tag:blogger.com,1999:blog-64429009193520452252021-10-10T15:53:36.777-04:00Padma's KitchenAuthentic Indian cuisine and a variety of my-tried-out innovative recipes which are a huge hit at home. Includes recipes with a twist from all across the globe and all walks of life.Padmahttp://www.blogger.com/profile/14130494650068119152noreply@blogger.comBlogger129125tag:blogger.com,1999:blog-6442900919352045225.post-7623499808391006822021-06-08T20:03:00.001-04:002021-06-08T20:03:23.451-04:00Sweet Potato Sliders<div><div class="separator" style="clear: both; text-align: center;"> <a href="https://lh3.googleusercontent.com/-lPLNjtUWYac/YMAFSXGzN-I/AAAAAAAAA_U/JSXTgnxybE0Uy1Lrmq1FUcxAO3IkgPRgACLcBGAsYHQ/s1600/1623197001464186-0.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://lh3.googleusercontent.com/-lPLNjtUWYac/YMAFSXGzN-I/AAAAAAAAA_U/JSXTgnxybE0Uy1Lrmq1FUcxAO3IkgPRgACLcBGAsYHQ/s1600/1623197001464186-0.png" width="400"> </a></div><br></div><div><b>Sweet Potato Open Sliders </b></div><div><br></div><div>Air fried Sweet Potato with roasted Eggplant, Taztziki, Microgreens and Asparagus on the sides</div><div><br></div><div>My No Grains Lunch Plate 🍠🍆🌱<br></div><div><div class="separator" style="clear: both; text-align: center;"> <a href="https://lh3.googleusercontent.com/-SOKi2uWdREY/YMAFR3cgEyI/AAAAAAAAA_Q/8A4RmOEKbQ4aognUgfTkLj3aXt2Bo307wCLcBGAsYHQ/s1600/1623196999306176-1.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://lh3.googleusercontent.com/-SOKi2uWdREY/YMAFR3cgEyI/AAAAAAAAA_Q/8A4RmOEKbQ4aognUgfTkLj3aXt2Bo307wCLcBGAsYHQ/s1600/1623196999306176-1.png" width="400"> </a></div><br></div><div>▪︎ Take asparagus and sweet potato slices and toss them with garlic herbs flavored olive oil and nutritional yeast and air fry it for 5 mins at 370°F</div><div>▪︎Slice Italian Eggplant into 1/2 inch rounds. ▪︎Take chick pea (besan)flour, add a teaspoon of Chilly powder, pepper, salt and peanuts powder. </div><div>▪︎Coat the eggplants and pan fry it!</div><div>▪︎Place eggplant on fried sweet potato, top it with roasted eggplant slices, Tzatziki and Microgreens.</div><div><br></div><div>#nograins #zerograins #mylunchplate #padmaskitchen #padmasMyPlateseries </div><div><br><div class="separator" style="clear: both; text-align: center;"> <a href="https://lh3.googleusercontent.com/-2rP33xVR7W4/YMAFRaXPAqI/AAAAAAAAA_M/kEXvJ1O00c0VEsSd72QkzWlqFaYXE-8PwCLcBGAsYHQ/s1600/1623196996710123-2.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://lh3.googleusercontent.com/-2rP33xVR7W4/YMAFRaXPAqI/AAAAAAAAA_M/kEXvJ1O00c0VEsSd72QkzWlqFaYXE-8PwCLcBGAsYHQ/s1600/1623196996710123-2.png" width="400"> </a></div></div><div><br></div><div>Very filling lunch..</div><div>BON APPETITE 🍴</div><div><br></div><div>Follow me on Instagram @p4dm4skitchen</div><div><br></div>Padmahttp://www.blogger.com/profile/14130494650068119152noreply@blogger.com0tag:blogger.com,1999:blog-6442900919352045225.post-78410069168261569912021-01-16T12:24:00.001-05:002021-01-17T08:34:58.438-05:00Low Carb Shrimp Tacos - Modified Keto Diet<div class="separator" style="clear: both; text-align: center;"> <a href="https://lh3.googleusercontent.com/-NPA0-VvDzfU/YAMhOIcVdDI/AAAAAAAAA78/V6VVVdHb3J85CSa0iBp6ZTVokEvwtQaegCLcBGAsYHQ/s1600/1610817848023718-0.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://lh3.googleusercontent.com/-NPA0-VvDzfU/YAMhOIcVdDI/AAAAAAAAA78/V6VVVdHb3J85CSa0iBp6ZTVokEvwtQaegCLcBGAsYHQ/s1600/1610817848023718-0.png" width="400"> </a></div><div><b>Low Carb Shrimp Tacos</b> </div><div><br></div><div><i>Recipe</i></div><div>Taco shells- Jicama slices</div><div>Main ingredients - sautéed Shrimps</div><div>Slaw: Shredded Cabbage, sliced red onions, chopped Cilantro, chopped Jalapeño with a dash of lemon juice and honey drizzle.</div><div>Spicy Sour cream sauce: 3 tbsps of sour cream, 2 tsp Sriracha, chopped garlic and pepper.</div><div><br></div><div>Add paprika, pepper powder, mirchi powder, cumin powder, salt and 2 spoons of oil, marinate and let it sit for 10 mins and saute on medium flame till it cooks thoroughly. </div><div><br></div><div>Assembly: lay out the jicama slices, add chopped shrimp and top it with cabbage slaw, drizzle with Sriracha sauce.</div><div><br></div><div>Bon Appetite!!</div><div>Follow me @p4dm4skitchen </div><div><div class="separator" style="clear: both; text-align: center;"> <a href="https://lh3.googleusercontent.com/-JwJtCQGUesI/YAMhNncau9I/AAAAAAAAA74/IQCL2Aaf8voaE_BtfEO0krWu98CM3rMawCLcBGAsYHQ/s1600/1610817845644735-1.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://lh3.googleusercontent.com/-JwJtCQGUesI/YAMhNncau9I/AAAAAAAAA74/IQCL2Aaf8voaE_BtfEO0krWu98CM3rMawCLcBGAsYHQ/s1600/1610817845644735-1.png" width="400"> </a></div><br></div><div>#shrimptacos #lowcarbmeals #dinnerdoneperfect #easyassembly #lesscooking #padmaskitchen #traderjoes #jicamaslices #freshandcrunchy #njfoodie #njdesifood #waynenjfoodies #newjerseyfoodie #mumbaitefoodie #foodstyling #foodblogger #foodstylist #foodphotography #tacos #ketodiet #ketolifestyle #ketomeals #ketoweightloss #ketofriendly #ketodinner </div>Padmahttp://www.blogger.com/profile/14130494650068119152noreply@blogger.com0tag:blogger.com,1999:blog-6442900919352045225.post-52254949288079305652020-04-11T13:53:00.000-04:002020-04-11T13:53:30.501-04:00Spicy Red Pepper Karam<div class="separator" style="clear: both; text-align: center;"> <a href="https://lh3.googleusercontent.com/-87hAjVK0qis/XpIBwa1vXxI/AAAAAAAAA24/ww2ur6EFQRkMhghG4aA_ApgWwkfZFEdFwCLcBGAsYHQ/s1600/1586627006877270-0.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://lh3.googleusercontent.com/-87hAjVK0qis/XpIBwa1vXxI/AAAAAAAAA24/ww2ur6EFQRkMhghG4aA_ApgWwkfZFEdFwCLcBGAsYHQ/s1600/1586627006877270-0.png" width="400"> </a></div>This karam has very less ingredients and can be made in a jiff! Made from scratch and fully vegan. Goes well with Indian breakfast and snacks like Idli, Dosas and rice as well. <div><b>Cooking time</b> : 30 mins and under<br><div><b>Ingredients</b> </div><div>4 Red peppers, cut into cubes</div><div>10-12 Dry Red Chillies </div><div>3-4 Green Chillies</div><div>Handful of peanuts</div><div>3T sesame seeds</div><div>1 t Cumin seeds</div><div>3 Garlic cloves</div><div>1t lemon or lime juice</div><div>Salt to taste</div><div>2 t oil</div><div><br></div><div><b>Directions</b> </div><div>1. Heat 2 teaspoons of any cooking oil in a wise pan.</div><div>2. Add jeera ( cumin) and roughly chopped peppers, dry red chillies and green chillies. Saute for couple of mins and add salt. Cover and let it cook for 7 more mins and turn off the flame. To this add garlic and cover with lid so that garlic is half cooked in the steam.</div><div>3. Dry roast peanuts and sesame seeds separately. </div><div>First take the dry ingredients and grind it to powder. To this add the sauted peppers and make it into a smooth paste. I use Nutribullet to prep this.</div><div><br></div><div>Tadaaa....the Red Pepper Karam is ready! </div><div>Below is a video how I make Karam Dosa with millets dosa batter. And the other picture is Millet idlis served with Red Peppers karam.</div><div><div class="separator" style="clear: both; text-align: center;"> <a href="https://lh3.googleusercontent.com/-mdiYa2-7p1M/XpIEGHUIzHI/AAAAAAAAA3I/B2V20c405bUaDgXCxVMZTNXW80bRjyDKwCLcBGAsYHQ/s1600/1586627605941008-0.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://lh3.googleusercontent.com/-mdiYa2-7p1M/XpIEGHUIzHI/AAAAAAAAA3I/B2V20c405bUaDgXCxVMZTNXW80bRjyDKwCLcBGAsYHQ/s1600/1586627605941008-0.png" width="400"> </a></div><br></div><div>You can replace the red peppers with any colored peppers ( green, orange and yellow as well)</div><div><br></div><div>This Karam is rich in Vit c and good source of iron and calcium as we used peanuts and sesame.</div><div><br></div><div><a href="https://youtu.be/7vYnDDsPaxo">Youtube</a><br></div><div><br></div><div>Enjoy and please leave your comment below.</div><div>Thanks for visiting my blog, it's such a long long time i am posting here, stay tuned.</div><div><br></div></div>Padmahttp://www.blogger.com/profile/14130494650068119152noreply@blogger.com0tag:blogger.com,1999:blog-6442900919352045225.post-84398388791428409772015-02-02T20:51:00.000-05:002015-02-02T20:51:40.963-05:00Sweet and savory vegetable cutlets<div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr"><a href="http://1.bp.blogspot.com/-ouT3u1tmeFM/VNAmmK3lAbI/AAAAAAAAAvY/gBi0vx7ZC6Q/s1600/SweetSavoryCutletPotrait12.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="http://1.bp.blogspot.com/-ouT3u1tmeFM/VNAmmK3lAbI/AAAAAAAAAvY/gBi0vx7ZC6Q/s1600/SweetSavoryCutletPotrait12.jpg" /></span></a></div><div dir="ltr"><span style="font-family: Verdana, sans-serif;"><br /></span></div><div dir="ltr"><span style="font-family: Verdana, sans-serif;">On one chilly evening, when I cannot feel my feet I stepped into my kitchen opened my refrigerator and wondered what can I do with my beets :)</span></div><div dir="ltr"><span style="font-family: Verdana, sans-serif;">I gathered few ingredients, pressure cooked some veggies that were readily available and viola!! Yummy sweet and savory cutlets are ready!!</span></div><div dir="ltr"><span style="font-family: Verdana, sans-serif;"><br /></span></div><div dir="ltr"><span style="font-family: Verdana, sans-serif;"><br /></span></div><div dir="ltr"><span style="font-family: Verdana, sans-serif;">So here goes the recipe, I used the vegetables I had that day. I boiled potatoes, beet n carrots in a pressure cooker. You can also use cauliflower, green peas, green beans, soya chunks raw plaintain and such vegetables. Add your favorite spices and flavors and make a Patti shapes and just shallow fry..that's it!! </span></div><div dir="ltr"><span style="font-family: Verdana, sans-serif;"><br /></span></div><div dir="ltr"><span style="font-family: Verdana, sans-serif;">Sounds easy !! Check out the recipe in detail</span></div><div dir="ltr"><span style="font-family: Verdana, sans-serif;"><br /></span></div><div dir="ltr"><span style="font-family: Verdana, sans-serif;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-e8fvDAuA1dk/VNAmj6wD8mI/AAAAAAAAAvQ/vdSUZDr8H78/s1600/SweetSavoryCutletPotrait11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="http://3.bp.blogspot.com/-e8fvDAuA1dk/VNAmj6wD8mI/AAAAAAAAAvQ/vdSUZDr8H78/s1600/SweetSavoryCutletPotrait11.jpg" height="640" width="432" /></span></a></div><br /><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Verdana, sans-serif;"><br /></span></div><div dir="ltr"><span style="font-family: Verdana, sans-serif;"><span style="background-color: white; color: #666666; font-size: xx-small; line-height: 18px; text-align: justify;"><i>Source: My Signature recipe</i></span><br style="background-color: white; color: #7a7777; font-size: 13px; line-height: 18px; text-align: justify;" /><span style="background-color: white; color: #666666; font-size: xx-small; line-height: 18px; text-align: justify;"><i>Prep time: 12 mins</i></span><br style="background-color: white; color: #7a7777; font-size: 13px; line-height: 18px; text-align: justify;" /><span style="background-color: white; color: #666666; font-size: xx-small; line-height: 18px; text-align: justify;"><i>Cooking time: 10-12 mins</i></span><br style="background-color: white; color: #7a7777; font-size: 13px; line-height: 18px; text-align: justify;" /><span style="background-color: white; color: #666666; font-size: xx-small; line-height: 18px; text-align: justify;"><i>Serves: 6 servings</i></span></span></div><div dir="ltr"><span style="background-color: white; color: #666666; font-size: xx-small; line-height: 18px; text-align: justify;"><i><span style="font-family: Verdana, sans-serif;"><br /></span></i></span></div><div dir="ltr"><span style="font-family: Verdana, sans-serif;"><i style="background-color: white; color: #7a7777; font-size: 13px; line-height: 18px; text-align: justify;"><b>Ingredients</b></i><br />3 potatoes, boiled<br />2 carrots, boiled<br />1 small beetroot, boiled<br />1/4 C corn, boiled</span></div><div dir="ltr"><span style="font-family: Verdana, sans-serif;">2 bread slices, roughly torn<br />1/2 t ginger garlic paste<br />2T chopped cilantro<br />1/4 t onion powder<br />1/4 t cayenne powder, mirchi powder<br />1/4 t turmeric powder, haldi<br />1/4 t garam masala<br />Salt as per taste<br />Oil for frying <br />Wide sauce pan or tawa for frying the cutlets<br />1/4 C rava (semolina) for coating the cutlets</span></div><div dir="ltr"><span style="font-family: Verdana, sans-serif;"><br /></span></div><div dir="ltr"><i style="background-color: white; color: #7a7777; font-family: Verdana, sans-serif; font-size: 13px; line-height: 18px; text-align: justify;"><b>Method</b></i></div><div dir="ltr"></div><ul style="text-align: left;"><li><span style="font-family: Verdana, sans-serif;">Boil all the vegetables in pressure cooker by adding little water and salt. Cook till 2 whistles.</span></li><li><span style="font-family: Verdana, sans-serif;">Cool the boiled veggies and mash them together.</span></li><li><span style="font-family: Verdana, sans-serif;">Add all the ingredients as listed till salt. Make Patti shaped or finger shaped and keep it aside.</span></li><li><span style="font-family: Verdana, sans-serif;">Meanwhile take a wide frying pan/skillet and heat oil so that it covers the entire surface of the pan, if you are using nonstick skillet use less oil.</span></li><li><span style="font-family: Verdana, sans-serif;">Now take rava(semolina) in a plate and coat the prepared Patti's and transfer it to skillet for frying. Shallow fry(tawa fry) on medium heat.</span></li><li><span style="font-family: Verdana, sans-serif;">It takes about 3-4 mins each side and place it on paper towel to soak the excess oil if any.</span></li><li><span style="font-family: Verdana, sans-serif;">Serve hot with ketchup/hot sauce or just snack it.</span></li></ul></div>Padmahttp://www.blogger.com/profile/14130494650068119152noreply@blogger.com5tag:blogger.com,1999:blog-6442900919352045225.post-25359984482176746122014-02-25T12:29:00.001-05:002014-02-25T12:35:46.655-05:00Easy breezy Bagara Rice<div dir="ltr" style="text-align: left;" trbidi="on"><span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;"><br /></span><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://farm4.staticflickr.com/3712/12738304544_0e7b61b779_z.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://farm4.staticflickr.com/3712/12738304544_0e7b61b779_z.jpg" height="265" width="400" /></a></div><span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;">This quick fix rice meal can be made for any main course like chicken curry or any veggie entrees, or can be served plain with some raita. Bagara rice is famous in Andhra predominantly from telangana region. Made with fewer ingredients but no compromise on the flavor or on your palette. </span><br /><span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif; font-size: large;"><b>Bagara Rice</b></span><br /><span style="font-family: Verdana, sans-serif;"><br /></span><span style="background-color: white; color: #666666; font-family: Verdana, sans-serif; font-size: xx-small; line-height: 18px; text-align: justify;"><i>Source: My Signature recipe</i></span><br /><span style="background-color: white; color: #666666; font-family: Verdana, sans-serif; font-size: xx-small; line-height: 18px; text-align: justify;"><i>Prep time: 10 mins</i></span><br /><span style="background-color: white; color: #666666; font-family: Verdana, sans-serif; font-size: xx-small; line-height: 18px; text-align: justify;"><i>Cooking time: 20-30 mins</i></span><br /><span style="background-color: white; color: #666666; font-family: Verdana, sans-serif; font-size: xx-small; line-height: 18px; text-align: justify;"><i>Serves: 6 servings</i></span><br /><i style="background-color: white; color: #7a7777; font-family: Verdana, sans-serif; font-size: 13px; line-height: 18px; text-align: justify;"><br /></i><span style="background-color: white; color: #7a7777; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 13px; line-height: 18px; text-align: justify;"></span><i style="background-color: white; color: #7a7777; font-family: Verdana, sans-serif; font-size: 13px; line-height: 18px; text-align: justify;"><b>Ingredients</b></i><br /><span style="background-color: white; color: #7a7777; font-family: Verdana, sans-serif; font-size: 13px; line-height: 18px; text-align: justify;">3 C of basmati rice, wash and keep it aside.</span><br /><span style="background-color: white; color: #7a7777; font-family: Verdana, sans-serif; font-size: 13px; line-height: 18px; text-align: justify;">1 medium red onion, thinly sliced</span><br /><span style="background-color: white; color: #7a7777; font-family: Verdana, sans-serif; font-size: 13px; line-height: 18px; text-align: justify;">1 cinnamon stick</span><br /><span style="background-color: white; color: #7a7777; font-family: Verdana, sans-serif; font-size: 13px; line-height: 18px; text-align: justify;">5-6 cloves</span><br /><span style="background-color: white; color: #7a7777; font-family: Verdana, sans-serif; font-size: 13px; line-height: 18px; text-align: justify;">1 bay leaves, fresh or dried</span><br /><span style="background-color: white; color: #7a7777; font-family: Verdana, sans-serif; font-size: 13px; line-height: 18px; text-align: justify;">1 t shahi jeera</span><br /><span style="background-color: white; color: #7a7777; font-family: Verdana, sans-serif; font-size: 13px; line-height: 18px; text-align: justify;">1 T Ginger garlic paste</span><br /><span style="background-color: white; color: #7a7777; font-family: Verdana, sans-serif; font-size: 13px; line-height: 18px; text-align: justify;">2 T mint leaves/pudina, chopped</span><br /><div style="text-align: justify;"><span style="color: #7a7777; font-family: Verdana, sans-serif; font-size: x-small;"><span style="background-color: white; line-height: 18px;">1 t garam masala powder</span></span></div><div style="text-align: justify;"><span style="color: #7a7777; font-family: Verdana, sans-serif; font-size: x-small;"><span style="background-color: white; line-height: 18px;">salt to taste</span></span></div><div style="text-align: justify;"><span style="color: #7a7777; font-family: Verdana, sans-serif; font-size: x-small;"><span style="background-color: white; line-height: 18px;">4.5 C water</span></span></div><div style="text-align: justify;"><span style="color: #7a7777; font-family: Verdana, sans-serif; font-size: x-small;"><span style="background-color: white; line-height: 18px;">2T Oil </span></span></div><div style="text-align: justify;"><span style="color: #7a7777; font-family: Verdana, sans-serif; font-size: x-small;"><span style="background-color: white; line-height: 18px;"><br /></span></span></div><div style="text-align: justify;"><span style="color: #7a7777; font-family: Verdana, sans-serif; font-size: x-small;"><span style="background-color: white; line-height: 18px;">I used pressure cooker for cooking this rice, you can also use electric rice cooker or big 5 quart size sauce pan.</span></span></div><div style="text-align: justify;"><span style="color: #7a7777; font-family: Verdana, sans-serif; font-size: x-small;"><span style="background-color: white; line-height: 18px;"><br /></span></span></div><div style="text-align: justify;"><span style="color: #7a7777; font-family: Verdana, sans-serif; font-size: x-small;"><span style="background-color: white; line-height: 18px;"><b><i>Method</i></b></span></span></div><div style="text-align: justify;"></div><ul><li><span style="color: #7a7777; font-family: Verdana, sans-serif; font-size: x-small;"><span style="line-height: 18px;">Firstly wash the basmati rice and keep it aside.</span></span></li><li><span style="color: #7a7777; font-family: Verdana, sans-serif; font-size: x-small;"><span style="line-height: 18px;">Heat oil and add all the spices and fry for a minute.</span></span></li><li><span style="color: #7a7777; font-family: Verdana, sans-serif; font-size: x-small;"><span style="line-height: 18px;">Add the onions and fry till translucent. Add the ginger garlic paste and garam masala too. once the oil leaves from the sides, add chopped mint/pudina leaves and fry for few minutes.</span></span></li><li><span style="color: #7a7777; font-family: Verdana, sans-serif; font-size: x-small; line-height: 18px;">Then add rice and mix well, check for salt, add the water, cover it and let it cook.</span></li><li><span style="color: #7a7777; font-family: Verdana, sans-serif; font-size: x-small; line-height: 18px;">If you are cooking in pressure cooker or electric cooker the ratio is 1:1.5 for rice to water.</span></li><li><span style="color: #7a7777; font-family: Verdana, sans-serif; font-size: x-small;"><span style="line-height: 18px;">If you are cooking on stove top in a sauce pan cook the first 10 mins with covered lid and once the liquid is all absorbed turn the heat off and cover. The rest of rice will cook in its own steam. Serve hot with any side dish or plain yogurt</span></span><span style="color: #7a7777; font-family: Verdana, sans-serif; font-size: x-small; line-height: 18px;">.</span></li></ul><div><div class="separator" style="clear: both; text-align: center;"><a href="http://farm4.staticflickr.com/3691/12738301974_a0a7410f5c_z.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="http://farm4.staticflickr.com/3691/12738301974_a0a7410f5c_z.jpg" height="265" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><span style="color: #7a7777; font-family: Verdana, sans-serif; font-size: x-small;"><span style="line-height: 18px;"><br /></span></span><span style="color: #7a7777; font-family: Verdana, sans-serif; font-size: x-small;"><span style="line-height: 18px;">I made this Bagara rice to go with <a href="http://www.padmaskitchen.com/2014/02/quick-and-zippy-chicken-fry.html" target="_blank">Chicken fry</a> and raita (yogurt sauce). </span></span><br /><span style="color: #7a7777; font-family: Verdana, sans-serif; font-size: x-small;"><span style="line-height: 18px;"><br /></span></span><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><a href="http://farm8.staticflickr.com/7337/12737824445_c170afeba2_z.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" src="http://farm8.staticflickr.com/7337/12737824445_c170afeba2_z.jpg" height="266" width="400" /></a><br /><span style="color: #7a7777; font-family: Verdana, sans-serif; font-size: x-small;"><span style="line-height: 18px;">I just whipped some sour cream and added some cherry tomatoes, chopped cucumber and cilantro. Added a spoonfull of chia seeds and salt and its ready to serve.</span></span></div><div><span style="color: #7a7777; font-family: Verdana, sans-serif; font-size: x-small;"><span style="line-height: 18px;"><br /></span></span></div><div><span style="color: #7a7777; font-family: Verdana, sans-serif; font-size: x-small;"><span style="line-height: 18px;"><br /></span></span></div></div>Padmahttp://www.blogger.com/profile/14130494650068119152noreply@blogger.com4tag:blogger.com,1999:blog-6442900919352045225.post-83886169417008570332014-02-23T23:42:00.000-05:002014-02-23T23:48:19.799-05:00Quick and Zippy Chicken Fry <div dir="ltr" style="text-align: left;" trbidi="on"><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://farm4.staticflickr.com/3691/12738301974_a0a7410f5c_b.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://farm4.staticflickr.com/3691/12738301974_a0a7410f5c_b.jpg" height="424" width="640" /></a></div><span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;"><br /></span><br /><span style="font-family: Verdana, sans-serif;">Usha from <a href="http://www.myspicykitchen.net/" target="_blank">My Spicy Kitchen</a> invited me to make something for her <a href="http://www.myspicykitchen.net/2014/02/21/fabulous-feast-friday-3/" target="_blank">Fabulous Feast Friday # 3 </a>event and I thought why not make a dish and post something on my blog. Blog! pheww!! my blog has been sitting around doing nothing but gathering dust and no cobwebs and spider crawls which are blogessentials to make your blog popular and pop up on search engines. </span><br /><span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;">This foodie feast is an opportunity for my blog to rise and shine once again in the blogosphere and from my hibernation of course $#@#&^ eyes rolling.....</span><span style="font-family: Verdana, sans-serif;">Thanks Usha!!</span><br /><br /><span style="font-family: Verdana, sans-serif;"><br /></span><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://farm8.staticflickr.com/7296/12737827585_ace1e7c219_c.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://farm8.staticflickr.com/7296/12737827585_ace1e7c219_c.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;">This is my fastest ever Chicken dish made in a jiff with 5 main ingredients and who knew we can use the same ingredients and some spices to make bagara rice that goes well with any non-veg dish and h</span><span style="font-family: Verdana, sans-serif;">ere goes the recipe for </span><br /><br /><span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;"><b><span style="font-size: large;">Zippy Chicken Fry </span></b></span><br /><span style="color: #666666; font-family: Verdana, sans-serif;"><i><span style="font-size: large;">(</span>with less than 7 ingredients)</i></span><br /><span style="font-family: Verdana, sans-serif; font-size: large;"><b><br /></b></span><span style="background-color: white; color: #666666; font-family: Verdana, sans-serif; font-size: xx-small; line-height: 18px; text-align: justify;"><i>Source: My Signature recipe</i></span><br /><span style="background-color: white; color: #666666; font-family: Verdana, sans-serif; font-size: xx-small; line-height: 18px; text-align: justify;"><i>Prep time: 10 mins</i></span><br /><span style="background-color: white; color: #666666; font-family: Verdana, sans-serif; font-size: xx-small; line-height: 18px; text-align: justify;"><i>Cooking time: 20-30 mins</i></span><br /><span style="background-color: white; color: #666666; font-family: Verdana, sans-serif; font-size: xx-small; line-height: 18px; text-align: justify;"><i>Serves: 4 servings</i></span><br /><span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;"><b><i>Ingredients</i></b></span><br /><span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;">4-5 Chicken legs pieces (1kg/2lbs approx)</span><br /><span style="font-family: Verdana, sans-serif;">1 medium onion, thinly slices</span><br /><span style="font-family: Verdana, sans-serif;">1 green chilli chopped finely </span><br /><span style="font-family: Verdana, sans-serif;">1/2 t turmeric/haldi/pasupu</span><br /><span style="font-family: Verdana, sans-serif;">2T ginger garlic paste</span><br /><span style="font-family: Verdana, sans-serif;">1t Garam masala</span><br /><span style="font-family: Verdana, sans-serif;">1t Chilli powder/mirchi powder/karam</span><br /><span style="font-family: Verdana, sans-serif;">2T chopped cilantro/dhaniya/kothimir</span><br /><span style="font-family: Verdana, sans-serif;">1/4 C water</span><br /><span style="font-family: Verdana, sans-serif;">3T oil</span><br /><span style="font-family: Verdana, sans-serif;">salt as per taste</span><br /><span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;">I used a nonstick sauce pan for this recipe (recommended)</span><br /><span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;"><b><i>Method</i></b></span><br /><br /><ul style="text-align: left;"><li><span style="font-family: Verdana, sans-serif;">I usually get the chicken from halal meat and usually go for chicken legs and thighs and ask the butcher to make small pieces. Wash the chicken in luke warm water at least one time and add the half teaspoon of turmeric powder and keep aside.</span></li><li><span style="font-family: Verdana, sans-serif;">Heat oil in a non stick pan and saute onions. Once they are translucent add the chopped green chillies and saute for another minute. </span></li><li><span style="font-family: Verdana, sans-serif;">Add the ginger garlic paste and fry for a minute. Make sure you don't burn the paste or else it will give a bitter taste to the chicken. </span></li><li><span style="font-family: Verdana, sans-serif;">Add the chicken pieces, salt and cover it with a lid. Let the chicken cook on a medium high flame for about 15 mins. since we cleaned the chicken in water there will be enough moisture for the chicken to cook through. If at any point you feel that the water is evaporated then do add 1/4th cup of water. </span></li><li><span style="font-family: Verdana, sans-serif;">When the chicken is thoroughly cooked take off the lid and start adding garam masala powder and the chilli powder. Now turn on the flame to high and fry the chicken till all the moisture dries up and the oil leaves from the sides.</span></li><li><span style="font-family: Verdana, sans-serif;">Turn off the gas and let it cool for a bit. Garnish with chopped cilantro and serve with Bagara Rice and Tomato Cucumber in sour cream Raita..</span></li></ul><div><span style="font-family: Verdana, sans-serif;">sending my entry to My Spicy Kitchen's even Fabulous Feast Friday #3</span></div><div><img alt="Fabulous Feast Friday" height="134" src="https://lh3.googleusercontent.com/-8DCUvlvfDcQ/Uu8fnrjBANI/AAAAAAAAJ10/X5rXvQ3_pjY/s320/FFF%2520Logo%2520%25281%2529.jpg" width="320" /></div><br /></div>Padmahttp://www.blogger.com/profile/14130494650068119152noreply@blogger.com1tag:blogger.com,1999:blog-6442900919352045225.post-90478970970937502342013-04-20T01:37:00.000-04:002013-04-20T01:37:30.023-04:00Healthy Kale with Yellow Lentils and Roasted Red Bell Peppers<span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;"><br /></span><br /><div class="separator" style="clear: both; text-align: left;"><a href="http://farm9.staticflickr.com/8242/8664857964_16eabb9806_c.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://farm9.staticflickr.com/8242/8664857964_16eabb9806_c.jpg" /></a></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">These days everyone has become so health conscious, every other person I come across says that s/he are on a 'Diet' or have started eating healthy. Some are eating more of greens, whole grains, fruits and vegetables during the weekdays and go easy during the weekends. Eating a healthy, balanced diet is an important part of maintaining good health, and can help you feel your best. The key to healthy diet is to watch what you are eating, how many calories you need, how much water you are taking and how much is too much. The average man needs around 2500 cals/day and the average women needs around 2000 cals/day. </span></div><span style="font-family: Verdana, sans-serif; text-align: justify;"><br /></span><span style="font-family: Verdana, sans-serif; text-align: justify;">Eating a wide range of foods ensures that you are getting a balanced diet and that your body is getting all the nutrients it needs. Base your meals on starchy foods. Starchy foods should make up around one third of the foods you eat. Starchy foods include potatoes, cereals, pasta, rice and bread. Choose wholegrain varieties when you can: they contain more fiber, and can make you feel full for longer. </span><br /><span style="font-family: Verdana, sans-serif; text-align: justify;"><br /></span><span style="font-family: Verdana, sans-serif; text-align: justify;">Eat lots of fruits and vegetables, Eat more fish, cut down on saturated fats and sugar. Increase your fiber intake, cut down on salt and fizzy drinks, keep well hydrated, taking 2-3 liters of water a day really helps flushing all the toxins from your system.</span><br /><br /><span style="font-family: Verdana, sans-serif;"><br /></span><br /><div style="text-align: center;"><img src="http://res.mindbodygreen.com/img/ftr/kool-kale.jpg" /></div><span style="font-family: Verdana, sans-serif;"><span style="font-family: Verdana, sans-serif;"><br /></span></span><br /><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">Coming to the main ingredient of this recipe, Kale is king!! Along with broccoli, it is one of the nutrition stand-outs among vegetables. It fights fat through its ability to mingle in a variety of roles -- in side dishes, combined in main dishes, or in salads. Kale is unusually high in fiber. This helps create the bulk you need to fill you up and to keep you full for a good amount of time. Kale is also an excellent source of nutrients, especially vitamin A and calcium. With a combination of vitamins, minerals, and phytonutrients, kale is a dieter's dream food.</span></div><span style="font-family: Verdana, sans-serif;"></span><br /><div style="text-align: justify;"><b style="font-family: Verdana, sans-serif;">Health Benefits of Kale</b></div><span style="font-family: Verdana, sans-serif; text-align: justify;">Though greens in general are nutritious foods, kale stands a head above the rest. Not only is it one of your best sources of beta-carotene, one of the antioxidants believed by many nutrition experts to be a major player in the battle against cancer, heart disease, and certain age-related chronic diseases, it also provides other important nutrients. </span><br /><span style="font-family: Verdana, sans-serif; text-align: justify;"><br /></span><span style="font-family: Verdana, sans-serif; text-align: justify;">In addition to beta-carotene, kale posses other important carotenoids: lutein and zeaxathin. These carotenoids help keep UV rays from damaging the eyes and causing cataracts. According to recent research results, kale is an incredible source of well-absorbed calcium, which is one of the many factors that may help prevent osteoporosis. It also provides decent amounts of vitamin C, folic acid, vitamin B6, manganese, and potassium. </span><br /><br /><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">The manganese in kale helps your body's own antioxidant defense system, superoxide dismutase, protecting you from damaging free radicals. Its folate and B6 team up to keep homocysteine levels down, which may help prevent heart disease, dementia, and osteoporosis bone fractures.</span></div><i style="color: #999999; font-family: Verdana, sans-serif; font-size: small; text-align: justify;">Image source & Information about Kale: web</i><br /><br /><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif;"><br /></span></div><div style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">Coming to this recipe using Kale greens in your diet is somewhat tricky as this is very bland vegetable and after much of trail and errors, I found this is one perfect side dish that goes well with rice as well as rotis, Indian flat bread. </span></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://farm9.staticflickr.com/8266/8663751413_1e5dd437fb_z.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://farm9.staticflickr.com/8266/8663751413_1e5dd437fb_z.jpg" /></a></div><span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;"><b><span style="font-size: large;">Kale with Yellow Lentils and Roasted Red Bell Peppers</span></b></span><span style="color: #666666; font-family: Verdana, sans-serif; font-size: x-small;"><i><br /></i></span><br /><span style="color: #666666; font-family: Verdana, sans-serif; font-size: x-small;"><i>Source: My Signature recipe</i></span><br /><span style="color: #666666; font-family: Verdana, sans-serif; font-size: x-small;"><i>Prep time: 10 mins</i></span><br /><span style="color: #666666; font-family: Verdana, sans-serif; font-size: x-small;"><i>Cooking time: 20-30 mins</i></span><br /><span style="color: #666666; font-family: Verdana, sans-serif; font-size: x-small;"><i>Serves: 6 servings</i></span><br /><i style="font-family: Verdana, sans-serif;"><br /></i><i style="font-family: Verdana, sans-serif;"><b>Ingredients</b></i><br /><span style="font-family: Verdana, sans-serif;">5 C of Kale greens, roughly chopped</span><br /><span style="font-family: Verdana, sans-serif;">1/2 C of yellow lentils (toor dal/kandi pappu) soaked in water for 1hr</span><br /><span style="font-family: Verdana, sans-serif;">1/2 C Roasted Red Pepper, roughly chopped</span><br /><span style="font-family: Verdana, sans-serif;">check out how to make roasted red pepper at home</span><br /><span style="font-family: Verdana, sans-serif;">1/2 C red onions, diced</span><br /><span style="font-family: Verdana, sans-serif;">1T or 2 cloves of garlic, chopped</span><br /><span style="font-family: Verdana, sans-serif;">2 dried red chillies (optional)</span><br /><span style="font-family: Verdana, sans-serif;">1t cumin (jeera)</span><br /><span style="font-family: Verdana, sans-serif;">1t mustard seeds (rai/aavalu)</span><br /><span style="font-family: Verdana, sans-serif;">salt as per taste</span><br /><span style="font-family: Verdana, sans-serif;">1/2 t freshly ground black pepper</span><br /><span style="font-family: Verdana, sans-serif;">2 T extra virgin olive oil</span><br /><span style="font-family: Verdana, sans-serif;">1 C water </span><br /><span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;"><i><b>Method</b></i></span><br /><ul><li><span style="font-family: Verdana, sans-serif;">Firstly soak half cup of yellow lentils (toor dal/kandi pappu) in one cup of water.</span></li><li><span style="font-family: Verdana, sans-serif;">Wash your kale greens if it is not pre-washed. Chop them roughly on the cutting board make sure to chop those meaty stems.</span></li><li><span style="font-family: Verdana, sans-serif;">Meanwhile cook lentils along with water in microwave on high heat for 5 mins.</span></li><li><span style="font-family: Verdana, sans-serif;">Chop the onions and garlic and roasted red peppers.</span></li><li><span style="font-family: Verdana, sans-serif;">Take a big saute pan and heat extra virgin olive oil on medium flame. </span></li><li><span style="font-family: Verdana, sans-serif;"> Add the cumin and mustard seeds to it, saute it for few mins till they are roasted.</span></li><li><span style="font-family: Verdana, sans-serif;">Add onions and garlic and torn red chillie pepper. Saute till they turn little red and then add kale greens. Stir for a min and let the color or kale gets intense. </span></li><li><span style="font-family: Verdana, sans-serif;">Add the lentils and the water to the pan and mix everything evenly. Add salt and pepper, cover and let the kale, lentils and all the flavors marry together. Cook till kale is cooked.</span></li><li><span style="font-family: Verdana, sans-serif;">Before turning of the stove off add the roughly chopped roasted red bell peppers, mix well check for salt and add if needed.</span></li><li><span style="font-family: Verdana, sans-serif;">Serve hot or cold with hot steamed rice, brown rice or rotis (Indian flatbread)</span></li></ul><div><div class="separator" style="clear: both; text-align: center;"><a href="http://farm9.staticflickr.com/8249/8663751395_cff518cea8_z.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://farm9.staticflickr.com/8249/8663751395_cff518cea8_z.jpg" /></a></div><span style="font-family: Verdana, sans-serif;">We had this with brown rice and it tasted healthy awesome!</span></div><br /><span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;"><br /></span>Padmahttp://www.blogger.com/profile/14130494650068119152noreply@blogger.com3tag:blogger.com,1999:blog-6442900919352045225.post-10645481464868789922013-04-14T02:50:00.001-04:002013-04-17T17:04:34.554-04:00Black Forest Cake<div dir="ltr" style="text-align: left;" trbidi="on"><div style="text-align: left;"><div style="text-align: center;"><a href="http://farm9.staticflickr.com/8251/8646800011_c0bb9cbac8_z.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #444444; font-family: Verdana, sans-serif;"><img border="0" src="http://farm9.staticflickr.com/8251/8646800011_c0bb9cbac8_z.jpg" /></span></a></div><span style="color: #444444; font-family: Verdana, sans-serif;"><br /></span><span style="color: #444444; font-family: Verdana, sans-serif;">Its been a very long time that I updated my blog. I am back to blogging after a very long gap of two years, almost. I was always fascinated by food, photography and food related things. I am glad to see so many new budding blogs on FB and foodie world, so much to learn and so much to explore with the young(am I that old?? c'mon) bloggers. Couldn't sit on back burner for that long. I know when the time is right I will be back to this lovely, aromatic and yummilicious foodie world. Hoping to make new friends and trying to learn new things from great bloggers. One promise to myself is I will keep updating my space often, Though being MOM of two wonderful kids tops my priority list but will try to be regular with my postings. </span></div><div style="text-align: left;"><span style="color: #444444; font-family: Verdana, sans-serif;"><br /></span></div><div style="text-align: left;"><span style="color: #444444; font-family: Verdana, sans-serif;">Before I jump into the recipe I have a small announcement to make <span style="background-color: white; line-height: 18px;">Anshika got a promoted to 'Big Sister', w</span><span style="background-color: white; line-height: 18px;">e were blessed with a baby boy. Akshaj, was born November 15th 2011. It's never late to share the news about your baby right!!</span></span></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><span style="color: #444444; font-family: Verdana, sans-serif;"><br /></span></div><span style="font-family: Verdana, sans-serif;"><span style="background-color: white; color: #444444; line-height: 18px;"></span></span><br /><a name='more'></a><span style="font-family: Verdana, sans-serif;"><span style="background-color: white; color: #444444; line-height: 18px;"><br /></span></span></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="http://farm9.staticflickr.com/8381/8646800041_ddf535c057_z.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #444444; font-family: Verdana, sans-serif;"><img border="0" src="http://farm9.staticflickr.com/8381/8646800041_ddf535c057_z.jpg" /></span></a></div><span style="font-family: Verdana, sans-serif;"><span style="background-color: white; color: #444444; line-height: 18px;"><br /></span></span></div><div style="text-align: left;"><span style="font-family: Verdana, sans-serif;"><span style="background-color: white; color: #444444; font-size: large; line-height: 18px;"><b>Black Forest Cake</b></span></span></div><div style="text-align: left;"><span style="font-family: Verdana, sans-serif;"><span style="background-color: white;"><span style="color: #444444; line-height: 18px;"><br /></span></span></span><span style="font-family: Verdana, sans-serif;"><span style="background-color: white;"><span style="color: #444444; line-height: 18px;"><br /></span></span></span><span style="font-family: Verdana, sans-serif;"><span style="background-color: white;"><span style="color: #444444; line-height: 18px;">This post is already overdue or a long time now. I always like Black forest cake and was eagerly waiting to try one at home. Ofcourse, found this yummy recipe on allrecipes.com, made some changes. To go easy with preparations I used Devil's food cake mix for the base. This way you can buy some time to decorate the cake </span></span></span><br /><span style="font-family: Verdana, sans-serif;"><span style="background-color: white;"><span style="color: #444444; line-height: 18px;"><br /></span></span></span></div><div style="text-align: left;"><span style="background-color: white; color: #444444; font-family: Verdana, sans-serif; font-size: 13px; font-style: italic; line-height: 18px; text-align: justify;">Source: adapted from allrecipes.com</span><br /><span style="color: #444444; font-family: Verdana, sans-serif;"><span style="background-color: white; font-size: 13px; font-style: italic; line-height: 18px; text-align: justify;">Prep time:over 1 hour mins</span><span style="background-color: white; font-size: 13px; line-height: 18px; text-align: justify;"> and </span></span><br /><span style="color: #444444; font-family: Verdana, sans-serif;"><span style="background-color: white; text-align: justify;"><span style="font-size: x-small;"><span style="line-height: 18px;"><i>1 hour for assembling the cake </i></span></span></span></span><br /><span style="color: #444444; font-family: Verdana, sans-serif;"><span style="background-color: white; font-size: 13px; font-style: italic; line-height: 18px; text-align: justify;">Cooking time:45 mins</span></span><br /><span style="color: #444444; font-family: Verdana, sans-serif;"><span style="background-color: white; font-size: 13px; font-style: italic; line-height: 18px; text-align: justify;">Serves: 6</span></span><br /><i style="color: #444444; font-family: Verdana, sans-serif; line-height: 18px;"><b><br /></b></i><i style="color: #444444; font-family: Verdana, sans-serif; line-height: 18px;"><b>Ingredients:</b></i></div><div style="text-align: left;"><span style="background-color: white; color: #444444; font-family: Verdana, sans-serif; line-height: 18px;"><br /></span><span style="background-color: white; color: #444444; font-family: Verdana, sans-serif; line-height: 18px;">1 pack of Devil's cake mix </span><br /><span style="background-color: white; color: #444444; font-family: Verdana, sans-serif; line-height: 18px;">and rest of the ingredients listed on the box</span><br /><span style="color: #444444; font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;"><span style="color: #444444; line-height: 18px;"><i>For Cherry Syrup:</i></span></span><br /><span style="font-family: Verdana, sans-serif;"><span style="color: #444444; line-height: 18px;">2T Maraschino Cherry syrup </span></span><br /><span style="font-family: Verdana, sans-serif;"><span style="color: #444444; line-height: 18px;">1T Sugar </span></span><br /><span style="font-family: Verdana, sans-serif;"><span style="color: #444444; line-height: 18px;">1/2 C Water </span></span><br /><span style="color: #444444; font-family: Verdana, sans-serif;"><span style="line-height: 18px;"><br /></span><span style="line-height: 18px;"><i>for Cherry Filling:</i></span></span><br /><span style="font-family: Verdana, sans-serif;"><span style="color: #444444; line-height: 18px;">Maraschino Cherries without stem</span></span><br /><span style="font-family: Verdana, sans-serif;"><span style="color: #444444; line-height: 18px;">Corn starch 2T or <b><i>alternatively you can use 4T cherry pie filling </i></b></span></span><br /><span style="background-color: white; color: #444444; font-family: Verdana, sans-serif; line-height: 18px;"><br /></span></div><div style="text-align: left;"><span style="background-color: white; color: #444444; font-family: Verdana, sans-serif; line-height: 18px;"><i>For Icing:</i></span><br /><span style="background-color: white; color: #444444; font-family: Verdana, sans-serif; line-height: 18px;">2C Heavy Whipping cream </span></div><div style="text-align: left;"><span style="background-color: white; color: #444444; font-family: Verdana, sans-serif; line-height: 18px;">5T Powdered sugar</span><br /><span style="background-color: white; color: #444444; font-family: Verdana, sans-serif; line-height: 18px;">1T Cherry syrup (or you can use vanilla essence)</span><br /><span style="color: #444444; font-family: Verdana, sans-serif;"><br /><span style="line-height: 18px;">For Decorating the cake:</span></span><br /><span style="font-family: Verdana, sans-serif;"><span style="color: #444444; line-height: 18px;">8 Maraschino Cherries with stem (pat them dry)</span></span><br /><span style="color: #444444; font-family: Verdana, sans-serif;"><span style="line-height: 18px;">1 bar (</span><span style="line-height: 18px;">3.5oz)</span><span style="line-height: 18px;"> </span><span style="line-height: 18px;"> of Giradelli Semi sweet chocolate shavings</span></span></div></div><span style="color: #444444; font-family: Verdana, sans-serif;"><span style="line-height: 18px;"><br /></span><span style="line-height: 18px;"><b><i>Method:</i></b></span></span><br /><ul><li><span style="font-family: Verdana, sans-serif;"><span style="color: #444444; line-height: 18px;">Bake the cake mix as per instructions given on the back side of the box. I used 8 inch round cake pan for it, greased with butter and dusted it with all purpose flour. </span></span></li><li><span style="font-family: Verdana, sans-serif;"><span style="color: #444444; line-height: 18px;">While the cake is baking we can gather the rest of the things for making syrup, icing etc. Place a mixing bowl in which you will beat the whipping cream in the freezer, also keep the beaters (used in hand blender) and keep some ice cubes handy. The reason why we are cooling is that you will get a nice peaky icing which will be easy to smother on the cake later.</span></span></li><li><span style="font-family: Verdana, sans-serif;"><span style="color: #444444; line-height: 18px;"><b>For Filling:</b> Drain the cherries and reserve the juice. Cut the cherries into half. Now heat the reserved juice in a pan to it add the halved cherries. Let it boil for a min. Mix cornstarch in 1/4 cup of water and add it to the cherries. This will thicken the sauce and set aside to cool. This will be used for filling. <i><b>Alternative to this is you can use cherry pie filling instead of this process and you can save time. </b></i> </span></span></li><li><span style="font-family: Verdana, sans-serif;"><span style="color: #444444; line-height: 18px;">For Icing: Take out the mixing bowl which we kept in freezer and add 2 cups of heavy whipping cream and using the chilled beaters beat with a hand mixer slowly for a minute then add icing sugar, cherry syrup or vanilla essence, which ever works best for your palette.</span></span></li><li><span style="font-family: Verdana, sans-serif;"><span style="color: #444444; line-height: 18px;">Beat it on high to form soft peaks, make sure you don't over beat it or else you will end up in buttery texture. Put back the icing in the freezer for an hour, this makes icing easy.</span></span></li><li><span style="font-family: Verdana, sans-serif;"><span style="color: #444444; line-height: 18px;"><b>For cherry syrup:</b> Mix all the ingredients under the syrup, this is used to moisten the cake and give that unique cherry flavor.</span></span></li></ul><ul><li><span style="font-family: Verdana, sans-serif;"><span style="color: #444444; line-height: 18px;"><b>For decorating the cake:</b> Once the cake is done, let it completely cool. later scrape off the outer part to make a leveled surface for icing. Now gently slice the cake into two rounds. This is for layering, if you want more layers then you can bake two cakes which will give you four layers. </span></span></li><li><span style="line-height: 18px;"><span style="color: #444444; font-family: Verdana, sans-serif;">Add the cherry syrup on top of the two cake rounds and let it sit for 5 mins, this will moisten the cake. </span></span></li><li><span style="font-family: Verdana, sans-serif;"><span style="color: #444444; line-height: 18px;">Use piping bag to fill the icing, place the bottom part of the cake on the cake pedestal, pipe out the icing and make a round border of icing on the cake. In the center spread out the prepared cherry filling and again cover it with icing.</span></span></li><li><span style="font-family: Verdana, sans-serif;"><span style="color: #444444; line-height: 18px;">Place the top part of the cake round over it and spread the icing completely on the cake and smooth down on the sides too with the icing.</span></span></li><li><span style="font-family: Verdana, sans-serif;"><span style="color: #444444; line-height: 18px;">Decorate the cake with stemmed cherries and shaved chocolate curls. Its up to you how you want to decorate the cake.</span></span></li><li><span style="font-family: Verdana, sans-serif;"><span style="color: #444444; line-height: 18px;">Place in the back side of your refrigerator till you are ready to use.</span></span></li></ul><div><span style="line-height: 115%;"><span style="color: #444444; font-family: Verdana, sans-serif;"><br /></span></span></div><div><span style="font-family: Verdana, sans-serif;"><span style="color: #444444; line-height: 17px;">Helpful tips and links:</span></span></div><div><ol><span style="color: #444444; font-family: Verdana, sans-serif;"><li><a href="http://allrecipes.com/recipe/one-bowl-chocolate-cake-iii/">Basic recipe for chocolate cake from scratch</a></li><li><a href="http://www.youtube.com/watch?v=ZyhvDXyOefY&NR=1" style="line-height: 18px;">eggless chocolate cake</a></li><li><a href="http://www.youtube.com/watch?v=XNtKdMLBqFg&feature=related" style="line-height: 115%;">how to whip cream with hand mixer video 2</a></li><li><a href="http://food52.com/blog/3600-mastering-layer-cakes">How to master layering cakes</a></li><li><a href="http://www.youtube.com/watch?v=UqUYrbn5Kn8" style="line-height: 115%;">how to make choclate curls video 2(shavings for decoration</a>)</li><li><a href="http://thepioneerwoman.com/cooking/2008/06/how-tomake-chocolate-curls/">How to make shaved chocolate curls</a> </li></span></ol><span style="color: #444444; font-family: Verdana, sans-serif;"></span></div><div><span style="color: #444444; font-family: Verdana, sans-serif;">Hopefully this will inspire you to make this cake today!</span></div><div><span style="font-family: Verdana, sans-serif;"><span style="color: #444444; line-height: 18px;"><br /></span></span></div><div><span style="font-family: Verdana, sans-serif;"><span style="color: #444444; line-height: 18px;"><br /></span></span></div><div><span style="font-family: Verdana, sans-serif;"><span style="color: #444444; line-height: 18px;"><br /></span></span></div><div><span style="font-family: Verdana, sans-serif;"><span style="color: #444444; line-height: 18px;"><br /></span></span></div><div><span style="font-family: Verdana, sans-serif;"><span style="color: #444444; line-height: 18px;"><br /></span></span></div><div><span style="font-family: Verdana, sans-serif;"><span style="color: #444444; line-height: 18px;"><br /></span></span></div><div style="text-align: left;"><br /></div>Padmahttp://www.blogger.com/profile/14130494650068119152noreply@blogger.com5tag:blogger.com,1999:blog-6442900919352045225.post-89929774787601130892012-11-13T10:09:00.000-05:002012-11-13T10:09:25.530-05:00Happy Diwali to all my readers<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-pHnBkPf11Bs/UKJiU8thCfI/AAAAAAAAAqo/RDx-HwEVKrY/s1600/Diwali.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-pHnBkPf11Bs/UKJiU8thCfI/AAAAAAAAAqo/RDx-HwEVKrY/s1600/Diwali.png" height="220" width="320" /></a></div><div style="text-align: center;">Wish you a very happy and prosperous Diwali.</div><div style="text-align: center;"><br /></div>Padmahttp://www.blogger.com/profile/14130494650068119152noreply@blogger.com1tag:blogger.com,1999:blog-6442900919352045225.post-19782262936407430562011-07-21T13:33:00.000-04:002011-07-21T13:33:00.205-04:00Maharashtrain style Sabudana Khichdi<div style="text-align: center; font-family: verdana;"><span style="font-size:100%;"><a href="http://www.flickr.com/photos/30825699@N08/5961301492/" title="Sabudana-Khichdi1 by Padma's Kitchen, on Flickr"><img src="http://farm7.static.flickr.com/6002/5961301492_ddf5ffd899_z.jpg" alt="Sabudana-Khichdi1" width="564" height="381" /></a><br /></span></div><span style="font-size:100%;"><br /></span><span style="font-family:verdana;font-size:100%;">You must be wondering how come western India recipes on my blog...well I am raised in Kalyan and much acquainted to Maharashtrian food. Since my childhood I used to trade my lunch box whenever my friend used to bring this in her lunch box. Sabudana khichdi is my favorite breakfast recipe, I love so much that I can eat 4 times a day! This is a typical Maharashtrian style khichdi I learned from our kaki (maid), she makes awesome khichdi!! </span><span style="font-size:100%;"><br /><br /></span><span style="font-family:verdana;font-size:100%;">Sabudana Khichdi is also famously called a fasting food during the ekadashi days, or sankashti chaturthi days when most of the maharashtrians fast. You will find in on the menu of many mess/canteens in most of Mumbai and surrounding when there is this special fasting done. But I love it any time any day. I make it as Naivedyam or Prasad to offer to Saibaba on Thursdays or for Saibaba Satsangs. After much talking here goes the recipe.</span><span style="font-size:100%;"><br /><br /></span><div style="text-align: center; font-family: verdana;"><span style="font-size:100%;"><a href="http://www.flickr.com/photos/30825699@N08/5961301454/" title="Sabudana-Khichdi2 by Padma's Kitchen, on Flickr"><img src="http://farm7.static.flickr.com/6133/5961301454_c7a7e18d2e_b.jpg" alt="Sabudana-Khichdi2" width="574" height="849" /></a><br /></span></div><span style="font-size:100%;"><br /></span><span style=";font-family:verdana;font-size:130%;" ><span style="font-weight: bold; color: rgb(153, 0, 0);">Sabudana Khichidi (Maharashtrian style)</span></span><span style="font-size:100%;"><br /></span><div style="text-align: justify; border-collapse: collapse; color: rgb(122, 119, 119); line-height: 18px; font-family: verdana;font-family:verdana;font-size:13px;"><span class="Apple-style-span" style="border-collapse: collapse; line-height: 18px;font-size:100%;" ><span style="font-style: italic; color: rgb(102, 102, 102);">Source: Our Maid Kaki</span><br /><span style="font-style: italic; color: rgb(102, 102, 102);">Cuisine: Maharashtrian Cuisine</span><br /><span style="font-style: italic; color: rgb(102, 102, 102);">Prep time:20 mins</span> and 6-7 hours soaking sago<br /><span style="font-style: italic; color: rgb(102, 102, 102);">Cooking time: 20 mins<br /></span><span style="font-style: italic; color: rgb(102, 102, 102);">Serves: 4</span><br /><span style="font-weight: bold; font-style: italic;">Ingredients:</span></span></div><span style="font-family:verdana;font-size:100%;">2 C Sabudana/Sago (I use Swad or Delight brand)</span><span style="font-size:100%;"><br /></span><span style="font-family:verdana;font-size:100%;">3 green chillies</span><span style="font-size:100%;"><br /></span><span style="font-family:verdana;font-size:100%;">1 C roasted peanuts (remove the skins and grind into powder)</span><span style="font-size:100%;"><br /></span><span style="font-family:verdana;font-size:100%;">2 tsp crushed jeera</span><span style="font-size:100%;"><br /></span><span style="font-family:verdana;font-size:100%;">6-7 curry leaves</span><span style="font-size:100%;"><br /></span><span style="font-family:verdana;font-size:100%;">1 medium potato, medium diced</span><span style="font-size:100%;"><br /></span><span style="font-family:verdana;font-size:100%;">¼- </span><span class="Apple-style-span" style="font-family:verdana;font-size:100%;"><span class="Apple-style-span" style="border-collapse: collapse; line-height: 18px;"><span class="Apple-style-span"><span class="Apple-style-span">½</span></span></span></span><span style="font-family:verdana;font-size:100%;"> C oil</span><span style="font-size:100%;"><br /></span><span style="font-family:verdana;font-size:100%;">Kadai or non-stick pan</span><span style="font-size:100%;"><br /><br /></span><span style="font-weight: bold; font-style: italic;font-family:verdana;font-size:100%;" >Method</span><span style="font-size:100%;">:<br /><br /></span><ul><li><span style="font-family:verdana;font-size:100%;">Soak sabudana 6-7 hours before hand. First wash and rinse the sabudana and then soak them in enough water that all of it is submerged in the water.</span></li><li><span style="font-family:verdana;font-size:100%;">Next, roast peanuts in microwave. Place them on microwave safe plate and heat it on high for 3 or 4 mins. You will see that the peanuts are turned slightly brown, let it cool and remove the skin and grind into powder. <span style="font-style: italic; color: rgb(0, 102, 0);">alternatively you can dry roast them in a pan, if m/w is not the option</span>.<br /></span></li><li><span style="font-family:verdana;font-size:100%;">Chop potato into medium size and medium size and place then in a microwave safe bowl, pour some water and heat it for 5 mins high. <span style="color: rgb(0, 102, 0); font-style: italic;">alternatively you can fry the potatoes in the oil itself, will take little while till they turn crispy.</span><br /></span></li><li><span style="font-family:verdana;font-size:100%;">Heat oil in kadai or non-stick pan on medium high, add curry leaves/kadipatta, crushed jeera and green chillies, let them fry for 1 min and then add the boiled aloo. Reduce the flame to medium low and let the potatoes turn crispy golden brown.<br /></span></li><li><span style="font-family:verdana;font-size:100%;">Add the sabudana, mix well, for a minute so that everything is mixed well. Sprinkle salt, close with a lid and let it cook for 10 mins... keep in mind to reduce the flame to simmer (low), after 8-10 mins check the khichdi and see if there are any hard white sabudana left, coz by now you sabudana will turn into transparent soft pearls. Check for salt and lastly add peanut powder, mix well and let it cook for another minute. Close the lid and remove from stove.<br /></span></li></ul><span style="font-size:100%;"><br /></span><div style="text-align: center; font-family: verdana;"><span style="font-size:100%;"><a href="http://www.flickr.com/photos/30825699@N08/5961301562/" title="Sabudana-Khichdi3 by Padma's Kitchen, on Flickr"><img src="http://farm7.static.flickr.com/6023/5961301562_7eed4be652_z.jpg" alt="Sabudana-Khichdi3" width="564" height="381" /></a><br /></span></div><span style="font-family:verdana;font-size:100%;"><br /><span style="font-weight: bold;">Few tips for a pearly sabudana khichdi</span>:<br /></span><ul><li>See that you raw sabudana is not crushed or has lot of powdered sago in it.. If that is the case then just sift the sago so that all the powder is out and on whole sago is to be used.</li><li>Soak them at least 6-7 hours before hand. If you want to make it for breakfast, you can soak overnight, if want to make it as an evening snack, soak in the morning by 11:am</li><li>Soak it in enough water to cover the sabudana, do not add more water, or else you will end up with a mushy khichdi. So the rule of thumb is just enough water so that all the sago is submerged in it.</li><li>Use a little bit extra oil to get that tasty khichdi...common once in a while its ok to have an extra tablespoon or so... so why compromise on the flavor.</li><li>You can use more peanut powder than listed in the above menu...more taste you see!!</li></ul>Padmahttp://www.blogger.com/profile/14130494650068119152noreply@blogger.com15tag:blogger.com,1999:blog-6442900919352045225.post-8324289960875502362011-07-21T11:44:00.002-04:002011-07-21T12:07:21.076-04:00Weight Watchers Fresh Meals<span style="font-family: verdana;font-size:100%;" ><br /></span><h2 style="font-family: verdana;" class="subtitle"><span style="font-size:100%;">Weight Watchers announces the first mainstream, low-calorie, portion-controlled, refrigerated, to-go meals and deli salads in the U.S. </span></h2> <span style="font-family: verdana;font-size:100%;" > I tried them and I am loving it!! Did you see the Weight Watchers new fresh meals on the deli section aisle?? If not hurry and grab them... they are so handy and time saver on those busy days when you are tired and don't have much time to fix a quick lunch/dinner for your family, Weight Watchers fresh meals comes handy. They are great for the people 'on-the-go' who constantly look for healthy meal options but don't have time to cook it from scratch. <span style=";font-size:13pt;" ><span style="font-size:100%;"><br /><br /></span></span></span><a href="http://ww1.prweb.com/prfiles/2011/07/08/8629768/WW_ThreeCheeseRav_061411aSM.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 315px; height: 213px;" src="http://ww1.prweb.com/prfiles/2011/07/08/8629768/WW_ThreeCheeseRav_061411aSM.jpg" alt="" border="0" /></a><span style="font-family: verdana;font-size:100%;" ><span style=";font-size:13pt;" ><span style="font-size:100%;">The great thing about these meals is that you know where you stand – these to-go meal lists calories, grams of fat, fiber, protein, etc. No more guessing. Everything you need to know is listed right on the label. This is a first of its kind in the deli ready-to-go section! (Extra bonus: if you are a Weight Watchers member, the new <b>PointsPlus™</b> values are listed right on the front of the package. All others can rest easy knowing that the meals are good.)<br /></span></span><br />For those like me who love to cook daily, we have some lazy days when we don't feel like cooking; WW fresh meals satisfies all the points (freshness, price, time) without compromising on the taste and the calorie intake. Check the variety of meals they are offering on<a href="http://www.weightwatchers.com/shop/categoryshowcase.aspx?pageid=1131401&navid=moreww"> Weight Watchers</a> website. Vegans also have a very good option, I loved Baked Ziti, Three Cheese Macaroni and Three Cheese Ravioli. My little one loved the macaroni salads! So why not give it a try!!<br /><br />Thanks for reading..<br />Padma<br /><br /></span>Padmahttp://www.blogger.com/profile/14130494650068119152noreply@blogger.com1tag:blogger.com,1999:blog-6442900919352045225.post-48020799047645132062011-07-05T01:00:00.003-04:002013-04-16T15:56:54.136-04:00A Happy Fourth!!<div style="text-align: center;"><a href="http://www.flickr.com/photos/30825699@N08/5900370463/" title="birthday4 by Padma's Kitchen, on Flickr"><img alt="birthday4" src="http://farm7.static.flickr.com/6022/5900370463_96f6f0b06e.jpg" height="336" width="250" /></a></div><br />Ahhhaaa! Can't believe that <a href="http://www.padmaskitchen.com/">Padma's Kitchen</a> is 4YO today.....<br /><br />Thanks to you, my readers, my visitors, my family and friends, near and dear ones to make this journey more and more memorable. I thank you from the bottom of my heart to make my life more meaningful since I started blogging. These four years of blogging has been an amazing and outstanding journey and added more flavors to my life. Every comment left by my readers are like pearl to me that makes this journey worth it, thanks for pouring so much love and I promise you will get same in return.<br /><br />Through my blog I made new friends, learned all the interesting things related to Food and Photography, I received so much love and warmth from my readers, can't ask more!! Blogging to me became more of a passion than a hobby now, and I love doing it.....<br /><br />As you all know that <a href="http://www.padmaskitchen.com/">Padma's Kitchen</a> has undergone so much of design changes, I will be trying to add more healthy recipes in this coming year, more kid's friendly recipes as my almost 2 yo is loving all the new recipes I am cooking just for her!! Thanks to my daughter, Anshika who is continuously teaching me how to manage my life, time, blog being a mother. Can't end my post without saying thanks to the most wonderful person in my life ~ JB (my hubby) without whom <a href="http://www.padmaskitchen.com/">Padma's Kitchen</a> was impossible. He is the back-bone of this blog and whatever comes to this plate passes through a rigorous critics and quality control process. I love to say he is the "Quality Control Head" for my blog. Learned a lott!! Thank you dear Hubby!!Padmahttp://www.blogger.com/profile/14130494650068119152noreply@blogger.com8tag:blogger.com,1999:blog-6442900919352045225.post-80182268095002547912011-06-27T16:05:00.004-04:002011-06-27T17:10:41.253-04:00Pineapple Shrimp Peppers<div style="text-align: center;"><span style=";font-family:verdana;font-size:100%;" ><span style="color: rgb(0, 0, 0);"><a href="http://www.flickr.com/photos/30825699@N08/5878647566/" title="PSP2 by Padma's Kitchen, on Flickr"><img src="http://farm7.static.flickr.com/6056/5878647566_a4a835f4b6_z.jpg" alt="PSP2" width="564" height="381" /></a></span></span><span style="font-size:100%;"><br /></span></div><span style=";font-family:verdana;font-size:100%;" ><span style="color: rgb(0, 0, 0);"><br /><span style="color: rgb(0, 0, 0);"></span> </span><span style="color: rgb(0, 0, 0);">Using Shrimps in any dish brings out the unique flavor of the sea. I love prawns (popular name for shrimp in India) any way cooked. This recipe I made for community contest, I am part of and there were some rules to cook only specific ingredients. It was a little challenging but I remembered this recipe which was shown sometime back on TV. And trust me you will keep licking your fingers... and will definitely go for a second serving!!! Great as appetizers for parties or serve it with jasmine rice to make a seafood entree. Either way you chose this Pineapple Shrimp Peppers won't let you down.<br /><br />Adapted from one of the great Indian cooking show 'Khana Khazana' by Sanjeev Kapoor Ji, made some minute changes to adjust to my taste palette. </span><span style="font-weight: bold; color: rgb(153, 0, 0);"><br /></span><span style="color: rgb(0, 0, 0);"><br /><br /><br /></span></span><div style="text-align: center;"><span style=";font-family:verdana;font-size:100%;" ><span style="color: rgb(0, 0, 0);"><a href="http://www.flickr.com/photos/30825699@N08/5878086301/" title="PSP3 by Padma's Kitchen, on Flickr"><img src="http://farm6.static.flickr.com/5027/5878086301_f463d104be_b.jpg" alt="PSP3" width="574" height="849" /></a></span></span><span style="font-size:100%;"><br /></span></div><span style=";font-family:verdana;font-size:100%;" ><span style="font-weight: bold; color: rgb(153, 0, 0);"><br />Pineapple Shrimp Peppers</span></span><span style="font-size:100%;"><br /></span><span style="font-family:verdana;font-size:100%;"><span style="font-style: italic; color: rgb(153, 153, 153);">Source: Adapted from Khana Khazna (SK)<br />Cuisine: Indian Cuisine<br />Prep time:15 mins Cooking time: 20 mins<br />Serves: 4 people</span><br /></span><span style="font-size:100%;"><br /><br /></span><span style="font-weight: bold; font-style: italic;font-family:verdana;font-size:100%;" >Ingredients</span><span style="font-size:100%;"><br /></span><span style="font-family:verdana;font-size:100%;">2 cups Pineapple, medium chopped</span><span style="font-size:100%;"><br /></span><span style="font-family:verdana;font-size:100%;">1 1/2 c red and yellow pepper, roughly chopped</span><span style="font-size:100%;"><br /></span><span style="font-family:verdana;font-size:100%;">2 big cloves of garlic, finely chopped</span><span style="font-size:100%;"><br /></span><span style="font-family:verdana;font-size:100%;">20-22 large shrimps(optional for vegetarians)</span><span style="font-size:100%;"><br /></span><span style="font-family:verdana;font-size:100%;">4 tsp sugar</span><span style="font-size:100%;"><br /></span><span style="font-family:verdana;font-size:100%;">1 tsp crushed red pepper flakes</span><span style="font-size:100%;"><br /></span><span style="font-family:verdana;font-size:100%;">1 tsp paprika powder</span><span style="font-size:100%;"><br /></span><span style="font-family:verdana;font-size:100%;">1 tsp garam masala powder</span><span style="font-size:100%;"><br /></span><span style="font-family:verdana;font-size:100%;">freshly ground black pepper</span><span style="font-size:100%;"><br /></span><span style="font-family:verdana;font-size:100%;">salt as per taste</span><span style="font-size:100%;"><br /></span><span style="font-family:verdana;font-size:100%;">1/2 cup water</span><span style="font-size:100%;"><br /></span><span style="font-family:verdana;font-size:100%;">2 tsp olive oil</span><span style="font-size:100%;"><br /></span><span style="font-family:verdana;font-size:100%;">Non stick pan for cooking<br />chopped parsley for garnish<br /><br /><span style="font-weight: bold; font-style: italic;">Method</span></span><span style="font-size:100%;">:<br /></span><ul style="font-family: verdana;"><li><span style="font-size:100%;">First heat oil in a nonstick pan, add garlic when oil is little warm. Saute garlic till it changes color. </span></li><li><span style="font-size:100%;">To this add pineapple pieces and mix well, add salt and saute on medium high flame for a minute. Then add sugar and 1/2 cup water, cover with a lid and let it cook for 5 more minutes.</span></li><li><span style="font-size:100%;">Now add the crushed red pepper flakes, paprika powder and garam masala powder and cook until all the water evaporates</span></li><li><span style="font-size:100%;">Time to add the shrimps and red pepper and yellow pepper, you can use any colored pepper(capsicum) like green or orange too! Mix all the ingredients well and add freshly powdered black pepper and check for salt.</span></li><li><span style="font-size:100%;">This dish is ready in no time, Serve it with your favorite rice item or like an appetizer.<br /></span></li></ul><span style="font-size:100%;"><br /></span><div style="text-align: center;"><span style=";font-family:verdana;font-size:100%;" ><span style="color: rgb(0, 0, 0);"><a href="http://www.flickr.com/photos/30825699@N08/5878647510/" title="PineappleShrimpPeppers1 by Padma's Kitchen, on Flickr"><img src="http://farm7.static.flickr.com/6010/5878647510_6697c188e2_z.jpg" alt="PineappleShrimpPeppers1" width="564" height="381" /></a></span></span><span style="font-size:100%;"><br /><br /><br /></span></div>Padmahttp://www.blogger.com/profile/14130494650068119152noreply@blogger.com3tag:blogger.com,1999:blog-6442900919352045225.post-10053913028457583842011-06-23T08:05:00.001-04:002011-06-23T09:34:43.312-04:00Spicy Salmon in Tangy Tamarind and Tomato sauce<div style="text-align: center;"><span style="font-family:verdana;"><a href="http://www.flickr.com/photos/30825699@N08/5862840361/" title="SpicySalmon1 by Padma's Kitchen, on Flickr"><img src="http://farm4.static.flickr.com/3059/5862840361_2f948fab80_z.jpg" alt="SpicySalmon1" height="381" width="564" /></a></span><br /></div><span style="font-family:verdana;"><br />Those were my initial days when I used to search for Indian fish in American waters....errr!!@#.. american fish market or better to put it in words asian fish market on american soil... popularly called as chinese market by "desis" in USA. I was confused by their english names and appearance, Fish in India are little smaller in size here everything is Jumbo size.. I was so tired of searching our Indian fish there too!! .... Then one of my neighbour in India who lives in Connecticut now, listed me some of the English names for Indian fishes... I quickly noted it down in my notepad and every now and then go back to that list, sigh!!!</span><br /><br /><span style="font-family:verdana;">My friend 'J' is a malyali and you know they are crazy for fish.... he invited us for lunch during our initial days, when I was still learning and exploring other side of this world, country, people and food. That day apart from all the chicken, mutton dishes he made some "Bangada fry" on his grill. I was so happy to see Indian fish on the menu... he laughed and said " arre main tereko list deta hoon, apana desi machi ko idhar doosre naam se bulate hain, don't worry have your food first karke" Amongst that list he told me that Salmon is very good for our heart and has Omega-3, his wife is a doctor!! From then onwards I started having our desi as well as videshi fishes here and enjoying all the flavor and tastes.</span><br /><br /><span style="font-family:verdana;">Salmon is one of my favorite fish and cooking with this fish is darn easy. This is a very simple and easy way to kick in some spices into the salmon and get the tangy-ness from the tamarind and tomato sauce. You can use any fish except shark!</span><br /><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/30825699@N08/5862840431/" title="SpicySalmon2 by Padma's Kitchen, on Flickr"><img src="http://farm6.static.flickr.com/5320/5862840431_08b22272e7_b.jpg" alt="SpicySalmon2" height="740" width="500" /></a><br /></div><br /><span style="color: rgb(153, 0, 0);font-size:130%;" ><span style="font-weight: bold;font-family:verdana;" >Spicy Salmon in Tangy Tamarind and Tomato sauce</span></span><br /><br /><span style="font-family:verdana;"><span style="font-style: italic; color: rgb(153, 153, 153);font-size:85%;" >Source: My Own<br />Cuisine: Andhra Cuisine<br />Prep time:15 mins Cooking time: 20 mins<br />Serves: 4 people</span><br /></span><br /><span style="font-weight: bold; font-style: italic;font-family:verdana;" >Ingredients:</span><br /><span style="font-family:verdana;">1 pound/½ kg of salmon fillets (you can use any fish)<br />3 medium tomatoes, yields 2 cups when chopped</span><br /><span style="font-family:verdana;">small marble size tamarind (roughly 1 tablespoon)<br />1 red onion, chopped<br />3-4 green chillies, chopped<br />2 tsp freshly crushed garlic and ginger</span><br /><span style="font-family:verdana;">7-8 curry leaves</span><br /><span style="font-family:verdana;">½ t turmeric powder<br />2 T of olive oil/any cooking oil<br /><span style="font-weight: bold; font-style: italic;">for marinating the fish</span><br />¼ t freshly crushed black pepper<br />¼ t cumin powder<br />1 t chilli powder/paprika(adjust according to your spice level)</span><br /><span style="font-family:verdana;">1 t salt<br /><span style="font-weight: bold; font-style: italic;">for garnish</span><br />¼ C chopped cilantro<br />¼ C chopped green onions</span><br /><span style="font-family:verdana;"><br /></span><span style="font-weight: bold; font-style: italic;font-family:verdana;" >Method:</span><br /><ul style="font-family: verdana;"><li>Soak the tamarind in ¼ cup hot water for 15 minutes and pulp it out, yields approximately two tablespoon full of the pulp<br /></li><li>Cut the fish fillet into 2 inches rectangle pieces, add some sea salt and let it sit for 5 mins. Then rinse the salmon fillets and add the rest of the ingredients under 'Marinating' and keep it aside.</li><li>Chop the onions, tomatoes, green chillies. Heat oil in a kadai or medium sauce pan. Turn the heat to medium and add chopped onion, green chillies and fry till onions are translucent. Add little salt to sweat the onions. Then add curry leaves, crushed garlic and ginger, you can use ginger garlic paste as well. fry for a minute and add chopped tomatoes, mix well and let the tomatoes cook approx 10 mins or so.</li><li>Once the tomatoes turn out mushy add the turmeric powder and little salt and half cup water and tamarind pulp. Cover with a lid and let it cook further.<br /></li><li>Once the sauce starts to bubble its time to add the fish. Add the marinated salmon and turn the flame to medium low or simmer, cover and let the fish cook in the sauce for about another 10 minutes.</li><li>Check for spice and salt, add if needed! Garnish it with chopped cilantro and chopped green onions and serve it with hot steamed rice, Yummm--oo!!</li></ul>Padmahttp://www.blogger.com/profile/14130494650068119152noreply@blogger.com4tag:blogger.com,1999:blog-6442900919352045225.post-42697877509059554842011-06-13T06:57:00.000-04:002011-06-13T07:14:55.770-04:00Simply Rasam ~ Ootti Charu<div style="text-align: center; font-family: verdana;"><a href="http://www.flickr.com/photos/30825699@N08/5827640877/" title="SimplyRasam1 by Padma's Kitchen, on Flickr"><img src="http://farm4.static.flickr.com/3172/5827640877_68442617fe_z.jpg" alt="SimplyRasam1" width="564" height="381" /></a><br /></div><br /><span style="font-family:verdana;">Ootti Charu means Rasam without dal. This one is from my mother's kitchen, another easy, very simple and flavorful recipe to make in a jiff. My Mom used to make it especially as an accompaniment when ever she cooked non-veg dishes like mutton curry, chicken kura or fish curry. She says it helps in clearing your gut after all the spicy, masala food you had and helps with digestion too! Like the way Chinese have tea after their meal!</span><br /><br /><span style="font-family:verdana;">So, if you are judging that this Ootti charu is only for those who eat non-vegetarian food!! then you are wrong, it goes very well with vegan curries too! I love making it with most of the aloo(potato) curries, vegetable fry's like okra, tindora (dondkaya aka ivy gourd), cauliflower, cabbage, berakaya (ridge gourd), green bananas and kakarakaya (bitter gourd).</span><br /><br /><span style="font-family:verdana;">This simply rasam has the fewest ingredients yet it is so tasty and full of flavor. The most important ingredient is tamarind and water; we add green chillies, tomatoes and onions, little turmeric and chilli powder with a dash of pepper and cumin powder and little tempering does it all. Here is the step by step recipe in detail.</span><br /><br /><div style="text-align: center; font-family: verdana;"><a href="http://www.flickr.com/photos/30825699@N08/5828189588/" title="SimplyRasam2 by Padma's Kitchen, on Flickr"><img src="http://farm3.static.flickr.com/2646/5828189588_b9fe685a60_b.jpg" alt="SimplyRasam2" width="574" height="849" /></a><br /></div><br /><span style="font-weight: bold; color: rgb(153, 0, 0);font-size:130%;" ><span style="font-family:verdana;">Simply Rasam</span></span><br /><span style="font-family: verdana;"><span style="font-style: italic; color: rgb(153, 153, 153);font-size:85%;" ><br />Source: My Mother<br />Cuisine: Andhra Cuisine<br />Prep time:10 mins Cooking time: 30 mins<br />Serves: 6-8 people</span><br /></span><br /><span style="font-weight: bold; font-style: italic;font-family:verdana;" >Ingredients:</span><br /><span style="font-family:verdana;">Tamarind (ping pong size ball or roughly ¼ Cup)<br />6 cups of water<br />1 medium tomato<br />few strands of sliced onions (two pinches)<br />3-4 green chillies, cut lengthwise<br />½ t turmeric powder<br />½ t chilli powder/paprika<br />¼ t freshly crushed black pepper<br />¼ t cumin powder<br />salt as required<br /><span style="font-weight: bold; font-style: italic;">for tempering/tadka/popu:</span><br />2 T cooking oil<br />½ t mustard seeds/rai<br />½ t cumin seeds/jeera<br />½ t split blackgram dal/urad/minapa pappu<br />7-8 curry leaves<br />1 T finely chopped onions<br />2-3 freshly crushed garlic<br />¼ C chopped cilantro</span><br /><span style="font-family:verdana;"><br /></span><span style="font-weight: bold; font-style: italic;font-family:verdana;" >Method:</span><br /><ul style="font-family: verdana;"><li>Soak the tamarind in 1 cup of hot water. After 10 mins pulp the tamarind in the hot water, strain if needed (I use as it is!).<br /></li><li>Take a medium pot, add this tamarind pulp mixture, 5 cups of water, squeeze tomatoes with clean hands into it(first roughly chop tomato to four pieces and then squeeze). Add green chillies, sliced onions, turmeric powder, chilli powder, crushed pepper, cumin powder and salt.<br /></li><li>Cook on a medium flame and let it come to a boil, then reduce it to medium low flame and let the flavors simmer a little bit for 10-15 mins or till the green chillies/onions look cooked and not raw. Turn off the flame and temper it!</li><li>Lastly temper it with seasoning by heating oil in a kadai/round bottom pan add the mustard, cumin seeds, urad dal/black gram dal; wait till the urad dal turns golden brown in color. Then add finely chopped onions and crushed garlic, once the onions turn golden in color add curry leaves and chopped cilantro for 30 seconds or a minute. Immediately pour this tadka/seasoning into Rasam and close with lid. Otti Charu aka Rasam is ready! </li></ul><div style="text-align: center; font-family: verdana;"><a href="http://www.flickr.com/photos/30825699@N08/5828189670/" title="SimplyRasam3 by Padma's Kitchen, on Flickr"><img src="http://farm6.static.flickr.com/5065/5828189670_39876e5223.jpg" alt="SimplyRasam3" width="429" height="494" /></a></div><ul style="font-family: verdana;"><li>Serve it with your favorite curry, vegetable fry's and hot steamy rice.</li><li>This is also best when you have sore throat or cold. Clears your throat and makes you feel good.<br /></li></ul>Padmahttp://www.blogger.com/profile/14130494650068119152noreply@blogger.com5tag:blogger.com,1999:blog-6442900919352045225.post-28060182109464273532011-06-08T22:00:00.002-04:002011-06-09T07:58:01.441-04:00Sponsored Post - ROASTe<div style="text-align: left; color: rgb(102, 102, 102);">ROASTe.com is a gourmet coffee marketplace which sells gourmet coffee beans. They offer a wide range of speciality beans from all over the globe likewise South America, Central America and Mexico, Africa and Arabia, India and Pacific region giving you more choices to try.<br /><br />Roaste’s marketplace offers the most extensive selections from artisan roasters and international brands, and includes a wide variety of coffeemakers and accessories. A one stop shop for all the gourmet coffee lovers. You can find from every kind of specialty bean, Kopi Luwak to espresso increasing the choice for those who are passionate about their cup of coffee. 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Whether your love is espresso, other gourmet coffee, or roast-to-order coffee beans, when you think "best coffee online", try ROASTe.com.<br /><br /><br /><br /></div>Padmahttp://www.blogger.com/profile/14130494650068119152noreply@blogger.com0tag:blogger.com,1999:blog-6442900919352045225.post-27622314168835962182011-06-08T08:05:00.000-04:002011-06-08T10:15:09.753-04:00Mushroom Spinach Quiche<div style="text-align: center;"><span style="font-family:verdana;"><a href="http://www.flickr.com/photos/30825699@N08/5811444391/" title="MushroomSpinachQuiche1 by Padma's Kitchen, on Flickr"><img src="http://farm4.static.flickr.com/3630/5811444391_d578e2a7cb_z.jpg" alt="MushroomSpinachQuiche1" width="564" height="381" /></a></span><br /></div><span style="font-family:verdana;"><br />This quiche recipe is another great way to eat veggies as kids love the unique taste when u add cream/whole milk to it along with eggs. I used <a href="http://www.egglandsbest.com/home.aspx">Egglands best</a> eggs for this recipe. This is a high protein diet for your morning breakfast to boost your metabolism. Perfect for breakfast, brunch as well as for lunch too! If you want to read more about quiche and how the recipe evolved over the years, This post "<a href="http://mamadeon.wordpress.com/2011/03/21/formula-one/">Formula One</a>" by Momadeon [Coleen] has given very detailed info. I loved the way she writes and kept on reading her blog for a long time until I realize I have to publish this post!!<br /><br /></span><div style="text-align: center;"><span style="font-family:verdana;"><a href="http://www.flickr.com/photos/30825699@N08/5811444441/" title="MushroomSpinachQuiche2 by Padma's Kitchen, on Flickr"><img src="http://farm6.static.flickr.com/5188/5811444441_5b4d39d3c6_b.jpg" alt="MushroomSpinachQuiche2" width="574" height="849" /></a></span><br /></div><span style="font-family:verdana;"><br /><span style="color: rgb(153, 0, 0);font-size:130%;" ><span style="font-weight: bold;">Mushroom Spinach Quiche</span></span></span><br /><br /><span style="font-style: italic; color: rgb(153, 153, 153);font-family:verdana;" >Source: My own tried and tested</span><br /><span style="font-style: italic; color: rgb(153, 153, 153);font-family:verdana;" >Prep time: 15 mins</span><br /><span style="font-style: italic; color: rgb(153, 153, 153);font-family:verdana;" >Cooking time: 45 mins<br />Servings: 8<br /></span><br /><span style="font-weight: bold; font-style: italic;font-family:verdana;" >Ingredients</span><br /><span style="font-family:verdana;">6 large eggs, beaten</span><br /><span style="font-family:verdana;">1</span><span class="Apple-style-span" style="font-family:verdana;">½</span><span style="font-family:verdana;"> C whole milk/heavy cream</span><br /><span style="font-family:verdana;">Salt and pepper as per your taste</span><br /><span style="font-family:verdana;">2 cups chopped fresh baby spinach, packed</span><br /><span style="font-family:verdana;">1 T olive oil</span><br /><span class="Apple-style-span" style="font-family:verdana;">½ t garlic powder or 1 pod freshly crushed garlic (minced)<br />1 t paprika powder<br /></span><span class="Apple-style-span" style="font-family:verdana;">½ t cumin powder</span><span class="Apple-style-span" style="font-family:verdana;"><br /></span><span style="font-family:verdana;">1 pound baby bella mushroom, sliced</span><br /><span style="font-family:verdana;">1</span><span class="Apple-style-span" style="font-family:verdana;">½</span><span style="font-family:verdana;"> C shredded cheddar cheese</span><br /><span style="font-family:verdana;">1 (9-inch) refrigerated pie crust, or my <a href="http://www.padmaskitchen.com/2011/06/easy-homemade-pie-crust.html">homemade pie crust</a></span><br /><br /><span style="font-weight: bold; font-style: italic;font-family:verdana;" >Method:</span><br /><div style="font-family: verdana;" class="instructions"> <ul><li> Preheat the oven to 375°F[190°C].</li><li>Heat 1 tablespoon of olive oil in a saute pan. Add crushed garlic or garlic powder and the sliced baby bella mushrooms, you can use white button mushrooms too. Saute till the mushrooms gives out all the moisture. Then add paprika powder and cumin powder to it. Saute for another minute and remove from heat.<br /></li><li>Combine the eggs, milk/cream, salt, and pepper in a food processor or blender.<br /></li><li>Layer the spinach, sauted mushroom, and cheese in the bottom of the pie crust, then pour the egg mixture on top. Bake for 35 to 45 minutes until the egg mixture is set. Cut into 8 wedges. </li><li>Leftovers can be stored in freezer for up to 3 months. Refrigerate the leftover and heat in a microwave for 30 secs when you wanna eat it.<br /></li></ul></div><div style="text-align: center;"><a href="http://www.flickr.com/photos/30825699@N08/5812009608/" title="MushroomSpinachQuiche3 by Padma's Kitchen, on Flickr"><img src="http://farm6.static.flickr.com/5310/5812009608_e0c08655c8.jpg" alt="MushroomSpinachQuiche3" width="500" height="288" /></a><br /></div><span style="font-weight: bold; font-style: italic;font-family:verdana;" >Some variations can be done like</span><br /><ul><li><span style="font-family:verdana;">Use Half & Half instead of cream, or add sour cream instead</span></li><li><span style="font-family:verdana;">Use lighter white cheeses or goat cheeses in conjunction with your cheddar</span></li><li><span style="font-family:verdana;">Instead of 6 eggs, try 3 whole eggs and 5 egg whites.</span></li><li><span style="font-family:verdana;">For additional flavor sprinkle some freshly grated nutmeg to get that unique taste.</span></li><li><span style="font-family:verdana;">Add extra or different vegetables: Asparagus, Broccoli, Cauliflower, Sun Dried Tomatoes</span></li></ul>Padmahttp://www.blogger.com/profile/14130494650068119152noreply@blogger.com2tag:blogger.com,1999:blog-6442900919352045225.post-84303972799276390612011-06-07T07:19:00.000-04:002011-06-07T07:27:10.793-04:00Easy Homemade Pie Crust<div style="text-align: center;"><span style="font-family:verdana;"><a href="http://www.flickr.com/photos/30825699@N08/5808118268/" title="EasyPieCrust by My Food Blog, on Flickr"><img src="http://farm3.static.flickr.com/2623/5808118268_1c9d2929dc_z.jpg" alt="EasyPieCrust" width="564" height="381" /></a></span><br /></div><span style="font-family:verdana;"><br />This is a very quick and easy recipe for making pie crust more suitable for savory pies and quiche and not meant for dessert or sweet pies... Very simple and easy. I adapted from Allrecipes.com and made few changes as per the reviews written below in the link. If you are making a sweet dish reduce the salt to half teaspoon. And above all it is homemade.</span><br /><br /><span style="font-style: italic;font-family:verdana;" >Recipe source: </span><a style="font-family: verdana; font-style: italic;" href="http://allrecipes.com//Recipe/easy-pie-crust/Detail.aspx" target="_blank">Allrecipes.com</a><br /><span style="font-style: italic;font-family:verdana;" >Prep time: 10 mins</span><br /><span style="font-style: italic;font-family:verdana;" >Cooking time: 15 mins</span><br /><span style="font-style: italic;font-family:verdana;" >Servings: 8</span><br /><br /><span style="font-weight: bold; font-style: italic;font-family:verdana;" >Ingredients</span><br /><span style="font-family:verdana;">1</span><span class="Apple-style-span" style="font-family:Verdana;">½ C All purpose flour (Maida)<br />2 t sugar<br /></span><span class="Apple-style-span" style="font-family:Verdana;">1</span><span class="Apple-style-span" style="font-family:Verdana;"> t salt<br /></span><span class="Apple-style-span" style="font-family:Verdana;">½</span><span style="font-family:verdana;"> C olive oil/vegetable oil</span><br /><span style="font-family:verdana;">2 T milk</span><br /><br /><span style="font-weight: bold; font-style: italic;font-family:verdana;" >Method:</span><br /><ul style="font-family: verdana;"><li>Preheat oven to 400°F (200 °C).</li><li>Place all ingredients in 9 inch pie pan or a large bowl. Stir together with clean hands.<br /></li><li>For even layer without bumps, try adding little more milk and olive oil, just eyeball (andaza) it while mixing the flour mixture.</li><li>Pat mixture into bottom and up the sides of the pie pan. I did not have a pie pan so used round cake pan instead. You can use steel plate or thali which has at least 1.5- 2 inches depth. Poke holes in bottom and side of crust.</li><li>Bake for 15 minutes in the preheated oven, or until light brown. Use as directed in favorite pie recipe.</li></ul><div style="text-align: center;"><span style="font-family:verdana;"><a href="http://www.flickr.com/photos/30825699@N08/5808118294/" title="MushroomSpinachQuiche by My Food Blog, on Flickr"><img src="http://farm3.static.flickr.com/2522/5808118294_7e7c9478fd_z.jpg" alt="MushroomSpinachQuiche" width="564" height="381" /></a></span><br /></div><span style="font-family:verdana;"><br />I made this pie crust for mushroom spinach quiche as seen in the above picture. Recipe for the quiche will follow soon.....</span><br /><span class="Apple-style-span" style="font-family:Verdana;"><br /></span>Padmahttp://www.blogger.com/profile/14130494650068119152noreply@blogger.com1tag:blogger.com,1999:blog-6442900919352045225.post-53515958607279346622011-06-01T08:41:00.000-04:002011-06-01T09:38:11.079-04:00Mashed Avocado and Cottage cheese<div style="text-align: justify; font-family: verdana;"><div style="text-align: center;"><a href="http://www.flickr.com/photos/30825699@N08/5786470998/" title="Mashed-Avocado550X337 by My Food Blog, on Flickr"><img src="http://farm4.static.flickr.com/3390/5786470998_2de4766fbb_z.jpg" alt="Mashed-Avocado550X337" width="564" height="381" /></a><br /></div><br />Like I promised in my previous post, presenting here avocado recipe for infants/babies and toddler. We knew that Avocados are so good for everyone but they are helpful for babies too! The fatty acids and unsaturated fats helps in their brain development. Cottage cheese is another source of protein for your little bean! So when combined together; this recipe is an excellent source of calcium, protein and omega3's for the growing needs of your baby.<br /><br />I introduced avocado to my little one around 10th month, I know it was late; but I was in India (for 4months), so after coming back I tried giving her, I was a bit apprehensive at first, little skeptical if she will like the taste. But she surprised me!! she wanted the whole bowl of freshly mashed avocado!! I was so happy that she enjoyed eating it and eagerly waiting/looking for spoon after spoon. Eventually I tried to give her all sorts of baby food and one day I brought home this book from library called "Everything about Baby food" and it has all the fabulous recipes using cottage cheese. I tried all the different tastes for my little one to see if her taste buds were working perfectly, she ate scrumptiously what ever new recipe I made for her! She was/is a happy child when ever I fed her avocado with mashed cottage cheese. Even today when I was trying to take the pictures for this post my LO was spooning some from the dish. The recipe is very simple and no cooking involved!!<br /><br />Always use fresh ingredients while feeding your baby. When feeding cheese's or milk products try to buy pasteurized and organic products which are very safe for your baby. As your baby gets older, introduce more variety into her diet by experimenting with these other types of cottage cheese.<br /><br /><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/30825699@N08/5785917471/" title="Mashed-AvocadoPortrait by My Food Blog, on Flickr"><img src="http://farm3.static.flickr.com/2804/5785917471_d517d24429_b.jpg" alt="Mashed-AvocadoPortrait" width="574" height="849" /></a><br /></div><span style="font-style: italic; color: rgb(102, 102, 102);">You can see in the picture, Anshika is trying to grab a spoonful of her favorite mashed avocado </span><br /><br /><span style="font-weight: bold; color: rgb(153, 0, 0);font-size:130%;" ><br />Mashed Avocado with Cottage Cheese</span><br /><br />Servings :2 (depends on the age of your baby)<br /><span style="font-weight: bold; font-style: italic;">Ingredients</span><br />1/2 ripe avocado<br />¼ cup organic cottage cheese (I used small curd cottage cheese for this recipe)<br />pinch of salt and crushed black pepper (optional, if you have not introduced these to your baby/infant)<br /><br /><span style="font-weight: bold; font-style: italic;">Method</span><br /><ul><li>Cut the avocado into half, peel and fork mash it on a plate with cottage cheese and continue fork mashing until the mixture is at desired consistency. Add salt and pepper sparingly.<br /></li><li>If you feel the mixture is still too chunky, try fork-mashing in some yogurt, breast-milk, or formula.</li><li>Serve it fresh. If there are any leftovers you can eat that with whole grain bread, used this mixture like a spread or just eat plain.</li></ul>Check my previous post "<a href="http://www.padmaskitchen.com/2011/05/everything-about-avocados-for-infants.html">Everything about Avocados for Infants, babies and toddlers</a>" for more info on avocados and how to store the other half of avocado.<br /><br /><br /></div>Padmahttp://www.blogger.com/profile/14130494650068119152noreply@blogger.com2tag:blogger.com,1999:blog-6442900919352045225.post-41390737813871989232011-05-27T08:44:00.011-04:002011-05-27T10:02:29.698-04:00Everything about Avocados for Infants, Babies and Toddler<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="font-family: verdana;" href="http://blstb.msn.com/i/51/D1E2EBFD5886519DC2BCCC11B3DB78.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 300px; height: 300px;" src="http://blstb.msn.com/i/51/D1E2EBFD5886519DC2BCCC11B3DB78.jpg" alt="" border="0" /></a><span style="font-family:verdana;">Avocados are a great first food for your baby. They are excellent source of unsaturated fatty acids and have a higher proportion of this 'good' fat than any other fruit except the olive. Yes they are actually fruits, even though they are commonly thought of as vegetables. Try using mashed avocado as a "vegetable butter', a replacement for butter that can be spread on crackers and sandwiches.</span><br /><span style="font-style: italic; color: rgb(153, 153, 153);font-size:85%;" ><span style="font-family:verdana;">Image source: msn.com</span><br /><span style="font-family:verdana;">Info drafted from the book:"Super Baby Food" by Ruth Yaron</span></span><br /><br /><br /><span style="font-weight: bold; color: rgb(153, 0, 0);font-family:verdana;" >Equivalents</span><span style="font-family:verdana;">: 1 medium avocado=1 C/1 cup.</span><br /><span style="font-weight: bold; font-style: italic;font-family:verdana;" >Baby must be at least 4 months old</span><span style="font-family:verdana;">.</span><br /><span style="color: rgb(153, 0, 0); font-weight: bold;font-family:verdana;" >Season</span><span style="font-family:verdana;">: Available year round; peak December through May.</span><br /><span style="font-weight: bold; color: rgb(153, 0, 0);font-family:verdana;" ><br />Choosing</span><span style="font-family:verdana;">: When selecting avocados, look carefully for damage, which shows up as soft dark spots in the skin. Tan-colored patches are OK. When picked up, an avocado should feel heavy for its size. If you're not going to eat the avocado for a few days, select an avocado that is firm but not rock hard, and ripen it at home. if you plan on eating it immediately, select a ripe avocado as described next.</span><br /><br /><span style="color: rgb(153, 0, 0); font-weight: bold;font-family:verdana;" >Ripening</span><span style="font-family:verdana;">: Firm avocados will never ripen in the refrigerator - let them sit at room temperature for up to 6 days. Place them in a brown bag to speed ripening. Avocados are ripe when they yield to gentle pressure and feel soft all over. Another way to test for ripeness is to gently squeeze the whole avocado with all five fingers. (using all five fingers prevents bruises.) If the flesh feels like it is separating from the seed, the avocado is ripe. As avocado ripen, the skin becomes a darker green. Still another way to test for ripeness is to insert a toothpick in the stem end. If it moves easily, the avocado is ripe. Avocados are easy to peel when they are ripe; the peel is hard to remove when avocados are underripe.</span><br /><br /><span style="color: rgb(153, 0, 0); font-weight: bold;font-family:verdana;" >Storing</span><span style="font-family:verdana;">: After ripened, store the whole avocado in the refrigerator in the vegetable crisper for up to two weeks. Your very young baby will certainly leave you with avocado leftovers. Store cut avocados by leaving the skins on and keeping the pit in the uneaten portion. You can brush the fruit part with lemon juice (if baby is old enough for citrus) to keep it from turning brown. It's OK to eat the brown part, but you can scrape it off with a knife. Wrap tightly in a plastic wrap and store in the refrigerator.</span><br /><br /><span style="font-weight: bold; color: rgb(153, 0, 0);font-family:verdana;" >Freezing using the Food Cube Method</span><span style="font-family:verdana;">: The easiest way I've found to freeze avocado in food cubes is this:</span><br /><ul style="font-family: verdana;"><li>Take a sharp knife and cut avocado in half crosswise so that you have tow 'cups'.</li><li>remove the huge seed. Use a spoon to scoop out flesh from peel and place on a flat dish.</li><li>Use a fork to mash flesh on dish. Spoon into ice cube trays and pat flat with your clean fingers.</li><li>Freeze for up to 3 months. I suggest that you give your baby 1-2 tablespoons or 1/2 to 1 food cube every day for some of the fatty acids she needs for brain development.<br /></li></ul><span style="color: rgb(153, 0, 0); font-weight: bold;font-family:verdana;" >Feeding Avocado to an infant</span><span style="font-family:verdana;">: Mashed ripe avocado is an excellent first food for baby. They are so nutritious that some claim humans can live on them exclusively. Fork mash the avocado flesh and feed it directly to your infant /baby. Avocados are also an excellent source of unsaturated fatty acids that your baby needs for brain development</span><br /><br /><span style="font-weight: bold; color: rgb(153, 0, 0);font-family:verdana;" >Grow an avocado plant?</span><span style="font-family:verdana;"> check the video link</span><br /><br /><iframe style="font-family: verdana;" src="http://www.youtube.com/embed/fBKDnUsTAFc" allowfullscreen="" width="560" frameborder="0" height="349"></iframe><br /><br />My next post is Mashed Avocado with cottage cheese for babies and tots, stay tuned!!Padmahttp://www.blogger.com/profile/14130494650068119152noreply@blogger.com5tag:blogger.com,1999:blog-6442900919352045225.post-30365595086953832172011-05-22T04:12:00.001-04:002011-05-22T04:12:00.536-04:00Summer Soothing Smoothie<div style="text-align: center;"><span style="font-family:verdana;"><a href="http://www.flickr.com/photos/30825699@N08/5745391452/" title="Summer_Smoothie1 by My Food Blog, on Flickr"><img src="http://farm4.static.flickr.com/3211/5745391452_353153749a_z.jpg" alt="Summer_Smoothie1" width="564" height="381" /></a></span><br /></div><div style="text-align: center;"><span style="font-style: italic; color: rgb(102, 102, 102);font-family:verdana;" >Soothing smoothie which has strawberries, banana, flax seeds, honey and yogurt</span><br /></div><div style="text-align: center;"><br /><br /></div><span style="font-family:verdana;">Crowd pleasing, kids appealing smoothie is the one which has strawberries in it. This one smoothie is so soothing to your skin as well as stomach. </span><span style="font-family:verdana;">Soothe your damaged summer skin with omega-3 fats (in flax seeds) that create a healthy glow, vitamin A (in yogurt) that heals damage, and vitamin C (in strawberries) that replaces the collagen the sun stole away. This quick, easy smoothie contains all three and tastes lip-smacking-ly great!</span><br /><br /><div style="text-align: center;"><span style="text-decoration: underline;"><a href="http://www.flickr.com/photos/30825699@N08/5744871925/" title="Summer_Smoothie2 by My Food Blog, on Flickr"><img src="http://farm3.static.flickr.com/2330/5744871925_a3046502c8_b.jpg" alt="Summer_Smoothie2" width="574" height="849" /></a></span><br /></div><br /><span style="color: rgb(153, 0, 0); font-weight: bold;font-family:verdana;" ><span style="font-size:130%;">Summer Soothing Smoothie</span></span><span style="font-style: italic; color: rgb(102, 102, 102);font-family:verdana;" ><br /><br />Source: Newspaper</span><br /><span style="font-style: italic; color: rgb(102, 102, 102);font-family:verdana;" >Prep time:5 mins</span><br /><span style="font-style: italic; color: rgb(102, 102, 102);font-family:verdana;" >Baking time: 5 mins</span><br /><span style="font-style: italic; color: rgb(102, 102, 102);font-family:verdana;" >Yields: 2 servings</span><br /><span style="font-weight: bold; font-style: italic;font-family:verdana;" >Ingredients</span><span style="font-style: italic; font-weight: bold;">:</span><br /><span style="font-family:verdana;">1 C plain low-fat yogurt(homemade Indian curd)</span><br /><span style="font-family:verdana;">1 whole, peeled banana</span><br /><span style="font-family:verdana;">2 C frozen strawberries (if using fresh add some ice cubes too!)</span><br /><span style="font-family:verdana;">1 T flaxseed (alsi)</span><br /><span class="Apple-style-span" style="font-family:Verdana;">½ t honey<br /></span><span class="Apple-style-span" style="font-family:Verdana;">½ t almond extract (optional)<br />few ice cubes<br /><br /><span style="font-style: italic; font-weight: bold;">Method:</span><br /></span><ul><li>Combine all the above ingredients in blender and pulse.<br /></li></ul>Padmahttp://www.blogger.com/profile/14130494650068119152noreply@blogger.com4tag:blogger.com,1999:blog-6442900919352045225.post-36769437933748877412011-05-18T20:07:00.001-04:002011-05-18T20:55:12.336-04:00Cheddar Chive Scones<div style="text-align: center;"><span style="font-family:verdana;"><a href="http://www.flickr.com/photos/30825699@N08/5735455794/" title="CheddarChiveScones2_550 by My Food Blog, on Flickr"><img src="http://farm6.static.flickr.com/5102/5735455794_f22f1e5f2e_z.jpg" alt="CheddarChiveScones2_550" width="564" height="381" /></a></span><br /></div><span style="font-family:verdana;"><br />Last weekend we took our LO to the library and I got myself some books on baking, salads and healthy cooking. I took home "The Sono Baking company cookbook as the pictures in this book were so tempting and the narration was simple to the starters as well as regular bakers, in short; Simple and neat. This scones recipe caught my eyes as it was not sweet ones but savory scones. Cheddar Chive Scones are a delicious treat and when I was baking the whole house filled with the aroma of cheddar and chives. I was so eager to taste the freshly baked scones that I burnt my mouth....but it's all worth it!! The taste reminded me of the Khari biscuits we used to get from our Khariwala, (vendor) who came to our doorsteps with these fresh baked goodie. </span><br /><br /><span style="font-family:verdana;">Perfect for any occasion, these basic savory scones can be served for breakfast, lunch, brunch or with tea. I like to use yellow Cheddar cheese for the color contrast, but you can white Cheddar as well as any other favorite cheese, including Gruyere or fontina. For more variation, try substituting thyme or another favorite fresh herb for the chives. I did very little changes to the original recipe by adding paprika powder and black pepper to it.</span><br /><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/30825699@N08/5734907177/" title="Cheddar-Chive-Scones_Potrai by My Food Blog, on Flickr"><img src="http://farm4.static.flickr.com/3414/5734907177_f5b1d0d369_b.jpg" alt="Cheddar-Chive-Scones_Potrai" width="574" height="849" /></a><br /></div><br /><span style="font-family:verdana;">Cheddar Chive Scones</span><br /><span style="font-style: italic; color: rgb(102, 102, 102);font-family:verdana;" >Source: adapted from The Sono baking company cookbook by John Barricelli</span><br /><span style="font-style: italic; color: rgb(102, 102, 102);font-family:verdana;" >Prep time:20 mins</span><br /><span style="font-style: italic; color: rgb(102, 102, 102);font-family:verdana;" >Baking time: 15-20 mins</span><br /><span style="font-style: italic; color: rgb(102, 102, 102);font-family:verdana;" >Makes: 8 scones</span><br /><br /><span style="font-weight: bold; font-style: italic;font-family:verdana;" >Ingredients:</span><br /><span style="font-family:verdana;">2 C all-purpose flour</span><br /><span style="font-family:verdana;">1 T baking powder</span><br /><span style="font-family:verdana;">1 t coarse salt</span><br /><span class="Apple-style-span" style="font-family:Verdana;">½ t paprika powder</span><br /><span style="font-family:verdana;">¼ t freshly ground black pepper</span><br /><span style="font-family:verdana;">¼ C finely grated extra-sharp Cheddar cheese,<br />plus about 1 T for sprinkling<br />1¼ C heavy cream, chilled,<br />plus ¼ C for brushing<br /><br /><span style="font-weight: bold; font-style: italic;">Method:</span><br /></span><ul style="font-family: verdana;"><li>Line a baking sheet with parchment paper or a nonstick silicone baking mat; set aside.</li><li>In a large bowl, whisk together the flour, baking powder, paprika powder, freshly ground black pepper, salt and chives. Stir in the cheese with a fork</li><li>Add 1 cup of the cream and fold with a rubber scraper or your hands just until the cream has been completely absorbed. Then continue adding cream, 1 tablespoon at a time, just until the dough comes together and there are no dry patches.<br /></li><li>Meanwhile preheat the oven to 400°F [205°C].</li><li>Turn the dough onto a heavily floured work surface like your counter top or such. Lightly flour your hands, pat the dough to an a circle almost ¾ to 1-inch thick; or you can shape it into a rectangle(¾ to 1 inch thick), which ever works best for you.</li><li>Using a sharp knife cut the circle or rectangle into equal size triangles. Place it on the prepared baking sheet. Brush the scones with the remaining heavy cream (or milk) and sprinkle each with a pinch of grated cheese.</li><li>Bake, rotating the baking sheet about two-thirds of the way through, until the scones are golden brown and puffed and the bottom are lightly browned when you lift the scones with a metal spatula, 16-20 minutes. Using a metal spatula transfer to a wire rack to cool.<br /></li><li>Enjoy it for breakfast, brunch or with tea.<br /></li></ul>Padmahttp://www.blogger.com/profile/14130494650068119152noreply@blogger.com4tag:blogger.com,1999:blog-6442900919352045225.post-8137682237531774382011-05-16T17:00:00.003-04:002011-05-16T17:11:52.059-04:00Quinoa with Roasted Chicken and Veggies<div style="text-align: center;"><span style="font-size:100%;"><a href="http://www.flickr.com/photos/30825699@N08/5727768562/" title="Quinoa-Dinner1 by My Food Blog, on Flickr"><img src="http://farm6.static.flickr.com/5173/5727768562_a2bd227527_z.jpg" alt="Quinoa-Dinner1" width="564" height="381" /></a></span><br /></div><span style="font-size:100%;"><br /><span style="font-family:verdana;">It came , it conquered !! and now I am in love with this wonderful seed called "Quinoa'. At first I was apprehensive, little but no interest to buy this grain err! seed (many mistaken like me!). But these days I see Quinoa recipes popping up like the corn everywhere. So many are blogging /cooking with Quinoa and many nutritionists are banking on its health benefits, How can I resist? Here is my first take on Quinoa. As many health websites suggested that just replace the 'Rice' with 'Quinoa' I religiously followed that task and wow, what a sumptuous meal we had the other day, yeah you got it right.... I am posting this recipe after 2 days ;) , we had it on friday night for our dinner!! My 22mo 'Anshika' also loved it coz it had her favorite green peas in it. </span><br /><br /><span style="font-family:verdana;"><span style="font-weight: bold;">Quinoa</span> (pronounced as keen-wah)</span><br /><br /><span style="font-family:verdana;">Although not a common item in most kitchens today, quinoa is an amino acid-rich (protein) seed that has a fluffy, creamy, slightly crunchy texture and a somewhat nutty flavor when cooked. Quinoa is available in your local health food stores throughout the year. Most commonly considered a grain, quinoa is actually a relative of leafy green vegetables like spinach and Swiss chard. It is a recently rediscovered ancient "grain" once considered "the gold of the Incas."</span><br /><span style="font-family:verdana;"><br /><span style="font-weight: bold; color: rgb(0, 0, 0);font-family:verdana;" >How to cook Quinoa?<br /></span></span></span><span style="font-size:100%;"><span style="font-family:verdana;">Go as per the instructions on the pack, it's dat simple! Add 1 cup of quinoa plus 2 cups water to a pot that is approx. 1 1/2 quarts. Bring to a boil Reduce heat to simmer. Cover and cook 10-15 minutes. I like to cook it a little less than suggested on the box, or with a little less water, to make sure the Quinoa does not get a "mushy" consistency when cooked. I would suggest doing what it says on your package the first time, and see how it comes out, then adjust accordingly in the future. You can turn heat off early and allow it to finish absorbing water to save energy. If it is too soft, use less water the next time.<br /><br /></span><span style="font-family:verdana;">To read more info on Quinoa click </span><a style="font-family: verdana;" href="http://www.whfoods.com/genpage.php?dbid=142&tname=foodspice">here</a><br /><br /></span><div style="text-align: center;"><span style="font-size:100%;"><a href="http://www.flickr.com/photos/30825699@N08/5727768644/" title="Quinoa-Dinner2 by My Food Blog, on Flickr"><img src="http://farm3.static.flickr.com/2749/5727768644_ece83be831_b.jpg" alt="Quinoa-Dinner2" width="574" height="849" /></a></span></div><span style="font-size:100%;"><br /><span style="font-family:verdana;">The above dinner plate had little bit of everything, pan roasted chicken, sauted veggies, cucmber yogurt salad and Quinoa. And the preparation is also very simple, you see why I am tagging this under easy cooking because it took me less than 30 minutes to fix our friday dinner.<br /><br /></span><span style="font-weight: bold;">Recipe for Cooking Quinoa:</span><br />1 Cup of Quinoa<br />2 C water<br /></span><span class="Apple-style-span" style="font-family:Verdana;">½ C chopped red onions<br />1 garlic, crushed<br />a pinch of salt<br />1 T olive oil<br />cilantro for garnish<br /></span><span style="font-size:100%;"><br /><span style="font-weight: bold;">Method:</span></span><br /><ul><li>Heat oil in a medium size sauce pan. Add the onions and fry till they are translucent for about 2 mins or so. Then add crushed garlic and fry for 30 secs.</li><li>Add quinoa and mix well with onions and garlic. Add 2 cups of water, salt and bring it to boil.Once the water is boiling turn down the heat a little bit and let it simmer for 15-20 mins.</li><li>Slowly the water evaporates and quinoa starts looking plumpy. At this point you can see the water is almost vanishing, turn off the stove and cover it with a lid. That will help quinoa to cook even further.</li><li>Fluff it with fork and sprinkle with some chopped cilantro.</li><li>Serve it with roasted chicken, veggies and yogurt cucumber as seen in this picture.</li></ul><div style="text-align: center;"><span style="font-size:100%;"><a href="http://www.flickr.com/photos/30825699@N08/5727213433/" title="Quinoa-Dinner3 by My Food Blog, on Flickr"><img src="http://farm4.static.flickr.com/3467/5727213433_c7c762292e_z.jpg" alt="Quinoa-Dinner3" width="564" height="381" /></a></span><br /></div><br /><span style="font-size:100%;"><span style="font-weight: bold;">Recipe for Roasted Chicken:</span><br />4 pieces of boneless chicken thighs<br />paprika powder<br />salt and pepper for seasoning<br />A wide saute pan or kadai<br />Extra virgin olive oil (or any cooking oil)<br /><br /><span style="font-weight: bold; font-style: italic;">Method:</span><br /></span><ul><li>First and foremost clean, wash and pat dry the chicken with a paper towel to remove extra moisture in it. Cut into your desired size, I cut into 3 inches pieces.</li><li>Sprinkle some freshly crushed black pepper, salt and paprika powder and turn the pieces and season again on this side too!</li><li>Heat oil on a medium flame and add these seasoned chicken pieces and let it cook on medium high for about 10 mins on each side. You will k now when the chicken is cooked by seeing at the meat, if it turns opaque and whittish, that means the chicken is cooked.<br /></li></ul><span style="font-weight: bold;">For Sauteing Veggies</span>:<br />1/2 cup Broccoli florets<br />1/2 cup sugar snap peas, cut into 1 inch<br />frozen veggie mix (corn, green beans, green peas and carrot and they come chopped).<br /><span style="font-weight: bold; font-style: italic;">Method:</span><br /><ul><li>After removing the chicken pieces from the pan, saute the above veggies in the remaining oil+fat from chicken and add little salt if needed. saute on medium high flame till the broccoli and carrots are softened little bit.</li></ul>Enjoy this wholesome meal which is packed with protein, fiber and all the good nutrients from the veggies. Vegans can totally skip the chicken part and still have a protein rich Quinoa meal.<br /><br /><span style="font-size:100%;"><br /></span>Padmahttp://www.blogger.com/profile/14130494650068119152noreply@blogger.com2tag:blogger.com,1999:blog-6442900919352045225.post-52962156311677331952011-05-11T09:14:00.001-04:002012-08-07T07:28:50.341-04:00Bombay Sukka Mutton<div dir="ltr" style="text-align: left;" trbidi="on"><div style="text-align: center;"><a href="http://www.flickr.com/photos/30825699@N08/5708558877/" title="BombaySukkaMutton1- by My Food Blog, on Flickr"><img alt="BombaySukkaMutton1-" height="381" src="http://farm4.static.flickr.com/3180/5708558877_94af20c722_z.jpg" width="564" /></a></div><br />One of the favorite Mutton entree to order in Mumbai (Bombay) restaurants is Sukka Mutton. This recipe is from the coastal Mumbai community popularly called as "Koli" alias fishermen. 'Mutton" in India is predominantly referred to Goat meat and Lamb meat in some parts. This wickedly hot Mutton Sukka or popularly called as Bombay Sukka Mutton is so yummy that you want to stuff yourself till your completely choke!!! I love to have this with hot steamy basmati rice..<br /><br />You will find many different recipes on Sukka Mutton in the foodie blogosphere. But this one I grabbed it from<b> local television channel showcasing the Koli food</b>. I immediately fell in love with this recipe and cooking almost every Sunday. The recipe is very simple and easy to make. I bet you will keep licking your fingers in the end.<br /><a href="http://www.flickr.com/photos/30825699@N08/5709127772/" title="marinatedMutton1_550 by My Food Blog, on Flickr"><img alt="marinatedMutton1_550" height="381" src="http://farm4.static.flickr.com/3140/5709127772_6f938248b4_z.jpg" width="564" /></a><br /><span style="color: #009900; font-style: italic;">Simple procedure to follow while cooking</span>: (1) Firstly cut the goat meat into bite size with the bones too! Marinate with onions, turmeric powder, red chilli powder, salt, lime juice for about 30-40 mins ahead.<br /><br /><a href="http://www.flickr.com/photos/30825699@N08/5709124416/" title="Cooking-Mutton1 by My Food Blog, on Flickr"><img alt="Cooking-Mutton1" height="381" src="http://farm3.static.flickr.com/2452/5709124416_dd8f41515a_z.jpg" width="564" /></a><br />(2) Cook it in a deep botton kadai/pan, with green chillies, 1/2 cup of oil. You can see oil on the sides<br /><a href="http://www.flickr.com/photos/30825699@N08/5708558857/" title="WaterCover1 by My Food Blog, on Flickr"><img alt="WaterCover1" height="381" src="http://farm4.static.flickr.com/3065/5708558857_0fc8c754e7_z.jpg" width="564" /></a><br /><br />(3) Cover with a steel plate, pour water on the lid plate and let it cook. <br />Included photos for step by step photo demo to clearly understand the procedure.<br /><br /><br /><br /><div style="text-align: center;"><a href="http://www.flickr.com/photos/30825699@N08/5709124454/" title="Sukka-Mutton2 by My Food Blog, on Flickr"><img alt="Sukka-Mutton2" height="849" src="http://farm4.static.flickr.com/3133/5709124454_64c049ea0d_b.jpg" width="574" /></a></div><br /><div style="text-align: center;"><span style="color: #999999; font-style: italic;">Soul food ~ Mutton Sukka</span></div><span style="color: #990000; font-size: 130%; font-weight: bold;"><br /><br />Bombay Sukka Mutton Recipe</span><br /><div style="border-collapse: collapse; color: #7a7777; font-family: verdana; font-size: 13px; line-height: 18px; text-align: justify;"><span class="Apple-style-span" style="border-collapse: collapse; font-size: 100%; line-height: 18px;"><span style="color: #666666; font-style: italic;">Source: TV Show</span><span style="color: #666666; font-style: italic;"></span><br /><span style="color: #666666; font-style: italic;">Prep time:40 mins</span><span style="color: #666666; font-style: italic;"></span><br /><span style="font-style: italic;">Cooking time:30 mins</span><br /><span style="color: #666666; font-style: italic;">Serves: 4</span><br /><br /><span style="color: black; font-style: italic; font-weight: bold;">Ingredients:<br />for marinating the mutton</span></span></div><span style="font-family: verdana;">1.5 pounds goat meat/lamb meat with bone </span><br /><span class="Apple-style-span" style="font-family: Verdana;">2 C diced red onions<br />2 t ginger garlic paste<br />1 T red chilli powder<br />½ t turmeric powder<br />1 T lime juice<br />1 T salt</span><span class="Apple-style-span" style="border-collapse: collapse; font-size: 100%; line-height: 18px;"><span style="color: black; font-style: italic; font-weight: bold;">for cooking</span></span><br /><span style="font-family: verdana;">4 green chillies, chopped<br />7-8 curry leaves<br />2 tsps <a href="http://www.sanjeevkapoor.com/Recipe.aspx?RecipeId=590&Header=Searched%20Recipe&MenuId=0">Prabhu Sambhar Masala</a></span><span class="Apple-style-span" style="font-family: Verdana;">1 t paprika powder for color</span><span style="font-family: verdana;"><br /></span><span class="Apple-style-span" style="font-family: Verdana;">½</span><span style="font-family: verdana;"> C cooking oil (olive/canola/corn)</span><br /><span class="Apple-style-span" style="border-collapse: collapse; font-size: 100%; line-height: 18px;"><span style="color: black; font-style: italic; font-weight: bold;">for garnish</span></span><br />onion rings and chopped cilantro<br /><br />Method:<br /><ul><li>Cut and clean 1.5 pounds of goat meat(alternatively you can use Lamb meat) into bite size pieces along with the bones. Rinse once in running tap water, drain any extra water by rinsing it in a colander. Transfer the meat into big bowl and add 1.5 to 2 cups of diced red onions as seen in the above picture. To this add the rest of the ingredients listed under marinating the mutton. Keep it aside for 30-40 minutes.</li><li>Upon marination take half cup of oil, yeah you read it correctly its half cup only. This adds flavor to the dish so leave aside your calorie counting for one day. Since we are not adding water the meat cooked in the oil only. Heat on a medium flame.</li><li>When the oil is hot add curry leaves, green chillies and the marinated mutton and mix well. Now cover it with a steel plate and pour enough water into it. Keep the flame to medium and let the mutton cook undisturbed for 15 mins or so.</li><li>After 15 mins check for water on the lid, it must be evaporated!! check the mutton, you can see the water on sides its normal, now check for salt and add paprika powder. Cover the lid and add more water, cook for another 15 mins.</li><li>If you check now the water in the meat is dried up little bit, check to see if mutton is cooked, not a chewy bite but the meat should fall off the bone, if not cook for another 10 mins and you are done.</li><li>If you have a thin gravy like curry then fry the mutton on high flame till all the liquid evaporates.</li><li>Garnish with onion rings and some cilantro and serve it with hot steamed rice or freshly made rotis (indian flat bread)</li><li>Enjoy and have fun with your food!!</li></ul>P.S: If you are in Mumbai and want to taste this Mutton Sukka then you can go to <i>Sachin.<br />Corner View Building, Gokhale Road (North), Dadar, Mumbai 400028. Tel: +91 (22) 24466625. Open: 11.30 am – 3.30 pm, 7 pm – 10.30 pm. Thursday closed. No Credit Cards. I bet you will be drooling over the hearty homemade seafood menu too!<br /><br /></i></div>Padmahttp://www.blogger.com/profile/14130494650068119152noreply@blogger.com12tag:blogger.com,1999:blog-6442900919352045225.post-87850323697566282252011-05-05T09:54:00.003-04:002011-05-05T11:52:39.140-04:00The Famous Indian treat ~ Pav Bhaji<div style="text-align: center;"><a href="http://www.flickr.com/photos/30825699@N08/5688549593/" title="PavBhaji2_550 by My Food Blog, on Flickr"><img src="http://farm6.static.flickr.com/5187/5688549593_8357b9b6e8_z.jpg" alt="PavBhaji2_550" width="550" height="367" /></a><br /></div><br />This is one of my favorite fast food, love eating on the streets of Mumbai, opposite to VT (now CST) Railway Station during my teenage days. I do even now when we go out for shopping. The flavor, the aroma fills the air around when we walk by any Pav Bhaji stall and surely makes your tummy start grumbling and urging you to munch on! any Indian blog without this recipe is like incomplete. Pav Bhaji was more popular in Northern India, esp Gujarat and Maharashtra and its metropolitan cities. Souther India did not have much hang of it until the last two decades. I remember I once ordered it at some 3 star restaurant in Vizag and it was so aweful! But now things have changed with people moving to all different places they are bringing the food from where they traveled and thus Pav bhaji is southern favorite too!<br /><br />This is a very scrumptious meal, as it has the bread (carbs), the veggies and butter. All in all a healthy meal and kids wont complain if you cook this daily. To make bhaji, potatoes are mashed on a flat pan called a <a href="http://en.wikipedia.org/wiki/Tava" title="Tava" target="_blank">tava</a>, and made into a thick gravy after adding diced tomatoes, finely grilled onions, green peas, capsicums (green pepper) and other vegetables like cauliflower and carrots. A special blend of spices simply called the pav bhaji masala similar to garam masala is added to this thick gravy. The gravy is then allowed to simmer on the pan for a few minutes and is served hot in a flat dish with a tablespoon of butter on top. <p>The pav (bread) is roasted on the same pan with an ample amount of butter and a masala (usually chilli powder and salt). The Bhaji is garnished with diced onions and a slice of lemon and served with the pav. We used to make it especially on new Year's eve party along with our neighbours in Kalyan. I know this is frequently made in India and Indians around the world by and no one needs a recipe for this... but still I am blogging about this fabulous meal for my satisfaction and the urge to share this with the world. So if you think this is just another recipe! not my problem!!!</p><p><br /></p><p style="text-align: center;"><a href="http://www.flickr.com/photos/30825699@N08/5689121660/" title="PavBhaji3_550P by My Food Blog, on Flickr"><img src="http://farm6.static.flickr.com/5305/5689121660_b09b66ec0d_b.jpg" alt="PavBhaji3_550P" width="550" height="825" /></a></p><p style="text-align: center;"><a href="http://www.flickr.com/photos/30825699@N08/5688549685/" title="PavBhajiIngre_550 by My Food Blog, on Flickr"><img src="http://farm6.static.flickr.com/5141/5688549685_d5eb9bc330_z.jpg" alt="PavBhajiIngre_550" width="550" height="367" /></a></p><p><br /></p><p><span style="font-weight: bold;font-size:130%;" ><span style="color: rgb(153, 0, 0);">Pav Bhaji</span></span><br /></p><div style="text-align: justify; border-collapse: collapse; color: rgb(122, 119, 119); line-height: 18px;font-family:verdana;font-size:13px;"><span class="Apple-style-span" style="border-collapse: collapse; line-height: 18px;font-size:100%;" ><span style="font-style: italic; color: rgb(102, 102, 102);">Source: My Own</span><span style="font-style: italic; color: rgb(102, 102, 102);"></span><br /><span style="font-style: italic; color: rgb(102, 102, 102);">Prep time:20 mins</span><span style="font-style: italic; color: rgb(102, 102, 102);"></span><br /><span style="font-style: italic;">Cooking time:20 mins</span><br /><span style="font-style: italic; color: rgb(102, 102, 102);">Serves: 4</span><br /><br /><span style="font-weight: bold; font-style: italic; color: rgb(0, 0, 0);">Ingredients:</span></span></div><span style="font-family:verdana;">1 C of boiled potatoes, mashed </span><br /><span class="Apple-style-span" style="font-family:Verdana;">½ C cauliflower heads, small</span><br /><span style="font-family:verdana;">1 C tomatoes, chopped<br /></span><span class="Apple-style-span" style="font-family:Verdana;">½ C red onions</span>, chopped finely<br /><span class="Apple-style-span" style="font-family:Verdana;">½ C green pepper, chopped medium ( I used long green chillies, instead)</span><br /><span class="Apple-style-span" style="font-family:Verdana;">½ C green peas, fresh or frozen</span><br /><span style="font-family:verdana;">2 t Pav Bhaji Masala ( I used Everest brand)<br />1 tsp paprika powder<br />6 Bombay Pav or Bread rolls<br />salt as per taste<br />oil or butter for cooking<br />for garnish<br />1 T cilantro, chopped </span><br /><span style="font-family:verdana;">¼</span> C red onions, finely chopped<br />Lime quarters and <a href="http://en.wikipedia.org/wiki/File:Stack_of_papadums.jpg" target="_blank">Papad</a><br /><br /><span style="font-weight: bold; font-style: italic;font-family:verdana;" >Method<br /></span><ul><li>Boil and mash 4 big potatoes, chop all the veggies and keep aside.<br /></li><li>Heat 2tablespoons of oil in a wide saute preferably non-stick one, add chopped onions, pinch of salt and let it fry for 3 mins or till they turn soft and pink. Then add tomatoes, green chillies and fry till the tomatoes are mushy mushy or turning into gravy.<br /></li><li>Add the rest of the veggies, cauliflower florets, green peas, green peppers etc(you can use carrots too!) Mix well add 1 cup water and let the cauliflower cook. Cover with a lid and let the Bhaji cook for 10 mins approx on medium high flame.<br /></li><li>By now allthe veggies must have cooked well and will turn into gravy like consistency. Quickly add the Pav bhaji masala, paprika powder and salt and mix well till the powders blend into the veggies. If the Bhaji is too dry add little more water and mix well.</li><li>Lastly add 1 tablespoon butter to make it creamy. Meanwhile cut the Pav (bread rolls) into halves and roast it on a pan/griddle with little butter.</li><li>Serve the Bhaji hot, garnish with chopped onions, cilantro and a dash of butter. Serve with fresh butter roasted Pavs and lime quaters.</li><li>Enjoy the celebrations or whatever thats special to you with this sumptuous wholesome meal.</li></ul><div style="text-align: center;"><a href="http://www.flickr.com/photos/30825699@N08/5689121688/" title="PavBhaji4_550P by My Food Blog, on Flickr"><img src="http://farm6.static.flickr.com/5222/5689121688_94ce223185_b.jpg" alt="PavBhaji4_550P" width="550" height="825" /></a></div>Padmahttp://www.blogger.com/profile/14130494650068119152noreply@blogger.com13