tag:blogger.com,1999:blog-33474582018158561122024-03-16T21:53:19.899+03:00in vogue at homeMiriam Korulahttp://www.blogger.com/profile/03565055069591587618noreply@blogger.comBlogger91125tag:blogger.com,1999:blog-3347458201815856112.post-27003362646613966842011-07-22T11:52:00.004+03:002011-07-22T12:00:57.385+03:00Pickled Jalapeños n' a note on 'The BBQ Story', Bangalore<center><a href="http://s1221.photobucket.com/albums/dd477/mkorula1/?action=view&current=_DSC0290-1.jpg" target="_blank"><img src="http://i1221.photobucket.com/albums/dd477/mkorula1/_DSC0290-1.jpg" border="0" alt="Photobucket"></a><br />
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I have to do a blog post today....yeah, HAVE TO. You must have all realized that i'm being rather slow with my blog post updates these days....well let me assure you its not lack of cooking. I have been really busy with guests/friends pouring in (what with me not working anymore more n' all, I'm the only one with loads of time on my hands) n' on top of that I'm just not inspired to take photographs of what I have been cooking. Don't know why, i'm hoping its just a phase n' it will soon be over. I have heard some bad news yesterday which has left me feeling gutted. Well mopping up is over n' I have decided to do a blog post today. <br />
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I have mentioned Chef Sarabjeet in my <a href="http://invogueathome.blogspot.com/2011/04/sanjeev-kapoors-hara-bhara-paneer-tikka.html">Hara Bhara Paneer Tikka</a> post a while back. I met him at this Weber grill workshop here in Bangalore. Now he n' his friends are working together on projects/workshops to make food enthu people like you n' me, convert that enthu into some serious skills in the kitchen. They call it 'The BBQ Story' n' "Learn, Grill n' Chill" is there motto. :) So far, they have done 3 workshops, missed out on the 2 of them, but I ensured I could take part in the 3rd one n' I enjoyed it a lot. Some of you who have added me on Facebook must have seen some of the snaps <a href="https://www.facebook.com/media/set/?set=a.232894583399918.72532.207560049266705&type=1">here</a>. The menu that day was <a href="https://www.facebook.com/photo.php?fbid=232895120066531&set=a.232894583399918.72532.207560049266705&type=1&theater">Banglore Muslim Dum Biryani, Chicken Malai Tikka, Grilled Ghost Kheema Tikka, Grilled Fish Wrapped in Plaintain leaf with a Coriander marinade.</a>. The Biryani was to die for, the recipe was simple, but the tips n' pointers the Chefs there tell us while cooking are irreplaceable. All in all, it was just an awesome Sunday for me. Please read more about them <a href="https://www.facebook.com/pages/The-BBQ-story/207560049266705">here</a> n' follow them for more regular updates. They are coming up with BBQ Chapter 4 on 24th July...the details are as under.<br />
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Chef Sarabjeet says...."Learn to make,Country style Grilled Steaks and Home made fresh Sausages, and lots more...!!!!!!<br />
When..????-24th July, Sunday<br />
But what time..?? 10am onwards<br />
Now..Where..?? @ Yolk Studio Kormangala<br />
How to book..? Call sarabjeet on 9916580506 or text Sushil on 9880340900<br />
and to drink??......:) Wines from Nine Hills..!!!!!..come learn, grill and chill..!"<br />
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Coming to today's recipe, its a simple recipe for some fuss free Pickled Jalapeno Peppers. I love pickled jalapenos, if I see them listed as an ingredient while ordering a Pizza, i'm almost always biased towards that pizza. Buying them in Bangalore is an expensive option. I buy a 200gms of sliced jalapeno pickle for Rs.75/-. So when I saw a packet of fresh Jalapenos here, I just had to buy them. Having no clue how to pickle them didn't help. Saw lot of takes on how to do some fancy way of pickling them. But I decided to stick with this simple version. The recipe is adapted from <a href="http://www.foodinjars.com/2010/08/unfancy-pickled-jalapeno-peppers/">here</a>.<br />
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<b>Ingredients:</b><br />
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1. Fresh Jalapeños: 250gms (whole or sliced)<br />
2. Salt: 1tbsp<br />
3. White Vinegar: 1cup<br />
4. Water: 1 cup<br />
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<b>Method:</b><br />
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Step 1: Warm the jar you want to put the pickle in. (I kept it in the MW for 1.30 seconds)<br />
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Step 2: Pack the jalapeños in the warm glass jar. Since I used whole Jalapeños Peppers, I prodded them with a serrated knife to ensure that they soak up the brine.<br />
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Step 3: In a saucepan, add the rest of the ingredients and simmer for about 5 minutes. (I just boiled the mixture in MW for 2mins).<br />
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Step 4: Pour hot brine over top. Bubble your jars thoroughly by tapping them firmly on the countertop and using a wooden chopstick to release any stubborn bubbles. Wipe rims, apply lids and bands. <br />
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For a crunchy bite, you can start nibbling on them within a few hours. As for softer texture, let this sit for 4-5 days. They say you can keep it refrigerated for upto two months.<br />
They taste awesome in a sandwich n I plan to take some for my mom who is a huge fan of Sandwiches n' pickled veggies. Happy Cooking!!! :)<br />
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<center><a href="http://s1221.photobucket.com/albums/dd477/mkorula1/?action=view&current=_DSC0293-1.jpg" target="_blank"><img src="http://i1221.photobucket.com/albums/dd477/mkorula1/_DSC0293-1.jpg" border="0" alt="Photobucket"></a></center>Miriam Korulahttp://www.blogger.com/profile/03565055069591587618noreply@blogger.com20tag:blogger.com,1999:blog-3347458201815856112.post-28681430129277349572011-07-19T15:29:00.000+03:002011-07-19T15:29:34.157+03:00Vanilla Cupcakes (Oh! I love them.....)After my happy experiences with the <a href="http://invogueathome.blogspot.com/2011/07/blueberry-and-banana-muffins.html"> Blueberry n Banana Muffins</a> and the <a href="http://invogueathome.blogspot.com/2011/07/mangoes-figs-n-walnut-muffins.html">Mangoes n' Figs Muffins</a>, I decided to learn cupcakes. Both Rj n' me, we love vanilla cupcakes. Ok, I stand corrected, he loves it more than me. We used to buy them often before, but he turned sugar conscious a while ago n' we stopped buying them. I baked these babies n' he is begging for more on most days. Ever since I tried them the first time, I have made them twice again after that. That's how good this recipe is.<br />
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The recipe source? <a href="http://riascollection.blogspot.com/2011/03/vanilla-cupcakes-with-glossy-chocolate.html">Ria's Collection</a>. If you check her blog, on the homepage it self, you will see these oh! so pretty vanilla cupcakes she had baked recently with a friend. I had visited her blog to check out another recipe, but I saw these n' fell in love instantly. I just had to try them, n' the cupcakes comes out perfectly. The texture is just great. I didn't use the chocolate frosting, that will go well with this, just coz we like them plain. The lesson I learned from it? Find a reliable source for good simple baking recipes n' I can get over my fear and have good results. I haven't changed the recipe much, I have just reduced the amount of salt by half from Ria's recipe. With this I learnt the simple n' yummy basic cupcakes. My sincere thank you to Ria for sharing such a nice recipe.<br />
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<b>Ingredients:</b><br />
(Makes about 16 cupcakes if you are using big cupcake liners)<br />
1. All purpose flour: 2 cups <br />
2. Baking powder: 2 tsp <br />
3. Salt: 1/4 tsp (omit if you are using salted butter)<br />
4. Castor sugar: 1 cup <br />
5. Unsalted butter: 1/2 cup (room temperature)<br />
6. Eggs: 2nos<br />
7. Milk: 1/2 cup (room temperature)<br />
8. Vanilla extract: 2 tsp <br />
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<b>Method:</b><br />
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Step 1: Pre-heat the oven to 180C/350F. Keep the cupcake trays also ready by placing the cupcake liners in them.<br />
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Step 2: Sift the dry ingredients (Flour, Baking Powder and Salt) together, if possible, thrice.<br />
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Step 3: Cream the butter and sugar for 3 mins.Add in the eggs one by one and beat it will for 1 minute after each addition. (I'm guessing the time is mentioned coz we need to get the consistency right, I loved that bit of precision in the recipe. Great for an amateur like me.)<br />
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Step 4: Next with the motor running,add the sifted flour and milk alternately starting and ending with flour.By now the batter should be light and fluffy.<br />
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Step 5: Spoon it into the cupcake liners, about 2/3 rd's full, which will be about 2 1/2 tbsp.<br />
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Step 6: Bake for 20-25 mins or till the top is lightly golden brown in colour and a toothpick inserted into the center comes out clean. (it took mine only about 20mins) <br />
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Step 7: Remove from the tin immediately and let it cool completely before frosting (if you opt to frost it).<br />
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Honestly, I loved this recipe n' it helps me produce great results. In a span of 3 weeks, I have made this three times. Having guests at home helps. :) Happy cooking!!! or better still Happy Baking!!! :)Miriam Korulahttp://www.blogger.com/profile/03565055069591587618noreply@blogger.com23tag:blogger.com,1999:blog-3347458201815856112.post-29012948583038808112011-07-19T14:52:00.000+03:002011-07-19T14:52:02.676+03:00Mangoes Figs n' Walnut MuffinsI have been missing from here since a while now. Just having been having some issues with time management. Have been having people over at home n that has kept me off the Internet n' in the kitchen or out shopping with them. :)....I wonder how many awesome recipe updates I must have missed out on of my blogger friends out here. Well, I hope to catch up on that in couple of days...:) After my big proclamation about learning to bake in my kitchen itself. I have been kinda doing well in the baking department. I'm guessing it has something to do with the great recipes I have found. I'm gonna do 2 small posts today.<br />
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I'm baking something again today n' I'm looking forward to it already. The first post are these muffins. The <a href="http://invogueathome.blogspot.com/2011/07/blueberry-and-banana-muffins.html">Blueberry Banana Muffins</a> I had done had come out so well I wanted to try some more. Just to make sure it wasn't fluke n' that I did have a great recipe n' some amount of skill to get it right. Why this combinations? I'm not too sure, I just went with things I like n' I had with me in the kitchen. With this second batch also coming out really well, I'm comfortable with my muffin recipe n' would substitute the fruits with anything in season n' know that they will turn out well. I have used the exact recipe from the Blueberry Muffins recipe <a href="http://invogueathome.blogspot.com/2011/07/blueberry-and-banana-muffins.html">here</a>. The only change is I have used fresh ripe mangoes, along with some chopped figs n' crushed walnuts for sprinkling on top instead of Blueberry n' Banana. With this I salute my Muffin Recipe. I made 15 muffins using this recipe. <br />
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<b>Ingredients: </b><br />
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1. All Purpose Flour (Maida): 3 cups minus 2tbsp <br />
2. Baking soda: 1tsp<br />
3. Baking powder:2 tsps<br />
4. Heavy pinch of salt<br />
5. Caster sugar: 1 cup <br />
6. Vegetable oil: 1/2 cup (or half a cup of melted butter) *<br />
7. Egg: 1no<br />
8. Yogurt (plain n unflavored) : 1 generous cup (throw in extra if you want)<br />
9. Mangoes(ripe n fresh):1 and a half cup <br />
10. Figs (chopped): 1/2 cup <br />
10. Vanilla Extract/Essence : 1tbsp<br />
11. Softened Butter, for muffin tins (I used the cupcake liners so didn't need this)<br />
12. Caster sugar (optional): for sprinkling on top.<br />
13. Walnuts (crushed): to sprinkle on top<br />
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(* to my horror I saw that I didn't have enough Vegetable Oil with me. So I used melted butter instead. They say that while mixing the wet ingredients as mentioned in Step 3 below, one should take care while adding the hot butter to eggs. What I did was I added butter n' then added yogurt before adding the eggs n' I was safe.) This is what I had done for the blueberry recipe n' I did the same this time around too.<br />
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<b>Method:</b><br />
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Step 1: Preheat oven to 180° C.<br />
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Step 2: In a large bowl sift flour, baking soda, baking powder, and salt. Set aside.<br />
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Step 3: In another large bowl whisk together sugar, oil, vanilla essence, egg, and yogurt. <br />
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Step 4: Add the dry ingredients (I sifted it in little by little) and stirring to a count of 10.<br />
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Step 5:Add the mangoes and the chopped figs, to mixture and stir 3 times. (At this point I got a little worried, coz the batter looked really different from anything I have ever baked. But I decided to proceed as instructed.)<br />
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Step 6: Add mixture to well-buttered muffin pans or like I mentioned the Cupcake liners. Sprinkle some walnuts on top and press down lightly. Sprinkle a little sugar over top. (Brown sugar can be used instead.)<br />
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Step 7: Bake 20 to 25 minutes and allow to cool completely.<br />
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<a href="http://s1221.photobucket.com/albums/dd477/mkorula1/?action=view&current=_DSC0295-2.jpg" target="_blank"><img alt="Photobucket" border="0" src="http://i1221.photobucket.com/albums/dd477/mkorula1/_DSC0295-2.jpg" /></a></center>Miriam Korulahttp://www.blogger.com/profile/03565055069591587618noreply@blogger.com5tag:blogger.com,1999:blog-3347458201815856112.post-47630307381939777322011-07-09T09:52:00.000+03:002011-07-09T09:52:00.383+03:00Curd Rice/ Mosarnna<center> <br />
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Curd Rice for me is like a healing food. Perfect to have when your tummy is troubling you. For the 2yrs that I was in Sales in Bangalore, I faithfully had this for lunch almost everyday. Not really cause I had tummy ache everyday :). But coz Adigas in Bangalore serves a really yummy curd rice with a mixed vegetable spicy pickle. I would say, like a Biryani gets served for weddings in Kerala (as if its a must), in Karnataka, Curd Rice is considered special and gets served for all occasions. Almost like a meal is incomplete if Curd Rice doesn't get served. This Curd rice recipe is a South Indian rice recipe. It is easy and quick and simple dish to make especially if the cooked rice is ready.Generally it is served at the end of the meal.<br />
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Curd rice is aka Dahi Chawal(Hindi) Thairu Sadam(Tamil) and Mosarnna(Kannada). I wish I could stay n' chat more. But I have a really busy weekend ahead of me and I should really be going. Wish you all a Happy Weekend. The recipe is as under.<br />
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<b>Ingredients: </b><br />
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1. Cooked rice : 2 cups<br />
2. Plain curd : 3/4 cup (not too sour) (also feel free to be generous n' add more curd)<br />
3. Milk : 1/2 cup<br />
4. Green chilies : 1 or 2<br />
5. Ginger paste : 1/4 teaspoon.<br />
6. Salt - to taste<br />
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<b>For Seasoning:</b><br />
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1. Oil - 1 tbsp<br />
2. Tur Dal - 1/2 tsp<br />
3. Massor Dal - 1/2 tsp<br />
4. Mustard seeds - 1/4 tsp<br />
5. Cumin seeds - 1/2 tsp<br />
6. Asafoetida - a pinch<br />
7. Curry Leaves<br />
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<b>Method:</b><br />
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Step 1: Heat oil in a pan. Add mustard seeds and cumin seeds. When they stop crackling add Dal (I used masoor n' tur, you can use any dal, i'm sure). Fry it, but ensure it does not get burned.<br />
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Step 2: Add asafoetida, chopped chilies and curry leaves. Fry for 5 seconds.<br />
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Step 3: Take off the pan from the stove and let it cool a little.<br />
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Step 4: Mix the cooked rice, curd, milk and salt.<br />
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Step 5: Add the seasoning into the rice mixture and mix well.<br />
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It is ready to serve. Serve it as a meal by itself or with lime pickle or mango pickle.The only thing to remember, really, is mix Curd Rice just before serving. Once the curd rice is mixed it should be eaten immediately or it can get sour, so if you are not planning to eat it immediately, put it in the fridge. Rice also becomes thick after some time. So a little milk may be added again at the time of serving. Adding Pomegranate Seeds, fried cashews, fresh grapes etc into the curd rice before serving it is a practice that I love. :) Happy Cooking!!<br />
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</center>Miriam Korulahttp://www.blogger.com/profile/03565055069591587618noreply@blogger.com29tag:blogger.com,1999:blog-3347458201815856112.post-39612042739121527652011-07-08T13:56:00.000+03:002011-07-08T13:56:02.490+03:00Grilled Carrots with Rosemary<center> <br />
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I like carrots, they are sweet but tastes great in a savory dish. They are crunchy, look so pretty n' is packed with healthy nutrients especially Vitamin A, K n' C. (I learnt all that from the Active Foods workshop I recently attended). So anyways, Rj doesn't like it when I cook carrots, (for that matter most veggies) so I clean them n' give them in his salad n' he enjoys that. So I bought some extra yesterday. But I forgot to give him any last night n today he has some office thing so didn't need lunch n' won't be back before late in the night. <br />
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So I was looking at an option to make a juice. But then I came across this recipe for grilled carrots n' I just fell in love. I have been hoarding posts for later. But with this one I just couldn't wait to publish it. I totally love this recipe n' the kitchen smelt so good after grilling them with rosemary. You just have to try this. Our awesome friend, Jeffrey, who was with us in Bahrain, had given me this grill pan (I had even used this in my <a href="http://invogueathome.blogspot.com/2011/04/sanjeev-kapoors-hara-bhara-paneer-tikka.html">Hara Bhara Paneer Tikka</a> recipe too) and its just so useful. He wanted me to show off this pan here n' I thought this recipe is perfect for it. lol.... I love it n have used it to make this. The recipe is adapted from <a href="http://www.phrugalphil.com/phrugal_phil/recipes/2011/07/grilled-carrots.html">here</a>. So here you go.<br />
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<b>Ingredients:</b><br />
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1. Carrots: 3nos<br />
2. Butter: 2-3 tspn (room temperature) (yeah I was a little generous, I used salted Amul Butter)<br />
3. Extra Virgin Olive Oil: 2tsp<br />
4. Balsamic Vinegar: 1 tbsp <br />
5. Rosemary: 1 tsp (chopped) fresh <br />
6. Salt: if required<br />
7. Fresh Black Pepper: as per taste (optional)<br />
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<b>Method:</b><br />
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Step 1: Heat grill pan to high flame.<br />
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Step 2: Whisk together butter, olive oil, vinegar, and rosemary. <br />
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Step 3: I left the whole carrots in the marinade for couple of mins and then arranged them on the grill and brushed them lightly with the marinade occasionally. (all this should be once you have changed the flame to low. (keep them in the warm area first before shifting them to the hot area on the grill.)<br />
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Step 4: Grill for approximately 20 minutes, turning occasionally to prevent extreme charring.<br />
When carrots are softer, but still slightly firm, remove from heat.<br />
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Step 5: Add to a serving platter and drizzle with the remaining marinade. I had to add a little more salt n' some freshly ground black pepper to give it an extra kick (but that is totally optional). I even grilled 2 red chilies along with this in the last 5mins n' ate it along with this. Try it try it...its good...Happy Cooking!!!<br />
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<a href="http://s1221.photobucket.com/albums/dd477/mkorula1/?action=view&current=_DSC0334.jpg" target="_blank"><img src="http://i1221.photobucket.com/albums/dd477/mkorula1/_DSC0334.jpg" border="0" alt="Photobucket"></a><br/><br/><br />
<a href="http://s1221.photobucket.com/albums/dd477/mkorula1/?action=view&current=_DSC0338.jpg" target="_blank"><img src="http://i1221.photobucket.com/albums/dd477/mkorula1/_DSC0338.jpg" border="0" alt="Photobucket"></a><br/><br/></center>Miriam Korulahttp://www.blogger.com/profile/03565055069591587618noreply@blogger.com10tag:blogger.com,1999:blog-3347458201815856112.post-28469566823347229412011-07-07T15:30:00.002+03:002011-07-08T13:00:28.912+03:00Waffles n' Cherry<center> <br />
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A waffle is a batter or a dough-based cake cooked in a waffle iron patterned to give a distinctive and characteristic shape. Waffles can be eaten plain (especially the thinner kinds) or sprinkled with powdered sugar. Ice cream cones are also a type of waffles or wafers. It is said that, there are many variations based on the type and shape of the iron and the recipes used.<br />
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I have had my waffle iron for a while now n' hadn't tried anything with it. One morning I woke up all inspired n' decided to try it out. Rj was fast asleep just the way I wanted him to be. He doesn't enjoy waffles or pancakes n' I encouraged myself to have some 'me' time for breakfast...:)<br />
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I used the simplest recipe I could find, so here you go.<br />
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<b>Ingredients:</b><br />
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1. All Purpose Flour: 2 cups <br />
2. Baking powder: 3 tsp <br />
3. Caster Sugar: 1 tbsp<br />
4. Salt: 1/4tsp (less or more as per your taste)<br />
5. Eggs: 3nos (separated)<br />
6. Milk: 1 and a 1/2 cups <br />
7. Butter (melted) : 5 tbsps<br />
8. Vanilla Essence: 1tsp (optional)<br />
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<b>Method:</b><br />
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Step 1: Mix and sift dry ingredients (flour, baking powder, salt and sugar). <br />
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Step 2: Combine beaten egg yolks, milk and the butter and add the same to the dry ingredients, beating until smooth. <br />
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Step 3: Beat the egg whites until stiff. Fold the same into the above mixture.<br />
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Step 4: Pour batter into each section of a hot waffle iron. Cook waffles until crispy and browned. <br />
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Serve it with your choice of fruits or honey or maple syrup or even ice cream. Happy Cooking!!!<br />
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</center>Miriam Korulahttp://www.blogger.com/profile/03565055069591587618noreply@blogger.com17tag:blogger.com,1999:blog-3347458201815856112.post-13635820005053646802011-07-04T16:18:00.001+03:002011-07-04T16:21:55.030+03:00Kerala Mango Pickle or Curry/ Kadumanga Achar<div dir="ltr" style="text-align: left;" trbidi="on"><center> <br />
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This is my third post on Mangoes this month, I had gotten distracted with my baking mission n' couldn't complete the hattrick as planned. :) This pickle, even though it comes under the category of a pickle is often mistaken n' eaten as a Mango Curry. Kanji, the most popular comfort food of a Malayali, is most often accompanied by this pickle. I love it so much, this is one of the first things I wanted to make the moment I got a kitchen to myself. The only thing is, I love eating it even without anything with it. I can just eat this in a bowl n' be happy about it. I have consciously stopped doing this, but the inane desire is to do just that, the moment I see this pickle is still there. <br />
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I can eat pickle with anything n' everything, that's how much I love it. But other than this, I don't make any other pickle at home. The white lime pickle, the no oil red lime pickle, the black gooseberry pickle, the mango with mustard seeds pickle etc that we keep a stock of at home are all supplied by my mom. This pickle has less shelf life than the other pickles. The recipe? Here you go. :)<br />
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<b>Ingredients:</b><br />
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1. Raw Mango: 2nos medium (chopped or rather cubed into really small pieces)<br />
2. Chilly powder : 2 tbsp (or as per taste)<br />
3. Turmeric powder : 1/2 tsp<br />
4. Salt : As reqd<br />
5. Gingelly oil : 5tbsp (best for pickles)<br />
6. Fenugreek(Uluva) powder : 1 tsp<br />
7. Asafoetida(Kaayam) powder : 1/2 tsp<br />
8. Vinegar : 3tbsp ( or more depending on the taste)<br />
9. Curry leaves : 1 bunch<br />
10. Mustard seeds : 1 tsp<br />
11. Dry Red Chili: 1-2nos <br />
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<b>Method:</b><br />
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Step 1: Add salt to the mango piece n' keep it aside for atleast an hour or 2.<br />
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Step 2: In a kadai/wok, heat the oil. Add mustard seeds, fenugreek seeds, dry red chilies n' curry leave. Allow it to splutter.<br />
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Step 3: Remove the kadai from the stove and add the red chili powder, turmeric powder n' asafoetida powder. (You are doing it off the stove cause we need to take care not to burn the powders used.)<br />
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Step 4: Mix in the mangoes into the above mixture. Allow it to coat well. Add vinegar. Check the salt n' add more if required. Keep it aside overnight or at least for 4-5hrs to allow it to absorb the spices. <br />
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If you ask me, its best served with everything. ;) But traditionally, its served with Kanji or Rice n' Curry. Happy Cooking!!! :) <br />
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</center></div>Miriam Korulahttp://www.blogger.com/profile/03565055069591587618noreply@blogger.com23tag:blogger.com,1999:blog-3347458201815856112.post-63416084457772060332011-07-03T17:06:00.000+03:002011-07-03T17:06:24.441+03:00Mushroom Pepper Fry<div dir="ltr" style="text-align: left;" trbidi="on"><br />
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I love mushrooms in all forms. Some of the other mushroom recipes on my blog are, <a href="http://invogueathome.blogspot.com/2010/04/lohbia-aur-khumbi-black-eyed-peas-with_05.html">Black Eyed Peas with Mushrooms</a>, <a href="http://invogueathome.blogspot.com/2010/03/mushroom-ragout-on-garlic-toast.html">Mushroom Ragout on Garlic Toast</a>. There are very few things that Rj eats without any qualms, which aren't under the category of Non Veg food. Mushrooms happen to be one of them. So i'm always on the look out for an interesting way to cook them. This recipe is spicy n' really hits you with its flavours n' we love having it with a simple daal n' chapathi or rice. I have added cubed capsicum to balance the spice and its a winner. So here you go... <br />
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<b>Ingredients :</b><br />
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1. Mushroom : 200 gms (each sliced into 4 pieces)<br />
2. Onion : 1 no<br />
3. Green chilies :2 nos. (slit)<br />
4. Bell Peppers (Capsicum) : 1/2 cup (chopped)<br />
5. Garlic: 1-2nos (crushed)<br />
6. Curry Leaves: as much as you like (the more the better) <br />
7. Pepper Powder - 3 tbsp (use freshly crushed for best results)<br />
8. Oil - 2 tsp<br />
9. Mustard seeds<br />
10. Salt to taste<br />
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<b>Method:</b><br />
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Step 1: Heat oil in a wok , add mustard seeds n' curry leaves to do a tadka.<br />
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Step 2: Add chopped onions n' garlic and saute till onion turns translucent.<br />
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Step 3: Add green chillies and mushrooms. Sprinkle salt on the mushrooms n' allow it to ooze out the water. On high flame allow the water to evaporate while stirring the mushrooms occasionally.<br />
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Step 4: Then reduce the flame to sim , add the pepper powder, stir it in n' allow it to cook well. Add the cubed/chopped bell peppers at this stage. (they cook quickly, n' hence I prefer to keep it crunchy i'm adding it at this stage. If you want them well cooked add them along with the mushrooms in step 3.) <br />
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Its best served with Daal, Rice or Chapathi. :)...Happy Cooking!<br />
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</div>Miriam Korulahttp://www.blogger.com/profile/03565055069591587618noreply@blogger.com13tag:blogger.com,1999:blog-3347458201815856112.post-39780412206886172052011-07-03T05:47:00.006+03:002011-07-08T16:11:38.167+03:00Blueberry and Banana Muffins<center> <br />
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Let me start today's post by giving a heartfelt thank you to all who have left me a comment on my previous post. I will try the recipes you have taken the trouble to recommend to me. :) Here is my first post from a small series of Baking goodies I want to do this month. I had never made muffins before. I have eaten them a few times. But seeing these blueberries in the stall pushed me to buy them. I have heard on countless occasions how these are filled with anti oxidants, that pushed me a little too. I bought only a 100gms (what with the being so expensive in Bangalore n all that), that left me with very few recipes I could actually try. The first classic things that came to my mind were these Blueberry Muffins n' a Blueberry Compote on pancakes. But Rj doesn't like Pancakes n' I would've had to finish the whole thing on my own...how can that be interesting? That left me to choose these Muffins. <br />
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I really didn't know muffins were this easy to bake. An ingredient lead me to choose the dish, but boy am I thrilled with the results or what? So this is the first baked dish I taught myself. :) I will shamelessly say, what helped me the most is the fact that I didn't make any changes to measurements of the base ingredients. (normally i'm always keen on that coz I don't want too many baked things on my table) I got 15 baked muffins with measurements and there are only 3 left. :( If nothing else at the end of my baking journal, I will be overweight at this pace. :) But even that daunting thought is not killing my spirits. :) So, here you go. The recipe is adapted from <a href="http://thepioneerwoman.com/cooking/2008/08/dairy-contest-finalist-recipe-the-awesome-est-blueberry-muffins/">here</a>.<br />
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<span style="font-weight:bold;">Ingredients:</span> <br />
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1. All Purpose Flour (Maida): 3 cups minus 2tbsp <br />
2. Baking soda: 1tsp<br />
3. Baking powder:2 tsps<br />
4. Heavy pinch of salt<br />
5. Caster sugar: 1 cup <br />
6. Vegetable oil: 1/2 cup (or half a cup of melted butter) *<br />
7. Egg: 1no<br />
8. Yogurt (plain n unflavored) : 1 generous cup (throw in extra if you want)<br />
9. Blueberries (fresh):1 cup <br />
10. Banana (chopped): 1 cup <br />
10. Vanilla Extract/Essence : 1tbsp<br />
11. Softened Butter, for muffin tins (I used the cupcake liners so didn't need this)<br />
12. Caster sugar (optional): for sprinkling on top.<br />
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* to my horror I saw that I didn't have enough Vegetable Oil with me. So I used melted butter instead. They say that while mixing the wet ingredients as mentioned in Step 3 below, one should take care while adding the hot butter to eggs. What I did was I added butter n' then added yogurt before adding the eggs n' I was safe.<br />
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<span style="font-weight:bold;">Method:</span><br />
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Step 1: Preheat oven to 180° C.<br />
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Step 2: In a large bowl sift flour, baking soda, baking powder, and salt. Set aside.<br />
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Step 3: In another large bowl whisk together sugar, oil, vanilla essence, egg, and yogurt. <br />
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Step 4: Add the dry ingredients (I sifted it in little by little) and stirring to a count of 10.<br />
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Step 5:Add blueberries and the chopped bananas, (reserving 1/2 cup of blueberries for later), to mixture and stir 3 times. (At this point I got a little worried, coz the batter looked really different from anything I have ever baked. But I decided to proceed as instructed.)<br />
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Step 6: Add mixture to well-buttered muffin pans or like I mentioned the Cupcake liners. Sprinkle remaining berries on top and press down lightly. Sprinkle a little sugar over top. (Brown sugar can be used instead.)<br />
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Step 7: Bake 20 to 25 minutes and allow to cool completely.<br />
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They came out so well, I looked at them and I could cry with Joy. I just couldn't stop smiling. Rj was at work n' I took some to my cousin Seena, who is passionate about baking. I just had to get her view on them. She liked them too n I was ecstatic. When Rj came home, he was balled over with the texture n' the fact that I used blueberries for the muffins. :) All in all I feel like a Happy Baker! Happy Baking! <br />
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</center>Miriam Korulahttp://www.blogger.com/profile/03565055069591587618noreply@blogger.com11tag:blogger.com,1999:blog-3347458201815856112.post-38698705073297444272011-07-01T15:46:00.014+03:002011-07-08T16:11:11.393+03:00My-Baking-Baby Steps- Please recommend a Baking RecipeAnyone who has added me as a friend on FB would know my Baking woes, I have updated it there often enough. I could always say, you win some you loose some n' just quit trying. But I just couldn't do that. I have almost never had a craving for sweets, cakes or cookies. But Rj is a die hard fan of anything sweet, he has the mother of all sweet tooth so to speak...lol..;)<br />
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So anyways, truth be told, i'm scared of baking. I have had so many of my baking efforts flop on me in the last 2months. Yet I see so many people doing it effortlessly n' successfully. If you have faced baking problems like me, you will know how irksome it really is. Do you guyz remember, Arundhuti from <a href="http://www.mysaffronkitchen.com/">My Saffron Kitchen</a>, gave me this book, <a href="http://invogueathome.blogspot.com/2011/04/corn-pepper-lime.html">Sanjeev Kapoor's Cakes and Bakes</a>. It's a really nice book, but I still managed to goof up. If you have gone through my blog, you will know how big a <a href="http://invogueathome.blogspot.com/search/label/Recipe%20Source%3A%20Sanjeev%20Kapoor">Sanjeev Kapoor Recipes</a> fan I'm. Along with Aru, I also, wanted to give a special thanks to Namitha from <a href="http://www.collaborativecurry.com/">Collaborative Curry</a> n' Maria from <a href="http://www.mariasmenu.com/">Maria's Menu</a> too, who have listened to me patiently and answered my queries, whenever I have talked to them about baking. :) Ria from <a href="http://riascollection.blogspot.com/">Ria's Collection</a> was telling me yesterday, to go easy on myself and to relax and try again after a while to find my baking mojo back. But I was scared what if I loose track n' loose my steam. So she has recommended a few of her simple cakes recipes for me to try out. :) Thank you so much gal.<br />
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Madhuri from <a href="http://cookcurrynook.wordpress.com/">cookcurrynook</a>, another established Baker like the others I have mentioned here, is a really good friend now. She takes bulk orders for baking, (how awesome is that, right?) knows so many digs in and around Bangalore where you can go pick up baking goodies n she is on first name basis with so many renowned chefs. ;) That's how cool she is. We attended this '<a href="http://www.google.co.in/imgres?imgurl=http://profile.ak.fbcdn.net/hprofile-ak-snc4/188037_109954312424746_2538353_s.jpg&imgrefurl=http://www.facebook.com/posted.php%3Fid%3D77264969589&usg=__aTR4khsxR8PLzdAE3bUcu1Ml4i4=&h=121&w=100&sz=9&hl=en&start=0&sig2=opMKuznYy2OaYB2d3szpDg&zoom=1&tbnid=DfPWDiiVM4XB7M:&tbnh=96&tbnw=80&ei=lssNTujFO8fLrQeK7aCrCw&prev=/search%3Fq%3Dfood%2Blovers%2Bmagazine%26um%3D1%26hl%3Den%26biw%3D1280%26bih%3D685%26tbm%3Disch&um=1&itbs=1&iact=hc&vpx=305&vpy=143&dur=3553&hovh=96&hovw=80&tx=57&ty=19&page=1&ndsp=31&ved=1t:429,r:1,s:0&biw=1280&bih=685">Active Foods</a>' workshop in Taj Gateway Hotel, Bangalore organised by <a href="http://foodloversmagazine.com/">Food Lovers Magazine</a>. It was an awesome experience and <a href="http://www.thehindu.com/life-and-style/Food/article487322.ece">Chef Naren Thimmaiah</a> shared with us a lot of tips and recipes on healthy cooking. I had a wonderful experience, all thanks to Madhuri (who told me about it in the first place) and Food Lovers Magazine. :)<br />
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Coming back to the topic of baking, Chef Naren served us a Molten Chocolate Souffle with a Florida Orange Reduction. It was divine, to say the least. Sitting there I said to myself, thats what I will try first. I promptly tried it. It flopped on me, literally. It rose well enough in the oven, but 5mins after taking it out from the oven, it shrank to half its original size and tasted bad. :(...Here is a picture, just so you can get an idea. I also tried a Red Velvet Cake recently, it turned out as hard as those Red Angry Birds from the game Angry Birds....:( I tried a sponge cake to make Jam Rolls n it rose n' rose while baking in the cake tin n' had this smell of eggs after baking...eeks.. It was horrible. Let's me not say anything more. But anyways you get the picture. Having said that I should also say, I have successfully baked, a simple chocolate cake, <a href="http://invogueathome.blogspot.com/2011/04/marble-cake.html">a Marble Cake</a>, <a href="http://invogueathome.blogspot.com/2011/04/chocolate-carrot-walnut-cake.html">a Chocolate Carrot Cake</a>, <a href="http://invogueathome.blogspot.com/2010/03/banana-bread-my-first-baking-adventure.html">a Banana Bread</a> n' a <a href="http://invogueathome.blogspot.com/2011/04/chocolate-mud-cake.html">Chocolate Mud Cake</a> before.<br />
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The contradictory part about this is the fact that the first time I baked, I was in my 8th Std in school. I used to make Butter cookies, learnt from a summer holiday workshop my mom sent me to. My grandmom, her sister n' one of my aunts are all really good at baking. I still remember how proud my ammachi was when the butter cookies I baked turned out well. I used to have fun distributing them too. :).But after that, I don't think I baked anything till we went to Bahrain. I have been told on countless occasions that practice is key in baking n' also follow the recipe to the last drop of the batter. <br />
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<span style="font-weight:bold;"><span style="font-style:italic;">This post is dedicated to me and my Baking Efforts. I have decided I need to conquer this worry I have about Baking. This July, I'm planning to challenge myself and try to bake something or the other over the coming 2-3 weeks, lets say 4weeks. More like a baking class for myself, where the cook and the student is one n' the same. :) I realize this post is too long, so i'm highlighting this para for you. It would mean a lot to me, if you could recommend an easy but yummy baking recipe from your blog (sweet or savoury) to help me get better at baking. Looking forward to hearing what you have to say. </span>:)</span>Miriam Korulahttp://www.blogger.com/profile/03565055069591587618noreply@blogger.com19tag:blogger.com,1999:blog-3347458201815856112.post-54477545518481516482011-07-01T03:34:00.006+03:002011-07-01T04:21:59.986+03:00Pickled Mango Chutney/ Uppumanga Chammanthi<center> <br /><a href="http://s1221.photobucket.com/albums/dd477/mkorula1/?action=view&current=_DSC0348-1.jpg" target="_blank"><img src="http://i1221.photobucket.com/albums/dd477/mkorula1/_DSC0348-1.jpg" border="0" alt="Photobucket"></a><br/><br/></center><br /><br /><center> <br /><a href="http://s1221.photobucket.com/albums/dd477/mkorula1/?action=view&current=_DSC0355.jpg" target="_blank"><img src="http://i1221.photobucket.com/albums/dd477/mkorula1/_DSC0355.jpg" border="0" alt="Photobucket"></a><br/><br/></center><br /><br />I have socially busy day ahead of me and decided to do this post bright n' early! Ever since last Friday, I have been having busy days like these n' I love it. :)....To continue with my <a href="http://invogueathome.blogspot.com/2011/06/mango-fool.html">Mango Posts</a>, I give you a chutney. I mean, I have had this so many times at home in Kerala with Kanji or just rice and a curry. You know how fashion gurus will tell you, a gorgeous scarf or chic handbag you are holding will make a simple outfit turn into a fashion statement! Well this chutney does that to my food. ;) (lol...yeah even I can see the funny side to that statement.) But really, I do mean it! This does turn a simple meal to a drool worthy finger n' plate licking experience. ;)<br /><br /><center> <br /><a href="http://s1221.photobucket.com/albums/dd477/mkorula1/?action=view&current=_DSC0353-1.jpg" target="_blank"><img src="http://i1221.photobucket.com/albums/dd477/mkorula1/_DSC0353-1.jpg" border="0" alt="Photobucket"></a><br/><br/></center><br /><br />My mom tells me, I started making coconut chutneys on the regular arakallu when I was 6yrs old. (I'm sure she used to help ;) I used to put a stool next to the arakkalu n' gladly make the chutney. The only problem used to be that I would finish half of it as soon as I made it. ;) So then amma started giving me extra coconut for the "just for me" portions of the chutney. You know how small girls in kerala would play "Kanjiyum Curryum" during the holidays with friends n' cousins? In my case, we had a big parambu (backyard) and we would actually make the kanji on a small coal and stone stove and pair it with a chutney n eat it hot. Just the thought is mouthwatering for me. I bought a new pestle and mortar recently and decided to make this. Need I say, I loved the experience? So here is my version of the simple food fashion statement....;)<br /><br /><span style="font-weight:bold;">Ingredients:</span><br /><br />1. Pickled Mango (Uppu Manga)- 1 or 2 (cut into small pieces)<br />2. Small Onions: 6-8nos<br />3. Green Chili (or pickled chili)- 3-4nos *<br /><br />* (depending on how spicy you want it to be add more or less. But it tastes best when you make this chutney really spicy. I'm not adding any coconut to this chutney! )<br /><br /><span style="font-weight:bold;">Method</span><br /><br />Just grind all the ingredients above into the chutney consistency that you want. I liked biting into these pieces, but some people like to have it in the form of nice paste. So I leave that up to you. You can also use this in the form of a dip for which you obviously need to grind this into a paste. :) Happy Cooking!!!<br /><br /><center> <br /><a href="http://s1221.photobucket.com/albums/dd477/mkorula1/?action=view&current=_DSC0342.jpg" target="_blank"><img src="http://i1221.photobucket.com/albums/dd477/mkorula1/_DSC0342.jpg" border="0" alt="Photobucket"></a><br/><br/></center>Miriam Korulahttp://www.blogger.com/profile/03565055069591587618noreply@blogger.com15tag:blogger.com,1999:blog-3347458201815856112.post-6441335578268784632011-06-30T17:37:00.002+03:002011-06-30T18:17:21.449+03:00Mango Fool<center><a href="http://s1221.photobucket.com/albums/dd477/mkorula1/?action=view&current=_DSC0467.jpg" target="_blank"><img src="http://i1221.photobucket.com/albums/dd477/mkorula1/_DSC0467.jpg" border="0" alt="Photobucket"></a><br/><br/></center><br /><br /><center><a href="http://s1221.photobucket.com/albums/dd477/mkorula1/?action=view&current=_DSC0465.jpg" target="_blank"><img src="http://i1221.photobucket.com/albums/dd477/mkorula1/_DSC0465.jpg" border="0" alt="Photobucket"></a><br/><br/></center><br /><br />A try at 'Mango Fool'...that didn't fool me at all. ;)...I had to start with that sad joke. But really, the name Mango Fool has fascinated me since a while. Rj n me...we are both huge fans of Mangoes. Ok, he is a huge fan of ripe mangoes n' I on the other hand, love mangoes in any form. I look forward to summers in India, just for the abundant supply of Mangoes everywhere(i ain't exaggerating!). <br /><br /><center> <br /><a href="http://s1221.photobucket.com/albums/dd477/mkorula1/?action=view&current=_DSC0469.jpg" target="_blank"><img src="http://i1221.photobucket.com/albums/dd477/mkorula1/_DSC0469.jpg" border="0" alt="Photobucket"></a><br/><br/></center><br /><br />I have 3 mango posts with me n' I told myself, for the love of Mangoes, I better stop being lazy and do the Mango blog posts soon. So here you go, Mango Fool is my first post.<br /><br /><center><a href="http://s1221.photobucket.com/albums/dd477/mkorula1/?action=view&current=_DSC0456.jpg" target="_blank"><img src="http://i1221.photobucket.com/albums/dd477/mkorula1/_DSC0456.jpg" border="0" alt="Photobucket"></a><br/><br/></center><br /><br /><strong>Ingredients:</strong> <br /><br />1. Mango puree (Fresh n Raw) : 1cup *<br />2. Yogurt - 2 cups (preferably thick or thickened)<br />3. Sugar : 3-4tbsp<br />4. Mint leaves - few <br />5. Lemon juice: 1tbsp<br />6. Salt: to taste<br /><br />* I used some mangoes which were between the stages of raw n' ripe. I used really sour mangoes, so had to adjust the ingredients a little in the end. So please taste as you go n' make adjustments while making the drink depending on the mangoes you use.<br /><br />Method: <br /><br />Step 1: For the Mango Puree. Peel and slice the Mangoes. Boil them in a little warm water till soft. Pass through a sieve and allow it to cool. (while slicing the flesh off the stone, don’t go too close to the stone, as this part is very fibrous and won't be nice in this drink.)<br /><br />Step 2: Beat the yogurt till smooth. Add sugar and salt to this. Crush some mint leaves n' add it to the yogurt.<br /><br />Step 3: Add the lemon juice to the Mango puree and mix well.<br /><br />Step 4: Mix the mango puree and yogurt to get a thick mixture. Chill it before serving. Garnish it with a few mint leaves and its ready.<br /><br />Reduce the amount of sugar and add more salt, if you love sourness in drinks as much as I do. This is perfect for a hot day. :)<br /><br /><center><a href="http://s1221.photobucket.com/albums/dd477/mkorula1/?action=view&current=_DSC0458.jpg" target="_blank"><img src="http://i1221.photobucket.com/albums/dd477/mkorula1/_DSC0458.jpg" border="0" alt="Photobucket"></a><br/><br/></center><br /><br /><center><a href="http://s1221.photobucket.com/albums/dd477/mkorula1/?action=view&current=_DSC0461.jpg" target="_blank"><img src="http://i1221.photobucket.com/albums/dd477/mkorula1/_DSC0461.jpg" border="0" alt="Photobucket"></a><br/><br/></center><br /><br /><script>var _wau = _wau || []; _wau.push(["tab", "ijb6xslkk66m", "hbg", "left-middle"]);(function() { var s=document.createElement("script"); s.async=true; s.src="http://widgets.amung.us/tab.js";document.getElementsByTagName("head")[0].appendChild(s);})();</script>Miriam Korulahttp://www.blogger.com/profile/03565055069591587618noreply@blogger.com11tag:blogger.com,1999:blog-3347458201815856112.post-50906551359534257512011-06-28T06:43:00.000+03:002011-06-28T06:43:55.120+03:00Prawns/ Shrimps In Coconut Milk<div dir="ltr" style="text-align: left;" trbidi="on"><br />
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You know how you find this truly amazing recipe, which gives you great results every time, wows the people you serve it to n' all that. That was what was happening with my tried n' tested <a href="http://invogueathome.blogspot.com/2009/08/prawns-chili-fry-or-prawns.html">Prawns Ularthiyathu </a>recipe passed on from my mom. Every time we buy prawns, Rj wants me to make that. In March, when my father in law had come to stay with us, I had made it for him n' he loved it. He told everyone possible how good it was. I think, I will never be able to make that dish without fondly remembering how much he appreciated my efforts.<br />
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But I thought to myself, its high time I found another awesome recipe. I came across this continental recipe for Shrimps in Coconut Milk n' made a note that I should try it soon. Haven't had shrimps/prawns since more than 2months n' I was looking forward to this recipe. Meanwhile, I happened to come across <a href="http://satrupa-foodforthought.blogspot.com/">Satrupa's Blog- Food For Thought</a>....(yeah even I couldn't believe I'm seeing her blog only now...:( ). If you haven't visited her blog, please do so now!! Check out one of her recent post <a href="http://satrupa-foodforthought.blogspot.com/2011/06/curried-shrimp-in-coconut-milk.html">here</a>. After taking a look at that, there was no way I could think of doing the continental less spicy version of Shrimps in Coconut Milk. ;) <a href="http://museumvictoria.com.au/crust/caribiol.html">Here</a> is a good link to read about the simple differences between Prawns n' Shrimps.<br />
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Another thing that attracted me to this recipe was how the measurements mentioned were perfect for two. This way, I didn't have to ransack my brain n' convert the measurements to suit us. Initially, I'd decided to stick to her recipe without changing a thing, but as I started cooking, I had to tweak it a little bit. I'm always surprised how 2 people following a recipe could come up with different tastes n' even look sometimes. I'm talking about dishes like that perfect chicken curry or biryani my mom makes, which just doesn't taste as good as her's does, when me n' my sister tries the same recipe...lol. Like I mentioned earlier, I have a lot of older posts to do, but this curry turned out to be a winner n' so did the snaps. So I just couldn't resist doing this post today. So here you go....<br />
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<center><a href="http://s1221.photobucket.com/albums/dd477/mkorula1/?action=view&current=ShrimpsInCoconutMilk.jpg" target="_blank"><img alt="Photobucket" border="0" src="http://i1221.photobucket.com/albums/dd477/mkorula1/ShrimpsInCoconutMilk.jpg" /></a></center><br />
<b>Ingredients:</b><br />
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1. Shrimps/ Prawns - 12nos (medium size)<br />
2. Onion - 1/2 (medium size)<br />
3. Garlic Cloves - 4nos<br />
4. Ginger - 1/2 inch<br />
5. Cinnamon Stick - 1 inch piece<br />
6. Cumin - 1/2 tsp<br />
7. Coriander Powder - 1/2 tsp<br />
8. Chili Powder: 1/2 tsp<br />
9. Turmeric Powder: 1/2 tsp<br />
10. Tomato puree - 1-2 tsp (depending on how sour you like it)<br />
11. Mustard Seeds<br />
12. Fresh Green Chilies: 2-3 (per taste)*<br />
13. Curry Leaves - few<br />
14. Coconut Milk - 1 cup<br />
15. Kodampuli/ Cambodge: 1-2 (soaked in water)<br />
16. Salt per taste<br />
17. Oil<br />
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<b>Method:</b><br />
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Step 1: Grind Onion, Ginger,Garlic,Cumin seeds,Coriander powder,Chili powder, Turmeric powder, Green chilies and Cinnamon to make a smooth paste. (add a little water or oil to help grind it well)<br />
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Step 2: Marinate the Shrimps/ Prawns with little turmeric and salt and keep aside for 10 minutes.<br />
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Step 3: Avoid this step if you are using store bought tomato puree. I didn't have any with me, so I chopped half a medium sized tomato n' boiled it with a little water. Once that is done, mash the same to form a thick paste/puree.<br />
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Step 4: Heat oil in a wok and fry the Shrimps/ Prawns just for few minutes so that they turn opaque. Taking care not to over fry them or they would turn rubbery.<br />
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Step 5: In the same wok, add more oil if required. Allow it to heat and hot temper it with mustard seeds and curry leaves. <br />
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Step 6: Add the ground masala and salt and fry till the masala is cooked well and there is no raw smell. Add tomato paste/ puree into the above.<br />
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Step 7: Add the coconut milk and allow it to simmer. Add the kodumpuli with water into this.<br />
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Step 8: Add some water if needed to adjust the consistency. Add the fried shrimps/prawns and simmer for 2 minutes before turning off the heat. <br />
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Serve it with some hot rice and it tastes divine. The reason why I changed Satrupa's recipe a little was coz I just wasn't able to get the color right. I think it could be coz of the good quality tomato paste available there or something. But anyways the taste was spot on. :) Happy Cooking!!!<br />
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<center><a href="http://s1221.photobucket.com/albums/dd477/mkorula1/?action=view&current=_DSC0360.jpg" target="_blank"><img alt="Photobucket" border="0" src="http://i1221.photobucket.com/albums/dd477/mkorula1/_DSC0360.jpg" /></a></center></div>Miriam Korulahttp://www.blogger.com/profile/03565055069591587618noreply@blogger.com18tag:blogger.com,1999:blog-3347458201815856112.post-69872085511070213402011-06-26T10:08:00.002+03:002011-06-26T14:06:09.685+03:00Cadbury Dairy Milk Chocolate Lace Crêpes<div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"></div><br />
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I love crêpes, especially savory ones. I used to frequent the <a href="http://www.thecrepecafe.com/">Crêpe Cafe</a> in Bahrain. My favourite was their Florentine Crêpe, with a filling of spinach, feta, mushrooms, bechamel sauce and cheese. It was so so yummy. I miss not being able to dig in to something that good. Anyways, you know how infrequent my sweet posts are, so I decided to try n' make a sweet crêpe instead of a savory one. And NO surprise surprise, it turned out really well. ;)<br />
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I have tasted a lot of chocolates, both here n' while travelling abroad. But my sense of loyalty towards Cadbury's Dairy Milk has remained unwavered. :)....Infact a while ago, I even asked my friends on FB to tell me how to eat <a href="http://www.youtube.com/watch?v=vM7TeaDS8kU">Cadbury's Silk the way they show it in the ads</a>. :)...comments poured in with their gooey Silk experiences. If you haven't eaten Cadbury's Silk Chocolate the way they show in the ads, then you must do so asap! (to make it gooey, just pop the chocolate bar in the microwave for 5-10sec n' then have it) Really worth it...;) <br />
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I came across a chocolate lace crêpe recipe on Joumana's blog, <a href="http://www.tasteofbeirut.com/2011/04/lace-chocolate-crepe/">Taste of Beirut</a> a while ago. Fell in love, bookmarked it n' promptly kept it for later.:) A special thank you to Joumana for sharing such a lovely recipe...Rj recently gave me some Cadbury's Dairy Milk, I wanted to try something with it than eat it just as it is. I have often heard how one cannot use Dairy Milk for baking (no matter how much you love its taste) and that one needs to use cooking chocolate. But since this recipe involved no baking, I decided to use Dairy Milk. :) It tastes great. Other than this I have followed her recipe. So here you go....<br />
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<center><a href="http://s1221.photobucket.com/albums/dd477/mkorula1/?action=view&current=DairyMilkLaceCrepes.jpg" target="_blank"><img src="http://i1221.photobucket.com/albums/dd477/mkorula1/DairyMilkLaceCrepes.jpg" border="0" alt="Photobucket"></a><br />
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<b>Ingredients:</b><br />
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1. Dairy Milk Chocolate: 50gms (use any chocolate you like)<br />
2. Eggs: 2nos (large)<br />
3. All-purpose flour: 175 gms or 1 and 1/2 cup<br />
4. Salt: as per taste<br />
5. Powdered Sugar: 125 gms or 1/2 cup<br />
6. Melted Butter: 3 tbsps or 45 gms<br />
7. Milk: 250 ml or 2 cups<br />
8. Vanilla Essence: 1 tsp <br />
9. Cocoa Powder: 1/2 tbsp<br />
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<b>Method:</b><br />
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Step 1: Beat the eggs in a bowl. <br />
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Step 2: Mix the flour, cocoa, salt and powdered sugar in another bowl. Transfer to the eggs and mix the two with a spoon. <br />
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Step 3: Melt the chocolate with the butter in the microwave and add to the batter<br />
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Step 4: Add the milk and vanilla gradually, stirring constantly until the batter is smooth and has no lumps. Set aside for thirty minutes.<br />
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Step 5: Heat the skillet and brush it with a little butter or oil so that it has a film of grease on the surface, no more. Pour the batter in the bottle or a decorating bag with a very small tip and pour the batter onto the skillet making circles, loops and other designs.<br />
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Step 6: When the crêpe appears cooked (two or three minutes should suffice on medium-high heat), slide it into a platter or on a piece of wax paper, to cool a bit.<br />
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Serve with some powdered sugar. I think this is a great dessert to be served with some ice cream or fresh fruits. The only thing is, I thought it tastes best when served hot n' slightly crispy. So serve it as you make it....(if that is possible). Happy Cooking!!!<br />
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</div>Miriam Korulahttp://www.blogger.com/profile/03565055069591587618noreply@blogger.com16tag:blogger.com,1999:blog-3347458201815856112.post-11870149027784107632011-06-25T15:44:00.001+03:002011-06-26T08:40:59.564+03:00Ragi Puttu Upma<div dir="ltr" style="text-align: left;" trbidi="on">I wanted to do this blog post yesterday....but between catching up with friends n facebook n' gtalk n' all that...I didn't get the time to....:(...so I might as well do 2 posts today....<br />
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Most mallu families would've made Puttu Upma with leftover puttu as a tea time meal....my mom's taste divine coz she adds left over beef ularthiyathu into it as well n that takes the whole thing a notch higher in my books. I have made this upma without adding Beef and it still tastes nice. I wasn't a big fan of a beef less upma until my aunt, Sandhyachechi, came n' stayed with me. She made this upma with the leftover Puttu from breakfast n' I really loved it...Now I don't wait to have leftover puttu for this anymore. I make puttu just for this upma.<br />
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Talking of Upma did you read/hear about New York's celebrated chef, Mumbai-born Floyd Cardoz who made Upma for a contest in NY and won a big ticket prize of $ 100,000 (that roughly around Rs 45 lakhs). The theme? "prepare an item based on food memories. " Imagine that....the simple n' one of the most common south indian dish winning his such a big ticket! I shouldn't make it sound too simple, he did prepare a very exotic version of our common upma with wild mushrooms n' I think Chicken...(not sure about the chicken part). Anyway, apparently after all this hoopla in NY over exotic Upma, restaurants all over the capital here, have been getting orders for extoic upma (more than ever before) from tourists. I'm reading this article in the <a href="http://www.hindustantimes.com/Now-foodies-want-seafood-Upma/Article1-712030.aspx">Hindustan Times</a>, sitting on Rajdhani Express with the worst upma I have ever tasted for breakfast...:(...sad or what????<br />
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<center><a href="http://s1221.photobucket.com/albums/dd477/mkorula1/?action=view&current=_DSC0331.jpg" target="_blank"><img alt="Photobucket" border="0" src="http://i1221.photobucket.com/albums/dd477/mkorula1/_DSC0331.jpg" /></a></center><br />
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My upma here is 'oh so simple', but tastes really good. For an added health factor I have started including ragi in our food whenever the recipe permits it. For benefits of Ragi...please check out this page at <a href="http://itsnotmadrasi.blogspot.com/2011/05/new-event-announcement-wwc-ragi-for.html">itsnotmadrasi</a>. You get Ragi Puttu podi/powder in all the stores now. Brands like Eastern, Double Horse, Nirapara etc. So do try them out if you haven't done so already. I'm mentioning a simple way to make puttu too...just for those who haven't had it. So here you go...<br />
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<center><a href="http://s1221.photobucket.com/albums/dd477/mkorula1/?action=view&current=_DSC0340.jpg" target="_blank"><img alt="Photobucket" border="0" src="http://i1221.photobucket.com/albums/dd477/mkorula1/_DSC0340.jpg" /></a></center><br />
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<b>Ingredients:</b><br />
<br />
<b>For Puttu</b><br />
1. Ragi Puttu Podi/Powder: 2 cups<br />
2. Grated Coconut: ½ coconut (at least) more if you like it like me...:) <br />
3. Salt: to taste<br />
4. Water: enough to crumble the mixture. (don't add too much water or you will be left with a dough instead of a crumble.) <br />
<br />
<b>For Puttu Upma:</b><br />
1. Ragi Puttu: 2cups (roughly)<br />
2. Mustard seeds: ¾ tsp <br />
3. Black gram: ¼ tsp (if you don't have this, use the regular tur dal n its still taste great)<br />
4. Onion: ½ cup (chopped)<br />
5. Green chillies: 2 (chopped) or less if you don't like it spicy<br />
6. Ginger: 1 tsp (finely chopped) <br />
7. Curry leaves: 1-2 sprigs<br />
8. Salt (Optional) (as puttu already has salt)<br />
9. Ghee/Clarified butter: 1 tsp<br />
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<b>Method:</b> <br />
<br />
<b>For the Puttu</b><br />
I did not use a puttu maker for this, I used the steamer plate/thattu (Dhokla maker plates) in the idli maker instead, coz I was anyways planning to make the upma with the puttu instead of puttu itself. Since I don't do pictorial step by step, please check out <a href="http://divyazeasyrecipe.blogspot.com/2008/11/bajra-and-rice-flour-puttu.html">this blog</a> for a good way of making traditional Puttu. For the non traditional one, follow my steps here.<br />
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Step 1: Add salt n' water to the puttu powder to get the crumble required. Powder the mixture with your hands to form a coarse n soft crumble.<br />
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Step 2: Add scraped coconut to the above. I add a generous amount, coz i love the taste.<br />
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Step 3: Heat water in the idli maker, once the water boils, place the steamer plate above the water n' fill it with the above mixture. Steam it until cooked well. (roughly 5-10mins or less) The puttu is ready.<br />
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<b>For the Upma</b><br />
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Step 1: In a kadai/ wok, add the ghee and do the tadka with mustard seeds, Dal n' add the curry leaves.<br />
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Step 2: Add the chopped ginger, fry it a little, add the chopped onion n' green chilies to this. Fry it well.<br />
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Step 3: Add the cooked puttu mix into this n' stir well. Adjust the salt if required. Sprinkle in a little water, if you think the puttu is not soft enough. And viola! its ready....<br />
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<center><a href="http://s1221.photobucket.com/albums/dd477/mkorula1/?action=view&current=_DSC0330.jpg" target="_blank"><img alt="Photobucket" border="0" src="http://i1221.photobucket.com/albums/dd477/mkorula1/_DSC0330.jpg" /></a></center><br />
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Serve it with some Kaddala Curry/ Chole or even a spicy meat curry (I served it with my <a href="http://invogueathome.blogspot.com/2011/05/chettinad-chicken.html">Chicken Chettinad</a>) and it needn't be something you serve only at tea time. Make it a meal. :) Happy Cooking!!!</div>Miriam Korulahttp://www.blogger.com/profile/03565055069591587618noreply@blogger.com5tag:blogger.com,1999:blog-3347458201815856112.post-10780961499173914672011-06-23T14:27:00.004+03:002011-06-23T15:22:09.788+03:00Bread Pakodas/ Bread Pakoras and my first Skirt...;)<div dir="ltr" style="text-align: left;" trbidi="on"></div>Thank you so much for leaving me condolence messages on my previous post. I'm back in Bangalore now and decided to do a blog post today. <br />
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Having had loads of free time on my hands....I have been thinking a lot....what constitutes a good food blog? new recipes? a lot of recipes? good photographs? a lot of followers? giveaways? loads of comments on the blog posts? what does? My blog doesn't feature a lot of what I have mentioned above....but then I realised it doesn't matter.....as long as we find absolute pleasure in doing a blog post, we should keep doing it. At the end of the day blogging needn't be something to prove your worth, you should have something nice to say, definitely, but its so important to enjoy the experience. Armed with such great words of wisdom, I'm gonna start doing my blog posts again. :)<br />
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<center><a href="http://s1221.photobucket.com/albums/dd477/mkorula1/?action=view&current=BreadPakoda.jpg" target="_blank"><img src="http://i1221.photobucket.com/albums/dd477/mkorula1/BreadPakoda.jpg" border="0" alt="Photobucket"></a></center><br />
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I'm not a big fan of bread in general. But come rain n' I can never refuse some good hot bread pakodas. The best part about them though, is the fact that they are so easy to make and most people are guaranteed to enjoy them. It so happened, a cousin of mine dropped in with her family one evening n' I, as always, had nothing to serve them n' these pakodas came to my rescue. So here you go...enjoy this simple snack...:)<br />
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<center><a href="http://s1221.photobucket.com/albums/dd477/mkorula1/?action=view&current=BreadPakora.jpg" target="_blank"><img src="http://i1221.photobucket.com/albums/dd477/mkorula1/BreadPakora.jpg" border="0" alt="Photobucket"></a></center><br />
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<b>Ingredients:<br />
</b><br />
1. Brown Bread: 3 slices (cut them into whatever shape you like)<br />
2. Eggs: 2-3nos<br />
3. Salt: as per taste<br />
4. Chili Flakes: as per taste<br />
5. Cheese: grate it as required (I have used Britannia's Sour Cream n' Onion Cheese cubes)<br />
6. Vegetable Oil: as required (I do shallow fry so use very little oil for this)<br />
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<b>Method:<br />
</b><br />
Step 1: Slice/cut the bread pieces into the shape that you want.<br />
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Step 2: Whisk the eggs and add salt to it.<br />
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Step 3: Heat the oil in a pan n' dip the bread pieces in the whisked eggs n' fry them.<br />
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Step 4: Once fried, serve them on a plate n' sprinkle it with some chili flakes n' grate some cheese on top n' its ready.<br />
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<center><a href="http://s1221.photobucket.com/albums/dd477/mkorula1/?action=view&current=BreadPakodas.jpg" target="_blank"><img src="http://i1221.photobucket.com/albums/dd477/mkorula1/BreadPakodas.jpg" border="0" alt="Photobucket"></a></center><br />
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Being away from my laptop n' camera, I have been able to do a lot of things I had kept for later, like learning to stitch. My mom n' chechi stitch really well but I never sorta had an itch for stitching. But this time when amma came n' stayed with me, she bought me a sewing machine n' so I better start putting it to good use. I stitched 3dresses for my 2 n half yr old niece as she is starting play school soon. I don't have pics of those with me, chechi said she will send them to me soon, but attached is a pic of a skirt I stitched while in Bhopal. For a first time effort, I'm really proud of it. :) <br />
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<center><a href="http://s1221.photobucket.com/albums/dd477/mkorula1/?action=view&current=Skirt.jpg" target="_blank"><img src="http://i1221.photobucket.com/albums/dd477/mkorula1/Skirt.jpg" border="0" alt="Photobucket"></a></center><br />
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I also found time to scout for some good recipes. I have been meaning to explore more, but haven't been able to manage the time to. Rj having been on his own for a while now, has been eating out every day, he can't cook a thing to survive. So all that 'healthy home made food is better' mantra, I kept telling him is down the drain. Now I really have to impress him with some healthy home cooking which tastes great. lol...Actually, I have a lot of posts to do of the dishes I had made before I went off, so I will quickly post those first.<br />
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<center><a href="http://s1221.photobucket.com/albums/dd477/mkorula1/?action=view&current=_DSC0371.jpg" target="_blank"><img src="http://i1221.photobucket.com/albums/dd477/mkorula1/_DSC0371.jpg" border="0" alt="Photobucket"></a></center><br />
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<center><a href="http://s1221.photobucket.com/albums/dd477/mkorula1/?action=view&current=BreadPakoras.jpg" target="_blank"><img src="http://i1221.photobucket.com/albums/dd477/mkorula1/BreadPakoras.jpg" border="0" alt="Photobucket"></a></center>Miriam Korulahttp://www.blogger.com/profile/03565055069591587618noreply@blogger.com18tag:blogger.com,1999:blog-3347458201815856112.post-14683310420352218352011-06-10T11:42:00.001+03:002011-06-13T05:03:30.949+03:00Silent Musing<div dir="ltr" style="text-align: left;" trbidi="on">Randomness at its best, I guess...I had a blog specifically for such ramblings but its been shot down since a while n' I can't help but do some amount of rambling here. I have been out of action so to speak coz of a family crisis. My father in law who was admitted in the hospital, all of a sudden, passed away on the 1st of June, life as I know it has changed completely since then.<br />
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None of us were even remotely prepared for an eventuality of this magnitude. Needless to say everyone feels shaken to the core. Rj could not handle the paramount depression that came with this event and be emotionally supportive to his mother n' kid sister. I'm in the middle trying to fill in some very large shoes. I have not been in Bangalore since my last post n' shuttling between, Bangalore, Bhopal n' Kottayam there is just no room for a food blog post from me. <br />
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I'm currently in Bhopal n' with my laptop n' camera left behind in Bangalore, i'm feeling really lost. I'm terribly missing my intimate interactions with food. Necessity cooking is so different from cooking new things for my blog. I never realised food n' blogging could mean so much to me. I know I will get to come back to blogging, but its gonna take some time. In the meantime I hope to read more blogs n' collect more recipes from all of you.<br />
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</div>Miriam Korulahttp://www.blogger.com/profile/03565055069591587618noreply@blogger.com8tag:blogger.com,1999:blog-3347458201815856112.post-61444871714251700252011-05-28T06:14:00.001+03:002011-05-28T06:21:56.565+03:00Chettinad Chicken<center> <br />
<a href="http://s1221.photobucket.com/albums/dd477/mkorula1/?action=view&current=ChettinadChicken.jpg" target="_blank"><img src="http://i1221.photobucket.com/albums/dd477/mkorula1/ChettinadChicken.jpg" border="0" alt="Photobucket"></a><br />
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<div dir="ltr" style="text-align: left;" trbidi="on">I'm a big fan of chettinad cuisine, just the thought of the Beef Chettinad that I had in Goa, during our vacation in Decemeber, still makes my mouth water. But I haven't tried a lot of chettinad cuisine at home, other than this <a href="http://invogueathome.blogspot.com/2010/04/chettinad-egg-kurma.html">Egg Chettinad</a> I had made long back. Rj had to go out of station on a family emergency n wanted to make something nice for him for dinner the day before he left.<br />
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<center><a href="http://s1221.photobucket.com/albums/dd477/mkorula1/?action=view&current=_DSC0335.jpg" target="_blank"><img src="http://i1221.photobucket.com/albums/dd477/mkorula1/_DSC0335.jpg" border="0" alt="Photobucket"></a><br />
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In a situation like this, I find it easy to rely on cooking expert Sanjeev Kapoor's recipes. I have complete faith in his recipes, like I always say they will never let you down, even if you are trying it for the first time! That's how I decided on Sanjeev Kapoor's Chicken Chettinad recipe. I have followed his instructions to the last dot n' it was amazing. I have always favoured my <a href="http://invogueathome.blogspot.com/2010/03/darbar-ki-karahi.html">Darbar Ki Karahi</a> and <a href="http://invogueathome.blogspot.com/2010/04/murgh-makhani-and-butter-chicken.html">Murgh Makhani</a> recipe for chicken if I want to make chicken it for a special occasion, but I have to say, this recipe is gonna be a stiff competition to all my previous chicken recipes. So here you go...<br />
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<center><a href="http://s1221.photobucket.com/albums/dd477/mkorula1/?action=view&current=SpicyChettinadChicken.jpg" target="_blank"><img src="http://i1221.photobucket.com/albums/dd477/mkorula1/SpicyChettinadChicken.jpg" border="0" alt="Photobucket"></a><br />
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<strong>Ingredients:</strong><br />
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1. Chicken : 500gms/ half a kilo<br />
2. Dry Red Chilies: 5 whole pods<br />
3. Coconut: 1/2 (scraped)<br />
4. Poppy seeds (khuskhus): 1 tsp<br />
5. Coriander seeds: 1/2 tsp<br />
6. Cumin seeds: 1/4 tsp<br />
7. Green cardamom: 1no <br />
8. Clove: 1no <br />
9. Cinnamon: 1/2 an inch piece<br />
10. Star anise: 1/2 <br />
11. Fennel seeds (saunf): 1/2 tsp<br />
12. Ginger: 1 inch piece (roughly chopped)<br />
13. Garlic: 5-6cloves<br />
14. Oil: 1/4 cup (the original recipe used olive oil, but I used regular sunflower oil)<br />
15. Onion : 1no (medium) chopped<br />
16. Curry leaves: 10-12 <br />
17. Tomato: 2 small or 1 large (chopped)<br />
18. Red chili powder: 1/2 tsp<br />
19. Turmeric powder: 1/4 tsp<br />
20. Lemon juice: as per taste<br />
21. Coriander leaves: 1tsp (chopped)<br />
22. Salt: as per taste <br />
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<strong>Method:</strong><br />
<br />
<span id="ctl00_cphMiddleSection_lblMethod">Step 1: Roast dry red chillies, coconut, poppy seeds, coriander seeds, cumin seeds, green cardamom, cloves, cinnamon, star anise, fennel seeds in 1 tbsp of oil </span><br />
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Step 2: Grind the above into a paste along with ginger and garlic. (my mallu instinct worked overtime n' i tried using my new stone pestle n' mortar unsuccessfully to do this, so I had to do a little twist later, which I will mention)<br />
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Step 3: Heat the remaining oil in a kadai/wok and fry onion till golden. Add curry leaves and the ground paste and sauté for some time. <br />
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Step 4: Add tomatoes, red chilli powder, turmeric powder and salt to taste. (at this stage I could see that my paste needs to be a little more ground n ground the same in a mixer grinder to a fine paste. That is the reason why you can't see any tomato pieces or curry leaves in my pictures) Once I ground the same into a thick paste, I sauteed them for a min more in the same kadai without adding more oil.<br />
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Step 5: Add chicken and mix. Cook for five minutes and then add two cups of water, lemon juice, cover and cook till the chicken is done. <br />
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Step 6: Serve hot garnished with coriander leaves. <br />
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<center><a href="http://s1221.photobucket.com/albums/dd477/mkorula1/?action=view&current=_DSC0339.jpg" target="_blank"><img src="http://i1221.photobucket.com/albums/dd477/mkorula1/_DSC0339.jpg" border="0" alt="Photobucket"></a><br />
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It is best served with hot rice or chapathi or even paratha. But I served it with puttu, coz after taking time out to decide on what to make n' the whole process above I had time only for something simple like puttu. :) Happy Cooking!!!</div><br />
<center><a href="http://s1221.photobucket.com/albums/dd477/mkorula1/?action=view&current=SanjeevKapoorsChettinadChicken.jpg" target="_blank"><img src="http://i1221.photobucket.com/albums/dd477/mkorula1/SanjeevKapoorsChettinadChicken.jpg" border="0" alt="Photobucket"></a><br />
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</center>Miriam Korulahttp://www.blogger.com/profile/03565055069591587618noreply@blogger.com12tag:blogger.com,1999:blog-3347458201815856112.post-11154956408624499372011-05-27T13:04:00.000+03:002011-05-27T13:04:56.228+03:00Vendakkai Curry/ Okra in Coconut Milk Gravy<div dir="ltr" style="text-align: left;" trbidi="on">Today I was looking for a snap I had clicked of my niece a while back n' I found 3 dishes that I had not posted up here yet :). (This is dish no. 3 ). All these snaps were taken a little after we moved to Bangalore. I'm guessing, I just didn't have the time to post them up then. I'm gonna post all three today, just coz I already have too many dishes I had made this week which i'm yet to post. These recipes are good, but the snaps lack imagination, so don't let that fool you.<br />
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<center> <br />
<a href="http://s1221.photobucket.com/albums/dd477/mkorula1/?action=view&current=_DSC0059.jpg" target="_blank"><img src="http://i1221.photobucket.com/albums/dd477/mkorula1/_DSC0059.jpg" border="0" alt="Photobucket"></a><br/><br/></center><br />
This dish was made at home in Kottayam, during one of my visits. I didn't make it, I just helped :). I suggested to amma saying that let me make this a guest post by her. She just point blank refused, saying if she were to do a guest post, might as well do something a little more complicated. lol. So the next time I go home, I'm gonna click some snaps of her complicated dishes...:)..This curry is really simple, easy to make n' very light. Amma actually takes the first extract n' the second extract from the coconut where ever she needs to use coconut milk. I guess store bought coconut milk, might not give this light texture. So here you go...<br />
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<center> <br />
<a href="http://s1221.photobucket.com/albums/dd477/mkorula1/?action=view&current=_DSC0060.jpg" target="_blank"><img src="http://i1221.photobucket.com/albums/dd477/mkorula1/_DSC0060.jpg" border="0" alt="Photobucket"></a><br/><br/></center><br />
<b>Ingredients:</b><br />
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1. Okra/ Vendekkai: 10nos (each cut into 3 pieces)<br />
2. Onion: 1no small (sliced)<br />
3. Green Chili: 1nos (sliced)<br />
4. Ginger Garlic Paste: 1tsp<br />
5. Chili Powder: 1/2 tsp<br />
6. Turmeric Powder: 1/4tsp<br />
7. Coriander Powder: 1 tsp<br />
8. Coconut Milk: from half a coconut (first n' second extract)*<br />
9. Salt: as per taste<br />
10. Curry Leaves: 1sprig<br />
11. Oil: 1tsp<br />
12. Water- 1/4 cup<br />
13. Vinegar- 1/2tsp<br />
14. Black Pepper: enough to sprinkle on top<br />
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* if using store bought coconut milk, then 3/4 to a cup should do.<br />
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<b>Method:</b><br />
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Step 1: Stir fry the okra pieces in a little oil for 3-4mins. Set it aside.<br />
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Step 2: Add a little more oil into the same kadai, add mustard seeds n' curry leaves n' allow it to splutter.<br />
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Step 3: Add the chopped onion, green chili n' ginger garlic paste to the above. Allow it to cook till the onions turn pink.<br />
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Step 4: Add the powders, turmeric, red chili n' coriander powder to the above. Add salt. Mix it well for the masala to cook properly.<br />
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Step 5: Add the pan fried okra into the above, stir it well with the masala. <br />
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Step 6: Pour some water n' cook it covered for 2-3mins (depending on how crunchy you want it to be)<br />
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Step 7: Add the second extract of the coconut milk first n' add the vinegar at this stage. (if you don't want to use vinegar, you can use a little lime juice or one chopped tomato.) Add the first extract of coconut milk to this. If you are using store bought coconut milk, do this in one step.<br />
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Step 8: Sprinkle some black pepper powder or garam masala on top n' its ready to serve. <br />
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This is best served with some hot rice. :) Happy Cooking!!! </div><br />
<center> <br />
<a href="http://s1221.photobucket.com/albums/dd477/mkorula1/?action=view&current=_DSC0061.jpg" target="_blank"><img src="http://i1221.photobucket.com/albums/dd477/mkorula1/_DSC0061.jpg" border="0" alt="Photobucket"></a><br/><br/></center>Miriam Korulahttp://www.blogger.com/profile/03565055069591587618noreply@blogger.com11tag:blogger.com,1999:blog-3347458201815856112.post-72275608542274683482011-05-27T12:10:00.001+03:002011-05-27T12:11:40.567+03:00Sprouts Masala (Dry)<div dir="ltr" style="text-align: left;" trbidi="on">Today I was looking for a snap I had clicked of my niece a while back n' I found 3 dishes that I had not posted up here yet :). (This is dish no. 2 ). All these snaps were taken a little after we moved to Bangalore. I'm guessing, I just didn't have the time to post them up then. I'm gonna post all three today, just coz I already have too many dishes I had made this week which i'm yet to post. These recipes are good, but the snaps lack imagination, so don't let that fool you.<br />
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<center><a href="http://s1221.photobucket.com/albums/dd477/mkorula1/?action=view&current=_DSC0036.jpg" target="_blank"><img src="http://i1221.photobucket.com/albums/dd477/mkorula1/_DSC0036.jpg" border="0" alt="Photobucket"></a><br />
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I love having sprouts, you must have figured that out from the salad recipes, like <a href="http://invogueathome.blogspot.com/2011/04/chicken-aioli-salad.html">Chicken Aioli Salad</a> n' my <a href="http://invogueathome.blogspot.com/2010/04/spinach-salad-with-alfalfa-sprouts-and.html">Spinach Salad with Alfalfa Sprouts n' Feta Cheese</a> here. We normally eat it fresh in a salad n' since that taste great, I never thought of trying anything else. But my mom in law makes this really nice dry masala with this n' Rj is a big fan. Besides, who wouldn't like making a dish that their mom in law makes to perfection? lol. Ever since I made this the first time, we have had this as a side dish for chapathi almost every other week. Try it, its really nice... So here you go.<br />
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<center><a href="http://s1221.photobucket.com/albums/dd477/mkorula1/?action=view&current=_DSC0038.jpg" target="_blank"><img src="http://i1221.photobucket.com/albums/dd477/mkorula1/_DSC0038.jpg" border="0" alt="Photobucket"></a><br />
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<b>Ingredients: </b><br />
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1. Sprouts: 2 cup (I use Moong sprouts)<br />
2. Onion - 1no (chopped)<br />
3. Garlic: 3-4nos (crushed)<br />
4. Tomato: 1no (small) chopped<br />
5. Salt: as per taste<br />
6. Cumin Seeds - 1/2 tsp<br />
7.Chili Powder - 1 tsp or 1/2tsp (as per taste)<br />
8.Turmeric powder - 1/4tsp or a little more<br />
9.Garam Masala - a pinch or 2<br />
10.Oil<br />
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<b>Method:</b><br />
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Step 1: Heat oil in a kadai/wok. Add the cumin seeds n' let is splutter.<br />
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Step 2: Add the chopped onion n' crushed garlic to this. Fry it till the onions become translucent.<br />
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Step 3: Add the turmeric powder n' chili powder to the above. Stir it, allowing the masala to cook.<br />
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Step 4: Add the chopped tomatoes to this. Let it mix well in the masala. Add salt.<br />
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Step 5: Add the sprouts to this n' mix it well with the masala. Sprinkle some water on top n' cover it to cook it for 8-10mins. If it too dry stir it once in a while so that it doesn't stick to the bottom of the pan.<br />
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Step 6: Stir the above, adjust the salt, sprinkle some garam masala on top. Mix it well n' its ready to serve. <br />
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If you would like to give this dish a little pungent taste, sprinkle some lemon juice over it before serving. Happy Cooking!!!</div><br />
<center><a href="http://s1221.photobucket.com/albums/dd477/mkorula1/?action=view&current=_DSC0040.jpg" target="_blank"><img src="http://i1221.photobucket.com/albums/dd477/mkorula1/_DSC0040.jpg" border="0" alt="Photobucket"></a><br />
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</center>Miriam Korulahttp://www.blogger.com/profile/03565055069591587618noreply@blogger.com4tag:blogger.com,1999:blog-3347458201815856112.post-59118236743844480102011-05-27T10:30:00.003+03:002011-05-27T13:09:45.165+03:00Drumstick Stir Fry/ Murungakai Ularthiyathu<div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on">Today I was looking for a snap I had clicked of my niece a while back n' I found 3 dishes that I had not posted up here yet :). (This is dish No.1 for today). All these snaps were taken a little after we moved to Bangalore. I'm guessing, I just didn't have the time to post them up then. I'm gonna post all three today, just coz I already have too many dishes I had made this week which i'm yet to post. These recipes are good, but the snaps lack imagination, so don't let that fool you.<br />
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<center><a href="http://s1221.photobucket.com/albums/dd477/mkorula1/?action=view&current=_DSC0046.jpg" target="_blank"><img alt="Photobucket" border="0" src="http://i1221.photobucket.com/albums/dd477/mkorula1/_DSC0046.jpg" /></a></center><br />
I love drumsticks, growing up we had 2-3trees at home n' I used to never like them. Especially coz amma used to make so many things with drumsticks n' its leaves. :(...But ever since I start cooking, a <a href="http://invogueathome.blogspot.com/2009/06/sambar.html">Sambar</a> for me is just incomplete without drumsticks in them. My best friend, Sandhra got married recently n' her mom in law (a great cook again) lives with them. Just as well, as Sandhra doesn't enjoy cooking at all these days...:) But I think its just a phase,(havevn't we had a time like this?) she will find her groove again soon. So anyways, her mom in law made this for her one day n' she was raving about it to me. So I just had to try it n' it turned out really well. Only thing is eating this is a very hands on job. :) So here you go.<br />
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<center><a href="http://s1221.photobucket.com/albums/dd477/mkorula1/?action=view&current=_DSC0047.jpg" target="_blank"><img alt="Photobucket" border="0" src="http://i1221.photobucket.com/albums/dd477/mkorula1/_DSC0047.jpg" /></a></center><br />
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<b>Ingredients:</b><br />
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1. Drumsticks: 2nos (cut like in the snaps)<br />
2. Water: 1/2cup<br />
3. Salt: as per taste<br />
4. Green Chili: 1no (chopped)<br />
5. Onion: 1/2 an onion (chopped)<br />
6. Oil: 2-3tsp<br />
7. Mustard: 1/2 tsp<br />
8. Curry Leaves: 1 sprig<br />
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<b>Method:</b><br />
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Step 1: Boil the drumstick piece in water mixed with salt. Once the drumsticks are cooked, let the water evaporate. (add a little more an 1/2 a cup of water if required to cook them well). <br />
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Step 2: In a kadai/wok, heat oil, splutter the mustard seeds n' curry leaves. <br />
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Step 3: Add the chopped Onion n' Green Chili. Let it brown.<br />
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Step 4: Add the cooked drumsticks to this n' stir fry it well. <br />
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This is ready to serve with some Mooru n' Hot rice. :) Happy Cooking!!!<br />
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</div><center><a href="http://s1221.photobucket.com/albums/dd477/mkorula1/?action=view&current=_DSC0045-1.jpg" target="_blank"><img alt="Photobucket" border="0" src="http://i1221.photobucket.com/albums/dd477/mkorula1/_DSC0045-1.jpg" /></a></center></div>Miriam Korulahttp://www.blogger.com/profile/03565055069591587618noreply@blogger.com4tag:blogger.com,1999:blog-3347458201815856112.post-77322993489847308182011-05-26T11:54:00.003+03:002011-07-03T19:48:48.669+03:00Paneer Bhurji/ Scrambled Cottage Cheese<center><a href="http://s1221.photobucket.com/albums/dd477/mkorula1/?action=view&current=PannerBhurji.jpg" target="_blank"><img src="http://i1221.photobucket.com/albums/dd477/mkorula1/PannerBhurji.jpg" border="0" alt="Photobucket"></a></center><br />
<div dir="ltr" style="text-align: left;" trbidi="on">My amma came n' stayed with me for a week n' my relationship with milk completely changed. :)...does that sound weird? But really, I couldn't make you understand what i'm talking about any other way. Now, I make curd, fresh cream, butter n' ghee at home. Well not all in one day...but you get the picture. I never knew it could be this easy. Cooking for 2, the only thing out of this which has a lot of demand on a daily basis is curd n' love how well the curd sets. I could give all the curd companies out there a run for their money...lol.<br />
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<center><a href="http://s1221.photobucket.com/albums/dd477/mkorula1/?action=view&current=PaneerCapsicum.jpg" target="_blank"><img src="http://i1221.photobucket.com/albums/dd477/mkorula1/PaneerCapsicum.jpg" border="0" alt="Photobucket"></a></center><br />
I'm digressing, what I wanted to say was, previous to amma's visit the only milk product I used to make at home is Paneer. But the major problem with it was I could never cut perfect cubes/squares etc out of my home made paneer. Coz they won't hold a shape like that. I would hang it in a muslin cloth n' end result is always a large ball liked shape that would love to crumble. So I had stopped making paneer at home for my dishes like <a href="http://invogueathome.blogspot.com/2010/03/punjabi-paneer-makhani.html">Punjabi Paneer Makhani</a>, <a href="http://invogueathome.blogspot.com/2011/04/sanjeev-kapoors-hara-bhara-paneer-tikka.html">Hara Bhara Paneer</a> n' <a href="http://invogueathome.blogspot.com/2010/02/paneer-tikka-masala.html">Paneer Tikka Masala</a>. But my homemade paneer especailly coz it loves to crumble is best for Paneer Bhurji. On a day when you are not in the mood for elaborate cooking, this is just perfect with Chapathis. By the way I follow the Vahrehvah Chef Sanjay Thumma's instructions to make paneer at home.<br />
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<center><a href="http://s1221.photobucket.com/albums/dd477/mkorula1/?action=view&current=Paneer.jpg" target="_blank"><img src="http://i1221.photobucket.com/albums/dd477/mkorula1/Paneer.jpg" border="0" alt="Photobucket"></a></center><br />
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This dish is by far the only thing I make without a written recipe. I searched online n didn't find any recipe I liked n' thought to myself, how difficult can making something like this without a recipe be. So here you go, my version of a Paneer Bhurji. :)<br />
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<center><a href="http://s1221.photobucket.com/albums/dd477/mkorula1/?action=view&current=PaneerwithCapsicum.jpg" target="_blank"><img src="http://i1221.photobucket.com/albums/dd477/mkorula1/PaneerwithCapsicum.jpg" border="0" alt="Photobucket"></a></center><br />
<b>Ingredients:</b> <br />
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1. Paneer: 200gms (soft paneer) crumbled.<br />
2. Onion: 1no (small) chopped<br />
3. Garlic: 4-5nos (chopped)<br />
4. Tomato: 1no (deseeded) chopped<br />
5. Greenchili- 2nos<br />
6. Capsicum/ Bell Pepper- 1no (deseeded n' cubed)*<br />
7. Egg: 1no (optional)<br />
8. Turmeric Powder: a pinch<br />
9. Chili Powder: 1/2tsp<br />
10. Garam Masala: a pinch or 2<br />
11. Oil<br />
12. Mustard seeds- 1/2tsp<br />
13. Curry Leaves<br />
14. Salt: as per taste<br />
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* I have used yellow, red n' green capsicums just to get that burst of color, you can just use any one color n' it would still taste nice.<br />
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<b>Method:</b> <br />
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Step 1. Heat a oil in pan, add mustard seeds n' curry leaves. Let it splutter.<br />
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Step 2. Add chopped onions, garlic n' green chili and leave it to cook. (2-3mins on medium flame)<br />
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Step 3. Add turmeric powder, chili powder n salt, mix it well. Allow it to cook well.<br />
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Step 4. Add the chopped tomatoes to this.<br />
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Step 5. If you are adding eggs, scramble it in another pan n' add scrambled eggs to the above mixture. (I like the texture better this way, but up to you if you want to add the beaten egg directly to the above mixture, you can.)<br />
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Step 6. Add the chopped paneer to the above n' mix it well. Leave it to cook for a while. (Ensuring that the paneer does not harden).<br />
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Step 7. Add the cubed/chopped capsicum to the above. Mix it well n' allow it to cook for another 3-4mins.<br />
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Step 8: Check for salt n' add more if you need it. Sprinkle some garam masala on top n' its ready...:)<br />
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Happy Cooking!!!</div><br />
<center><a href="http://s1221.photobucket.com/albums/dd477/mkorula1/?action=view&current=PaneerReadyinMinutes.jpg" target="_blank"><img src="http://i1221.photobucket.com/albums/dd477/mkorula1/PaneerReadyinMinutes.jpg" border="0" alt="Photobucket"></a></center>Miriam Korulahttp://www.blogger.com/profile/03565055069591587618noreply@blogger.com7tag:blogger.com,1999:blog-3347458201815856112.post-71590963200079108902011-05-25T04:13:00.000+03:002011-05-25T06:17:28.998+03:00Shahi Falooda or The Royal Falooda<center><a href="http://s1221.photobucket.com/albums/dd477/mkorula1/?action=view&current=PersianFalooda.jpg" target="_blank"><img border="0" alt="Photobucket" src="http://i1221.photobucket.com/albums/dd477/mkorula1/PersianFalooda.jpg" /></a></center><br />Falooda is said to be an adaptation of the Persian dessert 'Faloodeh' and was brought to the Indian subcontinent during the Mughal period. It is a very popular cold dessert or beverage in India now. My mom used to make this for us every summer. Open the refrigerator and there will be this tall glass jar filled with pink milk n' I used to fall in love with it. I could never get enough of it. The best part of it was just not the color but the sabza seeds (basil seeds), I mean I had never seen anything like it before. When dry its all black n' dry n' the moment you pour some water over it, it just transforms. Not many children or adults even had heard about sabza seeds back when me n my sister were in school n' it became a popular drink with our friends n' cousins who would visit home.<br /><br /><center><a href="http://s1221.photobucket.com/albums/dd477/mkorula1/?action=view&current=RoyalFalooda.jpg" target="_blank"><img border="0" alt="Photobucket" src="http://i1221.photobucket.com/albums/dd477/mkorula1/RoyalFalooda.jpg" /></a></center><br />This time when my nieces came over for vacation, I kept some ready for them along with the <a href="http://invogueathome.blogspot.com/2011/04/mango-ice-lollies-summer-delight-on.html">Mango Ice Lollies</a> n' needless to say they loved it. Rj didn't get more than a sip or two n' its one of his favourite summer drinks too. So once my chechi (sister) n' the kids left, I had to make it again just for amma n' Rj. That's when I asked amma for the first time, how she used to add the sabza seeds back then. My mom is a home science major n' have always liked cooking. She says the popular Indian magazine, FEMINA was a galore of awesome recipes n' tips in the 70's n 80's. I think, maybe even the early 90's, but now, sadly, its mostly pages n' pages of articles on make up n' gossip....(which I have no use of). So for the first time, my mom had Falooda at a northindian restaurant in Kottayam Main Bus Stand (her older brother (my uncle Thuppan) had taken her there before heading home from college one day). This was when she was 15-16yrs old, and the drink had Sabza seeds in it.<br /><br /><center><a href="http://s1221.photobucket.com/albums/dd477/mkorula1/?action=view&current=Falooda.jpg" target="_blank"><img border="0" alt="Photobucket" src="http://i1221.photobucket.com/albums/dd477/mkorula1/Falooda.jpg" /></a></center><br />Years later, after she got married, she found this recipe for Falooda in a Femina. She found the sabza seeds in a traditional ayurvedic herb shop in Kottayam Chandha/Market. That's how this was a popular drink at a small Keralite, South Indian household in the 80's. (the recipe itself is going to occupy only half the space my ranting has taken up...lol) So here you go...<br /><br /><center><a href="http://s1221.photobucket.com/albums/dd477/mkorula1/?action=view&current=ShahiFalooda.jpg" target="_blank"><img border="0" alt="Photobucket" src="http://i1221.photobucket.com/albums/dd477/mkorula1/ShahiFalooda.jpg" /></a></center><br /><br /><strong>Ingredients:</strong><br /><br />1. Milk: 1 Ltr<br />2. Sugar: 1 cup<br />3. Cornflour- 2tsp<br />4. Rose Essence- 1tsp<br />5. Red Color- 1pinch or a little more (feel free to decide how dark or light you want it)<br />6. Sabza/ Basil Seeds: adequate<br />7. Vermicelli: 4tsp (optional)<br />8. Long grain Rice (pan fried n' coarsely ground): 2tsp (optional)<br />9. Jelly: 4tsp (chopped) (optional)<br />10. Ice cream of your choice: 3-4scoops<br /><br /><strong>Method:</strong><br /><br />Step 1: Cook the vermicelli in boiling water. Strain and keep aside to cool. Then chill in refrigerator till needed.<br /><br />Step 2: Add water to Sabza Seeds n' keep it aside. They will soon start to swell and look transparent with a small dot-like, black center. Strain and keep it aside in a small bowl.<br /><br />Step 3: Keep aside 1/4cup of milk. Add sugar to the rest of the milk and boil it. Add the milk kept aside to cornflour and mix it well to dissolve it completely. Once the milk and the sugar mixture boils, add the cornflour mixture to it along with the fried ground rice. Stir the milk to thicken the milk. Keep it aside to cool completely.<br /><br />Step 4: Add the rose essence and color to the milk. Chill in refrigerator till needed.<br /><br />Step 5: To assemble the Falooda, in each glass, put a tsp of jelly, vermicelli, pre-soaked Sabza seeds. Now the falooda over them. Add a scoop of ice cream to this.<br /><br />Garnish it with some slivered almonds and pistachios, if desired (i didn't do so). Add a straw and long-handled spoon and serve! Happy Cooking!!!<br /><br /><center><a href="http://s1221.photobucket.com/albums/dd477/mkorula1/?action=view&current=_DSC0165.jpg" target="_blank"><img border="0" alt="Photobucket" src="http://i1221.photobucket.com/albums/dd477/mkorula1/_DSC0165.jpg" /></a></center>Miriam Korulahttp://www.blogger.com/profile/03565055069591587618noreply@blogger.com15tag:blogger.com,1999:blog-3347458201815856112.post-51190286861377160462011-05-24T04:38:00.000+03:002011-05-24T05:38:55.568+03:00Kottayam Banana Ghee Roast...;) vs. French Caramalised Bananas<center><a href="http://s1221.photobucket.com/albums/dd477/mkorula1/?action=view&current=_DSC0109.jpg" target="_blank"><img border="0" alt="Photobucket" src="http://i1221.photobucket.com/albums/dd477/mkorula1/_DSC0109.jpg" /></a><br /><br /></center>This was my appa's (father's) favourite evening snack. I remember amma making this n' keeping his share aside as soon as she makes it coz otherwise I would have finished it in no time. So I guess I liked this as much as appa did. I miss my father terribly, so many decisions would've have been taken out of my hands, making life so much simpler. He loved taking over. :) He was intelligent, complex, shrewd n' vulnerable if that is possible. Irrespective of having been a terrible teenager n a rebel, every single day I hope he knew/knows how much I loved him.<br /><br /><br /><center><a href="http://s1221.photobucket.com/albums/dd477/mkorula1/?action=view&current=_DSC0107.jpg" target="_blank"><img border="0" alt="Photobucket" src="http://i1221.photobucket.com/albums/dd477/mkorula1/_DSC0107.jpg" /></a><br /><br /></center>Coming back to this recipe, Rj doesn't enjoy this at all n' I'm secretly pleased with that, coz I still love it just as much n' don't mind not sharing it with anyone. I'm not sure this can be called Banana Ghee Roast, coz you just doing a quick shallow fry than roast, but the name sounded so suggestive I couldn't resist using it. :) I must say I haven't made evening snacks since ages, that custom is just not followed in my home. I guess mainly coz when I was working, we both came back home only after 7.30-8.00pm almost everyday. So anyway, I saw the French Chef, Manu Fiedel, making Caramalised Banana Fry on TV n' just couldn't resist making the Kerala/Kottayam version of it. I will mention his version in a little more detail below. :) So here you go.<br /><br /><br /><center><a href="http://s1221.photobucket.com/albums/dd477/mkorula1/?action=view&current=_DSC0110.jpg" target="_blank"><img border="0" alt="Photobucket" src="http://i1221.photobucket.com/albums/dd477/mkorula1/_DSC0110.jpg" /></a> </center><br /><div align="left"><strong></strong></div><br /><div align="left"><strong>Ingredients:</strong><br />1. Banana- 1no (preferably overripe ones)<br />2. Ghee- 1-2tsp (or more depending on how much juice you want in the end) </div><br /><div align="left">3. Sugar- for sprinkling </div><br /><p><strong>Method:</strong><br /><br />Step 1: Cut the whole banana into 2 or 3 depending on how long you want the slices to be. Slice each piece vertically (as seen in the snaps).<br /><br />Step 2: Heat ghee in a frying pan, arrange the slices of banana without overcrowding it and shallow fry them.<br /><br />Step 3: Arrange them in a plate n' sprinkle it with some sugar. And its ready. Serve it with some ice cream if you like to create a Dessert version of the snack. </p><br /><br /><center><a href="http://s1221.photobucket.com/albums/dd477/mkorula1/?action=view&current=_DSC0108-2.jpg" target="_blank"><img border="0" alt="Photobucket" src="http://i1221.photobucket.com/albums/dd477/mkorula1/_DSC0108-2.jpg" /></a><br /><br /></center>The last time I went home, Amma made these for me using home grown bananas n' I swear the bananas were so sweet, I didn't have to add any sugar. Now for Chef Manu Fiedel's Version.<br /><br />He used Butter instead of Ghee, used a lot more than my version. He added brown sugar into the hot butter first and then added the bananas whole instead of slicing it. To make the whole thing look a lot more exciting, he even flambé-d them in the pan ;) and served it hot with some vanilla ice cream. I must say it looked divine. But my craving for the home version, made me try that instead. Happy Cooking!!<br /><br />I would like to thank Asha from <a href="http://atastychallenge.blogspot.com/">A Tasty Challenge</a> for the award she passed on to me.<br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 199px; DISPLAY: block; HEIGHT: 190px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5610101446466692434" border="0" alt="" src="http://1.bp.blogspot.com/-1Hw7Y0dCTtk/TdsVir6NZVI/AAAAAAAADEI/enDc9oSB4G8/s400/Lovely%252Bblog.jpg" /> Her blog not only has some really yummy recipes, but she had actually taken on a challenge to finish 262 recipes in 365days n' completed the same this May. I'm in awe, kudos to you Asha.Miriam Korulahttp://www.blogger.com/profile/03565055069591587618noreply@blogger.com12tag:blogger.com,1999:blog-3347458201815856112.post-48472768977546390242011-05-18T10:33:00.000+03:002011-05-18T12:56:50.059+03:00Chicken SammiesI'm feeling all down just coz my bestie, Nidz is unwell n' is not on FB today...:(....I would love to type more here just to keep myself occupied but don't want to bore you :)....So coming to this post, I love having sandwiches for breakfast especially on weekends, they are simple, easy n' you can add just about anything you fancy as an ingredient and it never fails...My amma specialises in sandwiches n soups I think (she makes them in a jiffy). She insisted I keep a few pieces of the chicken aside last week before making a curry and guess what? I was able to use that for these sammies. ;)I love referring to sandwiches as 'Sammies'. I made just enough for 3ppl, so please increase the quantity as per your requirement. Here you go...<br /><br /><center><a href="http://s1221.photobucket.com/albums/dd477/mkorula1/?action=view&current=_DSC0167.jpg" target="_blank"><img src="http://i1221.photobucket.com/albums/dd477/mkorula1/_DSC0167.jpg" border="0" alt="Photobucket"></a></center><br /><br /><strong>Ingredients:</strong><br /><br />1. Bread: 10slices<br />2. Chicken: 4-5 boneless pieces (medium sized- make them smaller to cook faster)<br />3. Onion: 1no (medium) finely chopped<br />4. Green Chili: 1 no (finely chopped)<br />5. Ginger: a really small piece (chopped or coarsely crushed)<br />7. Carrot: 1no (grated)<br />8. Coriander/ Cilantro Leaves: 1tsp (chopped)<br />9. Salt <br />10. Pepper<br />11. Oil<br />12. Butter: for spreading<br />13. Egg: 1no<br />14. Cheese: (optional)<br /><br /><strong>Method:</strong><br /><br />Step 1: Cook the boneless chicken (small) pieces with a little salt n very little water. Keep checking to see if the water has evaporated. (Add little more water if n when you see that the water has evaporated before the chicken pieces are cooked through). Once done, keep it aside to cool.<br /><br />Step 2: In a pan heat oil, add the chopped onion, green chili n' ginger and allow it to cook well.<br /><br />Step 3: Add the grated carrots to the above n' keep it covered and cook it for 3-4mins.<br /><br />Step 4: Scramble the egg in a separate pan and add the scrambled eggs to the above.<br /><br />Step 5: Shred the chicken pieces and add it to the above along with chopped cilantro.<br /><br />Step 6: Keep it covered n' cook for another 2mins, stir well n' adjust the salt. Add freshly ground pepper according to your preference of spice. (you can add a little garam masala instead of pepper at this point if you want, though I didn't do so)<br /><br />Step 7: Spread some butter on one slice of the bread, add the filling, top it with some shredded cheese (if you are using any) cover it with another slice n' grill it in a sandwich maker. <br /><br /><center><a href="http://s1221.photobucket.com/albums/dd477/mkorula1/?action=view&current=_DSC0168.jpg" target="_blank"><img src="http://i1221.photobucket.com/albums/dd477/mkorula1/_DSC0168.jpg" border="0" alt="Photobucket"></a><br/><br/></center><br />I think this filling tastes better with grilled than plain bread. I know the snaps aren't looking as 'bite into me' as I wanted them to, but trust me it tastes great. I'm sending this also to the event <a href="http://kahakaikitchen.blogspot.com/p/souper-sundays.html">Souper (Soup, Salad & Sammies) Sundays </a>hosted by Deb from <a href="http://kahakaikitchen.blogspot.com/">Kahakai Kitchen</a>. Happy Cooking!<br /><br /><center><a href="http://s1221.photobucket.com/albums/dd477/mkorula1/?action=view&current=_DSC0170.jpg" target="_blank"><img src="http://i1221.photobucket.com/albums/dd477/mkorula1/_DSC0170.jpg" border="0" alt="Photobucket"></a></center>Miriam Korulahttp://www.blogger.com/profile/03565055069591587618noreply@blogger.com17