1999:blog-8628189646279145949.post-86849360734420448882014-08-10T12:59:00.000-07:002014-08-10T12:59:51.916-07:00Eggplant Parmigiana<div dir="ltr" style="text-align: left;" trbidi="on">
Eggplant Parmigiana is one of my husband's favorite Italian dishes. He always wants to order it, especially at Olive Garden, but since we usually share the entrees and I don't like eggplants, he can't order it most of the time. So I made a plan to make it for him.<br />
The Eggplant Parmigiana that you get in restaurants are extremely greasy and cheesy and so I decided to try to instead bake it without oil and minimal cheese. Also, traditional Eggplant Parmigiana recipes use egg yolks to stick the bread crumbs to the eggplants, but since we don't eat eggs, I used rice flour paste instead.<br />
So, here is a healthier version of the Olive garden styled Eggplant Parmigiana. Hope you all like it.<br />
<br />
<b>Ingredients:</b><br />
<ul style="text-align: left;">
<li>1 big Eggplant</li>
<li><b> </b>1 cup Bread Crumbs</li>
<li>1 tsp Black Pepper powder</li>
<li>1 tsp Basil leaves</li>
<li>1 tsp Parsley leaves</li>
<li>1/2 tsp Lemon Pepper Seasoning</li>
<li>1 cup Marinara Sauce</li>
<li>Salt to taste</li>
<li>4 tbsp Rice flour </li>
<li>1/4 cup Shredded Mozzarella Cheese (Optional)</li>
</ul>
<b>Instructions:</b> <br />
<ul style="text-align: left;">
<li>Take the bread crumbs in the bowl. Add salt, pepper, basil leaves, parsley leaves and lemon pepper and mix it well. Keep it aside.</li>
</ul>
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<ul style="text-align: left;">
<li>Slice the eggplant into slices, of about 1/2 inch width. </li>
<li>Sprinkle some salt and pepper on both sides of eggplant and place them on the baking tray.</li>
</ul>
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<ul style="text-align: left;">
<li>Roast the eggplants in pre-heated oven for about 15 minutes at 400 F. </li>
<li>In the mean time, dissolve the rice flour in 1/2 cup water and make it like thin paste.</li>
<li>Place the rice flour paste and bread crumbs mix next to each other.</li>
</ul>
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<ul style="text-align: left;">
<li>Once the eggplants are well done, remove them from oven.</li>
<li>Soak the roasted eggplants in the rice flour paste to wet them nicely and then dip them in the bread crumbs mix. </li>
</ul>
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<ul style="text-align: left;">
<li>Make sure the eggplants are coated properly on both sides.</li>
<li>Continue the same process for all the eggplants and again place them on the baking tray</li>
</ul>
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<ul style="text-align: left;">
<li>Cover the tray with the foil and bake again for 20 minutes at 400F.</li>
<li>Once it is done, spread about 1-2 spoons of marinara sauce on each slice. You may use as much sauce as you want, but excess sauce may make it a bit soggy.</li>
<li>Sprinkle some cheese on top of it.</li>
</ul>
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<ul style="text-align: left;">
<li>And bake uncovered for another 2-3 minutes, till the cheese is nicely melted </li>
<li>Serve hot and enjoy.</li>
</ul>
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<ul style="text-align: left;">
</ul>
</div>
My Rasoi Adventureshttp://www.blogger.com/profile/08375322323175996281noreply@blogger.com2tag:blogger.com,1999:blog-8628189646279145949.post-30970594676450666382014-07-30T23:08:00.000-07:002014-07-30T23:08:05.149-07:00Roasted Chivda<div dir="ltr" style="text-align: left;" trbidi="on">
Who doesn't like snacks! The only problem associated with loving snacks is the calories that come with it. Most Indian snacks are deep-fried which make them very unhealthy. But here is a healthy twist on a popular Indian snack for you to indulge guilt-free - Roasted Poha Chivda.<br />
<br />
I used a different kind of Poha, which are very similar to puffed rice in looks. They are little thicker and puffier than our regular poha and are much easier to roast. Just a little oil and in 6-8 minutes you will have nice crispy poha.<br />
<br />
<b>Ingredients:</b><br />
<ul style="text-align: left;">
<li>4 cups Puffed Flattened Rice (<i>Poha</i>) <b> </b></li>
<li>1/2 cup Cashews</li>
<li>1/2 cup Peanuts</li>
<li>1/2 cup Daria (Roasted Chana Dal) </li>
<li>3-4 Chilies</li>
<li>1 tbsp Red Chili powder</li>
<li>1 cup thick Sev (Crunchy Chickpea Noodles) </li>
<li>8-10 Curry Leaves (optional)</li>
<li>2 tsp Dried Mango powder</li>
<li>2 tsp Rock Salt </li>
<li>2 tsp Cumin Seeds</li>
<li>2 tsp Sesame Seeds </li>
<li>Salt to taste</li>
<li>2 tbsp Oil </li>
</ul>
<b>Instructions: </b><br />
<ul style="text-align: left;">
<li>Heat little oil in a pan. </li>
</ul>
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<br />
<ul style="text-align: left;">
<li>Add the cashews and fry them for couple of minutes. Remove them from oil and place on a paper towel to drain the excess oil.</li>
<li>Repeat the same process for peanuts and <i>Chana </i>dal.</li>
</ul>
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<ul style="text-align: left;">
<li>In the remaining oil, add the curry leaves and green chilies.</li>
<li>Then add the cumin seeds and sesame seeds.</li>
<li>Once the seeds start to crackle, add the poha to the pan.</li>
<li>Roast it on medium flame for about 6-8 minutes or till the <i>Poha </i>is crisp, stirring continuously</li>
<li>Take it from the flame, add red chili powder, rock salt, mango powder and salt and mix it well.</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTY4YBM7fNwPcPhN7pULNc1QDdFCUxzMitPfn8OiPOYa_mkr1kCUWdkJLuTI-wL_RcE3ExMNPbzRvz2_QLp_yqmQ71VjLwPqIcXP3g0Sk4H_SU_o-USv-Kt4YQNoQwzJsxFxZW58H-__A/s1600/20140628_133455.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTY4YBM7fNwPcPhN7pULNc1QDdFCUxzMitPfn8OiPOYa_mkr1kCUWdkJLuTI-wL_RcE3ExMNPbzRvz2_QLp_yqmQ71VjLwPqIcXP3g0Sk4H_SU_o-USv-Kt4YQNoQwzJsxFxZW58H-__A/s1600/20140628_133455.jpg" height="240" width="320" /></a></div>
<ul style="text-align: left;">
<li>Then add the thick Sev. I used a mix of tomato, mint and plain Sev. Mix the <i>chivda </i>well and let it cool.</li>
</ul>
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<ul style="text-align: left;">
<li>Once it is completely cooled, store in an air tight container.</li>
<li>Enjoy your guilt-free delicious snack!</li>
</ul>
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My Rasoi Adventureshttp://www.blogger.com/profile/08375322323175996281noreply@blogger.com0tag:blogger.com,1999:blog-8628189646279145949.post-42159305223958611752014-06-15T18:45:00.000-07:002014-06-15T18:53:51.253-07:00Paneer Hariyali Pizza<div dir="ltr" style="text-align: left;" trbidi="on">
<b> </b>Every one around me seems to have caught the football fever. Everyone is only talking about the matches, teams and the excitement of the goals. And, so in the spirit of the ongoing FIFA World Cup, let us have a look at a common sport snack, Pizza. But, like the recent matches which have been full of excitement and unexpected twists, this pizza is also with a twist.<br />
Instead of the traditional Italian pizza with subtle herb flavors, this one is loaded with Indian flavors and some heat. The pizza is loaded with greens and the sauce has a beautiful green color and hence the name, <i>Hariyali</i>. I hope you all enjoy it.<br />
<br />
<b>Ingredients:</b><br />
<ul style="text-align: left;">
<li>1 cup cubed Paneer</li>
<li>1/2 cup Mint leaves</li>
<li>1/2 cup Spinach leaves</li>
<li>1/4 cup finely chopped Cilantro leaves </li>
<li>1 cup chopped Onions</li>
<li>2 Tbsp Ginger-Garlic-Chili paste</li>
<li>1/4 cup Yogurt</li>
<li>1 tsp Turmeric powder</li>
<li>1 tsp Red chilli powder</li>
<li>1 tsp Coriander powder</li>
<li>1 tsp Dry Mango (Amchur) powder</li>
<li>1 tsp Lemon Juice</li>
<li>2 tsp Cumin Seeds</li>
<li>Salt to taste</li>
<li>1 tsp Oil </li>
<li>3 Pizza Base/Crust</li>
<li>1/2 cup Mozzarella cheese </li>
</ul>
<b>Instructions:</b><br />
<ul style="text-align: left;">
<li>Heat some oil in a pan. Add the cumin seeds.</li>
<li>Once the seeds starts to crackle, add the garlic-ginger-chili paste and saute it for a minute.</li>
<li>Now add the onions and saute them. Once the onions are translucent, add the yogurt and mix it well.</li>
<li>Meanwhile, puree the mint and spinach leaves and add to the pan and mix well.</li>
<li>Then add the red chilli powder, turmeric powder, dried mango powder and salt.</li>
<li>Let it cook for 2-3 minutes, then add the paneer to the gravy.</li>
<li>Finally add the lemon juice and mix it lightly. </li>
<li>Cover and let it cook for additional 2-3 minutes.</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj36o00vbvCFUk1QMlDYc_P62atYewxpA1_FKEtPhfSNevuIj50KL_nuGbZWdr5csR0QJpuskox2IkeuOvM4UWs27WP9-ybwEgk4ptWebx_cXsLdoUQyXr_j5MPDZJ_4nDPfTRaA0wAt5Q/s1600/20140614_204154.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj36o00vbvCFUk1QMlDYc_P62atYewxpA1_FKEtPhfSNevuIj50KL_nuGbZWdr5csR0QJpuskox2IkeuOvM4UWs27WP9-ybwEgk4ptWebx_cXsLdoUQyXr_j5MPDZJ_4nDPfTRaA0wAt5Q/s1600/20140614_204154.jpg" height="180" width="320" /></a></div>
<ul style="text-align: left;">
<li>Now take the pizza crust/base. I used a ready base from a local baker.</li>
<li>Brush the base lightly with Olive Oil.</li>
<li>Spread the prepared Hariyali Paneer on the base.</li>
<li>Sprinkle some cilantro and cheese.</li>
</ul>
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<ul style="text-align: left;">
<li>Bake in a preheated oven for 12-15 minutes at 425<sup>o </sup>F or as per the package instructions</li>
<li>You should bake till the cheese is melted and turns golden brown</li>
</ul>
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<ul style="text-align: left;">
<li>Serve hot and enjoy the best combination, pizza and football</li>
</ul>
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My Rasoi Adventureshttp://www.blogger.com/profile/08375322323175996281noreply@blogger.com4tag:blogger.com,1999:blog-8628189646279145949.post-53152192044571418382014-06-09T13:26:00.000-07:002014-09-29T18:20:02.077-07:00Bombay Grill Sandwich<div dir="ltr" style="text-align: left;" trbidi="on">
<b> </b>Bombay Grill Sandwich reminds me of my college days. I used to hang out with friends and usually end up having a quick snack, usually a grilled sandwich from a roadside stall. It is one of the favorite snacks of every Mumbaikar, and is ubiquitous throughout Mumbai.<br />
The double-layer grilled sandwich is loaded with vegetables and flavors. The first layer is usually either boiled potatoes or spiced potatoes stuffing and the second layer is all vegetables and cheese. The heart of the sandwich is the chutney, which can either make it or break it. I always use my homemade chutney, but you can choose to get one from the stores, but make sure it has a fresh taste to it.<br />
After coming here, I got to try numerous varieties of sandwiches, but I would still say nothing can beat this grilled sandwich. So today I decided to make this sandwich at home, and walk down the memory lanes of those golden days.<br />
<br />
<b>[UPDATE] This was the winning recipe at the recently held Vegan Sammich Throwdown in Berkeley. For the competition, I made some tweaks to this recipe. The changes are <span style="background-color: #f6b26b;">highlighted</span> below.</b><br />
<br />
<b>Ingredients:</b><br />
<ul style="text-align: left;">
<li>6 Bread Slices of your choice.</li>
<li>1 cup <a href="http://my-rasoi-adventures.blogspot.com/2012/10/cilantro-chutney.html" target="_blank">Cilantro-Mint chutney</a></li>
<li>1/4 tbsp softened Butter <span style="background-color: #f6b26b;">(Used Earth Balance Vegan Butter)</span></li>
<li>1 Cucumber sliced</li>
<li>2 Tomatoes sliced</li>
<li>1 Green Bell Pepper Sliced</li>
<li>1 Onion Sliced</li>
<li>2 cheese slices <span style="background-color: #f6b26b;">(Used Daiya Vegan Cheddar Cheese)</span> </li>
<li>1 cup spiced potato stuffing (Recipe Below) </li>
<li>2 tbsp Sandwich Masala. I used the store bought Spicezza sandwich masala. You can make it at home too. I will post the recipe for the same later.</li>
</ul>
<b>Instructions:</b><br />
<ul style="text-align: left;">
<li>To make the spiced potatoes stuffing. Boil 2 potatoes and mash them. Add some green chili paste, salt, Black pepper and <i>garam masala </i>to it. Add some chopped cilantro leaves and mix it well. The stuffing is ready</li>
<li><span style="background-color: #f6b26b;">The stuffing for the competition was same as above except that I also added some grated beetroot and crushed green peas which gave the stuffing a lovely red-purple color</span></li>
<li>Keep all the vegetables and ingredients ready before starting to assemble the sandwich.</li>
</ul>
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<ul style="text-align: left;">
<li>Take 3 bread slices and apply butter. Then apply the cilantro-mint chutney generously to the bread.</li>
</ul>
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<ul style="text-align: left;">
<li>Sprinkle some sandwich masala on all the 3 slices.</li>
<li>Then, take about 2 spoons of potato stuffing and spread properly on 1 slice and sprinkle some masala on it.</li>
<li>For the second layer, place a couple of slices of all the vegetables and cheese slices on the second bread and again sprinkle some masala</li>
</ul>
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<ul style="text-align: left;">
<li>Place the third bread on it with the chutney side down. </li>
<li>Once this double layer sandwich is assembled, place it carefully on a preheated sandwich grill machine or a <i>panini </i>press. </li>
<li>If your grill is not nonstick, you might want to apply some butter on the top of the sandwich. It also makes it more crispy and tasty.</li>
<li>Grill for about 30-45 seconds or depending upon your machine.</li>
</ul>
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<ul style="text-align: left;">
<li>Once it is done nicely from both sides, cut it in half </li>
<li>Serve with chutney or tomato ketchup of your choice </li>
<li>Enjoy! </li>
</ul>
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My Rasoi Adventureshttp://www.blogger.com/profile/08375322323175996281noreply@blogger.com5tag:blogger.com,1999:blog-8628189646279145949.post-7728751567733737782014-05-29T22:47:00.000-07:002014-05-29T22:47:54.859-07:00Noodle Pizza<div dir="ltr" style="text-align: left;" trbidi="on">
As you might have figured out, I love experimenting with food and love to mix different cuisines to create Fusion foods. It doesn't always turn out to be good and some just don't blend with each other nicely. But I can definitely say, most of the times its a huge success.<br />
So today I am back with one of my fusion dish. A couple of weeks back, I had some noodles leftover in my fridge and I wasn't too sure what to do with that. We just didn't like eating it as it is as we had chinese dinner the previous day itself. Then I saw some bread and thought to try something new. It turned out to be a hit and we make these <i>pizzas</i> pretty regularly now. We have tried it with vegetable noodles, <i>Schezwan </i>noodles and sometimes just plain noodles.<br />
<br />
So here is an quick dinner idea, Noodle Pizza.<br />
<br />
<b>Ingredients:</b><br />
<ul style="text-align: left;">
<li>4 Slices of Bread</li>
<li>1 cup <a href="http://my-rasoi-adventures.blogspot.com/2012/10/hakka-noodles.html" target="_blank">Noodles</a></li>
<li>2 tbsp <i>Schezwan </i>Sauce</li>
<li>2 tbsp Pizza Sauce</li>
<li>1/2 tsp Oregon</li>
<li>1/2 cup shredded Mozzarella cheese</li>
<li>1 tsp Chaat Masala (Optional) </li>
</ul>
<b>Instructions:</b><br />
<ul style="text-align: left;">
<li>Take a small bowl, mix the pizza sauce, <i>schezwan </i>sauce and oregano and keep it aside.</li>
<li>Heat some butter in a pan. </li>
<li>Place a bread slice and toast it. Once it turns golden brown, take the slice in the plate.</li>
<li>Spread the sauce mixture on the toasted side.</li>
<li>Add some noodles and sprinkle some chaat masala and cheese on it.</li>
<li>Now, place it on the pan and cover with lid. Cook till the cheese melts and the bread is toasted properly.</li>
<li>Serve hot and enjoy the Noodle Pizza</li>
</ul>
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My Rasoi Adventureshttp://www.blogger.com/profile/08375322323175996281noreply@blogger.com0tag:blogger.com,1999:blog-8628189646279145949.post-39230084108388726122014-04-30T00:40:00.000-07:002014-04-30T00:40:14.311-07:00Vegetable Paneer Samosa<div dir="ltr" style="text-align: left;" trbidi="on">
<b> </b>Samosa is one of the most common and popular snacks in India. They are found everywhere, from small road side stalls to 5-star restaurants. Samosa is the savory comfort food at its best, that goes well on all days, be it a rainy day to a chilly winter evening.<br />
Samosas are essentially deep-fried triangular flour pastries stuffed with potatoes. The stuffing can be anything, though traditionally spiced mashed potatoes and peas are used.<br />
I tried a slightly different version of it, since didn't feel having a whole of potatoes. Also, instead of using the commonly used refined flour, I opted for the whole wheat flour.<br />
So here is my recipe, to satisfy that craving with lesser amount of guilt.<br />
<br />
<b>Ingredients:</b><br />
<ul style="text-align: left;">
<li>1 cup whole wheat flour</li>
<li>1/4 cup Refined flour (Maida)</li>
<li>4 tsp Oil</li>
<li>1 cup grated Paneer</li>
<li>1 cup coarsely crushed Green Peas</li>
<li>1/2 cup boiled and mashed potatoes </li>
<li>1/4 cup finely chopped Bell Peppers</li>
<li>1/4 cup finely chopped Onions</li>
<li>1/4 cup finely chopped Cilantro</li>
<li>2 Tbsp Ginger-Chilies paste</li>
<li>1 tsp Cumin Seeds </li>
<li>1 tsp Dry Mango powder (<i>Amchur </i>powder)</li>
<li>2 tsp <a href="http://en.wikipedia.org/wiki/Garam_masala" target="_blank"><i>Garam Masala</i></a> ( A mixture of spices)</li>
<li>Salt to taste</li>
<li>Oil for frying</li>
</ul>
<b>Instructions:</b><br />
<ul>
<li>Sieve both the flours and mix them</li>
<li>Add 2 tsp Oil, salt and water to make a smooth semi-soft dough.<b> </b>Cover with a damp cloth and keep it aside</li>
<li>Now, heat 2 tsp oil in a pan. Add Cumin seeds to it.</li>
<li>Once the seeds starts to crackle, add the ginger-chili paste, onions, bell peppers and saute it for 2-3 minutes.</li>
<li>Add salt and mix it well.</li>
<li>Now add the green peas, potatoes, mango powder and garam masala and mix it well.</li>
<li>Let it cook for another couple of minutes. Make sure to stir it continuously.</li>
<li>Then add cilantro and mix it well and take it off the heat.</li>
<li>Now, take the grated paneer in a big bowl. Add the hot mixture and mix it well</li>
</ul>
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<ul>
<li>Now, to make Samosa knead the dough properly and divide into smaller portions.</li>
<li>Roll out each portion into a disc. It should be of medium thickness</li>
</ul>
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<ul>
<li>Divide the rolled disc into half. Take each half and shape it into a cone. </li>
</ul>
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<ul>
<li>Take about 1.5 spoon of mixture and stuff the cone. </li>
</ul>
<br />
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<ul>
<li>Damp the edges of cone with water and seal it properly.</li>
</ul>
<br />
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<ul>
<li>Repeat the process with remaining dough</li>
<li>Now slide each of these samosas in a pre-heated oil and fry it till they are golden brown.</li>
<li>As a healthier alternative, can also bake them for 25 minutes at 400 F in a preheated oven. Make sure to turn them every 10 minutes. </li>
<li>Serve with your favorite chutney and/or ketchup</li>
</ul>
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My Rasoi Adventureshttp://www.blogger.com/profile/08375322323175996281noreply@blogger.com0tag:blogger.com,1999:blog-8628189646279145949.post-71704824586001688552014-04-22T22:19:00.000-07:002014-04-22T22:20:06.796-07:00Watermelon Mango Cooler<div dir="ltr" style="text-align: left;" trbidi="on">
<b> </b>Summer is almost here, and so its time for something cooler like ice creams, smoothies etc. Last week, I went to Costco, and stumbled upon some amazing mangoes. The first thought I got seeing that was mango milkshake. I did make some over the weekend and loved it.<br />
This morning, I saw the remaining ones on my counter, and a tropical drink came to mind. Luckily I had watermelon and strawberries at hand. So I decided to make a watermelon - mango cooler.<br />
<br />
So here is a refreshing summer drink for all. I hope you all enjoy it.<br />
<b><br /></b>
<b>Ingredients:</b><br />
<ul style="text-align: left;">
<li>2 cups Watermelon </li>
<li>2 cups Mango </li>
<li>1 cup Strawberry </li>
<li>1/2 cup Orange Juice</li>
<li>Ice - optional</li>
<li>Sugar/Sweetener if needed</li>
</ul>
<b>Instructions:</b><br />
<ul style="text-align: left;">
<li>Peel the watermelon, remove all the seeds and cut the flesh in cubes</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
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<ul style="text-align: left;">
<li>Peel and chop the mangoes in small cubes</li>
</ul>
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<ul style="text-align: left;">
<li>Wash strawberries properly and chop them in halves</li>
</ul>
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<ul style="text-align: left;">
<li>Place all the fruits in a blender</li>
</ul>
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<ul style="text-align: left;">
<li>Add orange juice.</li>
<li>Add ice to it. It is optional. I generally prefer it have it without ice.</li>
<li>Similarly, add sugar or sweetener if needed. Again, I prefer it without sugar.</li>
<li>Blend until it is smooth. </li>
</ul>
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<br />
<ul style="text-align: left;">
<li>Pour in a glass and serve at once. Enjoy!</li>
</ul>
</div>
My Rasoi Adventureshttp://www.blogger.com/profile/08375322323175996281noreply@blogger.com0tag:blogger.com,1999:blog-8628189646279145949.post-31527194239061851842014-04-10T22:45:00.000-07:002014-04-19T10:36:00.058-07:00Sooji (Semolina) Halva<div dir="ltr" style="text-align: left;" trbidi="on">
<b> </b>I am not a big fan of sweets, unlike my husband. I only like a couple of traditional<b> </b>Indian sweets and occasionally, I get a craving for them. Sooji or Semolina Halva is one of them. It is usually made during festivals or religious functions and I absolutely love it when my mom makes it.<br />
Today was one of those days when I was craving it. And despite having never made it before, I gave it a try. The end result was not as good as what my mom makes, but was decent enough for me. And for my husband, my food critic, he liked it.<br />
Halva is a sweet/dessert popular across Asia and Europe. There are various varieties of it differing slightly in the cooking method, though the basic ingredients are more or less similar with some variations. Here is my take on the Semolina Halva.<b> </b><br />
<br />
<b>Ingredients:</b>
<br />
<ul style="text-align: left;">
<li>1 cup Semolina (Suji/Rava)</li>
<li>2 cup Milk</li>
<li>3/4 cup Sugar</li>
<li>2 Tbsp Clarified Butter (Ghee)</li>
<li>1 tsp Cardamom (Elaichi) powder</li>
<li>1/4 cup Almond Slivers </li>
<li>7-8 Saffron threads</li>
</ul>
<b>Instructions:</b>
<br />
<ul style="text-align: left;">
<li><b> </b>Heat the clarified butter (Ghee) in a pan.</li>
<li>Add the semolina to it and roast till it is light brown/ Make sure you are cooking on medium heat. Cooking on high heat may burn it </li>
</ul>
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<ul style="text-align: left;">
<li>Now add the sugar and saffron and mix it well.</li>
<li>Then slowly add the milk and stir it continuously, till the sugar melts and it attains a semi-liquid Halva like consistency. About 3-4 minutes</li>
</ul>
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<ul style="text-align: left;">
<li>At this point add the cardamom powder. It is optional but I like the flavor</li>
<li>Mix it well and remove from heat.</li>
</ul>
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<ul style="text-align: left;">
<li>Garnish with almond slivers and serve hot </li>
</ul>
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My Rasoi Adventureshttp://www.blogger.com/profile/08375322323175996281noreply@blogger.com2tag:blogger.com,1999:blog-8628189646279145949.post-851738559508567602014-03-30T23:43:00.000-07:002014-04-19T11:06:16.147-07:00Kothimbir Vadi <div dir="ltr" style="text-align: left;" trbidi="on">
Sunday is usually a lazy day for most people. We usually meet up with our friends on Saturday and end up sleeping really late and that, in turn, leads to late Sunday mornings. So we prefer having brunch since we have already passed the breakfast time. Today was a similar day for us and I was thinking to make something today that is quick, tasty and heavy too. I was looking online for some options and I stumbled upon <i>Kothimbir Vadi</i>, a Maharashtrian dish.<br />
<br />
<i> Kothimbir Vadi</i> or Steamed Cilantro-Chickpea snack, is a very popular dish from Maharashtra, a western state of India. There are plenty variants of this snack. Some prefer it deep fried, some like it stir fried, while some like it simply steamed.<br />
<b><br /></b>
<b>Ingredients:</b><br />
<ul style="text-align: left;">
<li>2 cups finely chopped Cilantro</li>
<li>1.5 cups chickpea flour (Besan)</li>
<li>2 Tbsp Ginger-Chili paste </li>
<li>1 tsp Red Chili powder</li>
<li>1 tsp Turmeric powder</li>
<li>1/4 tsp Soda-BiCarb (Baking Soda)</li>
<li>Salt to taste</li>
<li>1 tsp Sesame Seeds</li>
<li>1 tsp Mustard Seeds</li>
<li>1 tsp Cumin (Jeera)</li>
<li>1 Tbsp Oil</li>
</ul>
<b>Instructions:</b><br />
<ul style="text-align: left;">
<li>In a large bowl, add the cilantro and chickpea flour.</li>
<li>Then, add all the spices, salt, chili powder, turmeric, baking soda and ginger chili paste and mix them well.</li>
</ul>
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<ul style="text-align: left;">
<li>Now, slowly add some water to it to make a batter. The batter should be of thick consistency and not too watery. </li>
</ul>
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<ul style="text-align: left;">
<li>Pour the batter onto a greased pan. Then, using a pressure cooker or a steamer, steam it for 15 minutes or until it is cooked.</li>
<li>The best way to know if it cooked or not is insert a knife or a toothpick and it should come out clean.</li>
<li>Once they are cooked, let it cool and cut into small pieces.</li>
</ul>
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<ul style="text-align: left;">
<li>Meanwhile, heat some oil in the pan.</li>
<li>Add the sesame seeds and mustard seeds, and once they start to crackle, add the cumin seeds and then the cut pieces and mix them well.</li>
<li>Garnish with coconut and serve it hot.</li>
<li>Enjoy with your favorite chutney/sauce or simply as is. </li>
</ul>
<ul style="text-align: left;">
</ul>
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My Rasoi Adventureshttp://www.blogger.com/profile/08375322323175996281noreply@blogger.com0tag:blogger.com,1999:blog-8628189646279145949.post-52731165058497625942014-03-19T22:59:00.000-07:002014-03-19T22:59:44.543-07:00Chinese Bhel<div dir="ltr" style="text-align: left;" trbidi="on">
Chinese Bhel is a <span itemprop="description">fusion snack in which we combine the idea of the famous Indian snack <i>Bhelpuri</i> and the Indo-Chinese flavors</span><b>. </b>It is an quick recipe, just mix all the ingredients together and its ready. You can have it as a snack or even as a light dinner.<br />
<br />
<b>Ingredients:</b><br />
<ul style="text-align: left;">
<li>1 packet Hakka Noodles</li>
<li>1 cup finely shredded Cabbage</li>
<li>1 cup finely sliced Onions</li>
<li>1 cup finely sliced Bell Peppers </li>
<li>1 bunch chopped Green Onions </li>
<li>1/3 cup <i>Schezwan </i>sauce </li>
<li>3 Tbsp Tomato Ketchup</li>
<li>Salt as per taste</li>
<li>Black Pepper as per taste</li>
<li>Oil for frying</li>
</ul>
<b>Instructions:</b><br />
<ul style="text-align: left;">
<li>Heat some oil in a pan for frying </li>
<li>Boil the noodles in about 4 cups of water with about 1 tsp oil. The oil prevents the noodles from sticking together.</li>
<li>Drain the water from the noodles, and pour some cold water on it. Again, I usually do this to prevent them from sticking.</li>
<li>Fry the noodles and place it on the absorbent paper. </li>
</ul>
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<ul style="text-align: left;">
<li>Now take a big bowl, add the cabbage, onion, bell peppers.</li>
<li>Add the <i>schezwan </i>sauce and tomato ketchup and mix well</li>
<li>Then add the noodles, salt and pepper. </li>
<li>Garnish with Green Onions and serve</li>
</ul>
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</ul>
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My Rasoi Adventureshttp://www.blogger.com/profile/08375322323175996281noreply@blogger.com2tag:blogger.com,1999:blog-8628189646279145949.post-39612662260206730642014-02-14T22:47:00.001-08:002014-04-19T10:36:35.367-07:00Valentine Cake pops<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-size: small;"> <span style="font-family: inherit;">Happy valentines day, everyone!</span></span> On that occasion, I was wondering what surprise to give to my husband. He is very fond of desserts, but I have already have made cakes, cookies, chocolate etc in the past. And so, this time I wanted to try something different. I started looking online for other options and I came across the idea of Cake-Pops.<br />
Its a form of cake styled as a lollipop. These pops are also a great idea to make something fun out of leftover cakes. You can be as creative with the cake pop decoration. Since I made it today as a valentine surprise for him, I kept it a simple decoration with red, pink and purple sprinkles, sugar and hearts. Also, since this was my first time making it, I wanted to keep it simple and not experiment a lot. So, here is how I made it. <br />
<b><br /></b>
<b>Ingredients:</b><br />
<ul style="text-align: left;">
<li>1 Cake, baked and cooled (I made Chocolate Espresso Cake)</li>
<li>1 cup whipped Frosting (I used vanilla)</li>
<li>1 cup white Chocolate melts</li>
<li>Paper Lollipop sticks</li>
<li>Candy Sprinkles</li>
<li>Colored sugar</li>
</ul>
<b>Instructions:</b><br />
<ul style="text-align: left;">
<li>I made the chocolate-espresso cake from scratch. You can use any ready cake or even leftover cakes. Make sure the cake is completely cool.</li>
</ul>
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<br />
<ul style="text-align: left;">
<li>Now take a cookie sheet or any big dish, line it with waxed paper and keep it aside.</li>
<li>Take a large bowl. Crumble the cake with your fingers and add to the bowl. </li>
</ul>
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<ul style="text-align: left;">
<li>Then add the frosting and mix well until the dough forms.</li>
</ul>
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<ul style="text-align: left;">
<li>Now, roll it into firm balls or any desired shape using cookie cutters and place on the cookie sheet. Freeze them for about 15-20 minutes.</li>
</ul>
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<ul style="text-align: left;">
<li>In the meantime, melt the white chocolate according to the package direction. You can either do it in microwave or using a double boiler on the stove.</li>
<li>If the mixture is too thick, add1/2 tsp of Oil in it and stir it well. The mixture should be smooth</li>
</ul>
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<ul style="text-align: left;">
<li>Now take the cake balls from the freezer. I took 1-2 at a time. </li>
<li>Take the lollipop stick, dip in the melted chocolate about 1/2 inch and then insert stick into the cake ball.</li>
<li>Then dip the balls in the chocolate melt until well coated. Tap on the bowl slightly to remove any excess chocolate. </li>
<li>And then decorate with the desired sprinkles or colored sugars.</li>
<li>Let it set for half an hour at room temperature.</li>
</ul>
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<ul style="text-align: left;">
<li>You can store the cake pops for about a week at room temperature or for about 2 weeks in refrigerator. But I am sure they wont last that long as they are very tempting.</li>
</ul>
</div>
My Rasoi Adventureshttp://www.blogger.com/profile/08375322323175996281noreply@blogger.com0tag:blogger.com,1999:blog-8628189646279145949.post-60124239667509473422014-02-07T13:36:00.000-08:002014-02-07T13:36:45.102-08:00Vegetable Appam<div dir="ltr" style="text-align: left;" trbidi="on">
It has being quite a long time since my last post. It was an extremely busy couple of months, first moving to a new place and then a month long trip to India. Getting back to work after a good vacation is always tough. But I am excited to get back in my kitchen and do some cooking, and share them with you.<br />
Today I got a bit late returning back from work and ran out of groceries. So we had to think of something quick from limited available ingredients. And the first dish that came to my mind was Vegetable
Appam. I learned it from my mother-in-law, she made it for us when we
were home last month and we loved it a lot. This is ideally suited for breakfast/brunch but we can have it as a light and quick dinner too.<br />
<br />
<b>Ingredients:</b><br />
<ul style="text-align: left;">
<li>1.5 cup Semolina</li>
<li>1 cup plain Yogurt</li>
<li>1/4 finely chopped Onions</li>
<li>1/4 finely chopped vegetables (I used cabbage, bell peppers, green peas)</li>
<li>3 finely chopped Green Chilies</li>
<li>1/4 finely chopped Cilantro</li>
<li>A pinch of baking soda</li>
<li>Salt to taste </li>
<li>Oil</li>
</ul>
<b>Instructions:</b><br />
<ul style="text-align: left;">
<li>Take the semolina in a bowl and mix it with yogurt to make a thick batter. If it gets too thick, add some more yogurt. Mix it well and keep it aside for 15 minutes or so.</li>
<li>In the meantime, heat the <i>appam </i>pan on medium heat. The <i>appam </i>pan is very similar to the <a href="http://www.amazon.com/s/ref=nb_sb_noss_1?url=search-alias%3Daps&field-keywords=appam%20pan&sprefix=appam+%2Caps&rh=i%3Aaps%2Ck%3Aappam%20pan" target="_blank">Aebleskiver pan</a>.</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7Eh1WwzXEhIAjdS6vjGJNgVAxYcJF-X4mHfYbzLJdUTRYbEYkWV-hOlsyGdXDJectwQrcR0yWOzVbmzCd__ZTk3qYhrBr7J82KEkZI0gxiBnew7acWHo7KDdXROpApeQf64iNaSrRFUw/s1600/20140206_204532.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7Eh1WwzXEhIAjdS6vjGJNgVAxYcJF-X4mHfYbzLJdUTRYbEYkWV-hOlsyGdXDJectwQrcR0yWOzVbmzCd__ZTk3qYhrBr7J82KEkZI0gxiBnew7acWHo7KDdXROpApeQf64iNaSrRFUw/s1600/20140206_204532.jpg" height="240" width="320" /></a></div>
<ul style="text-align: left;">
<li>Now add the onions, vegetables, green chilies and cilantro and mix well.</li>
<li>Then add the salt and baking soda and mix it well. </li>
<li>The batter should be of thick consistency, a little thicker than the pancake batter.</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjugvJZnUSb9tQNEW4GGyUPEjEnokSiiVQx_R5jzT1Yh-0qgfGC-M7U5Iy8Qy47Ilyz6PaiejRELQMTFVMUMmYQUPc6lhWdwzh3HNmPz-5ZtCRGM5V5ElJPhfkYuLwSTGBHC88VS-ivGbk/s1600/20140206_204125.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjugvJZnUSb9tQNEW4GGyUPEjEnokSiiVQx_R5jzT1Yh-0qgfGC-M7U5Iy8Qy47Ilyz6PaiejRELQMTFVMUMmYQUPc6lhWdwzh3HNmPz-5ZtCRGM5V5ElJPhfkYuLwSTGBHC88VS-ivGbk/s1600/20140206_204125.jpg" height="240" width="320" /></a></div>
<ul style="text-align: left;">
<li>Once the pan is heated, put the batter in each mold of the pan until it is full.</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2QriLTyH3ql4yVjcblfqFaHubP5PVhhjXenavzVKUANkGFQmJ9HaUk22aCNi3StYZn6q018QPWHKZ9ZR2yeWKIDStwXc7ADG9GeJnoVKBwExMNqZxZ5Jt8iT45-VuhxSAomMXFeDmQfM/s1600/20140206_205635.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2QriLTyH3ql4yVjcblfqFaHubP5PVhhjXenavzVKUANkGFQmJ9HaUk22aCNi3StYZn6q018QPWHKZ9ZR2yeWKIDStwXc7ADG9GeJnoVKBwExMNqZxZ5Jt8iT45-VuhxSAomMXFeDmQfM/s1600/20140206_205635.jpg" height="240" style="cursor: move;" width="320" /></a></div>
<ul style="text-align: left;">
<li>Once the bottom side is done,about 2-3 minutes, flip the appams over carefully</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
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<ul style="text-align: left;">
<li>Then let them cook on other side for 1-2 minutes until they are cooked and crispy.</li>
<li>Make the remaining appams in the same way.</li>
<li>Serve hot with chutney or you favorite sauce.</li>
</ul>
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My Rasoi Adventureshttp://www.blogger.com/profile/08375322323175996281noreply@blogger.com0