tag:blogger.com,1999:blog-10386257638732700332024-03-05T00:17:56.628-08:00FARAH'S COOKBOOKA collection of my best recipes.....farah saleemhttp://www.blogger.com/profile/05199360736492986655noreply@blogger.comBlogger261125tag:blogger.com,1999:blog-1038625763873270033.post-57472194326872664772021-06-28T02:23:00.003-07:002021-06-28T02:24:23.336-07:00MANGO RAVA KESARI - A SOUTH INDIAN SEMOLINA DESSERT<div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJl_XCDDsfNPqaFrGZ2twVlbqtY3X3p6KHlcKPn5GH7W3mhKtJJV18jI1siZOqfBwhitjDhQx5R-AWP8HYtJKj9aA7V4Wm1TaWydhuoOcM-rs03tVXAklBhnM9lV2sB2kPJ2wsy1ZtXcI/s800/DSC_9222.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="530" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJl_XCDDsfNPqaFrGZ2twVlbqtY3X3p6KHlcKPn5GH7W3mhKtJJV18jI1siZOqfBwhitjDhQx5R-AWP8HYtJKj9aA7V4Wm1TaWydhuoOcM-rs03tVXAklBhnM9lV2sB2kPJ2wsy1ZtXcI/w424-h640/DSC_9222.JPG" width="424" /></a></div><br /><span color="rgba(0, 0, 0, 0.87)" face="Roboto, Noto, sans-serif" style="background-color: white; font-size: 15px; white-space: pre-wrap;"><br /></span></div><div><span color="rgba(0, 0, 0, 0.87)" face="Roboto, Noto, sans-serif" style="background-color: white; font-size: 15px; white-space: pre-wrap;"><br /></span></div><div><span color="rgba(0, 0, 0, 0.87)" face="Roboto, Noto, sans-serif" style="background-color: white; font-size: 15px; white-space: pre-wrap;">Being born and brought up in south india, I have seen and eaten alot of kesari in my life! Recently many bloggers and chefs have come up with interesting versions and twists from the original recipe. </span></div><div><span color="rgba(0, 0, 0, 0.87)" face="Roboto, Noto, sans-serif" style="background-color: white; font-size: 15px; white-space: pre-wrap;"><br /></span></div><div><span style="background-color: white; font-size: 15px; white-space: pre-wrap;">Mango rava kesari is the perfect way to celebrate the mango season! This is such a quick dessert to make and is best when you have unannounced visitors and guests. But now I bet you're all thinking "guests during the pandemic Farah??Are you kidding me?'' I hear you all! But you can even make it for those after dinner cravings for your family! It's that quick ;)</span></div><div><span style="background-color: white; font-size: 15px; white-space: pre-wrap;"><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwBokN4d3Nuz5rZYbWlPT911gvvF0oFhq6rLirHQedSeiR1mr_t6mePn_dpLCNM0RMgzIQVGU6Lgcb6iTxHMu-9xHx3FT78p72NMDFpwv93mukQOw_accBMcAdjXgpxjOFkyHCgTicyOI/s800/DSC_9127.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="596" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwBokN4d3Nuz5rZYbWlPT911gvvF0oFhq6rLirHQedSeiR1mr_t6mePn_dpLCNM0RMgzIQVGU6Lgcb6iTxHMu-9xHx3FT78p72NMDFpwv93mukQOw_accBMcAdjXgpxjOFkyHCgTicyOI/w476-h640/DSC_9127.JPG" width="476" /></a></div><br /><span style="background-color: white; font-size: 15px; white-space: pre-wrap;"><br /></span></div><div><span style="background-color: white; font-size: 15px; white-space: pre-wrap;"><br /></span></div><span color="rgba(0, 0, 0, 0.87)" face="Roboto, Noto, sans-serif" style="background-color: white; font-size: 15px; white-space: pre-wrap;"><div><span color="rgba(0, 0, 0, 0.87)" face="Roboto, Noto, sans-serif" style="background-color: white; color: red; font-size: 15px; white-space: pre-wrap;"><b><u><br /></u></b></span></div><div><b><u><span style="color: red;">INGREDIENTS:</span></u></b></div></span><div><span color="rgba(0, 0, 0, 0.87)" face="Roboto, Noto, sans-serif" style="background-color: white; font-size: 15px; white-space: pre-wrap;"> rava/ sooji/ semolina- 1/2 cup</span><span color="rgba(0, 0, 0, 0.87)" face="Roboto, Noto, sans-serif" style="background-color: white; font-size: 15px; white-space: pre-wrap;">
</span><span color="rgba(0, 0, 0, 0.87)" face="Roboto, Noto, sans-serif" style="background-color: white; font-size: 15px; white-space: pre-wrap;">water - 1 and 1/4 cup</span><span color="rgba(0, 0, 0, 0.87)" face="Roboto, Noto, sans-serif" style="background-color: white; font-size: 15px; white-space: pre-wrap;">
</span><span color="rgba(0, 0, 0, 0.87)" face="Roboto, Noto, sans-serif" style="background-color: white; font-size: 15px; white-space: pre-wrap;">tiny pinch of salt</span><span color="rgba(0, 0, 0, 0.87)" face="Roboto, Noto, sans-serif" style="background-color: white; font-size: 15px; white-space: pre-wrap;">
</span><span color="rgba(0, 0, 0, 0.87)" face="Roboto, Noto, sans-serif" style="background-color: white; font-size: 15px; white-space: pre-wrap;">sugar - 1/2 cup</span></div><div><span color="rgba(0, 0, 0, 0.87)" face="Roboto, Noto, sans-serif" style="background-color: white; font-size: 15px; white-space: pre-wrap;">mango puree - 1 cup
</span><span color="rgba(0, 0, 0, 0.87)" face="Roboto, Noto, sans-serif" style="background-color: white; font-size: 15px; white-space: pre-wrap;">few drops orange or yellow food colouring(optional)</span><span color="rgba(0, 0, 0, 0.87)" face="Roboto, Noto, sans-serif" style="background-color: white; font-size: 15px; white-space: pre-wrap;">
</span><span color="rgba(0, 0, 0, 0.87)" face="Roboto, Noto, sans-serif" style="background-color: white; font-size: 15px; white-space: pre-wrap;">cardamom powder - a pinch </span><span color="rgba(0, 0, 0, 0.87)" face="Roboto, Noto, sans-serif" style="background-color: white; font-size: 15px; white-space: pre-wrap;">
</span><span color="rgba(0, 0, 0, 0.87)" face="Roboto, Noto, sans-serif" style="background-color: white; font-size: 15px; white-space: pre-wrap;">ghee - 2 tbsps</span><span color="rgba(0, 0, 0, 0.87)" face="Roboto, Noto, sans-serif" style="background-color: white; font-size: 15px; white-space: pre-wrap;">
</span><span color="rgba(0, 0, 0, 0.87)" face="Roboto, Noto, sans-serif" style="background-color: white; font-size: 15px; white-space: pre-wrap;">oil - 1 and 1/2 tbsps</span><span color="rgba(0, 0, 0, 0.87)" face="Roboto, Noto, sans-serif" style="background-color: white; font-size: 15px; white-space: pre-wrap;">
</span><span color="rgba(0, 0, 0, 0.87)" face="Roboto, Noto, sans-serif" style="background-color: white; font-size: 15px; white-space: pre-wrap;">cashewnuts - 8</span><span color="rgba(0, 0, 0, 0.87)" face="Roboto, Noto, sans-serif" style="background-color: white; font-size: 15px; white-space: pre-wrap;">
</span><span color="rgba(0, 0, 0, 0.87)" face="Roboto, Noto, sans-serif" style="background-color: white; font-size: 15px; white-space: pre-wrap;">raisins - 10</span></div><div><b><u><span style="color: red;"><span color="rgba(0, 0, 0, 0.87)" face="Roboto, Noto, sans-serif" style="background-color: white; font-size: 15px; white-space: pre-wrap;">
</span><span color="rgba(0, 0, 0, 0.87)" face="Roboto, Noto, sans-serif" style="background-color: white; font-size: 15px; white-space: pre-wrap;">PROCESS:</span></span></u></b></div><div><ul style="text-align: left;"><li><span color="rgba(0, 0, 0, 0.87)" face="Roboto, Noto, sans-serif" style="background-color: white; font-size: 15px; white-space: pre-wrap;"> Heat 1 tbsp ghee in a pan and roast the cashewnuts and raisins until lightly browned. Remove from ghee and keep aside.</span></li><li><span style="background-color: white; font-size: 15px; white-space: pre-wrap;">In the same pan on low flame roast the rava till it resembles coarse sand. Remove and keep aside.</span></li><li><span style="background-color: white; font-size: 15px; white-space: pre-wrap;">In the same pan on low heat, bring to boil the water, oil, salt and food colouring. Once it starts to boil add in the rava and keep stiring so that it is smooth and no lumps are formed.</span></li><li><span style="background-color: white; font-size: 15px; white-space: pre-wrap;">Once the rava absorbs all the water and is cooked add in the sugar. Mix well and continue cooking. The mixture will become liquid again. </span></li><li><span style="background-color: white; font-size: 15px; white-space: pre-wrap;">Once it starts to thicken add in 1/2 tbsp of ghee .Continue stiring.</span></li><li><span style="background-color: white; font-size: 15px; white-space: pre-wrap;">Add in the mango puree and continue cooking. </span></li><li><span style="background-color: white; font-size: 15px; white-space: pre-wrap;">Once you have reached the desired consistency add in the cardamom powder.</span></li><li><span style="background-color: white; font-size: 15px; white-space: pre-wrap;">If you touch the kesari with oiled or wet hands, the kesari wont stick to your hands. This is the correct stage and you can switch off the flame.</span></li><li><span style="background-color: white; font-size: 15px; white-space: pre-wrap;">Add in the last 1/2 tbsp ghee and the mixed nuts and mix together. </span></li><li><span style="background-color: white; font-size: 15px; white-space: pre-wrap;">Serve warm.</span></li></ul><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilU9HxwpmRwwyCJvUZGuWgQ0saPkpvRhXQSFNz4kRywSdsxJmzpm-jNxyqOrquRuBG3Td06HIhEv2ltq9sr3nbxe7IBXMj-_87kF-n-_YRk3XjmOgewRdvBfOhxx11yEelRwU04Zrnp-E/s800/DSC_9188.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="530" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilU9HxwpmRwwyCJvUZGuWgQ0saPkpvRhXQSFNz4kRywSdsxJmzpm-jNxyqOrquRuBG3Td06HIhEv2ltq9sr3nbxe7IBXMj-_87kF-n-_YRk3XjmOgewRdvBfOhxx11yEelRwU04Zrnp-E/w424-h640/DSC_9188.JPG" width="424" /></a></div><br /><span style="font-size: 15px; white-space: pre-wrap;"><br /></span></div><a href="http://www.farahscookbook.com/2018/01/palak-paneer.html" style="background-attachment: initial; background-clip: initial; background-color: initial; background-origin: initial; background-position: 50% 50%; background-repeat: no-repeat; background-size: initial; background: url(https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSxfAOuBJRceX3stm77kXx0GXahOqPH54ITcXyLJVi41hJ23EsUzeE9d-cpZ5u_MrfcGJ11zwN1CH1916a2abGMSemAZ1xDZiGiOpiWs_QVQRZ9O42bTs6Gnlg22biuFVBUShgSXKZ7pg/s640/DSC_1798.JPG) no-repeat center center;"></a></div>farah saleemhttp://www.blogger.com/profile/05199360736492986655noreply@blogger.com0tag:blogger.com,1999:blog-1038625763873270033.post-15952527542242684622021-05-26T06:48:00.002-07:002021-05-26T06:48:57.035-07:00VATALAPPOM - EID SPECIALITY DESSERT (OVEN RECIPE)<div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNkAtNlv00RUvkPV4YwyMeOX8XU3oc-b2-tDDwZ3JE9MTocwHqGvRmC4eseJGQpDHB_bLugLDdtWmKGid2jF0xb0UqrAph_oJ8t2UhNG82JNHtFI202DXUyCDhyZJI8TTI0I6nNq9FkEs/s800/DSC_9106.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="567" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNkAtNlv00RUvkPV4YwyMeOX8XU3oc-b2-tDDwZ3JE9MTocwHqGvRmC4eseJGQpDHB_bLugLDdtWmKGid2jF0xb0UqrAph_oJ8t2UhNG82JNHtFI202DXUyCDhyZJI8TTI0I6nNq9FkEs/w454-h640/DSC_9106.JPG" width="454" /></a></div><br /><div><br /></div>Vatalappom/ watalapam/ vatalapam is a famous Eid dessert. I don't think there can ever be any Indian/ Srilankan household that doesn't make this speciality dessert on Eid day. Its usually served along with <a href="https://www.farahscookbook.com/2018/05/roti-jala-malaysian-lace-crepes.html">jalar/ roti jala</a>.<div><br /><div>As usual every household has their own family recipe. Some use coconut milk, jaggery....and some even use roasted gram dal..... </div><div><br /></div><div>I always bake my dessert in an oven. but you can also steam it if you wish.</div><div><b><u><span style="color: red;"><br /></span></u></b></div><div><b><u><span style="color: red;">INGREDIENTS:</span></u></b><a href="http://www.farahscookbook.com/2018/01/palak-paneer.html" style="background-attachment: initial; background-clip: initial; background-color: initial; background-origin: initial; background-position: 50% 50%; background-repeat: no-repeat; background-size: initial; background: url(https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSxfAOuBJRceX3stm77kXx0GXahOqPH54ITcXyLJVi41hJ23EsUzeE9d-cpZ5u_MrfcGJ11zwN1CH1916a2abGMSemAZ1xDZiGiOpiWs_QVQRZ9O42bTs6Gnlg22biuFVBUShgSXKZ7pg/s640/DSC_1798.JPG) no-repeat center center;"></a><div>eggs - 5</div><div>cardamoms - 20</div><div>almonds - 10</div><div>cashewnuts - 20</div><div>milkmaid (condensed milk) - 1 tin (392 g)</div><div>full fat milk - 1 and 1/2 cups </div><div><br /></div><div><span style="color: red;"><b><u>PROCESS:</u></b></span></div><div><ul style="text-align: left;"><li>grease an oven proof dish with little ghee and keep aside.</li><li>pre- heat the oven at 180 degrees celcius.</li><li>put the cashewnuts, almonds and cardamoms in a saucepan with little water and boil it for few minutes until it is easy to remove the skin of the almonds.</li><li>strain and throw away the water.</li><li>now remove and discard the skin of the almonds.</li><li>put the almonds, cashewnuts and cardamoms in the blender along with just enough milk ( from the measured milk) to grind into a smooth and fine paste. Keep aside.</li><li>now in a big bowl, break the eggs. whisk well but gently to avoid he foam.</li><li>next, add in the condensed milk and the milk. mix well</li><li>add in the nut paste too. mix well.</li><li>strain the mixture into the prepared dish. cover with aluminium foil.</li><li>place the vatalappom on a water bath and bake at 180 degrees for 30 minutes OR until a tooth pick inserted comes out clean. (can take longer. </li><li>once cooled refrigerate. cut into desired pieces and serve chilled.</li></ul><div style="text-align: center;"><u><span style="color: red;"><b>IF YOU WISH TO WATCH THE FULL RECIPE VIDEO CLICK BELOW:</b></span></u></div></div></div></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="335" src="https://www.youtube.com/embed/JEb8lfrpD6w" width="481" youtube-src-id="JEb8lfrpD6w"></iframe></div><br /><div><br /></div>farah saleemhttp://www.blogger.com/profile/05199360736492986655noreply@blogger.com0tag:blogger.com,1999:blog-1038625763873270033.post-37356153014896866222020-11-14T22:24:00.001-08:002020-11-14T22:25:14.553-08:00SPINACH PESTO SAUCE<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCC0moyw-uWuBVRHw5m_kYkK5Md_Us-ccXrxmsrIUF2C79FPlajkHa35Cs3gdvUmb8kt0Anpr0vp67aLJU9afA1dPrL0VGWcq1tO3mdXKNmwF-0OC0e3tMK4CD2ZgbmvsfirdvMNvlwz4/s800/DSC_8700.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="530" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCC0moyw-uWuBVRHw5m_kYkK5Md_Us-ccXrxmsrIUF2C79FPlajkHa35Cs3gdvUmb8kt0Anpr0vp67aLJU9afA1dPrL0VGWcq1tO3mdXKNmwF-0OC0e3tMK4CD2ZgbmvsfirdvMNvlwz4/w424-h640/DSC_8700.JPG" width="424" /></a></div><br /><div><br /></div><div>Sweet basil pesto is the original pesto! But over the years we have come to invent various versions of the pesto - be it the ingredients or even colour! </div><div><br /></div><div>The original pesto has been my daughter's favourite since she 'was 8 months! Yes! I'm not kidding!'................ and she still loves it! So I try to sneak in veggies into it whenever I feel 'mean'! Kidding! Not abt the sneaking in veggies part! ;) The recipe for the original pesto can be found <a href="https://www.farahscookbook.com/2018/03/creamy-pesto-spaghettini.html">here</a>.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEVBI8pDTNsEJhaV4fbB0YLF_cLw0XejLX4DG0tqBp_4dDHX7659zRKE6mhuQdRg-i6i8zlybzAqAc8D2YashjnrpfAR1anaEqKQgZwUMkiCIz2pKM7qv_bfOQ_B7Se0MW5H6ETq9GXOk/s800/DSC_8707.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="630" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEVBI8pDTNsEJhaV4fbB0YLF_cLw0XejLX4DG0tqBp_4dDHX7659zRKE6mhuQdRg-i6i8zlybzAqAc8D2YashjnrpfAR1anaEqKQgZwUMkiCIz2pKM7qv_bfOQ_B7Se0MW5H6ETq9GXOk/w504-h640/DSC_8707.JPG" width="504" /></a></div><br /><div><br /></div><div><br /></div><b><u><span style="color: red;">INGREDIENTS:</span></u></b><a href="http://www.farahscookbook.com/2018/01/palak-paneer.html" style="background-attachment: initial; background-clip: initial; background-color: initial; background-origin: initial; background-position: 50% 50%; background-repeat: no-repeat; background-size: initial; background: url(https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSxfAOuBJRceX3stm77kXx0GXahOqPH54ITcXyLJVi41hJ23EsUzeE9d-cpZ5u_MrfcGJ11zwN1CH1916a2abGMSemAZ1xDZiGiOpiWs_QVQRZ9O42bTs6Gnlg22biuFVBUShgSXKZ7pg/s640/DSC_1798.JPG) no-repeat center center;"></a><div>sweet basil- 100g</div><div>baby spinach leaves - 100g</div><div>almonds - 1/4 cup</div><div>garlic cloves - 3</div><div>parmesan cheese, grated - 1/3 cup, more for garnishing</div><div>extra virgin olive oil - 1/2 cup</div><div>lemon juice - 1 to 2 tbsps (as per taste)</div><div>salt and pepper to season </div><div><br /></div><div><u><span style="color: red;">PROCESS:</span></u></div><div><ul style="text-align: left;"><li>Clean and discard the stems of the basil. </li><li>Clean and wash the spinach leaves.</li><li>In a blender/ food processor or you can even use an immersion blender dump in the basil, spinach, almonds, garlic and half of the extra virgin olive oil. Blend till the almonds and garlic have been ground completely.</li><li>Once all the ingredients are pulsed well, add in the cheese, lemon juice, salt and pepper and the rest of the olive oil and pulse again till just blended. </li><li>Transfer to a clean dish and drizzle some extra virgin olive oil on top and use as required.</li><li>Store in the refrigerator and stays fresh for about 5 to 6 days.</li></ul></div>farah saleemhttp://www.blogger.com/profile/05199360736492986655noreply@blogger.com0tag:blogger.com,1999:blog-1038625763873270033.post-6415813409647571582020-11-07T01:37:00.003-08:002020-11-08T01:52:51.800-08:00KALAKHAND - A MILK SWEET MADE FROM CHENNA/PANEER<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJY79Yhx9dvzyr8Yt9012HpNlQ2kEju5t64VzbXpA0DblUZ2aCZFzsRmRUFKp40LbXywcIeqaGwIhMi87y97O_VdyPUsccBID7eZGD8SRbwMsTNwIEglWSiQ3tXpsyrB1qhmQHsYpjfWg/s800/DSC_8726.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="635" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJY79Yhx9dvzyr8Yt9012HpNlQ2kEju5t64VzbXpA0DblUZ2aCZFzsRmRUFKp40LbXywcIeqaGwIhMi87y97O_VdyPUsccBID7eZGD8SRbwMsTNwIEglWSiQ3tXpsyrB1qhmQHsYpjfWg/w508-h640/DSC_8726.JPG" width="508" /></a></div><br /><div><br /></div><div><br /></div><div><br /></div><div>Kalakhand is a famous North indian milk sweet made from reduced milk and cottage cheese/chenna. it is flavoured with cardamom and saffron and garnished with chopped nuts. totally delcious and ofcourse fattening.</div><div><br /></div><div> diwali is around the corner and many of you must be excited and getting ready for it. although this year will probably be low key in many households due to the covid situation im sure nobody will cut down on the sweets ....wink! food definitely brings us happiness!!</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBmAgX97rbtujQLFS-3V3am45ctaTqE7bsLKnfFTbvtjgp2IpvsPBkLC0WW-oJktibB45v5DmnWr3ONTm_q5W9ZQlhvjPAJjESD0A38HZcCcfgORVsiW0-8mM5S-ODbTh5h8M2CZvRtVI/s800/DSC_8720.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="530" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBmAgX97rbtujQLFS-3V3am45ctaTqE7bsLKnfFTbvtjgp2IpvsPBkLC0WW-oJktibB45v5DmnWr3ONTm_q5W9ZQlhvjPAJjESD0A38HZcCcfgORVsiW0-8mM5S-ODbTh5h8M2CZvRtVI/w424-h640/DSC_8720.JPG" width="424" /></a></div><br /><div><br /></div><div><br /></div><div>This dish is definitely very easy to make provided you have the patience. you have to be near the stove and stirring the milk at all times as it is very easy to burn the milk. Im sure we all have our 'milk stories'!! one minute we turn around and that milk gives us double the work!! but its alllll worth it :)</div><div style="color: red; font-weight: bold; text-decoration-line: underline;"><b><u><span style="color: red;"><br /></span></u></b></div><div style="color: red; font-weight: bold; text-decoration-line: underline;"><b><u><span style="color: red;"><br /></span></u></b></div><div style="font-weight: bold; text-decoration-line: underline;"><b><u><div class="separator" style="clear: both; color: red; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8MvfA0fp5BQ2ubsGqiqwRIpx7rt8z5KBlmtUDG0DNduz11aYwClOdpmbqsxll0el3NsqfuQw695BIxo4MTbZGcW97OSUIzAUkcwTM547LZJpS0TNSTA6-6sOHTTiFF2Z7D2Y1fytuyvU/s800/DSC_8717.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="563" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8MvfA0fp5BQ2ubsGqiqwRIpx7rt8z5KBlmtUDG0DNduz11aYwClOdpmbqsxll0el3NsqfuQw695BIxo4MTbZGcW97OSUIzAUkcwTM547LZJpS0TNSTA6-6sOHTTiFF2Z7D2Y1fytuyvU/w450-h640/DSC_8717.JPG" width="450" /></a></div><br /><span>You can aslo view the recipe video below!</span></u></b></div><div style="color: red; font-weight: bold; text-decoration-line: underline;"><b><u><span style="color: red;"><br /></span></u></b></div><span style="color: red; font-weight: bold; text-decoration-line: underline;">INGREDIENTS:</span><a href="http://www.farahscookbook.com/2018/01/palak-paneer.html" style="background-attachment: initial; background-clip: initial; background-color: initial; background-origin: initial; background-position: 50% 50%; background-repeat: no-repeat; background-size: initial; background: url(https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSxfAOuBJRceX3stm77kXx0GXahOqPH54ITcXyLJVi41hJ23EsUzeE9d-cpZ5u_MrfcGJ11zwN1CH1916a2abGMSemAZ1xDZiGiOpiWs_QVQRZ9O42bTs6Gnlg22biuFVBUShgSXKZ7pg/s640/DSC_1798.JPG) no-repeat center center;"></a><div><b><u>to make the chenna/ paneer-</u></b></div><div>full cream milk - 500 ml</div><div>lime juice or white vinegar - 2 to 3 tsps</div><div><br /></div><div><b><u>to make the kalakhand:</u></b></div><div>full cream milk - 500 ml</div><div>sugar - 1/4 cup + 2 tbsps</div><div>cardamom powder - 1/4 tsp</div><div>ghee - 1 tbsp</div><div>almond, sliced - 10 (to garnish)</div><div>pistachios, sliced - 15 (to garnish)</div><div><br /></div><div><u><span style="color: red;">PROCESS:</span></u></div><div><ul style="text-align: left;"><li>To make the chenna, bring the milk to boil. </li><li>Then, start adding the lime juice or the vinegar 1 tsp at a time to curdle it. Stop when the milk has completely curdled, and the whey water has completely separated.</li></ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHguqViqS2rsewXLAJjD-cWecsMUGRrMRTB14SFEdYKemWlPVa0PM06xP39j7AmIgC3D3gLlOdZazd2RMX4A2o5ZLna2acADqbP94FaBpX3pV56eZiw1H5EkMVC9Nj1T9bE0kkU0UrqyI/s1920/Snapshot.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1920" height="181" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHguqViqS2rsewXLAJjD-cWecsMUGRrMRTB14SFEdYKemWlPVa0PM06xP39j7AmIgC3D3gLlOdZazd2RMX4A2o5ZLna2acADqbP94FaBpX3pV56eZiw1H5EkMVC9Nj1T9bE0kkU0UrqyI/w320-h181/Snapshot.png" width="320" /></a></div><br /><div><br /></div><ul style="text-align: left;"><li>On a strainer, spread a muslin cloth. next pour the curdled milk on it. The chenna will collect in the muslin cloth and the whey water underneath. </li></ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_Qj25NZlBeCqYNZkxGsg3H-mZ3Cczs7QXtrfC3xrDXAiJqLdAlWmbFihGPqLbac1yZk9Z0eZ4LXFNQjz33R33eTGTE4DeUKP6OrxnKLGG-HuyXA1AxtWfcavxWrE5E08RMU4w9h7uNeY/s1920/Snapshot_1.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1920" height="181" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_Qj25NZlBeCqYNZkxGsg3H-mZ3Cczs7QXtrfC3xrDXAiJqLdAlWmbFihGPqLbac1yZk9Z0eZ4LXFNQjz33R33eTGTE4DeUKP6OrxnKLGG-HuyXA1AxtWfcavxWrE5E08RMU4w9h7uNeY/w320-h181/Snapshot_1.png" width="320" /></a></div><br /><div><br /></div><ul style="text-align: left;"><li>Wash the chenna under running water to completely remove the lime/ vinegar taste.</li><li>Then wrap the muslin cloth tightly to remove any water and let it stand/ hang for awhile.</li></ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxNXIolwILqvAV9vjyNWYI285rwvjQZ-r659LhDsF0eyhRgCCRNHboPguoaKoYbhyphenhyphenk64dx5Ps92v4e-iAqId7gbF271xNCGWFNAdS825pNqae0yLqMMHz61eKEsZc3fJ1N7mDFgqgu4LI/s1920/Snapshot_2.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1920" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxNXIolwILqvAV9vjyNWYI285rwvjQZ-r659LhDsF0eyhRgCCRNHboPguoaKoYbhyphenhyphenk64dx5Ps92v4e-iAqId7gbF271xNCGWFNAdS825pNqae0yLqMMHz61eKEsZc3fJ1N7mDFgqgu4LI/s320/Snapshot_2.png" width="320" /></a></div><br /><div><br /></div><ul style="text-align: left;"><li><b>In the meanwhile lets make the kalakhand</b> - In a non-stick pan, heat the milk on low flame. Keep stirring continuously so that the milk doesnt burn at the bottom. </li><li>When the milk has reduced, and only quarter of the milk is left behind, roughly break up the chenna/ paneer and add it to the milk and continue to cook on low flame. </li></ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSMB0f1EqARoyT68KPoz0H6xkRhpJUcm3f4aDHerAlySWWwVTQCSXcVAJ6aKFHCqFXWO-H_deuH6P0qfw7WE5hrsgGx0pzi8rozyYPmcWtChnGI6fUvvN9QA-OG2a3zy_EB591ZoaS8lM/s1920/Snapshot_3.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1920" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSMB0f1EqARoyT68KPoz0H6xkRhpJUcm3f4aDHerAlySWWwVTQCSXcVAJ6aKFHCqFXWO-H_deuH6P0qfw7WE5hrsgGx0pzi8rozyYPmcWtChnGI6fUvvN9QA-OG2a3zy_EB591ZoaS8lM/s320/Snapshot_3.png" width="320" /></a></div><br /><div><br /></div><ul style="text-align: left;"><li>Continue stirnng and let the chenna absorb all the milk.</li><li>When the milk has thickened slightly add in the sugar. Now, again the milk mixture will become loose and runny.</li></ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXQV3lIaNsWGqUhKJw-MkgmBep0lKcQQYYjwW0ivG6JKNKFKLK8r2QbeLStaRInRGcME1R79scMWXjc_hWu_qS1VVonGKUoC-BtZXCK5VnuPMrTiu9REBQ01tb9NkRV-73L9Qrzq4x5Ts/s1920/Snapshot_4.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1920" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXQV3lIaNsWGqUhKJw-MkgmBep0lKcQQYYjwW0ivG6JKNKFKLK8r2QbeLStaRInRGcME1R79scMWXjc_hWu_qS1VVonGKUoC-BtZXCK5VnuPMrTiu9REBQ01tb9NkRV-73L9Qrzq4x5Ts/s320/Snapshot_4.png" width="320" /></a></div><br /><div><br /></div><ul style="text-align: left;"><li>Continue stirring on low flame till the milk has thickened again.</li><li>Now, add in the cardamom powder and the saffron and mix.</li></ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-WdBzV0wvNxOajkLCcKL3TouSQToOMV5-s4zjtG9DF0HCcBOJBPGYm65mpoc0AeDuyCzK1WjCSCWzbeoRoKmKi1iICqx34W2zAG3fEbMzH7B8EcA_n_A0tRkiOjL0wtN1Uc47J_epRiU/s1920/Snapshot_5.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1920" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-WdBzV0wvNxOajkLCcKL3TouSQToOMV5-s4zjtG9DF0HCcBOJBPGYm65mpoc0AeDuyCzK1WjCSCWzbeoRoKmKi1iICqx34W2zAG3fEbMzH7B8EcA_n_A0tRkiOjL0wtN1Uc47J_epRiU/s320/Snapshot_5.png" width="320" /></a></div><br /><div><br /></div><ul style="text-align: left;"><li>Continue cooking and stirring. When the milk has almost thickened add in the ghee to moisten it.</li></ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD9c7DJaqFp8JDjatc2BXciDW5_mqrtfJd3iqhnXAS4g1cJU7LfNVQ4GdHmghS3iMgg4XI9Tq7VAy0yi6DEys9j3gNX6YeGi_0zHsDuT6qjXuqmQB7bZLEyKmxFNK3UDvjdRckD3GGVsY/s1920/Snapshot_6.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1920" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD9c7DJaqFp8JDjatc2BXciDW5_mqrtfJd3iqhnXAS4g1cJU7LfNVQ4GdHmghS3iMgg4XI9Tq7VAy0yi6DEys9j3gNX6YeGi_0zHsDuT6qjXuqmQB7bZLEyKmxFNK3UDvjdRckD3GGVsY/s320/Snapshot_6.png" width="320" /></a></div><br /><div><br /></div><ul style="text-align: left;"><li>Cook further and when all the moisture has left you will be left with thick lumps of chenna and milk you can switch off the flame.</li></ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirS69f1Gux8PDbRqn_savykpk_z8Sz7usleczWksQztVEROViUmpFjYwkqywGSpLg7pOqvp-r-3dluu_GCQsCZQ3LJOkuSMVh0erq4QOOIFxFiuXwUHL-Xi9XJlYXGE1W24t3hXUMKwqM/s1920/Snapshot_7.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1920" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirS69f1Gux8PDbRqn_savykpk_z8Sz7usleczWksQztVEROViUmpFjYwkqywGSpLg7pOqvp-r-3dluu_GCQsCZQ3LJOkuSMVh0erq4QOOIFxFiuXwUHL-Xi9XJlYXGE1W24t3hXUMKwqM/s320/Snapshot_7.png" width="320" /></a></div><br /><div><br /></div><ul style="text-align: left;"><li>Generously grease a 5x5 inch dish with ghee. If you want thicker slices you can choose a smaller dish.</li><li>Drop all the hot kalakhand mixture into the greased dish and press it well so that there are no gaps. </li><li>Garnish with the sliced almonds and pistachios and press so that it sticks to the kalakhand. Let it cool completely before cutting.</li></ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3DhKjFJCeDdk8tkHW606BUAxR-lhfw9TLZVfJHPnvJymWuhrdHhTNb5v3XoPf5prAn2xTPnjLqhimnRi6nBh2pih2zwW9w2dT3qXhfuCpTDdd_paQQT1pIBLtlMGUboF50kkLBjBfYTc/s1920/Snapshot_8.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1920" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3DhKjFJCeDdk8tkHW606BUAxR-lhfw9TLZVfJHPnvJymWuhrdHhTNb5v3XoPf5prAn2xTPnjLqhimnRi6nBh2pih2zwW9w2dT3qXhfuCpTDdd_paQQT1pIBLtlMGUboF50kkLBjBfYTc/s320/Snapshot_8.png" width="320" /></a></div><br /><div><br /></div><div><b><u>NOTES:</u></b></div></div><div><ul style="text-align: left;"><li>This sweet, like palkova, takes a long time to cook. It took me almost 45 minutes to cook this. We have to be patient and cook on low flame. Otherwise it is easy to burn the bottom.</li><li>It is advisable to use a non stick pan so it is easier. I started off using an iron pan, and even though I was stirring continuously, towards the end it still started to burn at the bottom. </li><li>Also it is easier to cut neatly when you line the pan with parchment paper before you set the kalakhand. so you just lift it out along with the baking paper. this way you can get neater cut slices.</li></ul><div style="text-align: center;"><span style="color: red; font-size: large;"><b><u>YOU CAN ALSO VIEW THE VIDEO BELOW:</u></b></span></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="295" src="https://www.youtube.com/embed/r-gEfJTLhhw" width="475" youtube-src-id="r-gEfJTLhhw"></iframe></div><br /><div><br /></div></div>farah saleemhttp://www.blogger.com/profile/05199360736492986655noreply@blogger.com0tag:blogger.com,1999:blog-1038625763873270033.post-6675387600462340642020-10-29T19:27:00.002-07:002020-10-29T19:55:47.033-07:00WHOLEMEAL MOZARELLA CHEESE BOMBS<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg45NAcXiLGBP6KU7jGVKK8uo5v2viPEZGqIDQ1fHlBRYz5tmmOyCR26jO7GWjNiXiRRKXnJyTzLodul_jyO6AA-HZmIXIy2fnrcVAbVCqm0DJ0pE4EEg5xiXOxM3JitqIrwl4aizVDwNc/s800/DSC_8680.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="530" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg45NAcXiLGBP6KU7jGVKK8uo5v2viPEZGqIDQ1fHlBRYz5tmmOyCR26jO7GWjNiXiRRKXnJyTzLodul_jyO6AA-HZmIXIy2fnrcVAbVCqm0DJ0pE4EEg5xiXOxM3JitqIrwl4aizVDwNc/w424-h640/DSC_8680.JPG" width="424" /></a></div><br /><div><br /></div><div><br /></div><div><br /></div><div>I make these rolls atleast twice a month coz I have a cheese lover in the family. She can have anything dairy for all 3 meals, 365 days a year. Yes! That's my daughter for you!</div><div><br /></div><div>I know most of you may wonder why I cant just get these from the bakery! Why do I go through the entire bread making process myself?!Well..... I make it wayyy healthier by using wholemeal flour and we do not use softening ingredients or stabilizers. We make it 100 % natural and healthy. </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbjuoXaxpyKHsik0vBPsRm_ziXYFPcm1SapDe2vioNvpFP5idb0Lh8Ft6_J8XVg1Uba4luQq6Iyt-3j8JRduXy3paLt1RVjqokDMz69xU1eCX9MpPggCv6IB1wqW-Z4lrnHvvSqt_AggQ/s800/DSC_8686.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="566" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbjuoXaxpyKHsik0vBPsRm_ziXYFPcm1SapDe2vioNvpFP5idb0Lh8Ft6_J8XVg1Uba4luQq6Iyt-3j8JRduXy3paLt1RVjqokDMz69xU1eCX9MpPggCv6IB1wqW-Z4lrnHvvSqt_AggQ/w452-h640/DSC_8686.JPG" width="452" /></a></div><br /><div><br /></div><div><br /></div><div>It's literally a cheese bomb! Serve it hot/warm so the cheese can ooze out! Yummmm!!!!!!! great for snacks/snack box!</div><span><div style="color: red; font-weight: bold; text-decoration-line: underline;"><b><u><span style="color: red;"><br /></span></u></b></div><div><span style="font-weight: bold;"><span style="text-decoration-line: underline;"><div class="separator" style="clear: both; color: red; font-weight: bold; text-align: center; text-decoration-line: underline;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSKJAStEtX_9qVpK_VELXtYMsFgphqAAnmIuHTIJAwhvqK9S2rhHauBHg5OkrduFVBVM3QAepXYnDGgdUSRK-IZdE-7xE5PGS4zkXB9jqZgaCXtmleZnqOJlr8x1QmEN5pFoqewTesrKk/s800/DSC_8690.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="564" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSKJAStEtX_9qVpK_VELXtYMsFgphqAAnmIuHTIJAwhvqK9S2rhHauBHg5OkrduFVBVM3QAepXYnDGgdUSRK-IZdE-7xE5PGS4zkXB9jqZgaCXtmleZnqOJlr8x1QmEN5pFoqewTesrKk/w452-h640/DSC_8690.JPG" width="452" /></a></div><br /><span style="font-weight: normal;"><br /></span></span></span></div><div><span>Makes 15 rolls</span></div><div style="color: red; font-weight: bold; text-decoration-line: underline;"><b><u><span style="color: red;">INGREDIENTS:</span></u></b></div></span><div>warm milk - 1 cup</div><div>sugar - 2 tbsps</div><div>instant yeast - 2 and 1/4 tsp</div><div>egg - 1</div><div>salt - 1 and 1/2 tsp</div><div>dried herbs (italian seasoning) - 1 tsp</div><div>garlic, minced - 2</div><div>wholemeal bread flour - 2 cups (see notes)</div><div>all purpose flour - 3/4 cup (see notes)</div><div>unsalted butter, softened - 2 and 1/2 tbsps</div><div>mozarella cheese - 300 g </div><div>egg,lightly beaten - 1 </div><div>salted butter - for brushing once the rolls come out of the oven</div><div><br /></div><div><b><u><span style="color: red;">PROCESS:</span></u></b></div><div><ul><li>In the bowl of your stand mixer, add the sugar and warm milk. Add the yeast and give it a stir.</li><li>Add in the egg and give it a good whisk.</li><li>Next, add the salt, dried herbs and garlic and mix well.</li><li>Add in the flour and mix on low speed. You can also mix with a big spoon because it will be too stick to use your fingers.</li><li>Knead for atleast 10 minutes with your hands or the stand mixer. Once the dough has come together (it will still be sticky at this stage) add the butter.</li><li>After you mix for 2 minutes, the dough will be wet but no longer sticky. At this point roll into a ball and tuck the uneven edges at the bottom.</li></ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKEmtPswE0i4zWrfBqnG-5yXsZ7UagP1TcWN95rpKUXbja6uzAFpFNZakM191-Z8XMR_kA-Ca0evHEdpDOk8Jd1qz-1gHjQI2c1_6JoTiGtnO77PbtIiPzZ2R_YtNEHwvsYUoUDuUZsHo/s2048/IMG_3467.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKEmtPswE0i4zWrfBqnG-5yXsZ7UagP1TcWN95rpKUXbja6uzAFpFNZakM191-Z8XMR_kA-Ca0evHEdpDOk8Jd1qz-1gHjQI2c1_6JoTiGtnO77PbtIiPzZ2R_YtNEHwvsYUoUDuUZsHo/s320/IMG_3467.jpg" /></a></div><br /><div style="text-align: center;"><br /></div><ul><li> Cover and keep in a warm place to rise till its doubled in size. Mine took 1 hour and 15 minutes.</li></ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTlKOt3ysZHMt4lo7l9UNEz9-MN7BwW94CW49lYqnZv7BpA40Xr5GptMu1FRe1q8UMH0q81kfrc843gqUYQ5huwWv-4upDT7LFAqAoke9XnKbiEtG-udP933Od9M7c1ihnLomxUE_4gSs/s2048/IMG_3471.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTlKOt3ysZHMt4lo7l9UNEz9-MN7BwW94CW49lYqnZv7BpA40Xr5GptMu1FRe1q8UMH0q81kfrc843gqUYQ5huwWv-4upDT7LFAqAoke9XnKbiEtG-udP933Od9M7c1ihnLomxUE_4gSs/s320/IMG_3471.jpg" /></a></div><br /><div><br /></div><ul><li>Choose a baking pan that will fit 15 rolls. line it with parchment paper and keep it ready.</li><li>Cut the mozarella cheese into 1 inch cubes and keep it ready.</li><li>Once the dough has doubled, lightly flour your work surface and place the dough on the counter. Gently press it down so that it deflates. </li><li>Divide the dough equally into 15 balls.</li><li>Take each ball and roll it out roughly into a circle. Place 1 cheese cube in the middle and close it by bringing the edges together. pinch the edges closed so that it looks like a ball.</li></ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYYOUrnrRogz6yS47fCXTd1XgTnG9ZTJ_jnvCMHKc6qKk0J5QjtG_-ts8YC8zakQnGmJES7yZ_nu5X8rldYtNxuO_QY8MaI0s73lPAT140ZRMUkebKQvYLqjvGXLAYKliBEYpqG2J7w4U/s2048/IMG_3473.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYYOUrnrRogz6yS47fCXTd1XgTnG9ZTJ_jnvCMHKc6qKk0J5QjtG_-ts8YC8zakQnGmJES7yZ_nu5X8rldYtNxuO_QY8MaI0s73lPAT140ZRMUkebKQvYLqjvGXLAYKliBEYpqG2J7w4U/s320/IMG_3473.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvc95eNpkDy1rf0XiISR-3eM7oStf95scApt3ubQm9r-V9Xa0LJ-TEGxI-WkkSl_ekk28LmrUv4Jkr8eO94j0EkR-DzyoM_F6cTTaqBTRSJy61SK5kc9KI_0mC38ANHUNotLRLLhC1WDA/s2048/IMG_3475.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvc95eNpkDy1rf0XiISR-3eM7oStf95scApt3ubQm9r-V9Xa0LJ-TEGxI-WkkSl_ekk28LmrUv4Jkr8eO94j0EkR-DzyoM_F6cTTaqBTRSJy61SK5kc9KI_0mC38ANHUNotLRLLhC1WDA/s320/IMG_3475.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjqqEFZtr-UgKUV84I32foQcanUdbt-vq_HnZCY6pVo51keHkBqwMeYe6ZjZ8fuQG09KSqFAEaiewhCdssmy7pEhG7PZtm-uRhA-znDKhlljU5kR7JgcDJVeg2xTBWDSUNBgQlSSXstqo/s2048/IMG_3477.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjqqEFZtr-UgKUV84I32foQcanUdbt-vq_HnZCY6pVo51keHkBqwMeYe6ZjZ8fuQG09KSqFAEaiewhCdssmy7pEhG7PZtm-uRhA-znDKhlljU5kR7JgcDJVeg2xTBWDSUNBgQlSSXstqo/s320/IMG_3477.jpg" /></a></div><br /><div><br /></div><ul><li>Do the same for the rest of the dough and arrange it on the baking tray leaving little space for the dough to rise.</li></ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_IV-Pz7JpCaAbN_EPLwTu5oU2uXtO0crRH6YZo22iiIPaufwcEu2Oo-OBpcVoJsT62PgIbr965XiZ2aEUB-Yn8oBIvXmB0psWdp8j3Poxia0FRoK2xc5axDdkNqOF9mwy2iUQYQ9q_4k/s2048/IMG_3479.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_IV-Pz7JpCaAbN_EPLwTu5oU2uXtO0crRH6YZo22iiIPaufwcEu2Oo-OBpcVoJsT62PgIbr965XiZ2aEUB-Yn8oBIvXmB0psWdp8j3Poxia0FRoK2xc5axDdkNqOF9mwy2iUQYQ9q_4k/s320/IMG_3479.jpg" /></a></div><br /><div><br /></div><ul><li>Cover and leave it in a warm place for the second rise, say about 30 minutes or until doubled.</li><li>Preheat the oven at 180 degrees celcius.</li><li>Brush the rolls with the egg and bake in the pre heated oven for about 18 to 20 minutes or until browned.</li></ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO82wxUyhcvS5RfyWMQFnK-DZuDbLWngn0Ascm8Nb40qx4bAh-GCV4IdGPcFg4ekpxjXsvgp7u3_SyZIeT6vipLAUpZILKR_BNnlqDime_2tVcqXEl5nM6G2-cstjNQXQJ1Wcx5vnNZ6A/s2048/IMG_3480.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO82wxUyhcvS5RfyWMQFnK-DZuDbLWngn0Ascm8Nb40qx4bAh-GCV4IdGPcFg4ekpxjXsvgp7u3_SyZIeT6vipLAUpZILKR_BNnlqDime_2tVcqXEl5nM6G2-cstjNQXQJ1Wcx5vnNZ6A/s320/IMG_3480.jpg" /></a></div><br /><div><br /></div><ul><li>When its done baking, brush it immediately with some butter and let it cool on the counter.</li><li>It will become nice and soft once it has cooled down.</li><li>Pop it into the microwave before eating and serve warm.</li></ul><div><b><u>NOTES: </u></b></div></div><div><ul style="text-align: left;"><li>I have used 2 cups wholemeal flour and 3/4 cup all purpose flour. but you can choose to use all purpose flour completely or even half and half. Its completely upto you.</li></ul></div><a href="http://www.farahscookbook.com/2018/01/palak-paneer.html" style="background-attachment: initial; background-clip: initial; background-color: initial; background-origin: initial; background-position: 50% 50%; background-repeat: no-repeat; background-size: initial; background: url(https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSxfAOuBJRceX3stm77kXx0GXahOqPH54ITcXyLJVi41hJ23EsUzeE9d-cpZ5u_MrfcGJ11zwN1CH1916a2abGMSemAZ1xDZiGiOpiWs_QVQRZ9O42bTs6Gnlg22biuFVBUShgSXKZ7pg/s640/DSC_1798.JPG) no-repeat center center;"></a>farah saleemhttp://www.blogger.com/profile/05199360736492986655noreply@blogger.com0tag:blogger.com,1999:blog-1038625763873270033.post-51274576434847942252020-10-26T01:23:00.002-07:002020-10-26T01:25:37.229-07:00SPINACH AND CORN CHEESE SANDWICH<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1enbDOv8ovwjZ6-4FUi4hZ36d-rkFGyS8R_cYNoR-ry9NwkntB-pHorXJZ8_sIBvVPPCOsRu4baQsMoAS5YGRxrR4ob_qLIjHF7XBjOMtnatD1DOaULPjtCvYBUPY1FYrWljY4xKhY-g/s800/DSC_8656.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="639" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1enbDOv8ovwjZ6-4FUi4hZ36d-rkFGyS8R_cYNoR-ry9NwkntB-pHorXJZ8_sIBvVPPCOsRu4baQsMoAS5YGRxrR4ob_qLIjHF7XBjOMtnatD1DOaULPjtCvYBUPY1FYrWljY4xKhY-g/w512-h640/DSC_8656.JPG" width="512" /></a></div><br /><div><br /></div><div><br /></div><div>This is one of my absolute favourite sandwiches. Absolutely healthy and filling. This recipe is so easy that I have never posted it. I actually don't have any sandwich recipes on my blog! </div><div><br /></div><div>But we are amidst a time where nutritious and quick recipes such as these will come in very handy. Schools are still not open and we are still doing online schooling. So amidst all the chaos of juggling many roles we have to work smart and have such nutritious and quick recipes up our sleeve. </div><div><br /></div><div>This filling can even be made a day in advance. My kids do throw a tantrum when they see that spinach............ but then we can always bribe them with those french fries!! It's all about the negotiation yáll !!:D</div><div><br /></div><div>Corn and spinach are two ingredients that go hand in hand. With the addition of milk it gives you a very creamy appearance. So let me know if this is a keeper recipe?!:)</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8caRNLMlb3lO69rh2Fi2UeJk02MWJql_fM5HKQtXm07pKcHoaWdtEneBgNaE_56vq8xVAIkAqQ5oN7FZq6kJiclQMgkUQwIWPTLk7uygzN1h0mu4fg2S406dyPJkUNYypm_jrOSOK2co/s800/DSC_8662.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="607" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8caRNLMlb3lO69rh2Fi2UeJk02MWJql_fM5HKQtXm07pKcHoaWdtEneBgNaE_56vq8xVAIkAqQ5oN7FZq6kJiclQMgkUQwIWPTLk7uygzN1h0mu4fg2S406dyPJkUNYypm_jrOSOK2co/w486-h640/DSC_8662.JPG" width="486" /></a></div><br /><div><br /></div><div><span>This recipe makes about 3 closed sandwiches.</span></div><span style="color: red; font-weight: bold; text-decoration-line: underline;">INGREDIENTS:</span><div><b><u>to make the filling-<br /></u></b><a href="http://www.farahscookbook.com/2018/01/palak-paneer.html" style="background-attachment: initial; background-clip: initial; background-color: initial; background-origin: initial; background-position: 50% 50%; background-repeat: no-repeat; background-size: initial; background: url(https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSxfAOuBJRceX3stm77kXx0GXahOqPH54ITcXyLJVi41hJ23EsUzeE9d-cpZ5u_MrfcGJ11zwN1CH1916a2abGMSemAZ1xDZiGiOpiWs_QVQRZ9O42bTs6Gnlg22biuFVBUShgSXKZ7pg/s640/DSC_1798.JPG) no-repeat center center;"></a><div>butter - 1 and 1/2 tbsps</div><div>garlic, minced - 1 tbsp</div><div>corn - 1/2 cup</div><div>spinach, chopped - 200 g (washed and cleaned)</div><div>all purpose flour - 1 tbsp</div><div>milk - 3/4 cup</div><div>salt and pepper to taste</div><div>dried italian herbs - 1/2 tsp</div><div>chili flakes - as per taste</div><div><br /></div><div><b><u>to assemble the sandwich:</u></b></div><div>bread slices - 6</div><div>cheese singles - 3</div><div>butter - to toast</div><div><br /></div><div><b><u><span style="color: red;">PROCESS:</span></u></b></div><div><ul style="text-align: left;"><li><b><u>To make the filling</u></b>- Melt some butter in a pan. </li><li>Add in the garlic. Saute for a few seconds until nice and fragrant.</li><li>Add in the corn and saute for a minute or 2.</li><li>Next, add in the chopped spinach. Mix well till the spinach has wilted and reduced in quantity.</li></ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGthw4hyphenhyphenkiN6UeyG7cNflNHBfYWNN62vj6-JZTGl4r873C2uxzw0oPaehE7SsV2AjS5vnipjy3xQeAzm5xN4b38Jqwelso-0ScA0WnP4hEsumeiGZX761Hzv1RhG_flsCURKOJJ-K9T4E/s2048/IMG_3446.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGthw4hyphenhyphenkiN6UeyG7cNflNHBfYWNN62vj6-JZTGl4r873C2uxzw0oPaehE7SsV2AjS5vnipjy3xQeAzm5xN4b38Jqwelso-0ScA0WnP4hEsumeiGZX761Hzv1RhG_flsCURKOJJ-K9T4E/w150-h200/IMG_3446.jpg" width="150" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div><br /></div><ul style="text-align: left;"><li>After the spinach has wilted, add in the flour and mix well for about 15 seconds.</li><li>Then, add in the milk. Let it simmer.</li><li>Add in the salt and pepper to taste.</li><li>Add in the chilli flakes and the italian herbs.</li><li>Once the milk has thickened and the mixture has come together switch off the flame.</li></ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFrdE7gJYP7mmxW6SeIoFA7pAFdWzOFvf3PvbFxxbN6fFI1Tx97kkYkds6KMJguG1cMosLYFP8C7-mRr4WtayWAHIhioF-6KwSdHc92ZaGRGfdlmnIajZ2CEvi7lVVV6TP9X_wnKF9CSI/s2048/IMG_3447.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFrdE7gJYP7mmxW6SeIoFA7pAFdWzOFvf3PvbFxxbN6fFI1Tx97kkYkds6KMJguG1cMosLYFP8C7-mRr4WtayWAHIhioF-6KwSdHc92ZaGRGfdlmnIajZ2CEvi7lVVV6TP9X_wnKF9CSI/w150-h200/IMG_3447.jpg" width="150" /></a></div><br /><div><br /></div><ul style="text-align: left;"><li><b><u>To assemble the sandwich-</u></b> In a griddle pan melt some butter and then place 2 slices of bread on it.</li><li>On top of 1 slice place the cheese slice and on top of the other, spread some corn and spinach filling.</li></ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaAE7xuD-u3ypzbQCGd8-4V4-Y3VFkOk0kar-tXsOT1ppayP0xoe14vsP-ZhkOrR6fAOUvmfU7dZladuTJ5W5J8qy9HTY_8Bp4toFsI1AY9xamp8On25tiLjDIpe6m_hFbSJKbcUIWUgI/s2048/IMG_3449.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaAE7xuD-u3ypzbQCGd8-4V4-Y3VFkOk0kar-tXsOT1ppayP0xoe14vsP-ZhkOrR6fAOUvmfU7dZladuTJ5W5J8qy9HTY_8Bp4toFsI1AY9xamp8On25tiLjDIpe6m_hFbSJKbcUIWUgI/w150-h200/IMG_3449.jpg" width="150" /></a></div><br /><div><br /></div><ul style="text-align: left;"><li>Once the cheese has melted, place the cheese bread on top of the spinach filling, cheese side down. Give it a good press. </li><li>Once the bread has becomes slightly browned and crisp remove from the pan and cut into 2. Serve with some chilli sauce.</li></ul></div><div><br /></div></div>farah saleemhttp://www.blogger.com/profile/05199360736492986655noreply@blogger.com1tag:blogger.com,1999:blog-1038625763873270033.post-91958604128341593412020-10-23T23:58:00.003-07:002020-10-23T23:58:29.453-07:00GREEN PEAS KACHORI - BAKED<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSqw1F49pz2lHpbmsz6qFBzGf55_hnJ_xT4SNCUrRxyByVBdvL0wPaimiuwXIbS3MiWHIgzeUKSVQBT4Eolg5aj6t33J5PA_AqYM1zwCtx76jVefIe6dSpq6W0zN5s0uTegBHy5TwcNRc/s800/DSC_8655.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="616" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSqw1F49pz2lHpbmsz6qFBzGf55_hnJ_xT4SNCUrRxyByVBdvL0wPaimiuwXIbS3MiWHIgzeUKSVQBT4Eolg5aj6t33J5PA_AqYM1zwCtx76jVefIe6dSpq6W0zN5s0uTegBHy5TwcNRc/w492-h640/DSC_8655.JPG" width="492" /></a></div><br /><div><br /></div><div>Kachoris are indian deep fried dumplings. these are usually fried either with some stuffing or even plain. </div><div><br /></div><div>For a refreshing change, these kachoris are baked and hence more healthier than the original fried version. Got this recipe from Meera Sodhas recipe book! They are crisp and goes well with either <a href="https://www.farahscookbook.com/2020/03/tamarind-chutney.html">this tamarind chutney</a> or a yoghurt mint chutney. Since they are baked they were slightly hard. But becomes softer as they cooled. You can even eat this as a chat! Drench them with some yoghurt, and top off with some <a href="https://www.farahscookbook.com/2020/03/tamarind-chutney.html">tamarind chutney</a> and some <a href="https://www.farahscookbook.com/2018/04/mint-and-coriander-chutney.html">green chutney</a> Dont forget the <a href="https://www.farahscookbook.com/2018/04/omapodi-indian-savoury-snack.html">sev</a>!!!!</div><div><br /></div><div> <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQiSeg_sYnCr7_WDRp3iAURgDzllc8EqrOCf_2iclMDrr3ee9zYknBXJOJSBx1oxYvQ4syUYZlUHOpvID3ToI73DLPx5_ENC1Tnt4dCllZ0oKwd3qKEMhhYXQhADWR4Wb2M5x8MJ_XVXE/s800/DSC_8648.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="582" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQiSeg_sYnCr7_WDRp3iAURgDzllc8EqrOCf_2iclMDrr3ee9zYknBXJOJSBx1oxYvQ4syUYZlUHOpvID3ToI73DLPx5_ENC1Tnt4dCllZ0oKwd3qKEMhhYXQhADWR4Wb2M5x8MJ_XVXE/w466-h640/DSC_8648.JPG" width="466" /></a></div><br /></div><b><u><span style="color: red;"><div><b><u><span style="color: red;"><br /></span></u></b></div><div><b><u><span style="color: red;"><br /></span></u></b></div><div><b><u><span style="color: red;"><br /></span></u></b></div><div><b><u><span style="color: red;"><br /></span></u></b></div>INGREDIENTS:</span></u></b><a href="http://www.farahscookbook.com/2018/01/palak-paneer.html" style="background-attachment: initial; background-clip: initial; background-color: initial; background-origin: initial; background-position: 50% 50%; background-repeat: no-repeat; background-size: initial; background: url(https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSxfAOuBJRceX3stm77kXx0GXahOqPH54ITcXyLJVi41hJ23EsUzeE9d-cpZ5u_MrfcGJ11zwN1CH1916a2abGMSemAZ1xDZiGiOpiWs_QVQRZ9O42bTs6Gnlg22biuFVBUShgSXKZ7pg/s640/DSC_1798.JPG) no-repeat center center;"></a><div><u><b>for the pastry:</b></u></div><div>all purpose flour - 1 and 1/4 cups</div><div>salt - 1/4 tsp</div><div>oil - 3/4 tbsp</div><div>warm water to knead</div><div><br /></div><div><b><u>for the filling:</u></b></div><div>oil - 1 to 2 tbsps</div><div>frozen or freshly boiled green peas - 2 cups</div><div>ginger - 2 cm piece</div><div>green chilli - 1</div><div>mustard seeds - 1/2 tsp</div><div>cinnamon powder - 1/2 tsp</div><div>garam masala - 3/4 tsp</div><div>turmeric powder - 1/4 tsp</div><div>chilli powder - 1/4 tsp</div><div>salt to taste</div><div><br /></div><div><b><u><span style="color: red;">PROCESS:</span></u></b></div><div><ul style="text-align: left;"><li><u><b>To make the pastry</b></u> - In a mixing bowl, mix together the flour and salt.</li><li>Add in the oil and mix with your fingers so that the mixture resembles fine breadcrumbs.</li><li>Slowly add in enough water and knead to form a soft but firm dough. Take 1/2 tsp oil in your hands and spread it on the top of the dough ball to keep it moist. Keep it covered.</li><li><u><b>To make the filling</b></u>- Using a mortar and pestle nicely mash the ginger and green chilli and keep aside.</li><li>Pulse/ blitz the green peas in a food processer or blender till they are coarsely mashed.</li></ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMpywBh422qmvSsKbT_Y3T6kXOqBDNC94WVs9K01FGwI8lmf6NM5edMBRzdTliIHUcApynrtK2oTgdT3Bo49K2hQbOVL7dsJai6w1s5BmhLn2g_MfkPR1Srep1npjASkWHC3Yh2-92yUo/s2048/IMG_3429.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMpywBh422qmvSsKbT_Y3T6kXOqBDNC94WVs9K01FGwI8lmf6NM5edMBRzdTliIHUcApynrtK2oTgdT3Bo49K2hQbOVL7dsJai6w1s5BmhLn2g_MfkPR1Srep1npjASkWHC3Yh2-92yUo/w150-h200/IMG_3429.jpg" width="150" /></a></div><br /><ul style="text-align: left;"><li>In a small wok, heat the oil. Once heated, add in the mustard seeds.</li><li>Once they start to pop add in the green chilli and ginger paste. saute for a minute.</li><li>Add in the green peas and continue to saute for a further 4-5 minutes.</li><li>Now add all the masalas and continue to cook for a further 2 minutes or until there is no more moisture left in the peas mixture. Remove from the flame.</li></ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8tz3WQRwS4Ik5_UT2zfdz-XKa5BhyphenhyphenmBMZz5XP75QT0-pSI261EJKAVjAvukg4fXsvroA3vwn_amBZupg7m0jUsypOVD913Vo5zFVdyHllpdXPThDfe62zVSGY104yJoSy1jQC48nlQPs/s2048/IMG_3430.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8tz3WQRwS4Ik5_UT2zfdz-XKa5BhyphenhyphenmBMZz5XP75QT0-pSI261EJKAVjAvukg4fXsvroA3vwn_amBZupg7m0jUsypOVD913Vo5zFVdyHllpdXPThDfe62zVSGY104yJoSy1jQC48nlQPs/w150-h200/IMG_3430.jpg" width="150" /></a></div><br /><ul style="text-align: left;"><li><b><u>Now to assemble them</u></b>- Grease a baking tray with some oil. Preheat the oven at 180 degrees.</li><li>Lightly flour your work surface.</li><li>Pinch a bit of the dough and roll it into a 10 cm circle.</li><li>keep some green peas stuffing in the middle.</li></ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz-351MtMVm-S4tcHrs5Ys0Lo4QUps1JaBBgUGipeaHVfFJh2n9fJaw24wrz_lKPyQAJNo0CBSVG-n98iF69vfsxEMjz-6z39KVyeBNldSzSooX1TfpAFv6BaqneEXy1Fhg6Zwa4wS41k/s2048/IMG_3431.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz-351MtMVm-S4tcHrs5Ys0Lo4QUps1JaBBgUGipeaHVfFJh2n9fJaw24wrz_lKPyQAJNo0CBSVG-n98iF69vfsxEMjz-6z39KVyeBNldSzSooX1TfpAFv6BaqneEXy1Fhg6Zwa4wS41k/w150-h200/IMG_3431.jpg" width="150" /></a></div><br /><div><br /></div><ul style="text-align: left;"><li>Close the kachori by bringing the edges of the dough together and pinch them shut. Gently flatten them if you wish.</li></ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFNM4iwE17m6gDjGu_B61TlAAVVVR5DA1xiUM_YGaLX7s2X66t7opyOxnbJRItAEKi-kEiKYf4t2OaOsC5OT7eH0FrYwPtaedKEXMgcXdz2HBTG1u-roHhtX6hCo4ro7eEPs9wrhEDyWk/s2048/IMG_3434.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFNM4iwE17m6gDjGu_B61TlAAVVVR5DA1xiUM_YGaLX7s2X66t7opyOxnbJRItAEKi-kEiKYf4t2OaOsC5OT7eH0FrYwPtaedKEXMgcXdz2HBTG1u-roHhtX6hCo4ro7eEPs9wrhEDyWk/w150-h200/IMG_3434.jpg" width="150" /></a></div><br /><div><br /></div><ul style="text-align: left;"><li>Do the same for the remaining dough and arrange them on the baking tray, pinched side down.</li><li>Brush the tops of the kachori with some oil.</li><li>Bake the kachoris at 180 degrees for about 25 to 30 minutes or until the tops become slightly golden brown.</li><li>Serve hot with any chutney of you choice. it goes well with tamarind chutney. recipe for that can be found <a href="https://www.farahscookbook.com/2020/03/tamarind-chutney.html">here.</a></li></ul></div>farah saleemhttp://www.blogger.com/profile/05199360736492986655noreply@blogger.com0tag:blogger.com,1999:blog-1038625763873270033.post-4384958622288908272020-10-22T21:20:00.001-07:002020-10-22T21:20:09.146-07:00RAVA PHIRNI - A THICK MILK PUDDING MADE FROM SEMOLINA <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIywGwZAyrmt_pRjYljMQBri81a46RSNIp3nj8rTXNwOvy_EDOCuWVvTZManPVDaRUK5M_6tE0S9ZjNIIUrL0N4NpGYZqXBnkqLTdU8KrtzAlqc1lAg22TahPMrIEtg6-fngcZzkAVeTU/s800/DSC_8621.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="535" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIywGwZAyrmt_pRjYljMQBri81a46RSNIp3nj8rTXNwOvy_EDOCuWVvTZManPVDaRUK5M_6tE0S9ZjNIIUrL0N4NpGYZqXBnkqLTdU8KrtzAlqc1lAg22TahPMrIEtg6-fngcZzkAVeTU/w428-h640/DSC_8621.JPG" width="428" /></a></div><br /><div><br /></div><div><br /></div><div>Phirni is a thick dessert made from sweetened milk and topped with some nuts. The most common phirni dessert is made from rice, although we can make it with rava/ semolina too! </div><div><br /></div><div><br /></div><div>This dessert is one of the first desserts I probably learnt back in those days, I didn't know how to cook! Its so easy and requires such few ingredients. My grandmother used to cook this for Eid and I learnt it from her....... just that we improvise it over the years:) </div><div><br /></div><div>This is very similar to all the payasam and kheer recipes. the consistency for this phirni is as per taste. some like it thick and some like it thinner. so you can add milk accordingly. this recipe makes it on the thicker side.</div><div><br /></div><div>you can skip the saffron but it give you a slight tinge of that beautiful yellow. the rose water too is optional but it gives it that little extra. </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdgTmq_HbhJ5w_TN402PgbHrE9vAhIxGpm0FzNsakSw3xK3PBadk3NWK3kKuEmaWjIwpQGxDgawymom0JhJWZwHOf2Rjyb4gMtLNrRqjXhO0GmiqkMrFh29sXBYfQJyqdMzutogCeBXXs/s800/DSC_8644.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="530" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdgTmq_HbhJ5w_TN402PgbHrE9vAhIxGpm0FzNsakSw3xK3PBadk3NWK3kKuEmaWjIwpQGxDgawymom0JhJWZwHOf2Rjyb4gMtLNrRqjXhO0GmiqkMrFh29sXBYfQJyqdMzutogCeBXXs/w424-h640/DSC_8644.JPG" width="424" /></a></div><br /><div><br /></div><div><br /></div><div><b><u><span style="color: red;">INGREDIENTS:</span></u></b></div><a href="http://www.farahscookbook.com/2018/01/palak-paneer.html" style="background-attachment: initial; background-clip: initial; background-color: initial; background-origin: initial; background-position: 50% 50%; background-repeat: no-repeat; background-size: initial; background: url(https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSxfAOuBJRceX3stm77kXx0GXahOqPH54ITcXyLJVi41hJ23EsUzeE9d-cpZ5u_MrfcGJ11zwN1CH1916a2abGMSemAZ1xDZiGiOpiWs_QVQRZ9O42bTs6Gnlg22biuFVBUShgSXKZ7pg/s640/DSC_1798.JPG) no-repeat center center;"></a><div>milk - 600 ml</div><div>rava/ sooji - 1/2 cup (dry roasted. see notes)</div><div>milkmaid/ condensed milk - 1 and 1/2 cups</div><div>cardamom powder - 1/4 tsp</div><div>rose water - 1/4 tsp</div><div>pinch of saffron </div><div>sliced mixed nuts (usually almonds and pistachios)/raisins - for garnishing</div><div><br /></div><div><br /></div><div><b><u><span style="color: red;">PROCESS</span></u></b>:</div><div><ul style="text-align: left;"><li>In a saucepan, heat the the 500ml milk.</li><li>Once it has come to a boil, add in the rava and keep stirring so that there are no lumps. Keep the flame on low.</li><li>The rava cooks very fast. After the milk + rava has thickened, add in the condensed milk. Keep stirring.</li><li>Add in the cardamom powder and saffron. </li><li>Once you have reached the desired consistency, (let it be slightly thinner because it will thicken more on cooling.) Add the rose water and switch off the flame.</li><li>Garnish with mixed nuts before serving.</li><li>Serve hot or cold.</li></ul><div><b><u>NOTES:</u></b></div></div><div style="text-align: left;"><ul style="text-align: left;"><li>Dry roast the rava for a few minutes before using without changing the colour. If the rava you buy says it has already been roasted, you can skip this step.</li><li>This phirni like most milk sweets becomes thick very fast. so you can always add more milk and heat it if it has become thick before serving.</li></ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGscdm5TE3Nb-pj2-eXCYqSQK65uiZ52grqDwuK3l3h4EZLzw2Aha2OlXTvLX94KsXw3781UPuykafbVG0mDWsC2WUeWHeOZxBuHhewHn3w6KtZN1Opvu501-l56gRJmr0s42_AF6Bks8/s800/DSC_8641.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="530" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGscdm5TE3Nb-pj2-eXCYqSQK65uiZ52grqDwuK3l3h4EZLzw2Aha2OlXTvLX94KsXw3781UPuykafbVG0mDWsC2WUeWHeOZxBuHhewHn3w6KtZN1Opvu501-l56gRJmr0s42_AF6Bks8/w424-h640/DSC_8641.JPG" width="424" /></a></div><br /><div><br /></div></div>farah saleemhttp://www.blogger.com/profile/05199360736492986655noreply@blogger.com0tag:blogger.com,1999:blog-1038625763873270033.post-63315356986813129692020-10-15T19:20:00.004-07:002020-10-15T19:20:59.259-07:00BAKED GARLIC CROUTONS<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk2nT3Nf0I8g62V7hXRR1cFd2KNzjipG_u6XcC5MurdHY4aaYkdkUP-jwobZUsK1w_yntamVDmcvkcmSjDhBYe5kiR8P1FfO4iT7qZR-xMP7nbcyZURQphgPzfJOVrwkdiVsRneEjl9fI/s800/DSC_8583.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="586" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk2nT3Nf0I8g62V7hXRR1cFd2KNzjipG_u6XcC5MurdHY4aaYkdkUP-jwobZUsK1w_yntamVDmcvkcmSjDhBYe5kiR8P1FfO4iT7qZR-xMP7nbcyZURQphgPzfJOVrwkdiVsRneEjl9fI/w468-h640/DSC_8583.JPG" width="468" /></a></div><br /><div><br /></div><div><br /></div><div>Croutons make soups and salads more exciting! I'm sure you will agree with that. When you can't get hold of shop bought croutons, do not fret. All you need is your usual bread and you're good to go!</div><div><br /></div><div>The recipe below is a simple non fussy recipe for quick garlic croutons.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg6-IyFmeiekGhdq7PgBNEbVWhUoN4xmjC9SoL3lAezVkMu5LVh__HedgGDORBSZxoG3-BkG6YL8BOhL03Y8S2ImCApwTwjjp83bpqOaNZYzIXQxf1Wp1jisCPIj8M0qIFTI9OF6wmdHQ/s800/DSC_8596.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="595" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg6-IyFmeiekGhdq7PgBNEbVWhUoN4xmjC9SoL3lAezVkMu5LVh__HedgGDORBSZxoG3-BkG6YL8BOhL03Y8S2ImCApwTwjjp83bpqOaNZYzIXQxf1Wp1jisCPIj8M0qIFTI9OF6wmdHQ/w476-h640/DSC_8596.JPG" width="476" /></a></div><br /><div><br /></div><div><br /></div><b><u><span style="color: red;">INGREDIENTS:</span></u></b><div>bread - 5 slices ( I used wholemeal)</div><div>garlic, minced - 2 to 3 cloves</div><div>butter, melted - 2 tbsps</div><div>olive oil - 2 tbsps</div><div>mixed dried italian herbs/seasoning - 1 tsp</div><div>pinch of salt</div><div><br /></div><div><br /></div><div><b><u><span style="color: red;">PROCESS:</span></u></b></div><div style="text-align: left;"><ul style="text-align: left;"><li>Cut the bread slices into 1 inch cubes. Set aside.</li><li>In a small bowl, mix together the butter, olive oil , garlic,salt and the italian seasoning.</li><li>Pour it over the bread cubes. Toss well to coat.</li><li>Line a baking tray with parchment paper and lay the bread cubes on it in a single layer.</li><li>Bake in a pre heated over at 220 degrees for about 8 minutes or until browned and crisp.</li><li>Serve immediately along with your favourite soup or salad.</li></ul><div><b><u>NOTES:</u></b></div><div><ul style="text-align: left;"><li>To re heat the croutons, place in a singe layer in a preheated oven for a few minutes to crisp up.</li></ul></div></div>farah saleemhttp://www.blogger.com/profile/05199360736492986655noreply@blogger.com0tag:blogger.com,1999:blog-1038625763873270033.post-28616597619853352602020-10-15T00:17:00.000-07:002020-10-15T00:17:00.081-07:00CARROT AND CELERY SOUP<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjijvaElu3ES9IsFMDrsaR881GlYMTtXBTxIkgTb1apJ10qeLOd3bueG_jxV9pZLJZjail7taZHureIXPfRzFFPE6riUhkUBaFB8skoTC7f4mHB4aJTmPPmOOGJtobYdTUeluc_rScwPwI/s800/DSC_8605.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="530" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjijvaElu3ES9IsFMDrsaR881GlYMTtXBTxIkgTb1apJ10qeLOd3bueG_jxV9pZLJZjail7taZHureIXPfRzFFPE6riUhkUBaFB8skoTC7f4mHB4aJTmPPmOOGJtobYdTUeluc_rScwPwI/w424-h640/DSC_8605.JPG" width="424" /></a></div><br /><div><br /></div><div><br /></div><div>This is a very basic soup recipe which is healthy and nutritious. love these kind of soups which are so easy to put together. they taste great with some toasted bread/ garlic bread or even some croutons. The recipe for these baked garlic croutons coming up in the next blog post!</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx3dQojPa3o5xEitSiFOHR-kuyRXuVFiumdWRVN5lqaFcI300VJT8S5OheMNuusTNxzdkK75dhH1lxpI88LW_V1rrULdcs6po6vC2WkbQEdSKR_jV20WlEMT4FC7qCfO7ICW8KAl5A2MQ/s800/DSC_8610.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="530" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx3dQojPa3o5xEitSiFOHR-kuyRXuVFiumdWRVN5lqaFcI300VJT8S5OheMNuusTNxzdkK75dhH1lxpI88LW_V1rrULdcs6po6vC2WkbQEdSKR_jV20WlEMT4FC7qCfO7ICW8KAl5A2MQ/w424-h640/DSC_8610.JPG" width="424" /></a></div><br /><div><br /></div><div><b><u><span style="color: red;"><br /></span></u></b></div><b><u><span style="color: red;">INGREDIENTS:</span></u></b><a href="http://www.farahscookbook.com/2018/01/palak-paneer.html" style="background-attachment: initial; background-clip: initial; background-color: initial; background-origin: initial; background-position: 50% 50%; background-repeat: no-repeat; background-size: initial; background: url(https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSxfAOuBJRceX3stm77kXx0GXahOqPH54ITcXyLJVi41hJ23EsUzeE9d-cpZ5u_MrfcGJ11zwN1CH1916a2abGMSemAZ1xDZiGiOpiWs_QVQRZ9O42bTs6Gnlg22biuFVBUShgSXKZ7pg/s640/DSC_1798.JPG) no-repeat center center;"></a><div>butter - 1 tbsp</div><div>onion, chopped - 1</div><div>bay leaf - 1 </div><div>garlic, chopped - 3</div><div>carrots, roughly chopped - 2</div><div>potato, roughly chopped - 1</div><div>celery stalks, roughly chopped - 1 and 1/2 cups</div><div>cumin powder - 1/4 tsp</div><div>chicken or vegetable broth - 3 cups</div><div>fresh coriander leaves, chopped - a handful</div><div>salt and pepper to taste</div><div>coconut milk or cooking cream - 1/4 cup (optional)</div><div>chilli flakes/ mixed dried herbs - a pinch for serving (optional)</div><div><br /></div><div><b><u><span style="color: red;">PROCESS:</span></u></b></div><div><ul style="text-align: left;"><li>In a big cooking pot, melt the butter.</li><li>Add in the bay leaf, onions and garlic and saute.</li><li>Once the onions have softened, add in chopped carrots, celery and potato. Add the cumin powder too and stir for a minute or 2.</li><li>Add in the chicken or vegetable broth. Cover and let it simmer and cook for about 20 to 25 minutes. Season with requited salt and pepper.</li><li>Once the veggies have cooked through and the level of water has reduced, add in the fresh coriander leaves, coconut milk/ cooking cream (if you are using). cook for a further 2 minutes and then switch off the flame.</li><li>Let it cool completely.</li><li>Remove the bay leaf and blend to a smooth consistency.</li><li>Serve hot and garnish with chilli flakes and mixed dried herbs.</li><li>It tastes delicious with these baked garlic croutons.</li></ul></div>farah saleemhttp://www.blogger.com/profile/05199360736492986655noreply@blogger.com0tag:blogger.com,1999:blog-1038625763873270033.post-55782855168034543412020-09-30T17:20:00.004-07:002020-09-30T17:21:03.481-07:00BOMBAY KARACHI HALWA<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ2JvL0WZBD7d9PvDdB2GOJSSNH9UAff5wPr03M0wmhX1151tX3dgImGVGDl9HbmnSFlmBBimyiJhd1LccZuVqp8evP1uAKhFrZNK2uPn-ZzIP8Xk6z7C__ZowSoYHdsV7gM-QBQIxSCY/s2048/DSC_8553.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1636" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ2JvL0WZBD7d9PvDdB2GOJSSNH9UAff5wPr03M0wmhX1151tX3dgImGVGDl9HbmnSFlmBBimyiJhd1LccZuVqp8evP1uAKhFrZNK2uPn-ZzIP8Xk6z7C__ZowSoYHdsV7gM-QBQIxSCY/w512-h640/DSC_8553.JPG" width="512" /></a></div><br /><div><br /></div><div><br /></div><div>As<span> most halwas made from 'flour', this halwa too has a a very chewy texture. The Bombay Karachi halwa is made from cornflour and is so much more easier to make when compared to wheat halwa etc.</span></div><div><span>Actually it is extremely easy and very straight forward. </span></div><div><span><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijcTDS4DmDfeQRv2XnbjD4e2nuu8CQkjQxQ62qvEMOfmrE4ugBNhvxLhrVNh4KU_CBSboNDm9rIwBt4DUy8N_yxeowNZvBZ0rMgMv02xI570KWjl5Bng3MWRbWsP8xLYRVe3t6HBggogc/s2048/DSC_8550.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1505" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijcTDS4DmDfeQRv2XnbjD4e2nuu8CQkjQxQ62qvEMOfmrE4ugBNhvxLhrVNh4KU_CBSboNDm9rIwBt4DUy8N_yxeowNZvBZ0rMgMv02xI570KWjl5Bng3MWRbWsP8xLYRVe3t6HBggogc/w470-h640/DSC_8550.JPG" width="470" /></a></div><br /><span><br /></span></div><div><span><br /></span></div><div><span>A sugar syrup is made and then the slurry (cornflour and water) is cooked in it. Ghee is added in regular intervals and cooked. With the addition of mixed nuts, this cornflour halwa is an absolute delight. You can smell and taste the cardamom and rose water...............yum!</span></div><div><span><br /></span></div><div><span><br /></span></div><div>The recipe I have shared yields perfect Bombay halwas. If you don't like it too chewy you can stop cooking after the mixture has become transparent. The more you cook, the more chewier it gets.</div><div><br /></div><b><u><span style="color: red;"><div><b><u><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0aX7vrMVUyvNuhyphenhyphenuNfL9z8gxKonhwWKlPUW0W4-TsLACaO99KbaTB9XWwmu4_B8aLUO6ITRRKtrT1jkgPqftexvBojS8TSyfjS7cKQYJr4yNRuUnrl2vkgZ8Sc_EZgkQilmkYAwRAr_Y/s2048/DSC_8533.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1482" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0aX7vrMVUyvNuhyphenhyphenuNfL9z8gxKonhwWKlPUW0W4-TsLACaO99KbaTB9XWwmu4_B8aLUO6ITRRKtrT1jkgPqftexvBojS8TSyfjS7cKQYJr4yNRuUnrl2vkgZ8Sc_EZgkQilmkYAwRAr_Y/w464-h640/DSC_8533.JPG" width="464" /></a></div><br /><span style="color: red;"><br /></span></u></b></div>INGREDIENTS:</span></u></b><a href="http://www.farahscookbook.com/2018/01/palak-paneer.html" style="background-attachment: initial; background-clip: initial; background-color: initial; background-origin: initial; background-position: 50% 50%; background-repeat: no-repeat; background-size: initial; background: url(https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSxfAOuBJRceX3stm77kXx0GXahOqPH54ITcXyLJVi41hJ23EsUzeE9d-cpZ5u_MrfcGJ11zwN1CH1916a2abGMSemAZ1xDZiGiOpiWs_QVQRZ9O42bTs6Gnlg22biuFVBUShgSXKZ7pg/s640/DSC_1798.JPG) no-repeat center center;"></a><div>cornflour - 1 cup</div><div>water - 2 + 1 cup</div><div>sugar - 2 and 1/4 cups</div><div>lemon juice - 1 tsp</div><div>ghee - 1/2 cup</div><div>orange or red food colouring - few drops</div><div>cardamom powder - 1 tsp</div><div>rose essence - 3 to 4 drops( optional)</div><div>almonds and cashewnuts, chopped - 1/2 cup</div><div><br /></div><div><b><u><span style="color: red;">PROCESS:</span></u></b></div><div><ul style="text-align: left;"><li>Grease a glass dish with some ghee, line it with parchment paper and brush it with some ghee. My dish was 8x5 inches. Sprinkle about 2 tbsps of the mixed nuts(reserve the rest for later) in the dish and keep it ready.</li></ul><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJqklSgtVVIx8dO57DH_D50WG4mHaO2wwjEHYucIacu0YYAjJOjqTRf3GnpcwuGpBQv_8rxfyDE17zY2G6bsWVcGxgnzUcTYX6NJTXoAFCX2QkXw0SoTANfQ4ZfDNtkSMDAwPOdeYGrgA/s2048/IMG_3308.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJqklSgtVVIx8dO57DH_D50WG4mHaO2wwjEHYucIacu0YYAjJOjqTRf3GnpcwuGpBQv_8rxfyDE17zY2G6bsWVcGxgnzUcTYX6NJTXoAFCX2QkXw0SoTANfQ4ZfDNtkSMDAwPOdeYGrgA/w150-h200/IMG_3308.jpg" width="150" /></a></div><br /><div><br /></div><ul style="text-align: left;"><li>In a bowl, mix together the cornflour and the 2 cups of water. Add the water slowly, whisking it continuously to avoid lumps. Keep aside.</li><li>In a non stick pan, add the sugar and 1 cup water. Mix and then switch on the stove. Bring it to a boil and then add in the lemon juice.</li><li>Once the sugar has completely dissolved, on low to medium flame, slowly add in the cornflour mixture. Mix continuously. The mixture will become thick as you heat it. </li></ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNK-jwy9Y5K_Yby2f8KiluCaLUcJcpDR6XN2PD29wRI3CnrdeVTVoG44nHXYzaN9AoQaj9VWKqquvxtesImV6f7WTIv8359GxPOHqUFOR6Co_Zsi-FU93r1xZoouAq8kyFGwe7yvPzS30/s2048/IMG_3305.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNK-jwy9Y5K_Yby2f8KiluCaLUcJcpDR6XN2PD29wRI3CnrdeVTVoG44nHXYzaN9AoQaj9VWKqquvxtesImV6f7WTIv8359GxPOHqUFOR6Co_Zsi-FU93r1xZoouAq8kyFGwe7yvPzS30/w150-h200/IMG_3305.jpg" width="150" /></a></div><br /><ul style="text-align: left;"><li>Once it has become translucent and thick, add in the ghee, 1 tbsp at a time, mixing well after each addition. Make sure the ghee has been completely absorbed before each addition. Keep the flame on low, as it is easier to mix continuously.</li></ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgysBf6XoFQ1pqyZSjwN7a2RKn3Fo9OsfVcJeNFjbv2N3F-rQRTuoNVcPZUcU8ByLrq_CJgeZNJdpPUQunfp1BU0XpYYd_brZcLZKFw5aVJO6gf1f32tMLdNegbv8JiA1BgV02HkK6OZiY/s2048/IMG_3306.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgysBf6XoFQ1pqyZSjwN7a2RKn3Fo9OsfVcJeNFjbv2N3F-rQRTuoNVcPZUcU8ByLrq_CJgeZNJdpPUQunfp1BU0XpYYd_brZcLZKFw5aVJO6gf1f32tMLdNegbv8JiA1BgV02HkK6OZiY/w150-h200/IMG_3306.jpg" width="150" /></a></div><br /><ul style="text-align: left;"><li>Next, add in the orange food colouring and mix continuously.</li><li>When the mixture is almost transparent, add in the cardamom powder and the rose essence and mix well.</li><li>When you lift the mixture with the spatula and drop it you can now see that it is transparent. cook for a further 10 to 15 minutes. At this stage, add in the chopped nuts and mix well. Switch off the stove. It will be like jelly. It took me about 30 minutes of cooking to get to this stage. </li></ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibi2Wjd88KcvFPacLkzZt7H05Anz3UDbI610VRPPkh59Rp6w3ef3A3g0QeIyT7nf4UXrhojNqsOTMCVnX5UaisuN1DNYwisLmekhaV5lcwq7PjBnW3ry-6NpP_1WmQdO81gq1WuF17Iso/s2048/IMG_3307.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibi2Wjd88KcvFPacLkzZt7H05Anz3UDbI610VRPPkh59Rp6w3ef3A3g0QeIyT7nf4UXrhojNqsOTMCVnX5UaisuN1DNYwisLmekhaV5lcwq7PjBnW3ry-6NpP_1WmQdO81gq1WuF17Iso/w150-h200/IMG_3307.jpg" width="150" /></a></div><br /><ul style="text-align: left;"><li>Transfer the halwa into the greased dish and smoothen the tops with the spatula. Let it cool completely.</li></ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOrsyk6weQ74pfGawNkwE8cO296EhWb89-a0k0qUOe70V4CKOVoJV_S8y-Gc1hyx_IN9oAxSddXnvxXIp4_AKMw6x5AXceRNAjp0sVjAcB07CZgwARA3XJkWw9bHrUtR_6w5y0WY6WRa8/s2048/IMG_3309.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOrsyk6weQ74pfGawNkwE8cO296EhWb89-a0k0qUOe70V4CKOVoJV_S8y-Gc1hyx_IN9oAxSddXnvxXIp4_AKMw6x5AXceRNAjp0sVjAcB07CZgwARA3XJkWw9bHrUtR_6w5y0WY6WRa8/w150-h200/IMG_3309.jpg" width="150" /></a></div><br /><ul style="text-align: left;"><li>Once cooled, overturn the halwa onto a plate, and cut it into desired slices.</li></ul><div><u><b>NOTES:</b></u></div></div><div><ul style="text-align: left;"><li>If you want it very less chewy, you can switch off the flame about 10 minutes after the cornflour mixture has become transparent. This is roughly about 25 minutes of cooking time on the whole.</li><li>The more you cook it, the more chewy it will become.</li><li>Keep stiring as you cook.</li></ul></div>farah saleemhttp://www.blogger.com/profile/05199360736492986655noreply@blogger.com0tag:blogger.com,1999:blog-1038625763873270033.post-78901513695513667852020-09-16T17:51:00.002-07:002020-09-16T18:05:15.144-07:00POACHED EGGS IN A TAMARIND BASED CURRY<div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk1bKItGIxadfjHIidq5N1syHTyGr-lHqvXvqUUymAROJpYNMxTARrZXNhIiygrwSLfHzFLmPF3n4bBXflLCH-7B6vB7aUVU_qoP9vq4jAi24Jyb48Nvkcd1LvLH8DDbMn36GF5oTt6js/s2048/DSC_8493.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1356" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk1bKItGIxadfjHIidq5N1syHTyGr-lHqvXvqUUymAROJpYNMxTARrZXNhIiygrwSLfHzFLmPF3n4bBXflLCH-7B6vB7aUVU_qoP9vq4jAi24Jyb48Nvkcd1LvLH8DDbMn36GF5oTt6js/w424-h640/DSC_8493.JPG" width="424" /></a></div><br /><div><br /></div><div><br /></div><div>I love any sort of tamarind curry. Unfortunately, my family hates anything to do with it..........and I hate cooking just for myself.........so when I do make it.........I make a BIGGGGG pot so I can eat it for a few days :D</div><div><br /></div><div>This recipe holds many memories, and hopefully will be carried on for many more generations!It may be 'just another egg curry' for many, but for us it holds many stories.......many memories!</div><div>The whole extended family at my grandma's sitting together at one table during dinner........laughing, giggling and reserving(more like fighting!) the next dosa for themselves........hahaha...............even though 3 dosa pans will be busy making dosas simultaneously, it was never fast enough!......gosh..........what a gluttonous family!!!!!!!!:)</div><div><br /></div><div>Although you can serve this curry with rice, the best combination hands down would be hot HOT, crispy ghee dosas........Oh my! What a delicious combination!</div><div><br /></div><b><u><span style="color: red;"><div><b><u><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi54BoVBblwtHtRF6zCeRPEYDw9yriORqHl0QMpChQ-lKle7bmqYn3tUgO1IFsO6MIfojGbsct60Llcf20s8AfW0u5QAcv4aujXIUgrkrVxyFq6uuNFcbUBti62x-bpoJwEYZaKdNy9D2g/s2048/DSC_8529.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1356" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi54BoVBblwtHtRF6zCeRPEYDw9yriORqHl0QMpChQ-lKle7bmqYn3tUgO1IFsO6MIfojGbsct60Llcf20s8AfW0u5QAcv4aujXIUgrkrVxyFq6uuNFcbUBti62x-bpoJwEYZaKdNy9D2g/w424-h640/DSC_8529.JPG" width="424" /></a></div><br /><span style="color: red;"><br /></span></u></b></div><div><b><u><span style="color: red;"><br /></span></u></b></div><div><b><u><span style="color: red;"><br /></span></u></b></div><div><b><u><span style="color: red;">INGREDIENTS:</span></u></b></div></span></u></b><div>5 eggs<br /><a href="http://www.farahscookbook.com/2018/01/palak-paneer.html" style="background: url("https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSxfAOuBJRceX3stm77kXx0GXahOqPH54ITcXyLJVi41hJ23EsUzeE9d-cpZ5u_MrfcGJ11zwN1CH1916a2abGMSemAZ1xDZiGiOpiWs_QVQRZ9O42bTs6Gnlg22biuFVBUShgSXKZ7pg/s640/DSC_1798.JPG") 50% 50% no-repeat;"></a><div>Oil - 3 tbsps</div><div>onions, chopped roughly - 2 </div><div>garlic - 4 cloves</div><div>tomato, chopped - 1</div><div>green chilies, slit - 2</div><div>mustard seeds - 1 tsp</div><div>curry leaves - 1 sprig</div><div>red chili powder - 2 and 1/2 tsps </div><div>turmeric powder - 1/4 tsp</div><div>cumin powder - 1 tsp</div><div>coriander powder - 2 tbsps</div><div>hing/ asafoetida powder - a pinch</div><div>tamarind - 1 big lime sized</div><div>thick coconut milk - 1/2 cup</div><div>salt to taste</div><div>fresh coriander leaves, chopped - 2 tbsps</div><div> </div><div><b><u><span style="color: red;">PROCESS:</span></u></b></div><div><ul style="text-align: left;"><li>Soak the tamarind in 1 cup warm water. Nicely squeeze the tamarind to extract the juice. Keep aside. Add 1 more cup of water to the pulp, repeat and extract the juice again. So we have 2 cups of tamarind water. Keep aside.</li><li>Puree the onions and garlic together in a blender until smooth. keep aside.</li><li>In a wide wok, heat the oil.</li><li>Add in the mustard seeds.</li><li>When they start to splutter add in the curry leaves and the chilli powder.</li><li>After a few seconds add in the green chilies, onion and garlic puree. Cover and let it cook in the oil for a minute or so or until the raw smell goes.</li><li>Next, add in the tomatoes and some salt. Cover and let it cook until soft and mushy. Add in splashes of water to avoid burning the masalas. Open the lid and stir at regular intervals.</li><li>Once the tomatoes have become soft, add in the cumin powder, coriander powder and turmeric powder and cook well for about 30 seconds.</li><li>Once the spices have cooked, add in the tamarind water. Cover and let it simmer till the water level has gone down, and the consistency has become thicker. You can add 1/2 or 1 more cup of water if necessary.</li><li>At this stage, add in the asafoetida and taste to see if the salt and the curry on the whole tastes perfect. </li><li>Next, add in the coconut milk. Simmer for a minute or so.</li><li>Now that our curry tastes perfect, add in the eggs. With the flame on low, break the eggs directly into the curry one by one into the curry. Cover with a lid and cook for about 5 to 6 minutes. Then, flip the eggs over and cook further for another 3 to 4 minutes. </li><li>Garnish with fresh coriander leaves and close the lid.</li><li>Serve hot with dosas!</li></ul></div></div>farah saleemhttp://www.blogger.com/profile/05199360736492986655noreply@blogger.com0tag:blogger.com,1999:blog-1038625763873270033.post-1152407197194675082020-09-11T20:27:00.002-07:002020-09-11T20:27:36.861-07:00CHOCOLATE AND ALMOND BLONDIES<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7Gar8J1GFQAbJ0SEmn7a_JggbkKZcBIFyMvkJFiYq5h9zWaVi9A714RH2waEn4dZ2XA7w3fJSH8MCQRRzK9YnVveN3CSToSJeH9DiHIcgZ6nyQCmRk5C7UQE_6I-rzA7Kk4LlSPflZ7g/s2048/DSC_8490.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1327" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7Gar8J1GFQAbJ0SEmn7a_JggbkKZcBIFyMvkJFiYq5h9zWaVi9A714RH2waEn4dZ2XA7w3fJSH8MCQRRzK9YnVveN3CSToSJeH9DiHIcgZ6nyQCmRk5C7UQE_6I-rzA7Kk4LlSPflZ7g/w414-h640/DSC_8490.JPG" width="414" /></a></div><br /><span><br /></span></div><div dir="ltr" style="text-align: left;" trbidi="on">BLONDIES are blonde brownies! :) cute right??? :D </div><div dir="ltr" style="text-align: left;" trbidi="on">No cocoa powder is used here and brown sugar is substituted for white sugar. </div><div dir="ltr" style="text-align: left;" trbidi="on"><br /></div><div dir="ltr" style="text-align: left;" trbidi="on"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM4FF9MGrRT32as7fnyQCOOUB_0Q1viShjfl4-4obXLmkgfD4rqoY07veuz1yg6VEckFOd2dwaYtMmIZWNRnZylbaQtw2Bro4xZV2sQxFZiXK3KHaGiVIgsF6QC5opotRuy4UbKxxGflw/s2048/DSC_8471.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1476" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM4FF9MGrRT32as7fnyQCOOUB_0Q1viShjfl4-4obXLmkgfD4rqoY07veuz1yg6VEckFOd2dwaYtMmIZWNRnZylbaQtw2Bro4xZV2sQxFZiXK3KHaGiVIgsF6QC5opotRuy4UbKxxGflw/w462-h640/DSC_8471.JPG" width="462" /></a></div><br /><div dir="ltr" style="text-align: left;" trbidi="on"><br /></div><div dir="ltr" style="text-align: left;" trbidi="on"><span>The insides are slightly moist and gooey. So do not over bake them. Or else they will turn out hard. The edges of the blondie will become browned and will leave the sides of the loaf pan. That's your cue to check the middle and remove them from the oven when they are done.</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span><br /></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span>They are absolutely delish and I got this recipe off Chetna Makan's website. The brown sugar, the cardamom and the almonds really work together to create magic! Such an addictive snack :D</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><br /></div><div dir="ltr" style="text-align: left;" trbidi="on"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuUYr9E99WETPRhnm93Kb-F8-Mc4iDjThjjGTo4lr03aQmhNUWrGdpcj6aP-YgWgmLM83l6UwQYt8gwxENvucRrylGPcSn61iR2BqTeDKPFFMYRJVyGL6IkO5qCt9bE6ZOmCX8MjCDe8c/s2048/DSC_8444.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1471" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuUYr9E99WETPRhnm93Kb-F8-Mc4iDjThjjGTo4lr03aQmhNUWrGdpcj6aP-YgWgmLM83l6UwQYt8gwxENvucRrylGPcSn61iR2BqTeDKPFFMYRJVyGL6IkO5qCt9bE6ZOmCX8MjCDe8c/w460-h640/DSC_8444.JPG" width="460" /></a></div><br /><div dir="ltr" style="text-align: left;" trbidi="on"><br /></div><div dir="ltr" style="text-align: left;" trbidi="on">
<b><u><span style="color: red;">INGREDIENTS:</span></u></b><br />
<div>
unsalted butter - 100g<br /><div>all purpose flour - 1 cup</div>
<div>
baking powder - 1/2 tsp</div>
<div>
pinch of salt</div>
<div>
cardamom powder - 1/2 tsp</div>
<div>
chocolate chips - 1/2 cup</div>
<div>
almond flakes - 3/4 cup</div>
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brown sugar, packed - 1 cup</div>
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vanilla essence - 1/2 tsp</div>
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egg yolk - 1</div>
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whole egg - 1</div>
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<b><u><span style="color: red;">PROCESS:</span></u></b></div>
<div>
<ul style="text-align: left;">
<li>In a saucepan, heat the butter until nice and frothy. Keep stirring. Once the butter becomes transparent( clarified butter) switch off the flame. Set aside to cool.</li>
<li>In a bowl, mix together the flour, baking powder, salt and cardamom powder. Keep aside.</li>
<li>Now take a big bowl and pour in the cooled clarified butter. </li>
<li>Add in the brown sugar and mix well until well combined.</li>
<li>Add in the egg yolk and whole egg and give it a good mix until well combined.</li>
<li>Now add in your dry ingredients. Mix until everything is well mixed.</li>
<li>Add in the chocolate chips.</li>
<li>Next, add in 3/4 of the almond flakes and reserve the rest for the garnishing.</li>
<li>Mix well and pour into the greased and prepared baking tin.</li>
<li>Garish with the reserved almond flakes and lightly press them down.</li>
<li>Bake in a pre-heated oven at 180 degrees for about 15 to 20 minutes or until a tooth pick comes out clean when inserted.</li>
<li>Cool completely before cutting.</li>
</ul>
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<b><u>NOTES:</u></b></div>
</div>
</div>
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<ol style="text-align: left;">
<li>If the tops of the blondies are getting browned before the insides are cooked, just cover it with aluminium foil and continue baking.</li><li>When the edges of the blondies become slightly browned and they leave the sides of the loaf pan, it is ready. Check with the toothpick to see if the insides are cooked.</li>
</ol><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt1CXZXVV-07waqstD8Mj96vCRJ_XFxP6sO9n3rAhJ5Xmp1oRj5U-MnsLijoQOQ4QRnsjAeeEegI7MPnk1tGK5fHxHMdHV6mrcsRUwHkdqdM4boOCkloZb-KC3-4kIOsLESe-6Gv_Y9cw/s2048/DSC_8481.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1424" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt1CXZXVV-07waqstD8Mj96vCRJ_XFxP6sO9n3rAhJ5Xmp1oRj5U-MnsLijoQOQ4QRnsjAeeEegI7MPnk1tGK5fHxHMdHV6mrcsRUwHkdqdM4boOCkloZb-KC3-4kIOsLESe-6Gv_Y9cw/w444-h640/DSC_8481.JPG" width="444" /></a></div><br /><div><br /></div>
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farah saleemhttp://www.blogger.com/profile/05199360736492986655noreply@blogger.com0tag:blogger.com,1999:blog-1038625763873270033.post-65881798407399317402020-09-09T04:51:00.003-07:002020-09-09T05:04:51.611-07:00BLACK STICKY RICE DESSERT/ BUBUR PULUT HITAM <div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBWJ0foi_rY9_5V0-QUE5gJ_80aGBkPY5oZKxrp6juSHhsSPnotYTs8Ra8rWyT_pgBOcQINCOv2pWib9cZWSwO9JXTPFxFr5bsxr8kxuuroapXICppIjenRN04IHmKVw9D2UpVW1tsfKU/s1600/DSC_8438.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1060" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBWJ0foi_rY9_5V0-QUE5gJ_80aGBkPY5oZKxrp6juSHhsSPnotYTs8Ra8rWyT_pgBOcQINCOv2pWib9cZWSwO9JXTPFxFr5bsxr8kxuuroapXICppIjenRN04IHmKVw9D2UpVW1tsfKU/s640/DSC_8438.JPG" width="422" /></a></div>
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This dessert is famous in Indonesia and Malaysia. It is one of my favourite traditional desserts in Malaysia. Got this recipe from my mother in law! she makes the best!</div>
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In Malay 'Pulut' means glutinous rice, 'hitam' means black and 'bubur' means porridge. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkIQyz_Xi6asGVyy6qUmjYCw8af1GcPfkR6Okmq_7w8jUtJlfshne0O86A87et6I726W33Ie7DKzVAh2VjsHhuGaeSzV95UdBOzSJKqVa19ayMt-u6DetN51klQamKMhMnCISO5dvZUJI/s1600/DSC_8418.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1105" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkIQyz_Xi6asGVyy6qUmjYCw8af1GcPfkR6Okmq_7w8jUtJlfshne0O86A87et6I726W33Ie7DKzVAh2VjsHhuGaeSzV95UdBOzSJKqVa19ayMt-u6DetN51klQamKMhMnCISO5dvZUJI/s640/DSC_8418.JPG" width="442" /></a></div>
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The black glutinous rice is cooked until soft and mixed with any form of sugar and coconut milk. It is so simple and tasty. </div>
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The rice takes a very long time to cook. So it is wise to soak it overnight. As the rice cooks it gives you a nice purplish brown colour.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD2wz1SJygO-ckrb1SR_WsjbgznWIIfJbF4XCVhJ0_84-OMJNOY9Eji3TN8FS0U_kbtTfxpyYvh_-le9QLuxcKV04W-kO6xUxpfRjkP4QanbW1-I1MrXtLrPm_u8LYk1mye4MsUlxTrcc/s1600/DSC_8402.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1109" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD2wz1SJygO-ckrb1SR_WsjbgznWIIfJbF4XCVhJ0_84-OMJNOY9Eji3TN8FS0U_kbtTfxpyYvh_-le9QLuxcKV04W-kO6xUxpfRjkP4QanbW1-I1MrXtLrPm_u8LYk1mye4MsUlxTrcc/s640/DSC_8402.JPG" width="442" /></a></div>
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<b><u><span style="color: red;">INGREDIENTS:</span></u></b><a href="http://www.farahscookbook.com/2018/01/palak-paneer.html" style="background: url("https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSxfAOuBJRceX3stm77kXx0GXahOqPH54ITcXyLJVi41hJ23EsUzeE9d-cpZ5u_MrfcGJ11zwN1CH1916a2abGMSemAZ1xDZiGiOpiWs_QVQRZ9O42bTs6Gnlg22biuFVBUShgSXKZ7pg/s640/DSC_1798.JPG") 50% 50% no-repeat;"></a><br />
<div>
black glutinous rice - 1 cup</div>
<div>
salt - 1 tsp</div>
<div>
pandan leaves, knotted - 4</div>
<div>
white sugar - 1/2 cup +2 tbsps</div>
<div>
thick coconut milk - 3/4 cup</div>
<div>
<br /></div>
<div>
<b><u><span style="color: red;">PROCESS:</span></u></b></div>
<div>
<b><u><span style="color: red;"><br /></span></u></b></div>
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<ul style="text-align: left;">
<li>A picture of the black glutinous rice.</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhATjCvDgrUWleVxZNtISiXZdev4AOrSfq3DifCyLCR5pIcn5QQqSJSrJrynoLeWz7NUSCxLGR7yrwQkky014g9h7aukfZuU4lhCgX11aJCidhUeRNKD-KthIVcVRI2RCJpGHPDro5SP4w/s1600/IMG_3189.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhATjCvDgrUWleVxZNtISiXZdev4AOrSfq3DifCyLCR5pIcn5QQqSJSrJrynoLeWz7NUSCxLGR7yrwQkky014g9h7aukfZuU4lhCgX11aJCidhUeRNKD-KthIVcVRI2RCJpGHPDro5SP4w/s320/IMG_3189.jpg" width="240" /></a></div>
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<ul style="text-align: left;">
<li>Wash and soak the rice in water overnight.</li>
<li>Pressure cook the drained rice along with 5 cups of water and salt for about 8 whistles or until soft and cooked( the rice must easily be squashed with your fingers ). Alternatively you can cook it in a pot too, but might take longer to cook.</li>
<li>Wait till it is completely cooled before opening the pressure cooker. </li>
<li>Once the rice is cooked until soft, add in the pandan leaves and cook further till the water level has gone down and you have a nice porridge consistency. say about 7 to 10 minutes.</li>
<li>Then, add in the sugar and cook for 5 minutes and then add in the coconut milk. Simmer for a minute and then switch off the flame.</li>
<li>The consistency of this dessert must be like a thick porridge.</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM-V0mgpkPKUUKAo1XYyd6YOcdZYXOJ4DTMue2xKR954WmsEW_kau-iMo6twrDJ6AfA1ag8xoH1RI0mv7Fm_hjCOniNMbnX6lN-KIydELL2AgdaheUno7b_zlPQOhyeZT01hMWy-YSuzg/s1600/IMG_3192.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM-V0mgpkPKUUKAo1XYyd6YOcdZYXOJ4DTMue2xKR954WmsEW_kau-iMo6twrDJ6AfA1ag8xoH1RI0mv7Fm_hjCOniNMbnX6lN-KIydELL2AgdaheUno7b_zlPQOhyeZT01hMWy-YSuzg/s200/IMG_3192.jpg" width="150" /></a></div>
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<b><u>NOTES:</u></b></div>
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<ul style="text-align: left;">
<li>You can add in more sugar or coconut milk as per your taste.</li>
</ul>
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farah saleemhttp://www.blogger.com/profile/05199360736492986655noreply@blogger.com0tag:blogger.com,1999:blog-1038625763873270033.post-5419006571069020882020-09-04T19:09:00.004-07:002020-09-05T18:19:57.761-07:00JANGIRI - SOUTH INDIAN SWEET<div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6VKkSQKWOgIPSr-VAP_PAyCN8gW93dGnfMsu82SA-iR8mSaG3HxKECYVEnd_Higt1_oXKia9HIYPAOgdWvJvuDYNOTrTgcsfkbI8jd4wJ__8ySuFlHnvsmKhATKpmgeO3VxY58GEI2Y4/s2048/DSC_8353.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1465" height="625" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6VKkSQKWOgIPSr-VAP_PAyCN8gW93dGnfMsu82SA-iR8mSaG3HxKECYVEnd_Higt1_oXKia9HIYPAOgdWvJvuDYNOTrTgcsfkbI8jd4wJ__8ySuFlHnvsmKhATKpmgeO3VxY58GEI2Y4/w448-h625/DSC_8353.JPG" width="448" /></a></div><br /><div><br /></div><div><br /></div><div>Jangiri is a South Indian sweet made from urad dal batter............ then fried and soaked in sugar syrup. When you bite into it the sugar syrup should ooze out into your mouth.</div><div><br /></div><div>Ofcourse its extremely unhealhy but its okay if you limit your consumption and eat carefully.</div><div>When you buy it from the shop we end up thinking its difficult to make. But its actually so easy and we just need to remember a few tips that I have mentioned under 'notes' below. This is exactly how we make our <a href="https://www.farahscookbook.com/2012/04/ulundhu-vada-medhu-vada.html">ulundhu vadai/ medhu vadai</a> batter. So all those who are already pros at vadai making.........its a piece of cake for you! once you have got your batter perfect, the rest is easy.</div><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg62otKvRoN6kapumsRj_SdHSRlO0_FuFVm4BL2vvbQsBxV4LFfpgoabL8WyTWGbxgX_zNYupcI9Dpf4hm0popL20FU2opvL2v82D8zeYSut6aLOV5RTVCcO5H5knMcms0HYo14gnq2cc0/s2048/DSC_8337.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1356" height="781" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg62otKvRoN6kapumsRj_SdHSRlO0_FuFVm4BL2vvbQsBxV4LFfpgoabL8WyTWGbxgX_zNYupcI9Dpf4hm0popL20FU2opvL2v82D8zeYSut6aLOV5RTVCcO5H5knMcms0HYo14gnq2cc0/w518-h781/DSC_8337.JPG" width="518" /></a></div><br /><div><br /></div><div><br /></div><div><br /></div><b><u><span style="color: red;">INGREDIENTS:</span></u></b><div><b><u>jangiri dough:</u></b><br /><a href="http://www.farahscookbook.com/2018/01/palak-paneer.html" style="background: url("https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSxfAOuBJRceX3stm77kXx0GXahOqPH54ITcXyLJVi41hJ23EsUzeE9d-cpZ5u_MrfcGJ11zwN1CH1916a2abGMSemAZ1xDZiGiOpiWs_QVQRZ9O42bTs6Gnlg22biuFVBUShgSXKZ7pg/s640/DSC_1798.JPG") 50% 50% no-repeat;"></a><div>urad dal/ uundhu - 1 cup</div><div>cornflour - 1 and 1/2 tbsp</div><div>orange food colouring - few drops</div><div><br /></div><div> <b><u>sugar syrup:</u></b></div><div>sugar - 2 cups</div><div>water - 1 cup</div><div>cardamom, bruised - 4 to 5</div><div><br /></div><div><u><b>other ingredients:</b></u></div><div>oil for frying</div><div><br /></div><div><b><u>PROCESS:</u></b></div><div><ul style="text-align: left;"><li><b><u>To make the jangiri dough- </u></b>Wash the urad dal a few times and soak in water for about 2 hours.</li><li>Then, wash the urad dal again and drain the water completely.</li><li>Now in a blender, adding water little by little, blend to a smooth paste. The consistency will be similar to that of ulundhu vadai batter. I added 1/2 cup of water on the whole. The batter must not be too watery. </li><li>Transfer the batter to a shallow wide plate. Add in the required amount of food colouring and the cornflour and mix well using your hands. You can check if the consistency of the batter is correct by adding a small drop of batter in a bowl of water . If it floats, its perfect.</li></ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvWgdtkvHu8qSJvVRY_f974qAir9x7yxxb8zzwER6MhsvkN1l_tYOPKjltl1bHawnBEp6ruwaA3BzXtnictF2BsFaetXcYW7VPIIERhJmFL9ectEvjMJ-v2vdXnZMpIWn9oVYZtr_lVGg/s2048/IMG_3142.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="256" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvWgdtkvHu8qSJvVRY_f974qAir9x7yxxb8zzwER6MhsvkN1l_tYOPKjltl1bHawnBEp6ruwaA3BzXtnictF2BsFaetXcYW7VPIIERhJmFL9ectEvjMJ-v2vdXnZMpIWn9oVYZtr_lVGg/w192-h256/IMG_3142.jpg" width="192" /></a></div><br /><div><br /></div><ul style="text-align: left;"><li>Transfer the batter to a piping bag/ plastic cover and tie the ends. make a tiny hole at the end of the bag for the batter to come through.</li><li><b><u>Now to make the sugar syrup</u></b>- Take the sugar and the water in a heavy bottomed vessel. Mix well and then heat. Bring it to a boil and then turn down the heat. Simmer and keep stirring and switch off the flame when you have reached the one string consistency. Add in the cardamoms. Switch off the flame and close. Set aside.</li><li><b><u>Now to fry the jangiri</u></b>- In a shallow and wide frying pan, heat the oil for frying the jangiris. When the oil becomes hot, on low flame, pipe the batter to shape the jangiris directly in the hot oil. Make 2 circles on top of each other and make tiny circles close to each other following the shape of the big circle.</li><li> Cook for a few minutes and then flip and cook further till crispy and cooked.</li></ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXua1qrWhUYsbPXMKADfNc5HFnvOvOXMiNSsMJ7Srn29D06g0d8Oec0up8hJnep_aPDxf0tYqRN_howc6bYMqXAr9TX_OlHxXBqtOyF8op2kCdjmkvt5vDSpbEgk-pM5Lf40E5s9IDFew/s2048/3B65D812-AF0D-496E-B8BD-2FE04BC3398D.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1152" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXua1qrWhUYsbPXMKADfNc5HFnvOvOXMiNSsMJ7Srn29D06g0d8Oec0up8hJnep_aPDxf0tYqRN_howc6bYMqXAr9TX_OlHxXBqtOyF8op2kCdjmkvt5vDSpbEgk-pM5Lf40E5s9IDFew/s320/3B65D812-AF0D-496E-B8BD-2FE04BC3398D.JPG" /></a></div><br /><div><br /></div><ul style="text-align: left;"><li> Remove them from oil and drop them in the warm sugar syrup. Let it be immersed well in the sugar syrup for about 30 to 40 seconds and then arrange them on a plate.</li></ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinyYkhigCKs-E37o3CNnRmcYwcHnLsSpgIGvJjyYbPW4HD5IMnsFE-4bFPs6LwsblyiQ3xEoOYoQUgwbPLASMZM47mML5KzjSTRsTn58SIefMerXQ2AJKytgwWXaWWl2nSkWby6JIVkOs/s2048/IMG_3152.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="256" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinyYkhigCKs-E37o3CNnRmcYwcHnLsSpgIGvJjyYbPW4HD5IMnsFE-4bFPs6LwsblyiQ3xEoOYoQUgwbPLASMZM47mML5KzjSTRsTn58SIefMerXQ2AJKytgwWXaWWl2nSkWby6JIVkOs/w192-h256/IMG_3152.jpg" width="192" /></a></div><br /><div><br /></div><div><b><u>NOTES:</u></b></div></div><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;"><br /></span></div></div><div><ul style="text-align: left;"><li><span style="text-align: left;">Grind the urad dal adding water little by little. Make sure the blender does'nt get too hot. </span></li><li>The batter must be nice and fluffy and not too watery. The consistency must be that of ulundhu vadai batter.</li><li>If the batter isn't light and fluffy the jangiri will not absorb the sugar syrup well. The sugar syrup must be warm when you immerse the jangiri in it. Only then it will absorb the sugar syrup.</li></ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjanNB9gil2SxmC5Ukfj216QVLNdSlW2Kv3MYk5TRHEea_qBNDrGT2o9v1o5kcPpZKUPaiFjVNWpLDz623bLl4dflvYfHEYku4WspHwhCthe4fFmo9DsmA76VfC7IDzRTx4JawawwLEmCY/s2048/DSC_8368.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1513" height="625" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjanNB9gil2SxmC5Ukfj216QVLNdSlW2Kv3MYk5TRHEea_qBNDrGT2o9v1o5kcPpZKUPaiFjVNWpLDz623bLl4dflvYfHEYku4WspHwhCthe4fFmo9DsmA76VfC7IDzRTx4JawawwLEmCY/w461-h625/DSC_8368.JPG" width="461" /></a></div><br /><div><br /></div></div>farah saleemhttp://www.blogger.com/profile/05199360736492986655noreply@blogger.com1tag:blogger.com,1999:blog-1038625763873270033.post-26756871658976601532020-08-27T18:55:00.001-07:002020-08-27T18:55:17.411-07:00CHOCOLATE BABKA<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim5Id404fF4masT3GXnqB7KuiBMWElG4z8Zg6YOiRPS_lJ2ENLnpy3lYQG6kNAdA3smU9BpVfhD0SgBfQEeTc0AclHSuignHUEHbc7dZykAa8DDbg7YXC_5JIwea6dN3kFtgD1zC3kpKw/s1600/DSC_8184.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1060" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim5Id404fF4masT3GXnqB7KuiBMWElG4z8Zg6YOiRPS_lJ2ENLnpy3lYQG6kNAdA3smU9BpVfhD0SgBfQEeTc0AclHSuignHUEHbc7dZykAa8DDbg7YXC_5JIwea6dN3kFtgD1zC3kpKw/s640/DSC_8184.JPG" width="422" /></a></div>
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Babka is a sweet Jewish dessert. It's a cross between a bread and a cake. It is made from yeasted dough...................rolled out and filled with chocolate, cinnamon, fruit or cheese and then rolled up, braided and then baked to perfection!</div>
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Here I've made a Chocolate Babka..........Now ain't that a gorgeous loaf? and I can tell you ....it's not only beautiful to look at but it tastes fantastic!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm3vo72NzZD3qeZIOCU5PpGbAG_y1Di1u2Jvrl3t7hEDKag7oCA-uZFlmSVtZA6BvA1EE8ZDPzMdJ2H9DAt8wmmBT2MJxyzAc4YCO8AkmRyYySPLam8zhtErxiHsTYorGNknSjid_I_bk/s1600/DSC_8191.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1094" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm3vo72NzZD3qeZIOCU5PpGbAG_y1Di1u2Jvrl3t7hEDKag7oCA-uZFlmSVtZA6BvA1EE8ZDPzMdJ2H9DAt8wmmBT2MJxyzAc4YCO8AkmRyYySPLam8zhtErxiHsTYorGNknSjid_I_bk/s640/DSC_8191.JPG" width="436" /></a></div>
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As you all know I just loved working with yeast and making breads! It's a skill and beauty by itself. </div>
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Ive been wanting to make this beauty for a long time! and finally I've ticked it off my list. It was a new experience and I thoroughly enjoyed making it. </div>
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That dark chocolate filling really comes through.......I cant explain! You need to try it out for yourself!</div>
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the whole house was smelling divine and we enjoyed every slice of this chocolate loaf. The kids took it to school in their snack boxes as well.............so it was done in 2 days! </div>
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Already looking forward to making variations in this Babka recipe! Maybe add some nuts?? We'll just have to wait and see ;)</div>
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INGREDIENTS:</span></u></b><div>
<b><u>for the dough:</u></b><a href="http://www.farahscookbook.com/2018/01/palak-paneer.html" style="background: url(https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSxfAOuBJRceX3stm77kXx0GXahOqPH54ITcXyLJVi41hJ23EsUzeE9d-cpZ5u_MrfcGJ11zwN1CH1916a2abGMSemAZ1xDZiGiOpiWs_QVQRZ9O42bTs6Gnlg22biuFVBUShgSXKZ7pg/s640/DSC_1798.JPG) no-repeat center center;"></a><br />
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bread flour- 2 and 1/4 cups</div>
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salt - 3/4 tsp</div>
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instant yeast - 1 and 1/2 tsp</div>
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caster sugar - 2 tbsps</div>
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egg, lightly whisked - 1</div>
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warm milk - 1/2 cup</div>
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unsalted butter, melted - 5 tbsps</div>
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<b><u>for the chocolate filling:</u></b></div>
<div>
dark chocolate - 60g</div>
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cocoa powder - 4 tbsps</div>
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unsalted butter - 60g</div>
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<b><u>for the sugar syrup (for brushing):</u></b></div>
<div>
caster sugar - 1/2 cup</div>
<div>
water - 65 ml</div>
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<b><u><span style="color: red;"> </span></u></b></div>
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<span style="color: red;"><b><u>PROCESS:</u></b></span></div>
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<ul style="text-align: left;">
<li>In the bowl of your stand mixer, add in the flour,salt,instant yeast and caster sugar. Roughly give it a mix and then add in the egg.</li>
<li>Using the dough hook, mix on low speed.</li>
<li>Add in the warm milk and butter and continue kneading on low speed and then gradually increasing the speed to medium.</li>
<li>Let it knead on medium speed for about 8 minutes or so. You will get a smooth and slightly sticky dough. If you think at the end of the kneading time your dough is too wet to handle just add in a few spoons of flour and knead. This dough will be much softer than your usual dough.</li>
<li>Form a dough ball and keep in a greased bowl and cover with cling wrap and place in a warm corner in your kitchen and let it rise for about 90 minutes or until the dough has doubled in size.</li>
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<li>While it is proofing you can <b><u>make the chocolate filling.</u></b></li>
<li>In a saucepan, on the lowest heat possible melt together the dark chocolate, cocoa powder and unsalted butter. Keep stirring. Once melted, remove from the flame and let it cool.</li>
<li>Grease a loaf pan and keep it ready.</li>
<li>Once the dough has doubled in size lets roll it out.</li>
<li>First, lightly flour your work surface. Gently deflate the dough and place it on the surface.</li>
<li>Start rolling out the dough in a big rectangle with the longer side closer to you. Mine was approximately 16x12 inches.</li>
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<li>Then, smear the cooled chocolate filling all over the surface leaving a gap of 1 inch from the sides.</li>
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<li>Next, start rolling the dough as tightly as possible starting with the side closest to you and work upward. Pinch the dough shut. Place the pinched side down. Adjust the log so it is nice and compact.</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrby0TEE_4YhyQGYWeOmVGE1otJbvBZj8UGZzm3T7yui5eJt8XanrDI9Md8sfqCRry_wLRv1T9_80EPE7vPz2imZpDC264uXdaaAP2dRGE7tmyoY14pMsUdx-YJAvx5I3OzcYA5InlYMA/s1600/IMG_2841.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrby0TEE_4YhyQGYWeOmVGE1otJbvBZj8UGZzm3T7yui5eJt8XanrDI9Md8sfqCRry_wLRv1T9_80EPE7vPz2imZpDC264uXdaaAP2dRGE7tmyoY14pMsUdx-YJAvx5I3OzcYA5InlYMA/s320/IMG_2841.jpg" width="320" /></a></div>
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</div>
<div>
<ul style="text-align: left;">
<li>With a sharp knife cut the log in the middle leaving a gap of about 2 inches before you start cutting.</li>
</ul>
</div>
<div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinz3_k06A9mH47SWGcEp_jCEA8fikA4dgi-zvz8Tx1yT_GHrlZaBgxwEVGAMo1a-p3ESqWRL1fGa1oJBcdvw13f44UgcptTOoW722o3P4yes0gSGllptnlWgDXHxWnr4ISHgCaQ-rzNNw/s1600/IMG_2842.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinz3_k06A9mH47SWGcEp_jCEA8fikA4dgi-zvz8Tx1yT_GHrlZaBgxwEVGAMo1a-p3ESqWRL1fGa1oJBcdvw13f44UgcptTOoW722o3P4yes0gSGllptnlWgDXHxWnr4ISHgCaQ-rzNNw/s320/IMG_2842.jpg" width="320" /></a></div>
<ul style="text-align: left;">
<li>Next, treating the dough like a baby, gently place the halves one on top of the other(alternating) like a braid. Tuck the ends below. Check the pictures below.</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieeTqa2FSj7sKcCTVFm-YbbaBI0FS5Y0FTuIKBPCZD9V0xmzofRm-C6K_caCtPjhzlKOyPImifeTCrtMIUvcw9P4D62ZsslR_5mfd2Ma0aW_uY8k2GiyvG3xncZbEJoemA6s_z8x7WO4k/s1600/IMG_2843.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieeTqa2FSj7sKcCTVFm-YbbaBI0FS5Y0FTuIKBPCZD9V0xmzofRm-C6K_caCtPjhzlKOyPImifeTCrtMIUvcw9P4D62ZsslR_5mfd2Ma0aW_uY8k2GiyvG3xncZbEJoemA6s_z8x7WO4k/s320/IMG_2843.jpg" width="320" /></a></div>
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<div>
<ul style="text-align: left;">
<li>Gently lift it and ease it into your greased loaf tin. Cover loosely with a cling wrap and again leave it in a warm corner in the kitchen for the second rise. Say about 30 minutes or till almost doubled.</li>
</ul>
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<br /></div>
<ul style="text-align: left;">
<li>Preheat the oven at 180 degrees celcius.</li>
<li>Now to <b><u>make the sugar syrup-</u></b> In a saucepan, place the caster sugar and water and bring it to a boil. stir. Once it starts bubbling, switch off the flame. Keep aside.</li>
<li>After the babka has risen, bake at 180 degrees for about 25 to 30 minutes or until the tops have become browned.</li>
<li>Remove from the oven and brush with the sugar syrup. Do it again after 10 minutes till the sugar syrup it almost done. (you can use up everything if you want. I used only 3/4th of the sugar syrup)</li>
<li>After it has cooled a bit (but still warm)using a knife ease the corners and remove the loaf from the tin. Place on a wire rack to cool.</li>
<li>Cool completely before cutting.</li>
</ul>
</div>
</div>
</div>
farah saleemhttp://www.blogger.com/profile/05199360736492986655noreply@blogger.com0tag:blogger.com,1999:blog-1038625763873270033.post-5372035597998212032020-08-26T00:17:00.002-07:002020-08-26T00:35:37.300-07:00NAWABI/ MUGHLAI STYLE PANEER GRAVY<div dir="ltr" style="text-align: left;" trbidi="on">
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<div>
This dish is simple and rich with the addition of dried nuts and cream. The gravy is smooth, creamy and utterly delicious!</div>
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You can add in milk, more yoghurt or reduce the cooking cream as per your like. they all add to the creaminess of the gravy.</div>
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<div>
Goes best with chapathis, parathas, idyappam or any Indian flat bread. </div>
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<b><u><span style="color: red;"><br /></span></u></b></div>
INGREDIENTS:</span></u></b><br />
<div>
to saute and puree:</div>
<div>
oil - 1 tbsp<br />
<a href="http://www.farahscookbook.com/2018/01/palak-paneer.html" style="background: url(https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSxfAOuBJRceX3stm77kXx0GXahOqPH54ITcXyLJVi41hJ23EsUzeE9d-cpZ5u_MrfcGJ11zwN1CH1916a2abGMSemAZ1xDZiGiOpiWs_QVQRZ9O42bTs6Gnlg22biuFVBUShgSXKZ7pg/s640/DSC_1798.JPG) no-repeat center center;"></a><br />
<div>
cinnamon - 1/2 inch piece</div>
<div>
cardamon - 2</div>
<div>
cloves - 2</div>
<div>
onion, cubed - 1 big</div>
<div>
cumin seeds - 1 tsp</div>
<div>
cashewnuts - 12</div>
<div>
almonds - 10</div>
<div>
green chillies - 2</div>
<div>
salt</div>
<div>
<b><u><br /></u></b></div>
<div>
<b><u>for the curry:</u></b></div>
</div>
<div>
butter - 2 tbsps</div>
<div>
ginger garlic paste - 1/2 tbsp</div>
<div>
yoghurt, lightly whisked -2 tbsps</div>
<div>
pepper powder - 1/2 tsp</div>
<div>
coriander powder - 1 tsp</div>
<div>
kasuri methi - 1/2 tbsp</div>
<div>
cooking cream - 1/4 cup</div>
<div>
paneer/ cottage cheese, cut into 1 inch cubes - 250 g</div>
<div>
garam masala - 1/4 tsp</div>
<div>
salt to taste</div>
<div>
saffron - pinch (optional)</div>
<div>
<br /></div>
<div>
<b><u><span style="color: red;">PROCESS:</span></u></b></div>
<div>
<ul style="text-align: left;">
<li>Blanch the almonds in hot water for 15 minutes and remove and discard the skin.</li>
<li><b><u>To saute and puree</u></b>- In a wok, heat the oil. </li>
<li>Add in the cinnamon, cloves and cardamoms.</li>
<li>Next, add in the cumin seeds.</li>
<li>Once they start to splutter, add in the onions, green chilies and salt and saute.</li>
<li>After a minute add in the cashewnuts and almonds and saute further.</li>
<li>Add in 1/2 cup of water. close the lid and let in simmer on low flame for a few minutes till the onions have cooked and become soft.</li>
<li>Now switch off the flame and let it cool. </li>
</ul>
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<ul style="text-align: left;">
<li>Once cooled, transfer to a blender jar. If there is very little water in the onion mixture add 1/2 cup water and blend to a smooth paste.</li>
<li>Strain the puree so we are left with a smooth paste.</li>
<li>Return the pulp back to the blender adding 1/2 more cup of water and blend again.</li>
<li>Strain again. Keep the puree aside. Discard the pulp.</li>
<li><b><u>Now to make the gravy</u></b>- (on low flame) In the same wok, heat the butter.</li>
<li>Add in the ginger garlic paste and saute for about 30 seconds.</li>
<li>Next, add in the onion and nuts puree and mix well. Simmer and bring to a boil.</li>
<li>Add in the yoghurt and mix well.</li>
<li>Add in the pepper powder and coriander powder and stir.</li>
<li>Next,add in the kasuri methi and stir for about 10 seconds.</li>
<li>Then add in the cooking cream.</li>
<li>After a minute, add in the paneer cubes. Cover and close for a minute.</li>
<li>Then add in the garam masala and cook for another minute. Check for salt and add the required amount.</li>
<li>Lastly, add in the saffron and switch off the flame. Cover and let it sit for a few minutes before serving.</li>
</ul>
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<b><u>NOTES:</u></b></div>
</div>
<div>
<ul style="text-align: left;">
<li>This gravy must always be cooked on low flame as the only gravy here is the puree mixed with some water. So the gravy level will go down quickly and easily. </li>
<li>You can also add 1/2 cup milk to the puree while cooking the gravy. (if you need more gravy) </li>
</ul>
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farah saleemhttp://www.blogger.com/profile/05199360736492986655noreply@blogger.com0tag:blogger.com,1999:blog-1038625763873270033.post-4685438148479478942020-08-24T22:06:00.006-07:002020-11-11T20:27:13.101-08:00NADAN KOZHI CURRY/ NADAN CHICKEN CURRY<div dir="ltr" style="text-align: left;" trbidi="on">
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Nadan kozhi curry is a famous Kerala dish. As you know kerala dishes are known for their high usage of coconut and coconut oil....... and this dish is no different.</div>
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There is absolutely no cumin used in this dish.........it gets its flavour from the coconut, curry leaves and the other spices used. It's an easy dish to make and everyone must be already having these ingredients in their pantry.</div>
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You can use any cut of chicken. I have used chicken drumsticks coz that's what we all prefer. It goes really well with Idyappam/string hoppers or Malabar Parotta! although it can be served with rice too!</div>
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INGREDIENTS:</span></u></b><a href="http://www.farahscookbook.com/2018/01/palak-paneer.html" style="background-attachment: initial; background-clip: initial; background-color: initial; background-origin: initial; background-position: 50% 50%; background-repeat: no-repeat; background-size: initial; background: url(https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSxfAOuBJRceX3stm77kXx0GXahOqPH54ITcXyLJVi41hJ23EsUzeE9d-cpZ5u_MrfcGJ11zwN1CH1916a2abGMSemAZ1xDZiGiOpiWs_QVQRZ9O42bTs6Gnlg22biuFVBUShgSXKZ7pg/s640/DSC_1798.JPG) no-repeat center center;"></a><br />
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<b><u>for marination:</u></b></div>
<div>
chicken drumsticks - 6</div>
<div>
ginger garlic paste - 1/2 tbsp</div>
<div>
red chili powder - 1 tsp</div>
<div>
turmeric powder - 1/4 tsp</div>
<div>
salt </div>
<div>
<br /></div>
<div>
<b><u>for the curry:</u></b></div>
<div>
coconut oil - 3 to 4 tbsps</div>
<div>
fenugreek seeds/ vendhayam - a pinch</div>
<div>
onions, chopped - 2</div>
<div>
green chilies, slit - 2</div>
<div>
ginger garlic paste - 1 tbsp</div>
<div>
grated coconut - 2 tbsp</div>
<div>
turmeric powder - 1/4 tsp</div>
<div>
red chilli powder - 1 tsp</div>
<div>
black pepper powder - 1/2 tsp</div>
<div>
coriander powder 2 tbsps</div>
<div>
tomato, chopped - 1</div>
<div>
garam masala - 1/2 tsp</div>
<div>
curry leaves - 1 sprig</div>
<div>
coconut milk - 1/4 cup<br />
coriander leaves, chopped - 1 tbsp (optional)</div>
<div>
salt to taste</div>
<div>
<br /></div>
<div>
<b><u><span style="color: red;">PROCESS:</span></u></b></div>
<div>
<ul style="text-align: left;">
<li>In a bowl, marinate the chicken with the ingredients stated under 'for marination'. Mix well and keep it aside for about 20 minutes.</li>
<li>In a wok, heat the oil. add in the fenugreek seeds. After about 8 seconds, add in the onions and green chilies. Saute till slightly browned.</li>
<li>Add in the ginger garlic paste and saute for a minute. </li>
<li>Add in the grated coconut and let it fry nicely in the oil. Add in splashes of water if need be to prevent burning at the bottom.</li>
<li>Add in the turmeric, red chili powder, pepper and coriander powder. Again, let this fry in the oil for a minute</li>
<li>Add in the tomatoes and the required salt.(we have already added a bit in the chicken marinate) Stir well and add in a few splashes of water again. Close the lid and cook on low flame for a minute or two till the tomatoes have softened and become mushy.</li>
</ul>
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<ul style="text-align: left;">
<li>Next add in the chicken and stir well so it is well coated in the masala paste. Cook for about 2 minutes.</li>
<li>Then, add in about 2 cups of water and let it simmer on low flame. Cover and cook till the chicken is completely cooked and the water level has gone down giving you a nice thick gravy.</li>
<li>Add in the garam masala. stir and cook for a minute.</li>
<li>Finally add in the coconut milk and chopped coriander. Cook for a further minute or two and then switch off the flame and cover.</li>
<li>Serve hot with rice, idyappam or any flat bread of your choice.</li>
</ul>
<div>
<b><u>NOTES:</u></b></div>
<div>
<ul style="text-align: left;">
<li>You can use any other cooking oil if you do not have coconut oil.</li>
</ul>
</div>
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farah saleemhttp://www.blogger.com/profile/05199360736492986655noreply@blogger.com0tag:blogger.com,1999:blog-1038625763873270033.post-13810359810771553812020-08-24T02:52:00.000-07:002020-08-24T02:52:41.861-07:00VAZHAKKAI CHIPS/ RAW BANANA CHIPS<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrAukc-0mzKenO5dnb9L4Y31BnFDt63eOqnqz0JIFCkiM3YHuefSPZ8gf6IUHoGLd0lO23VFzgttxzUQYslihf5oSYk_K9ACaM0pkDI-XylaDUT6_MeFDAjP2XlciLuRx1x-ZuVsxtuCk/s1600/DSC_7859.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1074" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrAukc-0mzKenO5dnb9L4Y31BnFDt63eOqnqz0JIFCkiM3YHuefSPZ8gf6IUHoGLd0lO23VFzgttxzUQYslihf5oSYk_K9ACaM0pkDI-XylaDUT6_MeFDAjP2XlciLuRx1x-ZuVsxtuCk/s640/DSC_7859.JPG" width="428" /></a></div>
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These Vazhakkai/ raw banana chips are a favourite in the house at any time of day! They go specially well as a side for white rice and rasam/ sambar.<br />
Or you can simply enjoy them over a hot cup of tea in the evenings!<br />
<br />
My mother in law sent us some raw bananas from her garden last week! So you can guess what we've been making with the whole bunch! Yup! you've guessed right! Also we made some <a href="https://www.farahscookbook.com/2020/07/mutton-dalcha.html">mutton dalcha</a> over the weekend!<br />
Don't be alarmed over the quantity of red chilli powder that goes into marinating these chips. It really doesn't get that spicy. But you can reduce it if you want.<br />
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<b><u><span style="color: red;">INGREDIENTS:</span></u></b><br />
<div>
vazhakkai/ raw bananas - 5 (it was 460g after a peeled them)</div>
<div>
red chilli powder - 4 tbsps</div>
<div>
turmeric powder - 3/4 tsp</div>
<div>
rice flour - 2 tbsps</div>
<div>
oil - 2 tsp +more for shallow frying</div>
<div>
salt to taste</div>
<div>
<br /></div>
<div>
<b><u><span style="color: red;">PROCESS:</span></u></b></div>
<div style="text-align: left;">
<ul style="text-align: left;">
<li>Remove the skin and slice the vazakkai in thin circles. </li>
<li>In a bowl, add the red chilli powder, turmeric powder, rice flour and salt. Mix well.</li>
<li>Add in the sliced vazakkai and give it a nice mix. Add in the 2 tsps oil and mix well, making sure the masala gets on the surface of each slice.</li>
</ul>
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<ul style="text-align: left;">
<li>Choose a shallow frying pan which has a wide base. Heat enough oil in the pan to shallow fry. Once the oil is hot, on low flame fry the vazhakkai slices. Take the time to separate them one by one and place them in the oil. Fry them in batches and avoid over crowding.</li>
</ul>
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<ul style="text-align: left;">
<li>When you can see that the masala is cooked and the vazhakkai slices have slightly browned move them around/turn them if need be so that they cook on both sides evenly.</li>
<li>Drain on a paper towel and enjoy immediately.</li>
</ul>
<div>
<b><u>NOTES:</u></b></div>
</div>
<div>
<ul style="text-align: left;">
<li>Make sure to slice the vazhakkai as thin as possible. Otherwise it may not be crispy. You can even use a slicer to do this.</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQTyDd1NfDO1mO5Mf7T_qHyO6GEMKtSROf6kki9hfhjmiflVRKiT1S2KurCX_hypfXU4gKfT8BMbK-Nb4QQXF5WJkF9V-1yaY_89DOUSyyVwix5dz6-t3BlMBVzuB8Li8Y2_sI34c0cRs/s1600/IMG_2718.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQTyDd1NfDO1mO5Mf7T_qHyO6GEMKtSROf6kki9hfhjmiflVRKiT1S2KurCX_hypfXU4gKfT8BMbK-Nb4QQXF5WJkF9V-1yaY_89DOUSyyVwix5dz6-t3BlMBVzuB8Li8Y2_sI34c0cRs/s200/IMG_2718.jpg" width="150" /></a></div>
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<ul style="text-align: left;">
<li>Take the time to separate each slice before putting them in the oil. If you just dump them in the oil, they will not cook evenly nor will they be crisp.</li>
<li>You can always re heat them in a pre heated oven so that they get their crispiness back. Never re-heat in a microwave!</li>
</ul>
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farah saleemhttp://www.blogger.com/profile/05199360736492986655noreply@blogger.com0tag:blogger.com,1999:blog-1038625763873270033.post-3059460185343412782020-08-22T08:01:00.000-07:002020-08-24T03:13:16.607-07:00SAGO GULA MELAKA<div dir="ltr" style="text-align: left;" trbidi="on">
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Sago Gula Melaka is a Malaysian dessert. It is made from coconut milk and gula melaka syrup. Gula Melaka is coconut palm sugar. So you can also substitute palm sugar or coconut sugar for this recipe!</div>
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This dessert is so simple and so refreshing! Especially after a spicy meal. This dessert is so easy to put together. You can it down below..........so without further delay lets get down to the recipe!</div>
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<div>
Makes 3 portions</div>
<b><u><span style="color: red;">INGREDIENTS:</span></u></b><a href="http://www.farahscookbook.com/2018/01/palak-paneer.html" style="background: url(https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSxfAOuBJRceX3stm77kXx0GXahOqPH54ITcXyLJVi41hJ23EsUzeE9d-cpZ5u_MrfcGJ11zwN1CH1916a2abGMSemAZ1xDZiGiOpiWs_QVQRZ9O42bTs6Gnlg22biuFVBUShgSXKZ7pg/s640/DSC_1798.JPG) no-repeat center center;"></a><br />
<div>
sago/ sabudhana/ javarisi - 3/4 cup (100g)</div>
<div>
<br /></div>
<div>
<u><b>for the flavoured coconut milk:</b></u></div>
<div>
coconut milk - 1/2 cup(I used the tetra pack. see notes)</div>
<div>
pandan leaf , knotted - 1</div>
<div>
pinch of salt</div>
<div>
<br /></div>
<div>
<b><u>for the palm sugar syrup:</u></b></div>
<div>
gula melaka/ palm sugar, chopped - 3/4 cup (100g)</div>
<div>
water - 1/4 cup</div>
<div>
pandan leaves, knotted - 2</div>
<div>
<br /></div>
<div>
<b><u><span style="color: red;">PROCESS:</span></u></b></div>
<div>
<ul style="text-align: left;">
<li>In a saucepan, boil the sago in about 3 and a half cups of water. Boil till the sago balls turn translucent. Then, remove from the flame and strain it. Run under cool water till most of the starch washes off. Then transfer into 3 serving bowls. Cover and refrigerate them for atleast 30 minutes.</li>
<li>Next, <b><u>to make the flavoured coconut milk</u></b>- In a saucepan gently heat the coconut milk and water along with the pandan leaf and salt. Simmer till it thickens slightly. Remove and cool. Chill before serving.</li>
<li>Next, <b><u>to make the palm sugar syrup</u></b>- In a saucepan, place the water, pandan leaves and chopped palm sugar and heat on low flame. simmer and stir till the palm sugar has completely melted. then, remove from the flame and cool.</li>
</ul>
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<ul style="text-align: left;">
<li>To serve, simply pour the coconut milk over the sago and pour the required amount of palm sugar syrup on it. Give it a good mix and enjoy.</li>
</ul>
<div>
<b><u>NOTES:</u></b></div>
</div>
<div>
<ul style="text-align: left;">
<li>If u are not able to find pandan leaves, you can use pandan essence. if not you can just subsitute it for vanilla essence. although it's not authentic, it will still be nice.</li>
<li>if you are using coconut milk from tetra pack just add in about 1/4 cup water to it because tetra pack is usually very thick. </li>
</ul>
</div>
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farah saleemhttp://www.blogger.com/profile/05199360736492986655noreply@blogger.com0tag:blogger.com,1999:blog-1038625763873270033.post-54609741074232004912020-08-21T00:48:00.002-07:002020-08-21T00:48:10.741-07:00CUMIN RICE/JEERA RICE<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="text-align: left;">Serving a flavoured rice like cumin rice or </span><a href="https://www.farahscookbook.com/2018/05/ghee-rice.html" style="text-align: left;">ghee rice</a><span style="text-align: left;"> or </span><a href="https://www.farahscookbook.com/2019/03/thenga-paal-soru-coconut-milk-rice.html" style="text-align: left;">coconut milk rice</a><span style="text-align: left;"> is much more </span><span style="text-align: left;">preferred and special when compared to our usual and boring white rice. </span></div>
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Especially when we have some vegetarian curry ........serving some variety rice elevates the taste of the meal on the whole!</div>
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This cumin rice is so simple to make and delicious.........the taste of the cumin really comes through and the cooking of the rice with some coconut milk really adds more depth and flavour!</div>
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1 cup =250 ml</div>
<b><u><span style="color: red;">INGREDIENTS:</span></u></b><a href="http://www.farahscookbook.com/2018/01/palak-paneer.html" style="background: url(https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSxfAOuBJRceX3stm77kXx0GXahOqPH54ITcXyLJVi41hJ23EsUzeE9d-cpZ5u_MrfcGJ11zwN1CH1916a2abGMSemAZ1xDZiGiOpiWs_QVQRZ9O42bTs6Gnlg22biuFVBUShgSXKZ7pg/s640/DSC_1798.JPG) no-repeat center center;"></a><br />
<div>
ghee - 3 tbsps</div>
<div>
bay leaf - 1 </div>
<div>
cinnamon 1/2 inch small piece</div>
<div>
cloves - 3</div>
<div>
cumin seeds - 3 tsps</div>
<div>
basmathi rice - 2 cups </div>
<div>
water - 2 and 1/2 cups</div>
<div>
coconut milk - 1/2 cup (See notes)</div>
<div>
salt to taste</div>
<div>
<span style="color: red;"><br /></span></div>
<div>
<b><u><span style="color: red;">PROCESS:</span></u></b></div>
<div>
<ul style="text-align: left;">
<li>Wash and soak the basmathi rice in water for 30 minutes. Drain </li>
<li>In a pan heat the ghee and add the bay leaf, cinnamon and cloves.</li>
<li>Add in the cumin seeds. When it starts to splutter add in the basmathi rice and let it coat in the ghee for 30 seconds.</li>
<li>Add in the water, coconut milk and required salt and bring to boil.</li>
<li>Then, bring the flame to low and close the lid. Let it cook till the water completely evaporates and the rice is fully cooked.</li>
<li>Open and using a fork fluff up the rice and cover again and don't open the lid for atleast 15 minutes.</li>
<li>Serve hot with any gravy of your choice.</li>
</ul>
<div>
<b><u>NOTES:</u></b></div>
</div>
<div>
<ul style="text-align: left;">
<li>For cooking basmathi rice, the ratio of rice to water is normally 1: 1.5</li>
<li>You can skip the coconut milk and let the rice cook with only water. Although coconut milk adds more flavour.</li>
<li>You can cook the rice as usual in a rice cooker or in a pressure cooker following the same measurements and process.</li>
</ul>
</div>
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</div>
farah saleemhttp://www.blogger.com/profile/05199360736492986655noreply@blogger.com0tag:blogger.com,1999:blog-1038625763873270033.post-42650147094155839772020-08-18T23:48:00.000-07:002020-08-18T23:48:03.957-07:00GREEK SALAD<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxkMxcQTTkkdY5E4kKPgL_wn8y8MEBjwW0oLjiIpq0VakAGlZQlZGamxBjbBb6_BKB_W7UUYY-6eNkq5EHNB9LbsdDva4fU86QJTvzqN3tc_N45cXAUcfqoLQgKo09Tuo6j_cTmn_kT-Y/s1600/DSC_7797.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1060" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxkMxcQTTkkdY5E4kKPgL_wn8y8MEBjwW0oLjiIpq0VakAGlZQlZGamxBjbBb6_BKB_W7UUYY-6eNkq5EHNB9LbsdDva4fU86QJTvzqN3tc_N45cXAUcfqoLQgKo09Tuo6j_cTmn_kT-Y/s640/DSC_7797.JPG" width="422" /></a></div>
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What a gorgeous looking salad! Salads are a lovely way to eat veggies! </div>
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The worst part of making a salad is the cutting and chopping. But once you've got that sorted out .............its a breeze! What an easy way to please the guests at a dinner party! </div>
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Don't miss out on any ingredient! Each one lends flavour to this salad in its own way!</div>
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INGREDIENTS</span></u></b>:<div>
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<div>
<b><u>For the salad:</u></b></div>
<div>
<div>
english cucumber, halved lengthwise and then chopped - 1</div>
<div>
capsicum, cubed - 1</div>
<div>
red onion, sliced thin - 1</div>
<div>
cherry tomatoes, halved - 10</div>
<div>
black olived, pitted - 10</div>
<div>
dried oregano - 1 tsp</div>
<div>
feta cheese, cubed or crumbled - 100g</div>
<div>
pepper to season</div>
<div>
<br /></div>
<div>
<u><b>for the dressing:</b></u></div>
<div>
extra virgin olive oil - 5 tbsps</div>
<div>
lemon juice - 3 tbsps</div>
<div>
garlic cloves, minced - 3</div>
<div>
dried oregano - 1/2 tsp</div>
<div>
salt to taste</div>
<div>
<br /></div>
<div>
<b><u><span style="color: red;">PROCESS:</span></u></b></div>
<div>
<ul style="text-align: left;">
<li>Combine all the ingredients under 'for the salad' in a big salad bowl and keep ready.</li>
<li>In a mason jar or any glass jar with a tight lid, lets make the salad dressing. Add in all the ingredients under the 'for the dressing' in the mason jar and give it a good shake.</li>
<li>Just before you are ready to serve, pour the dressing on the salad and give it a good toss.</li>
<li>Serve immediately.</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxmXkt7WucvXqtGDNN_McyWiXJYbMCOiLECk86UXwjSnucxuws6aCLqtloMFM9eEYkdbAFONFE-X_RBrK9yLE0kVTlgpWKyZxnvJbT4TZ_mb_CTv9qDFgYHeWGR2w-iaxLf9o4BoRYMJY/s1600/DSC_7730.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1322" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxmXkt7WucvXqtGDNN_McyWiXJYbMCOiLECk86UXwjSnucxuws6aCLqtloMFM9eEYkdbAFONFE-X_RBrK9yLE0kVTlgpWKyZxnvJbT4TZ_mb_CTv9qDFgYHeWGR2w-iaxLf9o4BoRYMJY/s640/DSC_7730.JPG" width="528" /></a></div>
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farah saleemhttp://www.blogger.com/profile/05199360736492986655noreply@blogger.com0tag:blogger.com,1999:blog-1038625763873270033.post-46681407282920545122020-08-18T00:21:00.008-07:002020-12-05T00:38:57.064-08:00CHICKEN HANDI<div dir="ltr" style="text-align: left;" trbidi="on">
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A 'Handi' is a deep, wide mouthed cooking vessel used mostly in North Indian, Bangladeshi and Pakistani cooking. Although many of us don't really have Handis at home, any wok should do! I guess it is just traditionally done this way.</div>
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Chicken Handi is a creamy and mild chicken curry and tastes great with chapathis, parathas or even rice! We had some with cumin rice for lunch yesterday................. and it was oh so yum!</div>
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You can skip the cream and just add in more yoghurt too! the crushed coriander and cumin lends an amazing flavour to this dish. This recipe has become a regular at our household and is so easy to make. It is a very simple and straight forward recipe. I have even started using boneless chicken since its super easy to clean too!</div>
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<b><u><span style="color: red;"><br /></span></u></b></div>
INGREDIENTS:</span></u></b><div>
boneless chicken thighs - 450g<br /><div>
ghee/ oil - 3 tbsps</div>
<div>
onions, chopped - 2</div>
<div>
tomatoes, chopped - 2</div>
<div>
ginger garlic paste - 2 tbsps</div>
<div>
green chilies, slit - 2</div>
<div>
coriander powder - 1 tbsp</div>
<div>
cumin seeds - 1 tsp</div>
<div>
red chili powder - 1/2 tbsp</div>
<div>
turmeric powder - 1/2 tsp</div>
<div>
yoghurt. lightly whisked - 1/2 cup</div>
</div>
<div>
kasuri methi - 1 tbsp</div>
<div>
cooking cream - 1/2 cup</div>
<div>
garam masala - 1/2 tsp</div>
<div>
fresh coriander leaves, chopped - to garnish( optional)</div>
<div>
<br /></div>
<div>
<b><u><span style="color: red;">PROCESS:</span></u></b></div>
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<ul style="text-align: left;">
<li>In a mortar and pestle add the cumin seeds and coriander seeds and pound them till crushed. Keep aside.</li>
<li>In a wok, heat the oil/ghee.</li>
<li>Add in the onion and fry till browned. </li>
</ul>
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<ul style="text-align: left;">
<li>Add in the ginger garlic paste and green chilies and saute for a minute.</li><li>Next, add in the cumin seeds . Saute for a few minutes.</li>
<li>Add in the tomatoes and saute till nice and mushy. You can add splashes of water if need be, if the mixture is sticking to the pan.</li>
<li>Give it a mix and add in the chili powder, coriander powder and turmeric too. Stir and let the masala fry in the oil.</li>
<li>Then, add in the chicken. stir to coat with the spices. Add salt and stir for a minute.</li>
<li>Add in the yoghurt and mix well. Close and cook for a minute or so.</li>
<li>When you see the oil separate, add in the kasuri methi. Stir well.</li>
</ul>
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<br /><ul style="text-align: left;">
<li>Mix and add in 1/2 cup water. Cover and let it simmer till the chicken has cooked and you get a thick gravy. the chicken cooks very fast.</li>
<li>Lastly, add in the cooking cream and the garam masala and cook for another minute.</li>
<li>Switch off the flame and close the lid.</li>
</ul>
<div>
<b><u>NOTES:</u></b></div>
</div>
<div>
<ul>
<li>You can skip the cream and add more yoghurt instead.</li>
</ul>
</div>
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farah saleemhttp://www.blogger.com/profile/05199360736492986655noreply@blogger.com0tag:blogger.com,1999:blog-1038625763873270033.post-33312109084379514532020-08-16T23:36:00.002-07:002020-08-16T23:44:23.950-07:00PASTA IN ROASTED RED PEPPER SAUCE<div dir="ltr" style="text-align: left;" trbidi="on">
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I love the flavour of roasted capsicum! It gives such a lovely flavour to soups, sauces, salads................u name it!<br />
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This is yet another pasta sauce to hide the veggies from the kids. So delicious, so simple and quick!.........don't we all love such quick and nutritious meals??<br />
Both my girls love pasta...........so I find it easy to sneak in veggies in the form of pasta sauce:)</div>
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<b><u><span style="color: red;">INGREDIENTS:</span></u></b></div>
<a href="http://www.farahscookbook.com/2018/01/palak-paneer.html" style="background: url(https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSxfAOuBJRceX3stm77kXx0GXahOqPH54ITcXyLJVi41hJ23EsUzeE9d-cpZ5u_MrfcGJ11zwN1CH1916a2abGMSemAZ1xDZiGiOpiWs_QVQRZ9O42bTs6Gnlg22biuFVBUShgSXKZ7pg/s640/DSC_1798.JPG) no-repeat center center;"></a><br />
<div>
red pepper/ capsicum- 2 (400g)</div>
<div>
penne pasta - 160g</div>
<div>
oil - 3 tbsps</div>
<div>
garlic cloves, minced - 3</div>
<div>
cooking cream - 1/4 cup</div>
<div>
milk - 1/4 cup</div>
<div>
dried italian herbs - 3/4 tsp</div>
<div>
salt to taste </div>
<div>
chilli flakes to taste</div>
<div>
chopped sweet basil - 3 tbsps to garnish (optional)</div>
<div>
grated parmesan cheese - to garnish(optional)</div>
<div>
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<b><u><span style="color: red;">PROCESS:</span></u></b></div>
<div>
<ul style="text-align: left;">
<li>Pre- heat the oven at 200 degrees. Line a baking tray with parchment paper.</li>
<li>Cut the red pepper in half, remove the stems and the seeds.</li>
<li>Place them cut side down on the baking tray and place them in the oven on the top rack.</li>
<li>Bake them for about 20 minutes or so or until the tops are burnt.</li>
</ul>
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<li>Once done, remove them from the oven and place them in a bowl and cover it for about 15 minutes. This makes it easier to peel off the charred skin.</li>
<li>remove the skin and discard it.</li>
<li>Place the capsicum flesh in a blender and puree it. Keep aside.</li>
<li>Boil the pasta as per the instructions on the packet. Drain and keep it ready.</li>
<li>In a wok, heat the oil.</li>
<li>Saute the minced garlic on low flame.</li>
<li>Add in the red pepper puree and stir. Add in a tiny bit of water into the blender and give it a few swishes to completely get the bits of precious puree stuck in the jar.</li>
<li>Add in the milk, cream, herbs and salt. Once you can see bubbles on the corners, switch off the flame and add in the cooked pasta.</li>
<li>Garnish with chopped basil and parmesan cheese if using.</li>
<li>Stir and serve immediately.</li>
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<b><u>NOTES:</u></b></div>
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<li>You can skip the cream if you want and add in more milk.</li>
<li>Or if you don't mind the extra fat, you can add in more cream instead of the milk.</li>
<li>If it thickens up before you eat, just add in more milk or cream to give you the saucy consistency.</li>
</ul>
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farah saleemhttp://www.blogger.com/profile/05199360736492986655noreply@blogger.com0tag:blogger.com,1999:blog-1038625763873270033.post-91518782065699449482020-08-15T22:23:00.000-07:002020-08-15T22:34:27.529-07:00KARI IKAN/ MALAYSIAN FISH CURRY<div dir="ltr" style="text-align: left;" trbidi="on">
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'Ikan' in Bahasa Malaysia means fish. 'Kari' is curry.</div>
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I learnt this recipe for fish curry from my mother in law recently. It's definitely a Malaysian style one...........coz she uses the fish curry powder from the Malaysian brand 'Babas'. You definitely wont get this taste if you are using any other indian brands like Mtr or Achi etc.</div>
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I'm not a big fan of this fish curry coz I simple just love our super sour darker looking fish curries from the south. Just made me realize that I haven't made nor posted a recipe of that yet. My kids hate fish! But..............Definitely soon!</div>
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To tell you more about this fish curry............it's super easy to make as you can see. Doesn't involve too much sauteing and frying etc. Just tempering the curry base. Although this technique is followed in the villages of India...... this Malaysian fish curry powder makes all the difference.<br />
Also its not too sour............. which is probably why I'm not a big fan. I'm a huge sucker for tamarind and anything sour! My younger one, Miesha goes one step ahead and loves sucking on just plain lemon! hahaha<br />
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<b><u><span style="color: red;">INGREDIENTS:</span></u></b></div>
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fish - 6 slices (washed and cleaned well)</div>
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<b><u>to make the curry base:</u></b></div>
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'babas' brand fish masala powder - 5 tbsps</div>
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tomatoes, chopped small - 2</div>
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onion, sliced - 1/2</div>
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thick coconut milk - 1/2 cup</div>
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tamarind - 1 lime sized ball soaked in 1 cup water</div>
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green chilies, slit - 2</div>
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salt to taste</div>
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<b><u>to temper:</u></b></div>
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oil - 3 tbsps</div>
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mustard seeds - 1/2 tsp</div>
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fenugreek seeds/ vendhayam - 1/2 tsp</div>
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curry leaves - 1 sprig</div>
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onions, sliced - 1/2</div>
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red chili powder - 1 and 1/2 tbsps</div>
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lady fingers/okra, head removed and make a score with a sharp knife down the middle - 8</div>
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<b><u><span style="color: red;">PROCESS:</span></u></b></div>
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<ul>
<li><b><u>To make the curry base</u></b>- Crush, squeeze and extract the juice of the tamarind. Add another 1/2 cup water to the pulp. Nicely squeeze and get the second extract by passing through the sieve.</li>
<li>Now pour the tamarind extract in a big bowl. Add in all the ingredients under 'to make the curry base.' give it a mix and keep it ready.</li>
<li>Now, lets do <b><u>the tempering-</u></b> In a wok heat the oil. </li>
<li>Add in the mustard seeds.</li>
<li>When it starts popping add in the curry leaves, fenugreek seeds and onions.</li>
<li>When the onions have softened, add in the chilli powder. Saute for 30 seconds or so.</li>
<li>Add in the tamarind curry base.</li>
<li>Also add in the okra and fish slices.</li>
<li>Close the lid and let it simmer on low flame for about 15 minutes or so or until the fish has cooked and you get a nice thick gravy consistency.You can add more water if need be.</li>
<li>Switch off the flame and cover.</li>
</ul>
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farah saleemhttp://www.blogger.com/profile/05199360736492986655noreply@blogger.com0