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  1. <?xml version='1.0' encoding='UTF-8'?><?xml-stylesheet href="http://www.blogger.com/styles/atom.css" type="text/css"?><feed xmlns='http://www.w3.org/2005/Atom' xmlns:openSearch='http://a9.com/-/spec/opensearchrss/1.0/' xmlns:blogger='http://schemas.google.com/blogger/2008' xmlns:georss='http://www.georss.org/georss' xmlns:gd="http://schemas.google.com/g/2005" xmlns:thr='http://purl.org/syndication/thread/1.0'><id>tag:blogger.com,1999:blog-8261098544092845211</id><updated>2024-05-17T21:39:43.787-07:00</updated><category term="easy"/><category term="quick"/><category term="healthy"/><category term="south-indian"/><category term="kids"/><category term="main course"/><category term="home-made"/><category term="traditional"/><category term="indian"/><category term="spices"/><category term="breakfast"/><category term="sweet"/><category term="dal"/><category term="Low-fat"/><category term="dessert"/><category term="crunchy"/><category term="vegetables"/><category term="snack"/><category term="coconut-based"/><category term="creamy"/><category term="north-indian"/><category term="fruits"/><category term="International"/><category term="Baking"/><category term="drink"/><category term="jaggery"/><category term="sides"/><category term="tomato"/><category term="eggplant"/><category term="one-pot meal"/><category term="potato"/><category term="Global cuisine"/><category term="appetizer"/><category term="brinjal"/><category term="curry powder"/><category term="entrée"/><category term="green-leafy"/><category term="italian"/><category term="masala"/><category term="soup"/><category term="chocolate"/><category term="chutney"/><category term="paneer"/><category term="salad"/><category term="Kerala"/><category term="american"/><category term="dosa"/><category term="fusion"/><category term="indian-chinese"/><category term="kurma"/><category term="thokku"/><category term="beet"/><category term="beetroots"/><category term="cheesy"/><category term="festive recipes"/><category term="Global cuisineTabasco sauce with"/><category term="Home Remedy"/><category term="Mexican"/><category term="broccoli"/><category term="cauliflower"/><category term="cutlet"/><category term="garlic"/><category term="gobi"/><category term="manchurian"/><category term="pasta"/><category term="pineapple"/><title type='text'>Tease Your Taste Buds</title><subtitle type='html'>Delicious treats for the vegetarian palate</subtitle><link rel='http://schemas.google.com/g/2005#feed' type='application/atom+xml' href='http://tastyvegcooking.blogspot.com/feeds/posts/default'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/8261098544092845211/posts/default/-/north-indian'/><link rel='alternate' type='text/html' href='http://tastyvegcooking.blogspot.com/search/label/north-indian'/><link rel='hub' href='http://pubsubhubbub.appspot.com/'/><author><name>DV</name><uri>http://www.blogger.com/profile/01137387891835675752</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='16' height='16' src='https://img1.blogblog.com/img/b16-rounded.gif'/></author><generator version='7.00' uri='http://www.blogger.com'>Blogger</generator><openSearch:totalResults>11</openSearch:totalResults><openSearch:startIndex>1</openSearch:startIndex><openSearch:itemsPerPage>25</openSearch:itemsPerPage><entry><id>tag:blogger.com,1999:blog-8261098544092845211.post-6135509208874814288</id><published>2013-07-06T02:05:00.004-07:00</published><updated>2013-07-06T04:53:36.522-07:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="american"/><category scheme="http://www.blogger.com/atom/ns#" term="creamy"/><category scheme="http://www.blogger.com/atom/ns#" term="dessert"/><category scheme="http://www.blogger.com/atom/ns#" term="easy"/><category scheme="http://www.blogger.com/atom/ns#" term="fruits"/><category scheme="http://www.blogger.com/atom/ns#" term="fusion"/><category scheme="http://www.blogger.com/atom/ns#" term="Global cuisine"/><category scheme="http://www.blogger.com/atom/ns#" term="healthy"/><category scheme="http://www.blogger.com/atom/ns#" term="home-made"/><category scheme="http://www.blogger.com/atom/ns#" term="indian"/><category scheme="http://www.blogger.com/atom/ns#" term="International"/><category scheme="http://www.blogger.com/atom/ns#" term="kids"/><category scheme="http://www.blogger.com/atom/ns#" term="Low-fat"/><category scheme="http://www.blogger.com/atom/ns#" term="north-indian"/><category scheme="http://www.blogger.com/atom/ns#" term="quick"/><category scheme="http://www.blogger.com/atom/ns#" term="sweet"/><title type='text'>Mango Shrikhand - Creamy Sweet Mango Yogurt with crunchy nuts :-) </title><content type='html'>&lt;div dir=&quot;ltr&quot; style=&quot;text-align: left;&quot; trbidi=&quot;on&quot;&gt;
  2. The Mango season is about to be over and now I rush to the Indian store to grab a few and make some Mango specialties :-)&amp;nbsp; I have been thinking of making Shrikhand at home ever since I shortlisted it as a fat-free recipe (basically if u make yogurt with fat-free milk, that is :P)&amp;nbsp; Finally, got around to make this delicacy for my hubby who said it&#39;s equivalent to Meiji/Marigold Mango yogurt :-) That&#39;s a compliment, I suppose! :-)&lt;br /&gt;
  3. &lt;br /&gt;
  4. &lt;table align=&quot;center&quot; cellpadding=&quot;0&quot; cellspacing=&quot;0&quot; class=&quot;tr-caption-container&quot; style=&quot;margin-left: auto; margin-right: auto; text-align: center;&quot;&gt;&lt;tbody&gt;
  5. &lt;tr&gt;&lt;td style=&quot;text-align: center;&quot;&gt;&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7tg7gaqpsKEefSWt5NaeRYc9Z0t06Y7ly54-pGHj9_9GmWdBZ2KErnGGcsCQgEHC3KMKkqjzWFzHfMs3wQc4lPAq60lf8K_3L00O-ZeBFue9hQeLyM5UzqQD66kVzfWrlYmQyhhlrVGA/s1600/DSC_0453.jpg&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: auto; margin-right: auto;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;223&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7tg7gaqpsKEefSWt5NaeRYc9Z0t06Y7ly54-pGHj9_9GmWdBZ2KErnGGcsCQgEHC3KMKkqjzWFzHfMs3wQc4lPAq60lf8K_3L00O-ZeBFue9hQeLyM5UzqQD66kVzfWrlYmQyhhlrVGA/s400/DSC_0453.jpg&quot; width=&quot;400&quot; /&gt;&lt;/a&gt;&lt;/td&gt;&lt;/tr&gt;
  6. &lt;tr&gt;&lt;td class=&quot;tr-caption&quot; style=&quot;text-align: center;&quot;&gt;Mango Shrikhand&lt;/td&gt;&lt;/tr&gt;
  7. &lt;/tbody&gt;&lt;/table&gt;
  8. &lt;br /&gt;
  9. &lt;h2&gt;
  10. Yield - 4 ramekins &lt;span style=&quot;font-size: small;&quot;&gt;(as in the picture)&lt;/span&gt;&lt;/h2&gt;
  11. &lt;h2&gt;
  12. What You Need-&lt;/h2&gt;
  13. &lt;br /&gt;
  14. Ripe Mango - 1 (medium size)&lt;br /&gt;
  15. Fresh Yogurt/ Curd - 1 litre&lt;br /&gt;
  16. Sugar - 3 to 4 tbsp (adjust according to the sweetness you prefer)&lt;br /&gt;
  17. Cardamom powder - 1/4 tsp&lt;br /&gt;
  18. Nuts of your choice - I used Almonds and Cashews&lt;br /&gt;
  19. &lt;br /&gt;
  20. &lt;table align=&quot;center&quot; cellpadding=&quot;0&quot; cellspacing=&quot;0&quot; class=&quot;tr-caption-container&quot; style=&quot;margin-left: auto; margin-right: auto; text-align: center;&quot;&gt;&lt;tbody&gt;
  21. &lt;tr&gt;&lt;td style=&quot;text-align: center;&quot;&gt;&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGrNp1R5hifz0FxFe5Zz4HbgrCwYKnQvFSCmblCQXwrRb6IzMnEB0l32gX-b4bPOcI9oMjMpLxnGaRmXlQaVwdf5tCGEDtS7O6AY8t_2P3v48wv9l0HxDG1HustLwUSImD_xS8g-jR2ew/s1600/DSC_0459.jpg&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: auto; margin-right: auto;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;223&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGrNp1R5hifz0FxFe5Zz4HbgrCwYKnQvFSCmblCQXwrRb6IzMnEB0l32gX-b4bPOcI9oMjMpLxnGaRmXlQaVwdf5tCGEDtS7O6AY8t_2P3v48wv9l0HxDG1HustLwUSImD_xS8g-jR2ew/s400/DSC_0459.jpg&quot; width=&quot;400&quot; /&gt;&lt;/a&gt;&lt;/td&gt;&lt;/tr&gt;
  22. &lt;tr&gt;&lt;td class=&quot;tr-caption&quot; style=&quot;text-align: center;&quot;&gt;Mango Shrikhand&lt;/td&gt;&lt;/tr&gt;
  23. &lt;/tbody&gt;&lt;/table&gt;
  24. &lt;br /&gt;
  25. &lt;h2&gt;
  26. Procedure -&lt;/h2&gt;
  27. &lt;br /&gt;
  28. 1. Make &lt;a href=&quot;http://tastyvegcooking.blogspot.sg/2013/07/make-greek-yogurt-at-home.html&quot; target=&quot;_blank&quot;&gt;Greek Yogurt&lt;/a&gt; following the procedure&lt;a href=&quot;http://tastyvegcooking.blogspot.sg/2013/07/make-greek-yogurt-at-home.html&quot; target=&quot;_blank&quot;&gt; here&lt;/a&gt;. This takes 6-8 hours in the fridge. But you don&#39;t have to do much actively!&lt;br /&gt;
  29. 2. Blend mango in a mixer and get the puree.&lt;br /&gt;
  30. 3. Powder sugar.&lt;br /&gt;
  31. 4. Mix in powdered sugar, cardamom powder and the mango puree into Greek Yogurt and whisk them all together until you get a smooth texture. This is reallly important.&lt;br /&gt;
  32. 5. Chop some nuts and mix them too. Almonds would need to be blanched. Pistachios would be awesome, but I didn&#39;t have any yesterday. Reserve some nuts to garnish on top later.&lt;br /&gt;
  33. 6. Pour into ramekins or ice-cream cups and decorate with nuts. Refrigerate for another 3 hours to let it set well.&lt;br /&gt;
  34. 7. Serve chilled.&lt;br /&gt;
  35. &lt;br /&gt;
  36. Simply awesome! Don&#39;t go by my words, try for yourself :-)&lt;br /&gt;
  37. &lt;br /&gt;
  38. &lt;table align=&quot;center&quot; cellpadding=&quot;0&quot; cellspacing=&quot;0&quot; class=&quot;tr-caption-container&quot; style=&quot;margin-left: auto; margin-right: auto; text-align: center;&quot;&gt;&lt;tbody&gt;
  39. &lt;tr&gt;&lt;td style=&quot;text-align: center;&quot;&gt;&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7KZxNR99UYd_vTRPSUEER5lme13i7BmbZ-A-_3G_dmR2MoD2YPc6iGDyEPW2T8N187n2JT_AHYXjLacBqcHd13icUdeZ0MwfzFBBOr2eNM0Ua8H3WB56BvKxQ2VSsxUtiua8G9Y3IASc/s1600/DSC_0461.jpg&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: auto; margin-right: auto;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;210&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7KZxNR99UYd_vTRPSUEER5lme13i7BmbZ-A-_3G_dmR2MoD2YPc6iGDyEPW2T8N187n2JT_AHYXjLacBqcHd13icUdeZ0MwfzFBBOr2eNM0Ua8H3WB56BvKxQ2VSsxUtiua8G9Y3IASc/s320/DSC_0461.jpg&quot; width=&quot;320&quot; /&gt;&lt;/a&gt;&lt;/td&gt;&lt;/tr&gt;
  40. &lt;tr&gt;&lt;td class=&quot;tr-caption&quot; style=&quot;text-align: center;&quot;&gt;Umm...Slurp!&lt;/td&gt;&lt;/tr&gt;
  41. &lt;/tbody&gt;&lt;/table&gt;
  42. &lt;br /&gt;
  43. &lt;br /&gt;
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  45. &lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbHAp25O9QPdPpELLqcjrvQvPczVUdh-3dtr8NR80741VfTsBpTPxkbjZCfCQ8b9ntz0Xej4BtUYuJzhpfnW9oCLZRNLL0zwhKHA4hGokJ6KVub9VHMIliGxTvD9-xGWVf6-XrXZJvDj8/s1600/DSC_0454.jpg&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;640&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbHAp25O9QPdPpELLqcjrvQvPczVUdh-3dtr8NR80741VfTsBpTPxkbjZCfCQ8b9ntz0Xej4BtUYuJzhpfnW9oCLZRNLL0zwhKHA4hGokJ6KVub9VHMIliGxTvD9-xGWVf6-XrXZJvDj8/s640/DSC_0454.jpg&quot; width=&quot;358&quot; /&gt;&lt;/a&gt;&lt;/div&gt;
  46. &lt;br /&gt;
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  48. &lt;br /&gt;
  49. &lt;br /&gt;&lt;/div&gt;
  50. </content><link rel='replies' type='application/atom+xml' href='http://tastyvegcooking.blogspot.com/feeds/6135509208874814288/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://tastyvegcooking.blogspot.com/2013/07/mango-shrikhand-creamy-sweet-mango.html#comment-form' title='3 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/8261098544092845211/posts/default/6135509208874814288'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/8261098544092845211/posts/default/6135509208874814288'/><link rel='alternate' type='text/html' href='http://tastyvegcooking.blogspot.com/2013/07/mango-shrikhand-creamy-sweet-mango.html' title='Mango Shrikhand - Creamy Sweet Mango Yogurt with crunchy nuts :-) '/><author><name>DV</name><uri>http://www.blogger.com/profile/01137387891835675752</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='16' height='16' src='https://img1.blogblog.com/img/b16-rounded.gif'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7tg7gaqpsKEefSWt5NaeRYc9Z0t06Y7ly54-pGHj9_9GmWdBZ2KErnGGcsCQgEHC3KMKkqjzWFzHfMs3wQc4lPAq60lf8K_3L00O-ZeBFue9hQeLyM5UzqQD66kVzfWrlYmQyhhlrVGA/s72-c/DSC_0453.jpg" height="72" width="72"/><thr:total>3</thr:total></entry><entry><id>tag:blogger.com,1999:blog-8261098544092845211.post-4312119844675734806</id><published>2012-10-18T04:35:00.003-07:00</published><updated>2012-10-18T04:35:36.296-07:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="creamy"/><category scheme="http://www.blogger.com/atom/ns#" term="dal"/><category scheme="http://www.blogger.com/atom/ns#" term="healthy"/><category scheme="http://www.blogger.com/atom/ns#" term="indian"/><category scheme="http://www.blogger.com/atom/ns#" term="main course"/><category scheme="http://www.blogger.com/atom/ns#" term="north-indian"/><category scheme="http://www.blogger.com/atom/ns#" term="spices"/><category scheme="http://www.blogger.com/atom/ns#" term="tomato"/><category scheme="http://www.blogger.com/atom/ns#" term="traditional"/><title type='text'>Dal Makhani aka Maa ki Dal - Punjabi Cuisine</title><content type='html'>&lt;div dir=&quot;ltr&quot; style=&quot;text-align: left;&quot; trbidi=&quot;on&quot;&gt;
  51. &lt;div dir=&quot;ltr&quot; style=&quot;text-align: left;&quot; trbidi=&quot;on&quot;&gt;
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  53. &lt;/div&gt;
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  55. &lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDO1WpPLzOsi1I9LfcSyzPN4PLryEZ6xmp0QGFuxQZn5XPjR5Fmx36hO8Z-6urkRQRIY4SBsbhF_-JuelNpwuQa2mSmJXokfQrYhQjYgaoYOS1SRCdFtGXWoux2H4BPWBmhDSw-vPOO24/s1600/IMG_1894.JPG&quot; imageanchor=&quot;1&quot;&gt;&lt;br /&gt;&lt;/a&gt;&lt;/div&gt;
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  57. &lt;br /&gt;&lt;/div&gt;
  58. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: left;&quot;&gt;
  59. After a hat-trick of sweet recipes, I thought I should post something spicy for a change. I am at my mom&#39;s place right now and she won&#39;t let me cook anything elaborate, so I browsed through my Drafts and found this one waiting to be beautified and posted :-) &lt;/div&gt;
  60. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: left;&quot;&gt;
  61. &lt;br /&gt;&lt;/div&gt;
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  63. I had made this months ago when I had invited some friends home for lunch on a Sunday.&amp;nbsp; Dal Makhani is a sumptuous dish full of nutrition from dals/lentils and the cream on top to finish just makes this a super-hit with everyone! :-)&amp;nbsp; It goes very well with both rice and &lt;a href=&quot;http://tastyvegcooking.blogspot.in/2011/07/carrot-roti-gajar-masala-roti-indian.html&quot; target=&quot;_blank&quot;&gt;roti&lt;/a&gt; varieties alike. I generally make a simple &lt;a href=&quot;http://tastyvegcooking.blogspot.in/2011/09/garlic-rice-made-in-15-minutes.html&quot; target=&quot;_blank&quot;&gt;Garlic Rice&lt;/a&gt; or Jeera Rice and they make a good pair. &lt;/div&gt;
  64. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;
  65. &lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDO1WpPLzOsi1I9LfcSyzPN4PLryEZ6xmp0QGFuxQZn5XPjR5Fmx36hO8Z-6urkRQRIY4SBsbhF_-JuelNpwuQa2mSmJXokfQrYhQjYgaoYOS1SRCdFtGXWoux2H4BPWBmhDSw-vPOO24/s1600/IMG_1894.JPG&quot; imageanchor=&quot;1&quot;&gt;&lt;br /&gt;&lt;/a&gt;&lt;/div&gt;
  66. &lt;table align=&quot;center&quot; cellpadding=&quot;0&quot; cellspacing=&quot;0&quot; class=&quot;tr-caption-container&quot; style=&quot;margin-left: auto; margin-right: auto; text-align: center;&quot;&gt;&lt;tbody&gt;
  67. &lt;tr&gt;&lt;td style=&quot;text-align: center;&quot;&gt;&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiazObrapwyDW0ZZr4r4DarE3PYvdYdqmeUoAkQXG0H55pAscDFzaP4nQ6Mox8Aq7bvKn20lcc5mBgEEJarMnuKsZ9kFfXRs5DZX6OPZ5uwun9v_LTXVWSPPde8eETEyXKeYwm4-PyPO-Y/s1600/IMG_1929.JPG&quot; style=&quot;margin-left: auto; margin-right: auto;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;640&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiazObrapwyDW0ZZr4r4DarE3PYvdYdqmeUoAkQXG0H55pAscDFzaP4nQ6Mox8Aq7bvKn20lcc5mBgEEJarMnuKsZ9kFfXRs5DZX6OPZ5uwun9v_LTXVWSPPde8eETEyXKeYwm4-PyPO-Y/s640/IMG_1929.JPG&quot; width=&quot;480&quot; /&gt;&lt;/a&gt;&lt;/td&gt;&lt;/tr&gt;
  68. &lt;tr&gt;&lt;td class=&quot;tr-caption&quot; style=&quot;text-align: center;&quot;&gt;Dal Makhani&lt;/td&gt;&lt;/tr&gt;
  69. &lt;/tbody&gt;&lt;/table&gt;
  70. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: left;&quot;&gt;
  71. &lt;br /&gt;&lt;/div&gt;
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  73. Let me take you through a pictorial first :-)&lt;/div&gt;
  74. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;
  75. &lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDO1WpPLzOsi1I9LfcSyzPN4PLryEZ6xmp0QGFuxQZn5XPjR5Fmx36hO8Z-6urkRQRIY4SBsbhF_-JuelNpwuQa2mSmJXokfQrYhQjYgaoYOS1SRCdFtGXWoux2H4BPWBmhDSw-vPOO24/s1600/IMG_1894.JPG&quot; imageanchor=&quot;1&quot;&gt;&lt;br /&gt;&lt;/a&gt;&lt;/div&gt;
  76. &lt;table align=&quot;center&quot; cellpadding=&quot;0&quot; cellspacing=&quot;0&quot; class=&quot;tr-caption-container&quot; style=&quot;margin-left: auto; margin-right: auto; text-align: center;&quot;&gt;&lt;tbody&gt;
  77. &lt;tr&gt;&lt;td style=&quot;text-align: center;&quot;&gt;&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDO1WpPLzOsi1I9LfcSyzPN4PLryEZ6xmp0QGFuxQZn5XPjR5Fmx36hO8Z-6urkRQRIY4SBsbhF_-JuelNpwuQa2mSmJXokfQrYhQjYgaoYOS1SRCdFtGXWoux2H4BPWBmhDSw-vPOO24/s1600/IMG_1894.JPG&quot; style=&quot;margin-left: auto; margin-right: auto;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;300&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDO1WpPLzOsi1I9LfcSyzPN4PLryEZ6xmp0QGFuxQZn5XPjR5Fmx36hO8Z-6urkRQRIY4SBsbhF_-JuelNpwuQa2mSmJXokfQrYhQjYgaoYOS1SRCdFtGXWoux2H4BPWBmhDSw-vPOO24/s400/IMG_1894.JPG&quot; width=&quot;400&quot; /&gt;&lt;/a&gt;&lt;/td&gt;&lt;/tr&gt;
  78. &lt;tr&gt;&lt;td class=&quot;tr-caption&quot; style=&quot;text-align: center;&quot;&gt;Rajma and Black whole Urad dal soaked in water overnight&lt;/td&gt;&lt;/tr&gt;
  79. &lt;/tbody&gt;&lt;/table&gt;
  80. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;
  81. &lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDO1WpPLzOsi1I9LfcSyzPN4PLryEZ6xmp0QGFuxQZn5XPjR5Fmx36hO8Z-6urkRQRIY4SBsbhF_-JuelNpwuQa2mSmJXokfQrYhQjYgaoYOS1SRCdFtGXWoux2H4BPWBmhDSw-vPOO24/s1600/IMG_1894.JPG&quot; imageanchor=&quot;1&quot;&gt;&lt;br /&gt;&lt;/a&gt;&lt;/div&gt;
  82. &lt;table align=&quot;center&quot; cellpadding=&quot;0&quot; cellspacing=&quot;0&quot; class=&quot;tr-caption-container&quot; style=&quot;margin-left: auto; margin-right: auto; text-align: center;&quot;&gt;&lt;tbody&gt;
  83. &lt;tr&gt;&lt;td style=&quot;text-align: center;&quot;&gt;&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilAwy7A8xHZn8ZBeOpRvCUAf0XOvy58Ct-6Yz23mU-LPkxsREHMCJr-uWCCZdlCsvgCR3vjzSBPb5N9hNQq9V_exQwUPPao6LHTp9pdNgS-PV8vDq8Jw5fVZdXvBMPscpxuNcvURRN6IE/s1600/IMG_1911.JPG&quot; style=&quot;margin-left: auto; margin-right: auto;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;300&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilAwy7A8xHZn8ZBeOpRvCUAf0XOvy58Ct-6Yz23mU-LPkxsREHMCJr-uWCCZdlCsvgCR3vjzSBPb5N9hNQq9V_exQwUPPao6LHTp9pdNgS-PV8vDq8Jw5fVZdXvBMPscpxuNcvURRN6IE/s400/IMG_1911.JPG&quot; width=&quot;400&quot; /&gt;&lt;/a&gt;&lt;/td&gt;&lt;/tr&gt;
  84. &lt;tr&gt;&lt;td class=&quot;tr-caption&quot; style=&quot;text-align: center;&quot;&gt;Tadka with butter, zeera and red chillies&lt;/td&gt;&lt;/tr&gt;
  85. &lt;/tbody&gt;&lt;/table&gt;
  86. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;
  87. &lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDO1WpPLzOsi1I9LfcSyzPN4PLryEZ6xmp0QGFuxQZn5XPjR5Fmx36hO8Z-6urkRQRIY4SBsbhF_-JuelNpwuQa2mSmJXokfQrYhQjYgaoYOS1SRCdFtGXWoux2H4BPWBmhDSw-vPOO24/s1600/IMG_1894.JPG&quot; imageanchor=&quot;1&quot;&gt;&lt;br /&gt;&lt;/a&gt;&lt;/div&gt;
  88. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;
  89. &lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilAwy7A8xHZn8ZBeOpRvCUAf0XOvy58Ct-6Yz23mU-LPkxsREHMCJr-uWCCZdlCsvgCR3vjzSBPb5N9hNQq9V_exQwUPPao6LHTp9pdNgS-PV8vDq8Jw5fVZdXvBMPscpxuNcvURRN6IE/s1600/IMG_1911.JPG&quot; imageanchor=&quot;1&quot;&gt;&lt;/a&gt;&lt;/div&gt;
  90. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;
  91. &lt;/div&gt;
  92. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;
  93. &lt;/div&gt;
  94. &lt;table align=&quot;center&quot; cellpadding=&quot;0&quot; cellspacing=&quot;0&quot; class=&quot;tr-caption-container&quot; style=&quot;margin-left: auto; margin-right: auto; text-align: center;&quot;&gt;&lt;tbody&gt;
  95. &lt;tr&gt;&lt;td style=&quot;text-align: center;&quot;&gt;&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRAw777H0TCqPoSqZ1ElBwStdkLpVfmZmKXj46MxBSgnp-KY4PJUzPRWMCdFtQ-9Ufo9IG3pxCp2gExYrIbuQ9_FdxKLrOB1-4xBhW9lONtJl2xXKrkmqOlhlYNZ2q0l-YbWQmcK5Iso4/s1600/IMG_1912.JPG&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: auto; margin-right: auto;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;300&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRAw777H0TCqPoSqZ1ElBwStdkLpVfmZmKXj46MxBSgnp-KY4PJUzPRWMCdFtQ-9Ufo9IG3pxCp2gExYrIbuQ9_FdxKLrOB1-4xBhW9lONtJl2xXKrkmqOlhlYNZ2q0l-YbWQmcK5Iso4/s400/IMG_1912.JPG&quot; width=&quot;400&quot; /&gt;&lt;/a&gt;&lt;/td&gt;&lt;/tr&gt;
  96. &lt;tr&gt;&lt;td class=&quot;tr-caption&quot; style=&quot;text-align: center;&quot;&gt;Onions fried&lt;/td&gt;&lt;/tr&gt;
  97. &lt;/tbody&gt;&lt;/table&gt;
  98. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;
  99. &lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyXd35cJALVIgKQsJcZmYnrt2lSdIyuvmGAD3vica518ZyeF0DV8j0pHA4nUFpMZNuySqxX6s7uBWBzDrOZ6ibSILI2aZy2wdrTSOgjGTuN2I3LSSkx5lkrlmGlmHJUSfZ48M4XEGO9Xs/s1600/IMG_1913.JPG&quot; imageanchor=&quot;1&quot;&gt;&lt;br /&gt;&lt;/a&gt;&lt;/div&gt;
  100. &lt;table align=&quot;center&quot; cellpadding=&quot;0&quot; cellspacing=&quot;0&quot; class=&quot;tr-caption-container&quot; style=&quot;margin-left: auto; margin-right: auto; text-align: center;&quot;&gt;&lt;tbody&gt;
  101. &lt;tr&gt;&lt;td style=&quot;text-align: center;&quot;&gt;&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyXd35cJALVIgKQsJcZmYnrt2lSdIyuvmGAD3vica518ZyeF0DV8j0pHA4nUFpMZNuySqxX6s7uBWBzDrOZ6ibSILI2aZy2wdrTSOgjGTuN2I3LSSkx5lkrlmGlmHJUSfZ48M4XEGO9Xs/s1600/IMG_1913.JPG&quot; style=&quot;margin-left: auto; margin-right: auto;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;300&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyXd35cJALVIgKQsJcZmYnrt2lSdIyuvmGAD3vica518ZyeF0DV8j0pHA4nUFpMZNuySqxX6s7uBWBzDrOZ6ibSILI2aZy2wdrTSOgjGTuN2I3LSSkx5lkrlmGlmHJUSfZ48M4XEGO9Xs/s400/IMG_1913.JPG&quot; width=&quot;400&quot; /&gt;&lt;/a&gt;&lt;/td&gt;&lt;/tr&gt;
  102. &lt;tr&gt;&lt;td class=&quot;tr-caption&quot; style=&quot;text-align: center;&quot;&gt;Tomatoes mushed up &lt;/td&gt;&lt;/tr&gt;
  103. &lt;/tbody&gt;&lt;/table&gt;
  104. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;
  105. &lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyXd35cJALVIgKQsJcZmYnrt2lSdIyuvmGAD3vica518ZyeF0DV8j0pHA4nUFpMZNuySqxX6s7uBWBzDrOZ6ibSILI2aZy2wdrTSOgjGTuN2I3LSSkx5lkrlmGlmHJUSfZ48M4XEGO9Xs/s1600/IMG_1913.JPG&quot; imageanchor=&quot;1&quot;&gt;&lt;br /&gt;&lt;/a&gt;&lt;/div&gt;
  106. &lt;table align=&quot;center&quot; cellpadding=&quot;0&quot; cellspacing=&quot;0&quot; class=&quot;tr-caption-container&quot; style=&quot;margin-left: auto; margin-right: auto; text-align: center;&quot;&gt;&lt;tbody&gt;
  107. &lt;tr&gt;&lt;td style=&quot;text-align: center;&quot;&gt;&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSbQSGuKAJQYbw47yYbHAlC_75HuqrrAHXyuvQwawSC_JDTXoJyp7qfmfvWyCuzzvrqaKvfYKOU2tao93DCuuUc2hrAqh5iVhpWXA2n-vdnqMdOedFWSQxnlp4xbDyD5zPJtPW6Uew11U/s1600/IMG_1935.JPG&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: auto; margin-right: auto;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;300&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSbQSGuKAJQYbw47yYbHAlC_75HuqrrAHXyuvQwawSC_JDTXoJyp7qfmfvWyCuzzvrqaKvfYKOU2tao93DCuuUc2hrAqh5iVhpWXA2n-vdnqMdOedFWSQxnlp4xbDyD5zPJtPW6Uew11U/s400/IMG_1935.JPG&quot; width=&quot;400&quot; /&gt;&lt;/a&gt;&lt;/td&gt;&lt;/tr&gt;
  108. &lt;tr&gt;&lt;td class=&quot;tr-caption&quot; style=&quot;text-align: center;&quot;&gt;Add spices, cooked dal and finish with cream :-) &lt;/td&gt;&lt;/tr&gt;
  109. &lt;/tbody&gt;&lt;/table&gt;
  110. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: left;&quot;&gt;
  111. &lt;br /&gt;&lt;/div&gt;
  112. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: left;&quot;&gt;
  113. &lt;/div&gt;
  114. &lt;h2&gt;
  115. What I Used -&lt;/h2&gt;
  116. &lt;/div&gt;
  117. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: left;&quot;&gt;
  118. &lt;br /&gt;&lt;/div&gt;
  119. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: left;&quot;&gt;
  120. Rajma / Red Bean- 1/2 cup&lt;/div&gt;
  121. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: left;&quot;&gt;
  122. Whole Black Urad Dal - 3/4 cup&lt;/div&gt;
  123. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: left;&quot;&gt;
  124. Onions - 1 medium&lt;/div&gt;
  125. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: left;&quot;&gt;
  126. Tomatoes - 2 medium &lt;i&gt;(Using additional Tomato puree greatly enhances the taste)&lt;/i&gt;&lt;/div&gt;
  127. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: left;&quot;&gt;
  128. Fresh Cream - 4 tbsp + 1 tbsp&lt;/div&gt;
  129. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: left;&quot;&gt;
  130. &lt;br /&gt;&lt;/div&gt;
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  132. &lt;br /&gt;&lt;/div&gt;
  133. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: left;&quot;&gt;
  134. &lt;/div&gt;
  135. &lt;h2&gt;
  136. Spices To Temper - &lt;i&gt;Tadka&lt;/i&gt; - &lt;i&gt;Thalikka -&lt;/i&gt;&lt;/h2&gt;
  137. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: left;&quot;&gt;
  138. &lt;i&gt;&lt;br /&gt;&lt;/i&gt;&lt;/div&gt;
  139. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: left;&quot;&gt;
  140. Butter - 1 tbsp&lt;/div&gt;
  141. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: left;&quot;&gt;
  142. Jeera - 1 tsp&lt;/div&gt;
  143. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: left;&quot;&gt;
  144. Red chillies - 4&lt;/div&gt;
  145. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: left;&quot;&gt;
  146. Ginger-Garlic paste - 1 tsp&lt;/div&gt;
  147. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: left;&quot;&gt;
  148. Turmeric / Haldi - 1/4 tsp&lt;/div&gt;
  149. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: left;&quot;&gt;
  150. Red chilli powder - 1 1/2 tsp &lt;i&gt;(I used Kashmiri variety for a rich color)&amp;nbsp;&amp;nbsp;&lt;/i&gt;&lt;/div&gt;
  151. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: left;&quot;&gt;
  152. Dhania powder / coriander powder - 3/4 tsp &lt;/div&gt;
  153. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: left;&quot;&gt;
  154. Cinnamon, cloves, cardamom spice mix - 3/4 tsp (&lt;i&gt;you can get them pre-made from your Indian store or powder them yourself using your dry spice grinder) &lt;/i&gt;&lt;/div&gt;
  155. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: left;&quot;&gt;
  156. Kitchen King Masala - 3/4 tsp&lt;/div&gt;
  157. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: left;&quot;&gt;
  158. Salt - taste&lt;/div&gt;
  159. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: left;&quot;&gt;
  160. &lt;br /&gt;&lt;/div&gt;
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  162. &lt;br /&gt;&lt;/div&gt;
  163. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: left;&quot;&gt;
  164. &lt;/div&gt;
  165. &lt;h2&gt;
  166. How To -&lt;/h2&gt;
  167. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: left;&quot;&gt;
  168. &lt;br /&gt;&lt;/div&gt;
  169. &lt;ul style=&quot;text-align: left;&quot;&gt;
  170. &lt;li&gt;Soak the lentils overnight with enough water. Drain the water and pressure-cook the dals with sufficient (fresh) water for 4-5 whistles &lt;i&gt;(It&#39;s okay to over-cook than to under-cook the lentils)&lt;/i&gt; .You could add salt as well. Wait for the pressure to get released naturally. &lt;/li&gt;
  171. &lt;li&gt;Take a kadai, melt butter and add jeera. When they crackle, add red chillies and then add ginger-garlic paste.&lt;/li&gt;
  172. &lt;li&gt;Add finely sliced/chopped onions and let them turn brown.&lt;/li&gt;
  173. &lt;li&gt;Add chopped tomatoes and let them turn mushy.&lt;/li&gt;
  174. &lt;li&gt;Add the spice powders - turmeric, red chilli powder, coriander powder, kitchne king and the cardamom-cinnamom-cloves spice mix.&lt;/li&gt;
  175. &lt;li&gt;Add the water/ stock from the cooked dal and then slowly add the lentils and lower the flame. Let the dals absorb the flavors form the masalas. Close with a lid for about 5-7 minutes. &lt;/li&gt;
  176. &lt;ul&gt;
  177. &lt;li&gt;Tip : I like to mash up about 4 tbsp of cooked dal and then add to the gravy. This gives thickness to the gravy and also a good flavor to Dal Makhani as such :-) &lt;/li&gt;
  178. &lt;/ul&gt;
  179. &lt;/ul&gt;
  180. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: left;&quot;&gt;
  181. &lt;/div&gt;
  182. &lt;ul style=&quot;text-align: left;&quot;&gt;
  183. &lt;li&gt;Check for salt.&lt;/li&gt;
  184. &lt;li&gt;Add cream and mix well and you can see the gravy coming together as a thick, creamy mixture :-) &lt;/li&gt;
  185. &lt;li&gt;Serve hot. You could add another tablespoon of cream just before serving! :-) &lt;/li&gt;
  186. &lt;/ul&gt;
  187. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: left;&quot;&gt;
  188. &lt;br /&gt;&lt;/div&gt;
  189. &lt;table align=&quot;center&quot; cellpadding=&quot;0&quot; cellspacing=&quot;0&quot; class=&quot;tr-caption-container&quot; style=&quot;margin-left: auto; margin-right: auto; text-align: center;&quot;&gt;&lt;tbody&gt;
  190. &lt;tr&gt;&lt;td style=&quot;text-align: center;&quot;&gt;&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFLP3t7xjuoi-j5b_UdVb4Z_VB0eARIuICgKPZ03HpnVnYwPn7uaayLsAdp6zLJPF5Y2NRrSImlTU13Wecsdm56_nqyhrLeAipCHWe5onp6J3CcnphB9iuJ1y0bxKcSwjZ6Ne7UdJ4bxQ/s1600/IMG_1932.JPG&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: auto; margin-right: auto;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;480&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFLP3t7xjuoi-j5b_UdVb4Z_VB0eARIuICgKPZ03HpnVnYwPn7uaayLsAdp6zLJPF5Y2NRrSImlTU13Wecsdm56_nqyhrLeAipCHWe5onp6J3CcnphB9iuJ1y0bxKcSwjZ6Ne7UdJ4bxQ/s640/IMG_1932.JPG&quot; width=&quot;640&quot; /&gt;&lt;/a&gt;&lt;/td&gt;&lt;/tr&gt;
  191. &lt;tr&gt;&lt;td class=&quot;tr-caption&quot; style=&quot;text-align: center;&quot;&gt;Isn&#39;t it inviting ??&lt;/td&gt;&lt;td class=&quot;tr-caption&quot; style=&quot;text-align: center;&quot;&gt;&lt;br /&gt;&lt;/td&gt;&lt;td class=&quot;tr-caption&quot; style=&quot;text-align: center;&quot;&gt;&lt;br /&gt;&lt;/td&gt;&lt;td class=&quot;tr-caption&quot; style=&quot;text-align: center;&quot;&gt;&lt;br /&gt;&lt;/td&gt;&lt;/tr&gt;
  192. &lt;/tbody&gt;&lt;/table&gt;
  193. &lt;/div&gt;
  194. </content><link rel='replies' type='application/atom+xml' href='http://tastyvegcooking.blogspot.com/feeds/4312119844675734806/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://tastyvegcooking.blogspot.com/2012/10/dal-makhani-aka-maa-ki-dal-punjabi.html#comment-form' title='8 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/8261098544092845211/posts/default/4312119844675734806'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/8261098544092845211/posts/default/4312119844675734806'/><link rel='alternate' type='text/html' href='http://tastyvegcooking.blogspot.com/2012/10/dal-makhani-aka-maa-ki-dal-punjabi.html' title='Dal Makhani aka Maa ki Dal - Punjabi Cuisine'/><author><name>DV</name><uri>http://www.blogger.com/profile/01137387891835675752</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='16' height='16' src='https://img1.blogblog.com/img/b16-rounded.gif'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiazObrapwyDW0ZZr4r4DarE3PYvdYdqmeUoAkQXG0H55pAscDFzaP4nQ6Mox8Aq7bvKn20lcc5mBgEEJarMnuKsZ9kFfXRs5DZX6OPZ5uwun9v_LTXVWSPPde8eETEyXKeYwm4-PyPO-Y/s72-c/IMG_1929.JPG" height="72" width="72"/><thr:total>8</thr:total></entry><entry><id>tag:blogger.com,1999:blog-8261098544092845211.post-3761545746884302772</id><published>2011-12-18T06:21:00.000-08:00</published><updated>2011-12-18T07:27:27.175-08:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="breakfast"/><category scheme="http://www.blogger.com/atom/ns#" term="easy"/><category scheme="http://www.blogger.com/atom/ns#" term="home-made"/><category scheme="http://www.blogger.com/atom/ns#" term="indian"/><category scheme="http://www.blogger.com/atom/ns#" term="kids"/><category scheme="http://www.blogger.com/atom/ns#" term="main course"/><category scheme="http://www.blogger.com/atom/ns#" term="north-indian"/><category scheme="http://www.blogger.com/atom/ns#" term="potato"/><category scheme="http://www.blogger.com/atom/ns#" term="spices"/><category scheme="http://www.blogger.com/atom/ns#" term="traditional"/><category scheme="http://www.blogger.com/atom/ns#" term="vegetables"/><title type='text'>Aloo(+Methi) Paratha - Easy method for Beginners</title><content type='html'>&lt;div dir=&quot;ltr&quot; style=&quot;text-align: left;&quot; trbidi=&quot;on&quot;&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;/div&gt;Hello friends! Today&#39;s post is gonna be about a recipe which really boosted up my confidence that I can cook well too, back in the days I began experimenting in the kitchen.&amp;nbsp; I thought it&#39;s definitely a nice idea to share it with everybody and I hope this will motivate novice cooks to succeed.&amp;nbsp; &lt;br /&gt;
  195. &lt;br /&gt;
  196. A picture speaks a thousand words! This is going to be a pictorial with lesser noise from me! :)&lt;br /&gt;
  197. &lt;br /&gt;
  198. &lt;table align=&quot;center&quot; cellpadding=&quot;0&quot; cellspacing=&quot;0&quot; class=&quot;tr-caption-container&quot; style=&quot;margin-left: auto; margin-right: auto; text-align: center;&quot;&gt;&lt;tbody&gt;
  199. &lt;tr&gt;&lt;td style=&quot;text-align: center;&quot;&gt;&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiciUbyywjA4R0eqtVgTCAGTgyFwPTpGIn-89G06u-ndk63IYUKVMrMlIOokg4Ltvsw73B90fpQtQzAflKrB0BKLHYaFex22mMvnYXw09GsrxNg-JlMTO57qH0lVu3NzBXW1-57ZV4thfs/s1600/IMG_2024.JPG&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: auto; margin-right: auto;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;480&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiciUbyywjA4R0eqtVgTCAGTgyFwPTpGIn-89G06u-ndk63IYUKVMrMlIOokg4Ltvsw73B90fpQtQzAflKrB0BKLHYaFex22mMvnYXw09GsrxNg-JlMTO57qH0lVu3NzBXW1-57ZV4thfs/s640/IMG_2024.JPG&quot; width=&quot;640&quot; /&gt;&lt;/a&gt;&lt;/td&gt;&lt;/tr&gt;
  200. &lt;tr&gt;&lt;td class=&quot;tr-caption&quot; style=&quot;text-align: center;&quot;&gt;Potato-stuffed Parathas&lt;/td&gt;&lt;/tr&gt;
  201. &lt;/tbody&gt;&lt;/table&gt;&lt;br /&gt;
  202. &lt;h2&gt;Yield - 8 Stuffed Parathas&lt;/h2&gt;&lt;br /&gt;
  203. &lt;h2&gt;What I Used -&lt;/h2&gt;&lt;br /&gt;
  204. &lt;h3&gt;For the filling -&lt;/h3&gt;&lt;br /&gt;
  205. Oil/ Ghee/ Butter (or a combination)- 1 and 1/2 tsp&lt;br /&gt;
  206. Omam / Ajwain/ Carom seeds - 1/2 tsp&lt;br /&gt;
  207. Onion - 1&amp;nbsp; (chopped)&lt;br /&gt;
  208. Ginger+Garlic paste - 1 tsp&lt;br /&gt;
  209. Green chillies - 4 &lt;br /&gt;
  210. Potatoes - 2&lt;br /&gt;
  211. Coriander-cumin powder (Dhania-Jeera) - 1 and 1/2 tsp&lt;br /&gt;
  212. Turmeric - 1/2 tsp (or slightly less)&lt;br /&gt;
  213. Kitchen king masala - 3/4 tsp (optional)&lt;br /&gt;
  214. Salt - to taste&lt;br /&gt;
  215. Fresh Fenugreek leaves (Methi) -&amp;nbsp; 1 cup (loosely packed)&lt;br /&gt;
  216. &lt;br /&gt;
  217. &lt;h3&gt;For the paratha dough -&lt;/h3&gt;&lt;br /&gt;
  218. Wheat flour - 4 cups&lt;br /&gt;
  219. Warm water - 1/2 cup&lt;br /&gt;
  220. Yogurt /Curd - 4 tbsp&lt;br /&gt;
  221. Salt - to taste&lt;br /&gt;
  222. Oil - 1 tsp&lt;br /&gt;
  223. &lt;br /&gt;
  224. &lt;h2&gt;How To-&lt;/h2&gt;&lt;br /&gt;
  225. &lt;table align=&quot;center&quot; cellpadding=&quot;0&quot; cellspacing=&quot;0&quot; class=&quot;tr-caption-container&quot; style=&quot;margin-left: auto; margin-right: auto; text-align: center;&quot;&gt;&lt;tbody&gt;
  226. &lt;tr&gt;&lt;td style=&quot;text-align: center;&quot;&gt;&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEseKtKEaMfXDaKff9mUfOHMuZExaY5HVhkEaCqM3EdBW5a8FplUPmIPDoVhnEGuOipuVqKFGyKAHc9UhU8bZwm9vFLT6ZKjEvJyKPwfj5bWPIeyUOaIMph1Q5m9i5knPAkX_0QKDRHkE/s1600/IMG_2015.JPG&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: auto; margin-right: auto;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;300&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEseKtKEaMfXDaKff9mUfOHMuZExaY5HVhkEaCqM3EdBW5a8FplUPmIPDoVhnEGuOipuVqKFGyKAHc9UhU8bZwm9vFLT6ZKjEvJyKPwfj5bWPIeyUOaIMph1Q5m9i5knPAkX_0QKDRHkE/s400/IMG_2015.JPG&quot; width=&quot;400&quot; /&gt;&lt;/a&gt;&lt;/td&gt;&lt;/tr&gt;
  227. &lt;tr&gt;&lt;td class=&quot;tr-caption&quot; style=&quot;text-align: center;&quot;&gt;Paratha Dough - soft and pliable&lt;/td&gt;&lt;/tr&gt;
  228. &lt;/tbody&gt;&lt;/table&gt;&lt;br /&gt;
  229. &lt;ul style=&quot;text-align: left;&quot;&gt;&lt;li&gt;I start with the dough so that it rests for a while and the filling gets made in the mean time.&lt;/li&gt;
  230. &lt;ul&gt;&lt;li&gt;Take a big mixing bowl, measure and add wheat flour (actually one gets a sense of the quantity by practice and if it happens to be in excess, you can always wrap the remaining dough in cling film and refrigerate to be used the next day).&lt;/li&gt;
  231. &lt;li&gt;Add salt and slowly pour warm water and start mixing the dough. When they have slightly come together, add yogurt and knead well. Yogurt helps to give softness to the parata. Knead well for about 3-5 minutes&amp;nbsp; and finally add oil and get a smooth dough.&amp;nbsp;&lt;/li&gt;
  232. &lt;li&gt;Cover the bowl with a lid and let rest for about 30 minutes.&amp;nbsp;&lt;/li&gt;
  233. &lt;/ul&gt;&lt;/ul&gt;&lt;br /&gt;
  234. &lt;div&gt;Let&#39;s make the filling now.&amp;nbsp; As usual, I have listed the ingredients in the order they go into the recipe. &lt;br /&gt;
  235. &lt;br /&gt;
  236. &lt;br /&gt;
  237. &lt;table align=&quot;center&quot; cellpadding=&quot;0&quot; cellspacing=&quot;0&quot; class=&quot;tr-caption-container&quot; style=&quot;margin-left: auto; margin-right: auto; text-align: center;&quot;&gt;&lt;tbody&gt;
  238. &lt;tr&gt;&lt;td style=&quot;text-align: center;&quot;&gt;&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu7AxN55OfMWxcjFjKD9d3Kyt2M8AUNMChuUTM2kLVRaTaECdGbBrJRSia5QrQB8fWPhpmegiGq7wSpRhZ0GXoF2_F9le7X9BjQfpD95T9pX7ZR28aKCsDnJgwPrw1DfkysDElRLpeYTU/s1600/IMG_2003.JPG&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: auto; margin-right: auto;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;300&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu7AxN55OfMWxcjFjKD9d3Kyt2M8AUNMChuUTM2kLVRaTaECdGbBrJRSia5QrQB8fWPhpmegiGq7wSpRhZ0GXoF2_F9le7X9BjQfpD95T9pX7ZR28aKCsDnJgwPrw1DfkysDElRLpeYTU/s400/IMG_2003.JPG&quot; width=&quot;400&quot; /&gt;&lt;/a&gt;&lt;/td&gt;&lt;/tr&gt;
  239. &lt;tr&gt;&lt;td class=&quot;tr-caption&quot; style=&quot;text-align: center;&quot;&gt;Heat oil in a pan/kadai, add carom seeds then fry onions&lt;/td&gt;&lt;/tr&gt;
  240. &lt;/tbody&gt;&lt;/table&gt;&lt;br /&gt;
  241. &lt;table align=&quot;center&quot; cellpadding=&quot;0&quot; cellspacing=&quot;0&quot; class=&quot;tr-caption-container&quot; style=&quot;margin-left: auto; margin-right: auto; text-align: center;&quot;&gt;&lt;tbody&gt;
  242. &lt;tr&gt;&lt;td style=&quot;text-align: center;&quot;&gt;&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP8KU9phyphenhyphendnyNhhvMw8S8hvUkkosMTsWpRXMdqeZjCDytkvFmnIuBS4Vbzjyu532Nz1uy-pQDoX43hWIfmj3W_6e8J4c3LTFfgC5ZrDObzedSGj4bfDxy9YbTRT4huG63PLRHdwUqbDGE/s1600/IMG_2006.JPG&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: auto; margin-right: auto;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;300&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP8KU9phyphenhyphendnyNhhvMw8S8hvUkkosMTsWpRXMdqeZjCDytkvFmnIuBS4Vbzjyu532Nz1uy-pQDoX43hWIfmj3W_6e8J4c3LTFfgC5ZrDObzedSGj4bfDxy9YbTRT4huG63PLRHdwUqbDGE/s400/IMG_2006.JPG&quot; width=&quot;400&quot; /&gt;&lt;/a&gt;&lt;/td&gt;&lt;/tr&gt;
  243. &lt;tr&gt;&lt;td class=&quot;tr-caption&quot; style=&quot;text-align: center;&quot;&gt;Add ginger-garlic paste, fry for 2 mins, then green chillies (Oops! I used Red Chilli Padi that I had on hand)&lt;/td&gt;&lt;/tr&gt;
  244. &lt;/tbody&gt;&lt;/table&gt;&lt;br /&gt;
  245. &lt;table align=&quot;center&quot; cellpadding=&quot;0&quot; cellspacing=&quot;0&quot; class=&quot;tr-caption-container&quot; style=&quot;margin-left: auto; margin-right: auto; text-align: center;&quot;&gt;&lt;tbody&gt;
  246. &lt;tr&gt;&lt;td style=&quot;text-align: center;&quot;&gt;&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxL6tENguqTomxNYSQDfb0Q9ieenLAEv6IbkxIMwbi99pMd97T5ytYS4pfaoLdKZmiZjPJhnGx_oNmc-cMQtkM2EKQ3cdUQw1TfMg4wsdNZrR-zkt_Bbe8T536ENzlwj4-SM3B1sUgsrA/s1600/IMG_2007.JPG&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: auto; margin-right: auto;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;300&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxL6tENguqTomxNYSQDfb0Q9ieenLAEv6IbkxIMwbi99pMd97T5ytYS4pfaoLdKZmiZjPJhnGx_oNmc-cMQtkM2EKQ3cdUQw1TfMg4wsdNZrR-zkt_Bbe8T536ENzlwj4-SM3B1sUgsrA/s400/IMG_2007.JPG&quot; width=&quot;400&quot; /&gt;&lt;/a&gt;&lt;/td&gt;&lt;/tr&gt;
  247. &lt;tr&gt;&lt;td class=&quot;tr-caption&quot; style=&quot;text-align: center;&quot;&gt;Cook 2 potatoes in a pan with sufficient water and salt&lt;/td&gt;&lt;/tr&gt;
  248. &lt;/tbody&gt;&lt;/table&gt;&lt;br /&gt;
  249. &lt;table align=&quot;center&quot; cellpadding=&quot;0&quot; cellspacing=&quot;0&quot; class=&quot;tr-caption-container&quot; style=&quot;margin-left: auto; margin-right: auto; text-align: center;&quot;&gt;&lt;tbody&gt;
  250. &lt;tr&gt;&lt;td style=&quot;text-align: center;&quot;&gt;&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy0VmgHInY-pFyyQOPKS9RT6LFFC5k_wv-jZzYIE3gCLzZNZ-muSjjcOkXa3CKY9dr3AkYqzLOMvHxobgtoBzkX2uLLL6xzH4R3sfMofODYU4eBuMa70UKrEP4Kuv-Ge4euTmQmLk8rMs/s1600/IMG_2009.JPG&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: auto; margin-right: auto;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;300&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy0VmgHInY-pFyyQOPKS9RT6LFFC5k_wv-jZzYIE3gCLzZNZ-muSjjcOkXa3CKY9dr3AkYqzLOMvHxobgtoBzkX2uLLL6xzH4R3sfMofODYU4eBuMa70UKrEP4Kuv-Ge4euTmQmLk8rMs/s400/IMG_2009.JPG&quot; width=&quot;400&quot; /&gt;&lt;/a&gt;&lt;/td&gt;&lt;/tr&gt;
  251. &lt;tr&gt;&lt;td class=&quot;tr-caption&quot; style=&quot;text-align: center;&quot;&gt;Peel cooked potatoes and mash them&lt;/td&gt;&lt;/tr&gt;
  252. &lt;/tbody&gt;&lt;/table&gt;&lt;br /&gt;
  253. &lt;table align=&quot;center&quot; cellpadding=&quot;0&quot; cellspacing=&quot;0&quot; class=&quot;tr-caption-container&quot; style=&quot;margin-left: auto; margin-right: auto; text-align: center;&quot;&gt;&lt;tbody&gt;
  254. &lt;tr&gt;&lt;td style=&quot;text-align: center;&quot;&gt;&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHt-Rq_Ocwf0G1T0NdUMlnc_rb1Fuy3eV9RyBNr7dn79vmS_cPgXCn8MZ1Y7qi1uWJca-JbJwD5TOAKV4h1QzOy1N1aFrG7SbIYN5vn8zYqWUIPq2pZpgnrZ2IR2qv0mN1kxdbN6iRCSo/s1600/IMG_2010.JPG&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: auto; margin-right: auto;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;300&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHt-Rq_Ocwf0G1T0NdUMlnc_rb1Fuy3eV9RyBNr7dn79vmS_cPgXCn8MZ1Y7qi1uWJca-JbJwD5TOAKV4h1QzOy1N1aFrG7SbIYN5vn8zYqWUIPq2pZpgnrZ2IR2qv0mN1kxdbN6iRCSo/s400/IMG_2010.JPG&quot; width=&quot;400&quot; /&gt;&lt;/a&gt;&lt;/td&gt;&lt;/tr&gt;
  255. &lt;tr&gt;&lt;td class=&quot;tr-caption&quot; style=&quot;text-align: center;&quot;&gt;Add mashed potatoes to the pan, add the spice powders + salt&lt;/td&gt;&lt;/tr&gt;
  256. &lt;/tbody&gt;&lt;/table&gt;&lt;br /&gt;
  257. &lt;table align=&quot;center&quot; cellpadding=&quot;0&quot; cellspacing=&quot;0&quot; class=&quot;tr-caption-container&quot; style=&quot;margin-left: auto; margin-right: auto; text-align: center;&quot;&gt;&lt;tbody&gt;
  258. &lt;tr&gt;&lt;td style=&quot;text-align: center;&quot;&gt;&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1z6hDxQdh-i9_gRAQzZ0kYVPV3VMKunjvTsGOFZJ3bMjRQ5vwH9O0iw6mUPIBm-oS34QzHi4cGE6nJNBut-OFbZM36ZUl5ZSTCcUMA93-7Up4xwnVsglqVuEkBkiMq0hI5j8-Hm8XRf0/s1600/IMG_2011.JPG&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: auto; margin-right: auto;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;300&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1z6hDxQdh-i9_gRAQzZ0kYVPV3VMKunjvTsGOFZJ3bMjRQ5vwH9O0iw6mUPIBm-oS34QzHi4cGE6nJNBut-OFbZM36ZUl5ZSTCcUMA93-7Up4xwnVsglqVuEkBkiMq0hI5j8-Hm8XRf0/s400/IMG_2011.JPG&quot; width=&quot;400&quot; /&gt;&lt;/a&gt;&lt;/td&gt;&lt;/tr&gt;
  259. &lt;tr&gt;&lt;td class=&quot;tr-caption&quot; style=&quot;text-align: center;&quot;&gt;Mix well till everything comes together...&lt;/td&gt;&lt;/tr&gt;
  260. &lt;/tbody&gt;&lt;/table&gt;&lt;br /&gt;
  261. &lt;table align=&quot;center&quot; cellpadding=&quot;0&quot; cellspacing=&quot;0&quot; class=&quot;tr-caption-container&quot; style=&quot;margin-left: auto; margin-right: auto; text-align: center;&quot;&gt;&lt;tbody&gt;
  262. &lt;tr&gt;&lt;td style=&quot;text-align: center;&quot;&gt;&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLjyeFjWq123q4_pAeLBnUTaAff-bNLOJVrYuBaQ1Nx9ATio7x7Y5PAWQu-WJSfcxaAEvVIPBIS6G1ZRyHNHSaVAThH86bJ5zqnpGgBjNtrCxQtzp8LV7ATnvQUGRNInFt1S1iwoEEric/s1600/IMG_2014.JPG&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: auto; margin-right: auto;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;300&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLjyeFjWq123q4_pAeLBnUTaAff-bNLOJVrYuBaQ1Nx9ATio7x7Y5PAWQu-WJSfcxaAEvVIPBIS6G1ZRyHNHSaVAThH86bJ5zqnpGgBjNtrCxQtzp8LV7ATnvQUGRNInFt1S1iwoEEric/s400/IMG_2014.JPG&quot; width=&quot;400&quot; /&gt;&lt;/a&gt;&lt;/td&gt;&lt;/tr&gt;
  263. &lt;tr&gt;&lt;td class=&quot;tr-caption&quot; style=&quot;text-align: center;&quot;&gt;Stuffing for Alu Parathas&lt;/td&gt;&lt;/tr&gt;
  264. &lt;/tbody&gt;&lt;/table&gt;&lt;br /&gt;
  265. Finally, I added Fenugreek / Methi leaves because I had them in the fridge and wanted to use them while they were still fresh. For traditional Aloo Parathas, it&#39;s really nice to add some fresh coriander leaves/ cilantro.&lt;br /&gt;
  266. &lt;br /&gt;
  267. Now to &lt;b&gt;the most important part of stuffing the parathas and rolling them beautifully &lt;/b&gt;...&lt;br /&gt;
  268. &lt;br /&gt;
  269. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyTPTbcPFg0aV5aIz77aslF8kR-8rM9V3IjYGPo5jO5GDtIQPU9FbT73fHac3MO2VDE3QjowgsXyUy9cfi8CcKUah0eNWSleV3n8-88BoxriQcTGIcmhyb7kgJaWVTa6Rw7cqW7-AsbbE/s1600/IMG_2020.JPG&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;300&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyTPTbcPFg0aV5aIz77aslF8kR-8rM9V3IjYGPo5jO5GDtIQPU9FbT73fHac3MO2VDE3QjowgsXyUy9cfi8CcKUah0eNWSleV3n8-88BoxriQcTGIcmhyb7kgJaWVTa6Rw7cqW7-AsbbE/s400/IMG_2020.JPG&quot; width=&quot;400&quot; /&gt;&lt;/a&gt;&lt;/div&gt;&lt;br /&gt;
  270. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMSiMXgg0VmqCtOXJ4olvSCnbOesMiQYHWMLGbPswWsX1ZFC7jN5b5H9LZ2ahL-fuGrgm8wLNte6-qwz15zOVYrH6cidfC-91qLPXotSsZr8uByJ-vPO-H7W8x6EA0MYikf0PPDgFD46E/s1600/IMG_2022.JPG&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;300&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMSiMXgg0VmqCtOXJ4olvSCnbOesMiQYHWMLGbPswWsX1ZFC7jN5b5H9LZ2ahL-fuGrgm8wLNte6-qwz15zOVYrH6cidfC-91qLPXotSsZr8uByJ-vPO-H7W8x6EA0MYikf0PPDgFD46E/s400/IMG_2022.JPG&quot; width=&quot;400&quot; /&gt;&lt;/a&gt;&lt;/div&gt;&lt;br /&gt;
  271. &lt;h3&gt;The secret to getting stuffed parathas right, is now out!&lt;/h3&gt;&lt;ol style=&quot;text-align: left;&quot;&gt;&lt;li&gt;Take a small lemon-sized dough, roll it into a rather thin paratha (using a rolling pin).&lt;/li&gt;
  272. &lt;li&gt;Take some filling and spread it &lt;i&gt;evenly&lt;/i&gt; &lt;i&gt;(without bumps) &lt;/i&gt;on the rolled out paratha with a spoon.&amp;nbsp;&lt;/li&gt;
  273. &lt;li&gt;Roll out another plain paratha and place it on top of the first one that already has the filling spread on its surface. &lt;/li&gt;
  274. &lt;li&gt;Once the two are super-imposed almost perfectly, seal the edges by tucking them and pressing them with your fingers. The dough being soft with stick to each other, just like that (Attraction of like molecules)!&lt;/li&gt;
  275. &lt;/ol&gt;&lt;h3&gt;Notes:&lt;/h3&gt;&lt;/div&gt;&lt;div&gt;&lt;/div&gt;&lt;div&gt;&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;/div&gt;&lt;div&gt;&lt;br /&gt;
  276. 1. The two parathas that make up a stuffed paratha should be ~ of the same shape. It is likely that you&#39;ll get (more or less) the same shape if you start with the same quantity of dough for both.&lt;br /&gt;
  277. &lt;br /&gt;
  278. 2. This method applies for any stuffing - Paneer parathas, Cabbage parathas, Broccoli parathas and virtually anything you can imagine.&lt;br /&gt;
  279. &lt;br /&gt;
  280. 3. You need to let the prepared stuffing to cool sufficiently, before rolling parathas. When hot, they stick too much and could get messy!&amp;nbsp; &lt;br /&gt;
  281. &lt;br /&gt;
  282. &lt;h3&gt;Secret #2 &lt;/h3&gt;Any Stuffed paratha remains softer longer (and tastes a lottt better) than a plain paratha, even when prepared by someone inexperienced with the tricks of kneading a soft dough!&lt;br /&gt;
  283. &lt;br /&gt;
  284. Although this method yields delicious parathas, some folks like their Alu Parathas better if they get to see some stuffing visible on the paratha itself. Now, this is a challenge (atleast to begin with) as you should show some filling but still cover it all up with a thin layer of dough. Here comes the &lt;br /&gt;
  285. &lt;h3&gt;Traditional method - &lt;/h3&gt;&lt;br /&gt;
  286. &lt;br /&gt;
  287. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYILI6vRLFcvWJeMm096fOutIcZBcAeVI228A6nuqLpgh6QMGiJnn8ay4SGsssRE7h0GIhmxxfibBbcQMlhp83VXfN2rWSoX59Qre_exGfmneYmGglUbjEYzVmC1UlFXABT1MHp49u2Ps/s1600/IMG_2016.JPG&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;300&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYILI6vRLFcvWJeMm096fOutIcZBcAeVI228A6nuqLpgh6QMGiJnn8ay4SGsssRE7h0GIhmxxfibBbcQMlhp83VXfN2rWSoX59Qre_exGfmneYmGglUbjEYzVmC1UlFXABT1MHp49u2Ps/s400/IMG_2016.JPG&quot; width=&quot;400&quot; /&gt;&lt;/a&gt;&lt;/div&gt;&lt;br /&gt;
  288. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikDgHFdsTGe4HvB1HhKT6mnZpVzaSnfKLPDQaOWUBoKl3N7oeaY479-7H50l4DoiRTlvrTjbBuXX1rG2BspkkJe1GDEspUKsPMCZUggT3V8gltPeS99cB0IVBqJmCV5iX3gAjVzTpC2Cs/s1600/IMG_2017.JPG&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;300&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikDgHFdsTGe4HvB1HhKT6mnZpVzaSnfKLPDQaOWUBoKl3N7oeaY479-7H50l4DoiRTlvrTjbBuXX1rG2BspkkJe1GDEspUKsPMCZUggT3V8gltPeS99cB0IVBqJmCV5iX3gAjVzTpC2Cs/s400/IMG_2017.JPG&quot; width=&quot;400&quot; /&gt;&lt;/a&gt;&lt;/div&gt;&lt;br /&gt;
  289. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;/div&gt;&lt;br /&gt;
  290. &lt;br /&gt;
  291. This pic / step is the key. You can see that the filling is placed right at the beginning of the rolling process, when the paratha is still relatively thicker. Also, you make folds on the dough while trying to cover up the filling. This ensures there is sufficient dough to sorta protect the filling from spilling out of the covering when you roll it out.&lt;br /&gt;
  292. &lt;br /&gt;
  293. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizu_2MTFNjs9JyQEyU6C2GK69f7rRrN-hQv6bRMuzoRhIQumMEHQWYHF4uczEbgOAB6zfJ8DU5DEnuwUAyTE86dxgvEVz4ftd33YW9JZXoD9l7AdB6u_G0MLbT-7uHH4lYtx4t3_-e4V0/s1600/IMG_2018.JPG&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;300&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizu_2MTFNjs9JyQEyU6C2GK69f7rRrN-hQv6bRMuzoRhIQumMEHQWYHF4uczEbgOAB6zfJ8DU5DEnuwUAyTE86dxgvEVz4ftd33YW9JZXoD9l7AdB6u_G0MLbT-7uHH4lYtx4t3_-e4V0/s400/IMG_2018.JPG&quot; width=&quot;400&quot; /&gt;&lt;/a&gt;&lt;/div&gt;&lt;br /&gt;
  294. Cook the parathas on a hot tawa, as we do with any other paratha (please refer to &lt;a href=&quot;http://tastyvegcooking.blogspot.com/2011/04/sweet-potato-parathas.html&quot;&gt;Sweet potato paratha&lt;/a&gt;, &lt;a href=&quot;http://tastyvegcooking.blogspot.com/2011/12/methi-and-spring-onion-paratha-thepla.html&quot;&gt;Methi paratha&lt;/a&gt; for the detailed procedure and some tips).&amp;nbsp; Finish off with a drop of ghee!&lt;br /&gt;
  295. &lt;br /&gt;
  296. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpVTqqpxwt5PlqQ8e6Mwc9ALUds1m_FxwUHrYKHeuNxRxh55f5S8eDTvhPZCv1tJR_aHoGRnBruS95G_GERVDF7xlkmTCXZQpSOPo0m5K5q1VHvEEbhDOHfAm8Xyjm9d77wsFAoJLd1-c/s1600/IMG_2023.JPG&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;300&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpVTqqpxwt5PlqQ8e6Mwc9ALUds1m_FxwUHrYKHeuNxRxh55f5S8eDTvhPZCv1tJR_aHoGRnBruS95G_GERVDF7xlkmTCXZQpSOPo0m5K5q1VHvEEbhDOHfAm8Xyjm9d77wsFAoJLd1-c/s400/IMG_2023.JPG&quot; width=&quot;400&quot; /&gt;&lt;/a&gt;&lt;/div&gt;&lt;br /&gt;
  297. When you compare the 2 methods(see pictures of both above), the first one (beginners&#39; method) allows you to insert more filling per paratha. This is useful if you have a fussy child (or spouse;) who promises to go by the numbers and eat exactly 1 or 2 parathas &lt;i&gt;only &lt;/i&gt;! You can be assured they had a filling meal as you have stuffed a &#39;generous&#39; portion of potatoes, which is full of carbs! You can also roll out a bigger circle to increase the quantity of intake but that&#39;s a very obvious change :)&lt;br /&gt;
  298. &lt;br /&gt;
  299. &lt;table align=&quot;center&quot; cellpadding=&quot;0&quot; cellspacing=&quot;0&quot; class=&quot;tr-caption-container&quot; style=&quot;margin-left: auto; margin-right: auto; text-align: center;&quot;&gt;&lt;tbody&gt;
  300. &lt;tr&gt;&lt;td style=&quot;text-align: center;&quot;&gt;&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTCcSlDJVe7I1wnj_6VBEPSIZTDzZRt6GB8vgtF1IVHqXgdsijlX2ZTTt8q6N9tar_r725BguAuKN7NVNpBO_Nd9e1UeqjHpHdWHUHw1pE1jsefiKT60VGqgk1Mz3CUSlu5ZsyN2CGgRY/s1600/IMG_2025.JPG&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: auto; margin-right: auto;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;300&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTCcSlDJVe7I1wnj_6VBEPSIZTDzZRt6GB8vgtF1IVHqXgdsijlX2ZTTt8q6N9tar_r725BguAuKN7NVNpBO_Nd9e1UeqjHpHdWHUHw1pE1jsefiKT60VGqgk1Mz3CUSlu5ZsyN2CGgRY/s400/IMG_2025.JPG&quot; width=&quot;400&quot; /&gt;&lt;/a&gt;&lt;/td&gt;&lt;/tr&gt;
  301. &lt;tr&gt;&lt;td class=&quot;tr-caption&quot; style=&quot;text-align: center;&quot;&gt;Super-imposed parathas (Beginner method) - torn to reveal the filling inside!&lt;/td&gt;&lt;/tr&gt;
  302. &lt;/tbody&gt;&lt;/table&gt;&lt;br /&gt;
  303. Since the filling has all the required spice and salt content, this can be had as such and is ideal to be taken to your workplace (like a wrap) too. I try to buy a single-serve pack of flavored yogurt (preferably mixed berries) and give a finishing touch to my meal. When at home, I eat with raita (beaten yogurt with chopped onions and tomatoes spiced with salt and asafoetida)! &lt;br /&gt;
  304. &lt;br /&gt;
  305. &lt;br /&gt;
  306. &lt;br /&gt;
  307. &lt;/div&gt;&lt;/div&gt;</content><link rel='replies' type='application/atom+xml' href='http://tastyvegcooking.blogspot.com/feeds/3761545746884302772/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://tastyvegcooking.blogspot.com/2011/12/aloomethi-paratha-easy-method-for.html#comment-form' title='5 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/8261098544092845211/posts/default/3761545746884302772'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/8261098544092845211/posts/default/3761545746884302772'/><link rel='alternate' type='text/html' href='http://tastyvegcooking.blogspot.com/2011/12/aloomethi-paratha-easy-method-for.html' title='Aloo(+Methi) Paratha - Easy method for Beginners'/><author><name>DV</name><uri>http://www.blogger.com/profile/01137387891835675752</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='16' height='16' src='https://img1.blogblog.com/img/b16-rounded.gif'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiciUbyywjA4R0eqtVgTCAGTgyFwPTpGIn-89G06u-ndk63IYUKVMrMlIOokg4Ltvsw73B90fpQtQzAflKrB0BKLHYaFex22mMvnYXw09GsrxNg-JlMTO57qH0lVu3NzBXW1-57ZV4thfs/s72-c/IMG_2024.JPG" height="72" width="72"/><thr:total>5</thr:total></entry><entry><id>tag:blogger.com,1999:blog-8261098544092845211.post-8978671150407904203</id><published>2011-12-14T01:30:00.000-08:00</published><updated>2011-12-14T01:30:51.894-08:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="breakfast"/><category scheme="http://www.blogger.com/atom/ns#" term="easy"/><category scheme="http://www.blogger.com/atom/ns#" term="green-leafy"/><category scheme="http://www.blogger.com/atom/ns#" term="healthy"/><category scheme="http://www.blogger.com/atom/ns#" term="home-made"/><category scheme="http://www.blogger.com/atom/ns#" term="indian"/><category scheme="http://www.blogger.com/atom/ns#" term="main course"/><category scheme="http://www.blogger.com/atom/ns#" term="masala"/><category scheme="http://www.blogger.com/atom/ns#" term="north-indian"/><category scheme="http://www.blogger.com/atom/ns#" term="spices"/><category scheme="http://www.blogger.com/atom/ns#" term="traditional"/><title type='text'>Methi and Spring Onion Paratha / Thepla  - Indian Flat bread with fenugreek leaves and Spring onions</title><content type='html'>&lt;div dir=&quot;ltr&quot; style=&quot;text-align: left;&quot; trbidi=&quot;on&quot;&gt;Fenugreek brings remarkable health benefits! Its seeds, leaves(both fresh and dried) is extensively used in Indian cuisine. &lt;br /&gt;
  308. &lt;br /&gt;
  309. Fenugreek leaves helps increase the good-cholesterol levels (HDL-C), the seeds helps ease stomach aches and I&#39;ve heard that fenugreek helps new mothers boost lactation capacity.&lt;br /&gt;
  310. &lt;br /&gt;
  311. But be careful not to use too much of fenugreek as they leave a bitter taste in the end-product.&lt;br /&gt;
  312. &lt;br /&gt;
  313. &lt;table align=&quot;center&quot; cellpadding=&quot;0&quot; cellspacing=&quot;0&quot; class=&quot;tr-caption-container&quot; style=&quot;margin-left: auto; margin-right: auto; text-align: center;&quot;&gt;&lt;tbody&gt;
  314. &lt;tr&gt;&lt;td style=&quot;text-align: center;&quot;&gt;&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNgggMcAeCPPcysdicMP34NYa9LtsCSkJABs_FlzAjUUrkNJsu4YU4TIfJ8LlUqwvI0U7eqVHh9liFk9xuMQRRH_PKi_sYvvjD0Cz5puPBO6c51RdVGddSg-GvlV_HaK3el90lzuZXXvM/s1600/methi+parata+010.jpg&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: auto; margin-right: auto;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;300&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNgggMcAeCPPcysdicMP34NYa9LtsCSkJABs_FlzAjUUrkNJsu4YU4TIfJ8LlUqwvI0U7eqVHh9liFk9xuMQRRH_PKi_sYvvjD0Cz5puPBO6c51RdVGddSg-GvlV_HaK3el90lzuZXXvM/s400/methi+parata+010.jpg&quot; width=&quot;400&quot; /&gt;&lt;/a&gt;&lt;/td&gt;&lt;/tr&gt;
  315. &lt;tr&gt;&lt;td class=&quot;tr-caption&quot; style=&quot;text-align: center;&quot;&gt;Methi Parathas / Teplas&lt;/td&gt;&lt;/tr&gt;
  316. &lt;/tbody&gt;&lt;/table&gt;&lt;br /&gt;
  317. &lt;h2&gt;What you need to make Methi Parathas / Teplas -&lt;/h2&gt;&lt;table align=&quot;center&quot; cellpadding=&quot;0&quot; cellspacing=&quot;0&quot; class=&quot;tr-caption-container&quot; style=&quot;margin-left: auto; margin-right: auto; text-align: center;&quot;&gt;&lt;tbody&gt;
  318. &lt;tr&gt;&lt;td style=&quot;text-align: center;&quot;&gt;&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBAEazMotVlEs7CObZuo3NLvZ_lugFifqKnXDMLIYTfqqCOywamu0kUVMSgYnOCEL3QWRxeVX8Z1uXHwxBPlcZ-I-GCUutt-wve7JMfSDR86GU93FPlDYqnICVsO6ayNRJc456tjU3lcU/s1600/methi+parata+003.jpg&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: auto; margin-right: auto;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;300&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBAEazMotVlEs7CObZuo3NLvZ_lugFifqKnXDMLIYTfqqCOywamu0kUVMSgYnOCEL3QWRxeVX8Z1uXHwxBPlcZ-I-GCUutt-wve7JMfSDR86GU93FPlDYqnICVsO6ayNRJc456tjU3lcU/s400/methi+parata+003.jpg&quot; width=&quot;400&quot; /&gt;&lt;/a&gt;&lt;/td&gt;&lt;/tr&gt;
  319. &lt;tr&gt;&lt;td class=&quot;tr-caption&quot; style=&quot;text-align: center;&quot;&gt;Fresh Fenugreek leaves&lt;/td&gt;&lt;/tr&gt;
  320. &lt;/tbody&gt;&lt;/table&gt;&lt;br /&gt;
  321. &lt;ul style=&quot;text-align: left;&quot;&gt;&lt;li&gt;Methi / Fenugreek leaves/ &lt;i&gt;Mendaya Keerai &lt;/i&gt;- 1 and 1/2 cups&lt;/li&gt;
  322. &lt;li&gt;Spring Onions - 1/4 cup (chopped) - &lt;i&gt;Just my addition, you could skip if you do not have them in hand! They do add to the taste though&lt;/i&gt;. &lt;/li&gt;
  323. &lt;li&gt;Whole wheat flour - 4 cups&lt;/li&gt;
  324. &lt;li&gt;Green chillies - 2 (finely chopped)&lt;/li&gt;
  325. &lt;li&gt;Ginger (shredded) - 2 tsp&lt;/li&gt;
  326. &lt;li&gt;Coriander powder / Dhania - 2 tsp&lt;/li&gt;
  327. &lt;li&gt;Cumin + pepper powder (&lt;i&gt;Milagu-jeera podi)&lt;/i&gt; - 3/4 tsp&lt;/li&gt;
  328. &lt;li&gt;Red chilli powder - 1/2 tsp (Adjust to your preference, according to the hotness of green chillies) &lt;/li&gt;
  329. &lt;li&gt;Omam (Ajwain seeds ) - 1 tsp &lt;/li&gt;
  330. &lt;li&gt;White sesame seeds - 1 tsp (Gives added flavor)&lt;/li&gt;
  331. &lt;li&gt;Turmeric powder - 1/2 tsp&lt;/li&gt;
  332. &lt;li&gt;Sugar - 1/2 tsp ( to counter the bitterness of methi)&lt;/li&gt;
  333. &lt;li&gt;Salt - to taste&lt;/li&gt;
  334. &lt;/ul&gt;&lt;br /&gt;
  335. &lt;ul style=&quot;text-align: left;&quot;&gt;&lt;li&gt;Water - as required (~ 1 cup) &lt;/li&gt;
  336. &lt;li&gt;Oil - 2 tbsp&lt;/li&gt;
  337. &lt;li&gt;Yogurt / Fresh curd - 2 tbsp&lt;/li&gt;
  338. &lt;/ul&gt;&lt;ul style=&quot;text-align: left;&quot;&gt;&lt;li&gt;Ghee - 2 tsp (optional) &lt;/li&gt;
  339. &lt;/ul&gt;&lt;br /&gt;
  340. &lt;h2&gt;How To Make the Dough -&lt;/h2&gt;&lt;br /&gt;
  341. &lt;ul style=&quot;text-align: left;&quot;&gt;&lt;li&gt;First wash the fenugreek leaves (shake off excess water) and remove the leaves alone discading the stalk.&lt;/li&gt;
  342. &lt;/ul&gt;&lt;br /&gt;
  343. &lt;br /&gt;
  344. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNj1B3I4FLNv4_BBT9xBrwxKKVl-GcKpFMG2CZOqzmwPeraSY3KUrIKEgnMF3DxnN40o-y-nWpr41V-j2c5XXkkrZx5crg-ptXWZ4nQ_kc4fwWHG6RwFhuiqd2W_El1xytQGM9E1_mlH4/s1600/methi+parata+004.jpg&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;300&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNj1B3I4FLNv4_BBT9xBrwxKKVl-GcKpFMG2CZOqzmwPeraSY3KUrIKEgnMF3DxnN40o-y-nWpr41V-j2c5XXkkrZx5crg-ptXWZ4nQ_kc4fwWHG6RwFhuiqd2W_El1xytQGM9E1_mlH4/s400/methi+parata+004.jpg&quot; width=&quot;400&quot; /&gt;&lt;/a&gt;&lt;/div&gt;&lt;br /&gt;
  345. &lt;ul style=&quot;text-align: left;&quot;&gt;&lt;li&gt;Take whole wheat flour in a big mixing bowl and add all the ingredients listed above, upto salt. Add water, in steps and mix everything together to form a dough.&amp;nbsp; Add yogurt as well. Keep kneading and bring all the flour together, adding water as and when required. Add oil towards the final stages and get a soft, pliable dough. Cover the bowl and let rest for an hour.&lt;/li&gt;
  346. &lt;/ul&gt;&lt;br /&gt;
  347. &lt;table align=&quot;center&quot; cellpadding=&quot;0&quot; cellspacing=&quot;0&quot; class=&quot;tr-caption-container&quot; style=&quot;margin-left: auto; margin-right: auto; text-align: center;&quot;&gt;&lt;tbody&gt;
  348. &lt;tr&gt;&lt;td style=&quot;text-align: center;&quot;&gt;&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaPThOqEdccgaOy1TMG9VwKbROSffU9CAwaIAx9sRDbyUS7iEweVVruqcaQibN4e5gunGlazFHVPUEHBEIfST93LTJwL6lcAAw4TybmGENoqqmMiH22YuMLAxwYibFmQDs2wiokMeqWDw/s1600/methi+parata+006.jpg&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: auto; margin-right: auto;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;400&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaPThOqEdccgaOy1TMG9VwKbROSffU9CAwaIAx9sRDbyUS7iEweVVruqcaQibN4e5gunGlazFHVPUEHBEIfST93LTJwL6lcAAw4TybmGENoqqmMiH22YuMLAxwYibFmQDs2wiokMeqWDw/s400/methi+parata+006.jpg&quot; width=&quot;300&quot; /&gt;&lt;/a&gt;&lt;/td&gt;&lt;/tr&gt;
  349. &lt;tr&gt;&lt;td class=&quot;tr-caption&quot; style=&quot;text-align: center;&quot;&gt;The dough is ready!&lt;/td&gt;&lt;/tr&gt;
  350. &lt;/tbody&gt;&lt;/table&gt;&lt;br /&gt;
  351. &lt;br /&gt;
  352. &lt;h2&gt;To Make Teplas -&lt;/h2&gt;&lt;br /&gt;
  353. &lt;ul style=&quot;text-align: left;&quot;&gt;&lt;li&gt;Flour a clean, dry surface, take a lemon-sized ball of dough and roll it into a circle using a rolling pin (also floured). Sprinkle flour in between to prevent the tepla from sticking to the surface or the pin. Repeat until the dough is all used up. The quantities given yield about 12-14 teplas.&amp;nbsp;&lt;/li&gt;
  354. &lt;/ul&gt;&lt;br /&gt;
  355. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRcJwq0TV2LXfq8R04-fRM05SH6Yjh1p0gDSicc_ispnbTL8bAsDUnrrMAmLHy_oF8Cu6ftmoKYXsN3zq1hJBibAj3OiiPLdpGO8U7qrSES7kKRKusgMTUFdifYHLD78PDjRbpOMamlFw/s1600/methi+parata+007.jpg&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;300&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRcJwq0TV2LXfq8R04-fRM05SH6Yjh1p0gDSicc_ispnbTL8bAsDUnrrMAmLHy_oF8Cu6ftmoKYXsN3zq1hJBibAj3OiiPLdpGO8U7qrSES7kKRKusgMTUFdifYHLD78PDjRbpOMamlFw/s400/methi+parata+007.jpg&quot; width=&quot;400&quot; /&gt;&lt;/a&gt;&lt;/div&gt;&lt;br /&gt;
  356. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ1cOmrqbFLeKucg8Nm0ci6SqMyR67bG5CIlGDo3UNC1vLxvADsK1g3_KHWSvGNDT1K4kG8yyHEq6jS7liDthk2AuLdMnlKCWBeBRa5mRU3f3-A4POtcYqKBkN65h7kjWm4MBjpuqFVik/s1600/methi+parata+008.jpg&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;300&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ1cOmrqbFLeKucg8Nm0ci6SqMyR67bG5CIlGDo3UNC1vLxvADsK1g3_KHWSvGNDT1K4kG8yyHEq6jS7liDthk2AuLdMnlKCWBeBRa5mRU3f3-A4POtcYqKBkN65h7kjWm4MBjpuqFVik/s400/methi+parata+008.jpg&quot; width=&quot;400&quot; /&gt;&lt;/a&gt;&lt;/div&gt;&lt;br /&gt;
  357. &lt;br /&gt;
  358. &lt;ul style=&quot;text-align: left;&quot;&gt;&lt;li&gt;Heat a tawa and place a rolled-out tepla on it. When the underneath surface starts to show brown spots (in about 10 seconds), flip it and press the corners with a flat wooden spatula. Flip again after 10 seconds and ensure the teplas are cooked well. Finish with a drop (or two) of ghee on each tepla for that enhanced taste! :-)&lt;/li&gt;
  359. &lt;/ul&gt;&lt;br /&gt;
  360. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc9sXZeTMf8ht5ZkV_K0NOGnqzL5-pSnx0hh0ZUnXs2DDiD3K5-UT3j9t1hcpkS5-nrOPp5GytexsaqkzQ3N2-s2kVRWzqSwhTBkSK9hlMAaNPu9-5xmZ3VtlEUJ9TouKqZ5rfWz9OFrY/s1600/methi+parata+011.jpg&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;300&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc9sXZeTMf8ht5ZkV_K0NOGnqzL5-pSnx0hh0ZUnXs2DDiD3K5-UT3j9t1hcpkS5-nrOPp5GytexsaqkzQ3N2-s2kVRWzqSwhTBkSK9hlMAaNPu9-5xmZ3VtlEUJ9TouKqZ5rfWz9OFrY/s400/methi+parata+011.jpg&quot; width=&quot;400&quot; /&gt;&lt;/a&gt;&lt;/div&gt;&lt;br /&gt;
  361. &lt;br /&gt;
  362. Store the teplas covered with aluminum foil in a keep-hot casserole.&lt;br /&gt;
  363. &lt;br /&gt;
  364. &lt;table align=&quot;center&quot; cellpadding=&quot;0&quot; cellspacing=&quot;0&quot; class=&quot;tr-caption-container&quot; style=&quot;margin-left: auto; margin-right: auto; text-align: center;&quot;&gt;&lt;tbody&gt;
  365. &lt;tr&gt;&lt;td style=&quot;text-align: center;&quot;&gt;&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf1Jedq9tO1v6rS2-WNymcXD_Gih7pn-B0m_yDEbR-G_Ca_wJTdYf-JAyijQVZqzTob3s5fhB7wkE_f17-ifM1CnNWbGkbI9B9RpvWKvzB4zKJGekOLZJUzWKU7x8HpezoPs6Z_-_F4qA/s1600/methi+parata+014.jpg&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: auto; margin-right: auto;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;640&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf1Jedq9tO1v6rS2-WNymcXD_Gih7pn-B0m_yDEbR-G_Ca_wJTdYf-JAyijQVZqzTob3s5fhB7wkE_f17-ifM1CnNWbGkbI9B9RpvWKvzB4zKJGekOLZJUzWKU7x8HpezoPs6Z_-_F4qA/s640/methi+parata+014.jpg&quot; width=&quot;480&quot; /&gt;&lt;/a&gt;&lt;/td&gt;&lt;/tr&gt;
  366. &lt;tr&gt;&lt;td class=&quot;tr-caption&quot; style=&quot;text-align: center;&quot;&gt;Teplas are best enjoyed with Yogurt!&lt;/td&gt;&lt;/tr&gt;
  367. &lt;/tbody&gt;&lt;/table&gt;&lt;br /&gt;
  368. Serve with fresh yogurt (plain)/ curd. You can also make dal or any simple gravy to go with these. I can eat this for breakfast, lunch or dinner (of course, not all 3 times on the same day, too boring :P ).&lt;br /&gt;
  369. &lt;br /&gt;
  370. Theplas stay good for about a week. I used to make a big batch of these on Sundays when I had exams the following weeks.You might want to heat them up again on a hot pre-heated tawa (microwaving doesn&#39;t yield great results according to me, unless you&#39;re gonna eat it immediately) before serving. &lt;br /&gt;
  371. &lt;br /&gt;
  372. &lt;br /&gt;
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  374. &lt;br /&gt;
  375. &lt;br /&gt;
  376. &lt;br /&gt;
  377. &lt;br /&gt;
  378. &lt;br /&gt;
  379. &lt;/div&gt;</content><link rel='replies' type='application/atom+xml' href='http://tastyvegcooking.blogspot.com/feeds/8978671150407904203/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://tastyvegcooking.blogspot.com/2011/12/methi-and-spring-onion-paratha-thepla.html#comment-form' title='17 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/8261098544092845211/posts/default/8978671150407904203'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/8261098544092845211/posts/default/8978671150407904203'/><link rel='alternate' type='text/html' href='http://tastyvegcooking.blogspot.com/2011/12/methi-and-spring-onion-paratha-thepla.html' title='Methi and Spring Onion Paratha / Thepla  - Indian Flat bread with fenugreek leaves and Spring onions'/><author><name>DV</name><uri>http://www.blogger.com/profile/01137387891835675752</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='16' height='16' src='https://img1.blogblog.com/img/b16-rounded.gif'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNgggMcAeCPPcysdicMP34NYa9LtsCSkJABs_FlzAjUUrkNJsu4YU4TIfJ8LlUqwvI0U7eqVHh9liFk9xuMQRRH_PKi_sYvvjD0Cz5puPBO6c51RdVGddSg-GvlV_HaK3el90lzuZXXvM/s72-c/methi+parata+010.jpg" height="72" width="72"/><thr:total>17</thr:total></entry><entry><id>tag:blogger.com,1999:blog-8261098544092845211.post-8335751656049467846</id><published>2011-12-08T06:49:00.000-08:00</published><updated>2011-12-08T06:49:05.866-08:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="dal"/><category scheme="http://www.blogger.com/atom/ns#" term="main course"/><category scheme="http://www.blogger.com/atom/ns#" term="north-indian"/><category scheme="http://www.blogger.com/atom/ns#" term="spices"/><category scheme="http://www.blogger.com/atom/ns#" term="traditional"/><title type='text'>Punjabi Cholé aka Channa Masala (Chick peas cooked the Punjabi way)</title><content type='html'>&lt;div dir=&quot;ltr&quot; style=&quot;text-align: left;&quot; trbidi=&quot;on&quot;&gt;I love Garbanzo beans in any form, I add them to &lt;a href=&quot;http://tastyvegcooking.blogspot.com/2011/10/chickpea-salad-with-honey-sweet-cherry.html&quot;&gt;salads&lt;/a&gt;, love it fried n crispy and &lt;a href=&quot;http://tastyvegcooking.blogspot.com/2011/04/kadala-kozhambu-chick-peas-in-tamarind.html&quot;&gt;Kadala Kozhambu&lt;/a&gt; is my favorite :)&lt;br /&gt;
  380. &lt;br /&gt;
  381. Recently, I made Cholé Masala for a friend since she loves Punjabi food in general. I have made Cholé earlier but I felt there was something different in the authentic Punjabi version. The reason - lack of freshly roasted and ground spices :) Yes, store-bought channa masala powder alone does not suffice! I searched quite a bit in my quest for the authentic taste and noted down points from many of them that I thought would make a difference to the end-result. Now, here I am, sharing with all of you, all that I incorporated into my Punjabi Cholé. I am happy to mention that it was a hit with my guests! :)&lt;br /&gt;
  382. &lt;br /&gt;
  383. &lt;table align=&quot;center&quot; cellpadding=&quot;0&quot; cellspacing=&quot;0&quot; class=&quot;tr-caption-container&quot; style=&quot;margin-left: auto; margin-right: auto; text-align: center;&quot;&gt;&lt;tbody&gt;
  384. &lt;tr&gt;&lt;td style=&quot;text-align: center;&quot;&gt;&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP8AuUGsGucGauru5R9Vd8sjzZx9YmjdXljwVHjwe3vo7yApRqYFY09QuV6FgyuZN4tlzsVXNRa0z639q8ea5qYYJtbdZVRKpj6RRmEEIcGoLONBDouoMRA1izsaEi2gaczI2fBnOAZVg/s1600/IMG_1869.JPG&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: auto; margin-right: auto;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;300&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP8AuUGsGucGauru5R9Vd8sjzZx9YmjdXljwVHjwe3vo7yApRqYFY09QuV6FgyuZN4tlzsVXNRa0z639q8ea5qYYJtbdZVRKpj6RRmEEIcGoLONBDouoMRA1izsaEi2gaczI2fBnOAZVg/s400/IMG_1869.JPG&quot; width=&quot;400&quot; /&gt;&lt;/a&gt;&lt;/td&gt;&lt;/tr&gt;
  385. &lt;tr&gt;&lt;td class=&quot;tr-caption&quot; style=&quot;text-align: center;&quot;&gt;Punjabi Chole&lt;/td&gt;&lt;/tr&gt;
  386. &lt;/tbody&gt;&lt;/table&gt;&lt;br /&gt;
  387. &lt;h2&gt;What I Used -&lt;/h2&gt;&lt;br /&gt;
  388. White Channa (Chickpeas / Garbanzo beans) - 1 and 1/2 cups&lt;br /&gt;
  389. Tea Bag - 1 (to give chickpeas a nice, dark color)&lt;br /&gt;
  390. Bayleaf - 1&lt;br /&gt;
  391. Salt - to taste&lt;br /&gt;
  392. Turmeric - 1/2 tsp &lt;br /&gt;
  393. &lt;br /&gt;
  394. Butter - 1 tbsp&lt;br /&gt;
  395. Omam / Ajwain / Carom seeds - 1 tsp ( helps to prevent gas formation because of channa)&lt;br /&gt;
  396. &lt;br /&gt;
  397. Onions - 2&lt;br /&gt;
  398. Ginger-garlic paste - 1 tsp&lt;br /&gt;
  399. Channa Masala - 2 tsp (MDH or your favorite brand)&lt;br /&gt;
  400. Tomatoes- 2 (medium)&lt;br /&gt;
  401. Tomato puree - 2 tbsp&lt;br /&gt;
  402. &lt;br /&gt;
  403. &lt;h3&gt;Whole Spices - to be roasted until a grand aroma fills your nostrils and then powdered coarsely&lt;/h3&gt;&lt;br /&gt;
  404. Coriander seeds -2 tbsp&lt;br /&gt;
  405. Cinnamon - 1 stick&lt;br /&gt;
  406. Cloves - 5 nos.&lt;br /&gt;
  407. Cardamoms - 3 nos.&lt;br /&gt;
  408. Peppercorns - 8 nos.&lt;br /&gt;
  409. Cumin / Jeera - 2 tsp&lt;br /&gt;
  410. Whole Red chillies(dried )- 2&lt;br /&gt;
  411. Fresh green chillies - 2 (slit)&lt;br /&gt;
  412. &lt;br /&gt;
  413. &lt;h3&gt;To garnish -&lt;/h3&gt;&lt;br /&gt;
  414. Coriander leaves (Cilantro)&lt;br /&gt;
  415. Lemon (sectioned)&lt;br /&gt;
  416. Tomatoes &lt;br /&gt;
  417. &lt;br /&gt;
  418. &lt;h2&gt;How I Made It -&lt;/h2&gt;&lt;br /&gt;
  419. I have listed the ingredients in the order (except for the spice list at the end) that I would use them in the recipe. I reckon that it makes the recipe user-friendly. Isn&#39;t it so? Let me know if otherwise :)&lt;br /&gt;
  420. &lt;br /&gt;
  421. Let&#39;s start with the preparatory steps. Yes, you need to make up your mind atleast the previous night if you&#39;re planning Cholé Masala for the next day. Soak the channa with lots of water and let them rest overnight (about 8 hours). &lt;br /&gt;
  422. &lt;br /&gt;
  423. &lt;ul style=&quot;text-align: left;&quot;&gt;&lt;li&gt;Pressure-cook Cholé with salt, turmeric, a bayleaf and a tea bag for about 8 whistles. Yes, Cholé needs to cooked very well. The tea-bag and the bay leaf can be removed after cholé gets cooked. Remember to discard the soaking water and cook with a batch of fresh water. This actually applies for any kind of beans/lentils. &lt;/li&gt;
  424. &lt;/ul&gt;&lt;br /&gt;
  425. &lt;ul style=&quot;text-align: left;&quot;&gt;&lt;li&gt;Take a kadai / deep pan. Melt butter and temper with carom/ ajwain seeds.Add the chopped onions and fry till it turns golden-brown. Add ginger-garlic paste and fry till the raw smell vanishes. Now comes the star of the recipe - the freshly roasted and ground spices! I started with dry-roasting the spices and powdered them coarsely, after letting them cool a bit first. &lt;/li&gt;
  426. &lt;/ul&gt;&lt;br /&gt;
  427. &lt;ul style=&quot;text-align: left;&quot;&gt;&lt;li&gt;Now your kitchen would be filled with such an awesome smell, thanks to the spices! I also added 2 tsp of Channa Masala as I didn&#39;t have Pomegranate powder or even Aamchur (Dry mango powder).&amp;nbsp; Add chopped tomatoes and let them get mashed. Then add tomato puree and let the whole thing become soft and mushy. Feel free to add a little more oil if your pan is drying out.&lt;/li&gt;
  428. &lt;/ul&gt;&lt;br /&gt;
  429. &lt;ul style=&quot;text-align: left;&quot;&gt;&lt;li&gt;By now, the pressure would have released from the cooker and you can open it. Drain the water from the cooked cholé. Don&#39;t throw the water yet. My friend, Pri, often tells me this is cholé stock and must be put to good use in the Cholé Masala recipe. She is right! It does make a big difference!&lt;/li&gt;
  430. &lt;/ul&gt;&lt;br /&gt;
  431. &lt;ul style=&quot;text-align: left;&quot;&gt;&lt;li&gt;Add cholé to the pan. Mash about 2 handfuls of the cooked cholé and leave the rest as such. This helps to make the gravy thicker. Add some cholé stock (water); I add in steps to make sure my Cholé does not become runny!&amp;nbsp;Mix everything together and let the cholé absorb the spices well. I closed the pan for about 5 minutes. Uncover and check (and adjust) for salt and spice levels. The hotness from red and green chillies was enough for me, you may add some red chilli powder / cayenne pepper if you want it to be hotter! Add some more water/stock and cook for 3 more minutes, if required.&lt;/li&gt;
  432. &lt;/ul&gt;&lt;br /&gt;
  433. &lt;table align=&quot;center&quot; cellpadding=&quot;0&quot; cellspacing=&quot;0&quot; class=&quot;tr-caption-container&quot; style=&quot;margin-left: auto; margin-right: auto; text-align: center;&quot;&gt;&lt;tbody&gt;
  434. &lt;tr&gt;&lt;td style=&quot;text-align: center;&quot;&gt;&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBg3YO30L99JrKWRBF-9M9qsYmCCED1yrrNX3qBjRFf83Wiblsitsxh1yTqlE8SJOJgo2gnxs-wgkR1DfYnb1YMUaPas3gsYGB656BNhwnAPYSlsLVivqueojx7O2yd75oQNXXLm1mDDQ/s1600/IMG_1868.JPG&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: auto; margin-right: auto;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;300&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBg3YO30L99JrKWRBF-9M9qsYmCCED1yrrNX3qBjRFf83Wiblsitsxh1yTqlE8SJOJgo2gnxs-wgkR1DfYnb1YMUaPas3gsYGB656BNhwnAPYSlsLVivqueojx7O2yd75oQNXXLm1mDDQ/s400/IMG_1868.JPG&quot; width=&quot;400&quot; /&gt;&lt;/a&gt;&lt;/td&gt;&lt;/tr&gt;
  435. &lt;tr&gt;&lt;td class=&quot;tr-caption&quot; style=&quot;text-align: center;&quot;&gt;Channa Masala&lt;/td&gt;&lt;/tr&gt;
  436. &lt;/tbody&gt;&lt;/table&gt;&lt;br /&gt;
  437. That&#39;s it :) You&#39;ve made it! Garnish with fresh cilantro or lemon or some tomatoes! Time to dig in :)&lt;br /&gt;
  438. &lt;br /&gt;
  439. &lt;table align=&quot;center&quot; cellpadding=&quot;0&quot; cellspacing=&quot;0&quot; class=&quot;tr-caption-container&quot; style=&quot;margin-left: auto; margin-right: auto; text-align: center;&quot;&gt;&lt;tbody&gt;
  440. &lt;tr&gt;&lt;td style=&quot;text-align: center;&quot;&gt;&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMY5jdgIq9EFPIoZBBP2kEJuAfpgR5ymCl5HS7kWWenpH5bckHd7hIzDpOFy3pyTSAbgfIrK6fqkdT3X1WpvWBxUfj1mvIJrs4XflUQW-TDJGgyhvM-9xgFs_7r6hD7Yx3CnxDQXlfyvM/s1600/IMG_1871.JPG&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: auto; margin-right: auto;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;300&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMY5jdgIq9EFPIoZBBP2kEJuAfpgR5ymCl5HS7kWWenpH5bckHd7hIzDpOFy3pyTSAbgfIrK6fqkdT3X1WpvWBxUfj1mvIJrs4XflUQW-TDJGgyhvM-9xgFs_7r6hD7Yx3CnxDQXlfyvM/s400/IMG_1871.JPG&quot; width=&quot;400&quot; /&gt;&lt;/a&gt;&lt;/td&gt;&lt;/tr&gt;
  441. &lt;tr&gt;&lt;td class=&quot;tr-caption&quot; style=&quot;text-align: center;&quot;&gt;&lt;br /&gt;
  442. &lt;/td&gt;&lt;/tr&gt;
  443. &lt;/tbody&gt;&lt;/table&gt;&lt;br /&gt;
  444. Cholé Batura (deep-fried Indian bread) is a classic combination. Cholé goes wonderfully well with Parathas, Kulchas and all Indian flat breads. If you&#39;re having it with rice, make the gravy slightly watery. &lt;br /&gt;
  445. &lt;br /&gt;
  446. P.S : I did not have time to take step-by-step pictures as I was multi-tasking that day and busy preparing Paneer-Cabbage stuffed Parathas, Pulao and some really nice Shahi Paneer with Mixed Veggies, along with Cholé, all within 2 hours!&amp;nbsp; You already know what my next posts are gonna be :) &lt;br /&gt;
  447. &lt;br /&gt;
  448. &lt;br /&gt;
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  454. &lt;/div&gt;</content><link rel='replies' type='application/atom+xml' href='http://tastyvegcooking.blogspot.com/feeds/8335751656049467846/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://tastyvegcooking.blogspot.com/2011/12/punjabi-chole-aka-channa-masala-chick.html#comment-form' title='7 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/8261098544092845211/posts/default/8335751656049467846'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/8261098544092845211/posts/default/8335751656049467846'/><link rel='alternate' type='text/html' href='http://tastyvegcooking.blogspot.com/2011/12/punjabi-chole-aka-channa-masala-chick.html' title='Punjabi Cholé aka Channa Masala (Chick peas cooked the Punjabi way)'/><author><name>DV</name><uri>http://www.blogger.com/profile/01137387891835675752</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='16' height='16' src='https://img1.blogblog.com/img/b16-rounded.gif'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP8AuUGsGucGauru5R9Vd8sjzZx9YmjdXljwVHjwe3vo7yApRqYFY09QuV6FgyuZN4tlzsVXNRa0z639q8ea5qYYJtbdZVRKpj6RRmEEIcGoLONBDouoMRA1izsaEi2gaczI2fBnOAZVg/s72-c/IMG_1869.JPG" height="72" width="72"/><thr:total>7</thr:total></entry><entry><id>tag:blogger.com,1999:blog-8261098544092845211.post-7668108987239856815</id><published>2011-11-11T07:41:00.000-08:00</published><updated>2011-11-11T07:45:33.681-08:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="easy"/><category scheme="http://www.blogger.com/atom/ns#" term="healthy"/><category scheme="http://www.blogger.com/atom/ns#" term="home-made"/><category scheme="http://www.blogger.com/atom/ns#" term="Low-fat"/><category scheme="http://www.blogger.com/atom/ns#" term="north-indian"/><category scheme="http://www.blogger.com/atom/ns#" term="one-pot meal"/><category scheme="http://www.blogger.com/atom/ns#" term="quick"/><title type='text'>North Indian Kichdi - One-pot meal</title><content type='html'>&lt;div dir=&quot;ltr&quot; style=&quot;text-align: left;&quot; trbidi=&quot;on&quot;&gt;I had to come to Singapore amd learn from a North-Indian friend that Kichdi means something totally different in the North!&amp;nbsp; Did I mention that I have lived all my life in the South :)&lt;br /&gt;
  455. &lt;br /&gt;
  456. For those from South India, its nothing but &lt;a href=&quot;http://tastyvegcooking.blogspot.com/2011/07/simple-vegetable-upma-rava-kichadi.html&quot;&gt;Rawa Upma&lt;/a&gt; with Veggies of your choice. But, to our friends up in the North, it&#39;s a delicious medley of rice, dal and sometimes, veggies get added too. This is Pri&#39;s comfort food, and now it&#39;s mine too :)&lt;br /&gt;
  457. &lt;br /&gt;
  458. &lt;table align=&quot;center&quot; cellpadding=&quot;0&quot; cellspacing=&quot;0&quot; class=&quot;tr-caption-container&quot; style=&quot;margin-left: auto; margin-right: auto; text-align: center;&quot;&gt;&lt;tbody&gt;
  459. &lt;tr&gt;&lt;td style=&quot;text-align: center;&quot;&gt;&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzljCNCxKYCZ6cn0EboK6HIMaRa0DYWOTATbhyK3W1sbveuXuQKb4nt9i06VXLNPydu7EyIWL5NZlfZ3Ubb6d52CKzLgZYLYhg7zMQaKiEhDMwU5KCehDraLrfoAv_qOWJPsUZ-cmfIOA/s1600/CIMG2917.JPG&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: auto; margin-right: auto;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;300&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzljCNCxKYCZ6cn0EboK6HIMaRa0DYWOTATbhyK3W1sbveuXuQKb4nt9i06VXLNPydu7EyIWL5NZlfZ3Ubb6d52CKzLgZYLYhg7zMQaKiEhDMwU5KCehDraLrfoAv_qOWJPsUZ-cmfIOA/s400/CIMG2917.JPG&quot; width=&quot;400&quot; /&gt;&lt;/a&gt;&lt;/td&gt;&lt;/tr&gt;
  460. &lt;tr&gt;&lt;td class=&quot;tr-caption&quot; style=&quot;text-align: center;&quot;&gt;North-Indian Kichdi&lt;/td&gt;&lt;/tr&gt;
  461. &lt;/tbody&gt;&lt;/table&gt;&lt;br /&gt;
  462. Some of us may figure out its close resemblance to Pongal, but there are remarkable differences between the two. 1. Only Moongdal for Pongal, Kichdi can be with any dal, typically Toor/Tuvar Dal. 2. No veggies in Pongal 3. The spices are different. And there are many more...you&#39;ll see soon :)&lt;br /&gt;
  463. &lt;br /&gt;
  464. Kichdi has become my favorite week-night dinner becoz its super-quick and high in nutritional value - Rice for Carbs, Dal/Lentils for Proteins, Veggies for Vitamins - all in one. I have even tried Kichdi with half brown rice and half white rice and it tastes fantastic! Of course, I love brown rice :) &lt;br /&gt;
  465. &lt;br /&gt;
  466. &lt;br /&gt;
  467. &lt;b&gt;&lt;span style=&quot;font-size: large;&quot;&gt;Yield - for 2 adults&lt;/span&gt;&lt;/b&gt;&lt;br /&gt;
  468. &lt;b&gt;&lt;span style=&quot;font-size: large;&quot;&gt;Active Time Spent - 10 minutes&lt;/span&gt;&lt;/b&gt;&lt;br /&gt;
  469. &lt;br /&gt;
  470. &lt;h2&gt;You Need - &lt;/h2&gt;&lt;br /&gt;
  471. &lt;ul style=&quot;text-align: left;&quot;&gt;&lt;li&gt;Oil / Ghee - 1 tsp&lt;/li&gt;
  472. &lt;li&gt;Jeera/Cumin seeds - 1 tsp&lt;/li&gt;
  473. &lt;li&gt;Garlic - 3 pods (finely chopped)&lt;i&gt; (Optional)&lt;/i&gt;&lt;/li&gt;
  474. &lt;li&gt;Ginger (finely chopped) - 1 tsp&lt;i&gt; &lt;/i&gt;&lt;/li&gt;
  475. &lt;li&gt;Onion, chopped - 1&lt;/li&gt;
  476. &lt;li&gt;Green chillies - 4 (chopped) &lt;i&gt;(Adjust to your taste) &lt;/i&gt;&lt;/li&gt;
  477. &lt;li&gt;Tomato, chopped - 1&lt;/li&gt;
  478. &lt;li&gt;Coriander powder - 2 tsp&lt;/li&gt;
  479. &lt;li&gt; Jeera + Pepper powder - 3/4 tsp&lt;/li&gt;
  480. &lt;li&gt;Turmeric powder - 2 pinches&lt;/li&gt;
  481. &lt;li&gt;Rice - 1 cup&amp;nbsp;&lt;/li&gt;
  482. &lt;li&gt;Tuvar Dal - 2 handfuls&lt;/li&gt;
  483. &lt;li&gt;Salt - to taste (~1 and 1/2 tsp)&lt;/li&gt;
  484. &lt;li&gt;Water - 4 cups&lt;/li&gt;
  485. &lt;/ul&gt;&lt;ul style=&quot;text-align: left;&quot;&gt;&lt;li&gt;&amp;nbsp;Veggies of your choice :&amp;nbsp;&lt;/li&gt;
  486. &lt;/ul&gt;&lt;i&gt;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp; I have used&amp;nbsp;&lt;/i&gt;&lt;br /&gt;
  487. &amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp; Spinach -&amp;nbsp; 1 cup, packed (washed and coarsely chopped)&lt;br /&gt;
  488. &amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp; Carrot - 1 (medium sized, cubed)&lt;br /&gt;
  489. &lt;br /&gt;
  490. &amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp; Feel free to add -&lt;br /&gt;
  491. &lt;br /&gt;
  492. &amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp; Potatoes, Green peas, French Beans, &lt;br /&gt;
  493. &lt;br /&gt;
  494. &lt;br /&gt;
  495. &lt;b&gt;Tadka :&lt;/b&gt;&lt;br /&gt;
  496. &lt;br /&gt;
  497. Ghee - 1 tsp&lt;br /&gt;
  498. Mustard - 1 tsp &lt;br /&gt;
  499. Curry leaves - a few&lt;br /&gt;
  500. &lt;br /&gt;
  501. &lt;br /&gt;
  502. &lt;h2&gt;How To -&lt;/h2&gt;&lt;br /&gt;
  503. &lt;ul style=&quot;text-align: left;&quot;&gt;&lt;li&gt;Take your pressure-pan (or any frying pan), heat oil/ghee and do tadka with mustard and curry leaves. Keep aside.&lt;/li&gt;
  504. &lt;/ul&gt;&lt;br /&gt;
  505. &lt;ul style=&quot;text-align: left;&quot;&gt;&lt;li&gt;Now, heat some more oil/ghee and start adding ingredients, in the order listed, starting from Jeera. Wait for a few minutes while frying garlic and onions for the raw smell to vanish.&amp;nbsp;&lt;/li&gt;
  506. &lt;/ul&gt;&lt;ul style=&quot;text-align: left;&quot;&gt;&lt;li&gt;&amp;nbsp;Fry at each stage, for a minute each. &lt;/li&gt;
  507. &lt;/ul&gt;&lt;ul style=&quot;text-align: left;&quot;&gt;&lt;li&gt;Wash and rinse rice and dal (separately) and add to the pan.&lt;/li&gt;
  508. &lt;/ul&gt;&lt;ul style=&quot;text-align: left;&quot;&gt;&lt;li&gt;You need not chop vegetables fine, as they will get mashed up in the pressure cooker eventually.&lt;/li&gt;
  509. &lt;/ul&gt;&lt;br /&gt;
  510. &lt;ul style=&quot;text-align: left;&quot;&gt;&lt;li&gt;Increase quantity of water if you&#39;re using brown rice. &lt;/li&gt;
  511. &lt;/ul&gt;&lt;br /&gt;
  512. &lt;ul style=&quot;text-align: left;&quot;&gt;&lt;li&gt;Pressure-cook for 4 whistles and wait until all the pressure subsides.&lt;/li&gt;
  513. &lt;/ul&gt;&lt;br /&gt;
  514. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMtlSeFvEG3pEnf1xfkyVnLb_Q3zKwuVg7uCxHQfZT6Rw4VeokiehPQJ_00QCRdyqhCiMdxICxus-I_tFpY5NJKLtBLA8R12BSDYduCgpPcQHT-Mm8o5a_3Iu9IJMF9NctxSZzykg6RSI/s1600/CIMG2915.JPG&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;300&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMtlSeFvEG3pEnf1xfkyVnLb_Q3zKwuVg7uCxHQfZT6Rw4VeokiehPQJ_00QCRdyqhCiMdxICxus-I_tFpY5NJKLtBLA8R12BSDYduCgpPcQHT-Mm8o5a_3Iu9IJMF9NctxSZzykg6RSI/s400/CIMG2915.JPG&quot; width=&quot;400&quot; /&gt;&lt;/a&gt;&lt;/div&gt;&lt;br /&gt;
  515. Finish with tadka/ tempering.&lt;br /&gt;
  516. Enjoy it hot with potato chips or appalam / papad or just plain!&amp;nbsp; My husband prefers raitha (cucumber-yogurt dressing) to go with this Kichdi. &lt;br /&gt;
  517. &lt;br /&gt;
  518. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPlJhilElc0r63GNeq2Z1jp4buPqhDaAJ-VE4U1RRjoI4W-3wBW3NavCbXJPillP6y2-BfKpjfbYa85RJ7Vp5g5seSRnj1ao7ig9olZvvUxcqJV5d5gbZafGE_T20U6eRgbmlVVtgEcrA/s1600/CIMG2918.JPG&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;300&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPlJhilElc0r63GNeq2Z1jp4buPqhDaAJ-VE4U1RRjoI4W-3wBW3NavCbXJPillP6y2-BfKpjfbYa85RJ7Vp5g5seSRnj1ao7ig9olZvvUxcqJV5d5gbZafGE_T20U6eRgbmlVVtgEcrA/s400/CIMG2918.JPG&quot; width=&quot;400&quot; /&gt;&lt;/a&gt;&lt;/div&gt;&lt;br /&gt;
  519. &lt;table align=&quot;center&quot; cellpadding=&quot;0&quot; cellspacing=&quot;0&quot; class=&quot;tr-caption-container&quot; style=&quot;margin-left: auto; margin-right: auto; text-align: center;&quot;&gt;&lt;tbody&gt;
  520. &lt;tr&gt;&lt;td style=&quot;text-align: center;&quot;&gt;&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyRCx5j2llXecO_-R9ZghuTEtjfbCm8qfb82uhpSeYOYmcu6XSVcCRwNkUxCZ70VrHN2jmJL_Vclzi1v1-XCu8FFhJCbcPh4X3WIzIkgA5DVzuLrESWZDYeMyvnvHwghY5RHAh8h9rUFg/s1600/CIMG2920.JPG&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: auto; margin-right: auto;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;300&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyRCx5j2llXecO_-R9ZghuTEtjfbCm8qfb82uhpSeYOYmcu6XSVcCRwNkUxCZ70VrHN2jmJL_Vclzi1v1-XCu8FFhJCbcPh4X3WIzIkgA5DVzuLrESWZDYeMyvnvHwghY5RHAh8h9rUFg/s400/CIMG2920.JPG&quot; width=&quot;400&quot; /&gt;&lt;/a&gt;&lt;/td&gt;&lt;/tr&gt;
  521. &lt;tr&gt;&lt;td class=&quot;tr-caption&quot; style=&quot;text-align: center;&quot;&gt;Kichdi with Maracheeni Appalam&lt;/td&gt;&lt;/tr&gt;
  522. &lt;/tbody&gt;&lt;/table&gt;&lt;br /&gt;
  523. This is my fav goto-dish on a tired week-night. What&#39;s yours?&lt;br /&gt;
  524. &lt;br /&gt;
  525. &lt;br /&gt;
  526. &lt;/div&gt;</content><link rel='replies' type='application/atom+xml' href='http://tastyvegcooking.blogspot.com/feeds/7668108987239856815/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://tastyvegcooking.blogspot.com/2011/11/north-indian-kichdi-one-pot-meal.html#comment-form' title='5 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/8261098544092845211/posts/default/7668108987239856815'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/8261098544092845211/posts/default/7668108987239856815'/><link rel='alternate' type='text/html' href='http://tastyvegcooking.blogspot.com/2011/11/north-indian-kichdi-one-pot-meal.html' title='North Indian Kichdi - One-pot meal'/><author><name>DV</name><uri>http://www.blogger.com/profile/01137387891835675752</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='16' height='16' src='https://img1.blogblog.com/img/b16-rounded.gif'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzljCNCxKYCZ6cn0EboK6HIMaRa0DYWOTATbhyK3W1sbveuXuQKb4nt9i06VXLNPydu7EyIWL5NZlfZ3Ubb6d52CKzLgZYLYhg7zMQaKiEhDMwU5KCehDraLrfoAv_qOWJPsUZ-cmfIOA/s72-c/CIMG2917.JPG" height="72" width="72"/><thr:total>5</thr:total></entry><entry><id>tag:blogger.com,1999:blog-8261098544092845211.post-8922254092477843066</id><published>2011-09-26T21:09:00.000-07:00</published><updated>2012-03-06T05:18:13.073-08:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="cheesy"/><category scheme="http://www.blogger.com/atom/ns#" term="creamy"/><category scheme="http://www.blogger.com/atom/ns#" term="easy"/><category scheme="http://www.blogger.com/atom/ns#" term="main course"/><category scheme="http://www.blogger.com/atom/ns#" term="north-indian"/><category scheme="http://www.blogger.com/atom/ns#" term="paneer"/><category scheme="http://www.blogger.com/atom/ns#" term="quick"/><title type='text'>Beans -Paneer Malai Sabji (French Beans and Indian Cottage Cheese in Creamy gravy)</title><content type='html'>&lt;div dir=&quot;ltr&quot; style=&quot;text-align: left;&quot; trbidi=&quot;on&quot;&gt;
  527. This is a wonderful way to include French beans in your diet. Who doesn&#39;t like to eat a creamy gravy with soft cottage-cheese cubes in it? &lt;br /&gt;
  528. &lt;br /&gt;
  529. I learnt this recipe from Geetha chithi and immediately tried it. Loved it and so did my hubby, who doesn&#39;t eat beans thuvaran or anything with Beans as the major veg. This is simple to make and tastes yummilicious :) It&#39;s also different in that, this sabji does not need the ubiquitous tomato-onion base that most North-Indian gravies come with.&lt;br /&gt;
  530. &lt;br /&gt;
  531. This post has been pending for a long time and now, when a friend of mine asked for some easy North-Indian style recipes to whip up quickly, I am sending this one.&lt;br /&gt;
  532. &lt;br /&gt;
  533. &lt;table align=&quot;center&quot; cellpadding=&quot;0&quot; cellspacing=&quot;0&quot; class=&quot;tr-caption-container&quot; style=&quot;margin-left: auto; margin-right: auto; text-align: center;&quot;&gt;&lt;tbody&gt;
  534. &lt;tr&gt;&lt;td style=&quot;text-align: center;&quot;&gt;&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT_gxSXvwrasDNw4Fbb7iHbLD-dhHFEp_FgdgAD_26KxNTOhyf-ZoUxniI9SwWiwtrIuuhk0Zgnv5Ypg1yWKcbcUMd3wMxpV2ZqFs7GlegO0VUeKJ-STE4CmkMTjpfbJ85j5OrMt78QMY/s1600/beans+malai+sabji.jpg&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: auto; margin-right: auto;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;300&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT_gxSXvwrasDNw4Fbb7iHbLD-dhHFEp_FgdgAD_26KxNTOhyf-ZoUxniI9SwWiwtrIuuhk0Zgnv5Ypg1yWKcbcUMd3wMxpV2ZqFs7GlegO0VUeKJ-STE4CmkMTjpfbJ85j5OrMt78QMY/s400/beans+malai+sabji.jpg&quot; width=&quot;400&quot; /&gt;&lt;/a&gt;&lt;/td&gt;&lt;/tr&gt;
  535. &lt;tr&gt;&lt;td class=&quot;tr-caption&quot; style=&quot;text-align: center;&quot;&gt;Beans-Paneer Malai Sabji with Garlic Rice&lt;/td&gt;&lt;/tr&gt;
  536. &lt;/tbody&gt;&lt;/table&gt;
  537. &lt;br /&gt;
  538. &lt;br /&gt;
  539. &lt;i&gt;&lt;b&gt;Time - 25 minutes&lt;/b&gt;&lt;/i&gt;&lt;br /&gt;
  540. &lt;i&gt;&lt;b&gt;Yield - 2 to 3 adults&lt;/b&gt;&lt;/i&gt;&lt;br /&gt;
  541. &lt;br /&gt;
  542. &lt;h2&gt;
  543. &lt;b&gt;You Need -&lt;/b&gt;&lt;/h2&gt;
  544. &lt;br /&gt;
  545. French Beans - about 15 (chopped into 1&quot; pieces)&lt;br /&gt;
  546. Paneer cubes - 150 g&lt;br /&gt;
  547. Potatoes - 1 medium (optional, I didn&#39;t add any)&lt;br /&gt;
  548. &lt;br /&gt;
  549. &lt;i&gt;&lt;b&gt;Set A -&lt;/b&gt;&lt;/i&gt;&lt;br /&gt;
  550. &lt;br /&gt;
  551. Turmeric powder - 1/2 tsp&lt;br /&gt;
  552. Dhania/Coriander powder - 1 tsp&lt;br /&gt;
  553. Jeera/Cumin powder - 3/4 tsp&lt;br /&gt;
  554. Green chillies (slit) - 2&lt;br /&gt;
  555. Hing/Asafoetida - a pinch&lt;br /&gt;
  556. Red chilli powder - 3/4 tsp (Adjust according to your spice tolerance level)&lt;br /&gt;
  557. Salt - to taste&lt;br /&gt;
  558. Sugar - 1/2 tsp&lt;br /&gt;
  559. Fresh Cream or Malai - 5 tbsp&lt;br /&gt;
  560. &lt;br /&gt;
  561. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;
  562. &lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd35YPRuHtEo1tVKIy62uga2r2r3xyQ0DTsHjAgGOKcC-gQ17lH5zd6aRnN2maq4bUX1CwDq7C7DSoMMyveoq7qQkvzJ3lOliFPXX2HWMh42qQblUFLQJIUTqn0XiKTjK59KOHgPsfgsQ/s1600/IMG_1455.JPG&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;240&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd35YPRuHtEo1tVKIy62uga2r2r3xyQ0DTsHjAgGOKcC-gQ17lH5zd6aRnN2maq4bUX1CwDq7C7DSoMMyveoq7qQkvzJ3lOliFPXX2HWMh42qQblUFLQJIUTqn0XiKTjK59KOHgPsfgsQ/s320/IMG_1455.JPG&quot; width=&quot;320&quot; /&gt;&lt;/a&gt;&lt;/div&gt;
  563. &lt;br /&gt;
  564. Nestle Cream works too. &lt;br /&gt;
  565. &lt;br /&gt;
  566. &lt;b&gt;To Temper -&lt;/b&gt;&lt;br /&gt;
  567. &lt;br /&gt;
  568. Oil - 2 tsp&lt;br /&gt;
  569. Whole Jeera - 1 tsp&lt;br /&gt;
  570. &lt;br /&gt;
  571. &lt;b&gt;To garnish -&lt;/b&gt;&lt;br /&gt;
  572. Fresh Coriander leaves&lt;br /&gt;
  573. &lt;br /&gt;
  574. &lt;h2&gt;
  575. How To -&lt;/h2&gt;
  576. &lt;br /&gt;
  577. &lt;ul style=&quot;text-align: left;&quot;&gt;
  578. &lt;li&gt;Take a kadai, heat 1 tsp oil and allow jeera to splutter. Try to spread the oil all around the sides of the pan.&lt;/li&gt;
  579. &lt;li&gt;Add slit green chillies, beans, thawed paneer cubes (and potato, if you would like to) and &lt;b&gt;all the spices from Set A&lt;/b&gt; along with fresh cream, in the quantities mentioned.&lt;/li&gt;
  580. &lt;li&gt;Mix well and cover the kadai with a lid completely. This is to allow the veg to get cooked, plus get the creamy flavor infused in it in a lovely way :) Please turn the gas mark to Sim/Low.&lt;/li&gt;
  581. &lt;li&gt;After 8-10 minutes, open the lid, the cream would have melted and the beans is now well-cooked.&lt;/li&gt;
  582. &lt;li&gt;Check for salt and spice levels.&lt;/li&gt;
  583. &lt;li&gt;If the veggies do not come together with the gravy, sprinkle some rice flour (~ 2 tsp) while stirring simultaneously. Rice flour binds them all together and the cream now coats the veggies uniformly. Do &lt;i&gt;not&lt;/i&gt; add too much of rice flour as it will spoil the rich taste that malai (cream) lends to the gravy. &lt;/li&gt;
  584. &lt;li&gt;Garnish with finely chopped coriander leaves. &lt;/li&gt;
  585. &lt;/ul&gt;
  586. &lt;br /&gt;
  587. I served this sabji with &lt;a href=&quot;http://tastyvegcooking.blogspot.com/2011/09/garlic-rice-made-in-15-minutes.html&quot;&gt;Garlic rice &lt;/a&gt;and we both liked it :)&lt;br /&gt;
  588. &lt;br /&gt;
  589. &lt;br /&gt;
  590. &lt;br /&gt;&lt;/div&gt;</content><link rel='replies' type='application/atom+xml' href='http://tastyvegcooking.blogspot.com/feeds/8922254092477843066/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://tastyvegcooking.blogspot.com/2011/09/beans-paneer-malai-sabji-french-beans.html#comment-form' title='2 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/8261098544092845211/posts/default/8922254092477843066'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/8261098544092845211/posts/default/8922254092477843066'/><link rel='alternate' type='text/html' href='http://tastyvegcooking.blogspot.com/2011/09/beans-paneer-malai-sabji-french-beans.html' title='Beans -Paneer Malai Sabji (French Beans and Indian Cottage Cheese in Creamy gravy)'/><author><name>DV</name><uri>http://www.blogger.com/profile/01137387891835675752</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='16' height='16' src='https://img1.blogblog.com/img/b16-rounded.gif'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT_gxSXvwrasDNw4Fbb7iHbLD-dhHFEp_FgdgAD_26KxNTOhyf-ZoUxniI9SwWiwtrIuuhk0Zgnv5Ypg1yWKcbcUMd3wMxpV2ZqFs7GlegO0VUeKJ-STE4CmkMTjpfbJ85j5OrMt78QMY/s72-c/beans+malai+sabji.jpg" height="72" width="72"/><thr:total>2</thr:total></entry><entry><id>tag:blogger.com,1999:blog-8261098544092845211.post-7073572125304183980</id><published>2011-04-16T09:13:00.000-07:00</published><updated>2011-04-16T09:13:43.628-07:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="easy"/><category scheme="http://www.blogger.com/atom/ns#" term="healthy"/><category scheme="http://www.blogger.com/atom/ns#" term="main course"/><category scheme="http://www.blogger.com/atom/ns#" term="north-indian"/><title type='text'>Sweet Potato Parathas</title><content type='html'>&lt;div dir=&quot;ltr&quot; style=&quot;text-align: left;&quot; trbidi=&quot;on&quot;&gt;Potatoes have a bad reputation because of their high-carb content, but sweet potatoes are so full of anti-oxidants because of their high levels of Vitamin A and C.&amp;nbsp; They also have good amounts of Vitamin B6, potassium, iron and manganese. So, don&#39;t feel guilty if you love Aloo parathas, go ahead and enjoy some parathas with all the goodness of sweet potatoes.&lt;br /&gt;
  591. &lt;br /&gt;
  592. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNFBe6WWDVLTDPiteHiaFJS9hpmYvkqTqui4qASZOWJh9GpLLnioADUnpDA6x2zeb6hHl_SlfjfR98FGzGUsCz8HCupGGNQGrAxnJ2RChPZjwbSQ8G2Qreog2OU6Mx5BJ7buA7GPVwnY4/s1600/IMG_0568.JPG&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;240&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNFBe6WWDVLTDPiteHiaFJS9hpmYvkqTqui4qASZOWJh9GpLLnioADUnpDA6x2zeb6hHl_SlfjfR98FGzGUsCz8HCupGGNQGrAxnJ2RChPZjwbSQ8G2Qreog2OU6Mx5BJ7buA7GPVwnY4/s320/IMG_0568.JPG&quot; width=&quot;320&quot; /&gt;&lt;/a&gt;&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;/div&gt;&lt;br /&gt;
  593. &lt;br /&gt;
  594. &lt;b&gt;What You Need -&lt;/b&gt;&lt;br /&gt;
  595. &lt;br /&gt;
  596. Wheat flour - 3 cups&lt;br /&gt;
  597. Sweet potatoes - 250 g&lt;br /&gt;
  598. Jeera powder - 1 tsp&lt;br /&gt;
  599. Coriander powder - 3/4 tsp&lt;br /&gt;
  600. Turmeric powder - 1/4 tsp &lt;br /&gt;
  601. Salt - to taste&lt;br /&gt;
  602. Oil - 1 tsp&lt;br /&gt;
  603. &lt;br /&gt;
  604. I haven&#39;t added Red Chilli powder as I wanted to relish the sweetness of sweet potatoes. They say that the flavor of sweet potatoes actually improves with storage, as some of the starch turns into sugar.&lt;br /&gt;
  605. &lt;br /&gt;
  606. &lt;b&gt;How To -&lt;/b&gt;&lt;br /&gt;
  607. &lt;br /&gt;
  608. &lt;ul style=&quot;text-align: left;&quot;&gt;&lt;li&gt;Pressure-cook sweet potatoes and allow to cool slightly.&lt;/li&gt;
  609. &lt;li&gt;Make the dough with wheat flour, salt, mashed n cooked sweet potatoes, salt, turmeric, jeera powder and coriander powder.&amp;nbsp;&lt;/li&gt;
  610. &lt;li&gt;You do not have to add water at all.&amp;nbsp;&lt;/li&gt;
  611. &lt;li&gt;Finally, add 1 tsp of oil so that the dough is not sticky.&amp;nbsp;&lt;/li&gt;
  612. &lt;li&gt;You can feel that the dough is softer than normal chapathi dough.&lt;/li&gt;
  613. &lt;li&gt;Wrap it in Cling Wrap foil and keep aside for atleast 30 minutes.&lt;/li&gt;
  614. &lt;/ul&gt;&lt;br /&gt;
  615. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgICYOQMGweqSb92QhRzwCj3EJHuD6UATLsw2tYJvmus-XyLgPzyY4TqcToM4YJ3s1miMg7LRZXgQdi3gEDjiw6gUmDhT-AZCQcer6WpsVyI2Pouikq5POtcfK4ykeziHcuLVh7VjuIqYQ/s1600/IMG_0561.JPG&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;240&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgICYOQMGweqSb92QhRzwCj3EJHuD6UATLsw2tYJvmus-XyLgPzyY4TqcToM4YJ3s1miMg7LRZXgQdi3gEDjiw6gUmDhT-AZCQcer6WpsVyI2Pouikq5POtcfK4ykeziHcuLVh7VjuIqYQ/s320/IMG_0561.JPG&quot; width=&quot;320&quot; /&gt;&lt;/a&gt;&lt;/div&gt;&lt;br /&gt;
  616. &lt;ul style=&quot;text-align: left;&quot;&gt;&lt;li&gt;The procedure then is quite normal; divide the dough into balls and roll it into circles with rolling pin.&lt;/li&gt;
  617. &lt;li&gt;Do toss the dough into some wheat flour, during the rolling process, so that it doesn&#39;t get sticky.&lt;/li&gt;
  618. &lt;li&gt;Heat a griddle and cook the parathas on both sides.&lt;/li&gt;
  619. &lt;li&gt;The trick is to keep the paratha moving with a wooden spatula, so that it remains soft yet gets cooked.&lt;/li&gt;
  620. &lt;li&gt;Store the parathas by covering them in a kitchen cloth inside a hot pack casserole. These remain soft long after you make them, which makes them ideal for lunch boxes :)&lt;/li&gt;
  621. &lt;/ul&gt;&lt;br /&gt;
  622. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNFBe6WWDVLTDPiteHiaFJS9hpmYvkqTqui4qASZOWJh9GpLLnioADUnpDA6x2zeb6hHl_SlfjfR98FGzGUsCz8HCupGGNQGrAxnJ2RChPZjwbSQ8G2Qreog2OU6Mx5BJ7buA7GPVwnY4/s1600/IMG_0568.JPG&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;240&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNFBe6WWDVLTDPiteHiaFJS9hpmYvkqTqui4qASZOWJh9GpLLnioADUnpDA6x2zeb6hHl_SlfjfR98FGzGUsCz8HCupGGNQGrAxnJ2RChPZjwbSQ8G2Qreog2OU6Mx5BJ7buA7GPVwnY4/s320/IMG_0568.JPG&quot; width=&quot;320&quot; /&gt;&lt;/a&gt;&lt;/div&gt;&lt;br /&gt;
  623. Any spicy gravy like Kadai Vegetable would complement the sweetness of these parathas.&lt;br /&gt;
  624. &lt;br /&gt;
  625. &lt;/div&gt;</content><link rel='replies' type='application/atom+xml' href='http://tastyvegcooking.blogspot.com/feeds/7073572125304183980/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://tastyvegcooking.blogspot.com/2011/04/sweet-potato-parathas.html#comment-form' title='1 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/8261098544092845211/posts/default/7073572125304183980'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/8261098544092845211/posts/default/7073572125304183980'/><link rel='alternate' type='text/html' href='http://tastyvegcooking.blogspot.com/2011/04/sweet-potato-parathas.html' title='Sweet Potato Parathas'/><author><name>DV</name><uri>http://www.blogger.com/profile/01137387891835675752</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='16' height='16' src='https://img1.blogblog.com/img/b16-rounded.gif'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNFBe6WWDVLTDPiteHiaFJS9hpmYvkqTqui4qASZOWJh9GpLLnioADUnpDA6x2zeb6hHl_SlfjfR98FGzGUsCz8HCupGGNQGrAxnJ2RChPZjwbSQ8G2Qreog2OU6Mx5BJ7buA7GPVwnY4/s72-c/IMG_0568.JPG" height="72" width="72"/><thr:total>1</thr:total></entry><entry><id>tag:blogger.com,1999:blog-8261098544092845211.post-4107378603225843600</id><published>2011-03-27T08:02:00.000-07:00</published><updated>2011-12-04T06:25:24.849-08:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="creamy"/><category scheme="http://www.blogger.com/atom/ns#" term="main course"/><category scheme="http://www.blogger.com/atom/ns#" term="masala"/><category scheme="http://www.blogger.com/atom/ns#" term="north-indian"/><category scheme="http://www.blogger.com/atom/ns#" term="paneer"/><category scheme="http://www.blogger.com/atom/ns#" term="potato"/><category scheme="http://www.blogger.com/atom/ns#" term="spices"/><category scheme="http://www.blogger.com/atom/ns#" term="tomato"/><title type='text'>Malai Kofta (Deep fried paneer &amp; potato dumplings in rich creamy sauce) - Step-by-Step recipe</title><content type='html'>&lt;div dir=&quot;ltr&quot; style=&quot;text-align: left;&quot; trbidi=&quot;on&quot;&gt;Malai Kofta is a rich dish popular in North India, originally from Punjabi cuisine. It&#39;s very delicious, loved by everyone and best suited for lunch/dinner parties. Who wouldn&#39;t like something that has paneer, cream and potatoes in it? ;)&lt;br /&gt;
  626. &lt;br /&gt;
  627. My hubby loves Malai Kofta :)&amp;nbsp; Sadly, the only Indian restaurant closest to our place doesn&#39;t list Malai Kofta on its menu.&amp;nbsp; Hence, I have been wanting to try and make this at home for a long long time. Inspired by Geetha &lt;i&gt;chithi&lt;/i&gt;&#39;s mouth-watering pictures and simple recipe, I was much tempted and finally made this today for lunch.&amp;nbsp; I modified the recipe slightly and was immensely happy that it came out very well and we both enjoyed our meal. I served it with chapathis but Malai Kofta goes equally well with rice varieties.&lt;br /&gt;
  628. &lt;br /&gt;
  629. &lt;table align=&quot;center&quot; cellpadding=&quot;0&quot; cellspacing=&quot;0&quot; class=&quot;tr-caption-container&quot; style=&quot;margin-left: auto; margin-right: auto; text-align: center;&quot;&gt;&lt;tbody&gt;
  630. &lt;tr&gt;&lt;td style=&quot;text-align: center;&quot;&gt;&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPoUHQBeq_VMJAnhrEXpffeHlvpeWDLoNXBw67G4veJ7joMaUw6Lwyz1CpY9THuzC3wCOUaWNYr_LauvLfTtNHtbxjlX8jh7nA0WmWI3vTlNep5Ln-be8fMhLRqhFKMUU97QMDg7m0w9k/s1600/IMG_0529.JPG&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: auto; margin-right: auto;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;240&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPoUHQBeq_VMJAnhrEXpffeHlvpeWDLoNXBw67G4veJ7joMaUw6Lwyz1CpY9THuzC3wCOUaWNYr_LauvLfTtNHtbxjlX8jh7nA0WmWI3vTlNep5Ln-be8fMhLRqhFKMUU97QMDg7m0w9k/s320/IMG_0529.JPG&quot; width=&quot;320&quot; /&gt;&lt;/a&gt;&lt;/td&gt;&lt;/tr&gt;
  631. &lt;tr&gt;&lt;td class=&quot;tr-caption&quot; style=&quot;text-align: center;&quot;&gt;Malai Kofta&lt;/td&gt;&lt;/tr&gt;
  632. &lt;/tbody&gt;&lt;/table&gt;&lt;br /&gt;
  633. &lt;br /&gt;
  634. &lt;h2&gt;&lt;b&gt;What You Need -&lt;/b&gt;&lt;/h2&gt;&lt;br /&gt;
  635. &lt;h3&gt;&lt;i&gt;&lt;b&gt;For the Koftas -&lt;/b&gt;&lt;/i&gt;&lt;/h3&gt;&lt;br /&gt;
  636. Paneer - 150 g&lt;br /&gt;
  637. Potatoes - 3 small/medium&lt;br /&gt;
  638. Green chillies - 3 (finely chopped)&lt;br /&gt;
  639. Jeera/ Cumin seeds - 1 tsp &lt;br /&gt;
  640. Black pepper powder - 1/2 tsp&lt;br /&gt;
  641. Salt - to taste&lt;br /&gt;
  642. Raisins - as required&lt;br /&gt;
  643. &lt;br /&gt;
  644. Maida/All-purpose flour - 4 tbsp (Can substitute with corn flour)&lt;br /&gt;
  645. Oil - for frying &lt;br /&gt;
  646. &lt;br /&gt;
  647. &lt;h3&gt;&lt;i&gt;&lt;b&gt;For the gravy -&lt;/b&gt;&lt;/i&gt;&lt;/h3&gt;&lt;br /&gt;
  648. Onions- 2 &lt;br /&gt;
  649. Tomatoes - 2&lt;br /&gt;
  650. Ginger-Garlic paste - 1 tsp &lt;br /&gt;
  651. Cashewnuts - 12&amp;nbsp; nos.&lt;br /&gt;
  652. Raisins - 20 nos.&lt;br /&gt;
  653. &lt;br /&gt;
  654. Turmeric powder - 1/2 tsp&lt;br /&gt;
  655. Coriander powder - 1 tsp&lt;br /&gt;
  656. Garam masala - 1 tsp&lt;br /&gt;
  657. Red chilli powder - 3/4 tsp&lt;br /&gt;
  658. Salt - to taste&lt;br /&gt;
  659. &lt;br /&gt;
  660. Cream - 4 to 5 tbsp&lt;br /&gt;
  661. Cilantro - to garnish&lt;br /&gt;
  662. &lt;br /&gt;
  663. &lt;h2&gt;&lt;b&gt;How To - &lt;/b&gt;&lt;/h2&gt;&lt;br /&gt;
  664. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTZmCEV1-CKyDDgHiTLghN3IB6OXymqFqyRSYf5XeHU_c9EtPmGWK9lbxWYPuAQR9QujUagotohLxF_Ni-W7_hcfxhLblRzQSSZUur4gvjJ7AtnZSpgRVUZivsqKtBGoAsdAw35bk0J3g/s1600/IMG_0513.JPG&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;240&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTZmCEV1-CKyDDgHiTLghN3IB6OXymqFqyRSYf5XeHU_c9EtPmGWK9lbxWYPuAQR9QujUagotohLxF_Ni-W7_hcfxhLblRzQSSZUur4gvjJ7AtnZSpgRVUZivsqKtBGoAsdAw35bk0J3g/s320/IMG_0513.JPG&quot; width=&quot;320&quot; /&gt;&lt;/a&gt;&lt;/div&gt;&lt;ul style=&quot;text-align: left;&quot;&gt;&lt;li&gt;Boil potatoes. Peel the skin and mash them.&lt;/li&gt;
  665. &lt;li&gt;Mash paneer and mix it with mashed potatoes, along with chopped green chillies, jeera, pepper and salt.&lt;/li&gt;
  666. &lt;/ul&gt;&lt;br /&gt;
  667. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKowXfIXrV5sptfBkmkOXPJPZGs7QJfKcBll9m7gA9K-Xql1nF4Z_wS30sRPTtCWwNYd0PL0kgT9Cc5MmLPaw0M8OMMjHJQDT2wA7r9cWt9-wvngdHVboJLGCvkIfMF91qQ2tPdNZ58S4/s1600/IMG_0516.JPG&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;240&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKowXfIXrV5sptfBkmkOXPJPZGs7QJfKcBll9m7gA9K-Xql1nF4Z_wS30sRPTtCWwNYd0PL0kgT9Cc5MmLPaw0M8OMMjHJQDT2wA7r9cWt9-wvngdHVboJLGCvkIfMF91qQ2tPdNZ58S4/s320/IMG_0516.JPG&quot; width=&quot;320&quot; /&gt;&lt;/a&gt;&lt;/div&gt;&lt;br /&gt;
  668. &lt;ul style=&quot;text-align: left;&quot;&gt;&lt;li&gt;Mix maida in some water. This makes our batter.&amp;nbsp;&lt;/li&gt;
  669. &lt;li&gt;Divide the dough into small ping-pong sized balls.&amp;nbsp;&lt;/li&gt;
  670. &lt;li&gt;Stud each ball with 3-4 raisins.&lt;/li&gt;
  671. &lt;li&gt;Dip and roll the balls into maida batter and deep fry in hot oil.&lt;/li&gt;
  672. &lt;/ul&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNvMgBukmWBNDFWqpNdXIGZEul3KGKiWbx3tXSoaISh42FOyHjkAL_OiumQDIvKfPw0LpvAdPM9FFtX7Gy7volbJe4r8EdO-Yw2v-GISje6u5CV1FNvUjphHYXwyw5x_5uNU-N9Xq2dZ0/s1600/IMG_0521.JPG&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;240&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNvMgBukmWBNDFWqpNdXIGZEul3KGKiWbx3tXSoaISh42FOyHjkAL_OiumQDIvKfPw0LpvAdPM9FFtX7Gy7volbJe4r8EdO-Yw2v-GISje6u5CV1FNvUjphHYXwyw5x_5uNU-N9Xq2dZ0/s320/IMG_0521.JPG&quot; width=&quot;320&quot; /&gt;&lt;/a&gt;&lt;/div&gt;&lt;br /&gt;
  673. &lt;ul style=&quot;text-align: left;&quot;&gt;&lt;li&gt;Make sure the oil is hot enough else the balls might disintegrate!&lt;/li&gt;
  674. &lt;/ul&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy1E0_Xc5zzI4jqNctCs-VNTXJRXRgy-mP2OO0wGt2Pd-5RS7BhbgojzlzQAX9HkfeSds3LNYmmjzYfS2jsF6n5Ox67E1vUYUBuSK6fe-8i-TOB33WYOjn9hSidtykR20WADyowcaWSRg/s1600/IMG_0523.JPG&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;240&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy1E0_Xc5zzI4jqNctCs-VNTXJRXRgy-mP2OO0wGt2Pd-5RS7BhbgojzlzQAX9HkfeSds3LNYmmjzYfS2jsF6n5Ox67E1vUYUBuSK6fe-8i-TOB33WYOjn9hSidtykR20WADyowcaWSRg/s320/IMG_0523.JPG&quot; width=&quot;320&quot; /&gt;&lt;/a&gt;&lt;/div&gt;&lt;br /&gt;
  675. &lt;ul style=&quot;text-align: left;&quot;&gt;&lt;li&gt;A batch of 4 koftas would take about 5-7 minutes to get cooked and fried enough on all sides. You can remove and drain the koftas on kitchen tissues when you see them turning golden in color. &lt;/li&gt;
  676. &lt;/ul&gt;&lt;table align=&quot;center&quot; cellpadding=&quot;0&quot; cellspacing=&quot;0&quot; class=&quot;tr-caption-container&quot; style=&quot;margin-left: auto; margin-right: auto; text-align: center;&quot;&gt;&lt;tbody&gt;
  677. &lt;tr&gt;&lt;td style=&quot;text-align: center;&quot;&gt;&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPbVnqTO7lSPgtCtoEg877KLi7t9MnMIJPrmQCIx29pd_XcOgf1pXQWjvQ16-MC-qrXS8abq7_AJPFK1osZD9knfd1k7edRy_S7LDyAUIGqB_QHQY0lopHUCXwgoyjbGkLSInJtjb-rvs/s1600/IMG_0526.JPG&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: auto; margin-right: auto;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;240&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPbVnqTO7lSPgtCtoEg877KLi7t9MnMIJPrmQCIx29pd_XcOgf1pXQWjvQ16-MC-qrXS8abq7_AJPFK1osZD9knfd1k7edRy_S7LDyAUIGqB_QHQY0lopHUCXwgoyjbGkLSInJtjb-rvs/s320/IMG_0526.JPG&quot; width=&quot;320&quot; /&gt;&lt;/a&gt;&lt;/td&gt;&lt;/tr&gt;
  678. &lt;tr&gt;&lt;td class=&quot;tr-caption&quot; style=&quot;text-align: center;&quot;&gt;Golden Koftas - yummy as such :)&lt;/td&gt;&lt;/tr&gt;
  679. &lt;/tbody&gt;&lt;/table&gt;&lt;ul style=&quot;text-align: left;&quot;&gt;&lt;li&gt;These are just yummy as such and you can eat them right away with tomato-ketchup or any chutney :) But, save them if you want to eat them with the rich creamy gravy!&lt;/li&gt;
  680. &lt;/ul&gt;&lt;br /&gt;
  681. &lt;ul style=&quot;text-align: left;&quot;&gt;&lt;li&gt;To make the gravy, you need 4 kinds of pastes/juices.&amp;nbsp;&lt;/li&gt;
  682. &lt;/ul&gt;(1) Soak chopped onions in hot water for 15 minutes and grind them to a paste&lt;br /&gt;
  683. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhza5Wh12LnkS0BSVzjdbRL5huNiBvT0VkpmqA9PjCw5o8NUX4MDat669MrF6SDhRQ8vUcUymjP62zpaDOIxWw3hh9_FMXq_DPhyfRFXphaFbszBnw6lOftN8BTRmOY58RBOrtmN9D957U/s1600/IMG_0518.JPG&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;240&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhza5Wh12LnkS0BSVzjdbRL5huNiBvT0VkpmqA9PjCw5o8NUX4MDat669MrF6SDhRQ8vUcUymjP62zpaDOIxWw3hh9_FMXq_DPhyfRFXphaFbszBnw6lOftN8BTRmOY58RBOrtmN9D957U/s320/IMG_0518.JPG&quot; width=&quot;320&quot; /&gt;&lt;/a&gt;&lt;/div&gt;&lt;br /&gt;
  684. (2) Blend ripe tomatoes in a juicer&lt;br /&gt;
  685. (3) Ginger-garlic paste (you can go with the store-bought version too)&lt;br /&gt;
  686. (4) Soak cashews and raisins in hot water for 15 minutes and grind to a paste&lt;br /&gt;
  687. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-HNx5V9diLHCiF_USu9gB9voWCcd5Hmk-2OxKX9kA6ru185nlyOrrqkSTeMGDAlZ4Rkw4idi0GfhvwtX3dYOisJYbpPIeNFbby15q12Ot7zU1JDoN83Fxj29WXir1-3uLQJvPQXkdZUo/s1600/IMG_0531.JPG&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;320&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-HNx5V9diLHCiF_USu9gB9voWCcd5Hmk-2OxKX9kA6ru185nlyOrrqkSTeMGDAlZ4Rkw4idi0GfhvwtX3dYOisJYbpPIeNFbby15q12Ot7zU1JDoN83Fxj29WXir1-3uLQJvPQXkdZUo/s320/IMG_0531.JPG&quot; width=&quot;240&quot; /&gt;&lt;/a&gt;&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmPpo5a2Oqjpb7wTNyQy_LP0igsxN3QCKi7F5pmmKigKR7elEWCW4GXdm-uoA8hcORBOFcZneAToFYFIOGy0H_0ftcMhhF8nCz-sF18prMjQFRGWsHWE75C7QGC1Fqe326vFUHiWQkTPw/s1600/IMG_0533.JPG&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;240&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmPpo5a2Oqjpb7wTNyQy_LP0igsxN3QCKi7F5pmmKigKR7elEWCW4GXdm-uoA8hcORBOFcZneAToFYFIOGy0H_0ftcMhhF8nCz-sF18prMjQFRGWsHWE75C7QGC1Fqe326vFUHiWQkTPw/s320/IMG_0533.JPG&quot; width=&quot;320&quot; /&gt;&lt;/a&gt;&lt;/div&gt;&lt;br /&gt;
  688. &lt;ul style=&quot;text-align: left;&quot;&gt;&lt;li&gt;Take a kadai, heat 2 tsp of oil and fry the onion paste and let it cook for 5 minutes.&lt;/li&gt;
  689. &lt;li&gt;Next goes the ginger-garlic paste.&lt;/li&gt;
  690. &lt;li&gt;Now, add tomato puree and add salt.&lt;/li&gt;
  691. &lt;li&gt;Follow with all the masala powders - turmeric, garam masala, coriander and red chilli powder. Let boil.&lt;/li&gt;
  692. &lt;li&gt;Once all these are well incorporated, mix in the cashew+ raisins paste and boil for another 2-3 minutes.&amp;nbsp;&lt;/li&gt;
  693. &lt;li&gt;Finally, add in cream and garnish with coriander leaves/cilantro.&lt;/li&gt;
  694. &lt;/ul&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijK-i22sudF7LYySKEOjG1c9ONY3CAw3geUzohwi2UXG4Pqhem-kmHdsjotw5GcXQzhpGWRQ-Z1p8_yznbD1Imcu06OM5I-9urJJffMvr1GdQpi1r9NW9Bkv6_61AncGcrBoZXBpkR2dU/s1600/IMG_0539.JPG&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;240&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijK-i22sudF7LYySKEOjG1c9ONY3CAw3geUzohwi2UXG4Pqhem-kmHdsjotw5GcXQzhpGWRQ-Z1p8_yznbD1Imcu06OM5I-9urJJffMvr1GdQpi1r9NW9Bkv6_61AncGcrBoZXBpkR2dU/s320/IMG_0539.JPG&quot; width=&quot;320&quot; /&gt;&lt;/a&gt;&lt;/div&gt;&lt;br /&gt;
  695. &lt;b&gt;To Serve : &lt;/b&gt;Pour the gravy over the koftas just a few minutes before eating, to prevent them going soggy. I like soaked koftas in my gravy, so I soaked just 2 koftas right from the beginning and then crumbled them in the gravy. This also gives some thickness and texture to the gravy. &lt;br /&gt;
  696. &lt;br /&gt;
  697. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1IHh6sl5EEzemiKqslDl-gsFX0zhsEe6p26NStnrs1Ullr-mNRELTILiAOtL6jr9xpX_evNjeM09xpO6IPXtQkZJtnKk82ItFUDx-GS9waui8D980ejiMB4WVDAxk3HlaSWnP_dHA1aQ/s1600/IMG_0530.JPG&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;240&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1IHh6sl5EEzemiKqslDl-gsFX0zhsEe6p26NStnrs1Ullr-mNRELTILiAOtL6jr9xpX_evNjeM09xpO6IPXtQkZJtnKk82ItFUDx-GS9waui8D980ejiMB4WVDAxk3HlaSWnP_dHA1aQ/s320/IMG_0530.JPG&quot; width=&quot;320&quot; /&gt;&lt;/a&gt;&lt;/div&gt;&lt;br /&gt;
  698. Happy to send this to &lt;a href=&quot;http://vardhiniskitchen.blogspot.com/2011/12/zesty-palette-series-2-sinful-delights.html&quot;&gt;Sinful Delights&lt;/a&gt;! Very apt description, indeed for Malai Kofta :)&lt;br /&gt;
  699. &lt;br /&gt;
  700. &lt;br /&gt;
  701. &lt;/div&gt;</content><link rel='replies' type='application/atom+xml' href='http://tastyvegcooking.blogspot.com/feeds/4107378603225843600/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://tastyvegcooking.blogspot.com/2011/03/malai-kofta-deep-fried-paneer-potato.html#comment-form' title='5 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/8261098544092845211/posts/default/4107378603225843600'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/8261098544092845211/posts/default/4107378603225843600'/><link rel='alternate' type='text/html' href='http://tastyvegcooking.blogspot.com/2011/03/malai-kofta-deep-fried-paneer-potato.html' title='Malai Kofta (Deep fried paneer &amp; potato dumplings in rich creamy sauce) - Step-by-Step recipe'/><author><name>DV</name><uri>http://www.blogger.com/profile/01137387891835675752</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='16' height='16' src='https://img1.blogblog.com/img/b16-rounded.gif'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPoUHQBeq_VMJAnhrEXpffeHlvpeWDLoNXBw67G4veJ7joMaUw6Lwyz1CpY9THuzC3wCOUaWNYr_LauvLfTtNHtbxjlX8jh7nA0WmWI3vTlNep5Ln-be8fMhLRqhFKMUU97QMDg7m0w9k/s72-c/IMG_0529.JPG" height="72" width="72"/><thr:total>5</thr:total></entry><entry><id>tag:blogger.com,1999:blog-8261098544092845211.post-9176877680760296585</id><published>2011-03-09T19:35:00.000-08:00</published><updated>2011-10-19T23:15:28.064-07:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="easy"/><category scheme="http://www.blogger.com/atom/ns#" term="green-leafy"/><category scheme="http://www.blogger.com/atom/ns#" term="main course"/><category scheme="http://www.blogger.com/atom/ns#" term="north-indian"/><category scheme="http://www.blogger.com/atom/ns#" term="paneer"/><category scheme="http://www.blogger.com/atom/ns#" term="quick"/><title type='text'>Palak Paneer (Spinach and Cottage Cheese)</title><content type='html'>&lt;div dir=&quot;ltr&quot; style=&quot;text-align: left;&quot; trbidi=&quot;on&quot;&gt;This is one dish which is tasty but at the same time, nutritious too :) It comes with the goodness of green leafy palak(spinach) and the heavenly paneer(cottage cheese)! This is also quick to prepare and can be served in 30 minutes! Now, do you need any more reason??&lt;br /&gt;
  702. &lt;br /&gt;
  703. &lt;table align=&quot;center&quot; cellpadding=&quot;0&quot; cellspacing=&quot;0&quot; class=&quot;tr-caption-container&quot; style=&quot;margin-left: auto; margin-right: auto; text-align: center;&quot;&gt;&lt;tbody&gt;
  704. &lt;tr&gt;&lt;td style=&quot;text-align: center;&quot;&gt;&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiVtyuKMqtQX_MSffJRtY6GhpPyHZPjfTFVjeYUTDIcqxNOpMH6baUcMB_bw_LNDOMXzm29AVilfG6Ui1Y7DN_deq-ZAsrjW6KyOo3mzYBJYjxRbeuz0HZDgoXr-76z7IgNEzTeFom1r4/s1600/curry+004.jpg&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: auto; margin-right: auto;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;300&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiVtyuKMqtQX_MSffJRtY6GhpPyHZPjfTFVjeYUTDIcqxNOpMH6baUcMB_bw_LNDOMXzm29AVilfG6Ui1Y7DN_deq-ZAsrjW6KyOo3mzYBJYjxRbeuz0HZDgoXr-76z7IgNEzTeFom1r4/s400/curry+004.jpg&quot; width=&quot;400&quot; /&gt;&lt;/a&gt;&lt;/td&gt;&lt;/tr&gt;
  705. &lt;tr&gt;&lt;td class=&quot;tr-caption&quot; style=&quot;text-align: center;&quot;&gt;Palak Paneer&lt;/td&gt;&lt;/tr&gt;
  706. &lt;/tbody&gt;&lt;/table&gt;&lt;span style=&quot;font-size: large;&quot;&gt;&lt;br /&gt;
  707. &lt;/span&gt;&lt;br /&gt;
  708. &lt;h2&gt;&lt;span style=&quot;font-size: large;&quot;&gt;&lt;b&gt;What I Used -&lt;/b&gt;&lt;/span&gt;&lt;/h2&gt;&lt;br /&gt;
  709. &lt;br /&gt;
  710. Palak - 1 bunch&lt;br /&gt;
  711. Paneer - 15 cubes (of 1 cm) &lt;br /&gt;
  712. Onions, chopped - 1&lt;br /&gt;
  713. Tomatoes, pureed - 2 to 3&lt;br /&gt;
  714. &lt;br /&gt;
  715. Ginger-garlic paste - 1 tsp&lt;br /&gt;
  716. Dhania powder (Coriander seeds&#39; powder) - 1 tsp&lt;br /&gt;
  717. Garam Masala - 1/2 tsp&lt;br /&gt;
  718. Red chilli powder- 1 tsp&lt;br /&gt;
  719. Salt - to taste&lt;br /&gt;
  720. Oil - 1.5 tsp &lt;br /&gt;
  721. &lt;br /&gt;
  722. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMe9APpHBW0vPUiIiZx0YUEjYfTjFFLh6DkPkiUFC6KvN4EtaT6VmFleKJ525Wo3U_l7rSZfCa7heRzRFmHVr4OalwWR_JlC_usDiDKQw9mWVIqy_idj9s65L3MT9l0aB4absErEvBjFw/s1600/palakpaneer.JPG&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMe9APpHBW0vPUiIiZx0YUEjYfTjFFLh6DkPkiUFC6KvN4EtaT6VmFleKJ525Wo3U_l7rSZfCa7heRzRFmHVr4OalwWR_JlC_usDiDKQw9mWVIqy_idj9s65L3MT9l0aB4absErEvBjFw/s1600/palakpaneer.JPG&quot; /&gt;&lt;/a&gt;&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;/div&gt;&lt;span style=&quot;font-size: large;&quot;&gt;&lt;br /&gt;
  723. &lt;/span&gt;&lt;br /&gt;
  724. &lt;h2&gt;&lt;span style=&quot;font-size: large;&quot;&gt;&lt;b&gt;How I Made It-&lt;/b&gt;&lt;/span&gt;&lt;/h2&gt;&lt;br /&gt;
  725. &lt;ul style=&quot;text-align: left;&quot;&gt;&lt;li&gt;Cook Palak in an open pan (to retain green color) with just enough water to cover it. This takes about 15-20 mins on low-medium flame.&lt;/li&gt;
  726. &lt;li&gt;Drain most of the water and allow it to cool.&lt;/li&gt;
  727. &lt;li&gt;Thaw the paneer cubes for about 30 mins. We can do this at the beginning itself to save some time.&amp;nbsp; &lt;/li&gt;
  728. &lt;li&gt;In a kadai, heat 1.5 tsp of oil, saute onions and ginger-garlic paste until you don&#39;t sense the raw smell at all.&lt;/li&gt;
  729. &lt;li&gt;Add pureed tomatoes.&lt;/li&gt;
  730. &lt;li&gt;Add a little salt now. Allow this to cook for 5 minutes. &lt;/li&gt;
  731. &lt;li&gt;Blend the cooked and cooled palak in a food processor and add this juice.&lt;/li&gt;
  732. &lt;li&gt;Add Red chilli powder, Dhania powder and Garam masala and adjust salt.&lt;/li&gt;
  733. &lt;li&gt;Mix well and cook together for 5 minutes.&lt;/li&gt;
  734. &lt;li&gt;Add the paneer cubes directly to the palak gravy and cook for 5 more minutes.&amp;nbsp;&lt;/li&gt;
  735. &lt;ul&gt;&lt;li&gt;Generally, I do not like to fry the paneer cubes unless absolutely necessary. If you&#39;d like to fry them first, then keep them immersed in hot water for 5-10 mins so that they remain soft inside.&lt;/li&gt;
  736. &lt;/ul&gt;&lt;/ul&gt;This is a North-Indian delicacy and goes well with both roti-varieties and rice. &lt;br /&gt;
  737. &lt;br /&gt;
  738. &lt;i&gt;You can sprinkle 2 tsp of shredded Mozarella cheese on top for a kick! :P Certainly, this is not a part of the traditional recipe!&lt;/i&gt;&lt;br /&gt;
  739. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;/div&gt;&lt;br /&gt;
  740. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr-bPzGm7rfgEibX6y2NGpUSH0rmBX5tfRzuibi437nPyIPWbCP__dsWsrgfUgXPwOaMmEJ7-nZGkXghZlYcMsQQMEgqTv8hrgKTmbz-9lmsPVSzNiiyEgEVUvnvPkbNGww8Wwwj4XRdQ/s1600/curry+002.jpg&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;300&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr-bPzGm7rfgEibX6y2NGpUSH0rmBX5tfRzuibi437nPyIPWbCP__dsWsrgfUgXPwOaMmEJ7-nZGkXghZlYcMsQQMEgqTv8hrgKTmbz-9lmsPVSzNiiyEgEVUvnvPkbNGww8Wwwj4XRdQ/s400/curry+002.jpg&quot; width=&quot;400&quot; /&gt;&lt;/a&gt;&lt;/div&gt;&lt;br /&gt;
  741. When I&#39;m lazy to make roti (Indian bread) or cook rice, I just eat it with multi-grain bread and it tastes yummy and very filling :)&lt;br /&gt;
  742. &lt;br /&gt;
  743. &lt;br /&gt;
  744. &lt;br /&gt;
  745. &lt;/div&gt;</content><link rel='replies' type='application/atom+xml' href='http://tastyvegcooking.blogspot.com/feeds/9176877680760296585/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://tastyvegcooking.blogspot.com/2011/03/palak-paneer-spinach-and-cottage-cheese.html#comment-form' title='6 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/8261098544092845211/posts/default/9176877680760296585'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/8261098544092845211/posts/default/9176877680760296585'/><link rel='alternate' type='text/html' href='http://tastyvegcooking.blogspot.com/2011/03/palak-paneer-spinach-and-cottage-cheese.html' title='Palak Paneer (Spinach and Cottage Cheese)'/><author><name>DV</name><uri>http://www.blogger.com/profile/01137387891835675752</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='16' height='16' src='https://img1.blogblog.com/img/b16-rounded.gif'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiVtyuKMqtQX_MSffJRtY6GhpPyHZPjfTFVjeYUTDIcqxNOpMH6baUcMB_bw_LNDOMXzm29AVilfG6Ui1Y7DN_deq-ZAsrjW6KyOo3mzYBJYjxRbeuz0HZDgoXr-76z7IgNEzTeFom1r4/s72-c/curry+004.jpg" height="72" width="72"/><thr:total>6</thr:total></entry><entry><id>tag:blogger.com,1999:blog-8261098544092845211.post-2101559794501266848</id><published>2011-02-19T02:29:00.000-08:00</published><updated>2011-11-03T07:09:24.244-07:00</updated><category scheme="http://www.blogger.com/atom/ns#" term="brinjal"/><category scheme="http://www.blogger.com/atom/ns#" term="easy"/><category scheme="http://www.blogger.com/atom/ns#" term="eggplant"/><category scheme="http://www.blogger.com/atom/ns#" term="main course"/><category scheme="http://www.blogger.com/atom/ns#" term="north-indian"/><category scheme="http://www.blogger.com/atom/ns#" term="tomato"/><title type='text'>Baingan Bartha (Mashed/Pureed Eggplant/Brinjal Indian-style)</title><content type='html'>&lt;div dir=&quot;ltr&quot; style=&quot;text-align: left;&quot; trbidi=&quot;on&quot;&gt;Baingan, in Hindi means eggplant/brinjal/aubergine. Bartha means a mash-up or a mess, literally. Hence, this dish is a soft mixture of eggplant with tomatoes, onions, garlic, coriander cooked with selected Indian spices. I should mention that this is popular in the Northern India and I, being a South-Indian have tasted it(and loved it) in restaurants serving North-Indian fare. The original recipe I used, is from my chithi, who is well-versed in not just North-Indian and South Indian food but even Mediterranean, Mexican, Thai and Oriental cuisines. &lt;br /&gt;
  746. &lt;br /&gt;
  747. I was not a big fan of brinjals until I was married and was shocked (slightly) when I knew my hubby loves them! Nevertheless, I wanted to cook brinjal for him. So, I started frying them well (for dry brinjal curry), added stuff like onions, roasted peanuts, and gradually, started liking eggplant over time :)&lt;br /&gt;
  748. &lt;br /&gt;
  749. Baingan Bartha is recommended even for &lt;i&gt;eggplant-detesters&lt;/i&gt;! Yes, the spongy nature of brinjal and its unique taste can be camouflaged by adding tomato-puree and onions and spicing it up with masala powders! &lt;br /&gt;
  750. &lt;br /&gt;
  751. Choosing good quality eggplants is important and that determines the taste of your final dish as well. I prefer to buy firm ones with bright n shiny skin, not wrinkled and without any brownish spots/patches, and use them within 2-3 days of buying. &lt;br /&gt;
  752. &lt;br /&gt;
  753. &lt;b&gt;Ingredients:&lt;/b&gt;&lt;br /&gt;
  754. &lt;br /&gt;
  755. Brinjal/ Eggplant - 2 (if long and slim like the ones I used), or 1 big fat one&lt;br /&gt;
  756. Onions (chopped) - 1 cup&lt;br /&gt;
  757. Tomatoes - 2&lt;br /&gt;
  758. Tomato puree - 4 tbsp &lt;br /&gt;
  759. Cilantro (Coriander leaves) - 1/4 of a bunch&lt;br /&gt;
  760. Green chillies -3&lt;br /&gt;
  761. Garlic - 4 pods&lt;br /&gt;
  762. Ginger (shredded) - 1 tsp&lt;br /&gt;
  763. &lt;br /&gt;
  764. Oil - 4 tbsp ( for massaging the skin before burning them + for tempering/tadka )&lt;br /&gt;
  765. Cumin seeds (&lt;i&gt;jeera&lt;/i&gt;) - 2 tsp&lt;br /&gt;
  766. Dhania-jeera powder (coriander+cumin powder) - 1 tsp&lt;br /&gt;
  767. Red chilli powder - 1/2 tsp&lt;br /&gt;
  768. Turmeric powder - 1/2 tsp&lt;br /&gt;
  769. Salt - 1 tsp (adjust to taste)&lt;br /&gt;
  770. Garam masala - 1/2 tsp&lt;br /&gt;
  771. Pav Bhaji or Chole Masala - 1/2 tsp&lt;br /&gt;
  772. &lt;br /&gt;
  773. &lt;b&gt;Method&lt;/b&gt;:&lt;br /&gt;
  774. &lt;br /&gt;
  775. &lt;ul style=&quot;text-align: left;&quot;&gt;&lt;li&gt; Wash and clean brinjals and pat them dry. I didn&#39;t hunt for the real fat brinjals, that&#39;s supposed to used for the recipe, but these were pretty good too. &lt;/li&gt;
  776. &lt;/ul&gt;&lt;br /&gt;
  777. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSqOysInYZ4qweuyNgLcjYkHfuXI4SwJa9At2CY4sdn2-WGzkWuIzcIqMOXBLBqit3qiSvU4-or90gpFLYQQ4pii0t5WvKhdCq23HKnubZy6sSjff2Fajn_mO0zhM7mrhfOrqZnsdLZH4/s1600/IMG_0336.JPG&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;240&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSqOysInYZ4qweuyNgLcjYkHfuXI4SwJa9At2CY4sdn2-WGzkWuIzcIqMOXBLBqit3qiSvU4-or90gpFLYQQ4pii0t5WvKhdCq23HKnubZy6sSjff2Fajn_mO0zhM7mrhfOrqZnsdLZH4/s320/IMG_0336.JPG&quot; width=&quot;320&quot; /&gt;&lt;/a&gt;&lt;/div&gt;&lt;br /&gt;
  778. &lt;ul style=&quot;text-align: left;&quot;&gt;&lt;li&gt;Apply oil all over the skin of eggplants and microwave for 10-15 minutes. &lt;/li&gt;
  779. &lt;li&gt; The traditional recipe calls for roasting the eggplant on direct flame to give it a smoky flavor. But I use microwave or oven for speedier cooking! :P&lt;/li&gt;
  780. &lt;/ul&gt;&lt;table align=&quot;center&quot; cellpadding=&quot;0&quot; cellspacing=&quot;0&quot; class=&quot;tr-caption-container&quot; style=&quot;margin-left: auto; margin-right: auto; text-align: center;&quot;&gt;&lt;tbody&gt;
  781. &lt;tr&gt;&lt;td style=&quot;text-align: center;&quot;&gt;&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpODlFFhf5dc2w2xL-lOYdxzY3ChzZ22JmaGRoRzC5pqbppfUH7Y0rmYonDVVPwjluZGBXq1wZSPPzVPo4t5g4gQ4CtTYGXIiKQKJl7TP8WxkmvJn_ADDelr-jxWVZZE_Ri8rBno7pzfg/s1600/IMG_0339.JPG&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: auto; margin-right: auto;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;320&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpODlFFhf5dc2w2xL-lOYdxzY3ChzZ22JmaGRoRzC5pqbppfUH7Y0rmYonDVVPwjluZGBXq1wZSPPzVPo4t5g4gQ4CtTYGXIiKQKJl7TP8WxkmvJn_ADDelr-jxWVZZE_Ri8rBno7pzfg/s320/IMG_0339.JPG&quot; width=&quot;240&quot; /&gt;&lt;/a&gt;&lt;/td&gt;&lt;/tr&gt;
  782. &lt;tr&gt;&lt;td class=&quot;tr-caption&quot; style=&quot;text-align: center;&quot;&gt;Two of them have their skin on, while the one at the bottom has been peeled off. &lt;/td&gt;&lt;/tr&gt;
  783. &lt;/tbody&gt;&lt;/table&gt;&lt;br /&gt;
  784. &lt;br /&gt;
  785. &lt;ul style=&quot;text-align: left;&quot;&gt;&lt;li&gt;Allow it to cool and then peel off the skin. When using the flame, the &lt;i&gt;peelability&lt;/i&gt; test tells us whether the brinjals are ready or not. Continue to heat more, if the skin does not easily come off. Mash-up the flesh of brinjals. You can also chop some of them, if you like to see whole cubes in your dish.&lt;/li&gt;
  786. &lt;/ul&gt;&lt;br /&gt;
  787. &lt;ul style=&quot;text-align: left;&quot;&gt;&lt;li&gt; Take a kadai or a pan, heat 2 tsp of oil, splutter cumin/ jeera seeds.&lt;/li&gt;
  788. &lt;li&gt;After a minute, add the chopped onions and fry for one more minute. Add a little salt(1/4 tsp) for the onions. &lt;/li&gt;
  789. &lt;/ul&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglnmMQJa8HJ69W5ge8l47X8PirOqv3328wZO15WdnDpgnlDC8_qq5Q4V_c9HP-r_XFdWX2vcKHwkJV6rvGFEViFQ-qdhWQSgajrdYq5BBFlbMRwfoo2ZrtqeBC0k13OLD6ctK_JIsLZjg/s1600/IMG_0337.JPG&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;240&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglnmMQJa8HJ69W5ge8l47X8PirOqv3328wZO15WdnDpgnlDC8_qq5Q4V_c9HP-r_XFdWX2vcKHwkJV6rvGFEViFQ-qdhWQSgajrdYq5BBFlbMRwfoo2ZrtqeBC0k13OLD6ctK_JIsLZjg/s320/IMG_0337.JPG&quot; width=&quot;320&quot; /&gt;&lt;/a&gt;&lt;/div&gt;&lt;br /&gt;
  790. &lt;ul style=&quot;text-align: left;&quot;&gt;&lt;li&gt;Now, make a paste of tomatoes, green chillies, garlic and coriander leaves and add to the kadai. Fry till the raw smell vanishes.&lt;/li&gt;
  791. &lt;/ul&gt;&lt;br /&gt;
  792. &lt;ul style=&quot;text-align: left;&quot;&gt;&lt;li&gt;I like to add tomato puree at this stage. This is optional, of course. I looove the rich tomato taste. The puree (I use Heinz) comes in handy especially when you don&#39;t get fresh, ripe and juicy tomatoes.&amp;nbsp;&lt;/li&gt;
  793. &lt;/ul&gt;&lt;br /&gt;
  794. &lt;ul style=&quot;text-align: left;&quot;&gt;&lt;li&gt;Mix in shredded ginger and stems of coriander leaves. This gives a nice crunch between the soft mashed-up brinjal.&lt;/li&gt;
  795. &lt;li&gt;Add a little water and boil the mixture.&amp;nbsp;&lt;/li&gt;
  796. &lt;/ul&gt;&lt;br /&gt;
  797. &lt;ul style=&quot;text-align: left;&quot;&gt;&lt;li&gt;When it becomes a little thicker, add the mashed flesh of brinjal.&amp;nbsp;&lt;/li&gt;
  798. &lt;li&gt;Add the spices - Red chilli powder, Dhania-jeera powder, Garam masala, Turmeric powder.&amp;nbsp;&lt;/li&gt;
  799. &lt;li&gt;Check for salt and add if necessary.&lt;/li&gt;
  800. &lt;/ul&gt;&lt;br /&gt;
  801. &lt;ul style=&quot;text-align: left;&quot;&gt;&lt;li&gt;Let everything get mixed up together. The final consistency should be thick and pasty and not &lt;i&gt;liquidy&lt;/i&gt;. Whirl them all together for a while.&lt;/li&gt;
  802. &lt;li&gt;Finally sprinkle 1/2 tsp of pav bhaji masala or chole masala and mix. Your baingan ka bartha is ready to go :)&lt;/li&gt;
  803. &lt;/ul&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;a href=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkbywyk7PHRl8ArMpZgXyTwG9C_Bynjt8dlMypv2XG6dt2WGreVIY9teZZ2L_Fqj2_0_RyBbXEWJdsoPL7Bo09ghM4lYSc0sRYIDxzQHpIxytdpF0ArYzTViR8JwVXijq9QwhcxP4Anbc/s1600/baingan+bartha.jpg&quot; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; height=&quot;320&quot; src=&quot;https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkbywyk7PHRl8ArMpZgXyTwG9C_Bynjt8dlMypv2XG6dt2WGreVIY9teZZ2L_Fqj2_0_RyBbXEWJdsoPL7Bo09ghM4lYSc0sRYIDxzQHpIxytdpF0ArYzTViR8JwVXijq9QwhcxP4Anbc/s320/baingan+bartha.jpg&quot; width=&quot;240&quot; /&gt;&lt;/a&gt;&lt;/div&gt;&lt;br /&gt;
  804. This makes a good combination with chapathis, rotis, phulkas or even plain rice.&lt;br /&gt;
  805. &lt;br /&gt;
  806. &lt;/div&gt;</content><link rel='replies' type='application/atom+xml' href='http://tastyvegcooking.blogspot.com/feeds/2101559794501266848/comments/default' title='Post Comments'/><link rel='replies' type='text/html' href='http://tastyvegcooking.blogspot.com/2011/02/baingan-bartha-mashedpureed.html#comment-form' title='2 Comments'/><link rel='edit' type='application/atom+xml' href='http://www.blogger.com/feeds/8261098544092845211/posts/default/2101559794501266848'/><link rel='self' type='application/atom+xml' href='http://www.blogger.com/feeds/8261098544092845211/posts/default/2101559794501266848'/><link rel='alternate' type='text/html' href='http://tastyvegcooking.blogspot.com/2011/02/baingan-bartha-mashedpureed.html' title='Baingan Bartha (Mashed/Pureed Eggplant/Brinjal Indian-style)'/><author><name>DV</name><uri>http://www.blogger.com/profile/01137387891835675752</uri><email>noreply@blogger.com</email><gd:image rel='http://schemas.google.com/g/2005#thumbnail' width='16' height='16' src='https://img1.blogblog.com/img/b16-rounded.gif'/></author><media:thumbnail xmlns:media="http://search.yahoo.com/mrss/" url="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSqOysInYZ4qweuyNgLcjYkHfuXI4SwJa9At2CY4sdn2-WGzkWuIzcIqMOXBLBqit3qiSvU4-or90gpFLYQQ4pii0t5WvKhdCq23HKnubZy6sSjff2Fajn_mO0zhM7mrhfOrqZnsdLZH4/s72-c/IMG_0336.JPG" height="72" width="72"/><thr:total>2</thr:total></entry></feed>

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