tag:blogger.com,1999:blog-49504313819430804532024-03-19T04:12:24.074-07:00Peu's Kitchen RecipesPeu (Munmun)http://www.blogger.com/profile/03239082705422110126noreply@blogger.comBlogger206125tag:blogger.com,1999:blog-4950431381943080453.post-60149653506325254122012-04-18T10:28:00.005-07:002012-04-18T10:49:37.982-07:00chingri kachur loti<a href="http://www.banglarecipes.com.au/wp-content/uploads/2012/01/kochu-loti.jpg"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 334px; height: 434px;" src="http://www.banglarecipes.com.au/wp-content/uploads/2012/01/kochu-loti.jpg" alt="" border="0" /></a><br />Ingredients<br /><br /><br /><br />Kochur loti<br />15-20 small or medium prawn<br />4 Whole Green Chili<br />1 Onion cut,<br />2/3-teaspoon Red Chili Paste<br />1/3 teaspoon Holud Paste(turmeric)<br />1/3 teaspoon Cumin Paste<br />1/3 teaspoon Coriander Paste.<br />Oil to cook<br />Salt as desire<br /><br /><br /><br />Method<br /><br /><br /><br />1. In hot oil, add thinly sliced onion and whole green chili, cook until the onion is lightly brown.<br />2. Add all the spices (red chili paste, holud paste, salt, cumin paste, and coriander paste), cook for 5-6 min.<br />3. Then, add the light fried prawn, and cook until the shrimp curl up to C-shape.<br />4. Add the kochor loti and data and cover them until all the water comes out of kochur loti.<br />5. Uncover the pan, stir and cook for at least 8-10 minutes.<br />6. Finally, garnish with whole green chili.Peu (Munmun)http://www.blogger.com/profile/03239082705422110126noreply@blogger.com0tag:blogger.com,1999:blog-4950431381943080453.post-28688501690535685962011-04-01T08:04:00.000-07:002011-04-01T08:06:06.085-07:00Vegetable Momo<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://blogs.abc.net.au/canberra/images/2009/05/28/momo.jpg"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 438px; height: 402px;" src="http://blogs.abc.net.au/canberra/images/2009/05/28/momo.jpg" alt="" border="0" /></a><br />Ingredients<br /><br /><br />For dough<br />Maida (Fine flour) : 1 cup<br />Salt<br />Water<br /><br />For filling<br />Chopped Mixed vegetables : 1 cup ( carrot,cabbage, green peas)<br />Chopped onion : 1/2 cup<br />Chopped garlic : 1 tbsp<br />Chopped green chilly : 1 tbsp<br />Pepper powder : 1 tsp<br />Soya sauce : 1 tsp<br />Oil<br />Salt<br /><br /><br /><br />Method<br /><br /><br /><br />Mix maida,salt and knead to a stiff dough with water .<br />Heat oil in pan ,put chopped garlic and fry for few mins.<br />Add chopped onion,green chilly and stir .<br />Add chopped vegetables and let it cook for 8 to 10 mins<br />Put pepper powder, salt ,soya sauce and mix and remove from fire.<br />Roll out medium size chapptti's from dough .<br />Use a cutter or glass to cut out the rounds of dough.<br />Take one round of dough, add a spoonful of filling in the center .<br />Fold all around the edges and seal .<br />Steam the momos for 10 mins.<br />Serve with tomato sauce.Peu (Munmun)http://www.blogger.com/profile/03239082705422110126noreply@blogger.com0tag:blogger.com,1999:blog-4950431381943080453.post-55931787783678924732011-04-01T07:27:00.000-07:002011-04-01T07:47:59.830-07:00Chicken Momo<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_UwPBtq2YISY/Sz71B1gSTVI/AAAAAAAAB08/YpxcApPDH28/s400/IMG_2760.JPG"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 430px; height: 395px;" src="http://2.bp.blogspot.com/_UwPBtq2YISY/Sz71B1gSTVI/AAAAAAAAB08/YpxcApPDH28/s400/IMG_2760.JPG" alt="" border="0" /></a><br /><div class="recipe-row"><span class="chilli"> </span>Ingredients<br /><br /><br /><div>3 cups All-purpose flour </div></div><div class="recipe-row"><span class="chilli"> </span>1 tablespoon oil </div><div class="recipe-row"><span class="chilli"> </span>1 cup water </div><div class="recipe-row"><span class="chilli"> </span>Pinch of salt </div><div class="recipe-row"><span class="chilli"> </span><span class="chilli"></span>1 lb. chicken </div><div class="recipe-row"><span class="chilli"> </span><span class="chilli"></span>1 cup onion, finely chopped </div><div class="recipe-row"><span class="chilli"> </span>1/2 cup green onion, finely chopped </div><div class="recipe-row"><span class="chilli"> </span>1/2 cup cilantro, chopped </div><div class="recipe-row"><span class="chilli"> </span><span class="chilli"></span>1 teaspoon fresh ginger, minced </div><div class="recipe-row"><span class="chilli"> </span>1/2 teaspoon timur (Szechwan pepper) </div><div class="recipe-row"><span class="chilli"> </span>1/2 teaspoon turmeric </div><div class="recipe-row"><span class="chilli"> </span>1 teaspoon cumin powder </div><div class="recipe-row"><span class="chilli"> </span>1 teaspoon coriander powder </div><div class="recipe-row"><span class="chilli"> </span>1 teaspoon freshly ground black pepper </div><div class="recipe-row"><span class="chilli"> </span>3 fresh red chilies, minced </div><div class="recipe-row"><span class="chilli"> </span>1 cup cheese <span class="chilli"></span><div>2 tablespoon clarified butter </div></div><div class="recipe-row"><span class="chilli"> </span>Salt to taste<br /><br /><br /><br /></div>Method<br /><br /><br /><br />In a large bowl combine flour, oil, salt and water. Mix well, knead until the dough becomes homogeneous in texture, about 8-10 min. Cover and let stand for at least 30 min. Knead well again before making wrappers.Peu (Munmun)http://www.blogger.com/profile/03239082705422110126noreply@blogger.com0tag:blogger.com,1999:blog-4950431381943080453.post-42992316764572178532011-02-09T23:55:00.000-08:002011-02-10T01:08:28.328-08:00Vegetable Cheese Toast<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.itslife.in/index.php?callback=image&pid=347&width=320&height=240&mode="><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 434px; height: 512px;" src="http://www.itslife.in/index.php?callback=image&pid=347&width=320&height=240&mode=" alt="" border="0" /></a><br />Ingredients<br /><br />8 Plain Bread slices<br />1/2 Yellow Pepper/Capsicum, Chopped finely<br />1/2 Red Pepper/Capsicum, Chopped finely<br />1 Tomato, Chopped finely<br />1 Onion, Chopped finely<br />Chili Flakes<br />Cheese, Grated<br /><br />Olives, Gherkins, Sweet Corn, Jalapenos and Baby Corn can be added.<br /><br /><br /><br />Method<br /><br /><br /><br />Arrange pieces of vegetable over each slice of bread, sprinkle some Chili Flakes and lots of Cheese over it and bake until the Cheese melts. Serve with Tomato Ketchup.Peu (Munmun)http://www.blogger.com/profile/03239082705422110126noreply@blogger.com0tag:blogger.com,1999:blog-4950431381943080453.post-61288041235252180422011-01-08T08:40:00.000-08:002011-01-08T08:54:19.647-08:00Potato & Pumkin Curry<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_zjKJFZBFO8Y/TPBToJ0fcLI/AAAAAAAAAWI/SQLWA034Rc0/s400/DSC_0054.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 417px; height: 431px;" src="http://1.bp.blogspot.com/_zjKJFZBFO8Y/TPBToJ0fcLI/AAAAAAAAAWI/SQLWA034Rc0/s400/DSC_0054.JPG" alt="" border="0" /></a><br /><span style="font-weight: bold; color: rgb(51, 51, 255);">Ingredients</span><br /><br /><br /><br />500g pumpkin or butternut squash, skin removed and chopped<br />2 sweet potatoes, skin removed and chopped shopping list<br />1knorrs vegetable stock cube<br />1 can chopped tomatoes<br />1/2 cup water<br />1 bunch fresh coriander,<br />3 gloves garlic, crushed<br />1 tsp grated fresh ginger or ground<br />1/2 tsp ground coriander shopping list<br />1/2 tsp cayenne pepper or dried chillie flakes<br />1/2 tsp turmeric<br />1/4 cup lemon juice<br />1 onion shopping list<br />1 small tin chick peas<br />small carton coconut milk or single cream (optional)<br /><br /><br /><span style="font-weight: bold; color: rgb(51, 51, 255);">Method</span><br /><br /><br /><br />Cook garlic and ginger with onion until soft, then add spices and combine<br />Add pumpkin and sweet potato, mix well then add chopped tomatoes, water and half of the coriander.Simmer for 20 minutes until sweet potato and pumpkin are tender.Remove from the heat add lemon juice and rest of coriander.pour in coconut milk or cream (optional).Peu (Munmun)http://www.blogger.com/profile/03239082705422110126noreply@blogger.com0tag:blogger.com,1999:blog-4950431381943080453.post-25650912012821127472010-12-24T03:41:00.000-08:002010-12-24T06:14:36.713-08:00Cheese & Peas Kachuri<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://lh3.ggpht.com/_3JLy947TKiI/STV0Ucfo1lI/AAAAAAAAw34/yBnXRIZBps8/s800/196988image001.jpg"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 402px; height: 429px;" src="http://lh3.ggpht.com/_3JLy947TKiI/STV0Ucfo1lI/AAAAAAAAw34/yBnXRIZBps8/s800/196988image001.jpg" alt="" border="0" /></a><br /><span style="font-weight: bold; color: rgb(51, 51, 255);">Ingredients</span><br /><br /><br />Maida – 1 1/2 cup<br />Salt – 1/2 tsp<br />Ghee – 2 tsp<br />Baking Soda – a pinch<br /><br />For Stuffing:<br /><br />Cooked green peas – 1 cup<br />Mashed potato – 1 cup<br />Finely Chopped green chilli, ginger and coriander – as required<br />Garam Masala powder – 1 tsp<br />grated Cheese – 3/4 cup<br />Salt – to taste<br />Oil – for frying<br /><br /><br /><span style="color: rgb(51, 51, 255); font-weight: bold;">Method</span><br /><br /><br />Take a bowl, add maida, salt, ghee, soda and mix well.Add little water and prepare the dough.(chapati dough consistency) Allow it for 15 mins.Take another bowl, add cooked peas, mashed potatoes, green chillies, ginger, coriander leaves, garam masala powder and salt and mix well.Make small balls of the above mixture.Stuff the grated cheese 1 tsp each in each ball.(just like kozhukattai)Flatten the cheese stuffed balls and keep them ready.(like vada)<br />Make small balls of the maida dough and flatten.(small poories)Take the flattened cheese balls and keep them inside the small poori prepared and take another poori to close it over the top.<br />Seal the corners of both the poories with little water so that the stuffing don’t come out.<br />Heat oil in a tawa and deep fry them and the Kachories are ready.Peu (Munmun)http://www.blogger.com/profile/03239082705422110126noreply@blogger.com0tag:blogger.com,1999:blog-4950431381943080453.post-65181872054776272602010-12-17T01:46:00.000-08:002010-12-17T01:50:15.714-08:00Egg Fry Curry<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://swethaskitchen.com/wp-content/uploads/2009/04/img_27371.jpg"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 395px; height: 477px;" src="http://swethaskitchen.com/wp-content/uploads/2009/04/img_27371.jpg" alt="" border="0" /></a><br /><span style="font-weight: bold; color: rgb(51, 51, 255);">Ingredients</span><br /><br />Boiled Eggs 4<br />5 large onions sliced<br />2 tomatoes cut into big cubes<br />spices cardamom 3 ,cloves 6-7 , fennel seeds 1 small tsp<br />1/2 tsp turmeric,1 tsp chilly powder<br />salt<br />oil<br />Cardamom 3 ,Cloves 6-7 , Fennel seeds 1 small tsp ...All crushed.<br /><br /><br /><br /><span class="Apple-style-span" style="color: rgb(71, 68, 62); line-height: 19px; font-weight: bold;font-family:Georgia,'Times New Roman',Times,serif;font-size:12px;" ><span style="margin: 0px; padding: 0px; color: rgb(51, 51, 255);">Method</span></span><br /><br /><br />Heat oil in a nonstick pan.<br />Add onions & saute , till it turns brown like in the picture .Addturmeric,chillypowder & enough salt, mix them well .Add tomatoes,saute & cook for another 2 minutes. (Dont saute too much so that the tomatoes gets mashed, I personally like it to be in its form.)Time for the eggs.<br />Make 4-5 slits around the boiled eggs .<br />Cover it with the cooked onions.<br />Another 1 minute & my Egg curry is ready to go with Battoora or Puri,Naan or Couple of chappathis .Peu (Munmun)http://www.blogger.com/profile/03239082705422110126noreply@blogger.com1tag:blogger.com,1999:blog-4950431381943080453.post-17751503430232179062010-12-13T08:37:00.001-08:002010-12-13T08:41:41.420-08:00Moong Duler Halua<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.onlytravelguide.com/madhya-pradesh/cuisine/moong-daal-ka-halwa.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 395px; height: 457px;" src="http://www.onlytravelguide.com/madhya-pradesh/cuisine/moong-daal-ka-halwa.jpg" alt="" border="0" /></a><span style="font-weight: bold; color: rgb(51, 51, 255);">Ingredients</span><br /><br /><br /> 100 gms Moong Dal<br /> 200 gms Ghee<br /> 100 gms Sugar<br /> 1/2 glass Water<br /> 10 pieces Badam<br /> 5 pieces Pista<br /> 4-5 Currants<br /><br /><br /><span class="Apple-style-span" style="color: rgb(71, 68, 62); line-height: 19px; font-weight: bold; font-family: Georgia,'Times New Roman',Times,serif; font-size: 12px;"><span style="margin: 0px; padding: 0px; color: rgb(51, 51, 255);">Method<br /><br /></span></span><br />Soak moong dal for two hours and then grind it and keep aside. Heat ghee in a pan and put the moong dal in it. Saute on low flame till it turns golden brown and leaves a distinct aroma. Remove from the flame and set aside.Heat water in a pan, add sugar and boil the mixture till sugar melts.Put the moong dal mixture in this sugar syrup and cook on a low flame till the dal and sugar blends well. Remove moong dal ka halwa from the flame and decorate it with chopped dry fruits. Serve.Peu (Munmun)http://www.blogger.com/profile/03239082705422110126noreply@blogger.com0tag:blogger.com,1999:blog-4950431381943080453.post-44854806591411713482010-12-13T08:21:00.000-08:002010-12-13T08:30:44.191-08:00Papaya Halua<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://t1.gstatic.com/images?q=tbn:ANd9GcSbgA6aVxsjZd3LvRFXwY9jmZfiuNIgNznZ_v1pH-n4LDLabgG92A"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 414px; height: 463px;" src="http://t1.gstatic.com/images?q=tbn:ANd9GcSbgA6aVxsjZd3LvRFXwY9jmZfiuNIgNznZ_v1pH-n4LDLabgG92A" alt="" border="0" /></a><br /><span style="font-weight: bold; color: rgb(51, 51, 255);">Ingredients</span><br /><br /> 2 cups papaya<br /> 1 cup milk (boiled)<br /> 1 cup sugar a pinch of yellow colour<br /> 4 tbsp clarified butter (ghee)<br /> 5 cashewnuts<br /> 5 badam<br /> 5 pista a big pinch of cardamom powder<br /><br /><br /><br /><span class="Apple-style-span" style="color: rgb(71, 68, 62); line-height: 19px; font-weight: bold; font-family: Georgia,'Times New Roman',Times,serif; font-size: 12px;"><span style="margin: 0px; padding: 0px; color: rgb(51, 51, 255);">Method<br /></span></span><br /><br />Peel the skin, remove the seeds and grate the papaya. Roast the garnishing ingredients (except cardamom powder) in 2tsp of ghee till they turn into light golden yellow colour. Allow it to cool then broken into small pieces. Now heat a heavy bottomed pan and heat with 2 tbsp of ghee. Add the grated pappaya and saute on low flame till the raw smell disappears. Now add milk and mix well. Cook on low flame till the papaya become tender. Once the halwa starts to thickening stir continuously for 2-5 mins. At this point add sugar food colour.Combine well and cook for further thickness. Add the remaining ghee and stir. Cook on low flame till the ghee separates form the mixture. Finally add the garnishing ingredients. Now your easy and tasty papaya(pappali) halwa is ready to serve. Serve hot or cold.Peu (Munmun)http://www.blogger.com/profile/03239082705422110126noreply@blogger.com1tag:blogger.com,1999:blog-4950431381943080453.post-12776982000615556862010-12-13T08:11:00.001-08:002010-12-13T08:14:37.337-08:00Carrot Mithai<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://img.xcitefun.net/users/2009/09/115413,xcitefun-gajar-ka-halwa-1.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 429px; height: 475px;" src="http://img.xcitefun.net/users/2009/09/115413,xcitefun-gajar-ka-halwa-1.jpg" alt="" border="0" /></a><br /><span style="font-weight: bold; color: rgb(51, 51, 255);">Ingredients</span><br /><br /> 1/2 kg carrots<br /> 1 cup milk (boiled)<br /> 1 cup sugar or to taste a pinch of cardamom powder<br /> 2 tbsp ghee<br /> 10 cashew nuts<br /> 10 badam(nut) (optional)<br /> 10 pista (optional)<br /><br /> <br /><span class="Apple-style-span" style="color: rgb(71, 68, 62); line-height: 19px; font-weight: bold; font-family: Georgia,'Times New Roman',Times,serif; font-size: 12px;"><span style="margin: 0px; padding: 0px; color: rgb(51, 51, 255);">Method<br /><br /><br /></span></span>Wash, peel and grate the carrots.Heat a pan with 1 tbsp of ghee and roast the garnishing ingredients and keep aside.Add the remaining ghee and heat. Put the grated carrot and saute on low flame till the raw smell disappears.Add milk and boil on low flame till thick Once it's starts thickening add sugar and stir continuously.Cook on low flame for further thickness.Add cardamom powder and stir continuously till the ghee separates from the mixture. Finally garnish with roasted garnishing ingredients.Carrot halwa or gajar ka halwa is ready to serve.Serve hot or cold.Peu (Munmun)http://www.blogger.com/profile/03239082705422110126noreply@blogger.com0tag:blogger.com,1999:blog-4950431381943080453.post-21209508879247933892010-12-13T07:57:00.001-08:002010-12-13T08:01:59.005-08:00Coconut Ball<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8UDizwkknWeg2btDFppn-jaKT4v6XiYSK6pDmwxQAcnsypJvdxNbk7XXt4SzImiMBhvyuXKH6Y3oLBB9cGrsdP7cFE0-jTP6jA__zc69Fn__8EZs-dMgltVpIoOAwkmSTT8Aow8SbXBXU/s320/IMG_5760.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 405px; height: 438px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8UDizwkknWeg2btDFppn-jaKT4v6XiYSK6pDmwxQAcnsypJvdxNbk7XXt4SzImiMBhvyuXKH6Y3oLBB9cGrsdP7cFE0-jTP6jA__zc69Fn__8EZs-dMgltVpIoOAwkmSTT8Aow8SbXBXU/s320/IMG_5760.JPG" alt="" border="0" /></a><br /><span style="font-weight: bold; color: rgb(51, 51, 255);">Ingredients</span><br /><br /> 4 cups fresh coconut, outer skin/brown skinned removed and grated<br /> 12 oz condensed milk.<br /> 1/2 tsp powdered cardamom powder<br /> 1 Tbsp ghee/Clarified butter<br /> 1/4 cup dried cranberries<br /> 15-16 slightly roasted whole Almond<br /> 1/2 cup fresh coconut flakes<br /><br /><br /><br /><span class="Apple-style-span" style="color: rgb(71, 68, 62); line-height: 19px; font-weight: bold; font-family: Georgia,'Times New Roman',Times,serif; font-size: 12px;"><span style="margin: 0px; padding: 0px; color: rgb(51, 51, 255);">Method</span></span><br /><br /><br /> Line a baking sheet with parchment paper and keep it aside.Heat ghee in dutch oven over medium high heat, add grated coconut and on low flame cook the same stirring continuously, so that it does not stick to the bottom of the pan. Cook for 5-6 minutes and then add the condensed milk and mix everything properly. Keep stirring continuously until the mixture gets thick and begin to stick together. After 3-4 minutes you will see everything combined together then, just take small amount of the mixture and try making a ball and if it does not fall through then the mixture is ready make laddu.At this point of time add cardamom powder and dried cranberries to the mixture and mix everything well.Turn of the flame and wait for couple of minutes for mixture to cool down little bit to handle without burning your fingers. But the mixture should not be cooled of completely otherwise you will not able to make laddos. Take a small amount of mixture in between your palms and roll down into a golf sized ball. Make a small hole and insert an almond and again roll the laddos into a smooth ball.Now roll the laddos in fresh coconut flakes to cover them on top. Keep it on the baking sheet.Repeat the above two steps to complete the rest of the mixture. Once done, preheat the oven to 400 deg farhenit. Bake the laddos for 4-5 minutes in the oven or until you see the coconut flakes on top gets slightly golden brown. It will not take more than 5 minutes. Cool off completely and enjoy this little goodness.Peu (Munmun)http://www.blogger.com/profile/03239082705422110126noreply@blogger.com0tag:blogger.com,1999:blog-4950431381943080453.post-84613959384549199262010-12-13T07:34:00.000-08:002010-12-13T07:45:00.297-08:00Sujir Laddu<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://t0.gstatic.com/images?q=tbn:ANd9GcRSZ2T0DsleVgnNn4KjmlbxRG34ZU5GuOt9Z34Fk40AZf1UCwTuUV03pVk"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 399px; height: 434px;" src="http://t0.gstatic.com/images?q=tbn:ANd9GcRSZ2T0DsleVgnNn4KjmlbxRG34ZU5GuOt9Z34Fk40AZf1UCwTuUV03pVk" alt="" border="0" /></a><br /><span style="font-weight: bold; color: rgb(51, 51, 255);">Ingredients</span><br /><br />2 Cups sooji<br />1/2 Cup ghee<br />2 Cups sugar<br />1/2 Cup coconut powder<br />10 Raisins<br />3 Cardamoms<br />10 Cashew nuts<br />1 Cup milk<br /><br /><br /><span class="Apple-style-span" style="color: rgb(71, 68, 62); line-height: 19px; font-weight: bold; font-family: Georgia,'Times New Roman',Times,serif; font-size: 12px;"><span style="margin: 0px; padding: 0px; color: rgb(51, 51, 255);">Method</span></span><br /><br /><br /> Heat 2 tsp of ghee. Fry the sooji till it becomes light brown in colour. Allow it to cool.Also fry the cardamoms. Make powder of it. Heat 2 tsp of ghee in a pan and fry the cashew nuts. Add raisins. Make powder from the sugar and rava separately. Mix them. Mix the ingredients and make laddus with the help of little milk. Suji Laddus are ready.Peu (Munmun)http://www.blogger.com/profile/03239082705422110126noreply@blogger.com0tag:blogger.com,1999:blog-4950431381943080453.post-70296848249956616922010-12-11T00:23:00.000-08:002010-12-11T01:45:54.839-08:00Bitter Fry<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.easyrecipes.in/wp-content/uploads/bittergourd-fry.jpg"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 408px; height: 388px;" src="http://www.easyrecipes.in/wp-content/uploads/bittergourd-fry.jpg" alt="" border="0" /></a><br /><span style="font-weight: bold; color: rgb(51, 51, 255);">Ingredients</span><br /><br /> Bitter gourd -2<br /> Onion - 2<br /> Ginger garlic paste- 1 tbsp<br /> Tomato pure- 2 tbsp<br /> Turmeric pwd- a pinch<br /> Red chilly pwd- 1 tbsp<br /> Coriander pwd - ½ tbsp<br /> Oil- 3 tbsp<br /> Fresh lemon juice - 1 tbsp<br /> Chopped coriander leaves<br /> Salt to taste<br /> Mustard- ¼ tsp<br /> Cumin seeds- ½ tsp<br /> Split urad dal - 1 tsp<br /> Methi seeds- ½ tsp<br /> Curry leaves<br /><br /><br /><br /><span class="Apple-style-span" style="color: rgb(71, 68, 62); line-height: 19px; font-weight: bold; font-family: Georgia,'Times New Roman',Times,serif; font-size: 12px;"><span style="margin: 0px; padding: 0px; color: rgb(51, 51, 255);">Method<br /><br /><br /></span></span>Cut Bitter gourd to thin slices.<br />Sprinkle salt over it and keep aside for 10 mints.<br />Rinse it with water and dry on paper towel<br />Heat oil in pan, temper with seasonings.<br />Add chopped onion, saute to light brown.<br />Add ginger garlic paste, tomato puree and saute further until it is done.<br />Now add turmeric pwd, red chilly pwd, coriander pwd, salt and stir.<br />Drop the bitter gourd pieces, and fry for 5 mints.<br />Sprinkle water and cook it covered.<br />Toss it once in a while, and deep fry it.<br />Turn off the flame, add fresh lemon juice, combine well.Peu (Munmun)http://www.blogger.com/profile/03239082705422110126noreply@blogger.com0tag:blogger.com,1999:blog-4950431381943080453.post-73065414468267084652010-12-10T03:41:00.000-08:002010-12-10T03:47:23.173-08:00Peas Pulao<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://static.ifood.tv/files/Peas%20Pulao.jpg"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 409px; height: 377px;" src="http://static.ifood.tv/files/Peas%20Pulao.jpg" alt="" border="0" /></a><span style="font-weight: bold; color: rgb(51, 51, 255);">Ingredients </span><br /><br />Fresh Peas 1 cup<br />Basmati Rice 1 cup<br />Ginger Garlic paste - 1/2 tsp<br />Jeera/ Cumin 1 tsp<br />Cloves 2-3<br />Cinnamon 2"<br />Cardamon 2<br />Bay leaf 2<br />Salt to taste<br />Ghee 1 tsp<br />Water 1 cup<br />Roasted cashew for garnish<br />Coriander leaves for garnish<br /><br /><br /><span class="Apple-style-span" style="color: rgb(71, 68, 62); line-height: 19px; font-weight: bold;font-family:Georgia,'Times New Roman',Times,serif;font-size:12px;" ><span style="margin: 0px; padding: 0px; color: rgb(51, 51, 255);">Method</span></span><br /><br /><br />Wash and soak rice for 15 mins<br />Heat a non Stick pan with ghee, add the whole spices, saute well. Then add ginger garlic paste. Let it get cooked well.<br />Then add shelled peas and simmer with a lid covered. Allow the fresh peas to get sautes well. Slight mash with the back of the spatula, just to ensure some of the peas are mashed.<br />Next add the drained rice and saute well. Add water and salt. Bring it to boil. Then simmer and cover with lid. Cook for 10 mins. Switch off.<br />The rice will be cooked well and gets a good taste of the slightly mashed fresh peas.Peu (Munmun)http://www.blogger.com/profile/03239082705422110126noreply@blogger.com0tag:blogger.com,1999:blog-4950431381943080453.post-18268403882285710032010-12-10T02:16:00.000-08:002010-12-10T03:36:17.721-08:00Chirer Pulao<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://t3.gstatic.com/images?q=tbn:ANd9GcQXIFh7hzp67nVMw2eIg_4w4nDd5dztOoGPpATKOKcB0yIH_7J7Fw"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 401px; height: 387px;" src="http://t3.gstatic.com/images?q=tbn:ANd9GcQXIFh7hzp67nVMw2eIg_4w4nDd5dztOoGPpATKOKcB0yIH_7J7Fw" alt="" border="0" /></a><br /><span style="font-weight: bold; color: rgb(51, 51, 255);">Ingredients</span><br /><br />2 cups chira(Bitten paddy)<br />1 Onion<br />1 Carrot<br />Green Peas<br />Peanuts<br />1/2 tsp Cumin Seeds<br />Salt<br />Sugar<br />Turmeric Powder<br />White Oil<br /><br /><br /><span class="Apple-style-span" style="color: rgb(71, 68, 62); line-height: 19px; font-weight: bold;font-family:Georgia,'Times New Roman',Times,serif;font-size:12px;" ><span style="margin: 0px; padding: 0px; color: rgb(51, 51, 255);">Method</span></span><br /><span class="Apple-style-span" style="color: rgb(71, 68, 62); line-height: 19px; font-weight: bold;font-family:Georgia,'Times New Roman',Times,serif;font-size:12px;" ><span style="margin: 0px; padding: 0px; color: rgb(51, 51, 255);"><br /><br /></span></span>Grate the carrot and cut the onion .<br />Heat the oil then pour Cumin seeds. Be careful not to burn , just toast to flavor the oil. Add Onion and fry until it browns.<br />Serve while hot.Peu (Munmun)http://www.blogger.com/profile/03239082705422110126noreply@blogger.com0tag:blogger.com,1999:blog-4950431381943080453.post-32889273065870288932010-12-07T05:21:00.000-08:002010-12-07T05:27:15.908-08:00Honey Mustard Chicken Sandwich<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://healthnews.ediets.com/images/chicken_sandwich_recipe.jpg"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 387px; height: 435px;" src="http://healthnews.ediets.com/images/chicken_sandwich_recipe.jpg" alt="" border="0" /></a><br /><span style="font-weight: bold; color: rgb(51, 51, 255);">Ingredients</span><br /><br /> boneless chicken breast halves, skinless<br /> 8 slices cooked bacon<br /> 4 slices of Cheddar, Monterrey Jack, or jalapeno cheese<br /> 4 slices toasted bread, whole wheat<br /> 1 small onion, sliced<br /> 4 teaspoons steak sauce<br /> 2 teaspoons butter<br /> 2 teaspoons olive oil<br /> tomato slices, lettuce, or any other veggies (optional)<br /><br /><br /><span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',Times,serif; font-size: 12px; color: rgb(71, 68, 62); line-height: 19px; font-weight: bold;"><span style="margin: 0px; padding: 0px; color: rgb(51, 51, 255);">Method<br /><br /></span></span><br /> Place chicken breasts between wax paper or plastic wrap and beat until about 1/4 inch thick.<br /> In a skillet, cook onion in butter and olive oil until softened. Remove onion from skillet and add chicken.<br /> Cook chicken for about 6-8 minutes on each side, or until browned.<br /> Place toasted slices of bread on baking sheet and spread each slice with 1 teaspoon steak sauce.<br /> Top each slice of bread with chicken breast, a slice of cheese, two slices of cooked bacon, and onion slices. Add any other vegetables you might have.<br /> Broil in over for 1 or 2 minutes or until cheese is melted.Peu (Munmun)http://www.blogger.com/profile/03239082705422110126noreply@blogger.com0tag:blogger.com,1999:blog-4950431381943080453.post-88420938762316749002010-12-07T05:10:00.000-08:002010-12-07T05:14:12.864-08:00Dim Sandy<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.recipesformeals.com/wp-content/uploads/2009/04/untitled7.jpg"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 408px; height: 422px;" src="http://www.recipesformeals.com/wp-content/uploads/2009/04/untitled7.jpg" alt="" border="0" /></a><br /><span style="font-weight: bold; color: rgb(51, 51, 255);">Ingredients</span><br /><br /><br /><br />6 hard boiled eggs<br />12 pieces sliced bread<br />1/2 cup mayonnaise<br />3 tbsp Butter<br /><br /><br /><br /><span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',Times,serif; font-size: 12px; color: rgb(71, 68, 62); line-height: 19px; font-weight: bold;"><span style="margin: 0px; padding: 0px; color: rgb(51, 51, 255);">Method</span></span><br /><br /><br /><br />In a salad bowl, put the hard eggs, smash, not overly; just make sure it appears chunky.<br />Add the mayonnaise and mix thoroughly.Spread the butter in one of the sliced bread, put the egg mixture and cover it with another sliced bread.Peu (Munmun)http://www.blogger.com/profile/03239082705422110126noreply@blogger.com1tag:blogger.com,1999:blog-4950431381943080453.post-78900045095532879322010-12-07T05:01:00.000-08:002010-12-07T05:05:13.773-08:00Boiled Egg Sandwich<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://t3.gstatic.com/images?q=tbn:ANd9GcR0SOxAv0MTpQ4GTDzbHZH14kVHLAlco9jtNbyldOdD3wN3Q6n5dQ"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 390px; height: 420px;" src="http://t3.gstatic.com/images?q=tbn:ANd9GcR0SOxAv0MTpQ4GTDzbHZH14kVHLAlco9jtNbyldOdD3wN3Q6n5dQ" alt="" border="0" /></a><br /><span style="font-weight: bold; color: rgb(51, 51, 255);">Ingredients</span><br /><br /><br />Egg - 1<br />Salt - A pinch<br />Pepper - A pinch<br />Sandwich Roll - 1<br /><br /><br /><span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',Times,serif; font-size: 12px; color: rgb(71, 68, 62); line-height: 19px; font-weight: bold;"><span style="margin: 0px; padding: 0px; color: rgb(51, 51, 255);">Method<br /><br /><br /></span></span>Boil the egg and slice it into 3 equal pieces.<br />Place the slices inside the bread roll and sprinkle salt and pepper.<br />If you like, you can spread ketchup or chilly sauce on the sandwich.Peu (Munmun)http://www.blogger.com/profile/03239082705422110126noreply@blogger.com0tag:blogger.com,1999:blog-4950431381943080453.post-47718217897335428342010-12-07T04:36:00.000-08:002010-12-07T04:51:37.954-08:00Egg Sandwich<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://t1.gstatic.com/images?q=tbn:ANd9GcRLQjj7vPvVlll5JrL19AdpbKktlDdgV16cLKPo1j7aqASrY4l36L2Vsx0Q"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 394px; height: 368px;" src="http://t1.gstatic.com/images?q=tbn:ANd9GcRLQjj7vPvVlll5JrL19AdpbKktlDdgV16cLKPo1j7aqASrY4l36L2Vsx0Q" alt="" border="0" /></a><br /><span style="font-weight: bold; color: rgb(51, 51, 255);">Ingredients</span><br /><br /> <br />2 Slices dark rye bread, toasted<br />1 Large hard-boiled egg<br />1 tbsp Green onion, chopped<br />2 tbsp Mayonnaise<br />2 tbsp Celery, chopped<br />1 Leaf of lettuce<br />Pepper and salt to taste<br /><br /><br /><br /><span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',Times,serif; font-size: 12px; color: rgb(71, 68, 62); line-height: 19px;"><span style="margin: 0px; padding: 0px; color: rgb(51, 51, 255);">Method<br /><br /><br /></span></span>Peel and chop the hard hard-boiled egg Combine together the egg, mayonnaise, onion and celery, mix well. Add salt and pepper to it. Spread the egg mixture on the rye bread, add lettuce to it. Cut it in half and serve.Peu (Munmun)http://www.blogger.com/profile/03239082705422110126noreply@blogger.com0tag:blogger.com,1999:blog-4950431381943080453.post-7283862912111230572010-12-06T02:34:00.000-08:002010-12-06T03:00:40.892-08:00Mixed Bora<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://t3.gstatic.com/images?q=tbn:ANd9GcTEF2eqHHym30KoIJq_0pA0gvOVsK1HxRX0G9uBtYFyFPD2JHNo"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 391px; height: 418px;" src="http://t3.gstatic.com/images?q=tbn:ANd9GcTEF2eqHHym30KoIJq_0pA0gvOVsK1HxRX0G9uBtYFyFPD2JHNo" alt="" border="0" /></a><br /><span style="font-weight: bold; color: rgb(51, 51, 255);">Ingredients</span><br /><br /> Chana dal – 200g<br /> Green chilies – 2<br /> Dry red chili – 1 small<br /> Ginger, grated – 1 Tbsp<br /> Finely chopped cabbage – 2½ C<br /> Fresh curry leaves – 9-10<br /> Asafotida powder – ½ Tsp<br /> Salt – 1½ Tsp<br /> Ghee/oil for deep frying<br /><br /><div><br /></div><span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',Times,serif; font-size: 12px; color: rgb(71, 68, 62); line-height: 19px; font-weight: bold;"><span style="margin: 0px; padding: 0px; color: rgb(51, 51, 255);">Method</span></span><br /><br /> Soak the chana dal in water for 4-5 hours.<br /> Drain well.<br /> Combine the soaked dal, chilies and ginger in a blender or food processor.<br /> Grind it to a coarse paste.<br /> 2-3 Teaspoons of water can be added if needed.<br /> Scrape the mixture to a mixing bowl.<br /> Add the remaining ingredients to the grinded dal and mix well.<br /> Heat ghee/oil in a deep frying pan.<br /> Shape the dal mixture into 1.5-2 inch balls, and flatten them slightly between the two palms.<br /> Deep fry the badas in batches of 3-5 at a time, until golden brown in color.<br /> Drain on the paper towels.Peu (Munmun)http://www.blogger.com/profile/03239082705422110126noreply@blogger.com0tag:blogger.com,1999:blog-4950431381943080453.post-83252602852144776982010-12-06T01:48:00.000-08:002010-12-06T03:08:06.435-08:00Cabbage Ball<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://chloeensbey.files.wordpress.com/2010/05/img_7325.jpg?w=225&h=300"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 399px; height: 419px;" src="http://chloeensbey.files.wordpress.com/2010/05/img_7325.jpg?w=225&h=300" alt="" border="0" /></a><br /><span style="color: rgb(51, 51, 255); font-weight: bold;">Ingredients</span><br /><br /> 2 cups of grated cauliflower<br /> 2 cups of grated cabbage<br /> 1 1/2 cups plain flower<br /> 1 1/2 teaspoon salt<br /> 1 teaspoon garlic flakes or powder<br /> 1 teaspoon ground cumin<br /> 1 teaspoon garam masala<br /> 1/2 teaspoon ground coriander powder<br /> 1/2 teaspoon tumeric<br /> pinch cayenne<br /><br /><br /><span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',Times,serif; font-size: 12px; color: rgb(71, 68, 62); line-height: 19px;"><span style="margin: 0px; padding: 0px; color: rgb(51, 51, 255);">Method<br /><br /><br /></span></span> Grate the cauliflower and cabbage and put into a large mixing bowl. add the flour and all the rest of the ingredients.# Heat some oil in a wok or saucepan (i use peanut oil).Using your hands, mix the ingredients together and then roll into equal sized balls.Place as many balls in the oil as possible, leaving enough room for them to float comfortably; fry over medium heat for 10 minutes, until the kofta is rich golden brown.Remove and serve with any meal of your choice (i serve with my Indian Curry recipe)Peu (Munmun)http://www.blogger.com/profile/03239082705422110126noreply@blogger.com0tag:blogger.com,1999:blog-4950431381943080453.post-81901798304431610432010-12-06T01:30:00.000-08:002010-12-06T03:06:33.147-08:00Badhakopir(Cabbage) Bora<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.samai.in/recipes/wp-content/uploads/2008/08/cabbage-pakkoda-onion-pakoda-pakora-ponda-vadai-vada-recipe.jpg"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 400px; height: 322px;" src="http://www.samai.in/recipes/wp-content/uploads/2008/08/cabbage-pakkoda-onion-pakoda-pakora-ponda-vadai-vada-recipe.jpg" alt="" border="0" /></a><br /><span style="font-weight: bold; color: rgb(51, 51, 255);">Ingredients</span><br /><br /> Besan flour - 1¼ cup<br /> Cabbage- 1 cup<br /> Onion - 1<br /> Curry leaves- 3 or 4 sprigs<br /> Coriander leaves- 3 sprigs<br /> Chili Powder - 1 tsp(adjust with your spice level)<br /> Salt<br /> Oil<br /><br /><div><br /></div><br /><div><br /></div><div><span class="Apple-style-span" style="color: rgb(71, 68, 62); line-height: 19px;font-family:Georgia,'Times New Roman',Times,serif;font-size:12px;" ><span style="margin: 0px; padding: 0px; color: rgb(51, 51, 255);">Method</span> </span></div><br /> Chop Cabbage,Onion, Curry leaves and Coriander leaves.Mix all the ingredients except Oil in a bowl, add enough Water to this and make a thick batter.<br /> Heat Oil in a pan. Once the Oil is hot enough, pinch a small amount of batter and drop it gently into the hot oil.<br /> Deep fry them till they are golden brown turning once in a while.<br /> Remove and drain them on paper towels. Serve hot.Peu (Munmun)http://www.blogger.com/profile/03239082705422110126noreply@blogger.com0tag:blogger.com,1999:blog-4950431381943080453.post-32166998164885144072010-12-02T05:32:00.000-08:002010-12-06T03:05:51.753-08:00Cabbage Chana Curry<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://t1.gstatic.com/images?q=tbn:ANd9GcRWXL4mOOJaO-8cBG1-fK1lgGyRLn43csPFRsGT0MPJXDK2uJgG"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 393px; height: 394px;" src="http://t1.gstatic.com/images?q=tbn:ANd9GcRWXL4mOOJaO-8cBG1-fK1lgGyRLn43csPFRsGT0MPJXDK2uJgG" alt="" border="0" /></a><br /><div><span class="Apple-style-span" style="color: rgb(102, 102, 204); font-weight: bold; line-height: 19px;font-family:Georgia,'Times New Roman',Times,serif;font-size:12px;" >Ingredients</span></div><div><span class="Apple-style-span" style="color: rgb(102, 102, 204); font-weight: bold; line-height: 19px;font-family:Georgia,'Times New Roman',Times,serif;font-size:12px;" ><br /></span></div><div><span class="Apple-style-span" style="color: rgb(102, 102, 204); font-weight: bold; line-height: 19px;font-family:Georgia,'Times New Roman',Times,serif;font-size:12px;" ><br /></span></div><div>Cabbage: 1 medium size or 8 measuring cups (160 ml)</div><div>Chana dal: 3 tablespoons</div><div>Moong dal: 3 tablespoons</div><div>Ginger garlic crushed paste: 1/2 teaspoon</div><div>Green chilli: 1 1/2 (optional)</div><div>Onion: 1/4 cup chopped</div><div>Coriander powder: 1 teaspoon</div><div>Coconut powder: 1 table spoon</div><div>Vegetable oil: 2 tablespoons</div><div>Curry leaves: 6</div><div>Cumin seeds, Mustard seeds: each pinch</div><div>Red chilli: 2</div><div>Cilantro: to garnish</div><div>Turmeric: A pinch of</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(71, 68, 62); line-height: 19px;font-family:Georgia,'Times New Roman',Times,serif;font-size:12px;" ><span style="margin: 0px; padding: 0px; color: rgb(51, 51, 255);">Method</span> </span></div><div><span class="Apple-style-span" style="color: rgb(71, 68, 62); line-height: 19px;font-family:Georgia,'Times New Roman',Times,serif;font-size:12px;" ><span style="margin: 0px; padding: 0px; color: rgb(51, 51, 255);"><br /></span></span></div><div><span class="Apple-style-span" style="color: rgb(71, 68, 62); line-height: 19px;font-family:Georgia,'Times New Roman',Times,serif;font-size:12px;" ><span style="margin: 0px; padding: 0px; color: rgb(51, 51, 255);"><br /></span></span></div><div> Cut cabbage, onion into small pieces. Take a wide bowl, add oil. </div><div>When the oil is hot add red chilli,</div><div> cumin seeds, mustard seeds and curry leaves. </div><div>Once they pop add green chilli, ginger garlic paste, onion, </div><div>chana dal, moong dal, and saute them until they turn golden brown. </div><div>Add cabbage and turmeric, stir for 3 minutes. Add 1/4 cup milk, </div><div>1 cup water. Cover the bowl with lid and cook in simmer for 15 </div><div>minutes or until it becomes tender. Add salt and coconut powder </div><div>or peanut powder. Simmer for 3 to 4 minutes. Turn off the heat.</div><div>Garnish with coriander leaves.</div>Peu (Munmun)http://www.blogger.com/profile/03239082705422110126noreply@blogger.com0tag:blogger.com,1999:blog-4950431381943080453.post-78535506106260192522010-11-26T07:44:00.000-08:002010-11-26T08:07:36.879-08:00Roasted Cauliflower<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_s--n1TR94Vs/RkFDeDR4reI/AAAAAAAABI0/6bv3ejLp5rQ/s320/roastedcaulwithlemoncurrycumin200_kalynskitchen.jpg"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 398px; height: 339px;" src="http://4.bp.blogspot.com/_s--n1TR94Vs/RkFDeDR4reI/AAAAAAAABI0/6bv3ejLp5rQ/s320/roastedcaulwithlemoncurrycumin200_kalynskitchen.jpg" alt="" border="0" /></a><span style="font-weight: bold; color: rgb(102, 102, 204);">Ingredients<br /><br /><br /></span> 1 tbsp veg oil<br />1 onion chopped<br />1 clove garlic crushed<br />2 table spoons curry powder<br />4 tsp plain Flour<br />350 g sweet potatoes (Cubed)<br />350g Cauliflower Florets<br />850m Veg Stock<br />100g green beens<br />1 tsp garma masala<br />nan bread & lime wedges to server<br /><br /><br /><span style="color: rgb(51, 51, 255);">Method</span><br /><br />Fry onion 2-3 min, add garlic, curry power and Flower (1 min) Add sweet potato, with cauliflower and stock.<br />Bring to the boil and simmer for 10-15 mins until potatoes are tender. Stir in the green beans and garma masala and cook for 3 mins. Serves 4. Less than 6g of fat per servingPeu (Munmun)http://www.blogger.com/profile/03239082705422110126noreply@blogger.com0tag:blogger.com,1999:blog-4950431381943080453.post-51950213028135635222010-10-04T09:19:00.000-07:002010-10-04T09:37:42.338-07:00Kashmiri Eachor<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9du9VOZbqRU3XKQxm6DYF4UJcx86OgiMrkrZ5O8JuN6vCrZ2Wukvfs8XV7dmvDEwGHaiWJjff1RgKBIMhChJCfF9CBBvjjCAfvOCmYa7r4xPf87iAPRBow7hcDlrAKlWw-vr6iPXZqbkq/s400/1KashmirEnchor2.1.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 400px; height: 442px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9du9VOZbqRU3XKQxm6DYF4UJcx86OgiMrkrZ5O8JuN6vCrZ2Wukvfs8XV7dmvDEwGHaiWJjff1RgKBIMhChJCfF9CBBvjjCAfvOCmYa7r4xPf87iAPRBow7hcDlrAKlWw-vr6iPXZqbkq/s400/1KashmirEnchor2.1.jpg" alt="" border="0" /></a><br /><span style="font-weight: bold; color: rgb(102, 102, 204);">Ingredients</span><br /><br /><br />Onion Paste ~ 3 tbsp<br />Yogurt ~ 3 tbsp<br />Garlic paste ~ 1 tsp<br />Ginger Paste ~ 2 tsp<br />Sugar ~ 1 tsp heaped<br />Turmeric Powder ~ 1/4 tsp<br /><br />The Gravy<br />For tempering<br />Shah Jeera/Black Cumin ~ 1 tsp<br />Bay Leaves ~ 2-3<br /><br />For gravy<br /><br />Onion Paste ~ 2 tbsp<br />Red Chilli Powder ~ 1 tsp or more.<br />Kitchen King masala ~ 1 tsp heaped .<br />Sugar ~ 2 tsp<br />Salt ~ according to taste<br />Oil ~ for cooking<br />Ghee ~ 1tsp (optional)<span style="font-weight: bold; color: rgb(102, 102, 204);"></span><br /><br /><br /><span style="font-weight: bold; color: rgb(102, 102, 204);">Method<br /><br /><br /></span>Since the jackfruit is canned in brine, it becomes a bit salty. So the night before you cook, open the can, drain the liquid, wash the jackfruit several times in fresh water and soak them in fresh water overnightCut the jackfruit pieces in cubes,Make a marinade with the ingredients listed under “For Marinade” and marinate the jackfruit for an hour.Heat Oil in a Kadhai/Frying Pan<br />Temper with 2 – 3 Bay leaves and 1 tsp (loosely packed) of Shah Jeera/Black Cumin. You can also use the regular White Jeera/Cumin.Add about 2 tbsp of Onion Paste.Fry till the onion turns pinkish brown and you see the oil separate from the onion paste.Lower the heat and Add the jackfruit along with the marinade<br />Sauté till the masala cooks. In Bengali we use the term “Kashano” which means you have to stir till the masala coats nicely and masala is cooked,Add the Red Chilli Powder, the 1 tsp of Kitchen King Masala and Salt and saute again<br />Do not add water but sprinkle a little as needed and cook till done. Stir intermittently. Tip:If you at all need to add water to make the jackfruit cook, remeber to dry off most of the water.<br />After the jackfruit is cooked add 2 tsp of sugar if you want and mix and cook for a couple more minutes. Since I am not very tuned to sourness in food and the canned jackfruit has a bit of sourness I added this step. If you don't want do not add sugar.The canned jackfruit being tender will cook quickly. If you are using the fresh ones you should steam or pressure cook the jackfruit before.<br />The dish had very little gravy but was moist and was excellent with Rice or Chapati.For my friends I served this with Dal, Egg Curry and White Rice. They loved it and so did we. The best part is it did not take much of my time, fast and tasty. I added a little ghee to this dish and it enhanced the taste. I also realized that a certain hotness of chillies makes it taste better, specially with the canned jackfruit. So if you wish add a little ghee at the end and don't scrimp on the chilli.Peu (Munmun)http://www.blogger.com/profile/03239082705422110126noreply@blogger.com0