tag:blogger.com,1999:blog-71181174062280428902023-11-15T07:48:56.963-08:00Paak Shaastra - Science of CookingA journal of my journey of loving, learning , and recording the recipes I have cooked in an effort to keep the tradition of home cooking alive.Unknownnoreply@blogger.comBlogger25125tag:blogger.com,1999:blog-7118117406228042890.post-36430592812965306462009-10-04T14:03:00.000-07:002009-10-04T14:03:18.020-07:00Nice and creamy yogurt from low fat milkTo have a nice and creamy yougurt from reduced fat milk follow the yougurt recipe (<a href="http://paak-shaastra.blogspot.com/2007/06/dahi-hindi-thayir-tamil-milk-curd-or.html">click here</a>) but replace the full fat milk with 2% reduced fat milk. and just before adding the starter yougurt culture take 2 tbsp of non fat milk powder and about 2 tbsp of milk going to used for making yougurt. Mix them well until the milk powder dissolves in the milk and add it to the rest of the milk and then follow the rest of the yogurt recipe as given in the original recipe.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7118117406228042890.post-23658141937021465022009-08-22T20:29:00.000-07:002009-08-22T21:54:56.722-07:00My Style Pizza<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_omO-a23APLc/SpDLC5ROBJI/AAAAAAAAAhk/QRPsqC2dek4/s1600-h/IMG_1021-1.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 183px; height: 176px;" src="http://4.bp.blogspot.com/_omO-a23APLc/SpDLC5ROBJI/AAAAAAAAAhk/QRPsqC2dek4/s320/IMG_1021-1.jpg" alt="" id="BLOGGER_PHOTO_ID_5373017606046221458" border="0" /></a><span style="font-size:100%;"><br /></span><div style="text-align: justify;font-family:courier new;"><span style="font-size:100%;"><span style="font-family:courier new;">I think all of us love pizza every now and then. Most of the time we order them from pizza hut, domino's, papa johns etc. Though I sort of like these pizzas I cringe a little every time I take a bite. The a gal who likes eating and put on weight rather quickly and has a hard time losing it. Thus my control freaky brain devised this new method of making my own pizzas. I think it is loaded with veggies (I hope u guys have figured by now that I am vegetarian...the dairy eating kind). It allows me to control the amount of cheese goes into my pizza and also u control how it tastes and miraculously it takes only about 30-40 mins of preparation time.</span></span><span style="font-size:100%;"><span style="font-weight: bold; color: rgb(102, 0, 0);"><br /><br />Ingredients:</span><br /></span><ol><li><span style="font-size:100%;">8 inch Pizza crust (smaller the size better it is for ur waist :-))</span></li><li><span style="font-size:100%;">1/2 of green capsicum chopped coarsely</span></li><li><span style="font-size:100%;">1 medium sized tomatoes diced or cut in round shape.</span></li><li><span style="font-size:100%;">1/2 zucchini cut in round shape.</span></li><li><span style="font-size:100%;">1/2 medium sized onion chopped coarsely</span></li><li><span style="font-size:100%;">1-2 medium sized serrano pepper chopped finely.</span></li><li><span style="font-size:100%;">4-5 basil leaved chopped coarsely</span></li><li><span style="font-size:100%;">1 bowl full-fresh baby spinach.</span></li><li><span style="font-size:100%;">2 cups of skimmed milk mozzeralle cheese.</span></li><li><span style="font-size:100%;">2 cups of pasta sauce (one that u like).</span></li></ol><span style="font-size:100%;"><span style="font-weight: bold; color: rgb(102, 0, 0);">Equipment Required:</span><br /></span><ol><li><span style="font-size:100%;">Pizza stone.</span></li><li><span style="font-size:100%;">Oven</span></li><li><span style="font-size:100%;">pizza cutter.</span></li></ol><span style="font-weight: bold; color: rgb(102, 0, 0);font-size:100%;" ><br />Method:</span><span style="font-size:100%;"><br /><br /></span><div style="text-align: justify;"><span style="font-size:100%;">Before you start anything preheat your oven at 450 degrees.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_omO-a23APLc/SpDIf9SZPdI/AAAAAAAAAg0/aQQagNyGX9Y/s1600-h/IMG_1010-1.jpg"><img style="cursor: pointer; width: 156px; height: 131px;" src="http://3.bp.blogspot.com/_omO-a23APLc/SpDIf9SZPdI/AAAAAAAAAg0/aQQagNyGX9Y/s200/IMG_1010-1.jpg" alt="" id="BLOGGER_PHOTO_ID_5373014806806216146" border="0" /></a> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_omO-a23APLc/SpDI0WTKaBI/AAAAAAAAAg8/xxc1GHSZ9i4/s1600-h/IMG_1011-1.jpg"><img style="cursor: pointer; width: 158px; height: 132px;" src="http://2.bp.blogspot.com/_omO-a23APLc/SpDI0WTKaBI/AAAAAAAAAg8/xxc1GHSZ9i4/s200/IMG_1011-1.jpg" alt="" id="BLOGGER_PHOTO_ID_5373015157117708306" border="0" /></a> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_omO-a23APLc/SpDJLCcw3wI/AAAAAAAAAhE/5bTUKr11HjY/s1600-h/IMG_1013-1.jpg"><img style="cursor: pointer; width: 178px; height: 132px;" src="http://3.bp.blogspot.com/_omO-a23APLc/SpDJLCcw3wI/AAAAAAAAAhE/5bTUKr11HjY/s200/IMG_1013-1.jpg" alt="" id="BLOGGER_PHOTO_ID_5373015546926259970" border="0" /></a> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_omO-a23APLc/SpDJ9eG-ygI/AAAAAAAAAhM/_YarTOPrMAo/s1600-h/IMG_1014-1.jpg"><img style="cursor: pointer; width: 151px; height: 132px;" src="http://2.bp.blogspot.com/_omO-a23APLc/SpDJ9eG-ygI/AAAAAAAAAhM/_YarTOPrMAo/s200/IMG_1014-1.jpg" alt="" id="BLOGGER_PHOTO_ID_5373016413344549378" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_omO-a23APLc/SpDKZnGJ8wI/AAAAAAAAAhU/8CNymBVs9Rc/s1600-h/IMG_1016-1.jpg"><img style="cursor: pointer; width: 156px; height: 130px;" src="http://2.bp.blogspot.com/_omO-a23APLc/SpDKZnGJ8wI/AAAAAAAAAhU/8CNymBVs9Rc/s200/IMG_1016-1.jpg" alt="" id="BLOGGER_PHOTO_ID_5373016896793342722" border="0" /></a></span> </div><ol style="text-align: justify;"><li><span style="font-size:100%;">Place the pizza crust on a clean pizza stone.</span></li><li><span style="font-size:100%;">Spread a 1 cup full of pasta or pizza sauce on the crust evenly.</span></li><li><span style="font-size:100%;">spread about 1/2 cup of cheese on top.</span></li><li><span style="font-size:100%;">Add the spinach evenly on top, also spread the chopped pepper, basil.</span></li><li><span style="font-size:100%;">Now add another 1/2 cup of cheese on top.</span></li><li><span style="font-size:100%;">Add the rest of the pasta or pizza sauce on top.<br /></span></li><li><span style="font-size:100%;">now add rest of the veggies and finally top the pizza with the rest of the cheese.</span></li><li><span style="font-size:100%;">Place the pizza stone with the pizza in the pre-heated oven.</span></li><li><span style="font-size:100%;">Cook for about 10-15 mins. Remove the pizza when the cheese on the top has melted.</span></li><li><span style="font-size:100%;">Cut the pizza into wedges using the pizza cutter. 8 inch pizza yields 5 large and 8 small wedges.</span></li><li><span style="font-size:100%;">Serve Hot!!</span></li></ol><br /><span style="font-size:100%;"><br /></span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7118117406228042890.post-14905167441078025492008-07-22T18:49:00.001-07:002008-07-25T09:04:06.519-07:00Garma Garam Samose<div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp0.blogger.com/_omO-a23APLc/SIaOagwCSLI/AAAAAAAAATU/rBH5giF4-qo/s1600-h/DSCN3109-1.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 282px; height: 240px;" src="http://bp0.blogger.com/_omO-a23APLc/SIaOagwCSLI/AAAAAAAAATU/rBH5giF4-qo/s320/DSCN3109-1.JPG" alt="" id="BLOGGER_PHOTO_ID_5226021003729193138" border="0" /></a>Samosa reminds me of Rajasthan. I have special memory of rawatbhata market where amma, appa used to buy us samaosas and pyaz kachori during our weekend subzi buying. I think it might have been the prologue of my love with food. Though I have had samosas many times after that through out india after that I rarely satisfied with the quality of samosas. So I have had this urge to learn to make my own samosas of supereme quality....!!!! AND NOW I KNOW HOW TO MAKE THEM!!!!!<br /><br /><br /><br /></div><span style="font-size:130%;"> <span style="font-weight: bold; color: rgb(153, 0, 0);font-family:courier new;" >Shell Ingredients:</span></span><br /><ol style="text-align: justify;"><li>1 Cup all purpose flour.</li><li>1 tsp samolina/sooji.</li><li>1/2 tsp ajwain/carrom seeds</li><li>salt according to taste.</li><li>1/4 cup of luke warm water.</li><li>1 tbsp+ 1tsp oil.<br /></li></ol><span style="font-size:130%;"><span style="font-weight: bold; color: rgb(153, 0, 0);font-family:courier new;" >Stuffing Ingredients:</span></span><br /><ol style="text-align: justify;"><li>2 medium sized potatoes boiled and coarsely mashed.</li><li>2 medium sized green chillies finely chopped.</li><li>1/4 cup fresh or frozen green peas.</li><li>1/2 tsp of cumin seeds.</li><li>salt to taste.</li><li>1/2 tsp of turmeric (optional).<br /></li><li>1 tsp of coriander seed powder</li><li>1 tsp of garam masala.</li></ol><br /><span style="font-size:130%;"><span style="font-weight: bold; color: rgb(153, 0, 0);font-family:courier new;" >Equipment Required:</span></span><br /><ol style="text-align: justify;"><li>Medium size deep wok/ kadai.</li><li>Spider frying strainer/Kalchi with holes.<br /></li><li>Medium size pan to fry potatoes.</li><li>Rolling pin and flat smooth board to roll the dough/ Chakla-Belan.</li><li>Plate with paper towels to drain the fried samosas.</li><li>Bowl to make the samosa dough.<br /></li></ol><br /><span style="font-size:130%;"><span style="font-weight: bold; color: rgb(153, 0, 0);font-family:courier new;" >Other Ingredients:</span></span><br /><ol style="text-align: justify;"><li>Oil for frying.<br /></li></ol><br /><span style="font-size:130%;"><span style="font-weight: bold; color: rgb(153, 0, 0);font-family:courier new;" >Stuffing Preparation:</span></span><br /><ol style="text-align: justify;"><li>Heat the pan on a medium heat. Add 2-4 tbsps of oil in the heated pan and allow it smoke lightly.</li><li>Add tumeric, cummin seeds and salt to taste in the oil. Allow the cummin seeds to become light brown in color.<br /></li><li>Add all the cut green chilles, also add coriander powder and garam masala. cook for about 1 minute.<br /></li><li>Add the peas and allow it to cook for 2-4 min.</li><li>Now add the coarsly mashed potatoes to the pan and mix it to get all the ingredients the pan evenly distributed in the potato mix. Cover and cook for about 3-5 mins.</li><li>Allow it to cool for about 30 - 45 mins before stuffing.<br /></li></ol><span style="font-weight: bold; color: rgb(153, 0, 0);font-size:130%;" ><span style="font-family:courier new;">Shell Preparation:</span></span><br /><ol style="text-align: justify;"><li>mix all the dry ingredients of the shell preparation and add salt according to taste.</li><li>add the 1 tbsp + 1 tsp of oil to the dry ingredients and mix throughly to mix the oil consistently.</li><li>add the 1/4 cup of luke warm water slowly (make sure the dough is tough and not watery) in this mix and knead continuously.</li><li>knead for 3-5 mins.</li><li>Cover the dough and allow it to rest for about 30 mins to allow it become soft and roll able.<br /></li></ol><div style="text-align: justify;"><br /><span style="color: rgb(153, 0, 0);font-size:130%;" ><span style="font-weight: bold;font-family:courier new;" >Final Preparation:</span></span><br /></div><ol style="text-align: justify;"><li>Fill about 1/4 to 1/2 wok with oil and place the wok slowly and carefully on the cooking range and heat the wok and low medium heat.</li><li>For the making samosas divide the dough into 3-4 equal sized portions.</li><li>roll each portion using rolling pin into a disc of about 6-8 in diameter.</li></ol> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp1.blogger.com/_omO-a23APLc/SInx6ofISfI/AAAAAAAAAT0/azipsY-5MaI/s1600-h/samosa.gif"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://bp1.blogger.com/_omO-a23APLc/SInx6ofISfI/AAAAAAAAAT0/azipsY-5MaI/s320/samosa.gif" alt="" id="BLOGGER_PHOTO_ID_5226974832142862834" border="0" /></a><ol style="text-align: justify;"><li>cut the disc into 2 equal halves . Take one half and and apply water lightly on its circumference. Fold the disc to make a cone making one half of the straight edge of the disc overlapping the other half. and press the overlapped part very lightly to seal them in place.</li><li>Use ur hand to hold this cone such that u can fill the stuffing.<br /></li><li>Take about 2-3 tsps of the potato stuffing and fill in the cone slowly so that the cone doesn't rip.</li><li>seal the cone bu pulling circumference of cone and lightly pressing it (as u have already appiled water to it.)</li><li>use the other half of the disc to make another samosa.</li><li>fry both these samosas in medium heated oil for about 5-7 min till they turn lightly golden brown in color.</li></ol><div style="text-align: justify;">SERVE CRISPY AND CRUNCHY SAMOSAE WITH <a href="http://paak-shaastra.blogspot.com/2007/07/tamarind-date-chutney.html">TAMARIND</a> AND <a href="http://paak-shaastra.blogspot.com/2008/04/pudhina-aur-dhania-ki-chutney.html">CORIANDER OR PUDINA CHUTNEY </a>!!!!<br /><br /><span style="font-weight: bold; color: rgb(255, 0, 0);">NOTE: OIL SHOULD NOT BE VERY VERY HOT AS THIS DOES NOT ALLOW THE SMAOSA DOUGH TO COOK PROPERLY AND PRODUCE THE CRISPY TASTE. TO CHECK THE OIL TEMPERATURE ADD A SMALL PIECE OF DOUGH IN OIL IF THE DOUGH RISES VERY FAST TO THE SURFACE OF OIL , IT MEANS OIL IS VERY HOT FOR MAKING SAMOSAS and IF SITS IN THE BOTTOM THE OIL IS COOL AND IF RISES SLOWLY OIL IS AT RIGHT TEMPERATURE.</span><br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7118117406228042890.post-11413954937966258512008-04-16T09:15:00.000-07:002008-04-16T10:48:14.056-07:00Cause of American Obesity<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_omO-a23APLc/SAY7bZ0XxiI/AAAAAAAAAQ8/lNnHpybRjHo/s1600-h/corn.gif"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="http://1.bp.blogspot.com/_omO-a23APLc/SAY7bZ0XxiI/AAAAAAAAAQ8/lNnHpybRjHo/s320/corn.gif" alt="" id="BLOGGER_PHOTO_ID_5189900962564130338" border="0" /></a><br /><div style="text-align: justify;"><span style="font-size:130%;"><span style="font-family:courier new;">Yesterday I a small documentary on PBS made by two American students Ian Cheney and Curt Ellis. This documentary main focus was trying to find out what was causing the obesity in America. Soon to their amazement they find "CORN" is present in every processed food item in America. As result they go on a journey to the Midwest USA , to find out what CORN is ? , how is it produced and what kind of metamorphosis it goes through, before it reaches food shelves. I would highly recommend this movie to anyone and it is a must for any major fast foodie.</span> <span style="font-family:courier new;">Visit the page </span><a style="font-family: courier new;" href="http://www.kingcorn.net/">KING CORN</a><span style="font-family:courier new;"> to know more about the movie.</span> <br /><br /><br /><span style="font-weight: bold;font-family:courier new;" >IMPORTANT FACTS FROM THE MOVIE:</span> </span></div><ol style="text-align: justify;"><li style="font-family: courier new;font-family:courier new;" ><span style="font-size:130%;"><span style="font-weight: bold; color: rgb(255, 0, 0);">66 %</span> </span><span style="font-size:130%;">of Americans are obese or over weight.</span></li><li style="font-family: courier new;"><span style="font-size:130%;">one can of soda a day double your chance of diabetes.</span></li><li style="font-family: courier new;"><span style="font-size:130%;">In 2007 92 million acres of corn was planed and about 13.1 billion bushels of corn was harvested in USA.</span></li><li style="font-family: courier new;"><span style="font-size:130%;">In 2007 92 million acres of corn was planed and about 13.1 billion bushels of corn was harvested in USA.</span></li><li style="font-family: courier new;"><span style="font-size:130%;">Beef from a corn fed cattle has 9 gms of saturated fat as compared to 1.5 gms from a grass fed cattle.</span></li><li style="font-family: courier new;"><span style="font-size:130%;">About 545 million bushels of corn goes towards making corn syrup.</span></li><li style="font-family: courier new;"><span style="font-size:130%;">An average American consumes about 79 pounds of corn sweetener over a years period.</span></li><li style="font-family: courier new;"><span style="font-size:130%;">Corn subsidy paid by USA government on 2005 was 9 billion.</span></li><li style="font-family: courier new;"><span style="font-size:130%;">Most of the corn farmers would not plant the crop if there was no subsidy from government to plant it.<br /></span></li><li style="font-family: courier new;"><span style="font-size:130%;">Before 1970 there was no corn syrup in America foods.</span></li><li style="font-family: courier new;"><span style="font-family:courier new;font-size:130%;">Current American corn is genetically modified not for taste but to maximize the production.</span><br /></li></ol>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7118117406228042890.post-89052499268167062082008-04-13T13:29:00.000-07:002008-04-13T19:16:01.477-07:00Desi Sandwich<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_omO-a23APLc/SAKFDJ0XxhI/AAAAAAAAAQ0/XjOmmICm02I/s1600-h/DSCN2852-2.JPG"><img style="margin: 2pt 10px 10px 2pt; float: left; cursor: pointer; width: 276px; height: 204px;" src="http://4.bp.blogspot.com/_omO-a23APLc/SAKFDJ0XxhI/AAAAAAAAAQ0/XjOmmICm02I/s320/DSCN2852-2.JPG" alt="" id="BLOGGER_PHOTO_ID_5188856009905915410" border="0" /></a><br /><br /><div style="text-align: justify;"><span style="font-family:courier new;">This sandwich reminds me of our first few years in baroda when we used flock to this Alkapuris small thela late in the evening to have this fresh sandwich. Eating food from thela was an experience of its own, which I miss very much in USA. Me and PKT !!!! Those were the best days of our life!!!</span><br /><br /><br /><br /><br /><span style="color: rgb(153, 0, 0);font-size:130%;" ><span style="font-weight: bold;font-family:courier new;" >Ingredients:</span><br /></span><br /><ol style="font-family: courier new;"><li>4-8 Bread Slices with edges trimmed.</li><li>1 medium sized potato boiled, skinned and sliced.</li><li>1 medium sized beetroot boiled, skinned and sliced.</li><li>1 medium sized tomato thinly sliced.</li><li>1/2 cup heinz ketchup or kissan's ketchup.</li><li>1/2 cup <a href="http://paak-shaastra.blogspot.com/2008/04/pudhina-aur-dhania-ki-chutney.html">pudina chutney</a>.</li><li>thin shavings of Parmesan cheese.<br /></li></ol><span style="font-weight: bold; color: rgb(153, 0, 0);font-size:130%;" ><span style="font-family:courier new;"><span style="font-family:courier new;">Assembling the Sandwich:</span><br /></span></span><ol style="font-family: courier new; text-align: justify;"><li>spread a spoonful of mint chutney on one slice and ketchup on the other slice.</li><li>now arrange few slices of beet, potato, tomato and cheese shaving on one slice.</li><li>place the other slice on top and cut the sandwich into two triangles and Serve!!!!<br /></li></ol><span style="font-weight: bold; color: rgb(153, 0, 0);font-size:130%;" ><span style="font-family:courier new;"><br /></span></span><br /><br /></div><div style="text-align: justify;"><br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7118117406228042890.post-43695087811486905412008-04-13T05:04:00.000-07:002008-04-13T19:14:28.927-07:00Pudhina aur Dhania ki Chutney<div style="text-align: justify;font-family:courier new;"><span style="color: rgb(153, 0, 0);font-size:130%;" ><span style="font-weight: bold;">Ingredients:</span></span><br /></div><ol style="text-align: justify; font-family: courier new;"><li>2-3 cups of Mint/ Pudina.</li><li>1 cup of Coriander/Cilantro/Dhania.</li><li>Olive oil.</li><li>2-3 tbsp of lemon juice.<br /></li><li>Salt to taste.</li><li>1 Green Chili</li><li>1 of garlic pod.<br /></li><li>2 -5 tbsp of water.<br /></li></ol><div style="text-align: justify;font-family:courier new;"><br /><span style="font-weight: bold; color: rgb(153, 0, 0);font-size:130%;" >Method:</span><br /></div><ol style="text-align: justify;"><li style="font-family: courier new;">Add mint, coriander, garlic, chili into a blender.</li><li style="font-family: courier new;">add the few drops of water to the blender.</li><li style="font-family: courier new;">Blend the mixture into a spreadable chutney by adding olive oil to the blender. (Add slowly in small amounts in between two blending cycles).</li><li><span style="font-family:courier new;">Add lemon juice and salt according to your taste.</span><br /></li></ol>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7118117406228042890.post-87527107971762657162008-04-12T19:06:00.000-07:002008-04-13T10:10:08.804-07:00Penne Pasta tossed in Fresh Mint Pesto<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_omO-a23APLc/SAF-uZ0XxfI/AAAAAAAAAPg/1uITFFWRaRQ/s1600-h/23032866.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="http://4.bp.blogspot.com/_omO-a23APLc/SAF-uZ0XxfI/AAAAAAAAAPg/1uITFFWRaRQ/s400/23032866.jpg" alt="" id="BLOGGER_PHOTO_ID_5188567581377152498" border="0" /></a><br /><div style="text-align: justify;"><span style="font-weight: bold; color: rgb(153, 0, 0);font-size:130%;" ><span style="font-family:courier new;">Ingredients for Mint Pesto:</span></span><br /> <span style="font-family:courier new;"> 1. 2 cups Mint leaves .<br /></span><span style="font-family:courier new;"> 2. Green Chillies (optional).<br /></span><span style="font-family:courier new;"> 3. 10-15 almonds.</span><br /><span style="font-family:courier new;"> 4. 50 gms of pine nuts.</span><br /><span style="font-family:courier new;"> 5. 50-100 gms of grated Parmesan cheese.</span><br /><span style="font-family:courier new;"> 6. 4-5 pods of garlic.</span><br /><span style="font-family:courier new;"> 7. Salt to taste.</span><br /><span style="font-family:courier new;"> 8. Olive oil.</span></div><div style="text-align: justify;"><span style="font-weight: bold; color: rgb(153, 0, 0);font-size:130%;" ><span style="font-family:courier new;"><br /><br /><br /><br />Ingredients for Pasta Preparation:</span></span></div><ol style="font-family: courier new; text-align: justify;"><li>3 cups Penne Pasta<br /></li><li>marinated artichokes hearts.</li><li>sundried tomatoes.<br /></li></ol><span style="color: rgb(102, 0, 0);font-size:130%;" ><span style="font-weight: bold;font-family:courier new;" ><br />Method for Making Pesto:</span></span><div style="text-align: justify;"><br /></div><ol style="font-family: courier new; text-align: justify;"><li>Put all the ingredients (except salt) in the blender and grind it into a thick paste by adding olive oil little by little.</li><li>During the process keep stirring using a spoon so that nuts ground evenly.</li><li>add salt according to taste.<br /></li></ol><div style="text-align: justify;"><span style="font-weight: bold; color: rgb(153, 0, 0);font-size:130%;" ><span style="font-family:courier new;">Making Pasta:</span></span> </div><ol style="font-family: courier new; text-align: justify;"><li>Boil 6-7 cups of water with salt in a big bowl.</li><li>Once the water starts boiling add penne pasta to the boiling water and cook till the pasta is almost done i.e when u eat the pasta it has a bite to it.</li><li>drain the pasta.</li></ol><div style="text-align: justify;"><span style="font-weight: bold; color: rgb(153, 0, 0);font-size:130%;" ><span style="font-family:courier new;">Assembling :</span></span><br /></div><ol style="text-align: justify;"><li><span style="font-family:courier new;">Add the pesto to the drained pasta and mix well.</span></li><li><span style="font-family:courier new;">Add the marinated artichoke hearts and chopped pieces of sun-dried tomatoes to the pasta.</span></li></ol>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7118117406228042890.post-19541734051641799402008-03-06T11:29:00.000-08:002008-03-07T11:07:45.184-08:00Mango Rice.<a href="http://picasaweb.google.com/srividhya.rajendran/PaakShaastraScienceOfCooking/photo?authkey=Ya1Rz7Qa_Hk#5174746318210283266"><img src="http://lh4.google.com/srividhya.rajendran/R9BkXAOvNwI/AAAAAAAAAOI/eHETd-eetvM/s400/DSCN2818.JPG" /></a><div style="text-align: justify;font-family:courier new;"><span style="color: rgb(0, 0, 0);">Mangoes..Yellow juicy mangoes. It is the national fruit of my country. I always crave for its smell and taste in this country. When I was young a lot of friendships were made and broken over mangoes and mango kerri. I used to go with my friends on kerri (small green mangoes - before they fully ripe into big juicy yellow mangoes) stealing expeditions from our neighbors yard. There each one of us was </span><span style="color: rgb(0, 0, 0);">given a job like keeping a watch on who is watching us, some of us were employed based on our aiming capabilities and how hard or high we can throw stones, to basically throw stones to hit the kerries so that they fall to ground, and the rest to collect the fallen kerries. Once we had collected enough number of kerries we used to sit and spilt our shares but we also used have this tradition of sitting together and relishing the sour and sweet tasting karries with salt.</span> <span style="color: rgb(0, 0, 0);">Kerries are used in india was variety of things. Small kerries are used to make fresh or everlasting pickles. Medium to large kerries are used to make fresh juice by boiling them, chutneys or to make mango rice.</span> <span style="color: rgb(0, 0, 0);">Today I am just penning down my mom's mango rice recipe which I have loved for years and never seem to get enough.</span><br /><br /><span style="color: rgb(51, 204, 0);font-size:130%;" ><span style="font-weight: bold;"><span style="color: rgb(0, 153, 0);">Ingredients:<br /></span></span></span><ol><li style="color: rgb(0, 0, 0);">One Medium sized green mango (I prefer mango that is not ripe.)</li><li style="color: rgb(0, 0, 0);">1.5 cups of uncooked basmati rice.</li><li style="color: rgb(0, 0, 0);">2 medium sized Serrano pepper or 3 small sized thai pepper finely chopped.</li><li style="color: rgb(0, 0, 0);">2-3 garlic pods finely chopped.</li><li style="color: rgb(0, 0, 0);">2 tbsp of finely chopped coriander.</li><li style="color: rgb(0, 0, 0);">pinch of <a href="http://en.wikipedia.org/wiki/Asafoetida">hing or asafoetida</a>.<br /></li><li style="color: rgb(0, 0, 0);">1/2 tsp of small black mustard seeds( also called nylon mustard in india) or 1/2 tsp of cummin seeds.</li><li style="color: rgb(0, 0, 0);">1/2 tsp of turmeric powder.</li><li style="color: rgb(0, 0, 0);">1 tbsp of <a href="http://paak-shaastra.blogspot.com/2007/06/making-ghee-hindi-nayyi-tamil-clarified.html">ghee</a>.</li><li><span style="color: rgb(0, 0, 0);">2-3 tbsp of vegetable oil.</span></li><li><span style="color: rgb(0, 0, 0);">Salt to taste.<br /></span></li></ol><span style="color: rgb(51, 204, 0);font-size:130%;" ><span style="font-weight: bold;"><span style="color: rgb(0, 102, 0);">Method:<br /></span></span></span><ol style="color: rgb(0, 0, 0);"><li>Add 1.5 cups of basmati rice in a rice cooker add about 2 cups of water and cook (Takes about 15-20 mins to cook).<br /></li><li>Take the medium sized mango wash it and peel off its skin using a peeler. Now grate the whole mango using a grater and keep aside.<br /></li><li>Heat a the 2-3 tbsp oil in the wok on a medium heat. When the oil starts smoking lightly.</li><li>add the ghee and mustard or cummin seeds to this oil.Allow mustard seeds to spatter or cummin seeds to become golden brown in color.</li><li>Reduce the heat. Add the turmeric, salt, asafoetida, finely chopped green chilles, garlic and 1/2 of the freshly chopped coriander in the oil. Allow them to cook for a minute.</li><li>Now add the grated mango to the oil and cook it on a medium heat for about 5-7 mins.</li></ol><span style="font-size:130%;"><span style="color: rgb(0, 102, 0); font-weight: bold;">Assembling and Serving:<br /></span></span><ol><li>Just before serving mix the rice and the cooked mango mixture.</li><li>garnish using the remaining half of the chopped coriander.</li><li>Serve with hot <a href="http://paak-shaastra.blogspot.com/search/label/Soups%2FDal">dal</a> and fresh pudina raita.<br /></li></ol></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7118117406228042890.post-28674431600051405562008-02-17T15:19:00.000-08:002008-02-17T16:15:25.257-08:00हींनदी मे आब लिखना आसान हैं |मैंंंंं अपने आप से यह अपेक्षा रखती हूँ , की मैं भिव्षय एकआत बार हीनदी मैं अपना ब्लॉग लिखूं |Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7118117406228042890.post-58893284534095674382008-02-17T12:48:00.000-08:002008-02-17T15:12:37.533-08:00Falafel Boats<div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_omO-a23APLc/R7i1OayB2dI/AAAAAAAAAKo/3ElaNb0gZsk/s1600-h/DSCN2817.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://1.bp.blogspot.com/_omO-a23APLc/R7i1OayB2dI/AAAAAAAAAKo/3ElaNb0gZsk/s400/DSCN2817.JPG" alt="" id="BLOGGER_PHOTO_ID_5168079831719598546" border="0" /></a><span style="font-family:courier new;"><span style="font-size:100%;">Falafel is a middle eastern koftas made out of chickpeas or garbanzo beans. I don't have much insight into middle eastern dishes but I liked falafel even the first time I tasted it. I guess this is one of the few middle eastern dishes that veggies can eat. </span></span><br /></div><div style="text-align: justify;"><div style="text-align: justify;"><br /><span style="font-family:courier new;"><span style="font-size:100%;">This is my second attempt at making falafel. I tried it once before but I must admit it was a failure though my husband tried to fully support me by showing that he was relishing what he was eating. This is my second attempt and I must say I aced it this time. I hope the pic proves my point. It looks good and it tastes good as well.</span></span><br /></div><br /><table style="width: 250px; height: 250px;" align="center" border="2"><caption><br /></caption><br /><tbody align="justify"><tr><br /><td><img alt="No photo Available " src="http://2.bp.blogspot.com/_omO-a23APLc/R7imEqyB2cI/AAAAAAAAAKg/f8EnljycFGs/s320/DSCN2816.JPG" border="2" hspace="10" vspace="10" width="250" /></td><br /></tr></tbody></table><div style="text-align: justify;"><span style="font-weight: bold; color: rgb(153, 0, 0);font-family:courier new;font-size:130%;" ><br />Ingredients for Falafel or chickpeas dumplings:</span><br /></div><ol style="font-family: courier new; text-align: justify;"><li>4 cups of dried chickpeas.</li><li>3 tbsp of chopped coriander.</li><li>3 tbsp of chopped parsley.</li><li>3 green chillies finely chopped.</li><li>1 small onion finely chopped.<br /></li><li>3-4 pods of garlic finely chopped.</li><li>3-4 tbsp of cumin coriander seed powder. (or 2 tbsp of cummin powder and 2 tbsp of coriander seed powder).</li><li>3-4 tbsp of all purpose flour.<br /></li><li>salt <span style="color: rgb(255, 0, 0);">(According to your taste)</span>.</li></ol><div style="text-align: justify;"><span style="font-weight: bold; color: rgb(153, 0, 0);font-family:courier new;font-size:130%;" >Method to making </span><span style="font-weight: bold; color: rgb(153, 0, 0);font-family:courier new;font-size:130%;" >Falafel or chickpeas dumplings:</span><br /></div><ol style="font-family: courier new; text-align: justify;"><li> Soak the dry chickpeas in 8-10 cups of water for about 6-8 hours.</li><li> Drain the soaked chickpeas and mix the chopped coriander , parsley, onion, garlic and chillies.</li><li>Grind this mixture to a coarse paste with adding as little water as possible. You may want to grind the chickpeas mixture in batches.<br /></li><li> Now add the cummin-coriander seed powder to the coarse paste and mix well.</li><li>Add the all purpose flour to this mix.</li><li>Further add salt to the concoction according to your taste.</li><li>Now heat oil to a deep wok till the oil is really hot and u see little some coming from the heated oil. (Beware that if u let the oil too much heated ur smoke alarm might go off, so plz. take care). Further u can test the oil by dropping a small chickpeas mix ball and if the oil is hot enough u will see the ball jumping and floating at the top of the oil.</li><li>now using the palm of ur hand make small balls of chickpeas mixture and fry them in oil till they become golden brown in colour.</li><li>transfer the fried balls on to a tissue paper to strain oil.</li></ol><span style="font-weight: bold; color: rgb(153, 0, 0);font-size:130%;" ><span style="font-family:courier new;">Ingredients for Yogurt Tahini Sauce:</span></span><br /></div><span style="font-weight: bold; color: rgb(153, 0, 0);font-family:courier new;font-size:130%;" ></span><ol style="font-family: courier new; text-align: justify;"><li>2 cups of <a href="http://paak-shaastra.blogspot.com/search/label/Dahi%2FYogurt">yogurt</a>.<br /></li><li>2-3 tbsps of <a href="http://en.wikipedia.org/wiki/Tahini">tahini</a> paste(sesame seed paste found in middle eastern stores.)<br /></li><li>lemon juice and salt.<span style="color: rgb(255, 0, 0);">(According to your taste)</span></li></ol><span style="font-weight: bold; color: rgb(153, 0, 0);font-family:courier new;font-size:130%;" >Method to making</span><span style="font-weight: bold; color: rgb(153, 0, 0);font-family:courier new;font-size:130%;" > Yogurt Tahini Sauce</span><span style="font-weight: bold; color: rgb(153, 0, 0);font-family:courier new;font-size:130%;" >:<br /></span><ol style="font-family: courier new; text-align: justify;"><li>Take the 3 cups of yogurt in a bowl add tahini paste and beat them together using a spoon into a smooth sauce.</li><li>Add salt and lemon juice according to your taste.<br /></li></ol><span style="font-weight: bold; color: rgb(153, 0, 0);font-family:courier new;font-size:130%;" >Ingredients for Salad:<br /></span><ol style="font-family: courier new; text-align: justify;"><li>3-4 small radishes thinly sliced.<br /></li><li>diced roma tomatoes or if u want to add more showiness add cherry tomatoes.<br /></li><li>75 gms of <a href="http://en.wikipedia.org/wiki/Halloumi_cheese">halloumi cheese</a> crumbled.</li></ol><span style="color: rgb(153, 0, 0);font-size:130%;" ><span style="font-weight: bold;font-family:courier new;" >Salad Dressing:</span></span><br /><ol style="font-family: courier new; text-align: justify;"><li>1 tsp sugar.</li><li>2 tbsp lemon juice.</li><li>2 tbsp olive oil.</li><li>1/4 tsp of black pepper.<br /></li></ol><span style="font-weight: bold; color: rgb(153, 0, 0);font-family:courier new;font-size:130%;" >Method to making</span><span style="font-weight: bold; color: rgb(153, 0, 0);font-family:courier new;font-size:130%;" > Salad</span><span style="font-weight: bold; color: rgb(153, 0, 0);font-family:courier new;font-size:130%;" >: (make this just before you assemble the falafel boats)</span><br /><ol style="font-family: courier new; text-align: justify;"><li>To make salad dressing add sugar to lemon juice and beat it to dissolve the sugar in juice. Now add pepper and olive oil and beat about 30-40 seconds with spoon to make the dressing.</li><li>Mix all the veggies and cheese in a bowl and drizzle the dressing on top.</li><li>Toss the veggies to mix it well in the salad.<br /></li></ol><br /><span style="font-weight: bold; color: rgb(153, 0, 0);font-family:courier new;font-size:130%;" >Ingredients for Falafel Boats:<br /></span><ol style="text-align: justify;"><li><span style="font-family:courier new;">3-4 small size whole wheat pita bread sliced in half's to form boats.</span></li><li><span style="font-family:courier new;">6-8 whole romaine lettuce leaves washed and dried.</span><br /></li></ol><span style="font-weight: bold; color: rgb(153, 0, 0);font-family:courier new;font-size:130%;" >Assembling Falafel Boats:<br /></span><ol style="font-family: courier new; text-align: justify;"><li>lightly heat the pita bread on a wok to make them soft.</li><li>open the pita halves to form a boat.</li><li>spread the one roamine lettuce leaf in it.</li><li>add one or 2 balls of falafel in the boat.</li><li>spread 2- 3 tbsps of tahini sauce evenly.</li><li>now add 2-3 tbsps of the salad in the boat evenly .</li></ol><span style="color: rgb(0, 102, 0);font-family:courier new;font-size:130%;" ><span style="font-weight: bold;">ENJOY YOUR HEARTY FALAFEL BOATS !!!!!!<br /><br /><span style="color: rgb(255, 0, 0);">Note: Don't use the pressure cooked or canned chickpeas or garbanzo beans to make falafel, as it spreads in the oil while frying. Learnt it from failing the first time.</span><br /></span></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7118117406228042890.post-47911409840626370012008-01-26T20:40:00.001-08:002008-01-26T21:01:49.337-08:00Yogurt - What Yogurt ?????? YUCKKKKK!!!!<div style="text-align: justify;"><span style="font-family: courier new;">This past week something drastic happened in my kitchen. My husband :-( eat our yogurt sample that I always religious used save to carry on the yogurt legacy in my home. So I had no fresh sample of yogurt remaining to produce a new batch of yogurt almost every day....If you are a south indian you get me by now...We are yogurt monsters as all others call us. As result of this mishap I had to revisit or should I say had to use my own described recipe to make yogurt where I had preached Dannon!!!! 's yogurt with live culture is a great thing to have if you want to start making homemade yogurt. Haa haa haa...what a joke I tried it and it was misery.... the yogurt i got was very thin and touch was like mucous...if u understand what i mean . I am very very finicky person so I could not swallow my own recipe and went on the crazy hunt for making perfect dahi. So finially I found this freeze dried yogurt sample on amazon by euro cuisine (others brands are yogourmet, rolmex) which put the life back into my curd.... So </span><span style="font-weight: bold; color: rgb(204, 0, 0); font-family: courier new;">The MORAL OF THE STORY IS:</span> if you are a starter don't use Dannon to make your yogurt but use the freeze dried yogurt starter.</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7118117406228042890.post-83097644450405034042008-01-12T18:43:00.000-08:002008-01-13T10:58:47.090-08:00Homemade Garlic Bread<div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_omO-a23APLc/R4mAC-bvpVI/AAAAAAAAAFg/0-6EPMBHaBs/s1600-h/DSCN2761.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 231px; height: 161px;" src="http://2.bp.blogspot.com/_omO-a23APLc/R4mAC-bvpVI/AAAAAAAAAFg/0-6EPMBHaBs/s320/DSCN2761.JPG" alt="" id="BLOGGER_PHOTO_ID_5154792037109704018" border="0" /></a>The first time I tried garlic bread was when we arrived in USA. Before this I had no exposure to any foreign cuisines except the indian version of chinese we used to eat at larries (I used to love it I must say). We used to eat garlic bread generally as a snack whenever we were hungry...but the ones we used to buy from Walmart had a huge amount of butter in it. So I wanted to try making some of my own as I liked its taste.<br /></div><div style="text-align: justify;"><br /></div><span style="font-size:130%;"><span style="color: rgb(153, 0, 0); font-weight: bold;"><br /></span></span><div style="text-align: justify;"><span style="font-size:130%;"><span style="color: rgb(153, 0, 0); font-weight: bold;">Ingredients:</span> </span><br /></div><ol style="text-align: justify;"><li>Unsalted Butter</li><li>Fresh garlic pods.</li><li>2 green chillies ( optional).</li><li>Parsley , oregano , dill or any other herb.</li><li>Fresh French Bread Slices.</li><li>Pestle.</li><li>foil Tray.</li><li>Oven.</li></ol><div style="text-align: justify;"><br /><span style="color: rgb(153, 0, 0);font-size:130%;" ><span style="font-weight: bold;">Method:</span></span><br /><br /></div><span style="color: rgb(102, 0, 204); font-weight: bold;">Herb Butter:</span><br /><span style="color: rgb(102, 0, 204); font-weight: bold;"><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_omO-a23APLc/R4mN8ubvpbI/AAAAAAAAAGI/hIBceXMkqSg/s1600-h/DSCN2759.JPG"><img style="cursor: pointer;" src="http://1.bp.blogspot.com/_omO-a23APLc/R4mN8ubvpbI/AAAAAAAAAGI/hIBceXMkqSg/s200/DSCN2759.JPG" alt="" id="BLOGGER_PHOTO_ID_5154807322898310578" border="0" /></a><ol style="text-align: justify;"><li>Crush the garlic pods , chillies and few strands of parsley or dill or oregano using a pestle.</li><li>mix this paste with the room temperature butter to make herb butter.</li><li>Add salt if you want.(optional)<br /></li></ol><span style="font-weight: bold; color: rgb(102, 0, 204);">Garlic Bread:<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_omO-a23APLc/R4mOJebvpcI/AAAAAAAAAGQ/AyjInIJYY_8/s1600-h/DSCN2760.JPG"><img style="cursor: pointer;" src="http://4.bp.blogspot.com/_omO-a23APLc/R4mOJebvpcI/AAAAAAAAAGQ/AyjInIJYY_8/s200/DSCN2760.JPG" alt="" id="BLOGGER_PHOTO_ID_5154807541941642690" border="0" /></a><br /><ol style="text-align: justify;"><li>Preheat the oven at 450 degrees .</li><li>Spread the herb butter on one side of each slice of french bread.</li><li>arrange it on buttered bread slice on the foil tray.</li><li>heat it in the oven for about 5 - 10 min .</li><li>if you want to get the browning on the top fast just keep the oven in the broil mode just for 30 -45 secs otherwise the slices will burn.</li><li>Take out and serve with soup or pasta.<br /></li></ol><div style="text-align: justify;"><br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7118117406228042890.post-23779206240557585882007-12-25T20:50:00.000-08:002008-01-12T19:22:26.443-08:00Double Treat- Rasgulla and Rasmallai<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_omO-a23APLc/R4mDsubvpXI/AAAAAAAAAFw/xCe2ElNOJ6o/s1600-h/634px-Rasagulla.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="http://1.bp.blogspot.com/_omO-a23APLc/R4mDsubvpXI/AAAAAAAAAFw/xCe2ElNOJ6o/s320/634px-Rasagulla.jpg" alt="" id="BLOGGER_PHOTO_ID_5154796052904125810" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_omO-a23APLc/R4mC0ebvpWI/AAAAAAAAAFo/GF-_W_0KypY/s1600-h/DSCN2732.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 331px; height: 285px;" src="http://4.bp.blogspot.com/_omO-a23APLc/R4mC0ebvpWI/AAAAAAAAAFo/GF-_W_0KypY/s320/DSCN2732.JPG" alt="" id="BLOGGER_PHOTO_ID_5154795086536484194" border="0" /></a><br /><div style="text-align: justify;"><span style="font-family:courier new;"><br /><br /><br /><br /><br /><br /><br /><br /><a href="http://en.wikipedia.org/wiki/Rasgulla">Rasgullas</a> when I hear this word my mouth waters and it always bring back my memories with bengalis during my childhood days. I have only eaten this sweet in either bengali homes or in homes where my friends parents had east indian origin. </span><span style="font-family:courier new;">Rasgullas literally means juicy balls....I know it sounds corny...but if u can excuse the people who named this sweetmeat I guess it is one of the delicious sweets you will ever eat. My mom who is a superb cook has never made it herself. This led me to the belief that it very difficult to make. But as I tried it a few times to figure out the correct recipe it is one of the simplest recipes I have ever made. Rasmalai is simple variation of normal rasgullas. The only difference is that in rasgullas the cheese balls dipped sugar syrup but in rasmalai it is dipped in sweetened milk.</span> <a style="font-family: courier new;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_omO-a23APLc/RqeZ7AOLV7I/AAAAAAAAABs/g9KlHvTJQOw/s1600-h/DSCN1993-1.jpg"> </a> </div><div style="text-align: justify;"><div style="text-align: justify;font-family:courier new;"><br /><span style="color: rgb(153, 0, 0);font-size:130%;" >Ingredients:</span><span style="font-weight: bold; color: rgb(153, 0, 0);font-size:130%;" ><br /><br /></span><span style="font-weight: bold; color: rgb(153, 0, 0);font-size:130%;" >For Gullas: </span><br /></div><ol style="font-family: courier new; text-align: justify;"><li>1/2 liter full fat milk( to make cheena or cottage cheese).<span style="text-decoration: underline;"></span></li><li><span style="text-decoration: underline;"></span>2 tbsp white vinegar.</li></ol><br /><span style="font-weight: bold; color: rgb(153, 0, 0);font-size:130%;" >For Sugar Syrup:</span><br /><ol style="font-family: courier new; text-align: justify;"><li>2 cups of Sugar.</li><li>4 cups of water.</li><li>2-3 drops of rose essence(may exclude this if you don't like the smell).</li></ol><span style="font-weight: bold; color: rgb(153, 0, 0);font-size:130%;" >For Sweetened Milk:</span><ol style="font-family: courier new; text-align: justify;"><li>2 cups of Milk.</li><li> 1 tin (14 oz.) condensed milk.</li></ol><br /><div style="text-align: justify;font-family:courier new;"><span style="color: rgb(51, 0, 153);font-size:130%;" >Preparing Gullas or Cheese Balls:</span><br /></div><ol style="text-align: justify; font-family: courier new;"><li>boil the 1/2 liter full fat milk.</li><li>when the milk comes to boil , remove from flame and add the 2 tbsp of white vinegar to the milk to curdle it.</li><li>Cook for about 15 minutes maintaining the temperature at 185ºF. Higher temperature will make it cheese hard and rubbery like Paneer. Remove from heat and let the mixture cool for five minutes.<br /></li><li>Line a colander with fine cheesecloth or I use a large handkerchief (clean one). Transfer the contents into the lined colander. Now use the four ends of the handkerchief to make knots and hand it some place to drain the liquid for an hour.</li><li>now open the knotts and remove the drained cheese lump.</li><li>kneed this lump in a wok for five minutes into a smoother and finer lump.</li><li>Make balls of cheese of the desired size of rasgullas.</li></ol><span style="color: rgb(153, 0, 0);font-size:130%;" ><span style="color: rgb(51, 51, 153);">Preparing Sugar Syrup:</span></span><span style="font-weight: bold; color: rgb(153, 0, 0);font-size:130%;" ><br /></span><ol><li>Mix 4 cups of water and 2 cups of sugar in a bowl.</li><li>Bring it boil and keep boilling for 15 min to make a thin sugar syrup.</li></ol><span style="color: rgb(153, 0, 0);font-size:130%;" ><span style="color: rgb(51, 51, 153);">Finishing Touches to Rasgullas:</span></span><span style="font-weight: bold; color: rgb(153, 0, 0);font-size:130%;" ><br /></span><ol><li>Add the cheese balls to the boilling sugar syrup.</li><li>Cover the bowl with a perforated plate and allow the cheese balls to pressure cook at this same temperature in the boiling syrup for 10-15 minutes.</li><li>Remove the bowl from fire and allow it to cool for 10 mintues. Add the 2-3 drops of rose essence to the syrup.</li><li>Refrigerate and serve the dessert on any occasion.<br /></li></ol><span style="color: rgb(153, 0, 0);font-size:130%;" ><span style="color: rgb(51, 51, 153);">For sweetened milk :</span></span><span style="font-weight: bold; color: rgb(153, 0, 0);font-size:130%;" ><br /></span><ol><li>Mix the milk and condensed milk together.</li><li>Boil the mixture for about 5 minutes.<br /></li></ol><span style="color: rgb(51, 51, 153);font-size:130%;" >Finishing Touches to Rasmalai:</span><span style="font-weight: bold; color: rgb(153, 0, 0);font-size:130%;" ><br /></span><ol><li>Bring about 4 cups water to boil .</li><li>Add the cheese balls to the boilling water.</li><li>Cover the bowl with a perforated plate and allow the cheese balls to pressure cook at this same temperature in the boiling water for 10-15 minutes.</li><li>Remove the bowl from fire and allow it to cool for 10 mintues.<br /></li><li>Remove the cooked cheese balls from the water and squeeze them to remove water in them.</li><li>Now add these cooked cheese balls to the sweetened milk and cook them for about 10 minutes.</li><li>allow the mixture to cool and Refrigerate the rasmalai before serving.<br /></li><li>To decorate you can add chopped up almonds and pistachios.<br /></li></ol><span style="font-size:130%;"><span style="color: rgb(255, 0, 0);font-family:courier new;" ><span style="font-weight: bold;"></span></span></span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7118117406228042890.post-69342406055566051852007-07-29T16:01:00.000-07:002007-07-29T14:50:27.502-07:00Besan Ke Laddu /kadala maavu orandai / farina de pois chiche boule<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_omO-a23APLc/Rq0A0gOLWCI/AAAAAAAAACk/ewSVsEDqXi0/s1600-h/DSCN2474-1.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 146px; height: 122px;" src="http://1.bp.blogspot.com/_omO-a23APLc/Rq0A0gOLWCI/AAAAAAAAACk/ewSVsEDqXi0/s200/DSCN2474-1.jpg" alt="" id="BLOGGER_PHOTO_ID_5092727655628494882" border="0" /></a><br /><br /><br /><div style="text-align: justify;font-family:courier new;">I Like these laddus for their crunchiness. Hope u would enjoy them too...on ur big and small occasions.<br /></div><br /><br /><span style="color: rgb(153, 0, 0);font-family:courier new;font-size:130%;" ><br /></span><div face="courier new" style="text-align: justify;"><span style="color: rgb(153, 0, 0);font-size:130%;" ><span style="font-weight: bold;">Ingredients: </span></span><br /></div><ol style="text-align: justify; font-family: courier new;"><li>200 gms <a href="http://en.wikipedia.org/wiki/Besan">Besan/ Gramflour/ chichpeak flour</a> .</li><li>2 cups of sugar .</li><li>100 gms of <a href="http://paak-shaastra.blogspot.com/2007/06/making-ghee-hindi-nayyi-tamil-clarified.html">ghee/nayyi/clarified butter</a>.</li><li>50 gms of oil.</li><li>2-3 pods of <a href="http://en.wikipedia.org/wiki/Cardamom">ilaichi/elakai/cardamom</a>.</li><li>10 - 15 <a href="http://en.wikipedia.org/wiki/Cashew">kaju/ mundri /cashews</a> halves.</li><li>10-15 dried grapes/ draksh.</li></ol><div style="text-align: justify; font-family: courier new;"><br /><span style="color: rgb(153, 0, 0);font-size:130%;" ><span style="font-weight: bold;">Method:</span></span><br /></div><ol style="text-align: justify; font-family: courier new;"><li>Take the seed out from the cardamom pods and grind them to powder using pestle. Keep aside.</li><li>Take a wok or pan, heat it on a low-medium heat.</li><li>Add ghee and oil mixture to pan/wok.</li><li>When u can smell the ghee, add cashew halves to it.</li><li>now keep stirring and observe the color of the cashews.</li><li>Add besan when the cashews turn light golden brown.</li><li>mix besan, dried grapes, ghee+oil and cashew mixture well.</li><li>cook this mixure till the besan changes its color and u see the ghee separating from the besan slightly.</li><li>Take the pan/wok off the flame and allow it to cool till the mixture cools down(warm to touch).</li><li>now add the cardamom powder and sugar to the mixture .</li><li>mix everything well so that cardamom and other things are uniformly distributed.</li><li>Take some amount of this mixture in ur palm and form balls.</li><li>place them in a small plate and allow it to cool completely.</li><li>store in a dry and air tight container.</li><li>Enjoy!!!!!!!</li></ol><span style="color: rgb(255, 0, 0);font-family:courier new;font-size:130%;" ><span style="font-weight: bold;">My Recommendations:<br /></span></span><ol><li><span style="color: rgb(255, 0, 0);font-family:courier new;font-size:130%;" ><span style="font-size:100%;"><span style="color: rgb(0, 0, 0);">Keep a close watch on the besan while cooking.</span></span></span></li><li><span style="color: rgb(255, 0, 0);font-family:courier new;font-size:130%;" ><span style="font-size:100%;"><span style="color: rgb(0, 0, 0);">Keep stirring to avoid burning besan.</span></span></span></li><li><span style="font-family:courier new;">Buy a coarse variety of besan for these laddus (I have tried these laddus with both smooth and coarse besan ..I like coarse besan better ...as it gives more depth to laddus)</span></li></ol>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7118117406228042890.post-91079695659346387962007-07-26T13:41:00.000-07:002007-07-25T15:30:23.598-07:00Chatpate Dahi Vadas<div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_omO-a23APLc/Rqea-wOLV-I/AAAAAAAAACE/HbkH488TkKA/s1600-h/DSCN1993-1.jpg"><img style="cursor: pointer; width: 191px; height: 158px;" src="http://4.bp.blogspot.com/_omO-a23APLc/Rqea-wOLV-I/AAAAAAAAACE/HbkH488TkKA/s320/DSCN1993-1.jpg" alt="" id="BLOGGER_PHOTO_ID_5091208306652567522" border="0" /></a><span style="font-family:courier new;"> </span><a style="font-family: courier new;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_omO-a23APLc/RqeanQOLV9I/AAAAAAAAAB8/cDcM55sBAsw/s1600-h/DSCN1993-2.jpg"><img style="cursor: pointer; width: 169px; height: 158px;" src="http://2.bp.blogspot.com/_omO-a23APLc/RqeanQOLV9I/AAAAAAAAAB8/cDcM55sBAsw/s320/DSCN1993-2.jpg" alt="" id="BLOGGER_PHOTO_ID_5091207902925641682" border="0" /></a><span style="font-family:courier new;"> </span><a style="font-family: courier new;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_omO-a23APLc/RqeZxAOLV6I/AAAAAAAAABk/l-DN-y9UJps/s1600-h/DSCN2434.jpg"><img style="cursor: pointer; width: 191px; height: 157px;" src="http://1.bp.blogspot.com/_omO-a23APLc/RqeZxAOLV6I/AAAAAAAAABk/l-DN-y9UJps/s320/DSCN2434.jpg" alt="" id="BLOGGER_PHOTO_ID_5091206970917738402" border="0" /></a> <a style="font-family: courier new;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_omO-a23APLc/RqeZ7AOLV7I/AAAAAAAAABs/g9KlHvTJQOw/s1600-h/DSCN1993-1.jpg"> </a> </div><div style="text-align: justify;"><div style="text-align: justify;font-family:courier new;">Dahi Vada or Yogurt Dumpling (sounds funny and absurd) is one of the most common chaats made in any north indian household. I have very fond memories of eating dahi vadas in my friends' birthdays.. it is one of the most ubiquitous items in kids' birthdays other than chhole puri , cake and gulab jamuns. One obvious reason for its popularity is it is very easy to make and store.<br /><span style="font-weight: bold; color: rgb(153, 0, 0);font-size:130%;" >Ingredients:</span><br /></div><ol style="font-family: courier new; text-align: justify;"><li>Dhania/Coriander/ Cilantro.</li><li><a href="http://paak-shaastra.blogspot.com/2007/07/tamarind-date-chutney.html" target="_blank">Tamarind-Date Chutney</a>. </li><li><a href="http://paak-shaastra.blogspot.com/2007/06/dahi-hindi-thayir-tamil-milk-curd-or.html" target="_blank">Dahi/Yogurt (beaten)</a>.</li><li><a href="http://paak-shaastra.blogspot.com/2007/07/vada.html" target="_blank">Vadas</a><span style="color: rgb(255, 0, 0);">(soak them in normal water when hot)</span>.<br /></li><li>1/2 Teaspoon Red chillies Powder.</li><li> 1/2 Teaspoon of Toasted Jeera/Cumin seeds powder*.</li></ol><div style="text-align: justify;font-family:courier new;"><span style="font-weight: bold; color: rgb(153, 0, 0);font-size:130%;" >Assembling:</span><br /></div><ol style="text-align: justify; font-family: courier new;"><li>Squeeze water out of 2 vadas into a bowl.</li><li>Mix yogurt , salt (<span style="color: rgb(255, 0, 0);">as per your taste</span>), sugar (<span style="color: rgb(255, 0, 0);">as per your taste</span>).<br /></li><li>Add generous amount of yogurt and 2-3 tablespoons of tamarind- date chutney.</li><li>sprinkle some red chillies powder and jeera powder in the bowl.</li><li>garnish with dhania.</li></ol><div style="text-align: justify;"><span style="font-family:courier new;">(*) - take a skillet and heat it . When it is hot, add jeera and toast it till it is golden brown in color. grind it using a </span><a style="font-family: courier new;" href="http://en.wikipedia.org/wiki/Mortar_and_pestle">pestle</a><a style="font-family: courier new;" href="http://en.wikipedia.org/wiki/Mortar_and_pestle"> </a><span style="font-family:courier new;">or by crushing it with the back of a table spoon.</span><br /></div><br /><span style="font-size:130%;"><span style="color: rgb(255, 0, 0);font-family:courier new;" ><span style="font-weight: bold;">My Recommendation:</span></span></span><br /><span style="font-family:courier new;">- mix the yogurt, jeera powder, chillies powder, salt , sugar to sort of make yogurt chutney. </span><br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7118117406228042890.post-39099109456303642912007-07-26T12:50:00.000-07:002007-07-25T15:14:04.283-07:00Vada<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_omO-a23APLc/RqfGBgOLWBI/AAAAAAAAACc/WXvk7tFUHvA/s1600-h/DSCN1993-2.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="http://3.bp.blogspot.com/_omO-a23APLc/RqfGBgOLWBI/AAAAAAAAACc/WXvk7tFUHvA/s200/DSCN1993-2.jpg" alt="" id="BLOGGER_PHOTO_ID_5091255632897202194" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><div style="text-align: justify; font-family: courier new;"><span style="font-weight: bold; color: rgb(153, 0, 0);font-size:130%;" >Ingredients:</span><br /><br /><ol style="text-align: justify; font-family: courier new;"><li>1 .5 cup <a href="http://en.wikipedia.org/wiki/Urad_dal">Urad dal</a> (split and without husk).</li><li>salt.</li><li>black or white pepper powder.</li><li>500 gms oil.</li><li><a href="http://en.wikipedia.org/wiki/Coriander">coriander/ cilantro/dhania</a> leaves.<br /></li></ol></div><div style="text-align: justify; font-family: courier new;"><span style="font-weight: bold; color: rgb(153, 0, 0);font-size:130%;" >Equipment:</span><br /></div><ol style="text-align: justify; font-family: courier new;"><li>Blender.</li></ol><div style="text-align: justify; font-family: courier new;"><span style="font-weight: bold; color: rgb(153, 0, 0);font-size:130%;" >Method:</span><br /></div><ol style="text-align: justify;"><li style="font-family: courier new;">soak dal in water for about 5-6 hours.</li><li style="font-family: courier new;">separate the soaked dal and water .</li><li style="font-family: courier new;">grind the dal in blender, also add coriander leaves. Add as less water as u can add to get a thick paste.</li><li style="font-family: courier new;">add the salt and pepper powder as per ur taste to the dal paste.<br /></li><li style="font-family: courier new;">heat the oil in <a href="http://en.wikipedia.org/wiki/Kadai">wok</a>.<br /></li><li style="font-family: courier new;">when u see slight smoke coming out the heated oil..then add small portions (golf ball) of this paste into the oil.</li><li><span style="font-family: courier new;">remove when golden brown in color.</span><br /></li></ol>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7118117406228042890.post-15719728214808732132007-07-26T12:08:00.000-07:002007-07-25T14:53:35.186-07:00Tamarind-Date Chutney<div style="text-align: justify;"><div style="text-align: justify;font-family:courier new;"><span style="font-weight: bold; color: rgb(153, 0, 0);font-size:130%;" ><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_omO-a23APLc/Rqe49AOLWAI/AAAAAAAAACU/xTj0HozqsFQ/s1600-h/DSCN2434.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 168px; height: 153px;" src="http://1.bp.blogspot.com/_omO-a23APLc/Rqe49AOLWAI/AAAAAAAAACU/xTj0HozqsFQ/s200/DSCN2434.jpg" alt="" id="BLOGGER_PHOTO_ID_5091241261936629762" border="1" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><span style="font-weight: bold; color: rgb(153, 0, 0);font-size:130%;" ><br /><br /><br />Ingredients:</span><br /></div><ol style="text-align: justify; font-family: courier new;"><li>Base ball size amount seedless <a href="http://en.wikipedia.org/wiki/Tamarind">tamarind</a>.</li><li>Base ball size amount <a href="http://en.wikipedia.org/wiki/Date_palm">date-palm</a> paste .</li><li>1/4 teaspoon red chillies powder.</li><li>1/2 teaspoon sugar.</li><li>pinch of salt.<br /></li></ol><div style="text-align: justify;font-family:courier new;"><span style="font-weight: bold; color: rgb(153, 0, 0);font-size:130%;" >Method:</span><br /></div><ol style="text-align: justify;"><li style="font-family: courier new;">Soak the tamarind in about 4-5 cups of warm water for about 15 min.</li><li style="font-family: courier new;">Squeeze out the pulp in the water using the hands till u feel all the pulp is in the water and only tamarind skeletons are left in water.<br /></li><li style="font-family: courier new;">filter out the skeleton using hands.</li><li style="font-family: courier new;">now transfer the water with tamarind pulp in a bowl and put it on the stove over medium heat.</li><li style="font-family: courier new;">add to this tamarind water the date paste, 1/2 teaspoon sugar and 1/4 teaspoon chillies powder.</li><li style="font-family: courier new;">allow it to boil for about 20 mins (but keep stirring continuously).</li><li style="font-family: courier new;">remove from heat when it has reached a consistency of beaten yogurt or thick consistency.<br /></li><li style="font-family: courier new;">stain the little by little this whole liquid using a medium sized strainer by using a spoon into a new bowl.</li><li style="font-family: courier new;">see the bottom of the stainer it would have a lot of pulp ...do not discard this swipe this using the spoon and add to the strained liquid.</li><li><span style="font-family:courier new;">taste it and if u feel that u need any thing like chillies powder , salt or sugar add according to ur taste.</span><br /></li></ol><span style="font-family:courier new;"><span style="font-weight: bold; color: rgb(255, 0, 0);font-size:130%;" >Party Recommendation:</span> Add little amount of cinammon and clove powder to make it smell good and different.</span><br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7118117406228042890.post-33811450020254747062007-07-25T09:10:00.000-07:002007-07-25T15:34:04.705-07:00Chocolate Brownies with Almonds..Yummm!!!!!<div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_omO-a23APLc/RqeD4AOLV5I/AAAAAAAAABc/eoSoOmptdzk/s1600-h/DSCN2473.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="http://1.bp.blogspot.com/_omO-a23APLc/RqeD4AOLV5I/AAAAAAAAABc/eoSoOmptdzk/s320/DSCN2473.jpg" alt="" id="BLOGGER_PHOTO_ID_5091182901921011602" border="0" /></a><span style="font-family:courier new;">Mummmm.....Brownies...I think a good part my adult life has been spent being a chocolate addict..I can eat almost anything that has chocolate in them. Whenever and wherever I have a craving for eating or buying something to eat I usually end up buying chocolate. Chocolate brownies are a big part of this spiritual saga. </span> <span style="font-family:courier new;">As I have been splurging good part of my money on brownies, I thought of trying to make some of my own. So guys lets get going .......</span><br /></div><div style="text-align: justify;"><span style="color: rgb(153, 0, 0);font-family:courier new;font-size:130%;" ><span style="font-weight: bold;"><br /><br /><br /><br /></span></span><div style="text-align: justify;"><span style="color: rgb(153, 0, 0);font-family:courier new;font-size:130%;" ><span style="font-weight: bold;">Ingredients:</span></span> </div></div><ol style="font-family: courier new; text-align: justify;"><li>12 oz. Hershey's semisweet <a href="http://en.wikipedia.org/wiki/Chocolate">chocolat</a><a href="http://en.wikipedia.org/wiki/Chocolate">e.<br /></a></li><li>1 stick butter (unsalted).</li><li>2 eggs.<br /></li><li>pinch of salt.</li><li>1 cup of all purpose flour.</li><li>about half cup of chopped <a href="http://en.wikipedia.org/wiki/Almonds">almonds</a>.</li><li>1 tea spoon of vanilla extract.<br /></li><li>1 1/3 cup of sugar.</li><li>2-3 toothpicks.</li><li>one 8x8 cake pan.</li><li>2 medium sized bowl for mixing ingredients.</li></ol><span style="color: rgb(153, 0, 0); font-weight: bold;font-family:courier new;font-size:130%;" >Method:</span> <ol style="font-family: courier new; text-align: justify;"><li>Start the oven to heat to about 350 degrees F.<br /></li><li>Fill some water in a medium sized vessel.</li><li>heat this water almost to boil.</li><li>take it off the fire.</li><li>put the stick of butter( leave some small portion to butter the pan) and about 6 oz of chocolate pieces in a small china bowl.</li><li>place this bowl in the bath of water. (Make sure the water is low enough and would not get mixed with the butter and chocolate. keep stirring the contents in the bowl occasionally & till the whole chocolate and butter mixture melts down.</li><li>Now add all the sugar to the chocolate and butter mixture but keep mixing the sugar...to form a uniform smooth liquid.<br /></li><li>add vanilla extract to this mix.</li><li>now add eggs one by one into this chocolate butter mix...but beat the eggs into this mixture before adding the next one.<br /></li><li>in another bowl sieve 1 cup of all purpose flour and the pinch of salt.</li><li> now add this flour to the chocolate and butter mix slowly and keep folding the flour to mix it in with the chocolate and butter evenly.</li><li>Grease the 8x8 cake pan with the left over butter evenly.</li><li>pour the whole batter into it and place it in the preheated 350 degree oven ...medium rack for about 25 min.</li><li>add the remaining chocolate pieces and chopped almonds into the mixture and mix well.<br /></li><li>After 25 min check the brownies by inserting the toothpick in the middle to see if the brownies are almost done* ...</li><li> take the pan out and let it cool for about 1 hour .</li><li>take out the brownie and cut it into pieces to eat.<br /></li></ol><div style="text-align: justify;"><span style="font-weight: bold;font-family:courier new;" >(*)</span> <span style="color: rgb(153, 0, 0);font-family:courier new;" >- if u see </span><span style="color: rgb(153, 0, 0);font-family:courier new;" >chocolate liquid</span><span style="color: rgb(153, 0, 0);font-family:courier new;" > on ur toothpick-<span style="font-weight: bold;">NOT DONE</span></span><br /> <span style="color: rgb(153, 0, 0);font-family:courier new;" >- if u see moist lumps of chocolate on ur toothpick-<span style="font-weight: bold;">ALMOST DONE</span></span><br /> <span style="color: rgb(153, 0, 0);font-family:courier new;" >- if u see a clean tooth pick -<span style="font-weight: bold;">OVER DONE</span></span><br /><br /><span style="color: rgb(255, 0, 0); font-weight: bold;">NOTE: Keep the brownies outside the refrigerator to keep them soft and moist.</span><br /><span style="color: rgb(255, 0, 0); font-weight: bold;">Variation: add walnuts or pecans or pistachios....</span><br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7118117406228042890.post-5572338230859169722007-06-05T14:44:00.000-07:002007-06-14T14:43:11.928-07:00Yummy Malpua's<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_omO-a23APLc/RmXemm71uyI/AAAAAAAAABQ/SwlwU96syyw/s1600-h/DSCN1992-1.JPG"><img style="cursor: pointer;" src="http://3.bp.blogspot.com/_omO-a23APLc/RmXemm71uyI/AAAAAAAAABQ/SwlwU96syyw/s320/DSCN1992-1.JPG" alt="" id="BLOGGER_PHOTO_ID_5072705310170659618" border="0" /></a><br />Malpua is one of the very popular north indian sweet during <a href="http://en.wikipedia.org/wiki/Holi">holi</a> "Festival of Colour". This was the first time I tried making it. I got the recipe from my mother in law and They turned out to be yummy and very easy to make.<br /><br /><span style="font-weight: bold; color: rgb(153, 0, 0);">INGREDIENTS:<br /></span><ol><li>1 cup <a href="http://en.wikipedia.org/wiki/Semolina">sooji/ semolina/rava</a>.</li><li>1.5 cups maida/all purpose flour.</li><li>Milk .</li><li>250 gms Oil or <a href="http://paak-shaastra.blogspot.com/2007/06/making-ghee-hindi-nayyi-tamil-clarified.html">ghee</a>.</li><li>600 gms of sugar .</li><li>2.5 cups of water.</li><li>pinch of baking powder.</li><li>1 teaspoon ilaichi/cardamom (powdered).<br /></li></ol><span style="color: rgb(153, 0, 0); font-weight: bold;">METHOD FOR PUA'S:<br /></span><ol><li>Mix sooji, maida, milk, cardamom and baking powder into a batter of beaten yogurt consistency.</li><li>Place it in a warm area to let it rise for about 6-8 hours.<br /></li><li>Heat oil or ghee or mix of both in the pan.<br /></li><li>When oil is starts lightly smoking take a spoon ful of batter and put it in the oil to form disks.</li><li>Remove when golden brown.</li><li>Soak them immediately in the sugar syrup for about 5 minutes.<br /></li><li>Remove and place them on a mesh to drain the excess syrup.<br /></li></ol><span style="color: rgb(153, 0, 0); font-weight: bold;">METHOD FOR SUGAR SYRUP:<br /></span><ol><li><span style="font-weight: bold;"><span style="color: rgb(0, 0, 0);"><span style="font-weight: bold;"></span></span></span>In a large vessel mix sugar and water.</li><li>Keep heating and stirring it using a spoon.</li><li>Keep testing the sugar syrup's consistency using the syrup sticking to the back of your spoon.</li><li>When the syrup from the spoon makes a strand between ur fingers remove from fire.<br /></li></ol>Decorate the Malpua's with sliced almonds and pistas.<br /><br /><span style="font-weight: bold; color: rgb(153, 0, 0);">Note: If you want to add a special taste to your malpua add few fennel seeds to it while making the batter... they taste superb.</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7118117406228042890.post-10782140452799771222007-06-03T13:46:00.004-07:002007-06-04T15:44:03.142-07:00Strawberry Lassi/Smoothie<div style="text-align: justify;">Strawberry Smoothie is a nice filler food. When ever I am hungry and have to make something to quench my hunger in a jiffy I make this. But in case if u do not have a ready supply of yogurt then try replacing the yogurt with milk and u get Strawberry Milkshake....<br /><br /><span style="color: rgb(153, 0, 0); font-weight: bold;">INGREDIENTS:</span><br /><ol><li><a href="http://en.wikipedia.org/wiki/Strawberry">Strawberries</a> 4-5 in number.</li><li>1 cup of <a href="http://paak-shaastra.blogspot.com/2007/06/dahi-hindi-thayir-tamil-milk-curd-or.html">Yogurt / Dahi</a>.</li><li>3 -5 tablespoons of sugar.<br /></li></ol><span style="font-weight: bold; color: rgb(153, 0, 0);">EQUIPMENT REQUIRED:</span><br /><ol><li>Blender.</li></ol><span style="font-weight: bold; color: rgb(153, 0, 0);">METHOD OF PREPARATION:<br /><br /></span><ol><li>Add strawberries, yougurt and the sugar in the blender .</li><li>Blend all the ingredients in the blender at high speed or smoothie setting for about a minute repeat if required.</li></ol><span style="font-weight: bold; color: rgb(153, 0, 0);">Note:</span><br />I would recommend buying frozen strawberries and keeping them in ur freezer to enjoy smoothies all year round.<br /><span style="font-weight: bold; color: rgb(153, 0, 0);"><br /></span></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7118117406228042890.post-43164442221545849002007-06-03T10:21:00.001-07:002007-06-03T13:37:37.916-07:00Making Ghee (Hindi) / Nayyi (Tamil) / Clarified Butter (English)<div style="text-align: justify;"><strong><span style="color: rgb(153, 0, 0);">Ingredients:</span></strong><br /><br />1. 200 gms. Makkhan(Hindi) /Vennai(Tamil) /Stick of Unsalted Butter<br />2. Kadai/ Bandli/ A Heavy bottom saucepan<br />3. Chalni/ Vadigati/ Filter<br /><br /><span style="color: rgb(153, 0, 0);"><strong>Method: </strong></span><br /><br />1. Heat the saucepan on a low to medium fire for about 2 min.<br />2. Add the stick of butter to this heated saucepan and keep the fire going.<br />3. Monitor the color of butter heating in the pan every few minutes. (look for a frothy appearing on the top.. also if u slightly blow on this frothy formation .. u can look at the color of melted butter.<br />4. If the color is almost golden remove from fire and place the saucepan away from the fire to cool.<br />5. Filter this golden color liquid into some dry bottle to store ( can store it without refrigeration even for a year or so).<br /><br /><strong><span style="color: rgb(255, 0, 0);">Taste Caution:</span></strong><br />Keep an eye on how long u cook the butter...because if u keep it long ...u will burn the ghee and it will taste like something charred....<br /><br /><span style="color: rgb(153, 0, 0);"><strong>Uses:</strong></span><br />In India butter is used anyfood for e.g. in Rice to give it the ghee smell by adding a drop or two. In indian sweets it is one of the main ingredient like butter used in America for baking...<br /><br />To Learn more check out this link: <a href="http://en.wikipedia.org/wiki/Ghee">Ghee</a></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7118117406228042890.post-78313820588351581912007-06-03T10:20:00.000-07:002008-01-26T20:58:12.914-08:00Dahi (Hindi) / Thayir (Tamil) / Milk Curd or Yogurt (English)<div style="text-align: justify;"><strong><span style="color: rgb(204, 0, 0);"><a href="http://paak-shaastra.blogspot.com/2008/01/yogurt-what-yogurt-yuckkkkk.html">Read This before you start your journey of making yogurt at home for the first time.</a><br /><br />Ingredients:</span></strong><br /><br />1. 250 gms. Milk (I have put 250 gms for u guys to try this without wasting a lot of milk ...if ur the first timers to make yogurt)<br />2. About 2 tablespoons of live dahi culture.<br />3. A heavy bottomed saucepan.<br /><br /><strong><span style="color: rgb(204, 0, 0);">Method: </span></strong><br /><br />1. Pour the 250 gms. of milk into the saucepan.<br />2. Keep the saucepan with milk on medium fire.<br />3. Keep this saucepan on the stove till the milk comes to a boil.<br />4. Remove from the fire and place at some place to cool.<br />5. Say about after 15-20 mins (time varies according to the amount of milk boiled) check to see if the milk has reached about luke warm in temperature.<br />6. Add about half of the culture to this milk and keep this saucepan at some place at room temperature for about 5-6 hours..<br />7. Wallah u have yogurt.<br /><br /><strong><span style="color: rgb(204, 0, 0);">Authors Recommendations:</span></strong><br /><strong></strong>1. I personally use full fat milk. I think some fat is good for health.<br />2. For the live culture (though i got it from a friend) I have heard the Dannon yougurt is good see the ingredients to see if it has live culture...<br />3. I check to see if the boiled milk has come down to luke warm temperature by slightly inserting my pinky finger in the milk and if u pull out ur finger then the milk is too hot and if ur just feeling a pinchy heat then probably its at right temperature. If ur milk has already cooled off don't worry and warm it a little to get it to luke warm temperature. AND YES I WASH MY HANDS BEFORE.... :-)<br />4. I personally prefer making the yougurt in the night time that ways u have the finished product in the morning to enjoy.<br />5. Put the saucepan with the culture and milk in a lightly warmed oven( switch off the oven if u warmed it before placing the saucepan) throughout the night that ways oven maintains the temperature and helps the formation of curd...even if it is a cold season outside...<br /><br /><strong><span style="color: rgb(204, 0, 0);">Uses:</span></strong><br />We south indians eat curd rice dialy..It is used to make raitas, lassi, mishti doi...and lot of other fun and tasty stuff....<br /><br />To Learn more check out these link: <a href="http://en.wikipedia.org/wiki/Dahi">Dahi</a> and <a href="http://en.wikipedia.org/wiki/Yogurt">Yogurt</a></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7118117406228042890.post-59298125887689851202007-06-03T10:19:00.000-07:002008-03-06T13:22:14.392-08:00Essential Indian Spices in the Kitchen Pantry<div style="font-family: courier new; text-align: justify;">I would urge an American or any non Indian who likes Indian cooking to go buy Indian spices from an Indian / Indo-European stores / Mediterranean stores (some spices used by them are the same as Indians). I would discourage u from buying these spices from any American stores. This is because these spices don’t go off the rack in these stores and as a result they are stale and as a result ur recipes would not have no smell.<br /></div><p style="font-family: courier new; text-align: justify;"><br />These are the following spices that are used in Indian kitchens majority of the times:<br />Spices common to North and South Indian cooking:<br /><br />1. <a href="http://en.wikipedia.org/wiki/Turmeric">Haldi (Hindi) / Manjal (Tamil) / Turmeric (English) </a><br />2. <a href="http://en.wikipedia.org/wiki/Jeera">Jeera / Jeeragai / Cumin seeds</a><br />3. <a href="http://en.wikipedia.org/wiki/Mustard_seed">Rai / Kadugu / Mustard seeds</a><br />4. <a href="http://en.wikipedia.org/wiki/Chilli_pepper">Lal mirch –sookha sabut / segapu vara molagai / dried red chilli</a><br />5. <a href="http://en.wikipedia.org/wiki/Sesame_seeds">Til / Yellu / Sesame seeds</a><br />6. <a href="http://en.wikipedia.org/wiki/Cardamom">Elayachi / Elakkai / Cardamom</a><br />7. <a href="http://en.wikipedia.org/wiki/Cinnamon">Dalchini / Lavanga pattai / Cinnamon </a><br />8. <a href="http://en.wikipedia.org/wiki/Cloves">Laung / Lavangam / Cloves </a><br />9. <a href="http://en.wikipedia.org/wiki/Cashew">Kaju / Mundri parupu / Cashew</a><br />10.<a href="http://en.wikipedia.org/wiki/Saffron"> Kukum ka phool / Kumkuma poo /Saffron flower dried </a><br />11. <a href="http://en.wikipedia.org/wiki/Ajwain">Ajwain / Omum / Omum/Carom seeds </a><br />12. <a href="http://en.wikipedia.org/wiki/Asafoetida">Hing / Perungayam / Asafetida</a><br />13. <a href="http://en.wikipedia.org/wiki/Almond">Badam / Badam / Almond </a><br />14. <a href="http://en.wikipedia.org/wiki/Raisins">Kismis / Drakchai / Raisins </a><br />15. <a href="http://en.wikipedia.org/wiki/Black_pepper">Kali mirch / mulagu / Black Pepper</a><br />16. Lal mirch powder / Vara molagai podi / Red chilli powder<br />17. <a href="http://en.wikipedia.org/wiki/Bay_leaf">Tej patta / Brinji ilai / Bay leaf</a><br /><br />All the north Indian use mainly use other spice powder like </p><p style="font-family: courier new; text-align: justify;">1. <a href="http://en.wikipedia.org/wiki/Garam_masala">Garam Masala</a>.</p><p style="font-family: courier new; text-align: justify;">2. Amchur / dried Mango powder..<br /><br />South Indian use mainly these spice powder<br />1. Rasam Powder<br />2. Sambhar Powder<br /><br />I think these masalas should be good enough for a novice indian cook…If ur buying any of these spices. A sort of comprehensive list of all the indian spices can be found in <a href="http://en.wikipedia.org/wiki/List_of_Indian_spices">Wikipedia</a> .</p>Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-7118117406228042890.post-25059827227170839872007-06-03T10:18:00.000-07:002008-03-06T13:20:15.295-08:00The Indian Dal..<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_omO-a23APLc/R9BfTgOvNuI/AAAAAAAAAN4/aqZHTg1BLeM/s1600-h/DSCN2820-1.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 313px; height: 278px;" src="http://4.bp.blogspot.com/_omO-a23APLc/R9BfTgOvNuI/AAAAAAAAAN4/aqZHTg1BLeM/s400/DSCN2820-1.JPG" alt="" id="BLOGGER_PHOTO_ID_5174740760522602210" border="0" /></a><br /><div style="text-align: justify;"><span style="font-family: courier new;">There are many types of Dal we use in India...The recipe here can be used on almost any of following specified dals..to get a whole new and different taste to ur lunch or dinner.. Dals are eaten as a main course all over India. It is consumed either with Rotis (Hindi/Tamil) / Bread (English) made out of wheat flour or Chaval(Hindi) /Sadam(Tamil)/ Cooked Rice (English). Dals are the main source of Proteins for any vegetarians...and also a very good substitute for replacing protein that u get from animal source..In India it is very essential to eat at least lunch or dinner having dal served in it ...in one form or other.</span><br /></div><br /><span style="font-family: courier new;">TYPES OF </span><a style="font-family: courier new;" href="http://en.wikipedia.org/wiki/Pulse_%28legume%29"><strong>Dal (Hindi)/ Parruppu (Tamil)/ Pulses (English)</strong></a><span style="font-family: courier new;">:</span><br /><div style="text-align: justify;"><span style="font-family: courier new;">We generally use dals broken in half and dehusked...but it also can be used as whole and with husk. If u want to use a whole seeds of these lentils the preparation procedure would be slightly different...and would take more time to prepare than the dals broken in half and polished. These dals can be bought in any Indian or any middle eastern stores by these names.</span><br /><span style="font-family: courier new;">If ur a new cook i would suggest to try the daals broken in half first.. before proceeding to preparing the whole daals..</span><br /></div><br /><div style="text-align: justify; font-family: courier new;">1. <a href="http://en.wikipedia.org/wiki/Toor_dal">Toor Dal</a><br />2. <a href="http://en.wikipedia.org/wiki/Chana_dal">Chana Dal</a><br />3. <a href="http://en.wikipedia.org/wiki/Urad_dal">Urad Dal</a><br />4. <a href="http://en.wikipedia.org/wiki/Dal">Masoor Dal </a><br />5. <a href="http://en.wikipedia.org/wiki/Mung_bean">Moong Dal </a><br /><br />COOKING PROCEDURE<br /><br /><span style="color: rgb(204, 0, 0);"><strong>Ingredients:</strong></span> </div><ol style="text-align: justify; font-family: courier new;"><li>1 cup of any of the above mentioned dals.</li><li>2 pods of <a href="http://en.wikipedia.org/wiki/Garlic">lehsun(Hindi)/Poondu(Tamil)/Garlic(English)</a>.</li><li>1 small or medium size <a href="http://en.wikipedia.org/wiki/Tomato">Tamatar/Thakkali/Tomato</a>.</li><li>small piece of <a href="http://en.wikipedia.org/wiki/Ginger">Adrak/Ingi/Ginger</a>.</li><li>1 small <a href="http://en.wikipedia.org/wiki/Onion">Pyaz/Vengayam/Onion</a>. </li><li>1 tablespoon of cut <a href="http://en.wikipedia.org/wiki/Coriander">kothmir or dhania patta/Kothamalli/ coriander or cilantro leaves</a>.</li><li>1 green chilli. ( if u like it hotttt...)</li><li><a href="http://en.wikipedia.org/wiki/Pressure_cooking">pressure cooker</a>.</li><li>Knife.</li><li>measuring cup.</li></ol><p style="text-align: justify; font-family: courier new;">List of Spices needed (For more infomation "<a href="http://cookingart.blogspot.com/2006/08/essential-indian-spices-in-kitchen.html">Click me</a>") </p><ol style="text-align: justify; font-family: courier new;"><li>1 teaspoon cumins.</li><li>1/2 teaspoon turmeric.</li><li>2 tablespoon oil (use corn oil). </li><li>Salt .</li></ol><p style="text-align: justify;"><span style="font-family: courier new;">for added taste u can use (try ur dal without these ingredients and for party occasions we add these two masalas so spice it up and give it a different taste). for day to day cooking of dals these things are avoided as lot of hot n spicy things are said to be avoided in daily use..U can add it once in a while... :-)</span> </p><ol style="text-align: justify; font-family: courier new;"><li>1 teaspoon garam masala.</li><li>1 tablespoon amchur powder.</li><li>2 bay leafs.</li><li>1/2 cup Tomato sauce or 1 tablespoon tomato paste. ( i buy it from Walmart either hunt's or great value. buy the one without salt).</li></ol><p style="text-align: justify; font-family: courier new;"><br /><span style="color: rgb(204, 0, 0);"><strong>Method :</strong></span></p><p style="text-align: justify; font-family: courier new;"><span style="color: rgb(0, 0, 0);">Cut all onion, tomato into medium small size cubes store them separately.. cut ginger, garlic, green chilli into very fine small pices using knife or u can also crush the ginger and garlic into paste. Also cut the coriander or cilantro.</span></p><ol style="text-align: justify; font-family: courier new;"><li>Put the bottom part of the pressure cooker on a medium flame for about 1 min till it becomes slightly warm.</li><li>Now add the 2 table spoon of oil in it. </li><li>Add the cumin seeds.</li><li>Once the cumin seeds become light brown in color add ginger, garlic , onion. </li><li>IF U WANT THE PARTY PREP SEE THE ADDED INstructions BELOW ELSE GOTO STEP 7.</li><li>cook it till the onion becomes slightly red or brown in color. </li><li>Now add salt according to taste. ( would suggest just add less salt in case u don't have idea then ask people to add salt by themselves while serving according to their taste...this wouldn't kill u know...but more salt will...hahha)</li><li>add the tomatoes and half of the cut coriander and cook it for about 2 min.</li><li>now add the washed dal in it and again stir it for 2min allowing it to cook.</li><li>Add about 5 cups of water to this dal and cover the pressure cookers lid and put the weighted stopper or weight as we call it .</li><li>Increase the heat to medium high and cook it till u get about four whistles from from ur pressure cooker.</li><li>Switch the heat off. allow the cooker to cool for about 20 mins. Release the steam by slightly lifting the stopper. Once all the steam is released u can open the pressure cooker.</li><li>put the remaining coriander on the top to decorate the dal .</li></ol><p style="text-align: justify; font-family: courier new;"><strong><span style="color: rgb(204, 0, 0);">SERVING RECOMMENDATIONS:</span></strong></p><p style="text-align: justify; font-family: courier new;">serve it hot with rice (add few drops of <a href="http://cookingart.blogspot.com/2006/08/making-ghee-hindi-nayyi-tamil.html">ghee</a> in the rice for nice taste) or rotis and<a href="http://cookingart.blogspot.com/2006/08/dahi-hindi-thayir-tamil-milk-curd-or.html"> yogurt</a> on the side.</p><p style="text-align: justify; font-family: courier new;"><strong><span style="color: rgb(204, 0, 0);">FOR PARTY PREPARATION:</span></strong></p><ol style="text-align: justify; font-family: courier new;"><li>add the 2 bay leafs , 1/2 teaspoon garam masala, and 2 tablespoons of amchur powder and stir .</li><li>now add the 1 tablespoon of tomato paste or the 1/2 cup of tomato sauce which ever u have and stir.</li><li>GOTO STEP 7 OF METHOD.</li></ol><p style="text-align: justify; font-family: courier new;"><strong><span style="color: rgb(204, 0, 0);">NOTES:</span></strong></p><div style="text-align: justify; font-family: courier new;">To reduce the heat in the chilies remove their seeds before cutting them.</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-7118117406228042890.post-10120487419657400242007-06-03T10:14:00.000-07:002008-03-06T13:23:17.490-08:00Chai Garam<div style="text-align: justify; font-family: courier new; color: rgb(0, 0, 0);"><a href="http://en.wikipedia.org/wiki/Chai">Chai</a> is something that most northindians drink every morning like Americans drink coffee. The only difference being that most of us drink it with milk...though there are places where black and green <span style="text-decoration: underline;">tea</span> is made without milk. I love chilled black tea and I really don't like green tea. I don't know why this is ...may beacuse I haven't tasted it made by some person who really knows how to brew green tea. I tried it myself once when my dad got green tea provided to him ( a box every day) in the Chinese hotel during an official visit.. in those days I was in college so my dad ( a non tea drinker) dumped it on us ( his college going kids - me and my sis) we used the green tea to make chai like we do and it was horrible...Anyways...so let me tell u how i generally make chai...and this is the easiest thing u can every learn to make.<br /><br /><span style="font-weight: bold; color: rgb(153, 0, 0);">Ingredients:</span><br /><br /><span style="color: rgb(153, 0, 0);"><span style="color: rgb(0, 0, 0);">1. 1 teaspoon <a href="http://en.wikipedia.org/wiki/Black_tea">Black Tea</a>.</span></span><br /><span style="color: rgb(153, 0, 0);"><span style="color: rgb(0, 0, 0);">2. 1/2 cup milk. (I use whole fat milk use which ever u like)</span></span><br /><span style="color: rgb(153, 0, 0);"><span style="color: rgb(0, 0, 0);">3. Sugar according to taste and health.</span></span><br /><span style="color: rgb(153, 0, 0);"><span style="color: rgb(0, 0, 0);">4. 1 Saucepan, 1 spoon, 1 filter.</span></span><br /><span style="color: rgb(153, 0, 0);"><span style="color: rgb(0, 0, 0);">5. 1/2 cup water.</span></span><br /><br /><span style="color: rgb(153, 0, 0);"><span style="color: rgb(0, 0, 0);">Other additional things that can be added in Chai:</span></span><br /><span style="color: rgb(153, 0, 0);"><span style="color: rgb(0, 0, 0);">1. use ginger to make ginger tea ( i drink this daily in morning but it is given to clear soar throats and during cold)</span></span><br /><span style="color: rgb(153, 0, 0);"><span style="color: rgb(0, 0, 0);">2. use cardamom (it gives a totally different flavor to tea by giving it a completely different aroma...)</span></span><br /><br /><span style="color: rgb(153, 0, 0);"><span style="color: rgb(0, 0, 0);"><span style="font-weight: bold; color: rgb(153, 0, 0);">Method:</span></span></span><br /><span style="color: rgb(153, 0, 0);"><span style="color: rgb(0, 0, 0);"><span style="color: rgb(0, 0, 0);">1. add the 1/2 cup milk and 1/2 cup water to the saucepan and put it on a medium flame.</span></span></span><br /><span style="color: rgb(153, 0, 0);"><span style="color: rgb(0, 0, 0);"><span style="color: rgb(0, 0, 0);">2. add the sugar according to ur taste to it.</span></span></span><br /><span style="color: rgb(153, 0, 0);"><span style="color: rgb(0, 0, 0);"><span style="color: rgb(0, 0, 0);">3. For Ginger tea (1 inch square) add crushed to the tea or for cardamom tea add 2 crushed cardamoms to the heating milk and water mixture.</span></span></span><br /><span style="color: rgb(153, 0, 0);"><span style="color: rgb(0, 0, 0);"><span style="color: rgb(0, 0, 0);">4. when the milk and water mix starts boiling add tea leaves to it.</span></span></span><br /><span style="color: rgb(153, 0, 0);"><span style="color: rgb(0, 0, 0);"><span style="color: rgb(0, 0, 0);">5. wait for about 2 mintues so that the color and aroma of the tea can be incorporated in milk.</span></span></span><br /><span style="color: rgb(153, 0, 0);"><span style="color: rgb(0, 0, 0);"><span style="color: rgb(0, 0, 0);">6. remove the saucepan from fire and filter the tea into a cup to drink.</span></span></span><br /><span style="color: rgb(153, 0, 0);"><span style="color: rgb(0, 0, 0);"><span style="color: rgb(0, 0, 0);">7. Enjoyyyyyyyyy.....</span></span></span></div>Unknownnoreply@blogger.com0