tag:blogger.com,1999:blog-89882119677797388422023-11-16T02:50:06.529-08:00ButterPunch!@ Happy HoursRachana Shakyawarhttp://www.blogger.com/profile/08763132947288456210noreply@blogger.comBlogger12125tag:blogger.com,1999:blog-8988211967779738842.post-49105019220684477042011-11-23T06:20:00.000-08:002011-11-23T06:20:17.279-08:00Quick Salad recipe – Thanksgiving Special<div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><span style="background-attachment: initial; background-clip: initial; background-color: #38761d; background-image: initial; background-origin: initial; color: red; float: left; font-family: times; font-size: 100px; line-height: 80px; margin-bottom: 5px; margin-left: 0px; margin-right: 5px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 5px; padding-top: 1px;">W</span> Winters or summers, salads have no restriction to be cherished. I relish salad always since predominately I know they are healthiest form of eating vegetables and getting vitamins and minerals. But what fascinates me the most is it not just healthy, fresh and rejuvenating but it also can be in just few minutes. So quick to make and eat healthy.<br />
<br />
Since, Thank-giving day is round the corner and a season of holidays, we need to spend more time with family and cook healthy for them. This is one recipe which can be transformed into so many variations creating new flavours to suit best to your taste buds, (written below in<b> Notes</b>*).<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNql6bJqUo-GWxrrpUbTtaQVkd6r4vm23r_0j0Yv5d_Ekf1h0WgVfmYpuG9DOKE06Q-JnMJy6rcF676qNbNDvE8BqrI9Ao7khQ9vDmkvGpkaPnWWWBNeedOH3R1S7P4z_WbDRknWZR29Y/s1600/Salad+Chickpeas.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNql6bJqUo-GWxrrpUbTtaQVkd6r4vm23r_0j0Yv5d_Ekf1h0WgVfmYpuG9DOKE06Q-JnMJy6rcF676qNbNDvE8BqrI9Ao7khQ9vDmkvGpkaPnWWWBNeedOH3R1S7P4z_WbDRknWZR29Y/s400/Salad+Chickpeas.jpg" width="400" /></a></div><br />
I’m here sharing a basic version rich in Vitamin C and nice sweet-sour crunchy flavours. This is a salad I often make and also make sure that I eat every alternate day.<br />
Interesting part is we are adding garbanzo beans, the chickpeas and not the chicken ;)<br />
So I’m sure all <b>my dear veg-food lovers</b> will love this easy recipe.<br />
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<b>For two pax</b> you will require... <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhriBWYxriBUrIyZ9ztYR8OFfUkwlfPCgiV0qR6YbL9LuUkvWU-ySB-GudZkZXqHHQSYS0bQAZ3c_CeFjtbZeSvtsXKMEZ0gy2uCu9WbYtrBrsCu5ogjSNqp3ePnHHtW5WdQ3oOLXrfhzY/s1600/chickpeas_salad_ingrediants.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhriBWYxriBUrIyZ9ztYR8OFfUkwlfPCgiV0qR6YbL9LuUkvWU-ySB-GudZkZXqHHQSYS0bQAZ3c_CeFjtbZeSvtsXKMEZ0gy2uCu9WbYtrBrsCu5ogjSNqp3ePnHHtW5WdQ3oOLXrfhzY/s400/chickpeas_salad_ingrediants.jpg" width="400" /></a></div><br />
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<b>INGREDIENTS:</b><br />
<ul style="text-align: left;"><li>Chickpeas/ garbanzo beans: 50 grams (Soaked overnight or for at least 6hrs latter boiled till soft.)</li>
<li>Black gram: 50 grams (Soaked overnight or for at least 6hrs latter boiled till soft.)</li>
<li>Cucumber: 1cup (peeled and diced into 1 inch cubes)</li>
<li>Onion: 1nos. (diced and washed in water)</li>
<li>Capsicum: ½ cup. (dry roast the capsicum)</li>
<li>Green chillies: 1nos (fine chopped, OPTIONAL)</li>
<li>Coriander/Cilantro leaves: 4-5 twigs (fine chopped)</li>
<li>Orange slice: 4-5 slices (peel, remove the seeds and cut them into small chunks)</li>
<li>Britannia NutriChoice Cream Cracker biscuits: 4-5nos (OPTIONAL)</li>
</ul><br />
<b>SEASONING:</b><br />
<ul style="text-align: left;"><li>Salt : to taste</li>
<li>Sugar: ½ teaspoon</li>
<li>Lemon juice: 1 table spoon</li>
</ul><br />
<b>PREPARATION:</b><br />
<ul style="text-align: left;"><li>Wash and soak chickpeas/ garbanzo beans overnight or for at least 6hrs in water.</li>
<li>Latter boil them or pressure cook them until soft in water with 2 teaspoon of salt. And keep it into the freeze to cool down.</li>
<li>Now peel the cucumber and dice it. Keep aside.</li>
<li>Same with onion cut them into dice shape and wash it in water so that the bitterness of onion gets less.</li>
<li>Take a capsicum/bell pepper, force a fork into it and directly roast on the heat. Keep turning it holding the fork. Roast until you find its skin bit of burning. Cool it down. Then scrap the burnt skin with same fork or knife. It is to give just a bit hint of roasting taste in the salad.</li>
<li>Chop fine the green chilli. You might like to deseed it to make the salad less hot.</li>
<li>Take few slices of oranges. Remove the skin, peel it, de-seed it and cut them roughly into small chunks.</li>
<li>Fine chop the coriander leaves.</li>
</ul><br />
<b>METHOD:</b><br />
<ul style="text-align: left;"><li>Mix well all the ingredients in a medium bowl.</li>
<li>Squeeze the lemon.</li>
<li>Add the seasoning to taste.</li>
<li>Take the biscuits, lightly crush them and add them into the same mix of bowl. Mix all and Voila! Serve cold or room temperature.</li>
</ul><br />
<b><u>NOTE:</u></b><br />
<ul style="text-align: left;"><li>You may use one ounce of Chickpeas/ garbanzo beans rinsed and drained from the can.</li>
<li>I have not used even a drop of oil and any kind of strong spices into it and that was the target to keep it simple, fresh and healthy</li>
<li>You may like to use carrots, boiled potato, few chopped mint leaves or few crushed pistachio nuts or walnuts.</li>
<li>You may take any and ‘n’ number of lentils, boiled or sprouted.</li>
<li>The same recipe with a tint of cream will give a rich flavour.</li>
<li>I sometimes like to add two spoon of curd.</li>
<li>You may like to add sweet tomato sauce if serving to kids.</li>
<li>Britannia NutriChoice Cream Cracker biscuits are amazing, adds crunch and texture to whole salad. It is with no added colors and flavorings for taste. It is this neutral taste that makes it an ideal choice to be consumed with hot beverages, dips, chutneys, and accompaniments. So keep creating new recipes. </li>
</ul><blockquote>Change the ingredients just a bit and you will find a total new dish with same fresh flavours and colors. Cooking is all about just cooking healthy. Innovation in cooking recipe comes naturally to suit best your taste buds.</blockquote></div><br />
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</div>Rachana Shakyawarhttp://www.blogger.com/profile/08763132947288456210noreply@blogger.com8tag:blogger.com,1999:blog-8988211967779738842.post-5043506689189898782011-08-01T11:31:00.001-07:002011-08-01T11:31:57.661-07:00Perfection at its best – Best Cake in Bangalore<div dir="ltr" style="text-align: left;" trbidi="on">When you eat cake does it make you think anything....?<br />
<br />
Well most of the time I’m so into the cake and chocolate that I forget all my stress of the day and indulge into the sweetness of the cake. No doubt studies on chocolates have proved that Chocolate works as a stress reliever apart from adding as a tint of celebration in life.<br />
<br />
In the beginning of this month, it was my uncle’s birthday; he brought a chocolate cake at home. Well what is so different about that cake...okay...it is just a cake, a silly chocolate cake!<br />
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O Heavens! It is chocolate cake...and nothing casual about it, I swear!<br />
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I being a foodie am very specific about food and texture it bring while eating. Apart from while eating and enjoying the moment, I look forward to the flavour and feeling that brings in mind and mouth latter on after eating.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRaglS_U_lQwFyJmB8FbVJPM0pDWTLCeO9zHG0T_Fb6x6Mz8dKuGstr7VKW60QU5PYcB4AKE2b2dpSDBKvj2tHwHbOXwJqFKis_tLy_8DP4JF0gvxb3ymi4KAu8nnX3F3vAHgJHvcfX9U/s1600/cake+at+TAJ.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRaglS_U_lQwFyJmB8FbVJPM0pDWTLCeO9zHG0T_Fb6x6Mz8dKuGstr7VKW60QU5PYcB4AKE2b2dpSDBKvj2tHwHbOXwJqFKis_tLy_8DP4JF0gvxb3ymi4KAu8nnX3F3vAHgJHvcfX9U/s400/cake+at+TAJ.jpg" width="333" /></a></div><br />
<span style="background-attachment: scroll; background-clip: initial; background-color: transparent; background-image: none; background-origin: initial; background-position: 0% 0%; background-repeat: repeat repeat; color: red; float: left; font-size: 100px; line-height: 80px;"><strong><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">“</span></strong></span><span style="font-family: inherit;"></span> That day <b>chocolate cake</b> was heaven melting in mouth leaving a long lasting smooth texture of pure dark chocolate. But the thing that struck me about the cake which makes it unique is that after three days keeping in the fridge, it tastes the same. The cake lives through the same as the day it was made fresh. The sponge sandwiched between the chocolate layering making a high layer note. They are still intact, sweet, soft, and moist at the same time not at all soggy or mushy in nature. <br />
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Well this is the best part of the cake that after three days also you are not disappointed and feel the same rejuvenation after having even a small bite of the heaven chocolate cake. (Of course I love cake but I can’t eat 2.2 pound cake in one day :P )<br />
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Few days back again, it was my marriage anniversary, I thought of getting the cake from that same place. But for a change I thought of having a Vanilla/fruit cake.<br />
<br />
<span style="background-attachment: scroll; background-clip: initial; background-color: transparent; background-image: none; background-origin: initial; background-position: 0% 0%; background-repeat: repeat repeat; color: red; float: left; font-size: 100px; line-height: 80px;"><strong><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">“</span></strong></span><span style="font-family: inherit;"></span>Now how interesting could be the simple <b>fruit cake</b>, decorated with fresh kiwis, pieces of pineapple, red juice cherries on top and raspberry sauce layering in between dashing a sweet tangy the vanilla flavour sponges. Well I know, it sounds usual but what matters at the end of the day in the cake is the cream. The rich cream and so well prepared that even after three days the cream does not tastes sour at all.<br />
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It was just as so sweet and so smooths rich in texture, just an absolute perfection lasting longer in mind as a sweet memory of the flavour and food.<br />
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Yesterday in a party I interesting got an opportunity to meet those chefs + team who are simply magicians in the bakery.<br />
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Young, smart, vibrant...wonder who says one need to be old to be skilled and experienced. One being skilled is God Gifted. And definitely such chefs are gifted who pays attention to little details which reflects perfection in very gesture. Passion diffusing in all little and big efforts bringing in smiling at the guest face. A guest, who remembers and recalls every sweet memory that sweet smell and taste buds created by the chef in the kitchen and celebrates every day. <br />
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I still remember and recall the chef who made cake at my birthday in my childhood. (<b>ref.</b> <a href="http://rachanashakyawar.blogspot.com/2010/01/lifetime-journey-from-bombay-to-mumbai.html">A life time journey from Bombay to Mumbai</a>) And always lots of blessing flow from heart for them who makes our days so unforgettable and exclusive.<br />
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Now I give a credit to the techniques taught by the establishment/hotel which teaches some major secrets to create some exceptionally marvelous recipes and also absolutely I adore the gifted skills of the chefs working practically putting together the secrets of the establishment rules and skills of personal experience. <br />
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When we asked them, what is the secret of their awesome work? They did not say anything but gave a smile! I think even they are not aware what every time clicks into the perfect cake...is it the recipe in total or an individual skilled hand making a difference or the texture and temperature of the dish! <br />
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I believe the secret ingredient of the perfect cake is the happy mood motivating the cake sweetening the celebration!<br />
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Tons of thanks to Taj!<br />
Wishing all grace to <b>Chef Gopal</b> and <b>Chef Muthanna</b>!<br />
<br />
<blockquote>The Taj West End<br />
#25, Race Course Road Bangalore<br />
Call today to get your delicious cake Tel: (91-80) 6660 5660</blockquote><blockquote><span class="Apple-style-span" style="color: red;">NOTE: </span>I’m not here to compare the cakes of other shops or being paid to give a good review....this is my personal view and here I share my taste-buds experience! Share your sweet cake story!</blockquote><br />
</div>Rachana Shakyawarhttp://www.blogger.com/profile/08763132947288456210noreply@blogger.com4tag:blogger.com,1999:blog-8988211967779738842.post-54640730782244133882010-09-25T19:33:00.000-07:002010-09-25T19:33:18.852-07:00easy quick diet Pink-SandwichHi dear friends,<br />
It’s been quite a long to have come up with a new recipe. <br />
Perhaps, it’s not only a comeback but ‘coming up with a bang’ with an awesome recipe!<br />
However this recipe is contributed by my very dear friend <i>Mahesh</i>, which I have given some of my personal attributed tastes.<br />
I’m simply a lover of sandwiches. <br />
For they are not only very quick to make, yet I do consider them one of the healthiest food one can enjoy at any time of the day. Beautiful amalgamation of colourful fresh vegetables with hints of spicy sauces and tints of sweet touch of honey makes it my favourite sandwich to enjoy at happy hours!<br />
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It’s, crunchy, sweet, spicy, juicy, healthy, fresh, bright in color...and just what not...titillating the taste buds!<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://i758.photobucket.com/albums/xx229/ButterPunch/Pink%20Sandwich/Sandwich.jpg" style="margin-left: auto; margin-right: auto;" target="_blank"><img alt="Pink Beetroot Sandwich" border="0" height="300" src="http://i758.photobucket.com/albums/xx229/ButterPunch/Pink%20Sandwich/Sandwich.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">To view an Enlarge picture <b><a href="http://i758.photobucket.com/albums/xx229/ButterPunch/Pink%20Sandwich/Sandwich.jpg">Click Here.</a></b></td></tr>
</tbody></table><br />
Precisely, I loved this <i>combo of vegetables.</i><br />
And often I make some extra stuffing which<i> I like to eat as a salad</i>. Well that is the beauty of this recipe!<br />
<br />
Trust me, the words cannot depict the best of this recipe; you really have to try ones at home. I bet you will be a fan of this pink sandwich.<br />
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<b><u>Ingredients:</u></b><br />
<br />
<a href="http://i758.photobucket.com/albums/xx229/ButterPunch/Pink%20Sandwich/PinkSandwich.jpg" target="_blank"><img alt="Few ingredients" border="0" src="http://i758.photobucket.com/albums/xx229/ButterPunch/Pink%20Sandwich/PinkSandwich.jpg" /></a><br />
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<ul><li>Brown bread – 4 slices</li>
<li>Shredded carrots beet root - ½ cup</li>
<li>Shredded cabbage (red) - ½ cup</li>
<li>Sliced tomato – 1 small</li>
<li>Sliced capsicum – ½</li>
<li>Sliced onions – 1 small</li>
<li>Light diet mayonnaise – 1tablespoon</li>
<li>Black pepper powder - 1/2 tsp</li>
<li>Chat masala (optional) - 1/2 tsp</li>
<li>Olive oil - 1/2 tsp</li>
<li>Salt for taste</li>
<li>Lemon juice (optional) - 1 tbsp</li>
<li>Tabasco - few drops</li>
<li>Tomato ketchup (optional) - 1 tbsp</li>
<li>Honey – 1tbsp</li>
</ul><u><b>Making of Sandwich:</b></u><br />
<br />
<a href="http://i758.photobucket.com/albums/xx229/ButterPunch/Pink%20Sandwich/PinkSandwich2.jpg" target="_blank"><img alt="Making of Sandwich" border="0" src="http://i758.photobucket.com/albums/xx229/ButterPunch/Pink%20Sandwich/PinkSandwich2.jpg" /></a><br />
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<ul><li>Take whole wheat bread slice.</li>
<li>Spread lightly low fat butter over the butter</li>
<li>Mix all the shredded vegetables in a bowl.</li>
<li>Add all condiments & sauces in the same bowl.</li>
<li>Add the vegetable stuffing on the bread.</li>
<li>Place the sandwich in griller or lightly heat it on the pan.</li>
<li>When done cut into half and serve with ketchup.</li>
</ul><b><span class="Apple-style-span" style="color: red;">Note:</span></b><br />
<ul><li>Prefer brown bread, diet mayonnaise, and low-fat butter!</li>
<li>Add as many colours of vegetable to make it much healthy.</li>
<li>Certain things are optional in the recipe yet each one if added has a completely different flavour.</li>
<li>And as always, I want you to note your taste buds desires and experiment with certain ingredients you prefer,</li>
<li>I have added red-cabbage, though you can add normal green cabbage as a substitute.</li>
<li>However, beetroot is just a must to add, to enjoy completely different flavour of the sandwich.</li>
</ul><div><br />
</div><div><br />
</div><div><br />
</div><div><span class="Apple-style-span" style="color: #3b3c3d; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 21px;"><span style="color: red; font-size: large;">Chef Bio:</span></span><span class="Apple-style-span" style="color: #3b3c3d; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 21px;"><br />
</span><span class="Apple-style-span" style="color: #3b3c3d; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 21px;"><span style="color: lime;"><strong>_Mahesh Shrisat:</strong></span></span><span class="Apple-style-span" style="color: #3b3c3d; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 21px;"><br />
</span><div style="color: #3b3c3d; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 21px; text-align: justify;">We studies together <em>Hotel Management from </em><em><strong>IHM, Guwahati,Assam,</strong></em><span class="Apple-style-span" style="color: #3b3c3d; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 21px;"><span class="Apple-style-span" style="color: #3b3c3d; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 21px;"> which have this year bagged 2nd.rank in academics amongst all IHMs Institutes in India.</span></span><span class="Apple-style-span" style="color: #3b3c3d; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 21px;"><span class="Apple-style-span" style="color: #3b3c3d; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 21px;"><strong><span style="font-size: x-small;">(click</span></strong></span></span><span class="Apple-style-span" style="color: #3b3c3d; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 21px;"><span class="Apple-style-span" style="color: #3b3c3d; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 21px;"><a href="http://www.facebook.com/?ref=home#!/photo.php?pid=424329&id=1843668847&ref=mf" style="color: #2187bb; text-decoration: none;" target="_blank"><strong><span style="font-size: x-small;">LINK</span></strong></a></span></span><span class="Apple-style-span" style="color: #3b3c3d; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 21px;"><span class="Apple-style-span" style="color: #3b3c3d; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 21px;"><strong><span style="font-size: x-small;">). </span></strong></span></span><em> </em>Going back to the lanes of old days, I recall so well, how good Mahesh was with some amazing in culinary skills supporting his style of cooking. When he came up with this recipe, I knew it sure it gonna be something easy yet with a sweet twist. And here it was the '<i>Beetroot</i>' which gave completely different flavor to this whole simple sandwich making it the best of all. </div><div style="color: #3b3c3d; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 21px; text-align: justify;"><br />
</div><div style="color: #3b3c3d; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 21px; text-align: justify;"><span style="color: red;">_</span>Today, he being in the hospitality industry serves the high regard hotel. He is a complete food- lover, enjoys Indian as well as Italian cuisine and have recently developed an interest in diet-food to prevail a passion for <strong>healthy eating. </strong><span style="color: red; font-size: large;">*</span>Making the best out of the left over or just any thing available at home reflects the spontaneity of his way of cooking. Hope, he<em> contributes</em> “Butter Punch” readers more with his new ideas and healthy diet recipes. <em>Thank you so much for the initiative!!</em></div></div>Rachana Shakyawarhttp://www.blogger.com/profile/08763132947288456210noreply@blogger.com4tag:blogger.com,1999:blog-8988211967779738842.post-84303236380217176272010-08-14T14:24:00.000-07:002010-08-14T14:24:14.304-07:00Quick Indian Snack - Samosa recipeOne fine day one of my friend asked me, “How we-Indians got independence?”<br />
I said we fought, struggled and latter got the freedom. <br />
<br />
To this my friend said a story behind this fact that how we actually got the freedom from the Britishers. My friend said that one fine day the Britishers were invited by Gandhiji over a evening snack gathering. Those were served then with ‘Samosas’ with the tea. The Britishers got so amazed to see the Samosas. They wondered how come the potatoes went inside the samosas without a cut, slip or any opening. They were so surprised with the culinary skills of Indians and they gifted us by signing a treaty of freedom, the Independence. Perhaps, it’s the Samosas that we owe our freedom!<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://i262.photobucket.com/albums/ii96/carecafe/Samosa%20snacks/Indiansnack.jpg" style="margin-left: auto; margin-right: auto;" target="_blank"><img alt="Samosa" border="0" src="http://i262.photobucket.com/albums/ii96/carecafe/Samosa%20snacks/Indiansnack.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Samosa</td></tr>
</tbody></table>Well on the serious note, that’s all not true yet there have been so many stories attached the making of Samosas. For Samosas are truly delight tasty little savoury patties originated from India. In India, it is available every hook and corner of the street, quite cheap, easy to make and full of strong appetizing flavour. <br />
<br />
Every person have their own signature way of making and adding the ingredient...yet I’m presenting the basic and the easiest way of making this snack that would be served at your tea-time or any time of the day when you like to munch a bit!<br />
<br />
<u><span style="font-size: large;">::The ingredients make around 15-20 samosas ::</span></u><br />
<br />
<span style="font-size: large;">FILLING/Stuffing</span><br />
<ul><li>Potatoes – 3-4 Nos.</li>
<li>Peppercorns -20</li>
<li>Fennel seed / sauf – 2teaspoon</li>
<li>jeera/Cumin seeds - 2 teaspoon</li>
<li>red chille powder – 1-2 teaspoon </li>
<li>coriander powder - 1 tablespoon </li>
<li>Salt - 2 teaspoon</li>
<li>Dry mango powder (aamchur) – ½ teaspoon</li>
<li>Green peas – ½ cup (optional)</li>
<li>Oil – 2tablespoon for frying</li>
</ul><div><span style="font-size: large;">Samosa-WRAPPERS</span></div><ul><li>White flour (Maida) - 1 cup</li>
<li>Oil – 1 tablespoon </li>
<li>Salt – ½ teaspoon</li>
<li>Enough water to make soft dough</li>
</ul><span style="font-size: large;">Making of Stuffing:</span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://i262.photobucket.com/albums/ii96/carecafe/Samosa%20snacks/makingofSamosas1.jpg" style="margin-left: auto; margin-right: auto;" target="_blank"><img alt="Making of Stuffing for Samosa" border="0" src="http://i262.photobucket.com/albums/ii96/carecafe/Samosa%20snacks/makingofSamosas1.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Making of stuffing for Samosa</td></tr>
</tbody></table><ul><li>Boil potatoes until tender. </li>
<li>Clean and roughly mash it (coarsely so that some pieces remain partly mash).</li>
<li>Now take a pan and heat it. </li>
<li>Add peppercorns, cumin and fennel seed and slightly roast them to enhance the flavour. Ones the aroma robust out cool it. Now grind roughly into powder.</li>
</ul><ul type="circle"><li>Heat oil in the pan. </li>
<li>Add the spices, give it a slight stir and then add the mashed boiled potatoes with other dry spices. </li>
<li>Mix well and fry till evenly dry. Let it cool, keep aside.</li>
</ul><span style="font-size: large;">Making of Wrappers and samosa:</span> <br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://i262.photobucket.com/albums/ii96/carecafe/Samosa%20snacks/makingofSamosas2.jpg" style="margin-left: auto; margin-right: auto;" target="_blank"><img alt="Making of wrapper of samosa" border="0" src="http://i262.photobucket.com/albums/ii96/carecafe/Samosa%20snacks/makingofSamosas2.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Making of Samosa Wrapper</td></tr>
</tbody></table><ul><li>Mix the flour with oil, salt and water and knead about 5 minutes. </li>
<li>The dough should turn soft and elastic but not sticky. </li>
<li>Mould the dough into tiny walnut-sized balls. </li>
<li>Latter sprinkle some flour on ground and roll them into round shape, like we do for making roti (Indian Bread).</li>
<li>Now, cut sliding the knife the round shape into two parts like half circle.</li>
<li>Take the one half circle shaped roti into your hands in such a manner that the round shape remains on top. </li>
<li>Try folding the two ends of the roti making it look like a small cone. </li>
<li>Now stick the two ends by gliding a drop of water over the ends of the roti making it as a cone. </li>
<li>Fill the mash potatoes stuffing with the help of the small spoon. </li>
<li>Ones it is done rub the water with the finger over the opening, again seal the ends.</li>
<li>It will look more or less like a small triangle shaped.</li>
</ul><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://i262.photobucket.com/albums/ii96/carecafe/Samosa%20snacks/makingofSamosas3.jpg" style="margin-left: auto; margin-right: auto;" target="_blank"><img alt="Making of Samosa Wrapper" border="0" src="http://i262.photobucket.com/albums/ii96/carecafe/Samosa%20snacks/makingofSamosas3.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Making of Samosas</td></tr>
</tbody></table><ul type="circle"><li>Mean while heat oil in the deep pan. </li>
<li>While the oil is being heated make some more samosas. </li>
<li>Now drop a small piece of dough into the heated oil to see if the oil is ready for frying_if the dough instantly rise and comes floating on the top of the oil surface, the oil is ready to fry.</li>
<li>Now fry 3-4 samosas in one go in the heated oil. </li>
<li>Keep stirring with the ladle and ones the color changes to light brown remove them from oil. </li>
<li>Take then only the tissue paper to remove excess oil.</li>
<li>They will look golden brown, crisp and tempting. </li>
<li>Serve hot with tomato sauce or green coriander chutney or curd with pomegranate seed.</li>
</ul><br />
<span style="font-size: large;">Note:</span> <br />
<ul><li>The dough should be kneaded well. It should barely stick to the fingers, but release easily. The oil shall help in making the elastic consistency of the dough.</li>
<li>Add as much or less of spices you like. Experiment and keep building new tastes. Stuff with other things like, paneer (cottage cheese), minces chicken stuffing or any other vegetable stiffing. The choice is yours. </li>
<li>Not necessary to make the Samosas into triangle shape, though originally their shape is such. However, make round, rectangle just any shape you consider is apt and convenient to you. One can also try making by folding the roti in half with the stuffing and frying. </li>
<li>Do not hesitate to sprinkle some more white flour if the dough sticks.</li>
<li>Adding aamchur/dry mango power in the stuffing helps to enhance the taste and also helps in preserving the Samosas for some time. Perhaps, you can store samosas for two days at least. Though you won’t be able to for they are so delicious and tempting to consume quickly.</li>
</ul><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://i262.photobucket.com/albums/ii96/carecafe/Samosa%20snacks/Samosa.jpg" style="margin-left: auto; margin-right: auto;" target="_blank"><img alt="Samosas" border="0" src="http://i262.photobucket.com/albums/ii96/carecafe/Samosa%20snacks/Samosa.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This recipe lip-smacking snack Samosa is dedicated to Cadbury! </td></tr>
</tbody></table>Rachana Shakyawarhttp://www.blogger.com/profile/08763132947288456210noreply@blogger.com12tag:blogger.com,1999:blog-8988211967779738842.post-75630085382170982512010-07-15T20:34:00.000-07:002010-07-15T20:34:14.594-07:00Fibromyalgia CookbookCook book are everywhere. And hundreds of more get published every year. Finding a good cook book has become tough. I came across the preview of a wonderful cookbook and I still don't know how to spell 'Fibromyalgia'. Ok, whatever, take a look.<br /><a title="View Fibromyalgia Cookbook on Scribd" href="http://www.scribd.com/doc/34398222/Fibromyalgia-Cookbook" style="margin: 12px auto 6px auto; font-family: Helvetica,Arial,Sans-serif; font-style: normal; font-variant: normal; font-weight: normal; font-size: 14px; line-height: normal; font-size-adjust: none; font-stretch: normal; -x-system-font: none; display: block; text-decoration: underline;">Fibromyalgia Cookbook</a> <object id="doc_70635793097966" name="doc_70635793097966" height="600" width="100%" type="application/x-shockwave-flash" data="http://d1.scribdassets.com/ScribdViewer.swf" style="outline:none;"> <param name="movie" value="http://d1.scribdassets.com/ScribdViewer.swf"> <param name="wmode" value="opaque"> <param name="bgcolor" value="#ffffff"> <param name="allowFullScreen" value="true"> <param name="allowScriptAccess" value="always"> <param name="FlashVars" value="document_id=34398222&access_key=key-yjxqrnerhsruddoe26p&page=1&viewMode=list"> <embed id="doc_70635793097966" name="doc_70635793097966" src="http://d1.scribdassets.com/ScribdViewer.swf?document_id=34398222&access_key=key-yjxqrnerhsruddoe26p&page=1&viewMode=list" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" height="600" width="100%" wmode="opaque" bgcolor="#ffffff"></embed> </object> <div><br /></div><div>So many cook books getting published every day, the best way to find the best is previewing a lot of them and then selecting the one that charms you eye the most. </div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8988211967779738842.post-4257398054114974482010-06-29T18:32:00.000-07:002010-06-29T18:32:18.546-07:00Corn Veggie Soup RecipeManjulaskitchen.com is a great website for Indian recipes. Being a Gujarati means you don't get to eat a lot of soup except you go to a Punjabi or Chinese restaurant once in a while. Cooking soup at home is something I've always wanted to learn. <div><br /></div><div>Manjula Aunty teaches us how. Her insights on cooking are so good and enjoyable. Her style of narration is good and momly. Visit her <a href="http://www.youtube.com/user/Manjulaskitchen">Manjulas kitchen youtube channel</a> to view more of her cooking.</div><div><br /></div><object width="480" height="385"><param name="movie" value="http://www.youtube.com/v/naXLBxb9dr4&hl=en_US&fs=1&rel=0&color1=0x006699&color2=0x54abd6"><param name="allowFullScreen" value="true"><param name="allowscriptaccess" value="always"><embed src="http://www.youtube.com/v/naXLBxb9dr4&hl=en_US&fs=1&rel=0&color1=0x006699&color2=0x54abd6" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="480" height="385"></embed></object><div><br /></div><div>If you enjoyed the soup, you'll probably enjoy her other recipes too! It's time someone took notice and made a TV show out of her.</div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-8988211967779738842.post-624993496277641472010-06-25T14:57:00.000-07:002010-06-26T01:10:19.656-07:00Easy Meal – Healthy Pasta<blockquote><strong>Kindly Note:</strong> This recipe is a <span style="color:red;">Guest-Post</span>. <em>The Bio of the Chef is given at the end of the post</em>. </blockquote>Come one come all to the “<strong>tofa-kitchen</strong>” <span style="font-size:large;color:red;">*</span>...<br /><em>Fusion cuisine</em> with lots of innovations makes this recipe quite easy to prepare.<br />And as goes the words of the chef, he says he wants to win the heart through your little tummy with this yummy Pasta!<br /><br />The colorful vegetables makes it distinct recipe.<br />People have this assumption that pasta dish always have cheese…but this recipe<strong> does not have cheese</strong> added into it yet a quick making method with the charming picturesque will make you cheese instantly!<br /><br /><a href="http://i758.photobucket.com/albums/xx229/ButterPunch/Easy%20healthy%20Pasta/YummyEasyPasta.jpg" target="_blank"><img border="0" alt="Yummy Pasta" src="http://i758.photobucket.com/albums/xx229/ButterPunch/Easy%20healthy%20Pasta/YummyEasyPasta.jpg" width="400" height="300" /></a><br /><br /><strong><span style="color:red;">PASTA</span></strong> <span style="color:lime;"><strong>snippet </strong></span>:<br /><span style="color:red;">"</span>The word pasta is also used to refer to dishes in which pasta products are a primary ingredient. It is usually served with sauce.<br />There are hundreds of different shapes of pasta with at least locally recognized names.<br />Pasta is categorized in two basic styles: dried and fresh. Dried pasta made without eggs can be stored for up to two years under ideal conditions, while fresh pasta will keep for a few days in the fridge. Pasta is generally cooked by boiling.<span style="color:red;">"</span> <span style="font-size:x-small;color:#999999;">(ref. wiki)</span><br /><br />Pasta is nutritious. Pasta is a good source of B vitamins, iron and niacin. It is very low in sodium and is cholesterol free. Pasta meals are efficiently healthy foods. Pasta being paired up with lots of vegetables, tomato sauces, beans, and poultry leads it to be the <strong>complete pasta meal</strong> which is so nutritious and satisfying.<br /><br />I hope you will sure enjoy and definitely try this recipe at home! Trust me making own your own pasta at home is so fulfilling especially when the<em> recipe is easy to make</em>!<br /><br /><a href="http://i758.photobucket.com/albums/xx229/ButterPunch/Easy%20healthy%20Pasta/PastaIngredients.jpg" target="_blank"><img border="0" alt="Ingredients for Pasta Making" src="http://i758.photobucket.com/albums/xx229/ButterPunch/Easy%20healthy%20Pasta/PastaIngredients.jpg" width="240" height="320" /></a><br /><strong><span style="color:red;">Ingredient </span>for <span style="color:lime;">Pasta-Making:</span></strong><br /><ul><li>Pasta – 1 cup </li><li>Cabbage – ½ cup (shredded)</li><li>Carrots – 1 cup or 1-2 Nos. (sliced)</li><li>Beans – ½ cup (chopped)</li><li>Capsicum - 1 cup (sliced)</li><li>Tomatoes – 3 Nos. (1 cup paste)</li><li>Garlic – 8-10 pods</li><li>Onion - 1 medium (sliced)</li><li>Green chilies – 2Nos. (optional)</li><li>Olive oil – 2 tbps</li><li>Salt – according to taste</li><li>Black Pepper – Fresh crushed</li></ul><br /><strong><span style="color:red;">Making </span>of <span style="color:lime;">Pasta:</span></strong><br /><a href="http://i758.photobucket.com/albums/xx229/ButterPunch/Easy%20healthy%20Pasta/EasyMakingofPasta.jpg" target="_blank"><img border="0" alt="Making of Easy Pasta" src="http://i758.photobucket.com/albums/xx229/ButterPunch/Easy%20healthy%20Pasta/EasyMakingofPasta.jpg" width="400" height="300" /></a><br /><br /><ul type="circle"><li>Heat water in the deep pan. Ones boiling point of water add the pasta.</li><li>Add a 1 teaspoon of oil and ½ teaspoon of salt into it. </li><li>Cook until pasta turns soft. Pass through the sieve and keep aside.</li><li>Blanch the tomatoes, de-seed them and make the paste out of it. </li><li>Cook the tomato paste with some crushed garlic, chili paste & soya sauce (optional) with mild seasoning. </li><li>Now mix the boiled pasta with the tomatoes paste/sauce and keep aside.</li></ul><ul type="square"><li>Cut all the vegetables. Some fine chopped some roughly chopped.</li><li>Heat oil in the pan and add the vegetables and cook. Cook until soft. Keep on medium heat. </li><li>Add the seasonings. </li><li>It will take around 3-5 minutes to turn the vegetables look a bit glossy and soft. </li><li>Then add the pasta soaked into the tomato sauce prepared earliar. Mix it well carefully with the vegetables.</li><li>Cover the pan and let it cook and simmer again for next 4-6minutes on medium heat. </li><li>Add on the top some more fresh roughly crushed black pepper and some sweet-sour tomato sauce (any brand). </li><li>Serve hot with the slice of garlic breads!! </li></ul><br /><span style="color:red;">Note:</span><br /><ul><li>Take any kind of pasta you like...in the market variety of shapes and size of Pasta are avilable.</li><li>Do not over cook the pasta while boiling, for it might get messy latter. </li><li>Mix well the pasta and cooked vegetables delicately or else the pasta might break. </li><li>Any sort of indo-chinese recepie is cooked on high flame not low in order to keep it crispy and crunchy.</li><li>Add the baby-corns, mushrooms or any vegetable you like. Make it more colorful and delighting. </li><li>This recipe has no cheese added into it for a fine change. Perhaps this makes this recipe much healthier. </li><li>Olive Oil is good for health and has its superior fine flavor enhancing the recipe.</li><li>You can use any vegetable oil you like as an alternative. </li><li>I like adding “<em>thyme and parsley”</em> seasoning if available to enhance the aroma!</li><li>Add some vinegar too to enhance flavor. However, it's optional.</li><li>One can also add hand full of boiled rice to it or to the sauce....</li><li>Also, I like to add a tiny spoon of sugar to enrich the flavors!</li><li>Enjoy this very easy and delicious recipe!!</li></ul>Pasta is very versatile, basic food that can be flavored according to your imagination and mood. Add colors of vegetables into it and relish healthy meal!<br /><br /><div style="TEXT-ALIGN: center"><span style="color:#cccccc;">--------------------------------------</span></div><span style="font-size:large;color:red;">Chef Bio:</span><br /><span style="color:lime;"><strong>_Gaurav Verma:</strong></span><br /><div style="TEXT-ALIGN: justify">Amazingly this recipe I found few days back in my inbox, a surprise mail from one of my friend, who studied <em>Hotel Management</em> in my yet the same esteem college, <em><strong>IHM, Guwahati,Assam,</strong></em> which have this year bagged 2nd.rank in academics amongst all IHMs Institutes in India.<strong><span style="font-size:x-small;">(click </span></strong><a href="http://www.facebook.com/?ref=home#!/photo.php?pid=424329&id=1843668847&ref=mf" target="_blank"><strong><span style="font-size:x-small;">LINK</span></strong></a><strong><span style="font-size:x-small;">)</span></strong><br /><span style="color:#ff0000;">_</span>Today, he being in the hospitality industry serves the high regard hotel in abroad. He has a passion for <strong>healthy eating</strong> and does same when it comes to cooking! He likes to call <em>his style of cooking</em> under the name of “<strong>Tofa Kitchen</strong>” <span style="font-size:large;color:red;">*</span><em>Olive Oil</em> is his favorite ingredient which reflects the best output of staying fit. Hope, he<em> contributes</em> “Butter Punch” readers more with his new ideas and healthy recipes. <em>Thank you so much for the initiative!!</em></div><div style="TEXT-ALIGN: justify"><br /></div><div style="TEXT-ALIGN: center"><em><span style="color:#cccccc;">---------------------------------------------</span></em></div><br /><blockquote>We are getting some really good response from all of you. <span style="color:red;">+</span>So keep sharing your views and sending the recipes to us to enhance and enrich the experience of food and cooking.</blockquote><span style="color:lime;"><span style="font-size:large;">~</span> </span>Click on the picture to view in Enlarge.<span style="font-size:large;color:red;"> </span><br /><span style="font-size:large;color:red;">~ </span>Kindly, do not copy the pictures without permission, they are under the strict copyright authority of the Recipe Author!Rachana Shakyawarhttp://www.blogger.com/profile/08763132947288456210noreply@blogger.com4tag:blogger.com,1999:blog-8988211967779738842.post-11722350058566632652010-06-22T18:57:00.000-07:002010-06-22T18:57:00.497-07:00How to make a Chocolate Cake?<object style="background-image:url(http://i2.ytimg.com/vi/qNjeEx92rTA/hqdefault.jpg)" width="425" height="344"><param name="movie" value="http://www.youtube.com/v/qNjeEx92rTA&hl=en_US&fs=1"><param name="allowFullScreen" value="true"><param name="allowscriptaccess" value="always"><embed src="http://www.youtube.com/v/qNjeEx92rTA&hl=en_US&fs=1" width="425" height="344" allowscriptaccess="never" allowfullscreen="true" wmode="transparent" type="application/x-shockwave-flash"></embed></object><div><br /></div><div>A few days ago, I came across a wonderful video on making chocolate cake. He calls it mud cake, but I'm quite sure you won't mind whatever the name may be. All you want to do is relish the aroma and push your hand in to take a huge byte.</div><div><br /></div><div>Chocolate cakes are quite tough to make, but with practice, they can be so much fun to do. Hope you guys will enjoy this tutorial. Our chef is good at making chocolate cakes. If you want to have more recipes from this guy, <a href="http://www.youtube.com/user/robjnixon">subscribe to his youtube channel</a>. He calls it Nicko's Kitchen.</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8988211967779738842.post-17826172504351486882010-06-16T07:49:00.000-07:002010-06-16T07:49:20.531-07:00Butterscotch Coffee!<span class="Apple-style-span" style="color: #333333; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 13px;">Five ingredients are all you'll need for this sweet sipper. Individual servings of the warm coffee creation are topped with whipped cream and fun garnishes made from melted butterscotch chips.</span><span class="Apple-style-span" style="color: #333333; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 13px;"><br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" /></span><span class="Apple-style-span" style="color: #333333; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 13px;"><br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" /></span><span class="Apple-style-span" style="color: #333333; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 13px;">Preparation time: 20 minutes</span><span class="Apple-style-span" style="color: #333333; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 13px;"><br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" /></span><span class="Apple-style-span" style="color: #333333; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 13px;"><br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" /></span><span class="Apple-style-span" style="color: #333333; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 13px;"><b style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">You Will Need</b></span><span class="Apple-style-span" style="color: #333333; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 13px;"><br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" /></span><span class="Apple-style-span" style="color: #333333; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 13px;">1 cup butterscotch chips, divided</span><span class="Apple-style-span" style="color: #333333; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 13px;"><br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" /></span><span class="Apple-style-span" style="color: #333333; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 13px;">8 cups hot brewed coffee</span><span class="Apple-style-span" style="color: #333333; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 13px;"><br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" /></span><span class="Apple-style-span" style="color: #333333; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 13px;">1/2 cup half-and-half cream</span><span class="Apple-style-span" style="color: #333333; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 13px;"><br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" /></span><span class="Apple-style-span" style="color: #333333; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 13px;">5 to 8 tablespoons sugar</span><span class="Apple-style-span" style="color: #333333; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 13px;"><br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" /></span><span class="Apple-style-span" style="color: #333333; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 13px;">Whipped cream in a can</span><span class="Apple-style-span" style="color: #333333; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 13px;"> </span><span class="Apple-style-span" style="color: #333333; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 13px;"><br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" /></span><span class="Apple-style-span" style="color: #333333; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 13px;"><br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" /></span><span class="Apple-style-span" style="color: #333333; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 13px;"><br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" /></span><span class="Apple-style-span" style="color: #333333; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 13px;"><b style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">What to Do</b></span><span class="Apple-style-span" style="color: #333333; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 13px;"><br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" /></span><span class="Apple-style-span" style="color: #333333; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 13px;">1. In a microwave-safe bowl, heat 1/2 cup butterscotch chips at 70% power for 2-3 minutes or until melted, stirring occasionally.</span><span class="Apple-style-span" style="color: #333333; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 13px;"><br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" /></span><span class="Apple-style-span" style="color: #333333; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 13px;"><br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" /></span><span class="Apple-style-span" style="color: #333333; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 13px;">2. Cut a small hole in the corner of a pastry or plastic bag; insert a #4 round tip. Fill with melted chips. Pipe "mom" eight times onto a waxed paper-lined baking sheet. Refrigerate until set, about 10 minutes.</span><span class="Apple-style-span" style="color: #333333; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 13px;"><br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" /></span><span class="Apple-style-span" style="color: #333333; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 13px;"><br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" /></span><span class="Apple-style-span" style="color: #333333; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 13px;">2. In a large bowl, stir the coffee and remaining butterscotch chips until chips are melted. Stir in half-and-half and sugar. Serve in mugs with whipped cream and "mom" garnishes.</span><span class="Apple-style-span" style="color: #333333; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 13px;"> <a href="http://www.rd.com/advice-and-know-how/hot-drink-recipe-butterscotch-coffee/article21735.html">Recipe Adaptation from Reader's Digest. </a></span>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-8988211967779738842.post-89838838581028486022010-06-08T01:37:00.000-07:002010-06-08T11:45:17.430-07:00Homemade Mango ChutneySo <em>before</em> <strong>the summer ends</strong> completely and <em>monsoon arrives</em>, I want to <em>capture the flavor of the fruit</em> <strong>mango</strong> into my recipe and relish it for latter season.<br />
Call it pickle or chutney, or chunda, murabba or just any name.<br />
<span style="color: red;">~</span> This is a <strong>sweet-sour-tangy</strong> recipe of the <strong>raw mangoes</strong> made in lowest amount of time and energy involved. <br />
<blockquote><strong>Traditionally</strong> <em>my grandmother</em> used to make with lots of pain by keeping the jar of raw mangoes and sugar out in sun for numerous days and kept stirring it every day till the sugar melts and mixes well with the raw mangoes turning into glossy look.</blockquote><span style="color: lime;">~</span> But here I’ve come up with a <em>quickest delicious </em><strong>homemade</strong><em> mango recipe</em>. Make today and relish it for next one month by storing it up in the freeze. Almost like any jam or marmalade.<br />
<br />
<div style="text-align: center;"><a href="http://i758.photobucket.com/albums/xx229/ButterPunch/mango%20chutney/RawMangoSweetChutney.jpg" target="_blank"><img alt="Sweet-Sour-Tangy-Raw Mangos" border="0" height="335" src="http://i758.photobucket.com/albums/xx229/ButterPunch/mango%20chutney/RawMangoSweetChutney.jpg" width="400" /></a></div><br />
The<strong> ingredients</strong> used are <em>easily available</em> at home. This is an absolutely delicious dish could be enjoyed as a great accompaniment with almost anything. Relish directly with Roti, <a href="http://rachanashakyawar.blogspot.com/2009/06/recipe-for-lazy-man-onion-paratha.html" target="_blank">Parathas</a> (pan fried Indian flatbread), <a href="http://rachanashakyawar.blogspot.com/2009/06/thepla-or-tortilla-you-decide.html" target="_blank">Thepla</a> (fenugreek flatbread), in <a href="http://rachanashakyawar.blogspot.com/2009/11/sweet-simple-signature-sandwich.html" target="_blank">sandwiches</a>... <br />
<span style="color: lime;">~ </span>Utterly, no age-bar to enjoy this <strong>sweet-sour-tangy</strong> dish!<br />
<br />
<div style="text-align: center;"><a href="http://i758.photobucket.com/albums/xx229/ButterPunch/mango%20chutney/IngredientsforMangopickle.jpg" target="_blank"><img alt="Ingredients for Mango Crunch" border="0" height="300" src="http://i758.photobucket.com/albums/xx229/ButterPunch/mango%20chutney/IngredientsforMangopickle.jpg" width="400" /></a></div><strong><span style="color: lime;">Ingredients</span></strong> for <strong><span style="color: red;">sweet-sour chutney of Mango:</span></strong><br />
<ul type="square"><li>Raw, sour mangoes – 2 Nos</li>
<li>Black-pepper – 10-12 pods</li>
<li>Cinnamon stick – ½ inch</li>
<li>Sugar – 1 cup (100grms)</li>
<li>Fennel seeds (saunf) – 1tsp</li>
<li>Salt – 1tsp</li>
<li>Turmeric power- ½ tsp</li>
<li>Red chili powder- 1 tsp</li>
<li>Oil (refined) - 2 tablespoon</li>
<li>Raisins (Dry grapes) for garnish (optional)</li>
</ul><br />
<strong><span style="color: lime;">Method of making</span></strong> <span style="color: red;"><strong>Mango Chutney:</strong></span><br />
<br />
<div align="center"><a href="http://i758.photobucket.com/albums/xx229/ButterPunch/mango%20chutney/MakingofSweetMangoPickle.jpg" target="_blank"><img alt="Making of Sweet and Sour Mango chunda" border="0" height="300" src="http://i758.photobucket.com/albums/xx229/ButterPunch/mango%20chutney/MakingofSweetMangoPickle.jpg" width="400" /></a></div><br />
<ul type="circle"><li>Peel the raw mango and cut into 1" cubes.</li>
<li>Put a griddle or flat pan on medium heat. </li>
<li>Heat oil, and latter the crushed black pepper and cinnamon stick keep stirring often until little fragrant.</li>
<li>Now add the raw sour cubes of the mango in the same pan. Mix it well and leave it for new 5 minutes on medium heat. </li>
<li>Then add the turmeric and chili powder with the salt. Cook again for two minutes.</li>
<li>Now you will see the mangoes turning soft and bit glossy.</li>
<li>Then add the bowl of sugar into it. Mix well and keep stirring so that the sugar is dissolved and turns into syrup. Just in case after adding the sugar it is still dry, add <em>few spoons of water</em> into it. </li>
<li>Stir often till the sugar turns syrupy. Allow them to cook for next 10-15 minutes. </li>
<li>In the mean while add the raisins/dry grapes into it.</li>
<li>When almost all the water is evaporated and the mangos are soft, golden, transparent and cooked. Remove the pan from the fire.</li>
<li>Add additional raisin for garnish(optional).</li>
<li>Then at last but not least <em>sprinkle</em> the roughly crushed fennel-seeds to enhance the aroma of the dish.</li>
<li>Allow to cool and then put into a sterilized jar. Store for up to one month and eat with almost anything…bread, roti, paratha or just like that anytime!</li>
</ul><br />
<span style="color: red;">Note:</span><br />
<ul type="square"><li>It is always best to used <em>non-stick pans</em> for the recipes which involved cooking of sugar.</li>
<li><em>Keep stirring</em> it so that the sugar does not stick at the corners of the pan.</li>
<li>Keeping size as cubes of the mango, helps in retaining the shape of the piece.</li>
<li>Some like to shred/grate the mangoes…but I like to keep the cubes to feel the crunch while eating it. Grated mangoes might turn messy while continuous stirring.</li>
<li>The spices are only to enhance an aroma with a tiny tint of flavor. The spices should not be used in such a way that <em>empowers</em> the flavor of the <strong>sour-sweet-tangy mangoes</strong>.</li>
<li>Some like to add cumin seed instead of fennel seed. Though <em>I prefer my choice of ingredients,</em> rest is your wish. Play/<strong>experiment</strong> with spices is all we ask you when we make recipes.</li>
</ul><ul type="circle"><li>Store it in a sterilized jar in the freeze for almost a month…You cannot store it longer..as it is going to be so delicious and will get over no sooner you make it.</li>
</ul>Rachana Shakyawarhttp://www.blogger.com/profile/08763132947288456210noreply@blogger.com4tag:blogger.com,1999:blog-8988211967779738842.post-81095457443311838302010-06-03T20:09:00.001-07:002010-06-08T01:57:03.707-07:00The chapatti and the cook<p>Necessity is not always the mother of invention, carelessness is. Sometimes, you just don’t take enough care to dough your flour properly and end up with dough for making chapatti instead of Bhakhri.</p> <p>By the way, Bhakhri is a Gujarati supplement with vegetables and eaten mostly for breakfast and dinner here in Gujarat. Gujarati Patels are said to not start their day without a full blown Bhakhri. Bhakhri is the hard, thick, rough (and tough for oldies) version of chapattis. One big Bhakhri serves two or three chapattis, or maybe even more. I guess that’s imaginable enough.</p> <p>That sunny afternoon, as mom was out of town, I was cooking Bhakhri and Cereals for lunch. The scene was that I was more interested in watching that saas-bahu serial than I was in cooking. Actually, when no one is home, it’s okay to watch such things. No 0ne questions a loner’s manhood. Believe me, I watched four serials consecutively and all of them had the same plot, same old drama with just actors changing. </p> <p>Kind of same is with cooking. The same flour, the same oils, the same spices, the same people to eat the cooking everyday. </p> <p>Anyway back. So, I just ended up putting two glasses of water in the dough. Gosh, there drowns my lunch, I thought. But I just kept working on the dough. And before the dough could become flour juice, I added more flour to it. To my amazement, I had ended up with chapatti dough. That’s pretty good, I said. Now there’s only one problem – how do you make chapattis out of it?</p> <p>I browsed all my kitchen utensils; the bowls, the cups, the chhaliyas, the dishes, glasses, spoons and all of it to get a fair knowledge of perfect shapes in the kitchen. </p> <p>Then in the deepest part of my fridge I found a plastic vessel. Wow! perfect head for chapatti. I started swinging my hands over small pieces of dough with belan, no matter what shape they turned into. I was feeling creepy, cause some looked like complete disasters. But that vessel came handy. I just put the head over my disaster chapatti and thud…thud…thud…. Three times I hit it hard and beautiful round chapatti mesmerised me. </p> <p>Have you ever noticed that we all love perfect shapes? Remembered Chetan Bhagat’s words – Why don’t evolution figure out that men liked beautiful women? And if it does, why does it mess up things so many times? Basically, why learn to make chapattis with hand when you can just trim them off with a plastic vessel?</p> <p>Them comes roasting the chickens..I mean..chapattis. Hope that’s what it’s called. A cook who doesn’t know cooking may also not know how to describe it. So, just don’t expect that.</p> <p>I roasted chapattis. I’d watched mom doing it so that wasn’t that tough. Except that some of them just burned themselves head to toe, some of them just went on to make history – they filled air and fluffed air like some rugby ball.</p> <p>To my surprise, I got to eat chapattis I roasted myself. And it was a wonderful experience. Doing something you never thought you would just give you a <em>worldful</em> of happiness. </p> Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-8988211967779738842.post-41850882315140180722010-06-01T23:09:00.000-07:002010-06-08T01:56:23.704-07:00Indian Recipes - Paneer Masala<div style="text-align: justify"><strong><a href="http://i262.photobucket.com/albums/ii96/carecafe/Matar%20Masala%20Paneer/PaneerMasala.jpg" target="_blank"><img border="0" alt="Matar Masala Paneer" src="http://i262.photobucket.com/albums/ii96/carecafe/Matar%20Masala%20Paneer/PaneerMasala.jpg" width="470" height="381"></a></strong></div> <div style="text-align: justify"><strong></strong><br>This is one of the first recipes on this good-food blog. Here, we shall prefer the recipes which are delicious and have minimum ingredients, perhaps which are easily available in the shops. <br>~ So all the good-food lover and passionate makers, roll on your sleeves, tie back your hair neatly, and move to kitchen for today to make, as here is the very quick, easy and healthy recipe for your desire of appetite. </div><br><strong>Pax: 2-3 Nos.</strong> <br><strong><u>Ingredients</u> of Matar Paneer Masala:</strong> <br><br><a href="http://i262.photobucket.com/albums/ii96/carecafe/Matar%20Masala%20Paneer/IngredientsforMasalaPaneer.jpg" target="_blank"><img border="0" alt="Matar Paneer Masala" src="http://i262.photobucket.com/albums/ii96/carecafe/Matar%20Masala%20Paneer/IngredientsforMasalaPaneer.jpg"></a> <br> <ul> <li>Mutter (green peas) - 250gms <li>Paneer (cottage cheese) (8-10 pieces) - 300gms <li>Medium Onions (paste) -2 Nos. <li>Cloves garlic (crushed) - 6 Nos. <li>Grated ginger - 1 tbsp <li>Tomatoes (2medium size) (paste) - 150gms <li>Salt - to Taste <li>Sugar (optional) - 1 tsp <li>Turmeric powder- ½ tsp <li>Coriander powder - 2 tbsp <li>Red chilli powder (to taste) - 1 tbsp <li>Jeera (cumin seeds)- 1/2 tbsp- <li>Bay Leaf- 1 <li>Vegetable oil (2table spoon) -1/2 cup </li></ul><br><strong><u>Making</u> of Matar Paneer Masala:</strong> <br><br><a href="http://i262.photobucket.com/albums/ii96/carecafe/Matar%20Masala%20Paneer/PaneerMasalaShahi.jpg" target="_blank"><img border="0" alt="Making of Paneer masala" src="http://i262.photobucket.com/albums/ii96/carecafe/Matar%20Masala%20Paneer/PaneerMasalaShahi.jpg" width="470" height="358"></a> <br><br> <ul type="circle"> <li>Take a pan and heat the oil in it. <li>Now add Paneer cubes into it, let the heat be medium. <li>Toss them until golden brown. <li>Take the golden paneer cubes and place/soak them in the bowl full of water. </li></ul> <ul type="square"> <li>Now in the same pan with the left over oil, add the cumin seed and bay leaf. <li>Let it crackle a bit then add the paste of red ripe tomatoes. <li>Keep the high heat and let it cook for 2-4 minutes. Keep stirring. <li>Now add ginger-garlic paste and cook again for next 5-7 minutes. <li>Cook until it starts to leave oil from the sides. <li>Now add the paste of onion. Mix it well and cook for next 10-12 minutes. <li>Then add the dry spices with half cup of water to avoid burning of spices. <li>Saute the spices all together until all the water evaporates and oil gets separates. <li>Then add salt and a pinch of sugar with the 1-2 cups of water. <li>Also add green peas. Let it simmer a bit. <li>Then add the fried golden paneer cubes and let it simmer again next for 10-15 minutes. <li>Garnish with fresh green coriander leaves or cream or a nice dollop of butter on top. <li>Serve hot with rice or bread/chapati. </li></ul><br><strong><u>NOTE</u></strong>: <br> <ul> <li>Soaking the golden brown fried paneer(cottage cheese) in the water helps to retain the soft texture. <li>Add onion first or tomato first…it depends on your choice of cooking, though for this recipe I prefer to add tomato first, it retains the gravy in red color. <li>Indian cuisine is all about experimenting in flavors and spices. Some like to add additional spices, like black pepper, cinnamon stick or garam masala. Though I have only added Bay leaf into it and was removed as soon as the tomatoes were added. <li>A pinch of Sugar always enhances and enrich the flavour. </li></ul> <ul type="circle"> <li>I hope this recipe excites you...so do try at home and let us know your experience. <li>Also let us you what would you like us to make or any particular recipe! ~ <strong>Bon Appetit</strong> </li></ul> Rachana Shakyawarhttp://www.blogger.com/profile/08763132947288456210noreply@blogger.com8