tag:blogger.com,1999:blog-48271383462193935632024-02-07T17:40:46.266+05:30pot-pureenandinihttp://www.blogger.com/profile/02967988643216277983noreply@blogger.comBlogger45125tag:blogger.com,1999:blog-4827138346219393563.post-64009705196243299052010-10-24T04:21:00.015+05:302010-10-26T07:00:25.374+05:30Three cheese Croquettes<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2EOPRhSV1GbayyYFFqCWgbSxzRfogP32qpF0Or4lI0_WWJwkE1pgyev73oVRGHZ05wQ2v210KkX85kMhk6h45LUfflpdXKOOldNbz08_OtqpmmbYdVkPhBf1rDg_gT12djaLBnEf9uO2I/s1600/DSC_0718.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 268px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5531380032380487346" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2EOPRhSV1GbayyYFFqCWgbSxzRfogP32qpF0Or4lI0_WWJwkE1pgyev73oVRGHZ05wQ2v210KkX85kMhk6h45LUfflpdXKOOldNbz08_OtqpmmbYdVkPhBf1rDg_gT12djaLBnEf9uO2I/s400/DSC_0718.JPG" /></a><br /><br /><br />I know it has been a long time since my last post. Its my Little school and and few series of workshops that i attended that has kept me away. There is so much of catching up to do and i want to see all the lovely new recipes in all my favourite blogs...<br /><br />This time around i am going to share a simple croquette which is quite popular among my friends and something that i am always asked to make for parties.<br /><br /><strong>You will need</strong> :<br /><br /><strong><em>3 potatoes boiled and mashed into tiny lumps</em></strong><br /><strong><em>paneer - 250 gms</em></strong> <strong><em>( grated )<br />cheddar cheese - 3 tbsp</em></strong><br /><strong><em>Parmesan - 3 tbsp</em></strong><br /><strong><em>onion - 1 finely sliced</em></strong><br /><strong><em>Cunim seeds - 1 tsp</em></strong><br /><strong><em>fresh coriander finely chopped </em></strong><br /><strong><em>g. chilles - 2 de seeded and finely chopped</em></strong><br /><strong><em>Salt to taste.</em></strong><br /><br /><strong><em>To coat the croquettes :<br />Bread crumbs as required<br />3 tbsp plain flour. ( Add enough water to the flour and make a batter that is not too thick and not too thin. Enough to coat the croquettes).<br />Salt to taste.<br /></em></strong><br /><strong><em>Method:</em></strong><br /><strong><em></em></strong><br /><strong><em>1. Heat oil and add the cumin seeds.</em></strong><br /><strong><em>2. Add onion and green chilles and potatoes and saute till heated up.</em></strong><br /><strong><em>3. Add the grated paneer and mix well.<br /></em></strong><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEice7pnpa_126VoWecTz7El8v5puxIPybXBvNGSgp68ke_fS5gmX8Y-XC0id5qg-d8v52TJKrbIaEHVdsvy1RIYc8OH9P8-V81ZY4zuSi1nuYMkvNaWlvGZ1NsFwZGiTByw2kBgXGIBye1h/s1600/DSC_0688.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 268px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5531378636421938514" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEice7pnpa_126VoWecTz7El8v5puxIPybXBvNGSgp68ke_fS5gmX8Y-XC0id5qg-d8v52TJKrbIaEHVdsvy1RIYc8OH9P8-V81ZY4zuSi1nuYMkvNaWlvGZ1NsFwZGiTByw2kBgXGIBye1h/s400/DSC_0688.JPG" /></a><br /><br /><br /><br /><br /><em><strong>4. Add chopped green coriander leaves and salt .<br /><br />5. Now put the mush in a bowl and add the other two cheese and mix and keep it in the fridge for 15 mins.</strong></em><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_qToK3QQ6V0tpJVWuUCXhtOOEZ7QKop-qNBQsCFASPnP51YyE1lmV05A98hyP3lvYwLcJWVTjXGmcxi_TpRFPLtIsdQnh858odSKTlxhkEFwcq5idUuL6sXBE9moBUvpKpasnKQFFpSUv/s1600/DSC_0700.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 268px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5531383630805376114" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_qToK3QQ6V0tpJVWuUCXhtOOEZ7QKop-qNBQsCFASPnP51YyE1lmV05A98hyP3lvYwLcJWVTjXGmcxi_TpRFPLtIsdQnh858odSKTlxhkEFwcq5idUuL6sXBE9moBUvpKpasnKQFFpSUv/s400/DSC_0700.JPG" /></a><br /><strong><em>6. Take it out and make it into a log. Sometimes depending on the quality of cheese i have had trouble at this stage. The mush sometimes gets little oozy and doesn't take shape. In which case you can take couple of white bread slices and cut the edges and soak it in water and squeeze out the water and mix it in to thicken the mixture.<br /></em></strong><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHO9gef5qjF5K5PzM0ML1k1Hxu64WHdRsf83MwIfYdLmc_asg4quleQR4tYBL6A6zJ6zgJoaFEMhCj6fPBeaWgXchtB3y-rfFWjONye911JsnUkyF0deSHC8bHcnVisYKWqbJBTPyu7OaT/s1600/DSC_0705.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 268px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5531382499044877906" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHO9gef5qjF5K5PzM0ML1k1Hxu64WHdRsf83MwIfYdLmc_asg4quleQR4tYBL6A6zJ6zgJoaFEMhCj6fPBeaWgXchtB3y-rfFWjONye911JsnUkyF0deSHC8bHcnVisYKWqbJBTPyu7OaT/s400/DSC_0705.JPG" /></a><strong><em>7. Now cut the log into thin slices. I find this method convenient to shape them into small ovals.<br /><br /></em></strong><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE6k5vqgtHcu8hybCNuz_SgKHMABfqakLeHK2LM84-Gjsuc3F12XEG4FWrnJ8L694KfezxDM_OdmqFs1Jc4G13JlYwdhj5eZStqEUeAZm_OMFvNsmLTQxaEXJC7pOecOAQrOEXo_0plX4I/s1600/DSC_0711.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 268px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5531381044910982194" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE6k5vqgtHcu8hybCNuz_SgKHMABfqakLeHK2LM84-Gjsuc3F12XEG4FWrnJ8L694KfezxDM_OdmqFs1Jc4G13JlYwdhj5eZStqEUeAZm_OMFvNsmLTQxaEXJC7pOecOAQrOEXo_0plX4I/s400/DSC_0711.JPG" /></a><br /><br /><strong><em>8. Now coat them with the wet flour and bread crumbs and fry it in hot oil.<br /><br /></em></strong><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPoThGtF9UKBWTXzhNiZEiDmbvNMjajuMILNN9k7tFHjC5DA2R52PQsPw9eM9eNm1vdmtyMQessF5m50duZ8gTHQ5yNp5k4WcxrsaNSv8PToRu-oGlLUVc6uAu6wRLxU_lJEBCEjLiZcPL/s1600/DSC_0723.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 268px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5531380591555130786" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPoThGtF9UKBWTXzhNiZEiDmbvNMjajuMILNN9k7tFHjC5DA2R52PQsPw9eM9eNm1vdmtyMQessF5m50duZ8gTHQ5yNp5k4WcxrsaNSv8PToRu-oGlLUVc6uAu6wRLxU_lJEBCEjLiZcPL/s400/DSC_0723.JPG" /></a><strong><em> 9. serve with coleslaw of your choice..</em></strong><br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9DtC7PNl1HGW0YfszZzAin9EnO6H36Rg5GayoKyzbUrC_KphG2s1ZDntbdIR3krkYnWGDrwVSmsU5rBpxBLH0NICHITT9IQ-gif2duQ7aGqHy9sAfzwVbXQCxke7zGADziM0M0y4rSTFM/s1600/DSC_0721.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 268px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5531379329769072482" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9DtC7PNl1HGW0YfszZzAin9EnO6H36Rg5GayoKyzbUrC_KphG2s1ZDntbdIR3krkYnWGDrwVSmsU5rBpxBLH0NICHITT9IQ-gif2duQ7aGqHy9sAfzwVbXQCxke7zGADziM0M0y4rSTFM/s400/DSC_0721.JPG" /></a> </div><div></div><div></div><div></div><div class="blogger-post-footer"><!-- AddThis Button BEGIN -->
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<!-- AddThis Button END --></div>nandinihttp://www.blogger.com/profile/02967988643216277983noreply@blogger.com16tag:blogger.com,1999:blog-4827138346219393563.post-40806930235980319592010-09-20T19:27:00.017+05:302010-09-20T21:40:13.547+05:30Cream of Corn soup with Corriander and curry leaves....<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCvd_2rHvPEZURNUyOr-xC8JmMrk3EzwhKcXQ6dJHmgKv-RdGJbOjwtaWWe-stydxpgoxGWwGoup9OUHpD9mNBZyvZ_-Q_4aUuza46ru61MMRPXNFRKyri0anicaO1zqaUquGLOuRK1e-0/s1600/DSC_0662.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 268px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5519027493207892802" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCvd_2rHvPEZURNUyOr-xC8JmMrk3EzwhKcXQ6dJHmgKv-RdGJbOjwtaWWe-stydxpgoxGWwGoup9OUHpD9mNBZyvZ_-Q_4aUuza46ru61MMRPXNFRKyri0anicaO1zqaUquGLOuRK1e-0/s400/DSC_0662.JPG" /></a><br /><br /><br />This is an accidental recipe. Mommy was busy making cream of corn soup for some friends for dinner. Sonny dear walks in and offers to help. Mommy gives him the whisk to stir the roux... and then it happened,my other twin picks the coriander chutney which was made as accompaniment for the pakora and drops it into the roux. I was stunned ... but was surprised to see the transformation .... It started smelling so good that i continued to make it with the greenness and was so delighted with the outcome. My friends of course polished it off and asked me for the recipe.<br /><br />Made this soup few times after the accident and sort of tweaked it to what i have now...<br /><br /><em><strong>Ings :</strong></em><br /><em><strong></strong></em><br /><em>Frozen sweet corn - 1 cup</em><br /><em>olive oil - 2 tbsp</em><br /><em>garlic minced - 1 tbsp</em><br /><em>Soup bouillon -1</em><br /><em>1 cup boiling water</em><br /><em>Butter - 2 tbsp</em><br /><em>Plain flour- 1 tbsp</em><br /><em>milk - 1 cup</em><br /><em>coriander leaves - 1/2 cup</em><br /><em>curry leaves - few </em><br /><em>green chillies -1</em><br /><em>salt to taste<br /><br /></em><br /><strong>Method :</strong><br /><em>1. Heat olive oil and add the minced garlic and saute till light brown and add the corn and cook for few mins. Now mix the soup bouillon in hot water and stir till dissolved and add it to the corn. Let it cook till done and allow the liquid to reduce.</em><br /><em></em><br /><em>2. Let it cool and puree it.</em><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY290kjlVcv3NoRehM0w_iB_Cseucwbkdy-z_9cKqj1MoDkMNMS0kq5sRVX3JKsWcnw29gbCIGSlalDXbeaUm-WgmoxV07lXgfVUOKAWEWqpom3_B9VxxP_vhF7pewkMSGY37IONWMgG_P/s1600/DSC_0637.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 268px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5519009251302094562" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY290kjlVcv3NoRehM0w_iB_Cseucwbkdy-z_9cKqj1MoDkMNMS0kq5sRVX3JKsWcnw29gbCIGSlalDXbeaUm-WgmoxV07lXgfVUOKAWEWqpom3_B9VxxP_vhF7pewkMSGY37IONWMgG_P/s400/DSC_0637.JPG" /></a><em>3. Now grind the coriander, curry leaves and green chili in a fine paste. Add salt to taste.<br /></em><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ5aS0qIlf360AWw4o_IxylyBni4-MPODnLbqW6EH6ceeV-1OmP34-qxCMr1S5S3c0SVJpEzbr1Ls46jI0-ThuM5xmZcOeF50sWw1CUVmApRtF62-IERSJY36ZCgo3dHhRfvLMJLCWy78R/s1600/DSC_0642.JPG"><em><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 268px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5519009126002182258" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ5aS0qIlf360AWw4o_IxylyBni4-MPODnLbqW6EH6ceeV-1OmP34-qxCMr1S5S3c0SVJpEzbr1Ls46jI0-ThuM5xmZcOeF50sWw1CUVmApRtF62-IERSJY36ZCgo3dHhRfvLMJLCWy78R/s400/DSC_0642.JPG" /></em></a><br /><em>4. Heat the pan and add the butter and when melted add the plain flour and let it turn light brown. Now add 2 to 3 tbsp of the coriander paste and stir well.<br /></em><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQH0Flo6wrPMaQpg_UsfYoBza0m5GN3m085ZAMNb8h7Cy2fGe5WMNXMPs6_JRkcab17veQ-xJQbo33jcGVWi-jNzS5yqC5Ous4EqsgGeFiCzUOwuu4NUdZIODCauTTBSIpMBKcS21P5mLX/s1600/DSC_0646.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 268px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5519008983529085938" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQH0Flo6wrPMaQpg_UsfYoBza0m5GN3m085ZAMNb8h7Cy2fGe5WMNXMPs6_JRkcab17veQ-xJQbo33jcGVWi-jNzS5yqC5Ous4EqsgGeFiCzUOwuu4NUdZIODCauTTBSIpMBKcS21P5mLX/s400/DSC_0646.JPG" /></a><br /><em>5. Add milk to the roux and let thicken a bit.</em><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW8YYaP8ho0i0Ki9S_NVq1OFDk9K3N3ddzbUHQ1aHEO8NAw2BBni6jyhKFYyMGxOWgqp1ZxdzJ0nAOgnKFOe6Xl9CqO1eF0QHkU3ZaML20y0RNWhrPYKWn0NLX3P-YvX9xMcjbDh6LpOAu/s1600/DSC_0647.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 268px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5519008839448454114" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW8YYaP8ho0i0Ki9S_NVq1OFDk9K3N3ddzbUHQ1aHEO8NAw2BBni6jyhKFYyMGxOWgqp1ZxdzJ0nAOgnKFOe6Xl9CqO1eF0QHkU3ZaML20y0RNWhrPYKWn0NLX3P-YvX9xMcjbDh6LpOAu/s400/DSC_0647.JPG" /></a><br /><em>6. Now add the pureed corn .<br /></em><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmXnzUogTseSYTBuJg3Y7bSfh-xkIxHYcN010ylh-wYlut_Oaf7sCIp9O088ykvg8yvkhaYQPSrgyFk-ZGRQdVWd11nHmuxR9XSzov_TxHO2uQqHNaMTjz5oRzT4DvTWYl-PAKJdWOrnp3/s1600/DSC_0651.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 268px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5519008714333082002" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmXnzUogTseSYTBuJg3Y7bSfh-xkIxHYcN010ylh-wYlut_Oaf7sCIp9O088ykvg8yvkhaYQPSrgyFk-ZGRQdVWd11nHmuxR9XSzov_TxHO2uQqHNaMTjz5oRzT4DvTWYl-PAKJdWOrnp3/s400/DSC_0651.JPG" /></a><br /><br /><br /><em>7. Mix well and return it to the stove. Heat and thin it with more milk and hot water.</em><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhySmRtDNmK3Y2ylOpBI1mYFJNIWuOFMBZmZPmTMNf7I3scHRoQfqPrLPRBAhNFSKIOAS2n7-Ynw5mFFU6y0V0sugjbvZpIaxxEJqSVuF9V4yjKEfzbIvL8IQNZBsHH7bzu15X5G_Uolm4n/s1600/DSC_0650.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 268px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5519008587488757874" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhySmRtDNmK3Y2ylOpBI1mYFJNIWuOFMBZmZPmTMNf7I3scHRoQfqPrLPRBAhNFSKIOAS2n7-Ynw5mFFU6y0V0sugjbvZpIaxxEJqSVuF9V4yjKEfzbIvL8IQNZBsHH7bzu15X5G_Uolm4n/s400/DSC_0650.JPG" /></a> <strong>Garlic Croutons :</strong></div><div></div><div><em>Garlic paste - 1/2 tsp</em></div><div><em>Salted Butter - 2 tbsp</em></div><div><em>Garlic - sliced thinly a few for garnishing</em></div><div><em>coriander leaves for garnishing</em></div><div><em>Bread - 1 slice</em></div><div><em></em></div><div><em>1. Mix the butter and garlic paste. spread the bread with garlic butter and cut them into small squares. Place a coriander leaf and top it with garlic slice on each square and toast it in the oven till brown.</em></div><br /><br />Serve the soup with the croutons.<br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjesiJixJgXYitWsDzfmqMDO_C-CcdqXCcPH5cBPMAnmWaQ7CqtjVCfD7WVhAEbx0WAjaUQ84zA2tb2ws3ubT9PmaWhGUAFJhSiUGRrGo7f2aOp1SulGJfDa1vxFnqilusz8a90AR9-eeSB/s1600/DSC_0668.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 268px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5519007719064301986" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjesiJixJgXYitWsDzfmqMDO_C-CcdqXCcPH5cBPMAnmWaQ7CqtjVCfD7WVhAEbx0WAjaUQ84zA2tb2ws3ubT9PmaWhGUAFJhSiUGRrGo7f2aOp1SulGJfDa1vxFnqilusz8a90AR9-eeSB/s400/DSC_0668.JPG" /></a><br />Can add the coriander paste for extra flavour while serving.<br /></div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifLCoEQebxCYz5vOSqF64iI6Mz7Ow3Tv39uEu6ew9n8WdJV8C2zplNVv7MMo70VtmXDfXw3OLh3yT5s1c90ZjHkuOPQq0Zgbd3KqyGNU31YDRHkMUMgNC7qTz7Y8ExYtg_faZkbFzcj-75/s1600/DSC_0669.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 268px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5519008074951287554" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifLCoEQebxCYz5vOSqF64iI6Mz7Ow3Tv39uEu6ew9n8WdJV8C2zplNVv7MMo70VtmXDfXw3OLh3yT5s1c90ZjHkuOPQq0Zgbd3KqyGNU31YDRHkMUMgNC7qTz7Y8ExYtg_faZkbFzcj-75/s400/DSC_0669.JPG" /></a><div class="blogger-post-footer"><!-- AddThis Button BEGIN -->
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<!-- AddThis Button END --></div>nandinihttp://www.blogger.com/profile/02967988643216277983noreply@blogger.com15tag:blogger.com,1999:blog-4827138346219393563.post-19593100330106369622010-09-09T15:16:00.015+05:302010-09-13T06:57:04.563+05:30Strawberry and Banana Sandwich ...Our friends from Brussels stayed with us during summer and their little dear <span id="SPELLING_ERROR_0" class="blsp-spelling-error">Neha</span> was coming to India for the first time. Both sides were little concerned as to how she would like to play with two boys and how she would take to Indian food. Kids indeed surprised us because it was instant friendship and they got along so well. Food also was an interesting exchange where my twins started to eat Banana sandwiches and <span id="SPELLING_ERROR_1" class="blsp-spelling-error">Neha</span> had <span id="SPELLING_ERROR_2" class="blsp-spelling-error">Poori</span> everyday. So this is a recipe which was a contribution from her . 'Boys have added several other things and tried several versions and finally we have sort of standardised to this one.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf25dbE0KBSpo2j_J8kMtWri7ZCVMgLFgP6kvxOwsDrjYsDtsInD-warlkmuLZW69qCeHB9TFOAOzRX0F99fYLfmw-u-v5FoJ1Mo245AAcvb3Ofz8XNyeBPRXFbVlDHraiHWvvSUTsGAHM/s1600/DSC_0665.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 268px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5514858441474203682" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf25dbE0KBSpo2j_J8kMtWri7ZCVMgLFgP6kvxOwsDrjYsDtsInD-warlkmuLZW69qCeHB9TFOAOzRX0F99fYLfmw-u-v5FoJ1Mo245AAcvb3Ofz8XNyeBPRXFbVlDHraiHWvvSUTsGAHM/s400/DSC_0665.JPG" /></a> I did a small variation this time. I used Malabar Plantains instead of the regular ones . That is another favourite with my kids. Sliced Plantains toasted in dollops of ghee or butter. They taste delicious and is a common snack in <span id="SPELLING_ERROR_3" class="blsp-spelling-error">kerela</span>.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGJnKaOKEd7DYNgh66zuE4jMo9w5an6cSZaoC6prj5dh1Mxl58-dkF_mOuH38c4EOM_ZvCFuGW7_AgijqsLKavsv_bsTEG2oI0wi_wgnlAuvmDKmRW5ZZNAJ7Eo4uUngbEUmFN2XmiauC1/s1600/DSC_0663.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 268px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5514857389117248082" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGJnKaOKEd7DYNgh66zuE4jMo9w5an6cSZaoC6prj5dh1Mxl58-dkF_mOuH38c4EOM_ZvCFuGW7_AgijqsLKavsv_bsTEG2oI0wi_wgnlAuvmDKmRW5ZZNAJ7Eo4uUngbEUmFN2XmiauC1/s400/DSC_0663.JPG" /></a><br /><strong><em>You will need :</em></strong></div><div><em></em></div><div><em>2 slices of sandwich bread ( I used Whole wheat bread)</em></div><div><em>2 tsp softened butter</em></div><div><em>2 tbsp peanut butter</em></div><div><em>1/2 banana sliced </em></div><div><em>4 to 5 strawberries sliced</em></div><div><em>1 tbsp honey</em></div><div><em>1 tbsp jam of your choice ( I used Apricot jelly)</em></div><div><em>1 Tbsp <span id="SPELLING_ERROR_4" class="blsp-spelling-error">choco</span> chips<br /><br /></em></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmsBIVw4Ofju_c7NHXyZnZe-rgRJmJ6GsgoE4F16gBIdeS8VBmFpcqoraUWD8jZKeoBxxyUBxwu3Fm_SKKLa7X7TXwM9SzkEZV_U6TkWFYTDCRPcNOxLm46EV-f6bI4VJVhpHlS7Ru3ShD/s1600/DSC_0635.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 268px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5514856731472632626" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmsBIVw4Ofju_c7NHXyZnZe-rgRJmJ6GsgoE4F16gBIdeS8VBmFpcqoraUWD8jZKeoBxxyUBxwu3Fm_SKKLa7X7TXwM9SzkEZV_U6TkWFYTDCRPcNOxLm46EV-f6bI4VJVhpHlS7Ru3ShD/s400/DSC_0635.JPG" /></a><em> 1. Butter both the breads ...<br /><br /><br /></em><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuaq2WGTkOj2quDQUVO5JFszTLdHwU5a8wbLaO-LFxEFgVE9wBdjk7URMpCUWe-3VPKTQjNuyQp09qB5ug0uo5mVaV8Gi7hsPQJgXa-G5vm_ThAEsZOysEhJqCxdTwtbW93kVSLsT7r3sF/s1600/DSC_0636.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 268px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5514856107873303026" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuaq2WGTkOj2quDQUVO5JFszTLdHwU5a8wbLaO-LFxEFgVE9wBdjk7URMpCUWe-3VPKTQjNuyQp09qB5ug0uo5mVaV8Gi7hsPQJgXa-G5vm_ThAEsZOysEhJqCxdTwtbW93kVSLsT7r3sF/s400/DSC_0636.JPG" /></a><em> 2. Slice the banana and toast them in a griddle ...Add a small dollop of butter...<br /><br /><br /><br /><br /></em><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBwIh-fl8vuHbMkgsvhm0Ik3HYUy7VQ07VcHasC6ZmzItd1buW2Ymmnrt3AiFNMzUydVxfDJ5g6ca7wHRqySDzsppCxirUnYLzlmX4NlPIFGk5UPUGt26X_T1ItA574sSDiVsfDcNx3jgX/s1600/DSC_0638.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 268px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5514855532499581826" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBwIh-fl8vuHbMkgsvhm0Ik3HYUy7VQ07VcHasC6ZmzItd1buW2Ymmnrt3AiFNMzUydVxfDJ5g6ca7wHRqySDzsppCxirUnYLzlmX4NlPIFGk5UPUGt26X_T1ItA574sSDiVsfDcNx3jgX/s400/DSC_0638.JPG" /></a><br /><em>3. Cook till they are g<span id="SPELLING_ERROR_5" class="blsp-spelling-corrected">olden</span> brown.<br /></em><br /><br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcpd47Fl9BatXYjpcFfs7jZJL40LqvlD6gL0X142vFMJCgby16sCupGhj4UP2oXmJ8CAcbiKoVQ8Ho39qFqUovqKY_wcZGljUls0h4zzIMhwD5b4i8YCspFMJbz4kFNyjqViJtqXZvl8OO/s1600/DSC_0642.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 268px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5514854956503284450" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcpd47Fl9BatXYjpcFfs7jZJL40LqvlD6gL0X142vFMJCgby16sCupGhj4UP2oXmJ8CAcbiKoVQ8Ho39qFqUovqKY_wcZGljUls0h4zzIMhwD5b4i8YCspFMJbz4kFNyjqViJtqXZvl8OO/s400/DSC_0642.JPG" /></a><br /><br /><em>4. Now sprinkle the <span id="SPELLING_ERROR_6" class="blsp-spelling-error">choco</span> chips for the first layer.<br /><br /><br /></em><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkJwbSHegbfyRbqvLu-85BUR2w-YnYGenMusijdyOnFnsB0gGVaa80Ljpp96iOPAuT8oHqg8Qbw8ZrLL1LHNj1yR0W9pjgsIziHVi00I-bgAk79uK7Vr3e8UUapfxeKdvTia4DoGxVQpE8/s1600/DSC_0647.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 268px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5514854432934997666" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkJwbSHegbfyRbqvLu-85BUR2w-YnYGenMusijdyOnFnsB0gGVaa80Ljpp96iOPAuT8oHqg8Qbw8ZrLL1LHNj1yR0W9pjgsIziHVi00I-bgAk79uK7Vr3e8UUapfxeKdvTia4DoGxVQpE8/s400/DSC_0647.JPG" /></a><br /><em>5. Place the toasted banana ...</em><br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgIOf-WW5e6sUnAFg9mOHFFIrqrcrRcEAJ8cC5IloeixQECm5YiapXviY4dj9UadI2a9REBKGyJihCAiiZcWj0w1gD_xz_wfMpnUWzn5XG_JiM_j1aIO7sQxz9EWTjn1Xldb8XSSHab1rk/s1600/DSC_0649.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 268px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5514853043831439122" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgIOf-WW5e6sUnAFg9mOHFFIrqrcrRcEAJ8cC5IloeixQECm5YiapXviY4dj9UadI2a9REBKGyJihCAiiZcWj0w1gD_xz_wfMpnUWzn5XG_JiM_j1aIO7sQxz9EWTjn1Xldb8XSSHab1rk/s400/DSC_0649.JPG" /></a> 6<em>. Arrange the sliced strawberries on top of the Banana slices.<br /><br /></em><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii_wlqVQYnidCg9vRlNdnh152pM9YidfQDLTP0QsdvX4Fwu3EPdOMvjUd3lyF0rZEQ5M8DTzLQThAPyZbixzrxJDLNwJvo7xC7cKAEqKrmS4E-08sIthfRPT7wonTwcz2nnaM04sWeFhmu/s1600/DSC_0654.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 268px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5514852359254430834" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii_wlqVQYnidCg9vRlNdnh152pM9YidfQDLTP0QsdvX4Fwu3EPdOMvjUd3lyF0rZEQ5M8DTzLQThAPyZbixzrxJDLNwJvo7xC7cKAEqKrmS4E-08sIthfRPT7wonTwcz2nnaM04sWeFhmu/s400/DSC_0654.JPG" /></a> 7.<em> Spread the second bread with one layer of Apricot jelly. Next mix honey and peanut butter together and spread over the Apricot jelly.<br /><br /></em><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjInsgSncVcBCQsA6IPdIxkyHXhC54-gIP2ibRZHTS75y2IUG9QBveNt8GMGKpOzm72RXUKVAuqLwCfTZI2vHKuKrZwYRtl7mXB9VXsNgVGUrUTMMbUBRgp5yBuLaInReewyXNClNT64INd/s1600/DSC_0654.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 268px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5514851505460852066" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjInsgSncVcBCQsA6IPdIxkyHXhC54-gIP2ibRZHTS75y2IUG9QBveNt8GMGKpOzm72RXUKVAuqLwCfTZI2vHKuKrZwYRtl7mXB9VXsNgVGUrUTMMbUBRgp5yBuLaInReewyXNClNT64INd/s400/DSC_0654.JPG" /></a><em> 8.Sandwich both the slices and place it on a griddle and toast for few <span id="SPELLING_ERROR_7" class="blsp-spelling-error">mins</span> on both sides till crisp and browned.<br /><br /></em><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid4VL2y_XMGWbUw1SfKg9MPjUGKoYVgY8NaYXaumHy5MDp7RVuM45mv3MhiEWm80iaqDE76rTp4i-4UoIOn0RJJeuZavtC386UH6x_RtG4FljSE-8NpEwW6GPAOXe9jlvWLsKy9fkpNQ2h/s1600/DSC_0656.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 268px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5514850941462560146" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid4VL2y_XMGWbUw1SfKg9MPjUGKoYVgY8NaYXaumHy5MDp7RVuM45mv3MhiEWm80iaqDE76rTp4i-4UoIOn0RJJeuZavtC386UH6x_RtG4FljSE-8NpEwW6GPAOXe9jlvWLsKy9fkpNQ2h/s400/DSC_0656.JPG" /></a><br /><em>9.Banana and strawberry sandwich served.....<br /></em><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiASyqnq6MdL1LAd5Te_sPF4NTKGqaZWTlWX2N9BASR-KBJE9zHilq7rNJrT8XkOIHGaETRQWmhQyoox9_bGtc8oBXusf2kWsuHKsSZU_1Wc3Zk94f2Xro8pStKsaRnNTHNiMpqnCnZVvJb/s1600/DSC_0662.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 268px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5514849379457152818" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiASyqnq6MdL1LAd5Te_sPF4NTKGqaZWTlWX2N9BASR-KBJE9zHilq7rNJrT8XkOIHGaETRQWmhQyoox9_bGtc8oBXusf2kWsuHKsSZU_1Wc3Zk94f2Xro8pStKsaRnNTHNiMpqnCnZVvJb/s400/DSC_0662.JPG" /></a><br /><br /><br /><strong>Verdict : It is something even adults will enjoy. The melted <span id="SPELLING_ERROR_8" class="blsp-spelling-error">chocochip</span> with strawberry and banana is surely delicious . It is also a healthy snack which can be fixed instantly.</strong><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><div></div></div></div></div></div></div></div></div></div></div></div><div class="blogger-post-footer"><!-- AddThis Button BEGIN -->
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<!-- AddThis Button END --></div>nandinihttp://www.blogger.com/profile/02967988643216277983noreply@blogger.com19tag:blogger.com,1999:blog-4827138346219393563.post-57829845027879117002010-09-07T18:49:00.012+05:302010-09-07T20:31:31.872+05:30Raita Galore...Raita is something that i can live on... Honestly during the periods when i go on serious dieting this is one major comfort food that i always count on. I am sharing few of my tried and tested ones and my favourites.<br /><br /><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEyoDM-zuYQ6HjG6qZ4RDmFRL55wmMPKhTXa419yGhHFMU80joKcmpvuQLh3qWguaxDJ2jNZALQ2wmaxAPzNcb7G-vzq6T4ONlZaJ30kEUyobn8eQ53iOf4nQJZMeXf6TGQWCz0dhDJB1t/s1600/DSC_0674.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 268px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5514161107019999778" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEyoDM-zuYQ6HjG6qZ4RDmFRL55wmMPKhTXa419yGhHFMU80joKcmpvuQLh3qWguaxDJ2jNZALQ2wmaxAPzNcb7G-vzq6T4ONlZaJ30kEUyobn8eQ53iOf4nQJZMeXf6TGQWCz0dhDJB1t/s400/DSC_0674.JPG" /></a> </p><br /><p><strong>Okra Raita</strong> :<br /><em></em></p><p><em>Okra - about 10 to 15 cut into small rings<br /></em><em>curry leaves a few<br /></em><em>green chili cut finely<br /></em><em>mustard seeds - 1/2 tsp </em><em>bengal gram 1 tsp (optional)<br /></em><em>Yogurt - 1 cup </em></p><p><em>Salt to taste.<br /><br /></em><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8JzxA5S7uRfNfD2mpw84JeEz5FoLLRgcXpVp364MKy9XW2DBVtnbOUhahnJu4gnhQqhwdQQgFcZiy6m6ESgZasGzXKhFp7GM5kEYQ_wWVqDaE7VnXQEcb0uMhAK5cQ0MFtpsEZ2Zuh7DM/s1600/DSC_0633.JPG"><em><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 268px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5514162948108700482" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8JzxA5S7uRfNfD2mpw84JeEz5FoLLRgcXpVp364MKy9XW2DBVtnbOUhahnJu4gnhQqhwdQQgFcZiy6m6ESgZasGzXKhFp7GM5kEYQ_wWVqDaE7VnXQEcb0uMhAK5cQ0MFtpsEZ2Zuh7DM/s400/DSC_0633.JPG" /></em></a><em><br /><br /></em></p><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyupOcrjtjR5UV_kfzUxWsYaI0hANDEkMqgvEejb4DggjsH_MbOa3VYLMLbCj_o1-l3n8GHYV07gj9AoHR5yZ6OMpPefsVWCtLKfuGnEZWITe4n9PT8NzlnnIU3loe35KseeXfr8VjQNAy/s1600/DSC_0650.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 268px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5514162669188488994" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyupOcrjtjR5UV_kfzUxWsYaI0hANDEkMqgvEejb4DggjsH_MbOa3VYLMLbCj_o1-l3n8GHYV07gj9AoHR5yZ6OMpPefsVWCtLKfuGnEZWITe4n9PT8NzlnnIU3loe35KseeXfr8VjQNAy/s400/DSC_0650.JPG" /></a><br /><strong>Method:<br /></strong><em>1. Wash and wipe the okra dry .<br />2. Heat oil and add mustard, curry leaves and Bengal gram .</em><br /><br /><em>3. Add the okra and gently fry it till it turns little crisp and the ends turn brown.</em><br /><br /><em>4.Add salt to taste .</em><br /><br /><em>5. Beat curds and mix the cooked okra into the chilled curd and top it with chili powder.</em><br /><br /><em>6. Serve chilled.<br /></em><br /><strong>Verdict : The crunchy okra soaks into the yogurt and the mild <span style="color:#000000;">spice andcrunchy curry leaves makes an interesting blend of texture and flavour. This is something that you almost want to eat on its own.<br /></span></strong><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2gWpIk5AeecydFgK9fAK5t385X7zscXt9gmBZjynrV4RMm1y0Wu9GE3k6hAEjcAKgapw66q2W-jmbRSnIfrms05_QtYk33xed5RXyNtkQGt4D2lUVHePnsZ37PMPZWS9uxKPR45C8y9cd/s1600/DSC_0645.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 268px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5514162446668051778" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2gWpIk5AeecydFgK9fAK5t385X7zscXt9gmBZjynrV4RMm1y0Wu9GE3k6hAEjcAKgapw66q2W-jmbRSnIfrms05_QtYk33xed5RXyNtkQGt4D2lUVHePnsZ37PMPZWS9uxKPR45C8y9cd/s400/DSC_0645.JPG" /></a> <strong>Spinach and Dill <em>Raita :</em></strong><br /><br /><em>(Taken from Anju Anand's Cook book)</em><br /><br /><br /><br /><em>spinach - 75 gms washed</em><br /><br /><em>10gm dill sprigs</em><br /><br /><em>300 ml yoghurt</em><br /><br /><em>salt ,to taste</em><br /><br /><em>freshly ground black pepper to taste</em><br /><br /><em>3/4th tsp roasted cumin powder</em><br /><br /><em></em><br /><br /><strong>Method :</strong><br /><br /><br /><br /><em>1. Place the spinach and dill in a saucepan with little water and cook until soft.</em><br /><br /><em>2. Drain and squeeze excess water and finely chop to shreds</em><br /><br /><em>3. Stir the spinach into the yogurt with salt , pepper and roasted and pounded cumin seeds</em><br /><br /><em>4. Serve chilled</em>.<br /><br /><br /><strong>Verdict : Love the blend of flavours from spinach and dill. Can be served as accompaniment with both Indian dishes and even with barbecued chicken and pitta bread.</strong><br /><br /><br /><br /><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikVwWkEjkY1P9wVJe_-lCKeJpjUVAaPpKZoOaAWyN0KIvdogMfX4ooYZKKv77Ix0PgPM1iX5GOkaZShNaOxne5I55xZwPbhzO6BbEwZl2KXZDm41JPsJFmQyBOHjQV2VLNpSCg28QRxtmo/s1600/DSC_0673.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 268px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5514163229313663410" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikVwWkEjkY1P9wVJe_-lCKeJpjUVAaPpKZoOaAWyN0KIvdogMfX4ooYZKKv77Ix0PgPM1iX5GOkaZShNaOxne5I55xZwPbhzO6BbEwZl2KXZDm41JPsJFmQyBOHjQV2VLNpSCg28QRxtmo/s400/DSC_0673.JPG" /></a><br /><strong><em>Beetroot and Mango Raita :</em></strong></p><p><strong><em>(Adapted from Anjum Anand's New Indian cookbook )</em></strong></p><p>1 small beetroot cooked and cubed</p><p>1/2 mango peeled and cubed</p><p>200 ml yogurt</p><p>1/2 tsp chili powder</p><p>1 tsp oil</p><p>1 tsp mustard seeds</p><p>1 heaped tsp sesame seeds</p><p>curry leaves few</p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhzNlUE6CAIo7L3eBbvUb2bHYrT1C2Fv6Uqrr2RxLFTlZJZnEc6XForRUC4qQXRxYMKxWsCivaW4Wl-9cOM3V31SYRsOoyLNf0aKUBwz6PUMPQ3vwt8UakLTPD9Pzi_1AiquDOm2tc-7jf/s1600/DSC_0639.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 268px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5514162164068501826" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhzNlUE6CAIo7L3eBbvUb2bHYrT1C2Fv6Uqrr2RxLFTlZJZnEc6XForRUC4qQXRxYMKxWsCivaW4Wl-9cOM3V31SYRsOoyLNf0aKUBwz6PUMPQ3vwt8UakLTPD9Pzi_1AiquDOm2tc-7jf/s400/DSC_0639.JPG" /></a><br /><strong><em>Method :</em></strong><br />1. Mix together the cooked and cubed beetroot , mango, yogurt, salt and chili powder.<br />2. Heat the oil in a sauce pan, tilt the pan and hold it in an angle so all the oil collects at the bottom.<br />3. Add the mustard seeds, sesame and finally curry leaves. When they pop and splutter , quickly pour them over the raita. Mix and serve chill<br /><br /><strong>Verdict : I made two changes from the original recipe. I cooked the beetroot and added mango for a twist. Loved the crunchy sesame and the mildly sour mango along with the gentle sweetness from the beetroot. An amazing recipe from Anjum.</strong><br /><br /><br /><br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihAfQqeOoYBUN1r0F1PVSlRQ6YCaq6uB5qmGB3YoBmHmlZwRR85Ce4wgmdCe0vaMbr145Xis-Y9a8chP7QYemJ3ielO5uwRCqWHZyGE2_QO_LyYEJOZk6c8kvYzcFv3tW_IwbVHXE2dfP0/s1600/DSC_0671.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 268px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5514161681045195970" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihAfQqeOoYBUN1r0F1PVSlRQ6YCaq6uB5qmGB3YoBmHmlZwRR85Ce4wgmdCe0vaMbr145Xis-Y9a8chP7QYemJ3ielO5uwRCqWHZyGE2_QO_LyYEJOZk6c8kvYzcFv3tW_IwbVHXE2dfP0/s400/DSC_0671.JPG" /></a><br />Enjoy!!!<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><div></div></div><div class="blogger-post-footer"><!-- AddThis Button BEGIN -->
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<!-- AddThis Button END --></div>nandinihttp://www.blogger.com/profile/02967988643216277983noreply@blogger.com12tag:blogger.com,1999:blog-4827138346219393563.post-65747821554610034182010-08-18T13:10:00.013+05:302010-08-18T20:15:30.210+05:30Pink Guava Granita....<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR71oD2BUzuLmjFQQNXc3PUk4hy5bdIlB8C6BAfhfZ4Giwu5Os039Th2sNtWghpdKZ5bHVT3z2_qEo1LJRgJtIvX4i7bMM9bJHMu8AR3aOTCNiky4CxvLj7nmAUXOVeZy3yrKNxE9FiuOk/s1600/friut+bowl.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 268px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5506661684117796978" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR71oD2BUzuLmjFQQNXc3PUk4hy5bdIlB8C6BAfhfZ4Giwu5Os039Th2sNtWghpdKZ5bHVT3z2_qEo1LJRgJtIvX4i7bMM9bJHMu8AR3aOTCNiky4CxvLj7nmAUXOVeZy3yrKNxE9FiuOk/s400/friut+bowl.JPG" /></a><br /><br />Found these amazing pink guavas on my way back home in the fruit market and i grabbed them immediately as they are not very common to find. We always get the white varieties in abundance but this year i have been seeing these ones. They have amazing flavour and soft and juicy skin . They are not as sweet as the white ones though.<br /><br />Found an interesting <span id="SPELLING_ERROR_0" class="blsp-spelling-error">granita</span> recipe sometime back . Made few changes for added flavour and colour.<br />Quiet happy with the result actually..<br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDfDVGI_N0fF1jD8vPTtcq_N36hMJoF4E-yPEbu7M90FcK3VvRpGUQ5nayIiVZjIcLtnpaGMM3EVxRqB3JASGTEwpjlqTol6FPMecM5D4ukXpHFh79Ct0Kt88HBZ4nErGaLxcRJy-xeQ3-/s1600/DSC_0582+-+served+in+cup.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 268px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5506661009253155010" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDfDVGI_N0fF1jD8vPTtcq_N36hMJoF4E-yPEbu7M90FcK3VvRpGUQ5nayIiVZjIcLtnpaGMM3EVxRqB3JASGTEwpjlqTol6FPMecM5D4ukXpHFh79Ct0Kt88HBZ4nErGaLxcRJy-xeQ3-/s400/DSC_0582+-+served+in+cup.JPG" /></a><br />I took ...</div><div></div><div></div><div><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWuiP4fOCsr_ZnoefMz1hDIkpzu8VbjvfNWdhq4MheV_lXh9ONtATM86XZeGuU83SQpuPqsIKhTRDpSso2irvxgecD7yxVx72RzWyu_FQgtCSnNjrp6xattwutFxkJDwQA6drVZ417qLQS/s1600/friut+in+bowl+closeup.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 268px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5506657948519212370" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWuiP4fOCsr_ZnoefMz1hDIkpzu8VbjvfNWdhq4MheV_lXh9ONtATM86XZeGuU83SQpuPqsIKhTRDpSso2irvxgecD7yxVx72RzWyu_FQgtCSnNjrp6xattwutFxkJDwQA6drVZ417qLQS/s400/friut+in+bowl+closeup.JPG" /></a><em><strong>Ingredients :<br /></strong></em></div><div><em><strong>800 <span id="SPELLING_ERROR_1" class="blsp-spelling-error">gms</span> semi ripe guavas</strong></em></div><div><em><strong>300 <span id="SPELLING_ERROR_2" class="blsp-spelling-error">gms</span> sugar</strong></em></div><div><em><strong>juice of 1 lemon</strong></em></div><div><em><strong>300 ml water to cook the guavas</strong></em></div><div><em><strong>300ml chilled water </strong></em></div><div><em><strong>Finely chopped mint - 3 tbsp</strong></em></div><div><em><strong> Few drops of rose water for serving<br /><br /></div></strong></em><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl9HkNEDJjd4J7F-1_a-IuPIlj_FtIHpAV4IUOMGzDeF4PBuKJ6W5Mx3dkvkAmA5P9g2Svuw-GSJKmGc_KqfkyQkE-a2BGij8GMNFb_GuxgWM4UA__3wtf8fQdwh9ahmkE3xjuIL_gaCve/s1600/guava+peeled+and+deseeded.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 268px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5506656669889628290" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl9HkNEDJjd4J7F-1_a-IuPIlj_FtIHpAV4IUOMGzDeF4PBuKJ6W5Mx3dkvkAmA5P9g2Svuw-GSJKmGc_KqfkyQkE-a2BGij8GMNFb_GuxgWM4UA__3wtf8fQdwh9ahmkE3xjuIL_gaCve/s400/guava+peeled+and+deseeded.JPG" /></a><em><strong><br />Mix sugar and water and let it simmer.<br /><br /><br /><br /><br /></strong></em><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJZpfRVEjmWVYDxVcZ_g50OzdLZ-COXAbsbukVpTf2Bef9Ch2tIOcKRwplz5uIfBLFMR-6V7h-2SIaOyO523qxH5U6kDE6v79v9g41gdGc1V1W21lEMG5nM_SJnRZUr08HnTUeY27F7P3k/s1600/sugar+cascading.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 268px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5506656160575764146" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJZpfRVEjmWVYDxVcZ_g50OzdLZ-COXAbsbukVpTf2Bef9Ch2tIOcKRwplz5uIfBLFMR-6V7h-2SIaOyO523qxH5U6kDE6v79v9g41gdGc1V1W21lEMG5nM_SJnRZUr08HnTUeY27F7P3k/s400/sugar+cascading.JPG" /></a><br /><strong><em>Now gently drop the guavas one by one.<br /><br /></em></strong><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhehVeWKC7_-B3nDGrPXIeYCh4USj-e8qaEZ_xhVPWZ-Jk_Ncq9wnq0QAVuMq8VYopskdMNbUYsc95VbemEJwGfCwrEAB2HUGe9h6vN5C84rDrhgzM8ywoTZZtvs0zy_bFk8AQDGaNStKDY/s1600/guava+dropped+in+water.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 268px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5506655693378950738" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhehVeWKC7_-B3nDGrPXIeYCh4USj-e8qaEZ_xhVPWZ-Jk_Ncq9wnq0QAVuMq8VYopskdMNbUYsc95VbemEJwGfCwrEAB2HUGe9h6vN5C84rDrhgzM8ywoTZZtvs0zy_bFk8AQDGaNStKDY/s400/guava+dropped+in+water.JPG" /></a><strong><em><br />Let it boil for two to three minutes and allow it to cool completely.</em></strong></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheNsAndeqI__A20bIDKEE40R37i_Hb-W2sZYVFW8adjbg8ZX1Esje4NlBsr6Tz3mQ7OowvlwuzLMX4HrN431158QHd3PR3ChH2k-YEWqvDYzQwaaAoUgUuKyspfmkmFa_saU8r7ORZfyeX/s1600/guava+being+cooked+in+simmering+water.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 268px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5506654658172932674" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheNsAndeqI__A20bIDKEE40R37i_Hb-W2sZYVFW8adjbg8ZX1Esje4NlBsr6Tz3mQ7OowvlwuzLMX4HrN431158QHd3PR3ChH2k-YEWqvDYzQwaaAoUgUuKyspfmkmFa_saU8r7ORZfyeX/s400/guava+being+cooked+in+simmering+water.JPG" /></a><br /><strong><em>Run it in the blender with the water and puree it. Add 300 ml of chilled water and puree it mix juice of 1 lemon and pour it into a dish.<br /><br /></em></strong><div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaUyg_EGoabMoqlIlhRP6N9NpHKbDOHcPLFVlcpRocLOZZGpCEQwlhCvbqftVc67QIfmD7OavShqV2cmZKvL8caHaODxVntw_osbkVBhR4Ve2mcrpVnE8eySUN-stU-SZFecnI3MdtruSJ/s1600/sorbet+being+poured+in+the+dish.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 268px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5506654058788806130" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaUyg_EGoabMoqlIlhRP6N9NpHKbDOHcPLFVlcpRocLOZZGpCEQwlhCvbqftVc67QIfmD7OavShqV2cmZKvL8caHaODxVntw_osbkVBhR4Ve2mcrpVnE8eySUN-stU-SZFecnI3MdtruSJ/s400/sorbet+being+poured+in+the+dish.JPG" /></a><em><strong><br /><br />Just to have a two tone and some flavour i added finely chopped mint to it. Mix well and keep it in the freezer for about two hours.<br /><br /></strong></em><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbzS3TflYfNHnq3VpFWgqu_3E-Y3BfgyCrEyuoETNcol9jAj9f48D6RwIApdaB7aIuvPUFbkVGKv5k7LVqJZGoKOFrfGE3xDTTvtqE26-uBkpwLAH80GtG2Jt57ujRlAzByI5V0X9cHecl/s1600/DSC_0569.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 268px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5506653510529440866" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbzS3TflYfNHnq3VpFWgqu_3E-Y3BfgyCrEyuoETNcol9jAj9f48D6RwIApdaB7aIuvPUFbkVGKv5k7LVqJZGoKOFrfGE3xDTTvtqE26-uBkpwLAH80GtG2Jt57ujRlAzByI5V0X9cHecl/s400/DSC_0569.JPG" /></a><em><strong><br /><br /></strong></em><em><strong>Now after <span id="SPELLING_ERROR_3" class="blsp-spelling-corrected">about</span> two hours take it out and fork it and scrape it so as to break the setting. Repeat it every one hour for two times.<br /><br />Serve the lovely pink <span id="SPELLING_ERROR_4" class="blsp-spelling-error">granita</span> in a goblet topping it with few drops of rosewater and mint sprigs.<br /></strong></em><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL7dt_z7GyBi5DXpVG8hCeDB6oSfZkjFV2ygnCc1V40tAWzb1fXnTIz3h_VfWGnrl-Yfl0B0kCg6zDsq_GrjbK8uASTWD8aMwDCnt3TI_angCxZunGUXZxAYhVBbRSxZehP16Qa2TbXbS-/s1600/DSC_0576.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 268px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5506652893031629922" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL7dt_z7GyBi5DXpVG8hCeDB6oSfZkjFV2ygnCc1V40tAWzb1fXnTIz3h_VfWGnrl-Yfl0B0kCg6zDsq_GrjbK8uASTWD8aMwDCnt3TI_angCxZunGUXZxAYhVBbRSxZehP16Qa2TbXbS-/s400/DSC_0576.JPG" /></a><br /><br />Enjoy!!.<br /><br /><br /><br /><br /><br /><br /><br /><br /><div></div></div></div></div></div></div></div></div><br /></div><div class="blogger-post-footer"><!-- AddThis Button BEGIN -->
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<!-- AddThis Button END --></div>nandinihttp://www.blogger.com/profile/02967988643216277983noreply@blogger.com17tag:blogger.com,1999:blog-4827138346219393563.post-13621150829297159252010-08-06T09:33:00.020+05:302010-08-08T06:49:07.652+05:30Oyster Mushroom Curry....<div>Oyster Mushroom has been a regular at my mom's place during my growing years. Most of the <strong>population </strong>at home - ( <span id="SPELLING_ERROR_0" class="blsp-spelling-error">btw</span> 12 of us from two families - how else can i refer!!) converted to vegetarians at one stage. So this was the only thing that resembled and tasted like meat for the converts. I was always loyal to my chicken and fish. So this mushroom would take many forms and tastes and would be prepared only on <span id="SPELLING_ERROR_1" class="blsp-spelling-corrected">Sundays</span> as special treats for them. What a pity!!. All said and done it sure tasted good.<br /><br /><br /></div>
<br /><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivPQYtYkPcHhs7DppaPLZXTvRK7kVjlzonOIrqa8uHcm8qXVggLp67mX6p3W66O3RFWIy_-ghGxKgCIm4-HAIWZLlerwQCvtgaiVwSySFuGMJKNNFO46vA07Mpxe9o4NZO1LV9B1Tl6aY7/s1600/DSC_0580.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 268px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5502307907165483858" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivPQYtYkPcHhs7DppaPLZXTvRK7kVjlzonOIrqa8uHcm8qXVggLp67mX6p3W66O3RFWIy_-ghGxKgCIm4-HAIWZLlerwQCvtgaiVwSySFuGMJKNNFO46vA07Mpxe9o4NZO1LV9B1Tl6aY7/s400/DSC_0580.JPG" /></a><br />Its been a while since i made this at home. Honestly it had gone out of my memory until i saw the call for 'Cooking with seeds - Fennel' event hosted by <span id="SPELLING_ERROR_2" class="blsp-spelling-error">Priya's</span> easy and tasty recipes. I use fennel in almost everything i make , so i was wondering about something different and interesting. So here it is...<br /><br /><br /><strong><em>Oyster Mushroom Curry :</em></strong></p>
<br /><p><em>Oyster mushrooms 250 <span id="SPELLING_ERROR_3" class="blsp-spelling-error">gms</span></em><br /></p>
<br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi17EQELfImdcaRoW-7XQ6m3op-foT5oBOqsfNwz-Lt4NMSemzSY9Sb4C2UE1JhmitdyFJMALjtc2tH9hxKe7sMePVSM4n7YK4OPGKU-X2EvTkt8bFZQ2F2w6zVbdshlpy3XjfQzrPAeeeW/s1600/oyster+mushroom+curry.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 268px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5502307387437243090" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi17EQELfImdcaRoW-7XQ6m3op-foT5oBOqsfNwz-Lt4NMSemzSY9Sb4C2UE1JhmitdyFJMALjtc2tH9hxKe7sMePVSM4n7YK4OPGKU-X2EvTkt8bFZQ2F2w6zVbdshlpy3XjfQzrPAeeeW/s400/oyster+mushroom+curry.JPG" /></a><br /><em>Onion - 2 small ones</em></div>
<br /><div><em>Tomato - 1</em></div>
<br /><div><em>Garlic - 5 finely chopped</em></div>
<br /><div><em><font color="#009900">Fennel Seeds</font> - 1 Tbsp</em></div>
<br /><div><em>Curry Leaves - few</em></div>
<br /><div><em>Coriander powder - 1 tsp</em></div>
<br /><div><em><span id="SPELLING_ERROR_4" class="blsp-spelling-error">Chilli</span> powder - 1 1/2 tsp</em></div>
<br /><div><em>Coconut milk - 1/4 cup</em></div>
<br /><div><em>Oil as required</em></div>
<br /><div><em>salt to taste</em></div>
<br /><div><em></em> </div>
<br /><div> </div>
<br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrGmxUHl2Ow4jEEsD7osrikO6Y_6oIuGIXUpFtrjYoTT2DkxbJSHEDymXifU2fwUoqptVgNGwLV-D1NSN1cJo2YZ2yiQLLEgqelmlJ8r3m7Z3l66BHOaMJZN2mtEgUZzMJpDk5yDJITcTL/s1600/DSC_0575.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 268px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5502305892055436866" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrGmxUHl2Ow4jEEsD7osrikO6Y_6oIuGIXUpFtrjYoTT2DkxbJSHEDymXifU2fwUoqptVgNGwLV-D1NSN1cJo2YZ2yiQLLEgqelmlJ8r3m7Z3l66BHOaMJZN2mtEgUZzMJpDk5yDJITcTL/s400/DSC_0575.JPG" /></a><br /><br /><strong><em>Method</em> :</strong></div>
<br /><div><em><strong>1. </strong>Heat the oil and add the fennel seeds <span id="SPELLING_ERROR_5" class="blsp-spelling-corrected">Curry</span> leaves and wait for few seconds.</em></div>
<br /><div><em></em> </div>
<br /><div><em>2. Now add the onions and curry leaves and fry till the onions begins to brown slightly.</em></div>
<br /><div><em></em> </div>
<br /><div><em>3. Add the <span id="SPELLING_ERROR_6" class="blsp-spelling-corrected">coriander</span> powder, <span id="SPELLING_ERROR_7" class="blsp-spelling-error">Chilli</span> powder , salt and a dash of turmeric powder cook for about two <span id="SPELLING_ERROR_8" class="blsp-spelling-corrected">Min's</span>.</em></div>
<br /><div><em></em> </div>
<br /><div><em>4. Now add the chopped tomato</em> <em>and continue to cook for few <span id="SPELLING_ERROR_9" class="blsp-spelling-corrected">Mins</span></em></div>
<br /><div><em></em> </div>
<br /><div><em>5. Add the coconut milk and reduce heat. Cook for five to seven <span id="SPELLING_ERROR_10" class="blsp-spelling-error">mins</span> <span id="SPELLING_ERROR_11" class="blsp-spelling-corrected">till the</span> oil begins to float on top of the curry.</em></div>
<br /><div><em></em> </div>
<br /><div><em>6. Now add the mushroom and cook it covered till done.</em></div>
<br /><div><em></em> </div>
<br /><div><em>7. Garnish with coriander leaves</em></div>
<br /><div><em><br /></em> </div>
<br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUGzZIPl1_qVHGr9dW01-lZfaPV4ARW-GqMviJEUgQByrwz6hT0b8fiK_jVXbaknxk1tUtGckl0rfClvKZMpbRgxUhDCnzPo5CkT1juAc56_f0Lf0wjYwL5NMW0s0upTPZbpVzisvf84PO/s1600/DSC_0577.JPG"><em><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 268px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5502305502480290978" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUGzZIPl1_qVHGr9dW01-lZfaPV4ARW-GqMviJEUgQByrwz6hT0b8fiK_jVXbaknxk1tUtGckl0rfClvKZMpbRgxUhDCnzPo5CkT1juAc56_f0Lf0wjYwL5NMW0s0upTPZbpVzisvf84PO/s400/DSC_0577.JPG" /></em></a><br /><br /><br />Tastes good with rice and can be served with <span id="SPELLING_ERROR_12" class="blsp-spelling-error">rotis</span> as well.</div>
<br /><div> </div>
<br /><div>Enjoy!.<br /><br /><br /><br /><br />
<br /><div><font size="0"><font size="0"><font size="0"><font size="0"><font size="0"><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /></font></font></font></font></font></div></div>
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<!-- AddThis Button END --></div>nandinihttp://www.blogger.com/profile/02967988643216277983noreply@blogger.com12tag:blogger.com,1999:blog-4827138346219393563.post-27046220955214396802010-08-03T16:07:00.009+05:302010-08-03T17:03:49.046+05:30Cucumber Salad with pomegranates and toasted sesame...Hello... I know i have been pretty slow and irregular with my posts these days. Apologies. This year i have taken on a new project of home schooling my twins along with another little dear. So my thoughts and my entire self seems to be occupied with organising and putting together things at my 'Little School'. (BTW that is the real name of my home school ). So do wish me luck... as i need loads of them.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuRLzeR01S5Cfp7A3WDxDSg6C6_ENFbFgcsuNkN6uQnUkawgsHNV7Axrpkc8H-_VWqORy3smMRSb4mKbhJgsrpn9jClF9kbKNXeNeVpDjd27kgp4Tv08AY9go6o01GXjSggg0cWSyG_vDR/s1600/DSC_0541.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 268px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5501135506703492178" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuRLzeR01S5Cfp7A3WDxDSg6C6_ENFbFgcsuNkN6uQnUkawgsHNV7Axrpkc8H-_VWqORy3smMRSb4mKbhJgsrpn9jClF9kbKNXeNeVpDjd27kgp4Tv08AY9go6o01GXjSggg0cWSyG_vDR/s400/DSC_0541.JPG" /></a><br /><br />Well i don't know if i can even write a recipe for this simple cucumber salad... as it is really nothing but assembling few things together. Now i am an out and out salad person and need to have it everyday. So variation and combinations are something i experiment to the ones that i regularly make. This is definitely not from my creative juices but from one of the magazines that i was browsing through while my boys were getting a haircut.<br /><br /><br /><br />This salad requires very basic and few ingredients from your kitchen. A cool, colourful and crunchy salad with the flavours of mint . With the toasted sesame and sunflower seeds and pomegranate , it gives a certain smoky nuttiness and sweetness making it completely satisfying.<br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSOlQ2-HMcLJQkhz26rn3UzfEqnIb84JAgewSQt48kx8C-6iXCNmEXsmHukz_JsIxJH57VbSkAlgGqQ0it5FsjtwUWH857_J-E8WLpwPkxMD2KH2H-bPLoYVpeU7CFAvnednunudwr8muS/s1600/DSC_0523.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 268px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5501134866866804434" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSOlQ2-HMcLJQkhz26rn3UzfEqnIb84JAgewSQt48kx8C-6iXCNmEXsmHukz_JsIxJH57VbSkAlgGqQ0it5FsjtwUWH857_J-E8WLpwPkxMD2KH2H-bPLoYVpeU7CFAvnednunudwr8muS/s400/DSC_0523.JPG" /></a> You will need :</div><br /><div></div><br /><div>3 Cucumbers peeled and diced</div><br /><div>1 green chilli finely chopped</div><br /><div>1 cup pomegranate seeds</div><br /><div>1 cup fresh mint leaves</div><br /><div>1/4th cup Coriander leaves chopped fine</div><br /><div>salt to taste</div><br /><div>juice of one lime</div><br /><div>2 tsp white and black sesame seeds</div><br /><div>2 tsp sunflower seeds</div><br /><div>2 tbsp olive oil to drizzle.<br /><br /></div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTF8CXo7L-C0VUgov8R_xhepza-PFklqGfJiw4-JtD4dX3-yO2Rit4W_IN5oVH1NOLZSPLU514_W72MRdPLmIaDabLwobVsdnHWapwhCw3wMNHLWSvnyy4EQaRKTDKP7BXDvNfrVuMS-q5/s1600/DSC_0531.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 268px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5501134190543927730" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTF8CXo7L-C0VUgov8R_xhepza-PFklqGfJiw4-JtD4dX3-yO2Rit4W_IN5oVH1NOLZSPLU514_W72MRdPLmIaDabLwobVsdnHWapwhCw3wMNHLWSvnyy4EQaRKTDKP7BXDvNfrVuMS-q5/s400/DSC_0531.JPG" /></a> 1. Roast the sesame seeds .<br /><br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib6P2TEqT5oSjYpnOZIb4gduWGWRYjyCAO5yHEApc3bBtypsbFgpHWnNxt_1xnCceaPa9oRG7_YjhExF9foi2dou3fhbtJ9BbTHgmnGnnQ2bJap6fdfRZg6lynbfuFFnNBMjFJ0xDBorZB/s1600/DSC_0543.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 268px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5501133426414268962" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib6P2TEqT5oSjYpnOZIb4gduWGWRYjyCAO5yHEApc3bBtypsbFgpHWnNxt_1xnCceaPa9oRG7_YjhExF9foi2dou3fhbtJ9BbTHgmnGnnQ2bJap6fdfRZg6lynbfuFFnNBMjFJ0xDBorZB/s400/DSC_0543.JPG" /></a>2. Toss the cucumber, chilli and pomegranate together. Add the mint leaves and coriander leaves.<br /><br /><br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSMk2lzhyV5FZfK8R9oQ7TL-xl9jPRVhQl9wdq_J5I6ZZChYpv9QjL74ypY84vIdQdTv0ftBrmyjaVwZSKhyItBkfjpwzERgM73tCkzy_rw1GdT0vy5HORUyT1eBfvV5iOnpxYYw6kyeyc/s1600/DSC_0555.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 268px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5501132821440006034" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSMk2lzhyV5FZfK8R9oQ7TL-xl9jPRVhQl9wdq_J5I6ZZChYpv9QjL74ypY84vIdQdTv0ftBrmyjaVwZSKhyItBkfjpwzERgM73tCkzy_rw1GdT0vy5HORUyT1eBfvV5iOnpxYYw6kyeyc/s400/DSC_0555.JPG" /></a> 3. Season with salt, lime juice, roasted sesame seeds and sunflower seeds. (I skipped the sunflower seeds as i didn't have them).</div><br /><div></div><br /><div>4. Drizzle olive oil and serve chill.<br /><br /><br /><br /><br /><br /><div></div></div></div></div><div class="blogger-post-footer"><!-- AddThis Button BEGIN -->
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<!-- AddThis Button END --></div>nandinihttp://www.blogger.com/profile/02967988643216277983noreply@blogger.com12tag:blogger.com,1999:blog-4827138346219393563.post-88007558171306726852010-07-09T16:16:00.022+05:302010-07-09T21:31:21.703+05:30Imam Bayildi - Fainted Priest ....Cooking - is it an art or a science?... To me it is certainly a science . I envy people who walk in to the kitchen without any plan and just throw in things and dish up a sumptuous meal. Though i love cooking i am definitely not a natural at it.. I need my measuring cups and spoons and scale and what not. Give me a recipe and i will follow it to the tee..I am not a creative cook yet.<br /><br /><br />During my stay in Istanbul this was one dish that i never failed to order..... I had this everyday. This dish is called 'Imam Bayildi' which translates to The Priest fainted'..There are several apocryphal stories about the origins of the dish. The imam (Muslim priest) fainted or swooned when he tasted how good it was. I did too!!!<br /><br />This is a simple eggplant dish which is cooked in loads of olive oil , slashed in the middle and stuffed with tomatoes onion, garlic, parsley and dill.<br /><br /><br /><strong><em>you will need :</em></strong><br /><strong><em></em></strong><br /><strong><em>5 purple medium sized aubergines</em></strong><br /><br /><strong><em>Salt to taste<br /><br />10 tablespoons extra virgin olive oil<br /><br />2 medium-size onions, cut lengthwise and thinly sliced<br /><br />6 large garlic cloves, chopped<br /><br />4 ripe tomatoes, peeled, seeded and chopped<br /></em></strong><br /><strong><em>Juice of one tomato/ half cup tomato juice<br /></em></strong><br /><strong><em></em></strong><br /><strong><em>1/4 cup finely chopped fresh parsley leaves<br /><br />2 tablespoons chopped fresh dill<br /><br />1 teaspoon sugar<br /><br />2 tablespoons fresh lemon juice<br /><br />1/4 cup water<br /><br /><br /><br /><br /></em></strong><strong><em></em></strong><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEYRDgLYzwsW_bufrCuiNLfAu89DAaQkL2Vwq5BDL7T8AG_Tv6xWBG2nbmGSDM3b7v2UNc4Lanbj3Qhyphenhyphen-qve3igVrIhYj-A5_bYLDbBIdHe8H_ndpK51RrI_pT0qUgLPhv6egxO6fIC2aV/s1600/Turkey+096.jpg"><strong><em><img id="BLOGGER_PHOTO_ID_5491856597643955906" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 268px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEYRDgLYzwsW_bufrCuiNLfAu89DAaQkL2Vwq5BDL7T8AG_Tv6xWBG2nbmGSDM3b7v2UNc4Lanbj3Qhyphenhyphen-qve3igVrIhYj-A5_bYLDbBIdHe8H_ndpK51RrI_pT0qUgLPhv6egxO6fIC2aV/s400/Turkey+096.jpg" border="0" /></em></strong></a><strong><em><br />Heat about 5 tbsp 0f oil and fry the aubergine for about 5 Min's while turning them frequently ensuring not to burn them.<br /></em></strong><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZd6FnaWrszp2fSArY0Uct0qvGAHnOFZkX85Drl1063e8JyUK4v4vzhtwu16S-6mQ4kZP8V-9A5o01XSixom0gScyMWie_mefWdfu1olFZaZWLHdzW1aFJFVHGRYjipags2hkHESO7NBGo/s1600/Turkey+108.jpg"><strong><em><img id="BLOGGER_PHOTO_ID_5491863919293027282" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 268px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZd6FnaWrszp2fSArY0Uct0qvGAHnOFZkX85Drl1063e8JyUK4v4vzhtwu16S-6mQ4kZP8V-9A5o01XSixom0gScyMWie_mefWdfu1olFZaZWLHdzW1aFJFVHGRYjipags2hkHESO7NBGo/s400/Turkey+108.jpg" border="0" /></em></strong></a><strong><em><br /><br />Now arrange the aubergines in an oven proof dish.<br /></em></strong><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKO5bawz5UHwEO3WKVCffpKkg69ceYphtbxxLqX_quphkrOHBQ_ypcjmVBIlwvAYLFMd95N4zGsFlXBrrIi-aVXyDSJDQ3TvapsXtIfzgb-dXDce4qJAmSjfZgPfkumHX9MoPafaLmHTR_/s1600/Turkey+098.jpg"><img id="BLOGGER_PHOTO_ID_5491861166852885314" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 268px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKO5bawz5UHwEO3WKVCffpKkg69ceYphtbxxLqX_quphkrOHBQ_ypcjmVBIlwvAYLFMd95N4zGsFlXBrrIi-aVXyDSJDQ3TvapsXtIfzgb-dXDce4qJAmSjfZgPfkumHX9MoPafaLmHTR_/s400/Turkey+098.jpg" border="0" /></a> <em><strong>With the help of a fork and knife gently slash the belly of the aubergine and split it open making sure not to cut them to the end.<br /><br /><br /></strong></em><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEoEe4iIs9ZKZaFzNZPMY9DE4L4H9KEcEyQbhYNk8VIJKv-N7kWbSaak1zNmp1Lir8-Ecge29RVw5aYNhZ520ZQyJ3xi235ptA6OMdpovnqa8xU3xzmR3kNxoW5n7M3vndE1HTf7-iIfU5/s1600/Turkey+100.jpg"><img id="BLOGGER_PHOTO_ID_5491860890607071330" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 268px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEoEe4iIs9ZKZaFzNZPMY9DE4L4H9KEcEyQbhYNk8VIJKv-N7kWbSaak1zNmp1Lir8-Ecge29RVw5aYNhZ520ZQyJ3xi235ptA6OMdpovnqa8xU3xzmR3kNxoW5n7M3vndE1HTf7-iIfU5/s400/Turkey+100.jpg" border="0" /></a><br /><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3CAHN3o1qF_yYcU5oWRiImzP-E58z6BTWuqvfDle1Ullq8MI6GzZKPKYR19SvwTXsLMn6xUgJYx-u1xCjvU964aP_fgp_DY503W6clKX5OqC983wtAQ-su_eYIn1uvdZdwScouZqakvs_/s1600/Turkey+099.jpg"><img id="BLOGGER_PHOTO_ID_5491865325256524626" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 268px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3CAHN3o1qF_yYcU5oWRiImzP-E58z6BTWuqvfDle1Ullq8MI6GzZKPKYR19SvwTXsLMn6xUgJYx-u1xCjvU964aP_fgp_DY503W6clKX5OqC983wtAQ-su_eYIn1uvdZdwScouZqakvs_/s400/Turkey+099.jpg" border="0" /></a><strong> </strong>To make the filling :</div><div><strong></strong></div><div><em><strong>In the same skillet you cooked the eggplant, add the remaining oil and heat over medium-high heat, then cook the onion and garlic until soft, stirring frequently so the garlic doesn't burn. Add the chopped tomato , parsley , dill and sugar . Half way through add 1/2 cup water and cook till done.<br /></strong></em><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4Tdj000PtZcLdlLYDcyJGqzcHMWTQbxA0UCyNrq-CKWF11QFrX0jNAcHm6eO8ulFZoPADGpGF3rdYCmq8z-YjymsXSvp0B442AAb8QgX-Wz8VnrqK8A6ax8Bo0FkWH-HjCqZY69jhjfmz/s1600/Turkey+102.jpg"><img id="BLOGGER_PHOTO_ID_5491860473346195378" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 268px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4Tdj000PtZcLdlLYDcyJGqzcHMWTQbxA0UCyNrq-CKWF11QFrX0jNAcHm6eO8ulFZoPADGpGF3rdYCmq8z-YjymsXSvp0B442AAb8QgX-Wz8VnrqK8A6ax8Bo0FkWH-HjCqZY69jhjfmz/s400/Turkey+102.jpg" border="0" /></a> <strong><em>Spoon in as much filling as you can in the split aubergine halves.<br /><br /></em></strong><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS7_4yxK0yyhivyOEbzeek7J01ru4u6CZNKK7Ga9xSdQW4OgM9lDn-RNJJvlgcB9tq9XjIeLVRi-7YfWWveypn9Wa-p-d_ocSb91YjtMMEOZYk7q2oKVMoC5BT55j017DezXYbz8wCVVtB/s1600/Turkey+101.jpg"><img id="BLOGGER_PHOTO_ID_5491860078526233650" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 268px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS7_4yxK0yyhivyOEbzeek7J01ru4u6CZNKK7Ga9xSdQW4OgM9lDn-RNJJvlgcB9tq9XjIeLVRi-7YfWWveypn9Wa-p-d_ocSb91YjtMMEOZYk7q2oKVMoC5BT55j017DezXYbz8wCVVtB/s400/Turkey+101.jpg" border="0" /></a><br /><strong><em>Now mix lemon juice, tomato juice 1/4 cup water and 1/2 tsp sugar separately and pour it over the stuffed aubergines.<br /><br /></em></strong><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikwtirkTIMnH-4Qv6UaTs_YblxD3WLsOttJw8qYZKlm9xMhUQtqmJfokRv2LcsAk5lGdgVU04EQ6bFssRzui5Dfm5e4G48tep1-rW6isPDRhGNHIr9OF_dYg6_OTT3cvdi6ptu6VGFezWg/s1600/Turkey+103.jpg"><img id="BLOGGER_PHOTO_ID_5491868027681160530" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 268px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikwtirkTIMnH-4Qv6UaTs_YblxD3WLsOttJw8qYZKlm9xMhUQtqmJfokRv2LcsAk5lGdgVU04EQ6bFssRzui5Dfm5e4G48tep1-rW6isPDRhGNHIr9OF_dYg6_OTT3cvdi6ptu6VGFezWg/s400/Turkey+103.jpg" border="0" /></a><br /><br /><strong><em>Put it in moderate oven (180) for 40 Min's . Garnish with parsley.<br /></em></strong><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT49-FCOcOPNIIJxnM9pouuVkAnaEzVN8wv8qR5qzxfwbBdAwcJhIJ-D8mwyg9a9sijaleiJecsWgTP1bkadF-lgr7RIklFQ-tzwn_c0uP3F_5b7yxwXDHUJTu2PBEbww-y1jHyKx5vAVa/s1600/Turkey+104.jpg"><img id="BLOGGER_PHOTO_ID_5491857342633941298" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 268px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT49-FCOcOPNIIJxnM9pouuVkAnaEzVN8wv8qR5qzxfwbBdAwcJhIJ-D8mwyg9a9sijaleiJecsWgTP1bkadF-lgr7RIklFQ-tzwn_c0uP3F_5b7yxwXDHUJTu2PBEbww-y1jHyKx5vAVa/s400/Turkey+104.jpg" border="0" /></a> Serve it with plain buttered rice and Greek yogurt.<br /><br /><br />Verdict :</div><div>1. Please dont go by the pictures. They dont do justice to this utterly melting deliciousness. I guess some dishes are not photogenic.<br />2. The almost creamy aubergine with the falvourful tomato sauce is divine.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwpknMsN4yPsL7vRarnFdmUH6_yVDBMVbkRY3-joArmltvyizXqeJ7j99YIGvhp8a5wygYNLwRuiW_iGsDWNbVGi6YbujELWeLIEkUOsnmZDeA8eVWluHiPNWqXkLYfxruTrW9kot6ynFI/s1600/Turkey+106.jpg"><img id="BLOGGER_PHOTO_ID_5491856938832601570" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 268px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwpknMsN4yPsL7vRarnFdmUH6_yVDBMVbkRY3-joArmltvyizXqeJ7j99YIGvhp8a5wygYNLwRuiW_iGsDWNbVGi6YbujELWeLIEkUOsnmZDeA8eVWluHiPNWqXkLYfxruTrW9kot6ynFI/s400/Turkey+106.jpg" border="0" /></a><strong>Variation:</strong></div><div></div><div>You may also add currants and pine nuts to the filling for a sweeter and nuttier version.</div><div></div><div>Meat lovers can add minced meat for the filling.<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /></div><div></div></div></div><br /><br /><br /></div><div class="blogger-post-footer"><!-- AddThis Button BEGIN -->
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<!-- AddThis Button END --></div>nandinihttp://www.blogger.com/profile/02967988643216277983noreply@blogger.com20tag:blogger.com,1999:blog-4827138346219393563.post-3378662504485262712010-06-17T18:13:00.060+05:302010-06-18T14:28:31.857+05:30Terrific Turkey.....<p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN7ZplgFrwVri1c9dxVdhnoZiXHzzL60wU3kcXnZZTTWTdJJ6sSXcUGRsdX30Eyp7gPQHQtolPWUeve8fid-LXGK3VOwqHTCVMoKjIACrJwvfxzsw6U_OkymEJM6YbYq30u5UFcSBvVU02/s1600/Turkey+012.jpg"><img id="BLOGGER_PHOTO_ID_5484004984580068114" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 268px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN7ZplgFrwVri1c9dxVdhnoZiXHzzL60wU3kcXnZZTTWTdJJ6sSXcUGRsdX30Eyp7gPQHQtolPWUeve8fid-LXGK3VOwqHTCVMoKjIACrJwvfxzsw6U_OkymEJM6YbYq30u5UFcSBvVU02/s400/Turkey+012.jpg" border="0" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTEp3_NgcZzhIqb2pI_ivOSrXfdRpzc-8Llf9MldhoQ6KIl3HbHZHpX7Whl67a2_Cs3YniRwLbksrtLiffVFOy6U8NsSbKK6Hkd5mTPtoi2Nr1lNkk6f8K0QpI4PQ4YAHC5X-LA4sWTWFk/s1600/Turkey+010.jpg"><img id="BLOGGER_PHOTO_ID_5484003356316454946" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 268px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTEp3_NgcZzhIqb2pI_ivOSrXfdRpzc-8Llf9MldhoQ6KIl3HbHZHpX7Whl67a2_Cs3YniRwLbksrtLiffVFOy6U8NsSbKK6Hkd5mTPtoi2Nr1lNkk6f8K0QpI4PQ4YAHC5X-LA4sWTWFk/s400/Turkey+010.jpg" border="0" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5-vIW5KQfbfl_wnHJaJ8Yn8rYiAAFc8JkMVwF2MWHV7LT9kB5CDSBj2ZXkJKyrWYMJxW8JU8FSLoyfb6cslmrtiPCKcH56NPV2I0sPzmHPlTD7teg2CRd4SHuVuOlS8L2-pr_9pXxG15X/s1600/Turkey+009.jpg"><img id="BLOGGER_PHOTO_ID_5484003037769929330" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 268px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5-vIW5KQfbfl_wnHJaJ8Yn8rYiAAFc8JkMVwF2MWHV7LT9kB5CDSBj2ZXkJKyrWYMJxW8JU8FSLoyfb6cslmrtiPCKcH56NPV2I0sPzmHPlTD7teg2CRd4SHuVuOlS8L2-pr_9pXxG15X/s400/Turkey+009.jpg" border="0" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjARJoW8t6W2LJ1R1KJt4i2uLVk-wmQXIkILfFTWoPTabzvBYDl2_wXBd7_3qmc5M6ABJXi-jO08OsNHA9Rv149JlAVJM4Az4kTMWhOVOz41omTzfQh3orHV-eXu3YXZBq3tU4K0_Yj6X-k/s1600/Turkey+008.jpg"><img id="BLOGGER_PHOTO_ID_5483996781992032274" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 268px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjARJoW8t6W2LJ1R1KJt4i2uLVk-wmQXIkILfFTWoPTabzvBYDl2_wXBd7_3qmc5M6ABJXi-jO08OsNHA9Rv149JlAVJM4Az4kTMWhOVOz41omTzfQh3orHV-eXu3YXZBq3tU4K0_Yj6X-k/s400/Turkey+008.jpg" border="0" /></a><em> Potters village in Cappadocia</em><br /><br />Back from Turkey after three wonderful weeks my days are still filled with thoughts and beautiful sights of this amazing country. What struck me first was the extreme landscape and the terrain. The charming old city of Istanbul , the fairy chimneys of Capppadocia, awesome beaches of Antalya, pristine Pamukkale and of course the incredible Izmir - ' Terrific Turkey ' it is !!!<br /><br />Sharing a bit of Turkey with u... Whatever little my camera could do!.<br /><br /></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHPQdBKxeD_4Pt66tJlJt9kFlQwXxfeDhlEaXShozC_u3rkUhFcr-Q94jGPe_fZYc9kLAv1vvxDCmtNE04GIS4pHDeRKwu5QTLU3joiMDXsMc-wZixa55FzEV-XyqX1ABNHdThJzA0PFGv/s1600/Turkey+029.jpg"><img id="BLOGGER_PHOTO_ID_5483988315388770866" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 268px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHPQdBKxeD_4Pt66tJlJt9kFlQwXxfeDhlEaXShozC_u3rkUhFcr-Q94jGPe_fZYc9kLAv1vvxDCmtNE04GIS4pHDeRKwu5QTLU3joiMDXsMc-wZixa55FzEV-XyqX1ABNHdThJzA0PFGv/s400/Turkey+029.jpg" border="0" /></a> <em>Carpet factory in Ephesus<br /></em><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkJl7OB0w00vX1uuLJa0gc2XQl5oGjZ4L80uh0Q95CLwJM_MqKx8xsFBPT0rWc8Jsh7LWyX8ChUHgDtHSX4wS-H0fQaZeXO_jaFG9j8LjbMzO8IkLV_0iHqPgf5oyjLDjN5XRvZxHleDYq/s1600/Turkey+027.jpg"><img id="BLOGGER_PHOTO_ID_5483987798968800434" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 268px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkJl7OB0w00vX1uuLJa0gc2XQl5oGjZ4L80uh0Q95CLwJM_MqKx8xsFBPT0rWc8Jsh7LWyX8ChUHgDtHSX4wS-H0fQaZeXO_jaFG9j8LjbMzO8IkLV_0iHqPgf5oyjLDjN5XRvZxHleDYq/s400/Turkey+027.jpg" border="0" /></a> <em>Ephesus....</em><em><br /></p><p></em></p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1ZaRrxCF-fwWY6N3s3-4fUbArjTLeaM9Eh9O-tGdLnRstdhLu7InIYQVsTpRKLlrpPI_9u5dXcvAwTvQc2fXNu4-YfFOk6U9usWCeGW5dYT9v47plI7aPmSGm2LNjx8OoO14yqy0KlrH6/s1600/Turkey+024.jpg"><img id="BLOGGER_PHOTO_ID_5483987436799715410" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 268px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1ZaRrxCF-fwWY6N3s3-4fUbArjTLeaM9Eh9O-tGdLnRstdhLu7InIYQVsTpRKLlrpPI_9u5dXcvAwTvQc2fXNu4-YfFOk6U9usWCeGW5dYT9v47plI7aPmSGm2LNjx8OoO14yqy0KlrH6/s400/Turkey+024.jpg" border="0" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYN8zknm31vb9dGm4xZMsTiUtZSdCL1ds_LIKE710jkNQaE21Ln-H_K93JJf2SIgBAugupWfFzuzg9UgRcY2OmpBQh7PtIMWRbfeQTGEnK6YW-q0tuOqGnE9Im2FphSZLpQcQuNPzucPVE/s1600/Turkey+028.jpg"><img id="BLOGGER_PHOTO_ID_5483987119628724882" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 268px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYN8zknm31vb9dGm4xZMsTiUtZSdCL1ds_LIKE710jkNQaE21Ln-H_K93JJf2SIgBAugupWfFzuzg9UgRcY2OmpBQh7PtIMWRbfeQTGEnK6YW-q0tuOqGnE9Im2FphSZLpQcQuNPzucPVE/s400/Turkey+028.jpg" border="0" /></a><br />'Travel' has different meaning to each one of us ........Get away, adventure, fun, retreat, relax, shopping... Though it is a mix of all these to me , most importantly it means 'time to be with myself'. Time to download, process, get in touch with my thoughts and rediscover myself.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2m6oI8IhRLb33hxyx4My_t5TQA2oBSIUyNp_DBuEoy-dxKXN59K3UWyS0R_4AiQwwG2hBD96ISdimxqSl0LJaJnPwfJAKw5i_f4VhwlU1PyDYZNdQ2UZGcwQHnGjbw0TQbRawAj7inTk3/s1600/Turkey+031.jpg"><img id="BLOGGER_PHOTO_ID_5483990354793673666" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 268px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2m6oI8IhRLb33hxyx4My_t5TQA2oBSIUyNp_DBuEoy-dxKXN59K3UWyS0R_4AiQwwG2hBD96ISdimxqSl0LJaJnPwfJAKw5i_f4VhwlU1PyDYZNdQ2UZGcwQHnGjbw0TQbRawAj7inTk3/s400/Turkey+031.jpg" border="0" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3ll3M7iE2gggeBlZ7N7mJLvVsKHs5M5s4ozJjnKdatS2ZLbph8qDHbroVDdGRTaQeO7ZdLKahl1BBYI3FEItmFBJhsteSvYvcwBXZw7T3O8ti2j-ur5SspfvRVavIKbE035mqeDWiA5Zv/s1600/Turkey+017.jpg"><img id="BLOGGER_PHOTO_ID_5483992114061585506" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 268px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3ll3M7iE2gggeBlZ7N7mJLvVsKHs5M5s4ozJjnKdatS2ZLbph8qDHbroVDdGRTaQeO7ZdLKahl1BBYI3FEItmFBJhsteSvYvcwBXZw7T3O8ti2j-ur5SspfvRVavIKbE035mqeDWiA5Zv/s400/Turkey+017.jpg" border="0" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgff5iomy18TpYrUMu2N7KesS3BswjbJt0ipBiYW-NcllUoBFag_UJSd0vh6XisQxru-kjnktmWqPaDXUXuMmsFpl9NY-RvWibZOLlocHLMrJQ1WY_J1pLQLqCwSH-6PIRZcq5OFD0VPDEZ/s1600/Turkey+016.jpg"><img id="BLOGGER_PHOTO_ID_5483991602043213202" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 268px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgff5iomy18TpYrUMu2N7KesS3BswjbJt0ipBiYW-NcllUoBFag_UJSd0vh6XisQxru-kjnktmWqPaDXUXuMmsFpl9NY-RvWibZOLlocHLMrJQ1WY_J1pLQLqCwSH-6PIRZcq5OFD0VPDEZ/s400/Turkey+016.jpg" border="0" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiHh7BycEs34OfDHyBrsGEFoch-nSph2csREwJU8duzeaB-VS-3rJXYqv5OlklVQQ-JmkoGlNH2lHIBZCav0ydouKpBBO4R9X_fWu4gbaV3sD_QUWjBroOAfLhqf14_KaOYLAib7vBjVqn/s1600/Turkey+015.jpg"><img id="BLOGGER_PHOTO_ID_5483991232485566770" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 268px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiHh7BycEs34OfDHyBrsGEFoch-nSph2csREwJU8duzeaB-VS-3rJXYqv5OlklVQQ-JmkoGlNH2lHIBZCav0ydouKpBBO4R9X_fWu4gbaV3sD_QUWjBroOAfLhqf14_KaOYLAib7vBjVqn/s400/Turkey+015.jpg" border="0" /></a><br /><br /><br /><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqwLalBzTPSF_yFSLVMuIMErLKgUVgNt91kGlDiIhzcfUfQn6Yz5WyVVeMxQiSCMT-LEk85Ce3TF4l4MgueF5uOzTIn4o75vCVBjCGHV3xB2Prn5WKqjMLWUCQ4cMS0GbjwS-61t9Ly7NH/s1600/Turkey+014.jpg"><img id="BLOGGER_PHOTO_ID_5483990734202834354" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 268px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqwLalBzTPSF_yFSLVMuIMErLKgUVgNt91kGlDiIhzcfUfQn6Yz5WyVVeMxQiSCMT-LEk85Ce3TF4l4MgueF5uOzTIn4o75vCVBjCGHV3xB2Prn5WKqjMLWUCQ4cMS0GbjwS-61t9Ly7NH/s400/Turkey+014.jpg" border="0" /></a> <em>The valley of Cappadocia</em><br /><br />Food in Turkey is truly an experience. Apart from the regular bistro and pub menu the authentic home made turksih food is incredibly divine. Wide variety of vegetables prepared with succulent tomato based sauces, liberal use of yoghurt and feta... takes the experience to a different level.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYgBZFjagFg7cvdTeYfyBphzq0eCkylVr_wgB6kacLkzq62JYp4ZmvZquVvAEv_KSHWcaJQu2IztSSVdxfz9oCst7aEpgnpFS2OGODalotg00FA2rK8gYiWxXz681-lAL2_z0Dz-vdADN_/s1600/poached+eggs+in+tomato+sauce+012.jpg"><img id="BLOGGER_PHOTO_ID_5484018715780537426" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 268px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYgBZFjagFg7cvdTeYfyBphzq0eCkylVr_wgB6kacLkzq62JYp4ZmvZquVvAEv_KSHWcaJQu2IztSSVdxfz9oCst7aEpgnpFS2OGODalotg00FA2rK8gYiWxXz681-lAL2_z0Dz-vdADN_/s400/poached+eggs+in+tomato+sauce+012.jpg" border="0" /></a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhig1Dm-elreDJhTXQGyRvzxqi-3bA0EWcryanTTiQ1HMJh07OtYO8Ix9cPLfaR0t9qgqSMN9LzvJn4bt8iCSSf9v-h7HMjZba3qPkAlIkc6-XU0f7x6KqFrE5m-jOf5Qx9XvboS1xaDox-/s1600/poached+eggs+in+tomato+sauce+002.jpg"><img id="BLOGGER_PHOTO_ID_5484018126863042386" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 268px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhig1Dm-elreDJhTXQGyRvzxqi-3bA0EWcryanTTiQ1HMJh07OtYO8Ix9cPLfaR0t9qgqSMN9LzvJn4bt8iCSSf9v-h7HMjZba3qPkAlIkc6-XU0f7x6KqFrE5m-jOf5Qx9XvboS1xaDox-/s400/poached+eggs+in+tomato+sauce+002.jpg" border="0" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTW8PN4BocO7PyzFtB2WELr-jJDpn9JC9N6IEhtcFfMJS-lbZ1ived7qq1QFTnOOP5PfcDtSmtDCQH_oNjS_XqDbWWGcl7RAmHxpAZEuNtRwo0bdYBunvbNWnfSsKINGk3l2g8L1jEPDj3/s1600/poached+eggs+in+tomato+sauce+011.jpg"><img id="BLOGGER_PHOTO_ID_5484017729919716466" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 268px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTW8PN4BocO7PyzFtB2WELr-jJDpn9JC9N6IEhtcFfMJS-lbZ1ived7qq1QFTnOOP5PfcDtSmtDCQH_oNjS_XqDbWWGcl7RAmHxpAZEuNtRwo0bdYBunvbNWnfSsKINGk3l2g8L1jEPDj3/s400/poached+eggs+in+tomato+sauce+011.jpg" border="0" /></a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI8qTS59C9fj0qOHNmnqZqkh6k_Axr9dJ9QWKxPBTk1nEZTWyecOtBToWnYrgGlGkN1-0O7UFs0k0kO0dsyd-OBtNx8hDJ4rQPWVZN3UaKeaE0-mBZh0NuEa8hepTWKBh0aCD5dQaVYfv8/s1600/poached+eggs+in+tomato+sauce+007.jpg"><img id="BLOGGER_PHOTO_ID_5484023744535613442" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 268px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI8qTS59C9fj0qOHNmnqZqkh6k_Axr9dJ9QWKxPBTk1nEZTWyecOtBToWnYrgGlGkN1-0O7UFs0k0kO0dsyd-OBtNx8hDJ4rQPWVZN3UaKeaE0-mBZh0NuEa8hepTWKBh0aCD5dQaVYfv8/s400/poached+eggs+in+tomato+sauce+007.jpg" border="0" /></a><br /><br /></p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2r5aS2Ry7Y2zSS6cs7tiq00r6myCEvWcSXw0YNrFrfXrkRN4Iu98lD_2SWiHkbs6E3AMB_kLb0Qp0-w4Li9vnhsNFSOkJ_kWFdSWkvhThASSIustyaMtdn4pJTeTJMXwA1yD8sg0n6aYY/s1600/poached+eggs+in+tomato+sauce+005.jpg"><img id="BLOGGER_PHOTO_ID_5484023275919349042" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 268px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2r5aS2Ry7Y2zSS6cs7tiq00r6myCEvWcSXw0YNrFrfXrkRN4Iu98lD_2SWiHkbs6E3AMB_kLb0Qp0-w4Li9vnhsNFSOkJ_kWFdSWkvhThASSIustyaMtdn4pJTeTJMXwA1yD8sg0n6aYY/s400/poached+eggs+in+tomato+sauce+005.jpg" border="0" /></a><br /><em>My favourites were :<br /><strong>'Ekmek' </strong></em>- Turkish bread and olives and homemade grape molasses and '<strong><em>menemen' </em></strong>( Scrambled eggs wtih vegetables and herbs) for breakfast.<br />'<br /><strong><em>'Manti' </em></strong>- mini pasta pockets with minced meat cooked and served in a bed of rich tomato sauce and creamy yogurt. They look lot like mini raviolis and <strong><em>'Mezze platter'</em></strong> was for lunch. Or Bulgar rice with<em><strong> 'Imam bayildi' -</strong> eggplant stuffed with minced meat and cooked in tomato gravy<br /></em><br />Snacked on <strong><em>'Simit' </em></strong>- sesame bread, Charcoal roasted chestnuts and freshly squeezed orange juice.<br /><br />Dinner was wide variety of Kebabs like <strong><em>Iskendar kebab</em></strong> or <strong><em>Testi kebab</em></strong> which is cooked in claypots for eight long hours , with Cappadocian red wine on the side .<div class="blogger-post-footer"><!-- AddThis Button BEGIN -->
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<!-- AddThis Button END --></div>nandinihttp://www.blogger.com/profile/02967988643216277983noreply@blogger.com10tag:blogger.com,1999:blog-4827138346219393563.post-65542430753058673202010-06-05T17:58:00.003+05:302010-06-06T18:20:06.078+05:30Mango Orange Smoothie!!!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiolhkYil8EokFeJSDoI9-jM99qqFO9UgNxOamIPoOgKuk4Hqa-MB3fM38bm1wCnBtb3w9oTNPpxe4FmxK9xG1aOz9hVK1ng2q7UD0q5QUVEyjbkAFMEk1vuVpe_9nRpfidZeqH-fT5rGen/s1600/poached+eggs+in+tomato+sauce.jpg"><img id="BLOGGER_PHOTO_ID_5479641108162622546" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 268px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiolhkYil8EokFeJSDoI9-jM99qqFO9UgNxOamIPoOgKuk4Hqa-MB3fM38bm1wCnBtb3w9oTNPpxe4FmxK9xG1aOz9hVK1ng2q7UD0q5QUVEyjbkAFMEk1vuVpe_9nRpfidZeqH-fT5rGen/s400/poached+eggs+in+tomato+sauce.jpg" border="0" /></a><br /><div>Hello All!!!! I am Back and delighted to be behind my computer catching up with friends and fellow bloggers. One month seems to be quiet a break and so much seems to have happened in the blogosphere... so many colourful recipes , so many interesting stories and many more interesting new bloggers... hmmm feels good to be back!.<br /><br />Honestly i have been avoiding getting into the kitchen and sort of having quick fix meals ..... But one thing that i have been loading myself since i landed back home is 'Mango smoothie'. Oh my !! All one gets to see in the fruit market now are these divine smelling mangoes in all shapes and sizes.<br /><br />With Orange juice and a dash of cardamom for flavouring this smoothie is truly refreshing!!.<br /><br />Try it !.<br /><br /><em><strong>Ingredients :<br /><br />1/2 Mango peeled and cut into chunks<br />1 cup orange juice<br />1 cup ice cubes<br />1/2 tsp cardamom powder<br />2 tbsp yogurt<br />sugar if needed.<br /></strong></em></div><br /><div><em><strong>Method :<br /><br />1. Place the ice cubes in the blender and crush the ice cubes<br />2. Add all the other ingredients except the cardamom powder and blend till creamy and smooth and pour in a tall glass .<br />3. Sprinkle with cardamom powder.</strong></em></div><br /><div>Sit back and enjoy!!!.</div><div> </div><div>Cardamom is not a favourite among many . It can be substituted with minced mint !. </div><div class="blogger-post-footer"><!-- AddThis Button BEGIN -->
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<!-- AddThis Button END --></div>nandinihttp://www.blogger.com/profile/02967988643216277983noreply@blogger.com7tag:blogger.com,1999:blog-4827138346219393563.post-24959431913485980842010-04-13T09:06:00.016+05:302010-04-13T11:12:26.953+05:30`Tamota Per Eeda' - Tomato - Poached Eggs<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDCOwgMfHawBZiJprNWzTlcmbLHWqRNgQTRB7Az9vCpfqf1c-ef_l3oTJuH0_340cB52x-sbrGVAn1v3cFG4rj5YlOtd3Dtkyd1Ma6zP7U4PRyX_VFw-lyUDduEI4e6AglgqEU64LzBanu/s1600/poached+eggs+in+tomato+sauce+016.jpg"><img id="BLOGGER_PHOTO_ID_5459465641745408594" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 268px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDCOwgMfHawBZiJprNWzTlcmbLHWqRNgQTRB7Az9vCpfqf1c-ef_l3oTJuH0_340cB52x-sbrGVAn1v3cFG4rj5YlOtd3Dtkyd1Ma6zP7U4PRyX_VFw-lyUDduEI4e6AglgqEU64LzBanu/s400/poached+eggs+in+tomato+sauce+016.jpg" border="0" /></a><br />I have a great attraction for authentic and traditional dishes. It certainly tells one about the culture and evolution of food . I think what attracts me the most is understanding and learning the provenance and history of original dishes. What is even more fascinating is when one finds similar or sometimes even identical dishes across culture. One such dish that i recently came across is a <span class="blsp-spelling-error" id="SPELLING_ERROR_0">parsi</span> poached eggs in tomato sauce. when P and I were visiting a <span class="blsp-spelling-error" id="SPELLING_ERROR_1">parsi</span> family in <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Mumbai</span> we were introduced to this awesome dish which is now a regular at home.<br /><span class="blsp-spelling-error" id="SPELLING_ERROR_3">Parsis</span> migrated to India many centuries ago from the Persia and settled in <span class="blsp-spelling-error" id="SPELLING_ERROR_4">Mumbai</span>. Amongst many things that they are known for they are also known for their distinctive cuisine which is mostly a combination of sweet and savoury .<br />Having mentioned about <span class="blsp-spelling-error" id="SPELLING_ERROR_5">Parsis</span> poached eggs - `<em><span class="blsp-spelling-error" id="SPELLING_ERROR_6">Tamota</span> per <span class="blsp-spelling-error" id="SPELLING_ERROR_7">eeda</span>'</em> i found two other culture that makes exact same dish with very mild variation. It is known as `<em><span class="blsp-spelling-error" id="SPELLING_ERROR_8">Huevos</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_9">Rancheros</span>'</em> in Mexico and <em><span class="blsp-spelling-error" id="SPELLING_ERROR_10">Shakshukah</span></em> in Israel.<br /><span class="blsp-spelling-error" id="SPELLING_ERROR_11">Huevos</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_12">Rancheros</span> is typically served on Tortillas while <span class="blsp-spelling-error" id="SPELLING_ERROR_13">Shakshukah</span> is served with a liberal topping of feta cheese. I love my <em><span class="blsp-spelling-error" id="SPELLING_ERROR_14">Tamota</span> per <span class="blsp-spelling-error" id="SPELLING_ERROR_15">eeda</span></em> on a thick chunk of rustic bread.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqba86KefVxqK5itU-cQ_KUydqJ6XEKMhqWc9-IYOFh9aVTAtceQyH6Iyp4ayjwBZs7OiY2f8BqTOX3IhiRKNJGKxGgz2m8_UMtCc6tddgRh0b8Ukbs5T0lAOUHIF_IMZTCdTJqnVxdXwh/s1600/poached+eggs+in+tomato+sauce+014.jpg"><img id="BLOGGER_PHOTO_ID_5459466663368500194" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 268px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqba86KefVxqK5itU-cQ_KUydqJ6XEKMhqWc9-IYOFh9aVTAtceQyH6Iyp4ayjwBZs7OiY2f8BqTOX3IhiRKNJGKxGgz2m8_UMtCc6tddgRh0b8Ukbs5T0lAOUHIF_IMZTCdTJqnVxdXwh/s400/poached+eggs+in+tomato+sauce+014.jpg" border="0" /></a><br />The creamy and sweet tomato sauce with the soft poached eggs is fabulous on toasted or grilled bread too.<br /><br />It is super easy and perfect for anytime of the day.<br /><br />Now for the recipe :<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLMhZf3BUfOn1_0eD9TUoWeeka9iARHzMyDuDlQyvOFZ3HOu9LW3Y-ygrYmH9sdXi2IiJy42HmFSE2OF5tpD4YIKhtDYkmXOBZ9YSWm5o6iKQj4pQeBU27CEwmMD6ZRZMp2QP4KDvGUDah/s1600/poached+eggs+in+tomato+sauce+004.jpg"><img id="BLOGGER_PHOTO_ID_5459483995002437266" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 268px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLMhZf3BUfOn1_0eD9TUoWeeka9iARHzMyDuDlQyvOFZ3HOu9LW3Y-ygrYmH9sdXi2IiJy42HmFSE2OF5tpD4YIKhtDYkmXOBZ9YSWm5o6iKQj4pQeBU27CEwmMD6ZRZMp2QP4KDvGUDah/s400/poached+eggs+in+tomato+sauce+004.jpg" border="0" /></a><br /><em><strong><span class="blsp-spelling-error" id="SPELLING_ERROR_16">Paarsi</span> Tomato - Poached Eggs</strong></em><br /><br /><em>(Adapted from <span class="blsp-spelling-error" id="SPELLING_ERROR_17">Anjum</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_18">Anand's</span> Indian Food Made Easy)</em><br /><em>1 medium onion peeled 1/2 <span class="blsp-spelling-corrected" id="SPELLING_ERROR_19">Green</span> pepper finely chopped</em><br /><em>3 tbsp oil</em><br /><em>2 large cloves finely chopped or grated</em><br /><em>1tsp ginger finely chopped</em><br /><em>3/4 tsp ground cumin</em><br /><em>1heaped tsp ground <span class="blsp-spelling-corrected" id="SPELLING_ERROR_20">coriander</span></em><br /><em>1/2 to 3/4 tsp red <span class="blsp-spelling-corrected" id="SPELLING_ERROR_21">chili</span> powder</em><br /><em>1/2 tsp turmeric</em><br /><em>8 plum tomatoes blanched , skinned ,<span class="blsp-spelling-error" id="SPELLING_ERROR_22">deseeded</span> and chopped (phew!)</em><br /><em>6 eggs</em><br /><em></em><br /><em>Method:</em><br /><em>1. Heat oil in a medium pan and fry the onion till golden brown</em><br /><em>2. Add green pepper and cook for sometime.</em><br /><em>3.Add garlic and ginger and cook <span class="blsp-spelling-corrected" id="SPELLING_ERROR_23">for</span> about a minute</em><br /><em>4.Now add all the ground spices and salt and cook for few seconds</em><br /><em>5. Add the tomatoes and stir well . Bring the pan to simmer and cook covered for 15- 20 <span class="blsp-spelling-error" id="SPELLING_ERROR_24">mins</span>. Cook till it becomes a creamy mixture. Add a splash of hot water if required. The gravy should be loose yet creamy !.<br />6. Smooth the surface of the mixture and make six hollows with the back of a spoon . Now carefully crack an egg in each hollow.</em><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4Qu6e3eoNILeUD5fi01wr69GgHFnMPWlEoJrJ8qBnyw6rkIyOQ0DFizUStuQKemFpFKy_6-LrC3VRX7wQM2QkqE5fFM_7-rK4y8droACvrs40JYDWyIb6e996l83TQwGgKQ_i2Re36TvE/s1600/poached+eggs+in+tomato+sauce+005.jpg"><img id="BLOGGER_PHOTO_ID_5459487544641774690" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 268px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4Qu6e3eoNILeUD5fi01wr69GgHFnMPWlEoJrJ8qBnyw6rkIyOQ0DFizUStuQKemFpFKy_6-LrC3VRX7wQM2QkqE5fFM_7-rK4y8droACvrs40JYDWyIb6e996l83TQwGgKQ_i2Re36TvE/s400/poached+eggs+in+tomato+sauce+005.jpg" border="0" /></a><br /><em>7. Cover and cook till the eggs are done to your liking. Roughly for about 2-4 <span class="blsp-spelling-error" id="SPELLING_ERROR_25">mins</span>.<br /></em><img id="BLOGGER_PHOTO_ID_5459488459384631810" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 268px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7zmyIudtkm0y8zp_blTKqoRm9KBvpcE9Oj_NVjNfxhdGg_yWlS2-MVWrIWe6oi_-405FP88nniaexCm2lBQvtRLf2pnnvgvEb4de7ElLQEDhAgeY4Qk9hfzWzlBUqrcNSK3xtjODtPHv6/s400/poached+eggs+in+tomato+sauce+008.jpg" border="0" />Serve with grilled rustic bread or Tortillas!!!<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhza0AO2glQNnT46ucYwPDEgHLlDm2Nw_0uR4qPf6bG68y2edRAKl_HHVvguM85cSc7Akh9HHtjqhQbV-cURia9ivimanPul6y9py73GWTOdj2aVdsv6ufx44kzeuKk4S19GCyDuAi1QC2a/s1600/poached+eggs+in+tomato+sauce+019.jpg"><img id="BLOGGER_PHOTO_ID_5459464735461275490" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 268px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhza0AO2glQNnT46ucYwPDEgHLlDm2Nw_0uR4qPf6bG68y2edRAKl_HHVvguM85cSc7Akh9HHtjqhQbV-cURia9ivimanPul6y9py73GWTOdj2aVdsv6ufx44kzeuKk4S19GCyDuAi1QC2a/s400/poached+eggs+in+tomato+sauce+019.jpg" border="0" /></a><div class="blogger-post-footer"><!-- AddThis Button BEGIN -->
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<!-- AddThis Button END --></div>nandinihttp://www.blogger.com/profile/02967988643216277983noreply@blogger.com12tag:blogger.com,1999:blog-4827138346219393563.post-9282639529572923882010-04-04T16:08:00.022+05:302010-04-04T20:14:27.272+05:30' Aeblezkeiver'...<p align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinIHCT8kKB0hMG9KmYwdj3rpCB7_5-Q66dBhHDcdjb4XO_15itIx1OFgklsKYAk1qyZdKr_OJvBYJM5IHcTBoiOw4geKxKRL5TzfpP3Y5tZXJMfUQrD9PWgqHWDfEVzZ7hCvPGZ95XmlQI/s1600/ablexkiver+021.jpg"><img id="BLOGGER_PHOTO_ID_5456232486434271570" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 268px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinIHCT8kKB0hMG9KmYwdj3rpCB7_5-Q66dBhHDcdjb4XO_15itIx1OFgklsKYAk1qyZdKr_OJvBYJM5IHcTBoiOw4geKxKRL5TzfpP3Y5tZXJMfUQrD9PWgqHWDfEVzZ7hCvPGZ95XmlQI/s400/ablexkiver+021.jpg" border="0" /></a><em> When my Mil's sister from Malaysia very sweetly carried this pretty 'flowered moulds' which weighs a tonne for me as a gift ,i was extremely touched and thrilled . I knew instantly that i could use it for a regular south Indian recipe that is made at home . She also mentioned that it is used to make a certain 'Danish Pancakes for breakfast menu's in restaurants in Malaysia...<br /></em><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbbA7_ZbrLxRWsTlrCszru40csY9IjKTvXR9021tdbQrV6PjotpDwhK7OPGfWlO2J8oxvOpbBICXs4hdhqysu1m8xzi3RqmRlZTienUVxtLTe6_7fxtP8a6fN1MLWCUHGhE2pyWp6TqVK4/s1600/ablexkiver+001.jpg"><img id="BLOGGER_PHOTO_ID_5456230911980646018" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 268px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbbA7_ZbrLxRWsTlrCszru40csY9IjKTvXR9021tdbQrV6PjotpDwhK7OPGfWlO2J8oxvOpbBICXs4hdhqysu1m8xzi3RqmRlZTienUVxtLTe6_7fxtP8a6fN1MLWCUHGhE2pyWp6TqVK4/s400/ablexkiver+001.jpg" border="0" /></a> <em>My pretty flower moulds...</em><br /></p><p align="left"><em>So i took it from there and started googling for danish pancakes and came upon this amazing stuffed roundels called '<strong>aeblezkiver'</strong>... </em><br /></p><p align="left"><em>Maybe some of you are already familiar with it.. But for those of you who, are like me unaware of , they are traditional dutch pancakes that are prepared in a special pan to create their ball/sphere shape. A typical '<strong>aeblezkeiver'</strong> comes with a small slice of apple placed in the centre of each pastry. I made mine plain .</em><br /></p><p align="left"><em>The ingredients are similar to that of a pancake but one can get adventurous with the flavouring though....</em><br /><br /><br /></p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd2-cy1EJyathohefAohGBro17C2mN1CGPKNVR-YBjMMROhHfadJQREBZZX3M8aACIzHYyh24CWKGGC_W1Ks9bFAA5RiO1Ue-w5Xqx2CJveG1991vXyS8ptBE2GV5YaK3XnURAOJeMS3wY/s1600/ablexkiver+018.jpg"><img id="BLOGGER_PHOTO_ID_5456232117520675522" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 268px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd2-cy1EJyathohefAohGBro17C2mN1CGPKNVR-YBjMMROhHfadJQREBZZX3M8aACIzHYyh24CWKGGC_W1Ks9bFAA5RiO1Ue-w5Xqx2CJveG1991vXyS8ptBE2GV5YaK3XnURAOJeMS3wY/s400/ablexkiver+018.jpg" border="0" /></a> One can use lemon zest, cardamom, cinnamon, or vanilla ... or anything that catches ones fancy and stir it into the batter.<br /><br /><strong><em>Now for the ings:</em><br /><br /><em>2 cups flour</em><br /><em>3 to 4 tbsp sugar</em><br /><em>1tsp baking powder</em><br /><em>1 tsp baking soda</em><br /><em>1 1/4 th cup milk</em><br /><em>1/2 tsp cinnamon powder</em><br /><em>4 eggs</em><br /></strong><strong><em>2 tbsp melted butter<br /></em><br /><br /><em>1. Mix all the dry ings together...</em><br /><em></em><br /><em>2. Separate the eggs and lightly beat the egg whites and keep aside</em><br /><br /><em>3. Now add milk, egg yolks melted butter and mix well</em><br /><br /><em>4. Fold in the egg whites gently</em><br /><br /></strong><p><em><strong>The batter should be of dropping consistency.</strong></em></p><br /><p><em>Heat the <strong>'abelezkiver '</strong> pan, i did not use the traditional one but used the flower mould.</em> Pour oil in each section of the mould and Pour in a spoonful of the batter and wait till it bubbles up...<br /></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg64OTzC9AvuzrwhpZ0xYbqtBJdaR_bWwwGbcvtJF-46ZZqj9UCuv-oPYvAPEPlLYEsrsVX-ABFgGaQ_DHpNdmFPRHcI0PYayfvsZ_x2Tp7SSHWLmNQyN9JMkVMqTzGjcpbphyphenhyphenLHZy-Mpwl/s1600/ablexkiver+007.jpg"><img id="BLOGGER_PHOTO_ID_5456233982904115666" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 268px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg64OTzC9AvuzrwhpZ0xYbqtBJdaR_bWwwGbcvtJF-46ZZqj9UCuv-oPYvAPEPlLYEsrsVX-ABFgGaQ_DHpNdmFPRHcI0PYayfvsZ_x2Tp7SSHWLmNQyN9JMkVMqTzGjcpbphyphenhyphenLHZy-Mpwl/s400/ablexkiver+007.jpg" border="0" /></a><br />Cook it covered till it is not wet anymore on top...<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSeec2wR_a1cN4AA-kA0OBZsApxZ00m5V55CmcUAloNFSSyIsMCXjqgRO0qYGTwJ_2ZvEtgvGzadrxlDUFGDtttrcGzXf1KU1Mp5c-FJbS2yYveQ-aEh38V9HdR69wlzHyNG2d-p70MoGw/s1600/ablexkiver+008.jpg"><img id="BLOGGER_PHOTO_ID_5456279674230238466" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 268px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSeec2wR_a1cN4AA-kA0OBZsApxZ00m5V55CmcUAloNFSSyIsMCXjqgRO0qYGTwJ_2ZvEtgvGzadrxlDUFGDtttrcGzXf1KU1Mp5c-FJbS2yYveQ-aEh38V9HdR69wlzHyNG2d-p70MoGw/s400/ablexkiver+008.jpg" border="0" /></a><br />Now turn the pancakes over and cook it for a little while <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmxWaS32BsJ4kwpyg_f4tH8-k08G6KThUCkID7si9iuLoY4am38oalOXBkWS4Rrhw9-1BNpAKiKZiJ3j2e-MnHa8snzCuBP3JQ8l4LYjk6oKIVm7898pkctuLHGw0A6BM_0SO8I3P3ltAA/s1600/ablexkiver.jpg"><img id="BLOGGER_PHOTO_ID_5456286791094190098" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 268px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmxWaS32BsJ4kwpyg_f4tH8-k08G6KThUCkID7si9iuLoY4am38oalOXBkWS4Rrhw9-1BNpAKiKZiJ3j2e-MnHa8snzCuBP3JQ8l4LYjk6oKIVm7898pkctuLHGw0A6BM_0SO8I3P3ltAA/s400/ablexkiver.jpg" border="0" /></a><br />Dust it with icing sugar.... <p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKh6FfIz_-Wxq5W-auImdw9xja17vmteTYq6waC7Q0kC4k-hV2RmRw7QU4L6tD_oFFEVSJeKaX80QFZyxui-LHqSZgh3I0KEMTufJoJOlrvdvT5doIVaB4AVXhSjQtDxii19zaumf7KkAw/s1600/ablexkiver+014.jpg"><img id="BLOGGER_PHOTO_ID_5456233262702023250" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 268px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKh6FfIz_-Wxq5W-auImdw9xja17vmteTYq6waC7Q0kC4k-hV2RmRw7QU4L6tD_oFFEVSJeKaX80QFZyxui-LHqSZgh3I0KEMTufJoJOlrvdvT5doIVaB4AVXhSjQtDxii19zaumf7KkAw/s400/ablexkiver+014.jpg" border="0" /></a> and there you go ... Ablezkeiver ready!. The serving options are plenty. You can team them with jams, jellies, honey, maple syrup, nutella or fruit preserves...or can eat them plain as well. Similarly u can make stuffed pancakes too by inserting fruit pieces ,or chocolate, or jams or even marshmallow when the batter is still wet and turn them over and cook. I served mine with freshly made apple and cinnamon sauce.<br /></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgviVdK50YX8a_p33WH1uub1l2acEdZbZvF0ZVWi0ICNHM33_feTbvAi8y7TDaDKQKK4j3xkLyWVi-9wOZ1_RPkhZ-0MhpEILsGPCYin9jMAukAXojZzfn_G4P-is0CwSO6P6MJ2RkUdIsM/s1600/ablexkiver+023.jpg"><img id="BLOGGER_PHOTO_ID_5456232944926423394" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 268px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgviVdK50YX8a_p33WH1uub1l2acEdZbZvF0ZVWi0ICNHM33_feTbvAi8y7TDaDKQKK4j3xkLyWVi-9wOZ1_RPkhZ-0MhpEILsGPCYin9jMAukAXojZzfn_G4P-is0CwSO6P6MJ2RkUdIsM/s400/ablexkiver+023.jpg" border="0" /></a> If one uses a traditional mould i am sure it needs some practice to get it right... So i found this video which shows how to use the mould and also gives interesting anecdote about the origin of the pancakes...</p><br /><br /><embed src="http://www.youtube.com/v/xWxISl1dpyI&color1=" width="640" height="385" type="application/x-shockwave-flash" allowfullscreen="true" allowscriptaccess="always" feature="player_embedded&fs=" color2="0xcfcfcf&hl="></embed><br /><br />They taste lovely and will be a sure hit with the kids...<br />They are super fluffy ,moist and definitely a change from the regular pancakes!.<div class="blogger-post-footer"><!-- AddThis Button BEGIN -->
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<!-- AddThis Button END --></div>nandinihttp://www.blogger.com/profile/02967988643216277983noreply@blogger.com17tag:blogger.com,1999:blog-4827138346219393563.post-58641922115810463172010-03-27T19:12:00.025+05:302010-03-27T23:00:46.238+05:30Strozapretti with oven roasted cherry tomato sauce<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9JWTfio4Oo4U23slca_AG0wyIb9VyKcDnSVznx5ac2c31Mt2i5x7xP9dccZwsvJMgXqMWHWjzVHDi9U7J8jiAzxiG5D-H05tPHQsdsCq9UogcZERv4myjbNZVnu1Osgxlr1DQpZ7cbDES/s1600/malfatti+018.jpg"><img id="BLOGGER_PHOTO_ID_5453313083988705170" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 268px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9JWTfio4Oo4U23slca_AG0wyIb9VyKcDnSVznx5ac2c31Mt2i5x7xP9dccZwsvJMgXqMWHWjzVHDi9U7J8jiAzxiG5D-H05tPHQsdsCq9UogcZERv4myjbNZVnu1Osgxlr1DQpZ7cbDES/s400/malfatti+018.jpg" border="0" /></a>
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<br />Strozapretti, gnudi and Malfatti are some of the names of this popular Italian dish. This recipe has been on my list for sometime now and when i got a tub of ricotta last week i decided to give it a try.
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<br />This dish comes from Lombardy and actually means 'not pretty' in Italian. Now that is being ultra rude to this beautiful fluffy pillows which i thoroughly enjoyed making. Though they look like gnocchi they certainly are not dense and heavy . The fact that it uses very little flour more as a coating makes it super light and delectable.
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<br />I adapted this recipe from Delicious days and it was served with sauteed cherry tomatoes. Instead i made a super simple oven roasted tomato sauce and sauteed the spinach dumplings with the sauce and served it with loads of Parmesan flakes.
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<br />Loved the fruity flavour and sweetness of the sauce with the delightfully soft and light malfatti . I am sure this is a dish that i will be making very often.
<br /><strong></strong>
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<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOwCX3T3uz0xKNujTB1qyUISiEVq2njyU2wg6KfhOlFhx5zQjVymix967NKp64pntL4ZCizcR9D97ZHfLoV8Vr3QDltM5HzO-ykDAoPVdglRDzd3IiiqfWNpS3NFSmypbu75X4Kjmkd7nB/s1600/malfatti+004.jpg"><img id="BLOGGER_PHOTO_ID_5453309862909660226" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 268px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOwCX3T3uz0xKNujTB1qyUISiEVq2njyU2wg6KfhOlFhx5zQjVymix967NKp64pntL4ZCizcR9D97ZHfLoV8Vr3QDltM5HzO-ykDAoPVdglRDzd3IiiqfWNpS3NFSmypbu75X4Kjmkd7nB/s400/malfatti+004.jpg" border="0" /></a>
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<br /><strong><strong>Strozzapreti with sauteed cherry tomatoes</strong></strong>
<br /><em></em>
<br /><em>Recipe source: adapted from <a href="http://www.deliciousdays.com">Delicious Days</a></em>
<br /><em>Ingredients (serves 2-3):</em>
<br /><em>200g spinach175g ricotta</em>
<br /><em>30g grated Parmesan</em>
<br /><em>1 egg</em>
<br /><em>freshly ground black pepper</em>
<br /><em>sea salt</em>
<br /><em>freshly ground nutmeg</em>
<br /><em>flour for hands</em>
<br /><em>50g butter</em>
<br /><em>Oven roasted Cherry tomato sauce - 3 tbsp
<br />to serve: grated Parmesan and freshly ground black pepper
<br /> </em>
<br />
<br /><em>1.Wash the spinach, remove bigger stems and cook or steam until soft. Let the spinach cool down, then squeeze out any excessive liquid and chop finely.
<br />2.In a large bowl mix together spinach, ricotta, egg, grated Parmesan and season with freshly ground black pepper, sea salt and nutmeg.
<br />3.Meanwhile heat a large pot of salted water.
<br />4. Dust your hands with flour and take a spoonful of the mixture in your hand and flap it from one hand to the other to give it the proper shape and get rid of the extra flour. But you could also try to dust a spoonful (tbsp) of the mix with some flour and carefully roll it with your hands into the desired shape.
<br />5.Now drop them carefully into the pot with the simmering water, in small batches. They are done, as soon as they float on the surface which takes about two to three minutes. Remove with a skimmer.</em>
<br /><em>6.Heat some butter in a pan and add the Strozzapreti and some cherry tomato sauce and Saute for one or two minutes and shake the pan occasionally, then serve on a plate with freshly ground pepper and grated Parmesan.</em>
<br /><em></em>
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<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrqU5G57qwlyTbwlBetZASc-VugNWQtV5GiusljPdySmn8BYKsNJMmFAnvcHnN5zPd7WqjWyKLRf3gTR5nNRb6uJ1yVaKAvtw_3bro2azWjT7Kmxh-z-2DhEoArBF-aJkW00WF7Gh0R5A9/s1600/malfatti+001.jpg"><img id="BLOGGER_PHOTO_ID_5453308897004128146" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 268px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrqU5G57qwlyTbwlBetZASc-VugNWQtV5GiusljPdySmn8BYKsNJMmFAnvcHnN5zPd7WqjWyKLRf3gTR5nNRb6uJ1yVaKAvtw_3bro2azWjT7Kmxh-z-2DhEoArBF-aJkW00WF7Gh0R5A9/s400/malfatti+001.jpg" border="0" /></a>
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<br />
<br /><em><strong><strong>Oven Roasted Cherry tomato sauce</strong> :</strong></em>
<br /><p><em>1 bag of cherry tomatoes washed and halved</em></p><p><em>3 garlic finely minced </em></p><p><em>1/3 cup olive oil</em></p><p><em>sea salt to taste</em></p><p><em>1/2 tsp chili powder</em></p><p><em>2 tsp balsamic vinegar</em></p><p><em>freshly cracked pepper to taste.</em></p><p><em></em> </p><p><em
<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK-D3EFsLYQiv833EHsEouKKqJ4qCwMy9K_avxseOobMNq44VEJprn-bochSXOS0PFUS57Mk__DkjFiIc4yfFG5n09elCO0S9sIuV00pF2IjplJWdBFi7VO4oKBQexkgttQGRxLAsTz3SA/s1600/malfatti+009.jpg"><img id="BLOGGER_PHOTO_ID_5453311621243813602" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 268px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK-D3EFsLYQiv833EHsEouKKqJ4qCwMy9K_avxseOobMNq44VEJprn-bochSXOS0PFUS57Mk__DkjFiIc4yfFG5n09elCO0S9sIuV00pF2IjplJWdBFi7VO4oKBQexkgttQGRxLAsTz3SA/s400/malfatti+009.jpg" border="0" /></a>
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<br />1. Toss all the ingredients together and place it in a dish and put in a moderate oven (180) for about 50 Min's .
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<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9kGd1GF1fJpWZhOBlS86YqyTlqNwC3ED7BeMeIb4G5iaXKe3Wwcib7cXz3Ls9bzi36a4HzTZt6rfiCVX5OhFd64Aq56IgCpv4CbrdQUQHpizgqAzVTrRRQ-oirw27tKOX0wuB-8QGT-ab/s1600/malfatti+013.jpg"><img id="BLOGGER_PHOTO_ID_5453312288736769442" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 268px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9kGd1GF1fJpWZhOBlS86YqyTlqNwC3ED7BeMeIb4G5iaXKe3Wwcib7cXz3Ls9bzi36a4HzTZt6rfiCVX5OhFd64Aq56IgCpv4CbrdQUQHpizgqAzVTrRRQ-oirw27tKOX0wuB-8QGT-ab/s400/malfatti+013.jpg" border="0" /></a>
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<br />Malfatti Served.....
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<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBYrkdxy9xTH7-nYiC2pouzKOxTbgMWKrsKO4WZPQKpmvJ9EdaecdiMeIbPWAxYMN3gcDuK7OFP8b4pGMXFGdxLcfs9M0yYARLHpD6itG3bO9KfQQix9RnwJWu8f-UYKIUz-AhIqVCFkXW/s1600/malfatti+017.jpg"><img id="BLOGGER_PHOTO_ID_5453312809033131682" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 268px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBYrkdxy9xTH7-nYiC2pouzKOxTbgMWKrsKO4WZPQKpmvJ9EdaecdiMeIbPWAxYMN3gcDuK7OFP8b4pGMXFGdxLcfs9M0yYARLHpD6itG3bO9KfQQix9RnwJWu8f-UYKIUz-AhIqVCFkXW/s400/malfatti+017.jpg" border="0" /></a>
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<!-- AddThis Button END --></div>nandinihttp://www.blogger.com/profile/02967988643216277983noreply@blogger.com11tag:blogger.com,1999:blog-4827138346219393563.post-55487730170816375942010-03-18T22:15:00.007+05:302010-03-18T23:02:14.698+05:30Chocolate Beetrootcake...<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLQTIaM9_ogVxIUi4OH1isa7Pq5EWbZYCg9mDPqbhn2q28A091p6Z8SOzM2r20fWxGyw5hGhAS4rvbg4qLuDenJw45v_pbUajJxbCK92vXRuDrb4BgP0sFda0li7VMInxGtZn622H1tDdI/s1600-h/DSC00738.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLQTIaM9_ogVxIUi4OH1isa7Pq5EWbZYCg9mDPqbhn2q28A091p6Z8SOzM2r20fWxGyw5hGhAS4rvbg4qLuDenJw45v_pbUajJxbCK92vXRuDrb4BgP0sFda0li7VMInxGtZn622H1tDdI/s400/DSC00738.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5450027435741869778" /></a><br /><br /><br />This cake took a long time for me to be convinced... Been seeing this a lot in several versions but never ventured beyond curiosity. I was not too sure about having beetroot in my chocolate cake. This week i had a glut of beetroot in my fridge and thought why not !!.<br /><br />It was both surprise and revelation to me. Not only the cake came out super soft and super moist i could never smell or feel any beetroot in there, which is what i was totally skeptical about. I layered and lathered it with rich chocolate ganache and served it with fresh strawberries . I think it is one of the best chocolate cakes i have ever tasted. <br /><br />Though there are several recipes available i followed chef Ross Burden's version simply because his recipe suggests to cook and puree the beetroot though many other recipes add just plain grated beetroot like we do for carrot cake. I think the puree blended well with the cake mixture and gave it a sort of rich purplish brown colour and great texture. <br /><br />Ingredients:<br />85g dark chocolate<br />3 medium eggs<br />300g sugar<br />240ml sunflower oil<br />300g cooked beetroot, peeled and pureed<br />30g cocoa powder<br />200g plain flour<br />1 1/2 tsp bicarbonate of soda<br />250g dark chocolate, broken into pieces<br />250ml double cream<br /><br />Method:<br />1. Preheat the oven to 180°C. Grease and flour a 25cm spring-release cake tin.<br /><br />2. Melt the chocolate in a heatproof bowl suspended over a pan of simmering water.<br /><br />3. Meanwhile, lightly beat the eggs with the sugar and oil in a large mixing bowl, then gradually beat in the beetroot puree. Stir in the melted chocolate.<br /><br />4. Sift the cocoa, flour and bicarbonate of soda over the surface and mix in thoroughly.<br /><br />5. Spoon the cake mixture into the prepared tin and bake for 35 minutes or until the centre springs back when lightly pressed. Leave to cool on a wire rack.<br /><br />6. While the cake is cooling make the ganache. Place the chocolate in a heatproof bowl. Bring the cream almost to boiling point, then pour over the chocolate. Beat together until the chocolate has melted into the cream making a ganache.<br /><br />7. While the ganache is still warm use to ice the chocolate. Set aside to cool and harden. Serve the cake with ice cream and fresh strawberries.<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPvBtEP31zMm_OzsFN_hM11dXszFojEpcqJpTbolgatxMTHECy0jUFIVJPxhWfugJxSOeTwt-eyIa4b2g_CNmXxf00vAj-uGjbyNtpVptqLsNgj_761baS8NowZ7ph5o_97yTJNOjv32Sg/s1600-h/DSC00736.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPvBtEP31zMm_OzsFN_hM11dXszFojEpcqJpTbolgatxMTHECy0jUFIVJPxhWfugJxSOeTwt-eyIa4b2g_CNmXxf00vAj-uGjbyNtpVptqLsNgj_761baS8NowZ7ph5o_97yTJNOjv32Sg/s400/DSC00736.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5450026881662225874" /></a><div class="blogger-post-footer"><!-- AddThis Button BEGIN -->
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<!-- AddThis Button END --></div>nandinihttp://www.blogger.com/profile/02967988643216277983noreply@blogger.com11tag:blogger.com,1999:blog-4827138346219393563.post-23735280044281506922010-03-06T11:05:00.011+05:302010-03-06T14:02:52.057+05:30Sweet and sour Mango Pickle<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpfsb1B9aEY66ggLSPKISxICKWkayQfoH0GY-R9paucZY27u-P-eSTWIhJEu6qKN0crtWuEhZjXjcDG0INlaA078T8Ba1spz4wPu8bt-Jg9zm4joyOCnH4FC-rqHQ96Bv32grw9LvLITl-/s1600-h/Picture+191.jpg"><img id="BLOGGER_PHOTO_ID_5445418652381300338" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpfsb1B9aEY66ggLSPKISxICKWkayQfoH0GY-R9paucZY27u-P-eSTWIhJEu6qKN0crtWuEhZjXjcDG0INlaA078T8Ba1spz4wPu8bt-Jg9zm4joyOCnH4FC-rqHQ96Bv32grw9LvLITl-/s400/Picture+191.jpg" border="0" /></a><br /><br /><div>It is just March and the mango trees are full of blossom and buzzing bees . But the mango tree in my back yard seems to be in bit of a rush and we are already having round green ones ready for harvest. What i have in the backyard are the varieties good to make pickles and they dont taste good when they ripen. So I have this family recipe - maybe i can even say heirloom recipe which is a hot and sweet one and has a very long shelf life ... </div><br /><br />><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPQqfhMPNT1GjL4Kg8REgXZUxgvjB6GgucCNb0moSEvKG5rZT74-iIFxpP0ag4AGeEcE2y_7Vhgcd8aH9P7YxzUsWtxlc0S04eoRNLGExBr5sFaKnOFSvpeQEW8uOsSN9IOovkM_klmbHW/s1600-h/Picture+194.jpg"><img id="BLOGGER_PHOTO_ID_5445392125525600498" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPQqfhMPNT1GjL4Kg8REgXZUxgvjB6GgucCNb0moSEvKG5rZT74-iIFxpP0ag4AGeEcE2y_7Vhgcd8aH9P7YxzUsWtxlc0S04eoRNLGExBr5sFaKnOFSvpeQEW8uOsSN9IOovkM_klmbHW/s400/Picture+194.jpg" border="0" /></a><br /><br /><div>At my grand moms all the seasonal fruits and vegetables when they are found in abundance were either pickled and bottled or sun dried and stored . They were made in such huge quantities that they would last through the year. As i write this i have the image of giant glass containers neatly covered and tied with pure white muslin cloth sitting pretty near the window sill with varieties of pickles. My favourite was juicy green gooseberries (Amla) in salty syrup. Oh my! i miss those soaked and swelled treats!. They are like murabas but saltier version . Store bought ones dont taste half good as the ones tended and made with loving hands!.<br /><br />This pickle tastes great when made with 'Bilbiskin/kilimooku' variety the reason being it is not too sour and has good flavour. The mango should be half ripe and not too mushy. I did not use 'kilimooku' and i dont know what variety they are but they tasted just as good!.<br /><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnx0JO0XLRWFaHCqb73XXSYsqJqYSIlEZhM7QPBgJuPOY_YuFgsR6-vuVyPyNpNgm4JNiSme2pru68sMoYPlMWkkE3SOaFQiPLno920E5HQ1wFknvaZnx-lUAYtqj6FNxNwkSSDQNJRYeO/s1600-h/Picture+193.jpg"><img id="BLOGGER_PHOTO_ID_5445413431823690066" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnx0JO0XLRWFaHCqb73XXSYsqJqYSIlEZhM7QPBgJuPOY_YuFgsR6-vuVyPyNpNgm4JNiSme2pru68sMoYPlMWkkE3SOaFQiPLno920E5HQ1wFknvaZnx-lUAYtqj6FNxNwkSSDQNJRYeO/s400/Picture+193.jpg" border="0" /></a><em><strong> Ingredients</strong> :<br /><br />2 cups mango cut into small square pieces<br />1 cup sugar<br />salt to taste<br />chili powder 1 1/2 tsp<br />mustard - 2 tsp<br />fenugreek seeds - 1tsp<br /><br /><strong>Method:</strong><br />1. mix the sugar and mango pieces and keep it covered for two to three hours..</em><br /><em>2. The sugar should have melted and mixed nicely with the juice from the mango .</em><br /><em>3. In a wide and heavy bottomed pan put the mango with the syrup and cook on medium heat</em><br /><em>4. The sugar will start to caramelize and will begin to coat the mango. Also it will start to bubble at this stage. It is important to get the consistency right at this point. Another test is to feel the caramel syrup in between your fingers. When it gets stringy it is time to take off the pan. Remember it should be stringy and not sticky!!.</em><br /><em>5. Add the salt, chili powder and return to heat. Check for taste.. It should have a fine balance of Sour, salt , chili and sweet ..<br />6. Take off the fire and let it cool</em><br /><em>7. Dry roast the mustard and fenugreek seeds and add it to the pickle.</em><br />8. Now it is ready for bottling.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheX2zE5RcbWf5BghonLbtj4mcZ4uGkjHkcMeaxdRCDzopdEKYAk1kiOzr0r0ePUlb4_iDgEhkfd5wfJRCT4oApEKFYCHW2vlcw-BwG2TgU7oD3PA_K99G_2YQs6XifHE8LCO9gMzh1BNdW/s1600-h/Picture+180.jpg"><p><img id="BLOGGER_PHOTO_ID_5445424472907673410" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheX2zE5RcbWf5BghonLbtj4mcZ4uGkjHkcMeaxdRCDzopdEKYAk1kiOzr0r0ePUlb4_iDgEhkfd5wfJRCT4oApEKFYCHW2vlcw-BwG2TgU7oD3PA_K99G_2YQs6XifHE8LCO9gMzh1BNdW/s400/Picture+180.jpg" border="0" /></a><br />Well it is a simple pickle that u can make with no fuss... It has incredibly long shelf life . Tastes terrific with curd rice and rotis too...</p><p>It has got a sticky chewy and carmalized texture and if u noticed there is not a drop of oil to it.<br /></p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtKuzF4zdQVHA8Vp-wK1agsBcW-sTZwvfP_FulzAvkmqdlBfGGh9PUSOkwIDwRjtI8kFTNUhwPXnERqM_7iJNicI8RyKgJl50gOE1XbwSECWpIjxrqjONUXcBbjPbqbobkvLNAUUh2eUIT/s1600-h/Picture+184.jpg"><img id="BLOGGER_PHOTO_ID_5445419408651723602" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtKuzF4zdQVHA8Vp-wK1agsBcW-sTZwvfP_FulzAvkmqdlBfGGh9PUSOkwIDwRjtI8kFTNUhwPXnERqM_7iJNicI8RyKgJl50gOE1XbwSECWpIjxrqjONUXcBbjPbqbobkvLNAUUh2eUIT/s400/Picture+184.jpg" border="0" /></a><div class="blogger-post-footer"><!-- AddThis Button BEGIN -->
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<!-- AddThis Button END --></div>nandinihttp://www.blogger.com/profile/02967988643216277983noreply@blogger.com15tag:blogger.com,1999:blog-4827138346219393563.post-77644902559772498102010-02-25T21:53:00.015+05:302010-02-25T23:42:03.062+05:30Burnt Corn Salad..<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0h9i6M_hgbDXIRvQWMzhNScKkVI2ZW_O73mZ_APv8qUhqsaDnHPwetp0mUvBHdf8M7I_Aht_lX3-PMvNhitArkqqpF72dpd4myOQulJRmvEVUCJSZjOvuW9b_WYi1rGCTGzeDMX8sIE7R/s1600-h/Picture+228.jpg"><img id="BLOGGER_PHOTO_ID_5442220374910987922" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0h9i6M_hgbDXIRvQWMzhNScKkVI2ZW_O73mZ_APv8qUhqsaDnHPwetp0mUvBHdf8M7I_Aht_lX3-PMvNhitArkqqpF72dpd4myOQulJRmvEVUCJSZjOvuW9b_WYi1rGCTGzeDMX8sIE7R/s400/Picture+228.jpg" border="0" /></a> Sometimes simple ingredients is all you need to put together a delightful recipe. During one of my evening walks along the beach i was drawn to the smell of burnt corn which made me forget about everything else .. <div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRz08tbPg68Lqb_1vBPmcopo8zfrpirdPwNBoT5AMaW5fxPrXrTGahRudluu8qEpKL4HYHILoh6Q-amiAcDkyChSvZtJSz3ZnHRA6unL9EmNz_5xqgLmxHiK39JHCdR8-XDwHHwcJMRVi3/s1600-h/Picture.jpg"><img id="BLOGGER_PHOTO_ID_5442218113494547474" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRz08tbPg68Lqb_1vBPmcopo8zfrpirdPwNBoT5AMaW5fxPrXrTGahRudluu8qEpKL4HYHILoh6Q-amiAcDkyChSvZtJSz3ZnHRA6unL9EmNz_5xqgLmxHiK39JHCdR8-XDwHHwcJMRVi3/s400/Picture.jpg" border="0" /></a><br />With summer approaching beach is full of these vendors roasting fresh and milky corn which is generally rubbed with lemon juice and a nice mix of salt and chilly powder..Yum!. The smell of burnt corn was lingering in my head that i went straight to the market and bought a nice lot of corn and decided to make a salad for dinner. </div><div></div><div>Salad is definitely a very important and favourite part of my meal. I need variety and it has to be super simple that i can toss it in a jiffy...</div><div></div><div>I go by the colours of the vegetable largely and textures too. This salad was inspired by the vendors on the beach.. I wanted similar taste but with some extra crunchiness of crisp vegetables .<br /><br />So I took </div><div>2 Corns </div><div>2 Tomatoes <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYwecrjJKAbUFQcEGINxpO7KoERkeF4tg8Bcu8voQItopHzY-un58_hiQmtIt9XPsIhCcLLPcNstj838M1v_aYquwcgYXI_T34b3ltetUYWE8fISDw6PkZPMKBqT5PJSpGtJtawh5mkAxF/s1600-h/Picture+253.jpg"><img id="BLOGGER_PHOTO_ID_5442218523983624450" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 268px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYwecrjJKAbUFQcEGINxpO7KoERkeF4tg8Bcu8voQItopHzY-un58_hiQmtIt9XPsIhCcLLPcNstj838M1v_aYquwcgYXI_T34b3ltetUYWE8fISDw6PkZPMKBqT5PJSpGtJtawh5mkAxF/s400/Picture+253.jpg" border="0" /></a><br />1 red onion</div><div>1/2 or 1 small capsicum </div><div>fresh bunch of coriander - 1/2 cup<br /><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqbII2tb0rxhnJx4z197I8WeWQxyOlZRxP1c_8bNlSczPLXsAaDnDgavxpt3qwiAppysZD05B-nvOaFsYHgS23d3ygXxHRGrA2j2YjbvoZGvCBuOunTsv19uAsW6F8CulPy5bZktggwxlB/s1600-h/Picture+254.jpg"><img id="BLOGGER_PHOTO_ID_5442218893988914306" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 268px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqbII2tb0rxhnJx4z197I8WeWQxyOlZRxP1c_8bNlSczPLXsAaDnDgavxpt3qwiAppysZD05B-nvOaFsYHgS23d3ygXxHRGrA2j2YjbvoZGvCBuOunTsv19uAsW6F8CulPy5bZktggwxlB/s400/Picture+254.jpg" border="0" /></a><br />ground cumin - 1 tsp<br />ground coriander - 1 tsp<br />salt to taste<br />2 tbsp olive oil<br />4 - 5 drops Tabasco</div><div>1/4 tsp lime juice<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeHlTvc582gVvYfHmvELHyF8RnAQj_fd9AnOeOY3xY-UZ4AkqKJEAiCZNpChjuQoTjzHZEgjfFK9F4QlM8zjoOIVRI27e_ToyJq1KfHMk3h3jaYPETO5BR470r2-o83IeSH7MyjPwQjaSK/s1600-h/Picture+255.jpg"><img id="BLOGGER_PHOTO_ID_5442219199468938802" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 268px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeHlTvc582gVvYfHmvELHyF8RnAQj_fd9AnOeOY3xY-UZ4AkqKJEAiCZNpChjuQoTjzHZEgjfFK9F4QlM8zjoOIVRI27e_ToyJq1KfHMk3h3jaYPETO5BR470r2-o83IeSH7MyjPwQjaSK/s400/Picture+255.jpg" border="0" /></a><br />1. Finely cut the red onion</div><div>2. Grill the corn on gas stove or better in a coal grill ...till it is mildly burnt .</div><div></div><div><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje-S1HPHsNJI5jFnVb0Bk_2_6R1gPKO2JsafSs9wbL2Mx14Dqmg6tfOU_X1cAWoKXl02KbtcLLNbegP_daVm4rymD_DcsI5iOxtZnVkOHTksnsLDtk_Qs0_i7Fzk_0B9cU6l-PiaFfQVD_/s1600-h/Picture+248.jpg"><img id="BLOGGER_PHOTO_ID_5442221887117270338" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 268px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje-S1HPHsNJI5jFnVb0Bk_2_6R1gPKO2JsafSs9wbL2Mx14Dqmg6tfOU_X1cAWoKXl02KbtcLLNbegP_daVm4rymD_DcsI5iOxtZnVkOHTksnsLDtk_Qs0_i7Fzk_0B9cU6l-PiaFfQVD_/s400/Picture+248.jpg" border="0" /></a><br /><br />3. Cut the tomato in half horizontally and squeeze gently to remove seeds ; chop finely </div><div></div><div>4. Remove membrane and seeds from capsicum and chop finely.<br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZA3dZc6kfYwW9V0SDZ6cLfVTecah4Dbs1MT7qFP5odMhUNoDyzyj1p9t7G5tyFI4i-G_z0wimaEL6F0FdniYSCOX5PeuZsaiTHpbLMXrQviJXGScBp5ABDdKJxbQZw6Pr7cJJDr5ke1Qb/s1600-h/Picture+247.jpg"><img id="BLOGGER_PHOTO_ID_5442221431998760946" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 268px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZA3dZc6kfYwW9V0SDZ6cLfVTecah4Dbs1MT7qFP5odMhUNoDyzyj1p9t7G5tyFI4i-G_z0wimaEL6F0FdniYSCOX5PeuZsaiTHpbLMXrQviJXGScBp5ABDdKJxbQZw6Pr7cJJDr5ke1Qb/s400/Picture+247.jpg" border="0" /></a><br />5. Place the ground coriander and cumin an a small pan, stir over medium heat for one minute to enhance fragrance and flavour; cool.</div><div></div><div>6. Add all the ingredients to the corn in a salad bowl and gently combine . Refrigerate it and serve chill . It also tastes good at room temperature.<br /><br /><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiELEJGpjjASWHYtMOuxej242LxeI1yieqF-kf2CEqi7Pzywu6Qjz1STvMQIKpPSt8sSXwmnzmSdNiepTQaXVLsWHWDmbemzvErlgQrbTHtx52YKOyMkhyzVVjapmIa3MKs3SFtwbg7hPVx/s1600-h/Picture+225.jpg"><img id="BLOGGER_PHOTO_ID_5442219890659910210" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 268px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiELEJGpjjASWHYtMOuxej242LxeI1yieqF-kf2CEqi7Pzywu6Qjz1STvMQIKpPSt8sSXwmnzmSdNiepTQaXVLsWHWDmbemzvErlgQrbTHtx52YKOyMkhyzVVjapmIa3MKs3SFtwbg7hPVx/s400/Picture+225.jpg" border="0" /></a><br /><br />Well it certainly has Indian taste and flavour . I would have loved to add a bit of raw mango for the sourness..but i guess i will have to wait till may for it. Still it became a substantial dinner for me last night along with a bowl of pumpkin soup.</div><div> </div><div> </div></div><div class="blogger-post-footer"><!-- AddThis Button BEGIN -->
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<!-- AddThis Button END --></div>nandinihttp://www.blogger.com/profile/02967988643216277983noreply@blogger.com13tag:blogger.com,1999:blog-4827138346219393563.post-54227099716655636132010-02-13T15:51:00.018+05:302010-02-13T18:59:14.113+05:30Goodness in a bowl...<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpwsdjxh7sRf9P0gLUdQlmgKn-ZBwtvPBEaW4iuk5HDP6E1tTDpl1ATcYzm2UKpakMVlt0DYT8t8JMCZ4eiVWpkjXnhJ3Vs-1SKHnTQNxrqsbm0kYryKwOPoJfD_kl4Qk6tmZYehSBHq2m/s1600-h/Picture+217.jpg"><img id="BLOGGER_PHOTO_ID_5437699145222892178" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpwsdjxh7sRf9P0gLUdQlmgKn-ZBwtvPBEaW4iuk5HDP6E1tTDpl1ATcYzm2UKpakMVlt0DYT8t8JMCZ4eiVWpkjXnhJ3Vs-1SKHnTQNxrqsbm0kYryKwOPoJfD_kl4Qk6tmZYehSBHq2m/s400/Picture+217.jpg" border="0" /></a> Well, frankly i am not at all a porridge person. I hate the texture , the smell and the idea of adding milk in it...<br />I would run miles at the sight of porridge in any buffet and often wondered its presence among croissants, jam filled donuts, buttered toast, and muffins. Absolute misfit! wont you agree!!.<br /><br />So when my dear friend 's' who is helping me shed my flab suggested that i should definitely reconsider my opinion - :-((( it was hard!!.<br /><br /><br />But truly i have been so biased!. Also when i followed her recipe i realised i have not been doing it right either. I think i was over doing on the milk and the quantity of oats often ending up with a mushy mess !. Of course i agree it is individual taste. I like mine when it is not too thick and gooey. I like it when it is more on the saucy and syrupy side. But the most interesting part to the recipe was adding seeds to it!.<br /><br />Now we all know the goodness of flax seeds -and sunflower seeds<br /><br />-Increased energy<br />-Lowered blood cholesterol<br />-Lowered high blood pressure<br />-Sense of calmness under stress - that's something i can do with!!<br />-Cancer fighting<br />-<span style="color:#009900;">Increased metabolic rate with a positive impact on weight management</span> - that's it ! my search ends here!!!!<br /><br />So now for the recipe you will need -<br /><br />2 -tbsp oats<br />Milk as required<br />1/2 tsp of brown sugar / honey<br />2 tbsp of sunflower seeds<br />2 tbsp of flax seeds<br />2 tbsp of raisins<br />and a dash of cinnamon - for flavouring.<br /><br /><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdopkKVq8u6oyBO8jAL4aK81rhdHdr4ji0f5xNDj8IYb5O_d4bVw8lfdVDZjy7Ow2VpS5z0czD3vvEpzJduiHumV_v25UW86WjQXIt0P-iWi1fAtQOMrzcrs1lblepK6MgJkFp3mg6fiCK/s1600-h/Picture+202.jpg"><img id="BLOGGER_PHOTO_ID_5437675638903794098" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdopkKVq8u6oyBO8jAL4aK81rhdHdr4ji0f5xNDj8IYb5O_d4bVw8lfdVDZjy7Ow2VpS5z0czD3vvEpzJduiHumV_v25UW86WjQXIt0P-iWi1fAtQOMrzcrs1lblepK6MgJkFp3mg6fiCK/s400/Picture+202.jpg" border="0" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5M_QlP8LAdMmingubhkwuYt5Guiw-hr3vclzjXOHcvLsI0bU-0dzpJqqmqEmaAzvWvZs_ClG8H_uE8geKCS9L6vmsWDfHngwuNaQLxoqlLKkB4fdKs2Pq_WMJrRMTinuzgyWvJvAHgVGy/s1600-h/Picture+198.jpg"><img id="BLOGGER_PHOTO_ID_5437674833195469026" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5M_QlP8LAdMmingubhkwuYt5Guiw-hr3vclzjXOHcvLsI0bU-0dzpJqqmqEmaAzvWvZs_ClG8H_uE8geKCS9L6vmsWDfHngwuNaQLxoqlLKkB4fdKs2Pq_WMJrRMTinuzgyWvJvAHgVGy/s400/Picture+198.jpg" border="0" /></a> </p><p>I soaked the oats in water for few mins and added milk and cooked it to for few mins till it is well cooked and added all the other ings - flax seeds, brown sugar sunflower seeds and raisins and mixed it together and enjoy!<br /><br /></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7mi5kMlxzK52VUwzKwykPWNtp_HmyY-lAA4YRJUb9mDZ_t-9QuxbyzUdmTKmwLlEuUsMOsqIJc2g4JMdAJEmKFTAW0K4cosfPEh6uuod6DbrsJm4vEa0EjO8hfLuV2HVOjubzLS9wmCbN/s1600-h/Picture+213.jpg"><img id="BLOGGER_PHOTO_ID_5437701573752130706" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7mi5kMlxzK52VUwzKwykPWNtp_HmyY-lAA4YRJUb9mDZ_t-9QuxbyzUdmTKmwLlEuUsMOsqIJc2g4JMdAJEmKFTAW0K4cosfPEh6uuod6DbrsJm4vEa0EjO8hfLuV2HVOjubzLS9wmCbN/s400/Picture+213.jpg" border="0" /></a><br /><br />The nutty and crunchy texture of the seeds and the mild sweetness of the raisins and the sweet smell of cinnamon - all put together certainly makes me enjoy my breakfast these days!</p><p> </p><p>So here you have the bowl of goodness!<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnppm6LbWo5ZTT-bVsJMEbfpT2f47m6EyZcviDraHnrOjxFkOynKfkS8_8C7WrTUcT-tUXyF1yZo23gz_g3lC83_35Y39c1zKtkZyZS7Pgnvgsdii5m7kl8IkR2d0O3Ot6sSss0yzFhHVQ/s1600-h/Picture+219.jpg"><img id="BLOGGER_PHOTO_ID_5437699538226382818" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnppm6LbWo5ZTT-bVsJMEbfpT2f47m6EyZcviDraHnrOjxFkOynKfkS8_8C7WrTUcT-tUXyF1yZo23gz_g3lC83_35Y39c1zKtkZyZS7Pgnvgsdii5m7kl8IkR2d0O3Ot6sSss0yzFhHVQ/s400/Picture+219.jpg" border="0" /></a> </p><div class="blogger-post-footer"><!-- AddThis Button BEGIN -->
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<!-- AddThis Button END --></div>nandinihttp://www.blogger.com/profile/02967988643216277983noreply@blogger.com14tag:blogger.com,1999:blog-4827138346219393563.post-30837227513827719372010-01-23T17:17:00.007+05:302010-01-23T22:23:57.563+05:30sticky lemon bars<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDu2x-KwezshgIfvtTJ9G33RkdSs3N5qzGj4_PqjKjBSrggE1O56dE7lvnjgUZNzdCs-RWCNKDALSMXblqwIVivHCJBX73Kemigftnd-scpl6f9UViFas7qTKd-fB5ivwLAA8xNjfcaoqQ/s1600-h/DSC01846.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDu2x-KwezshgIfvtTJ9G33RkdSs3N5qzGj4_PqjKjBSrggE1O56dE7lvnjgUZNzdCs-RWCNKDALSMXblqwIVivHCJBX73Kemigftnd-scpl6f9UViFas7qTKd-fB5ivwLAA8xNjfcaoqQ/s400/DSC01846.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5429903043159042098" /></a><br /><br />My mother grows these amazing 'Limes ' in her farm that i cant get enough of. They are huge with dense flesh and are lusciously juicy and smells divine. Every time i get my share it becomes a big lemony feast at home. One becoz i don't get them very often, and two the batches come in plenty that i don't want to waste them.<br /><br />So i have few tried and tested standard recipes like Lime Cordial, Cheesecake, Lemon Cake, Lemon pie and several other marinades. Oh how can i forget Lemon Pickle! Yes !. But this time i added something new to my list which is the 'Sticky Lemon Bars'!.<br />I am totally bowled over and in love with them.<br /><br />It cant get simpler than his. Even a beginner can fix this without any hitch!. <br /><br />It has got a soft crust base which is basically short bread , with a topping of silk smooth tangy lemon filling. mmm divine!<br /><br /><strong>For the Crust</strong><br />8 tablespoons unsalted butter, melted<br />1/4 cup sugar<br />3/4 teaspoon vanilla extract<br />1/4 teaspoon salt<br />1 cup flour<br />1 tbsp lemon zest<br /><br /><strong>For the Topping</strong><br />1 cup Sugar<br />3 tablespoons unbleached white flour<br />3 large eggs<br />1 1/2 teaspoons finely grated lemon zest<br />1/2 cup fresh squeezed lemon juice, strained<br /><br /><br />Preheat oven to 180 deg. Butter the inside of a 9 inch tart pan with a removable bottom. <br /><br /><br /><strong>To make the crust:</strong> In a medium-sized bowl, combine melted butter, sugar, vanilla, lemon Zest and salt. Add the flour and mix until just incorporated. Spread the dough (it will be quite liquid) evenly in the bottom of the pan and bake for 25-30 minutes, or until the crust is evenly browned. <br /><br /><br />While the crust is baking, make the topping: Stir together sugar and flour. Whisk in the eggs. Add lemon juice and zest and stir until combined. <br /><br /><br />When the crust is baked (and still hot), pour in filling, turn oven down to 300, and bake for 20-20 minutes or until center no longer jiggles. Let cool completely in pan before slicing. Dust it with powdered sugar.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEyf1BTNcmJmogaNOYHdlkEiaxzvtSSVBnwV9KZuporu8ekXU9pRvj-uceOA38kW3LD_Ordd0OYZ5Ve7TERFrFi_M4L-eHf6th3FeMpscWiYGwB51AGqoTaJMbq3cP9Mq22ga6TkN3FM24/s1600-h/DSC01848.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEyf1BTNcmJmogaNOYHdlkEiaxzvtSSVBnwV9KZuporu8ekXU9pRvj-uceOA38kW3LD_Ordd0OYZ5Ve7TERFrFi_M4L-eHf6th3FeMpscWiYGwB51AGqoTaJMbq3cP9Mq22ga6TkN3FM24/s400/DSC01848.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5429903491562826354" /></a><br /><br />Makes great teatime snack<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOzNi5lFP4rL-TEgVgNo-3uboAxKICEOuYFW1pjYKVumO_92RXN7rWyS-2JzHiGjrc2P4i3ApKhWhmeBCz_Pze7dFJ_E3ra1k61jfsk0gtO2P9OhkG7w-E86AIOm2K0zUVL-hSi0MdgtXH/s1600-h/DSC01852.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOzNi5lFP4rL-TEgVgNo-3uboAxKICEOuYFW1pjYKVumO_92RXN7rWyS-2JzHiGjrc2P4i3ApKhWhmeBCz_Pze7dFJ_E3ra1k61jfsk0gtO2P9OhkG7w-E86AIOm2K0zUVL-hSi0MdgtXH/s400/DSC01852.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5429901384297339538" /></a><br /><br />Verdict : My Second twin who cant take any sourness in his food finished two bars!!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlWGKHWGL2xChB5CJlSNJQ4KoyX6STgbshzCpAk-thLlSCwQlVkIeJ9949yONs-00yA5-x-Gcr4u2sukMHUX9Wefp1X9rfavMYUmnaHjoPc6e9VMWukGhmYbQ0WMtuuteC99sPRnZ9oD0V/s1600-h/DSC01851.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlWGKHWGL2xChB5CJlSNJQ4KoyX6STgbshzCpAk-thLlSCwQlVkIeJ9949yONs-00yA5-x-Gcr4u2sukMHUX9Wefp1X9rfavMYUmnaHjoPc6e9VMWukGhmYbQ0WMtuuteC99sPRnZ9oD0V/s400/DSC01851.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5429901124899287522" /></a><div class="blogger-post-footer"><!-- AddThis Button BEGIN -->
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<!-- AddThis Button END --></div>nandinihttp://www.blogger.com/profile/02967988643216277983noreply@blogger.com10tag:blogger.com,1999:blog-4827138346219393563.post-30314483974428846872010-01-06T11:03:00.012+05:302010-01-06T15:34:43.083+05:30Mini Pavlovas with whipped cream and strawberries<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM_g1LDH4mhjDdXMcfbg5eDjMB9BHvjqwyQ6clKWu-W4YNlTWuwTNCnN-j-N_R-aNuck9z3K7ZWPmsJ2V0mHK8Yy6hKyVtrNhbOvpZ-CQW_kvGNKvWYzgBNyS4ht9rIMSoVLLW2ItPGKYK/s1600-h/Picture+174.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM_g1LDH4mhjDdXMcfbg5eDjMB9BHvjqwyQ6clKWu-W4YNlTWuwTNCnN-j-N_R-aNuck9z3K7ZWPmsJ2V0mHK8Yy6hKyVtrNhbOvpZ-CQW_kvGNKvWYzgBNyS4ht9rIMSoVLLW2ItPGKYK/s400/Picture+174.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5423562141585889698" /></a><br /><br />Happy New year to all of u...<br /><br />There are many dishes that i fancy and admire but never dared to make it ... I would have tried it , loved it but never made it myself. Like 'Tiramisu', Eggs Benedict, Hollandise sauce, Goulash are few such things that i can remember. But there is one special dream dish that i didn't even dare to eat it ... though i have seen it all the time. One it is too beautiful to look at that i didn't feel like cracking it and crumbling it and destroying it. To me this dish continued to be something to be admired.<br /><br />Recently i was helping a friend who was looking for some dessert recipes. So together we shortlisted few and finally she spelt it and said "Hey lets make 'Pavlova'. I almost said "but that is not to be eaten" ...<br /><br />Eventually when i cleared my head and made it, i couldn't believe how easy it was. This certainly is an express dish. Well at least the preparation time is less than 10 mins. <br /><br /><br />Pavlova is a meringue-based dessert which is named after the Russian ballet dancer Anna Pavlova. It is believed to have been created to honour the dancer after one of her tours to Australia and New Zealand in the 1920's. The dessert is popular dish and an important part of the national cuisine of both countries, and is frequently served during celebratory meals.<br /><br /><br />The first Pavlova that i tasted was what i made... Yippee!. <br /><br />Well the verdict is it was crispy, crumbly, chewy and light like how a pavlova should be. The downside of my Pavlova was it didn't turn out milk white like the sorts that i have seen. Nevertheless it was tasty.<br /><br />The toppings are generally mixture of berries or tropical fruits steeped in alcohol. I used strawberries and opted to soak it in Pomegranate juice and sugar. <br /><br />This dessert along with whipped cream and berries just melts at first and gets interestingly chewy at the end. <br /><br />Another thing that i liked about this dessert is u can make the meringues and store it for up to 3 to 5 days in airtight containers. It is an ideal party dessert !<br /><br />When preparing pavlova or any meringue the most important thing to remember is to have scrupulously clean utensils free of grease or any wetness. Also it is important that the eggs are at room temperature.<br /><br />Ingredients:<br /><br />4 large egg whites at room temperature<br />1 cup Castor sugar<br />1 tsp white vinegar<br />1 tbsp of corn starch<br />1/2 tsp of vanilla extract<br />1/2 cup whipping cream<br />fresh strawberries<br />sugar to taste<br />1/2 cup pomegranate juice <br /><br />Preparation:<br /><br />1. Preheat the oven to 140 deg and place the rack in middle of the oven.<br />2. Line a baking tray with parchment and draw a 7 inch circle and set aside.<br />3. In a dry and clean bowl put the egg whites and beat it with electric mixer on medium speed.Beat until the whites form soft peaks.<br />4. Now gently sprinkle the sugar, one tsp at a time while continuing to beat the egg. Keep going till you finish with the sugar.Your egg whites will now be glossy with stiff peaks like this...<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioU_5z4F62a9SwO66HNha0nskyCcNLA5Mrob7N2QHIugDjC42aCaEFJ4gQ_nsxDgYx2BsiNGw3CRuxlTB8Nja84le6YELpCxvAaep8ocOg5_WGw0rNJmkevN5eRfW-SLtP1wY02rgVGFoU/s1600-h/Picture+154.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioU_5z4F62a9SwO66HNha0nskyCcNLA5Mrob7N2QHIugDjC42aCaEFJ4gQ_nsxDgYx2BsiNGw3CRuxlTB8Nja84le6YELpCxvAaep8ocOg5_WGw0rNJmkevN5eRfW-SLtP1wY02rgVGFoU/s400/Picture+154.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5423554267864234082" /></a><br /><br />5. Now sprinkle cornstarch, vinegar on the meringue and fold in gently. Add the vanilla and fold the mixture again with soft hands.<br />6. Now spread the meringues in the circle on the parchment to make the base. Gently spread and push the meringue to make the edges little higher and try to form little nests with slight well in the middle.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLsMBq2cxhI0KLO1CHnB14iC7RxNsQM8OiRM0gDVz4n8sC8SHq_KHCP_wVJ-qyFmis0rW9BHhG2I_4_o3uVo1WaBdAmVAHu9-BxXvyGcRUkFdpTRkTU7_Usm_4VhtlctM84vch5s9WTBJ4/s1600-h/Picture+157.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLsMBq2cxhI0KLO1CHnB14iC7RxNsQM8OiRM0gDVz4n8sC8SHq_KHCP_wVJ-qyFmis0rW9BHhG2I_4_o3uVo1WaBdAmVAHu9-BxXvyGcRUkFdpTRkTU7_Usm_4VhtlctM84vch5s9WTBJ4/s400/Picture+157.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5423556078564795122" /></a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQS_GmBZry-d6mNGdJrttx8QA48q4SJSg8icyR3YxZ0gow4LMj7OeNYfjQB0G1an86pY-GndOdAJANfj0fNKSp3weCgrEJN2Y3SOYuDdgC0KC2iLEDqdsZ9p4G-XJRlFPqhZ4xzTk9VPtc/s1600-h/Picture+159.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQS_GmBZry-d6mNGdJrttx8QA48q4SJSg8icyR3YxZ0gow4LMj7OeNYfjQB0G1an86pY-GndOdAJANfj0fNKSp3weCgrEJN2Y3SOYuDdgC0KC2iLEDqdsZ9p4G-XJRlFPqhZ4xzTk9VPtc/s400/Picture+159.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5423556457352570498" /></a><br /><br />7. Bake the meringue at 140deg for 1/2 hr and reduce the oven to 120deg and bake on slow oven for another half hour. (Mine started turning pink too fast .. so i covered it with aluminium foil and continued to bake it for the next half hr).<br /><br />8. Turn off the oven and leave the door open slightly and let the meringue cool completely.<br /><br />9.Now take the meringue out of the oven and remove it gently from the parchment and place it on the plate.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvEIX8ABml2uBUsTRd88UVj9sQI16HLdcMtDCmzHID3oHtzPMajyFcOLdJVqhpEbb4k6CquIOc8CUhucwjC1vrUtJrgTctwjADXQhLz75Ahjx6AZ8VIJTvKABFSoOOt8wjemmSCIhtY5L-/s1600-h/Picture+166.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvEIX8ABml2uBUsTRd88UVj9sQI16HLdcMtDCmzHID3oHtzPMajyFcOLdJVqhpEbb4k6CquIOc8CUhucwjC1vrUtJrgTctwjADXQhLz75Ahjx6AZ8VIJTvKABFSoOOt8wjemmSCIhtY5L-/s400/Picture+166.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5423558888899693826" /></a><br /><br />Pavlovas tend to crack i understand but that is o.k... they still look beautiful<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7RhXwdOtB6CGXtuuwOYRem_5RDPU0dlJZvi02HrJTKcWpouSGba4froeiLjJryz09i_rBGQk1Xnsi3_YyQjwz_XNKgFblD-BdnFrsNOACwfZ8h6lduV6HFFnsFO5pARdF8hk-EVtJS7WR/s1600-h/Picture+164.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7RhXwdOtB6CGXtuuwOYRem_5RDPU0dlJZvi02HrJTKcWpouSGba4froeiLjJryz09i_rBGQk1Xnsi3_YyQjwz_XNKgFblD-BdnFrsNOACwfZ8h6lduV6HFFnsFO5pARdF8hk-EVtJS7WR/s400/Picture+164.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5423559618987115938" /></a><br /><br /><strong>Prepare the topping:</strong><br /><br />10. Whip the cream with sugar until it forms soft peaks.<br /><br />11. Cut and slice the strawberries and soak them in 1/2 cup of pomegranate juice and little sugar for one hour.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH8MiTgmNncQVj4H2SsBfj99hPYKI5ExFFr3fLKamF26P9j69ysBfCeqV7I9H3MMpdm0Sf1rWDfs7T4R7EpFDkPb6XHu9vvyTrYJq4iSM6WLfxEkRFrqjvYuEO0msAEBOXSUKnHE2tYgJ6/s1600-h/Picture+176.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH8MiTgmNncQVj4H2SsBfj99hPYKI5ExFFr3fLKamF26P9j69ysBfCeqV7I9H3MMpdm0Sf1rWDfs7T4R7EpFDkPb6XHu9vvyTrYJq4iSM6WLfxEkRFrqjvYuEO0msAEBOXSUKnHE2tYgJ6/s400/Picture+176.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5423562961338252674" /></a><br /><br />12. Spread the cream on top of the meringue and arrange the fruit on top. And enjoy!.<br /><br />Delightful looking pavlovas ..<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4JpqY3WickpQ6MbmBSAqdabDLG5CZw8KjO7qM3BVkt7wjT7YA6Sf21_OiNXHUcBqPwrc6_i0U6YFDAjyTkkZUk7ei8xZHDIcSmb0JKiUUIQJr2vMROfiHlYmsTj-4S1PbuQ3p6-trfFTh/s1600-h/Picture+168.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4JpqY3WickpQ6MbmBSAqdabDLG5CZw8KjO7qM3BVkt7wjT7YA6Sf21_OiNXHUcBqPwrc6_i0U6YFDAjyTkkZUk7ei8xZHDIcSmb0JKiUUIQJr2vMROfiHlYmsTj-4S1PbuQ3p6-trfFTh/s400/Picture+168.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5423562577857435618" /></a><div class="blogger-post-footer"><!-- AddThis Button BEGIN -->
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<!-- AddThis Button END --></div>nandinihttp://www.blogger.com/profile/02967988643216277983noreply@blogger.com7tag:blogger.com,1999:blog-4827138346219393563.post-15629306144020650192009-12-14T17:33:00.008+05:302009-12-16T14:13:38.324+05:30Black rice and Lychee dessert...<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtYoZqDNA_rScyGikJoPbPYYfir5JTWrGS1VkVR3QgT-FM7G1GY1lBLq21oIJs-Q0RNzwqom0FQSS41lZ0ZutRs-ob_ajjsGvygwJvv2txiZI00CSIYz64Usm4A5j0vp9pJJgNdeMrnQXm/s1600-h/Picture+143.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtYoZqDNA_rScyGikJoPbPYYfir5JTWrGS1VkVR3QgT-FM7G1GY1lBLq21oIJs-Q0RNzwqom0FQSS41lZ0ZutRs-ob_ajjsGvygwJvv2txiZI00CSIYz64Usm4A5j0vp9pJJgNdeMrnQXm/s400/Picture+143.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5415067909531769906" /></a><br /><br />Okay now i am not sure how many of you are familiar with 'Black rice'. In case if you have not i thought i shall just add few information about it.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilVe79pBfeMvZJrYvnLrXwwushq7B61l4_QYHcNvosSOq_cTggMoy0ojxHekvnLExTaVIW2uiU-l-P4f6zrUPr7PM5em5p3O2Oi7UjQyLPb_mXSzMCJRyuF25QBqdUkY-BRfk-qBCUZ5S8/s1600-h/Picture+130.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilVe79pBfeMvZJrYvnLrXwwushq7B61l4_QYHcNvosSOq_cTggMoy0ojxHekvnLExTaVIW2uiU-l-P4f6zrUPr7PM5em5p3O2Oi7UjQyLPb_mXSzMCJRyuF25QBqdUkY-BRfk-qBCUZ5S8/s400/Picture+130.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5415061435976344018" /></a><br /><br /><em>Black rice is one of several black-colored heirloom plants producing rice variants such as Indonesian Black Rice, forbidden rice, or wild rice. High in nutritional value, forbidden rice is rich in iron. Unlike other black rice from Asia, it is not glutinous or rough. This grain is high in fiber and has a deep, nutty taste. Black forbidden rice is a deep black color and turns deep purple when cooked. Its dark purple color is primarily due to its high anthocyanin content [1] [2]. It has a relatively high mineral content (including iron) and, like most rice, supplies several important amino acids.</em> - <em>Courtesy WiKipedia</em><br /><br />Here it is called as 'Kavini Arisi'. Actually i don't know what it means but it is used quiet popularly in the Chettiar households of South India. It should be easily available in the Asian stores.<br /><br />Some of the dishes that can be made using kavini arisi/ Black rice is Sweetened version like a pudding, or Halwa which is a fudge like dessert or Kheer which is a syrupy dessert.<br /><br />What is traditionally made at home is a 'Kavini Arisi Payasam'/ Kheer. The rice is broken and ground to a paste which is again cooked and sweetened and flavoured with cardamom.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXMYUf_6AVTdBQeLGNIACmC6d08xPlJ0IYNYP3ggPPArsTUSECFfpFKrxRAYOieWSXOec0OmrqQ5LrkDyjyCENrozYP5p1WhSZ6-v-uVM71s7Zq0PZ-XkMtxJd_O5Z7QFyJmeeeNqNGEgc/s1600-h/Picture+144.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXMYUf_6AVTdBQeLGNIACmC6d08xPlJ0IYNYP3ggPPArsTUSECFfpFKrxRAYOieWSXOec0OmrqQ5LrkDyjyCENrozYP5p1WhSZ6-v-uVM71s7Zq0PZ-XkMtxJd_O5Z7QFyJmeeeNqNGEgc/s400/Picture+144.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5415061684739816034" /></a><br /><br />But i have an interesting recipe which is a fusion of Thai and Indian.<br /><br />Basically the rice is cooked and diluted with thick coconut milk. I add Rose syrup or Rosewater and bits of Lychees to it. I simply love the nutty taste of this rice which is further enhanced with sweet smelling rose syrup and juicy lychees. It tastes divine the second day.<br /><br /><br />I urge you to give it a try because it is unusual and will surely be enjoyed.<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQdx9DFl948zh4MQkuV-XvTnICyUXHATBNJGVYBg_wgiWcmsUlcd-3vO_EXafER0I_Yccn3zqU3BkFSGpIkDWM3KrETRPh7aW3qf2gFNShTZxTAYj1OiI-tIxwmPy6HnNUurSY3XvrGcLh/s1600-h/Picture+146.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQdx9DFl948zh4MQkuV-XvTnICyUXHATBNJGVYBg_wgiWcmsUlcd-3vO_EXafER0I_Yccn3zqU3BkFSGpIkDWM3KrETRPh7aW3qf2gFNShTZxTAYj1OiI-tIxwmPy6HnNUurSY3XvrGcLh/s400/Picture+146.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5415061953787893378" /></a><br /><br /><br />I used<br /><br /><strong>1 cup black rice<br />2packets coconut milk - 400ml<br />Rose water - 2 to 3 tbsp<br />1/2 cup milk<br />sugar to taste<br />Tinned Lychees</strong><br /><br />Soak the rice overnight...<br /><br />Boil 3 cups of water and pressure cook the rice till it turns nice and mushy..<br />You can use a masher to mash it up a little bit.<br /><br />Now let the rice to cool for some time. <br /><br />Add sugar , boiled milk and one packet of coconut milk and rose water and leave in the refrigerator to chill. When it has chilled completely add the second packet of coconut milk and give it a stir. <br /><br />Chop the lychees into bits and mix it up. <br /><br />Serve chilled.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYEp6u1D34EZohcc4c3pw391ef2aqgk4qQGrjvwlvE2g8BK2G4CWZkvDCibbp5hFCRpCFCn6TT5rxA-Wd80OktJkQJPGmjI7r4kQkZbTrSaUky1QBXFhpJLzd-Q2SQwOhDgeBUxXanBYZo/s1600-h/Picture+140.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYEp6u1D34EZohcc4c3pw391ef2aqgk4qQGrjvwlvE2g8BK2G4CWZkvDCibbp5hFCRpCFCn6TT5rxA-Wd80OktJkQJPGmjI7r4kQkZbTrSaUky1QBXFhpJLzd-Q2SQwOhDgeBUxXanBYZo/s400/Picture+140.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5415062170700174210" /></a><div class="blogger-post-footer"><!-- AddThis Button BEGIN -->
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<!-- AddThis Button END --></div>nandinihttp://www.blogger.com/profile/02967988643216277983noreply@blogger.com8tag:blogger.com,1999:blog-4827138346219393563.post-70417250139879626172009-12-14T14:45:00.008+05:302009-12-14T16:05:18.647+05:30Corn and Broccoli in Bechamel sauce...<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1WRxGhFZEJ0El2lzp3pAyM23I3RTqQojduOEqf_dMEebjshyphenhyphen6FXSm-6DLei1LqlC3T9DtbFp3wIJfZqb0Ig-qovqE3-EGZKTfdk5v7cTnncFJOAbaMzPFJ7iV91F1U3MB1G7hiqLEOIuY/s1600-h/Picture+127.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1WRxGhFZEJ0El2lzp3pAyM23I3RTqQojduOEqf_dMEebjshyphenhyphen6FXSm-6DLei1LqlC3T9DtbFp3wIJfZqb0Ig-qovqE3-EGZKTfdk5v7cTnncFJOAbaMzPFJ7iV91F1U3MB1G7hiqLEOIuY/s400/Picture+127.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5415022127730567986" /></a><br /><br />'Bake' is what this dish is very fondly called at home. Baking is not a common method of cooking especially in south Indian cuisine. I cant think of any dish which calls for baking at all. OTG was a much feared and occasionally used by which I mean 'used for occasions' sort of gadget at home. I know i sound quiet primeval.<br /><br />My cakes and bakes are popular now ... but i alone know how many have gone down the drain to have finally made it to the table.<br /><br />Anyway coming back to the 'Bake'... It is basically vegetables in bechamel sauce , topped with loads of cheese and baked. Normally 'cauliflower bake' is what is popular at home. But personally i like corn and spinach or corn and broccoli . <br /><br />I do it very often as it is a big hit with my boys . Frankly i dont remember anybody disliking this dish . It can be made a day ahead and baked just before serving and also it sits pretty on any party table. <br /><br />Some people like to flavour their bechamel sauce with garlic and bay leaves but mine is just plain milk and roux combined, and heated to get this creamy white smooth sauce. Only thing one needs to watch out for is to not let it form lumps .<br /><br />This tastes best with garlic bread.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu5ZhMEkG3cMvyBTWIsqM18e_jZimE99NsWpgv4nsMMkNiXQP-Joynmsh1A0GSRntmw24DGYAVwMYsEsqvUTuA6PH9AduIbtDup8R2MNM9iLohjw0m8vvjoYNuGB21NOWsrmxRGfIm45Rg/s1600-h/Picture+133.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu5ZhMEkG3cMvyBTWIsqM18e_jZimE99NsWpgv4nsMMkNiXQP-Joynmsh1A0GSRntmw24DGYAVwMYsEsqvUTuA6PH9AduIbtDup8R2MNM9iLohjw0m8vvjoYNuGB21NOWsrmxRGfIm45Rg/s400/Picture+133.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5415020267118319490" /></a><br /><br /><br />What you will need is a nice fresh head of broccoli.. and a tin of sweet corn. I used Green giant Sweet corn kernels.<br /><br />Cut the broccoli into tiny florets and you can either steam them or blanch them.<br /><br />Now to make the Bechamel sauce you will need :<br /><br />3 heaped tbsp of butter<br />2 heaped tbsp of plain flour<br />salt to taste<br />500ml of milk<br /><br />Heat a pan and melt the butter. Now add the plain flour and fry it till the raw smell changes and it becomes light brown.<br /><br />Take the pan off the flame and keep it on a surface and add the milk (I use slightly warm milk).. while simultaneoulsy whisking it briskly . Return the pan to the flame and heat it and allow the sauce to thicken. Add salt to taste.<br /><br />Now combine the corn and broccoli in the white sauce.<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZip6BC2r6gCVfT_R0AT2zdRz_222MwZkw2Bc7P73Bzp_fk_py9yJZtBw-SYpg8hVxGhHNk7u5K-LfxrMTnB2ZT5oizm7MitMy3EFsmau1EjdeWBCjVRHQMy9QTfb48wSn0eBCJxluvzln/s1600-h/Picture+132.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZip6BC2r6gCVfT_R0AT2zdRz_222MwZkw2Bc7P73Bzp_fk_py9yJZtBw-SYpg8hVxGhHNk7u5K-LfxrMTnB2ZT5oizm7MitMy3EFsmau1EjdeWBCjVRHQMy9QTfb48wSn0eBCJxluvzln/s400/Picture+132.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5415020729168312690" /></a><br /><br />And pour it in an attractive oven proof dish..<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTfhX1ueUew929n-jEPaN-Vtb3SQ5xoOeIABTUBD-RbhBHBazah3dzG4yKA1tEBE-iq_Vqe-32keEipTGy7opSIP6YCO5YfQGaEbqcg8nWWWwpb9rAKfDQ1Yryr73q7YVgQQjTKZBifwwe/s1600-h/Picture+150.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTfhX1ueUew929n-jEPaN-Vtb3SQ5xoOeIABTUBD-RbhBHBazah3dzG4yKA1tEBE-iq_Vqe-32keEipTGy7opSIP6YCO5YfQGaEbqcg8nWWWwpb9rAKfDQ1Yryr73q7YVgQQjTKZBifwwe/s400/Picture+150.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5415021108814723906" /></a><br /><br />Now top it with a liberal helping of cheese ... i like to use a combination of cheddar and mozzarella if i am going to serve immediately. Else i just use plain cheddar. Also dot it with tiny blobs of butter .<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8wmnslAJ06Kdcxi-n_XJCOHmNR0YzMLiFFEVd2uykgGYUi6YcAn8mfwLw4VVMZ2TPaXSl58crj3FM2WcSkafZJ-CZKw2sOPx3SnOOX4ew1cDnykKyi5M1EesLvVILehyphenhyphenlPgWtosITbp4a/s1600-h/Picture+136.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8wmnslAJ06Kdcxi-n_XJCOHmNR0YzMLiFFEVd2uykgGYUi6YcAn8mfwLw4VVMZ2TPaXSl58crj3FM2WcSkafZJ-CZKw2sOPx3SnOOX4ew1cDnykKyi5M1EesLvVILehyphenhyphenlPgWtosITbp4a/s400/Picture+136.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5415021429659341922" /></a><br /><br />Now bake it in an 180 degree oven for about 20 to 25 mins till it begins to bubble and browns on top.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEptTqWrpy_w6NL65yoZxI9_DcBuiBo3O7WYy8cFfzwv71-Zy4ysN8sgcMc1lU8DUwIlF8iZ1XDXeMHhY_ZKX3_XyNzAPA9XAFpgW_iy36_K9yIjPudezgC_sSA5R8byrNXvoFP_vCPKFv/s1600-h/Picture+128.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEptTqWrpy_w6NL65yoZxI9_DcBuiBo3O7WYy8cFfzwv71-Zy4ysN8sgcMc1lU8DUwIlF8iZ1XDXeMHhY_ZKX3_XyNzAPA9XAFpgW_iy36_K9yIjPudezgC_sSA5R8byrNXvoFP_vCPKFv/s400/Picture+128.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5415021740589407522" /></a><br /><br />Garnish with tomato slices and basil . Serve with warm garlic bread.<div class="blogger-post-footer"><!-- AddThis Button BEGIN -->
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<!-- AddThis Button END --></div>nandinihttp://www.blogger.com/profile/02967988643216277983noreply@blogger.com1tag:blogger.com,1999:blog-4827138346219393563.post-59102822553327874412009-11-26T17:27:00.006+05:302009-11-26T18:22:01.063+05:30Minty coconut drink...<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB2yIwfh7thRtB4dVDhJpwvTQalNAlWdEiFSPvopgFDD1OWRb9siYDJ0UfhpeOR9WwyHb0pKALjke5KHlqbjckEHzGOBP6UkXTb4AHQE0DY2as9y3mamoewsjzTq794NXmXnb2xquupLc8/s1600/Picture+120.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 268px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB2yIwfh7thRtB4dVDhJpwvTQalNAlWdEiFSPvopgFDD1OWRb9siYDJ0UfhpeOR9WwyHb0pKALjke5KHlqbjckEHzGOBP6UkXTb4AHQE0DY2as9y3mamoewsjzTq794NXmXnb2xquupLc8/s400/Picture+120.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5408380770686345266" /></a><br /><br /><br /><br />Having grown up in the land of coconuts i must admit i do have a soft spot for them and use it quiet liberally and lovingly in my cooking. Its delicate flavour, and the creamy texture gives an instant lift to any dish. Very often it helps to remedy goof ups , in my case i should say almost everytime. I am quiet poor in my judgements with salt u see! So cooking without coconuts would certainly make me go nuts!<br /><br /><br />What i am going to share with you is a supremely simple tender coconut drink with zingy lemon and mint flavouring. My favourite part in this recipe is that i get to use the meat too. <br /><br />I took ..<br /><br />Tender coconut water - 1 large glass<br /><br />juice of half a lemon<br /><br />sugar according to taste<br /><br />crushed ice as much as you want<br /><br />meat of one coconut<br /><br />very finely cut mint leaves...<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtNpDXN8KRtsm6_LftCIVbKna4gWZG-gZ4Y2yhQL3dwKv5_rC8hhfMy0r4Od5h34Udq76RD-Rgf_236fveC_fIynaVGCalP4JKj677xbtAR5UW3nMlOTj1uPx8vIgAs4VnKl4cuhkz-sMD/s1600/Picture+115.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtNpDXN8KRtsm6_LftCIVbKna4gWZG-gZ4Y2yhQL3dwKv5_rC8hhfMy0r4Od5h34Udq76RD-Rgf_236fveC_fIynaVGCalP4JKj677xbtAR5UW3nMlOTj1uPx8vIgAs4VnKl4cuhkz-sMD/s400/Picture+115.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5408394037425122946" /></a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1Jr_ZrlVXJoFFHDN3nzElSQSlfLeku6DKnaGcN0GECPG-C4wAqN-0fGNLmZBPKrUizh4K_OnQh8v0snUPgYaI0sxFFGwrntFkD6InPxjczf3MlGQsNXoo5PEbVQGLyZsQyz7whkraY0Mi/s1600/Picture+121.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 268px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1Jr_ZrlVXJoFFHDN3nzElSQSlfLeku6DKnaGcN0GECPG-C4wAqN-0fGNLmZBPKrUizh4K_OnQh8v0snUPgYaI0sxFFGwrntFkD6InPxjczf3MlGQsNXoo5PEbVQGLyZsQyz7whkraY0Mi/s400/Picture+121.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5408381157465291778" /></a><br /><br /><br />Now pour the coconut water, lemon juice , meat of the coconut and sugar in a blender and blintz it just twice...<br /><br />Fill the glass with crushed ice and pour it over and top it with freshly chopped mint and enjoy!!!<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9Ug9QoKPf7ZTdB4D3J2rtahYVHd_gjTJBwabQVGbah18TnM1l2lS0lnvkZpHqFTvj_3WVoP38RvyC09klgn0rIIYDiUBm7yWIUBL5cHIVoxs3ZWD3esjPP_1Z4n_LE_kZXlgirCSoLes0/s1600/Picture+119.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 268px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9Ug9QoKPf7ZTdB4D3J2rtahYVHd_gjTJBwabQVGbah18TnM1l2lS0lnvkZpHqFTvj_3WVoP38RvyC09klgn0rIIYDiUBm7yWIUBL5cHIVoxs3ZWD3esjPP_1Z4n_LE_kZXlgirCSoLes0/s400/Picture+119.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5408393375988327778" /></a><div class="blogger-post-footer"><!-- AddThis Button BEGIN -->
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<!-- AddThis Button END --></div>nandinihttp://www.blogger.com/profile/02967988643216277983noreply@blogger.com2tag:blogger.com,1999:blog-4827138346219393563.post-4338278061160444732009-11-11T15:18:00.006+05:302009-11-11T16:10:39.666+05:30Chocolate Cup Cakes...<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikVny1IKCnITcaZDakGSkPJiKe3UGe1loQUyrF-5c6HsKvi32T3h-_qZfIOiWw4JAl6xVdAPrCptf-YSv6UYMe_SgHH3-4nRSeWUf3uF6N_yxjWGZu84toF9g8CZzEYYVvSq9BDQ2iXdfE/s1600-h/Picture+100.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikVny1IKCnITcaZDakGSkPJiKe3UGe1loQUyrF-5c6HsKvi32T3h-_qZfIOiWw4JAl6xVdAPrCptf-YSv6UYMe_SgHH3-4nRSeWUf3uF6N_yxjWGZu84toF9g8CZzEYYVvSq9BDQ2iXdfE/s400/Picture+100.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5402789293298266674" /></a><br /><br /><br />NOV is a month of birthdays ! at least in my calendar. So my dear friend 'C'who hates to celebrate birthdays had no choice but to take us in when a bunch of us stood at her door with goodies and tiny birthday slogans !. She is plain embarrassed she says!. But would that stop us from baking cakes and cards and gifts ! No never!.<br /><br />'L'my other friend baked a beautiful orange flavoured cake with dotty dates chips in them. It was so light and full of flavour!. Now i am going to pester her for the recepie! Honestly it was so good!.. <br /><br />I made chocolate cup cakes!!. <br /><br />I adapted this from Hershey's recipe and absolutely loved it. I liked it for two reasons . One it did not have even an ounce of butter in it and secondly it called for basic ings.. nothing exotic.<br /><br />It turned out super moist and super soft. I think it is a must have recipe for all cup cakes fans like me. I adore cup cakes!!.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRMBgggsY92dYo7FApQwktTEG1IP2OK3Lem18LbNm49xS4CrQHERpCkTbRL1BTTKUttrURkpAty2IZXYG5L5opjveznZDXR9jRZQbTs_bBPV6m-1_zQ7p7kjH2jA9MLPQ0g6A_gLWuIKk8/s1600-h/Picture+097.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRMBgggsY92dYo7FApQwktTEG1IP2OK3Lem18LbNm49xS4CrQHERpCkTbRL1BTTKUttrURkpAty2IZXYG5L5opjveznZDXR9jRZQbTs_bBPV6m-1_zQ7p7kjH2jA9MLPQ0g6A_gLWuIKk8/s400/Picture+097.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5402790517188533874" /></a><br /><br /><br />Choco Cup Cakes<br /><br />2 cups sugar<br />1-3/4 cups all purpose flour<br />3/4 cups cocoa<br />1-1/2 tsp baking powder<br />1-1/2 tsp baking soda<br />1 tsp salt<br />2 eggs<br />1 cup milk<br />1/2 cup veg oil<br />2 tsp vanilla extract<br />1 cup boiling water<br /><br />Method<br /><br />Stir together sugar, flour, cocoa, baking powder,b.soda and salt in a large bowl.<br /><br />Add eggs, milk , oil and vanilla. Beat on medium speed of of hand mixer for 2 mins.<br /><br />Stir in boiling water and continue to mix. ( Batter will be thin)<br /><br />Pour batter into the prepared muffin cups<br /><br />Fill 2/3 cups and bake for 20 to 22 mins<br /><br />Cool completely.<br /><br />They taste good with out icing or frosting. But those of you who don't mind can dip them in Ganache and enjoy them with a blob of ice cream...<br /><br /><br />For the Ganache<br /><br />1/4 cup cream<br />4 ounces bittersweet chocolate<br />1 tbsp unsalted butter<br /><br />Heat cream till steaming<br /><br />Remove from heat and add chocolate and let it stand for 5 mins<br /><br />Add the butter and stir till smooth.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMOm_K8qU__hwF_SsdFaY2YOaNkDa0dr55dGRezYtjHH5zBOPvJRFASIjBx70f_l3dNxhkos1hPRorFLcyPM0oqSPkGi5QSZIQiMXzHm24moET5dC7XvgBeJbb7ESC5u6dml2bjsi0Bc0R/s1600-h/Picture+101.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMOm_K8qU__hwF_SsdFaY2YOaNkDa0dr55dGRezYtjHH5zBOPvJRFASIjBx70f_l3dNxhkos1hPRorFLcyPM0oqSPkGi5QSZIQiMXzHm24moET5dC7XvgBeJbb7ESC5u6dml2bjsi0Bc0R/s400/Picture+101.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5402789824878229986" /></a><br /><br />Enjoy!<div class="blogger-post-footer"><!-- AddThis Button BEGIN -->
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<!-- AddThis Button END --></div>nandinihttp://www.blogger.com/profile/02967988643216277983noreply@blogger.com6tag:blogger.com,1999:blog-4827138346219393563.post-50658033048429408912009-11-03T17:13:00.017+05:302009-11-04T20:59:43.520+05:30Pasta with Meditteranean vegetables<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1bZBdQnc4Y6EHjvolbO_Oxz16CGWbcl4Ydoav2bO1ATnPl-dnD4cgDpiD7L-txpnaWxZi6VqMjW7-uoMcpS5BjMEEvQDc7dgWgFK5__ImXTP027rsCmr57seifDJtSrrsGV6v_NdxaECR/s1600-h/Picture+095.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1bZBdQnc4Y6EHjvolbO_Oxz16CGWbcl4Ydoav2bO1ATnPl-dnD4cgDpiD7L-txpnaWxZi6VqMjW7-uoMcpS5BjMEEvQDc7dgWgFK5__ImXTP027rsCmr57seifDJtSrrsGV6v_NdxaECR/s400/Picture+095.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5399843438136854018" /></a><br /><br />After crazy few weeks life seems to be returning to some normalcy. Highlight of this month was last week I celebrated my 13 yrs of bliss with my dear 'P' who took me out for a lovely dinner. Normally the tradition is a quiet dinner at some place far and serene. This time we decided to take the boys along. So i had to explain what the occasion was to them only to have them disappointed that they were not invited for the wedding. <br /><br />It was a huge spread on the buffet which had Thai, bit of Italian , German and even Burmese food. What i liked about this buffet was that the menu had lot of new things that one would usually not expect. Like barbecued ham with prune sauce, steamed whole fish with lime and ginger sauce, khaosuey, barbecued chicken with schnitzel, baked gulab jamun and many more ..... boy! it was quiet a spread. I didn't know when to stop... shame on me!.<br /><br />The second best thing that happened to me this week was the stock of fresh organic vegetables that this friend sent me over from his farm. All my favourites.. Zucchini, red and yellow peppers, and mushrooms... I was all set to make Ratatouille then i decided to do a pasta instead. <br /><br />It is super simple with squishy and juicy vegetables sauteed in lots of garlic and tomato sauce.<br />It surely is a quick fixer and very very satiating particularly on a hungry day.<br /><br />Zucchini - 1/2 chopped<br />Red pepper - 1/2 seeded and cubed<br />Yellow pepper - 1/2 seeded and cubed<br />Mushrooms - 10 sliced<br />Tomato - 3 medium - boiled, peeled and pureed<br />Passata - 1 tbsp<br />Olive oil - generously<br />Garlic - 4 finely chopped<br />Dried Thyme - 1 tbsp<br />Whole wheat pasta - 2 cups cooked<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtFqopfa-CiVAt6PBBcMSFPdspNjoRzysWBV04osxdYRj9-JOwCWW8_ySaMZ0JMF5wR2MeLrX1hS2sKPiStTVPTDs5IcXgmOUQ-rfURtU4CwqkR1szxY7BTrSeI7rxT6IiYL0pFjhPq_2y/s1600-h/Picture+073.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtFqopfa-CiVAt6PBBcMSFPdspNjoRzysWBV04osxdYRj9-JOwCWW8_ySaMZ0JMF5wR2MeLrX1hS2sKPiStTVPTDs5IcXgmOUQ-rfURtU4CwqkR1szxY7BTrSeI7rxT6IiYL0pFjhPq_2y/s400/Picture+073.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5399842247558028162" /></a><br /><br />Heat oil and add the garlic and saute till light brown.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuJiYh4OGJH-foPfYiNfOabDlUGHhDO8zcypbQEfPqf7GanD4ICHjn5rtQLW2pUm_2O2tMTod81Q_y1sfmykJ2xkLHDtVne6WDIKma3auO78GgBhyphenhyphenFsWRyxjcYeJhXQ5LE3OulGRgx0oa2/s1600-h/Picture+076.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuJiYh4OGJH-foPfYiNfOabDlUGHhDO8zcypbQEfPqf7GanD4ICHjn5rtQLW2pUm_2O2tMTod81Q_y1sfmykJ2xkLHDtVne6WDIKma3auO78GgBhyphenhyphenFsWRyxjcYeJhXQ5LE3OulGRgx0oa2/s400/Picture+076.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5400265373118403522" /></a><br /><br />Add the vegetables and cook for few mins. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1LicKuJTPG7BslLUNaQ179_KDcKpdV5qzl9ui4e8cNfZrqTU0enqqrOY6_5OT4YM_85rqPKY0fTiBv8-E6uuTHWNv7FFRAZJU9HFE9Pl9KNNdSYfFv4TxrJDp33MmT89rov9jobh9yPrq/s1600-h/Picture+080.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1LicKuJTPG7BslLUNaQ179_KDcKpdV5qzl9ui4e8cNfZrqTU0enqqrOY6_5OT4YM_85rqPKY0fTiBv8-E6uuTHWNv7FFRAZJU9HFE9Pl9KNNdSYfFv4TxrJDp33MmT89rov9jobh9yPrq/s400/Picture+080.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5400267464653134306" /></a><br /><br />Add the pureed tomato and passata and cook till the vegetables become squishy and soft. I like my vegetables half done...<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQJ5SHHXz1x0JXkzpAIwdG_R-8EFDQzK6qBN6S0h2zpKGhQiSPxud3E1WT9MuNczqvBDooyD6RbZ0ovtgdLwvdNUn8hqS1xdxTlpTloIKdcJuU3eV0SXBmttXMBD-hhRs1CEOAmTOtx9_M/s1600-h/Picture+086.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQJ5SHHXz1x0JXkzpAIwdG_R-8EFDQzK6qBN6S0h2zpKGhQiSPxud3E1WT9MuNczqvBDooyD6RbZ0ovtgdLwvdNUn8hqS1xdxTlpTloIKdcJuU3eV0SXBmttXMBD-hhRs1CEOAmTOtx9_M/s400/Picture+086.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5399844066520416946" /></a><br /><br />Now add thyme and saute for few more min..<br /><br />Toss in the Cooked whole wheat pasta an let the sauce coat the pasta. Serve with Parmesan shavings.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbUACeYWAJ9S2KfTCNe3hpEEun2wBbSH3HdeofEI0mjZLpatzm9WpEUGdvW54abOYyWrLN5TDNY18EjRl5Yd807idUd5NUf3rBntUz1QLBNt7A5tFRMyrg6IruE-UhEqvfeSmuWutTNPKl/s1600-h/Picture+090.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbUACeYWAJ9S2KfTCNe3hpEEun2wBbSH3HdeofEI0mjZLpatzm9WpEUGdvW54abOYyWrLN5TDNY18EjRl5Yd807idUd5NUf3rBntUz1QLBNt7A5tFRMyrg6IruE-UhEqvfeSmuWutTNPKl/s400/Picture+090.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5400269081206680306" /></a><div class="blogger-post-footer"><!-- AddThis Button BEGIN -->
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