tag:blogger.com,1999:blog-85973871746077576912024-03-05T02:10:59.956-08:00Budding HomemakerAnonymoushttp://www.blogger.com/profile/15041755195784698614noreply@blogger.comBlogger34125tag:blogger.com,1999:blog-8597387174607757691.post-16536511402086362572013-12-11T11:57:00.000-08:002013-12-15T18:29:09.831-08:00Black & White Wednesday #109 Gallery<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://farm9.staticflickr.com/8495/8337675686_1dbbc72755.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="http://farm9.staticflickr.com/8495/8337675686_1dbbc72755.jpg" width="212" /></a></div>
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Dear Friends,</div>
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I have been inactive for quite a long time now.Yeah sometimes life catches up fast with you but then so is life.<br />
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Anyways, Black & White Wednesday is one of those things that always manages to pull me and see, here I am. You asked why so? See for yourself. They say a picture is worth a thousand words, and here we have a whole gallery :)<br />
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But, before present that, I would like to thank all of you for your beautiful inputs and never dithering interest in this event.</div>
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And now, the entries (in the order of receiving). Please feel free to let me know if anything is amiss, after all, to err is human. :)</div>
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<ul style="text-align: left;">
<li><a href="http://cookalmostanything.blogspot.com/2013/12/black-and-white-wednesday-109.html" target="_blank">Barolo</a> by Haalo of <span style="color: #990000;"><i>Cook Almost Anything</i></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqOoxoL8uP_zbKcmSNATYWErf91Ed-9tSCa72pZRY4CCWsl_-vgJfMQhyphenhyphenWettJlP8gjZqYn_ch6G5RWDzZpekdvzAPlZ1vntJkqMPIAuFTffXykRUkwLoFDe2Y8YwVcN6shuEefDpk48_Y/s1600/bww109-haalo.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqOoxoL8uP_zbKcmSNATYWErf91Ed-9tSCa72pZRY4CCWsl_-vgJfMQhyphenhyphenWettJlP8gjZqYn_ch6G5RWDzZpekdvzAPlZ1vntJkqMPIAuFTffXykRUkwLoFDe2Y8YwVcN6shuEefDpk48_Y/s1600/bww109-haalo.png" /></a></li>
<li><a href="http://pocketfullofspices.blogspot.in/2013/12/chocolate-saucesyrup.html" target="_blank">Chocolate Sauce</a> by Sanhita of <i><span style="color: #990000;">Pocketfull of Spices</span></i><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU08E75pnrnCO10g4v7VHrrgEG0QCPRGOh3pG7wSeH7KuHZRSLkxcq7ufdNkzrpqM3vPecR3CYGGxbJbE3ryeyvWwNRTGLmtEHH4A78kvrhpEQE797JWk2AVYp6PyOancIJio8I5NHqxG6/s1600/BWW+109.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU08E75pnrnCO10g4v7VHrrgEG0QCPRGOh3pG7wSeH7KuHZRSLkxcq7ufdNkzrpqM3vPecR3CYGGxbJbE3ryeyvWwNRTGLmtEHH4A78kvrhpEQE797JWk2AVYp6PyOancIJio8I5NHqxG6/s1600/BWW+109.jpg" /></a></li>
<li><a href="http://rosas-yummy-yums.blogspot.ch/2013/12/black-and-white-wednesday-109-precious.html" target="_blank">Farro: Nature's Best</a> from Rosa of <i><span style="color: #990000;">Rosa's Yummy Yums</span></i><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTh3cdn3owxvhb-TF58UDBo-iJjlh_bIsL64P4VpxSU0RIN0sARHqpwziNBkYjtiTeTSzluzVz51Uz4NbScyN4C_Ypr-Q6N3PVpX9suybxaKNBHgpgVSM4UeiaXVWLmhIRFHd-rCiKCyIQ/s1600/Farro+1+6+bis+bis.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTh3cdn3owxvhb-TF58UDBo-iJjlh_bIsL64P4VpxSU0RIN0sARHqpwziNBkYjtiTeTSzluzVz51Uz4NbScyN4C_Ypr-Q6N3PVpX9suybxaKNBHgpgVSM4UeiaXVWLmhIRFHd-rCiKCyIQ/s1600/Farro+1+6+bis+bis.jpg" /></a></li>
<li><a href="http://www.pulcetta.com/2013/12/gelata-frost.html" target="_blank">Frost</a> from Simona of <i><span style="color: #990000;">Pulcetta</span></i><i><span style="color: #990000;"><div class="separator" style="clear: both; display: inline !important; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimMBTFORr3Py5IgwNGxtVJwfe83N2olygvDhqC2cgAH2wRFctWrFinxeK7-QJzL8Gj4M9lRTz4CH1undrEuA9XT34DLPI1qmUZO7TNT6J98YfvmzAqR1e43tv0oTV5QJj3w3kb_4Ti6xyo/s1600/DSC_3904.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimMBTFORr3Py5IgwNGxtVJwfe83N2olygvDhqC2cgAH2wRFctWrFinxeK7-QJzL8Gj4M9lRTz4CH1undrEuA9XT34DLPI1qmUZO7TNT6J98YfvmzAqR1e43tv0oTV5QJj3w3kb_4Ti6xyo/s1600/DSC_3904.jpg" /></a></div>
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<li><a href="http://cindystarblog.blogspot.it/2013/12/black-white-wednesday-109.html" target="_blank">MontBlanc Wedding Cake</a> from Cinzia of <i><span style="color: #990000;">CindyStar</span></i><i><span style="color: #990000;"><div class="separator" style="clear: both; display: inline !important; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0xKC_4Zk_cqaivAbyTTU9MwJR4tTl3914TqTQz-4vdQPwWkLLqysl3tlUdQi7iHnw-osTVbBVIAVNaNTs6hayR8NN3XY7soI3XXCKfFTUXIAX3BGakf88bjMxcjMolLsKsgAm_Ww5c2pS/s1600/IMG_7152-001.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0xKC_4Zk_cqaivAbyTTU9MwJR4tTl3914TqTQz-4vdQPwWkLLqysl3tlUdQi7iHnw-osTVbBVIAVNaNTs6hayR8NN3XY7soI3XXCKfFTUXIAX3BGakf88bjMxcjMolLsKsgAm_Ww5c2pS/s1600/IMG_7152-001.jpeg" /></a></div>
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BWW #110 will be hosted by Cinzia of CindyStar. If you are interested in sending your entries or hosting this event in future please refer <a href="http://cindystarblog.blogspot.it/2013/01/black-white-wednesday-rules-host-line-up.html" target="_blank">this page</a>.</div>
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Till my next post,</div>
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Bye & keep Budding</div>
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Anonymoushttp://www.blogger.com/profile/15041755195784698614noreply@blogger.com0tag:blogger.com,1999:blog-8597387174607757691.post-29105464910180253552013-11-14T13:07:00.000-08:002013-11-14T13:07:29.680-08:00Vada Pav<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkJw41aF9gqjG2iDIehvuGB0HiLpaBr2RzKF6OxPX0n8_XQod97tPpie4LuNakkFm1Q2hr-iLIet1-5iTl4-KMoYuR0xR1k790CxVlb3LdM2TI2nZHpEj5W0QAK029CcKswtk5B2_xWz7W/s1600/IMG_1892.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkJw41aF9gqjG2iDIehvuGB0HiLpaBr2RzKF6OxPX0n8_XQod97tPpie4LuNakkFm1Q2hr-iLIet1-5iTl4-KMoYuR0xR1k790CxVlb3LdM2TI2nZHpEj5W0QAK029CcKswtk5B2_xWz7W/s640/IMG_1892.JPG" width="640" /></a></div>
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Vada Pav- the indian burger - is a yummy spicy delightful snack popular in Western India. You will see a vada pav wala near every local station, market, school, college ... almost everywhere in Mumbai. Served hot with garlic chutney, this snack satisfies your taste buds as well as fills up for few hours. The recipe I am sharing here is mainly adapted from Tarla Dalal ji's recipe. I have already shared the recipe for <a href="http://buddinghomemaker.blogspot.com/2013/11/garlic-chutney.html" target="_blank">Garlic Chutney here</a>. I love to have this chutney with parathas as well.<br />
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Ingredients: (Makes 4)<br />
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<ul style="text-align: left;">
<li>4 Ladi Pav (the square shaped ones served with pav bhaji , here I have used Hamburger buns though)</li>
<li>Garlic chutney</li>
<li>Potato: 3 small, boiled</li>
<li>Green chilies: 2 finely chopped</li>
<li>Coriander leaves : few springs finely chopped</li>
<li>Ginger garlic paste: 1/2 tsp</li>
<li>Coriander powder : 1/2 tsp</li>
<li>Turmeric powder: 1/4 tsp</li>
<li>Mustard seeds : 1/2 tsp</li>
<li>Curry Leaves: 4</li>
<li>Asafoetida : a pinch</li>
<li>Salt to taste</li>
<li>Besan (gram flour): heaped 1/4 cup</li>
<li>Baking soda: a pinch</li>
<li>Oil for tadka and frying</li>
</ul>
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Method:</div>
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<ul style="text-align: left;">
<li>Heat 1 tsp oil in a pan. When oil is hot add mustard seeds. Let them splutter. Add ginger garlic paste and let it saute for some time. Now add asafoetida, green chilies, turmeric powder, coriander powder, curry leaves and saute for few seconds.</li>
<li>Add mashed potatoes and salt. Cook for a minute. Finally, add coriander leaves.</li>
<li>Let filling prepared above cool and . </li>
<li>Meanwhile for the coating, whisk besan, a pinch of turmeric powder, pinch of baking soda, salt and water to make thick batter. I used little less than 1/4 cup water. Make sure there are no lumps. Add water just a little at a time. </li>
<li>Now heat oil in a pan. Make sure the depth of oil is enough for the vadas. Make balls from the filling prepared. Here is a pic to give you an idea of the size. </li>
</ul>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkdHSFjBpjNMFmqXDGk94aMLhbnr7elL2ISmzAx49Md1YOybnvkoYPd7j-CYD1bx4c53shDOAY2gE_hWU0J0wqNcYfSkVmKX66TjAQlUyeZ74ru6UqM-ZrRw38f7qLp3e9VyGwxApOh9Xv/s1600/IMG_1883.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkdHSFjBpjNMFmqXDGk94aMLhbnr7elL2ISmzAx49Md1YOybnvkoYPd7j-CYD1bx4c53shDOAY2gE_hWU0J0wqNcYfSkVmKX66TjAQlUyeZ74ru6UqM-ZrRw38f7qLp3e9VyGwxApOh9Xv/s640/IMG_1883.JPG" width="640" /></a></div>
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<ul style="text-align: left;">
<li>Coat the balls in batter prepared. Roll a few times to make sure they are coated everywhere.</li>
<li>Deep fry till they turn golden brown. Drain oil.</li>
<li>Now slice a pav. Spread some garlic chutney, place a vada in between and serve hot.</li>
</ul>
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Tips:</div>
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<ul style="text-align: left;">
<li>I like to spread some tomato ketchup with garlic chutney on the pav.</li>
<li>You can also warm up the pavs. I usually microwave them for just 20 seconds.</li>
</ul>
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That's all for now.</div>
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Bye n keep budding.</div>
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Anonymoushttp://www.blogger.com/profile/15041755195784698614noreply@blogger.com0tag:blogger.com,1999:blog-8597387174607757691.post-32110106249622221102013-11-13T15:09:00.000-08:002013-11-14T13:09:44.471-08:00Garlic chutney<div dir="ltr" style="text-align: left;" trbidi="on">
Chutneys and aachars can complete and enhance any menu plan. Their spicy taste makes the meal more delicious. Back in Mumbai we used to prepare this Garlic chutney and enjoy it with almost everything. Okay, mainly with parathas. Garlic is said to add heat to body and so we used to have it usually in winter. But, yes, it is savored with <a href="http://buddinghomemaker.blogspot.com/2013/11/vada-pav.html" target="_blank">Vada Pav</a> through out the year. Store it in dry air tight container and it will last for weeks.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXgMrk-OmaMAEUpEZPWqcu_HmrCR2HQPi4LTHt69JjnxwTox2fHvkxgl-POvAlxxzlU17O9jsRnY_lfLIZVErim7LIFEh9Z50IbqeFm0E6KqH0BH9WMOOM6mAT_rz0qJNQlczqbdRD0Lgp/s1600/IMG_1878.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXgMrk-OmaMAEUpEZPWqcu_HmrCR2HQPi4LTHt69JjnxwTox2fHvkxgl-POvAlxxzlU17O9jsRnY_lfLIZVErim7LIFEh9Z50IbqeFm0E6KqH0BH9WMOOM6mAT_rz0qJNQlczqbdRD0Lgp/s640/IMG_1878.JPG" width="480" /></a></div>
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Ingredients: (Makes about 1/2 cup)<br />
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<ul style="text-align: left;">
<li>Garlic : 8-10 cloves</li>
<li>Peanuts: 1/4 cup</li>
<li>Sesame seeds : 1 tbsp</li>
<li>Dry Red Chilly: 3</li>
<li>Red chilly powder: 1/2 tsp</li>
<li>Salt to taste</li>
</ul>
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Method:</div>
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<ul style="text-align: left;">
<li>Dry roast peanuts till the color starts to turn.</li>
<li>Dry roast sesame seeds on low flame till they pop. </li>
<li>Lightly roast the dry red chilies as well. (For just 15-20 secs)</li>
<li>Now grind all the ingredients together to make chutney. You can keep it coarse or make fine powder.</li>
</ul>
Tips:</div>
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<ul style="text-align: left;">
<li>When preparing in small quantity I usually add little oil, this helps in grinding it easily. Also, it will last longer.</li>
<li> You can try variations in this by adding roasted grated coconut or by adding some aamchor (dry mango powder).</li>
</ul>
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And the pic below is my entry to <a href="http://cindystarblog.blogspot.it/2013/01/black-white-wednesday-rules-host-line-up.html" target="_blank">Black & White Wednesday Week#106</a> hosted by Cinzia of <a href="http://cindystarblog.blogspot.it/" target="_blank">CindyStar</a>.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkuNoV2ArsCs0pCiRMniLOgvxxoZMm2-XfCHcYvexdE55HJSZEOYCyNZJLYkQ8YPeDT2hhF4WdTFEfAFpYeepOaggeR4-RdGChsnuUH4CE0ZDVRDTSKNvKvkF9VEHt9Hx-wC10Jdj6vU3A/s1600/IMG_1879.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkuNoV2ArsCs0pCiRMniLOgvxxoZMm2-XfCHcYvexdE55HJSZEOYCyNZJLYkQ8YPeDT2hhF4WdTFEfAFpYeepOaggeR4-RdGChsnuUH4CE0ZDVRDTSKNvKvkF9VEHt9Hx-wC10Jdj6vU3A/s640/IMG_1879.JPG" width="456" /></a></div>
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Alright, that's all for now. </div>
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Till my next post,</div>
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Bye n keep budding.</div>
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Anonymoushttp://www.blogger.com/profile/15041755195784698614noreply@blogger.com0tag:blogger.com,1999:blog-8597387174607757691.post-53803235359559107902013-11-08T11:12:00.005-08:002013-11-08T11:18:20.290-08:00Cranberry Orange Muffin<div dir="ltr" style="text-align: left;" trbidi="on">
Diwali is over and now its time for Thanks Giving. Even though we don't celebrate it but with all the baking in the air, I couldn't resist. So, I was roaming around in the grocery store few days back and saw these fresh cranberries. I thought why can't I try baking with them instead of the <strike>costly</strike> dried ones. And that's how I started searching for recipes using fresh cranberries. And you know what... I didn't get anything to my liking. And so started my new experiment, I had some sugar syrup left from gulab jamuns I prepared for Diwali. I cooked my berries in it and tadaa... I had sweetened cranberries ready for my muffin. You can try this recipe with dried sweetened berries or you can follow my method to sweeten them (mentioned in tips section). But, to be honest.. I would go with dried ones in future. I still have a bag sitting in my refrigerator and don't know what to do with it.:( Anyways, I will figure out something. Meanwhile, here is the recipe.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibd-5L3Won-iOJRY-avYZCRAdE4rq-hIyhcC5N8QH2iDU46Y12tHkeNSUxDPC2483-U8P52HBb-yPnzYDmWYlK_6T2MDHFK0yJYXa-aPdLP7mKYpm0XHVlY3qL77cH1_vJfg2cFFh0b_TQ/s1600/IMG_1859.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibd-5L3Won-iOJRY-avYZCRAdE4rq-hIyhcC5N8QH2iDU46Y12tHkeNSUxDPC2483-U8P52HBb-yPnzYDmWYlK_6T2MDHFK0yJYXa-aPdLP7mKYpm0XHVlY3qL77cH1_vJfg2cFFh0b_TQ/s640/IMG_1859.JPG" width="640" /></a></div>
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Ingredients:</div>
<div>
<ul style="text-align: left;">
<li>All purpose flour - 1 1/2 cups</li>
<li>Baking Powder - 1 1/2 tsp</li>
<li>Baking Soda - 2/3 tsp</li>
<li>Condensed Milk - 2 Tbsp</li>
<li>Vanilla Extract - 1/4 tsp</li>
<li>Orange juice - 2/3 cup</li>
<li>Granulated Sugar - 1/4 cup</li>
<li>Sweetened Cranberry - 1/2 cup</li>
<li>Butter/Oil - 2 tbsp</li>
</ul>
Method:</div>
<div>
<ul style="text-align: left;">
<li>Preheat oven at 350 degree Fahrenheit.</li>
<li>Sift all purpose flour, baking soda and baking powder. </li>
<li>Mix condensed milk, vanilla extract, orange juice, oil and sugar in a bowl.</li>
<li>Now add the mixture prepared above to flour mix and whisk. Make sure there are no lumps in the batter. Adjust sweetness at this stage as per your taste.</li>
<li>Mix in the cranberries.</li>
<li>Now arrange cup cake liners in a tray and fill with batter till 2/3 of the liner. It makes about 12 muffins. </li>
<li>Bake it for 22 minutes at 350 degree Fahrenheit. Test with a toothpick to make sure they are baked. Bake for another few minutes if not done.</li>
<li>Take out the tray and let the muffins cool on a cooling rack.</li>
</ul>
<div>
Tip:</div>
<div>
<ul style="text-align: left;">
<li>To sweeten fresh cranberries, prepare sugar syrup using 1/2 cup sugar and 1/2 cup water. Let it boil for about 5 mins then add cranberries and cook for another 5 mins on low heat. By this time the syrup will be almost dried. While adding these berries to the recipe make sure your batter is not very sweet as the berries will have some sugar syrup with them. I had sugar syrup left from gulab jamuns so I used that.</li>
<li>You can use melted butter but I prefer using refined oils with lesser fat. Make sure the oil you are using doesn't have strong taste. I used saffola. </li>
</ul>
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Till my next post,<br />
Bye n keep budding.</div>
</div>
</div>
</div>
Anonymoushttp://www.blogger.com/profile/15041755195784698614noreply@blogger.com0tag:blogger.com,1999:blog-8597387174607757691.post-6389502379858621342013-10-31T18:31:00.000-07:002013-10-31T18:31:02.717-07:00Pav Bhaji : Bombay street food<div dir="ltr" style="text-align: left;" trbidi="on">
Having street food is a different experience than eating out at a restaurant. I have spent four wonderful years of my life in Mumbai and believe me, you cannot live there and not love the street food variety the city offers.<br />
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I loved evenings at chopatti, enjoying spicy bhaji with warm buttery pav, watching the sun set in sea. Oh it's a must have experience if you ever get a chance to visit Mumbai.<br />
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Another good thing about Pav Bhaji is that it is a quick fix recipe that can be served as a snack as well as a complete meal. The recipe I am sharing here needs Pav Bhaji masala, it's easily available at any Indian grocery store. I have used MDH but you can go for any brand you prefer.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpQY3ESlWc6n03kbZsdmNpxDjBUzM1yGbHwtqcPQN0U4zwa-YZGQycqWee_u5Fx0EjKD478ivUY2JJmbx_F0IsI9lWYQTzIITJuqkTouQ1HT0UVuB8_x9tkwPVvolqjR7EBRnrQE4Kso7N/s1600/IMG_1797.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="536" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpQY3ESlWc6n03kbZsdmNpxDjBUzM1yGbHwtqcPQN0U4zwa-YZGQycqWee_u5Fx0EjKD478ivUY2JJmbx_F0IsI9lWYQTzIITJuqkTouQ1HT0UVuB8_x9tkwPVvolqjR7EBRnrQE4Kso7N/s640/IMG_1797.JPG" width="640" /></a></div>
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Ingredients: (Serves 2)<br />
<br />
<ul style="text-align: left;">
<li>Cauliflower: 2 big bunch of florets (roughly 2 cups)</li>
<li>Potato: 1</li>
<li>Green Peas: 1/2 cup</li>
<li>Tomato: 2 (pureed)</li>
<li>Onion: 1 small (finely chopped)</li>
<li>Capsicum: 1/2 (finely chopped)</li>
<li>Ginger Garlic Paste: 1/2 tsp</li>
<li>Lemon juice: 1 tsp</li>
<li>Pav Bhaji masala: 2 tsp</li>
<li>Red chilly powder: 1 1/2 tsp</li>
<li>Oil/ Butter: 2 tbsp</li>
<li>Salt to taste</li>
</ul>
<div>
Method:</div>
<div>
<ul style="text-align: left;">
<li>Boil cauliflower, potato and green peas. Mash them thoroughly.</li>
<li>Heat oil/butter in a pan.Add ginger garlic paste and cook for few seconds.</li>
<li>Add onion and capsicum. Cook till onions turn golden.</li>
<li>Add red chilly powder and mix well. Cook for few seconds and then add tomato puree.</li>
<li>Let it cook till oil starts to separate. Now add Pav bhaji masala and cook for about a minute. If required add a tsp of water.</li>
<li>Now add the boiled vegetables and salt. Mix them well. </li>
<li>Let it simmer for about 10 minutes. This helps in blending the taste. Stir occasionally and add water if it turns too dry.</li>
<li>Add lemon juice, stir again and serve hot with butter roasted pav and chopped onion.</li>
<li>You may add a dollop of butter. </li>
</ul>
<div>
Till my next post,</div>
</div>
<div>
Bye n keep budding.</div>
</div>
Anonymoushttp://www.blogger.com/profile/15041755195784698614noreply@blogger.com0tag:blogger.com,1999:blog-8597387174607757691.post-55676798692334832992013-10-28T22:34:00.002-07:002013-10-28T22:34:57.349-07:00Chilly RingsI started this blog because of my growing interest in honing my culinary skills. It's just over a month old and already the equation is changing. It's hard to tell whether I am sharing more recipes because I am learning more <i>or</i> learning more recipes to share more. But, either ways,<i><span style="color: #990000;"> I am loving it</span></i>. I am sure my bloggie friends feel the same for their blogs.<div>
<br /><div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYj3IQsq3pxHYpZYihoSYI29VXEHm96URpddqp_SdJ-SkdswNk60dQYF_FK4aMzK45CGEfNLj7YQ1in1eNtyhVTcb1_1F8Y8PTmT9KtyDZiQ4Umn9nNy_KoFY0KqPeBw-mb_2T72yiBD05/s1600/Chilly+Rings.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="489" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYj3IQsq3pxHYpZYihoSYI29VXEHm96URpddqp_SdJ-SkdswNk60dQYF_FK4aMzK45CGEfNLj7YQ1in1eNtyhVTcb1_1F8Y8PTmT9KtyDZiQ4Umn9nNy_KoFY0KqPeBw-mb_2T72yiBD05/s640/Chilly+Rings.jpg" width="640" /></a></div>
<div>
<br /></div>
<div>
The recipe I am sharing today is 'Chilly Rings'. Don;t worry, they are made of banana chilies, won't be too hot for your taste. It takes hardly 10 minutes to prepare them. They can be served as starters or tea time snack.</div>
<div>
<br /></div>
<div>
Ingredients: (Serves 1)</div>
<div>
<ul>
<li>Banana chilly : 1</li>
<li>Ginger Garlic Paste: 1/2 tsp</li>
<li>Corn starch: 1 tbsp</li>
<li>All purpose flour (maida): 1tbsp</li>
<li>Salt to taste</li>
<li>Oil to deep fry</li>
</ul>
Method:</div>
<div>
<ul>
<li>Cut 1/2 centimeter thick rings out of the banana chilly. Remove the seeds and the white thingy inside chilly.</li>
<li>Marinate the rings in ginger garlic paste and salt for 5 minutes.</li>
<li>Meanwhile you can start heating oil in a pan for deep frying.</li>
<li>In a bowl make a thick paste of corn starch, all purpose flour and just a pinch of salt using about two and half tbsp water. Mix well. There should not be any lumps.</li>
<li>Drop a little paste prepared above in oil, if it rises to surface, oil is ready for frying.</li>
<li>Take a ring and dip it in the paste. Flip and make sure that all the sides are coated with the paste prepared. Drop the ring in oil. Continue with other rings. </li>
<li>Fry till they turn light brow. Flip and cook the other side too.</li>
<li>Drain on tissue to soak excess oil.</li>
</ul>
<div>
Serve hot with ketchup/ <a href="http://buddinghomemaker.blogspot.com/2013/09/coriander-mint-chutney-dhaniya-pudina.html" target="_blank">green chutney</a>/ <a href="http://buddinghomemaker.blogspot.com/2013/10/imli-ki-chutney-tamarind-chutney.html" target="_blank">tamarind chutney</a>.</div>
</div>
<div>
<br /></div>
<div>
Do try it.</div>
<div>
Till my next post,</div>
<div>
Bye n keep budding.</div>
<div>
<br /></div>
<div>
<br /></div>
</div>
Anonymoushttp://www.blogger.com/profile/15041755195784698614noreply@blogger.com0tag:blogger.com,1999:blog-8597387174607757691.post-4077255118096383322013-10-28T16:33:00.000-07:002013-10-28T16:33:21.951-07:00Imli ki chutney/ Tamarind chutney <script>
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<div>
Having 'Nukaad ka chaat wala' is one of the luxuries you don't have outside India. Oh the sweet, spicy n tangy taste... I miss it so much. For some reason, I never found that taste in chaat served at restaurants here (*subuk subuk*). But no worries, now I have decided to take matters in my hand.... yes, I am gonna prepare chaat varieties at home. And to begin with here is the recipe for that sweet n tangy taste.... </div>
<div>
<br /></div>
<div>
Ingredients:</div>
<div>
<ul>
<li>Tamarind/ Imli 50 grams</li>
<li>4 Dates/ Khajur</li>
<li>10 Raisins</li>
<li>1/2 teaspoon red chilly powder</li>
<li>2 tablespoon Sugar</li>
</ul>
<div>
Method:</div>
</div>
<div>
<ul>
<li>Remove seeds if any and then soak tamarind, dates and raisins together in luke warm water for 45 minutes. Add water just enough to soak the ingredients.</li>
<li>Blend them together to make fine paste. Filter using a sieve.</li>
<li>Simmer the filtered paste on low flame for about 5 mins or till it gets the desired thickness.</li>
</ul>
<div>
Tips:</div>
</div>
<div>
<ul>
<li>Let it cool and store in air tight container in refrigerator.</li>
</ul>
</div>Anonymoushttp://www.blogger.com/profile/15041755195784698614noreply@blogger.com0tag:blogger.com,1999:blog-8597387174607757691.post-14685952344494603952013-10-25T13:52:00.000-07:002013-10-28T16:31:41.337-07:00Kachari - Crispy Rice Snack <script>
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<br />
I always wonder why is it called 'Kachari', but then as Shakespeare said...<br />
<blockquote class="tr_bq">
<i style="font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 20px; text-align: center;"><span style="color: #741b47;"><b>"What's in a name? That which we call a rose by any other name would smell as sweet."</b></span></i></blockquote>
<br />
<div style="text-align: left;">
So, despite my curious thoughts, I never did any research on the name. (If ever you do it, please share with me). Anyways, however crappy the name may sound, this is a nice n crunchy snack. Diwali is just around the corner and it's about time we all start preparing our sweet n snack menu. I remember how the days just before Diwali were spent preparing sweets and namkeens of all kinds. As fun as it was, I will have to say it used to get a little tiring too. But my mom preferred preparing every thing just 2-3 days before the festival so that it will be all fresh when served to guests. For those of you who face this dilemma too, I present this recipe (*Tadaa...*). You can prepare kachari and store it months in advance and when you have to serve it, just fry it and you will have a fresh hot snack ready in minutes. And, here is another secret, I usually prepare it when I have leftover steamed rice. </div>
<div style="text-align: left;">
Here is the recipe.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Ingredients:</div>
<div style="text-align: left;">
</div>
<ul>
<li>Rice: 1 cup (soaked for at-least 20 mins)</li>
<li>Cumin seeds: 1/2 tsp</li>
<li>Green chilies: 4</li>
<li>Salt to taste</li>
</ul>
<div>
Method: </div>
<br />
<br />
<div>
<ul>
<li>Using pressure cooker: Add all the ingredients in pressure cooker. Add 4 and 1/2 cup water. Cook for 5 whistles.</li>
<li>Using micorwave: Alternatively, you can cook it in microwave for 25 minutes.</li>
<li>The mixture should be mashy. Whisk for a few seconds. If it is too dry, add some water and whisk.</li>
<li>Let it cool for some time. </li>
<li>Now you need to make strands from this mixture on parchment sheet/ plastic sheet. For this you can use a sev maker with a broad sev template like the star one. Or, you can use your cake decoration tubes (like I have used in this pic.). Or, make a cone using a plastic bag (cut in a corner).<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNFHD1adcbXIQeM1gzPQFUp_QRJjHzQjhK30lAxR-1KTxvkWXTYB4cVWdMKtDzBsyLniLc2OLolZx5jPZuizTt2quQspUEmTq8EobCz6GSFo3zq-rTS4kwaLIkl_WC7m-hcN5M1jIdU1eI/s1600/IMG_1528.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNFHD1adcbXIQeM1gzPQFUp_QRJjHzQjhK30lAxR-1KTxvkWXTYB4cVWdMKtDzBsyLniLc2OLolZx5jPZuizTt2quQspUEmTq8EobCz6GSFo3zq-rTS4kwaLIkl_WC7m-hcN5M1jIdU1eI/s640/IMG_1528.JPG" width="640" /></a></div>
</li>
<li>And now is the time to be creative, you can make rings, stars, spirals or just curves. I couldn't help the artist in me, this what I made (:)).<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDseZsNgFdzCIEt-vXwYOkGKK3jpj0GUBBt2hNT8sHEiNdrY8pZm8jUNcR-zXSmJ6AbJULni8jbaKEiAePbrOcYp8YL1sse_pYwVQPI4pxcE1yvzh4shW3r0WAz_QKpf32wYnCFUqtUSBN/s1600/IMG_1536.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDseZsNgFdzCIEt-vXwYOkGKK3jpj0GUBBt2hNT8sHEiNdrY8pZm8jUNcR-zXSmJ6AbJULni8jbaKEiAePbrOcYp8YL1sse_pYwVQPI4pxcE1yvzh4shW3r0WAz_QKpf32wYnCFUqtUSBN/s640/IMG_1536.JPG" width="640" /></a></div>
</li>
<li>Let them dry completely. You can sun dry them or keep in any dry place. It may take 2-3 days to dry completely, depending on the weather.</li>
<li>Store them in air tight container.</li>
<li>When you have to serve, just deep fry in hot oil on high flame. To make sure oil is hot enough, drop a small piece of kachari in oil, it should swell and rise to surface. Serve hot or you can store fried kachari as well. </li>
</ul>
<div>
Tip:</div>
</div>
<div>
<ul>
<li>You can add coriander to this.</li>
<li>You can use red chilly flakes instead of green chilly.</li>
<li>If you have stored fried kachari, it may turn soft. Heat them in microwave for few second before serving. </li>
<li>If you are using leftover steamed rice, you will need just 2 whistles in pressure cooker or 7 mins in microwave.</li>
</ul>
<div>
Prepare and stock it for Diwali.</div>
<div>
<br /></div>
<div>
Till my next post,</div>
<div>
Bye n keep budding.</div>
<div>
<br /></div>
</div>
<br />
<br />
<br /></div>Anonymoushttp://www.blogger.com/profile/15041755195784698614noreply@blogger.com0tag:blogger.com,1999:blog-8597387174607757691.post-35922776353091860622013-10-23T18:17:00.000-07:002013-10-31T18:49:58.981-07:00Methi Aloo ki Puri<div dir="ltr" style="text-align: left;" trbidi="on">
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<br />
Oh I love to experiment in kitchen...<br />
n yes I know who suffers because of that (besides me :P)<br />
But, what can I do... every time I enter my kitchen, I feel like I have some sort of obligation to the universe to do this.( :D )<br />
<br />
The recipe I am sharing now is a result of my today's endeavor. Ah, Don't get alarmed dear... It has passed the 'hubby test'. So, rest assured, you can try it without any fear.<br />
<br />
Okay, here is the recipe.<br />
Ingredients: (Serves 2)<br />
<br />
<ul>
<li>Methi (Fenugreek leaves): 1 1/2 cup</li>
<li>Potato: 2 small, boiled</li>
<li>Wheat flour: 1 cup</li>
<li>Gram flour (Besan): 2 heaped tablespoon</li>
<li>Semolina (Sooji): 2 heaped tablespoon</li>
<li>Green chilly : 4</li>
<li>Ajwain (Carom seeds): 3/4 tsp</li>
<li>Til(Sesame seeds): 3/4 tsp</li>
<li>Oil: 2 1/2 tablespoon</li>
<li> Salt to taste</li>
</ul>
<div>
Method:</div>
<div>
<ul>
<li>Wash and chop methi. Mash the potatoes.</li>
<li>In bowl add all the ingredients and mix well.</li>
<li>Start kneading by adding a table spoon of water. Add water just a little at a time as methi will lose water as you knead the dough. I used less than half a cup of water. If it gets too sticky, adjust by adding more wheat flour.</li>
<li>Keep the dough aside for about 10 -15 minutes. In this time, semolina will soak water and dough will tighten.</li>
<li>Now knead again for some time. If dough is too tight, sprinkle some water before kneading.</li>
<li>Roll out puris as per your preferred size and thickness.</li>
<li>Heat oil in a wok. Drop a very small lump of dough in oil. If it rises to the surface immediately, the oil is ready to fry puris. </li>
<li>Drop puris in oil carefully. Gently press the puris in oil to make them swell. Flip when the bottom looks golden brown. Cook the other side as well. </li>
<li>Drain out and keep on paper towel to soak excess oil.</li>
</ul>
Tips:</div>
<div>
<ul>
<li>You can add some ginger paste to dough. I usually decide it based on the gravy I serve with puris. </li>
</ul>
Serve hot.</div>
<div>
<br /></div>
<div>
I would love to hear your suggestions to improve it.</div>
<div>
I am sending this recipe to <a href="http://priyaeasyntastyrecipes.blogspot.co.uk/p/cws-host-lineup.html" target="_blank">Cook with Seeds event</a> currently hosted at <a href="http://priyas-virundhu.blogspot.co.uk/2013/10/cws-event-cooking-with-seeds-wheat.html" target="_blank">Priya's Virundhu</a><br />
<span style="color: #0000ee;"><u><br /></u></span><a href="http://priyas-virundhu.blogspot.co.uk/2013/10/cws-event-cooking-with-seeds-wheat.html" target="_blank"></a>
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</div>
<br />
Till my next post,<br />
Bye n keep budding. </div>
Anonymoushttp://www.blogger.com/profile/15041755195784698614noreply@blogger.com0tag:blogger.com,1999:blog-8597387174607757691.post-47643364820394393732013-10-22T23:06:00.000-07:002013-10-28T16:32:29.942-07:00Paneer Capsicum Sabzi<script>
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</script>There are days when I just don't feel like cooking but still drag myself to kitchen. At times like these, this recipe comes to my rescue. It takes hardly 15-20 minutes. But, heyyy... don't prejudge it.... the combination of paneer and capsicum tastes amazing in tomato gravy. The recipe I am sharing here is inspired by a lot of variations of paneer capsicum I found online.<br />
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<div>
</div>
<div>
Ingredients: (Serves 2)</div>
<div>
<ul>
<li>Paneer: 3/4 cup , cut into bite size cubes</li>
<li>Capsicum: 1 cut into bite size cubes</li>
<li>Tomato: 1 big, pureed</li>
<li>Ginger Garlic paste: 1/2 tsp</li>
<li>Cumin seeds: 1/2 tsp</li>
<li>Oil : 1 tbsp</li>
<li>Sugar: 1/2 tsp</li>
<li>Garam Masala : 1/2 tsp</li>
<li>Kitchen King Masala: 1/2 tsp</li>
<li>Red Chilly Powder: 1/2 tsp</li>
<li>Coriander Powder: 1/2 tsp</li>
<li>Turmeric Powder: 1/2 tsp</li>
<li>Salt: as per taste</li>
<li>Kasoori Methi: 1 tbsp</li>
</ul>
<div>
Method:</div>
</div>
<div>
<ul>
<li>Heat oil in a pan. Add cumin seeds. Let them splutter. Add ginger garlic paste and saute it for about 1/2 minute.</li>
<li>Mix red chilly powder, coriander powder and turmeric powder in 1/2 tsp water to make paste. Add this paste to pan. Let it saute for few seconds.</li>
<li>Pour tomato puree into the pan. Stir it. Let it cook till the oil separates from masala.</li>
<li>Now add capsicum and paneer. Mix well and cook them for about 2 minutes.</li>
<li>Now add about 1/3 cup water to it. Add salt and sugar. Let it cook for about 10 minutes or till the capsicum is done.</li>
<li>Add garam masala, kitchen king masala nad kasoori methi. Cook for another 1 minute.</li>
</ul>
<div>
Tips:</div>
</div>
<div>
<ul>
<li>You can use red and yellow capsicum as well. It gives a nice colorful look to the sabzi.</li>
</ul>
<div>
Serve with warm chapati/ paratha.<br />
<br />
I am sending this recipe to <a href="http://cooksjoy.com/blog/2013/09/30-minute-meals-event-announcement-cj-6.html">30 Minute meals</a> at Cooks Joy.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://cooksjoy.com/blog/wp-content/uploads/2013/09/Under30v2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://cooksjoy.com/blog/wp-content/uploads/2013/09/Under30v2.jpg" /></a></div>
<br /></div>
</div>
<div>
<br /></div>
<div>
Signing off for now,</div>
<div>
Bye n Keep Budding.</div>Anonymoushttp://www.blogger.com/profile/15041755195784698614noreply@blogger.com0tag:blogger.com,1999:blog-8597387174607757691.post-90048221907092477162013-10-22T14:45:00.002-07:002013-10-28T16:32:40.130-07:00Masala Puff<script>
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There is something about crispy and crunchy food items.... I just cannot say no to them. Masala puffs were my go to snacks (besides Samosa of course) for the 15 minute breaks we used to get in college days. They are delicious and filling as well.<br />
<br />
This recipe uses frozen pastry sheets, easily available in stores. So, don't forget to add pastry sheets to your grocery list.<br />
<br />
The stuffing is our favorite... Aloo!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv4IKCLJisZglrAX2BdZTp7BhUlnpIMN9-VH5U_75ySWcMPplGCDoOAAd_FgdOAnoNWFZxeyxL8nRN9s-XoL6I0c7pQNyKxy9O3HvD4yxypGdd1rclIipgm6Xb8pn_Vn-fI_ht7-p6Wqri/s1600/masala+puff.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="456" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv4IKCLJisZglrAX2BdZTp7BhUlnpIMN9-VH5U_75ySWcMPplGCDoOAAd_FgdOAnoNWFZxeyxL8nRN9s-XoL6I0c7pQNyKxy9O3HvD4yxypGdd1rclIipgm6Xb8pn_Vn-fI_ht7-p6Wqri/s640/masala+puff.png" width="640" /></a></div>
(You can see from the image... I trying my hand at PS )<br />
<br />
Ingredients: (makes 2)<br />
<br />
<ul>
<li>Pastry puff sheets: 1 (or two based on their size)</li>
<li>Potato: 2 small (boiled)</li>
<li>Onion: 1/2 small (finely chopped)</li>
<li>Red Chilly powder: 1/2 tsp</li>
<li>Coriander powder: 1/2 tsp</li>
<li>Chaat masala: 1/2 tsp</li>
<li>Garam masala: 1/2 tsp</li>
<li>Salt : to taste </li>
</ul>
<div>
Method:</div>
<div>
<ul>
<li>Thaw pastry sheets at room temperature for about 30 minutes. Time required for thawing will vary based on weather, so adjust time as per your best judgement. </li>
<li>Mash potatoes. Add all the ingredients and mix well.</li>
<li>Now line a baking tray with parchment paper. Cut pastry sheet as per your desired shape and size. Place it on tray.</li>
<li>Spread some stuffing on half of each sheet. Do not over stuff. Fold the sheets and press lightly at edges to seal them. You can create a nice pattern with fork to seal the edges.</li>
<li>Bake in preheated oven at 410 degree F for 18 mins. You may have to adjust the baking time. I suggest bake for 15 mins first and then keep baking for 2 mins till they turn light golden. </li>
</ul>
<div>
Tip:</div>
</div>
<div>
<ul>
<li>You can brush some butter or oil on outer surface of sheets.</li>
<li>You can experiment with stuffing.</li>
</ul>
<div>
I am sending this recipe to<br />
<br />
<ul>
<li>Nupur's event, <a href="http://nandooskitchen.blogspot.com/2013/09/cuppa.html">'What's with my Cuppa?'</a> hosted at Nandoo's Kitchen this time. You can visit Nupur at <a href="http://uk-rasoi.blogspot.co.uk/">UK Rasoi</a>.</li>
</ul>
</div>
</div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-2bF397BIHjg/UdpVkep0NdI/AAAAAAAAAfw/Bo46wVIpGJE/s400/Whats+with+my+Cup-012.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="220" src="http://2.bp.blogspot.com/-2bF397BIHjg/UdpVkep0NdI/AAAAAAAAAfw/Bo46wVIpGJE/s320/Whats+with+my+Cup-012.jpg" width="320" /></a></div>
<div>
<br />
<br />
<ul>
<li>Also, to <a href="http://cooksjoy.com/blog/2013/09/30-minute-meals-event-announcement-cj-6.html">30 minute meals</a> at <a href="http://cooksjoy.com/blog/">Cooks Joy</a> by Vardhini.</li>
</ul>
<br /><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://cooksjoy.com/blog/wp-content/uploads/2013/09/Under30v2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://cooksjoy.com/blog/wp-content/uploads/2013/09/Under30v2.jpg" /></a></div>
</div>
<div>
<br /></div>
<div>
Hope you will try this recipe.</div>
<div>
<br /></div>
<div>
Till my next post,</div>
<div>
Bye n Keep Budding.</div>Anonymoushttp://www.blogger.com/profile/15041755195784698614noreply@blogger.com0tag:blogger.com,1999:blog-8597387174607757691.post-48252402800792746852013-10-21T18:12:00.001-07:002013-10-21T20:15:49.465-07:00Orange OrangeI have been planning forever to move from packaged fruit juice to preparing it fresh at home. Thanks to these juicy oranges, at-least I will have freshly squeezed orange juice now.<br />
<br />
But, they got my attention not just because they were juicy but also because they were <i><span style="color: orange; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Orange</b></span></i>...<br />
This pic is my entry for Priya's event of this month <b><span style="color: orange;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Color Me Orange.</span> </span></b>In case you want to send an entry too, <a href="http://thehumptydumptykitchen.blogspot.in/p/the-colour-me-photography-challenge.html">check the details here</a>.<br />
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqEii_0_KeuHIsIPO0IMdiOxKjrtO-6oSoZJitSCFFYcyhohctdmAaZl323cbm8ZIm4__PoEzgzdeUW0_ZDepJVUeDLAJv0F51iyqIFWvcVfbAg9G1tSKktR5zPF2tkophNXlRobcqpOVW/s1600/oranges.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="457" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqEii_0_KeuHIsIPO0IMdiOxKjrtO-6oSoZJitSCFFYcyhohctdmAaZl323cbm8ZIm4__PoEzgzdeUW0_ZDepJVUeDLAJv0F51iyqIFWvcVfbAg9G1tSKktR5zPF2tkophNXlRobcqpOVW/s640/oranges.jpg" width="640" /></a></div>
<br />
<br />
Wait, that's not all...<br />
<br />
You know I am a big follower of the '<i>thou shalt Recycle & Reuse</i>' commandment, right???<br />
<br />
So, again the same Oranges but in Sepia tone...<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw5Nd-9TLvOM5YRjSBPtn0CKXAb9N6LyztGaUTfoRMY7PLbeo4p3HBDuZP7uE3LePvGfTsuTaj3rXfbNrub-zBcE2suCiXksngj7qVnd9LIiPu8QZVEHE6PisFBLKXiEhyphenhyphen2QCItgkg7npM/s1600/oranges.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="456" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw5Nd-9TLvOM5YRjSBPtn0CKXAb9N6LyztGaUTfoRMY7PLbeo4p3HBDuZP7uE3LePvGfTsuTaj3rXfbNrub-zBcE2suCiXksngj7qVnd9LIiPu8QZVEHE6PisFBLKXiEhyphenhyphen2QCItgkg7npM/s640/oranges.jpg" width="640" /></a></div>
<br />
...and this one will go to <b><span style="color: #990000; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Black & White Wednesday #102</span></b>, hosted this week by Susan of <a href="http://thewellseasonedcook.blogspot.com/">The Well-Seasoned Cook</a> . Again, you too can send your entry or even host it. For details, <a href="http://cindystarblog.blogspot.it/2013/01/black-white-wednesday-rules-host-line-up.html">check this page</a>.<br />
<br />
Hope to see you at round ups of these events.<br />
<br />
Till my next post,<br />
Bye n keep budding.Anonymoushttp://www.blogger.com/profile/15041755195784698614noreply@blogger.com0tag:blogger.com,1999:blog-8597387174607757691.post-23742106780473827912013-10-20T20:24:00.000-07:002013-10-28T16:32:50.756-07:00Tehari - One pot meal<script>
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<br />
Tehari ( kind of biryani) has helped a lot of bachelors survive in kitchen. It's easy and yummy at the same time. The recipe I am sharing here is my hubby's secret( :P). And I have to say it, I have never had better Tehari. (It goes without saying that I will never prepare tehari myself. )<br />
<br />
The recipe I am sharing here is veg, but of course, you can alter it to suit your preference.<br />
<br />
Ingredients: (Serves 2)<br />
<br />
<ul>
<li>Cabbage: 2/3 cup (Shredded)</li>
<li>Cauliflower: 2 big floret bunch (around 1/2 cup)</li>
<li>Potato: 1, cut into bite size cubes</li>
<li>Corn Kernel: 2 Table Spoon</li>
<li>Peas: 1/4 cup</li>
<li>Paneer: 8 bite size cubes</li>
<li>Tomato: 1 medium</li>
<li>Green Chilly: 2</li>
<li>Onion: 1 small</li>
<li>Ghee: 3 Table spoon</li>
<li>Rice: 1 cup, soaked for 20 mins(preferably Basmati)</li>
<li>Salt to taste</li>
<li>Dry red Chilly :1</li>
<li>Pepper corn : 4</li>
<li>Cinnamon : 1/2 inch stick</li>
<li>Bay Leaves: 3</li>
<li>Clove: 3</li>
<li>Turmeric Powder: 1/3 spoon</li>
<li>Chilly Powder: 1/3 spoon</li>
<li>Kitchen King Masala: 1/3 spoon</li>
<li>Garam Masala : 1/3 spoon</li>
</ul>
<div>
Method:</div>
<div>
<ul>
<li>In pressure cooker heat 1 table spoon ghee. When hot, shallow fry paneer cubes till golden brown. While putting panner cubes in ghee be careful as it may splutter.</li>
<li>Drain ghee from paneer cubes and keep aside.</li>
<li>If required add some more ghee in the cooker and shallow fry cauliflower florets and potato cubes till golden brown. When done, drain them and keep aside.</li>
<li>Now add rest of the ghee in cooker. Let it heat up. To test heat, put a cumin seed. It should splutter immediately. </li>
<li>Add broken dry red chilly, pepper corn, cinnamon, bay leaves, clove. Let them cook for a few seconds. The spices should release aroma.</li>
<li>Add onion and green chilies. Cook till onion gets golden brown.</li>
<li>Add cabbage, peas and corn. After a minute, cabbage will turn soft and lose water. </li>
<li>Now add the fried potato, paneer, tomato puree and cauliflower. Stir them. </li>
<li>Add turmeric powder, chilly powder, kitchen king powder,garam masala and salt. </li>
<li>Let it cook till oil separates from masala.</li>
<li>Add rice and stir gently. Add 1 cup of water. The level of water should be about 1/2 cm above rice and vegetable mix. The water measure is very crucial as adding too much water will make rice grains sticky.</li>
<li>Lower the flame and cook for 2 whistles. </li>
</ul>
<div>
Tips:</div>
</div>
<div>
<ul>
<li>You can add roasted cashew nuts before serving.</li>
<li>You can add chicken or soya nuggets with vegetables.</li>
</ul>
<div>
Serve it hot with raita, papad or you can enjoy just tehari as well.<br />
<br />
I am sending this recipe to <a href="http://cooksjoy.com/blog/2013/09/30-minute-meals-event-announcement-cj-6.html">30 Minute Meals</a> at Cooks Joy.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://cooksjoy.com/blog/wp-content/uploads/2013/09/Under30v2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://cooksjoy.com/blog/wp-content/uploads/2013/09/Under30v2.jpg" /></a></div>
</div>
</div>
<div>
<br /></div>
<div>
Hope you will try it.</div>
<div>
<br /></div>
<div>
Till my next post,</div>
<div>
Bye and keep budding.</div>
<br />
<br />
<br />Anonymoushttp://www.blogger.com/profile/15041755195784698614noreply@blogger.com0tag:blogger.com,1999:blog-8597387174607757691.post-76369620641180931562013-10-17T12:02:00.000-07:002013-10-17T21:18:35.191-07:00Pomo Orange RefresherI had a pomegranate lying around for days, waiting to fulfill the aim of it's life ... be consumed... So yesterday I felt pity for it and decided to do something about it's sour taste (My bad... I picked it from the mart).<br />
<br />
So. there I was, trying to come up with some innovative recipe with a pomegranate. But after over an hour of thinking n more thinking n of course, no useful idea :( , I decided to take the tried n tested path... make juice. <br />
So, I tossed in a little of this n a little of that, basically whatever I had at hand n <i>tada</i>... there it was... my refreshing drink for the eve.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgkXn-mXc2NMBS1HoN5sUaOo0WsQOeP3dobGi_1Qw1GeKXM_0VDiohzXIYmR3watltiJVF1ZLzLq7l19yFuWyqVD2yq55oGFz0d-WijhWRn1R2f2OxfWRKhIYtn2ekQXbCKRAvA7T0oIVb/s1600/Pomo+Orange+Refresher.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgkXn-mXc2NMBS1HoN5sUaOo0WsQOeP3dobGi_1Qw1GeKXM_0VDiohzXIYmR3watltiJVF1ZLzLq7l19yFuWyqVD2yq55oGFz0d-WijhWRn1R2f2OxfWRKhIYtn2ekQXbCKRAvA7T0oIVb/s1600/Pomo+Orange+Refresher.jpg" /></a></div>
<br />
<br />
Ingredients: (Serves 2)<br />
<ul>
<li>1/2 cup pomegranate seeds.</li>
<li>2 tbsp Sugar</li>
<li>2 drops vanilla essence</li>
<li>4 ice cubes</li>
<li>1/2 cup water</li>
<li>1/2 cup orange juice (without pulp)</li>
</ul>
<div>
Method:</div>
<div>
<ul>
<li>In a blender, put pomegranate seeds, sugar, ice cubes, vanilla essence and water. Blend them.</li>
<li>Using a sieve, strain the juice.</li>
<li>Mix orange juice to the juice made in step above.</li>
<li>Serve chilled.</li>
</ul>
Tips:</div>
<div>
<ul>
<li>You can use honey instead of sugar. </li>
</ul>
<div>
Refresh yourself.</div>
</div>
<div>
<br /></div>
<div>
Till my next post,</div>
<div>
Bye n keep Budding.</div>
<br />
<br />
<br />Anonymoushttp://www.blogger.com/profile/15041755195784698614noreply@blogger.com0tag:blogger.com,1999:blog-8597387174607757691.post-34359689046410176622013-10-16T22:42:00.002-07:002013-10-28T16:33:00.389-07:00Dahi Vada<script>
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</script>This post is very special to me, for the first time I will be sharing a contribution from the person who inspires me, who to me is the ideal homemaker... <b><span style="color: #990000;">my momma</span></b>... (*a big hand plz*)<div>
<br /></div>
<div>
So, here is her recipe for Dahi Vada which never failed in winning appreciation from our guests.(* n I am saying that with over 25 years of exp. *)<br /><div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbGD9e3NP48qpWJWKpxbe_SyrrU1T8wTNIEpZtpnKfq2-upQUXdRcQhvZPbij7tWPiPpX1bFyTG-WkAIVxUb7vzhTgMxPjxXoY06KLalXn3E1ZteCQqz6ysYRALtDwV2lymJKQk7zdFlz4/s1600/Dahi+Wada.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="545" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbGD9e3NP48qpWJWKpxbe_SyrrU1T8wTNIEpZtpnKfq2-upQUXdRcQhvZPbij7tWPiPpX1bFyTG-WkAIVxUb7vzhTgMxPjxXoY06KLalXn3E1ZteCQqz6ysYRALtDwV2lymJKQk7zdFlz4/s640/Dahi+Wada.jpg" width="640" /></a></div>
<div>
<br /></div>
</div>
<div>
Ingredients:</div>
<div>
For Vada:</div>
<div>
<ul>
<li>1 cup Urad daal </li>
<li>1/2 tbsp cumin seeds</li>
<li>1/2 tbsp black pepper</li>
<li>Pinch of asafoetida</li>
<li>Salt as per taste</li>
</ul>
<div>
For dressing:</div>
</div>
<div>
<ul>
<li>2 cup curd</li>
<li>4 table spoon imli chutney (recipe <a href="http://buddinghomemaker.blogspot.com/2013/10/imli-ki-chutney-tamarind-chutney.html">here</a>)</li>
<li>2 table spoon green chutney (recipe <a href="http://buddinghomemaker.blogspot.com/2013/09/coriander-mint-chutney-dhaniya-pudina.html">here</a>)</li>
<li>1/2 tbsp cumin powder</li>
<li>1/2 tbsp red chilly powder</li>
<li>1/2 chaat masala</li>
<li>Salt as per taste</li>
</ul>
<div>
Method:</div>
</div>
<div>
<ul>
<li>Wash urad daal properly. Soak for at-least 3 hrs.</li>
<li> Grind daal with cumin seeds,black pepper, asafeotida and salt. While adding salt please notice that we will be adding salt in dressing as well.</li>
<li>Heat oil in a pan. Deep dry vadas.</li>
<li>Soak vadas in luke warm water for few minutes.</li>
<li>Take vadas between your palms and press gently to squeeze out water. </li>
<li>In a bowl/plate arrange vadas. </li>
<li>Whisk curd thoroughly. Make sure that the curd is not sour. You may add a little salt at this stage. If the curd is slightly sour, you can add sugar as well.</li>
<li>Pour curd on vadas enough to cover all the vadas.</li>
<li>Pour imli chutney and green chutney as well.</li>
<li>Sprinkle cumin powder, red chilly powder and chaat masala.</li>
</ul>
<div>
Tips:</div>
<div>
<ul>
<li>I love to have the vadas with any chutney/ketchup. I am sure you will like them too.</li>
<li>Use thick curd. If it is not thick, hang in a muslin cloth for some time to drain out water.</li>
</ul>
</div>
<div>
Your Dahi vada plate is ready to relish.</div>
<div>
Hope you will like it.</div>
</div>
<div>
<br /></div>
<div>
Till my next post,</div>
<div>
Bye n keep budding.</div>Anonymoushttp://www.blogger.com/profile/15041755195784698614noreply@blogger.com0tag:blogger.com,1999:blog-8597387174607757691.post-56897411145216589842013-10-16T00:18:00.000-07:002013-10-16T00:18:46.356-07:00Black & White Wednesday # 101 Gallery<span style="font-family: inherit;">It's Wednesday! </span><br />
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<span style="font-family: inherit;"><br /></span>
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<span style="font-family: inherit;">Time to present <b><span style="color: #660000;">Black & White Wednesday #101 Gallery</span></b> (*<i>yaayyy</i>*).</span></div>
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<span style="font-family: inherit;"><br /></span></div>
<div>
<span style="font-family: inherit;">But, before that, let me thank you all for sending the entries and making this gallery beautiful. Also, I am grateful to Cinzia of 'CindyStar' and Susan of 'The Well Seasoned Cook' for letting me host this event. This is the first event hosted at <a href="http://buddinghomemaker.blogspot.com/">'Budding Homemaker'</a> and needless to say a new n learning experience for me. Week #102 will be hosted by Susan. </span></div>
<div>
</div>
<div>
<span style="font-family: inherit;">So fellas, here are the entries...</span></div>
<div>
<ul>
<li><span style="font-family: inherit;"><a href="http://www.pulcetta.com/2013/10/bilancia-weighing-scale.html">Weighing scale</a> from Simona of <a href="http://www.pulcetta.com/">Briciole</a></span></li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<span style="margin-left: 1em; margin-right: 1em;"><a href="http://www.pulcetta.com/"><span style="font-family: inherit;"><img border="0" src="http://briciole.typepad.com/.a/6a00d835508b1869e2019afff09be2970b-500wi" /></span></a></span></div>
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<ul>
<li><span style="font-family: inherit;"><a href="http://cindystarblog.blogspot.it/2013/10/black-white-wednesday-101.html">Pizza in the wood oven</a> from Cinzia of <a href="http://cindystarblog.blogspot.it/">Cindystar</a></span></li>
</ul>
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<div style="text-align: center;">
<span style="font-family: inherit;"> <a href="http://farm3.staticflickr.com/2872/10275899423_d96ca3810b_z.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="http://farm3.staticflickr.com/2872/10275899423_d96ca3810b_z.jpg" /></a></span></div>
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<span style="font-family: inherit;"><br /></span></div>
<div class="separator" style="clear: both; text-align: left;">
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<ul>
<li><span style="font-family: inherit;"><span style="background-color: white; color: #222222;"><a href="http://cookalmostanything.blogspot.com/2013/10/black-and-white-wednesday-101.html">Boucherie Parisienne</a> from Haalo of </span><span style="background-color: white; color: #222222;"><a href="http://cookalmostanything.blogspot.com/">Cook (almost) Anything</a></span></span></li>
</ul>
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<a href="http://farm4.staticflickr.com/3708/10278632595_c83df15b13_o.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="http://farm4.staticflickr.com/3708/10278632595_c83df15b13_o.png" /></span></a></div>
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<span style="font-family: inherit;"><br /></span></div>
<div class="separator" style="clear: both; text-align: left;">
</div>
<ul>
<li><span style="font-family: inherit;"><span style="background-color: white; color: #222222;"><a href="http://pocketfullofspices.blogspot.in/2013/10/cabbage-speckled-with-spices-black-and.html">Cabbage Speckled with Spices</a> from Sanhita of </span><span style="background-color: white;"><span style="color: #222222;"><a href="http://pocketfullofspices.blogspot.in/">Pocket full Of Spice</a></span></span></span></li>
</ul>
<span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdQpfOg-gkipT2qUZ6atuXlCFIMW9EqROdKxk9cVkB573oCAUHBAJZxtJEyIRKHooL_ymwJaOArsLOgw1XVvCllzg52FFT711kLLtjEEnFNNpPZ_0RRrri0gEjWOSjVaiOW8vvM38MVR6r/s400/BWW+95.jpg" imageanchor="1" style="background-color: white; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdQpfOg-gkipT2qUZ6atuXlCFIMW9EqROdKxk9cVkB573oCAUHBAJZxtJEyIRKHooL_ymwJaOArsLOgw1XVvCllzg52FFT711kLLtjEEnFNNpPZ_0RRrri0gEjWOSjVaiOW8vvM38MVR6r/s1600/BWW+95.jpg" /></a></span><br />
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<span style="font-family: inherit;"><br /></span></div>
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<ul>
<li><span style="font-family: inherit;"><span style="background-color: white;"><a href="http://thehumptydumptykitchen.blogspot.in/2013/10/my-cheery-yellow-cucumber.html">My Cheery Yellow Cucumber</a> from Priya of </span><span style="background-color: white; color: #767676; line-height: 20px;"><a href="http://thehumptydumptykitchen.blogspot.in/">The Humpty Dumpty Kitchen</a></span></span></li>
</ul>
<span style="background-color: white; color: #767676; line-height: 20px;"><span style="font-family: inherit;"></span></span><br />
<div class="separator" style="clear: both; text-align: center;">
<span style="background-color: white; color: #767676; line-height: 20px;"><span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUOoj5KQxJA31KyuI6s_qNKKRY8FVfcrt9wlILoLNdpwDD5zSl1T6QmQQkr2nS_-KJI_mwT5L2B7gS9xrlYgbLI_rb58fCEwpTIPgwVEQuRAZkDfxtltONccGNzIy50BxGf_L-OIOz6Ncv/s1600/My+Cheery+Yellow+Cucumber+BWW.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUOoj5KQxJA31KyuI6s_qNKKRY8FVfcrt9wlILoLNdpwDD5zSl1T6QmQQkr2nS_-KJI_mwT5L2B7gS9xrlYgbLI_rb58fCEwpTIPgwVEQuRAZkDfxtltONccGNzIy50BxGf_L-OIOz6Ncv/s1600/My+Cheery+Yellow+Cucumber+BWW.jpg" /></a></span></span></div>
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<ul>
<li><span style="font-family: inherit;"><a href="http://lericettedelbimbyemoltealtre.blogspot.it/2013/10/black-white-wednesday.html">Octopus</a> from Cri of <span style="background-color: white; color: #222222;"><a href="http://lericettedelbimbyemoltealtre.blogspot.it/">Le ricette del bimby e....molte altre! </a></span><span lang="EN-US" style="background-color: white; color: #222222;"><a href="http://lericettedelbimbyemoltealtre.blogspot.it/">*CRI*</a> </span></span></li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-Bwia2aVaGwM/Ul1hXMNw1WI/AAAAAAAACeo/e0Sjzp6X4bc/s1600/%23101+BW+Polpo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="http://4.bp.blogspot.com/-Bwia2aVaGwM/Ul1hXMNw1WI/AAAAAAAACeo/e0Sjzp6X4bc/s1600/%23101+BW+Polpo.JPG" /></span></a></div>
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<br />
<ul>
<li><span style="background-color: white; color: #222222;"><span style="font-family: inherit;"><a href="http://rosas-yummy-yums.blogspot.ch/2013/10/black-and-white-wednesday-101-making.html">Sweet Fall Indugence</a> from Rosa of <a href="http://rosas-yummy-yums.blogspot.ch/">Rosa's Yummy Yums</a></span></span></li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrYmT6GuKpwnjkgVNQVG3F5I2HnAnbVRaiVVUzwLqQ5fP4lAszhbidbGDE-yFVAHiilzjr71q0jagsssyRFxgs3GxJIU90XjXsFQ8ptszxPqh9CM3l7JR-X0ewBCfpWjDG79fzv0IavtzO/s1600/Plum+Clafoutis+9+10+bis.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrYmT6GuKpwnjkgVNQVG3F5I2HnAnbVRaiVVUzwLqQ5fP4lAszhbidbGDE-yFVAHiilzjr71q0jagsssyRFxgs3GxJIU90XjXsFQ8ptszxPqh9CM3l7JR-X0ewBCfpWjDG79fzv0IavtzO/s1600/Plum+Clafoutis+9+10+bis.jpg" /></a></div>
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<span style="color: #222222;"><br /></span></div>
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<span style="font-family: inherit;">If you want to send entries or host this gallery, check <a href="http://cindystarblog.blogspot.com/2013/01/black-white-wednesday-rules-host-line-up.html">this</a>.</span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;">Hope you to see you again!</span></div>
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<span style="font-family: inherit;">Till my next post,</span></div>
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<span style="font-family: inherit;">Bye n keep Budding. </span></div>
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Anonymoushttp://www.blogger.com/profile/15041755195784698614noreply@blogger.com8tag:blogger.com,1999:blog-8597387174607757691.post-83836200284892400262013-10-12T19:25:00.000-07:002013-10-12T19:25:26.363-07:00Navratra Vrat Recipe: Sabudana Vada/Tikki<div>
Jai Mata Di!!</div>
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<br /></div>
<div>
Navaratri is celebrated with lot of faith and devotion in my family. And as a tradition, we fast on the first and last day of this festival. Here is one of my most favorite vrat recipe.</div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipo-99Zl6F4itLu1SYV_fFYSg911iWtF4xq0hnzvcon_dpFA2JziTW8RFAaYO5eOwsoSRdzVI8tHqt7bZ-9w0nw_Deg3m3qGAQVVeSRzNSzjn2OZaIUXO24RZbgezcjSsaPgkbAwfx6Aa5/s1600/IMG_1442.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="245" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipo-99Zl6F4itLu1SYV_fFYSg911iWtF4xq0hnzvcon_dpFA2JziTW8RFAaYO5eOwsoSRdzVI8tHqt7bZ-9w0nw_Deg3m3qGAQVVeSRzNSzjn2OZaIUXO24RZbgezcjSsaPgkbAwfx6Aa5/s400/IMG_1442.JPG" width="400" /></a></div>
<div>
<br /></div>
Ingredients:<br />
<br />
<ul>
<li>One and a half cup Sabudana</li>
<li>2 Boiled Potatoes</li>
<li>3 Green Chilies(finely chopped)</li>
<li>1/2 teaspoon cumin seeds</li>
<li>1 tablespoon fresh coriander leaves (finely chopped)</li>
<li>2 tablespoon groundnut</li>
<li>Sendha namak (Vrat Salt)</li>
<li>Oil to fry</li>
</ul>
<div>
Method:</div>
<div>
<ul>
<li>Soak Sabudana in water for about 45 minutes</li>
<li>Roast ground nuts and crush them coarsely.</li>
<li>Drain the excess water from Sabudana.</li>
<li>Add mashed potatoes, chilies, cumin seeds , crushed groundnuts, coriander and sendha namak and mash together to form a homogeneous mixture.</li>
<li>Grease your palms with some oil and make small patties out of the mixture</li>
<li>Proceed with either deep frying in hot oil or if you want to keep the oil minimum, you can also shallow fry on a tava.</li>
</ul>
<div>
Tips:</div>
</div>
<div>
<ul>
<li>You can add a tablespoon of grated coconut. It brings a nice flavor to the recipe.</li>
<li>If deep frying, make sure that the patties are tightly bonded so that they don't split up in hot oil. </li>
</ul>
<div>
Serve hot with curd or vrat chutney.</div>
</div>
<div>
<br /></div>
<div>
Till my next post,</div>
<div>
Bye and keep budding..</div>
Anonymoushttp://www.blogger.com/profile/15041755195784698614noreply@blogger.com0tag:blogger.com,1999:blog-8597387174607757691.post-8331463980738333932013-10-10T21:13:00.001-07:002013-10-11T09:49:08.468-07:00Mung aur Chawal ke Chille<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyt7Q8uik7uqvRupLD-zPaDXHmxBgbFgRd_D0ftkDz8jHHUEEku651SqnM_qzQOslrDvYO20SA5UJ0J3vr_W9PTRClUriC9rtav-bpgEm6pEHeMooQt0KiD8uipjofVCAid8nXo2kEBjzX/s1600/IMG_1419.JPG" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="286" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyt7Q8uik7uqvRupLD-zPaDXHmxBgbFgRd_D0ftkDz8jHHUEEku651SqnM_qzQOslrDvYO20SA5UJ0J3vr_W9PTRClUriC9rtav-bpgEm6pEHeMooQt0KiD8uipjofVCAid8nXo2kEBjzX/s400/IMG_1419.JPG" width="400" /></a><br />
The goodness of sprout mung is no secret. That's is why I try to serve this chilla in breakfast every week. It's both tasty n healthy.<br />
<br />
Ingredient:<br />
<div>
<ul>
<li>1/2 cup Sprouted Mung daal</li>
<li>1/2 cup boiled rice</li>
<li>3 green chilies</li>
<li>1/2 teaspoon coriander powder</li>
<li>1/4 teaspoon turmeric powder</li>
<li>1/2 inch ginger</li>
<li>Salt to taste</li>
<li>Oil to cook</li>
<li>1/4 cup water</li>
</ul>
</div>
<div>
Method:</div>
<div>
<br /></div>
<div>
<ul>
<li>Grind all the ingredients(except oil) to make batter of consistency same as of a dosa batter. Add water little at a time, I used about 1/4 cup of water.</li>
<li>Heat the tava. Once heated, lower the flame.</li>
<li>Take a ladle full of the batter prepared above and spread it on the tava to make chilla.</li>
<li>Apply some oil on the sides of chilla . After it starts drying at the edge, use a spatula to separate it from the tava surface. </li>
<li>Once the chilla looks golden from the bottom surface, flip it to cook the other side.</li>
<li>Serve hot with your favorite <a href="http://buddinghomemaker.blogspot.com/2013/09/coriander-mint-chutney-dhaniya-pudina.html">chutney </a>or any ketchup.</li>
</ul>
</div>
<div>
Tips:<br />
<br />
<ul>
<li>I usually prepare this whenever I have little leftover rice.</li>
<li>Add a spoon of rice flour to make them crispier.</li>
<li>You can grind onions, garlic, coriander and tomato in the batter. If adding tomato, reduce the quantity of water.</li>
<li>Sprinkle some chaat masala on hot chilla before serving.</li>
</ul>
<div>
Hope you will enjoy this.</div>
<div>
<br /></div>
<div>
Till my next post,</div>
<div>
Bye n keep Budding</div>
</div>
Anonymoushttp://www.blogger.com/profile/15041755195784698614noreply@blogger.com4tag:blogger.com,1999:blog-8597387174607757691.post-17793960622390273212013-10-10T11:45:00.000-07:002013-10-10T11:45:16.810-07:00Black & White Wednesday # 101 Gallery Announcement<div class="separator" style="clear: both; text-align: center;">
<a href="http://farm9.staticflickr.com/8495/8337675686_1dbbc72755.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="http://farm9.staticflickr.com/8495/8337675686_1dbbc72755.jpg" width="213" /></a></div>
As I roam around, visiting my beloved fellow food blogger's places in search for more recipes to try, I am often struck by the beauty of clicks capturing aroma n essence of their dishes. Even more amazing are the ones in 'Black n White'.<br />
<br />
'Black & White Wednesday' is a photo gallery event for those who appreciate the 'colorless beauty'. This event was started by Susan of <a href="http://thewellseasonedcook.blogspot.com/">'The well seasoned cook'</a> and now organized by Cinzia of <a href="http://cindystarblog.blogspot.it/">Cindystar</a>. I am thankful to both of them for giving me the opportunity to host week #101... yes, this event has successfully completed 100 weeks!<br />
<br />
Here are the rules for the event,<br />
<br />
<ul>
<li><span style="background-color: white; text-align: justify;"><span style="font-family: inherit;"><span style="line-height: 16.078125px;">Your clicks have to be anything of a culinary nature or show anything related to food: an ingredient, a kitchen tool, something in your kitchen or in a restaurant, anything about food preparation/presentation/consumption, whatever your eyes can catch as a food </span><span style="line-height: 16.078125px;">speech</span><span style="line-height: 16.078125px;">.</span></span></span></li>
<li><span style="background-color: white; text-align: justify;"><span style="font-family: inherit;"><span style="line-height: 16.078125px;">You can shoot either in b/w mode or in color, then process in b/w. You can use any effect you like but keeping the image in a monochrome/</span></span><span style="line-height: 16.078125px;">gray-scale</span><span style="font-family: inherit;"><span style="line-height: 16.078125px;">, with Sepia and Cyanotype tones allowed. No color details allowed.</span></span></span></li>
<li><span style="background-color: white; text-align: justify;"><span style="font-family: inherit;"><span style="line-height: 16.078125px;">Approximate sizes of your pictures </span></span><span style="line-height: 16.078125px;">should</span><span style="font-family: inherit;"><span style="line-height: 16.078125px;"> be </span></span><span style="font-family: inherit; line-height: 16.078125px;">portrait/500 wide & 700 long - landscape/700 wide & 500 long - or 600 square.</span></span></li>
<li><span style="background-color: white; text-align: justify;"><span style="font-family: inherit;"><span style="line-height: 16.078125px;">No need of a recipe, nor a story nor a location (but they are welcome if you like), simply a title for the picture is required.</span></span></span></li>
<li><span style="background-color: white; text-align: justify;"><span style="font-family: inherit;"><span style="line-height: 16.078125px;">You have to post your photograph by Tuesday, 15th Oct. I will try my best to </span></span><span style="line-height: 16.078125px;">accommodate late entries as well.</span><span style="font-family: inherit;"><span style="line-height: 16.078125px;"> </span></span></span></li>
<li><span style="background-color: white; text-align: justify;"><span style="font-family: inherit;"><span style="line-height: 16.078125px;">You have to mention </span></span><b style="line-height: 16.078125px;"><span style="font-family: Arial, Helvetica, sans-serif;">Black and White Wednesday</span></b><span style="font-family: inherit;"><span style="line-height: 16.078125px;"> in your post and link to<a href="http://cindystarblog.blogspot.it/2013/01/black-white-wednesday-rules-host-line-up.html"> event </a></span></span><span style="line-height: 16.078125px;"><a href="http://cindystarblog.blogspot.it/2013/01/black-white-wednesday-rules-host-line-up.html">announcement</a></span><span style="font-family: inherit;"><span style="line-height: 16.078125px;"> and my blog i.e. </span></span><b style="line-height: 16.078125px;"><span style="font-family: Arial, Helvetica, sans-serif;">Budding Homemaker</span></b><span style="font-family: inherit;"><span style="line-height: 16.078125px;"> (</span></span><a href="http://buddinghomemaker.blogspot.com/" style="font-family: inherit; line-height: 16.078125px;">http://buddinghomemaker.blogspot.com/</a><span style="font-family: inherit;"><span style="line-height: 16.078125px;">). Use of the logo is optional but it helps in spreading the word..</span></span></span></li>
</ul>
<div style="text-align: justify;">
</div>
<br />
So friends, get your cameras clicking and send in your entries to me at <u>thebuddinghomemaker@gmail.com</u> with following details,<br />
<ul>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: inherit;">Subject: BWW #101</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: inherit;">Your Name or nick that you want to be published in round up:</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: inherit;">Your Blog's Name:</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: inherit;">Title of Your Pic:</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: inherit;">URL of your post:</span></li>
</ul>
<div>
See you on Wednesday with the gallery!</div>
<div>
n yes... you can host it too, for details please visit the event announcement page.</div>
<div>
<br /></div>
Anonymoushttp://www.blogger.com/profile/15041755195784698614noreply@blogger.com0tag:blogger.com,1999:blog-8597387174607757691.post-79748902343829620372013-10-09T23:09:00.000-07:002013-10-09T23:09:07.336-07:00Mili Jhuli Daal - Mixed lentilsNo prize for guessing, this daal has an assortment of lentils and I think that is what gives it, it's unique flavor. A simple recipe that can compliment any north Indian menu. What else can I say, you have to try it to know it (*reminds me of the melody slogan, "Melody khao, khud jaan jao'' :P*) <div>
<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgidTBKhtxcEg80Dx40W6TJGFlmywgjUoq4lMSJzFDaak_k3O189CW5sJO4TXeqzvxoU6OJQN4gg7ye6AX-GP1tCojNTsjJPa4kq7qKfBhqOP6_cH0RbhIedL_JtUAkKGehjPzhAGMUeeGl/s1600/IMG_1414.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="286" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgidTBKhtxcEg80Dx40W6TJGFlmywgjUoq4lMSJzFDaak_k3O189CW5sJO4TXeqzvxoU6OJQN4gg7ye6AX-GP1tCojNTsjJPa4kq7qKfBhqOP6_cH0RbhIedL_JtUAkKGehjPzhAGMUeeGl/s400/IMG_1414.JPG" width="400" /></a></div>
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Ingredients:</div>
<div class="separator" style="clear: both; text-align: left;">
</div>
<ul>
<li>1/8 cup split Urad daal (with skin)</li>
<li>1/8 cup split moong daal (with skin)</li>
<li>1/8 cup tuvar daal</li>
<li>1/6 cup chana daal</li>
<li>3 green chilies</li>
<li>1/2 teaspoon ginger garlic paste</li>
<li>1 tomato</li>
<li>pinch of asafoetida</li>
<li>1/2 teaspoon cumin seeds</li>
<li>2 dry red chilies</li>
<li>1/3 teaspoon turmeric powder</li>
<li>1/3 teaspoon red chilly powder</li>
<li>1/2 teaspoon coriander powder</li>
<li>1 tablespoon ghee</li>
<li>Salt to taste</li>
</ul>
<div>
Method:</div>
<div>
<ul>
<li>In a pressure cooker put all the lentils. Add chopped green chilies, ginger garlic paste , chopped tomato, salt and water (twice the measure of daals or as per your desired consistency). </li>
<li>Let it cook on medium flame till 3 whistles. Lower the flame and let it cook for 1 more whistle.</li>
<li>For tadka, heat ghee in a pan. After ghee is heated, add cumin seeds, dry red chilies and asafeotida. Let the seeds splutter. Add turmeric powder, red chilly powder and coriander powder. After few seconds add cooked daal.</li>
<li>Let it simmer for a minute.</li>
</ul>
<div>
Tips:</div>
</div>
<div>
<ul>
<li>You can try this recipe with any combination of lentils. I prefer having chana daal in slightly higher ratio than other lentils.</li>
</ul>
</div>
<br />
<div>
Till my next post,</div>
<div>
Bye and keep budding.</div>
Anonymoushttp://www.blogger.com/profile/15041755195784698614noreply@blogger.com0tag:blogger.com,1999:blog-8597387174607757691.post-17646870492134049272013-10-08T15:06:00.000-07:002013-10-28T16:33:34.328-07:00Palak Pakora / Spinach Fritters<script>
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A steaming cup of tea with a plate of hot pakoras... this is perhaps the most common evening snack in India. Also commonly,known with names like bhajiya, bhaji, pakoda, pakodi, fritters etc., pakoras always get a thumbs up. Here I am sharing with you recipe for palak pakoras that we enjoyed this sunday.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmCSs0GO_XY941Xhi__OCvvaWZfo7GyyO4HHQzfrhiZzb4haeiJ__oTbNJ5ztxKhhIVNDjd1VlA1dhvE0qkqV9lszb4i8uvPz6V07oDlL1_i-_rT-FEuprmcTGvB0hHbbgjdFJKl0AAzDE/s1600/Palak+Pakoda.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmCSs0GO_XY941Xhi__OCvvaWZfo7GyyO4HHQzfrhiZzb4haeiJ__oTbNJ5ztxKhhIVNDjd1VlA1dhvE0qkqV9lszb4i8uvPz6V07oDlL1_i-_rT-FEuprmcTGvB0hHbbgjdFJKl0AAzDE/s400/Palak+Pakoda.png" width="400" /></a></div>
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Ingredients:</div>
<div class="separator" style="clear: both; text-align: left;">
</div>
<ul>
<li>1 1/2 cup spinach leaves (about half a bundle)</li>
<li>3/4 cup besan</li>
<li>1/2 onion </li>
<li>4 green chilies</li>
<li>1/2 tea spoon carom seeds</li>
<li>2-3 springs of green coriander</li>
<li>pinch of asafeotida</li>
<li>pinch of baking soda</li>
<li>salt to taste</li>
<li>Oil to fry</li>
<li>Water for preparing the mixture</li>
</ul>
<br />
<div class="separator" style="clear: both; text-align: left;">
Method:</div>
<div class="separator" style="clear: both; text-align: left;">
</div>
<ul>
<li>Wash spinach leaves and coarsely chop. Chop green chilies and onion finely.</li>
<li>In a bowl add all the ingredients and mix. Add 1 table spoon water at this step.</li>
<li> Keep mixing. Add water a little at a time as spinach will loose water as you stir the mixture. I had to add 2 table spoon water to get the desired consistency.</li>
<li>Heat oil in a pan. Check for hotness by dropping smalls fritters in the pan, if the fritters rise to surface the oil is hot enough. Now, make more fritters and deep fry on medium flame.</li>
</ul>
<div>
Tips:</div>
<div>
<ul>
<li>Use fresh spinach, the leaves should be crunchy.</li>
<li>You can add a spoon of rice flour to get crispier pakoras.</li>
</ul>
</div>
<div>
Serve them hot with ketchup or <a href="http://buddinghomemaker.blogspot.com/2013/09/coriander-mint-chutney-dhaniya-pudina.html">green chutney</a> .<br />
<br />
I am sending this recipe in nupur's event <a href="http://nandooskitchen.blogspot.com/2013/09/cuppa.html">'What's with my Cuppa?'</a> hosted at nandoo's kitchen. You can visit Nupur at <a href="http://uk-rasoi.blogspot.co.uk/">UK Rasoi</a>.<br />
<br />
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<a href="http://2.bp.blogspot.com/-2bF397BIHjg/UdpVkep0NdI/AAAAAAAAAfw/Bo46wVIpGJE/s400/Whats+with+my+Cup-012.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="220" src="http://2.bp.blogspot.com/-2bF397BIHjg/UdpVkep0NdI/AAAAAAAAAfw/Bo46wVIpGJE/s320/Whats+with+my+Cup-012.jpg" width="320" /></a></div>
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I am republishing this post to send it to Vardhini's event <a href="http://cooksjoy.com/blog/2013/09/30-minute-meals-event-announcement-cj-6.html">30 Minute Meals</a></div>
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<br /></div>
<div>
<br /></div>
<div>
Till my next post,</div>
<div>
Bye n keep budding.</div>Anonymoushttp://www.blogger.com/profile/15041755195784698614noreply@blogger.com6tag:blogger.com,1999:blog-8597387174607757691.post-8425180695351513002013-10-06T17:30:00.003-07:002013-10-28T16:33:45.054-07:00Pizza - Enjoy it fresh out of oven with melted cheese<script>
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<div style="text-align: center;">
It's becoming a family tradition for us to spend Friday nights having pizza with coke and movies, it's our way to welcome weekend. Thanks to our bachelor life and Domino's we just don't feel it's Friday unless there is Pizza. Have this just out of oven with melted cheese and your favorite toppings... (*I have to stop now else I'll start drooling*)</div>
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<br />
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<br />
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<br />
<br />
<br />
Ingredients:<br />
For Base:<br />
<br />
<ul>
<li>1 1/2 cups all purpose flour (maida)</li>
<li>3/4 cup lukewarm water</li>
<li>3/4 spoon dry active yeast</li>
<li>1 spoon sugar</li>
<li>2 spoon olive oil</li>
<li>1 spoon Salt or as per taste</li>
</ul>
<br />
For Sauce:<br />
<br />
<ul>
<li>1 tomato (cut in cubes)</li>
<li>1/4 onion (sliced)</li>
<li>2 garlic cloves (chopped)</li>
<li>1 spoon olive oil</li>
<li>1/2 spoon dry Basil</li>
<li>1/2 spoon oregano</li>
<li>Dash of pepper</li>
<li>1/4 spoon sugar</li>
<li>1/4 spoon salt or as per taste</li>
</ul>
For topping:<br />
<br />
<ul>
<li>1/2 cup shredded mozzarella cheese</li>
<li>1 spoon tomato ketchup</li>
<li>dash of oregano</li>
<li>Everything you like in your topping (I have used onion, capsicum, corn kernels, paneer cubes, jalapeno in this one) </li>
</ul>
<div>
Method:</div>
<div>
For Sauce:</div>
<div>
<ul>
<li>Heat olive oil in a pan. Add garlic and onion. Add tomatoes as onions turn golden. Cook it for 3 minutes.</li>
<li>Now take all the contents of the pan and make puree. </li>
<li>Pour the puree back in the pan, add basil, oregano, sugar, salt and pepper. Mix it. and let it simmer for about 20 minutes. Stir occasionally.</li>
</ul>
For Base:</div>
<div>
<ul>
<li>Take 3/4 cup lukewarm water in a bowl. Dissolve 1 spoon sugar and yeast. Let it sit in a warm place for 10 - 15 minutes or till you see froth. </li>
<li>Now mix the yeast water in all purpose flour. Add salt. Mix it to make a loose dough. Pour olive oil and knead again lightly. Cover it and keep in warm place for at-least 1 hour.</li>
<li>By now the dough should have risen to almost double. </li>
<li>Now generously dust the pizza tray with flour. Roll the dough to get desired base thickness. Brush some olive oil on the sides.</li>
<li>Spread 1 table pizza sauce and 1 spoon tomato ketchup on the base. Add toppings. Sprinkle some oregano. Cover with cheese.</li>
<li>Bake it in preheated oven at 395 degrees F for 25 minutes. Bake for another 1-2 minutes if cheese is not melted. </li>
</ul>
<div>
Enjoy it hot with chilled coke.</div>
</div>
<div>
<br /></div>
<div>
Bye and keep budding.</div>Anonymoushttp://www.blogger.com/profile/15041755195784698614noreply@blogger.com0tag:blogger.com,1999:blog-8597387174607757691.post-27622334378144497512013-10-06T09:35:00.000-07:002013-10-06T09:35:22.159-07:00Crispy Arvi Masala This is a sabzi with aroma of crushed coriander,roasted cumin, hotness of chilly flakes and tangy taste of lemon. (*slurrrp*). Need I say more? <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIaPPJdeUaLrayp5d92OkfG_7o8qtQHg515jXY5COel6PfIvowOp48JBad9DZkUjNN9UIvBLljkCDBNOzbZNp7gtvuJiLE1x7rxJ4L1jXcCgupWFEGBZsEZqCYb0uFcNvsR9pDI5ac0BNX/s1600/IMG_1297.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIaPPJdeUaLrayp5d92OkfG_7o8qtQHg515jXY5COel6PfIvowOp48JBad9DZkUjNN9UIvBLljkCDBNOzbZNp7gtvuJiLE1x7rxJ4L1jXcCgupWFEGBZsEZqCYb0uFcNvsR9pDI5ac0BNX/s400/IMG_1297.JPG" width="400" /></a></div>
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Ingredients:</div>
<div class="separator" style="clear: both; text-align: left;">
</div>
<ul>
<li>7-8 arvi (colocasia)</li>
<li>1 <span style="font-size: x-small;">1/2 </span>spoon coriander seeds (dhaniya)</li>
<li>3/4 spoon cumin seeds (jeera)</li>
<li>1/2 carom seeds (ajwain)</li>
<li>4 dry red chilies</li>
<li>1 1/2 table spoon oil</li>
<li>1/2 aamchor / dry mango powder</li>
<li>1 spoon lemon juice</li>
<li>Salt to taste</li>
</ul>
<div>
Method:</div>
<div>
<ul>
<li>Peel and wash arvi. Let it dry for some time. Then cut them like french fries.</li>
<li>Dry roast coriander seeds, cumin seeds and dry chilies separately. Then them coarsely.</li>
<li>Now heat oil in a pan. Add carom seeds and let them splutter. Then add arvi and salt. Mix it well. Cover the pan and let it cook in medium flame for about 10 mins. Keep stirring occasionally.</li>
<li>Now add the crushed spices and aamchor. Mix well and cook uncovered for another 5 mins.</li>
<li>By now arvi should be cooked. Cook for another few minutes if you want it crispier. </li>
<li>Add lemon juice and mix well.</li>
</ul>
Serve it hot with roti, paratha. </div>
<div>
<br /></div>
<div>
Tips:</div>
<div>
<ul>
<li>I prefer using mustard oil in this recipe as it adds a nice flavor to it.</li>
<li>This is a very hot and spicy sabzi, if you are trying it for first time I would suggest go easy on spices, you can add more later.</li>
</ul>
<div>
<br /></div>
</div>
<div>
Do try it.</div>
<div>
<br /></div>
<div>
Bye and keep Budding.</div>
<br />Anonymoushttp://www.blogger.com/profile/15041755195784698614noreply@blogger.com0tag:blogger.com,1999:blog-8597387174607757691.post-69477258835140052013-10-04T10:40:00.000-07:002013-10-06T17:31:19.591-07:00Mango Chutney<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNUEqF5mFqqo4LCYki-Rf9xTxJ8Hu_yq1JTxepiO4thyphenhyphen_Zbkt6ilGLeISFloA5R1c8-RYQTZ8uHgXLFLJGu3BZn1rCp8jwc8kRHwKSdH9MX54kyvc5RbQS7o4LZFJKfSI1BvTNl7uzOHm5/s1600/IMG_1241.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNUEqF5mFqqo4LCYki-Rf9xTxJ8Hu_yq1JTxepiO4thyphenhyphen_Zbkt6ilGLeISFloA5R1c8-RYQTZ8uHgXLFLJGu3BZn1rCp8jwc8kRHwKSdH9MX54kyvc5RbQS7o4LZFJKfSI1BvTNl7uzOHm5/s400/IMG_1241.jpg" width="400" /></a></div>
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I was planning on posting this recipe in next summer with the arrival of Mangoes in market but could not resist. This is a sweet and spicy mango chutney, commonly prepared in Indian households and everyone has their own perfect blend of spices. I have tried it quite a few times and here is how I like it.</div>
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Ingredients:</div>
<div class="separator" style="clear: both; text-align: left;">
</div>
<ul>
<li>2 Raw Mangoes</li>
<li>1 tea spoon oil</li>
<li>1/2 tea spoon cumin seeds</li>
<li>8-10 fenugreek seeds</li>
<li>3/4 tea spoon fennel seeds</li>
<li>3 dry red chilies</li>
<li>5 table spoons sugar</li>
<li>2 cardamon</li>
<li>1/2 inch cinnamon stalk</li>
<li>15-20 raisins</li>
<li>Pinch of asafeotida</li>
</ul>
<div>
Method:</div>
<div>
<ul>
<li>Grate one mango and cut the other one into small cubes.</li>
<li>Crush cardamon and cinnamon to make powder.</li>
<li>Heat oil in a pan. Add all the spices and let the seeds splutter. </li>
<li>Now add Mangoes,raisins and sugar. Sprinkle about a table spoon of water. Mix all the ingredients properly.</li>
<li>Cover the pan and let the mix simmer on low flame for about 12- 15 minutes. Stir occasionally.</li>
<li>Keep checking it every few minutes, the time taken to cook may vary as per the mangoes selected.</li>
</ul>
<div>
Tips:</div>
</div>
<div>
<ul>
<li>Let it cool to room temperature and then store in refrigerator.</li>
<li>You can use jaggery with or in place of sugar.</li>
<li>You can add some dates to this recipe (I am yet to try this one).</li>
<li>You can use all grated mangoes or all cubes as well.</li>
</ul>
<div>
This chutney can be a nice addition to any meal. You can try it as jam on bread as well. Hope you will enjoy it.</div>
</div>
<div>
<br /></div>
<div>
Bye & Keep Budding.</div>
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<br />Anonymoushttp://www.blogger.com/profile/15041755195784698614noreply@blogger.com0tag:blogger.com,1999:blog-8597387174607757691.post-21874059312415697432013-10-02T20:47:00.000-07:002013-10-02T21:08:32.097-07:00Brown-d-nuts : Colour Me Brown entryI am feeling deja-vu... like I am back in my graduation days... I would spend the 'invaluable last minutes' in my exam room feeling content with my attempt and then just as the bell would ring .. I would realize that I missed a question that I could have answered ... okay, I am losing the focus here... So, coming back to the reason for this post... I came across <a href="http://thehumptydumptykitchen.blogspot.in/p/the-colour-me-photography-challenge.html">'The Colour Me Photography Challenge Series'</a> on Priya's blog - 'The Humpty Dumpty Kitchen' and want to send my entry for September challenge - 'Colour Me Brown'. Yeah, I know it's October and that's why the deja-vu . Anyways, no more chit-chat and here is my entry...<br />
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P.S.: Priya if you accept this entry.. thank you... else I do understand it's tough to entertain late entries.</div>
Anonymoushttp://www.blogger.com/profile/15041755195784698614noreply@blogger.com5