tag:blogger.com,1999:blog-38225252935055828122024-03-05T10:37:27.076-08:00Dilli To Dubai: A Culinary OdysseyHi there!
I am Richa writing about my culinary experiences, life as an expat in the UAE and some nostalgia from the streets of Delhi.Richahttp://www.blogger.com/profile/10004436933096146643noreply@blogger.comBlogger46125tag:blogger.com,1999:blog-3822525293505582812.post-41637570047637499702018-01-29T01:20:00.001-08:002018-01-29T01:25:38.725-08:00Microwave Chocolate Cake<div class="separator" style="clear: both; text-align: center;">
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Happy New Year to you all.<br />
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Little M blew six candles off a couple of weeks ago and I made a chocolate cake for his birthday weekend.<br />
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This chocolate cake I made after a long gap and I love how easy and hassle-free it is. This cake is also to console the non-baker that I am and to surprise the family on special days. I am happy to share the recipe with you all..this one is a keeper, I say. Also, for firsts, I tried decorating the cake with some icing and it turned out really well. This icing is so simple and can also be done in under 5 minutes in a microwave and a handful of ingredients (my most favourite part).<br />
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I hardly try my hand at making cakes but this microwave chocolate cake is really something. It is super easy, quick and a good dessert to delight guests or even an over-excited toddler, in a jiffy. Please take down the recipe and once you try it out you won't even have to look back at as it is so easy to remember with only a handful of ingredients and simple measurements.<br />
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To take this cake up a notch I have decorated it with icing sugar and a ganache of chocolate, cream and butter - which is so easy you'll be surprised. Best part? You can store it in an airtight container in the fridge for 3-4 days, just remember to keep it out of the fridge for at least 30 minutes prior to serving since refrigerating makes the cake little hard. You may also microwave it for 20 seconds and serve it warm with some ice cream.<br />
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Ingredients:<br />
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<u>For Cake</u><br />
All purpose flour: 1 cup<br />
Icing Sugar: 1 cup<br />
Melted Butter: 1/2 cup<br />
Eggs: 2<br />
Baking powder: 1 tsp<br />
Baking soda: 1 tsp<br />
Cocoa powder: 3 tbsp<br />
Milk: 5 tbsp<br />
Vanilla essence: 4-5 drops<br />
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<u>For the chocolate icing</u><br />
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<u>Ingredients:</u><br />
Chocolate: 1 cup<br />
Cream: 4 tbsp<br />
Butter: 2 tbsp<br />
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Method for making cake:<br />
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1. Break eggs in a bowl, put butter, sugar and vanilla essence.<br />
2. Beat it with the help of a hand blender or whisk until the mixture thickens (about 6-8 min).<br />
3. Sift together all purpose flour, cocoa powder, baking powder and soda in a bowl.<br />
4. Mix with the egg mix and fold. Do not beat, just mix gently. Add milk at this stage.<br />
5. Grease a microwave safe container with melted butter. Pour the batter and micriwave on high for 5 min and then let it stand inside for 2 min.<br />
6. Insert a toothpick in the center of the cake and if it comes out clean, it means the cake is ready.<br />
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Method for making chocolate icing:<br />
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In bowl add chocolate and cream and pop it in the microwave for first 10 seconds. Stop. Stir a bit and then microwave again for 10 seconds and make sure chocolate is melted. Once the mixture looks almost melted add in the butter and stir.<br />
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Decorating the cake:<br />
Pour the warm chocolate sauce on top of the cake. garnish the cake with dry fruits, icing sugar and some melted white chocolate.<br />
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<br />Richahttp://www.blogger.com/profile/10004436933096146643noreply@blogger.com0tag:blogger.com,1999:blog-3822525293505582812.post-60043825316824241872016-06-27T04:39:00.002-07:002016-06-27T04:39:30.263-07:00Chicken Kadhai<div class="separator" style="clear: both; text-align: center;">
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<b>Gravy-based thick dishes </b>delight me so much. They have <b>simple ingredients,</b> are <b>easy </b>to make and make you feel <b>'home' instantly</b>. Any <b>problem </b>on your <b>mind</b> can be solved with a<b> bowl </b>of<b> curry </b>and some <b>fresh chapatis</b> to<b> scoop </b>and <b>dunk </b>into it. The <b>dark consistency,</b> the <b>right blend</b> of <b>spices</b> and add to that some<b> fresh ingredients </b>and <b>your curry</b> is ready in less than an hour.<div>
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<b>North Indian</b> at <b>heart,</b> <b>Chicken Kadhai</b> is a dish that is cooked in so <b>many ways</b> by adding <b>capsicum</b> and<b> whole spices</b> like <b>cloves, bay leaf, cardamom</b>. I think after <b>Dal Makhani (</b><a href="http://dillitodubai.blogspot.ae/2016/06/dal-makhani.html" target="_blank"><span style="color: blue;"><b>see the recipe for making restaurant-style Dal Makhani here</b></span></a><b>) </b>and<b> butter chicken</b>, this should be the<b> most-ordered dish</b> in any<b> restaurant</b> serving <b>Punjabi or North Indian food</b>. The <b>simplicity </b>of this <b>recipe </b>makes it<b> stand out </b>and is the <b>reason </b>why <b>most</b> of the times when we have <b>chicken </b>at <b>home, </b>I <b>end up cooking this </b>or the <b>biryani</b>.</div>
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<b>Chicken kadhai </b>is one such <b>curry-based dish</b> that we enjoy <b>scooping </b>with <b>soft chapatis</b>. I <b>abstain </b>from eating it with <b>parathas</b> since I find this dish a bit on the <b>heavier side</b>. It doesn't have any <b>milk-based thickeners </b>such as <b>cream or milk or yoghurt</b> but the <b>amount </b>of <b>spice powders</b> in this dish can make it <b>hard to handle </b>if you eat<b> too much</b> of it. Albeit once tasted, its simply <b>hard to resist </b>another serving.<b> Go ahead </b>and try it with<b> naan or paratha </b>or even mix it up with some <b>steamed rice</b> and<b> immerse yourself </b>in other <b>interpretations</b> of this dish.</div>
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Here is how I make my <b>Chicken Kadhai </b>which is a <b>favourite </b>at home and this recipe <b>guarantees</b> a <b>love-filled whatsapp</b> from husband when I <b>pack </b>it for him in his <b>lunch</b>!</div>
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<h4>
Prepping Time: 15 min<br />Cooking Time: 30 min<br />Difficulty Level: Easy</h4>
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Ingredients:</h4>
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Chicken pieces: 1 kg (skinless, bone in)</div>
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6-7 onions, sliced or quartered</div>
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4-5 tomatoes, pulped</div>
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6-7 green chilies</div>
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4-5 tbsp garlic, finely chopped</div>
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2-3 tbsp ginger, finely chopped</div>
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4-5 tbsp Cooking oil</div>
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1 tsp red chili powder</div>
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2 tsp coriander powder</div>
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1/2 tsp turmeric powder</div>
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1 tsp chicken masala</div>
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salt, to taste</div>
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Method:</h4>
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1) In a thick bottom and wide wok, add oil, fry the chopped garlic until translucent stirring all the time, add chopped ginger. When that browns slightly, add sliced onions. On a low flame, fry onions until brown. Keep stirring to make sure they don't stick to the bottom or they might burn.</div>
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2) Add in pulped tomatoes and green chilies. I grind the green chilies but you can add it chopped or sliced into two. When the tomatoes gravy separate from the oil, put red chili powder, salt, turmeric powder, coriander powder and chicken masala. Let the masala cook with the gravy for a minute.</div>
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3) Finally put the chicken pieces, a small bowl of water and cover with a lid for 10 min. Open and check if the the chicken is done. If chicken still doesn't leave the bone, cover and cook for 10 min more. Garnish with coriander leaves and serve with hot chapatis.</div>
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<span style="text-align: center;">Thanks for reading! :-)</span></div>
Richahttp://www.blogger.com/profile/10004436933096146643noreply@blogger.com0tag:blogger.com,1999:blog-3822525293505582812.post-25503709927550712952016-06-15T02:52:00.000-07:002016-06-15T02:54:01.347-07:00Dal Makhani<div class="separator" style="clear: both; text-align: center;">
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<b>Raise your hand</b> if you have not <b>tasted </b>this <b>epic North Indian dish </b>- <b>Dal Makhani</b> yet! Raise both hands and go <b>run</b> like this to a <b>roadside dhaba</b> or a small<b> Indian restaurant</b> near you and <b>dig </b>in to this <b>divine dish.</b><span style="text-align: center;"> </span><br />
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<span style="text-align: start;"><b>Believe me</b> this is no punishment, only a <b>reward</b>. <b>Dal Makhani</b> is a <b>creamy Punjabi lentil curry</b> simmered and <b>slow cooked</b> until the <b>black gram lentils</b> and <b>kidney beans</b> almost turn to a <b>mush</b>. </span></div>
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It is generally <b>cooked</b> with <b>lots of butter</b> and then finally <b>smooth layers </b>of <b>cream</b> are <b>added</b> to <b>finish</b> this <b>aptly titled '</b>Dal Makhani'.<br />
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<b>Makkhan</b> in <b>Hindi </b>translates <b>as butter</b> in English and in India, especially <b>Punjab, </b>a lot of <b>dishes </b>have <b>"Makhani" </b>added to their name.<br />
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Their are some very <b>rich gravy dishes </b>with <b>Makkhan </b>cooked in<b> Punjabi style</b> like <b>Paneer Makhani</b> (<b>cottage cheese</b> cooked in <b>butter</b> and <b>cream </b>and tomato gravy) or <b>Murg Makhani </b>(<b>Chicken </b>in a <b>thick creamy buttery</b> sauce).<br />
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<b>Usage</b> of <b>dairy products </b>like <b>milk, cream, butter, ghee </b>(clarified butter) and <b>paneer </b>(cottage cheese) is <b>profound</b> in <b>Punjabi cooking</b>. Almost <b>all Punjabi dishes </b>have <b>either one</b> or <b>more</b> of these <b>dairy products</b> in them.<br />
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Before I share the recipe here, let me say that like <b>many slow-cooked recipes, Dal Makhani</b> turns out <b>best </b>when you <b>take your time </b>to<b> cook it at leisure</b>. It is <b><i>not </i></b>a <b>dish in a jiffy</b> and making it is <b>time-consuming</b> but once you <b>scoop it </b>with <b>pillow-y bites </b>of <b>layered parathas</b> (pan-fried flatbread), you <b>forget</b> about the<b> time </b>and <b>effort put into making it</b>.<br />
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I<b> love eating </b>my<b> dal </b>out of the <b>fridge</b> <b>next morning</b> served with <b>hot parathas fresh off </b>the <b>tawa</b>. Believe me, it <b>tastes even better</b> the <b>next morning</b>. This is the way <b>breakfast</b> has been <b>happening</b> at my<b> naani's</b> (<b>grandma's house)</b> since my <b>childhood.</b> <b>Leftover dal from the night </b>served with <b>hot fluffy parathas</b>.<br />
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Since it takes <b>long </b>for the <b>black gram lentils</b> and<b> kidney beans</b> to <b>cook</b>, I use a <b>pressure cooker</b> and <b>soak both overnight</b> in water.<br />
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Prepping Time: 8 hours<br />Cooking Time: 1 hour</h4>
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<br />Ingredients:</h4>
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Black lentils (whole): 3/4th cup<br />
Kidney Beans: 1/4th cup<br />
4-5 tbsp butter<br />
2-3 cloves<br />
1tsp cumin<br />
2 green cardamom<br />
1 black cardamom<br />
1 bay leaf<br />
1 medium onion, finely chopped<br />
2 tbsp ginger-garlic paste<br />
2 tomatoes, pulped<br />
4-5 green chilies<br />
1 tsp red chili powder<br />
1 tsp coriander powder<br />
1 tsp turmeric powder<br />
salt, to taste<br />
coriander leaves, for garnish<br />
cream 3-4 tbsp<br />
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Method:</h4>
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<br />1) A night before or at least 4-5 hours before cooking soak black gram and kidney beans in enough water to speed up the cooking.</h4>
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<br />2) In a pressure cooker, heat four cups of water. Add some salt, turmeric powder and pressure cook for on medium to low flame for about 30 min.</h4>
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3) Take a pan, heat butter with just a tbsp cooking oil to avoid it from getting burnt.</h4>
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4) Now add bay leaf, cloves, cardamom.</h4>
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5) Put in the cumin seeds and stir until it changes colour and you smell a nice roasted fragrance of cumin.</h4>
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<br />6) Add chopped onions. Stir fry.</h4>
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7) Until the onions brown, prepare ginger-garlic paste. Keep aside.</h4>
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8) Keep checking on the onions and stir. Meanwhile, blend together tomatoes and green chili.</h4>
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9) Set aside the tomato-green chili paste.</h4>
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<br />10) Stir the onions.</h4>
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<h4>
11) When onions look like such....</h4>
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12) ...put in the ginger-garlic paste and stir fry until the raw smell disappears.</h4>
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13) Now add in the tomato-green chili pulp.</h4>
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14) Stir well. When tomatoes seem to be cooked and left some oil on the side, its done.</h4>
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<br />15) Now add in the red, chili powder, coriander powder, salt. Stir and saute for 2 min.</h4>
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16) When it looks like this, your tadka is ready! Once the pressure cooker releases its steam, open carefully and add the dal to the tadka. Do not add all the remaining water. You can add it later in parts when the dal is simmering with the tadka. It should be thick and not runny so add little water every then and now. When the dal seems to be mixed well with the tadka, add in the cream and turn off the gas.</h4>
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Serve hot with paratha or fuluffy phulkas (chapati)!</h4>
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<i>How do you like to eat your dal?</i></div>
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<i>With parathas or naan? </i></div>
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<i>Tell me all, I'd love to read what you think!</i></div>
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<b>Thanks for reading! :-)</b>Richahttp://www.blogger.com/profile/10004436933096146643noreply@blogger.com1tag:blogger.com,1999:blog-3822525293505582812.post-64411514049709282752016-06-07T23:03:00.001-07:002016-06-12T21:47:57.748-07:00Cook With Kids: Mango Cream Parfait<div class="separator" style="clear: both; text-align: center;">
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For me, <b>summers spell M-A-N-G-O-E-S</b> and <b>truck loads</b> of them. I make sure to <b>eat</b> my <b>favourite fruit</b> in<b> all</b> its <b>forms</b>. A <b>plate</b> of <b>freshly sliced </b>mangoes after<b> food</b> becomes<b> our dessert. </b>It has been the case since<b> I </b>was<b> little.</b><br />
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I<b> remember </b>my <b>eyes lighting up</b> to see <b>mom</b> bring a <b>plate full of mango </b>and <b>sweet melon slices</b>. At the same moment <b>mom's eyes</b> would signal to<b> finish the meal first </b>if I wanted the fruits. <b>Following</b> in the<b> footsteps</b> of <b>my mom</b>, I try to <b>bribe</b> my <b>child </b>also into <b>finishing his meal </b>to get his <b>bite </b>of <b>juicy sweet mangoes</b>. It <b>works</b> every time and <b>Little M</b> obliges as his plate is<b> wiped off </b>in <b>minutes</b> without any fuss. :-)<br />
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<b>Recently</b>, I had prepared <b>custard</b> and saw a <b>few cake slices</b> lying around so I thought of making my very own <a href="http://dillitodubai.blogspot.ae/2016/05/cook-with-kids-mango-parfait.html" target="_blank"><span style="color: blue;"><b>Mango Custard Parfait</b></span></a> which was <b>a hit </b>with <b>both</b> the<b> boys</b> - <b>Little M and M</b>. Later on <b>Little M</b> also <b>helped</b> me<b> arrange </b>the <b>parfait</b> by <b>layering it </b>with <b>homemade chocolate cake</b>, <b>custard</b>, <b>fresh mango chunks </b>and <b>pomegranate pearls</b>. <b>Creating </b>a <b>parfait</b> is <b>easy</b> and can be done in so many <b>different ways</b>. There are <b>no rules</b> in this<b> game</b>, it only<b> gets better </b>and<b> tastier</b> with more <b>layers </b>and more<b> fruits</b>.<br />
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<b>This time, see </b>how <b>Little M</b> and<b> I assemble </b>our <b>glass jars</b> with this yummy <b>Mango Cream</b>. Mango Cream is nothing but <b>mango and cream</b>.<br />
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It is so <b>yummy</b> and a great <b>chilled dessert </b>to <b>pamper</b> your <b>family </b>or <b>guests </b>with on <b>hot summer days</b>. Rest assured this one is totally<b> fuss-free </b>and gets ready in under <b>15 min</b>. Make it at least<b> 3-4 hours</b> <b>before serving </b>as it <b>tastes</b> <b>best once chilled</b> and needs to be <b>chilled</b> in the <b>fridge</b> for at least 2 hours.<br />
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See how <b>Little M created </b>his <b>own parfait</b> after I <b>showed </b>him by <b>arranging one glass.</b> You too can <b>make </b>this <b>simple dessert </b>with your <b>children</b>, just make sure to keep the <b>pulp-cream mixture</b> <b>ready </b>and <b>mango chunks chopped</b> before you <b>invite kids</b> into the <b>kitchen.</b><br />
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Serves: 3-4<br />Ingredients:</h4>
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2 Mangoes, pulped (or about 1 cup mango pulp)<br />
1 cup Mango, diced<br />
350 ml whipping cream (about 1 and 1/2 cup)<br />
A pinch of cardomom powder<br />
Sugar, as needed<br />
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Method:</h4>
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1) Start by peeling and pulping mangoes in a blender. Keep aside.<br />2) Chop a mango into little chunks. Keep aside.<br />3) Taste your mango pulp, if its not sweet, add sugar to whipping cream and blend for 2 min.<br />4) Blend together half the amount of mango pulp with 3/4th of the whipped cream and cardamom powder. Leave the rest of the cream and pulp to create layers in the glass or if you do not wish to serve as a parfait blend the cream and mango pulp and serve in a bowl. Top it with mango chunks.</h4>
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5) To make a parfait, take a jar/glass and using a spoon put in the mango chunks and then create layers with mango pulp-cream mix and then create another layer with cream or pulp and top it with mango chunks.<br />6) Slide the glasses into the refrigerator and serve chilled.</h4>
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<i>How did you like this fun dessert?</i><br />
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<i>Do you like making something sweet with mangoes in summers just as I do?</i><br />
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<i>Tell me how do you surprise your family by making mango-based desserts?</i><br />
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<i>I'd love to read all your mango stories!</i><br />
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<b>Thanks for reading! :-)</b>Richahttp://www.blogger.com/profile/10004436933096146643noreply@blogger.com2tag:blogger.com,1999:blog-3822525293505582812.post-91324855917878554472016-06-05T23:02:00.000-07:002016-06-05T23:02:09.004-07:00Bhindi fry - Okra stir-fry<div class="separator" style="clear: both; text-align: center;">
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<b>Bhindi</b> or <b>lady finger</b> or <b>okra</b> is one of my favourite <b>vegetables. </b>I am so <b>enticed </b>by the <b>simple flavours</b> in the <b>Punjabi dish version </b>of this <b>unique vegetable</b>. With only a <b>few ingredients </b>and less than <b>20 min</b> to prepare it, the <b>flavours</b> in this dish are worth talking about.<div>
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This <b>green vegetable </b>is <b>slim</b> as a <b>lady's finger, </b>so rightly called. It has a <b>neutral taste</b> but don't go by its simple looks, it is packed with<b> fiber, Vitamins </b>and <b>minerals</b>. When I had just gotten <b>married</b> I had<b> no experience</b> of<b> cooking </b>and even <b>selecting vegetables</b> while buying. I remember going to the supermarket and asking a lady to help me <b>select</b> the '<b>good' bhindi pods.</b> In the <b>store</b>, <b>select</b> the <b>pods</b> that look <b>crispy</b>. One can <b>check </b>that by trying to <b>break the tip</b> of the <b>pod. </b>If it breaks with<b> ease </b>and a <b>crunch</b>, you have found the <b>right bhindi</b>. Also, <b>choose</b> the <b>smaller pods, </b>as they are <b>fresher</b> and tend to be <b>free </b>of <b>worms</b> and will have <b>lesser</b> or <b>smaller seeds</b>. <b>Avoid </b>the <b>pods</b> that <b>look over-ripe</b>, <b>mushy, dull coloured or sunken</b>. If you want your <b>bhindi </b>to be <b>crispy</b> and <b>not slimy or mushy or lacy</b> upon<b> cooking,</b> then you <b>must</b> <b>wash</b> the <b>lady finger whole </b>and then <b>spread</b> them on a <b>newspaper or large cloth</b> to <b>dry overnight or </b>at least an hour before <b>chopping and cooking.</b></div>
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The recipe I am sharing today is a<b> typical Punjabi </b>way of <b>cooking bhindi </b>as a<b> stir fry</b> with <b>lots</b> of <b>onions.</b> Onions are <b>sliced</b> and <b>a few small sized</b> onions are <b>added whole </b>to the stir fry. Just a <b>few slits</b> on <b>top</b> and they are <b>added </b>to the wok. This one <b>tastes great </b>when cooked in slightly <b>smoked mustard oil</b> as it gives the <b>strong pungent flavour</b> of <b>mustard</b> to the <b>bhindi</b>.</div>
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Difficulty Level: Easy<br />Cooking Time: 20 min.<br />Serves: 4<br />Ingredients:</h4>
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Lady finger (500 gm), washed and dried overnight or until completely free of moisture</div>
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2-3 onions, sliced</div>
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1-2 small-sized onions, whole</div>
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2-3 green chilies, chopped</div>
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1-2 green chilies, whole</div>
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1 tsp turmeric powder</div>
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1 tsp red chili powder</div>
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1/2 tsp amchur or dry mango powder</div>
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2-3 tbsp mustard oil</div>
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salt, to taste</div>
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Method:</h4>
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<br />1) Start by chopping the dried bhindi into one-inch pieces. Keep aside.</h4>
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<br /><br />2) Heat mustard oil in a wok, Let it smoke a little and then turn of the gas.</h4>
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3) Carefully put onions (both sliced and whole) to it and now turn on the gas.</h4>
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Add in the green chilies and saute on low flame until onions look golden brown but not burnt.</h4>
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4) Add all the spices and mix well. Put in the chopped bhindi. Mix well but be careful to not break the bhindi pieces. Saute for 2-3 min. Now cover the wok with a lid and allow the bhindi to cook for about 7-10 min.</h4>
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5) Open the lid, saute and check if the bhindi is done. If not, cover and cook for another 3-5 min.</h4>
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6) Serve hot with chapatti.</h4>
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<i>Hope you liked this simple recipe!</i><br />
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<i>How do you like to make your bhindi?</i></div>
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<i>Do you like the aloo-bhindi version - a stir-fry with potatoes or do you like it to keep it simple with loads of onions?</i></div>
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<i>Tell me all, I'd love to know what you think!</i></div>
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<b>Thanks for reading! :-)</b></div>
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Richahttp://www.blogger.com/profile/10004436933096146643noreply@blogger.com0tag:blogger.com,1999:blog-3822525293505582812.post-40255983440166054672016-05-30T22:38:00.002-07:002016-05-30T22:38:35.787-07:00Cook With Kids: Mango Parfait<div class="separator" style="clear: both; text-align: center;">
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One of the reasons <b>I love summers</b> is because we get a <b>variety of mangoes in abundance</b> during this season. <b>Come summer</b> and <b>mango</b> would be <b>mentioned</b> in our <b>conversation</b> frequently at <b>home</b>. That <b>bag </b>of <b>season's first mangoes</b> that <b>my mother </b>would get from the<b> neighbourhood</b> fruit and vegetable <b>market </b>was so <b>treasured </b>by <b>my</b> <b>siblings and I</b>.<br />
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Whenever heading to the market, <b>mom </b>would always ask to <b>check</b> if there are <b>enough mangoes</b> at home or not and so many times when mom would get 2-3 kgs of mangoes, <b>my father</b> would also <b>come home </b>with the <b>same amount </b>at night. :-) <b>Mangoes</b> would never <b>go out of stock </b>at our home during <b>summer</b>.<br />
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<b>Mangoes</b> would be the <b>reason </b>we would <b>love</b> to <b>rush home</b> after school. As we would <b>finish our lunch</b>, mom would ask each one of us whether we <b>want </b>our <b>mango full </b>or to<b> be sliced</b>. My sister, brother and I would each get one <b>whole mango</b> to ourselves and we would <b>hardly </b>like to <b>get it sliced</b>. <b>Eating</b> the <b><i>dussehri</i> mango</b> would mean<b> biting off</b> the<b> black part </b>on <b>top </b>of the <b>mango</b> to make a<b> small opening </b>and <b>pressing </b>with <b>hands</b> to <b>suck the pulp</b> out of this <b>yummy fruit</b>. We <b>would never </b>let a <b>drop</b> of the<b> juice going down </b>our <b>hands or elbows </b>to <b>fall or go waste</b> and would <b>lick the juice</b> starting from <b>our fingers, hands, down to our elbows, giggling away.</b><br />
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I am of the kinds who do not like <b>anyone tempering</b> with their<b> favourite fruit/recipes</b> and I liked to <b>eat my mango </b>as it is, <b>chilled </b>from the <b>fridge</b>. No other <b>flavoring</b> or <b>mixing</b> for me, please. At most that I would let anyone <b>play with my mango</b> is to make a <b>mango milkshake </b>out of it or some <b>mango ice-cream</b>, <b>made</b> at <b>home</b>. I do not like the taste of <b>store-bought mango ice cream </b>and only enjoy eating a <b>mango cream duet popsicle </b>or an<b> ice mango pop</b>. But last year at my <b>son's nursery </b>when I had gone for a<b> healthy cooking </b>competition to mark <b>Mother's Day</b>, I tasted a <b>mango parfait</b>. I had no idea what a parfait meant, it was like a <b>creamy layered dessert served in a glass</b>, <b>topped </b>with <b>chopped fruits</b>. Tasting it was <b>heavenly </b>and I knew this is one thing I am going to try and <b>learn </b>and <b>make</b> it for my <b>family in summers</b>.<br />
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Now there are<b> so many versions </b>of <b>parfait </b>all over the internet that I end up getting <b>confused </b>whether to use <b>yoghurt</b> as a <b>healthy alternate </b>for <b>cream</b> in order to <b>create layers</b>. <b>Many</b> parfaits have a layer of <b>oats</b> and<b> smoothies. </b>Since I had<a href="http://dillitodubai.blogspot.ae/2016/05/fruit-custard.html" target="_blank"> <span style="color: blue;"><b>recently made a bowl of fruit custard</b></span></a><span style="color: blue;"><b>,</b></span> I was <b>brimming</b> with<b> ideas </b>to <b>serve</b> the <b>custard</b> (see the above picture) to my <b>family </b>in a<b> new way</b>.<br />
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<b>Method:</b></h4>
I made this<b> mango parfait </b>by <b>layering</b> it with a <b>slice of chocolate cake</b> (that I made in a <a href="http://dillitodubai.blogspot.ae/2016/02/valentines-recipe-4-ingredient-mug-cake.html" target="_blank"><span style="color: blue;"><b>mug in the microwave, see the recipe here</b></span></a>), <b>mango fruit custard (</b><a href="http://dillitodubai.blogspot.ae/2016/05/fruit-custard.html" target="_blank"><span style="color: blue;"><b>Click for the recipe</b></span></a><b>)</b>, <b>mango chunks</b> and <b>pulp</b> and<b> pomegranate seeds</b>.<br />
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Then I <b>let Little M arrange</b> one of the <b>glass jars</b> by<b> first showing him</b> <b>how to</b> do it and then <b>asking him </b>to<b> repeat the steps</b> one by one. <b>He</b> <b>absolutely loved doing it</b>. You can also <b>involve your kids</b> in <b>arranging the parfait jars </b>with their <b>own choice of ingredients</b>. Just <b>keep </b>everything <b>ready in advance. C</b><b>hop the fruits</b>, <b>slice chocolate cake</b> and prepare the <b>custard</b> and <b>let your little ones</b> make their own <b>beautiful custard and fruit jars</b>. You will be <b>surprised</b> by their <b>imaginations</b> and <b>ideas </b>as they create their <b>own masterpieces</b>.<b> Why involve kids in the kitchen,</b> you may wonder! Well, <a href="http://dillitodubai.blogspot.ae/2016/05/cooking-with-kids.html" target="_blank"><span style="color: blue;"><b>see the number of benefits I listed out here</b></span></a>!<br />
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This is a <b>super simple </b>recipe that I<b> highly recommend</b> everyone to <b>try</b> out. The <b>simplicity </b>of this recipe<b> amazes me </b>and we can do so <b>many variations </b>in <b>creating the layers</b>. <b>For example</b>, you can completely <b>omit the cake </b>and <b>use crushed or broken Marie/digestive biscuits</b>. You may <b>even create a layer using chocolate syrup or chocolate ice cream</b> or <b>use </b>some other <b>fruits </b>such as <b>grapes, apples. </b>One may also <b>garnish </b>with <b>dry fruits</b> and <b>nuts </b>instead of <b>pomegranate</b>. Since this <b>recipe</b> is <b>so versatile </b>I <b>did not</b> feel the <b>need</b> to <b>list out </b>the<b> exact measurements</b> of the <b>ingredients</b> and the <b>steps or method</b>.<br />
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<b>Ever since</b> <b>we made</b> it<b> together</b>, <b>my little one</b> keeps on <b>asking me </b>to <b>make it again</b>! Plus, this is another recipe which is <b>no-cook</b> and <b>totally fuss-free </b>and the<b> arranging of the parfait</b> can be done by <b>involving kids </b>too! Now I have a <b>quick dessert recipe</b> for<b> days </b>I and my family are <b>craving </b>for <b>something sweet. </b>This one is surely going to be a <b>saver </b>to please <b>unexpected guests</b> or an <b>impromptu dinner </b>get-together.<br />
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<b>Hope you enjoyed reading this sweet recipe as much as I enjoyed making it!</b><br />
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<i>Have you tried making a parfait? What are favourite ingredients to us in a parfait?</i><br />
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<i>Tell me all, I'd love to read what you all think!</i><br />
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<i>Thanks for reading! :-)</i></div>
Richahttp://www.blogger.com/profile/10004436933096146643noreply@blogger.com0tag:blogger.com,1999:blog-3822525293505582812.post-64006087758121043602016-05-29T23:56:00.000-07:002016-05-29T23:56:08.772-07:00Fruit Custard<div class="separator" style="clear: both; text-align: center;">
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<b>Fruit custard</b> is one of my <b>favourite summer desserts </b>for the simple reason because it one of the desserts which is <b>served chilled </b>in the <b>scorching summer </b>and also because it is <b>loaded</b> with <b>fresh fruit chunks.</b><br />
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I love <b>vanilla essence,</b> the <b>flavour </b>and <b>fragrance </b>of <b>vanilla</b> makes me <b>go weak in the knees</b>. <b>Vanilla flavoured ice cream</b> is my <b>preference</b> over chocolate ice cream <b>any day</b>.<b> My love </b>for vanilla is <b>not limited </b>to food. Though <b>my kitchen </b>is always <b>stocked</b> with either <b>vanilla powder </b>or <b>essence,</b> our home's<b> living room shelf </b>is always<b> lined with vanilla scented candles</b>. Let me also <b>confess</b> here that I am <b>forever</b> <b>scouting supermarket aisles</b> for <b>Vanilla-scented body scrubs and lotions</b>. Now you know why <b>this girl </b>can <b>never ever say no to custard</b>!<br />
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I am sharing here a <b>simple recipe</b> for making<b> fruit custard </b>which is served <b>chilled </b>in many<b> homes in India during summers</b>.<br />
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<b>My mother</b> has been making <b>custard </b>ever since<b> I</b> <b>was small </b>and I <b>promised myself </b>every time <b>I ate my mom's fruit custard</b> that this <b>is one recipe</b> I need to<b> perfect</b>.<br />
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It is one <b>super simple, fuss-free dessert </b>that will surely<b> please guests</b> and <b>family alike </b>after an afternoon brunch or lunch.<b> Little M loves</b> it even <b>more</b> when I throw in <b>truck loads</b> of <b>chopped summer fruits</b> such as <b>sweet melon, mangoes and grapes</b>.<br />
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Most of the times, <b>the custard powder packaging </b>mentions <b>how to prepare </b>custard and it is a good idea to take a look before proceeding. This is a <b>basic custard recipe </b>by<b> my mom</b> and now <b>I too</b> like to put it into <b>use </b>whenever I am making custard.<br />
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In this recipe I have used <b>two fruits </b>- <b>mango</b> and <b>pomegranate, albeit</b> I highly <b>recommend as many adding fruits,</b> that <b>you or your children enjoy </b>eating, to it.<br />
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<b>The fruits that taste best</b> in a <b>custard </b>apart from <b>mango and pomegranate </b>are - <b>apples, pears</b> (<b>with the peels</b> to<b> lend it</b> that <b>crunch</b>), and <b>sweet melon, grapes</b>. I prefer <b>to not</b> use <b>orange </b>or <b>pineapple</b>.<br />
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<b>You may</b> <b>add</b> <b>chopped nuts</b> and <b>dry fruit</b>, just like <b>my mom. She</b> never <b>forgets</b> to <b>garnish her</b> <b>custard</b> with <b>loads </b>of <b>dry fruit </b>and<b> nuts,</b> which I have not used in this recipe. <b>She soaks</b> the <b>almonds overnight</b> and <b>peels </b>them <b>before chopping</b> and <b>adding</b> to the custard. She also <b>puts</b> in <b>chopped cashews</b> and a <b>handful of raisins.</b><br />
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Here is the <b>recipe</b> for making the <b>fruit custard</b>:<br />
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Prepping Time: 10 min<br />Cooking Time: 10 min</h4>
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Serves: 3</h4>
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Ingredients:</h4>
2.5 cups milk<br />
4-5 tbsp sugar<br />
2 tbsp custard powder<br />
1-2 cups chopped mango<br />
1 pomegranate, seeded<br />
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Method:</h4>
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1) In a heavy-bottomed pan. heat milk.<br />2) While milk becomes heated, take 3 tbsp warm milk and add 2 tbsp custard powder to it. Mix well and ensure there are no lumps. Keep aside.<br />3) Add sugar to pan of milk and stir until sugar dissolves. Turn off the gas. After 2-3 min when the milk has slightly cooled (but not cold) add in the custard and milk paste that you prepared in parts. Keep on stirring to ensure there are no lumps and turn on the gas and keep on stirring the milk on low flame.<br />4) After a few minutes of stirring you'll notice the milk has thickened a little. Now turn of the gas and transfer to a glass/steel bowl and let it cool. After it has come to room temperature, put the bowl of custard in the fridge and chill for at least an hour.<br />5) Meanwhile, chop 3-4 mangoes (not too close too the seed) into cubes and remove the seeds of pomegranate. Cover chopped fruits with a cling film or a lid and put into the fridge.<br />6) Remember to add the fruits to the custard just before you serve. Serve chilled.</h4>
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<i>How did you find this recipe?</i><br />
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<i>How do you like to eat or make your custard? Which fruits do you most commonly use?</i><br />
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<i>Tell me all, I'd love to read what you think!</i><br />
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Thanks for reading! :-)Richahttp://www.blogger.com/profile/10004436933096146643noreply@blogger.com4tag:blogger.com,1999:blog-3822525293505582812.post-57229686308495665112016-05-24T23:09:00.000-07:002016-05-24T23:24:35.059-07:00Five Recipes To Cook With Kids<div class="separator" style="clear: both; text-align: center;">
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We are on the<b> brink </b>of being in the <b>hot month of June</b>. In the <b>UAE</b> this month <b>spells heat</b> and <b>humid outdoors</b>. It is <b>the time</b> when our <b>neighbourhood park</b> gets just a<b> handful of visitors, </b>even in the <b>evening.</b> It is <b>when most </b>of us <b>like to stay indoors</b> in the<b> comfort </b>of our <b>air-conditioned heavens </b>at <b>home or</b> in the big <b>malls</b>. <b>Why not spend</b> some <b>quality time indoors</b> with<b> our kids </b>by <b>involving them</b> in some <b>simple cooking</b> in the<b> kitchen</b>? I have got for you a <b>list of Five Recipes To Cook With Kids</b>. These are really <b>basic recipes</b> that<b> I love making </b>with my <b>son - Little M</b> who is <b>four years old</b> and has just begun his <b>kindergarten</b>. Read on and see how <b>Little M </b>helps me <b>whip up yummy food</b> and then <b>enjoys</b> eating what he made with me <b>without any fuss</b>. If you want to know <b>why</b> I ask to<b> involve kids in the kitchen</b>, check out the <a href="http://dillitodubai.blogspot.ae/2016/05/cooking-with-kids.html" target="_blank"><span style="color: blue;"><b>benefits of cooking with kids that I have mentioned in this post</b></span></a>! Have you seen our <span style="color: blue;"><b><a href="http://dillitodubai.blogspot.ae/2016/05/cook-with-kids-bread-pizza.html" target="_blank"><span style="color: blue;">mini Bread Pizzas</span></a> </b></span>that <b>Little M</b> and I made together <b>without an oven</b> and in less than 15 minutes<span id="goog_970385446"></span>?<br />
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Get <b>kids in the kitchen </b>and start<b> rolling </b>these simple recipes that I listed out for you!</div>
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1) <a href="http://dillitodubai.blogspot.ae/2016/03/pancakes.html" target="_blank"><span style="color: blue;"><b>Pancakes</b></span></a></h4>
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Not just Little M but I too get all excited at the mention of pancakes and we love whipping these super easy delights that ca be made in under 15 minutes.</div>
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Easy to pack for school this is my go to recipe when I am in a rush or not in a mood to cook an elaborate meal with chopping and other strenuous tasks. See how Little M helps in mixing in the flour to prepare the batter, of course we have many spills! I also like to hand him the food cutters to give the pancakes his choice of shape. Pancakes are the easiest of the recipes that you can cook with your kids and make memories in the kitchen.</div>
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2) <b><a href="http://dillitodubai.blogspot.ae/2016/03/bombay-sandwich-or-pudina-chutney.html" target="_blank"><span style="color: blue;">Bombay Sandwich</span></a></b></h4>
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<span style="font-weight: normal;">These sandwiches or toasts are a perfect way to feed vegetables to our little ones. I use boiled beetroots, potatoes and freshly sliced cucumber, tomatoes and onions in this one.</span></h4>
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I keep the veggies ready and then Little M puts together his own sandwich by buttering the bread and then smearing some pudina chutney/mint dip (<a href="http://dillitodubai.blogspot.ae/2016/03/pudina-chutney-or-mint-coriander-dip.html" target="_blank"><span style="color: blue;"><b>See here a simple recipe to make pudina chutney at home</b></span></a>) on it and finally lining the veggies onto the bread before I put it into a toaster to make it a little crunchy! Again a perfect dabba snack we carry these on our picnics and I also pack it into the lunch boxes for Little M and his dad.</div>
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3) <a href="http://dillitodubai.blogspot.ae/2016/03/guacamole.html" target="_blank"><span style="color: blue;">Guacomole</span></a></h4>
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<span style="font-weight: normal; text-align: center;">Super healthy to bits, Guacamole is Mexican dip which is made by either mashing or chopping avocado and then mixing in finely chopped onions, tomatoes. </span></h4>
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<span style="font-weight: normal; text-align: center;">This snack/starter </span><span style="font-weight: normal; text-align: center;">is easy to prepare</span><span style="font-weight: normal; text-align: center;"> and kids love it when its topped upon crispy nachos. I hand Little M a plastic knife to roughly chop the avocados and then mix it with chopped veggies which I keep ready beforehand. See how we devoured this dip by topping it on slightly warmed kuboos bread and some monaco biscuits.</span></h4>
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4) <a href="http://dillitodubai.blogspot.ae/2016/04/strawberry-banana-smoothie.html" target="_blank"><span style="color: blue;">Strawberry Banana Smoothie</span></a></h4>
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Summers call for loads of smoothies, juices and milkshakes made healthy at home with fresh ingredients. These are super hydrating, nutritious and a quick snack option too when our kids comes home hungry after hours of play at the park.</div>
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Little M loves smoothies and milkshakes specially the ones that have his favourite fruits like mango, strawberry, pomegranate. He absolutely loved sticking thinly sliced strawberries on the glass walls and I also hand him the hand blender (under my close supervision) to blend together the banana and strawberries.</div>
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5) <a href="http://dillitodubai.blogspot.ae/2016/04/banana-milkshake.html" target="_blank"><span style="color: blue;">Banana Milkshake</span></a></h4>
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Isn't a must for our growing toddlers and kindergartners who need loads of goodness hiding in this mug full? Packed with calcium and good for helping those tiny bones to grow strong, banana milkshake has been an old favourite with Little M and I.</div>
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Whenever I ask him if he would like a glass of banana milkshake, he knows that he will not only get to drink it but also lend his hand in making it. I like to hand him the hand blender under my watchful eye and also let him sprinkle some cinnamon powder or cocoa onto it!</div>
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<i><b>Hope you have fun making these super simple recipes with your kids! I'd back with lots more simple yet healthy recipes to make with kids! Let's keep rolling in the kitchen with our little ones! :-)</b></i></div>
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<i>What recipes do you like to involve your kids into? Please share with me I'd love to read what you think!</i></div>
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<i>Thanks for reading! :-)</i></div>
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Richahttp://www.blogger.com/profile/10004436933096146643noreply@blogger.com0tag:blogger.com,1999:blog-3822525293505582812.post-67737084838737275632016-05-17T01:02:00.000-07:002016-05-17T01:02:34.524-07:00Cook With Kids: Bread Pizza<div class="separator" style="clear: both; text-align: center;">
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This is the <b>first recipe</b> I am sharing that can be made <b>easily with kids</b>. <b>Bread Pizzas</b> are so <b>versatile </b>that you can make them<b> interesting in so many ways</b>. <b>Layer</b> them with different <b>vegetables </b>and loads of<b> cheese </b>and it becomes <b>kids favourite </b>instantly.<div>
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<b>Ideal to pack</b> for <b>kids lunchboxes, </b>I often send it to <b>Little M's</b> school. Plus its <b>easy, quick </b>and loaded with the <b>goodness </b>of <b>veggies and cheese</b>. What more can a <b>mom</b> ask for? :-)</div>
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<b>Involve kids</b> in making these <b>beautiful bread pizzas </b>on weekends and set a <b>happy tone </b>to a <b>dull evening.</b> I have already listed <a href="http://dillitodubai.blogspot.ae/2016/05/cooking-with-kids.html" target="_blank"><span style="color: blue;"><b>here the benefits of cooking with kids</b></span></a> in the last blog post. Have you seen it?</div>
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These <b>stove-top bread pizzas</b> are so <b>easy</b> that I didn't feel the need to list out the method step by step. However I will still try to explain the process in detail.</div>
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Preparing Time: 10 min</div>
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Cooking Time: 5-7 min</div>
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Ingredients:</h4>
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Bread slices</div>
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2 tbsp olive oil</div>
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2-3 tbsp tomato ketchup</div>
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1 cup blanched and chopped baby carrot, baby corn, sweet corn</div>
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1/2 cup of finely chopped onion, tomatoes</div>
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Cheese strips</div>
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<b>See how Little M helped me make this super snack.</b></div>
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I asked <b>Little M </b>to <b>slather tomato ketchup</b> and <b>olive oil </b>on the <b>brown bread slices </b>and then <b>arrange veggies</b> that I had <b>blanched</b> and <b>chopped beforehand</b>.</div>
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<b>His favourite part</b> was <b>topping </b>his <b>bread pizza</b> with <b>oodles of cheese</b>. :-)</div>
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These bread pizzas can be made on the<b><i> tawa </i></b>(griddle). After <b>Little M </b>finished <b>decorating</b> the pizza, I handed him a <b>plate</b> and <b>ketchup squeezer</b> and told him to make a <b>ketchup smiley (a good way to work on those fine motor skills too).</b></div>
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Meanwhile, I <b>heated the <i>tawa</i></b><i> </i>and then put <b>two </b>of these <b>colourful pizzas</b> on top and then <b>covered the <i>tawa </i></b>by turning a <b>large bottomed bowl upside down</b> on it.</div>
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I have seen <b>my mother</b> use this method and <b>now</b> I use it to <b>roast beetroots</b> or <b>make stove top pizzas</b>. Just wait for <b>5-6 min</b> for the <b>cheese to melt </b>and your <b>bread pizza </b>is <b>ready</b>.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigX3xLDzlm2UPSP0OFwyE-ScYXgi-Rw9TKS0ky_sS4fvkEucIg5lihnSunztES07bBAoG3UXZe2Ped_5wKET0yct-ufMoezas_J7hrKMItJ6rwu4FlN-MuxJf9Vw4XIvqXsSfS-AcLLyQ/s1600/IMG_6551.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigX3xLDzlm2UPSP0OFwyE-ScYXgi-Rw9TKS0ky_sS4fvkEucIg5lihnSunztES07bBAoG3UXZe2Ped_5wKET0yct-ufMoezas_J7hrKMItJ6rwu4FlN-MuxJf9Vw4XIvqXsSfS-AcLLyQ/s640/IMG_6551.JPG" width="480" /></a></div>
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<b>Note: </b>Try and not leave the pizza bread on the heat for a long time as it can make the bread too hard. Keeping it for 5-6 min helps make the bread crispy and soft from top.</div>
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<i>Do you like getting kids in the kitchen? What are your favourite recipes to whip up with the kids?</i></div>
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<i>Tell me all. I'd love to read your thoughts.</i></div>
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Thanks for reading! :-)</div>
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Richahttp://www.blogger.com/profile/10004436933096146643noreply@blogger.com0tag:blogger.com,1999:blog-3822525293505582812.post-31089656997633059672016-05-11T14:44:00.000-07:002016-05-12T00:06:02.461-07:00Cook With Kids<div class="separator" style="clear: both; text-align: center;">
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<b></b>We have just been back from a <b>breathtaking</b> experience <b>holidaying</b> in <b>Georgia</b>. I have so many <b>stories </b>from <b>our trip</b> to share with you all, along with <b>countless pictures</b>. But first I would like to share with you all <b>some recipes</b> to <b>cook/prepare</b> with <b>your children</b>, especially the<b> little ones</b>. With this post I will begin sharing the<b> benefits of cooking with kids </b>with all <b>mothers</b> out there.<br />
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We often <b>shun away kids</b> from <b>the kitchen</b> thinking <b>what can they do</b> to help us. Mostly we think of all the <b>spills </b>and<b> mess</b> that might <b>break out </b>when they do something. Surely, it will <b>stretch your cooking time</b> by 10-15 minutes when you <b>let your child help</b> in with the<b> tasks you do</b> with such <b>ease, finesse and perfection</b> every day. But once you allow <b>kids in the kitchen</b> you will surprised at how better you <b>connect with them</b> and how <b>out of the box</b> kids think.<br />
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As <b>Little M </b>entered big school, he would often <b>tag along</b> with me in the kitchen whenever I am <b>cooking</b>, asking and sometimes <b>pestering me</b> to <b>let him help</b>. Every time he would come asking if I he can help me, I would be <b>horrified </b>to <b>imagine huge spills </b>and <b>mess mountains </b>in my<b> little kitchen</b> and tell him to go play with <b>his toys</b> with that thought.</div>
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<b>Reluctant</b> at first, I gradually handed him simple tasks to take care of such as<b> handing </b>me the <b>vegetables/fruits</b> from the<b> fridge</b>, <b>washing</b> the<b> veggies</b>, <b>buttering </b>the<b> bread</b>, <b>whipping</b> up <b>milk shake</b> using a <b>hand blender </b>(under my <b>supervision</b>). Let me tell you these <b>tasks</b> might all <b>sound</b> <b>very easy</b> to an <b>adult</b> but for a <b>child</b> to be <b>able</b> to do these <b>tasks</b> is a different ball game altogether. It <b>fills them</b> and <b>you </b>both, with <b>pride</b> and a <b>sense of achievement</b>. Through this series I look forward to share with you all the<b> simple recipes Little M </b>(4 years) and I <b>whip up together</b> in the <b>kitchen.</b> </div>
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He cannot contain his <b>excitement </b>whenever I ask him to come in the <b>kitchen</b> to <b>help</b> me. His <b>giggles</b> and <b>happy dance</b> that he keeps <b>putting up</b> in the<b> middle </b>of the process is my most <b>cherished reward</b>. <b>Little M</b> has now started to <b>crack eggs</b> and though he is <b>not</b> <b>mastered </b>the art of egg cracking without <b>spills</b>, he is getting <b>better </b>with each attempt.<b></b></div>
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Here are some of the<b> advantages</b> (in order to encourage all parents) for<b> inviting</b> their<b> kids in the kitchen</b>:</div>
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<li><b><i>Perfect bonding time.</i></b></li>
<li><b><i>Make fond memories for your children to look back at.</i></b></li>
<li><b><i>Learning by doing.</i></b></li>
<li><b><i>Sense of achievement, builds self-confidence that they helped put together a meal or they contributed in the family work.</i></b></li>
<li><b><i>Learn the importance of cooking fresh and healthy food.</i></b></li>
<li><b><i>More likely to eat what they helped cook or put together.</i></b></li>
<li><b><i>Allows them to take their own decisions. For example, choosing and deciding if they want carrots or cucumber for the salad or both.</i></b></li>
<li><b><i>Learning to cook is a life skill that kids will benefit from for the rest of their lives.</i></b></li>
<li><b><i>Kids are less likely to sit in front of TV or ask for Ipad if they are happily engaged in the kitchen with you.</i></b></li>
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I guess these <b>reasons</b> were more than enough to <b>convince me</b> to let<b> Little M</b> into the <b>kitchen often</b>. However, I would <b>advise </b>to keep a few <b>things in mind </b>always when <b>cooking with kids</b>, especially the <b>little ones</b>:</div>
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<li><i>Start with <b>basic recipes</b>, especially with smaller children. Such as a <b>sandwich, fruit salad, milkshakes or smoothies.</b></i></li>
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<ul>
<li><i><b>Don't allow kids </b>near the <b>burner</b>. I haven't yet allowed <b>Little M </b>to step near the gas or do something on it.</i></li>
<li><i><b>Don't hand </b>them <b>knives and other sharp</b> equipment they might get hurt with. Even if they want to do some <b>chopping hand them a plastic knife </b>and give <b>soft foods</b> to<b> work with</b>. For example, <b>avocado, banana or tomato</b>.</i></li>
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<ul>
<li><i>If in case you're <b>handing them hand blender</b> or a <b>toaster or a mixer,</b> <b>NEVER leave</b> their side and <b>keep a close watch</b>.</i></li>
</ul>
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I would <b>urge </b>all <b>parents</b> to <b>let kids in the kitchen</b> and begin <b>making memories</b> along with some <b>delicious food</b>.</div>
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<b>Stay tuned for some simple recipe ideas to start cooking with kids!</b></div>
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<b>Thanks for reading!</b></div>
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Richahttp://www.blogger.com/profile/10004436933096146643noreply@blogger.com2tag:blogger.com,1999:blog-3822525293505582812.post-31590625738376507702016-05-01T14:49:00.002-07:002016-05-01T14:52:27.906-07:00Daal Palak<div class="separator" style="clear: both; text-align: center;">
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There are <b>some dishes</b> we all used to<b> run away </b>from as<b> kids</b>. We would <b>hold fights, make faces, put up arguments</b> and when none of it works we would <b>literally beg mom</b> in order to <b>escape eating</b> those <b>"healthy" dishes.</b> <i>Do <b>you have</b> some such <b>dishes</b> coming to<b> your mind</b>? </i>The recipe for the dish that I am sharing here today is one such recipe I used to <b>shrug seeing</b> in front of me most of my <b>childhood </b>and <b>teenage life.</b> <b>Daal Palak!!</b><br />
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<b>Strange enough,</b> but it is the <b>same dish</b> I can't wait to <b>lick off my plate</b> once I am <b>done cooking </b>it. Yes it is <b>funny </b>that the same dish <b>my mother used to make</b> and as a <b>child/teen</b> I would be <b>hell bent </b>on not eating, that I now <b>yearn for</b> and find <b>perfect</b> to eat with <b>hot and fluffy phulkas</b> or chapatti for lunch.<i> Do <b>you </b>also find <b>yourself</b> in the <b>same spot</b> as I do? :-)</i><br />
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Another <b>gem of a dish</b> from <b>North Indian cuisine,</b> <b>Daal Palak</b> is a <b>powerhouse </b>of <b>nutrients</b> such as <b>iron, fibre, protein</b> and <b>vitamins.</b> The<b> green colour </b>of this <b>curry/gravy</b> is <b>proof enough </b>to show how <b>healthy</b> and <b>nutritious </b>this dish is! Many people <b>do not</b> <b>like spinach</b> especially <b>children</b> but if you cook <b>spinach</b> with <b>moong daal </b>or yellow lentils and <b>masoor daal </b>or pink lentils, it will be a <b>creamy green sauce/curry</b> that everyone will want to<b> lick their fingers off</b>! You can adjust the chili if making for children!<br />
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I have learnt this <b>recipe from my mother</b> and over the years have <b>developed a knack</b> of <b>putting it together </b>without <b>much effort</b> on the <b>table </b>in under <b>30 minutes.</b> This recipe is healthy <b>and easy</b> to make and requires <b>very little ingredients</b>. It has the<b> subtle rich aroma of ghee</b> or clarified butter, <b>tiny bits of soft onions</b> and a <b>pungent flavour of garlic</b> and <b>creamy texture of the lentils</b> and <b>spinach</b>.<br />
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<br />Prepping Time: 10 min<br />Cooking Time: 20 min<br />Difficulty Level: Easy</h4>
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Ingredients:</h4>
Spinach leaves, 1 bunch, washed<br />
Moong Daal, 2 tbsp, washed<br />
Masoor Daal, 2 tbsp, washed<br />
2-3 garlic cloves, finely chopped<br />
Onion, 1, finely chopped<br />
Tomato, 1, grind to paste<br />
4-5 green chilies<br />
4 tbsp ghee<br />
1 cup water<br />
turmeric powder 1 tsp<br />
red chili powder 1 tsp<br />
salt, to taste<br />
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Method:</h4>
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<h4>
1) Start by washing spinach leaves in a colander. And wash the daal too.</h4>
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<br />2) In a pressure cooker put the washed spinach leaves, daal, 1-2 green chilies (whole), 1-2 cloves of garlic, 1 cup water along with some salt and 1/2 tsp turmeric powder. Put the lid on and pressure cook until it whistles. Turn off the gas and let the steam escape.</h4>
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3) Meanwhile, in a wok put ghee and add chopped garlic and let it sizzle until the raw smell disappears.</h4>
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4) Now put in the chopped onions.</h4>
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5) Until the onions brown, grind 1-2 tomatoes and 2 green chilies with a blender.</h4>
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6) Once the onions seem brown add in the tomato-green chili paste. Saute until you see oil releasing from the sides of this mixture.</h4>
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7) Open the lid of the pressure cooker and using a blender grind the spinach, daal, garlic and green chili. You will get a dark green paste.</h4>
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<h4>
<br />8) When you see oil has separated from the tadka add in the turmeric powder, red chili powder and salt. Mix.</h4>
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9) Now add in the dark green paste to the tadka. Mix well. Add in half a cup water of you find the daal palak too thick. Boil it.</h4>
Serve with a <b>dollop of butter</b> along with <b>fresh chapatti</b> or <b>parathas!</b><br />
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<i><br /></i>
<i>How do <b>you incorporate spinach</b> in <b>your</b> <b>diet</b>?</i><br />
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<i>Tell me all the <b>tips </b>and <b>tricks</b> <b>you</b> use to <b>hide it</b> in the <b>kids meals </b>to make sure they are eating this<b> healthy green leafy vegetable</b>! <b>I'd love </b>to <b>read </b>and be <b>enlightened.</b></i><br />
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Thanks for reading! :-)Richahttp://www.blogger.com/profile/10004436933096146643noreply@blogger.com0tag:blogger.com,1999:blog-3822525293505582812.post-27775851350066214482016-04-24T22:46:00.001-07:002016-04-24T22:49:20.663-07:00Aam Panna or Raw Mango & Mint Mocktail<div class="separator" style="clear: both; text-align: center;">
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Raise your hand if, like me, you too look for a <b>healthy thirst quencher</b> (apart from water) in the <b>scorching summers</b>! <b>Juicing the watermelon,</b> preparing <b>fresh nimbu pani </b>is something we do over and over to keep us <b>hydrated</b> in the <b>hot summer months</b>.<br />
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Who doesn't <b>love to return home </b>to a <b>chilled healthy mocktail </b>prepared with <b>fresh and seasonal fruits</b>? Growing up I would so look forward to reaching home after school to drink up my glass of <b>mango milkshake, Roohafza water or rose-flavoured milk</b>. Even today I love <b>treating myself</b> to <b>glass </b>of something <b>fruity, fresh and chilled</b>.</div>
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I often find myself thinking of <b>different mocktails </b>to prepare, apart from the regular ones such as <b>shikanji </b>(spiced lemon water). Lucky to have born in <b>India, </b>I can <b>never run out of ideas</b> to <b>expand</b> my everyday kitchen <b>menu</b>. <b><span style="color: blue;"><a href="http://dillitodubai.blogspot.ae/2016/04/summer-coolers.html" target="_blank"><span style="color: blue;">Check out some more healthy options to make a chilled drink for the kids or for guests this summer here</span></a>.</span></b> Indian food is just so varied.</div>
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<b> My father always says - just like </b><b>the language changes, at </b><b>every 100 kms you move away from Delhi, similarly changes the food, ingredients and flavours.</b></blockquote>
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And I guess food is one of the many things that<b> binds all us Indians together</b>. Being a <b>proud North Indian</b>, I admire the <b>delicacies </b>from the <b>South and North-East </b>alike.<br />
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<b>Aam Panna </b>is a <b>delicious sweet and sour drink </b>mostly prepared before the <b>onset of summers</b> when the<b> mangoes are beginning to ripen</b> and <b>green raw mangoes are in abundance</b>. It is a <b>squash </b>made by <b>pulping kachchi ambi </b>or raw mango and can be prepared in so many ways.</div>
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Some like it <b>spicy </b>and like to <b>add rock salt</b> and <b>roasted cumin powder</b>, while some like to keep it <b>tangy </b>retaining the <b>sour taste </b>of the<b> raw mangoes</b> and add very little sugar, and others<b> sweeten </b>it with <b>jaggery or sugar.</b> In this version I have <b>added mint leaves</b> to make this <b>sweet and sour summer cooler.</b></div>
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<b>Kachchi Ambi </b>or raw mango is loaded with <b>Vitamin C, niacin and Vitamin B.</b> It is just so good to keep yourself from getting <b>dehydrated</b> when the <b>mercury soars</b>.</div>
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The <b>mint leaves </b>lend a <b>refreshing and cooling taste</b>. <b>Weight watchers </b>can do away with the <b>sugar </b>and instead of using<b> raw green mangoes </b>choose the <b>riper ones</b> as those are <b>naturally sweet</b>. Another<b> healthy way </b>to <b>sweeten this drink </b>is by using <b>jaggery.</b> Just cook jaggery with some water in order to make a<b> thick sweet liquid </b>and add it to the <b>squash</b>. Jaggery is rich in <b>iron</b>.<br />
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This is a <b>simple recipe</b> and hardly takes <b>20 min </b>to get done with and yields 10-12 glasses of Aam Panna. Just get a couple of green raw mangoes (3-4), wash and pressure cook them. Upon cooling peel the mangoes and scrape out the mushy pulp off the mango seed. Now using a blender or a mixer, blend together a cup of mint leaves along with the mango pulp and 4-5 spoons water, 4-5 tbsp sugar. Now add roasted cumin powder and your Aam Panna swquash is ready. Store in an air tight jar in the refrigerator for a week.</h4>
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To prepare a serving of Aam Panna, in a glass add 3-4 tbsp of the squash, add chilled water, ice cubes and 1/2 tsp rock salt. Mix and serve chilled.</h4>
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<i>Have you tried this Indian drink?</i></div>
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<i>How do you like to make your Aam Panna?</i></div>
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<i>How did you find this recipe to make the Aam Panna squash?</i></div>
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<i>Tell me all, I'd love to know what you think!</i></div>
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Thanks for reading! :-)</div>
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Richahttp://www.blogger.com/profile/10004436933096146643noreply@blogger.com0tag:blogger.com,1999:blog-3822525293505582812.post-11643084294080283842016-04-21T01:08:00.004-07:002016-04-21T01:08:36.462-07:00Baingan Bhadta or Roasted Eggplant<div class="separator" style="clear: both; text-align: center;">
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Punjabi cooking </b>is <b>interesting </b>as a <b>number of methods </b>are used in <b>cooking </b>different kinds of<b> food</b>. From <b>deep-frying</b> in <b>huge woks</b> to <b>roasting a flat round chapatti</b> in a <b>tandoor</b> (clay oven), <b>unique methods</b> used in <b>North Indian cooking</b> make the process <b>intriguing</b> and leave the <b>dish tasting authentic</b> and <b>unique.</b><div>
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There is no other way <b>Punjabis</b> would have their <b>brinjals</b> than making a <b>bhadta </b>out of them! <b>Baingan ka Bhadta </b>is prepared by <b>slow roasting the oval dark purple </b>large varieties of brinjals on an <b>open stove</b> and then <b>mashing up</b> its <b>roasted pulp </b>to mix it with a <b>tadka </b>of tomatoes and onions.</div>
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Known in India as <b>Brinjal</b>, this<b> smooth skinned,</b> <b>shiny deep purple vegetable</b> is rich in vitamins, minerals and fibre. Alternatively called <b>aubergine or eggplant</b>, this is<b> healthy</b> enough for weight watchers as it is <b>low in calories</b> and has <b>no cholesterol or fat</b>. Buy the <b>long oval shaped deep purple </b>ones. The ones with <b>lesser seeds </b>in them will have a <b>smooth shiny skin</b> and will be <b>long</b> and <b>light-weight.</b></div>
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Baingan Ka Bhadta is cooked every week at any <b>North Indian house,</b> and all at home can take in the <b>fragrance </b>of <b>stove-top roasted brinjals</b>. The <b>roasted brinjals</b> <b>smell</b> just so <b>awesome</b>! It is a <b>spicy, dry main course</b> eaten mostly with <b>chapatti or paratha</b> (griddle-fried flat bread) for <b>lunch </b>accompanied by <b>raita</b> (yoghurt-based side dish generally made with boondi or chopped/grated veggies like cucumber, onion, tomato etc). Baingan Bhadta is made in <b>two ways.</b> My late <b>grandma </b>used to make a <b>salad dish version </b>by<b> mixing roasted</b> and <b>mashed brinjal</b> with freshly chopped onion and tomatoes, green chili with only salt and red chili powder in it. We called it kachcha or raw <b>bhadta</b> and used to relish it with <b>phulkas </b>or chapatti or just like that with a <b>sprinkle of lemon</b>. Sadly that dish is no more made these days. I will try and share the full recipe for it!</div>
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<b>Baingan Bhadta </b>is <b>worth all the mess</b> it creates and the <b>time </b>it takes to prepare it. We need to<b> roast the brinjal</b> well till the <b>purple skin chars</b> well changing to a <b>flaky black</b> and the <b>skin</b> starts <b>curling</b>. My<b> golden rule </b>to check if the <b>brinjal is roasted perfectly</b> or not is by <b>inserting a knife</b> into roasting brinjal, if it comes out clean and without any effort its done.</div>
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Prepping Time: 10 min</div>
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Cooking Time: 30 min</div>
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Difficulty: Medium</div>
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Messy: Yes</div>
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Tip: To reduce the mess I like to line my stove top with foil paper.</div>
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Ingredients:</h4>
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2 medium brinjals (600gm)</div>
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4-5 onions, finely chopped</div>
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3-4 tomatoes, finely chopped</div>
<div>
4-5 green chilies, finely chopped</div>
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3-4 tbsp Cooking Oil</div>
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1 tsp red chili powder</div>
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salt, to taste</div>
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Method:</h4>
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1) Roast over an open flame for 10-15 min or until the brinjal turns black, while turning occasionally.</h4>
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2) Keep aside to cool.</h4>
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3) Heat cooking oil in a wok and add chopped onions.</h4>
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4) Until onions brown, chop the stem and discard. Now peel the skin pinching it off the brinjals and mash the brinjals. Keep aside.</h4>
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5) Keep on checking the onions and stir fry until golden brown like this.<br />
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5) Now add chopped tomatoes, green chilies and stir.</h4>
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6) When tomatoes are mushy, and turned into a paste-like consistency, add red chili powder and salt. </h4>
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7) Mix and stir fry for 2 min and when you spot oil has separated from the tadka....</h4>
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....add the mashed brinjal. Mash and mix properly with the kadchchi or large spoon.</h4>
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Serve with hot phulkas (chapatti) or make these <b>yummy parathas </b>(griddle-fried flat bread) like I did!<br />
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<i>Have you ever tried this wonderful dish?</i></div>
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<i>How do you like to eat it? At home with a fluffy phulka or dhaba-style with lots of green chilies? </i></div>
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<i>Tell me how do you make your brinjal recipes? I'd love to know you cook this wonderful vegetable!</i></div>
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Thanks for reading! :-)</div>
Richahttp://www.blogger.com/profile/10004436933096146643noreply@blogger.com0tag:blogger.com,1999:blog-3822525293505582812.post-86454106526640621272016-04-19T22:20:00.002-07:002016-04-19T23:47:20.449-07:00Tomato Soup<div class="separator" style="clear: both; text-align: center;">
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The <b>weather </b>in the <b>UAE</b> has been <b>surprising </b>us <b>unfailingly</b> every <b>weekend.</b> Seems like the <b>sun</b> after being on<b> full-time duty</b> throughout the week plans to take a <b>break</b> and <b>chill out </b>behind a <b>blanket of clouds</b> at the<b> weekend; </b>giving way to <b>white fluffy cotton balls</b> in the sky, <b>gust of wind </b>and sometimes <b>a little shower of rain</b> to <b>please </b>us residents!<br />
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Isn't it <b>amazing</b> that we are<b> headed </b>towards the <b>end of April </b>but the <b>evenings are still cool</b> with <b>wind sweeping the trees </b>and <b>being the perfect reason</b> to <b>stretch</b> our <b>daily park outing time</b>. I <b>can't help</b> but say <b>yes to Little M </b>when<b> he urges <i>'</i></b><i>can we stay a little bit more please'</i>; whenever I call out to my little one <b>going up and down</b> the <b>slide</b>.<br />
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As predicted, the <b>crazy windy weather</b> got me <b>down</b> last weekend leaving me with a <b>cold</b>, and an <b>itchy throat</b>. Whenever <b>someone</b> at the house is <b>struck</b> with the <b>cold/flu</b>, I help <b>calm it down</b> with a <b>bowl of comforting warm soup </b>full of <b>nutrition, veggie goodness</b> and a slight <b>scent of whole spices </b>(such as cumin, cloves, black peppercorns and bay leaves) to <b>do their magic</b>. The addition of these <b>whole spices</b> is a<b> must</b> when I am <b>looking </b>to <b>treat </b>and <b>calm down</b> any <b>cold/flu</b> or <b>ward off</b> seasonal <b>infections/allergies</b>.</div>
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Soups, I can safely say, are something that <b>delight me </b>albeit their <b>simplicity.</b> I <b>love</b> that <b>warm thick liquid</b> entering my <b>throat</b> and slowly <b>calming me</b> down. The <b>autumn/winter season </b>calls for a <b>simmering pot</b> of <b>soup brewing away</b> in the<b> kitchen</b> to <b>warm up </b>the <b>evenings</b> and <b>fill up </b>the <b>house </b>with its<b> bubbling aroma</b>. Its just too comforting to not have a bowl full of <b>warm rich goodness</b> when I am <b>not feeling well</b>. I normally make <b>chicken soup </b>with lots of <b>fresh herbs </b>and <b>ginger-garlic </b>to fight back any cold/flu and keep allergies at bay. But the last weekend I was <b>craving to cosy up </b>with some <b>tomato soup-bread sticks</b> combo so I whipped this up straight away!<br />
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Taking in the <b>aroma</b> of <b>freshly boiled pulpy tomatoes</b> is a must for me! <b>Simple, dense</b> and <b>sweet</b> the <b>fragrance </b>just <b>takes me back</b> to my <b>childhood.</b><br />
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Tomato soup happens whenever I have a <b>bulk of tomatoes</b> sitting in my<b> pantry</b> and mostly during the <b>autumn/winter season</b>. This version is <b>simple </b>and the recipe I have kind of<b> ingrained in me </b>after having seen <b>my mom and my grandma</b> prepare it by <b>whistling the tomatoes</b> in a <b>pressure cooker</b> and then <b>peeling off the skin</b> and <b>mashing up </b>the <b>pulp.</b><br />
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Difficulty Level: Easy</div>
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Time: 30 min</div>
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Ingredients:</h4>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ_roLkppk01f8X67eyOEODYxxYO2HtvA1OsNGTxlse9XYxEK0UHspmlVTCxEVZNFNZqHKNYk2BVfrjp5re6DQ1ZwTyJF4j5aYCstLem0n5mFrdKdv_nvs7pPYhV6foWHi-h36kGApJOM/s1600/IMG_3681.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ_roLkppk01f8X67eyOEODYxxYO2HtvA1OsNGTxlse9XYxEK0UHspmlVTCxEVZNFNZqHKNYk2BVfrjp5re6DQ1ZwTyJF4j5aYCstLem0n5mFrdKdv_nvs7pPYhV6foWHi-h36kGApJOM/s400/IMG_3681.JPG" width="400" /></a>6-7 tomatoes</div>
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1 apple, sliced, skin and seeds removed</div>
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2-3 tbsp finely chopped onion</div>
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1 tbsp finely chopped garlic</div>
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2 bay leaves</div>
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3-4 cloves<br />
6-8 peppercorns<br />
3-4 tbsp butter<br />
1 tbsp cooking oil</div>
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2-3 tbsp fresh cream</div>
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1 tsp roasted cumin</div>
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a pinch of sugar</div>
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2 tbsp corn flour dissolved in equal quantity of water</div>
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Method:</h4>
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1) Pressure cook tomatoes and apple in 3-4 cups water for 2-3 whistles. When the steam escapes, remove the lid and take out the tomatoes in a dish. Let them cool a bit and then by hand pinch away the skin to peel it completely.</h4>
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2) Using a blender grind the tomatoes and apple to make a thick pulp. Keep aside.</h4>
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3) Warm 3-4 tbsp butter in a pan with a tbsp cooking oil. Add bay leaves, peppercorns, cloves and saute until a rich aroma comes. Now add in chopped garlic. Saute until the raw smell disappears.</h4>
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3) Now add onions and saute until translucent.</h4>
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4) Add the tomato and apple pulp with 1-2 cup stock that was used to pressure cook the tomatoes and bring to a boil. Sprinkle roasted cumin powder. Stir.</h4>
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5) Now add corn flour-water mixture. Stir and bring to a boil again.</h4>
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Serve hot with a<b> drizzle </b>of <b>fresh cream </b>and some <b>bread sticks </b>to be <b>munched along</b>.<br />
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<i>How do you make your tomato soup?</i></div>
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<i>Share your soup stories with me. I'd love to hear them all!</i></div>
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Thanks for reading. :-)</div>
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Richahttp://www.blogger.com/profile/10004436933096146643noreply@blogger.com0tag:blogger.com,1999:blog-3822525293505582812.post-68908347407533141962016-04-14T01:49:00.000-07:002016-04-14T01:58:06.486-07:00Ashtami prashad - Kaale Chhole, Poori & Atte Ka Halwa<div class="separator" style="clear: both; text-align: center;">
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<b>Happy Durga Ashtami</b> everyone! I am bringing to you the typical <b>halwa, poori-chhole</b> that is cooked early morning for the <b>Ashtami pooja </b>at my <b>home</b> and most other <b>North Indian households.</b> After <b>nine days</b> of <b>Navratri</b> and following a strict <b>no non-vegetarian, no onion-garlic </b>diet we conclude it on the eighth day called <b>Ashtami </b>by offering this<b> prasad</b> to <b>Maa Durga</b> the Goddess first and later feasting on this <b>yummy authentic North Indian food </b>for the<b> rest of the day</b>.</div>
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We try out the <b>poori or fluffy deep-fried bread </b>in so many ways in the same day. First we eat the <b>hot, bubbling and fluffy poori straight</b> out of the <b>wok </b>with <b>spicy dry kaale chhole</b> or black-brown chickpeas. Then <b>hot and velvety atte ka halwa</b> or wholewheat sweet pudding is <b>slathered on top of the soft poori </b>and <b>devoured</b> slowly taking in the <b>taste of halwa and poori in every bite.</b></div>
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We eat such a <b>packed breakfast of poori, chhole and halwa </b>that lunch is <b>skipped </b>and then by 4 pm when the hunger again strikes, we go looking for some <b>leftover pooris </b>from the morning in the <b>roti ka dabba</b> or hot case and then eat them with <b>aam ka achaar </b>or raw mango pickle, washing it down with a cup of <b>kadak chai.</b></div>
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So now you know what is on the menu in every <b>North Indian house </b>when it is <b>Ashtami or Navmi</b>! Nothing else is cooked afterwards as this dish is <b>repeated</b> in several <b>combinations throughout the day</b>. Dinner is mostly the<b> leftover chhole </b>with <b>steamed rice</b> or <b>fresh phulkas </b>or chapatti.</div>
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<b><u>Kaale Chhole</u></b></h4>
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<b>The Kaale Chhole or <span style="background-color: white; color: #666666; font-family: "merriweather"; font-size: 13.2px; line-height: 18.48px;"> </span><span style="background-color: white; color: #666666; font-family: "merriweather"; font-size: 13.2px; line-height: 18.48px;">Sookhe Kaale Chane</span><span style="background-color: white; color: #666666; font-family: "merriweather"; font-size: 13.2px; line-height: 18.48px;"> or </span><span style="background-color: white; color: #666666; font-family: "merriweather"; font-size: 13.2px; line-height: 18.48px;">Black Chickpeas (Dry)</span></b><span style="background-color: white; color: #666666; font-family: "merriweather"; font-size: 13.2px; line-height: 18.48px;"> is a recipe from </span><b style="background-color: white; color: #666666; font-family: Merriweather; font-size: 13.2px; line-height: 18.48px;">Punjab</b><span style="background-color: white; color: #666666; font-family: "merriweather"; font-size: 13.2px; line-height: 18.48px;">. These are super </span><b style="background-color: white; color: #666666; font-family: Merriweather; font-size: 13.2px; line-height: 18.48px;">easy </b><span style="background-color: white; color: #666666; font-family: "merriweather"; font-size: 13.2px; line-height: 18.48px;">and since it is </span><b style="background-color: white; color: #666666; font-family: Merriweather; font-size: 13.2px; line-height: 18.48px;">onion-garlic free </b><span style="background-color: white; color: #666666; font-family: "merriweather"; font-size: 13.2px; line-height: 18.48px;">it requires </span><b style="background-color: white; color: #666666; font-family: Merriweather; font-size: 13.2px; line-height: 18.48px;">less chopping </b><span style="background-color: white; color: #666666; font-family: "merriweather"; font-size: 13.2px; line-height: 18.48px;">of veggies and if the chhole is pressure cooked in advance the </span><b style="background-color: white; color: #666666; font-family: Merriweather; font-size: 13.2px; line-height: 18.48px;">tadka</b><span style="background-color: white; color: #666666; font-family: "merriweather"; font-size: 13.2px; line-height: 18.48px;"> or tempering for this recipe can be prepared in </span><b style="background-color: white; color: #666666; font-family: Merriweather; font-size: 13.2px; line-height: 18.48px;">under 30 min</b><span style="background-color: white; color: #666666; font-family: "merriweather"; font-size: 13.2px; line-height: 18.48px;">. </span>Since this is prasad for Ashtami pooja so no onion, no garlic is added. But still its yummy. :-) <b><span style="color: blue;"><a href="http://kaale%20chhole%20or%20sookhe%20kaale%20chane%20or%20black%20chickpeas%20%28dry%29%20is%20a%20recipe%20from%20punjab.%20these%20are%20super%20easy%20and%20since%20it%20is%20onion-garlic%20free%20it%20requires%20less%20chopping%20of%20veggies%20and%20if%20the%20chhole%20is%20pressure%20cooked%20in%20advance%20the%20tadka%20or%20tempering%20for%20this%20recipe%20can%20be%20prepared%20in%20under%2030%20min./" target="_blank">See the step-by-step recipe for Kaale Chhole here.</a> </span></b></div>
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<u>Poori</u></h4>
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Learn<span style="color: blue;"><b> <a href="http://dillitodubai.blogspot.ae/2016/04/poori.html" target="_blank"><span style="color: blue;">how to make fluffy poori </span></a></b></span>from the step-by-step recipe provided here. For poori, I always prepare the dough well in advance. If I have to make it early in the morning I prepare the dough in the night and store it in fridge. I find it easier to handle the dough which has take its time to rest.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgdGJZc7gRCS-byUWeA0NgSVZ5GJcw4VbQgBJdFZHEtjysEH4WFSChNLOr-FoOTNGTztML7G_mrqhi-z6NA0S4JGwbGX0i0XG5ov-8bw2Zf-koc_F3EA9xRi0A5mwSPRmp7XntCTCtcWc/s1600/FullSizeRender+%252858%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgdGJZc7gRCS-byUWeA0NgSVZ5GJcw4VbQgBJdFZHEtjysEH4WFSChNLOr-FoOTNGTztML7G_mrqhi-z6NA0S4JGwbGX0i0XG5ov-8bw2Zf-koc_F3EA9xRi0A5mwSPRmp7XntCTCtcWc/s640/FullSizeRender+%252858%2529.jpg" width="480" /></a></div>
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<u>Halwa</u></h4>
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Being a <b>sweet dish</b>, halwa is made on <b>special occasions or festivals </b>in most <b>Indian households </b>using different kinds of <b>flour </b>like<b> suji </b>(semolina) or <b>atta </b>(wholewheat flour) or mixing the two. When the <b>bride </b>comes to her <b>new home</b> after marriage, she is expected to make a <b>signature halwa </b>dish and that is the way she makes it <b>into the hearts of her in-laws</b>. :-)<br />
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It is fairly <b>easy</b> but still you need to be careful and keep stirring while <b>roasting the flour in the ghee </b>so that no lumps are formed. <a href="http://dillitodubai.blogspot.ae/2016/04/atte-ka-halwa.html" target="_blank"><b><span style="color: blue;">For the Atte Ka Halwa recipe click here!</span></b></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgypWV3cp8jXTHaY3mA3C6srlGxBy_JT7TdLuCNpSyBvxgdW6ue5p3WaJ-hWxPguN0uVy6DHrQylonBTHZvgBGmZBeyHuXzuJwT14sS9BxmFHQOF5yJa0MNavUv7fVkT04FivKK1p2oexg/s1600/IMG_3739.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="528" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgypWV3cp8jXTHaY3mA3C6srlGxBy_JT7TdLuCNpSyBvxgdW6ue5p3WaJ-hWxPguN0uVy6DHrQylonBTHZvgBGmZBeyHuXzuJwT14sS9BxmFHQOF5yJa0MNavUv7fVkT04FivKK1p2oexg/s640/IMG_3739.JPG" width="640" /></a></div>
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Hope you all had a divine Ashtami. <b>Happy Ashtami/Kanjak/Vishu </b>to all those celebrating! :-)</div>
Richahttp://www.blogger.com/profile/10004436933096146643noreply@blogger.com0tag:blogger.com,1999:blog-3822525293505582812.post-35506155715797239152016-04-14T01:38:00.000-07:002016-04-14T01:58:23.774-07:00Atte Ka Halwa<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOV6K2oy0CZXKpuSZXsRU4BqddCbu8RU3QHt2bAejUPxjftySp63qPHGfjhV24ffevSqoVes1vEzg1xI91GVx6AGW6qpQqi8SzdKt8Pd_q9rEjJtlZemSXKvTu7TTb6gKwb2hH3n3MHHo/s1600/FullSizeRender+%252857%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOV6K2oy0CZXKpuSZXsRU4BqddCbu8RU3QHt2bAejUPxjftySp63qPHGfjhV24ffevSqoVes1vEzg1xI91GVx6AGW6qpQqi8SzdKt8Pd_q9rEjJtlZemSXKvTu7TTb6gKwb2hH3n3MHHo/s640/FullSizeRender+%252857%2529.jpg" width="480" /></a></div>
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Being a <b>sweet dish,</b> halwa is made on special occasions or <b>festivals </b>in <b>most Indian households </b>using different kinds of <b>flour </b>like <b>suji</b> (semolina) or <b>atta </b>(wholewheat flour) or mixing the two. When a <b>new bride </b>comes to her<b> new home after marriage</b>, she is expected to make a <b>signature halwa dish</b> and that is the way she makes it into the <b>hearts of her in-laws.</b> :-) </div>
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It is fairly easy but still you need to be careful and keep stirring while <b>roasting the flour in the ghee </b>so that no lumps are formed.</div>
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Being a<b> rich desert</b>, it is eaten by<b> topping it</b> with<b> chopped dry fruits</b> or even by adding slightly <b>roasted chopped dry fruits</b> such as almonds, raisin, cashew while cooking. It is scooped in spoons and mostly eaten as it is. The better-half loves the <b>epic puri-halwa combo </b>wherein <b>hot and velvety atte ka halwa</b> or wholewheat sweet pudding is <b>slathered on top </b>of the <b>soft poori </b>and <b>devoured slowly </b>taking in the <b>taste of halwa</b> and <b>poori in every bite</b>. <a href="http://dillitodubai.blogspot.ae/2016/04/poori.html" target="_blank"><span style="color: blue;"><b>See the recipe to make hot and fluffy poori here.</b></span></a></div>
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The <b>golden rule </b>that I have learned and<b> ingrained in my head </b>for making <b>Halwa</b> as told by my <b>wise mother </b>is to <b>always</b> keep the<b> ratio of flour:water</b> as<b> 1:4</b>. For example, you are using 2 cups of flour, the water required to make it will be 8 cups.</div>
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Difficulty: Easy</div>
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Cooking Time: 20-25 min</div>
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Servings: 4-5</div>
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Ingredients:</h4>
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1 cup wholewheat flour</div>
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1 cup ghee</div>
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Sugar 6-7 tbsp</div>
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4 cups water</div>
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Method:</h4>
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1) In a wok, add flour and ghee. On a low flame, keep stirring until a roasted fragrance of flour can be sensed.</div>
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2) Once the flour looks roasted and brown (but not burnt), slowly add water while stirring continuously with the other hand to make sure no lumps are formed. Keep stirring and bring to a boil.</div>
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3) Add sugar and stir. Turn of the gas once the halwa has thickened to a semi-fluid smooth consistency. Garnish with chopped almonds or roasted dry fruits of your choice. Serve hot.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUoLlyirFXgVw8ZmirRyhFeknjcrCk-aqnk4pygNro6j84m0EZbjyuaZMxAKaU2rBXVlYq7c_ppXIuEd_3f-v0crG30lLdSYwacH1pMg1IO0Wnrr-PsUmtxb9irTxIN8eh53fSOdA-3XQ/s1600/FullSizeRender+%252855%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUoLlyirFXgVw8ZmirRyhFeknjcrCk-aqnk4pygNro6j84m0EZbjyuaZMxAKaU2rBXVlYq7c_ppXIuEd_3f-v0crG30lLdSYwacH1pMg1IO0Wnrr-PsUmtxb9irTxIN8eh53fSOdA-3XQ/s640/FullSizeRender+%252855%2529.jpg" width="480" /></a></div>
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How do you make your Halwa? Please share your recipes with me. I'd love to know how you make it.</div>
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Thanks for reading! :-)</div>
Richahttp://www.blogger.com/profile/10004436933096146643noreply@blogger.com0tag:blogger.com,1999:blog-3822525293505582812.post-4597828813975249362016-04-14T01:23:00.000-07:002016-04-14T01:51:37.636-07:00Poori<div>
<b>Poori </b>is the <b>perfect comfort food</b>, eaten <b>hot</b> and <b>fluffy just out of a wok</b> <b>bubbling </b>with hot cooking oil. Since it is a <b>deep-fried bread</b>, it is prepared only on <b>special occasions</b>. One such occasion is the <b>Durga Ashtami </b>or the eighth day of <b>Navratri, </b>the <b>north Indian</b> <b>festival</b> of <b>fasting</b> for <b>nine days</b> to <b>cleanse </b>and <b>purify the soul</b> and <b>pray </b>to the <b>Goddess Durga</b>.</div>
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Poori, mostly accompanied with <b>aloo ki sabzi</b> (spicy potato curry cooked in tomato sauce) or with <b>white or brown chickpea</b> (mostly dry with very less amount of gravy) is something that can<b> easily delight any person.</b><span style="color: blue;"><b style="background-color: white;"> <a href="http://dillitodubai.blogspot.ae/2016/04/kaale-chhole-dry.html" target="_blank"><span style="color: blue;">See the recipe for making Kaale Chhole (brown chickpea) here.</span></a></b></span></div>
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Perfect food to<b> takeaway for picnics,</b> <b>long journeys</b> or for <b>packing into dabbas</b> for the <b>school </b>or <b>office</b>, pooris are <b>delicious</b> both <b>when hot </b>or even<b> when not</b>. Eating them with <b>aam ka achaar</b> or raw mango pickle and washing it down with a cup of<b> kadak chai,</b> is a <b>cherished memory</b> from several trips taken by <b>road and train</b> with <b>my family</b>. :-)</div>
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Poori, just like any other bread, is <b>versatile</b> enough to be eaten in <b>so many ways</b>. Eat the <b>hot, bubbling and fluffy poori straight out of the wok </b>with <b>spicy dry kaale chhole </b>or black-brown chickpeas or <b>aloo ki sabzi</b>. If you have a <b>sweet tooth</b>, go for the <b>epic puri-halwa combo </b>wherein <b>hot and velvety atte ka halwa</b> or wholewheat sweet pudding is <b>slathered on top </b>of the <b>soft poori </b>and <b>devoured slowly </b>taking in the <b>taste of halwa</b> and <b>poori in every bite</b>. <a href="http://dillitodubai.blogspot.ae/2016/04/atte-ka-halwa.html" target="_blank"><b><span style="color: blue;">Here is a super simple recipe to make yummy Atte Ka Halwa.</span></b></a></div>
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For poori, I always prepare the <b>dough</b> well <b>in advance</b>. If I have to make it early in the morning, I prepare the <b>dough in the night </b>and <b>store</b> it in an air-tight container in the <b>fridge</b>. I find it easier to handle the dough which has take its time to rest.</div>
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<h4>
Preparing the Dough for Poori</h4>
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Time: 10 min</div>
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Ingredients:</div>
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3 cups wholewheat flour</div>
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1/2-1 cup water</div>
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1 tbsp ghee</div>
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1 tsp salt</div>
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<b>Kneading the dough</b></div>
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In a flat bottomed container. Add in the flour, salt, ghee and mix. Now using your hands start kneading the dough adding little water every now and then.</div>
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The dough for the poori needs to be tight and not very soft and thus requires very little water. So add water in parts and only when required. We need a dough that is hard and easier to handle. Refrigerate for atleast an hour.</div>
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<b>Flattening the dough</b></div>
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Make small peda or balls with dough and using a little oil flatten it with a belan or a rolling pin. Make the number of round flat pooris as required.</div>
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<b>Frying the flat pooris</b></div>
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In a wok, heat enough refined oil and once its really hot start adding the pooris one by one, frying on both sides until golden brown. Take out with a big kadchhi or spatula on a napkin. Serve hot with chana or halwa.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgdGJZc7gRCS-byUWeA0NgSVZ5GJcw4VbQgBJdFZHEtjysEH4WFSChNLOr-FoOTNGTztML7G_mrqhi-z6NA0S4JGwbGX0i0XG5ov-8bw2Zf-koc_F3EA9xRi0A5mwSPRmp7XntCTCtcWc/s1600/FullSizeRender+%252858%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgdGJZc7gRCS-byUWeA0NgSVZ5GJcw4VbQgBJdFZHEtjysEH4WFSChNLOr-FoOTNGTztML7G_mrqhi-z6NA0S4JGwbGX0i0XG5ov-8bw2Zf-koc_F3EA9xRi0A5mwSPRmp7XntCTCtcWc/s640/FullSizeRender+%252858%2529.jpg" width="480" /></a></div>
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How do you like to make your poori? Do you add ajwain or carom seeds?</div>
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Tell me all your tales about poori, I'd love to read them.</div>
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Thanks for reading! :-)</div>
Richahttp://www.blogger.com/profile/10004436933096146643noreply@blogger.com0tag:blogger.com,1999:blog-3822525293505582812.post-56326539266856027512016-04-14T00:57:00.002-07:002016-04-14T00:57:41.730-07:00Kaale Chhole (dry)<b>Kaale Chhole </b>or <b>Sookhe Kaale Chane</b> or <b>Black Chickpeas (Dry)</b> is a recipe from <b>Punjab</b>. These are super <b>easy </b>and since it is <b>onion-garlic free </b>it requires <b>less chopping </b>of veggies and if the chhole is pressure cooked in advance the <b>tadka</b> or tempering for this recipe can be prepared in <b>under 30 min</b>.<div class="separator" style="clear: both; text-align: center;">
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During my<b> school days</b>, I remember <b>trotting down</b> to the <b>gurudwara</b> near my <b>home</b> every Saturday just to <b>experience a melt in the mouth spicy tangy taste </b>of <b>kaale chhole</b>. <b>Kaale chhole ka prasad </b>was distributed and I hope still is, in most gurudwaras on a <b>Saturday</b>. It is an out of the world experience to be the lucky one to get your hands on this yummy prasad.<br /><div>
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Here is a recipe just how <b>my mom</b> makes it on <b>early mornings</b> each <b>Ashtami</b> or the eighth day of <b>Navratri, </b>the <b>north Indian</b> <b>festival</b> of <b>fasting</b> for <b>nine days</b> to <b>cleanse </b>and <b>purify the soul</b> and <b>pray </b>to the <b>Goddess Durga</b>. It is mostly eaten with <b>hot and fluffy poori</b> (deep-fried bread) or scooped with soft and fresh <b>phulkas</b> or<b> chapatti.</b></div>
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<u>Kaale Chhole</u></h4>
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Difficulty Level: Easy</div>
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Prepping Time: 20 min</div>
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Cooking Time: 1 hour</div>
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Ingredients:</h4>
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1.5 cup black chana or chickpea (soaked overnight in water)</div>
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3 large tomatoes, finely chopped</div>
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4-5 green chilies, finely chopped</div>
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1 tsp jeera/cumin seeds</div>
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4 tbsp cooking oil</div>
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1 tsp red chili powder</div>
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1 tsp chana masala</div>
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1 tsp coriander powder</div>
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Method:</h4>
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1) Pressure cook chana for 30 min in 4-5 cups water.</div>
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2) Till the time the chana is done, in a wok heat cooking oil. Add jeera and let it crackle. Now put in chopped tomatoes and green chili and let it soften and form into a paste-like consistency. Stir in between.</div>
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3) When the oil has separated from the tomatoes, add in the red chili powder, chana masala, coriander powder and salt to taste. Stir.</div>
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4) Once the steam has evaporated from the pressure cooker. Open and check if the chana is soft and cooked.</div>
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5) Now add the chana to the tomato tadka prepared and let it simmer on low heat for 15 min. Serve hot with poori or chapatti.</div>
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Note: At step 4, if the chana is still not cooked close the lid and let it whistle away for 15 min after adding the tadka to it.</div>
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How do you make your chana?</div>
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Do share with me your secret recipe!</div>
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Thanks for reading! :-)</div>
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Richahttp://www.blogger.com/profile/10004436933096146643noreply@blogger.com0tag:blogger.com,1999:blog-3822525293505582812.post-54383684421869695542016-04-11T01:41:00.000-07:002016-04-11T01:44:42.649-07:00Veg Pulao (No Onion-Garlic)<div class="separator" style="clear: both; text-align: center;">
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<b>Navratri </b>or the<b> nine nights festivity </b>comes <b>twice</b> a year, once before the <b>onset of summers</b> and then again just before <b>winters</b>. During the <b>nine nights of navratri</b>, the <b>nine forms of mother goddess Durga</b> are worshiped.<br />
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Many people in <b>North and west India fast</b> during the <b>nine days</b> of <b>navratri</b>. It is considered to be an<b> auspicious time</b> to start new ventures, plans and it is a time to <b>get spiritual </b>and <b>worship and pray</b> to <b>Goddess Durga</b> and <b>purify the mind, body and soul</b> of all the <b>impurities and negativity</b>.<br />
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N<b>ine days of fasting</b> include avoiding <b>non-vegetarian and onion, garlic</b> among a whole list of foods. For <b>people</b> who are <b>fasting, </b>the food is consumed only <b>once or twice a day</b>. Mostly <b>fruits, milk</b> or other <b>dairy products, potatoes and selected veggies, </b>and some <b>forms of flour </b>like <b>kuttu ka atta</b> (buckwheat flour), <b>singhare ka atta </b>(water chestnut flour), <b>swaang ka atta </b>(barnyard millet flour), <b>swaang ke chawal </b>(barnyard millet rice), <b>sabudana</b> (tapioca pearls), among others are consumed.<br />
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We <b>oblige happily </b>as this <b>fasting </b>time is more of <b>a feast </b>as a <b>variety of dishes </b>such as <b>puri, pakoras, halwa, aloo tikki </b>and <b>stuffed flat bread</b> are <b>prepared at home</b> using the flour specified above. <b>Swaang ke chawal </b>are used to make <b>pulao </b>(rice stirfry)<b>, dalia</b> (porridge) and<b> kheer </b>(rice pudding). The <b>vrat food </b>or the food consumed when fasting is a whole different form of cuisine altogether.<br />
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Even for<b> people</b> who are <b>not fasting, </b>it is required to <b>go vegetarian </b>and <b>onion-garlic free</b> for the entire<b> navratri </b>period. We abstain from the same and here I am sharing <b>Vegetable Pulao, stir fry rice </b>made with <b>freshly chopped veggies</b> that contain <b>no onion and no garlic</b> at all.<br />
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<b>Pulao</b> is <b>one-pot Indian dish, </b>which can be made <b>quickly</b> and consists of <b>rice and veggies</b>. Pulao is either <b>served</b> as a <b>side dish</b> with a <b>curry</b> or<b> eaten</b> as it is with <b>yoghurt</b> when you have <b>no time to cook anything </b>else. :-)<br />
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This <b>Veg Pulao </b>is <b>simple </b>and <b>quick</b> and is full of <b>goodness of veggies. </b>Since it doesn't have <b>any garlic or spices</b>, the <b>original taste of vegetables</b> is <b>retained </b>in the dish. One can very well taste the <b>natural sweet taste </b>of the <b>corn, peas and carrot.</b><br />
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I do not have pictures to complement the procedure as I made these rice<b> in the morning in a hurry</b>. But I will try and explain the process step by step and it is very simple and easy to follow.<br />
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Difficulty Level: Easy<br />
Prepping time: 10 min<br />
Cooking time: 15-20 min<br />
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<h4>
Ingredients:</h4>
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1 cup Basmati rice (washed and soaked in water for at least 15 min)<br />
1 small potato, cubed<br />
2 carrots, finely chopped<br />
1/2 cup peas<br />
1/4 cup sweet corn<br />
1 tsp jeera or cumin seeds<br />
2 green chilies, finely chopped<br />
1 tomato, finely chopped<br />
2 tbsp ghee<br />
1 tsp red chili powder<br />
salt, to taste<br />
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<h4>
Method:</h4>
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<h4>
1) In a wok, heat ghee and add cumin seeds. Let them flutter and golden and then add finely chopped green chili and tomato.<br />2) When tomatoes have a paste-like consistency and once the ghee has separated, add chopped carrots, potatoes, peas and sweet corn. Stir. Add a pinch of salt.<br />3) Add 1/4 cup water and close the lid and on low flame let the veggies soften in steam.<br />4) Open the lid and check if carrots, potatoes and peas are soft but not mushy. If the veggies are stiff, cover and cook for 2-4 min more.<br />5) When the veggies seem soft, add red chili powder, salt to taste and 2 cups water. Bring to boil and add rice. Bring it to boil again and cover and let the rice cook on low flame for 10 min.<br />6) Turn off the flame. Leave the wok covered for 5-10 min and then serve hot with pickle or yoghurt.</h4>
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It is a surely a <b>delicious lunch recipe </b>and can be eaten with <b>aam aur hari mirch ka achaar</b> (raw mango and green chili pickle) or can be even had with any<b> raita</b> (yoghurt-based side dish generally made with boondi or chopped veggies like cucumber, onion etc) of your choice.<br />
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This <b>colourful Veg Pulao</b> made it into the<b> lunch boxes</b> for the <b>husband and Little M</b>. I would recommend everyone to try this pulao.<br />
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<i><b>Wishing a happy Navratri to all the celebrating fellow Indians!</b></i><br />
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<b>Please note that this recipe is apt for people who are not observing the fast but this is not a vrat food and cannot be eaten by those fasting.</b><br />
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Thanks for reading! :-)Richahttp://www.blogger.com/profile/10004436933096146643noreply@blogger.com0tag:blogger.com,1999:blog-3822525293505582812.post-87910818305952323822016-04-06T22:35:00.000-07:002016-04-06T22:47:49.679-07:00Dahi Chicken - yoghurt, lemon, dry chicken.<div dir="ltr" style="text-align: left;" trbidi="on">
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As I write this from <b>my little corner </b>in a<b> room full of crisp sunlight</b>, I am<b> surrounded by silence </b>and <b>look forward </b>to the <b>next few hours </b>to myself. <b>Little M</b> started <b>big school</b> yesterday. It feels great to have a few hours to yourself in which I try to wind up my work, blogging and household chores.<br />
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Every <b>homemaker</b> has certain<b> recipes </b>for days when they do not have <b>enough energy or time</b> to get into the <b>business of chopping lots of veggies</b> and <b>preparing</b> a <b>full-fledged meal </b>or a separate <b>tadka</b> or tempering.<br />
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This <b>Dahi Chicken or Yoghurt Chicken </b>recipe that I share here today is one of those. I am proud to share this recipe here as the <b>person </b>behind its<b> origin </b>is <b>my </b><em><b>papa</b>. </em>:-) I came to know what a <b>master chef </b>my <b>father</b> is when we visited Delhi in November 2012 when I tasted the<b> most juiciest </b>and <b>tender melt in the mouth mutton</b> and <b>the most delicious dry chicken</b>. His <b>mutton kadhai </b>is out of the world and a dish I can never have enough of. <a href="http://dillitodubai.blogspot.ae/2016/03/mutton-kadhai-or-mutton-curry.html" target="_blank"><span style="color: blue;"><b>See my father's mutton kadhai recipe here</b></span></a>!<br />
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Being a homemaker who likes to cook every meal myself, I like <b>delicious, nutritious recipes</b> that can be <b>put on the dining table </b>in under <b>30 minutes</b>. This <b>Dahi Chicken </b>takes only <b>ginger garlic, yoghurt, lemon juice and butter</b>. This is a<b> dry recipe</b> and it can be served as a<b> starter </b>or even <b>scooped</b> with hot and fresh <b>chapattis </b>for a <b>quick meal</b>.<br />
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This dahi chicken can beat the <em>tandoori chicken </em>any day, I say!<br />
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The <b>leftover chicken pieces</b> (bones removed) were used <b>in the morning </b>to prep up <b>chicken paratha rolls </b>to pack for Little M's <b>school</b>.<br />
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The recipe is simple and takes not more than 40 minutes.<br />
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Prepping time: 10 min<br />
Cooking time: 20-30 min<br />
Difficulty level: Easy<br />
<h4 style="text-align: left;">
Ingredients</h4>
Chicken 1kg skinless, cut in medium pieces<br />
Yoghurt 1 cup<br />
Chopped ginger, garlic (5-6 tea spoons each)<br />
Slit/Chopped green chillies (3-4)<br />
Butter (about 100gms)<br />
Salt, to taste<br />
Pepper 1 tsp<br />
Lemon juice (3-4 lemons)<br />
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<h4 style="text-align: left;">
Method:</h4>
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<h4 style="text-align: left;">
1) In a wok, heat butter. Put chopped ginger and saute.</h4>
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2) Let it turn golden and then add garlic and green chilies.</h4>
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<h4 style="text-align: left;">
3) Saute till the raw smell of garlic disappears and then add the chicken pieces, yoghurt.</h4>
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4) Keep stirring to avoid it from sticking to the bottom of the wok for about 15 min or till the chicken is tender.</h4>
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5) Now add salt, lemon juice, pepper. Keep stirring in between. Let it dry completely. Only butter would be left at the bottom.</h4>
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Sprinkle <b>coriander leaves</b> and serve as a dry starter or as a main meal with hot phulkas or chapatti.<br />
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I would highly recommend this recipe. If you try it, do tell me how did you like it.<br />
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Thanks for reading! :-)</div>
Richahttp://www.blogger.com/profile/10004436933096146643noreply@blogger.com0tag:blogger.com,1999:blog-3822525293505582812.post-31276657234358586172016-04-04T22:15:00.000-07:002016-04-04T22:24:38.263-07:00Banana Oats Smoothie<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5KTnVfAJ8dxN_iMPhwkWMr8_d5OAj5el9BOwfDiAxq3oy527NU0r4aHrsI-P3-Ff0Jj6d6ibXdV3OhvNyTWglGNBxW_W17ZJL0oVn20eHIKfbQTB-R8v1pbzYWizQAjJYYrRUYwoFmw0/s1600/FullSizeRender+%252848%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5KTnVfAJ8dxN_iMPhwkWMr8_d5OAj5el9BOwfDiAxq3oy527NU0r4aHrsI-P3-Ff0Jj6d6ibXdV3OhvNyTWglGNBxW_W17ZJL0oVn20eHIKfbQTB-R8v1pbzYWizQAjJYYrRUYwoFmw0/s640/FullSizeRender+%252848%2529.jpg" width="640" /></a><br />
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Don't want to <b>eat your oats</b>? Well, why do that if you can <b>simply drink them up</b>! :-)<br />
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This one is another <b>snack</b> or <b>breakfast option</b> on <b>busy mornings</b>. <b>Easy to whip up </b>and <b>full of goodness</b> of <b>banana, oats and milk</b>.<br />
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<b>Sweetened naturally</b> by <b>peanut butter </b>and <b>honey,</b> this <b>beverage</b> will <b>not </b>make you <b>feel guilty</b> at all. <b>One healthy drink</b> to <b>devour </b>this <b>summer</b>!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVyPJD0JX2L-1OlygUymvfpzIabI2VDFZYKX3YqtVicvRF4jVl66LD3iVY4lZ393Sr4mJD3XipMUgp6L7chHhZRBWeQJkM5xB3bxFluB_3OvHZgsF5YWabIEPu7xCgVaQiz4TzLTXl8Fo/s1600/FullSizeRender+%252847%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVyPJD0JX2L-1OlygUymvfpzIabI2VDFZYKX3YqtVicvRF4jVl66LD3iVY4lZ393Sr4mJD3XipMUgp6L7chHhZRBWeQJkM5xB3bxFluB_3OvHZgsF5YWabIEPu7xCgVaQiz4TzLTXl8Fo/s640/FullSizeRender+%252847%2529.jpg" width="640" /></a><br />
Makes 2 cups<br />
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Ingredients:<br />
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1 cup milk<br />
1 Banana<br />
1 tbsp Peanut butter<br />
1 tbsp honey<br />
3-4 tbsp oats<br />
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Method:<br />
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Start by peeling and chopping banana. In a blender, add chopped banana, oats, honey and milk. Blend until smooth.<br />
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Arrange <b>banana chunks </b>on the <b>rim </b>of the <b>glass</b> and <b>garnish</b> with <b>pomegranate seeds</b>.<br />
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Serve chilled.<br />
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<a href="http://dillitodubai.blogspot.ae/2016/04/summer-coolers.html" target="_blank"><span style="color: blue; font-size: large;"><b>See more such simple summer coolers here!</b></span></a></div>
<div>
<br /></div>
<div>
<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWZFUiN9Rst55PM_vbguqCH0XNtpKYxqY5Zd0uqXfMK2QsOKbiqHtW82Kek67P-EmpTeO8UBx9m5dm4IHvr3YEeI8aSWSTx0UV_5158X2sqnAV7QVwcD5iF2a8lOZj8b1sCO-af6Y2yd4/s640/FullSizeRender+%252829%2529.jpg.jpg" /></div>
Richahttp://www.blogger.com/profile/10004436933096146643noreply@blogger.com0tag:blogger.com,1999:blog-3822525293505582812.post-12330031176725747312016-04-04T22:04:00.001-07:002016-04-04T22:23:07.374-07:00Sweet Lassi<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1XwOu85HQMRFDb0JN7JwaOE1qzHMP6DazuRxj4WlWbf_3drgI2VK2tC6nWMFBxcKtb70xokwFmK0KWJTuZmH8nCf2i3dyrOtec8TW_J97WaU86v51N0gIKNjPj7e8e9bOBlGbHzt1LFU/s1600/FullSizeRender+%252852%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1XwOu85HQMRFDb0JN7JwaOE1qzHMP6DazuRxj4WlWbf_3drgI2VK2tC6nWMFBxcKtb70xokwFmK0KWJTuZmH8nCf2i3dyrOtec8TW_J97WaU86v51N0gIKNjPj7e8e9bOBlGbHzt1LFU/s640/FullSizeRender+%252852%2529.jpg" width="480" /></a><br />
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<b>Lassi, chhaas </b>or <b>buttermilk </b>is <b>must-have</b> drink in <b>most Punjabi households</b>. It is a very popular drink in <b>North India</b> and is had <b>during winters and summers both</b>, normally after <b>eating breakfast or lunch</b> as it <b>aids digestion</b>. It is a <b>simple beverage made with yoghurt</b> that tastes good either ways - <b>salty or sweet</b> and can be <b>combined with </b><b>fruits </b>to give it a colourful and flavoursome <b>variation</b>. <b>Mango Lassi</b> and <b>rose lassi </b>are two such variations. The <b>salty versions of lassi</b> are <b>equally delicious</b>. It is mostly <b>seasoned </b>with salt and <b>roasted cumin seeds ground</b> to a <b>powder </b>and devoured<b> chilled.</b><br />
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This <b>sweeter version of lassi </b>has been a<b> regular drink </b>after our <b>late brunch</b> on <b>most Fridays</b>. <b>Little M</b> and his <b>dad</b> love to <b>stir up </b>this <b>simple drink </b>which is <b>creamy, sweet</b> and <b>every bit refreshing </b>on a hot afternoon.<br />
<br />
Makes 2 glasses<br />
<br />
Ingredients:<br />
<br />
1 cup thick yoghurt<br />
1/2 cup cold milk<br />
1/2 cup cold water<br />
Sugar, to taste<br />
<br />
Method:<br />
<br />
Blend together until <b>creamy soft peaks of yoghurt surface</b>.<br />
<div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV23FZ_balVIsptC4-C-tYHRbS6KueMbc_zLOfx075x4ItHSoCKh1Shev-end4MRWliU2AjnLPZRFdMdPbmxU3Ka5PBx82xu7d-9PO0VH4FqP76Z4sssqbCmZEvP8LckIo5ujAFA2h9b4/s1600/FullSizeRender+%252853%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV23FZ_balVIsptC4-C-tYHRbS6KueMbc_zLOfx075x4ItHSoCKh1Shev-end4MRWliU2AjnLPZRFdMdPbmxU3Ka5PBx82xu7d-9PO0VH4FqP76Z4sssqbCmZEvP8LckIo5ujAFA2h9b4/s640/FullSizeRender+%252853%2529.jpg" width="480" /></a></div>
<div>
<br /></div>
<div>
<br /></div>
<div>
<br />
Add lots of ice cubes to an empty glass and pour in the lassi.<br />
<br /></div>
<div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_RPzjNgKa1vM4ml1hYPleFqnkMpA1Naq6E7LGlqf4wDa2QgrPHXvWeTuv_4TKJTPDql4tIj7CDspZBF2o_-7OqzX5hl_vNWh8Dc8z4N4i5gUgQJAUSintKK_WB0AVYdOHU-4gyT6WxPE/s1600/FullSizeRender+%252851%2529.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/AVvXsEj_RPzjNgKa1vM4ml1hYPleFqnkMpA1Naq6E7LGlqf4wDa2QgrPHXvWeTuv_4TKJTPDql4tIj7CDspZBF2o_-7OqzX5hl_vNWh8Dc8z4N4i5gUgQJAUSintKK_WB0AVYdOHU-4gyT6WxPE/s640/FullSizeRender+%252851%2529.jpg" width="640" /></a></div>
<div>
<br /></div>
<div>
<b>Provide spoons to scoop out the creamy yoghurt peaks </b>and laugh off at spotting a white mustache of cream forming on each others mouth. :-)</div>
<div>
<br /></div>
<div>
Do you like your lassi sweet or salty?</div>
<div>
<br /></div>
<div>
Tell me how you enjoy this drink. I'd love to read your ideas.<br />
<br />
--------------------------------------------------------------------------------------------------------------------------<br />
<br />
<b style="background-color: white; color: blue; font-family: Merriweather; line-height: 18.48px;"><a href="http://dillitodubai.blogspot.ae/2016/04/summer-coolers.html" style="color: #33aaff;" target="_blank"><span style="font-size: large;">See more such simple summer coolers here!</span></a></b><br />
<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWZFUiN9Rst55PM_vbguqCH0XNtpKYxqY5Zd0uqXfMK2QsOKbiqHtW82Kek67P-EmpTeO8UBx9m5dm4IHvr3YEeI8aSWSTx0UV_5158X2sqnAV7QVwcD5iF2a8lOZj8b1sCO-af6Y2yd4/s640/FullSizeRender+%252829%2529.jpg.jpg" /></div>
<div>
<br /></div>
<div>
Thanks for reading! :-)</div>
Richahttp://www.blogger.com/profile/10004436933096146643noreply@blogger.com0tag:blogger.com,1999:blog-3822525293505582812.post-69323364021892588142016-04-04T21:48:00.000-07:002016-04-04T22:25:19.581-07:00Strawberry Banana Smoothie<div class="" style="clear: both;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb-dj3RnXkBK6zZd8gnX4nf2qgHsuuwKHFwNj5rZP69TEDrC22eTObb1GdPt-1ViAXAaMMaEtEPtWqIZHQG6Sp6kIhPKE85yPFz16AE1QafzdljK5cYxa7R_cwU3zno3K82_LVRp6e1oY/s1600/FullSizeRender+%252849%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb-dj3RnXkBK6zZd8gnX4nf2qgHsuuwKHFwNj5rZP69TEDrC22eTObb1GdPt-1ViAXAaMMaEtEPtWqIZHQG6Sp6kIhPKE85yPFz16AE1QafzdljK5cYxa7R_cwU3zno3K82_LVRp6e1oY/s640/FullSizeRender+%252849%2529.jpg" width="480" /></a><br />
<br />
<b>Smoothies</b> have become <b>the</b> thing of late and <b>why not</b> as they <b>easy to whip up</b>, <b>packed with nutrition</b> and <b>perfect pick-me-up breakfast option</b> for the days when <b>you are in a hurry</b>.<br />
<br />
This one is <b>simple </b>with <b>banana</b> adding its <b>natural sweetness and thickness</b> and <b>strawberries </b>balancing it with their <b>sweet-tangy flavour</b>.<br />
<br />
I added some <b>honey</b> as I needed it to be more sweet than it was. This <b>pink drink</b> is my <b>go-to breakfast</b> these days.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxk2IK1XiDQLDdbsxuqHVKa-4exTpA7Kp-ngfLD2dhYk1ol1R_VguqKyQC3v5ku_ZP1w9GYA53zmZPPwoAVJ9MnBd8K8FgHa-ajBM46vJs4jTdcZ-6fYKTob9nbv3omK0sKUlaCaq8Vmw/s1600/FullSizeRender+%252840%2529.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/AVvXsEhxk2IK1XiDQLDdbsxuqHVKa-4exTpA7Kp-ngfLD2dhYk1ol1R_VguqKyQC3v5ku_ZP1w9GYA53zmZPPwoAVJ9MnBd8K8FgHa-ajBM46vJs4jTdcZ-6fYKTob9nbv3omK0sKUlaCaq8Vmw/s640/FullSizeRender+%252840%2529.jpg" width="640" /></a></div>
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Makes 2 cups</div>
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<br /></div>
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Ingredients:</div>
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<br /></div>
<div class="" style="clear: both;">
5-6, Strawberry, chopped</div>
<div class="" style="clear: both;">
2 Bananas, chopped</div>
<div class="" style="clear: both;">
Sugar or honey, to taste</div>
<div class="" style="clear: both;">
2 strawberries, thinly sliced, for garnish</div>
<div class="" style="clear: both;">
4-5 Ice cubes</div>
<div class="" style="clear: both;">
<br /></div>
<div class="" style="clear: both;">
Method:</div>
<div class="" style="clear: both;">
<br /></div>
<div class="" style="clear: both;">
Blend together bananas, honey and strawberries. Taste it when done if it seems sour, add honey or sugar. Blend again,<br />
<br />
<b>Line</b> the walls of the glass with <b>thinly sliced strawberries</b>. <b>Little M loved doing this step</b>. Pour in the smoothie. Serve chilled.<br />
<div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLm2_3AqDPgfTCt3WBPQ9qjn0iIdwCtxUU_PA2bzPYfUZbRiPV-FRW1m8-ILAOhIr0aCtpnr0E31lilmJGxDm_WlGjTjfdP2ccEixG0CCFu004FSHfMrRctzuGY101CZ2RB4OPtJCmbrs/s1600/FullSizeRender+%252841%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLm2_3AqDPgfTCt3WBPQ9qjn0iIdwCtxUU_PA2bzPYfUZbRiPV-FRW1m8-ILAOhIr0aCtpnr0E31lilmJGxDm_WlGjTjfdP2ccEixG0CCFu004FSHfMrRctzuGY101CZ2RB4OPtJCmbrs/s640/FullSizeRender+%252841%2529.jpg" width="480" /></a></div>
<div>
<br /></div>
<div>
<br /></div>
<div>
<br /></div>
<div>
<br /></div>
<div>
What are your thoughts about this fruit smoothie free of dairy products?</div>
<div>
<br /></div>
<div>
I'd love to read what you think. So don't leave without writing me a note.</div>
<div>
--------------------------------------------------------------------------------------------------------------------------<br />
<br />
<span style="color: blue; font-size: large;"><b><a href="http://dillitodubai.blogspot.ae/2016/04/summer-coolers.html" target="_blank">See more such simple summer coolers here!</a></b></span><br />
<span style="color: blue;"><br /></span>
<span style="color: blue;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWZFUiN9Rst55PM_vbguqCH0XNtpKYxqY5Zd0uqXfMK2QsOKbiqHtW82Kek67P-EmpTeO8UBx9m5dm4IHvr3YEeI8aSWSTx0UV_5158X2sqnAV7QVwcD5iF2a8lOZj8b1sCO-af6Y2yd4/s640/FullSizeRender+%252829%2529.jpg.jpg" style="color: black;" /></span></div>
<div>
Thanks for reading! :-)<br />
<br />
<br /></div>
</div>
Richahttp://www.blogger.com/profile/10004436933096146643noreply@blogger.com0tag:blogger.com,1999:blog-3822525293505582812.post-29854538766453771872016-04-04T21:40:00.005-07:002016-04-04T22:24:18.455-07:00Banana Milkshake<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRRiA7cprOlbMptkrxiP4JLeTdpdj0u83vQKEGL4MTxN9vVbISas3M-051tDGNbcdS7iMhtymOGl-ZeAYlveOpz_q-grxNZpWYGyeyangTHTSmEQFnhaSSBv9_gUk4HHqSoXzwYLIwFw0/s1600/FullSizeRender+%252836%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRRiA7cprOlbMptkrxiP4JLeTdpdj0u83vQKEGL4MTxN9vVbISas3M-051tDGNbcdS7iMhtymOGl-ZeAYlveOpz_q-grxNZpWYGyeyangTHTSmEQFnhaSSBv9_gUk4HHqSoXzwYLIwFw0/s640/FullSizeRender+%252836%2529.jpg" width="480" /></a><br />
<br />
<div>
Is there anyone who has never had the <b>good old calcium booster banana milkshake? </b>Everyone has tasted the banana milkshake.<br />
<br />
This one comes with<b> a pinch of cinnamon </b>to add a <b>beautiful aroma</b> to the milkshake.<br />
<b><br /></b>
<b>Perfect to serve to our kids after school </b>or <b>after an hour of play</b> at the park and this one is the <b>simplest</b> and <b>easiest</b> drink. It is also an <b>energy booster </b>and is always<b> gulped down ecstatically</b> by children.<br />
<br />
There is so much one can do to <b>add a twis</b>t to the <b>regular banana milkshake</b>. <b>Add cocoa powder</b> to give it a nice colour and flavour. A <b>tablespoon of chocolate syrup</b> will please any <b>kid</b> for sure!<br />
<br /></div>
<div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJdjWN-v722R_76NK1GruRWoaVsmH64Q9L8_sKgmEZFcNxzhGzEL4be7Dk2J1uS61TJOhaBC569kStcAkWrbXUHCRN8NCKDN872q57tcNguVta3Jez7GKleQfouaknzS_oU12jiiQcZhk/s1600/FullSizeRender+%252844%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJdjWN-v722R_76NK1GruRWoaVsmH64Q9L8_sKgmEZFcNxzhGzEL4be7Dk2J1uS61TJOhaBC569kStcAkWrbXUHCRN8NCKDN872q57tcNguVta3Jez7GKleQfouaknzS_oU12jiiQcZhk/s640/FullSizeRender+%252844%2529.jpg" width="480" /></a></div>
<div>
Makes 2 cups</div>
<br />
Ingredients:<br />
<br />
1 Banana<br />
1 glass full cream milk<br />
cinnamon powder, to garnish<br />
sugar, if needed<br />
<br />
Method:<br />
<br />
Blend together milk and banana until smooth.<br />
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
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Add 2-3 ice cubes, blend again.</div>
<div class="separator" style="clear: both;">
<br /></div>
<div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf_IpEteR0MUumUnGrBx_kP-BEpion3t1SGBm9diEH7BMf8YvhCB6C1rSuuA8URz4vqig5fLzSjArz-bIqBwtyIyEO6HaAq5C6Tw2rFTpz57Sfd_GeYlXVtrQgoEqG-YmkmnWP3zozFfI/s1600/FullSizeRender+%252843%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf_IpEteR0MUumUnGrBx_kP-BEpion3t1SGBm9diEH7BMf8YvhCB6C1rSuuA8URz4vqig5fLzSjArz-bIqBwtyIyEO6HaAq5C6Tw2rFTpz57Sfd_GeYlXVtrQgoEqG-YmkmnWP3zozFfI/s640/FullSizeRender+%252843%2529.jpg" width="480" /></a></div>
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<div>
Garnish with cinnamon powder and serve chilled.</div>
<div>
<br /></div>
<div>
Is banana milkshake a staple at your house too?</div>
<div>
<br /></div>
<div>
Tell me your thoughts about this beverage!</div>
<div>
<br /></div>
<div>
I'd love to read what you think.</div>
<div>
--------------------------------------------------------------------------------------------------------------------------<br />
<br />
<b style="background-color: white; color: blue; font-family: Merriweather; line-height: 18.48px;"><span style="color: #33aaff; font-size: large;"><a href="http://dillitodubai.blogspot.ae/2016/04/summer-coolers.html" style="color: #33aaff;" target="_blank">See more such simple summer coolers here!</a></span></b><br />
<b style="background-color: white; color: blue; font-family: Merriweather; line-height: 18.48px;"><br /></b>
<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWZFUiN9Rst55PM_vbguqCH0XNtpKYxqY5Zd0uqXfMK2QsOKbiqHtW82Kek67P-EmpTeO8UBx9m5dm4IHvr3YEeI8aSWSTx0UV_5158X2sqnAV7QVwcD5iF2a8lOZj8b1sCO-af6Y2yd4/s640/FullSizeRender+%252829%2529.jpg.jpg" /></div>
<div>
Thanks for reading! :-)</div>
Richahttp://www.blogger.com/profile/10004436933096146643noreply@blogger.com0tag:blogger.com,1999:blog-3822525293505582812.post-16314134027652864722016-04-04T21:31:00.001-07:002016-04-04T22:28:41.392-07:00Strawberry Mint Lemonade<div class="" style="clear: both;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXkzUNQXJY5OUgLAfIkn56ZeP6mHuwc3jVz92knSG2Sy1nfJ-oG86tsqyNRTgeuNNTQnzITvthy0BvqV3jhCpX6ipuZjthBSWP9a7R1mGxxPdqU4S5A7zvQfDs6yAykDKkFHapFhuMhKY/s1600/FullSizeRender+%252834%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXkzUNQXJY5OUgLAfIkn56ZeP6mHuwc3jVz92knSG2Sy1nfJ-oG86tsqyNRTgeuNNTQnzITvthy0BvqV3jhCpX6ipuZjthBSWP9a7R1mGxxPdqU4S5A7zvQfDs6yAykDKkFHapFhuMhKY/s640/FullSizeRender+%252834%2529.jpg" width="510" /></a><br />
<br />
<br />
This is <b>a colourful</b> and <b>refreshing </b>take on the <b>regular lemonade.</b> It is a <b>perfect drink</b> for summer parties and can add <b>colour</b> to any evening or afternoon along with a beautiful smile to your guests' faces. You have to<b> try it</b> to <b>believe </b>how <b>yummy it is</b>!<br />
<br />
Mint is a <b>perfect ingredient</b> to <b>keep cool</b> this <b>summer</b>. I love making <span style="color: blue;"><b><a href="http://dillitodubai.blogspot.ae/2016/03/pudina-chutney-or-mint-coriander-dip.html" target="_blank">fresh pudina chutney</a> </b></span>or <b>mint dip</b> and including <b>mint in my drinks</b>.<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ5GSOSte9-pFbpOV9ytLLhPw0EGtNkLyIQ20norkM42zlQ3gGzIAI-QFsmZUPPPPeXUZHZA4Qpf2ahZZQtZhWFUImIh1NgOldoU_aezjGxLmahi9yEr2WjH8BQowHb9G7gtQAOsvejb4/s1600/FullSizeRender+%252839%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ5GSOSte9-pFbpOV9ytLLhPw0EGtNkLyIQ20norkM42zlQ3gGzIAI-QFsmZUPPPPeXUZHZA4Qpf2ahZZQtZhWFUImIh1NgOldoU_aezjGxLmahi9yEr2WjH8BQowHb9G7gtQAOsvejb4/s640/FullSizeRender+%252839%2529.jpg" width="480" /></a></div>
Have you tasted <b>mint black tea</b>? It is superb and <b>takes</b> you on a <b>different journey</b> altogether. Must try!<br />
<br />
Mint is <b>one herb</b> that can be<b> married </b>with any <b>food ingredient </b>and it changes the <b>taste of any dish</b> or<b> drink </b>by taking full charge of it. </div>
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<br />
And who doesn't like to <b>munch </b>on <b>fresh strawberries</b>! <b>Chopped bits of fruit</b> are a <b>bonus </b>to have along with any<b> beverage</b>. This <b>drink is simple</b> and <b>easy to make </b>but the <b>flavours</b> are <b>out of the world</b>. <b>Think of</b> t<b>angy, sweet, sour</b> and<b> refreshing, all in one glass</b>!<br />
<br />
<b>Strawberry Mint Lemonade</b><br />
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Makes 3 glasses</div>
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<br /></div>
<div class="" style="clear: both;">
Ingredients:</div>
<div class="" style="clear: both;">
1/2 cup strawberries, chopped</div>
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Juice of 2 lemons</div>
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2 and 1/2 cup water</div>
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Ice cubes</div>
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Sugar or honey</div>
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4-5 mint leaves, chopped</div>
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Method:</div>
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Start by making the simple lemoade by mixing water, sugar/honey and lemon.</div>
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Now add in the chopped mint leaves and strawberries and ice.</div>
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Serve immediately and chilled.<br />
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<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq_oR0MsBh7H60aYCljribURX3yTeGfR84fV_Ee0decaoZy98T0mNRudpVx9P07Gf6KcKieFtw9HxYTA5FlRNPeSfjf8ltAjZTeYVoTxrGyA6wNHydrFhn1JNob-laEWgSYZ4aITKo4JM/s1600/FullSizeRender+%252835%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq_oR0MsBh7H60aYCljribURX3yTeGfR84fV_Ee0decaoZy98T0mNRudpVx9P07Gf6KcKieFtw9HxYTA5FlRNPeSfjf8ltAjZTeYVoTxrGyA6wNHydrFhn1JNob-laEWgSYZ4aITKo4JM/s640/FullSizeRender+%252835%2529.jpg" width="480" /></a></div>
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<br /></div>
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There are so many ways to tweak and play with the usual lemonade.</div>
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Which ones are your favourite?</div>
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Tell me your thoughts about this beverage.</div>
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I'd love to read what you think.</div>
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<b style="background-color: white; color: blue; font-family: Merriweather; line-height: 18.48px;"><span style="color: #33aaff;"><a href="http://dillitodubai.blogspot.ae/2016/04/summer-coolers.html" style="color: #33aaff;" target="_blank"><span style="font-size: large;">See more such simple summer coolers here!</span></a></span></b></div>
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<b style="background-color: white; color: blue; font-family: Merriweather; font-size: 13.2px; line-height: 18.48px;"><br /></b></div>
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<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBrLQk1C8RXP5sGTSs2FlsVK1BSHPKcKJ4fjLa9dqTaM-AVoURkeHb5qfjfZbBQ1ooYW2plPEF8jFEk5BCyc6OE8-52vNwe76-TvO1LSET9oGrmN5eXUCX2bAwJ2IQVpi6xlzcrZi6Xsc/s640/FullSizeRender+%252846%2529.jpg" /></div>
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Thanks for reading! :-)</div>
Richahttp://www.blogger.com/profile/10004436933096146643noreply@blogger.com0