tag:blogger.com,1999:blog-77726150557026530222024-03-13T04:56:01.550-04:00The Sizzling PanDeeptihttp://www.blogger.com/profile/17341201242791113044noreply@blogger.comBlogger425125tag:blogger.com,1999:blog-7772615055702653022.post-30500116410221135172021-07-30T20:51:00.001-04:002021-07-30T20:51:40.625-04:00“Non- Fried” FALAFEL<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTyQAny4AFpjICJKXY8t8AyCDwtzV2BHXUu10a_jtckCbxbKdWTgrRD9PLM2CE49RKuZNbiBmBdOWgyYZiP71Nv9UNgnqssQ79Eos7AL6MtMD_Pu7MT9xwEq_oq3ZaYsunSO5YDj29GH8/s960/6770A14D-3779-420B-B122-DAEE690212A2.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="719" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTyQAny4AFpjICJKXY8t8AyCDwtzV2BHXUu10a_jtckCbxbKdWTgrRD9PLM2CE49RKuZNbiBmBdOWgyYZiP71Nv9UNgnqssQ79Eos7AL6MtMD_Pu7MT9xwEq_oq3ZaYsunSO5YDj29GH8/s320/6770A14D-3779-420B-B122-DAEE690212A2.jpeg" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><p></p><p>🥙 Non-fried FALAFELS from my Appe pan!</p><p>Is there anything that an ‘Appe pan’ cannot do???</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii_LD8yJoWdocX1_ikd4rkXb3pkVzNxCLfwxZeFinTzAeqctKV2N5robUPtutVRVamK-KHZ9rEmnq9X10PUDQnesNEZJgrqckPGF0wri04D3khyphenhyphenZ6VRD3gIno10k15OnxeQnwoKV4mq-4/s960/953CEC6D-78A1-4BD1-BE4B-03483C16D0FA.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="732" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii_LD8yJoWdocX1_ikd4rkXb3pkVzNxCLfwxZeFinTzAeqctKV2N5robUPtutVRVamK-KHZ9rEmnq9X10PUDQnesNEZJgrqckPGF0wri04D3khyphenhyphenZ6VRD3gIno10k15OnxeQnwoKV4mq-4/s320/953CEC6D-78A1-4BD1-BE4B-03483C16D0FA.jpeg" width="244" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiZGbktevmUHQVnjHf0dO7p1aA9ofEDaE4GFt6SuN3UfUE6n-gZd6C8pppJg30aBdWN6ajoZV_U97zq9ShE0Sa4ig91AyVi307RQWYd6yOyOl_GUT3VmpCZgZxgSHXU5t1BH0LPAQRMwY/s960/A33390AF-014A-4B58-953E-26A22E7277C2.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="719" data-original-width="960" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiZGbktevmUHQVnjHf0dO7p1aA9ofEDaE4GFt6SuN3UfUE6n-gZd6C8pppJg30aBdWN6ajoZV_U97zq9ShE0Sa4ig91AyVi307RQWYd6yOyOl_GUT3VmpCZgZxgSHXU5t1BH0LPAQRMwY/s320/A33390AF-014A-4B58-953E-26A22E7277C2.jpeg" width="320" /></a></div><p>Not really 😁 These non-fried protein rich falafels came out great in the Appe pan. We wrapped them in wraps along with salad, sliced onions, tomatoes and cilantro chutney for a delicious dinner 😋</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtcBnk2O2bBZ2_ajA2jt83TnDpCIc6hyphenhyphen2kdphTV-5o8h2UYoMMsvFogUxovMY1AX7cUkoRB4mGjxUEXetvRx-kFGXualrnYY7h0e1sLJ7nDNdYPHiHBkDdNk4d70hXVyVczmNOKLFOBxs/s960/2ACDBF4D-9ED1-4C17-8E1E-7060B74FB93E.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="671" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtcBnk2O2bBZ2_ajA2jt83TnDpCIc6hyphenhyphen2kdphTV-5o8h2UYoMMsvFogUxovMY1AX7cUkoRB4mGjxUEXetvRx-kFGXualrnYY7h0e1sLJ7nDNdYPHiHBkDdNk4d70hXVyVczmNOKLFOBxs/s320/2ACDBF4D-9ED1-4C17-8E1E-7060B74FB93E.jpeg" width="224" /></a></div><p>🥙 Recipe: </p><p>1) Grind the soaked chickpeas along with cilantro, garlic, green chilies and cumin. Use minimum water as needed. Squeeze some lemon juice and mix the falafel batter. Keep in refrigerator for 1 hour. Add salt and mix again. </p><p>2) Heat the appe pan. Brush with oil. Add spoonful of the falafel mixture. Can add few drops of oil on the sides. Cover and cook on low-medium till golden brown. Flip the falafel and cook on the other side. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlADiFrg6qzCxunrE5mrkeAMvYdwWDpyaAoFAXglwrF_4-neNCFAWQHcYSZV-XkfyuKcvQlSb2wWDVvk_JzkcKy5aaj5BmD2KxHJtOs4pT2TAhvioLGM36khVWo7mARYNmc1ygc4O_YI8/s960/506738B9-86BD-4EA2-B57D-E3F976408DD6.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="719" data-original-width="960" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlADiFrg6qzCxunrE5mrkeAMvYdwWDpyaAoFAXglwrF_4-neNCFAWQHcYSZV-XkfyuKcvQlSb2wWDVvk_JzkcKy5aaj5BmD2KxHJtOs4pT2TAhvioLGM36khVWo7mARYNmc1ygc4O_YI8/s320/506738B9-86BD-4EA2-B57D-E3F976408DD6.jpeg" width="320" /></a></div><p>3) Serve hot wrapped in pita/ wraps along with salad, sliced onions, tomatoes and sauce/ chutney of your choice. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBNo7O47AXdn5MYAApNWIFGUAV_29uzhFMw8Na1Kn3t6u9j-zEqXQsp8f4ngPcQsNC0m-acYEUvTqJ4riNzxPIdQTGYW9NkqFxFqK-UQGo5clsYpMVr9yVrJstzhrzZfA3q-nkYekEDVk/s960/22A8D9C2-1426-4EC5-B618-69F2F024D3BF.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="764" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBNo7O47AXdn5MYAApNWIFGUAV_29uzhFMw8Na1Kn3t6u9j-zEqXQsp8f4ngPcQsNC0m-acYEUvTqJ4riNzxPIdQTGYW9NkqFxFqK-UQGo5clsYpMVr9yVrJstzhrzZfA3q-nkYekEDVk/s320/22A8D9C2-1426-4EC5-B618-69F2F024D3BF.jpeg" width="255" /></a></div><p>🔆 More falafel recipes : </p><p>http://my-kitchens-aroma.blogspot.com/search/label/Edamame?m=0</p><p><br /></p><p> </p>Deeptihttp://www.blogger.com/profile/17341201242791113044noreply@blogger.com0tag:blogger.com,1999:blog-7772615055702653022.post-89355954427552551342021-07-29T17:52:00.000-04:002021-07-29T17:52:24.828-04:00CHANA SAAG (Chickpeas and Spinach Curry) <p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEPdoLR1VZ-1eP8Hr_Y0N2c2wPnzPnmA_-yJQ5TsujN0ycUT5zTEt2pORbMGO7nviWruYKKiKkV1BYLtOmrWgfC969lNfxLWyHQ_pnBvsangpZdGu9P8wpkZ51YWRUD92m5pRmSm1ookg/s1982/9D189780-9A15-4D10-9A34-11F978D4C633.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1982" data-original-width="1666" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEPdoLR1VZ-1eP8Hr_Y0N2c2wPnzPnmA_-yJQ5TsujN0ycUT5zTEt2pORbMGO7nviWruYKKiKkV1BYLtOmrWgfC969lNfxLWyHQ_pnBvsangpZdGu9P8wpkZ51YWRUD92m5pRmSm1ookg/s320/9D189780-9A15-4D10-9A34-11F978D4C633.jpeg" width="269" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><p></p><div class="separator" style="clear: both; text-align: center;">Mid-week health and mood booster ☺️😍</div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">“CHANA SAAG”</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvkvF15S1yzBWm0oVhtkeelGKTbeResJBN3vgSiHZlVJNTsLgL_v0G-cAhtO1RZ2ClIl-oV1m8ix3AfYj7kN7Qi516QNObg4LNvuuxlVoSp98cmEhSaGAtj8dxnnpkdNNk8SxByS7I960/s2048/A44D21C9-961A-4518-BFB1-4099C736C7C2.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1535" data-original-width="2048" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvkvF15S1yzBWm0oVhtkeelGKTbeResJBN3vgSiHZlVJNTsLgL_v0G-cAhtO1RZ2ClIl-oV1m8ix3AfYj7kN7Qi516QNObg4LNvuuxlVoSp98cmEhSaGAtj8dxnnpkdNNk8SxByS7I960/s320/A44D21C9-961A-4518-BFB1-4099C736C7C2.jpeg" width="320" /></a></div><br /><div class="separator" style="clear: both;">🔅 Recipe: </div><div class="separator" style="clear: both;">1) Pressure cook soaked chickpeas and keep aside. </div><div class="separator" style="clear: both;">2) Purée spinach into thick paste along with garlic and with minimal water. </div><div class="separator" style="clear: both;">3) Sauté finely chopped onion with oil and cumin. </div><div class="separator" style="clear: both;">4) Add 1 tsp ghee and 2-3 tsp whole wheat flour to the sautéed onion mixture and sauté till slightly golden. </div><div class="separator" style="clear: both;">5) Add Kitchen king Masala, Red chili powder, turmeric, ground black pepper and sauté for few seconds </div><div class="separator" style="clear: both;">6) Add cooked chickpeas, salt and very little water. Cook for 2-3 mins</div><div class="separator" style="clear: both;">7) Add the spinach-garlic purée, 2% milk to adjust consistency, little sugar. Cook for 3-5 mins. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIXtdJO4jgfSiDoHqhYS4A0a0E4tcFigdKrHM8zsYTArjui2VBdpUkSE8jzMnsdnEBGUWtpWQ0AczDgAxgFKH6mQFFSibbsY_YzimWgxGJyJzT30WDBypKUsUt6CvigSjCPgu6oEtIutw/s2048/013D016D-F402-400D-8EF2-FC792EDE6272.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1451" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIXtdJO4jgfSiDoHqhYS4A0a0E4tcFigdKrHM8zsYTArjui2VBdpUkSE8jzMnsdnEBGUWtpWQ0AczDgAxgFKH6mQFFSibbsY_YzimWgxGJyJzT30WDBypKUsUt6CvigSjCPgu6oEtIutw/s320/013D016D-F402-400D-8EF2-FC792EDE6272.jpeg" width="227" /></a></div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">🍀☘️ Fresh green tip: </div><div class="separator" style="clear: both;">Do not overcook the spinach curry! The color should be retained fresh green. Do not cover tightly with a lid. Let the steam escape. Steaming longer turns the spinach color to dull/ brownish green. </div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">Serve hot along with Chapati/ Naan/ Rice and little ghee 😋</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIINve3FMAMZ42SnTcbitjcgak-Vb6zHPs1Abh6unDVeEXdYolQQxBb0fKqWTcuUJVkCqzBsoyPEXCVXLsWC4YQLTuyqk2m6_AhWHD__aZWH3sG6ogG9qgNhN7u3G5KeR4L8fjYni72S4/s2048/4A876B88-D672-4E6F-9941-9D030701BAEB.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1535" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIINve3FMAMZ42SnTcbitjcgak-Vb6zHPs1Abh6unDVeEXdYolQQxBb0fKqWTcuUJVkCqzBsoyPEXCVXLsWC4YQLTuyqk2m6_AhWHD__aZWH3sG6ogG9qgNhN7u3G5KeR4L8fjYni72S4/s320/4A876B88-D672-4E6F-9941-9D030701BAEB.jpeg" width="240" /></a></div><br /><div class="separator" style="clear: both;"><br /></div></div><p><br /> </p>Deeptihttp://www.blogger.com/profile/17341201242791113044noreply@blogger.com0tag:blogger.com,1999:blog-7772615055702653022.post-39048973160930049802021-01-09T19:34:00.000-05:002021-01-09T19:34:18.889-05:00TilGul Poli / Gul Poli / Sweet Jaggery Flat Bread<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEi55bX6gwJFBGvQfCKCH8DKAMYWzaDNRoWlfHCps33NoT_5Zs75pwWEJeiKvWFBF8N5sdXjrkfDaVjpVoJ4BMlIPdxrNBq99pKt9w-dD1RQcsaolmF6AC93YwlFEeAxwEFd0DGUBuQVM/s1902/IMG_2376.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1724" data-original-width="1902" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEi55bX6gwJFBGvQfCKCH8DKAMYWzaDNRoWlfHCps33NoT_5Zs75pwWEJeiKvWFBF8N5sdXjrkfDaVjpVoJ4BMlIPdxrNBq99pKt9w-dD1RQcsaolmF6AC93YwlFEeAxwEFd0DGUBuQVM/s320/IMG_2376.jpg" width="320" /></a></div><p style="text-align: left;"><b>Mission Gul Poli Accomplished!!! </b></p><p></p><p>Traditional recipes can be intimidating. I had never tried making Gul Poli. The trips to India in December would always treat us with mom-made delicious Gul Poli as well as some packed for the journey back ...and so we never made it after coming back here in January. But this year is different. No travel to India and no mom-made Gul poli :(</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijflrp9womApWQ4Ou8KDgcsAs41NYy5CQKF59N4zPcSjX_kNPUwKM_GIencMMDBJY-m_G-ftGVvgqsF-bHs5HF3V4vFxsBXZnoCBmRop02qIT0MM4wfL_rdp92z1M-048a8LsM9Vkr5FE/s2028/IMG_2366.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2028" data-original-width="1630" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijflrp9womApWQ4Ou8KDgcsAs41NYy5CQKF59N4zPcSjX_kNPUwKM_GIencMMDBJY-m_G-ftGVvgqsF-bHs5HF3V4vFxsBXZnoCBmRop02qIT0MM4wfL_rdp92z1M-048a8LsM9Vkr5FE/s320/IMG_2366.jpg" /></a></div><p>So to statisfy the cravings and to take us back home to enjoy the super delicious Gul poli, decided to give it a try! Phone calls with mom and few friends provided some great tips and tricks to accomplish this mission succesfully 😊 To make things tad bit simpler, I used the Udipi Jaggery Powder instead of grating the Gul (Jaggery) to make the Poli. The Poli's came out great in terms of taste, texture and color. I could have rolled them out a bit thinner, but that was just me being novice. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8kV4lucOUoFk7E-CjqaM2MtaFbsJu3Ba6CJ7Sj0X3tv8Il9SYkF5s1lDa7L4dOqwXkuSp2RjdFqKBh3CA4NoEjenqGwcJ4NeTPqSGLGeurxfQXBNmvLq20o9AL9MmGRkYsUwKFxS3dh0/s2048/IMG_2344.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8kV4lucOUoFk7E-CjqaM2MtaFbsJu3Ba6CJ7Sj0X3tv8Il9SYkF5s1lDa7L4dOqwXkuSp2RjdFqKBh3CA4NoEjenqGwcJ4NeTPqSGLGeurxfQXBNmvLq20o9AL9MmGRkYsUwKFxS3dh0/s320/IMG_2344.HEIC" /></a></div><br /><p><b>Recipe (This makes about 12 Gul Polis)</b></p><p><b>Dough:</b></p><p>3 Cups Whole wheat flour</p><p>1/4 cup Besan roasted till brown in 1 tsp ghee</p><p>3 tsp hot oil</p><p>Warm water</p><p><b>Sweet Filling:</b></p><p>2 Cups Udipi Jaggery Powder</p><p>1/2 cup Sesame seeds (white Til ) roasted till golden brown</p><p>1/2 cup Besan roasted till brown in 2 tsp ghee</p><p>2 tsp Cardamom powder</p><p>1/2 tsp Nutmeg powder</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiVoMVKfRU-CPzKDrh8jjzr_SXc2TOINe_FCAkfmGE2G6pLGJG5m8a1VN8Y9TFHcJ_Sh0tvzMEkuAOaiiUI8BKI8kEPYngKyJsBmHd5EXWreJ-r2bCJnZWIE8K5aJ_caOMltKICk77pn0/s2048/IMG_2371.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1535" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiVoMVKfRU-CPzKDrh8jjzr_SXc2TOINe_FCAkfmGE2G6pLGJG5m8a1VN8Y9TFHcJ_Sh0tvzMEkuAOaiiUI8BKI8kEPYngKyJsBmHd5EXWreJ-r2bCJnZWIE8K5aJ_caOMltKICk77pn0/s320/IMG_2371.jpg" width="320" /></a></div><p><b>Method</b></p><p><b>Dough:</b></p><p>1) Roast the besan in ghee till golden brown. Let it cool. Mix the whole wheat flour, roasted besan and massage with hands till all besans crumbs are broken. Add hot oil. Mix. Add little warm water at a time and knead into a dough. Dough should be stiffer than chapati dough. Keep the dough covered with wet cloth for 1hr. After 1 hr, knead the dough again with oiled hands and make large marble sized 24 balls. Keep the dough balls covered with wet cloth till ready to use.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOC6hPjMF3aMH2lgM72KOKWSsi0HLyrDNAK6c97x8PeSs3vNT2IHmlLRVEUwrB97xErh32OOk93naRm7-uOBYnjx-cFejhIS2jugkQaUDBoatHnNcAlODZSubPoYgTUlCQoonw-eWJn2I/s2048/IMG_2348.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOC6hPjMF3aMH2lgM72KOKWSsi0HLyrDNAK6c97x8PeSs3vNT2IHmlLRVEUwrB97xErh32OOk93naRm7-uOBYnjx-cFejhIS2jugkQaUDBoatHnNcAlODZSubPoYgTUlCQoonw-eWJn2I/s320/IMG_2348.HEIC" /></a></div><p><b>Sweet Filling:</b></p><p>1) Roast the besan in ghee till golden brown. Let it cool.</p><p>2) Powder the roasted sesame seeds. Add the roasted besan and Jaggery powder to the mixer and blend till well combined and the mixture starts to come together. Add the cardamom and nutmeg powder and mix.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBRa_Dg7Xm-woPKVPqeikqEHCoKuizPTbdPF-TMzMIP9Rynz9pBRgH86YPVDUqgiLAke5BRPj2R7oh9URz5aiBxVBRi4CJt4YLFgdGKFXMMb1TF5qLPYjkpTvNEoNGEy_v_bAhrNwri6E/s2048/IMG_2346.heic" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBRa_Dg7Xm-woPKVPqeikqEHCoKuizPTbdPF-TMzMIP9Rynz9pBRgH86YPVDUqgiLAke5BRPj2R7oh9URz5aiBxVBRi4CJt4YLFgdGKFXMMb1TF5qLPYjkpTvNEoNGEy_v_bAhrNwri6E/s320/IMG_2346.heic" /></a></div><p>3) With oiled hands divide and press the mixture into 12 equal sized balls. The oil in the sesame seeds and roasted besan should help with the binding.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqm7nuWU6Y70uX3oyAhzkNaO6UoOXH6JYzN8mmC1reiEriudOX2pjwooCn9Z472GjbZykPVbX9tuwwF9vg-y4CzBsgQWahbxHTLxR0ExsLQNF6Q8604gwFZKAcio5ybZlohXxWIpH2QYI/s2048/IMG_2347.heic" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqm7nuWU6Y70uX3oyAhzkNaO6UoOXH6JYzN8mmC1reiEriudOX2pjwooCn9Z472GjbZykPVbX9tuwwF9vg-y4CzBsgQWahbxHTLxR0ExsLQNF6Q8604gwFZKAcio5ybZlohXxWIpH2QYI/s320/IMG_2347.heic" /></a></div><p>4) Roll out 2 of the dough balls into small pooris. Sprinkle some flour on the roling board to avoid sticking. Place the sweet filling mixture ball in the center and gently press to break it and spread it to cover almost the entire poori, leaving little space on the sides.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5ZdKwjzhCBMwY6Lxur69cKDZTJh61D5LDBf9wI97_5stQ62cvzaYCs9MvkWc65MFB3HyB4VxCrFcqZ0FOgbUDl7ROFm0nu29Wik9ikav-KQB8ceSotGRRykYH6ck9-HMH-EEwzcjs8kQ/s2048/IMG_2354.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5ZdKwjzhCBMwY6Lxur69cKDZTJh61D5LDBf9wI97_5stQ62cvzaYCs9MvkWc65MFB3HyB4VxCrFcqZ0FOgbUDl7ROFm0nu29Wik9ikav-KQB8ceSotGRRykYH6ck9-HMH-EEwzcjs8kQ/s320/IMG_2354.HEIC" width="320" /></a></div><p>5) Place the second poori on top to make a sandwich and gently press the poori with palm of your hands to make the jaggery mixture and dough stick together. Do not seal the sides.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKFzVfLcwpSepAYG8Ecq8AYDgxsfJouaULGoKBuORMq7xberAQdhKcjnpSPFFb4olqBBn4dpDKDBe2wDDE1hiP7oqTPtP7Qn5540cZiq5GTLnetsJ_idV9XfdV-ry9TjgMVQhp82goIrg/s2048/IMG_2358.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKFzVfLcwpSepAYG8Ecq8AYDgxsfJouaULGoKBuORMq7xberAQdhKcjnpSPFFb4olqBBn4dpDKDBe2wDDE1hiP7oqTPtP7Qn5540cZiq5GTLnetsJ_idV9XfdV-ry9TjgMVQhp82goIrg/s320/IMG_2358.HEIC" /></a></div><p>6) Gently roll out the two pooris stuffed with the sweet filling into a poli with a rolling pin. Sprinkle some flour as necessary to avoid sticking. Remove the excess dough on the sides with a dough cutter. (Like the one used for Shankarpalis)</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7uocF8qqKHt5pFMNdS8qP_PeHv-bT2Z9Ke37VSh23G_zhiCoEkOpWii_Pa2J-aEtuK8AyP3nC3-y_9ET9hbE7mWM3svZIlIVdNIi0LZI39XFXsXeUhZp84vLNqVAZh16ZfX5KLPV0Eu4/s2048/IMG_2350.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7uocF8qqKHt5pFMNdS8qP_PeHv-bT2Z9Ke37VSh23G_zhiCoEkOpWii_Pa2J-aEtuK8AyP3nC3-y_9ET9hbE7mWM3svZIlIVdNIi0LZI39XFXsXeUhZp84vLNqVAZh16ZfX5KLPV0Eu4/s320/IMG_2350.HEIC" /></a></div><p>7) Warm a non-stick pan on low flame ( On Scale of 1-10, 10 being the hottest, I kept the flame on 3 to roast the Gul Polis. Roast with little oil/ghee on both sides till golden brown. The Polis will be soft when you roast them due to the jaggery melting, but will become the correct texture on cooling.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsFAfZmjkyp5G9IpCeRCETHFUw64DNix7t79CukFCuxS0Yc8c07Hhb-it2QyTUy9RtGLI8h_WzHxly4Kjza32kOBRfKXJt-T7Se_UExKEjN-c-Z4hsumckjS_6H5Bx0QoREO9zQqRQAno/s2048/IMG_2359.heic" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsFAfZmjkyp5G9IpCeRCETHFUw64DNix7t79CukFCuxS0Yc8c07Hhb-it2QyTUy9RtGLI8h_WzHxly4Kjza32kOBRfKXJt-T7Se_UExKEjN-c-Z4hsumckjS_6H5Bx0QoREO9zQqRQAno/s320/IMG_2359.heic" width="320" /></a></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkal5d2vr5oWTAKka4KleqBIHUKV4b3irhv6IH4tE_ledJJZVxkJfI2oNrh2X3TLUng2RxTvVTWWZhnET5sBhr4x6eRUt50aVj59KGnAeppy4HkIo0fL1avI9fKRUvvAURM7Ztok9Y2P4/s2048/IMG_2379.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1535" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkal5d2vr5oWTAKka4KleqBIHUKV4b3irhv6IH4tE_ledJJZVxkJfI2oNrh2X3TLUng2RxTvVTWWZhnET5sBhr4x6eRUt50aVj59KGnAeppy4HkIo0fL1avI9fKRUvvAURM7Ztok9Y2P4/s320/IMG_2379.jpg" /></a></div><p>8) Serve the Gul Polis warm/ room temperature with Ghee and Saffron milk.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjybmwGHbyAQbJ5rHCPHLp8G1c5BVInwKaHT8o2nzwSUQTqiQgs_0JvZoPZOt60Tmnt9rqlw9FCnn-6LI6_JmsxQzWlSmHf9eg5rwGzzWa-JBWkt73er-n2kQvHqNUk_lZDEPm1NlCK4s/s2048/IMG_2370.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1535" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjybmwGHbyAQbJ5rHCPHLp8G1c5BVInwKaHT8o2nzwSUQTqiQgs_0JvZoPZOt60Tmnt9rqlw9FCnn-6LI6_JmsxQzWlSmHf9eg5rwGzzWa-JBWkt73er-n2kQvHqNUk_lZDEPm1NlCK4s/s320/IMG_2370.jpg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5xYKDPxuKNbFIFhe5TOxA1DHJnXsHNInG0ucP4CkyxFIt2tA19umHbg0dJLUY1AkukAE5NZczOKFhHLO6oWRGdxQ3FFehKWzsHcq8rKj5NgdjrPYFfHxR8eJTOCD0ebNYxvfCnMV5FrQ/s2048/IMG_2374.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1535" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5xYKDPxuKNbFIFhe5TOxA1DHJnXsHNInG0ucP4CkyxFIt2tA19umHbg0dJLUY1AkukAE5NZczOKFhHLO6oWRGdxQ3FFehKWzsHcq8rKj5NgdjrPYFfHxR8eJTOCD0ebNYxvfCnMV5FrQ/s320/IMG_2374.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><b>TilGul Ghya Goad Bola!</b></div><br />Deeptihttp://www.blogger.com/profile/17341201242791113044noreply@blogger.com0tag:blogger.com,1999:blog-7772615055702653022.post-64228214596369459002020-12-23T18:51:00.000-05:002020-12-23T18:51:56.117-05:00Dark Chocolate and Almond Scones<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHcKMa8BtkkP3koHwBVqyY0GFgvlI1MBQC7Tq0-km_BhcBQrjTiJUvgAraXQiHbHwYkEeWZ9aXYWhyphenhyphenEcsjUrrA9OzV6xHcrUbA4I3qfJgR7iRt6cWu4ZGq-ExcUkOydeV5YkkB22le4xE/s2048/IMG_2164.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1535" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHcKMa8BtkkP3koHwBVqyY0GFgvlI1MBQC7Tq0-km_BhcBQrjTiJUvgAraXQiHbHwYkEeWZ9aXYWhyphenhyphenEcsjUrrA9OzV6xHcrUbA4I3qfJgR7iRt6cWu4ZGq-ExcUkOydeV5YkkB22le4xE/s320/IMG_2164.jpg" /></a></div><span style="font-family: georgia;"><br /> Holiday Baking is in full swing!! Every break/vacation, I promise myself to create a new recipe and upload it on the blog site. This winter break it had to be something sweet, chocolatey, and baked for the Christmas holidays! </span><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgA0UnhSbMLaOQYHgEL_G9XgW6ZnpHKxXmTKpnrumalARK8Cxb_gkjL0bin7lf_UQqkeK0HSGqBtVqymGwT9GT5lAQTJq8w3CfbNuCRr5iL2LMx7Gk-NRKsFodEjUCViuj4ZQqqndc_uM/s2048/IMG_2167.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1535" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgA0UnhSbMLaOQYHgEL_G9XgW6ZnpHKxXmTKpnrumalARK8Cxb_gkjL0bin7lf_UQqkeK0HSGqBtVqymGwT9GT5lAQTJq8w3CfbNuCRr5iL2LMx7Gk-NRKsFodEjUCViuj4ZQqqndc_uM/s320/IMG_2167.jpg" /></a></div><p><span style="font-family: georgia;">So here are the dark chocolate and almond scones that we enjoyed baking together as a family today. They are perfect textured (the little ones did a great job of massaging the butter onto the flour to get the perfect crumbly 'scone' texture 😍) are mildly sweet, and have slight nuttiness from the almonds. </span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDL94HbKAJg-FX-7wPOam7p7MITm-tbItIKyWcpHM8Gq879mvf1D2QDPn8QPm5Eo5uQ6gvituwD1W-8IUGFyJiZPGk8Xd0NZnm3ifm2wHoCTW6JhxDjAfypCP0hpmUXwe9flRVAWMFLOE/s2048/IMG_2162.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1602" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDL94HbKAJg-FX-7wPOam7p7MITm-tbItIKyWcpHM8Gq879mvf1D2QDPn8QPm5Eo5uQ6gvituwD1W-8IUGFyJiZPGk8Xd0NZnm3ifm2wHoCTW6JhxDjAfypCP0hpmUXwe9flRVAWMFLOE/s320/IMG_2162.jpg" /></a></div><p><strong style="caret-color: rgb(17, 17, 17); color: #111111; font-size: 17.600000381469727px;"><em><span style="font-family: georgia;">Ingredients:</span></em></strong></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt;"><span style="font-family: georgia;">2 and 1/2 cups All-purpose Flour<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt;"><span style="font-family: georgia;">3/4 cups Granulated sugar<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt;"><span style="font-family: georgia;">1/2 cup thinly sliced almonds<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt;"><span style="font-family: georgia;">1/2 cup dark chocolate Hershey's cocoa powder<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt;"><span style="font-family: georgia;">1/2 cup heavy cream/ whole milk</span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt;"><span style="font-family: georgia;">2 and 1/2 tsp Baking powder</span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt;"><span style="font-family: georgia;">6 Tbsp Unsalted butter (very cold)</span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt;"><span style="font-family: georgia;">1 egg<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt;"><span style="font-family: georgia;">1/4 tsp salt<o:p></o:p></span></p><p class="MsoNormal" style="margin: 0in 0in 0.0001pt;"><span style="font-family: georgia;">2-4 (70% chocolate) squares for the top drizzle</span><span style="font-family: Calibri, sans-serif;"><o:p></o:p></span></p><div><span style="color: #111111;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZQ9DxpcFj6Rs_ImvC8cVHXNJ9oFooE-Um7J7nJq9ISmI5G_R3gi651TaTpay6udJJibeIww9i4Mgh-lQ1TgJDCNTOF7OdvLFxdbvQLNs9rDA5Bju8i6Wiu83PKN0m9jqXQN8-aGOloYU/s2048/IMG_2154.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZQ9DxpcFj6Rs_ImvC8cVHXNJ9oFooE-Um7J7nJq9ISmI5G_R3gi651TaTpay6udJJibeIww9i4Mgh-lQ1TgJDCNTOF7OdvLFxdbvQLNs9rDA5Bju8i6Wiu83PKN0m9jqXQN8-aGOloYU/s320/IMG_2154.HEIC" /></a></div></span><strong style="caret-color: rgb(17, 17, 17); color: #111111; font-size: 17.600000381469727px;"><em><span style="font-family: georgia;">Method:</span></em></strong><br style="caret-color: rgb(17, 17, 17); color: #111111; font-size: 17.600000381469727px;" /><span style="background-color: #f3f3f3; font-family: georgia;"><span style="caret-color: rgb(17, 17, 17); color: #111111; font-size: 17.600000381469727px;">1) Preheat oven to 375F.</span><br style="caret-color: rgb(17, 17, 17); color: #111111; font-size: 17.600000381469727px;" /><span style="caret-color: rgb(17, 17, 17); color: #111111; font-size: 17.600000381469727px;">2) In a large bowl, mix together flour, sugar, salt, cocoa powder, baking powder.</span><br style="caret-color: rgb(17, 17, 17); color: #111111; font-size: 17.600000381469727px;" /><span style="caret-color: rgb(17, 17, 17); color: #111111; font-size: 17.600000381469727px;">3) In a small cup, beat 1 egg. Keep aside 1 tsp ( for egg wash later). To the rest of the egg, add heavy cream/milk. Mix together.</span><br style="caret-color: rgb(17, 17, 17); color: #111111; font-size: 17.600000381469727px;" /><span style="caret-color: rgb(17, 17, 17); color: #111111; font-size: 17.600000381469727px;">4) Cut the cold butter into small pieces and combine with flour- sugar mixture. Use fingers to blend the butter into the flour. The mixture should look like coarse crumbs. ( Little pieces of butter should be still seen in the mixture). Add the sliced almonds.</span><br style="caret-color: rgb(17, 17, 17); color: #111111; font-size: 17.600000381469727px;" /><span style="caret-color: rgb(17, 17, 17); color: #111111; font-size: 17.600000381469727px;">5) Add the egg-cream mixture to the flour. Stir until combined. Do not over mix.</span><br style="caret-color: rgb(17, 17, 17); color: #111111; font-size: 17.600000381469727px;" /></span><div style="border: medium none; caret-color: rgb(17, 17, 17); color: #111111; font-size: 17.600000381469727px;"><span style="background-color: #f3f3f3; font-family: georgia;">6) Knead the dough lightly on a floured surface. Make 3-4 large balls. Roll out each ball of dough or pat the dough into a circle. About 1 and 1/2 inches thick. Cut into 6 or 8 wedges like pizza.</span></div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbdZ50oCqm3P3JOqZnoALZj5_0FMu1wKSEwQs3m5YiB14OqJD6yzPu9hzMletCC3zWJFKkDgk234CsDaauXBcX1Es12Lept0EUaVOxr6PWXHIbypR6An6Ox_yiqnlm9Ti6v7_y0mOjx2c/s2048/IMG_2155.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="232" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbdZ50oCqm3P3JOqZnoALZj5_0FMu1wKSEwQs3m5YiB14OqJD6yzPu9hzMletCC3zWJFKkDgk234CsDaauXBcX1Es12Lept0EUaVOxr6PWXHIbypR6An6Ox_yiqnlm9Ti6v7_y0mOjx2c/w221-h232/IMG_2155.HEIC" width="221" /></a></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: georgia;"><br /></span></div><div style="border: medium none; caret-color: rgb(17, 17, 17); color: #111111; font-size: 17.600000381469727px;"><div class="separator" style="border: medium none; clear: both;"><span style="font-family: georgia;">7) Place the scones on a lightly greased baking sheet. Keep them apart. They will spread a little while baking.<br /></span></div><div class="separator" style="border: medium none; clear: both;"><span style="font-family: georgia;">8) Mix together 1 tsp egg and 1 tsp milk. Beat together. Brush onto the scones to get a 'shiny' appearance on baking.<br /></span></div><div class="separator" style="border: medium none; clear: both;"><span style="font-family: georgia;">9) Bake at 375F for 15 mins or until lightly browned.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha2bcRhJmOwlt5CK__4jnvgFCAWdgx3u9Rgke62JEyLmklObTmX6MnRi3k5S9EZDlRIM4MTeVz3TK_S2Cl_C_4a5CLSzuqtO65lskp5icEG1cy3RmeLUWQtk6XTw6s-5ZGo2MWKXd9sf0/s2048/IMG_2158.heic" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1265" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha2bcRhJmOwlt5CK__4jnvgFCAWdgx3u9Rgke62JEyLmklObTmX6MnRi3k5S9EZDlRIM4MTeVz3TK_S2Cl_C_4a5CLSzuqtO65lskp5icEG1cy3RmeLUWQtk6XTw6s-5ZGo2MWKXd9sf0/s320/IMG_2158.heic" width="320" /></a></div><div class="separator" style="border: medium none; clear: both;"><span style="font-family: georgia;"><br /></span></div><div class="separator" style="border: medium none; clear: both;"><span style="background-color: #f3f3f3; font-family: georgia;">10) Let them cool completely before taking them out from the baking sheet. </span></div><div class="separator" style="border: medium none; clear: both;"><span style="background-color: #f3f3f3; font-family: georgia;">11) Melt the chocolate squares and drizzle the melted chocolate onto the completely cooled scones. Store in an airtight container.</span></div><div class="separator" style="border: medium none; clear: both;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZHLt4kWSNZ9fiRnUnNhWXCBXiO8zkG2s5U3pdasCxFiroOG5jeGc_wa7gABJl-kxOzbzJIeI4Vu-98ldrDlkaPi56QNq1OAJPLluuCF2GhG_a9Swd4D1YHjtPf3JluMkuzw8MYFUD2Ak/s2048/IMG_2165.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1535" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZHLt4kWSNZ9fiRnUnNhWXCBXiO8zkG2s5U3pdasCxFiroOG5jeGc_wa7gABJl-kxOzbzJIeI4Vu-98ldrDlkaPi56QNq1OAJPLluuCF2GhG_a9Swd4D1YHjtPf3JluMkuzw8MYFUD2Ak/s320/IMG_2165.jpg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitp2YeirkwChgmvkoG6GsNMe5gkMXgcQzQkOwKCEvPNL3W-nrtiMqNhwBc_KVA7qEoXaqCTCalWDegJwvEBw8zwskCcmRPUFZaQBRQdEYrHv51h_9_QxvEmrmhO7XC1hqnYnh6KlkDiIA/s2048/IMG_2166.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1535" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitp2YeirkwChgmvkoG6GsNMe5gkMXgcQzQkOwKCEvPNL3W-nrtiMqNhwBc_KVA7qEoXaqCTCalWDegJwvEBw8zwskCcmRPUFZaQBRQdEYrHv51h_9_QxvEmrmhO7XC1hqnYnh6KlkDiIA/s320/IMG_2166.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><strong><em><span style="font-family: georgia;">Enjoy the sweet crumbly Scones flavored with dark chocolate and textured with almonds😋 Happy Holidays!!!</span></em></strong></div></div></div>Deeptihttp://www.blogger.com/profile/17341201242791113044noreply@blogger.com0tag:blogger.com,1999:blog-7772615055702653022.post-76633997441603541672020-10-13T20:37:00.000-04:002020-10-13T20:39:29.619-04:00Baby Red-potatoes and Pearl-onion Butter Masala<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzya05oTUQQoUe3STmkp3mYUcgH4pAj-6_fas2PoOD2dhFVqb4ERpERfD0t9QFlWZvqoJsqLJabTKbEfMBUBue98ty5t5gmMq49B91oU-QjWBbrR8gzQnwqCF3eSndxEoSLfJelSEuQU8/s2048/IMG_1334.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1586" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzya05oTUQQoUe3STmkp3mYUcgH4pAj-6_fas2PoOD2dhFVqb4ERpERfD0t9QFlWZvqoJsqLJabTKbEfMBUBue98ty5t5gmMq49B91oU-QjWBbrR8gzQnwqCF3eSndxEoSLfJelSEuQU8/w310-h400/IMG_1334.jpg" width="310" /></a></div><p></p><p>One of the items on my to-do list for this week's Fall break was to whip up a New recipe and write it up on the blog site (http://www.thesizzlingpan.com/). Mission accomplished! 😊 Made this super delicious creamy curry with 'Butter masala/Makhani sauce' and Red baby potatoes and tiny pearl onions. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVN8GEqIm8tPSlp_iMR-VKX7-Cuabv3OuJvh7FeNpUN7kmHB57smHhhEvcimP616y0m-gOPw2rfVwpc2QxQGUURAjSV0qrIu_ELBKenoEHE5NrA28E7k9fq-x6TChZQkZlezK3T-C5NsY/s2048/IMG_1347.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1506" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVN8GEqIm8tPSlp_iMR-VKX7-Cuabv3OuJvh7FeNpUN7kmHB57smHhhEvcimP616y0m-gOPw2rfVwpc2QxQGUURAjSV0qrIu_ELBKenoEHE5NrA28E7k9fq-x6TChZQkZlezK3T-C5NsY/s320/IMG_1347.jpg" /></a></div><p>For quite sometime, I had wanted to make this curry with baby potatoes and pearl onions. I remember my mom making similar curry back in Pune when I was a kid, though she made it with different style of curry. This kind of creamy sauce works great for this curry and made an extra special lunch treat for everyone served along with Parathas and Ghee Jeera rice.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8nsja-LhWOjpM3hND6qaZvbd7VBP7PXd0CFlNybywHCplyMv90sduOGPSEp1hKh8gkDmfp0U6whaNk0VOR2BsbCqkExRO5qiALCHis62tZmkIY4rjy99e3l9OMyYr4t1uU0cUbPu0f5Y/s2048/IMG_1341.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8nsja-LhWOjpM3hND6qaZvbd7VBP7PXd0CFlNybywHCplyMv90sduOGPSEp1hKh8gkDmfp0U6whaNk0VOR2BsbCqkExRO5qiALCHis62tZmkIY4rjy99e3l9OMyYr4t1uU0cUbPu0f5Y/s320/IMG_1341.jpg" width="320" /></a></div><p><b>Recipe:</b></p><p>10-12 baby red potatoes, washed</p><p>1 cup pearl onions (I used frozen pearl onions)</p><p><b>Butter masala /Makhani sauce:</b></p><p>2 medium onions sliced</p><p>2 medium tomatoes chopped</p><p>3 cloves garlic</p><p>1tsp grated ginger</p><p>1/2 cup milk</p><p>1/4 cup heavy whipping cream</p><p>2 tsp Ghee/ Butter</p><p>2 tsp MDH Shahi Paneer masala</p><p>1 tsp red chili powder</p><p>1 tsp sugar</p><p>Cumin, cinnamon stick, Big Elaichi, Kasoori Methi, salt, oil</p><p>1) Saute the sliced onion till golden with little oil, Add tomatoes and saute till cooked and slightly browned. When cooled, make into paste with little water, ginger and garlic.</p><p>2) Saute the above masala with cumin, cinnamon, elaichi, Shahi paneer masala, red chili powder for few mins till thick on some oil. Add the milk and cream. Mix and cook further for few mins. Add salt, sugar and crushed kasoori methi. Finish by topping with ghee/ butter.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGowlIoKbJnj-tgdeW78SZN68I8HzLAyuzss6k-4b2P30g-Lw6lpXV8wIrnupjhXcqRRH67NktyDwTRQXx7LJSOrpOZYgfSgTPN8F6xUpZmNKgsq0X1SR3QCANV-YxCdSHB_eXuUS9bDc/s2048/IMG_1398.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="2048" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGowlIoKbJnj-tgdeW78SZN68I8HzLAyuzss6k-4b2P30g-Lw6lpXV8wIrnupjhXcqRRH67NktyDwTRQXx7LJSOrpOZYgfSgTPN8F6xUpZmNKgsq0X1SR3QCANV-YxCdSHB_eXuUS9bDc/s320/IMG_1398.JPG" /></a></div>3) Pierce the baby potatoes on all sides with a knife. Put the baby potatoes in a microwave safe bowl with some water. Microwave for 3 mins to cook partially.<div>4) Saute the partially cooked potatoes with some oil/ butter. Add the pearl onions and saute gently (make sure they don't break)</div><div>5) Add the Butter masala/ Makhani sauce to these sauteed potatoes and pearl onions. Add little water/milk and boil for few mins till potatoes cook fully, but not mushy. Check with inserting a knife to check the 'done-ness' of the potatoes. Finish with more butter/ ghee and kasoori methi.</div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4TjhW1m7eiHyPqyDzAtxbPBSltvB8KBj1NGE5xwA9M26uw0x-lZsLMByT3VyFZxtOiHg5mI_7Rqt-AREEfe9D8d7REIUYH1OeGYNH6u-Vdld-IeWUhrr9LZNrbTzj3ZKNGVMuhT7Ag_8/s2048/IMG_1337.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1736" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4TjhW1m7eiHyPqyDzAtxbPBSltvB8KBj1NGE5xwA9M26uw0x-lZsLMByT3VyFZxtOiHg5mI_7Rqt-AREEfe9D8d7REIUYH1OeGYNH6u-Vdld-IeWUhrr9LZNrbTzj3ZKNGVMuhT7Ag_8/s320/IMG_1337.jpg" width="320" /></a></div></div><div><br /></div><div>6) Serve hot along with Naan/ Chapati/Parathas and Ghee Jeera Rice. Enjoy! 😋</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgztAk9a9SKAYzwroBHQXx4iEF4jFRvsXsQNXrt27MGt49DL-LrUDYsE56apY2fiqCSlskZvoPSbuYbudYQJgt3g3zUEwJKu3Rat3HYi4-Lnj8wd-vAEpTimpe8LaIe9rUNCuMpjNb9yXA/s2048/IMG_1350.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgztAk9a9SKAYzwroBHQXx4iEF4jFRvsXsQNXrt27MGt49DL-LrUDYsE56apY2fiqCSlskZvoPSbuYbudYQJgt3g3zUEwJKu3Rat3HYi4-Lnj8wd-vAEpTimpe8LaIe9rUNCuMpjNb9yXA/s320/IMG_1350.jpg" /></a></div><br /><div><br /></div><div><br /></div><div><br /><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p></div>Deeptihttp://www.blogger.com/profile/17341201242791113044noreply@blogger.com0tag:blogger.com,1999:blog-7772615055702653022.post-7213953638505275352020-06-30T16:22:00.002-04:002020-06-30T16:23:52.950-04:00Designer Uttapams and Idlis<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPkSYkzDRc22tHJE2HY84VjgUddDuw_Yso7ygAWYNOBnlaCFRpXv6cbtikcK8scVd8TukLJCl3AMuLHmGmBEbKu6gXd0C0pAu2IbYMxRcqte0IdgnMFNKqkqoUY37Ce20YSfNFXkXIcpw/s1600/I1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="787" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPkSYkzDRc22tHJE2HY84VjgUddDuw_Yso7ygAWYNOBnlaCFRpXv6cbtikcK8scVd8TukLJCl3AMuLHmGmBEbKu6gXd0C0pAu2IbYMxRcqte0IdgnMFNKqkqoUY37Ce20YSfNFXkXIcpw/s320/I1.jpg" width="262" /></a></div>
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<span style="font-family: inherit; text-align: left;"><b>Designer Uttapams and Idlies</b></span><span style="font-family: inherit; text-align: left;"> </span><span class="_5mfr" style="font-family: inherit; margin: 0px 1px; text-align: left;"><span class="_6qdm" style="background-image: url("https://static.xx.fbcdn.net/images/emoji.php/v9/t9f/1/16/1f61b.png"); background-repeat: no-repeat no-repeat; background-size: contain; color: transparent; display: inline-block; font-family: inherit; font-size: 16px; height: 16px; text-shadow: none; vertical-align: text-bottom; width: 16px;">😛</span></span><span style="font-family: inherit; text-align: left;"> </span><span style="font-family: inherit; text-align: left;">dressed up in very warm summer flowery theme!</span><span style="font-family: inherit; text-align: left;"> </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3WFq0V9BWngZ0gJzoGjyUta3OlAp6PlHtrym-yXOeY6r3ukmeq1nNCkoTTtpaVcMjMiA4M19IGmqiX7N82F56ZDAqWooWXh3LeTc6arK2_nOUQhyphenhyphenUlMLfVdcBYlWlOYWZlo52sErDzsA/s1600/I2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="695" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3WFq0V9BWngZ0gJzoGjyUta3OlAp6PlHtrym-yXOeY6r3ukmeq1nNCkoTTtpaVcMjMiA4M19IGmqiX7N82F56ZDAqWooWXh3LeTc6arK2_nOUQhyphenhyphenUlMLfVdcBYlWlOYWZlo52sErDzsA/s320/I2.jpg" width="231" /></a></div>
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Used Idli batter with 1/2 Brown rice and 1/2 Basmati Rice to make these. The vegetable designs made these look extra special and beautiful! <span class="_5mfr" style="font-family: inherit; margin: 0px 1px;"><span class="_6qdm" style="background-image: url("https://static.xx.fbcdn.net/images/emoji.php/v9/t87/1/16/1f340.png"); background-repeat: no-repeat no-repeat; background-size: contain; color: transparent; display: inline-block; font-family: inherit; font-size: 16px; height: 16px; text-shadow: none; vertical-align: text-bottom; width: 16px;">🍀</span></span><span class="_5mfr" style="font-family: inherit; margin: 0px 1px;"><span class="_6qdm" style="background-image: url("https://static.xx.fbcdn.net/images/emoji.php/v9/t1a/1/16/1f33b.png"); background-repeat: no-repeat no-repeat; background-size: contain; color: transparent; display: inline-block; font-family: inherit; font-size: 16px; height: 16px; text-shadow: none; vertical-align: text-bottom; width: 16px;">🌻</span></span><span class="_5mfr" style="font-family: inherit; margin: 0px 1px;"><span class="_6qdm" style="background-image: url("https://static.xx.fbcdn.net/images/emoji.php/v9/t1e/1/16/1f33f.png"); background-repeat: no-repeat no-repeat; background-size: contain; color: transparent; display: inline-block; font-family: inherit; font-size: 16px; height: 16px; text-shadow: none; vertical-align: text-bottom; width: 16px;">🌿</span></span><span class="_5mfr" style="font-family: inherit; margin: 0px 1px;"><span class="_6qdm" style="background-image: url("https://static.xx.fbcdn.net/images/emoji.php/v9/tf0/1/16/1f338.png"); background-repeat: no-repeat no-repeat; background-size: contain; color: transparent; display: inline-block; font-family: inherit; font-size: 16px; height: 16px; text-shadow: none; vertical-align: text-bottom; width: 16px;">🌸</span></span></div>
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1) Spray the Idli pan with oil spray. Or use <span class="text_exposed_show" style="display: inline; font-family: inherit;"><br />Non stick pan for uttapams. </span></div>
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<span class="text_exposed_show" style="display: inline; font-family: inherit;">2) Arrange the vegetables in Idli stand - I used carrots, cilantro, onion, tomatoes. Put batter on top of the vegetables for idlies. The batter needs to be little thick than usual and laddled carefully. Steam for 15-20 mins like usual. Remove the idlies carefully after completely cooled. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUVXaOs9KzXz0LMNHhux4AWB7JuewJAOS_kav4OqIhCjUNkPEDozh0ITwILXXGdynpyQAwWUR8iFg9lOllEMpdFuWJOOpkiCSDkJT6OehpWux33F5PSa_moT-HunrfDTUc7q5KjWB4CoQ/s1600/I4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="722" data-original-width="960" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUVXaOs9KzXz0LMNHhux4AWB7JuewJAOS_kav4OqIhCjUNkPEDozh0ITwILXXGdynpyQAwWUR8iFg9lOllEMpdFuWJOOpkiCSDkJT6OehpWux33F5PSa_moT-HunrfDTUc7q5KjWB4CoQ/s320/I4.jpg" width="320" /></a></div>
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<span class="text_exposed_show" style="display: inline; font-family: inherit;">3) For uttapams, place batter first, spread into thick uttapam. Then arrange the vegetables. Add few drops of oil on the sides. Cook covered till slightly brown on bottom side. </span></div>
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Designer idlies and Uttapams are ready! <span class="_5mfr" style="font-family: inherit; margin: 0px 1px;"><span class="_6qdm" style="background-image: url("https://static.xx.fbcdn.net/images/emoji.php/v9/t2/1/16/1f60d.png"); background-repeat: no-repeat no-repeat; background-size: contain; color: transparent; display: inline-block; font-family: inherit; font-size: 16px; height: 16px; text-shadow: none; vertical-align: text-bottom; width: 16px;">😍</span></span></div>
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••• Full Brown rice Idli/ Dosa recipe:<br />
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Deeptihttp://www.blogger.com/profile/17341201242791113044noreply@blogger.com0tag:blogger.com,1999:blog-7772615055702653022.post-87402412200314770492020-06-30T16:14:00.001-04:002020-06-30T16:14:27.042-04:00Paneer and Zucchini Roll-ups<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="text-align: left;"><b>“Paneer-Zucchini Roll-ups”</b></span></div>
These grilled roll-ups make a perfect summer appetizer...are amazingly delicious...and look stunning! <span class="_5mfr" style="font-family: inherit; margin: 0px 1px;"><span class="_6qdm" style="background-image: url("https://static.xx.fbcdn.net/images/emoji.php/v9/t0/1/16/1f60b.png"); background-repeat: no-repeat no-repeat; background-size: contain; color: transparent; display: inline-block; font-family: inherit; font-size: 16px; height: 16px; text-shadow: none; vertical-align: text-bottom; width: 16px;">😋<div class="separator" style="clear: both; text-align: center;">
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Heighten your zucchini experience by bundling up either paneer or chicken in thin strips of zucchini and then grilling them on a grill or a skillet.<br /><span class="text_exposed_show" style="display: inline; font-family: inherit;"><br />*** <b>Paneer version</b>:<br />1) Cut paneer into medium cubes. Marinate for 30 mins with a marinade of thick yogurt, Tikka masala powder, red chili powder, turmeric and salt. </span></div>
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<span class="text_exposed_show" style="display: inline; font-family: inherit;">2) Make zucchini strips with veggie peeler</span></div>
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<span class="text_exposed_show" style="display: inline; font-family: inherit;">3) Wrap the marinated paneer cubes with zucchini strips and secure with a toothpick.<br />4) Grill on griddle/ skillet/ grill with oil spray - on horizontal surface and also vertically till slightly browned.</span></div>
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<span class="text_exposed_show" style="display: inline; font-family: inherit;">Serve hot along with lemon slices. <span class="_5mfr" style="font-family: inherit; margin: 0px 1px;"><span class="_6qdm" style="background-image: url("https://static.xx.fbcdn.net/images/emoji.php/v9/t0/1/16/1f60b.png"); background-repeat: no-repeat no-repeat; background-size: contain; color: transparent; display: inline-block; font-family: inherit; font-size: 16px; height: 16px; text-shadow: none; vertical-align: text-bottom; width: 16px;">😋</span></span><br /><br />*** <b>Chicken Version</b>:<br /><a data-lynx-mode="origin" data-lynx-uri="https://l.facebook.com/l.php?u=https%3A%2F%2Fmy-kitchens-aroma.blogspot.com%2F2009%2F12%2Fappetizers-chicken-zucchini-roll-ups.html%3Fm%3D1%26fbclid%3DIwAR312oOrK7kwKorotD4jXDCYdmGZyVJRq4-z5YfxI1w6nnSQ1Ag6YluepeQ&h=AT1ok63k7FNuJePOSj6bMI83rXafYuRAy5bjhf-Gxr2ECDZYHeEGZuoV62LVTVfEtIlGHLOFQGGrEuTOjkszMC_m8CTD6TWnNzNusBI70_-u-sKmzRQTEiyXykgyUa1_Aqr6QAQ_miRBBE0dbzoDPHRcLcUO" href="https://my-kitchens-aroma.blogspot.com/2009/12/appetizers-chicken-zucchini-roll-ups.html?m=1&fbclid=IwAR312oOrK7kwKorotD4jXDCYdmGZyVJRq4-z5YfxI1w6nnSQ1Ag6YluepeQ" rel="nofollow noopener" style="color: #385898; cursor: pointer; font-family: inherit; text-decoration: none;" target="_blank"><span style="font-family: inherit;">http://</span><wbr></wbr><span class="word_break" style="display: inline-block; font-family: inherit;"></span><span style="font-family: inherit;">my-kitchens-aroma.blogspot.</span><wbr></wbr><span class="word_break" style="display: inline-block; font-family: inherit;"></span><span style="font-family: inherit;">com/2009/12/</span><wbr></wbr><span class="word_break" style="display: inline-block; font-family: inherit;"></span><span style="font-family: inherit;">appetizers-chicken-zucchini</span><wbr></wbr><span class="word_break" style="display: inline-block; font-family: inherit;"></span>-roll-ups.html?m=1</a></span><div class="fbCommerceProductMiniListHscroll" id="fbPhotoSnowliftProductMiniListHscroll" style="font-family: inherit;">
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Deeptihttp://www.blogger.com/profile/17341201242791113044noreply@blogger.com0tag:blogger.com,1999:blog-7772615055702653022.post-66205876062696589042020-06-30T16:04:00.005-04:002020-06-30T16:04:53.857-04:00Zucchini And Red Pepper- Pesto Pizza<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="background-color: #f3f3f3; caret-color: rgb(28, 30, 33); color: #1c1e21; font-family: system-ui, -apple-system, BlinkMacSystemFont, ".SFNSText-Regular", sans-serif; font-size: 14px; text-align: left;"><b>“Zucchini and Red Pepper Pesto Pizza”</b></span></div>
<span style="background-color: #f3f3f3;"><span style="caret-color: rgb(28, 30, 33); color: #1c1e21; font-family: system-ui, -apple-system, BlinkMacSystemFont, ".SFNSText-Regular", sans-serif; font-size: 14px;">It was Father’s Day and kids had made plans for a Homemade Pizza for Daddy</span><span class="_5mfr" style="caret-color: rgb(28, 30, 33); color: #1c1e21; font-family: system-ui, -apple-system, BlinkMacSystemFont, ".SFNSText-Regular", sans-serif; font-size: 14px; margin: 0px 1px;"><span class="_6qdm" style="background-image: url("https://static.xx.fbcdn.net/images/emoji.php/v9/tfb/1/16/263a.png"); background-repeat: no-repeat no-repeat; background-size: contain; color: transparent; display: inline-block; font-family: inherit; font-size: 16px; height: 16px; text-shadow: none; vertical-align: text-bottom; width: 16px;">☺️</span></span><span style="caret-color: rgb(28, 30, 33); color: #1c1e21; font-family: system-ui, -apple-system, BlinkMacSystemFont, ".SFNSText-Regular", sans-serif; font-size: 14px;"> </span><span class="_5mfr" style="caret-color: rgb(28, 30, 33); color: #1c1e21; font-family: system-ui, -apple-system, BlinkMacSystemFont, ".SFNSText-Regular", sans-serif; font-size: 14px; margin: 0px 1px;"><span class="_6qdm" style="background-image: url("https://static.xx.fbcdn.net/images/emoji.php/v9/t6c/1/16/2764.png"); background-repeat: no-repeat no-repeat; background-size: contain; color: transparent; display: inline-block; font-family: inherit; font-size: 16px; height: 16px; text-shadow: none; vertical-align: text-bottom; width: 16px;">❤️</span></span><br style="caret-color: rgb(28, 30, 33); color: #1c1e21; font-family: system-ui, -apple-system, BlinkMacSystemFont, ".SFNSText-Regular", sans-serif; font-size: 14px;" /><span style="caret-color: rgb(28, 30, 33); color: #1c1e21; font-family: system-ui, -apple-system, BlinkMacSystemFont, ".SFNSText-Regular", sans-serif; font-size: 14px;">We made a half whole wheat-half bread flour crust and topped it with Basil Pesto, zucchini & red pepper slices and cheese. </span></span><div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1TQl2mqVR-ZIGe6Q2BFWiapZizpwVvE9Uc5q7GigSNyOGy1rIx-nFEWIsgxM5OhOe28_aNgtC1s2X4x06f_gBuxu5LNWZCP72GP-mEor_1gqU2H6188LfFG2nJLvv-fEl3ewXqMZGre4/s1600/Pizza+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="720" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1TQl2mqVR-ZIGe6Q2BFWiapZizpwVvE9Uc5q7GigSNyOGy1rIx-nFEWIsgxM5OhOe28_aNgtC1s2X4x06f_gBuxu5LNWZCP72GP-mEor_1gqU2H6188LfFG2nJLvv-fEl3ewXqMZGre4/s320/Pizza+2.jpg" width="240" /></a></div>
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<span style="background-color: white;"><br style="caret-color: rgb(28, 30, 33); color: #1c1e21; font-family: system-ui, -apple-system, BlinkMacSystemFont, ".SFNSText-Regular", sans-serif; font-size: 14px;" /></span><span style="background-color: #f3f3f3; caret-color: rgb(28, 30, 33); color: #1c1e21; font-family: system-ui, -apple-system, BlinkMacSystemFont, ".SFNSText-Regular", sans-serif; font-size: 14px;">Zucchini on pizza might sound odd... but after trying Papa Murphys Thai pizza in the past that has zucchini as a topping.... It tastes great and we like it! </span><span class="text_exposed_show" style="caret-color: rgb(28, 30, 33); color: #1c1e21; display: inline; font-family: system-ui, -apple-system, BlinkMacSystemFont, ".SFNSText-Regular", sans-serif; font-size: 14px;"><br />The crust came out perfectly spongy on the inside and crusty on the outside.<br /><br />•<b> Pizza Crust</b>: ( I made it in bread machine)<br />Makes a 12 inch thick crust pizza<br /><br />1 and 1/4 cup warm water<br />1.5 tbsp olive oil<br />3/4 tsp honey<br />1.5 tsp salt<br />1.5 cups Whole wheat flour<br />1.5 cups Bread flour<br />1 and 3/4 tsp yeast<br /><br />1) Mix and Knead all ingredients into soft dough and keep in warm place for 1.5 to 2 hrs.<br />2) Pre heat oven to 415F<br />3) Spread and roll out the dough into oiled pizza pan.<br />4) Apply Basil pesto evenly.( I used store bought) </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi68aguCGH0yLCZYF0o4nTd2E-s4iEDM3hv_8iHPNPoSsPaptgrMCViIzVSb9K5GI9h-94KvqezvFZklcAebR2-qyq84wf3Z2iWLu-e-kuQuOKEN-p9xJwR19nPThwx3SP_uoKhn2v_WJ0/s1600/Pizza+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="720" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi68aguCGH0yLCZYF0o4nTd2E-s4iEDM3hv_8iHPNPoSsPaptgrMCViIzVSb9K5GI9h-94KvqezvFZklcAebR2-qyq84wf3Z2iWLu-e-kuQuOKEN-p9xJwR19nPThwx3SP_uoKhn2v_WJ0/s320/Pizza+3.jpg" width="240" /></a></div>
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<span class="text_exposed_show" style="caret-color: rgb(28, 30, 33); color: #1c1e21; display: inline; font-family: system-ui, -apple-system, BlinkMacSystemFont, ".SFNSText-Regular", sans-serif; font-size: 14px;">5) Top with thin zucchini and red pepper slices. Season with Italian/ pizza herb seasoning, red chili flakes, black pepper and shredded cheese. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_jx6XEzkNhOqUyA6rDOhwGAQ4Ld7hq5MTX3hKFYKbojqtcLzIHMh-krvrC34v78WHRjlHSTr_YWgxuwCB9Gvf_MOq4BTvFjVkOrqdyvysAhkQ4KTEAoh6c-mg7fyJjtNQS6gHakiCjt0/s1600/Pizza+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="960" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_jx6XEzkNhOqUyA6rDOhwGAQ4Ld7hq5MTX3hKFYKbojqtcLzIHMh-krvrC34v78WHRjlHSTr_YWgxuwCB9Gvf_MOq4BTvFjVkOrqdyvysAhkQ4KTEAoh6c-mg7fyJjtNQS6gHakiCjt0/s320/Pizza+4.jpg" width="320" /></a></div>
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<span class="text_exposed_show" style="caret-color: rgb(28, 30, 33); color: #1c1e21; display: inline; font-family: system-ui, -apple-system, BlinkMacSystemFont, ".SFNSText-Regular", sans-serif; font-size: 14px;">6) Bake at 415F for 20-25 mins.<br />Enjoy hot out of the oven....Delishhhhhh!!! </span></div>
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Deeptihttp://www.blogger.com/profile/17341201242791113044noreply@blogger.com0tag:blogger.com,1999:blog-7772615055702653022.post-38373155740906874442020-06-30T15:55:00.001-04:002020-06-30T15:55:47.403-04:00Chicken Kati Rolls/ Chicken Frankies<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp5rYvadqjjTCsCIcNgpdmG7UmX96RUPz1V9QofJBEJE0vsbjvHRIlC76InHcnyl3Ylns_CFxDIEYAjTlwrI1aBArv3MvxDlFExziqmGxmRRrpKi_9KilptA0-G46cpiJlZICaETfK6_E/s1600/Chicken+Kati+Roll+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="720" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp5rYvadqjjTCsCIcNgpdmG7UmX96RUPz1V9QofJBEJE0vsbjvHRIlC76InHcnyl3Ylns_CFxDIEYAjTlwrI1aBArv3MvxDlFExziqmGxmRRrpKi_9KilptA0-G46cpiJlZICaETfK6_E/s320/Chicken+Kati+Roll+1.jpg" width="240" /></a></div>
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<b>“Chicken Frankies/ Kati Roll” </b></div>
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Boneless Chicken marinated in spicy Indian masalas, pan fried till slightly brown and then wrapped up in flour tortillas/ rotis/ chapatis along with pickled red onion, Cilantro-Chili chutney. Deliciousness unbounded! <span class="_5mfr" style="font-family: inherit; margin: 0px 1px;"><span class="_6qdm" style="background-image: url("https://static.xx.fbcdn.net/images/emoji.php/v9/t0/1/16/1f60b.png"); background-repeat: no-repeat no-repeat; background-size: contain; color: transparent; display: inline-block; font-family: inherit; font-size: 16px; height: 16px; text-shadow: none; vertical-align: text-bottom; width: 16px;">😋</span></span><span class="_5mfr" style="font-family: inherit; margin: 0px 1px;"><span class="_6qdm" style="background-image: url("https://static.xx.fbcdn.net/images/emoji.php/v9/t0/1/16/1f60b.png"); background-repeat: no-repeat no-repeat; background-size: contain; color: transparent; display: inline-block; font-family: inherit; font-size: 16px; height: 16px; text-shadow: none; vertical-align: text-bottom; width: 16px;">😋</span></span></div>
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Today, I used a shortcut marinade of thick yogurt, chicken tikka masala, red chili powder, turmeric, cumin, ginger-garlic paste, mint powder and salt for the chicken and used store bought Flour tortillas as wrap. Made dinner prep so much easier! </div>
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*** Full authentic recipe version can be found here:<br />
<a data-ft="{"tn":"-U"}" data-lynx-mode="origin" data-lynx-uri="https://l.facebook.com/l.php?u=https%3A%2F%2Fmy-kitchens-aroma.blogspot.com%2F2009%2F12%2Feveryday-cooking-chicken-frankie.html%3Fm%3D0%26fbclid%3DIwAR1LiAjy9HrpEfjZeQrk5yw0C7RjbqAG0EVzOx2b6n6GoKmXyVeHKyPSJzY&h=AT2voqv7VjYzrhwZwJOWCHrXE4PhevaScr84sB7ogUgpOSFbdjocbPWopgTKSx_cFirhDxcYKKi84qvr1792c08nI7vZccul0k7_yM3ZdzBp9AH0dmzgsJWxUPStOghWNrlpTn5fZIdzk0h0uxUpiwgTydWL5p2zZrRmnfurqDrQ18QrrTUX1xCLdMXPCxUae6ycpRsZnascccUWgKCAFEH2YgHsX8Mv-3UlzVyZX1Xb9O0zo58ZUs6NMUJkiZytUF7Pru3W7kMAPhlzTiXiDY24VveifNfBHzsFDEdlErEYSQmRwn6sXYx-Z7rU0cUHJPkNdj9Az0qZgdnJEexw9iQtpYSMlmDq90qqG7zMtJDetFFmBNGMcYivLhhlkTklB3WxZ6izyKOuknRU4y1eyx3vsrFQXROlGZ58y-3UrQXKxh4ieuGzlL_W2Mw0A8eVDf-0ThQf4I-eVotBViQuYQYNn5ICreiMO5A0ob3bj3K5viLKNTbPH_OpSTwYim6H55dh7g0AC2hdszM0cXFSHtF3sDECTQe8heoC8-wxiwmpf027Ej7WlH78OLIud86wS57tP09XZ1o6VvHyhEtNOk_rCOB6zza1NxbokorXc6lsQyzkxGyQog6gUyXOtbz_HDp17kbk5jPG5kjCTMxcs4YU" href="https://my-kitchens-aroma.blogspot.com/2009/12/everyday-cooking-chicken-frankie.html?m=0&fbclid=IwAR1LiAjy9HrpEfjZeQrk5yw0C7RjbqAG0EVzOx2b6n6GoKmXyVeHKyPSJzY" rel="noopener nofollow" style="color: #385898; cursor: pointer; font-family: inherit; text-decoration: none;" target="_blank">http://my-kitchens-aroma.blogspot.com/…/everyday-cooking-ch…</a></div>
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Deeptihttp://www.blogger.com/profile/17341201242791113044noreply@blogger.com0tag:blogger.com,1999:blog-7772615055702653022.post-78893201233996450842020-06-16T22:08:00.000-04:002020-06-16T22:08:31.959-04:00Dark Chocolate Cake with Neon-Pink Whipped Cream Frosting<div dir="ltr" style="text-align: left;" trbidi="on">
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Special birthdays deserve special homemade cakes!💕 We had a special milestone birthday of our little one and celebrated with this very pink-princess like cake😊<br />
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This year her demand was for a chocolate cake and hence baked a dark chocolate cake with neon pink colored whipped cream frosting. I love the stark contrast of dark chocolate with neon pink. The cake looks gorgeous in that combination!<br />
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<b>Dark Chocolate Cake </b>(Makes a small 6 inch cake)<br />
<span style="color: #111111;"><span style="background-color: #f3f3f3; caret-color: rgb(17, 17, 17); font-size: 17.600000381469727px;">1 cup All purpose flour</span></span><br />
<span style="color: #111111;"><span style="background-color: #f3f3f3; caret-color: rgb(17, 17, 17); font-size: 17.600000381469727px;">3/4 cup Sugar</span></span><br />
<span style="color: #111111;"><span style="background-color: #f3f3f3; caret-color: rgb(17, 17, 17); font-size: 17.600000381469727px;">1/3 cup Yogurt (whole milk)</span></span><br />
<span style="color: #111111;"><span style="background-color: #f3f3f3; caret-color: rgb(17, 17, 17); font-size: 17.600000381469727px;">1/3 cup Water</span></span><br />
<span style="color: #111111;"><span style="background-color: #f3f3f3; caret-color: rgb(17, 17, 17); font-size: 17.600000381469727px;">1/3 cup Unsweetened dark cocoa powder</span></span><br />
<span style="color: #111111;"><span style="background-color: #f3f3f3; caret-color: rgb(17, 17, 17); font-size: 17.600000381469727px;">1/4 cup Unsalted butter</span></span><br />
<span style="color: #111111;"><span style="background-color: #f3f3f3; caret-color: rgb(17, 17, 17); font-size: 17.600000381469727px;">1 Egg</span></span><br />
<span style="color: #111111;"><span style="background-color: #f3f3f3; caret-color: rgb(17, 17, 17); font-size: 17.600000381469727px;">1 tsp Bru instant coffee powder</span></span><br />
<span style="color: #111111;"><span style="background-color: #f3f3f3; caret-color: rgb(17, 17, 17); font-size: 17.600000381469727px;">3/4 tsp Baking powder</span></span><br />
<span style="color: #111111;"><span style="background-color: #f3f3f3; caret-color: rgb(17, 17, 17); font-size: 17.600000381469727px;">1/2 tsp Baking soda</span></span><br />
<span style="color: #111111;"><span style="background-color: #f3f3f3; caret-color: rgb(17, 17, 17); font-size: 17.600000381469727px;">1 pinch salt</span></span><br />
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1) Preheat oven to 350F. Layer 6 inch circle cake pan with parchment paper on the bottom. Coat with oil/butter on the pan sides and dust with some flour to avoid the cake sticking.<br />
2) Beat butter, egg, salt and sugar till light and fluffy. Add yogurt, water and rest of the ingredients. Beat till well mixed. Do not over mix!<br />
3) Pour into the loaf pan and bake for 30-40 mins. Check with toothpick. It should come out clean.<br />
4) Let the cake cool completely.<br />
( ** <i>Or you can bake the cake the day before to save time</i>)<br />
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<b>Neon-Pink Whipped Cream Frosting</b><br />
<b> (</b><i>I add some cream cheese to stabilize the whipped cream and cut the sweet taste</i><b>)</b><br />
2 Cups Heavy Whipping Cream (chilled)<br />
1/2 cup softened cream cheese<br />
4 tbsp sugar (Add more for sweeter taste)<br />
2-4 drops Neon Pink gel food color (Depends on desired color)<br />
Pink and White Sugar pearls for decoration<br />
(<i>** This makes little extra frosting than needed. Any leftover frosting can be frozen in freezer safe containers</i>)<br />
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1) Beat the cream cheese, sugar and heavy whipping cream in chilled bowl till stiff peaks form.<br />
Keep aside about 1/2 of the white icing in a bowl in the refrigerator<br />
2) Add neon pink gel color to the rest of the icing and beat for few seconds. Fill in piping bag with large rosette piping nozzle and store in refrigerator till ready to use.<br />
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<b>Cake Assembly:</b><br />
1) Place the cake on serving platter/ cake stand that can be refrigerated. Coat the completely cooled cake with thin layer of white whipped cream frosting.This is called 'crumb coating' and helps with the next layer of smooth frosting without any cake crumbs. Keep the cake in the refrigerator to set for 30 mins.<br />
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2) Layer the cake with pink frosting on bottom and white of top and side. Smoothen it out with icing knife/ spatula.<br />
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3) Pipe rosette pattern with pink frosting on the top<br />
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4) Cover the entire top surface with rosettes. Decorate with pink sugar pearls on top and white sugar pearls on the bottom/sides<br />
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5) Refrigerate the cake after frosting/ decoration is done. Whipped cream frosting starts to soften at room temperature, so the cake needs to be stored in refrigerator.<br />
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Deeptihttp://www.blogger.com/profile/17341201242791113044noreply@blogger.com0tag:blogger.com,1999:blog-7772615055702653022.post-35899162416827357102020-06-09T21:53:00.000-04:002020-06-09T21:53:06.884-04:00Raspberry-Blackberry Chip Ice cream<div dir="ltr" style="text-align: left;" trbidi="on">
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Summer means lots of Berries and lots of Ice cream! I love the 'Black Raspberry Chip' ice cream from Graeter's and also by the 'Homemade' brand which comes very close to Graeter's in flavor.<br />
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I didn't have any Black raspberries, so tried to make my favorite flavor of ice cream with combo of Red Raspberries and Blackberries and Dark chocolate with almonds. The combination worked well and the ice cream turned out super awesome and Yumm!<br />
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This ice cream recipe is super easy to make and the ice cream comes out perfect textured! You can use Heavy whipping cream+ Condensed milk and add pretty much any flavor you want to make your very own delicious homemade ice cream!<br />
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<b>Ingredients:</b> (Makes about 2 cups or 4 small scoops)<br />
1/2 cup (heaped) Red raspberries+ Black berries<br />
1/2 Cup Heavy whipping cream (unsweetened), chilled<br />
1/4 cup Sweet condensed milk<br />
2 tbsp milk (cold)<br />
2 tbsp chopped dark chocolate with almonds (I used Hershey's Dark Chocolate with almonds bar)<br />
3 tsp sugar<br />
Edible sugar pearls (optional) for decorating the glass<br />
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<b>Method:</b></div>
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1) Add the berries to a pan. Add 3 tsp sugar and cook for 3-4 mins till berries start to cook. Crush the berries with spoon. ( <i>I didn't mind the tiny berry seeds and pulp in the ice cream. You can strain the puree if you don't like pulp/seeds</i>) The berry sauce will reduce to about 1/4 cup. Let the berry puree cool down completely and then refrigerate for 15 mins.</div>
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2) Mix the cooled berry puree, condensed milk and normal milk in a bowl.</div>
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3) Beat the chilled heavy whipping cream with electric mixer till stiff peaks form. 1/2 cup heavy whipping cream will yield 1 cup whipped cream after whipping is complete.</div>
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<i> Reserve 1 tsp whipped cream for decorating the glass later. Save it in the refrigerator.</i></div>
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4) Gently fold in the whipped cream and chopped dark chocolate into the condensed milk-berry mixture.</div>
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5) The mixture will be thicker than smoothie consistency. Pour into freezer safe container. Add extra chopped dark chocolate on top.</div>
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6) Freeze for atleast 7 hrs for perfect consistency of the ice cream</div>
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7) Serve chilled in ice cream glass with extra berries and sprinkle some chopped dark chocolate </div>
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<i>Optional: Apply the reserved whipped cream as a glue to the rim of the glass. Stick the edible sugar pearls to the rim with whipped cream to decorate the ice cream glass.</i></div>
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<i>Enjoy the delicious treat of homemade ice cream !</i></div>
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Deeptihttp://www.blogger.com/profile/17341201242791113044noreply@blogger.com0tag:blogger.com,1999:blog-7772615055702653022.post-13783876928938654342020-06-06T08:39:00.000-04:002020-06-06T10:18:52.986-04:00Fusion Cuisine-"Paneer Tikka Pizza"<div dir="ltr" style="text-align: left;" trbidi="on">
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One of our favorite versions of Pizzas is the fusion kinds- with <i>Indianized</i> toppings. Crusty pizzas with spicy-zesty toppings like Paneer Tikka, Chicken Tikka or even Butter Chicken ....They have the Best of Both Worlds!<br />
I have tried several of the fusion kinds previously with either ready made crusts or with pizza crust mix:<br />
"<b>Spicy Chicken and Red Pepper Pizza</b>"(<a href="https://my-kitchens-aroma.blogspot.com/2012/05/fusion-cuisine-chicken-and-red-bell.html">https://my-kitchens-aroma.blogspot.com/2012/05/fusion-cuisine-chicken-and-red-bell.html</a>)<br />
"<b>Pav Bhaji Pizza</b>" (<a href="https://my-kitchens-aroma.blogspot.com/2011/05/fusion-cuisine-pav-bhaji-pizza.html)">https://my-kitchens-aroma.blogspot.com/2011/05/fusion-cuisine-pav-bhaji-pizza.html)</a><br />
"<b>Paneer Tikka Pizza</b>" (<a href="https://my-kitchens-aroma.blogspot.com/2011/02/fusion-cuisine-paneer-tikka-pizza.html">https://my-kitchens-aroma.blogspot.com/2011/02/fusion-cuisine-paneer-tikka-pizza.html</a>)<br />
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But lately we have been making the crust at home. And OMG....It is so easy and comes out great! Once you get the taste of homemade Breads and Pizza crust...there is no going back!!!<br />
I use the Bread machine to do the kneading cycle and rising for me, so it becomes as easy as 'dump the ingredients and walk away'!!!😁 If you do not have a bread machine, there are many super easy recipes to make pizza crusts at home which don't require much kneading and rising time.<br />
Even this “20 Min One-Pot Pizza” from ‘Tasty’ is worth a try!!! (<a href="https://www.facebook.com/464363670276153/posts/1884352798277226/?d=n">https://www.facebook.com/464363670276153/posts/1884352798277226/?d=n</a>)<br />
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<b>Bread machine Pizza Base</b>: (Makes one 12 inch Pizza) You can double the recipe for 2 pizzas.<br />
1/2 cup plus 2-3 tbsp extra water (Use Luke warm water)<br />
2 cups Bread Flour<br />
1 tbsp Olive oil<br />
1 tbsp Sugar<br />
1 tsp Yeast (Use fresh/non expired)<br />
1 tsp salt<br />
**2 tsp Sooji (Rava) will be needed when ready to bake the pizza crust (to spread on baking sheet to avoid sticking)<br />
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Add the ingredients to the bread machine in the order listed. Turn on 'Dough' cycle. Add the extra water if the dough is too hard. Or little extra flour if dough is sticky. Let the dough knead and rise in the bread machine (It takes 1. 5 hrs in my bread machine) Knead with oiled hands once done.<br />
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<b>Paneer Tikka Topping:</b><br />
1 cup paneer cubes<br />
1/4 cup thick yogurt<br />
2 tsp Tikka masala (I used Aachi Chicken Tikka masala)<br />
1 tsp Cumin-Coriander powder<br />
1/2 tsp Red chili powder<br />
1/2 tsp ginger garlic paste<br />
1/2 tsp turmeric<br />
salt<br />
Mix the yogurt and spices. Add paneer cubes and mix gently. Marinate all the above and keep in refrigerator for 30 mins<br />
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<b>Other Toppings:</b><br />
1/2 cup Shredded cheese (I used mozzarella)<br />
1/4 cup Pizza Sauce (I used pasta sauce instead because that's what I had!)<br />
Circular slices of red onions<br />
Thinly sliced Red pepper<br />
Broccoli florets<br />
Cherry tomatoes<br />
1 tsp Italian herb seasoning<br />
Chopped cilantro<br />
Red Chili flakes<br />
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<b>Method:</b><br />
1) Pre-heat oven to 415 F<br />
2) Spray olive oil on the baking sheet. Sprinkle sooji/rava evenly on the baking sheet.<br />
3) With oiled hands spread out the dough (with even thickness all over). Prick evenly with fork.<br />
4) Top with pizza sauce, Veggies and Paneer tikka topping, Italian herb seasoning and Cheese.<br />
(<i>If there is any yogurt-spice marinate leftover, drizzle over the toppings</i>)<br />
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We like to make patterned arrangements like in the picture. Kids have fun doing it!<br />
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5) Bake at 415 F for 20-25 mins. Till crust is golden brown and cheese is melted and slightly browned.<br />
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6) Remove from oven and let it cool for few mins before slicing the pizza.<br />
Garnish with chopped cilantro, red chili flakes and Serve hot! Enjoy!!!😋😋😋<br />
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Deeptihttp://www.blogger.com/profile/17341201242791113044noreply@blogger.com0tag:blogger.com,1999:blog-7772615055702653022.post-82537511344641531552020-05-31T19:00:00.003-04:002020-06-01T12:38:01.041-04:00"Mango-Saffron-Pistachio" Biscottis<div dir="ltr" style="text-align: left;" trbidi="on">
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Biscottis are one of my favorite baked goods! I love the crunchy texture that comes because of baking twice (<i>Biscotti means twice baked cookies!</i> ) with mild sweetness and the versatility to bake them with different flavors of choice. Here are a few of my favorites- (<a href="https://my-kitchens-aroma.blogspot.com/search/label/Biscotti">https://my-kitchens-aroma.blogspot.com/search/label/Biscotti</a>)<br />
Today I baked this new flavor combo which reminds me very much of the summers in India! The sweet warm fragrance of Mangoes is all over and everyone is trying out their favorite summertime mango recipes during the summer months.<br />
The Italian biscotti got a very summery and warm makeover today with warm-aromatic flavors of Mango and Saffron and crunch from Pistachios. I love the flavor, color, aroma and everything about these biscottis😍 My new favorite!<br />
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<b>Recipe:</b><br />
2.5 cups All purpose flour (Plus little extra)<br />
1/2 cup Mango Puree (I used Desai Bandhu Ratnagiri Alphonso canned puree)<br />
1/2 cup granulated sugar (add extra for sweeter taste)<br />
1/2 cup powdered sugar<br />
5 tbsp Unsalted Butter (room temperature)<br />
1/4 cup chopped roasted pistachios (plus some extra for top garnish)<br />
1 Egg<br />
2 tsp milk with 1/2 tsp saffron strands<br />
2 tsp baking powder<br />
1 pinch salt<br />
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<i>** Note: Baking sheet thickness and oven temperatures vary slightly from oven to oven. So always keep an eye on the baked goods and adjust the time as needed</i><br />
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1) Preheat oven to 350 F. Apply butter to baking sheet.<br />
2) Cream together butter, salt, egg, sugar. Add mango puree and saffron in milk and mix.<br />
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3) Add flour, baking powder and chopped pistachios. Mix and knead gently into soft dough. Add little extra flour if needed. The dough will be slightly sticky. With oiled hands, form into logs and flatten them on to the baking sheet. Garnish with chopped pistachios and press on the dough.<br />
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4) Bake at 350 F for 20-25 mins. Keep an eye on the biscotti logs and don't let them brown too much on the bottom.<br />
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5) Take out from the oven and let cool for 5 mins. Slice the biscottis with a sharp serrated knife.<br />
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<i>*** Now turn oven temperature down to 300 F for the next baking step</i><br />
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6) Arrange the cut biscottis on buttered baking tray and put back in the oven at 300 F for 20-25 mins till crunchy. (Again don't let them brown!)<br />
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Let them cool completely. They will crisp up more as they cool.<br />
<i>** If you prefers crunchier Biscottis ...Keep them at 300F for 6-8 mins more. Or Leave them in the oven for few mins after you TURN OFF the oven. They will crisp up on the residual heat of the oven.</i><br />
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Enjoy with your tea/coffee or as dessert! 😋<br />
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Deeptihttp://www.blogger.com/profile/17341201242791113044noreply@blogger.com0tag:blogger.com,1999:blog-7772615055702653022.post-4847134289680352982020-04-24T16:02:00.004-04:002020-04-24T16:02:42.492-04:00Layered Chocolate cake with Whipped Strawberry cream<div dir="ltr" style="text-align: left;" trbidi="on">
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Family birthdays are super special and we love to celebrate the special day with homemade cakes. Homemade cakes are the most delicious of all cakes, isn't it? You can choose and control which and how much of the ingredients you want to add to make the cake your very own. I love to experiment and play around with different proportions and ratios of the ingredients and observe the effects on the resulting textures (That's the scientist in me talking😁) I also feel, baking and cooking are very therapeutic for my mind and brain that is racing at 100 miles/hour usually 😜. So here is the latest baking therapy from this week. Baked a small chocolate cake in bread load pan and then layered it with fresh strawberry whipped cream. Strawberries and chocolate go so well together and love the stark contrast in the layering pattern of dark brown and pink colors.<br />
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<ul style="text-align: left;">
<li>Cake:</li>
</ul>
1 cup All purpose flour<br />
3/4 cup Sugar<br />
1/3 cup Yogurt (whole milk)<br />
1/3 cup Water<br />
1/3 cup Unsweetened dark cocoa powder<br />
1/4 cup Unsalted butter<br />
1 Egg<br />
1 tsp Bru instant coffee powder<br />
3/4 tsp Baking powder<br />
1/2 tsp Baking soda<br />
1 pinch salt<br />
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<ul style="text-align: left;">
<li>Strawberry whipped cream:</li>
</ul>
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1. 5 cups heavy whipping cream chilled<br />
1/2 cup Strawberry puree ( Puree cooked with 3-4 sugar and till thick, strained and chilled)<br />
1/3 cup powdered sugar<br />
2-3 drops pink food color (optional)<br />
Whip the cream till soft creams form with electric mixer. Add strawberry puree and powdered sugar and whip till firm peaks form. Keep refrigerated till ready to use.<br />
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<ul style="text-align: left;">
<li>Chocolate ganache drizzle: (Prepare at the time when needed)</li>
</ul>
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4-5 Lindt dark chocolate squares, 2tsp heavy cream. Microwave for 20-25 sec till melted and smooth enough to drizzle.<br />
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1) Preheat oven to 350F. Layer bread loaf pan with parchment paper on the bottom.<br />
2) Beat butter, egg, salt and sugar till light and fluffy. Add yogurt, water and rest of the ingredients. Beat till well mixed. Do not over mix!<br />
3) Pour into the loaf pan and bake for 45-50 mins. Check with toothpick. It should come out clean.<br />
4) Let the cake cool completely. Slice into 3 layers with large sharp knife.<br />
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5) Layer with strawberry whipped cream on the bottom layer. Place the cake layer and repeat for all layers.</div>
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6) Top the uppermost layer with whipped cream and drizzle with ganache on the sides</div>
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7) Decorate with whipped cream and fresh cut strawberries<br />
8) Keep the cake chilled in refrigerator<br />
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9) Enjoy with your loved ones😍<br />
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Deeptihttp://www.blogger.com/profile/17341201242791113044noreply@blogger.com0tag:blogger.com,1999:blog-7772615055702653022.post-86708679029989982142020-04-19T10:47:00.001-04:002020-04-19T10:47:40.246-04:00Mix Vegetable Kurma and Whole Wheat Tandoori Naan<div dir="ltr" style="text-align: left;" trbidi="on">
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Now that everyone is staying put indoors, there is no more going to the favorite restaurants and eating out. Kids love Naan and Punjabi style curries (They call is "Órange curry"😆, due to the distinct orangish hue of the tomato based sauces in Punjabi curries) and miss their favorite Indian restaurant. So yesterday, made this elaborate Punjabi affair for dinner. They were overjoyed to have their favorite meal 😋 and we enjoyed cooking together as a family :)<br />
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** The Naan's are made with whole wheat dough (No Yeast, No Baking Soda/ Powder) and baked in oven.<br />
<b>Naan Recipe</b> :<br />
<a href="http://my-kitchens-aroma.blogspot.com/2011/04/everyday-cooking-whole-wheat-tandoori.html">http://my-kitchens-aroma.blogspot.com/2011/04/everyday-cooking-whole-wheat-tandoori.html</a><br />
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<b>Mix Vegetable Kurma Recipe:</b><br />
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<b>Vegetables</b>: (Cut in Square chunks)<br />
1.5 cups cauliflower chunks<br />
0.5 cups Onion chunks<br />
0.5 cups Carrot chunks<br />
0.5 cups Red pepper chunks<br />
0.5 cups Green peas<br />
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1 cups Paneer cut in squares<br />
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Cut everything and keep aside till ready to use.<br />
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<b>Masala paste</b>:<br />
2 medium onions chopped<br />
3 medium tomatoes chopped<br />
1/3 cup cashews<br />
2 tbsp Sesame seeds toasted<br />
2 tsp chopped garlic<br />
2 tsp chopped ginger<br />
8 Black pepper, 5 Cloves, Small piece of cinnamon<br />
Saute onions, tomatoes with some oil till golden brown, Add sesame seeds, cashews, ginger-garlic and other spices. Let it cool completely before making into smooth paste in a blender with only little water.<br />
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<b>Dry Spices:</b><br />
3 tsp Everest Shahi Paneer Masala<br />
2 tsp Red chili powder (Add more for Spicier curry)<br />
1 tsp Cumin/ Shah Jeera<br />
1 tsp turmeric<br />
1 Bay leaf<br />
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Oil, Salt<br />
Cashews and Cilantro for garnish<br />
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1) Saute the onion chunks, cauliflower chunks and other vegetables with some oil, cumin, bay leaf, turmeric, red chili powder and Shahi paneer masala.<br />
2) Add the tomato-onion-cashew masala paste and salt and mix. Sautés for few mins.<br />
3) Add some water to adjust consistency. (Milk cream/ Coconut milk can be added for richer gravy)<br />
4) Add the Paneer and cook for few mins will closed lid.<br />
5) Garnish with cashews and cilantro. Enjoy hot along with Whole wheat Naan, Brown Rice and Salad for a delicious and healthy meal!<br />
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<b>My favorite curries to go with the Homemade Naan's:</b><br />
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<b><u>Chicken or Paneer Chettinad:</u></b><br />
<a href="https://my-kitchens-aroma.blogspot.com/2011/03/everyday-cooking-chicken-chettinad.html?m=0">https://my-kitchens-aroma.blogspot.com/2011/03/everyday-cooking-chicken-chettinad.html?m=0</a><br />
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<b><u>Zucchini Non-fried Kofta Curry:</u></b><br />
<a href="https://my-kitchens-aroma.blogspot.com/2013/08/zucchini-non-fried-kofta-curry.html?m=0">https://my-kitchens-aroma.blogspot.com/2013/08/zucchini-non-fried-kofta-curry.html?m=0</a><br />
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Deeptihttp://www.blogger.com/profile/17341201242791113044noreply@blogger.com0tag:blogger.com,1999:blog-7772615055702653022.post-76772163092556626282020-04-12T13:51:00.001-04:002020-04-12T13:51:57.954-04:00Schezwan Cut Dosa<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="text-align: left;">The world is going through one of the worst crisis of our times. The COVID-19 has taken toll in everyones lives in one way or the another. Everyone is at home trying to stay safe and keeping their loved ones safe. However, one positive way to look at it is- We all now have ample family time to do that craft with the family that we wanted to do, to play games with the kids, to create that art project, to pursue that hobby that we look forward to, to develop a new skill that otherwise got pushed to the back in our busy lifestyles.</span></div>
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For me, amongst the most satisfying and gratifying thing is that, I am able to help the community through the COVID-19 efforts through my work place and through some personal efforts along with my husband to show a small gesture of gratitude to the healthcare workers, who are the real heroes and fighting on the frontlines. Another bright side is that I am able to pick up on my cooking and blogging hobby again which had become a rare opportunity amidst the busy lifestyle! So expect new stream of posts over the next few days:)<br />
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In the current situation....Trying to eat healthy, conserve groceries and still keep the food interesting and delicious is surely a challenge on its own <span class="_5mfr" style="font-family: inherit; margin: 0px 1px;"><span class="_6qdm" style="background-image: url("https://static.xx.fbcdn.net/images/emoji.php/v9/ta3/1/16/1f61f.png"); background-repeat: no-repeat no-repeat; background-size: contain; color: transparent; display: inline-block; font-family: inherit; font-size: 16px; height: 16px; text-shadow: none; vertical-align: text-bottom; width: 16px;">😟</span></span><br />Repurposing yesterday’s ‘Kobi chi bhaji’ can’t get better than this!<span class="_5mfr" style="font-family: inherit; margin: 0px 1px;"><span class="_6qdm" style="background-image: url("https://static.xx.fbcdn.net/images/emoji.php/v9/t4f/1/16/1f601.png"); background-repeat: no-repeat no-repeat; background-size: contain; color: transparent; display: inline-block; font-family: inherit; font-size: 16px; height: 16px; text-shadow: none; vertical-align: text-bottom; width: 16px;">😁</span></span>Mommy happy... little ones happy <span class="_5mfr" style="font-family: inherit; margin: 0px 1px;"><span class="_6qdm" style="background-image: url("https://static.xx.fbcdn.net/images/emoji.php/v9/t9f/1/16/1f61b.png"); background-repeat: no-repeat no-repeat; background-size: contain; color: transparent; display: inline-block; font-family: inherit; font-size: 16px; height: 16px; text-shadow: none; vertical-align: text-bottom; width: 16px;">😛</span></span>Try it... you will love it!!! <span class="_5mfr" style="font-family: inherit; margin: 0px 1px;"><span class="_6qdm" style="background-image: url("https://static.xx.fbcdn.net/images/emoji.php/v9/t0/1/16/1f60b.png"); background-repeat: no-repeat no-repeat; background-size: contain; color: transparent; display: inline-block; font-family: inherit; font-size: 16px; height: 16px; text-shadow: none; vertical-align: text-bottom; width: 16px;">😋</span></span></div>
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Yellow moong-Brown rice Dosa layered with schezwan sauce and then stuffed with filling of Sautéed cabbage-carrots and peas<span class="_5mfr" style="font-family: inherit; margin: 0px 1px;"><span class="_6qdm" style="background-image: url("https://static.xx.fbcdn.net/images/emoji.php/v9/t0/1/16/1f60b.png"); background-repeat: no-repeat no-repeat; background-size: contain; color: transparent; display: inline-block; font-family: inherit; font-size: 16px; height: 16px; text-shadow: none; vertical-align: text-bottom; width: 16px;">😋</span></span><span class="_5mfr" style="font-family: inherit; margin: 0px 1px;"><span class="_6qdm" style="background-image: url("https://static.xx.fbcdn.net/images/emoji.php/v9/t0/1/16/1f60b.png"); background-repeat: no-repeat no-repeat; background-size: contain; color: transparent; display: inline-block; font-family: inherit; font-size: 16px; height: 16px; text-shadow: none; vertical-align: text-bottom; width: 16px;">😋</span></span></div>
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• <b>Recipe</b>-<br />2 cups yellow moong dal<br />1/2 cup brown rice<br />2 tsp ginger<br />2 tsp green chili<br />1 tsp cumin<br />Salt to taste<br />Leftover cabbage bhaji ( I added carrots and peas too) Or You can make Chinese style stirred veggies<br />Schezwan sauce </div>
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1) Soak dal and rice together for 6-8 hrs. Grind into fine paste along with rest of the ingredients.<br />2) Heat non-stick pan. Apply some oil. Make dosa. Add few drops of oil on the sides. Spread schezwan sauce and add leftover sautéed Cabbage chi bhaji. </div>
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<br />3) Roll the Dosa when golden brown.<br />4) Serve hot and cut before serving. </div>
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Enjoy!!! <span class="_5mfr" style="font-family: inherit; margin: 0px 1px;"><span class="_6qdm" style="background-image: url("https://static.xx.fbcdn.net/images/emoji.php/v9/t0/1/16/1f60b.png"); background-repeat: no-repeat no-repeat; background-size: contain; color: transparent; display: inline-block; font-family: inherit; font-size: 16px; height: 16px; text-shadow: none; vertical-align: text-bottom; width: 16px;">😋</span></span><span class="_5mfr" style="font-family: inherit; margin: 0px 1px;"><span class="_6qdm" style="background-image: url("https://static.xx.fbcdn.net/images/emoji.php/v9/t0/1/16/1f60b.png"); background-repeat: no-repeat no-repeat; background-size: contain; color: transparent; display: inline-block; font-family: inherit; font-size: 16px; height: 16px; text-shadow: none; vertical-align: text-bottom; width: 16px;">😋</span></span><span class="_5mfr" style="font-family: inherit; margin: 0px 1px;"><span class="_6qdm" style="background-image: url("https://static.xx.fbcdn.net/images/emoji.php/v9/t0/1/16/1f60b.png"); background-repeat: no-repeat no-repeat; background-size: contain; color: transparent; display: inline-block; font-family: inherit; font-size: 16px; height: 16px; text-shadow: none; vertical-align: text-bottom; width: 16px;">😋</span></span></div>
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Deeptihttp://www.blogger.com/profile/17341201242791113044noreply@blogger.com0tag:blogger.com,1999:blog-7772615055702653022.post-35192387171157474292020-04-12T13:39:00.000-04:002020-04-12T13:39:01.051-04:00Almond Nankatai<div dir="ltr" style="text-align: left;" trbidi="on">
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The world is going through one of the worst crisis of our times. The COVID-19 has taken toll in everyones lives in one way or the another. Everyone is at home trying to stay safe and keeping their loved ones safe. However, one positive way to look at it is- We all now have ample family time to do that craft with the family that we wanted to do, to play games with the kids, to create that art project, to pursue that hobby that we look forward to, to develop a new skill that otherwise got pushed to the back in our busy lifestyles.<br />
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For me, amongst the most satisfying and gratifying thing is that, I am able to help the community through the COVID-19 efforts through my work place and through some personal efforts along with my husband to show a small gesture of gratitude to the healthcare workers, who are the real heroes and fighting on the frontlines. Another bright side is that I am able to pick up on my cooking and blogging hobby again which had become a rare opportunity amidst the busy lifestyle! So expect new stream of posts over the next few days:)<br />
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I baked these Almond Nankatai yesterday. These d<span style="font-family: inherit;">elicious nankatai cookies have a distinctive almond flavor</span><span style="font-family: inherit;"> and are packed with protein due to the almonds (There is more almond powder in the recipe than the flour!) </span><span class="_5mfr" style="font-family: inherit; margin: 0px 1px;"><span class="_6qdm" style="background-image: url("https://static.xx.fbcdn.net/images/emoji.php/v9/t0/1/16/1f60b.png"); background-repeat: no-repeat no-repeat; background-size: contain; color: transparent; display: inline-block; font-family: inherit; font-size: 16px; height: 16px; text-shadow: none; vertical-align: text-bottom; width: 16px;">😋</span></span><br />
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• <b>Recipe</b>: (Makes about 25-30 cookies) </div>
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<span class="text_exposed_show" style="display: inline; font-family: inherit;">1 and 1/4 cup Almond powder<br />1 cup Powdered sugar<br />3/4 cup All purpose flour<br />1 stick unsalted butter (room temperature)<br />1/4 cup milk (may need little less)<br />1 tsp Vanilla essence<br />1 tsp Baking powder </span></div>
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Preheat oven to 250F. Apply little butter to baking sheets. </div>
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1) Mix / fold the butter till smooth. Add powdered sugar and mix well by folding.<br />2) Add vanilla essence, powdered almonds, Flour, Baking powder and mix. Add milk little by little to the batter. Batter will be slightly sticky but not too loose. (Don’t use all milk if not needed! )<br />3) Place small dollops of batter on baking sheet. Flatten with buttered hands. Put some almond slices on top.<br />4) Bake at 250F for 30-45 mins till golden brown.<br />Don’t let the cookies burn! They remain light on top and golden brown on the bottom.</div>
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<br />** Oven and baking sheets can vary. So baking time may have to be adjusted slightly accordingly. </div>
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<br />5) Remove when golden brown and let them cool completely before storing in airtight container. Enjoy with the little ones/ loved ones :)</div>
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*****More Nankatai Recipes: </div>
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Deeptihttp://www.blogger.com/profile/17341201242791113044noreply@blogger.com0tag:blogger.com,1999:blog-7772615055702653022.post-49502180225837243622019-09-14T00:00:00.000-04:002019-09-13T22:50:22.344-04:00The Sizzling Pan is 10 Years Old!!!<div dir="ltr" style="text-align: left;" trbidi="on">
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<b><i><span style="color: #990000;">TheSizzlingPan is celebrating 10 years!!!</span></i></b></div>
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TheSizzlingPan has been an integral part of my life for the past 10 years! I have loved sharing my kitchen…my recipes…my passion for food through this channel. I am proud of this journey, the delectable meals and recipes created, the delicious food my family and friends enjoyed and the friendships I made along the way. As we celebrate 10 years of this special connection, here is the story of TheSizzlingPan…<o:p></o:p></div>
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<b><i>My ‘foodie’ genes<o:p></o:p></i></b></div>
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I was raised in a typical foodie family. My mom loved cooking and experimenting on new recipes. She cooked typical CKP style dishes with fish, coconut etc. but also made unique recipes of her own. My dad would encourage her by giving her small prizes when she perfected the recipe… and me and my little sister got the share of our prizes for helping our mom. My mom even took her passion to the next level and started and ran a food business for 15+ years. Her passion became her profession. This is where my interest in food was kindled. As I went to high school/ college I started looking at cook books and cooking and baking on my own. Black Forest Cake baked by me became a birthday staple for everyone in the family <span style="font-family: "wingdings";">J</span>and homemade mango ice-cream made our summers super delicious!<o:p></o:p></div>
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<i><span style="color: #990000;">Making homemade Mango Ice cream back home in Pune </span></i></div>
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<b><i>MyKitchen’sAroma aka TheSizzlingPan<o:p></o:p></i></b></div>
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When I came to the US, my interest in food got stronger by watching a lot of international cooking shows. Racheal Ray, Ina Garten, Giada De Laurentiis, Iron Chef were some of my favorite ones to watch after I came back in the evening from work. I worked in a University, so there was a lot of exposure to different cultures and cuisines. I started experimenting with fusion recipes and new ingredients available in the grocery stores here. When I was on a ‘mommying’ sabbatical when my son was born, though I loved being a full-time mom, I missed the social connection in the work environment. I missed chatting with people with similar interests. Being a scientist…I missed experimenting and doing research. That’s when I thought about starting a food blog with encouragement from my husband and some friends…which would allow me to experiment on new recipes and connect with like- minded people through this channel. MyKitchensAroma was born on <b><i>September 14, 2009 </i></b>! </div>
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<span style="background-color: white;"><span style="color: #990000;"><i style="font-family: Calibri, sans-serif;">Lot of the earlier recipes were 'For little tummies' to sneak veggies in my little ones diet. These </i><i style="font-family: Calibri, sans-serif;">"Zucchini Fritters" </i><i style="font-family: Calibri, sans-serif;">were amongst the early </i><i style="font-family: Calibri, sans-serif;">recipes on the blog.</i></span></span></div>
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I loved the time …the ‘me’ time I got to document my recipes and connecting with friends and followers of the blog. I loved making delicious recipes are serving food that looked good in eye pleasing presentations. Very soon the scientist in me was intrigued by the ‘science’ of food. I decided to do a certification in food science to learn – the food chemistry...to learn what reactions take place in the food, which ingredients go well together, nutrition, preservation, food technology etc. I was also enthralled to share the science of food with the future chefs and scientists. I arranged workshops to teach kids that food can be magical and a super fun science learning experience. <o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgd51q4eWN3jC_A4c4JaRu5z2Ge989KxuW8vx5yAwjPjAIb7gneepGQcz_v0IgIz1tsLZT2Y5lUeoeaGMQY08WFsrY4DL2BKe0-8AgkT8SVB156QMVGFDOjjSsnf-s6uT-y1QfT2fev-4/s1600/IMG_6278.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1066" data-original-width="1600" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgd51q4eWN3jC_A4c4JaRu5z2Ge989KxuW8vx5yAwjPjAIb7gneepGQcz_v0IgIz1tsLZT2Y5lUeoeaGMQY08WFsrY4DL2BKe0-8AgkT8SVB156QMVGFDOjjSsnf-s6uT-y1QfT2fev-4/s320/IMG_6278.JPG" width="320" /></a></div>
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To be honest, at one point, I thought about making ‘Food’ my profession…just like my mom. But my other passion…the Love for Science and Research excites me too! I love being a scientist and enjoy my profession. If I took food/cooking business as my profession, I would have to give up my career and profession as a scientist altogether. If I maintained food and cooking as my hobby, I could still be a full-time science researcher while cooking, trying new recipes and blogging in my free time. So that is what I did! This way I can have best of both the worlds <span style="font-family: "wingdings";">J </span>I would feel immensely grateful for my career, if through my contribution to Cancer research, someday an effective cancer therapy is developed. This would be a dream come true <span style="font-family: "wingdings";">J</span></div>
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Few years ago…MyKitchensAroma had a makeover and a name change …. “<b><i>TheSizzlingPan</i></b>” was the new name. Through TheSizzlingPan, I have experimented with bringing in new sections like ‘Food Around The World’, recipes from Guest kitchen’s and the newest-TheSlimmingPan to share healthy and nutritious recipes and my fitness journey.</div>
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<span style="color: #990000;"><i>The new hand drawn logo of the blog</i></span></div>
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<span style="text-align: left;">There have been ups and downs, times where I couldn’t share anything for months together due to life’s other commitments and priorities, while at other times I was beaming with ideas and experimenting with super excitement in my kitchen! </span></div>
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<span style="text-align: left;">All in all,</span><i style="text-align: left;"><b>The Pan has always been Sizzling and making delicious food</b>!</i><span style="font-family: "wingdings"; text-align: left;">J</span></div>
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<span style="color: #990000;"><i style="font-family: Calibri, sans-serif;">My family enjoying a home baked chocolate cake :) </i><span style="font-family: "calibri" , sans-serif;"><i>Those smiles are precious!</i></span></span></div>
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It has been a fun 10-year journey of cooking, baking, drizzling and icing. And thank you all for being a part of this with me. I have enjoyed connecting and sharing my kitchen with each and everyone of you <span style="font-family: "wingdings";">J</span><o:p></o:p></div>
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Thank you for visiting TheSizzlingPan!<o:p></o:p></div>
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<i><b>Deepti Thete</b></i><o:p></o:p></div>
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Deeptihttp://www.blogger.com/profile/17341201242791113044noreply@blogger.com1tag:blogger.com,1999:blog-7772615055702653022.post-85135725947115527872019-08-17T13:47:00.000-04:002019-08-17T13:47:20.612-04:00My first Instant Pot Recipe!!! Instant Pot Chole <div dir="ltr" style="text-align: left;" trbidi="on">
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<b><i>Instant Pot Chole</i></b></h2>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqAPe1mHRqErys68xe66nMoVIWteUrEdY8Vqgaqy-M03Ulh3YThh271hgUeKwJ0_UIeFfD7DkAc7ChQrkAGqCWQG_ifVSnzXPYPHkQzAbGry6vbPqBpAYBUuo3Jk1V4Ru9PQh1x83yPxE/s1600/IMG_6014.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="960" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqAPe1mHRqErys68xe66nMoVIWteUrEdY8Vqgaqy-M03Ulh3YThh271hgUeKwJ0_UIeFfD7DkAc7ChQrkAGqCWQG_ifVSnzXPYPHkQzAbGry6vbPqBpAYBUuo3Jk1V4Ru9PQh1x83yPxE/s320/IMG_6014.JPG" width="320" /></a></div>
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I know I know.... I am jumping onto the “Instant Pot” bandwagon super duper late.<span class="_5mfr" style="font-family: inherit; margin: 0px 1px;"><span class="_6qdm" style="background-image: url("https://static.xx.fbcdn.net/images/emoji.php/v9/tbf/1/16/1f62c.png"); background-repeat: no-repeat no-repeat; background-size: contain; color: transparent; display: inline-block; font-family: inherit; font-size: 16px; height: 16px; text-shadow: none; vertical-align: text-bottom; width: 16px;">😬</span></span></div>
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But thanks to a very thoughtful gift from a dear friend... I am finally onboard!!! And so excited!!! <span class="_5mfr" style="font-family: inherit; margin: 0px 1px;"><span class="_6qdm" style="background-image: url("https://static.xx.fbcdn.net/images/emoji.php/v9/t4f/1/16/1f601.png"); background-repeat: no-repeat no-repeat; background-size: contain; color: transparent; display: inline-block; font-family: inherit; font-size: 16px; height: 16px; text-shadow: none; vertical-align: text-bottom; width: 16px;">😁</span></span><span class="_5mfr" style="font-family: inherit; margin: 0px 1px;"><span class="_6qdm" style="background-image: url("https://static.xx.fbcdn.net/images/emoji.php/v9/t4f/1/16/1f601.png"); background-repeat: no-repeat no-repeat; background-size: contain; color: transparent; display: inline-block; font-family: inherit; font-size: 16px; height: 16px; text-shadow: none; vertical-align: text-bottom; width: 16px;">😁</span></span></div>
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Okay ... So today was The Day!!! <span class="_5mfr" style="font-family: inherit; margin: 0px 1px;"><span class="_6qdm" style="background-image: url("https://static.xx.fbcdn.net/images/emoji.php/v9/tce/1/16/1f600.png"); background-repeat: no-repeat no-repeat; background-size: contain; color: transparent; display: inline-block; font-family: inherit; font-size: 16px; height: 16px; text-shadow: none; vertical-align: text-bottom; width: 16px;">😀</span></span> Made Chole in my new IP! </div>
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And they turned out Peeeerfeccttt!!! </div>
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So tender and flavorful<span class="_5mfr" style="font-family: inherit; margin: 0px 1px;"><span class="_6qdm" style="background-image: url("https://static.xx.fbcdn.net/images/emoji.php/v9/t0/1/16/1f60b.png"); background-repeat: no-repeat no-repeat; background-size: contain; color: transparent; display: inline-block; font-family: inherit; font-size: 16px; height: 16px; text-shadow: none; vertical-align: text-bottom; width: 16px;">😋</span></span><span class="_5mfr" style="font-family: inherit; margin: 0px 1px;"><span class="_6qdm" style="background-image: url("https://static.xx.fbcdn.net/images/emoji.php/v9/t0/1/16/1f60b.png"); background-repeat: no-repeat no-repeat; background-size: contain; color: transparent; display: inline-block; font-family: inherit; font-size: 16px; height: 16px; text-shadow: none; vertical-align: text-bottom; width: 16px;">😋</span></span>. I was skeptical whether they will come out perfect in 15 mins pressure cook time plus natural steam release that I set on the IP (since most recipes called for 35 min pressure cook time), but they cooked so well without under cooking or being mushy <span class="_5mfr" style="font-family: inherit; margin: 0px 1px;"><span class="_6qdm" style="background-image: url("https://static.xx.fbcdn.net/images/emoji.php/v9/t7b/1/16/1f44c.png"); background-repeat: no-repeat no-repeat; background-size: contain; color: transparent; display: inline-block; font-family: inherit; font-size: 16px; height: 16px; text-shadow: none; vertical-align: text-bottom; width: 16px;">👌</span></span> They could have had slightly less water, but we didn’t mind the soupy chole. Dinner was a hit! <span class="_5mfr" style="font-family: inherit; margin: 0px 1px;"><span class="_6qdm" style="background-image: url("https://static.xx.fbcdn.net/images/emoji.php/v9/t7b/1/16/1f44c.png"); background-repeat: no-repeat no-repeat; background-size: contain; color: transparent; display: inline-block; font-family: inherit; font-size: 16px; height: 16px; text-shadow: none; vertical-align: text-bottom; width: 16px;">👌</span></span></div>
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<b>Recipe-</b><br />2 cups soaked Chole<br />2 onions finely chopped<br />2 tomatoes finely chopped<br />2 tsp ginger garlic paste<br />Badshah Chole masala<br />Red chili powder<br />Turmeric<br />Cumin, Bay leaf<br />Salt<br />Oil </div>
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- Sauté the onion, tomatoes, ginger garlic paste, cumin, bay leaf for 6-8 mins in sauté function on some oil.</div>
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<br />- Add chole masala, red chili powder, turmeric, salt . Sauté for 2-3 more mins</div>
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<br />- Add soaked chole and water. </div>
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<br />- Pressure cook on high pressure for 15 mins. Let the pressure release naturally. </div>
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<br />- Tadah... by the time you make rotis... Chole are cooked and ready!</div>
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Deeptihttp://www.blogger.com/profile/17341201242791113044noreply@blogger.com0tag:blogger.com,1999:blog-7772615055702653022.post-86009011418764158202019-02-10T18:34:00.004-05:002019-02-10T18:34:57.484-05:00Samosa Pinwheels<div dir="ltr" style="text-align: left;" trbidi="on">
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One of my favorite party appetizers are these beautiful looking and amazingly tasty '<b><i>Samosa Pinwheels</i></b>'. What's not to like??? Nothing can go wrong with ...Spicy stuffing made with mashed potatoes and warm spices rolled up into puff pastry sheets and then baked to crispy perfection! YUMMMMM..OOO! Baked a large batch for a party at work tomorrow.<br />
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The trick however, is getting this beautiful pinwheels pattern. I have had these pinwheels before and not all were able to exhibit this beautiful pattern. So here goes the step by step recipe-<br />
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** <i>The trick in using 'lump free' filling, spreading it in an even layer and rolling into a tight roll before slicing.</i><br />
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<b><u>Recipe:</u></b><br />
4 Potatoes boiled and washed well (no lumps)<br />
1/2 onion finely chopped<br />
2tsp ginger garlic paste<br />
1tsp chopped curry leaves<br />
1 tsp garam masala powder<br />
1tsp red chili powder<br />
1/2 tsp mustard seeds<br />
1/2tsp cumin seeds<br />
1/2tsp turmeric powder<br />
1/2 tsp Kasoori methi leaves<br />
Salt<br />
4tsp Oil<br />
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1 Puff pastry sheet (Thawed as per package instructions)<br />
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<b><u>Method:</u></b><br />
1) Heat the oil in pan. Add mustard seed, cumin seeds, curry leaves and chopped onion. Sauté for 2-3 mins.<br />
2) Add ginger garlic paste, turmeric, red chili powder, garam masala powder, mashed potatoes, salt and kasoori methi. Sauté the filling for few mins. The filling should have no lumps. Let the filling cool for 1hr.<br />
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** Pre Heat the oven to 400F<br />
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3) Roll out the thawed puff pastry sheet. Spread the potato filling evenly on to the sheet, about 1.5cm in thickness. Start rolling the sheet tightly from one end, into a roll.<br />
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4) Slice the roll in the center. Wrap the rolls into wax paper and chill in refrigerator for 20mins.<br />
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5) After 20 mins, slice the roll. Place the pinwheels on a baking sheet sprayed with cooking spray.<br />
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6) Bake the pinwheels at 400F for 15-20 mins till golden brown. I like to turn them half way through the baking on the other side to bake evenly on both sides.<br />
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7) Serve hot along with your favorite sauce. Enjoy these delicious beauties!<br />
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And...You know my favorite! I will of course serve these with "Maggie Hot and Sweet" Sauce :))<br />
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Deeptihttp://www.blogger.com/profile/17341201242791113044noreply@blogger.com0tag:blogger.com,1999:blog-7772615055702653022.post-65745050101699098292018-01-13T12:11:00.002-05:002018-01-13T12:11:39.299-05:00Tilgul Ladoos- Quick and Easy<div dir="ltr" style="text-align: left;" trbidi="on">
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<b><i>Tilgul Ghya Goad Bola!!!</i></b><br /><br />Made these quick and easy Tilgul ladoos yesterday. No sugar syrup and no cooking!</div>
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<br />Recipe- Makes 20 small ladoos<span> </span><span class="text_exposed_show" style="display: inline; font-family: inherit;"><br /><br />1/2 cup Roasted peanuts (I used store bought)<br />1/3 cup Roasted sesame seeds<span> </span><br />1/3 cup dry coconut powder<span> </span><br />1/3 cup finely chopped almonds<br />4 tsp jaggery powder<br />3 tsp fine sugar<br />1 tsp ghee<br />1/2 tsp cardamom powder<br />1/4 tsp nutmeg powder</span></div>
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<span class="text_exposed_show" style="display: inline; font-family: inherit;"><br /><br />In a blender, blend together peanuts and half of toasted sesame seeds till they are powdered and everything starts to slightly stick and come together. Don’t overgrind!<span> </span><br />Add rest of the toasted sesame seeds and the other ingredients and knead with light hands. Roll into small ladoos. Done!<span> </span></span></div>
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<span class="text_exposed_show" style="display: inline; font-family: inherit;"><br /><b><br />Other traditional Tilgul recipes:</b><br /><br /><a data-lynx-mode="async" data-lynx-uri="https://l.facebook.com/l.php?u=https%3A%2F%2Fmy-kitchens-aroma.blogspot.com%2Fsearch%2Flabel%2FTilgul%3Fm%3D0&h=ATPf0J0a0BrycmY8ACaCGnCTuOXJoSa5Qas_xYFEIrnKnbenABqujcIwKiTFoiK6OKamFSoScEMANUfYMO3ZcU1it6QmI9ftIcKOh2HVpLIDfVtSwJMoPAv0rcNC7n7bZFBZ45WiaWgxrF6XvJdFwGEkVs8SqnGieqdi0bMIKgFC9WSxysRrycIfaeFTYYEcFM_LDZptsLWPteAMQ1sYR1HjO3HTIZrwhx4eZgJvVQGJHNm92-pVu5KsS7aNNaEHODI" href="https://my-kitchens-aroma.blogspot.com/search/label/Tilgul?m=0" rel="nofollow noopener" style="color: #365899; cursor: pointer; font-family: inherit; text-decoration: none;" target="_blank"><span style="font-family: inherit;">http://</span><wbr></wbr><span class="word_break" style="display: inline-block; font-family: inherit;"></span><span style="font-family: inherit;">my-kitchens-aroma.blogspot.</span><wbr></wbr><span class="word_break" style="display: inline-block; font-family: inherit;"></span><span style="font-family: inherit;">com/search/label/</span><wbr></wbr><span class="word_break" style="display: inline-block; font-family: inherit;"></span>Tilgul?m=0</a></span></div>
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Deeptihttp://www.blogger.com/profile/17341201242791113044noreply@blogger.com0tag:blogger.com,1999:blog-7772615055702653022.post-74684103248129591072018-01-01T11:57:00.000-05:002018-01-01T11:57:19.962-05:00New Years Special Dessert- Icecream Cake!<div dir="ltr" style="text-align: left;" trbidi="on">
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This is one of the easiest and prettiest dessert that you will ever make! My initial plan for New Years dessert was to bring some dessert shells and do some kind of berry sauce to go top of them along with ice-cream or homemade whipped cream. But as usual, no dessert shells to be found in the grocery store! But I did find <b><i>'lady fingers'</i></b> (soft spongy mini cakes that are used in desserts like Tiramisu) and so came the idea of assembling a easy breezy beautiful Ice cream cake with Vanilla and Chocolate ice-cream layers and top with fresh berries. I wish I had used strawberry ice-cream instead of vanilla to give more color contrast to the cake.<br />
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<b>What you need:</b><br />
Lady Fingers- 2 packets<br />
Vanilla ice cream (or Strawberry ice-cream will make it more colorful and prettier)<br />
Chocolate ice cream<br />
Fresh berries ( I used raspberries and black berries)<br />
Loaf pan<br />
Plastic wrap<br />
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<b>How to assemble the cake:</b><br />
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1) Soften the ice-creams in the refrigerator for 1/2 to 1 hour.<br />
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2) Line the loaf pan with plastic wrap. Then line up the lady fingers on the side and bottom of the<br />
pan.<br />
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3) Spoon the soften vanilla/strawberry ice-cream to cover the bottom and smoothen it out.Layer with few lady fingers. Then spoon in softened chocolate ice cream.<br />
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4)<br />
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Smoothen the top of the ice-cream. With a fork make lines on the ice cream top to make criss-cross patterns. Cover with plastic wrap and freeze the pan in the freezer for 3-4 hours.<br />
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5) When ready to serve, garnish with fresh berries of your choice.<br />
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6) Slice horizontally to cut and serve with extra berries! Enjoy the ice cream cake with your loved ones :)<br />
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<span style="font-size: large;"><i>Wish You All a Very Happy, Healthy and Delicious New Year!</i></span></div>
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Deeptihttp://www.blogger.com/profile/17341201242791113044noreply@blogger.com0tag:blogger.com,1999:blog-7772615055702653022.post-52689683780523697952018-01-01T10:51:00.000-05:002018-01-01T10:51:00.578-05:00Happy New Year 2018 !!!<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg97N98Bpem877ZNVpKrAqKaVRb3zVVmV5j065bHvEGXoFDnO0yoSbEybTUVmtvQmYmqSSNDJx_9rNJcSbGoOQrY9-rIP8aVT3zA4cKSFQHNGjeaAp-DzhMGoyun_EZ2snHp8Ac3SG07ko/s1600/new-year-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="365" data-original-width="665" height="218" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg97N98Bpem877ZNVpKrAqKaVRb3zVVmV5j065bHvEGXoFDnO0yoSbEybTUVmtvQmYmqSSNDJx_9rNJcSbGoOQrY9-rIP8aVT3zA4cKSFQHNGjeaAp-DzhMGoyun_EZ2snHp8Ac3SG07ko/s400/new-year-1.jpg" width="400" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b><i>Wish You All a Very Happy, Healthy and Delicious New Year!!!</i></b></span></div>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b><i><br /></i></b></span>
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<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><i>I am hoping to be able to find some more time to cook delicious food and blog in this new year!</i></span></div>
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<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><i><br /></i></span></div>
<div style="text-align: center;">
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><i>-The Sizzling Pan</i></span></div>
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Deeptihttp://www.blogger.com/profile/17341201242791113044noreply@blogger.com1tag:blogger.com,1999:blog-7772615055702653022.post-579987908220755212017-09-04T15:12:00.002-04:002022-09-09T21:19:29.292-04:00"Rasmalai Cake" - An Indian version of the Mexican 'Tres Leches' cake<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCX0-W7GghrjIMVsoNFiECDckw1I4OII8yttb5ePO61sUCrHBjqvXNAVRJPVuLVKIuSUCKrzfsZiQ6s_sZeluqvEkwDFk_5sa52nPE_MevqyTGt9Q13su3IHPinuo6ECHUJogMCB6BLH4/s1600/IMG_8965.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCX0-W7GghrjIMVsoNFiECDckw1I4OII8yttb5ePO61sUCrHBjqvXNAVRJPVuLVKIuSUCKrzfsZiQ6s_sZeluqvEkwDFk_5sa52nPE_MevqyTGt9Q13su3IHPinuo6ECHUJogMCB6BLH4/s400/IMG_8965.JPG" width="400" /></a></div>
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The newest trend in the world of cakes are the fusion cakes, where they combine best flavors from two or more cuisines to create one of a kind masterpiece. The one I tasted recently was the 'Gulab Jamun Cheese cake' at an popular Indian restaurant in Nashville,TN at the famous Chefs restaurant- Chauhan Ale and Masala house.Another beautiful cake was baked by a contestant at the cooking competition here for the Ganesh festival.The cake was called 'Gajar Halwa' cake- White moist cake with layers of gajar halwa and whipped cream made it delectable! She won the first prize:)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg97lbLHFDXRTMxutXvDIsuKz0v7pdTqiFqzVm88S0PFOn8ZO6XIjqWv7hnRaRPTk11SGwKAFWc7J9gTNAw6jC0JZIZ0BIcWnmgchmyHRhAdCKBksTOXFgDF6zPF6zpxxpbNR1h78kc45M/s1600/IMG_8963.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg97lbLHFDXRTMxutXvDIsuKz0v7pdTqiFqzVm88S0PFOn8ZO6XIjqWv7hnRaRPTk11SGwKAFWc7J9gTNAw6jC0JZIZ0BIcWnmgchmyHRhAdCKBksTOXFgDF6zPF6zpxxpbNR1h78kc45M/s400/IMG_8963.JPG" width="400" /></a></div>
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A friend had send a picture of the new popular cake in Pune- "The Rasmalai cake". Since then, I wanted to try my take on this cake and we had the perfect occasion on this weekend that deserved a special cake! A <b>70th</b> birthday party!<br />
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Here is my version of the Rasmalai Cake which is a spin on the Mexican 'Tres Leches' cake.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjerEuvtB4wy5Jw86Nv9b816vV2jCxNWyGlGgSL_aB2gcOcFBhiI1W-tV186EdVqbepDZ06ncbLPn1yQNheFzQr21Emmw8olqZLIpbKTx_JuNuTQxSzbqCxGPCRMO7kBWje4dndPmfD8KA/s1600/IMG_8964.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjerEuvtB4wy5Jw86Nv9b816vV2jCxNWyGlGgSL_aB2gcOcFBhiI1W-tV186EdVqbepDZ06ncbLPn1yQNheFzQr21Emmw8olqZLIpbKTx_JuNuTQxSzbqCxGPCRMO7kBWje4dndPmfD8KA/s320/IMG_8964.JPG" width="320" /></a></div>
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<div class="MsoNormal">
<b>Ingredients:</b></div><div class="MsoNormal"><b>Step 1: Plain Sponge Cake </b></div><div class="MsoNormal"><div class="MsoNormal">*<b><i>You can prepare the base Sponge cake from scratch with this recipe. Instead of vanilla, add 1/2 tsp cardamom powder</i></b> </div><div class="MsoNormal"><a href="https://my-kitchens-aroma.blogspot.com/2009/10/pat-cake-car-vanilla-cake.html?m=1">https://my-kitchens-aroma.blogspot.com/2009/10/pat-cake-car-vanilla-cake.html?m=1</a></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><b>OR For Easy version- Use Cake Mix</b> </div></div><div class="MsoNormal">1 eggless cake baked in a glass tray (I used Pillsbury white
cake mix to bake the cake. Prepared the cake as per instructions, but
substituted eggs with ¼ cup Greek yogurt)<o:p></o:p></div>
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<div class="MsoNormal"><b>Step 2: For Malai/ basundi 3 milk soak</b></div><div class="MsoNormal"><o:p></o:p></div>
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1.5 cups evaporated milk<o:p></o:p></div>
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0.5 cups condensed milk<o:p></o:p></div>
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0.5 cup whole milk<o:p></o:p></div>
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0.5 tsp cardamom powder<o:p></o:p></div>
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¼ tsp nutmeg powder<o:p></o:p></div>
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(For more sweeter taste add more sugar/condensed milk. But remember the cake itself will be sweet too!)</div>
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<b>Step 3: Saffron whipped cream:</b><o:p></o:p></div>
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1.5 cups heavy whipping cream<o:p></o:p></div>
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4 tsp powdered sugar<o:p></o:p></div>
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1 tsp saffron</div>
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<b>Garnishing</b><o:p></o:p></div>
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8 Rasagullas (I used store bought)<o:p></o:p></div>
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Few drops of yellow coloring (optional)<o:p></o:p></div>
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Chopped pistachios and almonds for garnish<o:p></o:p></div>
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Saffron for garnish</div>
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<b>Method:</b><o:p></o:p></div>
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1) Prepare cake as per box instructions. Use Greek yogurt to
substitute the eggs. Let the cake cool completely.<o:p></o:p></div>
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2) Prepare the malai/basundi by boiling the evaporated milk,
condensed milk and whole milk along with cardamom and nutmeg powder. Let it
cool completely.<o:p></o:p></div>
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3) Pour the Basundi over the cooled cake.Let it soak overnight in the refrigerator.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYche62npVAC80UT6AHyyqWxzS2e_EYC2q6zYEjH_M1UhDN0UHueYJnjwUcXUoAmkA-cKsJM_5QLpUoGvk-ivWDRv3V7eifYx7709dKZiyIWLPhOMG9VPtqaPEJwkMMTIje6siJJpW0iA/s1600/IMG_8954.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYche62npVAC80UT6AHyyqWxzS2e_EYC2q6zYEjH_M1UhDN0UHueYJnjwUcXUoAmkA-cKsJM_5QLpUoGvk-ivWDRv3V7eifYx7709dKZiyIWLPhOMG9VPtqaPEJwkMMTIje6siJJpW0iA/s320/IMG_8954.JPG" width="320" /></a></div>
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4) Whip the cold heavy whipping cream with a electric mixer with the powdered sugar and 4 tsp milk with saffron strands.If the color is not yellow enough, add few drops of yellow food color. Beat till stiff peaks appear<o:p></o:p></div>
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5) Pipe the saffron whipped cream on the milk soaked cake in desired patterns. Garnish with half sliced rasagullas, chopped nuts and saffron.<br />
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6) Chill in the refrigerator for few hours. Serve chilled.<br />
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Enjoy the delectable moist cake with luscious whipped cream and warm and delicate Indian flavors of cardamon, nutmeg and saffron!</div>
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Deeptihttp://www.blogger.com/profile/17341201242791113044noreply@blogger.com0tag:blogger.com,1999:blog-7772615055702653022.post-17625284600592448162017-06-06T14:45:00.000-04:002017-06-06T14:47:09.197-04:00Chili-Garlic Chicken<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="background-color: white; color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px;">Nothing recharges you better after a hectic day, than homemade food especially when it is such super tasty and spicy...</span><span style="background-color: white; color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px;">'Chili Garlic Chicken'</span><span style="background-color: white; color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px;"> </span><br />
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<span class="text_exposed_show" style="background-color: white; color: #1d2129; display: inline; font-family: "helvetica" , "arial" , sans-serif; font-size: 14px;"><b><i>Recipe:</i></b></span></div>
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Marinate boneless chicken with salt, black pepper, red chili powder and some garam masala powder. Keep for 30 mins. </div>
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Sauté on some oil - thinly sliced onions, green peppers, green chilies, lots of finely chopped garlic and ginger. Add the marinated chicken. Stir fry till cooked. Add some soy sauce and chopped cilantro.Serve hot with white/ brown rice. Nomm nomm nommm<span class="_5mfr _47e3" style="font-family: inherit; line-height: 0; margin: 0px 1px; vertical-align: middle;"><img alt="" aria-hidden="1" class="img" height="16" src="https://www.facebook.com/images/emoji.php/v9/f0/1/16/1f60b.png" style="border: 0px; vertical-align: -3px;" width="16" /> </span></div>
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Deeptihttp://www.blogger.com/profile/17341201242791113044noreply@blogger.com0